$42. Pig Roast Buffet Service Package
Wheat and white rolls with butter
Salads: Select three options
Vegetable: Select one option
Starch: Select one option
Pork, available plain or with BBQ sauce.
Chef carved whole Pig
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.
Black Bean and Corn Salad: This dish consists of black beans, tomatoes, corn, onion, peppers, and an assortment of seasonings.
Cheese display: cheddar, Colby, pepper jack, smoked cheddar, mozzarella cheese.
Cole slaw consists of shredded cabbage, carrot, and red cabbage, tossed with a signature slaw dressing.
Country potato salad: diced redskin potatoes, celery, onion, eggs, sweet relish, mayonnaise, Dijon mustard, and seasoning.
Cucumber salad: cucumbers, red onion, mayonnaise, sour cream, dill, apple cider vinegar, and seasonings.
Edamame salad: edamame, corn, red peppers, sun-dried tomato, olive oil, and spices.
Fresh fruit display: watermelon, cantaloupe, honeydew, pineapple, grapes, oranges, berries.
Kale Coleslaw: green and red kale, red onion, sunflower seeds, slaw wash.
Linguine Cannellini Bean: Linguine pasta with cannellini beans, sundried tomato, red onion, zucchini, summer squash, artichokes, pesto, and seasonings.
Macaroni salad: macaroni, celery, onion, peas, tuna, sweet pickles, mayonnaise, and seasoning.
Cucumbers, tomatoes, peppers, and onions are marinated and finished with a drizzle of balsamic marinade.
Peas and peanuts mixed with mayonnaise, sour cream, and seasonings.
Sliced marinated tomatoes are served with red onion and finished with a splash of balsamic marinade.
Sour cream and dill potato salad: diced redskin potatoes, celery, onion, fresh dill, sour cream, mayonnaise, and seasonings.
Southern pea salad: peas, sweet pickles, eggs, onion, celery, green peppers, green olives, mayonnaise, and spicy seasonings.
Spaghetti Salad (Vegetarian): spaghetti, red peppers, artichokes, red onion, black and green olives, broccoli, tomato, feta cheese, and Italian dressing.
Vegetable display: celery, baby carrots, broccoli, green onion, cherry tomatoes, cauliflower, cucumber, radishes.
Rigatoni pasta salad with broccoli, radishes, cucumber, green onion, and carrots, tossed in a dill vinegar marinade.
Waldorf salad: red and golden apples, dried cherries, walnuts, celery, and mayonnaise dressing.
Salad replacement: $1.00
Caesar Salad: Romaine lettuce, Parmesan cheese, croutons, salad peppers, olives, and Caesar dressing.
Spinach salad: Fresh spinach, strawberries, red onion, carrots, cherry tomatoes, and caramelized walnuts. Two dressing options
Traverse City salad features a mix of seven different greens, along with cherry tomatoes, dried cherries, toasted walnuts, and blue cheese. Two dressing options
Salad replacement: $2.00
Roasted beet salad with feta cheese and walnuts served on a bed of fresh spinach: Choice of two dressings
A slaw featuring red and white cabbage, complemented by fresh basil, sesame oil, and balsamic vinegar.
Sliced tomato, pepperoncini, onion, and fresh mozzarella, topped with a drizzle of herb-infused olive oil.
Vegetable Select one option
Acorn Squash: butter, salt, and pepper.
Broccoli Parmesan: butter, Parmesan, Romano, salt, pepper.
Brussels sprouts: butter, salt, and pepper.
Carrots with dill: butter, salt, dill, and pepper.
Fiesta corn: Butter, salt, pepper, onions, green and red peppers, parsley.
Green Beans Amandine: butter, salt, pepper, and toasted almonds.
Green Bean Casserole: Prepared with whole green beans, French fried onions, and a savory mushroom sauce.
Green beans with garlic: olive oil, salt, and pepper.
Maple-Glazed Carrots: Butter, salt, pepper, and maple syrup.
Spinach is prepared with olive oil, garlic, salt, pepper, and a touch of lemon.
Zucchini and summer squash: fresh basil, butter, salt, and pepper.
Vegetable replacement: $2.00 per guest
Asparagus: butter, salt, pepper, and fresh lemon.
Eggplant and sweet pepper casserole: prepared with eggs, crackers, a blend of cheeses, corn, onion, and red bell peppers.
Sautéed asparagus, mushrooms, red onions, and red and yellow bell peppers in olive oil with seasoning.
Starch: Select one option
Baked beans: navy beans, onion, molasses, mustard, salt, pepper, seasonings.
Baked redskins with herbs: B-size redskin potatoes, olive oil, rosemary, thyme, salt, and pepper.
Broccoli almond rice: White rice, onion, vegetable stock, butter, salt, pepper, toasted almonds.
Fettuccine Alfredo: cream, butter, Parmesan cheese, Romano cheese, parsley, and seasonings.
Garden Rice: white rice, butter, spinach, celery, onion, broccoli, red onion, carrot, and seasonings.
Redskin potatoes boiled: butter, salt and pepper, and finished with fresh parsley.
Spinach pecan rice: brown rice, spinach, vegetable stock, roasted pecans, salt, and pepper.
Stuffing: wheat and white bread, chicken stock, butter, eggs, sage, salt, pepper, seasonings.
Vegan veggie rice: brown rice, olive oil, veg stock, tomato, red onion, yellow pepper, carrot, artichoke, peas, spinach, parsley, saffron, seasonings.
Starch Replacement: $1.00 per guest.
Country mashed potatoes: redskin potatoes skin on, milk, butter, salt, pepper, and seasonings.
Fried Rice: white rice, cabbage, peas, onion, red pepper, sesame oil, soy sauce, seasonings.
Garlic mashed potatoes are made with Idaho potatoes, milk, butter, garlic, salt, pepper.
Sour cream and chive mashed potatoes: Idaho potatoes, milk, butter, sour cream, chives, salt, pepper, and other seasonings.
Spanish rice: white rice, tomato, carrots, corn, peas, vegetable stock, onion, peppers, and seasonings.
Starch Replacement: $2.00 per guest.
Baked potatoes: Wrapped in foil, cut, seasoned with olive oil, salt, and pepper; served with butter and sour cream.
Baked sweet potato served with butter, salt, and pepper.
Linguine tossed in pesto, roasted walnuts, sun-dried tomatoes, olive oil, and seasonings.
Macaroni cheese: cheddar, parmesan, and Romano cheeses, combined with cream, butter, and seasonings.
Yukon Gold potatoes: butter, salt, pepper, and fresh parsley.
Risotto Parmesan is made with arborio rice, olive oil, dairy, vegetable stock, white wine, onion, parmesan, Romano cheese, and seasonings.
Vegetarian mostaccioli includes tomatoes, carrots, onions, peppers, zucchini, summer squash, and various seasonings.
Starch Replacement: $3.00 per guest.
Au-gratin potatoes: Idaho potatoes, cheddar cheese, milk, butter, salt, pepper, seasoning.
Dauphinoise potatoes: Idaho potatoes, Gruyere, cream, Parmesan, Romano, and seasonings.
Scalloped potatoes: Idaho potatoes, butter, cream, white sauce, salt, pepper, seasoning.
Southwest vegetarian casserole: corn chips, sweet corn, black beans, chili beans, northern beans, tomatoes, corn, onions, peppers, cheddar cheese, Monterey Jack cheese, and a blend of seasonings.
Vegan rice bean casserole: brown rice, black beans, olive oil, corn, spinach, peppers, onion, tomato, and plant-based mozzarella-style cheese.
Vegan stuffed pepper with rice, black beans, sundried tomatoes, carrots, and seasonings.
$3.00 per guest additional
Mesquite grilled chicken marinated for three days in southwest spices
Caribbean jerk chicken: grilled and marinated in our signature blend of jerk seasoning.
Italian marinated chicken: grilled after three days in our signature blend.
Bratwursts: Our grilled selection features bratwurst crafted from premium pork and expertly seasoned.
Hamburgers: are made with 100% grilled beef.
Hot dog made from 100% grilled beef.
The client is required to supply four eight-foot banquet tables for the buffet service.
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.
Service package includes.
- Linen napkins, linen table clothes white in color
- Three compartment heavy gauge paper plates, appetizer plates, dessert plates
- Wood forks and knives
- Cutting cake (plates and forks included)
- Professionally trained catering staff, wait-staff and bartenders.
- Insurance: general liability, workman’s compensation, liquor liability
- Trash removal
Options and pricing for utensils and plates
- Clients can provide paper plates, appetizer plates, dessert plates credit .50 per guest.
- Palm leaf plates (replacement for paper plates for buffet) $3.00 per guest additional cost
- Silverware replacement for wood $3.00 per guest
- Clients can rent China and silverware, but it will be additional $7.50 per guest to cover additional labor costs.
- Venues that have their own liquor license: Please let me know will back out bar service pricing.
Bar services include.
- One bar that will be fully staffed all evening.
- 9oz clear plastic cups (Compostable)
- 16oz clear plastic cups (Compostable)
- 10oz paper cups
- Containers for icing down beverages
- Wine glasses
- Coffee service
- We strongly suggest letting us handle your ice needs.
- Please keep in mind only Chefs Pride Catering can serve alcohol at your event, we do not offer any type of self-service option with bars, we cannot have an outside company offer bar services with this package based on our liability insurance.
*We offer 1 bar: Moving to another spot will be additional $250 charge*
Please note that if you would like to have two staffed bars there will be an additional $850.00 charge for the evening.
Client responsibility
- All Tables, bars, buffet and chair setup
- Delivery of all alcohol including beer taps, beverages, garnishes and pop mixes
- Catering tent for staging and clearing we require 20×20 tent with 4 side curtains
- 8 eight-foot tables $800.00 to event
- 3 three eight-foot buffet tables
- 2 eight-foot tables for bar area
Last call for drinks 10:45 p.m.
Price $42.00 per guest with a minimum guarantee of 100 guests.
Paper goods price quote with a minimum guarantee of 100 guests.
100 Guests at $42.00 $4,200.00
Service Charge 20% $840.00
$5,040.00
Michigan sales tax 6% $302.40
Ice $150.00
Tent and tables $800.00
Amount Proposed $6,292.40
Annual Food Event: Next scheduled date April 26, 2026 12:00 p.m.
Annual Food Event and References – Chef’s Pride Catering, Inc. (chefspridecatering.com)
*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