A chef's table.
At your table.

• Arrival. Something passed while the doorbell is still ringing.
• At the table. Plated or family style, course by course, paced to the conversation.
• The good stuff. A5, caviar, foie gras, Gulf crab. If it's worth having, we'll find it and cook it right.
• After. Something sweet, then we leave your kitchen cleaner than we found it.

Most private dinners get a menu written from scratch. These are where the conversation often starts.

• Barton Springs. Our signature. Four courses, built to share.
• The Steakhouse. Short rib, Gulf redfish, steakhouse sides. Plated by course.
• Texas Coast Boil. Gulf catch for a loud, happy table.

We bring: The chef, cooking on site. Our own crew and equipment. Everything back out at the end of the night.

From you: The guest list and the occasion. Allergies and dislikes, by name. A kitchen we can borrow, or tell us there isn't one.

• Tell us the date. A few picks in the planner, or one email. Headcount and the place if you have them.
• Get the proposal. A menu built for your crowd within two business days. Swap anything until it reads like you.
• Hold the date. Sign and put down 50%. The date is yours, and nobody else gets it.
• Show up hungry. Final counts three weeks out, the balance two weeks out. The chef cooks, the crew serves, and the kitchen is yours again by midnight.

One contract for everyone, and the full terms are public on the contract page. No surprises on the invoice.

Every table is its own conversation. Tell us the count and the night, and we build around it.

Yes. The chef is on site for every event.

Ask. A5, caviar, foie gras, Gulf crab. We source it and cook it right.

Tell us by name. Vegetarian, vegan, gluten-free, and allergies, handled guest by guest.

Every dinner gets its own proposal, written for your table. Pick a budget range in the planner and we build to it.

A few quick picks in the planner, or one email to PartyTime@liveoakevents.com. A proposal comes back within two business days.