Real events · Real food

A closer look at the evening.

Weddings, a venue celebration, and a collaborative dinner at Duett’s. Open an event to see the food, the cooking and the setting together.

Wide view of the wedding dinner outdoors under string lights at dusk.An outdoor wedding dinner

Jena & Braden’s wedding

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An outdoor wedding dinner with live-fire cooking beside the pond and long tables under string lights. The photographs show small tacos at the cooking station, food coming off the grill and guests gathering for dinner. Gold Epicure prepared the food; the setting and table styling reflect the wider wedding team.

Photography: Krystal Eve Weddings

Long outdoor wedding tables set beneath string lights in late afternoon.
Long outdoor wedding tables set beneath string lights in late afternoon.
Flowers and place settings along an outdoor wedding table.
Flowers and place settings along an outdoor wedding table.
Small tacos arranged on the live-fire grill for wedding service.
Small tacos arranged on the live-fire grill for wedding service.
Chef Mike working at the outdoor grill beside the pond.
Chef Mike working at the outdoor grill beside the pond.
A large serving pan of colorful food and bread beside the live-fire setup.
A large serving pan of colorful food and bread beside the live-fire setup.
A guest with a plate beside the live-fire cooking station.
A guest with a plate beside the live-fire cooking station.
Wedding guests seated together at the outdoor dinner table.
Wedding guests seated together at the outdoor dinner table.
Wide view of the wedding dinner outdoors under string lights at dusk.
Wide view of the wedding dinner outdoors under string lights at dusk.

Food and live-fire cooking by Gold Epicure. Table styling and the setting reflect the work of the wider wedding team.

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The Gold cooking crew working at the live-fire station at Springdale Station.A venue and industry celebration

Springdale Station’s 10th anniversary

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A venue and industry celebration marking Springdale Station’s 10th anniversary. Gold Epicure’s contribution was the food and live-fire cooking. The photographs show small tacos, vegetables on the grill and a finished steak plate, alongside the event team’s table installations and outdoor gathering space.

Photography: Vanessa Lain Photography

A colorful table installation inside Springdale Station.
A colorful table installation inside Springdale Station.
A floral arrangement, patterned plate, and glassware at Springdale Station.
A floral arrangement, patterned plate, and glassware at Springdale Station.
A platter of small tacos being served at the Springdale Station celebration.
A platter of small tacos being served at the Springdale Station celebration.
Vegetables and pans on the live-fire grill at Springdale Station.
Vegetables and pans on the live-fire grill at Springdale Station.
Chef Mike cooking at the outdoor live-fire station at Springdale Station.
Chef Mike cooking at the outdoor live-fire station at Springdale Station.
A finished steak plate with vegetables at the Springdale Station celebration.
A finished steak plate with vegetables at the Springdale Station celebration.
The Gold cooking crew working at the live-fire station at Springdale Station.
The Gold cooking crew working at the live-fire station at Springdale Station.
Guests gathering around cocktail tables in Springdale Station’s outdoor space.
Guests gathering around cocktail tables in Springdale Station’s outdoor space.

Food and cooking by Gold Epicure. Floral design, table styling and overall event production belong to the wider event team.

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Outdoor wedding tables beneath string lights with a Hill Country view.A little of cocktail hour

Jackson & Tessa’s wedding

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A look at cocktail hour at Jackson and Tessa’s wedding. Appetizer platters and small bites sit alongside photographs of guests with drinks, outdoor musicians and tables under string lights. The gallery follows the small bites, music and gathering before dinner.

Photography: Britni Dean Photography

Small appetizer bites with purple orchid garnishes at Jackson and Tessa’s wedding.
Small appetizer bites with purple orchid garnishes at Jackson and Tessa’s wedding.
A platter of bite-size appetizers at Jackson and Tessa’s wedding.
A platter of bite-size appetizers at Jackson and Tessa’s wedding.
Wedding guests raising cocktails during the celebration.
Wedding guests raising cocktails during the celebration.
Flowers and wine bottles on a wedding bar display.
Flowers and wine bottles on a wedding bar display.
Musicians playing during the outdoor wedding gathering.
Musicians playing during the outdoor wedding gathering.
Outdoor wedding tables beneath string lights with a Hill Country view.
Outdoor wedding tables beneath string lights with a Hill Country view.
A wedding place setting with amber glassware and flowers.
A wedding place setting with amber glassware and flowers.

A closer look at the food and the setting, photographed by Britni Dean.

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Guests gathered around a full dinner table inside Duett’s.June 21, 2025 · A guest-chef collaboration

Remembering Bourdain at Duett’s

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A full table, a busy kitchen, and a dinner made by several chefs together. Remembering Bourdain brought a series of courses to Duett’s on June 21, 2025. Chef Mike Angelo Torres contributed chorizo rice stuffed quail. The photographed menu records the full collaboration, including dishes by chefs Graham Calabria, Juan Mesa, Jacob Lock and Josh Cervantes. These were dishes for this special dinner, rather than a standard catering package.

Photography: Vanessa Lain Photography

Flowers, glassware, and place settings on the long dinner table at Duett’s.
Flowers, glassware, and place settings on the long dinner table at Duett’s.
Printed Remembering Bourdain menu beside citrus and a place setting at Duett’s.
Printed Remembering Bourdain menu beside citrus and a place setting at Duett’s.
Gold kitchen crew preparing dinner at Duett’s; original black-and-white photograph.
Gold kitchen crew preparing dinner at Duett’s; original black-and-white photograph.
Tuna Tataki with Aji Amarillo Chile by Chef Graham Calabria at the collaborative Remembering Bourdain dinner at Duett’s.
Tuna tataki with aji amarillo chile — Chef Graham Calabria.
Cheesy Brisket Poblano Relleno with Corn Bisque Sauce by Chef Josh Cervantes at the collaborative Remembering Bourdain dinner at Duett’s.
Cheesy brisket poblano relleno with corn bisque sauce — Chef Josh Cervantes.
Chef Mike Angelo Torres’s Chorizo Rice Stuffed Quail at Duett’s.
Chorizo rice stuffed quail — Chef Mike Angelo Torres.
Desserts by Chef Graham Calabria at the collaborative Remembering Bourdain dinner at Duett’s.
Basque-esque cheesecake — Chef Graham Calabria.
Guests gathered around a full dinner table inside Duett’s.
Guests gathered around a full dinner table inside Duett’s.

A collaborative dinner at Duett’s. Individual guest-chef dishes are credited below.

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