Frequently Asked Catering Questions
FREQUENTLY ASKED QUESTIONS:
Q: How much do you charge?
A: The pricing is decided by the number of guests attending the function and the actual food items chosen.
Q: Do you serve liquor?
A: No, I do not have a liquor license but depending on the venue you may be able to bring liquor depending on their policies.
Q: What are your minimums and maximums regarding number of guests?
A: The minimum is 25 people. The maximum is determined by the type of food service that the Casual Gourmet will provide.
Q: Do you provide linens, dinnerware and flatware?
A: It will be determined by the type of function as to what the Casual Gourmet might be able to provide. If you would need help renting the appropriate materials for this I would be more than happy to help you. We do have some plates, glassware and linens available.
Q: How far does the Casual Gourmet travel in distance?
A: The Casual Gourmet caters to Blount County, Knox County, Anderson County but other counties can be discussed.
Q: Do you have a hall or banquet facility that we might use?
A: No, I do not.
Q: How do you charge? By the person,
or by the dish?
A: If you are purchasing a few items, then by the dish. If you are booking an event, then by the person.
Q: How far in advance do I need to
talk to a caterer?
A: For larger functions it is nice to have a menu a month or so in advance. For smaller events a few days or so. Obtaining the venue is most important, try to get the location as soon as you can. Make arrangements for a caterer as soon as you can as well. There are only so many weekends in the summer months and even fewer days for parties in December.
Q: Can I buy just a dessert from the Casual Gourmet?
A: Yes, just e-mail me or give me a call.
Q: How many Hors d'Oeuvres do I need to choose for a party?
A: Usually, I suggest 2 or 3 hot items and 3 or 4 cold items but, you can have as many as you like.
Call Chef Tony To Discuss Your Catering Questions
(865) 980-0160
I highly recommend The Pour Guys if you need help with your event!
We provide highly qualified bartenders, fine-dining servers, and banquet servers for all types of parties and special events
www.thepourguys.com
This is easiest done in a pint mason jar or something that you can screw on the lid and shake it.
Ingredients
2/3 cup vinegar--I use distilled
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon sugar or Splenda
2 teaspoons ground mustard
1/2 teaspoon granulated garlic
1 cup or so Canola Oil or EVOO* if you are not going to refrigerate it.
Method
Place all ingredients in a jar or in a mixing bowl and either shake the jar or whisk the ingredients in the bowl. All of the ingredients can be adjusted according to your tastes.
*The EVOO is Extra Virgin Olive Oil. If you use this and put the dressing in the refrigerator for any length of time the olive oil will congeal and won't mix easily when you add it to a salad.
NOTE: This dressing also makes a great marinade for chicken and grilled vegetables.