Document
Proposal & InvoiceNo. PCR-2026-014
Awaiting Approval
Event Proposal & Invoice
A single evening of Long Island Sound seafood, served at your own table on Sasco Hill — sourced the morning of, prepared in your kitchen, and cleared before the last glass is poured. Everything below is yours to review, approve, and keep.
Imagine the part of hosting you actually enjoy — the conversation, the second bottle of Sancerre, the way the light goes amber over the Sound around seven. Now imagine someone else has the rest: the market run at dawn, the shucking, the timing of ten plates so they land together, and a kitchen left cleaner than it was found.
That is the whole idea here. For ten guests, on the evening of July 18th, your kitchen becomes a quiet professional line for a few hours. You greet your guests with a drink in hand instead of a towel over your shoulder. Courses arrive on your schedule, paced to the room rather than a ticket rail.
This document is both the proposal and the invoice for that evening — the menu and scope, the itemized pricing, the terms, and a place to approve. Nothing is locked until you say so, and every line is built around what your household actually likes to eat. Read it at your leisure; questions are always welcome before you sign.
Fairfield has always eaten with one eye on the water. Long before it was a commuter town, it was a salt-marsh and oyster town — the Pequot shoreline, the colonial wharves at Southport, the Sound delivering bluefish and littlenecks to families who knew exactly what to do with them. That instinct never left. It lives now in the dock at Pike's, the Saturday market on the Green, and the discerning palate of households who have tasted enough to know the difference between fresh and merely available.
Cooking for this town means respecting that lineage. The fluke is day-boat; the oysters come up from Norm Bloom's beds in nearby Norwalk; the corn, in season, is Easton's. From Southport to Westport to Greenfield Hill, the standard is the same — let excellent ingredients be themselves, and serve them while they still taste of the morning.
Event: Coastal tasting dinner, four courses
Date & arrival: Saturday, July 18, 2026 ·
chef arrives 3:30 PM, service 6:30 PM
Location: Client residence, Sasco Hill,
Fairfield, CT
Guests: Ten seated
Dietary notes: One shellfish allergy (plated
separately), one gluten-free — accommodated across every course at
no surcharge.
To start — Norwalk oysters on ice, mignonette
three ways; chilled corn velouté with crab.
Second — Day-boat fluke crudo, finger lime,
Castelvetrano oil.
Main — Seared sea scallops, brown-butter sweet
corn, charred summer beans; or herb-roasted free-range chicken for
the shellfish-allergic guest.
To close — Stone-fruit galette, crème fraîche,
Connecticut honey.
Chef Robert handles the complete arc: menu design, market sourcing the morning of, all prep and cooking on-site, plating and coursing, packaging of any leftovers with reheating notes, and a full kitchen reset. Your role is to enjoy the room.
| Description | Qty | Unit | Rate | Amount |
|---|---|---|---|---|
| Menu & Ingredients | ||||
| Long Island Sound seafoodNorwalk oysters, day-boat fluke, dry sea scallops — sourced morning of | 10 | guest | $58.00 | $580.00 |
| Seasonal produce & pantryEaston corn, summer beans, stone fruit, CT honey, oils & aromatics | 10 | guest | $24.00 | $240.00 |
| Allergy-safe substitutionsFree-range chicken & gluten-free galette, prepared separately | 1 | flat | $60.00 | $60.00 |
| Chef Labor & Service | ||||
| Menu design & planningTasting consult, dietary mapping, sourcing plan | 1 | flat | $225.00 | $225.00 |
| On-site cooking & serviceChef + one assistant, prep through plated service | 6 | hr | $165.00 | $990.00 |
| Plating, packaging & cleanupCoursing, leftover packaging with reheat notes, full kitchen reset | 1 | flat | $300.00 | $300.00 |
| Equipment & Travel | ||||
| Specialty equipment & travelOyster service, chilling, transport within Fairfield County | 1 | flat | $125.00 | $125.00 |
| Subtotal | $2,520.00 |
| Service & sourcing fee (10%) | $252.00 |
| Gratuity (22%) | $554.40 |
| Deposit to hold the date | $1,000.00 |
| Balance due before event | $2,326.40 |
| Total Due | $3,326.40 |
| Includes a 22% gratuity for the chef and assistant. Balance due by July 11, 2026. | |
A $1,000 deposit holds your date; the balance is due three days before the event. Accepted: bank transfer, check, Zelle, or major credit card. A signed approval below confirms the booking.
Cancel 14+ days out for a full deposit refund; inside 7 days the deposit applies to a future date within the year. Weather or illness reschedules are always handled in good faith.
Chef Robert needs counter space, a working range and oven, refrigerator access, and a sink. He arrives with knives, small wares, and specialty service pieces. Power for one chilling unit is appreciated.
Setup begins three hours before service; the kitchen is returned spotless. Your menu, household details, and this document are kept strictly confidential.
No fixed menu, no compromise. Every course is shaped to your household's tastes, schedule, and restrictions — a shellfish allergy and a gluten-free guest handled seamlessly, the spice dialed to your liking, the sauces as light or as rich as you prefer. You eat exactly what you actually want.
The technique, timing, sourcing, and plating of a fine-dining kitchen — delivered in your own dining room, with no reservation to chase, no crowd, no drive home. You stay in the room you love, with the people you invited, while the work happens quietly behind you.
When a Private Chef Is in Your Kitchen
The market run, the prep, the timing, the plating, the cleanup — gone. What's left is the evening itself. Chef Robert cooks for healthy weekly meal prep, dinner parties, wedding and engagement dinners, holidays, family gatherings, and corporate entertaining across Fairfield and the surrounding shoreline. Fresh, seasonal, and built entirely around your table.
Reserve Your Date — Contact Chef RobertBy signing, you approve the scope and pricing above and authorize the $1,000 deposit to hold July 18, 2026.