Summer 2026 · Catering by Spread
Every table, a feast.
Three ways to feed your summer. Prices on the table — no quote, no waiting.
The Backyard
Casual, smoky, and built for seconds.
Pulled pork & smoked brisket buffet, cornbread, coleslaw, baked beans, and sweet tea. Feeds 30–300 guests.
- Smoked Brisket
- Pulled Pork
- Cornbread
- Two Sides
- Sweet Tea Station
Min. 30 guests
See Full Menu
The Rooftop
Elevated, chilled, and cocktail-ready.
Seafood raw bar on crushed ice, chilled gazpacho station, charcuterie boards, and sparkling water service.
- Seafood Raw Bar
- Gazpacho Station
- Charcuterie
- Three Sides
- Sparkling Service
Min. 20 guests
See Full Menu
The Estate
A carved station. A moment worth remembering.
Live-carved lamb with herb chimichurri, roasted vegetables, artisan bread service, and sommelier-curated beverage pairings.
- Live Lamb Carving
- Herb Chimichurri
- Roasted Vegetables
- Artisan Bread
- Beverage Pairing
Min. 15 guests
See Full MenuBrowse the full menu below
À La Carte · Add-Ons · Stations
Build your spread.
Mix and match stations to create your perfect event menu. Every item includes setup, service, and cleanup.
Grilled Mains
For tables that want seconds before firsts are finished.
Smoked Brisket Station
Overnight-smoked, sliced to order
Ingredients
USDA Choice brisket, house dry rub (paprika, cumin, black pepper, brown sugar), hickory wood smoke
Min. Headcount
20 guests
Suggested Pairing
Jalapeño cornbread + house pickles
Build-Your-Own Taco Bar
Carnitas, chicken tinga, roasted peppers
Ingredients
Slow-braised carnitas, chipotle chicken tinga, roasted peppers & onions, flour & corn tortillas, pico de gallo, guacamole, crema
Min. Headcount
30 guests
Suggested Pairing
Agua fresca station
Live Lamb Carving
Herb-marinated, carved tableside
Ingredients
Whole leg of lamb, rosemary, garlic, lemon zest, herb chimichurri, roasted garlic jus
Min. Headcount
15 guests
Suggested Pairing
Roasted fingerling potatoes + grilled broccolini
St. Louis Ribs Platter
Fall-off-the-bone, house BBQ glaze
Ingredients
St. Louis cut pork ribs, house BBQ glaze (tomato, molasses, apple cider vinegar, chipotle), 6-hour smoke
Min. Headcount
25 guests
Suggested Pairing
Mac & cheese + vinegar slaw
Cold Stations
Where the ice does as much work as the cook.
Seafood Raw Bar
Oysters, shrimp, crab claws on crushed ice
Ingredients
East Coast oysters (shucked to order), jumbo gulf shrimp, Dungeness crab claws, cocktail sauce, mignonette, horseradish, lemon
Min. Headcount
20 guests
Suggested Pairing
Sparkling wine or crisp lager
Chilled Gazpacho Station
Heirloom tomato, cucumber-mint, watermelon
Ingredients
Heirloom tomatoes, cucumber, bell pepper, sherry vinegar, EVOO; optional: cucumber-mint & watermelon-jalapeño varieties
Min. Headcount
20 guests
Suggested Pairing
Grilled crostini + basil oil drizzle
Artisan Charcuterie Board
Cured meats, aged cheeses, seasonal accompaniments
Ingredients
Prosciutto di Parma, soppressata, aged cheddar, manchego, brie, seasonal fruit, honeycomb, marcona almonds, artisan crackers
Min. Headcount
15 guests
Suggested Pairing
Rosé or sparkling cider
Sides & Shareables
The dishes people remember when they're trying to recreate the meal at home.
Jalapeño Cornbread
Cast-iron baked, honey butter served warm
Ingredients
Stone-ground cornmeal, fresh jalapeños, sharp cheddar, buttermilk, honey, unsalted butter
Min. Headcount
20 guests
Suggested Pairing
Any smoked main
Smoked Gouda Mac & Cheese
Cavatappi, three-cheese, breadcrumb crust
Ingredients
Cavatappi pasta, smoked gouda, sharp cheddar, gruyère, béchamel, panko breadcrumbs, chives
Min. Headcount
20 guests
Suggested Pairing
Brisket or ribs
Mexican Street Corn
Grilled elotes with cotija, chili-lime
Ingredients
Fresh corn, mayo, cotija cheese, chili powder, lime, cilantro, paprika
Min. Headcount
25 guests
Suggested Pairing
Taco bar or grilled mains
Watermelon Feta Salad
Mint, arugula, aged balsamic
Ingredients
Seedless watermelon, imported feta, baby arugula, fresh mint, aged balsamic glaze, EVOO, flaky sea salt
Min. Headcount
15 guests
Suggested Pairing
Cold stations or rooftop cocktail hour
Dessert Bars
The finale that makes them ask who catered this.
Sundae Bar
Scooped to order, eight toppings
Ingredients
Vanilla bean, chocolate fudge & strawberry ice creams; hot fudge, caramel, rainbow sprinkles, crushed oreos, fresh berries, whipped cream, maraschino cherries
Min. Headcount
20 guests
Suggested Pairing
Brownie bites add-on (+$2/head)
S'mores Station
Live fire, artisan marshmallows, dark chocolate
Ingredients
Artisan vanilla marshmallows, dark chocolate bars, graham crackers, Nutella, strawberries
Min. Headcount
25 guests
Suggested Pairing
Backyard or estate packages
Summer Pie Bar
Peach, blueberry, key lime — sliced fresh
Ingredients
Georgia peach, wild blueberry lemon, key lime — all house-baked in 9" pies, served with whipped cream or vanilla ice cream
Min. Headcount
15 guests
Suggested Pairing
Iced coffee or sweet tea
Beverage Packages
Because great food deserves something worth drinking.
Southern Iced Tea Station
Sweet & unsweet, lemon, mint sprigs
Ingredients
House-brewed black tea (sweet & unsweet), lemon wheels, fresh mint, simple syrup on the side
Min. Headcount
20 guests
Suggested Pairing
Any Backyard or Estate package
Agua Fresca Bar
Watermelon, hibiscus, cucumber-lime
Ingredients
Seasonal fresh fruit aguas: watermelon-mint, hibiscus-lime, cucumber-lime; all house-made, no artificial sweeteners
Min. Headcount
20 guests
Suggested Pairing
Taco bar or rooftop packages
Sparkling & Still Water Service
Infused waters, branded glassware
Ingredients
San Pellegrino sparkling, still water, cucumber-lemon infused water, citrus water; served with branded glassware
Min. Headcount
15 guests
Suggested Pairing
Rooftop or Estate packages
How It Works
From first look to first bite.
Three steps. No surprises. No "we'll send over a proposal" limbo.
Step 01
Choose Your Package
Start with The Backyard, The Rooftop, or The Estate — or go fully à la carte. Prices are visible before you ever talk to anyone.
No quote requests. No waiting 48 hours for a callback. The menu is the quote.
Step 02
Customize Your Menu
Add stations, swap sides, adjust for dietary needs. Tell us your headcount — we scale everything accordingly.
Serving 22 people or 220? We've done both. Minimum orders clearly listed on every item.
Step 03
We Handle the Rest
Our team arrives early, sets up every station, serves your guests, and leaves the space cleaner than we found it.
Setup, service staff, and full cleanup included in every package. You just show up hungry.
Client Stories
The people who fed everyone.
Real events. Real headcounts. Real quotes from the people who actually had to pull it off.
We had 140 people at our July company picnic. I gave Spread a headcount on Monday, confirmed the menu Tuesday, and they arrived Thursday with everything. The brisket station ran out of plates before it ran out of food.
Marcus Webb
Office Manager · Clearfield & Partners, Chicago
My rehearsal dinner was 60 people on a rooftop in July. I needed something that looked expensive without being expensive. The raw bar alone had three people ask me if I'd hired a private chef. I had not. I had hired Spread.
Daniela Reyes
Bride · Married July 2025, Austin TX
Our block party committee had $2,400 in the Venmo pool and 80 neighbors. I was terrified we'd end up with grocery store trays. Instead we got a taco bar, corn station, and s'mores setup that had kids lined up for an hour.
Priya Nambiar
Block Party Organizer · Lakewood Heights Neighborhood Assoc.
Ready to Feed Everyone?
Your summer event, already catered.
No quote requests. No callbacks. Browse the menu, pick your package, and tell us when to show up. That's the whole process.
48-hour booking lead time · Setup & cleanup included · All dietary needs accommodated