Abigail Kirsch logs 600 weddings a year with signature dishes like foie-gras doughnuts and pyramid-shaped beignets filled with chocolate-framboise ganache. She has exclusive arrangements at several spaces including Tappan Hill, the Lighthouse at Chelsea Piers, and the New York Botanical Garden. From $125 to $250.
From Acquolina’s team of chefs, expect hors d’oeuvre like quail-egg-and-paprika canapés and Parmesan tulips with prosciutto mousse; entrées range from spinach-and-ricotta gnocchi to filet mignon. Cocktail hour prices start at $25; seated dinners at $80
Annemarie’s specializes in European-influenced and fusion cuisine, such as French onion-tart hors d’oeuvre, julienne of asparagus topped with smoked salmon, and pan-seared sea bass in a lemongrass broth with a soy and mushroom ragoût. From $160.
Arthur Avenue Caterers2344 Arthur Ave., nr. 186th St., the Bronx; 718-295-5033; arthuravenue.com
Based in the heart of what they (and many others) call "the real Little Italy," these longtime caterers will create a traditional feast that will make Italian relatives swoon. They offer party-platter-type antipasti plates (from $65), but they also provide full-service catering (from Italian wedding soup to truffled filet mignon). Prices upon request.
Art of Eating Catering and Events631-267-2411; hamptonsartofeating.com
This popular Hamptons event planning and catering company will create a menu to meet any specifications. Whenever possible, chefs use organic, local ingredients. From $75 to $125.
Danny Meyer caters his popular barbecue for couples who like to roll up their sleeves and dig in. His "Old Hickory" pits smoke everything from pulled pork, brisket, and vegetable sliders to grilled salmon and Memphis-style baby back ribs. From $35.
Callahan Catering37 W. 39th St., nr. Sixth Ave., Ste. 404; 212-327-1144; callahancatering.com
He’s served gourmet feasts to the crème de la crème, but Peter Callahan isn’t above indulging campier cravings with haute grilled-cheese sandwiches and pigs-in-blankets (either traditional or reimagined, with smoked salmon and wasabi caviar on black bread). From $225.
Canard, Inc.503 W. 43rd St., at Tenth Ave.; 212-947-2480; canardinc.com
These innovative caterers have created passed hors d’oeuvre such as foie-gras-and-quail fritters and savory mini ice-cream cones; they’ve also assembled exotic "grazing stations" with Peking duck. From $100 for cocktails, $240 for dinner.
Ambitious appetizers like terrine of duck foie gras with fresh figs and a port-wine glaze are this catering company’s specialty. Exclusive venues include the American Museum of Natural History and the Cooper-Hewitt National Design Museum. Prices upon request.
Husband and wife duo Marco Moreira and Jo Ann Makovitzky favor seasonal ingredients for their unusual, modern fare: appetizers like creamy Parmesan grits with truffles and house-cured veal bacon, and entrées like seared Hudson Valley foie gras with diver scallops, braised artichokes, and porcini mushrooms. They import fresh fish from Japan and offer a traditional Japanese sushi menu. Hors d’oeuvre and a three-course dinner runs $125 per person.
Known for their creative cocktail hours and gourmet entrées, such as black bass with capers, they are the exclusive caterers at the Palm House at the Brooklyn Botanic Garden, but will also do parties of more than 200 guests (from $140).
This catering company is endlessly flexible about letting couples plan their own menus-whether it’s a Napa Valley-style barbecue (grilled sea-bass kebabs, roasted-corn-and-black-bean salsa, and grilled rustic bread) or an elegant five-course sit-down dinner with a full sushi bar and filet mignon. A cocktail hour starts at $125, and a sit-down dinner at about $200 (both with full bar).
Chef Matteo718-599-5913; chefmatteo.com
Matteo Silverman’s luxurious vegan cuisine defies the stereotype that menus sans meat or dairy products are limited. He bases his raw vegan and regular vegan courses on seasonal, organic ingredients and infuses them with flavors drawn from the freshness and variety of Mexican and Southeast Asian cuisine. Prices upon request.
An East Coast Alice Waters, Mary Cleaver has a following among food connoisseurs for her emphasis on high-quality, organic, and local ingredients, and her commitment to sustainable fishing and humane livestock practices. Wedding parties can stay cool with grilled asparagus, pickled ramps, and vinaigrette served with roasted wild striped bass in pistou broth with fingerling potatoes and spring peas (from $225, with alcohol).
The focus of Cook’s Venture is on local ingredients and a willingness to travel to faraway events. Destination weddings afford chef Matthew Wadiak the opportunity to scour the world’s markets. At a wedding near Playa del Carmen, in Mexico, Wadiak served chaya, an ancient Mayan green; past menus have included fresh Italian pignoli and the Spanish black truffle. Prices upon request.
Crave Catering + Events570 Henry St., at Summit St.; 718-643-0361; craveus.com
Partners Marco Morillo and Debbie Lyn have Nobu, Blue Hill, and Payard Patisserie & Bistro on their résumés. Accordingly, their specialty is rooted in haute comfort food. Sam Mason of Tailor is their dessert consultant, to boot. They’ve done a rodizio-themed outdoor reception for which they served a rotisserie-roasted pig and churros with homemade café con leche ice cream. From $90.
Creative Edge Parties110 Barrow St., nr. Washington St.; 212-741-3000; creativeedgeparties.com
Bob Spiegel and Carla Ruben have been catering for trendsetters since 1989. Spiegel’s ability to blend different national cuisines has contributed to his unique style. That, combined with Ruben’s ability to focus on the specifics of the wedding, has drawn many couples with a distinct vision to this company. Prices upon request.
Nobody does hors d’oeuvre better than the highly rated David Ziff: caramelized bacon and salmon gravlax on toast or tuna tartare on a taro chip, and the like. Entrées include dishes such as spring lamb with vegetarian lasagna and grilled asparagus ($150 to $250, cake included).
For those tired of crab cakes, Indian culinary connoisseur Suvir Saran seduces with tandoori-grilled lamb chops with pear chutney, servers draped in paisley shawls, and tables dressed with eighteenth-century textiles ($60 to $300).
With a client list that includes Sarah Jessica Parker and Hillary Clinton, this sixteen-year-old company can cater to any request. A typical dinner might include polenta triangles with goat cheese and wild mushrooms; minted salmon topped with a miso glaze; and roasted-pear crostatas. From $165.
At one wedding breakfast, DM Cuisine dazzled guests with a hand-passed breakfast of mini blueberry pancakes and eggs in baby filo baskets. Owner Daniel Mattrocce is equally adept at elegant fusion cuisine and French fare. Prices upon request.
From the Winter 2008 New York Wedding Guide
- Abigail Kirsch Catering Relationships
71 West 23rd Street, #1611 New York, NY 10010 ; Tel: 212-696-4076 ; www.abigailkirsch.com
Memorable weddings and Abigail Kirsch are synonymous. Whether at one of our exclusive venues or a select venue in the tri-state area, our event managers will create a unique celebration that reflects your vision.
- Canard, Inc.
503 West 43rd Street New York, NY 10036 ; Tel: 212.947.2480 ; canardinc.com
These trendsetters have created such hors d'oeuvres as a deconstructed caesar salad and savory beet marshmallows. Whether for cutting edge menus or comfort food favorites, this caterer is a crowd pleaser. Prices upon request.
- Fancy Girl Table
294 3rd Avenue Brooklyn, New York 11215 ; Tel: 718-422-9151 ; www.fgtable.com
Organic catering, creative menus, beautiful presentation, and sustainable practices are the hallmarks of Fancy Girl. Chef Jeanette Maier's innovative menus use the freshest seasonal ingredients from local farmers. Elegant food for all dietary requirements.
- Fig and Pig Catering
12 Whitwell Place Brooklyn, NY 11215 ; Tel: 718-233-4287 ; www.figandpigcatering.com
Fig and Pig is a creatively driven catering company with a devotion to seasonal ingredients and the production of quality, food-focused events. Our food is methodical, yet instinctual; comforting, yet contemporary.