Wadadli Flare Catering

We bring the flavors of the Caribbean to the Twin Valley and surrounding areas, while also featuring many American favorites.

Call us at (267) 481-5872

Wadadli Flare Catering Summer Special

Menu Prices

Estimated servicing per pan

Full half pan: 10 - 12 people

Full shallow pan: 18 - 20 people

Full deep pan: 30 - 35 people

Serving protein suggestions

Protein per person is 6 - 8 ounces (depending on the event)

Multiple proteins: 3 - 4 ounces per person of each

Smoke Brisket

$18 per pound

Jerk Ribs

$24 per rack

BBQ Ribs

$24 per rack

Jerk Chicken Legs

Half Pan $60 / Full Shallow Pan $120 / Full Deep Pan $240

BBQ Chicken Legs

Half Pan $60 / Full Shallow Pan $120 / Full Deep Pan $240

Airline Jerk Chicken Breast

Half Pan $80 / Full Shallow Pan $150 / Full Deep Pan $280

Airline BBQ Chicken Breast

Half Pan $80 / Full Shallow Pan $150 / Full Deep Pan $280

Slow Smoke Pulled Pork

$12.50 per pound

Slow Smoke Pulled Chicken

$12.50 per pound

Smoke Kissed & Grilled Wings

$30 for 24 pieces

$60 for 48 pieces

$120 for 100 pieces

Sauce choice at time of order

Jerk

BBQ

Buffalo

Parmesan Garlic

Sweet & Spicy

Mango Habanero & Mexican Achiote

Wadadli Style Tilapia

(With onions, peppers, herbs, tomatoes, olive oil & vinegar)

Full Shallow Pan $120 (20-25 portions)

Wadadli Style Snapper

** Market price

Extra Sauce

4 ounce - $1.50

8 ounce - $3.00

12 ounce - $4.50

*** Prices may change based on market prices ***

Chef Jamie Francis

I have been working in the Culinary Field for the past 34 years. Upon graduating from Culinary school in the Caribbean in 1989, I was immediately employed at St. James Club, Antigua, a 5 Star Resort. During my 14 years of employment, I climbed the ranks, starting as a Line Cook and finished as the Executive Chef, managing the 5 Restaurants on the property of different cuisines. (Italian, French, Caribbean, American & Asian). Also during that time, I intermittently attended the Culinary Institutes of America, for a variety of courses that included Soups, Stocks & Sauces, Asian, Grade Manger, Flavor Dynamics, Smoke House and Mediterranean.

In 2000, I moved to the United States, and lived in Long Beach, California, for 2 years. I worked as a Chef at Le Jardin Du Tea, and as a Banquet Sous Chef at The Ritz Carlton Marina Del Rey Hotel.

I then moved to Pennsylvania, where I am currently living with my family for the past 20 years. For the first 4 years, I worked at several restaurants, which included Bamboo Club, PF Chang’s and Applebee’s. Then for the past 16 years, I worked for 12th Street Catering Company, as the Chef/General Managing the Café at United States Liability Insurance. During this time, I also worked on a variety of Catered Events, which included BBQs, Weddings, and Holiday Parties in the Corporate and Private sectors.

I am now the proud owner of Wadadli Flare Catering! Based on my experiences and knowledge mentioned above, I am looking forward to applying my unique culinary skills to satisfying my customers, and managing a successful business!

Wadadli Flare Catering

Let us take some work out of your summer BBQ so you have more time to chill