Photographs by Bobby Doherty
Beef Canapé of beef short rib on brioche with horseradish and pickled red onion, by Roberta’s. Photo: Bobby Doherty/New York Magazine
Clockwise, from top: Black sea bass with baby turnips,
butter-braised chard, and pickled cranberries, by Sweet Basil Catering.
Poached lobster tail and candele filled with lobster-tarragon mousse, with seasonal vegetables, Meyer lemon, and lobster sauce, by Union Square Events. Khmer fish amok with galangal, ginger, and minced lemongrass, by Saffron 59 Catering. Photo: Bobby Doherty/New York Magazine
Chicken Clockwise, from top: Truffle-oil-roasted chicken breast with winter cauliflower, celery root, barley ragout, and Chardonnay sauce, by Naturally Delicious. Buttermilk fried chicken with ricotta-grits cake and smoked maple butter, by Sweet Basil Catering. Chicken confit and chestnut spaetzle with balsamic-and-rosemary-roasted grapes and Brussels sprout leaves, by Ryan Brown Catering. Photo: Bobby Doherty/New York Magazine
Chicken Parsley-stuffed Amish chicken with fall-vegetable salad, by Roberta’s. Photo: Bobby Doherty/New York Magazine