About Us
General Information and Policies
Our professional resources in culinary and service skills afford you complete assurance that all commitments will be carried out to your satisfaction. In order to ensure you and your guests of a well-organized function, we must ask that we both adhere to the following catering policies:
Payments and Retainer Fee
Billing arrangements for all events must be made in accordance with catering policies. There is a 40% retainer fee on all events, unless prior arrangements have been made. We accept cash, credit cards, checks and money orders. Checks should be made out to Jeff's Cuisine. If we receive a payment for services via check and that payment bounces with our bank you will be responsible for a $30.00 fee.
Guarantees
Jeff's Cuisine must be notified of the exact number for which you wish to guarantee services for not later than five working days before the event. In the event a guarantee service number is not received, the original estimated attendance count will be prepared and charged. The charge for each additional person set up at patron's request will be made and patron agrees to pay at Caterer's established rate of $25.00 per person.
Taxes
All applicable state and local taxes will be imposed and paid by the client. If the client's organization is tax exempt, the caterer must receive a certificate reflecting the client's exemption status not later than five working days before the event. If the caterer does not receive this certificate, the client agrees to pay all taxes associated with the event.
Cancellations
The client must give 72 hours notice before canceling an event. If the client cancels a contracted food and beverage event, and/or facility, the caterer can retain all or a portion of the retainer fee as liquidated damages.
Portion Sizes
Most of our menu items are sold on a per guest basis, with portion sizes having been determined by our experienced catering staff. If you would like information regarding exact quantities, please do not hesitate to ask.
Leftover Food
When we are on location to serve food, we usually carry more than we expect to serve. When offsite for a long period of time, we have extended food temperatures and holding conditions to a point that we will not release leftover food to you or your guests. This policy is required by the Connecticut Department of Health.
Catering Contract
- I, Patron, agree, to pay for all guests attending but not less than for the number of guests guaranteed. Caterer may limit services to the number of guests guaranteed or the number of guests Caterer deems to be the maximum for the facility. Arrangement for additional guests and menu changes must be made at least five (5) days prior to the functions and such final guarantee, whether oral or written, shall be binding on patron as if originally guaranteed. In no event shall guarantee be less than originally agreed upon.
- The change of each additional person set up at patron's request after the five (5) day period prior to event will be made and patron agrees to pay at Caterer's established rate of $25.00 per person.
- No event will be permitted to run over the time agreed upon without Caterer's approval. Caterer reserves the right to make reasonable additional charges for events running beyond the time agreed upon. The agreed charge is $50.00 per hour.
- In the event patron cancels or otherwise breaches this agreement, Caterer shall retain $300.00 and/or any reasonable out-of-pocket expenses incurred by Caterer of deposit for damages. A schedule of cancellation charges follows:
- Any balance due will be paid in cash, money order or check within seven (7) days of the start time of function.
- Delinquent Accounts - we reserve the right to assess finance charges on any amount unpaid when due at an interest rate of 1 ½% per month or the maximum rate permitted by law.
- In the event that the caterer must seek legal remedies to complete execution of this contract, the client agrees to pay all reasonable attorney fees.
- When patron wants to supply any food to be brought on the premises, patron must secure written approval and endorsement of Caterer before such food will be allowed on the premises.
- Caterer reserves the right to substitute items that become unavailable in the open market or that exceeds reasonable market costs. Caterer will notify patron for approval if time allows.
- Caterer and/or its agents will be liable for any damage to property entrusted to its employees, for the loss of any property by theft or otherwise. Patron assumes responsibility for any damages to any property rented to patron that may be caused by patrons, members, guests or invitees.
- Caterer shall have no responsibility or liability for failure to supply any services when prevented from doings so by strikes, accidents or any cause beyond Caterer's control, or by orders of any governmental authority, except to return said retainer fee within sixty (60) days.
- Caterer will charge one-half the menu price per person for musicians and photographers participating in the function.
- This agreement constitutes the entire agreement between the parties. No modifications or cancellations thereof shall be valid nor of any force effect unless in writing signed by the Caterer. The undersigned acknowledges that (s)he has read and accepted all the terms of CATERING AGREEMENT.
Please download a copy of our contract here.
IMPORTANT NOTE
We accept Cash, Credit & ATM as forms of payment.
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Our History
Gullah Food is older than the South and as ancient as the world. It is one of the oldest African and American traditions being practiced in this country today. As it has always been, it is informed by need, availability and environment. Places in and around Wilmington, North Carolina, Georgetown and Charleston, South Carolina, Savannah and Jacksonville, Florida figure prominently in the Gullah story from the beginning to now. This includes Sea Islands off the coasts of Georgia, Florida and South Carolina. The Africans brought to the Carolina colony used the similarities between culinary environments of the low country and the West Coast of Africa to create a food culture that has come to characterize the regions where they live.
For years, the oceans, other bodies of water, and farming practices remained in the backdrop while rice, seafood and vegetables (corn, sweet potatoes, tomatoes, collards, turnips, peanuts, okra, eggplant, beans and peas) brought the connection between both sides of the Atlantic full circle. Slave cooks simply adapted their African cooking traditions to American soil.
"Gullah food is a part of my life, it is my history and my future." says Chef Jeff. "Every year they would drag me down south, which was like my home. I would smell the air and watch the birds. I feel like South Carolina is my home because that's where my roots are."
Even today, cooking traditions remain somewhat consistent. One pot dishes, deep frying, rice dishes, sea food, boiling and steaming, baking in ashes, basic and natural seasonings, and food types consistent with those received in the weekly rations on plantations are all characteristics of Gullah food. Chef Jeff has infused the old style with the new, the same careful seasoning and preparation combines with today's ethos associated with healthy eating with turkey and veg. stock largely replacing pork and fat.
The food is characterized by the ever presence of rice and a distinct "taste" present wherever Gullah people are cooking. The recipes are simply frames; the art work is created in the taste buds of the preparer. Try to obtain a recipe or cooking directions from Gullah cooks, and you will more than likely get the generic response, "ah 'on measur." They will tell you that they cook "cordin' ta taste". This taste is passed down from generation to generation, but unlike other ingredients, it is an elusive quality guided by memory and taste buds, almost impossible to explain in words. It is an ingredient that must be experienced. Tasted first, then duplicated each time Gullah food is prepared. As a child, Grandmother Beulah Addison, Aunt Maggie told Chef Jeff stories and about how they would use a wood burning stove placing the food on the stove and let it simmer at a low temperature all day long while they worked the farm. They had a big farm and they would pick what they would need each day. Food was cooked for a lot of people and it took a long time, beginning at breakfast. Food prep began the night before. Everything was homemade from scratch, sausages, ham, bacon, grits down to making the sweet tea. Every family member had a hand in the prep. By the time everyone returned home at sundown the food was perfect and the meat was falling off the bone.
"The main cook was Aunt Daisy Bell because she was the oldest girl. She learned to cook from her Grandmother Roxiebell Sally my Grandmother's Mother. I would love my Aunt Daisy Bell's kitchen because before I could even open my eyes in the morning (when I spent the night at her house) I could smell breakfast. It's from Daisy Bell that I learned the cook authentic Gullah food, a tradition of 200 years of cooking that has been passed down to me."
Simply speaking, Gullah food is about ancestral ties and American living, adaptability, creativity, and making do. It is a culture within the culture, with its own history, heritage, and distinction. It is a food culture handed down through practice more so than with words. It lives among us in the restaurants, homes, kitchens, backyards, family reunions, church anniversaries, birthday parties and other celebrations that dot across the grounds that the Gullah call home.
Portions of the history of Gullah History and Cuisine reprinted from The Ultimate Gullah Cookbook with permission from Veronica Davis Gerald. September 2009. http://www.ultimategullah.com/
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The multitalented Chef Jeff also enjoys a successful catering business that offers
clients on or off site barbeque parties, event planning, and music (DJ's & Live
bands). Clients include the U.S. Open, Deloitte & Touche, IBM, Grammy Award winnings
artists Paul Simon and Keb Mo, Grace Jones, UBS and the Jackie Robinson Foundation
among many others.
Social Links
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