1. We ask that chefs and their team arrive with enough time so that it is not hectic at the last minute. We start dinners at 6pm, but guests can arrive between 5pm and 6pm. We ask Chefs and team to arrive no later than 1pm-2pm so we have enough time to go over everything for the evening. You can arrive as early as you want. The property is lovely and we want you guys to enjoy some time in the gardens and just relax. The house and three rooms are available to you starting on Friday should you want to come a day before and crash at the house Saturday night (some do, some do not). 

(If you plan to leave right after your dinner and not stay at the house please let us know in advance as we may be able to offer the rooms to guests.)

2. We ask that chefs do as much prep work ahead as possible. However, our new building has a small commercial grade kitchen that is all yours to use as you need. We also have a pretty big propane grill.

3. We ask that you try not to cook the dinner all by yourself. We feel it is a bit stressful and doesn't give the chef time to meet and talk to the guests. You can decide how many support people you need, but most chefs bring at least 2 people with them. In some cases they will bring servers or at least one head server, but that is not necessary as we have a great team who will take care of you. Our Chefs will be here to help out as needed throughout the night as well. 

4. We will provide 4 people for serving and our manager and cleaning. They have helped with most of our dinners and will be a great support to you and your teams as well. James and Jacob will be on site throughout the dinner as well to help as needed. 

5. The duration of the dinner can be up to 2.5 hours so please course your dinner with enough time in between. We typically recommend about every 15-20 minutes for a course. If you have a course that may take longer just let us know and we can work the crowd during that time. 

6. We will introduce you at the beginning of the dinner to talk a little bit about yourself and the menu. And then we ask that near the end you spend some time with the guest. A lot of chefs come out between courses to introduce the course, but that is up to you. It’s hard to get people to quiet down once the dinner starts. 

7. If you need anything unique regarding equipment or utensils please let us know asap, but please bring anything that we would likely not be able to source or have. See photos of equipment we have below. 

8. Dinners are served family style and we have all the platters, plates, utensils, etc. We’ve found this to be an approach that works best all around. However, we understand some of you may want to do individual plates and we are happy to accommodate that too. Let us know ahead if that is the case so we can get ahead of making sure the staff is set up and ready for you. 

9. If you’d like to sell products you can also do that. For example, your cookbook, spice blends, breads, pickles, or whatever you want. We can even do a pre order for them on our website so you know how much to bring. (People love to buy stuff!)

10. Let us know if we have permission to share posts from your Instagram and Facebook pages in our marketing of the dinners. 

11. Please include our staff in your food count. There will typically be 5-6 staffers. They really enjoy eating too and we think it’s a nice thing for them to get to try your food. You’ll feed them right along with the dinner so they eat each course along the way. Keeps them included and makes sure they also have a great experience and don’t need to wait until after the dinner. 

12. We recommend prepping for a few extra just in case there are any accidents. Doesn’t happen often but in case someone were to drop something. 

13. We serve 8 servings per platter (each table seats 8). So there would be 10 platters per course for the evening as long as we are outdoors. If indoors then it’s a bit different and we’ll just go over that when you get here. 

14. You will have access to our extensive collection of vintage and unique plateware and platters to choose from. We try to organize what serving items will be needed well in advance on that day so our staff can have what you need at the ready for each course. 

15. We ask for your menu no later than 45 days prior to the dinner. However, just send it over whenever you have it finalized. Having a menu definitely helps sell tickets!

16. If there is anything we can help you get locally don’t hesitate to ask. We are surrounded by farms and have access to great stuff all Summer and Fall. 

The dinner will be open air unless the weather looks like rain in which case we will be inside the buildings. We cap it at 80 people and think that is a nice number for Farrand Hall. If you are bringing guests that need a seat at the table let us know so we can accommodate them. (Parents, spouse, kids, etc.)

We will take care of all of the marketing, but ask that you consider sharing this fun event within your network as well. As we’re certain you may have customers willing to make the trek to experience this with you!

You will be given a check prior to your departure for the fee of $4400. (50% of the ticket, minus the $10 auto gratuity))

We are available to answer any of your questions at any time. Just shoot us an email or text or schedule a call. James’ cell phone 312-307-7994.