Thanks for the kind words Mingus... We (David-Ripe, Jason-Park Kitchen) plan the menus about a week ahead of the dinners and send them out to our email group. Because of the venues that we use the guests normally max out at around 25, although we have done up to 35. All of the courses are plated except for the cheese course, which is served family style by Steve Jones of Ben Fatto Foods (a small local cheese distributor). For the five courses, the cost is $30. These are good sized plates too, fyi. We offer wine by the glass, and try and work with a winemaker at our events. At a place like Park Kitchen, however, we would work off of their wine list. Shogren House and Pix are great places to work with a winemaker. At our backyard gigs it is BYOW, no corkage. I have menus available if anyone would like to see some of our food. I would say that our food tends to gravitate towards French and Italian philosophically. If there are any more questions, let us know. Cheers, Axis
