Ask us anything.

Tell us the occasion, the headcount and the date in the planner, or email gather@liveoakevents.com. A proposal comes back within two business days, built for your crowd.

A few weeks is plenty for most events. Weddings and big nights, three to six months, and spring and fall Saturdays go first. Short notice? Ask anyway.

No. Every event is its own conversation, from a dinner for a handful to a ballroom full.

It depends on the menu, the service style and the count, so every event gets its own proposal. Build a menu in the menu builder and it shows a ballpark per guest, or pick a budget range in the planner and we build to it.

Half holds the date when you sign. The final guest count is due three weeks out and the balance two weeks out, with a card on file. One contract for everyone, and the full terms are public.

Yes. Book a twenty minute planning call, or ask for a call in the planner and we'll ring you.

Texas food done right. Brisket and smoked meats, Gulf seafood, Tex-Mex, breakfast tacos and kolaches, a steakhouse spread, and a coastal boil.

Both. Eight menu packages are complete menus ready to go: Hill Country BBQ, Tex-Mex Spread, Hill Country Brunch, Cocktail Party, Texas Coast Boil, The Steakhouse, Barton Springs and Ranch to Table. Or pick dish by dish from the à la carte menus and build your own.

Always. Vegetarian, vegan, gluten-free and food allergies. Every dish is tagged for allergens, and we track needs guest by guest.

Enough that nobody leaves hungry and you're not throwing away trays. As a rule of thumb, about five ounces of protein per guest for one main, less of each when there are two or three. Every proposal does the math for your crowd.

Family style, buffet, plated, stations, passed bites and drop-off. We'll suggest what fits the room, the crowd and the pace of the day.

Yes. Chefs, servers and bartenders, the setup, and a full breakdown after the last guest.

Yes. Tables, linens, china and glassware, sourced by us and coordinated with your venue.

Yes, a staffed bar with bartenders. We'll help you plan what to pour and how much.

No. We cook at ranches, barns, backyards and ballrooms, and bring what the place doesn't have.

Where the venue and county allow. A pit, a whole animal or an open fire makes a show, and we check the rules before we promise it.

Yes. Certificates of insurance and a W-9 on request, for your venue or your accounts payable team.

Yes. Order from the drop-off menu at least 36 hours ahead, with disposables or a staffed setup. Breakfast tacos to boxed lunches to a full spread for the team.

Offices, offsites, client dinners and the holiday party. On time, labeled for every diet, and food people actually talk about.

We're based in Austin and cook across Greater Austin and the Texas Hill Country. Ranches, barns, backyards, offices and ballrooms. Farther out? Ask.

Any size. A dinner for a handful, an office lunch, or a ballroom full.