href="http://www.bethandthebiscuit.com/favicon.ico">
Beth and the Biscuit Personal Chef Service
 





- Beth Is Ready For Your Questions -





A Few Friendly Frequently Asked Questions


Q: Why is there a grocery deposit?
The deposit is more or less "earnest money" and holds the cookdate on the calendar for the family. The balance is due upon completion of service, or the next cookdate if you choose to continue service.

Q: Is there a grocery delivery option?
Sorry, not at this time.

Q: What are the portion sizes?
It depends on the hander-outer of the meals; heavy-handed or delicate. Basically it's all about how your family eats and what everyone is doing around supper-time.

You know better than anyone how your family likes to eat. If your family of four are heavy eaters, or teenage boys, you might want to order more portions. Each additional serving is $16/person/menu item.

We don't weigh any completed menu items. For the Family Meals, we generally use a 4 oz/serving of animal-based food per person and pile on the plants & whole grains.

Q: What happens if there is a major snow event?
Generally speaking, if the school buses aren't on the road, Beth and the Biscuit isn't either. Otherwise (hopefully, if I've not been plowed into my driveway by my friendly neighborhood snow plow - it's happened), Biscuit's little blue truck will be dashing through the snow to fix your supper!

Neither rain, nor snow (most times), nor sleet, nor hail shall keep the biscuits from their appointed deliveries! It's all good!

Q: Are there vegetarian and vegan meal options?
Absolutely. We can design a vegetarian or vegan option - I'm pretty much in that camp, so I'm happy to prepare tasty as well as substantial meatless entrees. Instead of simply Meatless Mondays, why not Meatless Monthlies?

Q: May I order items that aren't on the Menu?
When I get to know your family better, we can go "off the menu". This coming week, for example, I'm cooking spaghetti and (turkey) meatballs with homemade balsamic vinaigrette and simple salad, and a beef and waterchestnut stir-fry with (what else..) rice.

The family had shrimp left over from a past week's dish of Shrimp Creole. We kept the shrimp on ice so now they can have a lovely shrimp cocktail with apple butter-glazed chicken and squash and sautéed spinach and garlic. Totally off the menu, but I know these folks.

Q: Is there a certain order in which we should eat the entrees?
The menu items can be consumed in any order. Tomato-based casseroles/soups and stews only get better as they hang out. If there is a particularly delicate dish, I'll let you know. These are usually the fish dishes. You know the old saying, "Fish and guests...."

Q: How are the Cooking Classes structured and how much?
The cooking classes are typically more like cooking "parties" where there are 3 or 4 couples or friends and everyone cooks for the event. A cooking party class is interesting in that by the end of the meal, everyone participating can speak with a fair amount of authority on the qualities of one specific cookbook - like a book club.

In general, here's how it works: the host chooses an interesting cookbook, with my assistance if the task is overwhelming. The host chooses the main dish. We then go through the cookbook and design the dinner. Everyone else gets assigned portions of the meal and they choose what recipe from the same book they think is interesting according to their assignment. Now then, we all get together and cook the meal. The cooking "expert", me, facilitates and assures no loss of limb or appendage.

For example, you've chosen 3 friends for the cooking party and a date & time for the party: You choose "Moosewood Restaurant Cooks at Home" and the dish: "Pad Thai" (a noodle dish). You then design the meal with my assistance. For the sake of example, because there are 3 other people - we design the meal for 3 additional parts to compliment the starchy noodle dish: a salad, a soup, and a dessert. You then ask your buddies to chose their particular assignments from the book. They bring the ingredients to your pad and cook with you.

In Summary:
Host gets to: choose the cookbook, design the menu (with my help), assign menu items to the other members, be kinda bossy.
Everybody else gets to: play in a new cookbook, cook amongst other like-minded people, be bossed around the host.

It's pretty adventurous. Everyone can comment/critique the recipes and the book in general. What begins as a cooking class is also a cookbook and dinner club (drinking club too, of course).
For the first cooking class party, I'm in attendance, assisting and co-bossing (not too much). Many times these parties are so much fun, folks make a monthly get-together out of them.

Cooking Class Party with Friends: $225.00

If you're friend is willing to tolerate and brave being beside me, there is also the "Sous Chef-For-A-Day" option. I boss, not too much, only helping refine personal style, scheduling and timing the meal and correct knife skills.

Q: How do you source food?
1. Local (seasonal)and organic. Mind you, this is not necessarily "certified". Many of my favorite farmers prefer not to jump through official hoops and are also leery of "greening-washing". They're passionate in their organic, sustainable farming however - hope you understand.
2. Organic national
3. Local and sustainable
4. Change recipes
5. Conventional local
6. Conventional national

ANIMAL FOODS humanely and caught or raised:
Fish & Seafood:

I shop where I know there is a brisk turnover, and where the labels proclaim the sourcing. I use Monterey Bay Aquarium's handy Seafood Watch search application for Ocean-Friendly Seafood for my palm-top.

Beef: grass-fed, not "organic" necessarily. Organic can mean organic grain and where I come from cattle eat grass, not grain.

Pork and chicken: pastured, local, humane.

Q: What can I expect when ordering a meal service online?
Email me your choices. This will start the process from this end as such:

I'll compose the shopping list and email it back to you. You'll review that list for;

~ Pantry items on hand

~ Allergies or yucks.

Once your review is complete to your satisfaction, you'll email that back to me.

I'll then let you know what containers you'll need for food storage. For a small additional charge, Beth and the Biscuit can also provide containers for your prepared food.

If you'd like to supply your own containers, the following are some options:

~ Glass Snap-locks (or glass-lock). Costco has a pretty good supply of them. You'll want a couple of sets of these.

~ Quart canning jars for soups & stews. I've got Tapper, bpa-free lids, so we've got that covered too.

If you're not planning on being home during the cooking session, you'll also want to tell me how to access your kitchen, if there are any furry companions I'll want to bring a treat for, or any quirks in your kitchen you know about that I should also. It's really easy, and tasty as well.

Q: How do I order the Quick Meal service online?
Simply choose 4 items from the Quick Meal menus. Then choose one menu item from Salad, one from Bread, one from Soup, and one from Casserole or Stir-Fry.

Contact Beth at 276-206-6124, or email here