TIMOTHY SEAN FITZGERALD INTERFACES WITH THE DISCERNING DINERS

Here is a list of services that we provide to the corporate and private markets in Tulsa, within the state of Oklahoma and interstate markets….

-Waffle and omelette breakfasts cooked on site. We cure and smoke our own bacon, too!

-Brunch, Sunday or otherwise. Consider a brunch wedding reception, Champagne or not, relax with your guests, and give them that evening to enjoy or return travel. More frugal than 7 PM dinner, for sure.  Our St Pat’s Irish brunch always goes to 2 shifts.

-Box lunches…we are ingenious and creative at putting good snack food in 5x7 glazed cardboard, whether it be the movies, pharmaceutical seminar, informal out door gathering or a trip on the jet, we don’t care if its 10 or 350.

-Served lunches in board room to airplane hanger, the patio by the pool or the hair salon, we deliver and surprise. And we clean up and disappear like nothing ever happened.

-ANY KIND OF PARTY AT THE SHOP on 18th is just one of the ways to maintain our visibilities. Wine tastings, cooking classes, kid’s pizza party, cocktail receptions, served dinners, and St. Paddy’s day parties all sell out quickly.  There are 24 stools available , by appointment, or a big parking lot, and we’ve had to use it.

-Cocktail receptions has to be our most popular call. “Finger food” doesn’t mean forget the plate, so we bring that, the professional wait staff, bartender, and culinary support.

Send us to the wine shop and we show up with the quality pick to fit the purse.

-Served and buffet dinners are our second major call. 10 at the house, the judges chambers, the lake or in Chicago, our scope of execution is broad reaching with many happy returns. Ask us how far we travel and if we can deep fry ice cream, but don’t be surprised at the answer…400 one night, 350 the next, same staff, at the Mayo; 150 classic Toga party in Calfornia, 7 for a re-creation of the Honeymoon dinner from the Tour d’Argent in Paris.

-Farmer’s Market from April to October is our Saturday morning wake up call. Bread, fresh fruit pie, cake, salsas, fresh vegetables from the garden, smoked meats, dips, crackers, salad dressings, and, the ever requested ‘blarney.’

-Professional consulting services is a category very often overlooked, but who best to remodel your kitchen but somebody who spends their life in one? A chef, an equipment salesman, or an architect. And for your wine cellar, as a certified and practiced sommelier to stock and organize your holdings, not the store clerk. When not in the kitchen, we hang out in cellars and wineries.

-Benefits and charitable engagements are constantly calling for us to donate 100,000 pieces of shrimp hors d’oeurve. To be considered, we base our decision by how much we see your name in the Quick Books invoicing. So party on….and call us when you do.