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  • Kristi and Cat holding a giant bowl of pasta
  • Cantaloupe spears with blackberries and lemon zest
  • Four oysters on the half shell with lemon
  • A long table set among the boulders and Joshua trees at golden hour
  • Turmeric hummus with carrot ribbons, olives, tomatoes and radish in a speckled bowl
  • Purple and green cauliflower with dark heirloom tomatoes on a cutting board
  • Crab cakes with herbed cream and crispy potato gratin
  • A fire crackling in a camp fire box under the trees
  • Deviled eggs three ways: smoked salmon and capers, crispy prosciutto, shaved parmesan
  • A long dinner table with orange gerberas and a platter of heirloom tomatoes and burrata
  • Grilled head-on prawns on a black plate
  • Plated salads with cucumber, radish and carrot
  • Jars of paprika honey vinaigrette, green goddess, honey and jam with kraft tags
  • Hands finishing ricotta, date and pistachio crostini with marigold petals
  • Brie with blueberry jam, blood orange, kiwi, strawberries and dried apricots
  • A tinned fish spread with cucumbers, radishes, chips and rosé
  • A tray of slow-roasted pulled pork with orange slices
  • Kristi serving fresh pasta to a delighted guest at a dinner party
  • A cheese board with grapes, berries, dried apricots, pecans and brie
  • Blistered tomatoes over ricotta with the desert sunset behind
  • A platter of mussels, clams, langoustines, whole fish and zucchini
  • Roasted sweet potatoes with tahini, chili crisp and cilantro
  • Wrapped sandwiches with JTCC stickers beside a crudité tray with hummus and dip
  • Campfire flames with boulders and Joshua trees behind
  • Garlic baba ghanoush with pomegranate and parsley in a speckled bowl
  • A board of whipped ricotta with blackberries, cheeses, salami roses and dried oranges
  • Plated white fish with fennel and roasted peppers
  • A silver bowl of heirloom cherry tomatoes
  • Hands reaching for sliced steak and street corn at a sunlit table
  • Fried plantains over crema with cilantro in a stoneware bowl
  • A grazing board close up: blue cheese, salami, crackers, dips and pickled cauliflower
  • Seared salmon with grilled lemon, roasted carrots and salsa verde
  • Anchovies, bread and butter on a yellow table with white wine
  • A full spread from above: bread, crudité, curried hummus, cheeses and pickles
  • Pink oyster mushrooms against a blue sky
  • A tostada and enchilada with crema on a vintage plate
  • Table setting in the desert: stacked plates, wine, lanterns and a rust runner
  • Four trays of braised meats and roasted vegetables ready for delivery
  • Platters of heirloom tomatoes with burrata and basil on a marble counter
  • A printed menu at a production lunch: wraps, curried hummus, mixed salad
  • Tiered boards of cured meats, cheese and berries with eucalyptus
  • A grazing table: roasted tomatoes over burrata, cured meats, cheeses, dips and olives
  • Curried hummus with cucumber and pomegranate, crudité alongside
  • Deviled eggs with smoked salmon and dill beside blistered tomatoes
  • Tomato and ricotta toast with a glass of white wine
  • An outdoor buffet with a printed menu, grazing board and finger sandwiches
  • Sliced steak over roasted fennel with a chopped pepper salsa
  • Torn bread in a gingham-lined basket beside a platter of ricotta crostini
  • Roasted baby potatoes being plated over romesco
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Let's talk about your table.

Send the date, a rough headcount, and what you're picturing.

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Info@joshuatreecateringco.com

Spring dates go early. Reach out as soon as you know your weekend.