On this page, you'll find answers to frequently asked questions, Sharon's
Recipes of the Month, useful links to wedding
services, and other tidbits. Enjoy!
are someof the most frequently asked questions about our
catering service. If you have questions that you'd like to
see answered here, feel free to drop us an email at email@example.com.
Will you cater an event in Hanover, NH (or other location
Yes. We travel as far as Boston, MA and Albany, NY to serve
Do you make the wedding cakes yourself?
Of course! Cakes for all occasions, including fabulous wedding
cakes, are our specialty.
live in London (Paris, Rome, Washington DC) but I'm planning
a wedding in the Vermont area. Can you handle the preparations
for me, so all I have to do is show up?
Yes. Sharon has worked with brides from Amsterdam, Mexico
City, London, Seattle and San Francisco, to name a few. Distanceis
never a problem, and we can take care of as much of the preparations
as you need. When we say full service, we mean it. We will
do whatever is necessary to make your event just the way
you want it. We have even tracked down fireworks and grand
pianos for our clients.
What about the bar?
We work with a professional bartender, who will suggest
quantities depending on the size of your guest list. That
way, you will know how much you need so that you can purchase
beverages yourself or have her buy them for you. If you are
holding your event in a commercial building where a State
license is required, we can help you get in touch with the
right person to procure the license. Note: the bartender's
fee is separate from the catering fee.
What about gratuity?
We do not automatically add a gratuity to your bill. We
believe that this is up to you, based on your satisfaction
with the service we provide. However, we do leave a space
for you to add this for the staff.
What are your fees and terms of service?
There is a non-refundable deposit of $500 to hold the event
One half (50%) of the estimated cost is due 30 days prior
to the event. The balance plus gratuity is due on the day
of the event.
If you would like to engage Sharon as a wedding consultant,
the charge is $85 per hour.
Otherwise, the charge for an initial 2 hour consultation
is $150, which will be credited toward the cost of your event.
Do you know of a good company where we can rent tents,
tables, and other function gear?
Yes, I know several that I enjoy working with.
In addition to the following, you can find other helpful links
to wedding and party sites on my Useful
Brattleboro, Vt. 802-257-0573
Green Mountain Tents
Townshend, Vt. 802-365-7839
Elegant Settings, Ltd.
Keene, N.H. 603-352-4089
Rain or Shine Tents and Events Company
You will need a bundt or tube pan for this cake.
1 & 3/4 cup sifter flour
1 tsp. b.powder
1 tsp. b.soda
2 sticks soft unsalted butter
1 cup sugar
2.5 tsp finely grated orange zest
3 large eggs, separated
1 cup low fat yogurt or full fat if you prefer
1.5 tsp. vanilla
pinch of salt
1/2 cup of fresh O.J.
3 T. fresh lemon juice
1/ 2 cup of sugar
Sift flour, baking soda, and baking powder 3 time.
Beat butter until light and fluffy. Gradually add 1 cup of sugar.
Add orange zest and beat until light and fluffy, about 5-8 minutes. Add egg yolks one by one.
Add the yogurt and vanilla and again beat until fluffy, about 2 minutes.
Fold in the flour mix with a wooden spoon ( I usually just beat it in.)
Beat the egg whites with a pinch of salt until it makes soft peaks. Fold the egg whites in and pour into a buttered and floured bundt or tube pan.
Bake at 325 for 1 hour.
Let rest 15 minutes and turn out onto a cake dish.
In a non corrosive pan mix the remaining 1/ 2 cup of sugar, orange juice and lemon juice. Cook these until you have a thick syrup.
Brush the hot cake with the syrup and serve.
For more recipes, check out the Sharon's
To order our famous Mango Chutney or Bitter Orange Marmalade,
please visit The
Purple Chef web site, Sharon's new specialty