Seasonal Southern catering · Richmond, Virginia

Pull up a chair, Richmond.

Weddings, office lunches and backyard suppers across central Virginia. We cook, set the table, serve and clean up.

Build your menu Book a tasting

Supper's on. All you did was show up.

Build your menu
  1. 2:30 pmLinens
  2. 3:15 pmPlates and napkins
  3. 4:00 pmGlassware
  4. 5:30 pmGreenery and candles
  5. 6:15 pmSupper's out

From a porch party to a 300-guest wedding.

A long outdoor wedding table under old trees, set with white plates, orange napkins and wooden chairs

Usually 80 to 250 guests

Weddings and rehearsal dinners

Plated, family style or stations, with one captain running the night from first toast to last dance.

A server carrying a tray of small plated appetizers through a reception

20 to 300 guests

Offices and corporate events

Client receptions, board lunches and holiday parties. On-time setup and invoices your accounts team will like.

Friends and family at a backyard dinner under string lights while the host raises a glass

20 to 120 guests

Backyards and private parties

Birthdays, graduations, a 60th on the porch. We bring the plates, the crew and the cleanup.

From 10 guests, weekdays

Drop-off lunches

Platters and boxed lunches delivered by 11:30, labeled by diet and ready to eat. No staff needed.

Close-up of a platter of ham and tomato sandwiches on fresh baguette
A chef in a red bandana and striped apron carrying a finished plate out of the kitchen Cooks plating dozens of small first courses side by side on a dark pass

Cooked like the whole family is coming.

Chef Josie Whitlock grew up at her grandmother's Sunday table in Southside Virginia, where supper was set for whoever showed up. She opened Long Table in a Scott's Addition kitchen in 2014 to cook that way for Richmond: real butter, Virginia farms and enough for seconds.

  • Seasonal, from farms we knowThe menu changes four times a year, built around what central Virginia growers are picking that month.
  • One captain, start to finishThe person at your tasting is the person running your event. No hand-offs.
  • We leave it cleanerDishes, trash and recycling go back on our truck, not into your venue's dumpster.

Josie WhitlockChef and owner

Build your event. See the number.

Slide, tap and pick. The per-guest estimate, the crew you'd need and a printable proposal update as you go.

Occasion
Guests
120
Service style

Bar service
Bar serviceBartenders, ice, glassware and mixers

Please drink responsibly. 21+. Our bartenders check ID.

Every plate leaves the line looking like the first one.

How it works

  1. Tell us about the day

    Send an inquiry with your date, guest count and the menu you built here. We reply within one business day.

  2. Taste it first

    Thursday to Saturday at our Scott's Addition kitchen. Bring up to three people. The $75 tasting fee comes off your invoice.

  3. Lock the proposal

    You get a written proposal. A 25% deposit holds your date; the final guest count is due 10 days out.

  4. We run the day

    Your captain arrives four hours early with the crew, the food and a run of show. You eat while it's hot.

Promises we put in writing.

  • Your quote is the price. No surprise fees on the final invoice.
  • Allergies tracked on every place card, by guest name if you send the list.
  • Supper on the table within 15 minutes of the time on your run of show.
  • Leftovers we can safely pack, we pack and label for you.
  • Licensed caterer, health-department inspected kitchen, fully insured.
Cooks finishing rows of plated first courses on a dark pass, every plate garnished the same way

Sample guest notes. Fictional, written for this prototype.

“A hundred and forty guests went back for seconds, and our captain kept my mother out of the kitchen.”

Kendra, wedding at a Goochland farm

“Lunch for sixty showed up at 11:20, labeled and hot. Nobody had to set up a thing.”

Marcus, office manager in Shockoe Bottom

“They made a gluten-free cobbler my dad could eat. He talked about it all night.”

Ana, 70th birthday in Midlothian

Where we cook for you

Service area map Rings at 30, 60 and 90 miles around our Richmond kitchen, reaching Ashland, Petersburg, Fredericksburg, Williamsburg, Charlottesville and the Northern Neck. 30 mi 60 mi 90 mi Ashland Midlothian Petersburg Fredericksburg Williamsburg Charlottesville Northern Neck Goochland Richmond

Free delivery within 30 miles of our Scott's Addition kitchen. Beyond that, $2.50 a mile each way, up to 90 miles.

What it costs

Long Table's own demo rates, per guest, before staff, service and tax.

Drop-off lunch
from $26

Platters or boxed lunches, delivered and labeled. Compostable serveware.

Family style
from $54

Shared platters at every table, refilled by servers. China and linens included.

Stations
from $58

Chef-attended stations for crowds that like to mingle.

Plated
from $64

Coursed and served, with a guest choice of main.

Bar service
from $16

Beer and wine, or $24 for a full bar with a signature cocktail. 21+ only, and please drink responsibly.

Good to know

  • Minimums. Staffed events start at 40 guests. Saturdays from April to October have a $3,200 food minimum.
  • Staff. $42 an hour per server, cook or bartender, $55 for your captain, six-hour minimum.
  • Service and admin. 18% of food and bar. Tax added on the invoice.
  • Deposit. 25% holds your date. Fully refundable for 14 days.
Build your menu

Book a tasting, hold your date.

Tell us about the event, pick a tasting at our kitchen and we'll send a written proposal. This is a simulation: nothing is sent or saved.

  1. 1Your event
  2. 2Tasting
  3. 3Your details
  4. 4Confirmed

Your event

Event date

Open One crew left Booked

Kind of place

Your built menu

Family style · 120 guests

Change the menu

Questions people ask at the tasting

Tall golden buttermilk biscuits stacked on a round wooden board
How far ahead should we book?

Spring and fall Saturdays fill six to nine months out. Weekday office lunches usually need about five business days. If your date is close, call us; we keep one crew free most weeks.

Do you have a minimum?

Staffed events start at 40 guests. Saturdays from April to October carry a $3,200 food minimum. Drop-off lunches start at 10 guests.

Can you handle allergies and special diets?

Yes. Tell us about allergies; our kitchen handles common allergens. We mark every dish, and for plated dinners we print each guest's needs on the captain's seating chart.

Do you bring tables, chairs and linens?

China, flatware, glassware and linens come with every staffed event. Tables, chairs and tents come through rental partners we work with every week, quoted on your proposal.

Can you serve alcohol?

Yes, our bartenders are trained and we hold a caterer's license for bar service. We check ID and serve guests 21 and over only. Please drink responsibly.

What's the deposit and cancellation policy?

A 25% deposit holds your date and is fully refundable for 14 days. After that it moves to any new date within a year.

Do you travel outside Richmond?

Up to 90 miles: Charlottesville, Fredericksburg, Williamsburg and the Northern Neck are regular stops. Delivery is free within 30 miles, then $2.50 a mile each way.

Your table is waiting to be set.

Book a tasting (804) 555-0142