FAQs
- How did you get started doing this type of work?
Sometimes you have to let your destiny find you.
- What types of customers have you worked with?
Boxed lunches, small dinner parties, and platters for evening or weekend functions. We have a full line of platters that are very popular: meat and cheese antipasti, veggie antipasti, fruit and cheese, etc. We are moving more and more into larger parties of up to 100 people that are buffet style.
- Describe a recent project you are fond of. How long did it take?
We recently had the pleasure of catering several open house receptions for a local residential development company. They have been working diligently on renovating their community spaces and wanted to share their changes with all of their residents. We were thrilled to put together a menu of heavy hors d'oeuvres, platters and slider sandwiches. The events varied from 100 people to 200 people. We worked closely with the marketing director to get the menu and pricing right for their needs and budget. When their residents arrived to the event, many of them gasped at the display and commented on how fresh the food was.