All of the guests were amazed how good the food tasted and having it cooked on the premise was a real treat. The menu was amazing and the wine pairings were fantastic. Many people have told my wife and me that they have never experienced a party like that and it was the best food they had ever eaten, better than any restaurant they had been to. Medium Rare Chefs and staff were a treat to deal with and very professional. They delivered beyond my expectations. I have already recommended them to several friends.

Parker Fillmore
Salt Lake City, Utah

Parker and his wife requested an elaborate ten course garden party, wine tasting, and full bar for fourteen guests.  The menu included caviar and chive canapes with creme fraiche, grilled ostrich with wild mushroom and shallot sauce, and black bottom tiramasu. 

……….thanking you for all you did to make our trip to Ben Hame, at Snowbird, so much fun. For me it was a great treat to be able to enjoy our guests for a few days and not have to worry about feeding them. Cooking is great sport, but cooking well is a real art and I put you in the latter category. You have great imagination and good follow through. Barry and I were fully occupied taking care of guests, most of whom had never been in Utah, and came only to attend the opening of "Passion for Form" at the Utah Museum. Thankfully, because of you and KJ, I did not have to worry about any of the details. You are a good cook Amy, and your selections were well thought out, and appealed to all. Thank you for being so attentive. Thank you again for making our weekend so special.
Cheers

Mary Ann MacLean
Chicago, Illinois

Sixteen guests joined the Macleans for a weekend at their home at Snowbird, Utah.  We served extensive breakfast buffets including berry stuffed french toast and full, formal dinners.