Business Spotlight: What She Brings to the Table

Amy Bingham has taken the concept of charcuterie boards – cured meats like salami and summer sausage paired with fresh fruit and gourmet cheeses – and turned it into a one-woman owned business model, The Madd Kitchen LLC. Based just outside Rogersville, Bingham offers a curated approach to catering, serving the company’s hometown along with surrounding areas like Springfield, Nixa, Ozark, Republic, Willard and Branson.

Bingham’s favorite part of her job: “The look on client’s faces as they process my work for the first time,” she says. “I see the internal reaction: ‘That is actually beautiful food!’”

When Bingham decided to go out on her own, she did not want to limit her business by using the term “charcuterie” in its name, since she also hosts classes, caters and provides an entertainment venue. The Madd Kitchen, with its quirky spelling and design, is reminiscent of the Mad Hatter, symbolizing whimsical creativity and quirkiness. She says that’s exactly how she wants her business to resonate with customers.

Bingham grew up in the restaurant and bar industry, which prepared her for the food handling, presentation and hosting roles she brings to the table at The Madd Kitchen. She started working with her mother in the restaurant business at the age of 15, as a hostess, then worked her way up through serving, bartending and managing. These experiences have paved the way to her own catering business. She says she prepares orders in her commercial kitchen ahead of time, avoiding a lengthy onsite set-up for catering jobs.

“My clients love that they get a visually stunning presentation with a smooth, low-stress experience from start to finish,” says Bingham.

Bingham, who sources ingredients from Sam’s Club, Costco, Aldi and local farmers markets, prepared her first order in January 2025 and recently celebrated the first anniversary of The Madd Kitchen. Startup costs, along with terms and costs of her storefront lease in Rogersville, were undisclosed.

Edible experience
“Charcuterie parties have grown because they offer more than food. It creates an experience,” says Bingham.

Bingham enjoys sharing her colorful arrays of delicious food with creativity sprinkled onto each board. She says sharing her edible works of art on social media, as well as word-of-mouth referrals, has netted high praise from customers.

Kirk Elmquist, Branson/Lakes Area Tourism Community Enhancement District executive director and a client of The Madd Kitchen, says, “I would give Amy a 6 out of 5 stars for this catering service. She always under-promises and over-delivers.”

Elmquist says he’s used The Madd Kitchen for private parties such as this year’s Super Bowl as well as Branson CVB board meetings. He was impressed by additional, unexpected accoutrements on the board: “Give The Madd Kitchen a chance for any social gathering – you will not be disappointed.”

Cindy Slettevold, Business development at Great American Title Co., seconds these sentiments.

“I would give The Madd Kitchen a 6-star rating. When comparing charcuterie companies, Amy stands out with the ease in which she makes the order, delivery, clean-up and everything in-between seamless,” Slettevold says. “The surprise each time you open the lid and see the beautifully styled food is positively unrivaled.”

From completing home projects with her daughter to morphing a blank canvas into edible art, creativity drives Bingham personally and professionally.

“There is an aspect of art in everything I do,” she says.

Bingham’s Rogersville storefront also doubles as a party event rental, dubbed The Maddison Social. Bingham hosts charcuterie-making parties, as well as offers the space for a $50 per hour flat fee to host wedding and baby showers, birthday and graduation parties, work meetings, vendor fairs and the like.

“Of course, they can order charcuterie boards as well, for a one-stop party shop,” says Bingham, adding guests can also bring their own food and drinks.

Community central
Bingham says she wants to make a lasting impression not just with customers, but with the community at large.

“Supporting the community is central to what The Madd Kitchen represents,” she says, noting she’s already partnered with organizations such as The Springfield Little Theatre, Habitat for Humanity of Springfield, Missouri Inc., Girls on the Run of Southwest Missouri and Springfield Symphony Orchestra Inc. Bingham donates her time and product for not-for-profit organizations, which stems from her love of supporting the community, especially the arts. “If they have a budget, I will do wholesale pricing to cover my supply costs,” says Bingam. “Investing in the people that make our region strong is important to me.”

Melissa Merrell, director of operations at Springfield Brewing Co. and its Mile 6 Taproom, One 2 Five Taproom and Mumbles1888 ventures, says she’s used Bingham’s charcuterie services since she launched The Madd Kitchen.

“Amy provides weekly snack boxes to one location and has catered several staff events,” says Merrill. “The Madd Kitchen is perfect for any event – Amy’s displays are beautiful, fresh, practical, and offer a wide variety, making everyone happy.”

Bingham is not just the face of her business but says she sees each interaction with clients as a relationship-building experience. “Amy is professional yet offers a family type of service. One in which you walk away having made a friend you trust,” Merrill says.

Slettevold says she’s worked with The Madd Kitchen for sponsorship and event sales for the title company, as well as open houses. Slettevold not only utilizes Amy’s services for the professional presentation and ease of setup, but says, “I enjoy working with Amy because of who she is. ... Her business model is how she conducts life; professional, engaging, personal and always one to count on.”

Bingham says she feels the secret to success is found in networking.

“People work with those they know, like and trust,” she says. Charcuterie is not something one needs every day, but I want to be the name they consider when they have a catering need.”