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THE DIRECTORY
A selection of resources from our comprehensive online directory of event and meeting suppliers and venues.
IN THIS ISSUE NEW VENUES
CATERERS, STAFFING FIRMS & SPECIALTY-FOOD PROVIDERS
NEW VENUES
Edited by Anna Sekula
Adams Slavin Associates is the firm responsible for the venue’s
design. (48 Wall St., 212.908.4110)
MUSEUM OF ARTS & DESIGN
This museum, currently across the street from MoMA, is scheduled to move to a new building at Columbus Circle in May
2008. Plans for the institution’s new 54,000-square-foot home,
developed by Allied Works Architecture, include a larger exhibition space, an education center, and a 155-seat auditorium.
(2 Columbus Circle; for more information, call 212.956.3535)
MUSEUM OF THE MOVING IMAGE
ACTIVITY VENUE
WHOLE FOODS MARKET—BOWERY
The Lower East Side Whole Foods, which opened in early April,
features a culinary center where the market hosts classes that
can be customized for private groups. You can book in-store
experts from the fromagerie department, and the space offers
two flat-screen TVs with DVD recording and playing capabilities, with room for groups as large as 20 people. (95 East Houston St., 212.320.1420 ext. 214)
turing working fireplaces as well as antique rugs and furniture. (38 East 4th St., 212.505.8100)
LONDON NYC
The renovated Rihga Royal reopened in November as the
London NYC. In May, three event and meeting spaces became
available, the largest of which is a 982-square-foot room that
can be divided in two. The other two rooms can be combined to
hold 100 people. (151 West 54th St., 212.307.5000)
INDEPENDENT EVENT SPACES
BARS & CLUBS
FILM SOCIETY OF LINCOLN CENTER
ARENA
The 6,000-square-foot nightclub formerly known as Show
reopened in March as Arena. With a much simpler design and
advanced audiovisual technology replacing the ornate pinkand-gold decor, the space now holds more people (600 versus
500) and is better suited for events that need more blank space
for decor or marketing images. (135 West 41st St., 212.278.0988)
As part of the three-phase redevelopment plan for Lincoln Center, the Film Society will acquire a new facility on West 65th
Street. The Rockwell Group will design the space. Plans include
two screening rooms (one with 90 seats, the other with 160), a
public amphitheater with an Internet connection, a café, and a
reception space. The entire redevelopment is scheduled to finish
in 2009. (West 65th St.; for more information, call 212.875.5610)
THE D’OR
PURE PROJECT ART SPACE
Below Amalia, the new restaurant adjacent to the Night Hotel,
is this 1,040-square-foot bar and lounge. Connected to the upstairs space by an intricately patterned tile staircase, the D’Or
contrasts rough brick and granite walls with modern leather
furniture and perforated metal ceilings; it holds 120. (204 West
55th St., 212.245.1234)
Pure Project Art Space is a 2,000-square-foot raw venue,
flooded with natural light, that opened in early March. Formerly an artist’s studio and best suited for meetings or events
for as many as 100, the main area of Pure Project Art Space has
white walls, concrete floors, lofty 20-foot ceilings, and three
skylights. Within this space is a boxlike structure that can be
used as a semiprivate area. (205 Mulberry St., 646.290.6333)
GOLD BAR
In February, the people behind the nightclub Cain (Jamie Mulholland, Robert McKinley, David Tetens, and Jayma Cardoso) opened
this intimate cocktail lounge in the space that once housed
Odea. Decorated with gilded skulls and other gold-colored fixtures, Gold Bar holds 100. (389 Broome St., 212.274.1568)
STAR LOUNGE
Taking over Serena’s spot beneath the Hotel Chelsea is Star
Lounge, open since March. Like Serena, Star Lounge is divided
into three sections: an area dubbed “Room 100,” with framed,
backlit silk-screen images of chandeliers and black-and-white
prints of the hotel during the 1960s and ’70s; another with two
small platforms (which can be used as stages), a backlit DJ booth,
and LED lights inset in banquettes; and a third with a retro-style
zebrawood bar, padded wrought-iron stools, and oversize sofas.
The entire venue holds 150. (222 West 23rd St., 212.255.4646)
STUDIO MEZMOR
The owners of Crobar relaunched the west Chelsea club in February as Studio Mezmor, taking its new name from the building’s original tenant, prop and set designer and manufacturer
Colonel Francis Messmore. Renovations such as removing the
decorative reeds from the Reed Room (now called Side Bar) allow for more open space and a larger capacity; the main floor
now holds 1,200. The entire venue is 15,000 square feet. (530
West 28th St., 212.629.9000)
SILVERCUP WEST
Silvercup Studios, the movie and television studio in Queens, is
planning to build a new complex on a six-acre section of Long
Island City’s waterfront. Called Silvercup West, the $1 billion
development will include eight soundstages, 100,000 square
feet for a cultural institution, and a 40,000-square-foot catering hall and rooftop space for corporate and private events.
(Long Island City; for more information, call 718.906.2000)
TIMES CENTER
This Astoria museum highlights film, television, and digital
media. An expansion project designed by Leeser Architecture
includes a new state-of-the-art theater, screening room, and
galleries, as well as a garden for exhibits, screenings, concerts,
and special events; completion is scheduled for early 2009.
(35th Ave. at 36th St., Astoria, 718.784.4520)
NATIONAL SPORTS MUSEUM
A showcase of national athletic interests, this downtown
museum will feature 100,000 square feet of space and will
include the Immersion Theater—with 360-degree video projections of sports events and memorable moments. The Road
to Greatness section will feature sport-specific rooms and will
include virtual-reality activity stations. The museum is scheduled to open in April 2008 and will hold 2,000 for receptions.
(26 Broadway, 212.837.7950)
NEW MUSEUM OF CONTEMPORARY ART
The museum’s new 60,000-square-foot location on the Bowery is slated to open this fall. The top floor of the seven-story
structure will have south- and west-facing views and will be
a multipurpose space available for events, with a warming
kitchen as well as an adjoining terrace. The museum’s lobby
will also be available and will feature a café; there will also be
a 188-seat theater. Event rentals require corporate membership
donations of at least $5,000. (235 Bowery, 212.219.1222 ext. 201)
RESTAURANTS
ANTHOS
In March, chef Michael Psiliakis and Donatella Arpaia opened
Anthos, an upscale modern Greek restaurant just north of Rockefeller Center. The interior of the bilevel venue, designed by Matthew Sudock (who is also responsible for Dona and Onera), has
a soft color palette of pink and brown, with cherry-blossom
artwork and a backlit mural of pink flowers. The dining room
seats 95, the lounge seats 10, and the bar seats 10. The 20-seat
private dining room and the 12-seat semiprivate room upstairs
are available for events. (36 West 52nd St., 212.582.6900)
The Times Center—part of the new Renzo Piano-designed New
York Times headquarters—is scheduled to open in September.
The venue will have a 378-seat auditorium with a 40- by 10-foot
stage, as well as wireless Internet access. Production facilities
will be one floor above a hall with 4,958 square feet of space
and room for 400 seated or 700 for receptions. (41st St. between
Seventh and Eighth Aves., 212.556.4300)
AURORA SOHO
WILLIAM BEAVER HOUSE
CHARLTON HOUSE
Hotelier André Balazs’s residential property in the financial
district, slated to open in 2008, will include an area for special
events. A lounge with conference capabilities and a lounge
area with a high-definition projector and a large screen will be
situated on the same floor as the Beaver bar. (6 Hanover St.; for
more information, call Nadine Johnson at 212.228.5555)
The owners of Williamsburg’s Aurora opened a Manhattan
location of the rustic Italian restaurant in early May. The outpost has 60 seats and an interior similar to the one in Brooklyn, with exposed brick and wooden tables. An extensive list of
Italian wines complements the authentic Italian cuisine. (510
Broome St., 212.334.9020)
MUSEUMS
Steve Tzolis and Nicola Kotsoni, owners of Il Cantinori, Periyali, and Amuse, have scheduled a fall opening for their newest project, Charlton House. The trilevel restaurant and event
space in SoHo will feature a restored 19th-century mahogany
bar from Harvey’s Chelsea, a tasting room, and five other private rooms in 30,000 square feet of space. The entire venue
will be available for events. (68 Charlton St.; for more information, call 917.868.4999)
ENTERTAINMENT & PERFORMANCE VENUE
EL MUSEO DEL BARRIO
CHOCOLATE BAR AT HENRI BENDEL
SPOTLIGHT LIVE
This 23,000-square-foot space occupying four floors on Broadway has two stages, a greenroom, and a private event space
that holds 100. Tableside touch-screen monitors allow guests to
communicate with one another and with Web users, and vistors
can record a CD of songs in private booths. Chef Kerry Simon’s
menu includes classic American fare such as pigs in a blanket,
cotton candy, and snow cones. (1604 Broadway, 212.246.2693)
Joining other art and cultural institutions in the recent spate of
reconstructions and expansions, El Museo del Barrio launched
its $20 million capital renovation project last fall. At the museum’s annual gala dinner in May 2006, museum chair Tony
Bechara and director Julián Zugazagoitia spoke of the new design, including plans for redesigning the facade, updating the
gallery spaces, and adding a courtyard and a café overlooking
Central Park. The renovations are scheduled for completion in
2008. (1230 Fifth Ave., 212.660.7132)
The newest location of Alison Nelson’s gourmet chocolate
shop, Chocolate Bar, opened in late May. In the third-floor atrium of Henri Bendel, the branch seats 14 at café tables, with six
additional seats at the bar. The space holds as many as 50 for
private parties. In addition to sweet baked goods and choco-
HOTELS
MUSEUM OF AMERICAN FINANCE
LAFAYETTE HOUSE
In late 2007, this museum plans to move into its new residence
on Wall Street. The 30,000-square-foot space, formerly the
headquarters of the Bank of New York, will use the banking
hall for exhibitions and two additional floors for an auditorium, library, education center, and research facility. Wank
In November, Eric Goode and Sean MacPherson, owners of the
recently opened Bowery Hotel, opened this hotel in NoHo. Situated in a restored 19th-century town house, Lafayette House
has 15 rooms (some with kitchenettes and terraces), each fea-
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bizbash.com/newyork july/august 2007 103
white oak tabletops, cork walls, and a travertine bar. The private room downstairs seats 30. (777 Seventh Ave., 212.582.1310)
NEW VENUES
IRVING MILL AND TAP ROOM
late products, Chocolate Bar at Henri Bendel serves a selection of sandwiches, soups, and salads. (712 Fifth Ave., 3rd Floor,
212.582.8283)
EIGHTY ONE
Scheduled for a fall opening, this Upper West Side restaurant
from chef Edward Brown, former executive chef at the Sea Grill,
will offer a menu of modern American fare. The space is being
designed by CMS Architecture and Design, which is also responsible for Grayz, TriBeCa’s Devin Tavern, and Don Pintabona’s
Dani. (45 West 81st St.; for more information, call 212.255.6717)
FR.OG
Didier Virot, chef and owner of the Upper West Side eatery Aix
Brasserie, has opened a restaurant in NoLIta featuring Frenchinfluenced cuisine from Vietnam, Morocco, and Lebanon. Designed by the team responsible for Aix, Fr.og, which stands for
French Origin, seats a total of 120 on two floors, with a 10-seat
bar surrounding an open kitchen. (71 Spring St., 212.966.5050)
HUDSON RIVER CAFÉ
Once a dilapidated mechanic shop, this 6,000-square-foot
space is now a restaurant serving modern American fare from
chef Ricardo Cardona. The café has a red, white, and black color
scheme, a menu featuring Hudson River Valley products, and a
bilevel patio. (697 West 133rd St., 212.491.9177)
INN LW12
This gastropub from Jeffrey Jah (owner of
Double Seven and Lotus), David Lopez, and
Lyman Carter (of event marketing company Plug Ltd.) is next door to Zak Pelaccio’s
meatpacking district eatery 5 Ninth. Inside
a three-story town house, the venue has 32
seats at street level in the taproom, 40 seats
in the Canoe Club (the dining area on the
second level), and 40 seats in the outdoor
café. The menu, a collaboration between executive chef Andy Bennett and Daniel Boulud, offers dishes inspired by British comfort
food. (7 Ninth Ave., 212.206.0300)
INSIEME
Replacing the Michelangelo Hotel’s Limoncello restaurant is chef Marco Canora and
sommelier Paul Grieco’s Insieme. Co-owners
of Hearth in the East Village, Canora and
Grieco opened this Italian eatery in midApril. Bentel & Bentel’s design combines
This casual eatery serving seasonal American fare will open in
the fall, replacing Candela. Just east of Union Square, the restaurant will seat 100 in the main dining room, 50 in a private
space on the lower level, and 25 in the taproom. On the menu
will be a variety of seasonal American dishes from chef Johnny
Schaeffer, previously chef de cuisine of Gramercy Tavern. (116
East 16th St., 212.254.1200)
JOHNNY UTAH’S
Scheduled for a mid-June opening, Johnny Utah’s is the inhouse restaurant of the Rockefeller Center Hotel. The 6,000square-foot eatery seats 220. There are five private event
areas—the smallest seats 30, the largest holds 450. (25 West
51st St., 212.262.1600)
MONKEY BAR
The Glazier Group’s Midtown restaurant Monkey Bar closed for
renovations in March and reopened in May with a redesigned
space and an Asian-influenced menu from executive chef and
co-owner Patricia Yeo. The memorable monkey murals and
sconces remain; a new red monkey mural adorns a wall in the
dining room. Monkey Bar now serves Yeo’s twist on foods from
the 1940s, including individual tuna Wellingtons. (60 East 54th
St., 212.838.2600)
MORANDI
Miriam Novalle has opened a
new branch of her specialty
tea store, T Salon (75 Ninth
Ave., 212.243.2259), inside the
Chelsea Market. The new
joint has bamboo ceilings and
floors, serves snacks as well
as tea-based cocktails, and
offers more than 200 types of
loose-leaf teas. Private groups
of as many as 100 can enjoy
afternoon tea service.
PRANA
Prana, a new Pan-Asian restaurant taking over Scopa’s space on
Madison Avenue, is scheduled to open in the fall. In the works
for the venue are a private space overlooking the main dining
area, a spacious meeting room, a subterranean wine cellar, a
30-seat dessert bar, and tented party booths for as many as 12.
(79 Madison Ave.; for more information, call 646.638.0771)
PROVENCE
Cookshop proprietors Marc Meyer and Vicki Freeman took over
SoHo’s Provence and reopened it in April. The venue’s interior
still has wood paneling and French tiles, but designers added
a marble top to the bar and striped seat cushions. Chef Lynn
McNeely is responsible for the menu of Provençal-influenced
cuisine. (38 MacDougal St., 212.475.7500)
SANDRO’S
Sandro Fioriti is the chef and owner of this new Upper East Side
restaurant. Fioriti, who back in 1984 opened a Roman-style eatery of the same name on East 59th Street, serves simple Roman
food here, along with an all-Italian wine list and a selection
of infused grappas. Sandro’s seats 50 in the dining room and
eight at the bar. (306 East 81st St., 212.288.7374)
SOTO
After much speculation, restaurateur Keith McNally opened
Morandi, an Italian restaurant, in the West Village. In the
kitchen is Jody Williams (late of Gusto), who
serves a selection of seasonal regional Italian fare. Named for Italian painter Giorgio
Morandi, the eatery has a rustic look with
weathered brick, copper, and pine accents.
(or More)
(211 Waverly Place, 212.627.7575)
WHERE TO ...
Take Two
for Tea
tables in a 750-square-foot space. On the menu are savory and
sweet snacks, desserts, and baked goodies, as well as wines,
cocktails, tea from Pursuit of Tea, and coffee from Illy. (150 West
10th St., 212.929.0898)
PERILLA
Harold Dieterle, the first winner of Bravo’s
reality series Top Chef, opened his first restaurant, Perilla, in May. The West Village
spot offers seating for 65 (with an additional
10 seats at the bar) and Dieterle’s seasonal
American cooking. The small space was
designed by Studios Go with a simple look
that includes dark-wood accents and stucco
walls. (9 Jones St., 212.929.6868)
P*ONG
Pichet Ong, the former pastry chef at 66,
Spice Market, and Perry Street, has opened
his own boîte in the West Village. The intimate eatery has 12 seats at the bar and 16 at
The man behind Atlanta’s popular sushi restaurant Soto opened
a New York spot in Greenwich Village in May. Sotohiro Kosugi,
one of Food & Wine’s best new chefs in 1997, serves unconventional Japanese fare at this high-end eatery. Hiro Tsuruta, the
architect behind Momofuku Noodle Bar, designed the minimalist look for the space. (357 Ave. of the Americas, 212.414.3088)
TAILOR
After stints at Union Pacific and Atlas, and more recently as
pastry chef for Wylie Dufresne’s WD-50, Sam Mason is opening his own place in SoHo. Tailor, projected to open in July,
will hold as many as 175 people across two levels in a charcoal,
brown, and apricot-colored space. The menu of sweet and salty
plates will change seasonally, and mixologist Eben Freeman
(also from WD-50) will create a selection of specialty cocktails
to complement Mason’s unconventional cuisine. (525 Broome
St., 212.334.5138)
ZIPPER FACTORY TAVERN & BALCONY BAR
In early April, this eatery opened in the Zipper Factory, a theater and restaurant complex in Midtown West. Chef Larry Kolar serves a variety of homemade charcuterie in a space with
an 80-seat dining room (plus 10 additional seats at the bar), the
80-seat Balcony Bar, and an outdoor bar that seats 25. (336 West
37th St., 212.695.4600)
SPECIAL ADVERTISING SECTION
BiZBash Spotlight on Private Rooms
Moda
Citylights Studio
135 West 52nd St., New York, NY 10019
Contact: Donna Stabile
P: 212.887.9698 • F: 646.756.7941 • E: [email protected]
51-02 21st St., 7th Floor, Long Island City, NY 11101
P: 718.937.7437 • E: [email protected]
Moda is a sophisticated restaurant that features modern Italian cuisine
in an intimate atmosphere. Moda can be rented for private parties and
is part of four unique event venues at the Flatotel. This midtown location
is perfect for meetings and special events from 10 to as many as 400
people.
Citylights Studio is a 3,000-square-foot boutique event space located
in Long Island City (the first stop out of the Midtown Tunnel). With
unobstructed views of Manhattan’s skyline, this bright, open and versatile
space is capable of seating as many as 75 for dinner and 110 in a
reception setting.
Loft Restaurant & Lounge
Loft Restaurant & Lounge • Pazza Notte Restaurant & Lounge • 505 Columbus Ave. between 84th & 85th Sts., New York , NY 10024
Contact: Jess Tully • Executive Event Coordinator • P:212.362.6440 x. 5105 • F:212.362.7120 • E: [email protected] • www.loftnyc.net
Their impressive 6,000-square-foot multi-level setting offers a beautifully designed yet warm environment perfect for all types of gatherings from
corporate affairs, music and film releases, to weddings. They can accommodate as many as 500 people for a standing cocktail and 250 for a seated
dinner. For more intimate affairs, their private lounge is ideal with cozy banquettes, full bar, and DJ booth. Ask them about discounts on early week
bookings this winter!
CATERERS
BLUE NILE CATERING
Off-premise, full-service catering companies and
specialty-food providers that service New York City.
The off-premise catering service of Danny Meyer’s Blue Smoke
restaurant offers a variety of authentic barbecue dishes, as well
as seasonal and regional Southern cuisine. Smoked brisket hash,
macaroni and cheese, banana cream pie, homemade buttermilk
toast, and deviled eggs are popular dishes. The operation has fed
guests at events for GQ, the Opera Theatre of St. Louis, and the
Jazz Foundation of America. (116 East 27th St., 212.447.7733)
ABIGAIL KIRSCH, CATERER & EVENTS
Abigail Kirsch is an off-premise caterer whose clients include
Ford Mustang and Warner Brothers. The company’s extensive
catering menu includes such dishes as truffled squash risotto,
lobster trifle, and individual baked Alaska with cherry sauce. The
firm is the contract caterer at Pier Sixty and the Lighthouse at
Chelsea Piers; Tappan Hill in Tarrytown, New York; and the New
York Botanical Garden. (71 West 23rd St., Suite 1611, 212.696.4076)
Executive chef and owner Logan Niles brings his eclectic culinary background—which brought him from the Northeast to
the Southwest and to Puerto Rico—to his “international fusion”
menu. Niles can cater events for as many as 800 with favorites
like Bubby’s Brisket (his grandmother’s recipe), brie-and-applestuffed veal loin, and Turkish-spiced lamb chops with pomegranate and rose-petal yogurt. (188 St. Nicholas Ave., 212.666.6544)
BLUE SMOKE CATERING
Juicy Couture, Saks Fifth Avenue, and Harvard University. (P.O.
Box 2297, Grand Central Station, 917.763.7559)
BOUTIQUE CATERING
This national company caters at sporting venues like Giants
Stadium, Continental Airlines Arena, and Shea Stadium. The
exclusive caterer of the Ellis Island Immigration Museum, Aramark also operates the United Nations Delegates Dining Room.
(Aramark at the Meadowlands, Meadowlands Racetrack, East
Rutherford, N.J., 201.289.1230)
Chef and owner Mina Newman specializes in small, high-end
events. Her trademark dishes, like Asian crabmeat phyllo cigars
and rock-shrimp tempura, are centered in Mediterranean and
Asian cuisine. For an event with repeat client Judith Ritka, Newman designed a menu of lobster salad with grilled corn saffron
aioli and grilled chicken with sun-roasted tomatoes and smoked
mozzarella. (25-19 Borden Ave., Long Island City, 917.670.4937)
Chef Melissa Fox learned to prepare traditional Latin dishes
from her Nicaraguan mother and has turned her skills into a
catering company that specializes in gatherings for fewer than
20. Fox brings a collection of colorful serving pieces and table
linens found in her travels, as well as a selection of recorded
salsa and merengue music, to events she caters. She also offers
teambuilding cooking parties. (136 East 36th St., 212.683.3064)
ARGENTELLE
BRENTON CATERING
Chef Remy Gautier incorporates more than 30 years of French culinary experience in his menus for Argentelle. Items range from
crabmeat salad wrapped in cucumber with tomato bisque to
roasted filet of veal with hazelnut crust, morels, and sage sauce,
for clients including the New York Public Library, Virgin Atlantic
Airways, and Air France. (328 East 117th St., 212.289.1230)
ACQUOLINA CATERING
A STERLING AFFAIR
Swedish-born Tinna Brenton is the executive chef and owner
of this company, which she launched in 2000. Brenton’s dishes
are influenced by her Scandinavian heritage and incorporate
fresh and organic ingredients in dishes such as västerbotten
gougeres (cheese puffs with a sharp-tasting Swedish cheese)
or gravlax napoleon. Clients include Condé Nast and Volvo. (128
West Houston St., 212.529.2899)
The classically trained chefs at Acquolina create cuisine that reflects American, European, Asian, and South American fare. The
company combines elegant decor and stylish table settings with
exotic foods, and has catered for dignitaries, banks, and the fashion industry. For the National Facial Reconstruction Foundation,
Acquolina passed mini portions of spinach-and-ricotta gnocchi
in porcelain squares. (2191 Third Ave., 4th Floor, 212.426.9400)
This company serves classic European and New American cuisine from executive chef Bernard Norget. It has earned exclusive
partnerships and long-term contracts with venues such as Long
Island’s Reckson Plaza, the Italian Academy’s Casa Italiana, the
Cathedral of St. John the Divine, and New Jersey’s Hermitage
Museum. (575 Madison Ave., 212.686.4075)
A DELICATE BALANCE
Established in 1994 by chef Anne Ferril, this company serves
eclectic seasonal menus and counts TriStar Pictures, the CooperHewitt National Design Museum, and Swatch among its clients.
Grape leaves stuffed with tuna, eggplant salad, and zahtarmarinated grilled shrimp were among the appetizers created for
a Moroccan-style dinner. (30 Waterside Plaza, 212.685.7946)
This event planning and catering company, established in
2004, serves its two loft spaces, as well as off-premise events.
Clients include Columbia University, Microsoft, and the Doe
Fund. Avents also creates themed food baskets, including a
Caribbean basket of coconut shrimp, Jamaican beef pies, jerk
chicken strips, fried plantains, and curried potato samosas. (15
West 28th St., Suite 10B, 212.683.1111)
ALBERT F CATERING
BAGUETTES & COMPANY
Formerly James Catering, this company is the exclusive caterer
at Loft 11, Penthouse 15, and the West Side Loft, and a preferred
vendor for the James Burden, Otto Kahn, and Pratt mansions.
Albert F Catering offers hors d’oeuvre, specialty, and buffet
menus and can also provide carving, pasta, and seafood stations. (366 South Maple Ave., Glen Rock, N.J., 201.670.8717)
Baguettes & Company provides simple, fresh
catering, including hot and cold continental
breakfasts, salad bars, sandwiches like glazed
ham and roasted turkey with Finlandia
Swiss, and hot entrées like grilled shrimp and
chicken breast ruella. The company also offers fruit and nut gift baskets. (22 Park Place,
212.608.2525)
A CASA
ALLURE CATERING
This caterer often uses special video trays that display images
of the event in progress or a sponsor’s logo. Ernst & Young
and Entertainment Weekly are repeat clients. Although chef
and owner Philippe Feret specializes in French cuisine, hors
d’oeuvres such as the company’s signature quesadillas and seaweed cups filled with Alaskan king crabmeat salad are also on
the menu. (1422 Third Ave., 212.585.0808)
AMANDA SMITH CATERERS
In 2002, chef Amanda Smith drew on her culinary experience
from travels in Mexico, France, the Mediterranean, and Southeast Asia to launch her own business. Her company now handles
sit-down dinners for as many as 600 guests for clients such as
the Rockefeller Group, the Mexico Tourism Board, and American
Photography. Frequently requested dishes include her dill crepes
with smoked-salmon pockets, and cucumber and sesamecrusted tuna with wasabi cream. (40 West 86th St., 917.626.6055)
AMISH FINE FOOD
Established in 1991, this upscale food market works closely with
financial companies and provides light off-premise catering from
three Manhattan locations. Amish Fine Foods’ offerings include
sushi platters, pasta, seafood, salads, meat entrées, and kosher
pastries. The company can also create gift baskets, including the
“Amish Gourmet” package, which contains apple cider, mushroom salad, olive oil, and crackers. (731 Ninth Ave., 212.245.2360;
240 East 45th St., 212.370.1761; 17 Battery Place, 212.871.6300)
ANGELIC DELIGHTS
Chef-owner Joann Curcio started this full-service, off-premise
operation in 1991. Curcio often caters breakfast meetings for
technology companies and can serve dinners for as many as
450 guests. Client favorites include French toast crème brûlée
and Parmesan cones stuffed with chicken Caesar salad. (306
Main St., Huntington, N.Y., 631.427.6383)
ANNEMARIE’S FEAST
Annemarie Minke caters for clients such as law firm Hughes
Hubbard & Reed and the nonprofit Seeds of Peace. Menus include European-style cuisine such as grilled filet mignon with a
wild-mushroom bordelaise sauce and smoked-salmon focaccia
with lemon mascarpone. The firm is the exclusive caterer for Dolphin Cour in Westchester County. (232 East 6th St., 212.217.2100)
ANNETTE AARON EVENTS
Annette Aaron launched her event planning and catering
company in 2004, after working in the catering departments
at Dean & Deluca and St. Bart’s Café. Aaron, who was trained
in interior design, also offers design services for events, as well
as waitstaff and bartenders. Clients include the Citadel Group,
ARAMARK
AVENTS
BARRAUD CATERERS
Chef-owner Rosemary Howe, who trained
at London’s Le Cordon Bleu, crafts inventive
menus, constantly trying new ingredients
and variations on a dish. She enjoys presenting specialized menus for each event, including a private luncheon for the Guggenheim
Museum and a Beth Israel Medical Center
fund-raiser. (405 Broome St., 212.925.1334)
BENJAMIN CATERING
The off-premise catering division of Micky
Feldman’s East of Eighth restaurant was
founded in 1998. Head chef Marty Markovitz’s menus span the globe and include fare
from Morocco, the Middle East, and Europe,
all made with fresh ingredients. Catering
menus range from basic sandwich platters
to chicken breast and wild-mushroom risotto
trays. (603 Broome St., 5th Floor, 212.352.0075)
BETTER BEING
Established in 1995 by Shari Drewett and chef
Mary Kathryn Washko, this boutique catering
operation works out of a 1,000-square-foot
kitchen and specializes in small-scale events.
Its menus focus on fresh, seasonal ingredients
and healthy fare such as a pomegranate, feta,
toasted-almond, and spinach salad or seared
swordfish. (55B Leroy St., 212.353.1986)
BROTHER JIMMY’S BBQ CATERING
Inspired by Southern recipes, Brother Jimmy’s BBQ Catering
began serving specialty smoked barbecue dishes in 2001. Trademark meals include buffalo chicken fingers, hot wings, pulledpork sliders, and a variety of ribs. Brother Jimmy’s can create fullscale Southern BBQ parties with crawfish boils, pig picks, and
frozen margarita machines. (1485 Second Ave., 212.288.0999)
BUTTERFIELD MARKET
This Upper East Side grocer, established in 1915, has a catering
operation that serves creative and festive menus with an array
of healthy foods fresh from the original Butterfield Market.
Clients include Central Synagogue, the Central Park Zoo, and
Henri Bendel. This firm runs the café at the New York School
of Interior Design and can cater for as many as 750 guests. (1114
Lexington Ave., 212.288.7800)
IF YOU EVER NEED…
A Window Display
on Wheels
Ideal for guerrilla marketing schemes or product
promotions, Locomotion Media
(800.799.4909, www.
locomotion-media.com)
offers the MobileShowcase, a
glass-enclosed, 20- by 13-foot
see-through room mounted
on the back of a truck. It might
not sound glamorous, but the
space can be customized to
create traffic-stopping displays.
Cosmetics company Bourjois
Paris tricked out the trailer with
pink carpeting, clear furniture,
and product displays to create
a “beauty ambulance” during
Fashion Week in February. The
boxes, which are available nationwide, feature 3,000 watts
of halogen lighting, external
loudspeakers, and enough
height and space for models or
customers to comfortably hang
out inside. —Lisa Cericola
CABBAGES & KINGS CATERING
From a busy office in Westport, caterer Sarah
Gross serves clients throughout Connecticut
and Manhattan. Half of Cabbages & Kings’
events are generally for repeat corporate
clients. The company’s chefs create eclectic
menus including traditional ethnic food,
vegan fare, and organic options. (58 Saugatuck Ave., Westport, Conn., 203.226.0531)
CAFÉ METRO
In operation since 1981, this company runs a
chain of upscale cafeterias with two venues
featuring private event space. Capable of catering for as many as 200, Café Metro offers
low-fat, low-calorie sandwiches and theme
menus like a Mardi Gras buffet, a Pacific Rim
cocktail party, and a “Death by Chocolate”
dessert platter. (22 East 41st St., 212.983.7474)
CAFIERO LUSSIER
Started by David Cafiero and Thom Lussier,
Cafiero Lussier serves a variety of film, corporate, and financial clients. Its ginger lemonade, made with ginger, lemons, honey, and
steeped chamomile, is a trademarked beverage. This company also offers floral, lighting,
and design services, and its retail store in
NoHo sells home furnishings. (32 East 2nd St.,
212.253.4922)
CALLAHAN CATERING
Owner Peter Callahan’s menu offers pigs in
a blanket two ways: traditional, or smokedsalmon pigs in wasabi caviar blankets. Callahan also provides complete event planning. Al
Gore, JPMorgan, and the Museum of the City
of New York are among the clients who have
sampled the caterer’s creative hors d’oeuvres
and unusual fare. (37 West 39th St., Suite 404, 212.327.1144)
BITE
Chefs Scott Skey and Nick Hosea brought their culinary experience from restaurants such as Nobu, Caviar Russe, and March to
create their own catering and event design business for events
ranging from intimate dinners to large affairs. Although seafood is their specialty, past menus have included dishes like
sherry-poached salmon wrapped in braised cabbage leaves
and figs with prosciutto, slow-braised veal shank, and ganache
bread pudding. (295 Pacific St., Brooklyn, 917.676.1320)
CALL CUISINE INC.
NEW BLACKFOOT CATERING
CANARD INC.
West Village restaurant the Little Owl has recently expanded its
Mediterranean-influenced menu into a catering division, customizing events for clients like Food & Wine, Bon Appétit, and
Gourmet magazines, under the leadership of head chef Joey
Campanaro. A popular dish is pork chops with gravy meatball
sliders. (90 Bedford St., 212.741.4695)
Founded by Stephen Kennard in 1981, this off-premise caterer
specializes in Continental fusion cuisine and has worked with
art and design companies, financial institutions like the Nasdaq
stock market, and numerous legal firms. Its menu includes dishes like foie gras and quail-fritter hors d’oeuvres, Peking duck, and
mini ice cream cones. (503 West 43rd St., 212.947.2480)
Bill Schey’s Call Cuisine has been in business since 1980 and
frequently caters to Sutton Place residents. Its menu includes
hearty fare like borscht, chicken potpie, and rack of lamb; the
company also offers kosher selections as well. Orange-glazed
chicken breast stuffed with wild rice is one of the firm’s signature dishes. Call Cuisine also caters events for various missions
to the United Nations. (1032 First Ave., 212.752.7070)
bizbash.com/newyork
bizbash.com/newyork
january/february
july/august 2007 107
CATERERS
C&C CATERING SERVICE
The Cutaneo family business began as an Italian-American
grocery store in 1927 and now operates locations in Brooklyn, Long Island, Staten Island, and Pennsylvania, as well as
a full-service catering business. In addition to platters and
menus for picnics and barbecues, C&C also creates hearty
dishes and simple buffets for corporate events and office
meetings. (7719 18th Ave., Brooklyn, 718.232.2800)
CAPERBERRY EVENTS
Formerly known as First Class Catering, Caperberry Events is
a Westchester-based event planning and catering company
and the exclusive caterer for the C.V. Rich Mansion, a centuryold Victorian home a half hour outside of Manhattan. Caperberry can also arrange tents for off-site catering. Executive
chef Darryll Belcher often prepares the company’s signature
dish: a honey-and-soy-marinated salmon with a pickled onion sauce. (54 Gedney Way, White Plains, N.Y., 914.949.3543)
CAROL’S CUISINE
After training at London’s Le Cordon Bleu, chef Carol Frazzetta started this catering company and cooking school in 1972,
shortly before opening her restaurant, Carol’s Cafe. Mussels in white wine, maple-roasted stuffed bacon rolls, and
“Charlotte Russe”—a yellow vanilla-bean sponge cake with
mixed-berry liquor filling—are popular dishes among repeat clients in the pharmaceutical, political, and film industries. (1571 Richmond Road, Staten Island, 718.448.4252)
CATERING BY BOULEY
David Bouley, whose original eponymous TriBeCa restaurant received four stars from The New York Times and
awards from the James Beard Foundation, heads this offpremise operation, which specializes in French-influenced
American cuisine. He hosts private dinners, cooking classes,
information sessions, and demonstrations at the Bouley test
kitchen. (120 West Broadway, 212.962.2902)
CATERING BY FRAMBOISE
CATERING EVENTS
ON LOCATION
OR OF COURSE, AT ONE OF OURS.
With experience at the Olympic Games as well as small-scale
events for private individuals on its résumé, this company
owned by Frank Lombardi and Frank Puleo is a former National Caterer of the Year winner from the International Caterers Association. Popular dishes include their classic Sicilian
pasta timpano—an 80-pound pie filled with five cheeses and
meats. (460 Brielle Ave., Staten Island, 718.448.4252)
CATERING BY RESTAURANT ASSOCIATES
National food-service giant Restaurant Associates’ local offpremise catering division is led by chef Tim McLaughlin and
frequently serves some of the city’s largest events, including
the American Ballet Theatre’s opening-night gala. Its extensive menu capabilities range from tapas, Indian, and Mexican
to barbecue and clambakes. This company is the exclusive
caterer for several New York venues, including the New York
Academy of Sciences. (330 Fifth Ave., 5th Floor, 212.755.8300)
NEW CATERING BY TOCQUEVILLE
Husband and wife duo Marco Moreira and Jo-Ann Makovitzky, creators of Marco Polo Caterers, opened their new restaurant and catering service Tocqueville in 2006. They can
cater small dinners with dishes such as confit red snapper
and East Coast halibut, or cocktail parties for 500 with their
signature drinks, including the Ginger Mash—a mixture of
Maker’s Mark bourbon, mashed apricots, and ginger. This
year they contributed to the American Ballet Theatre’s Culinary Pas de Deux. (1 East 15th St., 212.647.1515)
New York City 212-608-7400
THE CATERING COMPANY
This company’s forte is large events for clients like the
Tribeca Film Institute and JPMorgan. Founded in 1989, the
operation offers event planning services and often matches
its trays and menus to an event’s theme. Each summer the
company caters Celebrate Brooklyn, an outdoor performing
arts festival. (224 West 29th St., 212.564.5370)
CER TÉ
Formerly known as Lyn’s Catering, Edward Sylvia’s company
can cater large parties and has worked on events for Fox,
New York magazine, and the Tribeca Film Festival. Cer Té’s
hors d’oeuvres at the Public Relations Society of America’s
Silver Anvil awards included smoked-salmon tartare on
miniature corn muffins and apricot and brie tartlets. (20
West 55th St., 212.397.2020)
New York City 212-505-8000
CHARLES, SALLY & CHARLES CATERING
The exclusive caterer for the Brooklyn Botanical Garden’s
Palm House has also worked with New York City Mayor
Michael Bloomberg on the Mayor’s Awards for Excellence
in Science and Technology and the Brooklyn Women’s Bar
Association. Started by Charles Krause and chef Sally Krause
in 1988, this company specializes in American cuisine—its
signature dish is an assortment of gravlax, pastrami, smokecured salmon, and cold poached salmon. (1000 Washington
Ave., Brooklyn, 718.398.2400)
Livingston, NJ 973-548-0040
CHARLIE PALMER EVENTS/ASTRA
.COM
LIFE IS A SERIES OF EVENTS...
TM
A noted chef and restaurateur and winner of the James Beard
award for the best New York chef in 1997, Charlie Palmer specializes in New American cuisine, serving seasonal menus
at his restaurants Aureole, Kitchen 22, and Metrazur. He caters at his event space, Astra, and offers off-premise catering
as well. (979 Third Ave., 212.644.9394)
CHARLOTTE’S CATERING CORPORATION
As executive chef and owner of Charlotte’s Catering, Michael
Moller is known for his edible centerpieces. The company
can serve as many as 1,200 guests. Popular dishes include
quail stuffed with wild rice, osso buco (braised veal shanks
in white wine), and spring lamb with apricot chutney. Caramoor, Medici Archive, and Salander O’Reilly Gallery are
clients. (328 East 117th St., 212.348.5575)
CHEF & COMPANY
This catering operation has grown since its start in 1995 into
a multimillion-dollar company with a staff of 300. Owner
Jason Apfelbaum uses seasonal ingredients and passes hors
d’oeuvres such as dragon rolls with spicy tuna and aioli, and
shrimp and ceviche scallops. Apfelbaum serves clients in
the entertainment, fashion, and finance industries. (8 West
18th St., 646.336.1980)
CHEF PIERROT SIGNATURE CATERING
In 1994, chef Pierre Grillet-Aubert—who trained at L’Ecole
Hoteliere de Thonon Les Bains—started this catering company and has since developed a clientele that includes Columbia University, Olayan Group, and Citibank. A menu for
boardroom meetings features lobster and shiitake mushrooms on a celeriac round with sauce amoricaine. (623 11th
Ave., 212.242.2897)
CAKE MAKERS
Bijoux Doux
Specialty Cakes
304 Mulberry St.,
212.226.0948
Delancey Dessert
Company
573 Grand St.,
212.254.0977
Billy’s Bakery
184 Ninth Ave.,
212.647.9956
Eileen’s Cheesecake
17 Cleveland Place,
212.966.5585
Birthdaybakers,
Partymakers
195 East 76th St.,
212.288.7112
Ferrara Bakery & Café
195 Grand St.,
212.226.6150
Black Hound New York
170 Second Ave.,
800.344.4417
Gail Watson
Custom Cakes
335 West 38th St.,
212.967.9167
The Cake Atelier
32 Union Sq. East,
Suite 310, 212.228.4736
Junior’s Restaurant
386 Flatbush Ave.,
Brooklyn, 800.958.6467
Cakediva
720 Monroe St.,
Hoboken, N.J.,
212.722.0678
Lady M Confections
Company
41 East 78th St.,
212.452.2222
Cakeline
220 Beach 132 St., Belle
Harbor, N.Y., 718.634.5063
Make My Cake Bakery
121A St. Nicholas Ave.,
212.932.0833
Cake Man Raven
708 Fulton St., Brooklyn,
718.694.2253
Margaret Braun
212.929.1582
Cakes by Jay
197 Stuyvesant Drive,
Seldon, N.Y., 631.484.3869
Cakes N’ Shapes
466 West 51st St.,
212.629.5512
Masturbakers
511 East 12th St.,
212.475.0476
Michelle Doll Cakes
374 9th St., Brooklyn,
917.374.2791
The Cake Studio
718.938.0086
Purple Cake Catering
126 West 74th St.,
Suite 3A, 917.703.8082
Cheryl Kleinman Cakes
448 Atlantic Ave.,
Brooklyn, 718.237.2271
Ron Ben-Israel Cakes
42 Greene St.,
212.625.3369
City Limits Diner
200 Central Ave., White
Plains, N.Y., 914.686.9000
Rum Cake Fairy
Dessert Company LLC
328 Flatbush Ave.,
Suite 354, Brooklyn,
888.488.8786
Colette’s Cakes
681 Washington St.,
212.366.6530
Confetti Cakes
102 West 87th St.,
212.877.9580
Creative Cakes
400 East 74th St.,
212.794.9811
Cupcake Café
545 Ninth Ave.,
212.465.1530
Sylvia Weinstock Cakes
273 Church St.,
212.925.6698
William Greenberg Jr.
Desserts
1100 Madison Ave.,
212.744.0304
World of Chantilly
4302 Farragut Road,
Brooklyn, 718.859.1110
Serena Bass Inc.
Catering and Event Planning
212 727 2257
www.serenabass.com
[email protected]
CATERERS
CHEF’S TABLE
Run by Ava Lang and executive chef Bruce Soffer, this
company specializes in French cuisine and can serve
large sit-down dinners and corporate events or cocktail
parties for as many as 800. It caters more than 200 events
in New York each year; Clinique, Bloomingdale’s, and
Club Monaco are among its repeat clients. Teambuilding
cooking sessions and in-house floral design services are
also available. (2 East 63rd St., 212.838.0230)
CHOICE COOKING COMPANY
As a former recipe developer for Weight Watchers,
Choice head chef Ryan Brown has developed this catering company around the notion that food should be as
healthy as it is tasty. Brown specializes in themed catered
events, such as a 1920s cocktail party; a Cajun feast with
blackened chicken and shrimp Creole; and an evening
in Provence, with mesclun salad with baked marinated
goat cheese. (294 Third Ave., Brooklyn, 718.852.2575)
CHRIS CASEY & COMPANY
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Chris Casey has owned her catering business (formerly
Feast Caterers) since 2000. Her custom-designed menus
and boutique style have made repeat customers of corporate and nonprofit clients including CB Richard Ellis, Greenwood Gardens, and Jet Aviation. Past dessert
menus have included items like pomegranate molasseslaced watermelon cubes, almond macaroons, and mini
nut pastries. (157 5th St., Clifton, N.J., 973.487.7200)
CIPRIANI LE SPECIALITÀ
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Le Specialità is Cipriani Group’s off-premise catering
business, which operates several event spaces, including
the Rainbow Room in Rockefeller Center and Cipriani
42nd Street in the historic Bowery Savings building. In
addition to handmade pasta, the catering menu features
signature dishes such as the Cipriani roll with prosciutto
cotto and veal piccata. (110 East 42nd St., 212.557.5088)
CITARELLA
Owner Joe Guerrera bought Citarella in 1983, when it was
a fish market, and has since expanded the company into
a gourmet store with three Manhattan locations and one
in the Hamptons. Citarella specializes in prime meat and
Italian cuisine but is still best known for its fresh fish
dishes. Citarella’s off-premise catering can provide hors
d’oeuvres, assorted platters, and prepared dishes. (2135
Broadway, 212.874.0383)
CITY CRAB & SEAFOOD COMPANY
Gramercy Park’s seafood restaurant also offers offpremise catering for sit-down dinners or cocktail parties.
The menu includes a variety of hors d’oeuvres and platters, such as sesame-crusted ahi tuna carpaccio, clams
casino, sushi platters, and buffet stations. City Crab also
offers menus for breakfast meetings and seated luncheons. (235 Park Ave. South, 212.529.3800)
CLAMBAKES BY JIM SANFORD
In 1980, after training in classical French cuisine, Jim Sanford started this operation, which caters outdoor events
throughout the New York area. The company serves New
England clambakes to groups as small as 40 and as large
as 1,000. In addition to clams, Sanford serves lobsters,
onions, potatoes, and chicken, and cooks with steamers
from Maine. (205 West 95th St., 212.865.8976)
THE CLEAVER COMPANY
Established by Mary Cleaver in 1980, this company offers
catering and event production and was lauded by the Zagat Marketplace survey for its friendly staff. Chefs create
dishes that reflect the company’s commitment to organic
and sustainable fare. Clients include Tibet House, Ralph
Lauren Polo, and the Vivian Beaumont Theater. The company also runs Green Table, a wine bar and restaurant in
Chelsea Market. (75 Ninth Ave., 212.741.9174)
COMMAND PERFORMANCE CATERING
Classic French, Italian, Caribbean, and Latin cuisines are
included in the menu at Command, founded by executive
chef Jacqueline Frazer in 2001. Signature hors d’oeuvres
include sweet-potato-crusted shrimp with a cinnamon
cream, curried beef samosas with guava chutney, and
oven-dried pear chips with aged Roquefort and spiced
pecans, which Frazer has prepared for clients like the Perseus Books Group, Cooper Union, and the Apollo Theater
Foundation. (111 West 120th St., 2nd Floor, 212.838.3666)
CORNUCOPIA CATERERS & EVENT PLANNERS LLC
This company, which opened in 2005, specializes in large
events for clients such as Massey Knakal, the Brooklyn
AIDS Task Force, and Doctors Without Borders. The spinach ravioli is often requested off the Italian-influenced
menu. (36 Bay St., Suite 103, Staten Island, 718.524.8161)
CORRINE’S CONCEPT IN CATERING
Land Rover, Home Depot, and Metropolitan Entertainment are a few of the clients Corrine’s Concept in Catering has served. The company creates menus for corporate
picnics in addition to cocktail parties and dinners. Items
such as chicken and apple sausage en croûte and escargot in mushroom caps are popular choices. (845 East Jericho Tpk., Huntington Station, N.Y., 631.351.6030)
CREATIVE EDGE PARTIES
Established in 1986 by Carla Ruben and chef Robert Spiegel, this catering operation serves entertainment companies, media conglomerates, financial firms, and beauty
brands. Menu items include oven-poached halibut with
fresh tomato marmalade, deviled eggs with truffled
yolks and buttered brioche, and crisp banana tart with
brown butter rum sauce. (110 Barrow St., 212.741.3000)
CULINART INC.
This company has been serving dinners for 20 and corporate picnics for 12,000 for three decades. They provide the
menu for the cafés at New York University’s School of Law
and College of Dentistry with items like ficelle sandwiches,
paninis, soups, and salads. CulinArt’s annual events include holiday parties at the American Stock Exchange and
family day for New York City officials at Playland Park. (175
Sunnyside Blvd., Plainview, N.Y., 516.437.2700)
CULINARY ARCHITECT CATERING
Owner and executive chef Alexandra Troy’s company
serves the tristate area, specializing in nouvelle FrenchAmerican cuisine. Entrées include grilled tuna encrusted in
sesame, Moulard duck breast, and filet with truffle sauce.
Event production, catering staff, and theme cakes are also
available. (28 Chestnut St., Greenvale, N.Y., 212.410.5474)
DANO CORPORATE AND EVENT CATERING
Started in 1998 by chef and owner Dan Kobin, Dano restaurant offers full-service catering, featuring an eclectic
array of American cuisine. Microsoft, Yahoo, and Diesel are
on its client list. Signature dishes include the filet mignon
STAFFING FIRMS
ABC Bartending
Schools
500 Eighth Ave.,
Suite 808, 212.594.4146
Metronome
Hospitality Group
915 Broadway,
212.505.7400
Access Staffing
360 Lexington Ave.,
8th Floor, 212.557.2544
Metropolitan
Hospitality
110 East 42nd St.,
Suite 802, 212.983.6060
At Your Service
41 East 11th St.,
11th Floor, 212.535.3300
Barnard Bartending
Agency
3009 Broadway,
212.854.4650
Caterwaiter Company
252 West 37th St.,
17th Floor, 917.907.4663
Choice Hospitality
18 East 41st St.,
212.679.2434
Corporate Events
Manhattan Inc.
611 Broadway,
Suite 709, 212.420.9655
CTI Hospitality Staffing
331 Madison Ave.,
212.476.9300
Extra Hands
1259 Madison St.,
Brooklyn, 917.697.8766
Eye5
116 West 23rd St.,
Suite 500, 646.274.1474
Gotham 2000
3 Stuyvesant Oval,
Suite 10B, 646.414.9712
ModelBartenders/
Premier Party Services
145 West 29th St.,
Suite 10SW,
212.499.0886
Posh Ability
36 East 23rd St.,
5th Floor, 212.537.6005
Pyramid Personnel
295 Madison Ave.,
16th Floor, 212.213.0870
Soza Models
54 Allen St., Suite 4B,
646.290.7501
Staffing by David Inc.
1735 York Ave., Suite 26F,
212.722.8705
T&L Events Inc./
The Party Crew
244 West 54th St.,
Suite 1204, 212.247.3331
Tempositions
Hospitality
420 Lexington Ave.,
21st Floor, 212.490.7400
Tempsations
7 East 14th St., Unit 17J,
212.255.9435
Greenlight Events LLC
365 West 22nd St.,
212.736.1119
Ultra Events & Staffing
40 Wyckoff St.,
Suite 22A, Brooklyn,
718.237.0945
Helping Hands
Network Inc.
386 Park Ave. South,
212.251.0900
Urban Staffing
295 Madison Ave.,
15th Floor, 212.557.7846
Hospitality Marketing
Group
295 Greenwich St.,
Suite 178, 212.965.9600
Lend-a-Hand
350 Fifth Ave., Suite
3304-4G, 212.614.9118
Become
Famous
For Your
Parties
Wait 4 Me
83-32 Parsons Blvd.,
2nd Floor, Jamaica,
718.480.4444
Yipeee Inc.
451 Greenwich St.,
212.965.9600
Let Choice Cooking Company cater your next event.
We offer all the elements that have made
a decade of parties a smashing success:
fabulous food, professional staff, and full
service planning. Call 718.852.2575
www.choicecooking.com
CATERERS
in wonton triangles, Thai lemongrass chicken skewers with
snow peas, and miniature éclairs with espresso custard. Recent
clients include Details, Conan O’Brien, and Reebok Sports Club.
(325 East Hudson St., 212.253.6408)
DISH EVENTS
with Pierre Robert cheese, red wine sauce, and porcini; and a lime
cilantro mascarpone salsa served on buttermilk biscuits. (254
Fifth Ave., 212.725.2922)
DAVID ZIFF COOKING INC.
As an alternative to fussy, complicated cuisine, David Ziff has
been serving clients with simplicity since his debut in 1978. A
student of LaVarenne in Paris, Ziff and co-owner Alan Bell have
catered events for The New York Times Company Foundation,
Lincoln Center Theater, and Tom Wolfe with updated Mexican,
Caribbean, and Chinese fare. (184 East 93rd St., 212.289.6199)
DEAN & DELUCA
The catering arm of SoHo’s famous gourmet food hall has fed
functions for clients such as Vanity Fair, Webster Hall, and Frédéric Fekkai since 1994. Its emphasis is on the seasonal ingredients in its fresh pastries and creative entrées. In addition to a
full breakfast, salad, and sandwiches, the company can provide
vegetarian options, sushi platters, and floral arrangements.
(560 Broadway, 212.226.6800 ext. 231)
DEE AUSTIN INC.
Dee Austin’s catering company, which she started in 1986, specializes in classic French cuisine and has garnered a client list
that includes many repeat private and fund-raising events.
Austin creates each menu around the event; braised short ribs
are a popular dish. (145 East 92nd St., 212.722.1733)
DEE DEE DAILEY CATERING
Owner and chef Dee Dee Dailey started this full-service operation in 1996. Specializing in Caribbean and Latin fusion cuisine,
the business caters to a wide range of clients including law
firms, fashion houses, and international banks. Signature hors
d’oeuvres include plantain cups stuffed with red snapper and
hot sauce with scotch bonnets and papaya. (2315 East 14th St.,
Brooklyn, 718.615.1654)
DELECTICA
This café and catering operation from chef and owner Erez
Cohen can provide an extensive menu, butlered staff, flower
arrangements, and a DJ. Sample dishes include seared shrimp
with a basil lime pesto and mango cubes; king crab on toasted
brioche with cucumber, tarragon mayonnaise, chives, and red
pepper; and portobello mushrooms with Parmesan, truffle oil,
and aged balsamic vinegar. (564 Third Ave., 212.986.1616)
DINE BY DESIGN
Dine by Design can cater parties for two to 1,000. Menu favorites include grilled tuna with wasabi cream and pickled ginger
Dish Events is based on simple, modern design and recipes.
Menus include seared tuna with roasted garlic chipotle butter,
rosemary potato galettes, and ricotta cheesecake with fresh berries. The company also offers private cooking courses in French
classics and Italian feasts for as many as 50, where participants
learn to make a three-course meal. (165 Allen St., 212.253.8840)
DJ CHEF
Since 2000, DJ Chef Marc Weiss has supplied both food and
music for his clients, cooking full meals and spinning tunes at
the same time. He has catered throughout New York for clients
such as Tommy Hilfiger, Williams-Sonoma, and Macy’s. Ovenroasted wild salmon with chipotle-tomato salsa and chocolate
Kahlua bread pudding with chocolate and caramel sauce are
included on the menu at many events. (888.352.4331)
DM CUISINE LTD.
Trained in Europe, chef-owner Daniel Mattrocce creates dishes
like lobster wonton napoleon, wild smoked salmon wrapped
in dill crepes with crème fraîche and lemon, and miniature
red snapper cakes with ginger, cilantro, pepper, and lime mint
sauce. DM is the exclusive caterer for Christie’s auction house.
Other corporate clients include J.Crew, Swarovski, and the New
York City Ballet. (10 West 15th St., Suite 813, 212.673.5348)
DOWNTOWN KITCHEN
Serving clients in the finance and advertising industries, Downtown Kitchen specializes in cocktail parties for as many as 300
guests, complete breakfast and lunch options for conferences
and meetings, and appetizers for light office catering. Owner
Deborah Barall, a graduate of the Culinary Institute of America
and a former manager and partner of S.O.B.’s, opened this operation in 1996. (160 South St., 212.964.1300)
ELEGANT AFFAIRS
This full-service event company provides planning, catering,
and design for corporate events. Each year Andrea Correal and
her team produce about 1,200 events for clients such as Hillary
Clinton, the Beach Boys, and Royal Caribbean Cruises. Signature
dishes include tuna cornucopia and Long Island duck with wild
rice risotto. (110 Glen Cove Ave., Glen Cove, N.Y., 516.676.8500)
ELI ZABAR’S CATERING
Serving prepared foods from its gourmet markets, Eli’s Manhattan and Eli’s Vinegar Factory, Eli Zabar’s Catering can provide
menus that include freshly baked breads, produce grown in its
Manhattan rooftop greenhouse, and prepared meats and fish. In
operation since 1973, this full-service caterer provides deli-style
catering for delivery to events. (175 Broadway, 212.987.0855)
Signature Catering
NEW YORK
PARIS
212.242.2897
chefpierrot.com
GENEVA
EMILY’S PLACE DISTINCTIVE CATERING
This caterer offers international cuisine and kosher menus,
feeding guests at 300 events a year. Chef Mike Nicholson’s
pistachio-crusted Gorgonzola is often on the menu for corporate parties, holiday picnics, and other events. As a division of
the party-planning company Parties to Go, Emily’s Place can
also provide casino tables, carnival games, and dunk tanks. (322
Westbury Ave., Carle Place, N.Y., 516.338.1820)
ENTERTAINING IDEAS CATERING
Food stylist Diane Gordon finds inspiration in a variety of cuisines, and serves New York City, Connecticut, and the Hamptons. Her company can serve as many as 800 guests, and her
signature dishes—including tuna tartare on sesame miso tuiles and a deconstructed Caesar salad—have been featured on
shows such as Sex and the City and The Sopranos. (216 East 49th
St., 2nd Floor, 212.289.1230)
EVENTS & CELEBRATIONS BY BETWEEN THE BREAD
Between the Bread allows clients to choose from its menu of appetizers, entrées, and desserts in addition to preplanned party
themes such as “Thank God It’s Friday,” an office party designed
to rejuvenate coworkers with sundaes, chocolate layered satin
cake, fresh fruits, and cheeses. (145 West 55th St., 212.765.1840)
EVENTS & EVERYDAY
Open since 2006, this company mostly serves law firms, entertainment companies, and media corporations. Chef Francis
Latorre—who studied culinary arts in Paris, served the Italian
parliament, and worked as an honorary chef to Queen Elizabeth
II—creates the menus. Event catering includes gourmet feasts,
while everyday catering provides sandwiches and salads. The
company can also organize wine tastings and provide bartenders, waitstaff, and rentals. (205 West 38th St., 212.693.8368)
FABULOUS FOOD
Since 1996, Fabulous Food has catered events such as a V.I.P. premarathon event at Niketown and a cocktail party at the renaming of the August Wilson Theater. Owner Shan Wilson serves
international cuisine at buffet lunches, tapas parties, and tea
showers—often incorporating unusual demands—and can handle events for as many as 10,000. (854 10th Ave., 212.245.9075)
FAIRWAY CATERING
Fairway Market offers catering for corporate and nonprofit
events for as many as 400 guests. Menu choices include Mediterranean vegetable platters; glazed country ham sliced and
served with apple chutney, honey mustard, and mini buttermilk biscuits; rustic apple tarts; and entrées such as poached
salmon niçoise. (866.392.2837)
FANCY GIRL CATERING
Fancy Girl Catering focuses on organic and seasonal ingredients
to create menus for product launches and corporate events. The
company works largely within the fashion, beauty, and travel
industries, and its client list includes Aveda, Lacoste, and MGM.
Unique offerings include blue-corn empanadas with smoked
tempeh, vegetable picadillo, mint mojo, Thai spring rolls with
sweet chili sauce, and black lentil and rice croquettes with coriander sauce. (294 Third Ave., Brooklyn, 718.422.9151)
FEAST & FÊTES
Star chef and restaurateur Daniel Boulud’s Feast & Fêtes is the
caterer of choice for some of the city’s most exclusive events. Recent events include the opening of the Asprey store in Manhattan, private and business entertaining for Martha Stewart, and
events for Van Cleef & Arpels, Valentino, and Moët Hennessy.
Braised short ribs are a frequently requested dish. (212.737.2224)
F.E.A.S.T. CATERERS
Headquartered in the Hudson Valley, this company serves events
in Manhattan and can create specialty food stations reflecting
American and European cuisines, including hazelnut-crusted
chicken with port wine sauce, curried-eggplant and goat-cheese
tartlets, Mexican duck burritos, and Waldorf chicken salad in phyllo cups. (110 Round Hill Road, Washingtonville, N.Y., 845.497.7476)
FEAST ON US
West Village-based Feast on Us has been in operation since 1995.
The company produces a weekly menu of specialties ranging
from American comfort food (like seafood jambalaya with spicy
chicken garlic sausage) to global-exotic fare like its grilled gingersoy-marinated Chilean sea bass. (645 Hudson St., 212.242.8231)
NEW FLAME DEAL EVENTS AND CATERING
Flame Deal Events provides event production, including rentals
and staff, with a personalized menu that can include a country picnic barbecue or a butlered sit-down dinner. Its newest
creation is the Japanese barbecue, a combination of sushi and
tempura-based hors d’oeuvres with traditional Japanese grilling. (231 West 29th St., Suite 905, 800.722.0846)
FOOD COMPANY CATERING AND SPECIAL EVENTS
The event planning and catering professionals at Food Company can serve corporate dinners for as many as 3,000 guests.
Recent events at venues such as the Puck Building, the Newark
Museum, and the Kellogg Club have included menu items like
coconut shrimp with cranberry mustard, almond-crusted halibut with tomato beurre blanc, and apple caramel crème brûlée.
(32 Littell Road, East Hanover, N.J., 973.887.8870)
FOOD DESIGN AND CATERING
Head chef Michael William Batt, a frequent guest on numerous
Food Network programs, personalizes his menus for each occasion. In addition to catering a Food & Wine Great Chefs and Rising Stars party, the company provided a handmade enchantedforest gingerbread house for the Junior League of Greenwich
and chocolate cookie-cakes in personalized heart-shaped tins
for a Valentine’s Day party for R. Wayne printing company. (28
Old Field Point Road, Greenwich, Conn., 203.622.0725)
FOOD FOR THOUGHT CATERED EVENTS
This full-service caterer operates out of Chelsea and works
within the tristate area, specializing in American cuisine. Hors
d’oeuvres include chili-spiced lobster and mango skewers, veal
burgers en croûte with fontina cheese and red-onion jam cucumbers, and sesame-crusted chicken wrapped in crispy soba
noodles. Food for Thought also has menus for clambakes and
summer barbecues. (130 West 25th St., 212.929.4689)
ICE CREAM COMPANIES
Australian Homemade
180 Varick St., Suite 1202,
212.209.1190
Il Laboratorio del Gelato
95 Orchard St.,
212.343.9922
FOOD IN MOTION
Ben & Jerry’s
212.221.1001
Husband-and-wife team Lloyd Zimet and Michelle Lovelace have
been serving American cuisine at Food in Motion since 1986.
They have catered parties for New York magazine, New York University, and Bergdorf Goodman. (214 Sullivan St., 212.766.4400)
Berliner Specialty
Distributors
301.927.4444 ext. 209
MaggieMoo’s Ice Cream
and Treatery
1437 Second Ave.,
212.472.6249
FOOD MATTERS
An array of Asian- and European-influenced dishes are on the
menu at Food Matters, including wild-mushroom tarts and
poached Atlantic salmon with lemon dill sauce. The company
specializes in wine tastings and cocktail parties and can tailor its menu for vegetarian, vegan, or glatt kosher clients. The
Center for Constitutional Rights, AIG, and The Montel Williams
Show are clients. (160 East 88th St., Suite 1B, 212.427.2818)
FOUR SEASONS CATERER SOUTHAMPTON INC.
Formerly known as the Clamman, this company was founded
in 1982 and caters events in Manhattan and the Hamptons.
Four Seasons offers a wide variety of seafood, including caviar.
Known for its clambakes and picnics on the beach, the company can provide dinner for as many as 100 or cocktail parties for
1,000. (235A North Sea Road, Southampton, 631.283.3354)
FRESH COMPANY
Chef Shelley Boris and co-owner Kimball Gell have headed this
organic-focused operation since 2004. A fund-raiser dinner buffet menu might include chicken sate with peanut dipping sauce;
sliced duck breast with soy, sesame seeds, and scallion; and seasonal fruit tarts. (P.O. Box 187, Garrison, N.Y., 845.424.8204)
FRUNGILLO CATERING DESIGN
Frungillo boasts a large list of celebrity and corporate clients,
including the New Jersey Symphony Orchestra, St. Vincent’s
Academy, and the Newark Abbey. Menus include entrées like
chicken breast sautéed in a rich spinach mousse and baked
into a puff pastry, and eggplant stuffed with fresh ricotta and
topped with basil and a light tomato sauce. (90 Route 46 East,
Mountain Lake, N.J., 973.256.9380)
GILLIE HOLME
Artist and chef Gillie Holme has prepared eclectic dishes for
events since 1987. Holme builds menus from interesting and
beautiful produce and presents dishes in a unique way: At a recent event for Clarins cosmetics, she created shots of mint- and
lime-infused cucumber soup with shiso leaves to reflect the colorful, healthy style of the product. (318 East 11th St., 212.505.8567)
Brooklyn Ice Cream
Factory
2 Old Fulton St., Brooklyn,
718.246.3963
Chinatown Ice Cream
Factory
65 Bayard St., 212.608.4170
Ciao Bella Gelato
Company
231 40th St., Irvington, N.Y.,
973.373.1200
Cones
272 Bleecker St.,
212.414.1795
Eggers Ice Cream Parlor
1194 Forrest Ave., Suite B,
Staten Island, 718.981.2110
Emack & Bolio’s Ice Cream
56 Seventh Ave.,
212.727.1198
Fortunato Brothers
289 Manhattan Ave.,
Brooklyn, 718.387.2281
Max & Mina’s
71-26 Main St., Flushing,
718.793.8629
Piu Bello Gelato
70-09 Austin St.,
Forest Hills, 718.268.4400
Ronnybrook Farm Dairy
75 Ninth Ave., 212.741.6455
Sedutto
1498 First Ave.,
212.879.9557
Serendipity 3
225 East 60th St.,
212.838.3531
St. Clair Ice Cream
Company
155 Woodward Ave.,
South Norwalk, Conn.,
203.853.4774
Uncle Louie G’s
1235A McDonald Ave.,
Brooklyn, 718.677.9551
Yolato
212.580.1635
THE GLAZIER GROUP
Developed by Manhattan restaurateurs Peter and Penny Glazier
in 1985, the Glazier Group incorporates fresh, seasonal ingredients into its New American cuisine. The company owns and
scoozieventsnyc
catering Y party production Y décor
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212 | 799 | 0080
scoozievents.com
CATERERS
manages venues such as Bridgewaters, Strip House, the Steakhouse at Monkey Bar, Michael Jordan’s the Steak House NYC, and
Twenty Four Fifth. It can also provide off-premise catering for
events, conferences, and trade shows. (11 Fulton St., 212.406.7900)
GLORIOUS FOOD
Known as the caterer to high society, Sean Driscoll’s Glorious
Food provides off-site catering for all types of events, including
the annual dinner for 4,000 at the Robin Hood Foundation’s
blockbuster benefit at the Javits Center and the Museum of Modern Art’s Party in the Garden. (504 East 74th St., 212.628.2320)
GO CATERING
Go Catering has worked with companies in the fashion, art, and
entertainment industries, serving menus with combinations of
seasonal flavors to clients such as Asprey, Cookie magazine, and
Aveda. Go annually caters the greenroom and celebrity dressing
rooms at the Tony awards. (522 West 29th St., 212.924.4502)
GOOD & PLENTY TO GO
Housed in the theater district’s Manhattan Plaza complex, this
operation has catered events in Manhattan since 1990. Led by
executive chef Eileen Weinberg, Good & Plenty to Go provides
signature box lunches, salads, and sandwiches; a specialty dish
is salsa verde chicken with green tomatillo sauce and melted
Monterey Jack. The company has catered numerous Broadway
benefits, including events for the Actors’ Fund, Broadway Cares,
and the Fred Ebb Foundation. (410 West 43rd St., 212.268.4385)
GOURMET GAL
Chef-owner Karen Burman specializes in themed hors d’oeuvres
trays: At a Truman Capote auction, Burman served red pomegranate panna cotta cocktails on a tray with red and white ice
chilling a copy of Capote’s In Cold Blood. She also has an affinity
for Asian food and works with many clients in the finance, media, and nonprofit sectors. (504 East 12th St., 212.995.2238)
GRACIOUS THYME
Providing full-service, off-site catering services to clients in the
finance, law, and real estate industries, Gracious Thyme incorporates French influences into its American cuisine, creating
dishes like frisée and lardons of pancetta tossed with Dijon
vinaigrette, and fallen chocolate soufflé cake with lavenderinfused whipped cream. Executive chef and co-owner Mark
Cummings trained at Le Bernardin and often incorporates organic ingredients into his menus. (2191 Third Ave., 212.873.1965)
GREAT AMERICAN CATERING AND EVENTS
Known for hors d’oeuvres like bite-size burgers, this company’s
clientele includes Erykah Badu, Céline Dion, and New York University. A sampling of its brunch menu includes Mediterranean
frittatas with fresh tomatoes, kalamata olives, and feta cheese.
The company operates two loft venues in Manhattan and a country inn available for corporate retreats. (47 West St., 212.480.2015)
client favorites. A Mediterranean cheese platter and platinum
grill basket including grilled tiger shrimp in a chipotle chile
marinade and grilled vegetable skewers were served at a recent
cocktail reception. (333 West 39th St., 212.579.3531)
GREAT PERFORMANCES
Founder and owner Janet O’Brien caters events in Manhattan
and in the Hamptons, for loyal big-name clients such as Diddy,
who has turned to her for his infamous white parties; she has
also catered events for ABC News and Allure magazine. (P.O. Box
2306, Sag Harbor, N.Y., 212.642.6222)
Specializing in contemporary American cuisine, this experienced
full-service caterer has handled events since 1981. Started by Liz
Neumark, Great Performances can cater events for as many as
10,000 people and is the exclusive caterer for the Brooklyn Academy of Music, the Asia Society, and Jazz at Lincoln Center. Chef
Katy Sparks joined the company in 2006 as culinary vice president to oversee menu development. (287 Spring St., 212.727.2424)
HARRY’S OFFSITE CATERING
This off-premise catering company, owned by brother and
sister Rupert and Venetia Mayhew (Venetia is also a co-owner
of Gramercy Park event space Harry’s Loft), was established in
2006. Catering choices include a carving station, a Mediterranean seafood bar, and a midnight snack table. Time Warner,
Redken USA, and Cole Haan are among the caterer’s clients. (131
Varick St., Suite 1016, 212.253.5955)
HART OF THE APPLE CATERING
Founded by David Hart in 1999, this company counts the Greenwich Historical Society and the Pegasus Foundation among its
clients. For the Society of European Stage Authors and Composers award dinner, Hart of the Apple hosted a green-apple-andcobalt-blue-themed dinner, complete with green-apple martinis and green-apple and flower centerpieces in cobalt water.
(310 West 55th St., Suite 6G, 212.262.2725)
HUDSON YARDS CATERING
The newest addition to restaurateur Danny Meyer’s empire
(which includes Union Square Cafe and Gramercy Tavern) is
the exclusive caterer to BG Restaurant at Bergdorf Goodman
and Bette Midler’s New York Restoration Project Inc., and the
preferred caterer for the Museum of Modern Art. Specialties
include snack shots, Blue Smoke deviled eggs, and Texas-style
brisket. (640 West 28th St., 212.488.1500)
ILLCHEF PRODUCTIONS CATERING INC.
Specializing in cocktail parties, this company was founded by
Shehu and Veronique Fitzgerald in 2003. On the menu are specialty canapés like basil-marinated mozzarella with tomatoes,
clams on the half shell wrapped in prosciutto and baked in
lemon butter, and fried duck-confit ravioli. Illchef also organizes wine tastings for as many as 20 people. (185 St. Marks Place,
Staten Island, 718.720.7710)
INDIANA MARKET & CATERING
Founded in 1985, this catering company led by David Turk
has grown from a gourmet market to a full-service operation.
Macaroni-and-cheese bars and milkshake shots are among
JANET O’BRIEN CATERERS INC.
JASON’S CATERING
Since the company started in 1995, Jason’s Catering has graduated from simple breakfasts, lunches, picnics, and cocktail parties to more elaborate selections for banquets. Theme menus
like North Carolina barbecue and English pub cuisine have been
served to clients including Nickelodeon, Disney, and Paramount.
The operation caters exclusively for Chelsea Piers (not including
Pier Sixty and the Lighthouse). (600 West 28th St., 212.695.0707)
JORDAN CATERERS
This off-premise catering and event planning operation has
been serving New York, Connecticut, and Massachusetts since
1979. Its contemporary American menu is updated seasonally but always includes its specialty dish, Jordan’s Connecticut
clam chowder. The company is the exclusive caterer to Long
Wharf Theatre, the Palace Theater in Waterbury, and the New
Britain Museum of American Art. (1718 Highland Ave., Cheshire,
Conn., 203.272.8213)
JOSEPH FOX CATERING
Established in 2005 by chefs Maria Joseph and James Fox, this
operation offers seasonal New American cuisine with French
influences for receptions as large as 1,000 guests or seated multicourse meals for 200. Theme parties include a Tuscan table, a
Moroccan Casablanca soiree, or a Mexican fiesta. (212.766.4490)
JULIENNE CATERING
In addition to providing catering, equipment rental, and decor,
Julienne Catering makes its events distinctive with its specialty
stations. “When in Rome” offers ravioli Genovese with arugula
pesto, pine nuts, Parmesan and ricotta, the “Mediterranean Mezze Bar” offers curried chicken and minted lamb skewers, and the
“Southwestern Tex-Mex Fiesta” serves quesadillas and mini burritos. (580 Broadway, 646.339.8866)
KAREN LEE IMAGINATIVE COOKING CLASSES & CATERING
Karen Lee established her catering business in 1972 and specializes in Chinese and vegetarian cuisine, including wildmushroom spring rolls, shumai, and sautéed shrimp in a red
ginger barbecue sauce. Lee can personally cook for as many as
14 guests, create seated or buffet dinners for corporate events of
125 guests, or host teambuilding cooking classes. (142 West End
Ave., 212.787.2227)
212.691.4570
www. TheUpperCrust.com
S PEC IA L
EV EN T S
CAT ERIN G
2 1 2 . 9 5 7. 6 4 8 1
S O NNIER-CAS TLE.CO M
CATERERS
KRYSTAL PARTY PRODUCTIONS
A Hawaiian pig roast and a lobster clambake are just a few
of the menus Krystal Party Productions has put together
for large corporate events. The Long Island-based company
caters more than 80 events a year in the New York metropolitan area and can serve as many as 5,000 guests. Other
event options include a traditional picnic with hamburgers and franks, a Tex-Mex party with three-alarm chili and
nachos, and a Western hoedown with barbecue chicken
and sweet corn on the cob. (P.O. Box 12415, Hauppauge, N.Y.,
631.436.7000)
LACKMANN CULINARY SERVICES
Founded by Thomas Lackmann in 1964, this company has
grown into the largest regional food-service company in the
New York area, with 1,200 employees. The business is privately owned and has catered events such as a reception for
President George W. Bush and the Hofstra Easterbrook dinner. Its extensive menu includes fresh-squeezed juices, sushi,
gourmet sandwiches, pizza, pasta, Tuscan wraps, soups, and
salads. (303 Crossways Park Drive, Woodbury, 516.364.2300)
LA CUISINE
Originally established as a bakery, La Cuisine branched out
into catering in 1982 and has since added a Rolling Stones
tour press conference and the High Hopes gala to its list of
events. For a recent almost-summer evening party, La Cuisine served papaya shrimp skewers, herb-roasted Brandt
beef tenderloin with horseradish parsley mojo, and triplechocolate mousse cake. (750 East Main St., Branford, Conn.,
203.488.7100)
LASSEN & HENNINGS
Offering fresh, made-to-order dishes, Lassen & Hennings caters to a Brooklyn and Manhattan clientele. Platters include
fresh fruit kebabs, vegetable crudités, antipasti, plantain
chips, and continental breakfast. The company also caters
buffets for evening social events; its bakery offers a full line
of products, including special-order cakes. (114 Montague St.,
Brooklyn, 718.875.6272)
LAURENCE CRAIG CATERING
At the 2006 Central Park Conservancy gala, this caterer
served sugarcane-glazed black cod and jumbo prawns with
edamame succotash, Chianti-braised short ribs with Yukongold potatoes and artichoke gratin, and a dessert of pumpkin
caramel bread pudding with banana pecan ice cream. Other
clients include Escada, Movado, and DKNY. (1799 Springfield
Ave., Maplewood, N.J., 973.761.0190)
LENA’S CATERING
Situated on the Nyack waterfront, this caterer provides offpremise service in Manhattan in addition to its event facility
on the Hudson River, with European-influenced contemporary cuisine. The operation has worked events for Ralph Lauren, News Corporation, and NBC’s Dateline. A favorite appetizer among clients is the mini goat-cheese “cheesecake” with
tomato vinaigrette. (21 Burke St., Nyack, N.Y., 845.353.3200)
LE POTAGER CATERING
The company’s name translates from French as “kitchen garden.” Le Potager concentrates on fresh ingredients when designing menus for events such as the Bruce Museum Renaissance Ball, lunch at the New York Public Library, or the opening
of the new AmeriCares offices. A “Night in Shanghai”-themed
dinner menu included pan-seared Chilean sea bass and
Shanghai duck and mango summer rolls. (1127 High Ridge
Road, Suite 291, Stamford, Conn., 212.472.1929)
LIGHTEN UP CATERERS
This company, operated by Grace Clearsen, has served clients including Mary Tyler Moore, the Forbes family, Lebenthal, Fendi, and the Guggenheim Museum. At the opening
of Bergdorf Goodman’s furnishings floor, Clearsen created
an authentic Indian buffet with gold floor cushions for
guests to sit on surrounded by platters of aromatic spices.
(255 Armstrong Ave., Jersey City, N.J., 201.209.9325)
LUCID FOOD
Chef Louisa Shafia began Lucid Food with the notion that
food should be healthy and environmentally sustainable
as well as nice to look at and good to eat. She handpicks
her produce from local farmers markets and uses highquality free-range meat and poultry. At a party for Domino
magazine’s March 2007 issue, Lucid provided hors d’oeuvres
including grilled shrimp with Punjabi-spiced potatoes and
citrus chutney on papadum crisps, and chicken in pomegranate walnut sauce on crostini with fresh pomegranate
seeds. (212.465.3457)
MADISON CATERERS & EVENT PLANNERS
Madison can cater and plan events ranging from breakfast
to dinner and dessert. Its simple sandwich trays include
honey-cured ham with brie, watercress, and Dijon; the Hell’s
Kitchen Club, with oven-roasted turkey and applewood bacon dressed with Thousand Island dressing on rye; and the
chili-rubbed salmon sandwich with lime-cilantro dressing
on a brioche bun. (417 Ninth Ave., 212.502.0062)
MANSIONS CATERING
A fusion of French and Mediterranean cuisines with Asian,
Caribbean, and Latin flavors distinguishes this caterer’s
dishes. Its menu includes items such as Oriental tuna tar-
BREADS & BAKED GOODS
Addeo’s
2352 Arthur Ave., Bronx,
718.367.8316
Kossar’s Bialys
367 Grand St.,
212.473.4810
Amy’s Bread
672 Ninth Ave.,
212.977.0670
Krispy Kreme New York
1497 Third Ave.,
212.879.9111
Babycakes NYC
248 Broome St.,
212.677.5047
Le Pain Quotidien
100 Grand St.,
646.613.8442
Bagel’s Oasis
182-12 Horace Harding
Blvd., Fresh Meadows,
800.224.3561
Little Pie Company
407 West 14th St.,
212.414.2324
Balthazar Bakery
80 Spring St.,
212.965.1785
Beard Papa’s
2167 Broadway,
212.382.4627
Big Booty Bread
Company
261 West 26th St.,
212.414.3056
Bouley Bakery & Market
120 West Broadway,
212.964.2525
Magnolia Bakery Inc.
401 Bleecker St.,
212.462.2572
Mansoura
515 Kings Hwy., Brooklyn,
718.645.7977
Milk & Cookies Bakery
19 Commerce St.,
212.243.1640
One Girl Cookies
68 Dean St., Brooklyn,
212.675.4996
One Tough Cookie
212.691.4997
Bread Alone
Route 28, Boiceville, N.Y.,
800.769.3328
Parisi Bakery
198 Mott St., 212.226.6378
Buttercup Bake Shop
973 Second Ave.,
212.350.4144
Payard Patisserie
and Bistro
1032 Lexington Ave.,
212.717.5252
CBK Cookies
337 East 81st St.,
212.794.3383
Ceci-Cela Patisserie
55 Spring St., 212.274.9179
City Bakery
3 West 18th St.,
212.366.1414
Color-A-Cookie
121-18 Dupont St.,
Plainview, N.Y.,
516.349.0077
Cookie by Design
2106 Boston Road,
Larchmont, N.Y.,
914.833.3744
Crumbs
321 1/2 Amsterdam Ave.,
212.712.9800
Custom Cookies
55 South 11th St.,
Brooklyn, 718.384.4939
Doughnut Plant
379 Grand St.,
212.505.3700
Eleni’s Cookies
75 Ninth Ave.,
212.255.7990
Everybody Eats Inc.
294 Third Ave., Brooklyn,
718.369.7444
Gertel’s Bake Shop
53 Hester St.,
212.982.3250
Greyston Bakery
104 Alexander St.,
Yonkers, 914.375.1510
H&H Bagels
2239 Broadway,
800.692.2435
Event Planning & Fine Catering
Poseidon Bakery
629 Ninth Ave.,
212.757.6173
Room 4 Dessert
17 Cleveland Place,
212.941.5405
Ruby et Violette
457 West 50th St.,
212.582.6720
Ruthy’s Bakery and Café
75 Ninth Ave.,
212.463.8800
Sarabeth’s Kitchen
75 Ninth Ave.,
212.989.2424
Sugar Sweet Sunshine
126 Rivington St.,
212.995.1960
Sullivan Street Bakery
533 West 47th St.,
212.265.5580
212.864.5381
Tom Cat Bakery
43-05 10th St.,
Long Island City,
718.786.7659
Tribeca Oven
447 Gotham Pkwy.,
Carlstadt, N.J.,
201.935.8800
Two Little Red Hens
1652 Second Ave.,
212.452.0476
Veniero’s
342 East 11th St.,
212.674.7070
Wimp’s Southern
Style Bakery
29 West 125th St.,
212.410.2296
[email protected]
CATERERS
AMBIENCE
tare on sesame crisps; lobster wraps with spinach, carrot,
saffron, and vanilla; and fig and mascarpone tarts with port
wine glaze. The company operates the Alger House in the
West Village and Manhattan Penthouse in Union Square.
(80 Fifth Ave., 212.627.8838)
MARCEY BROWNSTEIN CATERING & EVENTS
Since 2001, Marcey Brownstein has been providing services
to clients such as Miramax, In Style magazine, and Polo Ralph
Lauren. Spanning a variety of cuisines, the menu can be customized to include ethnic, vegetarian, and kid-friendly dishes. For the Adidas and Jam Master Jay Foundation for Music’s
Superstar fund-raiser in 2005, the company created an Asianthemed, family-style dinner. (555 West 23rd St., 212.807.0568)
MARK FAHRER CATERERS
Founded in 1978, Mark Fahrer Caterers focuses on cuisine,
location, and ambience to create an original experience. The
company can cater a wide range of events—past events include a Moroccan feast for 1,200. Fahrer has been featured
on the Food Network as well as in The New York Times, The
Daily News, The New York Post, and Brides magazine. (378
Third Ave., 917.923.1736)
ELEGANCE
MARY GIULIANI CATERING & EVENTS INC.
Since establishing her catering company in 2005, Mary Giuliani has garnered a list of corporate clients that includes
Christie’s, In Style, and the Tribeca Film Festival. Known for catering high-end cocktail parties for as many as 800, Giuliani
has also worked on film festival and premiere after-parties for
as many as 1,500. (157 Lexington Ave., Suite 3B, 212.725.1658)
MATCH CATERING AND EVENTSTYLES
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Creative cuisine and decor that follow through on a theme are
staples of Match Catering’s work at product launches, cultural
galas, and corporate events. At the launch of Jessica Simpson’s
Dessert line of body fragrances and creams, Match served cosmopolitan chicken on pink Lucite skewers and a plethora of
desserts such as Rice Krispies treats, jelly beans, and vanilla
cupcakes with chocolate berry filling on boa-trimmed serving trays. (611 Broadway, Suite 534, 212.673.7705)
MAUREEN’S PASSION FOODS
Formerly Food Passion, this Upper East Side catering company specializes in a variety of international cuisines, from
Mexican to French to Japanese. At a recent 30-person lunch
for law firm Hunton & Williams, the menu included stuffed
loin of pork with seafood paella, grilled chicken stuffed with
mushrooms, French green beans, and potatoes lyonnaise.
(1200 Lexington Ave., 212.861.2766)
MERCELLA & CECILY’S INC.
Mercella & Cecily’s specializes in Caribbean and soul cuisine
for social and corporate events and has worked largely with
film production companies. Hors d’oeuvres include Caribbean dishes like coconut curry chicken balls, tostones, and
curry shrimp skewers, as well as soul food like Granny Smith
apple shrimps and salmon croquettes. (718.544.3233)
MERCHANT’S CATERING
Catering for corporate and social functions in Manhattan,
this full-service company is known for traditional party
trays of sandwiches and salads for lunches and baked pastries and breads for breakfasts. Merchant’s also offers a wide
variety of hors d’oeuvre baskets, like the Cajun Grill—skewers of blackened chicken breasts and jumbo Gulf shrimp,
Cajun crawfish cakes, and andouille sausage en croûte. (1125
First Ave., 212.832.1551)
Find out how
delicious your
event can be...
MERRI-MAKERS SPECIAL EVENTS
For 25 years, Merri-Makers has been catering corporate
functions and fund-raising events, as well as large picnics.
Its island-style menu includes Jamaican jerk burgers and
chipotle smashed potato salad with mango, and its “Tengo
Hambre” menu includes mesquite-smoked polo and spicy
chorizo sausage links. Merri-Makers’ venues include the
Bonnet Island Estate and the New Jersey Convention and
Expo Center. (97 Sunfield Ave., Edison, N.J., 732.225.0009)
212-765-1840
MIHA JURIC CATERING
Miha Juric says he’s built his company on a simple philosophy:
“Food should make you smile.” Bringing culinary experience
from central Europe, the Mediterranean, and London, Juric
has been serving New York since 1999. He creates interactive
tasting stations at social events that allow guests to sample
several flavors, such as ropa viejo, a Cuban-style pulled beef
served on crisp plantains. (335 Houston St., 212.228.2184)
STYLE FORWARD
CREATIVITY
MY BEFANA
Chef Daniele Baliani, former sous chef at San Domenico and
Le Cirque, founded food bar and delivery service My Befana in
2006 and serves his healthy Mediterranean cuisine for corporate events and meetings. My Befana has served at events including the launch of DailyCandy’s first book and a tasting at
wine store Bottlerocket. (116 West Houston St., 888.623.3262)
NEUMAN’S
Established in 1981, this company provides anything from
drop-off breakfasts, lunches, and party platters to full-service
catering with waiters, rentals, flowers, and music. Over the
years, it has established a clientele including law and public
relations firms, and it specializes in American cuisine with
international influences. (173 Chrystie St., 212.228.2444)
CANDY & CHOCOLATE VENDORS
A.L. Bazzini Company
Inc.
339 Greenwich St.,
212.334.1280
Astor Chocolate
651 New Hampshire
Ave., Lakewood, N.J.,
732.901.1000
Chocolate Bar
48 Eighth Ave.,
212.367.7181
Chocolate Bla Bla Bla
359 East 50th St.,
212.759.5976
Chocolate by Design Inc.
7004 Union Pkwy.,
Ronkonoma, N.Y.,
631.737.0082
Chocolate Cheers
875 Route 28, Kingston,
N.Y., 845.338.3368
Chocolate Fountain
Desserts
P.O. Box 492, Port Chester,
N.Y., 914.439.5855
Chocolate Fountain
Fantasies
839 North Main,
South Amboy, N.J.,
585.352.9690
Chocolat Elegant
339 East 58th St.,
917.364.0868
Chocolate Printing
Company
600 Bayview Ave.,
Inwood, N.Y., 502.742.3733
Choconet
1275 Bloomfield Ave.,
Bldg. 5, Unit 22, Fairfield,
N.J., 973.808.2902
Christopher Norman
Chocolates
60 New St., 212.402.1243
CocoaVino
646.418.7634
Dylan’s Candy Bar
1011 Third Ave.,
646.735.0078
Jacques Torres Chocolate
66 Water St., Brooklyn,
718.875.9772
Koppers Chocolate
39 Clarkson St.,
800.325.0026
La Maison du Chocolat
1018 Madison Ave.,
800.988.5632
Le Chocolat
41 Main St., Monsey, N.Y.,
845.352.8342
Leonidas
485 Madison Ave.,
800.900.2462
Li-Lac Chocolates
120 Christopher St.,
212.242.7374
Marie Belle Inc.
484 Broome St.,
Ground Floor,
212.925.6999
Martine’s Chocolates
Bloomingdale’s,
1000 Third Ave.,
6th Floor, 212.705.2347
Max Brenner
841 Broadway,
212.388.0030
Minamoto Kitchoan
608 Fifth Ave.,
212.489.3747
PartyChocolates.com
1040 First Ave., Suite 105,
212.421.9080
Richart Design et
Chocolat
7 East 55th St.,
800.742.4278
The Soda Shop
125 Chambers St.,
212.571.1100
SweetBliss
252 Seventh Ave., Suite 5I,
212.842.2773
The Sweet Life
63 Hester St.,
212.598.0092
MOOD FOOD LIMITED
Economy Candy
108 Rivington St.,
800.352.4544
Mood Food has done events for Merrill Lynch, Shiseido, Bon
Appétit, and Gourmet, as well as Food & Wine’s Best New
Chefs award party. Established in 1985, the company, owned
by Tinker Boe, aims to integrate distinctive design elements
into the food presentation. (64 Downing St., 212.243.4245)
Teuscher Chocolates
of Switzerland
620 Fifth Ave.,
800.554.0924
Empress Chocolate
Company
5518 Ave. N, Brooklyn,
718.951.2251
Three Tarts
164 Ninth Ave.
212.462.4392
MOVABLE FEAST
Fauchon
442 Park Ave.,
212.308.5919
With clients like the Brooklyn Museum, the Fresh Air Fund,
and Girl Scouts of America, owners Ellen and Ted Berson
offer an innovative international menu. The two have run
Movable Feast since 1979 and have developed a personalized approach that dictates food choices, working to match
specific recipes with clients such as the National Audubon
Society and Con Edison. (284 Prospect Park West, Brooklyn,
212.227.7755)
Godiva Chocolatier
10 Columbus Circle,
212.823.9462
Vere
12 West 27th St.,
6th Floor, 866.410.8373
Xttra Chocolate
Fountains
917.657.0422
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American
Academy
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| Center,
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TheofRose
Center,
Powerhouse,
American
Museum
of Natural
History,
The Rose
TheMuseum
Powerhouse,
The Milstein
Hall
Ocean
Life |The
Brooklyn
Museum
The Milstein Hall of Ocean Life | Brooklyn Museum | Carnegie Hall | Carnival Center for the Performing Arts
Carnegie Hall | Central Park Zoo | City Center | Cooper-Hewitt, National Design Museum | Liberty Science Center
Central Park Zoo | City Center | Cooper-Hewitt, National Design Museum | High Museum of Art
Lincoln Center, Alice Tully Hall, Avery Fisher Hall, Kaplan Penthouse, New York State Theater, The Tent at Lincoln Center
John F. Kennedy Center for the Performing Arts | Liberty Science Center | Lincoln Center, Alice Tully Hall, Avery Fisher Hall,
Solomon R. Guggenheim Museum | The Metropolitan Museum of Art | The Morgan Library & Museum
Kaplan Penthouse, New York State Theater, Metropolitan Opera House, The Tent at Lincoln Center
The New York Academy of Science | USTA National Tennis Center
Museum of Fine Arts, Boston | Philadelphia Museum of Art | Solomon R. Guggenheim Museum | Strathmore
The Academy of Music | The Kimmel Center for Performing Arts | The Metropolitan Museum of Art
The Morgan Library & Museum | The New York Academy of Sciences | Winterthur Museum | Woodruff Arts Center
212 755 8300
WWW.CATERINGBYRA.COM
CATERERS
NEW CREOLE KITCHEN
Owner Alphe Williams began his career in the theater and
modeling industries before a trip to Greece directed him toward
the world of food. After studying at restaurants around Europe,
he opened New Creole Kitchen in 1995 and has been serving
companies like Disney Publishing Worldwide, the Swiss Institute, and the Council of Fashion Designers of America ever
since. His menu incorporates the African, French, Spanish, and
German influences that define Creole with items like étouffée
and jambalaya. (241 West 97th St., 212.864.5381)
OLIVIER CHENG CATERING & EVENTS
PAUL EVANS CATERERS
Since 2002, Olivier Cheng has created unusual and beautifully presented offerings for clients like Louis Vuitton, Hermès,
and Bulgari. For Domino’s Woodycrest House celebration in
April 2006, Cheng served crab cakes topped with marinatedcucumber and chipotle dressing, mini truffled grilled-cheese
sandwiches with celery relish, and almond meringues dipped
in chocolate. (9 Desbrosses St., Suite 400, 212.625.3151)
From its beginnings as a gourmet food store in 1976, Paul Evans
has grown into a full-service catering company. Its assortment
of menus includes summer picnic buffets, portable clambake
baskets for the beach, boxed meals, and hors d’oeuvre platters
for cocktail receptions. (27 West 24th St., 212.321.1822)
PHILIP STONE CATERERS
Managing partner Mark Gagnon has served clients like Neiman
Marcus, Max Mara, and the Young Presidents Organization.
Crispy beggars purses filled with squash ratatouille on a bed of
sautéed greens and wild rice, and miniature veal burgers with
red onion, jam, and melted fontina are a sampling from Ome’s
menu. (40 South Jefferson Road, Whippany, N.J., 973.560.4540)
A division of CulinArt, this company provides New American cuisine. Accompanied by a kosher division, it caters more
than 70 events a year in the New York metro area for as many
as 2,000 guests. Philip Stone is the exclusive caterer for the
Cradle of Aviation Museum, Village Club at Lake Success, the
Maritime Aquarium at Norwalk, and Lasdon Park and Arboretum in Somers, New York. (175 Sunnyside Blvd., Plainview, N.Y.,
516.326.2156)
OME CATERERS
NEW ORGANIC AVENUE
PINO LUONGO TUSCAN CATERING & SPECIAL EVENTS
Chef Mitchell Dickman and president John Cumming run
this off-premise catering operation. For the party to celebrate Blondie’s induction into the Rock and Roll Hall of
Fame, New York Caterers served mini cheddar cheeseburgers with applewood-smoked bacon, iced jumbo gulf shrimp
with horseradish cocktail sauce, and grilled-asparagus, wildmushroom, and caramelized-onion quesadillas. (421 East 65th
St., 212.396.9351)
In addition to its lifestyle boutique and live food kitchen, Organic Avenue has added off-premise catering to its services.
The company’s foods are vegan and never heated above 115 degrees, and all ingredients are organic. Dishes include marinated
portobello and shiitake mushrooms rolled with scallions and
sliced zucchini, vegan maki, and desserts like chocolate macaroons and blueberry pie (made with no artificial sweeteners).
Eco-fiber maker Ingeo and Brooklyn Industries are clients. (101
Stanton St., 212.334.4593)
With restaurants including Coco Pazzo, Tuscan Square, and
Centolire, Pino Luongo also heads this off-premise catering operation, which specializes in Italian cuisine and caters mostly
to clients in the entertainment and media industries. A sample entrée is porcini-dusted capon breast, sweet-potato puree
served with wild-mushroom ragu, and roasted asparagus. New
teambuilding services include Iron Chef-style competitions.
(124 East 40th St., Suite 903, 212.681.7701)
9EVENTS
OSHISO JAPANESE CATERING
Owned by Stephen Henderson—who also owns Brooklyn restaurant Royal’s Downtown—9Events is a catering and event
planning company serving New York’s five boroughs. Designing the menu is Royal’s chef Alex McWilliams, who has worked
in the kitchens of Zöe, Seattle-based B. Figueroa, and Craft. Clients include CNN and Gotham magazine. (718.522.1256)
Established in 1990, this company has provided sushi and other
Japanese food for caterers, hotels, and banquet facilities like the
Hyatt, Tavern on the Green, and the Garden City Hotel. Every
morning, Oshiso’s head buyer goes to the Fulton Fish Market for
high-quality tuna, salmon, jumbo fluke, shrimp, mackerel, yellowtail, eel clams, and sea urchin to ensure the freshest sushi in
town. (188-75 85th Road, Hollis, 718.343.3000)
Chef Rossi at the Raging Skillet shatters the conventional catering mold. Her creations have included a cake made entirely of
Krispy Kreme doughnuts, as well as creative hors d’oeuvres like
Peking duck in miniature ice cream cones, shiitake-mushroom
and Thai basil crepes, and shredded sweet-and-spicy beef in
phyllo. (335 East Houston St., 212.463.0872)
NEW YORK CATERERS AND PARTY PLANNERS
91/THE UPPER CRUST
Founded in 1983, this full-service caterer has fed clients such as
People magazine and the Central Park Zoo. Clients often request
the lobster napoleon, warm chocolate bread pudding, and “chef
sweets”—espresso chocolate squares or praline lace served after coffee. Its Simple Fare division caters functions that don’t
require chefs on location. The company also owns 91, a West
Village event space. (91 Horatio St., 212.691.4570)
NOLITA HOUSE CATERING
Mini sirloin burgers with Valdeon blue cheese on brioche and
smoked Hudson Valley duck and black fig canapé with fresh
mint have been featured on the menus of events such as the
Museum of Comic and Cartoon Art Festival for 4,000, the Knoll
furniture product launch cocktail party for 500, and the Beggars Banquet Records anniversary party for 500. Other clients
Nolita has served include Comedy Central, The Onion, and
Mediabistro. (47 East Houston St., 212.625.1712)
PARK AVENUE CATERING
Founded in 1989, this is the catering division of Murray Hill
restaurant Park Bistro. Although most of the company’s work
is off-premise, it can also hold parties at its own town house.
For an event for the International Rescue Committee, the menu
included grilled sliced skirt steaks with red-curry dipping sauce
and grilled vegetable roulade with chèvre and fresh basil. (414
Park Ave. South, 212.689.6199)
PARTY BOX
Party Box’s specialty is its brioche tea sandwich, which can be
customized with a variety of spreads and fillings. Party Box’s
clients include Macy’s, Temple Israel, and the Doyle Gallery. At
a recent cocktail party for 100 at the Harold Pratt House, Party
Box featured seasonal hors d’oeuvres and a specialty drink. The
company also offers healthy items with no heavy oils or fried
foods. (112 East 75th St., 212.717.4400)
Additional Services
Site Selection
Individualized Menus and Onsite Food Stylists
Developing and Preparing all Menu Items
Culinary Institute trained Chefs and Party Managers
Designing Room Layout
Rental Equipment and Tenting
Party Set Up and Breakdown
Developing and Executing Flow of Event
Providing Service Personnel to include
Party Managers, Chefs, Waiters, Bartenders
Bar Set ups and Clever Signature Drinks
Providing alcohol buying guides
Vendor Referral, Quotes, Coordination
And of course... Hand Holding!
New York Office | 646-290-8074
Scarsdale Office | 1491 Weaver Street, Scarsdale, New York 10583
914.472.3002 • fax 914-725.1416 www.srofinefoods.com • email:[email protected]
RAGING SKILLET
RCANO EVENTS
This full-service catering and event planning firm operating out of Long Island City opened in 2003. For last year’s
early-morning GolTV upfront presentation, RCano provided a
breakfast burrito bar, chicken empanadas, and tropical juices.
The company also catered the reception for Mayor Michael
Bloomberg’s second inauguration, and is the exclusive caterer
for Icahn Stadium on Randall’s Island. (43-42 10th St., Long Island City, 718.937.6622)
READY TO EAT
This West Village-based catering operation—founded in 1999
by partners Judy Schiff, Stephen Hoerz (a graduate of the Culinary Institute), and Paul McGourty—offers buffets, platters,
hors d’oeuvres, and sandwiches (including herb-roasted turkey
breast with arugula and cranberry dressing on pumpernickel
bread) for corporate and private events, as well as in-office
catering, event planning, staffing, decor, gift baskets, and box
lunches. (525 Hudson St., 212.229.1013)
CATERERS
RELIABLE CATERING SERVICE
Created by the people who manage Copeland’s Restaurant,
Reliable Catering Service has served up soul food since 1960
with popular dishes like Southern-fried chicken and bread
pudding with Grand Marnier sauce. Clientele for its comfort
food includes the Harlem Children’s Zone, Columbia Presbyterian Hospital, and the Schomburg Center. (549 West 145th St.,
212.234.2356)
RELISH CATERING
Relish provides catering and event planning for corporate and
social clients, and catering and concessions for large sporting
events. More than half of its clients are financial corporations,
luxury retailers, and nonprofit organizations. Relish is the exclusive caterer for the Wollman and Lasker ice-skating rinks and the
Arsenal Roof Garden. (676A Ninth Ave., Suite 265, 212.228.1672)
RESTIVO EVENTS
This event planning and catering crew has been providing services since 1991 in New York, Miami, and the Hamptons. Restivo
Events handles both intimate dinners and corporate events for
as many as 2,000. Calvin Klein, Ralph Lauren, Donna Karan, the
Corcoran Group, and Yahoo are among its clients. (240 East 27th
St., 212.213.6237)
REX DUVAL CATERERS
Since 1983, Rex Duval has served his European-American cuisine with Asian influences at events for as many as 2,100
guests, working with companies like Honeywell and Panasonic. Duval offers kosher dairy and meat products, as well as complete event planning capabilities. He is the exclusive caterer for
clothing retailers Blanc de Chine and Venanzi. (212.795.5215)
RHONA SILVER ENTERPRISES
Rhona Silver, owner of Long Island’s 148,000-square-foot catering hall the Huntington Townhouse, provides full-service,
off-premise catering along with glatt kosher services. She catered the launch of Sony’s Qualia store, with a sushi bar and
hors d’oeuvres including Chilean sea bass with miso sauce and
hickory-smoked salmon tartare wrapped in cucumber and
topped with caviar and crème fraîche. (124 East Jericho Tpk.,
Huntington Station, N.Y., 631.427.8485)
RICE CATERING
This caterer’s clients include Poets House, the International
Center of Tolerance Education, and St. Ann’s Warehouse. The
operation caters large and small events, provides light office catering, and is best known for its rustic grazing station, which in-
cludes wine boxes, imported cheeses, meats, fruits, vegetables,
and dips. (81 Washington St., Brooklyn, 718.222.9880)
ROBBINS WOLFE EVENTEURS
Specializing in American cuisine with French influences, this
company has maintained a high profile in Manhattan and the
Hamptons since 1987, and in 2005 became a part of CulinArt.
Clients include Bravo, Ralph Lauren, and Literacy Partners. Robbins Wolfe is the official caterer for the Hampton Classic Horse
Show and is the exclusive booking agent and caterer for the
Bridgehampton Tennis & Surf Club. (521 West St., 212.924.6500)
SAFFRON 59
Executive chef and director Irene Khin Wong—once a Wall
Street banker and a former chef and owner of the Road to Mandalay restaurant—specializes in Southeast Asian cuisine, serving clients from the beauty and fashion industries. The company’s trademark: food as colorful as its serving trays, which are
often laden with bright orchids and banana leaves. (59 Fourth
Ave., 212.253.1343)
SEASONS DISTINCTIVE CATERING
Marc Tessitore and Robert Zimmerman’s company specializes in contemporary American food with Southeast Asian and
Indian influences. Emphasizing fresh ingredients, its menu
includes seasonal hors d’oeuvres like rice-paper summer rolls
with enoki mushrooms, vermicelli, and fresh herbs served with
a miso plum dipping sauce, and plated dishes like grilled filet
medallions with an oven-dried tomato and cumin sauce. (146
Allen St., 212.420.6045)
SEBASTIANS CATERING & SPECIAL EVENTS
Executive chef Bill Hedge, a Culinary Institute of America
graduate, prepares a large selection of hors d’oeuvres including pepper-crusted rare tuna with tomato-ginger jam and beef
yakitori with Japanese eggplant. Sebastians is the exclusive caterer at the Museum of the City of New York and the preferred
caterer at the New York Public Library, Ava Lounge, Room 55,
and the new Times Center. (875 Third Ave., 212.832.3880)
SEN CATERED AFFAIRS
Sage Events has developed close relationships with corporate
clients including film and television studios. The company
works to bring together specialty ingredients not normally
found in New York—country ham from Kentucky and bratwurst from Indiana, for example. Sage is also the exclusive caterer for St. Bartholomew’s Church and operates Café St. Bart’s.
(109 East 50th St., 212.888.2680)
After finding success with its restaurant and lounge in Sag
Harbor, the Sen company began this catering business in 2005,
which serves New York City, New Jersey, and the Hamptons.
The menu boasts Asian, Indian, and French fusion cuisine; the
company specializes in sushi and sashimi and can design rolls
around the customer’s taste or a themed event. Sen has catered
private dinners, large cocktail parties, and fund-raisers. (20
Fifth Ave., 631.725.4546)
SALSA CATERERS
SERENA BASS CATERING
This large company has been in business since 1990 and boasts an
extensive menu for off-premise corporate events. Theme menus
include Nuevo Criollo, Caribbean (with jerk chicken wings), soul
food (with hush puppies and cheese sauce), South and Central
American (with lechona, a Colombian-style pig stuffed with rice
and beans), Mexican, and traditional (with chicken kebabs and
mango glaze). (4006 Third Ave., Bronx, 718.716.2020)
This versatile firm focuses on the fashion and design industries. Using a subtle combination of flavors, the company’s style
is eclectic and ethnic and includes hors d’oeuvres such as tandoori chicken on mini papadums with spicy mango chutney,
and barbecued salmon in cornmeal barquettes dusted with
toasted cumin seeds. The company also provides floral design.
(404 West 13th St., 212.727.2257)
SAVOR
SHIRAZ NYC INC.
At an event for the N network’s Spike Lee miniseries Miracle’s
Boys, Savor served Southern-fried chicken with bourbon mustard sauce, individual meat loaves, mashed potato bake, and
macaroni and cheese. Savor can create themed menus such
as New England-style clambakes, New Orleans-style crawfish
boils, Tuscan picnic lunches, or Southern barbecues. (544 West
27th St., 2nd Floor, 212.244.3617)
This full-service company has catered events for Elle, Colin
Cowie, and the Royal Shakespeare Theatre and specializes in
providing attractive caterwaiters. Shiraz has produced the Culinary Pas de Deux for the American Ballet Theatre for four years
in a row. Bite-size desserts include green-tea panna cotta, pistachio crème brûlée, and triple-chocolate miniature cakes. (161
West 22nd St., 212.255.7001)
SCOOZI CATERING AND EVENTS
SHOWSTOPPERS INC.
The team behind this boutique caterer and event planning company designs themes incorporating cuisine and decor. Among
the names on its client list are Chanel, Sean John, and GQ. Since
1996 it has specialized in a fusion of French, Italian, and Asian
fare, offering dishes like a seared tuna mignon appetizer on lotus
root crisps with miso emulsion. (142 West 83rd St., 212.799.0080)
Showstoppers is favored by corporate clients like Pfizer,
Lancôme, and Giorgio Armani. At an event for Glamour and the
Women’s Campaign Fund, Showstoppers’ menu included Asian
crabmeat salad with sesame coriander and micro greens, and a
miso-glazed filet of halibut with a ponzu sauce and forbidden
rice. (3041 Broadway, 212.280.1345)
SAGE EVENTS
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Prime Midtown Location
Historic Gallagher’s Steak House, NYC’s first speakeasy - a Runyonesque gathering
place for gamblers, sports figures, showbiz folks and other stars of Broadway; and
home of the “NY Strip” steak, will live forever as a great restaurant landmark in NYC.
Our legendary Trophy Room’s extensive photo collection is vintage NYC, and will
make your next business meeting, dinner or private event a memorable one.
Contact Cynthia Anderson, Director of Sales, for more information at
212-957-2884 or [email protected].
WHERE THE FUTURE OF BUSINESS
EATS USDA PRIME DRY AGED STEAK.
228 W. 52nd St. New York, NY • 212-245-5336 • www.gallaghersnysteakhouse.com
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CATERERS
SIMPLY DIVINE
This once-small-scale kosher business, founded in 1987 and
owned by Judy Marlow, is now a full-service off-premise catering operation that can serve as many as 1,000. Chef Brian
Sutor and his culinary team have worked on events for corporate and nonprofit clients including the 92nd Street Y, the
Brooklyn Museum, and the American Jewish Committee.
(604 West 46th St., 212.541.7300)
SIMPLY GRAND CATERING
Working in the city and throughout the tristate area, Simply
Grand Catering has handled a variety of events since 1990.
The full-service organic catering operation specializes in
creative American, French, and Pan-Asian cuisines and has
catered private events for law firms, dinners for nonprofit
groups, and product-related cocktail parties for clients such
as Mercedes-Benz. (46 West 95th St., 212.749.0610)
SMART CATERING
Smart Catering re-creates famous New York dishes like Nobu’s tuna tataki or Rack & Soul’s coconut pineapple cake as
part of its custom menu. Past events have included the Nylon magazine and 1921 jeans sushi event for 250 with items
like yellowtail tuna and smoked salmon cucumber, and the
Time Out New York Kids magazine breakfast at Toys “R” Us
in Times Square for 200, with tropical berry platters and
caramelized-apple-and-cinnamon and Nutella-chocolateand-banana crepes. (244 Fifth Ave., Suite 2811, 646.246.3236)
SONNIER & CASTLE
Owned by David Castle and Russ Sonnier, who met in the
Glorious Food kitchen, this company restyles and updates
classic dishes for clients such as Carolina Herrera, Vanity Fair,
and MGM. The operation’s offerings include curried chicken
with toasted coconut and currants, key lime tart with candied lime zest and fresh blackberries, and crab cakes with
spicy remoulade sauce. (532 West 46th St., 212.957.6481)
SPECIAL ATTENTION—ELLEN GELB
Owner Ellen Gelb says her staff members work with clients from the conception of the menu to the plating of the
food—thus the name. Since 1987, Gelb has concocted hors
d’oeuvres like steamed shiitake dumplings, mini BLTs, and
ceviche shots, and desserts like mini ice cream pops. (325
East Houston St., 212.477.4805)
SPOONBREAD
Specializing in Southern fare and soul food since 1980, this
Harlem-based catering company is led by former model and
award-winning cookbook author Norma Jean Darden. Past
clients include the Apollo Theater and HBO. Darden’s roast
duck in brandy sauce is often requested by clients, and other
specialties include African chicken in peanut sauce, as well
as king fish and salmon in her special “Caribbean sunset
sauce.” (366 West 110th St., 212.865.0700)
SPOON CATERING
Since 2000, Melissa Chmelar’s organic-focused catering
business has served fashion publications and designers. The
company’s dishes include Indian-summer vegetable crudités with lemon basil dipping sauce; caramelized leek, roasted tomato, and Gruyère tarts; and sage- and fontina-stuffed
herb-roasted pork loin. The company’s Chelsea storefront
offers baked goods, salads, soups, coffees, sandwiches, and
teas. (17 West 20th St., 646.230.7000)
STANDING ROOM ONLY
Founded by Jack Tacconi and Sharon Snyder in 1990, this caterer has built a clientele that includes financial companies
and museums. For a Neuberger Museum of Art fund-raiser,
the company served 250 guests hors d’oeuvres of mini lobster
rolls, mac-and-cheese bites, and yellow beefsteak tomato gazpacho shots. (1491 Weaver St., Scarsdale, N.Y., 914.472.3002)
SUSAN SIMON
This company, started in 1984 by cookbook author Susan Simon, caters events in the tristate region. Simon’s menu for
a traditional English-tea-inspired event includes a buffet of
vegetable crudités, dry sausages, and hors d’oeuvres such as
tulip shrimp with apricot-lime sauce and Thai beef salad on
cucumber slices. (212.777.0080)
SWEET CONCESSIONS
This company launched in 1986 and has acquired a reputation in the Broadway community for attention to detail—the
company created custom cocktails for the Lincoln Center Theater’s run of The Coast of Utopia by Tom Stoppard. It has also
managed five theater concessions and a café at Central Park’s
Conservatory Waters. (1650 Broadway, Suite 406, 212.582.5472)
SWIFTY’S EVENTS
Catering director Jay Jolly and chef Stephen Atto head this
company, which grew out of Robert Caravaggi’s low-key Upper East Side restaurant of the same name. Swifty’s catering
menus are much like those at the restaurant, featuring homestyle American comfort food. Popular dishes include crab
cakes and chicken potpie. (1012 Lexington Ave., 212.861.5350)
SYLVIA’S CATERING
South Carolina-born Sylvia Woods owns and manages a
soul food restaurant and empire, which includes several
eateries (most notably Sylvia’s in Harlem, which opened in
1962), a nationally sold food-product line (launched in 1992),
and two cookbooks. Popular dishes include red velvet cake,
fried chicken, barbecue ribs, collard greens, and other downhome fixings. (328 Lenox Ave., 212.996.0660)
TABLE TALES
This catering and event planning company at the South Street
Seaport has been in business since 1990. It works widely in
the corporate sector; past clients include Ralph Lauren, Hugo
Boss, Martha Stewart, and Condé Nast. Table Tales can create
dinners for as many as 300, and its café offers cuisine once
exclusive to corporate clients. (265 Water St., 212.766.0917)
TASTE CATERERS
Taste has catered large-scale events for clients such as the
Whitney Museum of American Art, Calvin Klein, and De
Beers. For a gala put on by The Paris Review in honor of Norman Mailer, Taste served jumbo asparagus with shaved
truffle pecorino, seared halibut with salsa verde, soft polenta with mascarpone, fresh corn and fava-bean succotash,
and steamed bittersweet chocolate cake with currant coulis
and red berry salad. (113 Horatio St., 212.255.8571)
TASTEFULLY DONE CATERING
Tastefully Done Catering specializes in corporate events and
fund-raisers for as many as 3,000. Owner Jeanne Griffiths
prides herself on her creative displays and healthy seasonal
menus. A luau-themed menu includes crab salad with avocado in blue-corn cups, coconut shrimp with orange ginger
sauce, and coconut pancakes. (820 10th Ave., 212.977.1777)
TENTATION POTEL & CHABOT SPECIAL EVENTS CATERING
Established in 1985, Tentation Potel & Chabot is an international firm with clients across numerous industries. For a
rebranding event for Moët & Chandon’s White Star champagne, the caterer served sesame-seed-crusted tuna and capon roulade with raisin and apple chutney garnished with
rose petals, among other dishes. Other clients include Cartier
and Imperia vodka. (524 West 34th St., 212.564.7530)
THAI AT HOME
Founded in 2002 by Nisa Lee, Thai at Home caters private
gatherings, cocktail parties, and corporate functions for as
many as 1,000 guests with Thai and Asian-fusion fare. Favorite dishes include butterfly shrimp with raspberry chili
sauce, mini Thai tacos, and duck wontons with mango chutney. The company also offers on-site chefs who can prepare
dishes in front of guests. (914.552.5258)
3RD PLATE GOURMET CATERING
Married duo Ian and Din Grant have owned and operated
this French- and Asian-inspired catering company for more
than 10 years. Their “Flavors of Spring” tasting menu includes
ricotta cheese with basil oil and cocoa powder, stuffed pork
medallions, and seasonal fruits on top of grapefruit sorbet.
They also host cooking classes such as “The Ultimate Meat-
KOSHER CATERERS
China Glatt
4413 13th Ave., Brooklyn,
718.438.2576
Manna Catering
24 Harrison St.,
212.966.3449
Chopsticks
478 Pleasant Valley
Way, West Orange, N.J.,
973.324.8000
Negev Home Foods Inc.
1211 Ave. J, Brooklyn,
718.258.8440
Classic Caterers
9 Melrose Lane,
West Nyack, N.Y.,
845.353.5578
Crown Royale Caterers
5845 193rd Ave.,
Flushing, 718.357.4585
Dougie’s
4310 18th Ave., Brooklyn,
212.724.2222
Eden Caterers
2075 East 68th St.,
Brooklyn, 718.763.0300
Foremost Glatt
Kosher Caterers
63 Anverson Ave.,
Moonachie, N.J.,
201.664.2465
Genadeen Caterers
775 Branch Blvd.,
Cedarhurst, N.Y.,
516.295.5554
Glatt Galore
412 Ave. M, Brooklyn,
718.336.1570
Kosher Creations
251 West 100th St.,
212.663.0121
Newman & Leventhal
Kosher Catering
45 West 81st St.,
212.362.9400
Pavilion 39
1478 39th Ave., Brooklyn,
718.851.1162
Prestige Caterers
217-80 98th Ave.,
Queens Village,
718.464.4800
Prime Grill
60 East 49th St.,
212.692.9292
Ram Caterers
130-25 180th St.,
Jamaica, 718.978.5511
Rave Events
26 East 64th St.,
201.692.8880
Regal Caterers
100 Hauppauge Road,
Commack, N.Y.,
631.858.1098
Scoop & Company
940 McDonald Ave.,
Brooklyn, 718.853.5368
Solo
550 Madison Ave.,
212.833.7800
SPECIAL ADVERTISING SECTION
Having an event
in Toronto?
We’ve got you
covered.
Lovers Class” and “Chocolate, Chocolate, Chocolate.” (104
Charlton St., 212.627.8721)
THOMAS PRETI CATERERS
This company, which celebrates its 20th anniversary in
2007, was founded by chef Thomas Preti and Michael
Bonizio. Capable of an array of styles, the caterer can create family-style feasts or wine-and-tapas pairings. Pepsi,
U.S. Trust, and Chivas are among its long-standing clients.
Thomas Preti is also the preferred caterer at dozens of New
York venues, including the Metropolitan Pavilion, the Puck
Building, and Gotham Hall. (146 East 47th St., 212.764.3188)
TIP OF THE TONGUE CATERERS
Institute of Culinary Education-trained chefs Scott Fagan
and Eric McIntyre founded their company in 2003. Signature dishes include wasabi green-pea blinis with sesame
seared tuna and roasted-fennel cream cheese, and a terrine of duck confit and black-eyed peas. The caterers are
also adept at fusing unusual ethnic cuisines, like combining Belgian, Filipino, and even Slovakian influences,
or mixing Chinese and Caribbean tastes. (351A 14th St.,
Brooklyn, 718.768.8114)
DIRECT ENERGY CENTRE
100 Princes Blvd., Toronto, ON M6K 3C3
416.263.3026
www.directenergycentre.com
Home of the BizBash.TO Event Style Show since 2005, Direct
Energy Centre is the largest event and convention facility in
Canada at 1 million sf of space.
NEW 2 PEAS & A POT
DREAMWORLD BACKDROPS
6450 Lusk Blvd., Suite E106, San Diego, CA 92121
858.452.4922
www.dreamworldbackdrops.com
The power to stun, dazzle and wow. Companies thrill at how
our backdrops transform any room into a world of their
choosing. Our 1,500 backdrops are hand-painted,
lightweight, and shipped anywhere in Canada.
EDEN PLANNING
1571 Dockray Dr., Milton, ON L9T 5L4
905.878.0638
www.edenplanning.com
Eden Planning Inc. strives to raise the bar for all your event
planning and decor needs. We make it our point to
understand what you want and transform your ideas into wellplanned events.
GINGER ISLAND CUISINE
2635 Eglinton Ave. West., Toronto, ON M9M 1T6
416.657.7957
www.gingerisland.ca
Our cutting-edge cuisine, stylish presentation and attentive
staff will add a new dimension to your next catered affair.
GLADSTONE HOTEL
1214 Queen Street West, Toronto, ON M6J 1J6
416.531.4635
www.gladstonehotel.com
The Gladstone Hotel offers unique artist-designed
accommodations plus two floors of multi-functional venue
spaces for social, corporate, and creative events in an
extraordinary landmark building.
GOURMET BEVERAGE COMPANY
13 - 127 Manville Rd., Toronto, ON M1L 4J7
416.461.7755
www.GourmetBeverageCompany.com
From day break meetings to midnight soirees; our elegantly
presented beverage stations impart a flare of sophistication
& warmth to any celebration. It's like having an upscale cafe,
right there at your event!
GRANDPRIX KARTWAYS
75 Carl Hall Rd., Bay 3 Unit 10, Toronto, ON M3K 2B6
416.638.5278 Ext. 224
www.gpkartways.com
If making an impact and leaving a lasting impression is the
goal, then Go-Karting is the tool for you. Let GPK be the
innovative tool to effectively bring excitement and thrills to
your corporate event.
CATERERS
MASSEY HALL
178 Victoria St., Toronto, ON M5B 1T7
416.593.4822 Ext. 304
www.masseyhallrental.com
The"grande dame of music halls", Massey Hall is a fusion of
Moorish-style architecture and a 1933 Art Deco-inspired
renovation. Since 1894, promoters, meeting planners and
community leaders have chosen Massey Hall to entertain,
enlighten and uplift.
ROY THOMSON HALL
After graduating from the Institute of Culinary Education, Phil Rubin and Lauren Morfoot opened their fullservice catering company in 2005. The duo specializes
in seasonal New American cuisine like duck confit and
sour cherry “cigars,” and roasted beet ravioli filled with
herbed ricotta cheese. They cater large and small private
and corporate events and offer cooking classes. (25 West
81st Street, 212.362.1910)
URBAN EVENTS
With clients in the fashion, finance, and art fields, this company works on large-scale corporate events as well as seated dinners for 150 and cocktail parties for 300. Signature
offerings include “Diamond Bites” (frosted mini cupcakes
with clear rock-candy garnishes), rock lobster tempura in
an ancho chili cone, and chickpea franks in polenta buns
with beet ketchup. (110 Ninth Ave., 212.557.7846)
60 Simcoe St., Toronto, ON M5J 2H5
416.593.4822 Ext. 304
www.roythomsonrental.com
Since 1982 Roy Thomson Hall has been home to many
events enhanced, not only by the magnificent glass canopy,
but by the aura of the talented artists and personalities who
have graced its stage.
WILLIAMSON CALVERT EVENTS AND CUISINE
SOUTHERN ACCENT RESTAURANT &
EVENT CATERING
WINSTEAD GROUP CATERERS
595 Markham St., Toronto, ON M6G 2L7
416.536.3211
www.southernaccent.com
Southern Accent Restaurant & Catering, Toronto's Louisiana
cuisine and party specialist since 1984. Located in
downtown's Mirvish Village featuring private dining, a 1940's
bar and seasonal patio. 2006 Condé Nast Traveler Readers'
Choice.
STAR PRODUCTIONS
7095 Cadiz Cres., Mississauga, ON L5N 1Y3
416.219.8749
www.dj102.com
Star Productions professional DJ services and event
management is your one-stop partner for planning,
producing and executing your special events. Our team
consists of professional DJ’s, audiovisual production
engineers, and Certified Meeting Planners.
YUKON TENTS &
EVENT FURNISHINGS
136 Martin Ross Ave., Toronto, ON M3J 2L4
416.514.0261
www.yukonevents.com
Yukon offers a unique mix of quality rentals to the special
event community. Our friendly service ensures that all
elements of your event furnishings and tent rentals are looked
after professionally.
This caterer serves clients in the publishing, art, and
fashion fields with fresh ingredients from local farmers
markets and purveyors. Chef Bryan Calvert was trained
at the Culinary Institute of America and started this
company in 2000. Black mission figs wrapped in smoked
duck breast and baby arugula were among the hors
d’oeuvres served at Missoni’s SoHo store opening. (150 St.
Marks Ave., Brooklyn, 718.956.5633)
This full-service caterer and event planning firm, operating out of an 11,000-square-foot kitchen, was founded
by chef Key Winstead. Able to cater for as many as 5,000
guests, Winstead Group also offers box lunches, specialty
cakes, and individual baskets for picnics. At a benefactor
dinner for St. Hilda’s and St. Hugh’s School, cinnamon
butternut-squash soup and potato Parmesan croquettes
were among the items on the menu. (2565 Broadway,
Suite 246, 212.932.2600)
WORLDWIDE EVENTS
Founded in 1997, Dorrie Pariser’s operation has catered
events for financial and educational institutions, hospitals, and other corporate clients for as many as 2,000
people. At a recent benefit, Worldwide Events served
an entrée of thyme-marinated filet of beef with a
carmelized-shallot and wild-mushroom sauce cabernet,
truffle and leek buttermilk mashed potatoes, and lemon
grilled asparagus. (500 East 77th St., 212.734.3638)
YO MAMA’S CATERING
As its name implies, this company brings a bit of homestyle cooking to events. Yo Mama’s specializes in soul
food, providing menus chock-full of comfort foods like
fried chicken and meat loaf jambalaya, as well as Southern favorites like Cajun chicken salad, “Southern comfort” muffins, and fried-green-tomato sandwiches. (163
St. Nicholas Ave., Suite 5E, 212.222.5133)
ZARELA CATERING
Zarela is a full-service catering company owned by Zarela
Martinez, of the eponymous Mexican restaurant on the
Upper East Side. Naturally, Zarela’s specialty is Mexican
cuisine, with options like a make-your-own-taco party or
a tropical Veracruz cocktail reception. Zarela also offers
cooking lessons, lectures, and demonstrations, and sells a
collection of Mexican-inspired home furnishings in WalMart stores. (953 Second Ave., 212.663.7004)
ON BIZBASH.COM
TORONTO
Contact us:
416.425.6380 or [email protected]
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from floral designers to security firms—
check out our online resource directory.
"IZ"ASH?)(?FULLPG?&).!,PDF0-
Sick of Parties?
Tired of going to them? Tired of giving them? Sounds like you
have event fatigue.
A FRIEND OF MINE, whose job entailed huge
amounts of entertaining, once brushed up to me
at a lecture, surveyed the room, and said, “I knew
it. Low turnout. Even my clients now have event
fatigue. There are just too many parties.”
I used to throw three or four parties a week,
and on the other nights I’d usually attend one benefit and try to make it to a friend’s birthday or book
launch or whatever. I would go to anything—well,
almost anything; I drew the line at a client’s daughter’s bat mitzvah. For 10 years I kept this up, with
only occasional bouts of exhaustion, which could
usually be cured with a stay at the Huntington
Ritz-Carlton. (Nobody goes there—I just love it.)
But event fatigue finally caught up with me,
and now I’ve got it bad. Maybe you do, too. Here’s
what to look out for:
1. Do you throw out invitations before they’re even
opened, even from hosts whose outings you’ve enjoyed before?
2. Do you refuse to check your coat? (This is a big
time-saver. I highly recommend it. There’s always
a drop table with a long cloth where you can ditch
stuff, though I have lost a few laptops this way.)
3. When asked, do you say, “I think I have some-
thing that night,” when you know for sure you have
nothing, and in fact were planning to do a glycolicacid skin peel while watching Seinfeld reruns?
4. When hosting a party, do you constantly walk
back into the kitchen, ostensibly to check how dinner is coming, but in actuality to have a cigarette,
alone, by a warming bin?
5. When the room is being seated for a presentation, do you announce (to anyone who will listen)
a mad dash to the men’s room (or ladies’ lounge),
never to return?
6. At big shindigs, do you find yourself constantly
checking for emergency-exit signs? Or worse,
mentally rehearsing your escape?
7. Do you pretend to talk on your phone in a
highly agitated manner so that no one approaches
you? (I hear Paris Hilton does this, and if anyone
should have event fatigue...)
8. When an evening’s program is provided, do
you carefully estimate the length of each speech,
adding up the total and then checking your watch
at each transition, swearing quietly?
9. Are you annoyed if they don’t serve espresso?
10. Do you ever claim to have attended an event
that you skipped?
128 bizbash.com/newyork july/august 2007
If three or more of these sound familiar, you
are suffering from event fatigue. What to do?
Well, I can tell you firsthand that turning to alcohol is no solution. Every annoying person, tacky
flower arrangement, and soggy fried-eggplant fritter just becomes more so through the prism of
booze, and you’ll find yourself muttering insults
that passersby can hear.
Nor is texting on your Treo or Sidekick or
whatever electronic disorganizer you use. Trust
me, in a short while, this will be viewed as being
as gauche as talking on a cell phone at the movies,
which I hear Larry King does.
What you can do is make written notes. This
is acceptable, and gives the impression that the
event you are at is giving you so many wonderful
new ideas and exposing you to so many scads of
interesting folks that you just have to jot it all down.
Who needs to know that you’re writing a note to
the dry cleaner reminding them that the sheets are
to be folded over hangers, not packed in paper?
You can also do laps. Walk the perimeter of
the party, with a drink in hand, occasionally nodding or lifting your glass in a greeting mode. Just
keep going round and round and round. Some
staffer may peg you as a terrorist, allowing you to
leave in indignation—even better.
Once, at the CFDA fashion awards, I lay down
under the dinner table as the event passed the
five-hour mark. I told my fellow table guests what
I was doing, got their approval, and it was wonderful for a while. But I felt like a fool getting up.
Here’s a good trick: Show up for the party 20
minutes early. The hosts, all tense and overbusy,
will see you and be so grateful when you suggest
taking a walk around the block. Just keep walking.
Or make friends with a waiter. Pop him or her
a twenty and watch the hors d’oeuvres come piping hot from the kitchen straight to you.
Sometimes, feigning intense interest in the
silent auction is a good way to pass the time, but
then you often end up with dinner for four at a
restaurant you go to all the time, and end up too
embarrassed to use the coupon.
Some events are long enough that you can
sneak out and take in a movie. This is particularly
tempting whenever I’m at the Marriott Marquis
(there are theaters galore), although toward the
end of the flick, you start to feel a bit squirrelly.
At a particularly tedious dinner, I’ve been
known to help clear the plates. (Once I even folded
chairs.) But I haven’t tried that one in a while.
Now that I’m a dog owner, I’m considering
bringing him along. “Oh, the Waldorf-Astoria
doesn’t allow dogs? Who knew?”
I suppose you could take up isometrics—you
know, those exercises you can do on an airplane,
clenching and unclenching your buttocks, that
sort of stuff—but for some reason, this just doesn’t
appeal to me. Another thing you can do is practice
your French and say, “Au revoir, mes amis.”
ILLUSTRATION: STEVE OLSON
TED KRUCKEL
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