The philosophy at Chef Dane is to provide great tasting food prepared to exceed your expectations, beautifully to the last bite.

What makes Chef Dane different from a caterer?
The relationship is built between you and the Chef. Instead of ordering from a preset menu, you participate in decisions on what will be created just for your event. From a small, but elegant, dinner for two on your anniversary, to a neighborhood barbecue or even a gathering with 400 of your closest friends and family; Let your Chef help you design the perfect event. You can be there in all the planning or leave it entirely in the professional hands of a trusted friend who knows all your expectations.

What are my specialties?
Everything! Versatility and product knowledge create a well-balanced menu for any event. The first question should always be about the quality of the food that will be served at your event (If you want seafood, go to a restaurant that specializes in seafood, steak… a steak house, ethnic cuisine, buffet, gourmet and etc. etc.). This is probably the biggest difference between having a Personal Chef and hiring a caterer. Chef Dane will create any style of culinary fare and service required for your special event. From Mac-N-Cheese to Foie Gras to Vegan to Sushi, let Chef Dane go to work with you.

If you are interested in finding out about having Chef Dane cater your special event, please fill out our information form, and we will be in contact with you as soon as possible with more details.

	Buffet - Meal where the guests serve themselves from a variety of dishes set out on a table or sideboard. Usually reserved for larger parties, but can be added to a full service venue to give a sample or alternate focus while guests mingle before or after the main service. Breakfasts, luncheons, entrées and dessert buffets are some examples. More focus is placed upon the food as the feature with elaborate decorations including ice carvings and sculptures.
Full Service - Meal presented to you plated to your table by a server. Presented in multiple courses from 3 to 9 including amusée, appetizer, soup, salad, intermezzo, entrée, dessert and cheese and nuts (if drinking wine with courses this may be followed by cordials). Food and service share the focus.
	Family style -The meal is presented on the main table, then the guests sample what they wish as they pass the selections, it is a combination of Buffet and Full service. Usually reserved for an intimate group, not limited to the number of guests, but by the number of tables. Thanksgiving dinner is a great example of this style of service.
French Service - This type of meal is prepared or presented tableside in classic techniques by a Chef or Matre de. Salads are tossed and dressing is made ala minuté (last minute / fresh). Entrée accompaniments such as starch and vegetables are served plated and then the featured protein is added carved, seasoned and garnished. The entertainment of the service and the splendor of the food share focus! Caesar salads, Châteaubriand and cherries jubilee are some classic examples of this style.
	Barbecue - Meal prepared outside (depending on the weather) on a grill. Items are taken directly off the grill and added with accompaniments from a family or buffet style setting. Focus is on the social event itself and less of the food, but the quality of the food will put an exclamation point to this event. Clambakes, hamburgers, chicken, ribs and salmon are just a small sample of items that may be grilled.
	Boxed lunches - A self-contained meal usually including sandwich or salad, an accompaniment, chips, dessert, beverage and utensils. Boxes can be customized to requests. Focus is on freshness and sustenance rather than high impact culinary fare. This style is perfect for training sessions, seminars and business meetings.
	Socials - Otherwise known as cocktail parties where small 1-2 bite hors d' oeuvres are passed by a server. This style can also be a light buffet such as an English Tea service. Focus is on the social event itself and less of the food, but the quality of the food will put an exclamation point to this event. Other examples would be a black tie gala, masquerade party, wake and business grand openings.
	Picnics - Much like box lunches, it is a self contained meal, but may be packaged for more than one individual and in a more decorative fashion. May include wine and hors d' oeuvres like fruit, cheese and crackers. May also include features of the BBQ style in cold form. Focus is on the intimacy of the setting and company; great food will enhance this event.
Custom - Anything can be accomplished if we only use our imagination. If you want to have a French styled meal for 100 at a beach, then that's what you'll get! We'll work together to prepare anything… anywhere… anytime! What are your dreams and desires?