Graduation Catering for Class of 2017

Homespun | Atlanta Boutique Chef and Catering Services | Graduation Catering

Planning a celebration for a special 2017 graduate?!

We are offering a BRUNCH and SMALL BITE menu for your gatherings.


PRICING (20-person minimum):

  • Pick 3 Options | $20/person
  • Pick 4 Options | $25/person
  • Pick 5 Options | $30/person


  • Sage Biscuits with Bacon-Onion Jam
  • Candied Garlic Chicken Bites
  • Roasted Chili Marinated Beef Skewers with Chimichurri
  • Pimento Cheese Bites with Housemade Pickles
  • Sweet Tomato Jam with Parmesan and Caramelized Onions on Lavosh
  • Endive with Poached Pear, Dates and Goat Cheese


  • Hummus Board ($85 for 20 people, $125 for 45-50 people, $165 for 70 people)
  • Meat and Cheese Board ($30 per 10 people)
  • Blueberry Blondies with Citrus Whipped Cream ($45 for 20 people)
  • Decadent Dark Chocolate Cake with Strawberry ($45 for 20 people)
  • Strawberry Rhubarb Fruit Cobbler ($45 for 20 people)



  • 4 person minimum.
  • $140 (includes all taxes and fees) for 4 people.
  • Each additional person is $30 a head.


  • Pimento Cheese Bites with Housemade Pickles
  • Mixed Green Salad with Egg, Parmesan, Bacon Lardons and Apple Vinaigrette
  • Chicken Salad with Red Grapes and Pita Bread
  • Pickled Veggie Quinoa Salad
  • Seasonal Hummus and Veggies
  • Blueberry Blondies with Citrus Whipped Cream


All food will be packaged in containers to easily reheat in oven (if applicable), set out and serve, or transfer to your own platters.

For delivery, please be sure to add "Delivery" service to your cart (see below).

  • Drop-off is $25 within 2 miles of Kitchen Six or $50 to Metro Atlanta.
  • FREE Pick-up is also available at Kitchen Six.

Interested in full service catering? Please fill out our gathering inquiry form here, and our event coordinator will be in contact with you.

West Elm Opening at PCM

If you haven't heard, West Elm at Ponce City Market is ready for shoppers! We provided the treats for their grand opening party hosted by Anna of In Honor of Design. You may remember last summer when we partnered with her for a Bing event. The fabulous Haley Sheffield captured the evening (and the beautiful store). West Elm- it was great working with you. Special thanks to our amazing team for serving up the passed desserts.

Wondering what we served up?!

Blueberry Lemon Tart with Candied Orange

Peanut Caramel Crunch Bites

White Chocolate Blondies with Cranberries

Chocolate Cherry Cookies

Don't forget, Homespun is also part of West Elm LOCAL. A selection of our goods are available at the PCM location.... including our Georgia prints, ATL postcards, and more.

The staff at West Elm so beautifully put this store together! I highly recommend stopping by the market, getting a coffee, be inspired by just walking around the store, and (of course) buy a little something-something!


There's nothing quite like a melon salad in the summer...paired with a burger fresh off the grill or alongside a weekend brunch. Jason created a "special sauce" that will make your tastebuds water. Click on over to Waiting on Martha for the details and full recipe.


Feast of Saint Patrick

Happy St. Patrick's Day! Though most just think of cornbeef and beer, there are plenty of ways to celebrate this Irish holiday with delicious food. We put together this menu for an editorial with Cottage Hill Magazine. You can see more photos from their journal post yesterday, and today they are sharing our Irish Cream Bread Pudding Recipe along with a video from Hampton Roads Studio (watch below). 

May your troubles be less and your blessings be more and nothing but happiness come through the door.
— An Irish Blessing

Photography by Rustic White Photography :: Design, Flowers + Styling by Tailor & Table :: Food by HomespunATL :: Fine Paper + Calligraphy by Marked :: Furniture Rentals from Goodwin Events :: Venue, Callanwolde Fine Arts Center

Butternut Squash Hummus Recipe and Harvest Dinner Inspiration

Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Butternut Squash Hummus


  • 1 Cup Dried White Beans
  • 1 Cup Dried Garbanzo Bean
  • 2 Cups Butternut Squash (large dice)
  • 4 ea Garlic cloves
  • 1 tsp Cumin whole
  • 2 T Honey
  • ½ C Oil (Grape Seed or oil blend)
  • Salt + Pepper to Season
Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Pumpkin Seed Gremolata


  • ¼ C Pumpkin Seed (toasted)
  • 1 ea Cilantro
  • 1 ea Lime
  • 2 ea Garlic Grated
  • ½ C EVOO
  • 1 tsp Chili Powder
  • Salt + Pepper to season


  1. Soak beans overnight in water.
  2. Strain beans and rinse well. Place in pot and cover with water and begin to boil. Until very tender. May take up to an hour.
  3. While beans are cooking, roast butternut squash in a pan with a 1 T of oil to caramelize. Once caramelized add into a pot along with garlic, and cumin.
  4. Once all ingredients are tender strain and reserve the liquid for pureeing.
  5. While the ingredients are still hot place in a mixer/ food processor with a little liquid to help puree. Your hummus will come out very smooth if you blend while hot.
  6. Refrigerate up to one week. To serve, garnish with olive oil and pumpkin seed gremolata and serve with crostini, cut veggies, or crackers.

Yields 1 Qt

Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Last week we worked with several of our favorite creative to provide inspiration for a Harvest Dinner Gathering. We encourage you add rich, deep florals paired with pumpkins on your table, forage colored leaves for place cards, and set out the shiny china.

Harvest Gathering Table Inspiration | Photo by Rustic White Photography

We adore this hostess look with an Ice Milk Apron, and did you know those striped linens will be on our new shop later this month?!? Stay posted for our new website and online shop.

Tea Towel by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Photography: Rustic White Photography | Planning + Design: Molly Mckinley Designs | Venue: The Foundry at Puritan Mill Atlanta, Georgia | Florals: Lindsay Coletta | Cake: Lush Cakery | Pimento Cheese Macarons: XK Macarons | Invitation:Puddleduck Paper Co. | Hostess Apron: Ice Milk Aprons | Linens: Nuage Designs | Hair + Makeup: Claudia Mejerle | Butternut Squash Hummus Recipe + Presentation: Homespun | Chargers, Plates, Glassware, Flatware: Bloomingdales | Publication: Green Wedding Shoes | Publication- Little Small Shop

Wholegrain Cider Mustard Recipe


Yesterday we shared our B&B Pickle Recipe we made with Joni and today we are back with a homemade mustard recipe. Trust us, you'll never need to buy condiments at the store again. For this recipe you can adjust the ratio of yellow mustard seeds to brown mustard seeds, depending on the level of heat you'd like. The brown (or black) seeds are more hot. Also, if you prefer your mustard to be thinner and less creamy, add more water and vinegar while blending to reach the desired consistency.


  • ¼ cup Whole Yellow Mustard Seeds
  • ¼ cup Whole Brown Mustard Seeds
  • 1 Tbl Coleman’s Ground Mustard
  • 2 Tbl Honey
  • ½ cup Bragg's Apple Cider Vinegar
  • ½ tsp Salt
  • ¼ tsp Celery Seed
  • ½ cup Purified Water


  1. Place all ingredients in a glass bowl.  Then tightly cover with plastic wrap for 2 days.
  2. Once the mixture has sat for 2 days place the mixture into a blender.  Blend for 30 seconds for a coarse mixture, or longer for a smoother consistency but mixture will not be able to be completely smooth.
  3. Transfer ingredients to a glass jar fitted with a tight lid.  Place in refrigerator the mustard will be good for at least 3 months.

We will be back later this week with entertaining tips to assemble and source a local meat and cheese board.

Photography: Erin Wood | Location: Home of Joni Lay

Recipe: Almond Crusted Cod & Citrus Arugula Salad with Roasted Vegetables


Almond Crusted Roasted Cod with Roasted Carrot, Fennel, and Cauliflower and a Citrus Arugula Salad 

Prep Time: 15-20 minutes Cook Time: 15-20 minutes Total Time: 45 minutes


Roasted Vegetables

  • 2 oz Oil (Grapeseed or Blend)
  • 2 oz Sherry Vinegar
  • 1 oz Honey
  • ½ Onion sliced
  • 6 ea Tri Color Carrots, Sliced on a Bias
  • ½ ea Fennel Bulb, Sliced Thin
  • ½ ea Cauliflower, Cut into Florets

Citrus Arugula Salad

  • 4 oz Marcona Almonds
  • 1 ea Navel Orange, peeled and sliced thin
  • 2 ea Clementines
  • 1 bunch Arugula
  • 1 oz Evoo
  • 1 Lemon, juiced
  • 1 ea Navel Orange, juiced
  • 2 Tbsp Parsley, chopped

Almond Crusted Cod

  • 3 oz Grapeseed Oil
  • 1 cup Raw Sliced Almonds
  • 2 Tbsp Parsley, chopped
  • 1 cup Panko Crumbs
  • 1 tsp salt
  • 2 Tbl Dijon
  • 2 Tbl Honey
  • Chilled water
  • 1 oz Whole Butter
  • 8 -12 oz Wild Caught Cod Filet

Roasted Vegetables

Preheat oven to 405 F. Mix sherry vinegar, honey and oil. Prepare vegetables, and toss with sherry marinade. Heat a large skillet to medium heat. Add 2 oz oil. Place marinated onions, fennel, cauliflower, and carrots in hot skillet and caramelize (4-5 minutes). Season with salt and pepper. Roast in the oven for 10-12 minutes until slightly brown and tender. Reserve.






Almond Crusted Cod

See full tutorial on coating and cooking the fish on this blog post.



Citrus Arugula Salad

For citrus vinaigrette, combine EVOO, lemon juice, orange juice, and chopped parsley. Make the salad by tossing the clementines, marcona almonds, arugula, and sliced oranges. Dress with the desired amount of vinaigrette, there will be a little extra.




To Plate

Place roasted vegetables on platter, add roasted cod. Top with salad.



How to Pan Roast Almond Panko Fish


This technique is a light and refreshing alternative to breaded fish. It can be used year-round and paired with endless sides for a perfect seasonal meal. Shown above, is a citrus arugula salad with roasted vegetables (recipe coming soon) .


  • 3 oz Grapeseed Oil
  • 1 cup Raw Sliced Almonds
  • 2 Tbsp Parsley, chopped
  • 1 cup Panko Crumbs
  • 1 tsp salt
  • 2 Tbl Dijon
  • 2 Tbl Honey
  • Chilled water
  • 1 oz Whole Butter
  • 8 -12 oz Wild Caught Cod Filet


Preheat oven to 225 F. Bake almonds in an oven safe pan for 10-12 minutes or until golden brown. Move them around occasionally to keep from burning. Set aside and let cool.



Mix 1 oz. oil, salt, panko and toasted almonds on flat plate. I used a small sheet tray. Hand-crush  almonds into panko crumbs.




Take two small bowls. In one bowl put the mustard and honey and in the second bowl pour cold water.


Dip a brush into the chilled water and then dip into honey mustard mixture and lightly brush cod with thinned-out honey mustard.


After fish has been thinly coated place in panko-almond mixture to cover flesh side.




Preheat oven to 405 F. Heat an oven safe large pan on med-high heat. Add 2 oz oil.


Heat oil and butter until butter is foaming.


Then lower to medium heat and add fish filet flesh side down. Cook for about a minute until golden brown.


Flip filet and place pan in the oven for 8-9 minutes.




Photo Credit: Paige Jones Photography 

Foraging Georgia Ramps + Pickling Recipe

 Homespun ATL Foraging and Pickling RampsAtlanta GA_04

Recently I had the opportunity to go foraging for ramps. I have wanted to do this for years, but the fleeting season always got away from me. Not this year! I was really excited to finally find these delectable onion, garlic bulbs to harvest.

My friend Jonathan and I got an early start leaving Atlanta at 4:30 am to our destination in the foothills of the Blue Ridge Mountains.  The scenery was amazing and rejuvenating.  After 2.5 hours we arrived to a small foot path where we began our trek.  After traveling up and down the path we finally arrived to a hillside where we would start harvesting.

Jonathan gave me a quick demo of what to look for and how to dig up without harming the precious bulbs. Once out of the ground we gave the ramps a quick shake and a good whip to get the moist, fertile soil off.

Homespun ATL Foraging and Pickling RampsAtlanta GA_02

Then began the real work of scaling up the hillside at a forty-five degree incline while plucking them. Amongst the thick of the Blue Ridge Mountains, we were looking for bright green leaves, picking off any yellow leaves. It was a great experience and I found myself being brought back to my childhood when it was cool to play the dirt.

This experience was surreal, I was finding my own produce out in nature.  If Jonathan and I weren’t out here, these delectable goodies would not be able to enjoyed by our family, friends and fellow patrons.  I was proud to do the leg work for them.

The return hike with bags full of ramps along that foot path was much more daunting, and seemed like we were scaling huge mountain.  After making it back to his truck we distributed our finds amongst several large coolers, wrapping the ramps in towels to prevent them from sitting in icy water.

It was neat to know that I got to be part of the supply chain to provide fresh, local produce. I also got a glimpse of the hard work involved to do so, and have a greater sense of gratitude for our farmers, producers, and foragers.  The respect for the farms, earth, and the community that they offer each day is something that should not go unseen and should be given praise.  One of the reasons I enjoy our local markets is getting to know the face behind where my food comes from.

Homespun ATL Foraging and Pickling RampsAtlanta GA_06

The trip had me inspired to highlight these bulbs and I began sounding like Bubba from Forrest Gump in my brainstorming, but instead of shrimp my mind was on ramps...Honey roasted ramps, pickled ramps, sautéed greens, ramp pesto, ramps in frittata, grilled ramps, and you get the point... For a chef you can't ask for better way to get motivated.  I got to take my experience of ramp harvesting and share that joy through my food for others to enjoy.


Jason Jimenez

Homespun ATL Foraging and Pickling RampsAtlanta GA_10

Homespun ATL Foraging and Pickling RampsAtlanta GA_01

Spicy Pickled Ramps Recipe

Since the season is short, pick up ramps from the farmers market this week to make this recipe.  Jonathan of Abundant Harvest Gardens sells them at FARM - Farmer's Atlanta Road Market on Tuesday and  Peachtree Road on Saturday.

For Blanching

  • 1 cup Kosher Salt
  • 1 gallon Water
  • 2 lb. Ramps

Trim ramps, cutting the green leaves off and reserve for another use (great sautéed with carrots and made into a pesto).  Once bulbs are cleaned put a large pot on stove add salt and bring to a boil. Begin to blanch ramps for about thirty seconds. Remove from water, shocking in ice bath to stop the cooking. Once the ramps are cold through, pat dry, and place into pickling jars. Be sure not to overload jar with ramps.

Homespun ATL Foraging and Pickling RampsAtlanta GA_09

For Pickling Brine

  • 2 cups Champagne Vinegar
  • 1 cup Water
  • 1 cup Cane Sugar
  • 2 Tbsp Sea Salt
  • 1 Tbsp Szechuan Peppercorns
  • 1 Tbsp Coriander
  • 1 each Cinnamon Stick
  • 1 Tbsp Mustard Seeds
  • 1 Tbsp Crushed Red Chili Flake
  • 1 Tsp Ground Turmeric

Combine water, sugar, salt, vinegar in a pot bring to a boil.  Once liquid is at a boil add spices and bring down to a simmer for about 5 minutes. Now pour hot brine over the prepared ramps to cover. Place lids on top, cool, then refrigerate. You can also preserve to eat year-round.

Enjoy with omelettes, frittatas, roasted chicken or duck, cured meats and cheeses.

How to Cut an Orange

Almond-Panko-Cod-60 Cutting oranges may be a more basic task in the kitchen, but here is a behind the scenes look.

1. First, cut the ends off to create a stable base


2. Cut the skin from the oranges sides


 3. Cut the oranges into crosswise slices, about 1/4" slices



Photo Credit: Paige Jones Photography