Apr 30
Catering Prices
Posted on Friday, April 30, 2010 in Restaurant and Catering
Catering Prices
Catering Menu by Crabby Mike’s BBQ 202 E 5th St Fowler Indiana 47944
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Thermos Nissan 10 Ounce Stainless Steel Food Container $13.57 10oz ss food jar. Thermos nissan jcg300p6 stainless steel food jar (10-oz). Specs: thermax double wall vacuum insulation locks in temperature to preserve flavor & freshness; unbreakable 18/8 stainless steel interior & exterior withstand the demands of everyday use; leak-proof lid; large mouth opening lets user to eat directly from the c. Warranty: lifetime…. |
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Panasonic NC-EH22PC 2.3 Quart Electric Thermal Hot Pot $65.75 PANASONIC THERMAL POT 2.3qt WHITE NIC… |
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Tablemate Table Set Plastic Banquet Roll, Table Cover, 40 X 100′, White $11.95 Cut to fit table. roll covers up to ten or eleven 8-ft. banquet tables, allowing for a 6″ drape at each end.Tablemate I4010WH…. |
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Angelic Candle Holder Favors $3.99 Give your guests the comforting feeling of an angel watching over them with these angelic candle holder favors. A spirited selection as favors for any occasion, these angel candle holder favors will make a brilliant addition to your event tables. Each favor measures 2 x 2 x 2 and features a white frosted glass holder with a poured white candle inside. The holder rests in a round pewter colored res… |
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Crunch Time: A Novel of Suspense (Goldy Schulz) $8.69 Caterer and sleuth extraordinaire Goldy Schulz returns in another tasty and suspenseful adventure from New York Times bestselling author Diane Mott Davidson Colorado caterer Goldy Schulz cooks up big trouble as she tries to help her longtime friend and fellow chef Yolanda Garcia. When the rental house shared by Yolanda and her irrepressible aunt Ferdinanda is destroyed by arson, the pair move in… |
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Becoming a Chef $13.68 “An extraordinary book…There’s never been a book like this before.” –David Rosengarten, FOOD NETWORK (1995) The book that first kicked off the boom and established the category of contemporary writing on food, BECOMING A CHEF – written by Manhattan restaurant chef Andrew Dornenburg and his Harvard MBA wife Karen Page — was published during the summer of 1995 with extremely modes… |