Featuring the best of North Eastern shellfish: Raspberry Points, Chebooktooks, Belle du Jours, Dixon Points

Drawn butter with tarragon and shallots, mini brioche, Maine lobster meat

Coconut milk, summer corn, Aleppo pepper

Dry cured for a week in aromatics, smoked with cherry wood then finished on charcoal, with a sticky spiced rum and ginger glaze.

Buckwheat pancakes, creme fraiche, micro herbs and caviar

Crispy pastries stuffed with spiced chickpeas, sweet potato and lamb, with a cilantro chutney dipping sauce

Sushi grade tuna, house tosa soy, avocado, sambal oelek

Fire roasted wild mushrooms, Delice de Bourgogne triple cream brie, pickled roots on Norwegian crispbread (vegan, gf)

Ras-el-hanout, toasted pistachios and mint, with a harissa yoghurt dip

Cajun spiced jumbo shrimp cooked on charcoal, with a buttery sharp cheddar grits

Raw organic vegetables, watermelon, micro dill and feta. Great summer app

Skewered on rosemary and seared on antique cast iron

Local oysters seasoned with flaming tallow from our mediaeval flambadou, served with an apple mignonette

Local littlenecks with house pancetta and sherry

As photos take up much of the cocktail hour, we send food to the bride and groom. Mini Reubens, house sausage and pepperjack, caprese skewers with basil coulis.

Seared on charcoal, we wrap our homemade bacon around wild gulf shrimp and coat with sweet chipotle

Panko coated and served with a smoked aioli

Boursin stuffed Belgian endive (v)

Crabcakes and prosciutto wrapped asparagus delivered to the starving bridal party during the photos

Smoked beets, chickpeas, chevre, toum, roast pumpkin seeds

Macerated trumpet mushrooms, julienned organic vegetables, teriyaki dipping sauce

Black sesame cone, savory marscapone filling, candied jalapeno, Southern fried chicken

House cured bacon, wild sage, diver caught scallops seared on charcoal, sweet chipotle glaze

Stationary grazing can be turned into a thing of beauty, providing a wow factor for guests

A selection of hand picked cheeses and charcuterie matched with ripe fruit and chutneys presented beautifully is a thing to behold

Treat your guests with an opulent array of delicious and healthy appetizing options

Odeen’s serviced buffets have food that is as fresh off the grill as it’s possible to be, on thoughtfully staged tables in collaboration with the florist and designer, served by our friendly, uniformed and knowledgeable staff, providing a fun, interactive and quick process.

A serviced buffet allows for a guided tour of what’s available. Help is always on hand, and the meats are carved to order by the pit masters that lovingly brought them to this point. The food is continually replenished and kept fresh and beautiful.

Guests will be wowed by the care lavished on the food, and the speed of service.

Shared platters served tableside creates a warm and familial vibe, allowing for a fun and interactive connection through the meal.

Family style service allows for beautiful presentation, as seen here by this grilled local striped bass with mango salsa.

Family style service allows for continuous replensihment without anyone having to leave the table. Here we see bowls of Israeli couscous with chermoula roasted eggplant and pomegranate on their way to dinner.

Individual plating by the chefs ensures the most polished and composed result. Here we have a watercress salad with candied smoked nuts, strawberries, chevre and an individual honeyed corn muffin.

Plated service allows for seamless delivery of multiple courses. Shown is a cognac laced butternut squash soup with poached lobster and roasted walnut oil.

Get creative with station service, each one dedicated to personalizing and finishing individual plates of food as guests watch them, being composed. Here we have a churrasco station with pichana being sliced fresh off the grill.

Our approach builds menus from scratch, allowing us to create whatever your imagination beholds. Here we have Chef Phil sending out caramel and honeycomb sundaes, with a chocolate stout sauce and caramelized bananas.

Leave the work to us - when it comes to planning the elements of the day, we even take the cake!

An assortment of plattered dessert bites can be a great solution once the music gets started

locally roasted fair trade coffee service, French press made, imaginative teaboxes… we finish strong.

Thoughtful and creative offerings will make the day stand out, like these chocolate dipped strawberries.

Plan your party pit stop with some decadent late night snacks, like these one-of-a-kind reubens, made with house pastrami, cooked on open fires.

We can help push the revelry into the night with firepits, bonfires, late night bars and decadent midnight snacks

An epic floral chuppah hangs over the dance floor

Poignant gold ring exchange platter

Custom wild posies for the bridesmaids

An original solution for a table chart

Rustic barn can provide a chic venue when done properly

Little decorative touches, like mini vases in the restrooms, elevates the aesthetic of the day

Adorn the buffet with greenery and mason jar arrangements

Thoughtful summer garden staging adorned with flowers

Coffee tin vase is tres chic

Between the views and the decorations, it is a beautiful affair

Lounge furniture makes for a laid back, stylish vibe

Guests will gravitate towards a comfortable Chesterfield

A most elegant table setting

Votive, flowers, table card

High decorative drama at this table

Stunning table decor

A long farm table squeezed into a small room for the rehearsal, beautifully adorned

The hosts customized their day with donkey imagery, providing thematic focus and an irreverent sense of humor

Mammoth votives providing an ecclesiastical charm

Outdoor centrepiece

Individual monogrammed shawls on the back of the chairs for the fall evening

A welcome table with guests’ cards, full of character

Epic, towering floral centerpiece

Simple and elegant laurel

A personal tribute table featuring family artifacts

Feel like royalty sitting at a such a thoughtfully arranged table

A dazzling spectacle of light and beauty

Floral staging

An outdoor wedding provides opportunity for late night spectacles, like this midnight bar with 'smores set ontop of the hill, with lanterns lighting the path

Outdoor lighting thronging the trees

Long outdoor trestle table seating makes for a idyllic FarmStyle event

A midsummer bower pigroast

Beautiful barn architecture

A riverside ceremony

A dramatic barn venue at Taconic Ridge

A 3 pole sailcloth marquis in the woods

Sunset pavilion cocktail hour at Kirby Hill

A garden bar in full bloom

Magnificent rhododendrons provide a pink backdrop for the ceremony site at DCA Darien

Private party on the Sound

Gorgeous ceremony flowers

Amazing that such a large building can be such a cozy venue on a damp fall evening at Kirby Hill Farm

Colorful salad of heirloom tomatoes, grilled asparagus, feta and artichokes

Pig wings (shank), babyback ribs being smoked on the Lang

Basting the lamb with salmuera using a rosemary sprig

Pichana steak and marinated chicken thighs being blasted int he furnace. Incomparable flavor!

heirloom fingerlings ready for the saltbake

Cast iron salt bakes in the pit. Underneath the rubble lie potatoes steaming in a crust made from salt, not losing any moisture or flavor in the process.

Lobster lollipops - everything tastes better on a fire!

Hanging chickens and pineapple cooking slowly over a pit. Pineapple regularly basted with syrup and liqueur

Rescoldo means to cook in the embers, imbuing the character of the fire into the flesh

Picking a pig after cooking for 24 hours is always a fun community activity

Fuego!

Paella is the king of rice dishes, well suited for large groups

A caccio y pepe station nicely decorated with the component parts

Fire management and positioning is key to good timing for an asado event

A 30lb striped bass requires 100lb of salt to bake it

Oysters flambadou - flaming tallow dripping on to the raw oysters using an ancient flambadou to impart a smokey, beefy flavor

A mountainous fish salt bake - an epic piece of gastronomic theatre

Chef Phil blistering shishito peppers for guests on the path to the cocktail hour

Marsh and John celebrating their second pig in 2 days at Sprite Island

We prioritize flavor and color

Rainbow chard wilted on the fire

Cast iron for the crabcakes

Smokers and grills for the chefs

Kitchen grill set up outside the venue

Homestretch with the lamb

Midnight

2 men and a dog - how we started business

Trout caught from the lake we’re grilling next to, stuffed with lovage and lemon