Question 1

Can you just send a menu and pricing?

Accepted Answer

Hi! We'd love to send a menu! It's best to have a 10 minute conversation first about your vision/vibe/aesthetics, likes & dislikes, dietary restrictions & allergies, and your venue's amenities. Most of my clients have fully customized menus according to their theme, diverse backgrounds and heritage, or favorite foods. I don't want to send a generic Italian menu if you want Asian Fusion, lobster and caviar when you need cost-effective foods, or promise a 150 person chef-plated dinner with fried foods when the venue's kitchen doesn't allow onsite frying and has no heat lamps. I won't offer foods that will lose quality! Call me?

Question 2

How does pricing work?

Accepted Answer

I never want cost to be a factor in my couples achieving their desired menu, so I get creative. For example, a couple desires a representation of their Maryland heritage with authentic MD crabcakes...but can't afford them as an Entree. Then we do a limited amount of mini crabcakes as an Appetizer! Pricing per item doesn't always work because of scaling. If you pick only 3 items for your menu, I provide more of each at a higher cost per person than if you have 10 total menu items (smaller amounts, lower cost pp). After our call, I'll send menu items that suit your theme and venue. We add/remove items to curate a perfect menu within budget!

Question 3

What about rentals?

Accepted Answer

Don't hassle with hunting down the correct rentals, showing up early and waiting for load in and load out. I can't have you or your family running around sweating in dress clothes on the big day! We’ll make sure you have various sizes of tables, linens, runners, napkins, dinnerware, chafing, decor, bars, coffee service, chairs, and high end extras like lounge areas and luxury restroom trailers. I even have a 20' mobile commercial kitchen!

Question 4

How do I know my guests will be safe? Are you Serve Safe Certified? Insurance?

Accepted Answer

My Servsafe Certification is current, I operate a Pennsylvania Inspected Food Service Facility, and I carry full Insurance. I'm happy to provide proof and custom Certificates of Insurance as you and your venue require!

Question 5

My Venue doesn't have a Kitchen, but I need freshly-prepared food!

Accepted Answer

No worries! I operate a fully inspected and insured 20' mobile kitchen with refrigeration, stovetop, double decker french door ovens, fryer, hot box for holding, and more. You can rent it and be assured that your guests will receive the freshest, most flavorful food instead of rewarmed leftovers, or food just left sitting over sterno....no soggy fried foods! Pricing starts at $850 for round trip transportation, generator, setup, use, and cleanup.

Question 6

Don't Caterers just bring it hot? What's your deal?

Accepted Answer

Some caterers do provide a drop off of hot food. Imagine steak and chicken breast cooked in the morning (or day before), heated up and transported hot for at least an hour, held warm at your location an hour or so before your ceremony (if that's even possible), for guests to begin eating at Cocktail Hour and hours later at the Reception. Ever wonder why mass produced food at wedding is a rubbery chicken breast and overdone, shoe leather steak? That's why, because a caterer brought it hot and it sat for hours losing quality. I refuse to offer food like that!

Question 7

Where can I see more reviews?

Accepted Answer

I have several on Google if you search "Hausfrau Catering Felton PA" and on my Facebook as well! I am also happy to put you in touch with my former bridal couples.

Question 8

How do you feel about Diversity?

Accepted Answer

I think it's best said by the quote, "I'd rather I be excluded for who I include {at my table} than included for who I exclude." As a third generation Army brat and travel bug, I have been in many parts of the world from Italy to Russia. Most of my childhood friends were biracial with parents from different countries. I have many close friends on all kinds of spectrums. I see people as humans first, and honestly I'm intensely curious about their cultures. I want to know what it's like to be you, what and how do your Grandparents cook, what makes you come alive, and how your people celebrate? Diversity makes us better; no room for hate here!

Question 9

What is your service area?

Accepted Answer

If you have a small wedding (10-50 people) and require only my personal chef services and a helper, I am willing to travel up to 3 hours from Winterstown, PA and may require overnight accommodations to be available. If you have a large wedding of say, 200 guests, it would likely be cost prohibitive to me to pay staff to travel beyond 1.5 hours of Winterstown, PA. We'd probably need 4 kitchen staff, 10 servers for setup/serving (even buffet)/bussing/cleanup/teardown, and 3-4 bartenders. A plated dinner can take 1 server for 12 guests. I prefer not to use staffing Apps/Agencies etc. due to poor experiences in the past.

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