Questions, answered

For weddings, four to nine months is normal — peak summer Saturdays book early. For a corporate event or private dinner, two weeks is a reasonable minimum. We've done shorter when the calendar allows.

Yes. A signed contract and a deposit hold the date. For most events the deposit is a percentage of the estimated total — we'll set the exact figure when we send the quote.

Yes, within reason. We finalize the menu about three to four weeks out — that's the deadline for changes that affect sourcing. Small tweaks (a dietary addition, a swap on the dessert) we can usually handle later.

Sometimes. If the date is open and the menu is realistic, we'll say yes. Call directly — last-minute is faster handled on the phone than over email.

Yes — typically for weddings and larger contracts, once the menu draft is agreed. We schedule them at the kitchen, usually for the couple and one or two guests.

Yes, and not as an afterthought. We've written full vegan menus for forty guests and we've run plated dinners where every single course had a gluten-free counterpart prepped separately. Send the dietary count when you inquire.

Yes. We've catered Passover Seders and other kosher-style observances — matzo ball soup, the brisket, the timing. We're not a certified kosher kitchen, so if you require strict certification we'll be honest and recommend a partner.

Yes — usually a simpler plated option for guests under twelve, priced lower than the adult menu. Common asks: pasta with butter and parmesan, chicken with mashed potatoes, a fruit plate.

Every menu is written from scratch for the event, so we don't keep a fixed menu list — but tell us the guest count, the date, and any dietary notes, and we'll draft one to look at. For weddings we usually run a tasting once the draft is agreed.

Greater Saint John and the Fundy region — KV, Quispamsis, Rothesay, Hampton, St. Andrews, Sussex. We're based out of 294 Gault Road.

Yes. We've taken events as far as the South Shore and the Fundy coast. Travel is included in the quote for anything beyond a normal radius — we'll tell you up front if there's a charge.

Often. We've done everything from intimate dinner parties of eight to backyard lobster feasts for fifty out of home kitchens. We bring our own equipment — your kitchen is a staging area, not a workspace.

Yes — tents, barns, backyards, beaches. Outdoor work needs a few extra conversations about power, water, shelter, and a rain plan. We've handled all of them.

The kitchen team, the service staff, all cooking and serving equipment, chafing dishes, serving trays, and disposable serviceware if that's what you want. China, glass, and linen are a separate line — see below.

We work with two trusted rental houses in Saint John and can coordinate china, glassware, linen, and tableware on your behalf. Tables and chairs we'll source through the same partners. The rentals appear on your quote — there's no markup.

We provide bar staff — Smart Serve certified, fully insured. Alcohol is supplied by the client or the venue under their license. We'll talk through what you need: full bar, beer-and-wine, signature cocktails.

For full-service events, yes — service staff and timing are part of the quote. For drop-off catering, no — that's why the price is lower.

Always. We leave the venue the way we found it — counters wiped, trash bagged, rentals stacked for pickup. Hosts shouldn't be doing dishes at midnight.

Per guest for food, plus separate lines for staffing, rentals, travel where applicable, and a service charge. We don't bundle them into a single inflated per-head number — the quote shows you what each piece costs.

It varies more than people expect — a buffet for 150 lands at a different number than a plated four-course for 60. We'd rather quote your actual event than give a misleading average. Send your details and we'll come back with a real number.

A service charge is on every quote — it covers staffing time outside service, prep, and breakdown. Gratuity for the service team is appreciated but not built in. We'll point out both lines on the quote so nothing's hidden.