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Following a recipe isn't very hard, but catering is about presentation, food handlings, temperature control, food preparation, and menu creation. If you find someone who says that they can do your wedding for $10 a person, ask them some of these questions:

1. Are you insured?

Insurance is important in life, for your car, and especially your wedding and vendors. I carry a policy for $1,000,000 which we happily pay every month so that we can be vendors at venues like Steilacoom Town Hall, Thornewood, Puyallup Pavillion, Pt. Defiance Lodge and surrounding venues.

2. Is every member of your staff experienced and has appropriate certification?

This is important and legal. Bartenders must carry Washington state liqour licenses, and food handlers must have a Health Department issued food handler cars.

3. How long have you been in business?

Us, four years, lots of happy brides, and thousands of happy guests and counting.

4. What is your staff to guest ratio?

This affects how fast your guests are served.

5. What is included in the price?

Corking fees, cake cutting, staffing hourly, gratuity included, plates, silver wear, transportation or delivery?

We give you one quote with everything, there are never any surprises, as we never charge cake cutting or corking fees.

6. How long do you stay?

We stay the duration, from set up to clean up. We believe that if you are in a nice suit or dress the last thing you should be doing is picking up garbage.

7. Are you willing to create a menu for me?

That should be a given, anyone who says they are a caterer or a chef should be fluent in the language of food and make the dishes you request due to dietary or cultural preferences.

8. What is your limit?

Us, 500ish for a reception.

9. Do you provide dishes, plates?

It would be odd to provide food and not the plate it is served on, we provide three kinds, two actual plates, one style of disposable plates with scalloped edges.

10. Do you card?

Yes, period. 21 is it, if you are 31 and we card you, take it as a compliment. We card everyone.

11. How did you get into catering?

I suppose I was always catering. My mom and Dad were both family cooks, my mother made 12 dishes or more at every famiy function, and my dad spent a lot of time volunteering at one charity event or another, behind the grill or making banana pudding from scratch. One time he made 30 gallons of it!

12. What experience do you have outside of catering?

I've been a Hiring Manager in the corperate world and was bartending at one of the best eating establishments in Steilacoom called ER Rodgers, the building now is a law office sadly, but with all great things, it came to an end, but the recipes are still with me. Creamed spinach anyone?

13. Why do you do weddings?

It's fun being a part of someone's special design, and food is what I am best at designing.

14. What is the weirdest request you have had?

Can I cook Kangeroo. Gallucci's did that one.

15. What is your best dish?

That one is subjective:

Irish - Guiness and corned beef

Italian - Penne in our own signature marinara and basil sauce with aged parmesean cheese, or the pesto alredo, always a crown pleaser.

Japanese - Diakon stew and inari sushi

Korean - Bul go ki and rice

American - Sweetend BBQ chicken or ribs and honey corn bread with a jalapeno spread

16. Ingredient you can't live without?

Garlic, olive oil

17. Perfect wedding menu?

See our menu labeled Delicate Taste.

18. Pet peeve?

Late people

19. Good quality?

We work hard

20. Do you like your job?

No, I love it!

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