FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We price based on the number of participants and the menu. We do not upcharge on expensive items like meat, and we build shopping time, mileage, and food handling into our prices, so there are no "hidden" costs.
- What is your typical process for working with a new customer?
We like to have a brief virtual meeting with our clients so we can get to know each other and make sure we understand their parameters in detail. Clients get to lay out their event, tell us about their perfect menu, and we get to ask questions so we can deliver every time.
- What education and/or training do you have that relates to your work?
Our cooking techniques were developed through experimentation while spending long periods alone in remote places. We learned to cook by necessity, and our menus show off the ability to use whole foods that showcase their own flavors instead of modern processing. We specialize in the addition of wild game meats, hyperlocal vegetables and fruits, and unique blends of Texas flavors fused with other cuisines. We follow and consult with a handful of the best chefs in the world and are constantly honing our craft to serve our clients in more unique and challenging ways.