Contact

Sargent’s Fine Catering
2342 Old Natchez Trace
Franklin, TN 37069

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ph. 615-661-6226
Office hours: Mon-Fri, 9:00am-6:00pm

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Web: www.sargentscatering.com
e-mail: sargcatr@bellsouth.net

Sargent's Fine Catering on Facebook

2 Responses to Contact

  1. julie boskoff says:

    To Whom It May Concern:

    I am a casting assistant for The Next Food Network Star, Food Network’s hugely successful culinary reality series. With over 35 million fans, The Next Food Network Star is now the #1 food show in all of cable! We are currently casting for the 2011 season and would like to inform you and your colleagues that we are holding an open casting call in Nashville on Monday, September 13, 2010. This is the first time we are coming to Nashville for an open casting call and we can’t wait to meet all the potential candidates there!

    We are looking for people who are full of life, passionate about cooking, and knowledgeable about food to meet us in person at our open casting call. Please help us spread the word to any chef, home cook, caterer or culinary enthusiast who might be interested in becoming the host of his or her own cooking show on Food Network!

    The details of our event are as follows:

    Monday, September 13, 2010

    10am-3pm

    Hutton Hotel

    1808 West End Avenue

    Nashville, TN 37203

    I’ve attached a flyer to this email with more details about our casting event. If you have any questions or require further information, please feel free to contact me. Thank you for your time and assistance.

    Julie Boskoff
    Casting Assistant
    The Next Food Network Star 7
    Boskoffj@cbsnews.com

  2. Sargent's says:

    Ms. Stevenson, Sorry to respond so late we were having technical difficulties with our blog. If you would like you can speak with Sherri Clark at 615-661-6226. She will ask you questions pertaining to your needs. We are a boutique caterer which means that we do not have set menus per say but we cater to your specific needs. Again, feel free to call Sherri and she will take care of you.

    Thank you,

    Juan Santiago

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