Questions, answered.

Preset dinner experiences run $95–$175 per guest and the price is fully inclusive — food, plates, silverware, a dedicated server for the table, course service and kitchen cleanup are all covered. After Hours is $95 per guest, The Tavern Table $110, The Southern Table $125, The Butcher's Table $145 — all on a $500 event minimum — and FABLE · Wild South is $175 per guest with a $500 event minimum. Dinner for Two is a flat $500 all-in for exactly two guests, Nashville and Birmingham local only.

Two to six weeks is comfortable for private dinners. Big weekends — Valentine's, Mother's Day, Derby weekend, holidays, Christmas, New Year's — fill up earlier. If you're in a tight window, ask anyway. I keep a small amount of last-minute capacity for the right night.

Yes — every menu is customized. Gluten-free, dairy-free, nut allergies, shellfish, vegetarian, pescatarian, low-FODMAP, and combinations of those. Tell me what I'm working with and I'll design around it without it tasting like a restriction.

Less than you'd think. A working oven, a usable cooktop, fridge space, and a sink. If the kitchen is missing something specific to the menu, I bring it — induction burners, sous-vide, plating tools, serving pieces.

Yes. Plates done, kitchen wiped, trash out, my equipment packed. You wake up to a clean kitchen, not a project.

Food, plates, silverware, a dedicated server, course service and cleanup are all included in the per-guest price, and every dinner has an event minimum. Three things can be added on top: optional course upgrades you choose, a 20% service gratuity for parties of 8 or more, and — outside Middle Tennessee — a $350 destination travel fee with a $1,500 event minimum. Dinner for Two is a flat $500 with none of those. Custom events come back as one clear all-in quote.

Preset dinners book directly online — choose your date, select your menu, and secure the night with the amount due at checkout. That's 25% for dates 46+ days out, 50% inside 45 days, and the full amount inside 14 days. Any remaining balance is charged automatically to the same card 7 days before the dinner. Cancellation terms are in the booking agreement and are reasonable.

Reschedules are handled directly with me — reach out as early as you can and I'll move the date if the calendar allows. Cancellation terms are set out in the booking agreement you accept at checkout, and the deposit protects the date you've taken off the calendar.

Private dining — every plated experience, custom menu and destination dinner — runs up to 30 guests. Above that it becomes Event Catering, which serves up to 250 guests locally in Nashville and Middle Tennessee. If you enter more than 30 guests in the booking flow, it will point you to catering automatically.

Anniversary and date-night dinners for exactly two guests, $500 total, all-inclusive, Nashville and Birmingham local only. Choose any core preset menu. No per-person pricing, no travel fee, no gratuity added — $500 is the price.

A $100 reservation holds your date and starts menu development with me. From there we build the menu together against a $75-per-guest minimum food and service budget, and the balance is set once the menu is final.

A 20% gratuity is added automatically for groups of 8 or more, and it goes to the team working your event. Dinner for Two has no gratuity added — the $500 is all-in.

Birmingham, Mountain Brook and Homewood, Alabama are a second home market — same menus, same prices, no travel fee. Destination dinners further out, in the Smoky Mountains, North Georgia and Kentucky bourbon country, carry a $350 flat travel fee and a $1,500 event minimum. Event Catering is Nashville and Middle Tennessee only — no destination travel.

Nashville metro and most of Middle Tennessee — Belle Meade, Green Hills, Brentwood, Franklin, East Nashville, Germantown, The Nations, Nolensville, Murfreesboro. Beyond that, see the destination dining regions.

There's no fixed guest minimum — each dinner has an event minimum instead. Every preset dinner carries a $500 event minimum, with destination dinners at a $1,500 event minimum. Below those guest counts the event minimum simply applies. Private dining tops out at 30 guests.

Yes. Every experience is built for in-home cooking, including short-term rentals across Nashville, Franklin, Brentwood, East Nashville, and the surrounding area. Just confirm the kitchen has a working oven and cooktop.

Yes. Plated private dining covers rehearsal dinners, welcome dinners and corporate dinners up to 30 guests. Larger receptions and corporate gatherings run through Event Catering, up to 250 guests.

Yes — one menu is served to the whole table. That's what makes a coursed dinner feel like a restaurant instead of a short-order kitchen. Individual plates are adapted around allergies, vegetarian guests and dietary needs, so nobody sits out a course.

Absolutely. Children count toward the guest total, and I'll plate a simpler version of the same courses for them at no extra charge. Tell me their ages in the booking notes.

I don't sell or supply alcohol. Tell me what you're pouring and I'll build the courses around it, or I'll send a short pairing list you can buy yourself. For Event Catering you can add a professional bartender — that's staffing only; the alcohol is still yours.

Your table, seating, and the kitchen — a working oven, a cooktop, fridge space and a sink. I bring the food, my equipment, plates, silverware, glass-free service pieces where needed, and the team. Nothing to shop for, nothing to set up.

Anything that comes off my pans and doesn't make it to the table is yours — I'll box it and leave it in your fridge before I go. I don't send home extra portions that were never cooked.

Within reason, yes. Preset experiences are built as a sequence, so swaps stay inside the same menu family; if you want the menu built from scratch, that's the custom path — a $100 reservation holds the date and we design it together against a $75-per-guest floor.

Plan on about three hours from first course to last plate for a preset dinner. I arrive roughly two hours ahead to set up and stay about 45 minutes after to clean down the kitchen.

You can still book. At the address step, tick the box that says the rental isn't booked yet and the reservation is taken with the address marked TBD. Send me the address as soon as you have it. Pricing follows the address where I actually cook — a Nashville or Birmingham address has no travel fee, and a destination address carries the destination minimum and travel fee — so if the confirmed address changes the pricing, we settle that before the dinner.