Farm-to-table
An intimate, multi-course direction may be possible for a small group. Current public Farm-to-Table events are capped at 15 seats, which is a useful scale reference, not a wedding inclusion.
Dining
The meals that hold the weekend together.
A licensed commercial catering kitchen on the property makes it possible to plan from the welcome meal through the morning-after breakfast without sending everyone somewhere else.
On-siteLicensed catering kitchen
SmallFarm-to-table possibilities
LargeBuffet or family style
More than dinner
The food starts before the ceremony and stays after it.
A wedding weekend can move through several kinds of meals: something easy when everyone arrives, breakfast while the property wakes up, wedding service, and one last table the next morning.
Dragonwood does the catering for its events. Outside caterers should not be assumed. Exact menus, ingredients, service, beverages, staffing, dietary accommodations, and costs are discussed with Carrie and documented in the final plan.
This page shows planning possibilities, not a fixed menu or inclusive package. No specific dish, beverage program, or meal is promised until it appears in the written estimate.
The weekend table
Four moments worth planning.
The table can change shape with the day. Think casual when people arrive, practical on the wedding morning, celebratory at the reception, and slow the next day.
How service can work
Match the meal to the size of the moment.
The format depends on group size and the experience you want. Carrie can explain what is practical once the count and weekend structure are known.
Family style
Shared platters can keep the meal communal. Suitability depends on menu, table layout, service plan, and guest count.
Buffet service
A practical direction for serving a larger reception while keeping the flow moving. The final setup is planned around the chosen event space.
A sample food story
From first arrival to one last coffee.
- Friday: a welcome meal or rehearsal dinner can give everyone a place to land after the drive.
- Saturday morning: coffee and breakfast in or from the Main House give the overnight group a shared start before preparation begins.
- Saturday evening: reception service can move through Thunder Hall or The Haven, depending on the layout and plan.
- Sunday: a slow breakfast creates one more point of connection before 10:00 AM check-out, unless different timing is approved.
The commercial kitchen
Close to the heart of the property.
The licensed catering kitchen supports meal preparation while the Main House kitchen remains part of the guest experience.
The two kitchens do different jobs. The Dragonwood team uses the commercial kitchen for catering. Overnight guests have full kitchens in the Main House and Bunk House, plus a self-contained kitchen in the Airstream. The Main House and Bunk House also have outdoor grills.
Guests should not assume independent access to the commercial catering kitchen or that an outside caterer may use it. Dragonwood handles event catering.
Where the meal can gather
Two settings. One connected weekend.
Thunder Hall offers a covered, open-air pavilion near Altar Rock. The Haven provides a temperature-controlled indoor option. Carrie plans the final dining flow around the guest count, weather, and the rest of the wedding day.
Covered pavilion
Thunder Hall
Vinyl sides can open or close as conditions change, keeping the reception close to the woods and the ceremony settings.
Indoor weather option
The Haven
A temperature-controlled room that can be arranged for a ceremony, reception, meeting, or another part of the weekend plan.
What Carrie needs to know
Five answers make the food conversation useful.
You do not need to arrive with a finished menu. Bring the shape of the weekend and the needs of the people attending.
Who is eating when?
Separate overnight guests, rehearsal attendees, reception guests, and morning-after guests.
Shared or structured?
Decide whether the meal should feel casual and communal or more paced and formal.
Dietary details
Dragonwood can accommodate many dietary needs with advance notice. Allergies and restrictions should be discussed early.
One meal or several?
Clarify whether you are considering only the reception or a broader arrival-to-breakfast dining plan.
What should guests remember?
Tell Carrie which food moment matters most so the team can build around it.
Put it in writing
Menus, staffing, service, timing, and price belong in the final written plan, not in assumptions.
In guests’ words
“The food was fantastic.”
“Not only were the grounds beautiful and the house magnificent but the staff, especially Carrie, were amazing. Always friendly, helpful. The food was fantastic.”
Matthew · July 2024
Read more guest experiences →Your table
Tell Carrie how you want it to feel.
Bring a guest count, dietary needs, and the meals you want to share. The Dragonwood team can turn that into a realistic service plan and estimate.