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Holly Tate Fine Catering
Catering professionals completing final service at a candlelit wedding table outside a North Carolina estate
Markets we serve

Bespoke Wedding Catering in Winston-Salem

Serving weddings and private celebrations throughout Winston-Salem and the Northwest Piedmont, from our kitchen in Winston-Salem.

The approach

Every menu begins as a conversation.

Winston-Salem is where this kitchen is based, and where most of our conversations begin. Couples come to us with a room in mind — a garden, a warehouse floor, a family home — and we write the menu around it rather than around a printed package.

Nothing about the evening is pre-decided. The courses, the pacing, the way plates arrive at the table: all of it is settled with you long before the first guest walks in.

What stays the same

Three promises we keep in Winston-Salem.

A menu written with you

Planning is collaborative from the first conversation. Courses, pacing and presentation are decided together, never selected from a fixed package.

Cooked fresh on-site

Wherever the venue allows it, your food is prepared and finished on-site rather than transported and held — so it reaches the table the way it left the pass.

A trained service culture

The team is trained in hospitality as carefully as the kitchen is trained in cooking: discreet, anticipatory and unhurried through the whole evening.

Culinary possibilities

A few starting points.

A few selections from a working library of more than two hundred and fifty. Starting points for a conversation, never a fixed combination.

  • Deviled eggs piped with herbed filling, served on porcelain spoons

    Deviled eggs with garden herbs

    Passed, first hour

  • An overhead plate of harvest salad with roasted beets, grains and market greens

    Heirloom harvest salad

    From the morning market

  • An overhead plate of garden crudité with tomatoes, peppers and cucumber

    Garden crudité, whipped herb dip

    Passed in the afternoon

  • Lemon possets topped with blueberries and lemon, arranged on a silver tray

    Lemon posset with blueberry

    Passed in the final hour

Chef Ben McManus in a professional kitchen
The kitchen

Twenty-five years of professional cooking behind every plate.

Chef Ben has spent twenty-five years cooking professionally. That experience is what allows a menu to be genuinely bespoke: unfamiliar dishes, family recipes and seasonal changes are handled with the same composure as the classics, in whatever kitchen the venue provides.

Praise
“People are still texting me, several weeks after the wedding, telling me it was the best wedding food they'd ever had.”

Maggie N. · Wedding Client · 5.0 on The Knot

The first step

Tell us what you want them to remember.

Tell us about your celebration in Winston-Salem and we will begin with the menu.