FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing system is simple- How many people will attend? Then we figure out what you want to serve (your menu) - we add in the appropriate number of staff (if any) - any rentals (if any) - Tax, and you have a total. Pricing is ALWAYS based upon your food selections and the number of people. Clearly Colorado Lamb cost more than Chicken Sate, so we expect people to understand food costs. We're always happy to explain the market. The cost, is the COST! We are very honest with our customers, and build our reputation on trust and quality. We know that we can always fit a budget, but good communication is key. If you have never done a party or event before, we will guide you through the process and explain every detail and why we are suggesting certain things. There is no such thing as a stupid question only lack of communication. We're really great at what we do, and a little trust goes a long way.
- What education and/or training do you have that relates to your work?
We stay up on trends, look at what ingredients are available in the markets, and with our vendor relationships have first access to rare items, even white truffles at $300-400+ per ounce! If you want something, and you can afford it, we can get it! Most importantly we set many trends. We find many restaurants copy what we do (not very well). We have been doing Gluten Free since 2001 before it became a trend. You'd never know by the taste!
- How did you get started doing this type of work?
Cooking has been in Myong since her days growing up in Teagu, Korea. Her cooking spans flavors from her home country and all across Japan, Europe, including France, Italy, India, the Middle East and the US is an expression of her palate. Cooking is something you just know. She has never opened or used a cookbook for a recipe, and yet our Brick Duck with an Apple Cider Reduction with a slightly spicy apricot gloss is a masterpiece! Our New Rabbit Ragout is exquisite. It starts with Local Farmed and raised rabbit from John Fazio Farms. It is braised with Cipollini onions, white wine, spices, exotic mushrooms and served pulled off the bone with a sauté of wild rice.