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Services - Cactus and Sage

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Cooking with Chef Steven - Chef Steven Ferneding 
 On location, Bali Indonesia 
 Filming "Trading Dishes"

Cooking with Chef Steven

(42 reviews)

We were visiting Phoenix, AZ for a Bachelorette Weekend and we hired Chef Steven for our Taco Nite…read more He gave us an amazing quote and an abundance of food items to choose from. When he arrived at our vacation home for the weekend, he was on time and he was prepared, he came with everything he needed. We were enjoying some music and playing bachelorette games while we waited and he danced along with us while in the kitchen cooking. He was so cool and he fit right in, it felt like a friend or family was cooking for us. While we waited anxiously because the smell of the food during preparation was so good, he gave us fresh guacamole and chips and salsa. He made this amazing street corn appetizer that I don't think I can live without. WOW! The steak and pulled chicken were both cooked to perfection. We had corn tortillas, hard shell, pico de gallo, rice and beans the absolute works, and every topping your heart could desire. We also had this delicious shrimp salad that was so colourful and yummy to our tummies. Everything was seasoned to perfection and prepared just right. Let's not forget the unbelievably tasty margarita he made, I mean I was in heaven, I wanted to bring him back to Atlanta. Thank you for being so professional and responsive during the planning process. You displayed such a beautiful presentation of food and we had an absolute blast with you! I will definitely keep you in mind for future events. HE TRAVELS!! Thank you for sharing your passion with us, it was delicious!. Many thanks from us 12 ladies! You made our Bride to be so happy, she was very impressed!

Chef Steven created a memorable tapas menu for our family's recent holiday gathering. Chef Steven…read morecreated a menu with our family's needs in mind as our three-year-old granddaughter has multiple food allergies. He arrived with all the necessary supplies (dishes, pots and pans, an amazing array of culinary knives) including the food, set up shop in our kitchen, and created a flavorful meal for our family celebration. He took care of the clean-up so no one lifted a finger. Everyone loved this experience and wants Chef Steven for an encore performance soon.

Arizona Culinary Institute - Where Passion Meets Profession at Arizona Culinary Institute

Arizona Culinary Institute

(41 reviews)

The Institute is in an office complex. The buildings are numbered. The Culinary Institute on your…read moreright on the protruding right side of the building as you face the building. When you exit from Shea Boulevard, it will be the very first left you can make on 114th St. From there on in you will be in the office complex. Just follow the numbers to where the institute is. The complex may be new and the maps have not changed. You may get proper directions when you. Just keep this in mind. Have a safe trip. The institute is a school, and you will be served food by students prepared by students. At the end of the meal you will get a short form asking your opinion of the meal and service. The school has its own way of doing things. Please be patient with them, they are students. For example they will not seat incomplete parties. You can be less patient with established restaurants that do the same things. The service is fine the students personable. Despite our group ordering almost one of everything, the execution was timely. No one complained that any of it was bad. We were served, without choice a seared Tuna appetizer. Some in our party did not care for anything close to raw, and were unhappy. Soup followed, of which the Gazpacho, (a cold soup) was excellent. They served a Pasta dish of bucatini: with heavy cream and panchetta. It was done to perfection, with the pasta being almost aldente and the pancetta lightly browned on one side. Other selections were chicken, short ribs and salmon. Prices varied but not very much. Expect to pay $30 plus tip and drink. Some items were a little less. The meal included a dessert of German Chocolate cake, which was thick and dark, permeated by coconut and abounded with a thick frosting. Coffee is served on request. What's served is what I call "ingredients food": it's flavor come from the ingredients themselves. Little technique is required. although technique was required for the Gazpacho. Salmon or Short ribs need steady cooking, and they had no adornments. You must know how to cook them. The how is simple, because baking is the one method. This is a really good place to go. Aside from having a very good meal you help others. Life as a Guinie Pig is not so bad at the Arizona Culinary Institute. Lunch anyone?

The student restaurant needs a more user friendly site, with reservations, upcoming menus, etc…read more Now, there is absolutely no menu or reservation information--no times of service, no location directions.

Taste Buds - Chef Dana

Taste Buds

(2 reviews)

I had the pleasure of meeting Dana Rohr, Instructional Gourmet Chef, and Owner of Taste Buds, this…read moreevening... and let me tell you, she is the real deal. I won't drop any names, but Dana had cooked for several A-list celebrities recently. Anyways, I accepted a last minute invitation from my brother to attend a 'cooking class.' It was a private class at our friend Ron's House. There were nine guests. I wasn't sure what to expect going in, but I was really impressed! Chef Dana is extremely personable and fun to learn from. She offers professional cooking classes held in the comfort of your own kitchen (or that of a friend in my case). She can accommodate dietary interests or special requests, including healthy, low-fat, non-fat, organic cuisine. She also does wine pairing, specialty food and drinks. Over the course of 2 hours with Dana, our group learned and participated in preparing tilapia in papillote, arugula salad, couscous all the while hanging out with friends, drinking wine, and noshing on appetizers. The food was delicious and healthy, and we had a blast! I know - you're wondering how much all of this cost, right? Less than $30 per person! I'm not joking! It would have been more $$ had we dined out at a restaurant, I'm sure! If you are interested in learning to cook gourmet meals in the comfort of your own kitchen, call Dana - she is fantastic. As a matter of fact, I'm going to program her into my cell phone right now!

My friend and I had the pleasure of working with Chef Dana for a private dinner party recently. My…read morefriend was turning 30, and we were looking for a unique way to celebrate that didn't involve going out on the town, since the birthday girl also happened to be very pregnant! Dana is a private chef who is very approachable and collaborative. For this event, my friend wanted to be very involved in menu planning and jointly work on preparation. Dana, my friend and I had several planning phone calls in which Dana was very open and willing to customize the evening based on the wishes of my friend. Dana is flexible and will either use food/ingredients that you purchase, or she can purchase them on your behalf (only billing you for the cost of goods + her hourly rate for her time). My friend did a lot of prep work for the dinner party, so that when Dana and her sous chef (her husband) arrived, they hit the ground running. I think they were only there for 3-4 hours total. Dana organized a bruschetta bar for mingling and appetizers, and then a seated 3-course dinner served family style. Dana and her husband served and helped to clear dishes, and also cleaned all the pots/pans/etc. before they left, which was right before we enjoyed dessert. I would definitely recommend Chef Dana if you want to host a special dinner in your home. Her hourly rate is very reasonable for what I would expect a private chef to charge for cooking in-home, and because you can save money by providing the food/ingredients yourself, Dana makes the "glamour" of a private chef quite accessible!

Cactus and Sage - catering - Updated May 2026

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