How does a brunch work?
A brunch works under the same premise as a dinner party; The chef will come to your home and cook a specialized menu for you and your guests on one particular occasion. The chef will manage grocery shopping, preparation cooking, serving and cleaning.
Upon initial stages, a custom menu is designed by the chef to personalize each recipe to your needs. All menus are created to choose flavours and ingredients of your preference and to be presented in the most appealing manor. All dietary needs, allergies and sensitivities are held in high regards.
Rest assured all cookware and utensils used are provided by the chef including cutlery gourmet plate-ware. In the home of the host, the chef will require use of a refrigerator, freezer, stove top and oven.
Brunches consist of 3 or 6 plated courses; breakfast appetizer, main meal and light dessert.
A brunch typically consists of 4 -16 guests and each course is personally plated and served to each guest.
Many guests enjoy the variety a even a 3 course brunch offers. Perfect combinations of sweet and savory, it’s a great experience not to feel torn between choices on a restaurant breakfast menu, my menus offer diversity for an elegant brunch.
At what time arrive at my home to prepare for my brunch?
For typical menu, I would arrive 2-3 hours before requested service time. Most brunches begin at 11pm, which requires me to arrive at your location between 8-9am. Service typically lasts 2-3 hours, After a thorough cleaning the chef will pack up equipment and depart in the early afternoon.
What are the costs associated with a brunch?
Groups of 8-16
$80 per person for a 3 course brunch
$135 per person for a 6 course brunch
Groups of 4-7
$130 per person for a 3 course brunch
$175 per person for a 6 course brunch
Do you offer Gluten free menus?
Yes! These menus offer the same depth, variety and uniqueness as any other menu. Chef Sheridan is quite familiar with many of nature’s celiac friendly ingredients; arrowroot, rice flour, quinoa and the world of gluten free grains, seeds, legumes. With the addition of fresh produce and quality meats the chef is able to create an outstanding specialized menu. A gluten free menu is actually fairy simple when you start from the ground up with raw ingredients. You don’t have to bother with heavily processed and refined convenience products which are where a lot of sneaky gluten can be found.
How about vegetarian menus?
Yes!This is where the exciting world of produce, grains, legumes truly have their time to shine. These dishes look extraordinary when plated with the array of colours, shapes and textures. Vegetarian menus not only look and taste remarkable but also offer complete and balanced nutrition with a variety of protein and B vitamins. And no boring stir-fries, we promise.
What is Green thumb?
Green thumb is Chef Sheridan’s philosophy based on having a small ecological footprint, being resourceful and having respect towards the environment. All for saving water and energy, recycling, and using locally sourced ingredients when possible.
After working in a variety of restaurants, I have seen time and time again, substantial and meaningless waste. Examples from taps being left on for hours at a time, bottles and other recyclable products being carelessly tossed in the garbage and ridiculous food waste. Nonsense.