Page 4 of 4
Chef-owners Marc Tessitore and Robert Zimmerman pride themselves on their attention to detail, and guarantee that one or both of them will attend every event-no matter the venue. Past menus have included roasted-vegetable-and-potato Napoleon with asparagus purée and candied-ginger crème brûlée. Passed hors d’oeuvre range from $14 to $20; buffet and plated dinners are $45 to $75.
This downtown doyenne will tackle any recipe her clients request. For a Russian couple, Bass created a five-course feast including roasted-red-and-yellow-beet Napoleon, wild-mushroom tarts with rye pastry, ratatouille, and poached sturgeon with coriander seed. From $175.
For tastes that span the map, Shiraz offers an excellent global-fusion menu: Appetizers include honey-smoked filet mignon with grilled pineapple salsa, and drinks made with freshly squeezed juices and herbal infusions. Some clients skip the traditional wedding cake in favor of crème brûlée served with orange-apricot relish and mint. From $100.
Since 1988, Simply Divine has provided a boutique approach to kosher catering and event planning for selective brides who want an alternative to the typical kosher-wedding experience. Menus typically feature house-smoked fish; zucchini-basil crêpes with wild mushroom sauté; beef, chicken, and duck entrées with shiraz and chardonnay reduction sauces; and fish entrées with basil, chive, or ginger lime emulsion sauces. From $175 to $225.
A recent edition to the company, executive chef Cornelius Gallagher (formerly of restaurants Oceana, Bouley, and Daniel) caters events of all sizes with a flair for innovative cuisine. Hors d’oeuvre include peekytoe crab profiteroles with curry and crispy cumin panisse with sweet-onion coulis (from $150).
Ellen Gelb is best known for her Asian-inspired concoctions, such as steamed lobster dumplings and Vietnamese summer rolls. But she’s up for offering other cuisines, too; a recent feast included thyme-roasted whole branzino (from $175).
Norma Jean Darden’s expertise lies in melding different cuisines-Asian-Quaker, say, or Japanese-Jewish. For TV newsman Maurice DuBois, who met his wife in Africa, Darden made Nigerian chicken in peanut sauce (from $32.50).
sterlingaffair.com After working at high-end establishments like the Culinary Institute of America and the Waldorf-Astoria, Peter Fazio joined this French New American catering venture. A Sterling Affair is at its best with hors d’oeuvre, serving options like lobster bisque turnovers with crème fraîche or truffled macaroni-and-cheese bites. From $175. sylviassoulfood.com
Soul-food icon Sylvia Woods’ daughter Bedelia Woods is at the helm of Sylvia’s Catering. On the menu: Chilean sea bass with saffron butter sauce, sautéed collard greens with roasted garlic, braised barbecue short ribs of beef, ol’ Charleston shrimp with herb cheese grits, and sweet-potato cheesecake ($50 to $150).tastecaterers.com
Taste Caterers’ seasonal menus emphasize fresh, local ingredients (from the Hudson Valley and Long Island). Choices include a wild-mushroom tasting plate, horseradish-crusted wild salmon, star-anise fillet of beef, and artisanal cheeses ($225 to $250).
Alexandra Payard’s tasty receptions feature hors d’oeuvre like porcini tartlets with endive fondue, followed by a tasting dinner with dishes like coffee-ancho-chili-braised short ribs with baked grits, or seared salmon with Chilean carica, cucumber rémoulade, and wasabi-buttermilk dressing ($85 to $250).
Thomas Preti146 E. 37th St., nr. Third Ave.; 212-764-3188; thomaspreti.com
With more than twenty years in the catering business, Thomas Preti will help couples find the right location for their wedding. The innovative presentation includes tasting plates as part of the dinner menu, or a dessert sampler. Weddings (usually lasting six hours) start at $200.
When couples want a seasonal menu reflecting a diverse culinary heritage (e.g., Filipino-Polish or Italian-Puerto Rican), they call on Scott Fagan and Eric McIntyre for a customized menu, including five-spiced empanadas, sesame tuna on wasabi blinis, and chocolate passionfruit bombes. This team manages all aspects of a wedding, from venue selection, vendor logistics, rentals, staffing, and drinks with total budget transparency and a down-to-earth attitude. With service styles and strategies for almost every budget, receptions usually range from $120 to $170 per person (including alcohol).
Known for combining elegance and comfort, Orlando and his staff offer clever fare such as roasted Maine lobster with fresh figs and sautéed foie gras, duck à l’orange, and a veal chop stuffed with spinach and leeks ($95 to $225).
Since 1983 this West Village caterer, which also has its own event space, has been accommodating every kind of palate. For one wedding, they re-created the empanada recipe of the bride’s Ecuadorian grandmother. Not afraid of big numbers, the Upper Crust has served crowds of 3,000 guests. Prices for cocktail-only receptions start at $70; supper buffets and seated dinners start at $150 to $175 (including alcohol).
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.
- Creative Concepts NYC
380 Lexington Avenue, 17th Floor New York, NY 10168 ; Tel: 646-308-1243 ; www.creativeconceptsnyc.com
A boutique custom catering and event company with fare that is hand-made, fresh and approachable. Our unique team knows that events can be stressful — We're here to make them easy, beautiful and delicious.
- Delish NY Catering
250 W 57th Street, Suite 613 New York, NY ; Tel: 646-620- 4335 ; www.delishny.com
DelishNY Catering provides a wide range of tasteful and creative foods for any event. Our relationships with a multitude of culinary teams allow us to present limitless options for our catering clients. And we pride ourselves in thinking locally— embracing the communities we serve, we allow the local flavor and spirit to shine in everything we do.
- Dish Food & Events
190 North 14th Street Brooklyn, NY 11249 ; Tel: 347-455-0077 ; www.dishfoodnyc.com
Dish serves seasonally inspired, elevated comfort food with global influences. Highlights from owner Ryan Corvaia’s versatile menu includes hors d’oeuvres such as fried chicken and waffle cones with apple bourbon compote and mini rock shrimp mac & cheese bites. From $150 per person.
- Marcia Selden Catering & Event Planning
247 West 38th Street New York, NY 10018 ; Tel: 212-921-4100 ; marciaselden.com
Marcia Selden Catering has been creating unique events with an accent on extraordinary food, creativity, & highly polished professional service for over 38 years. The award-winning, family run business has a passion for creating dream events with fun, delicious, and interesting cuisine that will wow you and your guests.
- Purslane Catering
333 Clinton Street Brooklyn, NY 11231 ; Tel: 718-701-8344 ; www.purslanecatering.com
Brought to you by the team behind well-loved Rucola restaurant, Purslane Catering brings a farm-to-table ethos and delicious, sustainable and beautifully executed cuisine to all of your special events. Seated dinner from $125 per person.
- Ryan Brown Catering New York
294 Third Avenue Brooklyn, NY 11215 ; Tel: 718-852-2575 ; www.ryanbrowncatering.com
Executive chef Brown, a French Culinary Institute grad, takes an organic, seasonal, farm-to-table approach, customizing menus to meet the needs of each couple. Highlights include his Pineland Farms beef short rib with horseradish gremolata served with black-truffle mashed potatoes. From $85 per person for a seated four-course dinner. (ecofriendly/good value)
- Sterling Affair
Tel: 212-686-4075 ; sterlingaffair.com
Exquisite food, impeccable service and flawless execution are synonymous with Sterling Affair after 25 years in business. Offering full service catering and event planning at prestigious venues and off-premise sites throughout the tri state region.