Simply Delicious Creole Kitchen
About
Down Home Cooking, Seasoned to perfection.
Interaction with the customers and I love cooking
Highlights
11 years in business
Serves Port Arthur, TX
Payment methods
Cash, Paypal
Specialties
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Additional services
Dessert, Non-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
Full service, Drop off only
Guest count
50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests
Budget per person
$25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget
Cuisine(s)
American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian
Additional supplies needed
Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor
Photos and videos
No reviews (yet)
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Frequently asked questions
What is your typical process for working with a new customer?
They contact me for a bid, usually get back to them within 48 hours with the results. If they are in agreement and except the bid. Then we'll meet at an agreed upon time and place. Contract is signed and a 50 percent deposit it due at that time. Cancelations will require a 30 percent restocking fee. Final payment due a week before the event.
What education and/or training do you have that relates to your work?
Food Service Culinary Specialist, United States Navy. 8 Years
Mess Managent Training Federal Bureau of Prisons. 22 Years
Restaurant Owner, Portland, Texas, Groves, Texas. 6 Years
Services offered
Candy Buffet Services
Catering
Personal Chef
Bartending