A Moment In Thyme Catering

We want to know exactly what you expect. If you can dream it, we can do it. We'll first get an idea of what sort of budget you're working with - don't worry, there's no such thing as too small or too large; the budget simply gives us an idea of what we can provide for you. We'll want to know about any potential allergies, any major likes or dislikes, and as much detail about the event as possible. Whether it's a business lunch or a wedding with 200 attendees we'll make sure the guests rave about the food.

Chef/Proprietor Christopher Beckinsale was trained at the New England Culinary Institute, specializing in Italian cuisine. He is a member of the American Culinary Federation and a Certified Executive Chef. He has been Sous Chef, Chef de Cuisine, and Executive Chef of restaurants in New York, Maryland, and North Carolina.

We have set pricing for half and full trays of our standard menu items. If you wish to deviate from our standard menu we will be happy to accomodate any cuisine you have in mind, but the range and amounts of which will be determined by the budget per person. We also have tiered pricing, offering a 5% discount for events of 100 or more, and a 7.5% discount for events of 200 or more.

I grew up standing at my grandfather's side while he cooked. The entire process of turning random ingredients from the cabinet into delicious food was absolutely fascinating to me and I could never seem to get enough of it! Upon my discharge from the military I decided to reconnect with my roots a bit and went to culinary school, leading me on a wonderful, winding road to where I am now. I've got experience with numerous cuisines and techniques from amazing chefs I've worked under...I want to put all of this to work for you!

I've worked with the entire spectrum of customers. I've catered a wedding of over 300 attendees and did all of my coordinating through the event planner to very, very exacting specifications. But I've also catered weddings of 20 family/friends who simply want homestyle food and BBQ to celebrate their special occasion. Business lunches and customer/employee appreciation events are a specialty.

One of my most memorable events was a wedding of around 60 people. The bride and groom wanted a rustic-chic theme and we were able to perfectly accomodate their style into our buffet setup. As it was fall we also had a DIY s'mores bar and hot chocolate bar set up, and arranged for a large fire pit for when the sun started to go down. We had an amazing time and I hope the happy couple has nothing but wonderful memories of that day.

Make sure they absolutely understand what you're looking for! I can prepare anything from down-home barbecue to elegant fine dining, and anything in between, but if you're picturing fine dining you won't be too happy when a caterer shows up with platters of BBQ ribs. Likewise if you're planning simple and rustic you won't be thrilled if we show up with fois gras and flavored foams. Never, ever be afraid to ask questions and to have the caterer repeat back to you what they think you're looking for.

1) What is your budget per person for catering? This is a fundamental and vital question that we will need to know before preparing a quote or sample menu.

2) Do you prefer for guests to serve themselves at their leisure, or do you prefer a formal, plated meal service?

3) Do you plan to have finger foods? Plated entrees? Dessert? Salad? What non-alcoholic drinks would you like? What alcoholic drinks would you like? 

4) Are you at an event where tables, chairs, linens, glassware, etc is provided or does the caterer need to arrange/provide these?

These are just common examples, but your caterer will have more in-depth questions once he/she meets with you.