Kinship Catering

One wedding’s menu

What a finished menu looks like

This is what we built for a summer wedding in Asheville. Yours will not look like this, because yours will be built around you.

A Summer Wedding

Locally Grown Salad with Sunflower Citrus & Herb Dressing
Toasted Sesame Basmati Rice
Spiced Chickpeas with Roasted Local Vegetables
Roast Chicken in Tomato Lemon Curry with Yogurt Sauce & Local Sourdough
Blueberry Balsamic Braised Brisket
Tulsi Mint & Honey Iced Tea
Bourbon-Caramel Apple & Raisin Pie in a Rosemary Butter Crust

Local farms & producers · High Top Bread Company
Hickory Nut Gap · Cattle Organics · Altar Cross Farms

Where it comes from

We know the farms by name.

Much of our produce comes from North Carolina farms, and we partner with local bakers and cheesemakers for the rest. The season decides a good deal of what ends up on your table, which is why we start every menu with the month you are getting married rather than a list.

Tell us what your people can and cannot eat, and we will build around it. Allergies, preferences and dietary needs are planned for from the start, not accommodated at the edges.

Talk it through

The full list

Ideas to start from

Not a set of options to pick from. A sense of how we cook, and a place for the conversation to begin.

Soups

Roasted Butternut Squash & Apple Bisque
Creamy Potato & Ramp Soup
Smoky Sweet Potato & Sorghum Soup
Blueberry & Thyme Chilled Soup

Appetizers

Fresh Summer Rolls with julienned seasonal vegetables and local herbs, with a ginger-lime dipping sauce
Cucumber Rounds with Goat Cheese, Honey Pickled Onion and Smoked Salmon
Roasted NC Peach & Basil Skewers drizzled with a balsamic reduction
Mini Bell Peppers stuffed with a Moroccan-spiced sunflower seed and pork filling

Vegetable dishes

Oven-Roasted Appalachian Root Vegetables & Fingerling Potatoes with Mint-Basil Gremolata and toasted local walnuts
Hummus Platter with crisp local seasonal vegetables. Lemon-Tahini, Beetroot, or Cumin-Spiced
Hummus Platter with warm toppings: slow-braised beef brisket, pinto bean stew, honey-harissa roasted carrots, or caramelized onion and mushroom
Charred Broccoli Florets with Roasted Garlic, Preserved Lemon and NC-grown chili flakes
Honey-Glazed Roasted Carrots with Harissa, fresh dill and toasted local sunflower seeds
Roasted Sweet Potatoes with Cumin, fresh Lime and Cilantro
Braised Cabbage slow-cooked with Caraway and crisp tart local mountain apples
Medley of Herbed Chickpeas and Seasonal Vegetables finished with garden-herb oil
Creamy Sweet Potato Curry simmered with ginger, turmeric and local honey
Spiced Tofu with fragrant aromatics
Moroccan-Style Vegetable Tagine with dried apricots and fresh herbs
Braised Eggplant & Tomato with roasted garlic and garden basil

Salads

Massaged NC Kale with Sunflower Seeds, Cucumber and Apple, in a Lemon Zest & Dijon Vinaigrette
Garden-Fresh Seasonal Greens with pickled red onions, feta, black walnuts and a light herb vinaigrette
Creamy White Bean & Herb Salad with garden-picked parsley, chives and a lemon-garlic dressing
Heirloom Tomato, Cucumber & Fresh Herb Salad with a spicy lime vinaigrette
Summer Watermelon, Mint & Cucumber Salad with a squeeze of lime
Shaved Local Carrot Salad with Ginger, Lime and Sesame
Earthy Lentil Salad with roasted seasonal root vegetables and a garden-herb vinaigrette

Rice & grains

Toasted Sesame Basmati Rice with fresh scallions and cilantro
Coconut Jasmine Rice simmered with a hint of lemongrass
Turmeric-Infused Quinoa with golden raisins and toasted local pecans
Lemon & Herb Farro with fresh parsley, chive blossoms and a touch of olive oil
Wild Rice & Mushroom Pilaf featuring earthy local forest mushrooms

Chicken

Organic Roast Chicken in a creamy garden-tomato & lemon curry, with warm flatbread and a cooling cucumber-dill yogurt
Coconut-Lime Braised Chicken, slow-simmered with Appalachian ginger root and garden-fresh cilantro
West African-Style Peanut Stew with Roasted Chicken, local root vegetables and a whisper of mountain-grown chili

Beef

Slow-Braised Beef Brisket crusted in fresh herbs and roasted garlic, finished with a reduction of mountain-grown herbs
Blueberry-Balsamic Braised Brisket with NC mountain blueberries and local balsamic, finished with fresh rosemary
Coffee & Chili-Rubbed Beef Short Ribs, slow-cooked and finished with a dark roast coffee reduction
Barbacoa-Style Shredded Beef, slow-cooked with lime, cilantro and roasted chili peppers

Lamb

Slow-Braised Lamb with garlic cloves, mountain-grown rosemary and bright ribbons of preserved lemon peel
Moroccan-Spiced Leg of Lamb, braised tender with sweet dried apricots, toasted coriander and fresh garden mint

Salmon

Salmon glazed with a reduction of tomato, ginger and local mountain honey
Roasted Salmon glazed with a rich NC mountain blueberry and balsamic reduction

Desserts

Bourbon-Caramel Apple & Raisin Pie: local mountain apples and plump raisins in a rosemary-infused butter crust with a bourbon-caramel glaze
Lemon Zinger Pie: tangy lemon curd finished with a vibrant raspberry reduction and fresh mint
Fresh Blueberry & Nectarine Cobbler: seasonal NC blueberries and sweet nectarines under a golden crust, with mint-pecan cream
Flourless Chocolate Torte with orange peel and candied pecans
Honey-Roasted Peach Parfaits with whipped yogurt and local wildflower honey
Lemon Posset with gluten-free shortbread crumbles and macerated strawberries

Everything is gluten free and dairy free unless otherwise noted.