Chef Anna Tigges leads the catering team at Zion Springs. Every plate that goes out across your weekend — rehearsal night, ceremony brunch, reception, late‑night, the Sunday send‑off — comes out of our kitchen here on the property.
Not delivered. Not warmed. Cooked the morning it’s served. Three days, every meal, every guest.
The menus below are the starting point. The chef builds the actual weekend with you — allergies, family dishes, the kind of food that means something to the two of you.
A fully equipped commercial kitchen on the property. No off‑site staging, no trucks, no warming trays.
Twelve-hour brisket runs, hickory pork ribs, smoked chicken thighs. Lit before sunrise on event days.
For the pizza menu, for charred bread, for the things that only work at very high heat.
One contract. The kitchen plans the meals. The team sets the tables. You show up and eat. This part doesn’t change.
Served at the Italian dinner, the rehearsal night, and any other time the wood oven is hot.
Basil pesto, mozzarella, baby arugula, parmesan, green olives, marinated artichoke hearts, burrata, chili flake, cracked black pepper.
Grilled chicken, roasted red peppers, artichokes, olives, tomatoes, parmesan, arugula.
Whipped ricotta, taleggio, shaved asparagus, browned mushrooms, prosciutto, truffle oil.
Spicy Italian sausage, cured bacon, sopressata, chorizo, prosciutto.
Chorizo, pepperoni, sopressata, pancetta, cherry hot peppers, mozzarella.
Caramelized peaches, fontina, chevre, arugula, chiffonade basil, truffle oil.
“Surprise me, chef.” The kitchen makes the call based on what’s coming in that week.
The full kitchen list. Pair anything with anything; the chef will tell you what works and what won’t.
The party doesn’t have to stop when dinner does. Two options for the second wind.
Thirty minutes on Zoom with the team. We’ll walk through what fits your weekend, your budget, and your guests — and the chef actually sees every menu before it’s built.