Planning

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A SLOW-FOOD APPROACH TO EVENT PLANNING. We all like to eat and we all like to feel relaxed and welcome when we eat, and so I usually plan events on a 1:1 basis which take into account things like why people gather and what they want to celebrate, what’s delicious and growing this time of year, what the weather going  to be like when the occasion takes place, and finding the right match of food that makes people feel welcome, cherished, nourished, and cared for.

BREATHE EASY, BOOK AHEAD. The best way to plan stress-free events is to book 1 to 12 months in advance.  I don’t usually accept events with less than 2 weeks notice, but I can recommend other reputable chefs who may be able help you.

MENU PLANNING & DEPOSITS. If you decide to work together, I ask a  $250 deposit to reserve the date and plan a menu for you with a written estimate, with a 50% deposit for food & labor due 30 days before the event (plus cost of rentals, if needed). The balance (or other 50%) is due within 72 hours of the close of the event. Changes to the menu or type of service with less than 7 days notice will add to the cost of the event, so I encourage you to work with me ahead to ensure last minute changes are minimal or unnecessary. Booking ahead by 1-12 months allows for an easy, unhurried flow of information back and forth so you can focus on your friends and family in the final weeks before an event, and I can focus on the food.

If you would like to plan an event with me, please fill out a form on my CONTACT page.