FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All menus are custom designed. Lunches are $12 to $19 per person. Dinner/buffets are $15 to $35 per person. Delivery, tax, service and gratuity are additional.
- What is your typical process for working with a new customer?
I prefer to chat by phone, to discuss the client's preferences and concerns. If we are a good fit, I would offer a tasting. If the tasting made the grade, my staff and I would design a full menu and quote for the client's approval. If approved, a contract would be presented to the client to look over and sign. A 30%, non-refundable deposit is required to hold the date.
- What education and/or training do you have that relates to your work?
My tastebuds were trained early. I was raised near coastal waters and local farms, where "fresh" meant live, or, just harvested. Eggs were usually found in our back courtyard, produced by cage free chickens. Conversations around our large dinner table often centered on food: the taste, color, texture and smell of it. My mother was, and still is, my taste mentor. These days, though I may not always agree with her opinions on food, I give her credit for developing my discerning tastebuds. I consider that education and training! I am a former vegetarian who ate a well balanced diet. I have worked at local restaurants, preparing entree salads and soups.