Celebrations
Fiftieths, sixtieths, engagement parties, retirements, a good excuse in general. At home or at a venue, from drop-off trays to full service with staff.
How much of it I do
Platters arrive ready to serve, labelled, with serving pieces. You put them out.
I arrive, set the table, lay everything out and leave it looking right. Pickup the next morning.
I cook on site with staff to pass, pour, clear and wash. You do not enter the kitchen.
Sample menus
At home, or at a venue
At home is warmer and cheaper, and a domestic kitchen is enough for far more than people expect — I have cooked forty covers out of a galley kitchen with one oven. What a home cannot absorb is rentals and standing room, so past about forty the venue starts to pay for itself.
If you have not booked anywhere yet, ask me first. Whether a room has a kitchen, water and a service door changes the menu more than any other factor.
Practical
Guest counts
A dinner party. Plated courses, cooked in your kitchen, served to the table. This is the format where the food is at its best.
Canapés and grazing, or family-style platters on a long table. One server keeps the room moving and clears as it goes. Still fits in most homes.
A venue, rentals and a kitchen team. Buffet or stations rather than plated, unless the room is set for seated service. Bar handled separately.
★★★★★
Thank you again for the amazing food! Everyone was raving about it!
Before you ask
Anything not covered here, ask directly — I answer my own enquiries.
Send an enquiry →South Surrey, White Rock and across the Lower Mainland. I cook in your home kitchen or at your venue, and for larger events I have access to a commissary kitchen at the Elks Hall. Beyond the Lower Mainland, ask; travel is possible for the right event.
Pricing is per head and depends on the menu, the ingredients and how much service you want. Plated multi-course dinners cost more than family-style or drop-off. Every enquiry gets a written quote before anything is booked.
Yes. Celebrations run from drop-off — food arrives ready, with heating and serving notes — through to me cooking and serving the whole evening. Most people land somewhere in the middle.
Yes — the example menus are starting points, not a set list. Menus are written around what is in season, what you like and what your guests can eat. I write a draft after the consultation and adjust it until it is right.
I do not supply alcohol. You buy the wine, beer and spirits — which is almost always cheaper for you — and I will tell you what to buy and how much, and pour and serve it during the meal. For wine pairing dinners I write the courses around the bottles you already have.
Two to three weeks is enough for a private dinner. Weddings and larger events want two to three months, mostly so the menu and the rentals are settled well ahead of the date. I take a small number of events a year, so summer Saturdays go early.
I bring my own knives, pans and small equipment, cook, serve and leave the kitchen clean. Plates, glassware, linen and extra service staff are quoted separately if you need them rented — many clients use what they already own. Dietary restrictions and allergies are handled properly, not worked around.
A small number of events a year
The date, the headcount and where — that is enough for a quote inside two business days.
Request a quote