PRIVATE EVENT CATERING

Great food brings people together.

Fresh, co-created menus and thoughtful service for celebrations, gatherings, and special occasions.

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Made for Your Gathering

Birthdays, anniversaries, dinner parties, family gatherings,
cocktail parties, or simply a reason to bring your favorite people together.
We’ll create a menu and level of service that fits the occasion.

From intimate gatherings to larger celebrations,
TasteBuds brings the food, experience, and hospitality
that let you spend more time enjoying your guests.

Your event doesn’t have to fit a formula.

View a Sample Private Event Menu →

What to Expect

Saint Simons Island's historic lighthouse.

TELL US ABOUT YOUR EVENT

Share your date, location, guest count,
and what you’re planning.

Chef Devin will work with you to create a menu around your tastes, dietary needs, budget, and style of gathering.

CREATE YOUR MENU

We’ll take care of the food and service you’ve selected so you can spend your time where it belongs: at your own party.

YOU ENJOY YOUR GUESTS

We’ll prepare the food and coordinate the catering and service details needed to bring everything together.

WE HANDLE THE DETAILS

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Sample Private Event Menu

A taste of what’s possible.

These are just a few ideas, not a set menu. We’ll work together to create a menu
that fits your gathering and gives your guests exactly the experience you have in mind.

  • Caprese Crostini – Toasted Baguette, Local Basil and Tomato, Fresh Mozzarella, Balsamic Reduction

  • Chef's Garden Pepper Edamame – Peppers from My Garden, Maldon Salt, Water Chestnuts

  • Fig Crostini – Preserved Local Fig, Duxelles, Arugula, Apple Balsamic Reduction

  • Chorizo Poppers – Roasted Jalapeño, Cream Cheese, Local Herbs, Chipotle Crema

  • Smoked Cajun Crab Cakes – Lump Crab, Peppers, Roasted Jalapeño Aioli

  • Shrimp Cocktail – Local Jumbo Shrimp, Homemade Cocktail Sauce, Lemon

  • Pan-Seared Calamari – Hot Cherry Peppers, Green Onion, Cajun Remoulade

  • Mussels – Fresh PEI Mussels, Tomato-Lemongrass Broth, Garlic Crostini

  • Salmon Dip – Home Smoked Fresh Salmon, Local Herbs, Havarti, Pita Chips

  • Steak Bruschetta – with Beet-Cashew Pesto, Tarragon Mayo, Feta

  • Stuffed Mushroom – Seared Baby Bellas, Bacon, Roasted Garlic, Cream Cheese, Caviar

APPETIZERS

  • Cajun Fettuccine – Blackened Bay Scallop or Local Shrimp, Caper, Fresh Herb, Peppers, Cajun Cream, Parmesan, Asiago

  • Local Fish or Shrimp – Your Choice of Local Fish or Shrimp, Blackened or Seared, Choice of Sauce

  • Primavera, Local Basil Pesto Cream, Puttanesca, Cajun Cream

  • Stuffed and Roasted Whole Fish – Serves Two – Crab, Lemon, Dill, Caper Beurre Blanc, Garlic and Herb Haricot Verts, Truffled Yukon Gold Mashed Potatoes

  • Faroe Island Salmon – Sustainably Farmed Salmon, Brown Sugar-Tomato Agrodolce, Bacon-Leek Creamed Corn, Herb Roasted Fingerling Potatoes

  • Short Ribs – Smoker-Braised, Roasted Broccolini, Local Mushroom Risotto, Pan Sauce

  • Cacciatore – Braised Chicken Thigh, Local Tomato Broth, Mushroom, Basil, Herbs, Local Mushroom Farro “Risotto”

  • Pork Tenderloin – Oven Roasted, Truffled Mashed Yukon Gold Potatoes, Roasted Local Seasonal Vegetables

  • Osso Bucco – Beef or Pork Shank Braised with Vegetables, Red Wine, and Bone Broth, Parmesan Polenta, Brussels Sprouts Sautéed with Bacon and Balsamic Reduction

  • Duck Confit – Shredded Breast, Seared Leg and Thigh, Prosciutto and Pea Spaetzle, Red Wine Demi-Glace, Crispy Garlic

  • Scallops – Seared Sea Scallops, Dirty Rice, Local Mushroom, Crispy Garlic, Sage Brown Butter

  • Sushi – Half Cooking Class, Half Dinner – Learn to Roll Sushi and Enjoy Rolls from a Long List of Ideas.

MAIN COURSE

  • Georgia Coast – All Local Ingredients, Local Dressing

  • Burrata Caprese Salad – Fresh Burrata, Local Basil and Tomato, Balsamic Reduction, Olive Oil

  • Classic Caesar, Almost – Hearts of Romaine, Parmesan, Toasted Garlic Crostini, Pepitas, Caesar

  • Crab and Avocado Salad – Artisan Greens, Shaved Red Onion, Golden Raisin, Roasted Cashew, Cherry Tomato, Raspberry White Balsamic Dressing

  • Red Wine Braised Pear Salad – Braised Pear, Candied Walnuts, Champagne Shallots, Quinoa, Gorgonzola, Lemon-Maple Vinaigrette

  • Classic Garden – Local Mixed Greens, Grape Tomato, Red Onion, Carrot, Cucumber, Sunflower Seeds, White Cheddar

  • Classic Wedge – Iceberg, Bacon, Tomato, Gorgonzola, Blue Cheese Dressing

  • Soba – Cold Soba Noodles, Thai Peppers, Cucumber, Roasted Garlic, Ponzu

  • French Onion Soup – Sweet Vidalia Onion, Sherry, Fresh Crostini, Gruyère

FIRST COURSE

  • Crème Brûlée - Vanilla Bean, Turbinado Sugar, Local Berry Preserves

  • Flourless Mousse – Dark Chocolate, Crème Chantilly

  • Cheesecake – Vanilla Bean, Graham Cracker Crust, Fresh Berry Compote, Dutch Chocolate Drizzle

  • Cobbler – Fruit of Your Choice, Brown Sugar Crumble, Vanilla Bean Ice Cream

  • Homemade Artisan Ice Cream – Options Vary, Examples Include Cinnamon Basil, Sweet Potato, Avocado, Raspberry Balsamic

  • Lemon Ricotta Cake – Fresh Lemon and Ricotta, Berry of Your Choice Topping

DESSERT

  • Chef Devin always uses local produce when it is available.
    This may be more costly, but it is worth it.

  • Chef has access to multiple sources of local beef and pork. Beef is grass-fed, can be any cut, and wet or dry aged, if booked far enough in advance. This is served with Roasted Garlic Marrow butter, Thyme Salt, and your choice of Vegetable and Starch.

  • Pork is Cheshire and can be Roasted Whole Loin, or Tomahawk Chops - ample notice is necessary here as well.

  • All Dietary Preferences and Restrictions can be accommodated. Many of these ideas can be made gluten/dairy free, or vegan. Please inquire.

MENU NOTES

Have something else in mind? Let’s talk about it.

Enjoy Your Own Party.

We’ll take care of the food so you can focus on the people around your table.

Start Planning