Food worthgathering for.
Two chefs trained at the Culinary Institute of America and the Biltmore Estate. Weddings at our own 1880s homestead, corporate breakfasts for two thousand, a custom cake for Saturday, or a week of dinners in your fridge. Tell us the occasion; we'll handle every detail.
“From the planning stages to the day of, the quality of her service and food was professional, organized and superb. The best decision we could have made for our special day.”— A Hudson Valley bride
From a dinner for two to a wedding for two hundred.
Pick the occasion. Every one of them gets the same two chefs, the same local farms, and the same attention to detail.
One wedding at a time, from the first tasting to the last dance. Menu, cake, rentals, staff, bar and day-of coordination.
A dinner for two, a reunion for two hundred, boxed lunches for twenty or a hot breakfast for two thousand.
An 1880s Victorian homestead with a barn, a meadow and a creek. Tented events for up to 200, May through October.
The best-looking and best-tasting cake you can find. Any flavor, including gluten-free, dairy-free and vegan.
A week of fresh, never-frozen dinners in your fridge, cooked to your tastes and delivered across Dutchess County.
Kids' cooking parties, dinner-party classes, brewing, mixology and wine. Hands-on, three hours, we clean up.
Our food truck at your office, your festival, your game or your film set.
Cast and crew fed in twenty minutes from a double-sided buffet, on any location, on any schedule.
A taste of what we serve.
Four of our favorites. Our chefs design every menu for you and your guests; these are places to start.
The cake they'll talk about.
Custom-designed, any flavor, Swiss meringue buttercream. Here are a few we've made.
A homestead in Salt Point.
A 19th-century Victorian homestead with a view of a large historic barn, a meadow and a creek, tucked away from the hustle of the 21st century and minutes from the Taconic and Route 9. The restored 1880s home is the backdrop for tented events of up to two hundred guests, May through October. Tents, tables, chairs, linens and service-ware: one company, one call.
See the homesteadThree steps to a worry-free event.
- 1Tell us the occasionDate, guests, where, and what you're dreaming of. Two minutes, no commitment.
- 2Taste itA proposal within two business days, then a tasting with Chef Heather.
- 3We handle every detailMenu, cake, rentals, staff, bar, timeline. You show up and enjoy your guests.
A proposal, then a tasting. No pressure.
Every event is quoted on the menu, the headcount, the service style and the rentals, so there's no price list. Here's what you get instead.
- A menu designed for your guests, with options at every course
- Headcount, service style, staff and bar laid out line by line
- Rentals if you need them: tents, tables, chairs, china, linens
- The cake, if there is one
- A total, a deposit to hold the date, and what's due when
Then a tasting with Chef Heather at the homestead or delivered to you, so you decide with a fork, not a PDF.
A look at the kitchen and the homestead.
Heather and Geoffrey Casto.
An alumna of The Culinary Institute of America with degrees in Culinary Arts and Restaurant/Hospitality Management, Heather honed her skills at the Hamlet Golf and Country Club and the Biltmore Estate. She creates heart-healthy cuisine that combines vibrant flavor with superior nutrition, and can alter any favorite dish to meet your dietary needs.
A graduate of the IUP Academy of Culinary Arts, Geoffrey was part of the team that opened the Inn at Biltmore Estate and has run a $3.4 million dining establishment. His integrity and client relations keep every event on track — and the office crowd on the Mobile Mousse route waiting for him.
Our food philosophy: Enjoy everything in balance. Food is often the center of great joy; your diet should include good ingredients and loads of variety that look good and taste delicious. Treats should be enjoyed as just that — a treat.
Meet the chefs →People thank them for bringing us.
Before you book.
- Catering is quoted per event: menu, headcount, service style and rentals. No two events are the same, so no price list — a proposal in two business days.
- Classes have a flat price and a small deposit to hold your date.
- Produce and meats come from local and organic Hudson Valley farms.
- Gluten-free, dairy-free, vegan and allergy-aware menus are normal for us — Chef Heather is a certified nutritionist.
- Tell us about allergies when you plan your event or book a class.
- Every weekly menu includes fish, poultry, beef, pork and vegetarian options.
The Chocolate Mousse.
The Chocolate Mousse Catering is one of the Hudson Valley's premier catering and personal chef companies. Beyond providing delicious food for different occasions, our team of chefs is also available to help you learn to make your own. Personal chef services, intimate gatherings, corporate events, prepared weekly meals, event and wedding planning — we do it all.