FAQs
- What types of customers have you worked with?
Most often we do a pasta & salad bar with lots of options for $9 per person.
- Describe a recent project you are fond of. How long did it take?
We recently did a rehearsal dinner for a client. We had a plated entree with seared local Rainbow Trout, crab cakes made with jumbo lump crab and Hickory Nut Gap chorizo sausage, herb roasted asparagus, goat cheese polenta and beurre blanc. ($18/person)
- What advice would you give a customer looking to hire a provider in your area of work?
Make sure to agree on as many details as possible so nothing is overlooked.