|
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 some  of
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 catering@sharonmyers.com.
Will you cater an event in Hanover, NH (or other location
outside Vermont)?
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. Distance
is 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, try Event
Assistance in Keene, NH.
Wedding Photography:
Northeastern
Imaging
Alice
Garik, Photographer
Wedding Flowers:
JM Floral
Design
Carol
Duke Flowers
Tara
Polio
Windham
Flowers: 802-257-1411
Every year I make this brisket for Passover. And someone
tells me later that they are still dreaming about it. As
usual I will be very accurate with quantities...... it depends
on who's coming.....
Ingredients:
1 lb prunes
1 bottle of Zinfandel — save yourself a glass
1 lemon sliced thinly
1 orange sliced thinly
2 cinnamon sticks
8 whole cloves
4-5 whole allspice
4-5 peppercorns
2 bay leaves
Marinate in a bowl for a few hours.
Transfer to a low glass baking dish . Add 1 beef brisket
and marinate over night.
Slice one or two large spanish onions.
Peel and slice several cloves of garlic.
Saute the above in the oil of your choice ( I like olive
) until soft and slightly carmelized. Remove onions and garlic
to roasting pan with lid.
Remove the meat from the wine mixture and sear in the remaining
oil. Add to the roasting pan. Deglaze the pan with 2 cups
of beef broth.
Pour the wine, prune mixture over the beef. Bake in a 350
oven for 2 hours.
Add:
Dried apricots
2 or 3 sweet potatoes, peeled and cut into large pieces
1 or 2 white sweet potato, peeled and cut into large pieces
1/2 lb carrots peeled and cut into large pieces
Bake at least 2 - 3 more hours or until the meat falls apart.
Don't wait for Passover to do this again!
ENJOY!
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.
| 
