The food people remember from the party.

Full-service catering Ashford Mills and sixty miles around Now booking this year and next
What we cater

One kitchen, three kinds of party. Each gets the same two chefs, the same farms, and a menu written for that room.

Weddings

40 to 200 guests

Dinner your guests describe on the drive home. We work the timeline with your planner, and the kitchen never shows the effort.

Corporate lunches & dinners

20 to 250 guests

Boardroom lunches, launch parties, holiday dinners. On time to the minute, invoiced without drama, remembered past Thursday.

Private dinners at home

8 to 24 guests

Two chefs in your kitchen, a menu written for the table, and every dish washed before we say goodnight.

How it works

Four steps, no mysteries.

Inquire with your date

Tell us the date, the place, and roughly how many. We reply within two working days with honest availability.

A tasting for two

Come to the kitchen. We cook you six things, you tell us what the party should taste like.

The menu, in writing

Every course, every price, staffing and rentals included. Nothing hides in the line items.

A staffed, calm event day

We arrive early, set every table, pass every tray, and leave your venue cleaner than we found it.

Everyone eats

Allergies are not a special request here, they are part of the brief. Restrictions shape the menu from the first draft, allergen-free dishes are prepped on separate boards with separate tools, and at service every platter and passed tray carries a small card naming what is in it. Your celiac aunt and your vegan best man eat as well as everyone else, without having to interview a server first.

Tell us the count at inquiry. In seven years we have never treated a restriction as an inconvenience.

The kitchen

Two chefs, one van, no shortcuts.

Gather is June Aldana and Theo Merrick. June ran pastry in a hotel with four ballrooms; Theo cooked nine years of restaurant dinners in rooms of forty. They met over a shared conviction, that banquet food is bad on purpose and does not have to be.

Gather opened in 2018 with one van, one walk-in, and a rule they still keep: nothing goes on a menu that both of them would not serve at their own table. Produce comes from five farms within an hour of the kitchen, bread is baked the morning of your event, and one of the two of them is at every single one.

"Catering is a trust exercise. You hand us the best day of your year, and we hand it back fed."
Chefs June Aldana and Theo Merrick in aprons at the kitchen door
June and Theo plating a course side by side in the bright kitchen
Minimums & service area

The plain math.

We would rather state the numbers than make you ask for them. If your date and budget do not fit, we will say so on the first email and suggest someone good.

  • Saturdays, May to October$6,000 food & service minimum
  • Fridays & Sundays$3,500 minimum
  • Weekdays & winter datesNo minimum, ask us
  • Private dinners at homeFrom $125 per guest
  • Travel60 miles of Ashford Mills included, fair mileage past that
  • StaffingOne server per sixteen guests, always

Current for this season. Tax and a stated, non-mysterious 20% service charge apply to all events.

Our guests are still talking about the lamb. Not the venue, not the band, the lamb. And I never once saw a Gather server standing still. Claire & Sana, married under the tent in September, 142 guests
They fed eighty engineers on a Tuesday and made it feel like a wedding. Every offsite since has started with checking Gather's calendar. Priya D., operations lead, annual holiday dinner client
A server's hands passing a tray of composed appetizers
A dessert board of tarts and fruit from overhead
A reception tent glowing at evening with tables set inside
Check your date

Tell us the date. We'll tell you honestly.

Write with your date, guest count, and the occasion. You'll hear back within two working days with real availability and a straight answer about budget.

Check your date Or call (555) 555-0184, Tuesday to Friday, 9 to 5.
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