Overhead view of a long harvest table with mismatched stoneware bowls of saffron cauliflower, charred broccolini, and pomegranate grain salad. Natural window light spills diagonally across rumpled linen. Hands reach across the table.

Now Booking 2026 Events

Every Guest
Eats Beautifully.

Tasting menus built from cashew cream, smoked jackfruit, and heirloom grains — designed to make the omnivore at the table forget what's missing.

Plan Your Menu See the Menu

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Trusted by 80+ events across the US

Menu PreviewSpring 2026

First

Roasted Beet Hummus

whipped tahini, za'atar oil

Second

Smoked Jackfruit Taco

cashew crema, pickled slaw

Third

Saffron Cauliflower Steak

miso-glazed roots, chimichurri

Gluten-FreeDairy-FreeSoy-FreeVegan

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The Table

Food that earns
the silence

Every dish designed so the celiac guest and the omnivore reach for seconds at the same moment.

Close-up of a vibrant grain salad with pomegranate seeds, herbs, and golden dressing in a wide ceramic bowl

Wedding Harvest Table

Pomegranate Grain Salad

From $18/guest

Dairy-Free Elegance

Cashew Burrata

From $14/guest

Fire-Roasted Sides

Charred Broccolini

From $10/guest

Mini sliders with pulled smoked jackfruit, pickled red onion, and cashew aioli on a wooden board

Passed Canapés

Smoked Jackfruit Sliders

From $8/guest

Golden saffron-glazed cauliflower steak on a white ceramic plate with chimichurri and roasted roots

Plated Main

Saffron Cauliflower Steak

From $24/guest

All menus are fully plant-based and customized per event.

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The Ingredient Story

What goes into the bowl

Click any dish to read the recipe story, see close-up texture photography, and understand which dietary needs it meets.

The beets spend four hours in a low oven with whole garlic, thyme, and a drizzle of pomegranate molasses until the sugars caramelize and the flesh turns jammy. Blended with tahini and white miso, it lands somewhere between earthy and umami-sweet. Served warm, still holding the shape of the roasting pan, with torn sourdough and cucumber ribbons.

Meets these needs

Gluten-FreeNut-FreeSoy-FreeVegan

Macro texture shot of beet hummus surface showing deep crimson color and smooth tahini swirl

Young jackfruit is brined overnight in apple cider vinegar, smoked low for three hours over cherry wood, then pulled by hand and tossed with ancho chili, cumin, and a touch of dark maple. The cashew crema is soaked, blended with lime and garlic, and piped cold against the warm meat. The pickled purple cabbage adds the acid that makes the whole thing sing.

Meets these needs

Gluten-FreeDairy-FreeVegan

Close-up texture of pulled smoked jackfruit showing fibrous strands and dark caramelized edges

Three ancient grains — farro, freekeh, and black beluga lentils — cooked separately at different times and temperatures so each retains its own bite. Dressed while warm with a preserved lemon vinaigrette, folded with toasted pistachios, pomegranate arils, and fresh herbs. The result is a salad that eats like a main, holds for four hours on a buffet table, and photographs like a painting.

Meets these needs

Dairy-FreeGluten-Free (ask)Soy-FreeVegan

Macro shot of mixed grains showing farro, freekeh, and lentil textures with pomegranate and herbs

From the Table

What they said after

Our daughter has celiac and two bridesmaids are dairy-free. I was dreading the catering conversation. Nourish sent back a five-course tasting menu within 48 hours that made our omnivore guests ask for the recipes. The roasted beet board disappeared in ten minutes.

Priya Mehta

Mother of the Bride

Wedding · 180 guests · Sonoma Valley, CA

I manage corporate events for a 400-person tech company. We had twelve different dietary restriction cards for our Q3 offsite — including one guest with a rare nightshade allergy. Nourish handled it with a single phone call and delivered a lunch that the whole room talked about for weeks.

Marcus Webb

Head of Events, Lattice Systems

Corporate Offsite · 400 guests · Austin, TX

Three days of meals for a wellness retreat where half the participants were raw-food adherents and the other half just wanted something that felt earned after a morning yoga session. Every single plate landed that balance. Day two's grain salad is the best thing I've eaten this year.

Solange Beaumont

Retreat Director, The Still Point

Wellness Retreat · 32 guests · Ojai, CA

80+

Events catered

Dietary needs handled

4.9★

Average event rating

100%

Plant-based, always

Build Your Menu

Let's plan
your table

Tell us about your guests and we'll build a tasting menu around them — not around what's easiest to avoid.

📋

Menu proposal in 48 hours

A full tasting menu tailored to your restrictions and style.

🍽️

Complimentary tasting

Taste before you commit. We travel to you or host in our kitchen.

✉️

Direct chef access

You'll work directly with the chef — no account managers.

Step 1 of 4

What kind of event?

Ready to plan your table?

Menu proposal within 48 hours · Complimentary tasting included

80+ events served

Every Guest
Eats Beautifully.