1. Introduction: What's your story?
I am M.J. Essenmacher, and along with my husband Bill, and our children Keri, Billy and Tasha - we have been serving Tucson and Southern Arizona for 37 years.
We take a lot of pride - and are very honored to have have assisted hundreds of clients with their weddings, and then their anniversaries along with their special occasions, throughout the years.
We love executing our clients vision whatever that may be...and we assist them through all the planning stages to the presentation on their special day.
I started this business after working for multiple restaurants, event venues and catering companies. I knew how to manage every aspect of putting together an event, and so I decided to open a business that could possibly employ my husband, children - and now 37 years later - our grandchildren...and have never looked back.
I absolutely love what I do - I love being part of special events - and we love making our clients look good. When we begin planning for any special event - we go into it with the realization that our clients are trusting us. We don't take that lightly...we embrace it !
2. How many weddings have your done in the past?
Over 37 years - I can not even imagine - I would have to say hundreds - if not more...
3. Do you charge a bulk fee or cost per person? What are your rates like?
Our fees are per person - and I feel we are very comparably priced for our market.
4. Do you have a static menu, or can you do a custom menu? And can you take care of various allergy/dietary requests?
We have suggested menus - but we customize menus on a regular basis.
We can take care of all special dietary requests - the exception being kosher.
5. What are your most popular dishes?
Our chicken picatta, and chicken marsala are amazing. Our carving station with beef tenderloin and our mashed potatoes station go together amazingly well. We have an amazing Beef Braciole and our Poulet de Provencal is mouth watering.
All of our Hors d'oeurves will have you wanting more...
Some other examples of our most popular dishes are: pecan encrusted chicken, woodland pasta with chicken, beef madeira, Cedar plank salmon and apple almond chicken.
6. Do you provide linens, table settings, and accessories? If you don’t provide linens, table settings, etc., will you handle coordinating the rental?
We coordinate any type of rentals you may need.
We do provide all serving ware, chaffing dishes, food tables, decoration and linens as well as disposable place settings as part of our service fees.
7. Will food be made on-site or brought in?
Mostly, we prepare in our commissary, and bring in everything ready to go - other than garnishing on site.
We do provide grilling on site - and some of our "strolling stations" prepare food as needed - for instance, we have a pasta station that we will assemble pasta, sauces and toppings for your guests.
We also can prepare waffles, omelets, and crepes on site.
We are here to serve you - so whatever you wish - we can put together.
8. Are tastings available and what is involved?
Yes, tasting are available -
We you have decided on a menu we can coordinate a test taste of that menu - plus some other choices you may be interested in.
9. Who else is in your team and how many people on your staff will be at the wedding?
Our Creative team is compromised of many individuals.
The number of staff is dependent on the number of guests.
For a simple buffet for 100, we would have 1 Event Coordinator and 3 staff.
For a plate served event for 100 - we would have 1 Event Coordinator and 7 staff.
10. What is your cancellation and/or refund policy?
Deposits, final guest count and menu selection need to be confirmed at least 1 month prior to the event date - but to secure your special day - we recommend as soon as possible.
Balance is due the day of the event.
Cancellation policies vary, and can be discussed during a consultation.