Garden & Garnish Catering

01/29/2026

The local authors talk at Oxford Community Center planned for tonight, Thursday January 29th, featuring Cathy Schmidt is postponed until February 18th.

12/12/2025

On Saturday, December 13th there will be 40 local authors from the Eastern Shore Writers Association gathered at Cult Classic Brewing on Kent Island selling their books to the public. If you haven't done your Christmas shopping yet, this is one of the easiest ways to do it - buy one beer, buy one book, buy 2 beers buy 2 books... or something like that. It should be an awesome afternoon with yummy pub food, great brews, and lively conversation! Hope to see you there,
Cathy

11/17/2025

Thanksgiving is right around around the corner! Please order our 2025 Thanksgiving Menu by this coming Wednesday November 19th !

Our Traditional Thanksgiving supper includes:
Turkey, gravy and 5 sides.

Turkey Breast Dinner: (feeds 4 people) $39.00 per person
½ Bird Dinner: (feeds 6 people) $36.00 per person
Whole Bird Dinner: (feeds 12 people) $32.00 per person
Our turkey breast is already cooked and in broth ready to warm in the oven.
Our 1/2 bird and whole birds are seasoned raw turkeys ready for the oven.
All dinners include homemade roasted turkey gravy.

Choice of 5:
Traditional Stuffing
Raisin, Apple & Rosemary Stuffing
Local Oyster Stuffing
Roasted Garlic Mashed Potatoes
Ginger Roasted Local Sweet Potatoes
Roasted Green Beans With Toasted Walnuts & Brown Butter
Candied Carrots With Orange & Brown Sugar
Fresh Whole Cranberry Sauce
Sweet Potato Biscuits
Sharp Cheddar Corn Bread

Desserts: are sold separately, and priced as whole cakes and 9” pies.
• Classic Pecan Pie 26.00, serves 8
• Apple Pie 22.00, serves 8
• Pumpkin Pie 22.00, serves 8
• 8” Pumpkin Cheesecake 40.00, serves 12-14

Appetizers are sold separately, and priced as marked.
Charcuterie for 6
(Italian meats, cheeses, olives, dried fruits, nuts, etc.) $60.00
One Pint of Local Raw Oysters & Cocktail Sauce $35.00
One Pint of Sherried Crab Dip with Croutons $25.00
1/4 Baked Brie With Raspberry Preserves & Toasted Almonds
Wrapped In Puff Pastry With Grapes & Crackers $25.00

Additional Information:
Free Delivery will be on Wednesday Nov. 26. We will deliver to most of Talbot County, including the St. Michaels area, or can meet you at a convenient location.
All dishes will be in ready to heat aluminum pans with heating instructions.
Kindly place orders no later than 12 noon on Wednesday, November 19th.
Call 410-820-5169 to place an order.
or e-mail [email protected]
Chef Brian Schmidt

Call now to connect with business.

10/24/2025

Check out our 2025 Thanksgiving Menu !
Garden & Garnish
Thanksgiving Supper
Please call to place an order 410-820-5169

Our Traditional Thanksgiving supper includes:
turkey, gravy and 5 sides.
Turkey Breast Dinner: (feeds 4 people) $39.00 per person
½ Bird Dinner: (feeds 6 people) $36.00 per person
Whole Bird Dinner: (feeds 12 people) $32.00 per person

Our turkey breast is already cooked and in broth ready to warm in the oven.
Our 1/2 bird and whole birds are seasoned raw turkeys ready for the oven.
All dinners include homemade roasted turkey gravy.

Choice of 5:
Traditional Stuffing
Raisin, Apple & Rosemary Stuffing
Local Oyster Stuffing
Roasted Garlic Mashed Potatoes
Ginger Roasted Local Sweet Potatoes
Roasted Green Beans With Toasted Walnuts & Brown Butter
Candied Carrots With Orange & Brown Sugar
Fresh Whole Cranberry Sauce
Sweet Potato Biscuits
Sharp Cheddar Corn Bread

Desserts: are sold separately, and priced as whole cakes and 9” pies.
• Classic Pecan Pie 26.00, serves 8
• Apple Pie 22.00, serves 8
• Pumpkin Pie 22.00, serves 8
• 8” Pumpkin Cheesecake 40.00, serves 12-14

Appetizers are sold separately, and priced as marked.

Charcuterie for 6
(Italian meats, cheeses, olives, dried fruits, nuts, etc.) $60.00
One Pint of Local Raw Oysters & Cocktail Sauce $35.00
One Pint of Sherried Crab Dip with Croutons $25.00
1/4 Baked Brie With Raspberry Preserves & Toasted Almonds
Wrapped In Puff Pastry With Grapes & Crackers $25.00

Additional Information:
Free Delivery will be on Wednesday Nov. 26. We will deliver to most of Talbot County, including the St. Michaels area, or can meet you at a convenient location.
All dishes will be in ready to heat aluminum pans with heating instructions.
Kindly place orders no later than 12 noon on Wednesday, November 19th. Our turkey supply is limited, so we encourage
you to order early.

Call 410-820-5169 to place an order.

[email protected]
Chef Brian Schmidt

09/30/2025

09/30/2025

Hello Everyone,
I'm excited to share with you that I have written a book about growing up in Oxford in the 1970's. It is a historical fiction novel about the town and main character "Kate," as she is set free to explore the summer she turns 11. It is a great escape for readers of high school age and up and immerses one in a culture that has faded away. Books may be purchased locally at The Treasure Chest in Oxford, Bay Country Shop in Cambridge and the Unicorn Bookshop in Trappe. They are available in both hardback and paperback. More local bookstores are coming soon. You can also purchase from my website cathywrites2025.com, bookshop.org. and barnesandnoble.com.

06/06/2025

I harvested garlic today. It was planted in the fall. Now it needs to dry and cure a cool spot out of the sun. In about a month it will be ready to be stored in the refrigerator or roasted in our oven.

05/06/2025

Hello everyone,
Spring has me taking pictures and videos. Take a minute to watch the bees in this cover crop of red clover. I seeded this patch last fall for Spring bloom. Enjoy!
Cathy

11/27/2024

With such a late Fall we have been able to enjoy our flowering Mexican Sage well into November. The bees have enjoyed it too

08/11/2024

Fun stuff we are growing this year:)
Hungarian Wax Peppers
Honeydew Melons
Armenian Striped Cucumbers
Butternut Squash
Swamp Milkweed

08/11/2024

So I'm not a smoker, but I tried growing to***co for historical purposes. I wanted to share with the Oxford Kids Camp what kinds of crops were grown here in pre-revolutionary war times. I started the seeds in February - they were very tiny and had to be kept consistently wet. After they sprouted, I moved them by tweezers to individual pots that you see below. When the weather was warm enough they were transplanted to my garden where "Farmer Will" tended to them. To***co loves the heat and humidity and so the Eastern Shore is a good climate for it. The plants also take up a lot of nutrients, hence why to***co fields were often abandoned once a few crops had been harvested.
They grew very tall - some over 6 feet! The flowers are beautiful and the leaves were gigantic and also a little sticky

08/09/2024

Hi G & G Fans,
Let me catch you up on our gardens! Here are some highlights....I was thrilled to have a borage volunteer pop up, and our new Sweet Bay Magnolia tree blossomed. We grew blue flax in our meadow this year - I love the periwinkle color of it. We found this little bunny friend hiding in some ground ivy, and our elderberry bushes grew like crazy with the Spring rains. More pictures to come!
Cathy