Private Events
Book your private event with our talented chefs!!!
From planning to prepping, we even do the dishes!
We take care of everything….. so you don’t have to!
We tend to plan several months out, so it's never too early to check in.
Email privateevents@seasonandtaste.com for questions!
WHAT IS A PRIVATE EVENT?
It can be many things: corporate team building or holiday parties, cooking competitions, birthdays, weddings or baby showers, stress free dinner parties, children’s birthday parties, really any event you can think of! If you don’t have the idea, WE DO!!!!
Please contact us at privateevents@seasonandtaste.com or call (208)-258-5516 and we can start the process of finding the perfect fit for your event!!
HOW MUCH DO PRIVATE EVENTS COST?
Pricing begins at $1600, we can provide space for up to 36 attendees (with options for much larger parties). We also offer discounts for larger events.
WHAT DOES THAT COST INCLUDE?
The registration fee includes all materials needed for the hands-on class, recipes for what is served, and a generous tasting portion of every dish.
HOW LONG IS A PRIVATE EVENT?
Private Events are usually 3 hours, depending on the event.
DO I GET TO EAT WHAT I MAKE?
A generous tasting portion of each dish is included with the event fee.
CAN I MAKE MY OWN MENU?
Yes! Once your date is secured and payment is received, your Chef will be happy to help customize a menu for your special event. We will carefully curate and work with you to create a dinner menu and/or cooking class to suit your needs..
CAN I BRING MY OWN BEER OR WINE (AGES 21+)?
Yes! Guests may bring their own beer or wine. No hard liquor is allowed.
HOW CAN I BOOK A DATE?
Our private events are in high demand. In order to secure your event date, full payment is required. There are no refunds.
WHO CAN I SPEAK WITH TO LEARN MORE?
Email: privateevents@seasonandtaste.com
Or call us at 208-258-5516
We are excited to cook with you!
By making a purchase and booking a cooking class or private event at Season and Taste Cooking School, you agree to the following terms:
Because safety and sanitation is of the utmost importance, if the chef or manager in charge feels customers are being disruptive and/or unsafe, we have the right to refuse service.