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Brownstein can put together a lovely, understated affair or plan a gala blowout, crafting fancy hors d’oeuvre such as artichoke-and-Parmesan turnovers with roasted-apple aïoli. Entrées include wild striped bass with a tomato-corn fricassée and rosemary-crusted lamb with fava beans and fennel vinaigrette. Cocktail-reception menus start at $75; dinner starts at $150.
Fahrer is a master of creative Continental party food (e.g., baby lamb chops as hors d’oeuvre) and an old hand at international cooking (a favorite from Morocco is b’steeya-squab, nut, and raisin pie). Fahrer reports that he puts his psychology degree to work when he meets with clients; he assesses personality types and then customizes their menu. From $100.
Mary Guiliani Catering & Events157 Lexington Ave., at 30th St., Ste. 2F; 212-725-1658; marygiuliani.com
Giuliani puts a chic twist on beloved comfort foods; she adds truffles and foie gras to grilled-cheese sandwiches, and transforms macaroni and cheese into a spicy tartlet. Brides who don’t want a formal sit-down dinner can count on a buffet that will be both delicious and elegant. Prices upon request.
Miss Elisabeth’s917-414-0512; misselisabeths.com
After graduating from the French Culinary Institute, Elisabeth Weinberg opened her own catering company with an emphasis on upscale Continental food. While Italian food influences her cuisine, she was raised in an Orthodox Jewish home and can provide delicious kosher fare in a snap. She emphasizes seasonal and local ingredients. From $175.
Adept at cooking international dishes, Susan Tinker Boe has catered weddings for heads of state and other discerning types. Pistachio-stuffed leg of lamb starred in one Persian feast; for a Hindu wedding she offered a dosa bar, cardamom-crusted tuna, and a cake made to look like the Taj Mahal (from $200).
Around since 1979, this caterer plans menus that include client’s family recipes-such as Grandma’s wild-cherry pirogen for a homesick Polish bride. Dishes like miso-glazed sea bass and herb-crusted filet mignon-with a Barolo-and-portobello-mushroom reduction-will delight (from $135).
Naturally Delicious Caterers and Event Planners487 Court St., nr. Nelson St., Carroll Gardens, Brooklyn; 718-237-3727; naturallydelicious.com
The aim here is to feature as many seasonal, locally grown ingredients as possible. With that in mind, this team of chefs helps couples customize menus-which can be everything from just hors d’oeuvre to a full sit-down menu, including the cake-from a slew of multiethnic choices and fusion styles. Prices upon request.
These caterers work exceptionally close with the couples who hire them-cookbook author Katie Lee Joel even created the first course for her own wedding. They specialize in New American cuisine with European and Asian influences-think beef carpaccio with snow-pea shoots, Parmesan, and truffle oil. From $225.
PCK CATERING212-888-7588; pckcatering.com
A 24-year veteran, Peter Callahan of Callahan Catering (see page 164) has expanded into Glatt Kosher catering that is anything but predictable. Whimsical hors d’oeuvre, like pheasant canapés with hand-blown glass domes, and elegant entrées such as a crispy sautéed halibut with chervil sauce, are expertly prepared with the certified kosher, Circle-K stamp of approval. From $125. .
Couples with adventurous palates can count on the Raging Skillet. These culinary pros draw from a vast array of global influences. For a Dominican groom and southern-belle bride, the menu included Cuban rice and beans and deep-dish mac ’n’ cheese ($90 to $200).
Red Table Catering205 Leonard St., nr. Grand St.; 917-553-5944; redtablecatering.com
Founder Melanie de Coppet is both a caterer and an event planner. She’ll re-create a couple’s favorite meal from Paris, or invent a Moroccan feast or off-the-wall pizza bar. Specializing in intimate events, de Coppet and her team will serve up anything from tuna tartare to mini-burgers. No matter the fare, Red Table Catering relies on seasonal menus and fresh ingredients. From $130.
Rob Cano has built bonfires at one in the morning for "backyard barbecue weddings," supplying hundreds of guests with late-night brandy, beignets, and flip-flops. He’s outfitted every table of Carmine’s with a lazy Susan, serving personalized meals on communal platters. From $75.
Wolfe can do haute Hamptons or downtown funk with equal ease. The company specializes in classics with a twist, such as wild-duck chasseur with a chive-and-wild-rice pancake. From a shrimp-and-lobster brochette to a mini-burger bar with lamb and poultry patties, the team’s culinary dexterity allows them to cultivate a unique menu. From $175 to $250.
Executive chef Irene Khin Wong’s Southeast-Asian fêtes delight guests with exotic touches, like the waiters wearing black sarongs, palm leaves and kumquats adorning the tables, and unusual fare like lobster rolls wrapped in slivers of jicama and holy basil leaves in rice paper. From $100.
From the Winter 2008 New York Wedding Guide