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We’re honored to be recognized as a Best of Weddings Award Winner by @weddingpro and @theknot. This recognition reflects the trust of our couples and the dedication of our team, who bring care, creativity, and culinary artistry to every celebration.

Thank you for allowing us to be part of so many meaningful moments.

Something we’re incredibly proud of: we’ve been scouted! Volume 7 of @tsgwashingtondc has officially launched, and we’re honored to be included among the exceptional local businesses representing Washington DC.

With communities in more than 100 cities nationwide, The Scout Guide celebrates the people and places shaping local culture, and we’re grateful to be part of this founding group.

Something we’re incredibly proud of: we’ve been scouted! Volume 7 of @tsgwashingtondc has officially launched, and we’re honored to be included among the exceptional local businesses representing Washington DC.

With communities in more than 100 cities nationwide, The Scout Guide celebrates the people and places shaping local culture, and we’re grateful to be part of this founding group.

Something we’re incredibly proud of: we’ve been scouted! Volume 7 of @tsgwashingtondc has officially launched, and we’re honored to be included among the exceptional local businesses representing Washington DC.

With communities in more than 100 cities nationwide, The Scout Guide celebrates the people and places shaping local culture, and we’re grateful to be part of this founding group.

A space filled with light, and a celebration to match.
Sarah and Eric’s wedding came to life within an architecturally stunning setting with a menu of delicious provisions to match. Everything came together for a celebration that felt as warm and vibrant as the couple themselves.

Catering: @designcuisine
Rentals: @dcreventrentals
Planner: @impact_collective
Venue: @arenastage
Photo: @ivyandquartzphotography
Dance Floor + Draping: @sammysrental
HMU: @btvbeauty
Band: @bachelorboysband
Cakes: @shyndigzdessert
Alcohol: @acebevdc

What guests experience for a few hours, we plan for weeks.

From direction to coordination, countless small decisions that disappear the moment the doors open. That’s not luck, it’s how we run every event.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

A closer look at one of our new passed bites.

This eggplant tarte tatin is layered with walnut caramel, goat cheese parfait, and a bright note of yuzu jam. Crafted as a passed hors d’oeuvre that moves seamlessly through the room.

A closer look at one of our new passed bites.

This eggplant tarte tatin is layered with walnut caramel, goat cheese parfait, and a bright note of yuzu jam. Crafted as a passed hors d’oeuvre that moves seamlessly through the room.

A little something for Mom 🌸

Introducing our Roasted Beet “Rose” appetizer! It’s delicately crafted, carefully layered, and just the right balance of earthy and bright. Because the details matter, especially today.

Happy Mother’s Day to the ones who taught us that.

Sometimes, it’s the simplest detail that welcomes guests in.

A bread station designed with variety, warmth, and texture: soft, crusty, freshly baked selections that invite guests to slow down and savor the moment.

Sometimes, it’s the simplest detail that welcomes guests in.

A bread station designed with variety, warmth, and texture: soft, crusty, freshly baked selections that invite guests to slow down and savor the moment.

Sometimes, it’s the simplest detail that welcomes guests in.

A bread station designed with variety, warmth, and texture: soft, crusty, freshly baked selections that invite guests to slow down and savor the moment.

Sometimes, it’s the simplest detail that welcomes guests in.

A bread station designed with variety, warmth, and texture: soft, crusty, freshly baked selections that invite guests to slow down and savor the moment.

We were honored to be part of the Latino Student Fund Gala, highlighting education in collaboration with the Embassy of the Dominican Republic as this year’s guest country.

It was a night filled with culture and pride, brought to life through every detail on the table.

Here’s the behind-the-scenes scoop on our latest photoshoot…

Our chefs are in their element, tasting and dialing in on every detail, so everything looks as good as it tastes. See their expertise at work.

Tenderloin with Duck Potatoes.

Peruvian-marinated tenderloin with carrot harissa, duck fat potato gratin, oblique carrots with morels and chanterelles, and green harissa oil.

A refined plated entrée by Design Cuisine for elevated events.

Tenderloin with Duck Potatoes.

Peruvian-marinated tenderloin with carrot harissa, duck fat potato gratin, oblique carrots with morels and chanterelles, and green harissa oil.

A refined plated entrée by Design Cuisine for elevated events.

Tenderloin with Duck Potatoes.

Peruvian-marinated tenderloin with carrot harissa, duck fat potato gratin, oblique carrots with morels and chanterelles, and green harissa oil.

A refined plated entrée by Design Cuisine for elevated events.

Behind the scenes of a gala, in motion.

From kitchen to floor, Design Cuisine’s team plates and presents each course with precision, ensuring a seamless catering experience from start to finish.