Harvest Buffet Package
Passed hors d'oeuvres, two entrees, three sides, staff, rentals and cake cutting.
Hudson Valley weddings since 2013
The one thing every guest will comment on
Seasonal Hudson Valley menus, a full staffed service team and a timeline built with your planner. One tasting, one contract, no surprise line items.
13 yrscatering weddings
70weddings a year
1:14server to guest ratio
260largest plated dinner
Packages
Priced per guest with everything included
Every package includes staff, china, glassware, linens and a coordinated tasting.
Plated Dinner Package
Three courses with a two entree choice, one server per fourteen guests.
Family Style Package
Platters to the table, which keeps people seated and talking, our most requested.
Cocktail Reception Only
Ninety minutes of passed and stationed food for shorter or second receptions.
Bar Service
Licensed bartenders, glassware, ice and mixers, beer and wine or full bar.
Rehearsal Dinner
Booked with a wedding package, at your venue or a partner space in Kingston.
Our kitchen
Hudson Valley farms, a hundred yards at a time
Marigold started in 2013 when chef Hollis Barrow moved upstate and realized that the best produce in the country was growing within twenty miles of the barns everyone was getting married in. Menus are rewritten each season around what those farms have. Marigold caps at seventy weddings a year so that no couple is a Saturday on a list.
•Produce sourced from Hudson Valley farms in season
•Seventy weddings a year maximum, by design
•One point of contact from the tasting through the last plate
Reviews
From couples
“Six months later people still bring up the short rib. Our photographer said it was the best vendor meal she had been given all year.”
Priya and Ross K., September wedding, Rhinebeck
“It rained and we moved 140 people indoors in twenty minutes. The Marigold team had already reset the room before we finished panicking.”
Emmett and Dara L., June wedding, Accord
“The proposal had every cost in it, including staff and rentals. The final invoice matched. That did not happen with any other quote we got.”
Naomi C., October wedding, Kingston
FAQ
Wedding catering questions
How far in advance should we book?
Twelve to eighteen months for a Saturday between May and October, which is when most Hudson Valley weddings happen. Fridays, Sundays and the winter months are frequently available inside six months and cost noticeably less.
Is the tasting included and when does it happen?
One tasting for two people is included after you sign, usually three to five months before the date so seasonal ingredients are close to what you will actually serve. Additional guests at the tasting are $45 each and extra tastings are available.
What is actually included in the per guest price?
Food, service staff at one server per fourteen guests, china, flatware, glassware, standard linens, setup, cake cutting and breakdown. Bar service and specialty rentals like lounge furniture are separate lines. There is a 20 percent service charge and it is stated in the proposal, not added later.
Can you handle dietary restrictions and allergies?
Yes. Vegetarian, vegan, gluten free and dairy free plates are prepared at no extra cost and delivered to the specific seat with the guest's name. Send the restrictions with your final count and severe allergies are discussed directly with the kitchen.
Contact
Start with your date
Send the date, venue and rough guest count. You will know within a day whether it is open and what a realistic budget looks like.
Phone(845) 555-0179
Address44 Abeel St, Kingston, NY 12401, Kingston, New York
HoursOffice Tue to Sat 10am to 6pm, tastings by appointment
AreaHudson Valley, Catskills, Berkshires, northern Westchester