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Catering to Foodies

Four top chefs take us through their fantasy wedding menus. Delicious? Of course. Realistic? Caterer Peter Callahan weighs in.


Cocktail Hour Stations  

Fall: Blowout Cocktail Hour
By Michael Psilakis, Anthos

1. Greek Sashimi
“These spicy botan ebi prawn sushi rolls are made with ouzo-scented rice and bound in grape leaves.”
“Serve oysters with cucumber gelée and yogurt, and hamachi with preserved quince and caper relish.”

2. Shellfish Yiouvetsi
“Yiouvetsi is like paella with lobster, langoustines and prawns. Have someone serve it out of a big, sizzling, aromatic pot.”

3. 21-Vegetable Greek Salad
“A mélange of raw, shaved, cut, roasted, and blanched vegetables. The be-all end-all crudité setup.”

4. Carving Station
“Serve rack of lamb with Cretan thyme, honey, and a pistachio crust. The men will love it.”

5. Spit-Roasted Whole Pig (not pictured)

6. Flame Grill
“Flame-grill sardines with olive-caper-raisin pesto.”
“This roasted octopus souvlaki with cranberries and brussel sprouts tastes like Thanksgiving; the quail with pink- grapefruit glaze isn’t super-cerebral foodie-food either.”

7. Pasta Station
“Starches are necessary, but don’t do a big rice pilaf. Much more interesting is made-to-order large flat-noodle pasta with ragout-of-rabbit stew.”

8. Fowl Station
“This poached poularde with leek fondue and coriander blossom is a reinterpretation of a traditional Greek chicken soup that’s served with avgolemono.”


COST PER HEAD*: $165
(*Peter Callahan's estimated cost for each menu includes food and staff only.)

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