Weddings, corporate events, private dinners, and drop-off spreads across Mount Dora and beyond. Every menu built from scratch, and every dietary need at your table gets a real dish, never a sad substitution.
Four ways to feed a crowd, from full-service white tablecloth to trays on your counter.
Plated elegance or family-style abundance, rehearsal dinners to receptions.
Office lunches, client dinners, holiday parties that don't feel obligatory.
A chef in your kitchen, a menu built around your table, zero dishes for you.
Full spreads delivered hot and arranged, for when you want the food without the staff.
Pick a style, slide your headcount, and get an honest budgeting number right now. No email gate, no "request pricing."
Ballpark for budgeting, not a quote. Final pricing depends on your menu, staffing, and rentals, and we'll sharpen it fast once we talk.
Check My DateFour steps, one of which is literally "come eat free food."
Tell us your date, headcount, and vibe. We reply within one business day, and if your date's open, we hold it for you while we plan.
Come taste. We cook a spread of contenders, you bring opinions, and the menu starts becoming yours.
We design around your event, your budget, and every dietary need at your table. Nothing is locked until you love it.
We arrive early, set every detail, feed your people well, and leave your kitchen cleaner than we found it.
Chef Dani Reyes
Fig & Flame started as one chef cooking dinner parties out of a too-small kitchen and saying yes to everything. Twelve years later we're a full catering house with a licensed kitchen and a crew we'd trust with our own weddings, but the rule hasn't changed: cook like the people eating are people we love. Every menu is built from scratch for the event it's serving, and every dietary need at your table gets a real dish, not a sad substitution.
Three of our guests had celiac and one was vegan, and every single one of them told me it was the best wedding food they'd ever had. Not 'best gluten-free food.' Best food.
Our office orders from everyone. Fig & Flame is the only caterer where people show up to the meeting early. The short rib has a company-wide reputation.
Chef Dani cooked our anniversary dinner in our own kitchen and it was better than the restaurant where he proposed. They even did the dishes. THE DISHES.
Our receptions start around $28 per person, buffet dinners around $42, and plated dinners around $58, with the guest estimator on this page giving you a live ballpark. Final pricing depends on your menu choices, staffing, and rentals, and we quote precisely after a quick conversation.
It's a point of pride. Use the filters on our menu to see it: every course has real vegetarian, vegan, gluten-free, and dairy-free dishes, designed as first-class options rather than afterthoughts. Tell us every need at your table and every guest eats well.
Full-service events start at 20 guests. Below that, ask about our drop-off trays or a private chef dinner, which are built exactly for smaller gatherings.
Weddings and large events: 3 to 6 months is comfortable, and peak season Saturdays go earliest. Corporate lunches and drop-offs can often be handled with a week's notice. Either way, ask, because calendars surprise us all.
Yes to all three. Servers, bartenders, chafing setups, plates, linens, the works, scaled to your event. Drop-off orders arrive hot, arranged, and ready to serve with zero staff needed.
We serve everything within about 45 miles of Mount Dora. Farther out is sometimes possible for larger events, just ask when you inquire.
We reply within one business day. If your date's open, we'll hold it while we plan your tasting.
Within 45 miles of Mount Dora, FL
MinimumsFull service from 20 guests · drop-off and private dinners for smaller tables
Peak-season Saturdays book months out. If you have a date in mind, check it now before someone else's aunt does.
Check My Date
