Private, Corporate & Holiday Events
Book Chef Mark Frazie for Private Events in Atlanta
Every caterer in Atlanta buys their protein from a rep. For years Chef Mark Frazie was that rep, at Buckhead Beef and Inland Seafood, before he opened his own butcher shop in Riverside. Book him for your event and the person planning your menu is the person who owns the counter it gets cut from.
If what you want is platters, pans and roasts you order by the item, that is our catering menu and it is quicker. This page is for the events you would rather hand over: you give us the date, the headcount and the room, and we plan the food around them.
What You Can Book
Corporate and Office Events
Client dinners, team lunches and the end-of-year party. You get one person planning the menu and one counter cutting it, which is a shorter chain than a caterer who orders your protein in from a distributor the week of. Tell us the headcount and the room and we will build it around both.
Holiday Parties
December is the one month where the centerpiece is the whole point. An herb crusted rib roast or a chimichurri crusted beef tenderloin carves at the table and feeds a room from one piece of meat, with mac and cheese, BBQ braised collard greens and mashed potatoes alongside. Book early: the shop is cutting holiday roasts for pickup through the same weeks.
Private Parties at the Shop
Birthdays, showers, anniversaries and rehearsal dinners, in the room where the meat is cut. We have seated a chef-led dinner at one long table in the shop before, so the format is not theoretical. Mark plans the menu with you beforehand rather than handing you a package.
Cookouts and Whole Hog Roasts
When the headcount gets serious, so does the cooking. A whole hog runs $1,000 for a 60 to 70 pound pig cooked Brazilian style, and the 16 hour smoked pulled pork, smoked wings and thighs and the taco bar are all built to feed a yard full of people.
How Booking Works
Tell us about the event
The date, roughly how many people, and what kind of evening you have in mind. A rough idea is enough to start, and you do not need a menu in your head.
Mark builds the menu with you
Not a package off a list. You talk it through, as many times as it takes to get it right, and the menu comes back built around your headcount and your room.
We cook it and host it
On the night our team is there to serve it and keep the evening moving, so you are a guest at your own party rather than the person checking on the food.
We Have Done This Before
Mark and his staff went above and beyond our expectations for my daughter's bridal shower! I met and spoke with Mark and Wryan several times before the event, curating the perfect menu for our County Fair Chic theme, planning the set up, and organizing the flow of the evening. The food was simply delicious! Mark and his staff were fantastic hosts, helping as needed throughout the evening, tending to our every need! I highly recommend considering having your next event at Frazie's!
In the Press
WSB-TV Channel 2 · May 12, 2026
“A full menu will be available, led by Julian Hower of Smith's and Mark Frazie of Frazie's Meat and Market.”
Atlanta Magazine · May 31, 2026
“A third-generation butcher whose goal was to bring back the small neighborhood butcher shop with variety and personalized service.”
CBS News Atlanta · November 26, 2025
“We did close to 100 smoked turkeys this year, so it was a lot.”
More coverage on our press page, and the shop is rated 4.9 stars across more than 300 Google reviews.
Questions
- Who actually cooks my event?
- Chef Mark Frazie owns the shop and runs it hands on, from the butchery and the kitchen through to menu development and catering. Before he opened Frazie's in 2023 he spent his career in Atlanta restaurants: leadership under Master Chef Tom Catherall at Here to Serve, beverage management with Fifth Group, then protein buying at Inland Seafood and several years as one of Buckhead Beef's top representatives.
- How is this different from ordering off the catering menu?
- The catering menu is platters, pans and roasts you order by the item, and it is the right answer for an office lunch or a drop-off. This is for an event you want planned: Mark builds the menu with you around your date, your headcount and your room, instead of you assembling it yourself.
- Where does the event happen?
- At the shop, 2030 Main Street NW in the Riverside neighborhood of northwest Atlanta, or at your venue with catering delivered. Our catering delivers up to 15 miles from the shop. Tell us where you are and we will tell you what works.
- Can you cook a whole hog?
- Yes. A whole hog is $1,000 for a 60 to 70 pound pig, slow cooked Brazilian style. It is on our catering menu and it is the right centerpiece for a big outdoor party.
- Do you do company holiday parties?
- Yes, and December books up. The same kitchen is cutting holiday roasts for pickup through those weeks, so the earlier your date is on our list the more we can do with it.
- What about the supper club?
- Our public supper club series is paused for now. The format is real though: we have seated a chef-led dinner at one long table in the shop, with a guest chef cooking. If that is the evening you want, ask about it and we will talk through your own night rather than a ticketed seat.
- How do I start?
- Send us the date and the headcount using the form on this page, or call the shop on (404) 941-9171. Tell us roughly what you have in mind and we will come back to you with what we would cook and what it would cost.
Tell Us About Your Event
A rough idea is enough to start. If you do not have a date or a final headcount yet, say so and we will work from what you do know. Would rather talk it through? Call the shop on (404) 941-9171.