|Sunday||9:00 a.m. to 12:00 midnight|
|Monday||9:00 a.m. to 12:00 midnight|
|Tuesday||9:00 a.m. to 12:00 midnight|
|Wednesday||9:00 a.m. to 12:00 midnight|
|Thursday||9:00 a.m. to 12:00 midnight|
|Friday||9:00 a.m. to 12:00 midnight|
|Saturday||9:00 a.m. to 12:00 midnight|
Sprig of Thyme Catering & Co
About this pro
Connor and Ashley put together the perfect graduation meal for our family of 14. It was absolutely delicious and they were very professional, easy to work with and efficient. I would highly recommend them. They created a wonderful memory for all us!!!!May 14, 2018Verified
What a FANTASTIC meal. I hired Connor to prepare a lovely meal for my wife and family and boy did he deliver. Connor showed up promptly at the agreed upon time, and our food was plating and in front of us within an hour. We worked prior to the day to plan options, discussed costs, and finalized the menu. As you can see below, the food was quite visually appealing. The taste was DELICIOUS. Our menu was as follows: First: Berry salad with goat cheese and balsamic reduction Second: Seared scallops, roasted corn creole salsa Third: Halibut, but pan seared with butter We are looking forward to many future meals with Connor in our house!May 14, 2018Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Prices start around $50/person for plated 3- Course Meals that are served in their home. Prices for buffet style would be $22/person for 5-7 different menu options. Service fee is $25/hr.
- What is your typical process for working with a new customer?Having at least 2-3 conversations to get details on the event the customer is wanting. Asking for the customers' ideas, taking those and giving my opinion and ideas too. Then the customer selects the final menu and shortly after that, an invoice will be sent.
- What education and/or training do you have that relates to your work?Attended & Graduated from Le Cordon Bleu College of Culinary Arts. Internship in Orvieto, Italy. Studied under James Beard awarded Chef, Lorenzo Polegri for 3 months.