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Can you help us find: a location, rentals, a florist, and a photographer?

We can help you organize your entire event, or simply step in where needed.  Here are just a few of the multitude of details that Chef’s Market can handle for you:

  1. Venue Selection
  2. Event Design
  3. Floral Design
  4. Event Flow & Diagrams
  5. Vendor Selections such as photographers, videographers, DJ service and more
  6. Rental Arrangements
  7. On-site Event Coordinators
How do your buffet prices compare to your seated meal prices?

Typically a seated meal is a more formal affair than a buffet meal.  Therefore, the seated meal is sometimes slightly higher and the labor cost is always higher because it requires more service staff.

Are we allowed to purchase our own beverages and do you have a corkage fee?

We strongly believe that the client should be able to cut significant costs by purchasing the beverages of their choice at the best possible price. We do not charge a corkage fee. Nor do we charge a cake cutting fee.

Will the price of the event go up on the day of?

The proposal you receive from Chef’s Market is easy to read and well laid out so that there are never any hidden costs that are applied the day of the event! However, if the event is going over the contracted time of the service, we do sometimes exercise the right to pass along the additional labor charge to you.  The only other price increase would be directly related to something added on by you on the day of the event.

I am having a very formal wedding at a country club and am having a hard time selecting an entrée for the reception.  Even though chicken seems like the safe entrée, I was hoping for something a little different. Are there any other options you can suggest?

There are a host of inventive chicken recipes that are nothing like the rubbery or dried up chicken breast you often find yourself faced with at seated banquets.   A good chef can do wonders with this entree, but there are also plenty of other options to give your event menu some style:  pheasant, Cornish game hen, duck, veal, lamb and pork tenderloin are all nice alternatives to chicken. 

Help!  I am a bride on a budget!  My fiancé and I are both fresh out of college and are on a very tight budget.  How can I have a nice wedding reception I can be proud of, but not break the bank?

Timing is key!  Plan your reception to be between the hours that people normally expect a full meal.  For instance, plan for your ceremony to begin at 1, 2 or 3pm.  That way you can have an afternoon tea with finger sandwiches, fruit, cheese, tea and punch.  Or, plan to have a cocktail reception with passed hors d’oeuvres.  When hors d’oeuvres are passed, much less food is consumed, making the cost of the menu less.  You may pay more for service staff, but overall you could save bundles!  Another fun idea which is really starting to become popular is a dessert reception.  Ever dream of a table filled with all of your favorite candies and desserts?  You can do it, and at half the price of a full menu reception!

 How can I make my menu memorable?

Many times, the food is the most memorable aspect of the wedding.  Don’t feel limited to serving the traditional wedding food, incorporate your personal flair!  From a theme menu to unique presentation, there are many ways to make your menu stand out.  At chef’s we pride ourselves on some of the best presentations in town.  Not only does the food taste great, we will display it in ways sure to make your guests talk for days!  Make your menu a feast for the eyes as well as the tummy!

Is it necessary to take all 200 guests' individual diets into consideration when planning the menu?

It is overwhelming to think about trying to capture everyone’s dietary needs for all of your guests in one meal.  Vegetarians, Vegans, Gluten Free, Low Carb, No Carb, Kosher & Food Allergies, oh my!  Your best bet is to choose one basic entrée (which can be spectacular when prepared by a good chef) and try to incorporate one meat free meal, or enough sides to satisfy your vegetarians.  Or, many vegetarians eat fish, but you may want to steer clear of shellfish, which your Kosher guests cannot eat.  Most people who have a highly specialized diet do not expect to be served a special meal when they attend a large function and understand that they need to be flexible.  If you are very concerned about a specific dietary need, such as vegetarians, you might consider a plated meal with two options and let people RSVP with their menu choice.

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