FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Home Heritage Cooking Steven Twohig, Taylor Zahacefski [PRICE CATALOG] Welcome to Home Heritage Cooking, in this book you will find the services that will need to plan your next event, if its a dinner party, or a major event. We will cover all the bases for your lunch platters, to you wedding. We offer linen services, menu planning, chef services, banquet halls, as well as photography, videography and live entertainment. Home Heritage Cooking. Pricing Catalog: Teaching Parties: Teaching parties vary based upon the number of people, and the menu being presented. If its a teaching party for: 10-20 $30-$40 per person 20-30 $20-$30 per person 30-40 $10-$20 per person Here at Home Heritage Cooking we cap our teaching parties at 40 people. Anything after 40 people goes under our banquet pricing. All teaching parties are per person then allow $100.00 -$200.00 for grocery and fuel charges. Dinner Parties Dinner parties vary based upon the number of people and will be subject to hourly rate as well as how many staff will be needed to serve your desired event. 10-20 $25.00 hr. per chef 20-30 $27.00 hr. per chef 30-40 $30.00 hr. per chef 40-50 $32.00 hr. per chef 50-60 $34.00 hr. per chef 60-70 $36.00 hr. per chef Here at Home Heritage Cooking we cap dinner parties at no less than 10 people, also remember that it is $150.00 per ten people for grocery and fuel charge. EXAMPLE: Grocery Bill 10-20 $150-300.00 20-30 $300-450.00 30-40 $450-600.00 40-50 $600-750.00 Banquets Here at Home Heritage cooking our desire is to make your banquet an event to remember. All of the banquets we offer include services such as event planning, menu planning, tableware, glasses, silverware, tables, chairs and any tents or coverings required. All banquets are based on a minimum of four courses; any extra course will be an extra $10.00-$20.00 per person depending on the item for the additional course. As well these prices do not include alcohol, please review our alcohol policy and price sheet. # of People Plate Service Buffet Service 20-30 people $40.00 $38.00 30-40 people $40.00 $38.00 40-50 people $40.00 $38.00 50-60 people $38.00 $36.00 60-70 people $38.00 $36.00 70-80 people $38.00 $36.00 80-90 people $36.00 $34.00 90-100 people $36.00 $34.00 100-110 people $36.00 $34.00 110-120 people $36.00 $34.00 Here at Home Heritage Cooking we supply you with services that include table rental, dishware, silverware, linens, chairs, etc. Covers, 100 count $50.00-$70.00 depending on color Napkins 100 count $45.00 per count China sets 20 count $30.00 per count Glass ware 20 count $60.00per count Chairs per 8 $80.00 per count Round tables $45.00 per table Center pieces $67.00 per center pieces Weddings Here at Home Heritage Cooking we know how important this day is for you and all involved. We have families and have had a joyous day ourselves. We will treat your wedding event with the all the respect and attention to detail you could wish for. Please consult with your event planner for pricing and ideas. Wine and Alcohol Home Heritage Cooking is licensed for the sale of alcohol and liquors. We have a selection of wine lists tailored to each event. We also have liquors that can be paired with themed events. We can provide you with comprehensive ideas to go with your event. Please consult with your event planner for pricing and ideas. Pomponio ,Twohig Wedding Reception FEBRUARY 18, 2014 WEDDING MENU: Appetizers Shrimp Dissorno, with Amaretto Sauce Bruschetta, toasted French bread with Romani tomatoes/ basil Chicken pops with an orange lime dressing Polenta cakes topped with pork loin and red onion Entrees B.B.Q. Chicken skewers, served with tomato and mango rice, And toasted pita bread. Long Island Crab Cakes, served with risotto cake and lemon and garlic asparagus. Herb butter Steak, served with penne pasta, served with Lemon and garlic asparagus Dessert Five layer chocolate whiskey cake Salted Caramel Cheese Cake
- What education and/or training do you have that relates to your work?
Weekend seminars or weekend classes at the Culinary institute. As well as stay up to date with the new concepts with alternative diets and alternative ideas for people with allergies.
- How did you get started doing this type of work?
I need a job at 16. I started making pizzas in a local restaurant. Then I was employed by a corporate chain, I was finding that I was good at cooking. I followed that path, and developed my passion.