Homegrown Catering
Wedding Caterer
+1 828-237-1033
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Homegrown Catering is based at 371 Merrimon Ave in Asheville, North Carolina, and offers catering for weddings, special events, and groups of varied sizes. Its menu features locally sourced meats, cheeses, seasonal produce, breakfast, lunch, dinner, starters, sides, salads, breads, and vegetarian, vegan, and gluten-free options. Delivery is offered within an hour of Asheville.
Homegrown Catering provides event food service from 371 Merrimon Ave, Asheville, NC 28801.
The business caters groups of many sizes and offers delivery within an hour of Asheville.
Its menu covers breakfast, lunch and dinner, special events, starters, sides, salads, breads, and one-pot meals, with options such as fried chicken, brisket, trout, seasonal vegetables, mashed potatoes, grits, mixed greens, slaw, biscuits, and cornbread.
Menu planning can account for a range of dietary preferences, with vegetarian, vegan, and gluten-free selections identified across the offerings.
Homegrown emphasizes locally sourced meats and cheeses throughout the year, along with seasonal vegetables and fruits from nearby farms.
A minimum order of 30 is stated for many lunch and dinner selections, while certain quick-order items have a reduced minimum of 15.
Contact Homegrown Catering at +1 828-237-1033 or through its catering page to confirm availability, current pricing, menu choices, delivery details, and event requirements.
Mise en Placebooking facts
- Phone+1 828-237-1033
- Siteslowfoodrightquick.com
- Kitchen base371 Merrimon Ave, Asheville, NC 28801, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Asheville, NC. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
- How many courses or stations are within the per-head package, and what counts as an upgrade?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.