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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!
 Here
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 srmcater@comcast.net.
Will you cater an event in Hanover, NH (or other location
outsideVermont)?
Yes. We travel as far as Boston, MA and Albany, NY to serve
our clients.
Do you make the wedding cakes yourself?
Of course! Cakes for all occasions, including fabulous wedding
cakes, are our specialty.
I
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
date.
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
Links page.
Rentals
Plus
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
Randolph, Vt.
802-728-3630
I was in Portland Maine last fall and had a surprisingly wonderful salad of raw brussels sprouts. I think they added parmesan or asiago , olive oil and nuts. Can't be certain. Anyway, that idea of raw brussels sprouts has been rolling around in my head.
This week I was making a cole slaw to go with Lobster and corn bread for dinner with some friends. As I pulled the cabbage out of the veggie drawer I saw half a pound of brussels sprouts. Here's what I did.
Ingredients:
One half of a medium savoy cabbage
about 12 brussels sprouts
1 lb carrots
3/4 cup of mayonnaise
3/4 cup of sour cream
1 medium onion diced
2 tsp to 1 T. dijon mustard
1-2 tsp cumin
Salt and pepper to taste
Using the cuisinart this will take no time at all. Take the cores out of the cabbage and brussels sprouts. Using the 2 mm blade shave the cabbage and brussels sprouts. Remove to a large bowl. Switch to the grating blade and grate the carrots. Remove to the same bowl. Replace the steel knife and add the rest of ingredients. Blend. Pour over the slaw. Season with more s&p or cumin.
You may need more sour cream and mayonnaise if you have a very large cabbage.
Bon appetit!
For more recipes, check out the Sharon's
Recipes page.
To order our famous Mango Chutney or Bitter Orange Marmalade,
please visit The
Purple Chef web site, Sharon's new specialty
food company.
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JULY: Cabbage And Brussells Sprout Slaw
