Meridian wanted the last night of their annual retreat to feel like a family dinner, not a conference meal.

Sixty guests, a farmhouse venue with a small kitchen, and a mix of dietary needs from the whole team.

We cooked from a field kitchen beside the barn, served five family-style courses down three long tables, and ran the bar from sunset until the last speech.

The CEO called it the best evening of the retreat, and the team has booked a cooking class for their holiday party.