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.

What's Next For Homespun

Photo Credit: Paige Molina

Photo Credit: Paige Molina

Jamie and I have pursued our passion for serving wholesome food and providing exceptional hospitality to metro Atlanta for the past 4 years with Homespun. We have brought intimate dining into hundreds of homes where are guests were able to enjoy a great meal with their loved ones. The mission has always been to create an experience that would bring community back around the table.

Kitchen Six

It is with great anticipation that we transition Homespun to a new home. This fall we will be opening a restaurant in the heart of the North Decatur neighborhood- Oak Grove. Created for the community by the community the restaurant, Kitchen Six, will be a casual, fine dining eatery offering an intentionally limited menu by providing an elevated but approachable selection. Driven by highly seasonal ingredients will allow us to continue creating quality and thoughtful dishes. 

There were some key elements that we wanted in a restaurant, and with this opportunity we have the honor of partnering with individuals passionate about their neighborhood. We will be offering food that is authentic without being pretentious, creating an atmosphere where great conversation and food can be enjoyed alongside neighbors, friends, and families. We see Kitchen Six being a place where we can provide genuine hospitality as if we were inviting you into our own home.

With an intimate sixty seat dining room and bar, Kitchen Six will strive to create an unique experience for Oak Grove locals and the surrounding Atlanta area. Concentrating on dinner service and Sunday brunch, we hope the gathering spot is a favorite to enjoy Homespun's familiar seasonal cuisine. The full bar will be the ideal place to relax over handcrafted cocktails, wines and locals beers.

Homespun will still be operating as the restaurant's catering and private chef service. Continue to use our website to inquire about bookings.

Photo Credit: Kathryn McCrary

Photo Credit: Kathryn McCrary

How can you be involved?

We would greatly appreciate your support by:

No. 1 // FOLLOWING Kitchen Six on InstagramFacebook, and Twitter

No. 2 // SUBSCRIBING to the restaurant newsletter

No. 3 // SHARING the news with local foodie friends

No. 4 // JOINING our team- job opportunities posted here

Atlanta Makers Homespun Video

Several months ago we had the honor to sit down with Joey Thompson of Atlanta Makers and filmmaker extraordinaire, Nathan Cheuvront share why we do what we do. And yes, as you can see this was in our home with our little man running around...real life folks!  

Joey's mission with Atlanta Makers is to connect the people of Atlanta with their local craftsmen and craftswoman. 

Be sure to visit the Atlanta Maker website to view videos of other local makers, like our good friend and extremely talented calligrapher + printer, Ashley Buzzy McHugh.

Follow the Atlanta Makers instagram feed to stay in the know of new content and featured makers.

Scoutmob & Brick + Mortar Gatherings

Saturday, Sept. 12 & Friday, Sept. 18

Seating is limited

There are two more dinner gatherings coming up at the Westside shop, Brick + Mortar. We've partnered with Scoutmob to bring you a "handpicked" deal. Jason will be serving up short ribs and seasonal sides in this 4 course menu.

Vegetarian? We can accommodate- there will be plenty of (hearty) sides to fill you up! Just make sure to note when purchasing a ticket. Hope to see you there!

Photos by Brick+Mortar and Mary Anne Morgan

Art Over Dinner at Serenbe: Aug 9

This summer we have enjoying partnering with Serenbe and cooking at several of Art Over Dinner evenings. It's a great opportunity to visit Serenbe, meet new folks, hear about the work of artist, Jill Frank, and eat a delicious, seasonal meal. 


Be sure to view the gallery from our first event as captured by the talented Jessica Ashley.

Art Over Dinner Presented by Lexus:

An evening with Jill Frank and Atlanta Contemporary

Jill Frank is a visual artist working primarily in photography. She received her BA in Photography from Bard College and her MFA in Studio Art from The School of the Art Institute of Chicago. Her work has shown nationally and internationally, and selected solo exhibitions include Contemporary Art, Chicago; Golden Gallery, Chicago; and the Museum of Contemporary Art, Chicago. 

Tickets include dinner and drinks. Seating limited to 40 guests.

Market Fresh Brunch Pop-Up at The Preserving Place

Photo by Haley Sheffield

Mark your calendar and secure a ticket... We are offering a pop-up brunch August 15 & 16 at The Preserving Place in Westside Provisions. This locally sourced, five course brunch is sure to please. We will also be having our good friend (and coffee guru), Andrew Beatton, serving up fresh pour overs.  And yes, there will be a seasonal cocktail to sip on too. Be sure to shop the Westside Farmers Market after the Sunday brunch!

Saturday, August 15 at 10:30 am or Sunday, August 16 at 10:30 am*

*If these early seatings sell out, we will be adding a second seating at 1pm*

Online tickets are available in The Preserving Place shop.

Photo by Haley Sheffield

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

Homespun Gift Guide

Last minute shopping? We have goods that will make any hostess or foodie smile. Order by 11:59 PM EST on December 17 and select the priority shipping options for Christmas delivery! Plus, we are having a HUGE flash sale... I mean huge! Click on over to Instagram or Facebook for details and coupon code.

1. Stripe Napkin Set // 2. Georgia Peach State Art Print // 3. Bless This Nest Art Print // 4. Lettuce Thank You Cards // 5. Cook with Wine Card // 6. Winter Veggie Art Print

Holiday Shopping at ICE this Weekend

Find us at Booth 43! We will have all of our new items, as well as the remaining inventory from the Yours is the Earth line. 


November 22-23, 11-6 pm


Georgia Freight Depot

65 MLK JR Dr. Atlanta, GA 30303


$5 cash at the door

Kids 12 & under FREE

Gift Tags

Everything you need to know about the event can be found on the Indie Craft Experience website, including info about parking, taking MARTA, vendor map, swag bags, event features, etc. Hope to see you there!

Glazed Sweet Potatoes with Brussels Sprouts and Apples from Country Living Fair Atlanta Cooking Demo

Glazed Sweet Potatoes with Brussels Sprouts and Apples by Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish
Glazed Sweet Potatoes with Brussels Sprouts and Apples by Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish

This past weekend, Jason had the honor of sharing a recipe from the Kitchen Stage at the Country Living (Magazine) Fair at Stone Mountain Park. As you may be well aware, our approach to food is seasonal- allowing the produce speak for itself and simply bring out its natural flavor. With the holidays around the corner, this dish is sure to be a crowd pleaser and provides an untraditional preparation for the beloved sweet potatoes and brussels sprouts. We recommend serving with Roasted Turkey, Chicken, or Pork. Enjoy!

Serving Size 10-12


Sweet Potatoes

  • 2 T Grapeseed Oil
  • 2 T Sorghum Syrup
  • 2 T Butter
  • 1 C Stock (chicken or veggie)
  • 3-4 ea Small Sweet Potatoes (peeled and cut in ½ inch thick medallions)
  • 1 sprig Rosemary

Brussels and Apple Saute

  • 1 T Grapeseed Oil
  • 1 lb Brussels (halved and separate leaves from bulbs-discarding discolored outer layer)
  • ½ ea Medium Sweet Onion (sliced thinly: julienned)
  • 2 T Garlic Cloves (thinly sliced or grated)
  • 1 ea Cameo, Granny Smith, or Honeycrisp Apple (cored and sliced thinly)
  • 2 T Sherry Vinegar
  • ½ C Stock (chicken or veggie)
  • 1 C Apple Butter
Glazed Sweet Potatoes with Brussels Sprouts and Apples by Jason Jimenez of Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish
Glazed Sweet Potatoes with Brussels Sprouts and Apples by Jason Jimenez of Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish


For Glazed Sorghum Sweet Potatoes*

  1. Preheat Oven to 400 F.
  2. Place an oven safe large saute pan (I always use this Lodge 12-inch Skillet) on stove top, add grapeseed oil. Begin placing the sweet potatoes flat in the pan and begin searing them once the pan is hot. About 3-4 minutes
  3. Add butter, sorghum*, and stock. Season with salt and pepper and rosemary sprig. Allow to come to a boil and then place in the oven for about 8-10 min. If you can't source sorghum you can substitute with honey or molasses syrup.
  4. Once sweet potatoes are tender carefully remove from oven and flip sweet potatoes over.  Place pan back onto the stove and reduce to glaze the sweet potatoes. Once glazed, set aside to reserve.

* This step can be done before and reheated in the oven for 8 - 10 minutes before serving.

For Brussels and Apple Saute

  1. Begin heating up a large saute pan over medium heat.
  2. To begin sauteing, add grapeseed oil and brussels bulbs to caramelize.  About 2-3 minutes.
  3. Then add butter, apples, onions, and garlic and cook for 3-4 minutes. Be sure to stir and rotate veggies periodically.
  4. Stir in brussels leaves then add stock. Season with salt, black pepper, and drizzle sherry vinegar.

To Assemble Dish

  • Spread apple butter on the bottom of a large platter.  Layer glazed sweet potatoes around the edge.  Place sautéed brussels and apples in the middle finish with chopped parsley OR
  • Spread apple butter on the bottom of a large platter.  Fill the dish with sautéed brussels and apples, top with glazed sweet potatoes and garnish with chopped parsley (as seen in photo).

Photo by Kathryn McCrary