STJC_Policies

STJC Logo Black Lettering on White Background

Policies:

Please read this carefully.

You will be asked to verify that you have read this when you request a reservation or place an order.

When booking an event, please print this page, sign the bottom, and return to the St. John Catering staff.  Thank you.

Our Policies

  •        Reservations and orders are based upon availability. All reservations must be confirmed by St. John Catering. Please do not assume that your order is placed unless you speak with an STJC representative.
  •        STJC will do everything possible to accommodate any order- however, short-notice orders may be denied. For the greatest chance of success, please plan ahead. We appreciate at least two weeks notice for Private Events and Provisioning and at least two days notice for our Drop-Off Service.
  •        Preliminary Deposits: To secure a date before details have been arranged, we gladly accept a $500.00 deposit for parties of 20 and under, $1000.00 for parties of over 20, and $1500.00 for parties of 30 or more. Once preliminary details have been established, we will charge the remainder of the 50% deposit due.
  •        Deposits: ALL DEPOSITS ARE NON-REFUNDABLE. A non-refundable 50% deposit is required to secure any Private Chef Event, Wedding / Banquet, Gourmet Delivery, Provisioning or Equipment Rental. For custom provisions, an estimate will be given based on your list of items.
  •        Balances Due:
  •        Private Chef Events- full balance is due on day of completion.
  •        Weddings / Banquets- final head count and payment are due 30 days prior to the event.
  •        Gourmet Deliveries- full balance is due day of delivery.
  •        Provisioning- full balance is due prior to delivery (day of).
  •        Equipment Rental- full balance is due prior to delivery (day of).
  •        STJC reserves the right to return a deposit to any client for any reason and release the reservation.
  •        There will be a 5% Credit Card Processing Fee (if applicable) added to each transaction.
  •        Payment Methods:
  •        We accept Visa, MasterCard, American Express and Discover for your convenience. Please have your cardholder name, card number, expiration date, security code and billing address on hand. We also accept Certified or Cashier’s Check, Money Order, Local Check, Cash, or Traveler’s Check
  •        Please remit check or money order payment to: St. John Catering PO Box 1039 Cruz Bay St. John, VI 00831-1039
  •        STJC is not responsible for cancellation due to acts of nature, transportation difficulties, death in the family, change of plans, or illness. All deposits are non-refundable, however STJC will honor a deposit for up to one year if the guest needs to make a change of plans.
  •        Event Duration – In-Villa Chef Services are to be no longer than 5 hours of on-site time and larger events are to be no longer than 6 hours, to include set up, meal time, and cleanup. Extended staff hours are billed at $75 per staff member for each hour and each partial hour.
  •        A chef’s fee of $350 may apply for a la carte services (breakfasts, brunches, lunches, boat trips, charter jets, etc.).
  •        A sous chef may be required for parties of 10 or more. The fee is $250 for up to five hours including setup and breakdown. Additional hours will be billed at a rate of $75 per hour.
  •        Servers may be required for some events and will be billed at $250 for up to five hours including setup and breakdown. Additional hours will be billed at a rate of $75 per hour. The following are the guidelines for staff members:
  •        All Formal Chef Events (1 per every 10-12 guests)
  •        Informal Chef Events (1 per every 20 guests)
  •        Buffets (1 server per every 20 guests, 1 chef for every 25 guests)
  •        Cocktail Receptions (1 per every 20 guests, 1 chef for every 25 guests)
  •        An Event Manager is required for all large events (20pp+). This individual is your “Point Person” for the event and will communicate with the kitchen staff, floor staff, and coordinator (when applicable), as well as be present at your walk-through to review flow, timeline, and other pertinent details of your event. The fee for this individual is $350.00.
  •        Additional staff: bartenders, live station attendants, bussers and hosts may be required for some events and will be billed at $250 for up to five on-site hours including setup and breakdown. Additional hours will be billed at a rate of $75 per hour.
  •        Dishwashers are required for any event of 10 or more guests with rentals of china, glass or silverware and will be billed at $250 for up to five hours including setup and breakdown. Additional hours will be billed at a rate of $75 per hour.
  •        Holiday Fees: A $500.00 Holiday Fee will apply to any On-site Event and a Holiday Fee of $100.00 will apply to all Deliveries booked on the following dates: 12/24, 12/25, 12/31, 1/1. Please note that this is in addition to our regular rates.
  •        Delivery Fees Apply for Equipment Rental. Fees dependent upon volume of order, distance and ease of terrain. Average fee of $10 per guest for full rental package.
  •        Delivery Fees (as listed below) apply for food Provisioning and Gourmet Drop-off:
  •        Cruz Bay to Gifft Hill Road $65
  •        Rendezvous & Fish Bay $65
  •        North Shore Road $85
  •        Centerline Gifft Hill to Columbo’s (North Shore Junction) $85
  •        Past Columbo’s, Coral Bay and beyond $95

.      For St. Thomas events, please inquire.

  •        A Transportation fee of no less than $75 for In-Villa Chef Services may apply in addition to our regular rates to Villas on the East End of St. John, Calabash Boom and beyond. Transportation fees may also apply to St. Thomas.
  •        Gratuities are discretionary, with the exception of an auto-service charge on parties booked through vacation clubs or of 20 people or more, with additional gratuities welcome at your discretion.
  •       Last-minute changes are subject to a $500.00 convenience fee PER CHANGE, billed at the discretion of STJC. The term “last-minute” refers to any time frame less than 24 hours prior to the event for parties of less than 20 and any time frame less than one week prior to the event for parties of 20 or more. Changes may include but are not limited to menus, guest counts, timelines, rental needs, location, and food restrictions.
  •        We love kids!!! However, it is recommended that to maximize your enjoyment of the evening and to avoid being billed for extended staff hours, Formal Events should be child-free or you should plan on a start time that is after the kids go to bed.
  •        Children 11 and under are billed at half price of the adult service level for the event. Children 2 and under are not billed for the event if we are not feeding them, but we still appreciate knowing of their presence in advance so that we can provide the best possible service. Children have the option of eating half-sized portions of the adult menu or kids menus can be accommodated, but we request that all of the kids in the party have the same menu (Chicken Fingers, Burgers, Plain Grilled Items, Pasta, Mac and Cheese, Mashed Potatoes, Steamed Veggies, Salad, Cookies, etc.).
  •        Equipment Rentals are priced for a 24 hour period unless otherwise stated on your invoice. Additional fees may be charged if rentals are kept longer than this.
  •        In the case of our Event Packages where rentals are included and staff is present, it is understood that STJC will knock down and carry away all of the rentals that same evening when possible (extended staff hours may apply). If the client chooses to have the rentals at the venue for an extended period without the staff there, a fee of $275.00 minimum, may be assessed if STJC needs to come back for a followup knockdown and pickup. The client may avoid this fee if cleanup from the event is done, linens are bagged, and the furniture/rentals are clean and stacked in a neat and orderly fashion, available for pickup in an easy to load location (no stairs or access to the inside of the villa needed, etc.).

When booking an event, please print this page , sign the bottom, and return to the St. John Catering staff.  Thank you.

Signature Line: _____________________________________________

Group / Company Name (If Applicable): ___________________________________

Date: __________________________

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Happening in March: Full Moon Dinner and Hit Makers & Rum Chasers

This March the chefs from St. John Catering are taking part in some amazing, inspirational and one night only events happening both on island and on the mainland including a Full Moon Dinner on March 19th and the 2019 Hit Makers & Rum Chasers musical series.

First, our Chef Fabio Zaniboni is taking the lead for the March Full Moon Dinner at Lucky Chops Lounge (in the former Fish Trap space in downtown Cruz Bay). He’ll be bringing a taste of his homeland of Italy to the dinner having designed a five course menu showcasing authentic Italian flavors and cooking techniques (menu below). Themed Italian Five Seasons, the menu is available only beneath the full moon on March 19th starting at 6pm. Make your reservations now by emailing us at office@stjohncatering.com or call the office at 340-777-5464. $95 for dinner or $125 for dinner with wine pairings.

Also happening in March is Hit Maker & Rum Chasers, which St. John Catering is once again honored to be a part of this year. Hit Makers & Rum Chasers is a series of musical events benefiting The Charley Foundation, a 501(c)(3) non-profit organization that provides support to charitable agencies addressing the critical needs of children. The series of shows, which is held across America and on St. John, feature hit songwriters telling the stories behind their popular tunes. 2019 dates and cities include:

  • March 7th – New York, NY
  • March 8th – Boston, MA
  • March 9 – Cambridge, MD
  • March 20 – Charleston, SC (flyer pictured below)
  • March 21 – Washington, DC
  • April 13th – St. John, USVI

And to accompany the musical performances each guest can enjoy not only world-class rum cocktails but also a first class, island-themed dinner, the menu for which was designed by our own Chef/Owner Mathayom Vacharat.

For more information on Hit Makers & Rum Chasers or to get your tickets visit their website at www.HitMakersandRumChasers.com.

St. John Catering: 6 months after the storms

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From destruction comes opportunity, and for us at St. John Catering & Mathayom Private Chefs, we have certainly borne witness to this truth. Having experienced both the destructive forces of the 2017 hurricane season on St. John as well as the new growth and rebuilding efforts on island that came as a result, we are proud to share our progress with you.

In September 2017 we lost our Windy Level Event Space in Hurricane Irma, a category 5 storm which along with Hurricane Maria ravaged the Virgin Islands and Puerto Rico. In the months since we’ve been working hard to rebuild under the guidance of Owner/Head Chef Mathayom Vacharat operating first briefly through the Little Olive Food Truck in Cruz Bay before moving to our new permanent home at Lucky Chops in the former Fish Trap restaurant (scheduled to open in Spring 2018).

Our new space at Lucky Chops has afforded us a new home with larger kitchen and storage facilities, plus a newly renovated space for events right in the heart of Cruz Bay. We have indoor and covered outdoor seating, as well as a private, 800 square foot, air-conditioned bar, where we can host upwards of 100 guests.  We will be serving fast-casual Asian inspired appetizers and small plates, and the vibe will be relaxed and spacious.

The new location will also serve as home base for St. John Catering and Mathayom Private Chefs. The kitchen is up and running, which means we are now ready, willing and 100% able to handle any catering or private chef needs for the 2018 season and beyond. Our prices will remain unchanged for this season, and we plan to revise our catering menus over the summer.

So please keep us in mind for all your catering needs from intimate in-villa dinners to extravagant beach weddings, and as the new culinary destination coming soon to Cruz Bay. We are here to serve the community of St. John and the Virgin Islands, and are extremely grateful to still be doing so.

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Little Olive, our temporary home after the storms

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Owner Mathayom Vacharat leaning out the back of the Little Olive Food Truck, a new venture for his business St. John Catering. Inset picture shows Windy Level Event Space, his old establishment that was leveled by Hurricane Irma in September.

The 2017 Atlantic Hurricane Season is over, but it will not soon be forgotten. It transformed St. John and the Virgin Islands as one of the most destructive seasons in the Greater Antilles with damages estimated to be in the billions across the Caribbean. The storms changed both the physical landscape of the region as well as the lives of everyone who has come to live on or love these tiny, emerald islands.

With a resilient island spirit, St. Johnians would not wallow but rather rallied and days after Hurricane Irma struck reconstruction efforts were already underway. However, we’ve found that rebuilding after the storms hasn’t simply been about recreating things exactly as they were before because St. John will never be exactly as it was before. Instead we’ve had to adapt to unexpected opportunities and changes that arose in the wake of the hurricanes.

One of the most exciting opportunities we’ve had is to temporarily take over the Little Olive Food Truck in Cruz Bay (DMV parking lot). With Chef Shelly McElligott making breakfast and lunch daily we’re able to continue producing delicious food reflective of our dedication to rich flavors and the utilization of changing local ingredients.

Open weekdays from 11-5. Follow our Facebook page for daily menu specials and any changes to normal operating hours.

LO food 1LO Mat sooncomeLO food 2Lo printed menubetter ahead sign

August 2017 Full Moon Dinner – Crucian Collaboration #1

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When I went to St. Croix for their annual Taste of St. Croix this year, http://tasteofstcroix.com/ I was once again taken aback by the level of talent that the chefs there have on the regular, as well as the relationships that they cultivate with the local farmers. The agriculture community on Twin Cities is very in touch with the culinary world, and the final result is a food scene that is mature and robust.

While we do have our maintain our own garden next to the kitchen, have an organic farm in Coral Bay, and work with local fishing charters for product, the variety of locally sourced ingredients on St. Croix simply eclipses what we have on St. John.

As I was sitting at breakfast with other guest judges and one of the main organizers and producers of the event, Jane Watkins, and was expressing my jealousy of the chefs on our sister island having such abundant access to locally grown produce, she suggested that I try to find a way to collaborate with some of the passionate restaurateurs and chefs there. So I took her suggestion.

It has taken some time to organize, but this month, we welcomed our first guest chef of what we hope is many. Ryan Bennett is a former co-worker of one of our chefs, Vince Alterio, from back in their Chicago days, and has the culinary background to stand up with the best of them, including time working in some premier restaurants in Chicago, such as Gather and Graham Elliot before moving to St. Croix.

He is currently at Brew STX, an establishment not necessarily known for fine dining, but Ryan designed a menu that was both eclectic and familiar at the same time. We joined forces with Paul Kessock at Bellows International to pair a trio of Rose’s with the courses.

August’s menu was 90-95% locally-sourced and featured Caribbean-inspired flavors.  Here’s what our guests had to look forward to:

Sofrito Shellfish Consommé: Butter Sauce Conch / Avocado Puree / Salt Fish Lavash / Pickled Green Papaya / Fresh Racao

Pairing: Miraval Rose’

Roast Goat Roti: Crispy Roti /Tender Goat / Sweet Potato Puree & Chip / Mint / Turmeric / Coconut Rice

Pairing: Montes Cherub Rose’

Fruit: Mango ice cream / Pineapple Johnny Cake / Coconut Crunch / Lemongrass Gastrique / Basil / Crispy Plantain

Pairing: Josh Cellars Rose’

In addition, Chef Ryan and Chef Vince treated our patrons to some “one-bite” amuse bouche style plates.  This was the first time I got to attend as a guest, and although I won’t divulge what those one-bites were, I can tell you they were delicious!  OK, I may have had some wine and can’t remember properly at this time, so instead I will distract you with pictures of food.

The soup course was meticulously plated prior to being dropped in front of the customers.  The broth was a concoction of Thai Basil Tea and Habanera Peppers, and was poured table side from French presses after the bowls were set down.

Chef Ryan sourced out locally made roti shells on St. Croix, and chose to plate with braised local goat, sweet potato (two ways: chip and puree), mint, turmeric, and coconut rice.  All of the guests completed decimated their plates.

 

“Fruit” dessert: As promised, a combination of tropical flavors that seemed to explode on the plate, as well as on the palate.

We look forward to welcoming Chef Frank Robinson, a St. Croix native, in November for the second in our Collaboration Series.

Special thanks to St. John Inn for housing our guest chefs and providing a special rate for anyone wishing to stay the night and attend one of our dinners.  Check them out here: http://www.stjohninn.com/?gclid=CKO144bo8NUCFUxahgod9ckDAA

September’s dinner will be around the Harvest Moon and feature foods from the Great Midwest.  Friday, September 8th, so call us to reserve early!  340-777-5464.

 

 

July 2017 Full Moon Dinner – Thai One On

Sorry for the late post!  We have been working very hard in what is the busiest July I can remember, which is great, of course, but also comes at a cost: less time for the beach, friends, music, exercise, and obviously, blog posts.

We did still have time enough to throw together a Full Moon Dinner, and it was our most popular ever, with 70 guests.  Since I had just gone to Thailand and Vietnam to visit some family and had brought back authentic spices and ingredients, it seemed fitting to share that with our guests, especially since there are no real Thai or Vietnamese restaurants in the Virgin Islands, at least that I know of.  To keep the experience even more authentic, and to make it (a little) easier on ourselves, we decided to make the dinner family-style, since most meals in Thailand and Vietnam are served this way.  I guess that’s why I always want my girlfriend to split entrees with me when we go out.  I like variety.

Courses came out one after the other, and since we were in the kitchen getting things out in a hurry, I completely forgot to take any pictures of anything.  So, to fill whatever visual cravings you might have, I am going to post some pictures from my trip instead.  The trip inspired me to connect with more of my roots and family, and was an opportunity to show my son another side of the world.

We paired up with Southern Glazer’s and brought in a few different Sierra Nevada Beers as well as some Suntory Whiskey for the event.

Here is the menu we designed for July 10th, 2017:

In addition to the Curry Trio (Massaman, Panang, and Green), Green Papaya Salad with fresh, local Papaya, Spicy Beef Salad, Vietnamese Spring Rolls, Fish Cakes, Son-in-Law Eggs, Sticky Rice, Jasmine Rice, and Teas, we also had some some Bun (Rice Noodles), Tom Ka Soup, and array of sauces and pickled vegetables.  We also finished with a Thai Iced Tea Popsicle.

All of the food was born of the idea that we wanted to treat folks to an experience as close to what they would get in Southeast Asia as possible.  The extremely hot weather certainly helped us achieve our goal!

Here are some of the places, faces, and flavors that helped this idea come to fruition…

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‘Pon de River!

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The mountains above Chiang Mai

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Chatuchak Market

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Reclining Buddha

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Heart to the sky

 

Our journey to us first to Bangkok, where my son and I met up with many members of our family.  It was his first time meeting my father’s side, since we live so far away.  From there, we headed to Chiang Mai to spend some time connecting with even more family (28 members in all made it to this part of the visit).

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Lyric, Hua, and Nick enjoying lunch

 

A quick few days in Vietnam took us from Ho Chi Minh City to Hanoi to Halong Bay, and back to Ho Chi Minh.

With markets all over the place, it was hard to resist filling our suitcases with fantastic flavors.  We definitely did not bring back any fresh fruits or vegetables, as per the USDA regulations.  Wouldn’t want to risk losing our Global Entry statuses, after all.

 

Throughout, it was an amazing trip filled with new experiences that I will carry with me for the rest of my life.  Dreaming about going back as soon as possible and spending even more time there.

I hope that our guests enjoyed the evening and got the feeling that they were transported to another locale for just a few hours.

August’s Full Moon Dinner was another amazing time.  Stay tuned for the next update, soon come.

 

June 2017 Full Moon Dinner – I Bahn Heh

Chefs: Mathayom Vacharat, Vincent Alterio, Patrick Ryan

Gardner: Mathew Gibney

The Crucian Dictionary defines the term ‘Bahn Heh’ or ‘Baan Ya’ as, “Born here. Native. Belonger. This expression, part of the vernacular since time immemorial, is increasingly heard as immigrant islanders assert themselves in the community. This is indeed unfortunate as one realizes that the most defiant shouters of ‘Baan ya’ are themselves children of an earlier wave of immigrants. [First seen in print in the St. Croix Avis, 18 Feb. 1868.]”

To that end, with St. John Carnival in full swing, we wanted the June Full Moon menu to celebrate what we felt was an amalgam of many of the different flavors that were brought to the Virgin Islands, added to the culinary melting pot, and presented as what are now considered local dishes.  We also wanted to use what is sourced locally, as is custom practice for our kitchen.

Of course, we had to put our own twist on things as well, so non-traditional was the norm.  We linked up with Bellows and West Indies to pick a variety of wine selections.

In keeping with our commitment to give back to the world community, we decided to match any contributions to our beloved Pan Dragons steel pan orchestra.  Our patrons generously donated at total of $325, for a grand total of $650 donated!  Thank you to everyone who gave.  Feel free to continue showing the music program some love here: https://www.gofundme.com/st-john-love-city-pan-dragon-steel

Without further ado, here is the menu:

SLOW SEASON: Windy Level Baby Romaine / Smoked Eggplant / Stuffed Crouton / Coconut Hot Pepper Sauce
Pairing: Ferrari Carano Fume Blanc

Flavor Injectors!

Smoked Eggplant, Stuffed Crouton, Hot Sauce, and Baby Romaine

The greens, including baby romaine and Swiss chard, were picked from our garden and shocked in ice water.  The eggplant came from the lovely ladies who have their produce stand in Cruz Bay Park, and we smoked it for about 2 hours.  The crouton was seared and then stuffed with a Buttermilk-Herb dressing.  The hot sauce was inserted into flavor injectors and positioned into the crouton.  Voila!

CARNIVAL TIME: Wahoo Kallaloo / Lobster Dumpling / Saltfish Escabeche
Pairing: William Hill Central Coast Chardonnay

Salt fish with a smoky essence, lobster dumpling in kallalo

I see food and I eat it!

A semi-traditional Kallaloo was made with Okra from Ridge to Reef Farm in St. Croix, celery, onions, flavor peppers, malabar spinach, lobster stock, and lots of love!  A dumpling with chunks of Rock Lobster tail was added at the end, and on the side, we served an escabeche of salt fish, topped with passion fruit from our vine, and placed under a glass dish filled with apple wood smoke.  Oregano was chosen for the garnish.

CORAL BAY MASSIVE: Salt Pond Salt-Crusted Pork / Pumpkin Johnny Cake / Jerk Mushroom Sauce
Pairing: Domaine Carneros Avante Garde Pinot Noir

Salt Pond is a treasure trove for harvesting our local salt supply, and our crew brought back about a year’s worth last month.  We decided to crust and roast a pork loin, then add a whole bunch of pumpkin flavor by way of pumpkin spice Johnny Cakes, pumpkin slaw, and pumpkin puree.  We finished the plate off with a Jerk-seasoned mushroom sauce, the ribs that were trimmed from the loin, and fresh scallion.

DRUNKEN GOAT: Mango Beer-Braised Goat / Green Pea Pastry / Oxtail Demi / Spicy Tomato Jam
Pairing: Achaval Ferrer Mendoza Malbec

We ended up using mutton instead of goat as our main protein, but then after making the oxtail demi, decided to mix the oxtail meat in with the mutton to create a delicious partnership of flavors.  Planning for something like a deconstructed Shepherd’s Pie, Chef Vinny took our peas and made a crispy flatbread from them.  The spicy tomato jam cut through the richness of the dish with spice and acidity, while hints of mango perfumed the meat.  A pistachio crust was then applied to brighten the plate and add a bit of crunchy texture.

RECOVERY AND THERAPY: Sweet Plantain Monfongo Napoleon / Champagne-Sorrel Sabayon / Chocolate
Pairing: Batsiolo Moscato Bosc D’La Rey

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We have had an abundant fruit season this year, and so plantains also made the menu.  Yes, it’s true that Mofongo is orginially from Puerto Rico, but since they are so very close and we are told to, “Love thy neighbor”, we figured why not incorporate the dish somehow.  Ripe plantains were cooked, mashed, and seasoned with a bit of chili, then formed into cakes seared.  Spiced Tuille Cookies were par-baked, cut, and finished off.  The Champagne Sabayon was infused with Sorrel Liqueur from St. John’s very own Sharelle Francis.  Plating involved Chocolate Ganache, and torching the Sabayon to create a burnt marshmallow flavor.  Eating it was like taking a weekend trip to visit Boricua.

Next month, for July, we will be exploring the flavors of Southeast Asian cuisine, and serving a fantastic family-style menu with beers and Suntori Whiskey.  Come Thai One On with us on Monday, July 10th.  Call our office during business hours to reserve a seat for only $55pp   340-777-5464

We are also SUPER excited at the prospect of having our first guest chef appearance in August by way of Digby Stridiron of Balter in St. Croix!  http://www.balterstx.com/ Saturday, August 5th is the date.   Mark it in your calendars now; it’s going to be epic.  We hope to have a guest chef about every three months.

We will be posting our upcoming concepts for the year very soon, so keep an eye on our homepage and our Facebook page for details.

Until next time, enjoy Carnival and the Holiday week!