$20 Thanksgiving Dinner
Garden salad: Includes seven varieties of greens, cherry tomatoes, red onion, shredded carrots, cucumbers, olives, and salad peppers.
Two dressing options: Ranch, Cherry Balsamic Vinaigrette, Poppy Seed, Cajun Buttermilk, Italian, White French, Balsamic Vinaigrette, and Thousand Islands.
Waldorf salad: red and golden apples, dried cherries, walnuts, celery, and mayonnaise dressing.
Cranberry sauce: Prepared by slowly cooking fresh cranberries with seasoning.
Relish tray: sweet pickles, bread and butter pickles, green olives, black olives, dill pickles.
Acorn Squash: butter, salt, and pepper.
Garlic mashed potatoes are made with Idaho potatoes, milk, butter, garlic, salt, pepper.
Gravy: Turkey drippings thickened with blonde roux and seasoned.
Stuffing: wheat and white bread, chicken stock, butter, eggs, sage, salt, pepper, seasonings.
Roast Turkey: Whole turkey expertly roasted, deboned, and presented with its natural pan juices.
All dishes are made using my personal recipes. Contact me with ingredient questions or special dietary needs—I’m happy to help.
Special dietary accommodations are offered, but all guests receive the same buffet meal. Please note that we are unable to provide individual meals with specific restrictions.
The pricing includes paper dinner napkins, wooden forks and knives, and heavy-gauge, three-compartment paper plates.
Palm leaf plates are available as an alternative to paper plates for buffets at an additional cost of $3.00 per guest.
Chef’s Pride also supplies staff to restock the buffet, waiting thirty minutes after the last guest has finished eating.
The client is required to supply two eight-foot banquet tables for the buffet
Price $20.00 per guest with a minimum guarantee of 100 guests plus 20% service charge.
Price Quote with a minimum guarantee of 100 guests.
100 Guests at $20.00 $2,000.00
Service Charge 20% $400.00
$2,400.00
Michigan sales tax 6% $144.00
Amount Proposed $2,544.00
*Vendor meals will be provided at no cost; however, we require confirmation of the total number needed.*
To confirm your event reservation, a non-refundable deposit of $600.00 is required to secure the selected date. This deposit will be applied toward your final invoice.
Full payment and guest count must be provided 14 days before the event.
Please do not hesitate to reach out if you have any questions or concerns about your event.
Sincerely,
Larry Burdek
President/Chef
Chef’s Pride Catering Inc.
Phone (231) 943-9683
chefburdek@outlook.com
www.chefspridecatering.com