Services
Weekly Meal Prep
Base Price: $150 + cost of groceries/week
- Includes 3 different meals (2-6 portions of each meal)
- Different menu every week, tailored to your taste buds
Small Group Private Parties
Base Price: $45-$120/person
- Custom- designed menus
- Casual to fine- dining
Baked Goods
Custom sugar cookies, cakes & cupcakes
- Visit "Whisk & Wander Culinary Co." on Facebook for more information
Most Popular Services
Build Your Own 4-Course Plated Meal
Base Price: $120/person (minimum 5 people)
*In-depth options sent upon request
- Appetizer
- Soup or Salad
- Entree
- Dessert
Family-Style Italian Dinner
$60/person (minimum 5 people)
Served in large dishes to pass around the table
Choose 1 selection from each of the following categories:
Soup
Salad
Bread
Entree (main + 1 side)
Dessert
*In-depth options sent upon request
Also available in other cuisines such as Mexican, Thai, American Steak & Potatoes, etc.
Nacho Table
Price: $45/person (minimum 6 people)
- Your choice of 2 proteins (chicken, steak, ground beef, shrimp or black beans) + toppings
- Queso, guac, salsa, sauteed onions & peppers, jalapeno, lettuce, hot sauce, cilantro, red onion, etc.
Brunch
Price: $50/person (minimum 5 people)
Served buffet style
Includes the following:
Quiche or Breakfast Burritos
Pancakes or French Toast
Sausage & Bacon
Assorted Fruit & Toppings
BYO Menu Samples
Every menu is customizable to accommodate allergies, diets & preferences
This menu is just a small sample of Chef Mackensie's varied taste. Every occasion calls for its own custom designed menu that caters to specific palates & dietary specifications. Inquire below to start the exciting process of designing your own menu with Chef Mackensie!
*For all services (besides delivery options) you must have a full operational kitchen
About Chef Mackensie
Mackensie attended culinary school in Chicago, graduating from Kendall College in 2014. She has been working in restaurants since she was 16, raking in over a decade of experience. She has turned her focus from high- production kitchens to cooking for individuals in their homes to create a more intimate relationship with food and the people she is cooking for. Her goal is to bring nutritious AND delicious food to as many dinner tables as possible.
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