Field and Fawn Events: Farm-to-Table Catering in the Lowcountry

What Field and Fawn Events Does

Field and Fawn Events is a Lowcountry catering company that sources ingredients from local farms and suppliers, then prepares food on-site or delivers it ready to serve. The operation centers on seasonal menus built around what grows in South Carolina at different times of year—spring vegetables, summer berries, fall game, winter greens. They handle weddings, corporate events, private dinners, and celebrations of varying sizes, with the kitchen team working directly with clients to shape menus around dietary needs, regional preferences, and budget.

The company's name reflects its approach: "field" for the farms and producers they work with, "fawn" for the careful, refined way they prepare and present the food. You're not ordering from a standardized catering menu; you're collaborating with people who know their suppliers by name and can tell you where the shrimp came from or why the greens taste different in November than they do in June.

Key Takeaways

• Field and Fawn Events builds custom menus around seasonal ingredients from South Carolina farms and local producers rather than offering a fixed list of dishes.
• The team prepares food on-site at your venue or delivers it ready to plate and serve, depending on your event space and needs.
• They work with events ranging from intimate dinners to large weddings and corporate gatherings, and can accommodate dietary restrictions and regional preferences.
• Contact them directly to discuss your event date, guest count, venue, and vision—there is no online ordering system or preset packages.

How to Reach Field and Fawn Events

Field and Fawn Events operates primarily through direct contact rather than a walk-in storefront or online ordering portal. To discuss your event, you'll reach out to the team by phone or email with basic details: the date you're planning, how many guests you expect, where the event will take place, and what kind of food experience you're imagining. They'll ask about any dietary restrictions, regional dishes you want featured, or ingredients you want to avoid.

From there, the conversation moves to a consultation—either in person at your venue or by phone—where you'll work through menu options, timing, setup, and cost. Because every event is custom, there's no standard price list; cost depends on guest count, the complexity of the menu, whether they're cooking on-site, and what level of service (plating, bar setup, cleanup) you need.

What to Expect from a Field and Fawn Menu

A spring menu might feature shad roe, English peas, new potatoes, and asparagus from farms in the Midlands or Lowcountry. Summer brings stone fruits, corn, tomatoes, and local seafood. Fall includes game, root vegetables, and the first of the winter squash. Winter leans into storage crops—collards, kale, sweet potatoes—and preserved items from earlier in the year.

The team also works with local producers beyond farms: a specific fishery for shrimp and flounder, a butcher for pork and beef, a baker for bread. This network means your menu tells a story about where the food came from and who grew or raised it. Many clients appreciate being able to say to their guests, "The shrimp is from [name] Shrimp Company in Beaufort," or "The greens came from [name] Farm outside Columbia this morning."

Dietary restrictions are built into the planning, not added as an afterthought. If you have vegetarian guests, vegan guests, or people avoiding gluten or shellfish, the team designs dishes that feel intentional rather than like substitutions. The same applies if you want to highlight a particular regional tradition—Lowcountry boil, she-crab soup, purloo, or dishes rooted in Gullah Geechee cooking.

On-Site Cooking Versus Delivery

Field and Fawn Events can set up a kitchen at your venue and cook during the event, which works well for larger celebrations where guests enjoy watching food come together or where your venue has limited kitchen space. The team brings equipment, preps ingredients on-site, and coordinates timing so dishes come out hot and ready to serve.

Alternatively, they prepare everything at their own kitchen and deliver it to your venue ready to plate, which is often simpler for smaller events or venues with tight space. You handle plating and service, or they can stay to manage that too. The choice depends on your venue's setup, your budget, and how much of the "behind the scenes" you want guests to see.

Event Types and Sizing

Field and Fawn Events handles intimate dinners for 12 to 20 people, rehearsal dinners, wedding receptions, corporate lunches and dinners, milestone birthday celebrations, and private tasting menus. They've worked with venues across the Lowcountry—historic homes, gardens, vineyards, restaurants, and private estates—as well as events in other parts of South Carolina.

There's no stated minimum or maximum guest count, but the team's strength is in events where the food and its sourcing matter as much as the occasion itself. If you're planning a 200-person corporate event where the menu is secondary, a larger catering operation might be more efficient. If you're hosting 40 people and want them to know the story behind every dish, Field and Fawn is the right fit.

Pricing and Planning Timeline

Because menus are custom, pricing varies widely. A plated dinner for 30 people will cost less than the same headcount with multiple courses, wine pairings, and on-site cooking. The team typically asks for a deposit to hold your date and finalize the menu, with the balance due before the event.

Plan to reach out several months ahead if you're booking a wedding or large celebration, especially during peak season (April through October). Smaller events or off-season dates may have more flexibility. The consultation process itself—moving from initial contact to a locked-in menu and price—usually takes a few weeks once you've decided to move forward.

Frequently Asked Questions

Can Field and Fawn Events work with my venue's kitchen, or do they need their own space?

They can work with an existing kitchen if it's equipped and available, or they can bring their own setup for on-site cooking. Discuss your venue's layout and limitations during the consultation so they can plan accordingly.

What if I have guests with multiple dietary restrictions?

Dietary needs are part of the menu conversation from the start. The team designs dishes that work for vegetarians, vegans, gluten-free diners, and people with allergies, treating them as intentional menu items rather than special requests tacked on at the end.

Do they offer bar service or just food?

Field and Fawn Events focuses on food. For bar service, you'll either provide your own beverages and bartender, work with your venue's bar program, or hire a separate beverage service. They can recommend local options if you ask.

How far in advance do I need to book?

For weddings and large events, several months is standard. Smaller dinners or off-season dates may be booked with less notice. Contact them early to check availability for your preferred date.

Can they do a tasting before I commit to the full menu?

This is worth asking about during your initial conversation. Some caterers offer tastings for a fee; others build menu decisions into the consultation process. The team can tell you what options work for your situation.