Weddings Winter 2009 > Planner

Elegant Affairs

Andrea Correale’s full-service event planning and catering company has entertained the likes of Gwyneth Paltrow and Martha Stewart. Executive chef Michael Purpura serves up American Cuisine with a twist—entrées like Nobu-style cod with miso sauce and frizzled ginger, and cornucopia with spicy tuna tartare and wasabi crème fraîche and ponzu beef with soy sauce, lime and fresh cilantro as hors d’oeuvres. Prices upon request.

Feast & Fêtes

Daniel Boulud’s catering branch creates menus and wine pairings that reflect clients’ tastes. Guests sample fare such as lobster with black-trumpet mushrooms, plus a Périgord specialty: tournedos Rossini, filet of beef, and foie gras ($115 to $200).

Food in Motion

This kitchen is known for American favorites like lobster rolls on homemade hot-dog buns. Husband and wife Lloyd Zimet and Michelle Lovelace scour the Union Square Greenmarket for fresh ingredients to make hors d’oeuvre such as arugula and pancetta risotto croquettes, and entrées such as slow-cooked pork with four spices and apple aïoli ($175 to $250, with alcohol).

Food Matters

This boutique caterer offers mostly Continental fare with setups like carving stations and raw bars. Start with hors d’oeuvre like crab cakes and vegetable shumai, then move on to dinner with filet mignon au jus or Asian-crusted Chilean sea bass. Ingredients are locally sourced when possible. From $72 to $170, with alcohol

Frank Caters

Whether couples want their Italian meals homey and rustic or dressed up, Frank Prisinzano can create it. Hors d’oeuvre favorites include veal polpettone and zucchini rollatini, while entrées range from traditional pasta al ragù to black cod fish in basil oil. Prices upon request.

Glorious Food

For thirty-plus years, co-owner Sean Driscoll has indulged everyone from guests at corporate parties to serious spenders who’ll drop as much as $200,000 for a weekend-long affair with 400 people (they catered the 2009 Metropolitan Museum’s Costume Institute Gala). Upscale canapés include a crème-fraîche-lined American caviar puff-pastry tart ($125 to $400).

Gracious Thyme Catering & Event Management

A typical Gracious Thyme wedding meal might start with seared scallops in a citrus vinaigrette paired with a 1998 Pascal Jolivet Pouilly-Fumé and finish, after several other courses and wines, with tiny raspberry-and-buttercream cakes ($160 to $210).

Great Performances

Great Performances sources produce from its own organic farm in Kinderhook. They handle intimate weddings and large-scale movie premieres with equal ease, and are now the exclusive caterer for the Plaza. From $150.

Hudson Yards Catering

Couples and guests can dig into brisket and okra and mac ’n’ cheese from Blue Smoke, or raise a pinkie and pick at the Arctic-char truffle and the tuna “cru” of the Raw Bar Moderne—a high-end buffet on ice. Danny Meyer’s latest catering venture offers both—and a range of options in between (from $125).

Landmarc

Marc Murphy’s popular Tribeca and Time Warner Center restaurant expanded into catering nearly two years ago. Favorites from the French/Italian dining-room menu are available (appetizers like goat cheese profiteroles and entrées like grilled lamb chops with watercress and lemon), but Landmarc prides itself on its ability to customize weddings an events—from a traditional Romanian feast to a gourmet burger station. From $2,500.

Laurence Craig Distinctive Celebrations

These classic and modern caterers are best known for their versatility: They will bring their local, farm-harvested produce to add massive flavor any fare or cuisine, cook up a traditional American favorite, or prepare tapas with ingredients from a far corner of the globe. From $150.

Le Moulin Ltd.

These epicurean experts feed their clients delectables like tortellini with Swiss chard and tournedos of cod with green-olive tapenade. Provençal-born Josyane Colwell leaves her stylish signature on every event. From $125.

Little Owl Catering

Fans of Joey Campanaro’s lauded Little Owl restaurant enjoy his Mediterranean-influenced menu, including perennial favorites like the meatball sliders, at their private events. Full-service catering starts at $80.

Manna Catering

Now approaching his third decade as chef-owner of Manna Catering, Dan Lenchner strives to use local and organic ingredients. From house-smoked BBQ short ribs with faro to hamachi with white truffle oil, Manna offers dishes that are kosher but explore a range of cuisines. From $130 to $230, all inclusive.

From the Winter 2009 New York Wedding Guide