Basic Kneads Catering

About

Our food is made Fresh-to-Order & 100% from SCRATCH using Local, Organic Ingredients. No chemicals in this kitchen EVER!

We DO NOT USE any pre-made foods. Everything is laboriously crafted by hand.

Personalized, Dynamic Menus. All cuisines.

Food Allergies, Ingredient Sensitivities & Dietary Restrictions are our specialty.

The unbounded creativity. The satisfaction of a pleased client, that comes back again, week after week.

31 years in the kitchen so far......I love it more each day!

Highlights

2 employees

36 years in business

Serves Post Falls , ID

Specialties

Level of service

Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Drop off only

Guest count

30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

$15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, Customer isn't sure about budget

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Serving and warming equipment

Photos and videos

Reviews

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0 reviews

Don B.

Fantastic food! We received a weeks worth of dinners from Rhea and there was nothing we didnt love. The chili and enchiladas were a couple of favorites of mine and my wife loved the salmon and lemon vegetables the best. Rhea was very accommodating to our dietary needs (wife is diabetic) and was on time and friendly on delivery day. We also ordered a couple of loaves of gluten-free bread for breakfasts to keep our cooking to a bare minimum all week, and hers beat any store bought gluten-free bread by a long shot. Delicious! It was great to let someone else take over the cooking duties for a while, Well be doing it again very soon.

May 11, 2019

John J.

Only......EVERYTHING!!!!

May 07, 2019

Frequently asked questions

What is your typical process for working with a new customer?

I like to assure my customers that their food is organic & fresh from the oven.

We do not make anything ahead of time. My day starts at midnight of the day of delivery, so that your food is literaly fresh from the oven!

What education and/or training do you have that relates to your work?

Basic Kneads has been in operation since 1989. I am a Nutritionist & my constant continuing education continues,. I have cooked for thousands of "Happy Eaters" over my 32-year Professional career. I can cook any food using all methods & within any Cuisine.

Serve-Safe-Manager Certified.

Food Handlers Permits in Idaho & Washington.

Licensed Facility.

Fully Insured.

I have won several Awards, Trophies, Ribbons & Plaques in local cooking competitions.

Do you have a standard pricing system for your services? If so, please share the details here.

CATERING PRICING ~

Varies based on your budget & your menu. It includes: Complete Disposable Service, Delivery & Setup.

Please visit my website for menus & pricing.

www.BasicKneadsCatering.com

How did you get started in this business?

I started Basic Kneads in 1989 out of sheer pickiness about what I put into my stomach! (Back then, it was a Bakery.) I was not satisfied with eating out & very much disliked pre-made or packaged foods.

My late-Grandmother & my still-thriving Aunt taught me the foundations of gourmet cooking. I continue to hone my skills each and every day.

There is simply no comparison to a thoughtful, skillfully- crafted, hand-made meal.

What types of customers have you worked with?

Eaters of all types!

ALL of my Customers are: busy, picky & love good food. Some are Diabetic, have Allergies, want to loose weight or need to gain weight. Some don't want to, or don't know how to cook, some like the culinary trip-around-the-world some like rib-sticking American deliciousness.

My Catering Customers are: Corporations, Local Businesses, Local Folks, Partiers & Celebraters.

All of my cutomers are HUNGRY, searching for something different & want SCRUMPTIOUS FOOD!

Describe a recent event you are fond of.

I recently made a smorgesboard of desserts for a business party. It was a beautiful & colorful spread of amazing desserts. The partners at the firm were stunned & delighted!

What advice would you give a customer looking to hire a pro in your area of expertise?

Insist that EVERYTHING be made from scratch by a professional.

Ask if they can accommodate Allergies & Specific Dietary Restrictions.

Insist on as many menu ideas as it takes to create a menu that covers all of your needs & wants.

Insist on the highest of quality, fresh ingredients.

Don't waste your money & tastebuds on outfits that take shortcuts using pre-packaged foods of any kind.

What questions should customers think through before talking to pros about their needs?

Make a list of any allergies or diet restrictions in your group.

Jot down menu ideas/cravings, or come with a blank slate.

Call Basic Kneads!

Services offered

Catering