Notes about the day of the event

From the menu I have sent you choose the main course and dessert. Its helpful but not mandatory if you and you're guests select the same item, especially with the dessert.

It's not possible to make crème brulee for just one person at a time.

Please let me know about any aversions or allergies. As far as ingredient substitutions with specific dishes: I can do just about anything to make it work. I plan to arrive between 5 and 6 p.m. to prepare the "mis en place".

Guests are often invited for 6:30 with appetizers to start at 7:00-7:30.

Keep in mind that I am traveling from South Etobicoke so if you are in the 905 area

I have to fight miserable rush hour traffic.

If it happens to get a bit past 6:00, don't fret; I have never missed a gig.

This timing is completely flexible. People can come earlier or later, we can begin at a different time as well, perfectly OK with me. Whenever I do arrive I'll just need a half-hour head start on my own in the kitchen, after that you are free to join in conversation in the kitchen, or even participate in prep work.

If you wish to tweak this schedule a little let me know. Your responsibilities are to take care of all beverages and glassware including coffee.

We will most likely need a salad fork, dinner fork and dessert fork, a regular knife and a steak knife and a dessertspoon.

It's not necessary to provide snacks, but good quality nuts might be appropriate.

I mention this because the variety and portions sizes are I provide are generous, and would certainly clash with any chips or snack food, so no need.

I find that hosts sometimes overlook non-alcohol beverages, so if the guest's can't/wont drink wine or beer having only tap water to offer is a bit grim for a party.

It's a good idea to have juice and soda on hand.

Personally I am a teetotaler on the job but do enjoy any non-diet juice or pop. I also count on you having white dinner plates.
If you do not please let me know. For smaller groups I can bring my own set, for larger groups we may wish to rent some.

I bring in all other essentials, as far as platters, knives, tools and special grill pans etc. I will be rummaging around the kitchen for a pot to boil water, salt, etc. and I assume you have salt and pepper, butter, milk and olive oil on hand. When I arrive I will ask for dishtowels you don't mind me getting dirty, 2 rolls of paper towels and a pot to boil water.

The type of stovetop doesn't matter; I cook in very many locations with all sorts of challenges. At some point I will be working to get a cast iron skillet very, very hot for searing meat and this can overwhelm low power ventilation fans and sometimes sets off the smoke detector. Usually not a problem, the hot action only occurs for a few minutes before the meal starts, but I mention this in case you have never dealt with the alarm before, or if you have a particularly sensitive one that you may want to disable.

Just to repeat:
If there are any allergies or food aversions in the group try to find out or they can let me know that night, I often include surprises and do of course use peanuts, butter and cream etc.

The day of the event it is helpful if...

1. Counter tops will be completely cleared of knick-knacks and small appliances.
2. There are white dinner plates.
3. The dishwasher is emptied.
4. 4. You set the table.
5. Extra paper towels and dish towels (I look after spotlessly cleaning up the kitchen

As for wines...
Prosceco is an Italian dry sparkling wine that is really fun to start the evening.

For the first part of the meal... definitely, Riesling, Gewürztraminer or Pinot Gris. (The only varietals that can stand up to vinegars, coriander, sesame and ginger!)

Hearty reds are good for the latter half of the meal, Cabs, Merlot etc, a Shiraz is great too.

There is often a beef dish as the main course that has red wine in it. This is important when selecting wines to match. Spicier notes are probably the way to go as opposed to subtle; I'm not shy with seasoning. If you ask for the wine consultant at any LCBO store and let them know the highlights of the menu and you're price range with these general descriptions they will steer you to something sure to be of good value.

Besides the menu selections you have made, I often bring in additional items as

Hors d'oeuvres and side dishes.This is because like most chefs I like to make use of a Fresh Market and Inspirational opportunity as it arises.

Because my clients throughout the GTA have such a wide cultural and family background I need to check on the following.

Additions to the menu may, or may not, include some of the following items...butter, cream, goat cheese, prosciutto or sausage, chicken and meat skewers, garlic, croutons, onions and chili pepper.

Seafood will not appear unless selected by the client as a main course. This includes no use of Thai Fish sauce or Worcestershire sauce as they both contain anchovies.

Coriander, basil & mint usually appear, but some people have an aversion to cilantro so I can substitute if requested. Spicy hot condiments, while my favorite fun activity, are served on the side and clearly described.

I have been known to use nuts in every course.

The dishes are described when serving, but if you or your guests prefer not to be offered any particular ingredients, give it some thought and let me know.

Beef is cooked medium rare, but during the salad course I will inquire if that meets everyone's expectations and can be adjusted.

I do not use raw milk, raw cheese, or fish sauce. For gluten intolerant things work out well, as the only place wheat flour makes an appearance is in croutons and crepes. No flour or starches are used for thickening anywhere, and of course no processed foods.

It's also unlikely that tripe will ever make a surprise appearance.

Just so you know.

Since first offering an online voucher in November 2010 I have done over 250 parties.

A couple of hiccups have popped up in that time, and I might as well mention them.

I bring a lot of equipment and a heavy cooler even when servicing only two people. High rise apartments with visitor parking and elevators can be difficult to manage and so will take extra time for unloading, please keep this in mind and provide instructions to help aid this extra effort.

If it's very important to you that I remove my chef's shoes in your kitchen, please let me know ahead of time. I can bring slippers if need be, but it is painful and a safety and health hazard to stand and cook for four hours in socks. You do not want a grouchy chef.

Secondly I am assuming you have a working stovetop and oven with lighting and exhaust. If there are storage items in the oven please remove them.

If it is need of cleaning and/or maintenance, well do you really want to find that out when guests are over?

So, to repeat the drill for being ready for the event.

1. Clear counter tops.
2. Empty dishwasher and set table, (we can do it together after I arrive if your busy).
3. Working stove and oven.
4. Double-check with me a few days before on address and arrival time.
5. Healthy appetites!

At some point in the evening I may be discussing my services and pricing. Most people don't realize that it is actually affordable to have a chef come in the home.

This Internet offer is an amazing marketing tool, and as a self employed entrepreneur I would be silly to not promote to the fullest.

I also offer the same Internet pricing you paid for any additional guests and if you should choose to use my services again. The price for dinner for two is normally more than the rate for larger groups as I am sure you can understand. If you do not want me to talk about this business info at all, as you might have invited guests or the event is a gift and that seems tacky, let me know in the email.

Finally to avoid a misunderstanding, taxes are included in the voucher purchase, but a service charge or tip is not automatically added which means that gratuity is at the clients discretion for excellent service.

Looking forward to cooking up a storm!