Wedding catering at Roxbury Barn and Estate

Catering

Starting 2024, we offer a groundbreaking approach to wedding catering.

Truly local and sustainable, our chef Sophie Grant takes the lead, as a chef, an experienced hospitality professional, wedding coordinator, and farmers’ market manager.

Sophie’s love of cooking centers around locally grown foods from farmers she knows and trusts.

Her relationships across the local farming community present numerous opportunities for couples to take part in the sourcing experience – visit farms, meet growers, and form an intimate connection with where their wedding meal will come from.

Chef Sophie Grant

About chef Sophie

Sophie Grant’s career in food and hospitality spans over fourteen years, catering culinary events and recreational cooking experiences, working in food trucks, on-farm dinner parties, live-fire cookouts, whole animal butchery classes, and holding leadership roles in front-of-house management.

Upon moving to the Catskill Mountains in 2019, her vast experience in events and passion for local, sustainable food systems drew her to farmers’ markets where she could meet, support, and befriend growers and makers in this abundant region.

In 2021 Sophie founded the Phoenicia Farmers’ Market, a weekly event that hosts locals and tourists alike to shop with farmers, makers, and bakers, enjoy live music, and provide space for the community to safely gather year-round.

Sophie in the kitchen

Food journey

Sophie has worked at Roxbury Barn and Estate since 2021 and loves the theatrical production that is a wedding. She is eager to guide the culinary evolution of our place.

Sophie’s approach highlights seasonality of local foods, including thoughtful input from growers, and features custom menus created in partnership with the happy couple.

The process of choosing your wedding food will be an experience in and of itself, and Sophie can’t wait to take you on that journey.

Colaboration with local farmers

Our local network

Sophie loves working with as many local farmers, makers, and bakers as possible. Engaging with this local network allows us to bring the freshest ingredients to the table while also helping strengthen our local food economy. These fabulous collaborations translate into inventive and delicious dishes that are proudly sourced from Catskill-based businesses – it’s a true community accomplishment.

quality and sustainability

Quality & sustainability

Our hope is that you come to trust us as much as we trust our growers. Care and dedication are woven into every step of creating the food for your wedding day. From the folks who raise the livestock, to the ones who harvest the vegetables, our shared values connect our passion for food. Clean, organic, pastured, no pesticides – we seek out sources who use regenerative practices that care for the environment and our community. We will only serve you the freshest food available, so if ever necessary we will substitute ingredients thoughtfully based on what our partners can provide. As we get to know each other, you’ll see how this ethos informs everything we do.

Preparing ramps

Price range

A full event menu (which includes a Seasonal Harvest Table and passed hors d’oeuvres during cocktail hour, and an appetizer, and main course), starts at $125 per person, including tableware, silverware, glassware, and napkins, but excluding 20% gratuity and 8% sales tax. A tasting is free of charge.

Style of service

Depending on menu choices and couples’ preferences, we serve dinner either plated, family style, or buffet style.

What Roxbury Barn and Estate stands for

Tailored!

All menus, whether omnivorous, vegetarian, vegan, pescatarian, or designed to be culturally resonant for your family, are customized in collaboration with the couple. A questionnaire, a conversation, and a shared meal will help inform our creation of a totally unique menu. Dinner on your wedding day should feel like an intimate gathering prepared by people who know and love you.

Creating your menu

Creating your menu will be a collaboration between you and our chef. Planning your menu will entail conversations about your favorite foods, getting to know your personality and style, and can also consist of a visit to a local farm or market.

The goal is to understand your taste in and relationship with food so that we can design a fully tailored menu and experience for you and your guests.

Here’s a collection of menu examples to get you inspired:

Spring


May-June

seasonal harvest table

Featuring sourdough crostinis, pickled wild ramps, roasted asparagus and turnips, spring onion yogurt dip, chicken liver pate, local cheeses with homemade preserves

passed hors d’oeuvres examples

Fried oyster mushrooms and chive blossoms with tahini aioli
Quinoa cakes with manchego cheese, kale, and pickled cherry tomatoes
Venison and bacon meatballs with green onion jam

salad examples

Farro salad with kale, garlic scape, feta, and dried currants
Grilled romaine drizzled in anchovy vinaigrette and crispy croutons

entrée examples

Grass-fed steak with broccoli raab, chimichurri
Trout filet with wild ramp broth, sautéed spinach, shiitake mushrooms, and peas

Summer


July – September

seasonal harvest table

Featuring garlic and herb focaccia, pickled radishes and zucchinis, charred celery stalks and cherry tomatoes, spicy eggplant dip, roasted beet hummus, local cheeses with fresh berries and melon

passed hors d’oeuvres examples

Chicken wings with chili pepper glaze and blue cheese
Mushroom meatballs with grated heirloom tomato
Polenta croquettes with shredded duck and pickled red onion

salad examples

Summer tomato and corn salad with red onion and cucumber
Roasted beet and radicchio salad with fig and herbed yogurt

entrée examples

Fire-roasted chicken with charred fennel, braised swiss chard, creamy potatoes
Porchetta with fava beans, celery, and fresh herbs

Fall


September – October

seasonal harvest table

Featuring assorted sliced + grilled sourdough, local butter with chives and honeycomb, pickled tomatoes and onions, smoky trout + white bean spread, blistered shishitos, local cheeses with apples and pears

passed hors d’oeuvres examples

Stuffed peppers with venison, pork, and harissa
Puff pastry with curried squash and roasted tomatoes
Sardine toast with sumac and preserved lemon

salad examples

Grilled chicory salad with crispy shallots, blue cheese, and pear
Warm kale and tomato salad with pickled garlic and toasted grains

entrée examples

Duck confit with honey-roasted squash, braised cabbage, and wild rice
Leg of lamb with cauliflower, sunchoke puree, and roasted fig