PRICING & BOOKING

What does it cost?

Private dinners run $125–175 per guest with a $750 minimum. Corporate events start at $45 per guest with a $650 minimum. In-home culinary experiences are $55–125 per guest with a 6-guest or $600 minimum. Class seats are $55. The range within each depends on menu, course count, and service style — I'll give you a firm number before you commit to anything.

Is there a minimum?

Yes. $750 for private dinners, $650 for corporate events, $600 for in-home experiences. The minimum is the floor, not the price.

How do deposits work?

50% reserves your date. The balance is due the day of the event. Until the deposit is in, the date isn't held.

How far in advance should I book?

Three to six weeks is comfortable for a private dinner. The October-through-April season books furthest ahead — holiday dates go early, and if you're planning something for December, ask in September. Shorter notice is sometimes possible; it costs nothing to ask.

What if I need to cancel or move the date?

Talk to me as early as you can and I'll do what I can. Full terms are on the Terms & Booking Conditions page.

SERVICE AREA

Where do you cook?

Carefree, Cave Creek, North Scottsdale, and North Phoenix, plus dates north into Yavapai County. If you're outside that radius, tell me where you are — the answer is often yes.

PRIVATE DINNERS

What do you need from my kitchen?

Less than you'd think. A working oven, a stovetop, counter space, and a sink. I'll ask specifics when we plan the menu, and if something's limited I'll design around it — I've cooked good dinners in some very small kitchens.

What do you bring?

All the food, my knives, and any specialty equipment the menu requires. I'll confirm serviceware with you ahead of time; if you'd rather I arrange plating, I can.

How long are you there?

I arrive two to three hours before service depending on the menu, and I stay through dessert and cleanup. For most dinners that's five to six hours total.

Do you clean up?

Yes, completely. Your kitchen gets left cleaner than I found it. That's the standard, not a courtesy.

Can you handle allergies and dietary restrictions?

Yes, and I'd rather build the menu around them from the start than adapt at the last minute. Tell me everything when we plan — allergies, intolerances, strong dislikes, the guest who won't eat anything green. Vegetarian and egg-free menus are gladly composed.

Can we do seafood?

At in-home private dinners, yes — that's one of the advantages of cooking in your kitchen. The gambas al ajillo and the citrus salmon are private-dinner exclusives for exactly that reason.

CORPORATE

Can you handle a large group?

Yes. Larger headcounts move to station or drop-off formats rather than plated service. Tell me the number and the venue and I'll tell you what works.

Do you provide staff?

Staffed service and drop-off are both available. Staffing is quoted with the event.

Can we get an invoice / do you work with procurement?

Yes. I'll send a forwardable one-page menu and quote, and I can work with whatever your process requires.

CLASSES

Do I need cooking experience?

No. Classes are built so that a complete beginner and a confident home cook can sit at the same counter and both get something out of it.

How many people fit in a class?

Hands-on classes are capped at 10–12 so everyone gets real counter space. Larger groups work better as demonstration or hybrid formats.

Can my team book a private class?

Yes — buyouts for teams of 8–16 at Seared Living, $55 per seat with buyout terms on request.

THE PANTRY

Do you ship?

Lab-verified shelf-stable products ship within Arizona. Baked items and anything not yet lab-verified are sold direct and same-day only. Each product page tells you which applies.

Where can I buy in person?

On the shelf at Seared Living in Carefree, and at my classes, dinners, markets, and festival appearances through the season.

Who makes them?

I do, by hand, in my home kitchen under the Arizona Cottage Food Program. Every label carries the full ingredient list and the required disclosure.