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Weddings · Texas Hill Country
The best meal
of the whole weekend.
Cocktail hour to the last dance, and the rehearsal dinner and the brunch on either side. A chef who came up in serious kitchens, a menu written for the two of you, and a crew that runs the day so you don't have to.
How the day runs
Start to finish
Cocktail hour
Passed bites while the photos run long, boards on the side, a raw bar if you want one. Nobody waits hungry.
Dinner
Family style down long tables, a buffet, plated courses, or stations that keep the room moving. Your call, and you can mix them.
Cake and sweets
We cut and serve the cake, and set out a sweets table for everyone who skipped it at dinner.
Late night
Something hot and salty at the door, right when the dance floor needs it.
Where to start
Start from one of our menus
Start from a menu package for the big day and one for each night around it. Every one bends.
The One We're Known For
Barton Springs
Family-style, sun-soaked
See the menu
The Board Dinner
The Steakhouse
Plated, precise, quiet
See the menu
Gulf Catch on Butcher Paper
Texas Coast Boil
Casual, communal, hands-on
See the menu
The Morning Spread
Hill Country Brunch
Easy, generous, early
See the menuOr build it dish by dish.
Pick from every dish we make and see a ballpark per guest as you go.
Good questions
Asked by every
mother of the bride.
We cook the meal people remember from the weekend: cocktail hour, dinner served family style, buffet, plated, or as stations, the cake, and something hot at the door for the drive home. The rehearsal, the welcome party, and the brunch can come from the same kitchen, each with its own menu.
Can you do the rest of the weekend?
Yes. Same kitchen, its own menu, and it never feels like a preview of the wedding.
- Rehearsal dinner. Smaller, louder, nicer than it needs to be. A long table or a backyard spread that feels nothing like Saturday.
- Welcome party. For the people who flew in. A boil on butcher paper, a taco bar, cold drinks, and nobody in a suit.
- Morning-after brunch. Breakfast tacos, kolaches, strong coffee. Everyone says goodbye fed.
What do you bring, and what do you need from us?
We bring: Servers, captains, and a bar crew. Rentals and linens, coordinated with your planner and venue. Dietary needs tracked by guest. A full breakdown after the last dance.
From you: The date and the venue. A rough headcount. Your planner's timeline, if you have one.
How does booking work?
- Tell us the date. A few picks in the planner, or one email. Headcount and the place if you have them.
- Get the proposal. A menu built for your crowd within two business days. We shape it with you until it's right.
- Hold the date. Sign and put down 50%. The date is yours, and nobody else gets it.
- Show up hungry. Final counts three weeks out, the balance two weeks out. We work the timeline with your planner and venue. You get married.
One contract for everyone, and the full terms are public on the contract page. No surprises on the invoice.
How many guests can you feed?
A rehearsal dinner for a handful or a ballroom full. More hands on the big ones, the same kitchen behind all of them.
How far ahead should we book?
Three to six months for most weddings. Spring and fall Saturdays go first, so earlier is better.
Can you handle dietary needs and allergies?
Always. Vegetarian, vegan, gluten-free, and allergies, tracked by guest and marked on every menu.
Where do you cater?
Austin, San Antonio, and the Hill Country between. Ranches, barns, backyards, and ballrooms.
What does it cost?
It depends on the menu, the service style, and the count, so every wedding gets its own proposal. Pick a budget range in the planner and we build to it.
How do we reach you?
A few quick picks in the planner, or one email to gather@stokedcatering.com. A proposal comes back within two business days.
Plan your wedding