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Elegant Affairs16 Gramercy Park S., nr. Irving Pl.; 212-475-6116; elegantaffairscaterers.com
Andrea Correale’s full-service event planning and catering company has entertained the likes of Gwyneth Paltrow and Martha Stewart. Executive chef Michael Purpura serves up American Cuisine with a twist-entrées like Nobu-style cod with miso sauce and frizzled ginger, and chicken Caesar and BLT cups as hors d’oeuvre. Prices upon request.
Daniel Boulud’s catering branch creates menus and wine pairings that reflect clients’ tastes. Guests sample fare such as lobster with black-trumpet mushrooms, plus a Périgord specialty: tournedos Rossini, fillet of beef, and foie gras ($115 to $200).
This kitchen is known for American favorites like lobster rolls on homemade hot-dog buns. Husband and wife Lloyd Zimet and Michelle Lovelace scour the Union Square Greenmarket for fresh ingredients to make hors d’oeuvre like arugula and pancetta risotto croquettes, and entrées like slow-cooked pork with four spices and apple aïoli ($175 to $250, with alcohol).
This boutique caterer offers mostly Continental fare with setups like carving stations and raw bars. Start with hors d’oeuvre like crab cakes and vegetable shumai, then move on to dinner with filet mignon au jus or Asian-crusted Chilean sea bass. Ingredients are locally sourced when possible. From $72 to $170, with alcohol.
Frank Caters212-420-6562; frankcaters.com
Whether couples want their Italian meals homey and rustic or dressed up, Frank Prisinzano can create it. Hors d’oeuvre favorites include veal polpettone and zucchini rollatini, while entrées range from traditional pasta al ragù to black cod fish in basil oil. Prices upon request.
For 30-plus years, co-owner Sean Driscoll has indulged everyone from guests at corporate parties to serious spenders who’ll drop as much as $200,000 for a weekend-long affair with 400 people (they catered the 2008 Metropolitan Museum’s Costume Institute Gala). Upscale canapés include a crème-fraîche-lined caviar puff-pastry tart ($125 to $400).
A typical Gracious Thyme wedding meal might start with seared scallops in a citrus vinaigrette paired with a 1998 Pascal Jolivet Pouilly-Fumé and finish, after several other courses and wines, with tiny raspberry-and-buttercream cakes ($160 to $210).
Great Performances304 Hudson Street, nr. Spring St.; 212-727-2424; greatperformances.com
Great Performances offers produce from its own organic farm in Kinderhook. They handle intimate weddings and large-scale movie premieres with equal ease, and are now the exclusive caterer for the Plaza. From $150.
Couples and guests can dig into brisket and okra and mac ’n’ cheese from Blue Smoke, or raise a pinkie and pick at the Arctic-char truffle and the tuna "cru" of the Raw Bar Moderne-a high-end buffet on ice. Danny Meyer’s latest catering venture offers both-and a range of options in between (from $125).
Laurence Craig Distinctive Celebrations529 W. 42nd St., nr. Tenth Ave., Ste. 2G; 212-581-1986; laurencecraigcatering.com
These classic and modern caterers are best known for their versatility: They will bring their local, farm-harvested produce to any fare or cuisine, cook up a traditional American favorite, or prepare tapas with ingredients from a far corner of the globe. From $150.
These epicurean experts feed their clients delectables like tortellini with Swiss chard and tournedos of cod with green-olive tapenade. Provençal-born Josyane Colwell leaves her stylish signature on every event. From $150.
Little Owl Catering90 Bedford St., at Grove St.; 212-741-4695; thelittleowlnyc.com
Fans of Joey Campanaro’s lauded Little Owl restaurant enjoy his Mediterranean-influenced menu, including favorites like the meatball sliders, at their private events. Full-service catering starts at $150.
Caterer Dan Lenchner may keep it kosher, however his cuisine is anything but traditional: He once served an exotic feast featuring Balinese tuna satay and Burmese vegetable patties. Other fare includes khachapuri, a cheese-filled pastry inspired by a trip to the former Soviet republic of Georgia, and green-papaya salad with pomelo and lime ($130 to $180).
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.