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Private chef at your home

Backyard hibachi in Hardin, IL

Hibachi out back in Hardin from $55 a head.

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Friends at a poolside hibachi tableTables arranged around the grill on a lawn, seen from aboveSteak and chicken on the hibachi grill

What we do for hosts in Hardin

It's simple in Hardin. Send the date, the address and a headcount. Everybody picks two proteins, three if they skipped lunch, and the chef cooks the whole thing outside. Town lot in Hardin or a farmhouse past Michael, the chef will make the drive.

Mail for Hardin runs through 62047.

How much to budget in Hardin

For 26 adults and 2 kids in Hardin, figure $1,490 for the food. Adults are $55, kids under 12 are $30, before travel and tax.

AdultsTwo proteinsThree proteins
10$550$650
15$825$975
20$1,100$1,300
25$1,375$1,625
30$1,650$1,950

The setup at a Hardin home

Space is rarely the issue out by Hardin. Pick a flat stretch of lawn or gravel close to where people sit.

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Food total before travel and tax

Hosts in Hardin ask

Can you do a graduation party in Hardin?

Yes. Graduation weekends fill up early, so book as soon as you have the date.

Can you do a block party in Hardin?

Yes, if the block is cleared for it. Large parties get a second chef and grill so everybody eats around the same time.

Who am I booking with?

US Hibachi takes the calls, texts and online bookings for Illinois Hibachi and lines up your chef.

Is there a travel fee to Hardin?

$50 for the first 50 miles, then $1 a mile. The booking page shows the exact number for your Hardin address.

Is a city backyard big enough?

If a grill and a picnic table fit, it's big enough. Level ground or concrete about ten by ten is the whole requirement.

When does the outdoor season run?

Usually April through October. Later than that, plan on a tent and dress warm.

Also cooking around Hardin

Next door to Hardin, same deal:

Call or text

(888) 695-7955

Email

hibachi@shuilink.com

Get on the schedule

Chicago summers are short and the good Saturdays go fast. Tell us the date and the suburb.

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