From a Single Supper Club to 500 Events a Year

Maison Verde began in 2009 with a borrowed kitchen, a farmers-market budget and a stubborn belief that catered food should taste like it was cooked for people, not crowds.

Today our team of 14 chefs sources from more than 30 local growers, butchers and fishers within 50 miles, building every menu around what's in season. Whether it's an intimate dinner for ten or a wedding for three hundred, we plate each dish with the same care we did on night one. Hospitality is the recipe; the food is just how we say it.