Victorian Pantry Bistro & Catering

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Introduction: We intentionally have only one location, chef/owner is on site, and recipes and flavors are the most important part of what we try to offer our "foodie" culture that seeks us out. Ingredients are fresh, use of fresh, not frozen meats, not injected, fresh herbs, original creative recipes are ongoing. Interacting with clients to expose them to new flavors and flavor combinations that can be new to them or confirmation of what they know they like. Some of my favorite activites include making my signature Focaccia Bread....I love the dough, the texture, aroma...it is almost therapeutic. I also love making soups, though we do everything from great Chicken Salad Sandwiches to Filet Mignon to outstanding Fish...I love it all.

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What types of customers have you worked with?
Weddings, private homes, intimate dinner parties, large family gatherings, funerals, reunions, surprise parties, and menu planning for elderly in the community with them being the direct client, or more often they have sons/daughters that live out of town and want us to help be sure meals are planned, delivered, and organized.
What advice would you give a customer looking to hire a provider in your area of work?
They should schedule a meeting with Chef Steve. A meeting is a great time to discuss questions and is an opportunity for a tasting of some samples as well. Meetings should be lined up so the schedule fits not only the client but the chef calendar too.