Delivered
The board arrives finished. A Cours driver brings it to the door, already set, nothing to rearrange. Put it out and the room has something to gather around.
Events & catering
The food they remember.
For the events that matter, from a small dinner to a larger gathering. Every plate cooked to the level of a private dinner at home, whatever the room.
Catering
The food is the part they remember.
It is the part Cours will not compromise. Every plate at an event is cooked to the same level as a private dinner at home, whatever the guest count, whatever the room.
Two ways to run it
Fully staffed and served.
Cours staffs and runs the evening end to end, cooking on site and serving your guests, so the night is yours to host.
Cooked, dropped, and set.
Cours focuses on the food. Your team, or your planner’s, handles the service. The cooking arrives ready to set out.
Every event is kept to a size Cours can cook brilliantly, and where that line falls depends on what you are hosting, so it starts with a conversation. See sample menus.
Cocktail receptions
Small food, the care of a full course.
Hors d’oeuvres passed on trays and set at stations, for the hour before dinner or for the evening itself. Bites made to eat standing, with a glass in hand.
i
Passed on trays
Trays move through the room as guests settle in, each bite brought to where they stand. The food comes to them, so the conversation stays unbroken.
ii
Set at stations
Boards and spreads anchor the room. Guests drift toward them, graze, circle back. The food becomes part of how the room moves.
iii
Dropped off
Cours cooks and delivers the food, set and ready. Yours to run from there, whether your planner has staff on site or you want the evening without any.
Charcuterie
A board, or the whole table.
Cheeses, cured meats, fruit, nuts, and the small things that pull it together.
For a gathering
Large boards arrive and Cours sets the grazing table in the room: cheeses, meats, fruit, and the small details arranged into something guests circle for the entire evening. It reads as part of the design because it is.
Chosen, not assembled.
Each element chosen by Cours for how it sits against the next. A pour of honey here, a fig there, the cured meats layered between. What arrives is a spread worth a moment before anyone reaches in.
Pour pairings
What fills the glass.
Matched to the food and the evening, from a wine pairing to a zero-proof option everyone at the table can raise.
Wine pairing.
Built course by course for a plated dinner, and a selection chosen to suit a family-style table just as well. The wine follows the food, not the other way around.
A full bar, with a bartender.
The classics poured properly, run by a bartender Cours brings in for the night.
A custom cocktail or two.
One or two cocktails built for the night, usually something to enjoy before everyone sits down. These travel too, packed for a private flight.
Zero proof, for everyone.
Zero-proof drinks made with the same care as the rest of the bar, so everyone at the table has something worth raising, children and adults alike.
How it works
Inquire
Tell us the occasion, the headcount, and the date.
The menu
Chosen around the evening and any dietary need in the room.
The evening
Staffed, stationed, or dropped, cooked fresh and set out as the room fills.