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The Everything Guide to Kids

How to keep your pint-size guests happy, fed, and under control.

From left, Starter: Tortilla Chips with mashed guacamole and mango salsa. Entrée: Chicken Potpie with lattice tops in individual pans. Dessert: S’mores Tart Tatin with a side of marshmallow sorbet.

Hold the Chicken Fingers
Upscale food that kids will actually eat.

No herbs. That’s rule No. 1 for Peter Callahan, Manhattan’s go-to caterer for seamlessly incorporating kids’ fare into adult menus. “You want food you can dress up without getting into the ingredient danger zone,” he says. “That means plain-looking and easily altered. Leave the sauce on the side. Herbs don’t go unnoticed.” After that, the only problem may be envious parents. “When it comes to buffets,” says Callahan, “I often find we have to empower a waiter to defend the kids’ meal from the adults.” 212-327-1144;


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