faqs
how do you create a menu for your clients?
We ask questions and then we listen. There is no standard 12 page menu that we send. Your menu is custom to your desires, taste and event style. We want to know what you love to eat, then build on that. Our catering is an experience.
do you cook onsite?
We certainly can, thought here are a number of mitigating factors that impact that decision. If you’re looking for an offsite option that emulates a food truck or pop up experience, let’s talk! We have tents and mobile kitchen options that allow us to be both highly adaptive and create dynamic experiences!
how do we know if you’re a good fit for our event?
You love food. We LOVE food. I mean, we eat, sleep and drink new menu ideas. Food, moreover, feeding people, is our love language. It’s personal. If you don’t have a deep passion for food culture, we may not be a good fit.
do you offer special dietary {Vegan/Vegetarian/Gluten-free} options?
Because our focus is fresh, seasonal food, most of our creations are inherently gluten-free. That said, we are not a gluten-free or nut-free kitchen, so we cannot guarantee those offerings for clients who have serious, health related allergies. We work with many vegetarian and vegan clients!
what is your policy on tastings?
the cost of food has made it challenging to offer tastings. we are also sensitive to the increasing shortages in the industry. for these reasons, we believe tastings are no longer a sustainable practice. we have extensive references for the quality of our food.
how can we reduce the cost of our proposal?
We sincerely appreciate that every dollar is valuable, so hear us when we say, we are not a budget caterer. This is our life’s work. You’re paying for experience, quality and execution. Food costs are high right now. Really, really high. Fresh, local, seasonal is not just a tag line; it’s who we are. We’re proud to support other small, family owned businesses in the regions we serve, who are equally passionate about their work. And, we take very good care of those who work for us, so that they may live their best lives as well.
There are two primary drivers to the cost of any proposal:
Guest count. Feeding 300 people not only impacts your menu cost, but the labor cost associated with your event, rental costs, etc.
Food cost. This is a consistently growing cost for food business owners. The past 2+ years have changed the landscape of the industry. We’d like to see these costs come down as well. There are no inexpensive meals these days.
our commitment to the environment
there is a lot of waste in the world, and the food industry as a whole. from packaging to dead food, it represents more than 10% of the carbon emissions on the planet. to curb our direct impact, we work to keep our waste at a minimum. hunger in this country is at 1 in 4, and a number we care deeply about. in the world’s wealthiest nation, no one should go to bed hungry. to help, we donate meals in the regions/communities we serve. we use every part of a fruit or veggie; stem to stern. we limit & measure our water usage. we partner with ranches and fisheries who share our commitment to the planet. we also only use biodegradable and/or compostable disposables.