FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We offer the highest quality of food, but at competitive prices. We know our competition and we always pass savings along to our clients. We are people conscience. We don't take advantage like so many companies do. There are no short cuts in our work. We offer the best for the best pricing.
- What education and/or training do you have that relates to your work?
slow food movement, member of agricutural food institute
- How did you get started doing this type of work?
Chef Marco Barrila comes from generations of restaurant owners. Sheila Minkel Barrila has been event planning since she can remember.