We are proud to have two of our ODC Chefs doing lovely bites and deserts for this special event with Jordan and Antoine on September 21st, 2024.

This page has been set up so we can share some photos from the event with the Happy Couple and their Guests.

More to come as the event unfolds on the special day!  Check back to see updated photos.

Thank you to The Old Church for hosting this event and working with OnDemandChefs.

Pickup Point for Wedding Golf Carts is Rassie Wicker Park – The Old Church – Pinehurst

Look for the white tent with signs to meet at for pickup in park.

Run times are 10 – 15 mins apart

between 3 PM – 5PM and 8-12PM.

Please join us to celebrate an amazing Army career and an even more special human! June 29th is Charlie’s official last day in the Army. We are honored to have our friends Jason and Sebastian Putnam provide the private house and cater our special event.

When we booked Jason and his team for a small, intimate dinner, we were aware that we were booking an accomplished and well regarded chef. That didn’t prepare us for just how amazing the food was, nor how professionally the entire evening was conducted. Planning the evening was simple: Jason provided menu options after an initial discussion, and we chose the salad and entree we liked the most; the prime rib. For dessert, we wanted something different, and he was more than happy to oblige and show off his skills as a French trained chef and create a croquembouche for us. The team arrived on the night ready to go, having pre-prepared and conducted the majority of the cooking before they arrived, and settled into the kitchen. From that point the magic happened. They turned on a magnificent feast in no time, and served it to the guests. Jason read the party/room perfectly and timed dinner just right, with a timeless salad served just when everyone was ready. While the salad was delicious, nothing prepared us for the prime rib. Undoubtably the best anyone there had ever had… we know because they’re still raving about it more than 2 weeks later. Pre-smoked, cooked and seasoned to perfection, and served with baked jacket potatoes and asparagus wrapped in local bacon, with a red wine jus and a horseradish sauce, all of which complimented the prime rib perfectly. The serving sizes were more than generous… so much so that everyone went home with a box of prime rib and potatoes. We didn’t think we could manage another bite, but then we saw the croquembouche… a majestic tower of profiteroles, constructed in the kitchen while we were all enjoying ourselves. The presentation was excellent, and the flavor was just right. A great end to a wonderful dinner. At this point, we realized the dishes from dinner were all done and put away, and the kitchen was in a pristine condition already. We will be booking Jason for dinner again very soon, he and his team are an asset to anyone wishing to host a stress-free dinner party.