Case Study  ·  Wedding  ·  Monte Sereno

An Effortless Backyard Wedding in Monte Sereno

An intimate 50-guest wedding in a private backyard, with steak and salmon grilled on site, a relaxed self-served buffet, and a full bar, so an out-of-state couple could simply enjoy their own celebration.

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Event Type
Wedding Reception
Location
Private Residence, Monte Sereno
Guest Count
50 Guests
Service Style
Self-Served Buffet · Full Bar
Cooked
On Site
The Mission

A Wedding That Felt Like Home.

The couple lived out of state, but they chose to marry close to family, in a private Monte Sereno backyard, in late May 2026. It was a homecoming of sorts: the bride is the sister of a bride Handheld had catered for a few years earlier, and the family came back wanting the same thing that made the first wedding work. They wanted the day to feel warm and personal, not staged.

The vision was a relaxed, open-seating reception for fifty: a generous self-served buffet, a full bar with proper cocktails, and food that tasted freshly cooked rather than held under a lamp. The catch with a private home is that everything, the kitchen, the bar, the contingency plan, has to be brought in and run seamlessly in someone's backyard. Event Planner An B. led the planning from the first site visit through the final pour.

The Challenge

Restaurant-Fresh Food, in a Backyard, on a Wedding Timeline.

A backyard wedding looks effortless only when the planning is anything but. Three things shaped how Handheld approached this celebration.

01
Cook Proteins to Temperature, On Site
A buffet only impresses if the food is fresh. Handheld brought a commercial oven to the residence so the flank steak and salmon were cooked on the premises and stayed juicy, rather than prepared off site and trucked in.
02
Work Around the Ceremony
A wedding day runs on a tight sequence, ceremony, then cocktail hour, then dinner. On-site cooking and an early arrival let the team finish dishes at the right moment without ever being underfoot during the couple's big moments.
03
Plan for the Weather
A backyard has no roof. During the standard site visit the team planned a backup tent so the date was secure rain or shine. It was not needed on the day, but it gave the couple real peace of mind going in.
The Approach

How the Handheld Team Pulled It Off

An B. built the plan around the couple's a la carte menu choices and the realities of a private residence, then the on-site team brought it to life.

Cooked On Site Rain-or-Shine Plan
An B., Event Planner On-Site Kitchen

A Full Kitchen, Brought to the Backyard

Handheld set up a commercial oven on the premises so the certified Angus flank steak and the pistachio crusted salmon were grilled to temperature on the day. The chef finished the haricot verts right before they hit the buffet, so the green beans kept their color and crispness instead of dulling under heat lamps.

During the site visit the team also staged a backup tent in case the late-spring weather turned. It stayed folded, but it meant the couple never had to wonder what would happen if it rained.

Self-Served Buffet Full Bar
Buffet & Bar Service Open Seating

A Relaxed Buffet and a Proper Bar

The planner recommended the right food quantities for a self-served buffet, which paired perfectly with the casual open-seating floor plan and the easy backyard feel. Guests moved at their own pace, and the whole evening stayed relaxed.

The couple supplied the alcohol; Handheld did everything else, from large-format ice for Old Fashioneds and specialty cocktails to glassware, bartender service, wine poured at the dining tables, and steady hydration through a warm late-spring afternoon.

The Menu

Fresh, Seasonal, and Built for a Buffet

An a la carte selection let the couple build the exact menu they wanted: a round of passed appetizers to open, then a self-served buffet of grilled proteins, seasonal sides, and a sweet finish.

Passed to Start

Cocktail-Hour Appetizers

Lobster Roll Bites
Lobster, sauteed shallots, butter, celery, tarragon aioli, chives, milk bun
Seared Ahi Tuna Slider
Wasabi aioli, Asian slaw, sesame bun
Bourbon Glazed Salmon Bite
Seared salmon, soy-bourbon glaze, green onion
Traditional Deviled Eggs (GF)
Topped with fresh chives

From the Buffet

Grilled Entrees, Sides & Dessert

Grilled Flank Steak (GF)
Certified Angus beef, chimichurri on the side
Pistachio Crusted Salmon (GF)
Dill cucumber relish
Heirloom Beet Salad (GF, VEG)
Roasted baby beets, mixed greens, orange, goat cheese, almonds, sherry vinaigrette
Roasted Garlic Mashed Potatoes (GF, VEG)
Creamy, made from scratch
Haricot Verts (GF, VEGAN)
Finished a la minute with thyme, parsley, rosemary
Charred Broccolini (VEGAN)
Sultana raisin-caper relish, toasted panko
Homestyle Key Lime Bar (VEG)
Key lime curd, graham cracker crust
The Execution

Set Up Early, Out of the Way, Ready for Anything.

The team followed a planner's golden rule for weddings: arrive hours before the ceremony, while there is still room to load in and move freely, so the catering is fully set before guests appear and there is time to troubleshoot any last-minute surprise. By the time the ceremony began, the kitchen, the buffet, and the bar were ready and invisible.

A private residence offered one more quiet advantage: no rush to strike. Most venues require every rental and piece of equipment to be cleared the same night so the space can turn over for the next event. Here, the team could break down calmly, which kept the end of the night as relaxed as the beginning. (Common backyard hurdles, parking, evening lighting, extra furniture or restrooms, can be covered by Handheld's vendor partners when a site needs them; this one did not.)

"It was amazing! The appetizers were fabulous, and the staff were so good."
The Bride
The Outcome

A Relaxed Celebration, Start to Finish.

The reception had exactly the ambiance the couple wanted: open seating, an unhurried buffet, and the easy warmth of a backyard among family. The on-site grilling kept the steak and salmon at their best, the bar kept glasses full through a warm afternoon, and the family got to be guests at their own wedding instead of managers of it. The bride's first note afterward was simply that it was amazing and the staff were wonderful.

It is the kind of event Handheld is built for: bringing a full kitchen, a real bar, and careful planning into a private home so a once-in-a-lifetime day runs effortlessly. See our full credentials, HACCP certified and Hartford insured, explore our wedding catering, or read about our New York Times feature for more on the Handheld story.

The Team Behind This Wedding

Who Made It Happen

Every Handheld wedding is led by dedicated people. Here is the team that brought this Monte Sereno backyard celebration to life.

AB
An B.
Event Planner
Led the planning from the first site visit, set the self-served buffet quantities, and built the rain-or-shine backup plan and day-of timeline.
HHC
Culinary Team
On-Site Chefs
Grilled the flank steak and salmon to temperature on a commercial oven brought to the residence and finished the haricot verts a la minute for the buffet.
BAR
Bar & Service Crew
Bartender · Servers
Ran the full bar with large-format ice and specialty cocktails, poured wine at the tables, and kept guests refreshed through a warm afternoon.
DF
Dan Figone
Owner & Executive Chef
Founded Handheld in 2012, building a full-service team that brings restaurant-quality cooking into private homes across the Bay Area.
Event Photography

From the Backyard

Photography by Ken Hamel Photo.

Pricing & Related Services

What a Wedding Like This Costs

Wedding catering scales to your guest count, menu, and level of service. Here is a starting-point range, per person, for the ways we serve private-residence weddings.

Self-Served Buffet
$150
per person, from
Full-Service Plated
$225
per person, from
Bar & On-Site Cooking
Custom
added to any package

Starting ranges for food only, before taxes and fees. On-site cooking, bar service, and rentals are full-service add-ons. Every wedding is custom quoted.

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