Weddings Summer 2013 > Planner

Abigail Kirsch

Kirsch delights couples and their guests with signature dishes like portobello-mushroom steak fries with balsamic aïoli and warm S’mores truffle tarts. She has exclusive arrangements at several venues, including Tappan Hill and the New York Botanical Garden. Prices upon request. (good value)

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 $90. (good value)

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 epicureans, this catering company—anchored by the talents of chef 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)

Benchmarc Events

Marc Murphy expanded into catering about two years ago. Favorites from the French-Italian menu are available (including appetizers like goat-cheese profiteroles and entrées like braised lamb shank with Brussels sprouts and bacon), but Landmarc prides itself on the ability to customize weddings, whether it’s a traditional Romanian feast or a gourmet-hamburger station. From $75 per person. (good value)

Bite

Launched by chef Scott Skey and pastry chef Nick Hosea in 2004, this caterer specializes in contemporary cuisine, with an emphasis on local, seasonal ingredients. A festive summer soirée might include fried chicken and watermelon bites and a farmers’ market buffet table, featuring a local roast-suckling pig served with blackberry bacon compote and tomato chutney. Prices upon request.

Blue Smoke Catering

Ken Callaghan’s lip-smacking urban barbecue appeals 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)

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 favorites like Peking duck. From $100 per person for cocktails or $240 for dinner.

Catering By Shawnee

For the past eleven years, Shawnee Braggs has been wowing clients with her ability to fuse soul and West Indian cuisines with flavors from around the globe. She will personally work with clients to customize their menu. Wendy Williams, Ashanti, and Ne-Yo are among her fans. Prices upon request.

Catering By Restaurant Associates

This company is hyper-focused on minute details, and its customized menus include seasonal, local, and sustainable ingredients. The always-professional catering staff are accustomed to serving discerning audiences: Its exclusive venues include the American Museum of Natural History, the Brooklyn Museum, and the Mansion at Natirar. Prices upon request. (ecofriendly)

Catering By Tocqueville

Husband-and-wife duo Marco Moreira and Jo-Ann Makovitsky favor seasonal ingredients for their unique, modern fare. Highlights include the creamy Parmesan grits appetizer and entrées like seared foie gras with sea diver scallops and braised artichokes with porcini mushrooms. They also offer a traditional sushi menu. Hors d’oeuvres and a three-course dinner starts at $85 per person.

Charles, Sally & Charles Catering at The Brooklyn Botanic Garden.

Known for their seasonal, local menus containing dishes like grilled red snapper with bruschetta, these Brooklynites are the exclusive caterers at the Palm House at the Brooklyn Botanic Garden. They can also be hired for events, small or large, at other venues. From $150 per person.

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. Reception menus can include braised Long Island duck with roasted Finger Lakes grapes, squash-and-potato gratin, and sautéed winter greens (from $225 per person, 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 entrées include red-wine-braised grass-fed short rib with pommes puree and glazed heirloom carrots. Cocktails from $80 per person; seated three-course dinner from $175. (ecofriendly)

Cobblestone Catering

Drawing from New American cuisine, Cobblestone Catering’s menus offer a selection of seasonal, sustainable, and local ingredients. They will work with clients to customize any menu and offer private tastings. Prices upon request.

Cocktail Caterers

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

Cook's Venture

These caterers are happy 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.(ecofriendly)

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 $150 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 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 2013 New York Wedding Guide