Begin a conversation
Planning details
The details
protect the experience.
A clear brief protects the food, the room and the experience your guests will remember.
Photography · Kuffel Photography
01 / Before development
A considered
beginning.
We begin with enough context to make the first creative decisions useful. The date, place and guest count matter. So do the reason for gathering and the feeling you want the room to hold.
The brief
Tell us about the people, memories, places and flavors that belong to the occasion.
The scope
Guest count, service style, location, production needs and timing establish what the experience requires.
The proposal
Your proposal identifies the developed menu, service, staffing, equipment and rentals required for the agreed experience.
02 / Food minimums
Room for
the work.
Full custom dinner service requires sufficient culinary and production scope to preserve the level of development and execution the occasion calls for.
Friday through Sunday
$10,000Minimum food order for a full custom event with complete dinner service.Monday through Thursday
$7,500Minimum food order for a full custom event with complete dinner service.Food minimums exclude rentals, taxes and fees. They do not apply to grazing stations, small-bite-focused events or certain intimate gatherings. Recognized holidays, holiday weekends and special dates may carry different minimums or additional fees. Per-person investment varies with the developed menu, guest count, staffing, rentals and service format.
03 / The tasting
Taste the menu
that will be yours.
We schedule a tasting after your menu has been developed. You taste the food being considered for your occasion, rather than a collection of dishes built for someone else.
Private tastings are $200 for two guests and include five menu items. Up to six guests may attend, with each additional guest priced at $50. Up to seven menu items may be tasted, with each additional item priced at $50.
Photography · Kuffel Photography
A precise plan makes room for spontaneity.
The questions beneath
a seamless room.
04 / Practical questions
Clarity,
before service.
These are the questions that most often shape scope. The precise answer always belongs to the event in front of us.
01Is every menu developed from the beginning?
Yes. We develop the food and service around the host, occasion, location and guests. Service may be plated, family-style, buffet, passed, stationed, roaming or a combination. The format follows the brief.
02Can the culinary team cook onsite?
Where access and venue rules allow, our full mobile kitchen expands the dishes and finishing we can produce closer to service. We assess that need while developing the menu and production plan.
03How are dietary needs and allergies handled?
Share dietary needs during planning so we can discuss what the particular menu and production environment can safely support. Our facility is not allergen-free and uses peanuts, tree nuts, soy, milk, eggs and wheat. We take precautions to reduce cross-contact, but cannot guarantee food is safe for a guest with a severe allergy to these ingredients.
04Are staffing and rentals included?
Your proposal identifies the staffing, equipment, service ware and rentals required for the agreed experience. Twisted Radish owns a curated collection of plates, flatware and select glassware. Clients or planners coordinate third-party tables, chairs, linens, tents and specialty pieces. View the Twisted Radish rental collection.
05Are compostable place settings available?
Yes. Palm-leaf and other considered compostable products may be used when they suit the event and production plan. We can discuss the available presentation during development.
06Do you recommend a planner?
Yes. A professional planner or day-of coordinator manages timelines, vendor logistics and the room beyond culinary service, allowing our team to remain focused on food and hospitality. Explore venues and planning partners.
07How far does Twisted Radish travel?
Our usual service area extends roughly one and a half hours from Madison. Events beyond that radius are considered individually, with travel, staffing and production requirements priced for the brief.
08How are beverages and alcohol responsibilities defined?
Beverage service is included only when it appears in the written proposal. The agreed scope must identify who purchases, transports, stores, chills, opens, pours, serves and replenishes alcohol, as well as who carries the required licensing, permits and supervision. Explore beverage experiences.
Every occasion begins somewhere.
Bring us
the beginning.
A date. A feeling. The first piece of the story. We will ask the questions that shape the rest.
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