Weddings Summer 2012 > Planner

Abigail Kirsch

New York’s busiest caterer delights the A-list 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 per person.

Acquolina Catering

Acquolina’s all-star team of chefs whips up hors d’oeuvre like quail-egg-and-paprika canapés and Parmesan tulips with yellow-pepper foam. Entrées range from spinach-and-ricotta gnocchi to filet mignon. Cocktail-hour prices start at $30 per person, seated dinners at $85.

Arthur Avenue Caterers

Based in the heart of what they (and many others) call “the real Little Italy,” these longtime caterers can create a traditional feast that will make Italian relatives swoon. They offer party-platter-type antipasto plates but also provide full-service catering (from Italian wedding soup to truffled filet mignon). Prices upon request.

Barraud Caterers

Well-regarded among restaurant trollers and epicureans, this catering company—anchored by the talents of chef Rosemary “Ro” Howe—devises tasty creations like spiced foie-gras crème brûlée with pineapple salad and braised lamb shanks with gorgonzola bread pudding. Seated dinners from $65 per person. (good value)

Blue Smoke Catering

Danny Meyer caters his lip-smacking barbecue to couples who aren’t averse to rolling up their sleeves and digging 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 per person. (good value)

Callahan Catering

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 $275 per person.

Canard, Inc.

These innovative caterers have dreamed up 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 per person for cocktails or $240 for dinner.

Catering By Restaurant Associates

Customized seasonal menu options, like Barnegut Lighthouse scallops with sweet corn chowder and crispy pancetta, are this catering company’s specialty. Exclusive venues include the American Museum of Natural History, the Mansion at Natirar, and Alice Tully Hall. Prices upon request.

Catering By Tocqueville

Husband-and-wife duo Marco Moreira and Jo-Ann Makovitsky favor seasonal ingredients for their unique, 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 can also offer a traditional sushi menu. Hors d’oeuvre and a three-course dinner run $85 per person.

Charles, Sally & Charles Catering, Inc.

Known for their seasonal, local menus containing dishes like black bass with honey-soy glaze, these Brooklynites are the exclusive caterers at the Palm House at the Brooklyn Botanic Garden but will also do parties of more than 200 guests. From $130 per person.

Chinatown Brasserie

Hong Kong–born executive chef Joe Ng creates all doughs and fillings by hand and dishes out hundreds of dim-sum plates, including ten different spring rolls. For weddings, Ng likes to serve Peking duck and e-fu noodles, which represent longevity. In-house catering starts at $60 per person for a four-course dinner. (good value)

The Cleaver Co.

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 indulge in 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 and cake). (ecofriendly)

Cloud Catering

The staff at this versatile company trolls local farms and greenmarkets to suss out the freshest free-range meats and fish and organic dairy and greens. Stand-out entrees include butter-poached Maine lobster with applewood-smoked bacon. Cocktails from $30 per person; seated three-course dinner is $45 to $65. (ecofriendly / good value)

Cocktail Caterers

This LGBT-friendly catering biz brings back retro food with a chic, new flair. The team can handle anything from small bites and plates to decadent buffets and family-style dinners with dishes like seared ahi tuna, toasted orzo, and julienned-vegetable salad. From $85 to $150 per person.

Cooks' Venture

These caterers thrive on using local ingredients and are willing to travel for faraway events; destination weddings give chef Matthew Wadiak the opportunity to scour the world’s markets for local, seasonal produce. One menu included a salad with 27 types of heirloom tomatoes. From $125 to $300 per person.

Crave Catering + Events

Partners Marco Morillo and Debbie Lyn-Morillo have Nobu, Blue Hill, and Payard Patisserie & Bistro on their résumés. Accordingly, their specialty is rooted in haute comfort food. They’ve done a rodízio-themed outdoor reception for which they served a rotisserie-roasted pig and churros with homemade café con leche ice cream. From $75 per person.

Creative Concepts

Chef Miguel Urrego can whip up a variety of seasonal menus for small and large events. Choose from hors d’oeuvre like rosemary-focaccia bites and spicy shrimp pancakes and entrées like slow-braised flank steak. From $150 per person.

Creative Edge Parties

For more than twenty years, this bespoke company has tailored menus to fit each couple’s personal tastes. Offerings include burrata caprese crostini and grass-fed filet mignon. Prices upon request.

From the Summer 2012 New York Wedding Guide