Weddings Summer 2013 > Planner

Devi

For those seeking haute Indian cuisine, chef Dhreej Bomar and culinary director Kunal Lamba seduce with paneer-and-avocado tacos and tandoori-grilled lamb chops. They can deftly manage parties from ten to 1,000 people. From $35 to $70 per person.(good value)

Diane Gordon Catering

A former Sex and the City food stylist, Gordon delivers picture-perfect receptions with creativity and flair. Contemporary cuisine and signature hors d’oeuvre feature classic-with-a-twist approaches, and the use of seasonal, local, and organic ingredients is a company trademark. Noteworthy hors d’oeuvre include butternut-squash-and-ricotta quesadillas, shredded-zucchini-and-feta pancakes with yogurt tzatziki, and five-spice duck beggar’s purses. Additional services include custom-menu design, on-site staffing, and mixology. Prices upon request.

Dish Food & Events

Owner Ryan Corvaia goes seasonal and local whenever possible. Highlights from his fall/winter menu include comfort-style hors d’oeuvres like mini lamb-meatball marinara in Parmesean cups and handmade butternut squash shumai with soy-ginger mustard. From $125 per person. (ecofriendly)

Elegant Affairs Caterers

Andrea Correale’s full-service event-planning and catering company has entertained the likes of Billy Joel, Martha Stewart, and Mariah Carey. Executive chef Romeo Auer serves American cuisine with a twist: fall menu items include entrées like potato-crusted tilapia Provençale and hors d’oeuvres like roasted-beet lotus cups with fig-scented boursin. Prices upon request.

Epicurean Creations

Specializing in catering small events (up to 150), Epicurean Creations whips up a range of delicious and creative courses, including Australian lamb-loin pops with mint-terragon pesto followed by sweet-potato gnocchi with brown butter and sage. Prices from $80 per person. (good value)

Exquisite Food

Owner and chef Simon Sheridan promises to attend every wedding he caters, proof of his company’s devotion to its clientele. Typical fare from these Montauk-based professionals can include starters like carmelized fig with duck-liver pâté and entrées like slow-braised beef short ribs with a wild-mushroom Cabarnet reduction over truffled mashed potatoes. From $120 per person.

Fatty 'Cue

Southeast Asian cuisine meets good old Southern barbecue on executive chef Corwin Kave’s and pitmaster Steve Haritopoulos’s inspired menu. The unexpected pairing of traditional smoky ’cue with citrus flavoring, like a brined and smoked 30-pound whole pig with palm-sugar sauce, is spot-on and makes for a fun, casual feast. Off-site packages start at $790 (serves 30 to 40 people). (good value)

Feast & Fêtes

Daniel Boulud’s catering branch creates menus and wine pairings that reflect rarefied tastes. Guest favorites include the duo of beef (braised short ribs and roasted tenderloin) and lobster with black-trumpet mushrooms. From $185 per person for a full-service three-course dinner.

Food in Motion

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. Menu favorites include BLT pasta, mini Bombay burgers, and halibut poached in olive oil with bacon and mamilla clams. From $175 to $250 per person, including alcohol. (ecofriendly)

Food Matters

This boutique caterer offers contemporary fare with setups like comfort-food stations and raw bars, as well as sit-down dinners. Start with hors d’oeuvre like bacon-wrapped dates stuffed with blue cheese, then move on to dinner with filet mignon au jus or panko-crusted sea bass. Seasonal and locally sourced menus are available. From $115 per person. (ecofriendly)

Frankies Sputino

Frank Castronovo and Frank Falcinelli bring their flair for all-beef meatballs and housemade pasta into the weddings realm with this catering offshoot. Expect expertly crafted eats like cavatelli with hot sausage and browned sage butter, and pork-braciola marinara. Prices upon request.

Glorious Food

Under the direction of co-owner Sean Driscoll, Glorious Food has indulged a variety of gourmands, including those who’ll drop as much as $200,000 for a weekend-long affair. It has catered past Metropolitan Museum Costume Institute galas, serving upscale canapés like crème-fraîche-and-caviar puff-pastry tarts. Seated dinner from $125 to $145 per person.

Great Performances

Great Performances often uses produce from its own organic farm in Kinderhook and offers a 100 Mile Menu, featuring products sourced from within 100 miles of the city. A locally minded menu could feature portobello cannoli with parmigiano reggiano and chives, or a short-rib pinwheel with parsnip purée, shaved Thumbilina carrots, and Brussels-sprout leaves. It’s the exclusive caterer for the Plaza hotel, BAM, and other venues. From $175 per person. (ecofriendly)

Le Moulin Event Planning & Catering

These epicureans, whose home base is about 25 miles outside the city, feed their clients in-season delectables like bisque of acorn squash and sweet potatoes, pan-roasted tournedos of beef with a Merlot wine sauce, and fall root vegetables, and, for dessert, lemon tatin au feu. Many of their ingredients come from local Hudson Valley farms and wineries. Full service from $155 per person. (ecofriendly)

Little Owl Catering

Joey Campanaro’s beloved West Village restaurant feeds entire receptions with favorites from his Mediterranean-influenced menu. Highlights include haute comfort food like gravy meatball sliders and perennial crowd pleasers like pork chops with Parmesean butter beans and dandelion salad. From $300 per person.

Manna Catering

In his third decade as chef-owner of untraditional-kosher Manna Catering, the inventive Dan Lenchner strives to use local and organic ingredients. From house-smoked barbecue brisket to veal dumplings with hoisin sauce, Manna offers dishes that explore a range of international cuisines, including Italian, Israeli, and Latin. From $150 per person. (ecofriendly)

Marcey Brownstein Catering & Events

This all-organic caterer crafts elegant hors d’oeuvre such as crab-and-avocado salad with pea shoots, and entrées such as ginger-marinated lamb with cilantro-lime butter. Its produce comes straight from its two-acre garden in the Hudson Valley. The caterer also offers specialty cocktails, house-infused vodkas, and artisanal beers. Cocktail menus start at $75 per person; seated dinners at $150. (ecofriendly)

From the Summer 2013 New York Wedding Guide