DRISCOLL Cuisine & Cocktail Concepts charges a minimum of two hours billed at $50/hour based on the type of event and level of complexity involved for the chef to make your event a success. This includes the time the chef takes for consultations, creating the menu, visiting your home to assess the kitchen, providing proposals and estimates, shopping, reserving and ordering supplies, traveling to/from the venue, preparing ingredients, presenting the meal, and cleaning up.
Wine and Liquor
In addition to the per person service charge, clients reimburse DRISCOLL Cuisine & Cocktail Concepts for wine and liquor purchases associated with the Wine Pairing and Cocktail Service options, which you’ll pay at our cost with no additional markup or fees.
Clients reimburse DRISCOLL Cuisine & Cocktail Concepts for grocery purchases associated with their event, which you’ll pay at our cost with no additional markup or fees. As we work together on the menu planning, we will provide you an estimate of the per person grocery cost. You will receive a detailed accounting of the actual grocery purchase at the end of the event. For complex, highly involved menus and events requiring special setups, rentals, or additional equipment purchases, the Chef’s Fee of $50/hour applies.
Chef’s Pantry Fee
Rather than purchasing every item needed to complete your menu (e.g. salt, sugar, dry spices, baking soda, rice, pasta, oil, vinegar), we may choose to use ingredients from the chef’s pantry. The pantry fee is $15 for your event.
(Please review our Terms & Conditions for additional information about our service and cancellation policy.)