P 75-95 GUIDE_Catering.jb.FINAL

P 75-95 GUIDE_Catering.jb.FINAL
6/27/06
11:05 AM
Page 75
THE BIZBASH GUIDE TO CATERERS
Compiled by Francine Cohen, Alana Klein
& Kai Alexis Smith
Our directory of all kinds of off-premise food-providers has resources for every event.
PHOTOS: RON MANVILLE (CRISTINA VERGER), SCOTT FAGAN (TIP OF THE TONGUE CATERERS), QUENTIN BACON (HUDSON YARD), O. FRANKEN (FEAST & FÊTES)
Feast & Fêtes’ assorted seasonal petits fours include raspberry breton,
Linzer tart, pâte de fruits, calisson d’Aix, financier, and Parisian flan.
Cristina Verger ties mini poached Atlantic lobster bundles in homemade crepe
shells with fresh chives and serves them with a red pepper mango salsa.
Tip of the Tongue Caterers’ summer menu includes fresh Black Mission figs
that are split, roasted, and stuffed with tangy Montrachet goat cheese
dressed in a sweet balsamic reduction..
Hudson Yards serves Taylor Bay scallops with pickled sunchoke, Jerusalem artichokes, chive oil, lemon juice, fleur
de sel, and bay leaves.
Edited by Anna Sekula
ABIGAIL KIRSCH, CATERER & EVENTS
Abigail Kirsch is an off-premise caterer with clients including
In Style magazine and Universal Studios. For the Brooklyn
Academy of Music’s spring benefit, the company served heirloom tomato tarte tartin and chocolate pyramids with fudge
sauce and berries. The company 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)
A CASA
Chef Melissa Fox mastered the preparation of traditional
Latin dishes from her Nicaraguan mother. Her company specializes in small gatherings for fewer than 20, and 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 with her to events she caters. The business
also offers teambuilding cooking parties. (136 East 36th St.,
212.683.3064)
ACQUOLINA CATERING
The classically trained chefs at Acquolina create cuisine that
reflects American, European, Asian, and South American
fare. The staff combines elegant decor and stylish table settings with exotic foods, and has catered for dignitaries,
banks, and the fashion community. For the National Facial
Reconstruction Foundation, this caterer passed mini portions
of spinach and ricotta gnocchi in porcelain squares. (2191
Third Ave., 4th Floor, 212.994.9300)
ALLURE CATERING
The company often uses special video trays that display
images of the event in progress or a sponsor’s logo. Ernst &
Young and Entertainment Weekly are a few repeat clients.
Although chef and owner Philippe Feret specializes in French
cuisine, hors d’oeuvres such as New England clam chowder
and seaweed cups filled with Alaskan king crabmeat salad
are also on the menu. (1422 Third Ave., 212.585.0808)
AMBER OCCASIONS
Founded in 2002 by Amber Kopcza, who has more than 20
years of experience in the event industry, Amber Occasions
is a full-service event planning and catering company. The
company is known for crafting unique culinary creations and
can accommodate specific dietary needs for events, intimate
gatherings, or clambakes at the beach. (P.O. Box 1145, Sag
Harbor, N.Y., 516.527.9493)
AMISH FINE FOOD
Established in 1991, this upscale food market working mostly
with financial companies offers light off-premise catering
from three Manhattan locations. Amish Fine Foods’ offerings
include sushi platters, pasta, seafood, salad and meat
entrées, and kosher pastries. The company can also create
gift baskets, including the “Amish Gourmet” package that
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)
NEW ANGELIC DELIGHTS
Chef-owner Joann Curcio started this full-service, off-premise
operation in 1991, and less than half of her business is for corporate and nonprofit clientele. Curcio often caters breakfast
meetings for technology companies and can serve dinners
for as many as 450 guests. Client favorites include French
toast crème brulee and Parmesan cones stuffed with chicken
Caesar salad. (306 Main St., Huntington, N.Y., 631.427.6383)
ANNEMARIE’S FEAST
Annemarie Minke caters to companies such as law firm
Hughes Hubbard & Reed, real-estate developer Hines, and
the Waterkeeper Alliance. 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 and Studio 450. (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
of 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. Repeat clients include A.T.
Kearney, Dana Buchman, Edwards & Angell, and Epstein
Becker & Green. (P.O. Box 2297, Grand Central Station,
917.763.7559)
AQUA EAST
Owners John and Connie Pezulich and chef Chris Kozlowski
prepare family recipes from Sicily and the Tyrol region of
Austria, exploring all the land and sea in between. Aqua East
offers catering as well as event planning services. (17 South
Edison St., Montauk, N.Y., 631.668.4147)
ARAMARK
This national company caters at sporting venues like Giants
Stadium, Continental Airlines Arena at the Meadowlands,
and Shea Stadium in New York. 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)
NEW ARTEMIS CATERING
Greek restaurateur Stavros Aktipis’s Martinique Cafe started
an off-premise catering division in June 2006 for clients in the
health care, fashion, and law industries. On the menu for a
recent New York Health and Hospitals breakfast and luncheon were jumbo lump crab cakes with chipotle aioli. Artemis
bizbash.com/newyork august/september 2006
75
P 75-95 GUIDE_Catering.jb.FINAL
6/27/06
11:08 AM
Page 76
THE BIZBASH GUIDE TO CATERERS
at Castello di Borghese vineyards. Chef Steve BiscariAmaral’s international culinary experience and art background add a unique twist to the local, seasonal cuisine he
prepares for clients like Morgan Stanley and Hearst. (P.O. Box
2224, Southampton, N.Y., 631.258.5401)
BLUE SMOKE CATERING
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.
Brisket, macaroni and cheese, banana cream pie, and deviled eggs are popular dishes. The operation has fed guests
at events for GQ magazine, the Opera Theatre of St. Louis,
and Jazz Foundation of America. (116 East 27th St.,
212.447.7733)
BRENT NEWSOM CATERER INC.
Brent Newsom, a distinguished East Hampton-based society
caterer, has high-profile private clients as well as corporate
customers. Newsom catered the fun, kid-friendly Matlin
Patterson investment bank’s employee appreciation summer
party in the Hampton Bays area in 2004, fed guests at a
Fourth of July party hosted by Jay-Z, and donated catering
for a Stop ALS fund-raiser this year. (83 Sherrill Road, East
Hampton, N.Y., 631.329.7365)
BRENTON CATERING
Swedish-born Tinna Brenton is the executive chef and owner
of this company that she launched in 2000. Brenton’s dishes
are influenced by her Scandinavian heritage, incorporating
fresh and organic ingredients in dishes such as västerbotten
gougeres (cheese puff with a sharp-tasting Swedish cheese)
or gravlax napoleon. Clients include Joico, Prospect Park
Tennis Center, and hair care brand Matrix. (128 West
Houston St., 212.529.2899)
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,
pulled pork sliders, and a variety of ribs. The business is a
branch of the Brother Jimmy’s BBQ chain of restaurants, and
clients include Tulane Business School, Fresh Air Fund, and
the Elizabeth Glaser Pediatric AIDS Foundation. (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 market itself. Clients
include Central Synagogue, Senator Bruce Patterson, the
Central Park Zoo, and Henri Bendel. This caterer 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)
Butterfield Market serves a mini
beef negimaki hors d’oeuvre.
CABBAGES & KINGS CATERING
From a busy office in Westport, caterer Sarah Gross serves
clients throughout Connecticut and Manhattan. Cabbages &
Kings handles numerous events each month, half of which
are generally for repeat corporate clients. Trained 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 boasts a chain of
upscale cafeterias with two venues featuring private event
space. Capable of catering for as many as 200 guests, Café
Metro offers low-fat, low-calorie sandwiches as well as
themed menus like a Mardi Gras buffet, a Pacific Rim cocktail party basket, 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 business also offers floral, lighting, and design services. Its retail
store in NoHo sells furniture and home furnishings. (32 East
2nd St., 212.253.4922)
CALLAHAN CATERING
Dressed in pale pink polo shirts, Callahan’s waiters passed
smoked salmon on champagne bottle-shaped toasts and
clear sticks swirled with cotton candy for Veuve Clicquot’s
New York rosé launch. Kate Spade, Tiffany & Company, and
Hermès are among the other clients who enjoy this caterer’s
creative hors d’oeuvres and unusual fare. Callahan is the
exclusive caterer at the Academy of Natural Sciences. (37
West 39th St., Suite 404, 212.327.1144)
CALL CUISINE INC.
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 pot pie, and rack of lamb,
and has kosher selections as well. Orange-glazed chicken
DEAN & DELUCA
Special Events and Catering
Exceptional Quality
Unique Presentation
Elegant Service
Creative Vision
Professional Staff
560 Broadway, New York, New York 10012, 212.226.6800 ext. 231
Michael Colquhoun, Catering Director
PHOTO: PEYTON PHOTOGRAPHY
Catering is the exclusive caterer for the Radisson Martinique
hotel and caters a cocktail party every month for Virgin
Atlantic employees. (1260 Broadway, 212.277.2626)
ART OF EATING
Hamptons-based Art of Eating caters events in New York City
and throughout Long Island. Owned by Cheryl Stair and John
Kowalenko, the business has served at events for Marcus
Evans, Manhattan Mortgage for the Hamptons Classic, and
the Hamptons International Film Festival. This company has
catered small dinners for 10 and large events for 2,500. (P.O.
Box 3232, East Hampton, N.Y., 631.267.2411)
NEW AVENTS
This event planning and catering company established in
2004 serves its two loft spaces as well as off-premise events.
Clients include Sports Illustrated, Kirkland & Ellis LLP, 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)
BARRAUD CATERERS
Chef-owner Rosemary Howe, who trained at London’s
Cordon Bleu, crafts inventive menus, constantly trying new
ingredients and variations on a dish. She enjoys presenting
cheese courses that explore the deepest natural flavors of
the cheeses. Financial industry clients include Banco
Mercantile and French bank Cheuvreux. Howe has also
cooked for Gourmet magazine, Burlington Resources, and
Friends of the Highline. (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, including fare from
Morocco, the Middle East, and Europe. Repeat clients
include ABC, NYU Medical Center, and various pharmaceutical companies. For Pacha, Benjamin Catering has created
stuffed cherries to match the club’s logo. (254 West 23rd St.,
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 West Village kitchen. Better Being caters
largely to the fashion and entertainment industries, and its
clients include Barneys New York, Elle, Coach, and Lord &
Taylor. Better Being specializes in small-scale events (its
largest event was a seated dinner for 200) and menus focus
on fresh, seasonal ingredients and healthy fare. (55B Leroy
St., 212.353.1986)
BLACK TIE CATERERS & EVENT SPECIALISTS
Black Tie Caterers was founded in 2000, and works extensively throughout the Hamptons and as the exclusive caterer
New Page Grid
4/19/06
7:47 PM
Page C1
New Page Grid
6/21/06
9:55 AM
Page C1
We Cater To Your Imagination.
From innovative concepts
to classic presentations,
Sebastians brings you
creative cuisine and
superior service in
corporate and social events.
Sebastians is an exclusive
caterer at the Museum
of the City of New York
and is a preferred caterer
at many of New York’s
most desirable locations.
Museum of the City of New York
The New York Public Library
aVa Lounge
Gabarron Foundation
Museum of Biblical Art
Landmark on the Park
AVEnts
Catering and Special Events
212.832.3880 | sebastians.com
and many more!
P 75-95 GUIDE_Catering.jb.FINAL3.RVSD.qxp
7/6/06
4:51 PM
Page 79
THE BIZBASH GUIDE TO CATERERS
breast stuffed with wild rice is one of the firm’s signature
dishes. The company also caters events for various missions
to the United Nations. (1032 First Ave., 212.752.7070)
CANARD INC.
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 legal firms. For a recent
American Folk Art Museum benefit, pine nut strudel, caviar
served on buckwheat waffles, and mango gazpacho with
grilled tiger shrimp were on the menu. (503 West 43rd St.,
212.947.2480)
C&C CATERING SERVICE
The Cutaneo’s family business began as an ItalianAmerican 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 in-office meetings. (7719 18th
Ave., Brooklyn, 718.232.2800)
NEW CAPERBERRY EVENTS
Formerly known as First Class Catering, Caperberry Events is
a Westchester-based event planning and catering company,
and is the exclusive caterer for the C.V. Rich Mansion. Among
the clientele are Mitsui Plastics, BMW of North America, and
car dealership Pepe Porsche. Executive chef Darryll Belcher
often prepares this 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 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
Cake Makers
Billy’s Bakery
184 Ninth Ave.,
212.647.9956
Birthdaybakers,
Partymakers
195 East 76th St.,
212.288.7112
Black Hound New York
111 North 10th St.,
Brooklyn, 800.344.4417
The Cake Atelier
32 Union Square East,
Suite 310, 212.595.8370
Cakediva
720 Monroe St., Hoboken,
N.J., 212.722.0678
Cakeline
220 Beach 132 St.,
Belle Harbor, N.Y.,
718.634.5063
PHOTO: COURTESY OF MICHELLE DOLL CAKES
Cake Man Raven
708 Fulton St., Brooklyn,
718.694.2253
Michelle Doll Cakes
Eileen’s Cheesecake
17 Cleveland Place,
212.966.5585
Fauchon
442 Park Ave.,
212.308.5919
Ferrara Bakery & Café
195 Grand St.,
212.226.6150
Gail Watson Custom
Cakes
335 West 38th St.,
212.967.9167
Junior’s Restaurant
386 Flatbush Ave.,
Cakes by Jay
Brooklyn, 800.958.6467
197 Stuyvesant Drive,
Seldon, N.Y., 631.484.3869
Lady M Confections
Company
Cakes N’ Shapes
43-42 10th St.,
466 West 51st St.,
Long Island City,
212.629.5512
718.937.8877
The Cake Studio
Make My Cake Bakery
718.938.0086
121A St. Nicholas Ave.,
Cheryl Kleinman Cakes
212.932.0833
448 Atlantic Ave.,
Masturbakers
Brooklyn, 718.237.2271
511 East 12th St.,
City Limits Diner
212.475.0476
200 Central Ave., White
Mike’s Amazing Cakes
Plains, N.Y., 914.686.9000
14820 North East 31st
Colette’s Cakes
Circle, Redmond, Wash.,
681 Washington St.,
425.869.2992
212.366.6530
Michelle Doll Cakes
Confetti Cakes
374 9th St., Brooklyn,
102 West 87th St.,
917.374.2791
212.877.9580
Ron Ben-Israel Cakes
Creative Cakes
42 Greene St.,
400 East 74th St.,
212.625.3369
212.794.9811
Sylvia Weinstock Cakes
Crumbs
273 Church St.,
3211⁄2 Amsterdam Ave.,
212.925.6698
212.712.9800
William Greenberg Jr.
Cupcake Café
Desserts
545 Ninth Ave.,
1100 Madison Ave.,
212.465.1530
212.861.1340
Delancey Dessert
World of Chantilly
Company
4302 Farragut Road,
573 Grand St.,
Brooklyn, 718.859.1110
212.254.0977
liquor filling—are popular dishes among the repeat clientele
in the pharmaceutical, political, and film industries. (1571
Richmond Road, Staten Island, 718.448.4252)
CARVE NEW YORK CATERING
This sandwich shop founded in 2004 offers catering services
for corporate and social events in the New York metropolitan
region. Specialties include fresh rotisserie turkey, pork loin,
and wood-roasted salmon sandwiches. Carve catered the
opening of the Andy Warhol exhibit at the Parthenon art
museum in Nashville. (268 West 47th St., Main Floor,
212.730.4949)
CATERING BY A SMALL AFFAIR
Catering by a Small Affair has been serving the East End of
Long Island since 1997. Owners John and Nikki Perry typically work on fund-raisers, benefits, and other occasions for
as many as 350 guests. A sample menu includes dishes like
mini New England lobster rolls, cracked black peppered tuna
carpaccio with ginger mayonnaise, and cumin-scented lamb
burgers with curry mayonnaise on mushroom buns. (14 Head
of Lots Road, East Quogue, N.Y., 631.421.4821)
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 off-premise
operation that specializes in French-influenced American cuisine. The new Bouley test kitchen is where he hosts private
dinners, cooking classes, information sessions, and demonstrations. (120 West Broadway, 212.962.2902)
CATERING BY FRAMBOISE
Working on the 2002 Olympic Winter Games in Salt Lake City
as well as simpler events for private individuals, 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 the classic
Sicilian pasta timpano—an 80-pound pie filled with five
cheeses and meats. (860 Bay St., 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. At
Swarovski’s fashion show and gala, an Asian-theme menu
featured soba noodles, lobster fried rice, and marinated flank
steaks with sesame, ginger, and garlic. This company is the
exclusive caterer for several New York venues, including the
Tent at Lincoln Center. (330 Fifth Ave., 5th Floor,
212.755.8300)
THE CATERING COMPANY
This company’s forte is large events for clients like the Mark
Morris Dance Group and Teen People. Founded in 1989, the
operation offers event planning services and often matches
themes to its trays and menus. Each November the company
serves for the NYU Real Estate Institute dinner. The Catering
Company is the exclusive caterer for the Rubin Museum of
Art. (224 West 29th St., 212.564.5370)
CER TÉ
Formerly known as Lyn’s Catering, Edward Sylvia’s company can cater cocktail parties for as many as 1,000, and
has worked on events for Fox, New York magazine, and the
Tribeca Film Festival. Cer Te’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)
CHARLES, SALLY & CHARLES CATERING
The exclusive caterer for the Brooklyn Botanical Garden’s
Palm House has also worked on events at the New York Hall
For the latest news and our complete
resource directory, go to BiZBash.com
P 75-95 GUIDE_Catering.jb.FINAL3
6/27/06
4:08 PM
Page 80
THE BIZBASH GUIDE TO CATERERS
“
Once again you have made our annual Gala an
event to remember; thank you for the attention
to detail that sets you apart from all others
”
T. 212.564.5370
F. 212.564.5373
[email protected]
Inspired Ingredients = Exceptional Events
The Cleaver Company
is a full-service catering
company with a welldeserved reputation for
excellence and exquisitely delicious cuisine.
The finest locally grown
and organic ingredients
from local purveyors
inspire us to create
truly exceptional events.
The Cleaver Company
Chelsea Market
75 Ninth Avenue
New York, NY 10011
P: 212-741-9174
www.cleaverco.com
Beautiful Bartenders
Staffing Firms
ABC Bartending Schools Metropolitan
500 Eighth Ave., Suite
Hospitality
808, 212.594.4146
110 East 42nd St., Suite
802, 212.983.6060
At Your Service
41 East 11th St., 11th
ModelBartenders
Floor, 212.535.3300
145 West 29th St., Suite
10SW, 212.499.0886
Barnard Bartending
Agency
Posh Ability
3009 Broadway,
36 East 23rd St., 5th Floor,
212.854.4650
212.537.6005
Beautiful Bartenders
310.600.1077
Caterwaiter Company
303 Park Ave. South,
646.342.8737
CBI Hospitality Staffing
331 Madison Ave.,
212.476.9300
Choice Hospitality
18 East 41st St.,
212.679.2434
Eye5
826 Broadway, 9th Floor,
646.274.1474
Gotham 2000
3 Stuyvesant Oval, Suite
10B, 646.414.9712
Greenlight LLC
365 West 22nd St.,
212.736.1119
Premier Party Services
145 West 29th Street,
Suite 10SW, 212.499.0886
Pyramid Personnel
295 Madison Ave., 16th
Floor, 212.213.0870
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
111 Broadway, 8th Floor,
212.689.2444
Tempsations
Old Chelsea Station, P.O.
Box 201, 212.255.9435
Ultra Events & Staffing
Helping Hands Network
40 Wyckoff St., Suite 22A,
Inc.
Brooklyn, 718.237.0945
386 Park Ave. South,
212.251.0900
Urban Staffing
295 Madison Ave., 15th
Kelly Services
Floor, 212.557.7846
420 Lexington Ave., Suite
200, 212.949.8545
Wait 4 Me
83-32 Parsons Blvd., 2nd
Lend-a-Hand
Floor, Queens,
350 Fifth Ave., Suite 3304,
718.480.4444
4G, 212.614.9118
Yipeee Inc.
Metronome Hospitality
9 Desbrosses St., Suite
Group
519, 212.965.9600
915 Broadway,
212.505.7400
a cup made of grits. (111 West 120th St., 2nd Floor,
212.838.3666)
CORRINE’S CONCEPT IN CATERING
Newsday, CBS Sports, Jaguar, and Barnes & Noble are a
few of the clients at Corrine’s Concept in Catering. This
business creates menus for corporate picnics in addition to
the 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 1989 by Carla Ruben and chef Robert
Spiegel, this catering operation serves entertainment companies, media conglomerates, financial firms, and beauty
brands. The menu at the Design Industries Fighting AIDS’
Dining by Design benefit in March included spiced duck
breast, grape and zinfandel sauce, and toasted walnut
spaetzle with roasted vegetables for 700 guests. (110
Barrow St., 212.741.3000)
CRISTINA VERGER’S TASTY THOUGHTS
Born in Rome, Cristina Verger has perfected a style that
combines European lavishness with traditional American
know-how. This full-service catering company boasts some
incredible venues—the East River Penthouse and the
Terrace inside Carnegie Hall—and also provides off-premise catering for as many as 600 guests. Past clients have
included Mercer Communications, Hands of Hope, and the
NCAA. (301 East 94th St., 212.715.0590)
CULINARY ARCHITECT CATERING
Owner and executive chef Alexandra Troy’s company
serves the tristate area and specializes in nouvelle FrenchAmerican cuisine. Half of Culinary Architect’s business is
done outside of New York. Nordstrom, Planned
Parenthood, Planting Field Foundation, and Tiffany &
Company are among the clients the firm has served.
Entrées include honey-roasted capon and blackened
swordfish steak. (28 Chestnut St., Greenvale, N.Y.,
212.410.5474)
80 bizbash.com/newyork august/september 2006
PHOTO: COURTESY OF BEAUTIFUL BARTENDERS
a special event & creative food group
of Science and the Brooklyn Museum. 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, smoke-cured salmon, and cold
poached salmon. (1000 Washington Ave., Brooklyn,
718.398.2400)
CHARLIE PALMER EVENTS/ASTRA
Noted chef, restaurateur, and winner of the James Beard
award for the best New York chef in 1997, Charlie Palmer
specializes in New American cuisine—serving it at his
restaurants Aureole, Kitchen 22, and Metrazur. He caters at
Astra, his event space, and offers off-premise catering. (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. This
caterer 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 concern with a staff of 300. Owner
Jason Apfelbaum’s company 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 L’Ecole Hoteliere de Thonon Les Bains-trained chef
Pierre Grillet-Aubert started this catering company and has
since developed a clientele that includes Sherman &
Sterling, Hedrick & Struggles, and several airlines. A menu
for boardroom meetings features shrimp croquette with dill
sauce, dried fruit compote served with bugnes—doughnutshaped pastry—and potato galettes with pancetta topped
with a poached egg. (623 11th Ave., 212.242.2897)
CHEF’S TABLE
Run by Ava Lang and executive chef Bruce Soffer, this company specializes in French cuisine and can serve private
dinners for two or cocktail parties for 800. It caters more
than 200 events in New York each year, and Leslie E.
Robertson & Associates and Weidlinger Associates are
among its repeat clients. Teambuilding cooking sessions
and in-house floral design services are also available. (2
East 63rd St., 212.838.0230)
CHRISTOPHER MICHAEL
Matthew Kar’s off-premise catering company has served
the North Fork area since 1993. The company can provide
buffet stations, hors d’oeuvres, and clambakes.
Christopher Michael can also coordinate other aspects of
event production such as on-site planning, tenting, bar
service, and floral design. (P.O. Box 614, Laurel, N.Y.,
631.722.3537)
CIPRIANI LE SPECIALITÀ
Le Specialità is the contact for off-premise catering from
the Cipriani Group, which operates several event spaces
including Cipriani 42nd Street and Cipriani Downtown. For
dinner, this specialty café offers Bellini bars, buffets, and
platters. On the catering menu are 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
still 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. (1313
Third Ave., 212.874.0383)
CITY CRAB & SEAFOOD COMPANY
Gramercy Park’s seafood restaurant also offers off-premise
catering for sit-down dinners or cocktail parties. The menu
includes a variety of hors d’oeuvres and platters including
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. In addition to
clams, Sanford serves lobsters, onions, potatoes, and
chicken, and he 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 Microsoft, ABC, the
Rainforest Foundation, and New York University. 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 cuisine are
included in the menu at Command Performance Catering,
a company founded by executive chef Jacqueline Frazer in
2001. A signature hors d’oeuvre is the sweet potatocrusted shrimp with a cinnamon cream. For the Apollo
Theater Foundation’s inaugural spring benefit, Frazer’s
menu included Cajun crab salad and mushroom ragout in
#2#55+10(14(11&#01$5'55+10(14&'6#+.
American Museum of Natural History, The Rose Center, The Powerhouse, The Milstein Hall of Ocean Life | Brooklyn Museum | Carnegie Hall |
Central Park Zoo | City Center | Cooper-Hewitt, National Design Museum | Intrepid Sea, Air & Space Museum |
Lincoln Center, Alice Tully Hall, Avery Fisher Hall, Kaplan Penthouse, New York State Theater, Metropolitan Opera House, The Tent at Lincoln Center |
Madame Tussauds New York | The Morgan Library & Museum | Solomon R. Guggenheim Museum | USTA National Tennis Center
212 755 8300
WWW.CATERINGBYRA.COM
P 75-95 GUIDE_Catering.jb.FINAL3.qxp
7/5/06
4:45 PM
Page 82
CYNTHIA BATTAGLIA DISTINCTIVE CATERING
This 13-year-old firm names its sesame chicken with a
Thai dipping sauce as a signature dish, and Battaglia
herself is a supporter of the slow food movement,
which supports regional and seasonal farmers and
purveyors. Tiffany & Company and HBO are among
the firm’s past clients. (P.O. Box 83, Sag Harbor, N.Y.,
631.329.5878)
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. Pepsi, InTouch Weekly, and
the Center for Constitutional Rights are on its client list.
Signature dishes include the filet mignon with Pierre
Robert cheese, red wine sauce, and porcini, and a lime
cilantro mascapone 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 Macy’s 100th anniversary celebration as well as
events for Columbia Law School. For an event for the New
York City Ballet they served Thai chicken, turkey bacon pinwheels, and butterscotch brownies. (184 East 93rd St.,
212.289.6199)
DEAN & DELUCA
The catering arm of SoHo’s famous gourmet food hall has
fed functions for clients like Vanity Fair, Webster Hall, and
Frederic Fekkai since 1994. The emphasis is on seasonal
ingredients, and the company can provide vegetarian
options and sushi platters, as well as 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 nonprofits, art galleries, and law firms.
A popular dish is veau en daube—a stew of veal (and veal
quenelles), black olives, and garlic. She has also catered a
state dinner at Gracie Mansion. (145 East 92nd St.,
212.722.1733)
DEE DEE DAILEY CATERING
Serving the New York metropolitan area, owner and chef
Dee Dee Daily 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. A few 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)
A DELICATE BALANCE
Established in 1994 by chef Anne Ferril, this caterer serves
seasonal eclectic menus and counts the Art Directors Club,
IBM, and Ernst & Young among its clients. Grape leaves
stuffed with tuna and herbs, eggplant salad, and za’tar-marinated grilled shrimp are just samples of the appetizers they
created for a Moroccan-style dinner. (30 Waterside Plaza,
212.685.7946)
DELECTICA
This café and catering operation from chef and owner Erez
Cohen works with a wide range of clients, including the
Memorial Sloan-Kettering Cancer Center, the Australian and
New Zealand consulates, and the Ad Council. 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)
DJ CHEF
Since 2000, DJ Chef Marc Weiss supplies 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 like MTV, Mercedes-Benz, and Estée Lauder. Weiss
has served chocolate Kahlua bread pudding with chocolate
and caramel sauce 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 Vogue,
Goldman Sachs, and Martha Stewart Living. (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 as large as
300 guests, conferences and meetings, and light office catering. Owner Deborah Barall, a graduate of the Culinary
Institute of America and former manager and partner of
S.O.B.’s, opened this operation in 1996. (160 South St.,
212.964.1300)
EAST END CLAMBAKES
Established by captain Phil Gaye, this Hamptons-based operation has catered events throughout Long Island. The staff of
40 prepare a wide array of fresh seafood for clients including
Estée Lauder, Pfizer, American Express, and MasterCard
International. East End Clambakes can serve events for as
many as 600 guests and can also create barbecue menus. (590
County Road 39, Southampton, N.Y., 631.726.6351)
7…i˜Ê̜œÊ“ÕV…
ˆÃʘiÛiÀÊi˜œÕ}…
È££ÊÀœ>`Ü>ÞÊ-ՈÌiÊxÎ{
iÜÊ9œÀŽ]Ê 9Ê£ää£Ó
«…œ˜iÊÓ£Ó°ÈÇΰÇÇäxÊÉÊv>ÝÊÓ£Ó°ÈÇΰÇÇäÇ
ÜÜÜ°“>ÌV…V>ÌiÀˆ˜}°Vœ“
Aramark executive chef Dan Lopez created
a sugarcane and coconut-glazed Chilean sea
bass dish with malanga puree, baby
spinach, and spicy tomato and mango salsa.
E.A.T. GOURMET FOODS
Eli Zabar’s Upper East Side shop, founded in 1973, provides
deli-style (not full-service) catering, which can be seen everywhere from corporate lunches to grand affairs. E.A.T. also
specializes in gift baskets. Hors d’oeuvres include cherry
tomatoes stuffed with eggplant caviar, and mini potato pancakes with applesauce and sour cream. (1064 Madison Ave.,
212.772.0022)
ELEGANT AFFAIRS
This full-service event company provides planning, catering,
and design for corporate events. Each year Andrea Correal
and her team produce approximately 1,200 events for clients
like Brooks Brothers, American Express, and Schering
Plough. 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’S VINEGAR FACTORY
Everything, from the jelly in the doughnuts to the vegetables
grown in the rooftop greenhouse, is made in-house at the
catering division of Eli Zabar’s food hall, in operation since
1973. This full-service caterer provides deli-style catering for
delivery to events. (175 Broadway, 212.987.0855)
EMILY’S PLACE DISTINCTIVE CATERING
A division of planning company Parties to Go, Emily’s Place
offers international cuisine and kosher menus, feeding
guests at 300 events a year. Chef Mike Nicholson’s pistachiocrusted Gorgonzola is often on the menu for corporate parties, holiday picnics, and other events planned by repeat
clients like VH-1, Reckson Associates, the Long Island
Children’s Museum, and the Flushing Meadow Parks
Department. (180 Oval Drive, Islandia, N.Y., 888.401.2020)
ENTERTAINING IDEAS CATERING
This company has catered for the New York City Ballet,
Kenneth Cole, and Bill Clinton, and prepared on-screen food
for movies (A Beautiful Mind) and televisions shows (The
Sopranos). Food stylist Diane Gordon is inspired by a variety
of cuisines, and the company has organized theme parties
for as many as 800 people. The business serves Manhattan,
the Hamptons, and Connecticut. (216 East 49th St., 2nd
Floor, 212.289.1230)
EVENTS & CELEBRATIONS BY BETWEEN THE
BREAD
This full-service catering company has specialty platters of
hors d’oeuvres, often prepared to match different ethnic
food themes. Past events have included a party for 500
guests on a Manhattan rooftop with a winter wonderland
theme. Clients include Chanel, the Lincoln Center Institute,
and the National Football League. (145 West 55th St.,
212.765.1840)
NEW EVENTS & EVERYDAY
Started this past March, Events & Everyday 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
here. The company can also organize wine tastings and
provides bartenders, waitstaff, and rentals for events.
(212.938.0720)
FABULOUS FOOD
Since 1996, clients like Nike, the City Parks Foundation, and
HarperCollins have found Fabulous Food by word of mouth
and have became repeat customers after sampling individualized menus often prepped on-site. Owner Shan Wilson
serves international cuisine—often incorporating unusual
demands—at events for as many as 10,000. (854 10th Ave.,
212.245.9075)
PHOTO: KEVIN J. MCCORMACK PHOTOGRAPHY
THE BIZBASH GUIDE TO CATERERS
P 75-95 GUIDE_Catering.jb.FINAL
6/27/06
11:42 AM
FAIRWAY CATERING
Fairway Market offers catering for large-scale corporate
and nonprofit events as large as 400. 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 the client list
includes Jimmy Choo, MGM, and Estée Lauder. 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. (296 Bond St., Brooklyn,
718.422.9151)
FEAST & FÊTES
Star chef and restaurateur Daniel Boulud’s Feast & Fêtes is
Page 83
the caterer of choice for some of the city’s most exclusive
events. Theme menus are among Boulud’s specialties.
Recent events include Memorial Sloan Kettering’s casinostyle event at Sotheby’s, and a Mexican and Southwestinspired menu for a private client’s Frida Kahlo-theme
event. Braised short ribs are a frequently requested dish.
(20 East 76th St., 212.737.2224)
FEAST CATERERS
Founded in 2000 by Chris Casey and Meighan Kelleher,
this northern New Jersey-based company serves corporate and nonprofit organizations such as CB Richard
Ellis, Greenwood Gardens, and Jet Aviation. For the
New Jersey Symphony Orchestra’s Arabian-themed
Symphony Palace ball in April, Feast’s multicourse meal
included a dessert menu of pomegranate molasseslaced watermelon cubes, almond macaroons, mini nut
pastries, and baklava. (157 5th St., Clifton, N.J.,
973.546.3211)
F.E.A.S.T. CATERERS
Although it is located in the Hudson Valley, this company
PHOTO: JOHN A. KOWALENKO
Art of Eating serves wild mushrooms and
mascarpone cheese atop polenta cakes.
(+P]PZPVUVM+LI»Z*H[LYPUN,]LU[7SHUUPUN
*H[LYPUN ;V 0TWYLZZ
;OL )VZZ ;OL *SPLU[ ;OL *VSSLHN\L
*HSS +V^U[V^U 2P[JOLU
>L +LSP]LY
*(33 <: -69 @6<9 -9,, .0-;
:V\[O :[YLL[ 5L^ @VYR 5@ ‹ K[RP[JOLUJVT
P 75-95 GUIDE_Catering.jb.FINAL3.qxp
7/5/06
4:47 PM
Page 84
Ciao Bella Gelato Company
Ice Cream Companies
Ben & Jerry’s
212.221.1001
Berliner Specialty
Distributors
301.927.4444, ext. 209
Brooklyn Ice Cream
Factory
1 Water St., Fulton Ferry
Landing, 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, 718.387.2254
Il Laboratorio del Gelato
95 Orchard St.,
212.343.9922
MaggieMoo’s Ice Cream
and Treatery
1437 Second Ave.,
212.472.6249
Max & Mina’s
71-26 Main St., Queens,
718.793.8629
Piu Bello Gelato
70-09 Austin St., Queens,
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
serves a variety of events in Manhattan and can create specialty food stations that reflect American and European
cuisines. Offerings include hazelnut-crusted chicken with
port wine sauce, curried eggplant and goat cheese tartlets,
Mexican duck burritos, and grilled 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, and the bulk of its business comes from serving photo
shoots for clients including French Vogue, the BBC, and Elle.
The lunch menu for a recent Clairol event included panseared tilapia with orange and fennel salsa, egg noodles with
wild mushrooms and roasted vegetables, and herb-grilled
chicken over Caesar salad. (645 Hudson St., 212.242.8231)
FINE FOOD AFFAIRS
Serving American food with French influences since 1992,
owner and chef Peter Yurasits has catered for Dan Rather and
served guests at a dinner for Senator Hillary Rodham Clinton.
For an event for Smart Design, this caterer served smoked
salmon in ice cream cones with wasabi caviar. The company
can feed as many as 800 for cocktail parties and 250 for sitdown dinners. (5-48 49th Ave., Queens, 718.752.0282)
FOOD FOR THOUGHT CATERED EVENTS
This full-service caterer operates out of Chelsea and
works within the tristate area. It specializes 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 sesamecrusted chicken wrapped in crispy soba noodles. Food
for Thought also has menus for clambakes and luaus.
(130 West 25th St., 212.929.4689)
FOOD IN MOTION
Husband-and-wife team Lloyd Zimet and Michelle Lovelace
serve American cuisine at Food in Motion, which has been in
business since 1986. They have catered a party at Carolina
Herrera’s town house, the opening party for 1,000 at the Gap
flagship store on Fifth Avenue, and CeCe Cord’s collection
launch at Bergdorf Goodman, where the duo served
Southern-themed fare on rattan and wooden trays decorated with jasmine and magnolia blossoms and camellia
leaves. (148 Chambers St., 212.766.4400)
FOOD MATTERS
An array of Asian- and European-influenced dishes are on
the menu at Food Matters, including mandarin crepes
stuffed with duck, scallions, and wild mushrooms; asparagus
wrapped with prosciutto; and skewered beef au poivre with
brandy dipping sauce. The company specializes in wine tastings and cocktail parties, and can tailor its menus to vegetarian, vegan, or glatt kosher clients. Memorial Sloan-Kettering
TASTE
catering + events
212 255 8571
tastecaterers.com
GO Catering served organic blue potato cups with Osetra caviar and crème fraîche at an
Armani Exchange store for a GQ shopping event.
and the Community for Literary Research are clients. (160
East 88th St., Suite 1B, 212.427.2818)
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 potato Lyonnaise. (1200 Lexington
Ave., 212.861.2766)
FRESH COMPANY
Chef Shelley Boris and co-owner Kimball Gell have headed
this organic-focused catering operation since its start in
2004. Primarily vegetarian cuisine is served with an organic
focus and use of seasonal ingredients from local markets. For
the Dia Art Foundation’s spring benefit, Fresh Company
worked with cookbook author Barbara Kafka on a dinner
using sustainable ingredients from the Hudson Valley. (P.O.
Box 187, Garrison, N.Y., 845.424.8204)
GAY JORDAN INC. BESPOKE FOOD CATERING
Gay Jordan has catered cocktail parties and large gala
events for as many as 2,000 people. The company has
collaborated on unusual gatherings including a dinner on
a Penn Station platform, a wine tasting under the
Brooklyn Bridge, and a Brazilian-theme cocktail party at
the Bronx Museum. (326 East 81st St., 212.794.2248)
GILLIE HOLME
Artist and chef Gillie Holme has prepared eclectic dishes for
events since 1987. Holme opts to build menus from interesting and beautiful produce, and presents her dishes in an
unusual way—for example, for an event in 2005 she created
a wall of strawberries and stones. Her menus often feature
uncommon creations such as wasabi-flavored flying fish roe
and quail eggs. (318 East 11th St., 212.505.8567)
PHOTOS: COURTESY OF CIAO BELLA GELATO COMPANY, KURT KRETZSCHMAR (GO CATERING)
THE BIZBASH GUIDE TO CATERERS
New Page Grid
6/19/06
11:39 AM
Page C1