offers a wide array of services.  To help your event go smoothly, we have organized a guide to them below, please take the time to read information on our services to learn more about them...

Event Planning
Our event co-coordinators would be happy to assist you with all aspects of planning your event. We can help you with site location, décor, menu planning, wine choices, florals and entertainment, as well as other services to make your event special.

Services Staff
Our professional and courteous service staff is attired in black shirts, black pants or skirt, long black bistro aprons. The staff hours are billed from the time they arrive at Chef DeJoie for loading of the trucks, until they return to Chef DeJoie after your event has been completed to your satisfaction. All staff is paid for a minimum of 4 hours. Any time worked over 8 hours will be billed at time and a half. Any time worked over 11 hours will be billed at double time. Service staff rates for statutory holidays, Christmas Eve and New Years Eve are available upon request. Our standard rates are as follow:

Rentals
We will look after the rental of dishes, linens, glasses, tables, chairs tents etc. Our fee is cost plus 20%. An estimated rental cost may be:

• $14 to $20/guest - Sit down plated dinner
• $8 - $15/guest - Buffet dinner
• $5 - $8/guest - Cocktail reception in lieu of dinner
• $3 - $6/guest - Cocktail reception

Please keep in mind that these figures are to be used as a guideline. Actual price is determined by quality of china and quantity of rental items required i.e. Tables, chairs, ovens etc.

Carving and Reheating

Carving Instructions:

·        Pull the turkey legs away from the body of the bird until the thighbones separate from the frame — they'll pop.  Then, steadying the bird with the fork, cut the legs from the body.  Cutting at the knee joints separate the thighs from the drumsticks.

·        Pull the wings away from the shoulders and cut the wings at the joints.  The wings can be served whole.

·        There are two ways to cut the breast meat—long thin slices, carve parallel to the breastbone, cutting from the wing end of the breast to the leg end.

·        To cut shorter thicker slices, cut the entire breast from the bone in one piece.  Place it on the cutting board with the skin side up and slice the meat crosswise.  The slices should be thicker than those you would cut if you were working parallel.

·        Depending on how casual or formal your dinner is—as well as on the tastes of your guests—you can either cut the thighs and drumsticks into manageable pieces.

Reheating Instructions:

·        Preheat oven to 375 - 400 degrees (depending on heating capacity).

·        With the Turkey still in roasting pan, add enough water to cover 1 inch from the bottom.

·        Cover with foil.

·        Warm Turkey for 40-45 minutes.

·        Uncover and warm for 15 minutes.

·        Note: Internal Thigh temperature should be 140 - 150 degrees for best quality. Overheating the Turkey can cause dryness.

·        MICROWAVE OVEN REHEATING INSTRUCTIONS

·        To reheat Turkey, cut the meat off the bones.

·        Slice breast meat.

·        Legs and wings may be left whole.

·        Place in microwaveable cookware, add water to cover bottom of dish.

·        Cover.

6. Reheat to desired temperature.

Note: Overheating the Turkey can cause dryness.