What services do you offer?

Chris Sundberg: "We do both in-home cooking and delivery of meals. We also do catering for small events and cooking demonstrations. We have a little deli, as well."

Chef Steve Coomes: "We cook dinners and things for customers so when they come home from a long day's work they don't have to go to a restaurant or eat unhealthily. I also do some private parties."

Chef Kelly Terlau: "Generally, I meet with people to discuss their dietary needs or goals and I make meals to meet just about anyone's needs. I've also done appetizer parties and luncheons."

How do you charge for your services, and what's the cost?

Sundberg: "The cost is determined by what [the meal] entails. They tell me what they want and I get back with them regarding the cost."

Coomes: "I do a lot of three-entree, two-side dish packages for about four people. My labor is $200 plus tax and the food cost is generally $60 to $80."

Terlau: "It averages between $8 to $15 a serving. It's comparable to eating out at a chain restaurant."

What types of food do you make?

Sundberg: "It really depends on the customer."

Coomes: "I can do most every cuisine because you have to be the restaurant for the client."

Terlau: "Lower-sodium, better quality fat, high-fiber comfort food."

What dish is your specialty?

Sundberg: "Our preserves and our ice creams."

Coomes: "I do high-end gourmet pizza parties that people absolutely love."

Terlau: "People love my burgers."

What sets you apart from your competition?

Sundberg: "We're big about being 'localvores' and being Kentucky-oriented."

Coomes: "The gourmet pizza parties."

Terlau: "That I come from a fitness background."

What's one spice or ingredient you couldn't live without and why?

Sundberg: "Herb d' provence. It has so many herbs and a hint of lavender, it just livens things up."

Coomes: I'm hooked on smoked paprika. It gives a hint of smokiness without being too spicy."

Terlau: "Paprika. It's a well rounded flavor and it goes well with a lot of different things."