02/13/2026
"What is your price per plate?"
This is a common question we field from clients. And of course we have to think in terms of budgets as much as our customers. So we feel ya!
The breakdown of dollars per guest doesn’t always reflect the value of our food and services. What we provide is more than a plate: it’s an authentic sensory experience connecting people deeply with their food and the many who have loved that food from its infancy. From the seed placed in the soil, or the piglet born on a chilly April morning. The plate is the finished “product”; and catering is typically priced around that plate. However, our clients invest in not only the lasting impression our ingredients create with their guests, but in the impact this food has on the Adirondack landscape, climate and environment as a whole.
Using organic ingredients grown here prepared over fire costs a little more… but before and after our meal that investment is coursing throughout the farm. The “per plate cost” pays for our greenhouse heat early in the spring when our seedlings are just getting their start, it pays for welding repairs on our mobile grill setup, it covers the additional labor required to move livestock daily on pasture to achieve optimal flavor. Much like matrimony, we are wed to the land. When you hire us, you further this relationship.
In these photos you will see a snapshot of our accounting for the season showing where income is distributed within our business. Vendors like Sysco, Reinhardt, or U.S. Food which dominate the Adirondack food scene don't appear on our expense list. You will see in the third image that our catering company did not actually make a profit this year. Every dollar spent is reinvested in the company and our employees who make each event come together.
We hope this information showcases how we build the plate — the flavors, the talent, the process behind the plate. It doesn’t happen in a day, week or even a year. But we trust it’s worth it! And we hope to find clients who value the same love we have for food, land and community and are inspired to build a celebration around it.
