Weddings Summer 2010 > 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.

Acquolina Catering

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 $30; seated dinners at $85.

Annemarie's Feast

Annemarie’s specializes in organic, customized cuisine, such as creamy corn soup with crème fraîche, smoked poblano and cilantro, and pan-seared sea bass in a lemongrass broth with a soy and mushroom ragout. From $160.

Arthur Avenue Caterers

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 Events

This popular Hamptons event planning and catering company will create a menu to meet any specifications. Whenever possible, chefs use organic, local ingredients. From $79 to $125.

Barraud Caterers

Well-regarded among restaurant hounds, this catering company—anchored by the talents of chef Rosemary “Ro” Lowe—devises creations that put many fine-dining spots to shame. Think beet salad with hazelnut-ricotta mousse served in dainty spoons, or miniature Yorkshire puddings with braised beef cheeks and horseradish sauce. Prices upon request.

Blue Smoke Catering

Danny Meyer caters his lip-smacking barbecue for 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.

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.

Canard, Inc.

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.

Catering By Restaurant Associates

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.

Catering By Tocqueville

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.

Charles, Sally & Charles Catering, Inc.

Known for their creative cocktail hours and gourmandish entrées such as 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 $140.

Chef & Company

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 Matteo

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.

Chef Pierrot

Chef de Cuisine Pierre Grillet-Aubert hails from the Haute-Savoie region in western France. His contemporary menu is, as one might expect, rooted in classic French technique. Signature dishes include grilled Chilean sea bass with a pistachio crust, poached lobster with shiitake mushrooms, and a classic soufflé flavored with orange liqueur. Prices upon request.

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).

Cook's Venture

The focus of Cooks’ 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 in Mexico, Wadiak served chaya, an ancient Mayan green; past menus have included fresh Italian pignoli and Spanish black truffle. Prices upon request.

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. 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 $65.

Creative Edge Parties

Bob Spiegel and Carla Ruben have been catering for trendsetters since 1989. Spiegel’s skill in blending different national cuisines and Ruben’s ace ability to focus on the specifics of the wedding have drawn many couples with a distinct vision to this company. Prices upon request.

David Ziff Cooking, Inc.

Nobody does hors d’oeuvre better than the highly rated David Ziff: caramelized bacon and Texas barbecue on brioche or tuna tartare on a taro chip, and the like. Entrées include dishes such as wild-mushroom-and-goat-cheese lasagne and butter-poached lobster. From $150 to $250, cake included.

Devi

For those looking for haute Indian cuisine, chefs Hamant Mathur and Suvir Saran seduce with green-pea croquettes with tamarind chutney, and tandoori-grilled lamb chops. From $50 per person.

Dine by Design

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.

Dish Food and Events

Ryan Corvaia launched his budget-friendly company at the end of 2007 in hopes of making the most of a down economy. Corvaia goes local and organic whenever possible, and highlights from his spring/summer menu include slow-cooked pulled lamb on minted polenta cups and housemade ricotta crostini with honey and citrus zest. From $100 per person.

DM Cuisine, Ltd.

At one wedding breakfast, DM Cuisine dazzled guests with mini–blueberry pancakes and eggs in baby phyllo baskets. Owner Daniel Mattrocce customizes every menu and is equally adept at contemporary American cuisine and Italian fare. Prices upon request.

From the Summer 2010 New York Wedding Guide