Before you book.

Just ask. Send the date you have in mind and Casey will tell you what's open. The earlier you ask, the more dates there are to choose from.

Menu planning, grocery shopping, cooking in your kitchen, plated or family-style service, and cleanup. Groceries are included in your proposal. Specialty rentals, extra servers, long-distance travel and alcohol are quoted separately.

A working stove, oven, refrigerator and running water. We bring the pans, tools and plating gear, so you don't need anything special.

Yes. We cook in vacation rentals along the coast. Send the address and any check-in or access details when you book.

Yes. Tell us about any allergies, intolerances or diets when you plan the menu, and we build around them. Home kitchens can have shared surfaces and equipment, so let us know how severe an allergy is.

Yes. Dishes handled, cooking surfaces cleaned, and your kitchen left ready for you. Leftovers are packed up when it makes sense.

Alcohol isn't included in the per-guest price. Ask Casey about pairings when you plan your menu.

Your written proposal spells out payment, deposit and cancellation terms before anything is booked, so there are no surprises.

You pick dishes from the cookbook. Your chef shops, cooks in your kitchen, portions and labels everything, and cleans up before leaving. You'll see photos of the finished meals and clean kitchen in your account.

No. Groceries are separate from the service price, so you only pay what your meals actually cost. Depending on your plan, you can buy them yourself or approve us to shop for you.

Three to four days in the fridge, following USDA guidance for cooked food. Every container is labeled with the dish, the day it was cooked and an eat-by date. Eat seafood dishes first, in the first day or two. If you won't get to something by day four, freeze it on day one or two instead; freezer-friendly dishes are marked in the cookbook. Keep meals at 40°F or below and reheat to 165°F.

It depends on your package: 2 entrées for 6 or 8 portions, 3 for 12, and 4 for 16 or more, plus one dessert if you'd like. Your portions are split across those entrées. A visit can include one big-project dish (like lasagna or meatballs) so your chef can finish in about three hours and your kitchen isn't taken over all day.

Yes. Add a family favorite from your account and we'll work it into your rotation.

No. Everything is made in your kitchen, for your household and guests. Nothing is cooked ahead in anyone else's kitchen.

We focus on small-scale events: rehearsal dinners, celebrations, company gatherings and vacation groups of 10 or more.

Any of the three. We'll help you pick what fits your crowd and your space when we design the menu together.

Astoria, Warrenton, Gearhart, Seaside and Cannon Beach. Somewhere else on the coast? Ask. We may still be able to come to you.

Sundays at the Astoria Sunday Market on 12th Street, 10am to 3pm, Mother's Day through mid-October. Check the Sunday Market page for today's status.

No password. Enter your email and we send you a one-time sign-in link that works for 15 minutes.

Send a message. Casey reads every one himself and usually replies within a day.