One of the cardinal rules of a party is "Always have more than enough food for everyone," a rule superseded only by "Never mix alcohol with access to a particle accelerator." Secure sustenance for all revelers with today’s Groupon for catering from StoneChef Caterers. Choose between two options:
- For $35, you get $100 worth of professional catering.
- For $50, you get $175 worth of professional catering.
Headed by executive chef Anthony Sanschagrin, StoneChef Caterers heads off hunger at meetings, gatherings, and parties with spreads of professionally prepared fare. StoneChef’s voluminous menus cover every culinary base with a cornucopia of breakfast, lunch, dinner, and dessert options that keep hungry guests from surreptitiously licking framed still lifes. Morning appetites meet their match with the Fresh Start Breakfast Buffet ($8.95/person) with juicy fruit, chive-laden scrambled eggs, and farmhouse sausage. Specialty sandwich buffets ($9.95/person) fill tummies with bread-bound fare including the salmon BLT, StoneChef chicken on focaccia, and smoked turkey on sourdough. The Italian buffet ($11.95/person) furnishes evening events with toothsome comestibles including chicken bowtie pasta, Caesar salad, and tiramisu. Customers can cater to sweet teeth and gin up business for dentist friends with desserts such as the chocolate fondue ($125; serves 50), with fruits and pound cake. Ordered food is available for pickup at StoneChef's kitchens and food can be delivered within 70 miles for an extra fee of 18% of the order total.
StoneChef Events & Catering
Chefs Anthony Sanschagrin and Matthew Beilstein fuse their culinary passions for Italian, Latin, and Asian cuisine, designing menus for special events and divulging their secrets at hands-on cooking classes. Equally capable of creating edible display pieces or full dinner buffets, the duo can forge eclectic spreads with baked lasagna, crispy beef empanadas, or sweet 'n' sour chicken.
They also share their insights by leading internationally themed cooking lessons, which allow students to try their hand at basic recipes and then taste their results afterward. Much like the number of centimeters in a mile, the menus change constantly, incorporating new recipes and accommodating students' food allergies.