Nestled in the Heart of Cary
Fords Fluent N’ Food presents a luxurious weddings and event space serving the Triangle & beyond. We believe in a dash of southern charm mixed with beauty and elegance sprinkled with excellent food. That’s the recipe for greatness!
Why Should You Choose Chandelier For Your Event?
At Chandelier, we strive to make planning your event a fabulous experience! To do so, we have ensured that many details that can often be overlooked during this process are already provided on-site. For you, this means less details to manage and more value for your dollar. Just check out this comparison…
Standard Event Rentals
60″ Round Tables
Third Party Rental Vendor
$7.50 Per Table
$6.75 Per Chair
$1.00 Per Charger
$0.40 Per Plate
$0.40 Per Plate
$0.35 Per Fork
$0.35 Per Knife
$0.35 Per Spoon
$0.40 Per Goblet
$0.40 Per Glass
$1.50 Per 10 Lbs
That’s an estimated savings of almost $13.00 per guest!
- Dinner Plates
- Salad Plates
- Water Goblets
- Knives, Forks, and Spoons
- Three 8′ tables for buffet
- Two 6′ tables for cake/gifts/etc
Tables & Chairs:
- 60″ rounds for up to 200 guests
- Chiavari chairs for up to 200
- White folding chairs for outdoor ceremony
Dressing suites for you and your beloved!
Spacious and elegantly appointed restrooms!
Designated bar complete with coolers, 200 wine glasses, and bar utensils!
Plus so much more!
- Wheelchair accessibility
- Access to the venue from 11:00 AM-11:00 PM (Weddings only) on the day of your event. (Events must end by 10:00 PM in order to allow all vendors to exit by 11:00 PM. Earlier access to venue may be obtained for an additional fee.)
- Ceremony Site (Indoors & Outdoors)
- Outdoor patio with market lights
- Space for a cocktail reception, including up to five (5) cocktail rounds
- Set-up and breakdown of the dining area
- Final walkthrough before the event date with venue host on a specified date
- One hour access to venue for rehearsal 30-60 days prior to date (must not interfere with any other scheduled events)
- Property available for bridal and engagment portraits (must not interfere with any other scheduled events)
- Ice Machine on-site
Chef John Ford completed his culinary training in 2008 at the Art Institutes of Raleigh-Durham, where he fostered his passion for creativity in the kitchen. While completing his degree in International Culinary Arts, he became the Sous Chef of Pop’s Trattoria located in the Warehouse District that is a longstanding member of the Durham food scene. Pops was named Best Italian Cuisine by Durham Magazine, and named “one of the best new hot spots” by Bon Appétit. John also previously worked as Sous Chef at Print Works Bistro of the AAA Four Diamond, locally-owned Proximity Hotel in Greensboro, North Carolina. Part of the Quaintance-Weaver restaurant group that was nominated for a James Beard Foundation Outstanding Restaurateur Award in 2009, Print Works Bistro is the destination of choice for many well-known celebrities. John later went on to Cameron Bar and Grill in Raleigh, NC, where he became Executive Chef. John was featured in several local publications, including Raleigh Magazine and Midtown Magazine for his Saturday night “Farm-to-Table” special. John would go to the Farmer’s Market every Saturday morning and pick local produce to create a one night only, first-come first-serve entrée featuring the NC locally sourced products. John was also invited to participate in the James Beard Burger Blender Project, the highest of all burger achievements in the country. This landed Chef John in FSR Magazine, The News & Observer, and featured on local Television news station WRAL. Throughout his years of experience, John has accrued culinary excellence in everything from Italian and French to Asian and American styles of cooking. Starting off as a dish washer, John has held and excelled at every position in the restaurant business. It was during this time that John began to focus his efforts on formulating his own culinary creations. Throughout his years of experience, he has come to value the use of the freshest, highest-quality products and continues to integrate this culinary philosophy. John is a fierce proponent of respecting locally-sourced products and is determined to treat all components with the same care and diligence. To put it briefly, John is a born leader with passion and creativity.
Natasha Ford is the Creative Director for Fords Fluent N’ Food. She obtained her degree at Virginia Commonwealth University in Media & Public Relations. Natasha has done marketing for corporations and non-profits for the past 4 years. Now she has the opportunity to utilize those skills in her business. Before college, Natasha worked in restaurants as a server. With over a decade of experience in the restaurants, Natasha can use the systematic skills learned and apply it to the systems of serving her clients. She takes her role as the creative director seriously. Ensuring the food is always beautifully presented, Natasha also coordinates and strategically plans events. Natasha Ford believes in customer service and will always ensure her clients are happy. Together Natasha and Chef John are unstoppable. John and his wife Natasha Ford love cooking and hosting dinner parties for friends. John and Natasha knew they were meant to be the first day they laid eyes on each other. The topic of conversation on their first date – food. Who would have thought going grocery shopping would be such a blast. Well, you may not think so, but the Fords certainly do. They recently added a new four-legged addition to the family, a Pembroke Welsh Corgi named Basil Ford.