Birthdays
Milestone birthdays, kids' parties scaled up, surprise dinners. We'll build a menu around the guest of honour's favourites.
Private Events
Private dinners, family gatherings, the moments in between
The birthdays you only get to throw once. The retirement that's been a long time coming. The Sunday dinner that turns into something bigger. We cook those too.
A different scale
Smaller rooms, fuller plates.
Private events are where catering gets personal. The host knows half the guests by their seat preferences. The menu is built around someone's favourite — the lobster roll grandma still talks about, the rib roast your dad always carved.
We work with families on birthdays and anniversaries, retirements and graduations, holiday family meals, and memorial receptions. Some are in-home; some are at a hall or a venue. All of them get the same attention.
Event types
Six occasions we cook for most often
If yours isn't on this list, it probably still fits — call and ask.
Anniversaries
From a quiet four-course dinner for two to a 40th-anniversary party. We can recreate a wedding menu from twenty-five years ago if you've still got the card.
Retirements
Office-and-family combined gatherings. Cocktail hour into a seated dinner is the format that usually lands best.
Family dinners
The Sunday roast for the whole extended family, in your home or at a hall. We cook, plate, serve, and leave the kitchen as we found it.
Holiday gatherings
Christmas Eve, Easter, Passover, Diwali, Lunar New Year — we've cooked all of them. Dietary needs handled with care, not as a chore.
Memorial receptions
Quiet, gentle, no fuss. We coordinate quietly with the funeral home or venue and set up so you can be present with your family.
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Chef in your kitchen
The in-home dinner.
For a smaller party — eight to twenty-five guests — we'll come to you. The kitchen team arrives with everything we need: ingredients prepped, equipment loaded, timing planned to the minute. Most of the cooking happens at your stove and your oven; the rest finishes on a station we bring.
One of us runs the room. We plate, we serve, we clear, we wash, we leave the kitchen the way we found it. You'll wake up the next morning to clean counters and someone else's dishwasher run.
- 2 days outFinal headcount & dietary confirmation
- Morning ofPrep at our kitchen, packed for travel
- 2 hrs priorSetup in your kitchen, courses staged
- ServicePlated and served from your stove
- AfterWash, pack out, kitchen reset
From a Passover Seder host
"Hosting a Passover Seder usually means stress. Perry handled the timing, the dietary detail, and the service so smoothly — the matzo ball soup and the beef were spectacular."Private host
Scale
From eight at the table to eighty in the backyard.
Most of our private work lands somewhere between 12 and 40 guests, but we're happy at either end of that range. Below eight, we usually recommend a fixed tasting menu. Above fifty, you're starting to need a tent.
What stays the same: the same chef, the same standard, the same cleanup.
8
minimum guests
Intimate, plated, often seated at one table.
80
comfortable max
Backyard parties, tents, generous family-style spreads.
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How booking works
Three steps, about three weeks
Most private events book three to six weeks out. We can move faster — just call.
Conversation & deposit
A 20-minute call covers date, guest count, location, vibe, and any dietary needs. A signed agreement and a 25% deposit hold the date.
Menu sign-off
You'll get a written menu draft inside a week. Edit freely. Final menu is locked one week before the event; final headcount, 48 hours before.
The day-of timeline
We share a printed run-of-show that morning: arrival, setup, cocktail service, dinner, dessert, breakdown. Then we cook, serve, and clean up.
Let's talk
Tell us about your gathering
Most quotes turn around inside two business days. Call Perry directly or send the details and we'll come back to you.