Why we cater
"Some guests had never eaten freely at a wedding before hers."
Amy spent years in New Zealand's wedding and event kitchens. And at almost every event, the same thing happened: a guest would find her after service — moved, sometimes to tears — because for the first time, they had eaten at a celebration like everyone else. No interrogating the waitstaff. No dinner beforehand, just in case. Plate full, glass up, actually at the party.
At 22, Amy was diagnosed with celiac disease. Now she knows both sides of that plate.
So in Los Cabos, she caters the way she always wished events worked: the entire menu gluten-free, executed at a level where the only thing anyone notices is that the food is exceptional.