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7/1/05
5:53 PM
Page 69
THE BIZBASH GUIDE TO CATERERS
Our directory of all kinds of off-premise food-providers has resources for every event.
PHOTOS: PERNOD RICARD USA (CLEAVER COMPANY), LYN HUGHES PHOTOGRAPHY (PRETI), COURTESY OF CULINART (STONE), CHRISTOPHER HIRSHEIMER (UPPER CRUST)
Thomas Preti Caterers serves shrimp escabèche with
leek, peppers, and carrots marinated with cilantro,
parsley, and jalapeño in kosher salt-rimmed shot
glasses at events aboard the Atlantis.
Philip Stone Caterers prepared this vegetable napoleon layered with grilled
red and yellow bell peppers, eggplant, zucchini, and yellow squash and topped
off with tomato, red onions, a mushroom cap, and rosemary.
The Cleaver Company
passed these organic golden
beet borscht shooters at the
Wyborowa Single Estate
vodka launch party.
91/The Upper Crust serves these twice-baked miniature
potatoes, which are blended with black truffle oil.
Edited by Anna Sekula
ABIGAIL KIRSCH, CATERER & EVENTS
Founded in 1974 Abigail Kirsch is an off-premise caterer
with clients including Tiffany & Company, Jaguar, CocaCola, and Goldman Sachs. 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. Abigail Kirsch also operates the Abigail
K yacht. (71 West 23rd St., Suite 1611, 212.696.4076)
A CASA
A student of her Nicaraguan mother, owner and chef
Melissa Fox specializes in preparing Latin food for small
gatherings—bringing with her a collection of colorful serving pieces and table linens she’s found in her travels, as well
as her own selections of recorded salsa and merengue
music. The business will also throw 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 and
the fashion community. (2191 Third Ave., 4th Floor,
212.994.9300)
ALISON B. MESROP
Specializing in Moroccan, Mediterranean, and other ethnic
fare, this company works on events of all sizes, although
Mesrop typically caters for as many as 250 guests. She is
among the preferred caterers for the Lower East Side Tenement Museum. (347 East 65th St., 212.628.8151)
ALLURE CATERING
The company often uses special video trays that display
images of the event in progress or a sponsor’s logo. Recent
events have included Wyclef Jean’s Yéle Haiti benefit and
BusinessWeek’s 75th anniversary. Although chef and owner
Philippe Feret specializes in French cuisine, hors d’oeuvres
like New England clam chowder and barbecue peppercrusted Buffalo filet mignon are also on the menu. (1422
Third Ave., 212.585.0808)
AMISH FINE FOOD
Established in 1991, this upscale food market offers light
off-premise catering from three Manhattan locations. Amish
Fine Foods’ offerings include sushi platters, pasta 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)
ANNEMARIE’S FEAST
Annemarie Minke caters to companies such as law firm
Hughes Hubbard and Reed, real-estate developer Hines,
and JPMorgan Chase. 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)
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)
ARGENTELLE
Argentelle owner Rémy Gautier was sous-chef for the
French Embassy in Amsterdam, and chef de cuisine at New
York’s French Consulate before he founded his catering
company in 1984. Cold hors d’oeuvres like sun-dried
tomato wrapped with grilled zucchini and basil, and toasted
brioche topped with peach relish and magret of duck, are a
sampling of his offerings. (328 East 117th St.,
212.289.1230)
ARK PARTIES AND CATERING
Serving New York, Washington, D.C., and Las Vegas, Ark
has executed a range of events, including Bill Clinton’s first
and second inaugural parties, and counts AOL Time
Warner, The New York Times, Columbia Pictures, and
Christie’s among its client. (85 Fifth Ave., 14th Floor,
212.206.8800)
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 the tennis
US Open, the Hamptons International Film Festival, and for
Representative Tim Bishop, and will also cater this summer’s
Hamptons Wine & Food Festival. (P.O. Box 3232, East
Hampton, N.Y., 631.267.2411)
BARRAUD CATERERS
Chef-owner Rosemary Howe trained at London’s Cordon
Bleu, and 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 Holtz Rubenstein Reminick and French bank Cheuvreux. Howe has also
cooked for Gourmet magazine. (405 Broome St.,
212.925.1334)
BLUE SMOKE CATERING
The off-premise catering service of Danny Meyer’s Blue
Smoke barbecue restaurant offers a variety of authentic barbecue dishes, as well as seasonal and regional Southern
cuisine. The operation has fed guests at events for Court
TV, CBS News, and Credit Suisse First Boston, and at a cam-
bizbash.com august/september 2005
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Page 70
Lady M Confections
Cake Makers
Birthday Bakers
Partymakers
195 East 76th St.,
212.288.7112
Cakediva/
Outrageous Cakes
720 Monroe St.,
Hoboken, N.J.,
212.722.0678
Cakeline
220 Beach 132 St.,
Belle Harbor, N.Y.,
718.634.5063
Cake Man Raven
708 Fulton St., Brooklyn,
718.694.2253
Cakes N’ Shapes
403 West 39th St.,
212.629.5512
Cheryl Kleinman Cakes
448 Atlantic Ave.,
Brooklyn,
718.237.2271
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.,
Brooklyn,
800.958.6467
Lady M Confections
Company
236A East 67th St.,
212.861.9094
Margaret Braun
212.929.1582
City Limits Diner
200 Central Ave.,
White Plains, N.Y.,
914.686.9000
Masturbakers
511 East 12th St.,
212.475.0476
Colette’s Cakes
681 Washington St.,
212.366.6530
Mike’s Amazing Cakes
14820 NE 31st Circle,
Redmond, Wash.,
425.869.2992
Confetti Cakes
102 West 87th St.,
212.877.9580
Creative Cakes
400 East 74th St.,
212.794.9811
Crumbs
321 Amsterdam Ave.,
212.712.9800
Cupcake Café
522 Ninth Ave.,
212.465.1530
Ron Ben-Israel Cakes
42 Greene St.,
212.625.3369
Sugar Sweet Sunshine
126 Rivington St.,
212.995.1960
Sylvia Weinstock Cakes
273 Church St.,
212.925.6698
William Greenberg Jr.
Desserts
1100 Madison Ave.,
212.861.1340
Jason Apfelbaum’s company replaced
CAFIERO LUSSIER
Jean-George Vongerichten in the
Started by David Cafiero and Thom
kitchen of Rande Gerber’s Stone Rose
Lussier, Cafiero Lussier serves a variety
lounge in the Time Warner Center.
of film, corporate, and financial clients.
Using seasonal ingredients, Chef &
The business offers floral, lighting, and
Company has served clients in the
design services. Its retail store in NoHo
JEAN
media, fashion, and finance industries.
sells furniture and home furnishings.
(8 West 18th St., 646.336.1980)
(32 East 2nd St., 212.253.4922)
McFADDIN is
CHEF’S TABLE
CALLAHAN CATERING
the principal of
This company, run by Bruce Soffer,
Hermès, Tiffany & Company, and Polo
McFaddin AssociKaryn Anastasio, and Ava Lang, speRalph Lauren are among the clients,
ates LLC and the
cializes in French cuisine. It caters at
and unusual dishes include Peking
more than 100 New York events each
duck ravioli in wonton wrappers.
former senior vice
year, and also offers teambuilding
Although based in New York, Callahan
president of public relations and
cooking sessions and in-house floral
maintains an office and kitchen in
special events at Macy's.
design. (2 East 63rd St., 212.838.0230)
Philadelphia, caters events throughout
CIPRIANI LE SPECIALITÀ
the country, and is the exclusive caterer
CATERING “I will always
Le Specialità is the contact for highat the Academy of Natural Sciences.
adore Abigail Kirsch
end, off-premise catering from the
(37 West 39th St., Suite 404,
Cipriani Group, which operates event
212.327.1144)
(212.696.4076). They are fabspaces Cipriani 42nd Street, Cipriani
CALL CUISINE INC.
ulous in production and food
Downtown, Harry Cipriani, Cipriani
Bill Schey’s Call Cuisine has been in
quality, as well as operations
23rd Street, Cipriani Wall Street, and
business since 1991, and frequently
within the event. They were
the Rainbow Room. For breakfasts, this
caters to Sutton Place residents. Its
menu includes hearty fare like borscht,
great for the party events I did specialty café offers miniature pastries,
lunches may feature sandwiches like
chicken potpie, and rack of lamb, and
within Macy’s, especially
the signature Cipriani roll with prohas kosher selections as well. The combecause it is hard to set up a
sciutto cotto, and entrées include veal
pany also caters events for various misbig gala party just moments
piccata. (110 East 42nd St.,
sions to the United Nations. (1032 First
212.557.5088)
Ave., 212.752.7070)
after the store closes. Also
CANARD INC.
Glorious Food (212.628.2320) CLAMBAKES BY JIM SANFORD
Jim Sanford will travel to cater outdoor
Founded by Stephen Kennard in 1981,
catered a major gala with me
events throughout the New York area.
this company specializes in Continenfor Macy’s at the Met that
Since 1980, the company has served
tal fusion cuisine. For the Spamalot
opening night party at Roseland,
New England clambakes to groups as
heads my list of elegant
Canard based dinner on a medieval
small as 40. In addition to clams, Sanevents. And, just as the name
feast, with heaping trays of turkey,
ford serves lobsters, onions, potatoes,
suggests, it was glorious.”
pheasant, and chicken drumsticks;
and chicken, and cooks with steamers
individual chicken pies; beef au jus
from Maine. (205 West 95th St.,
BALLOONS ”Aerostar
with Yorkshire pudding and horserad212.865.8976)
International (605.331.3500)
ish; and double-stuffed potatoes. (503
THE CLEAVER COMPANY
is the best—nobody comes
West 43rd St., 212.947.2480)
Established by Mary Cleaver in 1980,
CAROL’S CUISINE
this company offers catering and event
near them in making great
Chef Carol Frazzetta trained at
production and was lauded by the
helium balloons. They are
Zagat Marketplace survey for its
London’s Cordon Bleu and runs a
responsible for the constructfriendly staff. Chefs create dishes that
cooking school, a restaurant, and this
ing the big balloons in the
reflect the company’s commitment to
catering company. Her menus include
organic and sustainable fare. Clients
barbecued duck ravioli, Sicilian-style
Macy’s parade and for many
include Deutsche Bank, The New
mussels, and seared foie gras, as well
Disney events.”
Yorker, the Rainforest Foundation, and
as appetizers such as maple-roasted
New York University. The company also
stuffed bacon rolls. (1571 Richmond
FIREWORKS “Fireworks
runs Green Table, a wine bar and
Road, Staten Island, 718.448.4252)
by Grucci (631.286.0088) on
restaurant in Chelsea Market. (75 Ninth
CARVE NEW YORK CATERING
the East Coast and Pyro
Ave., 212.741.9174)
This sandwich shop founded in 2004
Spectaculars by Souza
COMMAND PERFORMANCE
offers catering services for corporate
CATERING
and social events in the New York met(909.874.1644) on the West
Classic French, Italian, Caribbean, and
ropolitan region. Specialties include
Coast are the two companies
Latin cuisine are included in the menu
fresh rotisserie turkey, pork loin, and
who literally helped me light
at Command Performance Catering.
wood-roasted salmon sandwiches.
up the sky, giving the biggest
Jacqueline Frazer is executive chef and
Carve recently catered the opening of
owner. For the Apollo Theater Foundathe Andy Warhol exhibit at the
bang for the buck. And for
tion’s inaugural spring benefit, Frazer’s
Parthenon art museum in Nashville.
smaller New York water
menu included Cajun crab salad and
(268 West 47th St., 4th Floor,
shows, check out Bay Firemushroom ragu in a cup made of grits.
212.730.4949)
works (631.549.0900).”
(111 West 120th St., 2nd Floor,
CATERING BY BOULEY
212.838.3666)
David Bouley, whose original eponymous TriBeCa restaurant received four stars from The New CORRINE’S CONCEPT IN CATERING
York Times and awards from the James Beard Foundation, Newsday, Fox News, HBO, and Barnes & Noble are a few
heads this off-premise operation that specializes in French- of the clients at Corrine’s Concept in Catering—which
influenced American cuisine. The new Bouley Bakery & offers corporate picnic menus in addition to dinners. Items
Market has a kitchen where he hosts chefs, nutritionists, such as chicken and apple sausage en croûte, and escargot
and food specialists at information sessions and demon- in mushroom caps are choices on the hors d’oeuvres list.
strations. (120 West Broadway, 212.962.2902)
(845 East Jericho Tpke., Huntington Station, N.Y.,
CATERING BY FRAMBOISE
631.351.6030)
Working the 2002 Olympic Winter Games in Salt Lake City CREATIVE EDGE PARTIES
as well as simpler events for private individuals, this com- For the “Hemingway’s Cuba” theme at the New York
pany owned by Frank Lombardi and Frank Puleo is a Public Library’s Young Lions benefit in 2005, Creative Edge
former National Caterer of the Year winner from the Inter- served a dinner of shrimp cubano, grilled steak with chili
national Caterers Association. (860 Bay St., Staten Island, sauce, black beans, and crisp banana tart with rum butter
718.448.4252)
sauce for dessert. Other clients include Entertainment
Weekly, Avon, and Dolce & Gabbana. (110 Barrow St.,
CHARLES, SALLY & CHARLES CATERING
The exclusive caterer for the Brooklyn Botanic Garden’s 212.741.3000)
Palm House has also worked on events at the New York CRISTINA VERGER’S TASTY THOUGHTS
Hall of Science and the Brooklyn Museum. The company Born in Rome, Cristina Verger has perfected a style that
specializes in American cuisine. Its signature dish is an combines European lavishness with traditional American
assortment of gravlax, pastrami, smoke-cured salmon, and know-how. This full-service catering company boasts some
cold poached salmon. (1000 Washington Ave., Brooklyn, incredible venues—the East River Penthouse and the Terrace inside Carnegie Hill—and also provides off-premise
718.398.2400)
catering. Past clients have included Mercer CommunicaCHARLIE PALMER EVENTS/ASTRA
Noted chef, restaurateur, and winner of the James Beard tions, Hands of Hope, and the NCAA. (301 East 94th St.,
award for the best New York chef in 1997, Charlie Palmer 212.715.0590)
specializes in New American cuisine—serving it at his CULINART INC.
restaurants Aureole, Kitchen 22, Kitchen 82, and Metrazur. This on-site food-service provider caters to many leisure
He caters at Astra, his event space, and offers off-premise and corporate venues in the tristate area, including the
New York Mercantile Exchange and the Brooklyn Museum.
catering. (979 Third Ave., 212.644.9394)
It is the parent company of Philip Stone Caterers, the glatt
CHARLOTTE’S CATERING CORPORATION
As executive chef and owner of Charlotte’s Catering, kosher Regal Caterers, and most recently, Robbins Wolfe
Michael Moller is known for his edible centerpieces. Eventeurs. (1979 Marcus Ave., Suite E110, Lake Success,
Entrées include quail stuffed with wild rice, osso buco N.Y., 516.437.2700)
(braised veal shanks in white wine), and spring lamb with CULINARY ARCHITECT CATERING
apricot chutney. JPMorgan Chase, Archipelago, and Tufts The company serves the tristate area, specializing in nouvelle French-American cuisine. Half of Culinary Architect’s
University are clients. (328 East 117th St., 212.348.5575)
business is done outside of New York, and Escada, Polo,
CHEF & COMPANY
This catering operation has grown since its start in 1995 and Tiffany & Company are among the clients the firm has
into a multi-million-dollar concern. This spring, owner served. Entrées include honey-roasted capon and black-
70 bizbash.com august/september 2005
My Favorite
Vendors
ened swordfish steak. (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. Signature dishes include herbmarinated chicken, and calamari with Mexican poblano
chili and avocado lime aioli, as well as apple soufflé pancakes with maple whipped cream for brunch. (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
1998. 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 and the
New York City Ballet. (184 East 93rd St., 212.289.6199)
DEAN & DELUCA
The catering arm of SoHo’s famous gourmet food hall
feeds functions for clients like Yahoo, Swiss Re, and the U.S.
Mission to the United Nations. 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 specializes in classic French cuisine, and has
garnered a client list that includes many art galleries and
law firms. She has also catered a state dinner at Gracie
Mansion. (145 East 92nd St., 212.722.1733)
DEE DEE DAILY CATERING
Serving the New York metropolitan area, Dee Dee Daily
Catering specializes in Caribbean and Latin fusion cuisine—Daily’s pigeon peas and rice recipe was included in
Knopf’s The Brooklyn Cookbook. The business has catered
to a wide range of clients, including law firms, magazines,
and international banks. (2315 East 14th St., Brooklyn,
718.615.1654)
DJ CHEF
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. (888.352.4331)
DM CUISINE LTD.
Trained in Europe, chef-owner Daniel Mattrocce creates
Eye5
Staffing Firms
Access Staffing
360 Lexington Ave.,
8th Floor, 212.687.5440
Lend-a-Hand
350 Fifth Ave., Suite
3304, 4G, 212.614.9118
Adecco Hospitality
500 Fifth Ave.,
212.391.7000
Metropolitan
Hospitality
110 East 42nd St., Suite
802, 212.983.6060
At Your Service
520 Eighth Ave., 16th
Floor, 212.535.3300
Barnard Bartending
Agency
3009 Broadway,
212.854.4650
Model Bartenders
295 Madison Ave., Suite
1805, 212.499.0886
Posh Ability
220 East 22nd St.,
917.455.0870
Caterwaiter Company
67 Wall St., Suite 2211,
212.695.7367
Premier Party Servers
295 Madison Ave., Suite
1805, 212.499.0886
Choice Hospitality
18 East 41st St.,
212.679.2434
Pyramid Personnel
295 Madison Ave., 16th
Floor, 212.213.0870
CTI Hospitality Staffing
331 Madison Ave.,
10th Floor, 212.476.9300
T&L Event
Management/
The Party Crew
244 West 54th St.,
Suite 1204, 212.247.3331
Eye5
41 Union Square West,
Suite 434, 917.297.9135
Funkin at Home
98 Entrance Way, Purdys,
N.Y., 914.669.8162
Gotham 2000
3 Stuyvesant Oval, Suite
10B, 646.414.9712
Helping Hands
Network Inc.
386 Park Ave. South,
212.251.0900
Kelly Services
420 Lexington Ave.,
Suite 200, 212.949.8545
Tempsations
Old Chelsea Station, P.O.
Box 201, 212.255.9435
Urban Staffing
295 Madison Ave., 14th
Floor, 212.557.7846
Wait 4 Me
83-32 Parsons Blvd., 2nd
Floor, Queens,
718.480.4444
Yipeee Inc.
9 Desbrosses St., Suite
519, 212.965.9600
PHOTOS: COURTESY OF LADY M CONFECTIONS COMPANY, COURTESY OF EYE5
paign fund-raiser for John Kerry. (116 East 27th St.,
212.447.7733)
BROTHER JIMMY’S BBQ CATERING
Inspired by Southern recipes, Brother Jimmy’s BBQ Catering serves specialty smoked barbecue dishes. Trademark
meals include hot wings, catfish, and a variety of ribs. The
business is a branch of the Brother Jimmy’s BBQ chain of
restaurants, and clients include Bank of America and the
Elizabeth Glaser Pediatric AIDS Foundation. (1485 Second
Ave., 212.288.0999)
BRYAN CALVERT CATERING
Founded in 2000, Bryan Calvert Catering serves clients in
the publishing, arts, and entertainment fields with fresh
ingredients from local farmers markets and purveyors.
Calvert was trained at the Culinary Institute of America.
Poached pheasant with roasted porcini mushrooms and
vanilla-spiced squash is among his signature dishes. (593
Lorimer St., Brooklyn, 718.384.6763)
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 Polo Ralph Lauren, Pfizer, the Whitney
Museum of American Art, Henri Bendel, and JPMorgan
Chase. (1114 Lexington Ave., 212.288.7800)
CABBAGES & KINGS CATERING
Despite a home base in Connecticut, roughly one-third of
Cabbages & Kings’ business is for Manhattan-based clientele, and half of that is for corporate and nonprofit events.
Its menu is diverse, featuring ethnic cuisines as well as
organic and vegetarian 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)
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Page 72
Rave Events
When
it
Kosher Caterers
comes
China Glatt
4413 13th Ave.,
Brooklyn, 718.438.2576
to
Classic Caterers
9 Melrose Lane, West
Nyack, N.Y.,
845.638.0702
entertaining...
Mansoura
515 Kings Hwy.,
Brooklyn, 718.645.7977
Dougie’s
4310 18th Ave.,
Brooklyn, 718.686.8080
Negev Home Foods Inc.
1211 Ave. J, Brooklyn,
718.258.8440
Eden Caterers
2075 East 68th St.,
Brooklyn, 718.763.0300
Newman & Leventhal
Kosher Catering
45 West 81st St.,
212.362.9400
Genadeen Caterers
775 Branch Blvd.,
Cedarhurst, N.Y.,
516.295.5554
Glatt Galore
412 Ave. M, Brooklyn,
718.336.1570
Glatt Galore II
4305 15th Ave.,
Brooklyn, 718.686.0042
Grunwald Gourmet
Catering
1478 39th St., Brooklyn,
718.851.1162
.COM
LIFE IS A SERIES OF EVENTS...
Manna Catering
24 Harrison St.,
212.966.3449
Crown Royale Caterers
193-10 Peck Ave.,
Queens, 718.357.4585
Foremost Glatt Kosher
Caterers
54 Jefferson Ave.,
Westwood, N.J.,
201.664.2465
catering
special events
fine dining
212.608.7400
Joel Katz’s Prestige
Caterers
217-80 98th Ave.,
Queens, 718.464.8400
Prime Grill
60 East 49th St.,
212.692.9292
Rave Events
201.692.8880
Regal Caterers
555 Vanderbilt Pkwy., Dix
Hills, N.Y., 631.462.5229
Solo
550 Madison Ave.,
212.833.7800
Wok ’N Grill
478 Pleasant Valley Way,
West Orange, N.J.,
973.324.8000
World of Chantilly
4302 Farragut Road,
Brooklyn, 718.859.1110
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)
EAST END CLAMBAKES
This Hamptons-based operation has catered events
throughout Long Island. The staff prepares a wide array of
fresh seafood for clients including O, the Oprah Magazine; Pfizer; American Express; and MasterCard International. East End Clambakes can also create barbecue
menus. (590 County Road 39, Southampton, N.Y.,
631.726.6351)
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
Clientele for this Long Island-based company span from
Manhattan to the Hamptons, and selections from its
menu include grilled fennel; thyme-roasted tomatoes;
wild mushrooms in a crispy herb cup with sweet balsamic
syrup and toasted pine nuts; and butterscotch crème
brûlée with white and dark chocolate spikes. (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 inhouse at the catering division of Eli Zabar’s food hall, in
operation since 1973. Although not a full-service caterer,
Eli’s Vinegar Factory provides deli-style catering for delivery to events. (431 East 91st St., 212.987.0855)
EMILY’S PLACE DISTINCTIVE CATERING
A division of event planning company Parties to Go,
Emily’s Place offers international cuisine as well as kosher
menus. The company’s selection of kosher hors d’oeuvres
includes wild rice with julienne of duck and lingonberries,
and coconut-marinated macadamia-crusted chicken with
pineapple mango chutney. (210 Miller Place, Hicksville,
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, 212.935.5910)
ERIC SCOTT CELEBRATIONS & EVENTS
Institute of Culinary Education-trained chefs Scott Fagan
and Eric McIntyre founded their company in 2003. Signature dishes are the company’s 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)
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)
FABULOUS FOOD
Fabulous Food works with a wide range of clients, including corporations like Sotheby’s and Macy’s as well as nonprofits like the Cooper-Hewitt, National Design Museum.
The company has catered a Macy’s Thanksgiving Day
Parade buffet for 900 guests and served a crowd of
10,000 at Kraft’s Big Tuna Kahuna promotion at South
Street Seaport. (854 10th Ave., 212.245.9075)
FAIRWAY CATERING
Specializing in seasonal menus, Fairway Catering—a
recent partnership between chef Mitchel London and
Fairway Market—offers catering services for a wide variety of events. The service offers dishes such as Mediterranean vegetable platters, rustic apple tarts, and entrées
like poached salmon niçoise. (866.392.2837)
FANCY GIRL CATERING
Fancy Girl Catering focuses on organic and seasonal
foods to create menus for product launches and corporate events. The company works largely within the fashion, beauty, and travel industries. Sourdough spelt pizza
with potatoes, herbes de Provence, and truffle oil is a
popular appetizer. (296 Bond St., 212.366.5966)
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. For the New York Foundling’s 135th anniversary benefit dinner, Boulud’s menu was inspired by the
year of the hospital’s founding, 1869. (20 East 76th St.,
212.737.2224)
F.E.A.S.T. CATERERS
Although it is located in the Hudson Valley, this company
organizes a variety of events in Manhattan, and can create
specialty food stations that reflect a variety of cuisines,
including individual stations for offerings like pad thai,
paella, crepes, and smoked fish. (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 pan-seared 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,
Fine Food Affairs has catered for Dan Rather and served
guests at a Mercedes-Benz showroom event. The company can feed as many as 250 for cocktail parties and 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 with French influences; hors d’oeuvres include
angel-hair pasta pancakes with shrimp Provençal; Peking
duck crepes with scallions, cucumbers, and plum sauce;
and rosemary and potato pizzas. It also has menus for
clambakes and luaus. (130 West 25th St., 212.929.4689)
FOOD IN MOTION
Serving American cuisine since 1986, husband and wife
team Lloyd Zimet and Michelle Lovelace run Food in
Motion. At CeCe Cord’s Southern-themed collection
launch at Bergdorf Goodman, the duo served chicken
gumbo, catfish bites with tartar sauce, and cold shrimp
with spiced cocktail sauce 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 steamed vegetable
shumai with ginger dipping sauce, miniature Maryland
crab cakes with rémoulade sauce, and skewered beef au
poivre with brandy dipping sauce. The company specializes in wine tastings and cocktail parties. Memorial SloanKettering and the Community for Literary Research are on
the client list. (160 East 88th St., Suite 1B, 212.427.2818)
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EXPERIENCE OUR
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Breads & Baked Goods
Amy’s Bread
75 Ninth Ave.,
212.462.4338
HOLIDAY PARTIES
FOR MORE INFORMATION
FOOD MERCHANTS
This service offers a wide range of dishes—from fruit platters and assorted sandwiches to more elaborate dinners.
Known for its make-your-own sandwiches, Food Merchants offers low-carb, low-fat, and preservative-free
options. Clients include MTV, CNN, JPMorgan Chase,
Tiffany & Company, and Pfizer. (1359 Broadway,
212.239.0404)
FOOD PASSION
This Upper East Side catering company specializes in Italian and French cuisine but offers a wide array of international and American dishes as well. At a recent cocktail
party for law firm Hunton & Williams, the menu included
mini quiches, spinach puffs, stuffed mushrooms, Thai
chicken skewers, and mini crab cakes. (1200 Lexington
Ave., 212.861.2766)
NEW FRESH COMPANY
Chef Shelley Boris and co-owner Kimball Gell head this
organic-focused catering operation. For the Dia Art Foun-
Balthazar Bakery
80 Spring St.,
212.965.1785
FOR ALL TYPES
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FROM
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Bové Pastries
100 Morning Mist Road,
Naugatuck, Conn.,
203.723.0094
CBK Cookies
226 East 83rd St.,
212.794.3383
Mamma Says
Biscotti
49 Lincoln Road, Butler,
N.J., 877.283.6282
Color-a-Cookie
121-18 Dupont St.,
Plainview, N.Y.,
516.349.0077
weddings
Cookie Arrangements
by Patti
Enfield Square Mall,
Enfield, Conn.,
860.741.5172
Cookie Island Cookies
189 Broadway,
212.608.5937
special events
Creative Cookie
8673 Commerce Drive,
Suite 7, Easton, Md.,
800.451.4005
corporate functions
luncheons
Custom Cookies
87 South 10th St.,
Brooklyn, 718.384.4939
banquets
Dancing Deer Baking
Company
77 Shirley St., Boston,
Mass., 888.699.3337
cocktail parties
Doughnut Plant
379 Grand St.,
212.505.3700
CONTACT
Eleni’s Cookies
75 Ninth Ave.,
212.255.7990
flame deal
director of events
& catering
cell 917.691.1120
accent your event…
Elsa’s Story
Route 60, P.O. Box 8,
Lightfoot, Va.,
800.296.0273
flame@savornyc,com
create your own menu with
a personal touch….
Gertel’s Bake Shop
53 Hester St.,
212.982.3250
212.244.3617
www.savornyc.com
world class cuisine...
upscale catering & event services for corporate & social clients
Le Pain Quotidien
100 Grand St.,
646.613.8442
Little Pie Company
407 West 14th St.,
212.414.2324
City Bakery
3 West 18th St.,
212.366.1414
simply exquisite...
Krispy Kreme New York
120 West 45th St., 16th
Floor, 212.789.8131
Bread Alone
Route 28, Boiceville,
N.Y., 800.769.3328
Ceci-Cela Patisserie
55 Spring St.,
212.274.9179
EVENTS
Karen’s Fabulous
Biscotti
50 Main St., White Plains,
N.Y., 914.681.0773
Greyston Bakery
114 Woodworth Ave.,
Yonkers, N.Y.,
800.289.2253
Parisi Bakery
290 Elizabeth St.,
212.460.8750
Payard Patisserie &
Bistro
1032 Lexington Ave.,
212.717.5252
Poseidon Bakery
629 Ninth Ave.,
212.757.6173
Ruby et Violette
457 West 50th St.,
646.418.9619
Ruthy’s Bakery & Café
75 Ninth Ave.,
212.463.8800
Sarabeth’s
75 Ninth Ave.,
212.989.2424
Sullivan Street
Bakery
73 Sullivan St.,
212.334.9435
Tom Cat Bakery
43-05 10th St., Queens,
718.786.4224
Tribakery
186 Franklin St.,
212.431.1114
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
dation’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)
FRESHDIRECT
The popular food delivery company FreshDirect now
offers its At the Office catering service. Chef-prepared
platters can be delivered for breakfast or lunch—you can
even stock the office with food staples or fresh groceries.
The program launched last year with service to parts of
the east side of Midtown and plans for expanding the
delivery area. (866.283.7374)
FRUNGILLO CATERING DESIGN
Frungillo Catering specializes in mansion and garden
events, and is the exclusive caterer at the New Jersey
Botanical Garden and the Skylands Manor. Dishes include
coconut shrimp served with a duck sauce, spicy beef
empanadas, and cilantro-grilled chicken with lime-avocado sauce. (90 Route 46 East, Mountain Lake, N.J.,
973.256.9380)
GAY JORDAN INC. BESPOKE FOOD CATERING
Gay Jordan has catered cocktail parties and large gala
events of as many as 2,000 people. The company has collaborated on unusual gatherings including a dinner on a
Penn Station platform and a wine tasting under the
Brooklyn Bridge. Recently the company catered a Brazilian-themed 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 for building menus
from interesting and beautiful produce, and presents her
dishes in an unusual way—she recently created a wall of
strawberries and stones. Her menus incorporate South
African specialties and wasabi-flavored flying fish roe.
(318 East 11th St., 212.505.8567)
THE GLAZIER GROUP
Developed by Manhattan restaurateurs Peter and Penny
Glazier, the Glazier Group owns and manages venues
including 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, from hors d’oeuvres for art exhibit openings, to
dinner for 3,000 at the Robin Hood Foundation’s blockbuster benefit at the Javits Center. The company recently
catered the Museum of Modern Art’s Party in the Garden,
which celebrated the birthday of MoMA chairman emeritus David Rockefeller. (504 East 74th St., 212.628.2320)
GO CATERING
GO Catering has worked with several companies in the
fashion industry, serving menus with combinations of
fresh seasonal flavors to clients like Vogue, Christian Dior,
and Chanel. The company has served at the Tony awards,
and other clients include the Chelsea Art Museum,
Condé Nast, and Macy’s. (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 boxed lunches, salads,
and sandwiches; a specialty dish is tamale pie. The company has catered numerous Broadway benefits. (410
West 43rd St., 212.268.4385)
GOURMET GAL
Chef-owner Karen Burman-Giobbe excels at fun, themed
hors d’oeuvres trays—at Bravo’s 2004 upfront presentation, Giobbe poked beef and chicken skewers into plastic
foam mannequin heads to mimic hair extensions. She
also has an affinity for Asian food, specializes in corporate
lunches, and works with many clients in the finance,
media, design, and nonprofit sectors. (504 East 12th St.,
212.995.2238)
GRACIOUS THYME
Providing full-service, off-site catering services, Gracious
Thyme incorporates French influences into its American
cuisine, creating dishes like frisée and lardons of pancetta
tossed with Dijon vinaigrette, and warm chocolate soufflé
cake with pistachio ice cream. Executive chef and coowner 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
Since 1989 this company’s clients have included the likes
of Sarah Ferguson, Bruce Springsteen, Sony Music, and
Keune USA. Its brunch menu includes items such as
Mediterranean frittatas with fresh tomatoes, kalamata
olives, and feta cheese, and challah French toast stuffed
with cream cheese and raspberry jam. The company
operates two loft venues in Manhattan as well as a country inn available for corporate retreats. (47 West St.,
212.480.2015)
GREAT PERFORMANCES
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 20,000 people, and is the
exclusive caterer for the Brooklyn Academy of Music, the
Asia Society, and Jazz at Lincoln Center. (287 Spring St.,
212.727.2424)
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GREEN HILL CATERING
Created by veteran chefs Stuart Alpert and Bill Mehlman—
Alpert has worked at Lutece and was an executive chef at
Campagna; Mehlman’s background includes stints at the
River Café and the Montauk Yacht Club—Green Hill specializes in small events, generally for as many as 150 guests.
(312 East 90th St., Suite 3J, 917.374.0216)
HANK TOMASHEVSKI
This company caters many fashion industry events. At
H&M’s fashion show and concert in Central Park, it provided bento box-style dinners of lobster, roast beef, and
strawberry shortcake. At the Council of Fashion Designers
of America’s awards dinner, roasted beet and mâche salad
with blue cheese and walnuts; steak au poivre with vegetables; and a pavlova with fresh berry coulis and mascarpone
cream were served. (148 Chambers St., 212.406.4127)
HART OF THE APPLE CATERING
This fast-growing company’s clients include the Newington
Cropsey Foundation, the Pegasus Foundation, and the
Wedding Library. Artichoke hearts stuffed with veal, foie
gras on an apple round with port fig butter, and banana
coconut cream pie are a sampling of the dishes on the
menu. (310 West 55th St., Suite 6G, 212.262.2725)
INDIANA MARKET & CATERING
Founded in 1985, this catering company led by David Turk
has grown from a gourmet market to a full-service operation. At a reception for the South African Tourism Board,
this company’s dishes included grilled skewered chicken
served with Cape Town-style sauces; grilled beef with corn
and apricot chutney; and a punch made from cranberry
juice, iced tea, raspberries, lemons, and white grape juice.
(102 West 86th St., Suite 4F, 212.579.3531)
INSIDE OUT
The catering division of chef Anne Rosenzweig’s Inside
restaurant creates dishes from a wide range of cuisines.
Selections from the seasonal menu include favorites like
fried chicken and old-fashioned butterscotch pudding with
whipped cream and nutmeg, as well as snacks such as mustard-crisped crab cakes and spicy duck-and-mushroom
dumplings. (9 Jones St., 212.229.9999)
IT’S A WRAP
It’s a Wrap offers more than 20 types of wrap sandwiches—
including vegetarian and kid-friendly options—suitable for
office meetings, corporate lunches, or outdoor picnics.
Selections include the Kansas City cheesesteak, with roast
beef, roasted Yukon Gold potatoes, sautéed onions, Monterey Jack cheese, and ketchup. (2012 Broadway,
212.362.7922)
JASON’S CATERING
Since the company started in 1995, the menu at Jason’s
Page 75
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 Morgan Stanley, Merrill Lynch, Ernst & Young, Estée
Lauder, and Liz Claiborne. (600 West 28th St.,
212.695.0707)
KAREN LEE IMAGINATIVE COOKING CLASSES
& CATERING
Karen Lee established her catering business in 1972 and
specializes in Chinese and vegetarian cuisine, including
wild mushroom spring rolls and sautéed shrimp in a red
ginger barbecue sauce. Lee can create seated or buffet
dinners for corporate events with fewer than 125 guests.
(142 West End Ave., 212.787.2227)
KRYSTAL PARTY PRODUCTIONS
A Hawaiian pig roast and an all-American barbecue 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. (P.O. Box 12415, Hauppauge, N.Y.,
631.436.7000)
LACKMANN CULINARY SERVICES
Founded in 1966 by Thomas Lackmann, this catering operation has amassed a long client list that includes JPMorgan
Chase, Prudential Securities, and the New York Stock
Exchange. On one memorable occasion, BMC Software’s
New York Stock Exchange listing event, the company
brought in more than 3,000 bagels and made gallons of
hot coffee to give to people passing the building. (303
Crossways Park Drive, Woodbury, N.Y., 516.364.2300)
NEW 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 Wyclef Jean Foundation benefit, the menu
included a dessert selection of roasted banana cream
tartlets, Myer’s rum crème anglaise, profiteroles with cappuccino cream, and miniature chocolate cherry cakes. (750
East Main St., Branford, Conn., 203.488.7100)
LASSEN & HENNINGS
Offering fresh, made-to-order dishes, Lassen & Hennings
caters primarily to a Brooklyn clientele—Con Edison, the
Brooklyn Public Library, and the Brooklyn Law School are
repeat customers. 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
This full-service caterer served vegetable and chèvre tarts
with tiger prawns and a salad with blood orange dressing
as the first course, followed by herb-crusted rack of lamb
with a potato and artichoke gratin, at the Brooklyn
Museum’s 2005 Brooklyn Ball benefit. Other clients include
the Central Park Conservancy, Neiman Marcus, and Cartier.
(529 West 42nd St., Suite 2G, 212.581.1986)
LENA’S CATERING
Executive chef Michael Purpura creates contemporary cuisine with European flair for clients like Ralph Lauren, News
Corporation, and NBC’s Dateline. Regular trips to North
Africa and Asia provide the inspiration behind his hors
d’oeuvres, which include Asian barbecued beef salad with
apples and crispy shallots and mini zucchini-and-saffron frittatas topped with roasted garlic confit. (40 Exchange Place,
212.425.1405)
LE PAIN QUOTIDIEN
This international chain of bakeries and cafés focuses on
baked goods and organic offerings, ranging from baskets
of pastries to salads, sandwiches, and entrées. Hors d’oeuvres include cherry tomatoes stuffed with Stilton cheese
and asparagus tips, black sesame lobster tarts, and avocado croutons with shrimp and roasted tomato salsa. (100
Grand St., 646.613.8442)
LIGHTEN UP CATERERS
This company, operated by Grace Clearsen, has served
some of the biggest names in New York at some of the
largest events; clients have included Jacqueline Kennedy
Onassis, the Forbes family, the Winter Antiques Show,
Fendi, and the Brooklyn Museum. At a gala reception for
Princess Margrite of the Netherlands, food was presented
16th-century style—piled in pyramids. (255 Armstrong
Ave., Jersey City, N.J., 201.209.9325)
LYN’S CATERING
Under the supervision of chef-owner Edward Sylvia, the
staff at Lyn’s Catering craft detailed creations often adorned
with the company’s signature, an orchid. Serving any type
of event for as many as 1,000 people, Lyn has fed guests of
Miramax, the Today show, and the annual Mayor’s Cup, and
in many boardrooms. (12 West 55th St., 212.397.2020)
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 tartare
on sesame crisps; lobster wraps with spinach, carrot, saffron, and vanilla; and fig and mascarpone tarts with port
wine glaze. The company operates 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 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 at Skylight in February 2005, the company
created an Asian-themed, family-style dinner. (33 Bank St.,
212.807.0568)
MARCO POLO CATERERS
Tocqueville’s executive chef Marco Moreira has headed this
off-site catering operation since 1991. Law offices, architecture firms, and nonprofits alike have enjoyed Brazilian-born
Moreira’s tasting and buffet dinners that include dishes
such as wild mushroom cannelloni, miniature warm chocolate cakes, spring vegetable mélange, and risotto with
morels. (15 East 15th St., 212.647.1515)
MARGARET’S PASTA
After more than four decades in the business—the company was founded in 1960—the catering arm of this pasta
and cheese shop has enough experience to deliver the
goods. Based on Long Island, this Chris Regina-owned
company serves Manhattan and specializes in Italian cuisine. (6401 Jericho Tpke., Commack, N.Y., 631.499.9475)
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, from an
intimate dinner for two to 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, and The New York
Post, and Brides magazine. (378 Third Ave., 917.923.1736)
MATCH CATERING AND EVENTSTYLES
Creative cuisine and decor that follow through on a theme
are Match Catering staples. For the Wildlife Conservation
Society’s spring gala, a South American safari-themed
dinner included ancho-grilled steak and chipotle vegetables. Product launches, cultural galas, and corporate events
keep this catering and event planning company’s calendar
full. (611 Broadway, 212.673.7705)
MERCHANT’S CATERING
Catering corporate and social functions in Manhattan, this
full-service company is known for traditional party trays of
sandwiches and salads for lunches, and bagel baskets for
breakfasts. Merchant’s also offers a wide variety of hors
d’oeuvres 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., 212.832.2650)
MJ & COMPANY/CATERING &
PARTY PLANNING
Serving New York and the Hamptons, M.J. Vineburgh’s
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company has catered events including a party thrown by
Mel Brooks and Anne Bancroft at the talent tent for a Paul
Simon concert. Vineburgh is on the Stonewall Foundation’s
board of directors and caters at fund-raisers for gay and lesbian groups. (3 Sheridan Square, 212.929.5848)
MOOD FOOD LIMITED
Voted one of the city’s 45 hottest caterers by New York
magazine in 1999, Mood Food has done events for Christian Dior, MTV, and Food & Wine. Established in 1985, the
company, owned by Tinker Boe, aims to integrate distinctive design elements into the food presentation. (263 West
12th St., 212.243.4245)
MOSAICO
Specializing in Central and South American and Caribbean
cuisine, Mosacio combines taste with creativity—it once
outfitted caterwaiters in guayaberas and served food in
cigar boxes for a Cuban-themed museum benefit. The batidas, a smoothie-type beverage, are a favorite among many
clients. (175 Madison Ave., 212.213.4700)
MOVABLE FEAST
With clients such as law firm Clearly Gottlieb, Columbia
University, and Barnes & Noble, owner Ellen Berson offers
an innovative international menu. Berson has been running
Movable Feast for 25 years and has developed a personalized approach that dictates food choices. She will work to
match specific recipes with clients. (284 Prospect Park
West, Brooklyn, 212.227.7755)
NEUMAN & BOGDONOFF
Established in 1981 by Paul Neuman and Stacy Bogdonoff,
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)
91/THE UPPER CRUST
Founded in 1983, this full-service caterer has fed clients
including Gourmet, Saveur, and the Food Network. For a
dinner for the Italian Jewelry Guild in 2004, the selection
included mango crab napoleon hors d’oeuvres and
tomato-and-caramelized-onion tarts. 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)
OLIVIER CHENG CATERING & EVENTS
Known for its novel presentation and unusual offerings,
Cheng has devoted clients like Louis Vuitton, Hermès, and
Bulgari. At the Victoria’s Secret Sexy book launch at Milk
Gallery, the company served mini red velvet cupcakes,
white chocolate passion fruit bonbons decorated with red
roses, and pink white-chocolate domes on Lucite trays,
matching the event’s sleek white look. (9 Desbrosses St.,
Suite 400, 212.625.3151)
OSHISO JAPANESE CATERING
Established in 1980, this company has provided sushi and
other Japanese food for caterers, hotels, and banquet facilities. Past events have included the kickoff party for 1,000
at the golf U.S. Open and the New York League/LifeStart’s
Bikini Beach Party benefit. (188-75 85th Road, Queens,
718.343.3000)
PARK AVENUE CATERING
This full-service company is the catering division of Park
Bistro. Although most of the company’s work is off premise,
it can also hold a party at its own town house. For a Fort
Worth Convention and Visitors’ Bureau press event at
Times Square Studios, the menu included Tex-Mex fajitas
and barbecue. (414 Park Ave. South, 212.689.6199)
PARTY BOX
Party Box’s specialty is its brioche tea sandwiches that can
be customized with a variety of spreads and fillings. Party
Box provided a buffet of chicken fingers, mini hot dogs,
macaroni and cheese, and pizza for the Society of Memorial Sloan-Kettering Cancer Center’s Bunny Hop at FAO
Schwarz. The company also offers healthy items with no
heavy oils or fried foods. (304 East 62nd St.,
212.935.4100)
PAUL EVANS CATERERS
From its beginnings as a gourmet food store in 1976, Paul
Evans Caterers 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’oeuvres platters for cocktail receptions.
(46 Saratoga Blvd., Island Park, N.Y., 212.321.1822)
PHILIP STONE CATERERS
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 metropolitan
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.
(1979 Marcus Ave., Lake Success, N.Y., 516.326.2156)
PINO LUONGO TUSCAN CATERING & SPECIAL
EVENTS
With restaurants including Coco Pazzo, Tuscan Square, and
Centolire, Pino Luongo’s off-premise catering operation
specializes in Italian cuisine. At the Greeting Card Association’s annual Louie awards, Luongo served delicate hors
d’oeuvres including mini crab cakes, chilled baby shrimp
with lime and cilantro dressing, and portobello mushrooms
Il Laboratorio del Gelato
Ice Cream Companies
Ben & Jerry’s
802.846.1500
Brooklyn Ice Cream
Factory
Fulton Ferry Landing,
Brooklyn, 718.246.3963
Chinatown Ice Cream
Factory
65 Bayard St.,
212.608.4170
Ciao Bella
285 Mott St.,
212.431.3591
Il Laboratorio del
Gelato
95 Orchard St.,
212.343.9922
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
Cones
272 Bleecker St.,
212.414.1795
St. Clair Ice Cream
Company
140 Water St., South
Norwalk, Conn.,
Eggers Ice Cream Parlor
203.853.4774
1194 Forest Ave., Staten
Island, 718.981.2110
Sedutto
1498 First Ave.,
Emack & Bolio’s Ice
212.879.9557
Cream
56 Seventh Ave.,
Serendipity 3
212.727.1198
225 East 60th St.,
212.838.3531
Fortunato Brothers
289 Manhattan Ave.,
Uncle Louie G.’s
Brooklyn, 718.387.2281
1235A McDonald Ave.,
Brooklyn, 718.677.9551
Häagen-Dazs Ice Cream
800.767.0120
marinated with balsamic vinegar. (124 East 40th St., Suite
903, 212.681.7701)
RAGING SKILLET
Chef Rossi at the Raging Skillet shatters the conventional
catering mold. Recent creations have included a cake
made entirely from Krispy Kreme doughnuts, and creative
hors d’oeuvres such as Peking duck in miniature ice cream
cones, shiitake mushroom and Thai basil crepes, and shredded sweet and spicy beef in phyllo for the opening party of
the company’s new showroom. (335 East Houston St.,
212.463.0872)
RCANO EVENTS
Operating out of a 6,000-square-foot kitchen, this full-service catering and event planning firm founded in 2003 has
already gained an impressive reputation. For events during
the Travel Industry Association of America’s International
Pow Wow, RCano set up grilling stations on the sidewalks
in front of the Time Warner Center. The company is the
exclusive caterer for Icahn Stadium on Randall’s Island. (4342 10th St., Queens, 718.937.6622)
RELIABLE CATERING SERVICE
Created by the people who manage Copeland’s Restaurant, Reliable Catering Service has dished up soul food
since 1960. The diverse clientele for its comfort food and
home-style cooking includes the Harlem YMCA, Bloomingdale’s, Saks Fifth Avenue, Morgan Stanley, and the Schomburg Center. (549 West 145th St., 212.234.2356)
RELISH CATERING
Relish Catering provides catering and event planning for
corporate and social clients and catering and concessions
for large sporting events. The company is the exclusive
caterer for the Wollman and Lasker ice-skating rinks, the
Victorian Gardens Family Amusement Park in Central Park,
and the Arsenal Roof Garden. Nightclubs Soho 323,
Temple, and Rock Candy have also used Relish’s services.
(676A Ninth Ave., Suite 265, 212.228.1672)
REX DUVAL CATERERS
Since 1983 Rex Duval has served his European-American
cuisine to clients including Hillary Clinton and Tommy Hilfiger. The firm has plans for a new Signature Events division,
giving clients the opportunity to select menus from noted
chefs such as André Soltner, Marcus Samuelsson, and
Jacques Pépin. (2753 Broadway, 212.795.5215)
RHONA SILVER ENTERPRISES
Rhona Silver, owner of Long Island’s 148,000-square-foot
catering hall the Huntington Townhouse, turned her kosher
catering business into a full-service, off-premise operation.
She catered the launch of Sony’s Qualia store—with a sushi
bar and hors d’oeuvres such as Chilean sea bass with miso
sauce, and hickory-smoked salmon tartare wrapped in
Distinctive
& Stylish
Customized
Solutions
Menus with
Personality
For parties of 20 to 600 people
Fancy Girl Catering
Heather and Jeanette: 212-366-5699
[email protected]
www.fancygirlcatering.com
PHOTO: COURTESY OF IL LABORATORIO DEL GELATO
7/1/05
7:42 PM
Page 77
cucumber and topped with caviar and crème fraîche. (124 rate clients such as Pfizer, Lancôme, and Giorgio
East Jericho Tpke., Huntington Station, N.Y., Armani. At a recent fund-raiser for the Democratic
631.622.1752)
National Committee, the menu included fresh fig and
ROBBINS WOLFE EVENTEURS
goat cheese tartlets flavored with marsala and almonds,
This company has maintained a high profile in Manhattan stuffed tomatoes Provençal, and chocolate teacups full
and the Hamptons since 1987. Clients include Bravo, of light and dark chocolate mousse. (3041 Broadway,
Ralph Lauren, and Literacy Partners. Robbins Wolfe serves 212.280.1345)
American cuisine with French touches, is the official SIMPLY GRAND CATERING
caterer for the Hampton Classic Horse Show, and is the Working in the city and around the tristate area, Simply
exclusive booking agent and caterer for the Bridgehamp- Grand Catering has handled a variety of different events
ton Tennis & Surf Club. The firm joined parent company since 1990. The full-service catering operation specializes
CulinArt in 2005. (521 West St., 212.924.6500)
in Asian-influenced French cuisine, and has catered priSAFFRON 59
vate events for law firms, dinners for nonprofit groups,
Saffron 59 executive chef and director Irene Khin Wong, and product-related cocktail parties for clients like Mera former Wall Street banker and former chef and owner of cedes-Benz. (46 West 95th St., 212.749.0610)
the Road to Mandalay restaurant, specializes in Southeast SONNIER & CASTLE
Asian cuisine. The company’s trademark: food as colorful This company restyles and updates classic dishes for
as its serving trays, which are often laden with bright clients like Saks Fifth Avenue, Vogue, and HBO. For David
orchids and banana leaves. (59 Fourth Ave., Tutera’s The Party Planner book launch, the menu
included green pea blinis with caviar and trays of sushi
212.253.1343)
rolls. For law firm Reed Smith’s Thanksgiving dinner, roast
SAGE EVENTS
Sage Events has developed close relationships with cor- turkey, honey-baked ham, old-fashioned gravy, buttermilk
porate clients, including film and television studios. The corn bread, and sweet potato biscuits were served. (532
company works to bring together specialty ingredients West 46th St., 212.957.6481)
not normally found in New York—country ham from Ken- SPECIAL ATTENTION—ELLEN GELB
tucky and bratwurst from Indiana, for example. Sage is Gelb’s catering company, which has been featured on the
also the exclusive caterer for St. Bartholomew’s Church Food Network, is noted for its Asian fusion dishes. Since
and operates the Café St. Bart’s. (109 East 50th St., 1987, Gelb has been serving corporate and nonprofit
clients such as Brunschwig & Fils, Danskin, Columbia Uni212.888.2680)
versity, Baruch College, and the Henry Luce Foundation.
SAVOR
Founded in December 2004, Savor served Southern-fried (325 East Houston St., 212.477.4805)
chicken with bourbon mustard sauce, individual meat SPOONBREAD
loaves, mashed potato bake, and macaroni and cheese at Specializing in Southern fare and soul food, this Harleman event for The N network’s Spike Lee miniseries, Mira- based catering company is led by former model Norma
cle’s Boys. Savor can create themed menus including Jean Darden. Past clients include Def Jam Recordings,
New England-style clambakes, New Orleans-style craw- the Whitney Museum of American Art, and Revlon. (366
fish boils, Tuscan picnic lunches, or Southern barbecues. West 110th St., 212.865.0700)
(544 West 27th St., 2nd Floor, 212.244.3617)
SPOON CATERING
SCOOZI CATERING AND EVENTS
Since 2000 Melissa Chmelar’s organic-focused catering
The team behind this boutique caterer and event plan- business has served fashion publications and designers.
ning company can design themes that incorporate cui- Indian summer vegetable crudités with lemon basil dipsine and decor. Among the names on its client list are ping sauce; caramelized leek, roasted tomato, and
Chanel, Columbia University, and Vogue. It specializes in Gruyère tarts; and sage-and-fontina-stuffed herb-roasted
a fusion of French, Italian, and Asian fare, offering dishes pork loin are a few of its dishes. The company’s Chelsea
like an appetizer of seared tuna mignon on lotus root storefront offers baked goods, salads, soups, coffees, and
crisps with miso emulsion. (142 West
teas. (17 West 20th St., 646.230.7000)
83rd St., 212.799.0080)
A STERLING AFFAIR
SEASONS DISTINCTIVE
This company, led by vice president
CATERING
Peter Fazio, serves classic European
Marc Tessitore and Robert Zimmerand New American cuisine from execman’s company specializes in conutive chef Bernard Norget. Its reputatemporary American food, with
tion has earned it exclusive partnerVIRGINIA
Southeast Asian and Indian influships and extended positions with
DONNAN is the
ences. Emphasizing fresh ingredients,
venues such as Long Island’s EAB
manager of confertheir menus include seasonal hors
Plaza, the Italian Academy’s Casa Italence and event
d’oeuvres like rice paper summer rolls
iana, the Cathedral of St. John the
with enoki mushrooms, vermicelli,
Divine, and New Jersey’s Hermitage
planning at White
and fresh herbs, served with a miso
Museum. (575 Madison Ave.,
& Case LLP.
plum dipping sauce, and plated
212.686.4075)
dishes like grilled filet medallions with
SUSAN HOLLAND &
CATERING “Catering by
an oven-dried tomato and cumin
COMPANY
Restaurant Associates
sauce. (146 Allen St., 212.420.6045)
This catering and event design firm
(212.755.8300) always does a
SEBASTIANS FISHER & LEVY
has served clients like ESPN, Nike,
Recently acquired by Boston-based
and Morgan Stanley. A spring sample
fantastic job. They are
Sebastians Café, this catering firm
menu includes hors d’oeuvres like
extremely responsive and are
focuses on healthy food preparation.
charred shiitake with an Indonesian
always looking for a creative
The company’s large selection of vegsatay; entrées such as roast halibut
way to present the event,
etarian hors d’oeuvres include wild
with a tomatillo cream puree; and
mushroom, leek, and smoked mozmaking it special and unique.” desserts like torte of honeyed queso
zarella strudel; chopped egg and
fresco with quince. (142 Fifth Ave.,
GIFTS “Sean McGuire at
pimento canapés; and grilled veg212.807.8892)
etable skewers with honey and whole
SUSAN SIMON
Quatro Manufacturing Inc.
grain mustard sauce. Calvin Klein,
This company, started in 1984 by
(888.706.4321) is great at
Citibank, MTV, and Pfizer are on its
three-time cookbook author Susan
negotiating things for giveclient list. (875 Third Ave.,
Simon, caters events in the tristate
aways, which is wonderful if
212.242.8231)
region. Simon’s menu for a traditional
SERENA BASS CATERING
English tea-inspired event includes a
you are planning for a large
This versatile firm focuses on the fashbuffet of vegetable crudités, dry
group.”
ion and design industries. Using a
sausages, and hors d’oeuvres such as
strong but subtle combination of flatulip shrimp with apricot-lime sauce
VENUES “We use a lot of
vors, the company’s style is eclectic
and Thai beef salad on cucumber
clubs, such as the Princeton
and ethnic, and includes hors d’oeuslices. (212.777.0080)
Club of New York
vres like tandoori chicken on mini
SWEET CONCESSIONS
(212.596.1200) and the
papadums with spicy mango chutney,
Sweet Concessions launched in 1986
and barbecued salmon in cornmeal
Harvard Club (212.840.6600). and has acquired a reputation in the
barquettes dusted with toasted
Broadway community for its attention
They are great if you are holdcumin seeds. The company also proto detail—the company created a
ing a meeting in Midtown,
vides floral design. (404 West 13th
themed cocktail and snack menu for
and you will get amazing
St., 212.727.2257)
the Roundabout Theater Company’s
SHIRAZ NYC INC.
production of 12 Angry Men. It has
prices if you have a client who
also managed five theater concesThis full-service company has catered
went to the university and is a
sions and a café at Central Park’s Conevents for Pucci, Stella McCartney,
member of the club. We also
servatory Waters. (1650 Broadway,
and Bulgari, and specializes in providlove the private rooms at Le
Suite 406, 212.582.5472)
ing attractive caterwaiters (Shiraz
SWIFTY’S EVENTS
dressed male models in white satin
Bernardin (212.489.1515).”
Catering director Jay Jolly and chef
diapers for the launch of Preston
EXHIBITS AND DISPLAYS
Stephen Atto head this off-premise
Bailey’s book Fantasy Weddings).
Bite-size desserts include cinnamon
catering company that grew out of
“Skyline Displays Manhatsautéed pears on pancakes drizzled
Robert Caravaggi’s low-key Upper
tan (212.647.7600) works to
with spiced honey, and roasted
East Side restaurant of the same
build a personal relationship
apples with nutmeg and maple syrup
name. Swifty’s catering menus are
with you and is constantly
in a flaky pastry pocket. (161 West
much like those at the restaurant, fea22nd St., 212.255.7001)
turing home-style American comfort
making sure you are pleased
SHOWSTOPPERS INC.
food. (1012 Lexington Ave.,
with the result.”
Showstoppers is favored by corpo212.861.5350)
My Favorite
Vendors
7/1/05
7:49 PM
Page 78
Teuscher Chocolates
of Switzerland
Candy & Chocolate Vendors
Can You Imagine That
1028 East Edna Place,
Covina, Calif.,
626.852.0631
Chocolate Bla Bla Bla
359 East 50th St.,
212.759.5976
Chocolate Bar
48 Eighth Ave.,
212.366.1541
Chocolate Cheers
22 Augusta St., Kingston,
N.Y., 845.338.3368
Chocolate Fountain
Desserts
Port Chester, N.Y.,
917.439.5855
Chocolate Fountain
Fantasies
585.352.9690
Chocolate Printing
Company
600 Bayview Ave.,
Inwood, N.Y.,
866.371.0030
Gourmet Bouquet
866.866.0909
Hershey’s Chocolate
P. O. Box 801, Hershey,
Pa., 800.544.1347
Jacques Torres
Chocolate
66 Water St., Brooklyn,
718.875.9772
Jin Patisserie
1202 Abbot Kinney
Blvd., Venice, Calif.,
310.399.8801
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., 845.352.8301
Leonidas
485 Madison Ave.,
800.900.2462
Christopher Norman
Chocolates
60 New St.,
212.402.1243
Li-Lac Chocolates
120 Christopher St.,
212.242.7374
Divalicious
359 Warren St., Brooklyn,
718.522.7266
M&M/Mars
800 High St.,
Hackettstown, N.J.,
908.852.1000
Dylan’s Candy Bar
1011 Third Ave.,
646.735.0078
Economy Candy
108 Rivington St.,
800.352.4544
Empress Chocolate
Company
5518 Ave. N, Brooklyn,
718.951.2251
Fauchon
442 Park Ave.,
212.308.5919
Garrison Confections
860 Eddy St.,
Providence, R.I.,
401.461.5500
Ghyslain Chocolatier
350 West Deerfield
Road, Union City, Ind.,
765.964.7905
Godiva Chocolatier
10 Columbus Circle,
212.823.9462
Martine’s Chocolates
Bloomingdale’s, 1000
Third Ave., 6th Floor,
212.705.2347
Minamoto Kitchoan
608 Fifth Ave.,
212.489.3747
Richart Design et
Chocolat
7 East 55th St.,
800.742.4278
Sephra Fountains
130 West 74th St.,
917.434.7766
Teuscher Chocolates of
Switzerland
620 Fifth Ave.,
800.554.0924
Xttras Chocolate
Fountains
917.657.0422
zChocolat.com
101 Summer St.,
Stamford, Conn.,
800.529.9512
SYLVIA’S CATERING
South Carolina-born Sylvia Woods and her husband, Herbert, successfully own and manage 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 published in the 1990’s. Dishes include fried
chicken, ribs, collard greens, and other down-home fixings. (328 Lenox Ave., 212.996.0660)
SYMPOSIA
Though it specializes in cocktail parties, Symposia also
handles luncheons and seated dinners and offers full bar
service. With a concentration of clients in the finance and
legal sectors, the company creates eclectic menus and
has done fun, creative events like martini-making parties.
(57 Stanton St., 917.681.5669)
TABLE TALES
Located in the South Street Seaport, this catering and
event planning company has been in business since
1992. It works widely in the corporate sector, and past
Search our comprehensive directory of
more than 7,000 vendors on BiZBash.com
clients include Ralph Lauren, Hugo Boss, and magazines
like Everyday Food and Cargo. Table Tales can create
dinners for as many as 300. (265 Water St.,
212.766.0917)
TARTARE
Hell’s Kitchen is home to TarTare’s fine foods emporium,
which also provides catering for corporate clients like
KPMG, Lacoste, and the Durst Organization. Hors d’oeuvres for events include wild mushroom tartlets; brie,
almond, and pear phyllo pastries; and miniature Maryland-style crab cakes. (653 Ninth Ave., 212.333.5300)
TASTE CATERERS
Taste’s clients, such as Armani, the Whitney Museum,
Cartier, and The New York Times, and its list of large-scale
events are a testament to the company’s imaginative
menus and professional service. For a recent gala for Jazz
at Lincoln Center, Taste served a stylish dinner of gravlax
rosettes with caviar and crème fraîche, and porterhouse
burgers on brioche toast. (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)
A TASTE OF HONEY CATERERS
This company is the on-site caterer for the event facilities
in Staten Island’s Nansen Park. However, a Taste of Honey
also creates meals for a variety of off-site occasions,
including corporate picnics, which can take place anywhere in the tristate area. (3465 Victory Blvd., Staten
Island, 718.983.0464)
TENTATION POTEL & CHABOT SPECIAL
EVENTS CATERING
Tentation Potel & Chabot is an international firm with
clients across many industries. Its many whimsical inventions include a macaroon-baking demonstration for a
recent Bourjois Paris press event, foie gras cotton candy
at Dom Perignon’s House of Dom event, and a menu representative of New York’s ethnic diversity for Inside CNN’s
launch party. (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 300 guests with Thai and Asian fusion fare.
Favorite dishes include squash and coconut milk soup,
and pan-seared coconut shrimp with Thai cocktail sauce.
They also offer on-site chefs who can prepare dishes in
front of guests. (914.552.5258)
THOMAS PRETI CATERERS
This company was founded by chef Thomas Preti and
Michael Bonizio in 1987. Capable of an array of styles, the
company can create family-style feasts or a wine-andtapas pairing. ABC News, Citibank, and Entertainment
Weekly are among the company’s clientele. Thomas Preti
is also the exclusive caterer for the Atlantis yacht. (38-03
24th St., Queens, 212.764.3188)
TOM ORLANDO CATERING
Barbecued duck chili à l’orange and aquavit-marinated
shrimp with herbs are two of Orlando’s signature dishes.
For a memorable Victoria’s Secret event, duck mousse
paté with a raspberry on a red wine biscuit and smoked
salmon on black bread with crème fraîche were among
the appetizers. The company has catered numerous
events for the theater and home furnishings communities.
(212 West 22nd St., 212.255.2846)
URBAN EVENTS
Clients in the fashion, film, and arts fields are the focus of
this company’s business. It’s worked at events such as the
Ford Models’ Supermodel of the World Contest, the Sean
John store launch, and the Friends of the High Line benefit. (110 Ninth Ave., 212.807.9611)
WINSTEAD GROUP CATERERS
This full-service caterer and event planner, operating out
of an 11,000-square-foot kitchen, was founded by chef
Key Winstead. Able to cater to as many as 5,000, Winstead Group also offers boxed lunches, specialty cakes,
and individual baskets for picnics. (2565 Broadway, Suite
246, 212.932.2600)
WORLDWIDE EVENTS
Founded in 1997, Dorrie Pariser’s catering operation has
catered events for art galleries, embassies, news organizations, and cosmetics companies. The classically trained
chefs, led by executive chef Miha Juric, can provide customized menus for as many as 2,000 people. (500 East
77th St., 212.734.3638)
YO MAMA’S CATERING
As the name implies, this company brings a little bit of
home-style 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)
New Page Grid
6/30/05
8:15 PM
Page 43
SPECIAL
SPECIAL ADVERTISING
ADVERTISING SECTION
SECTION
EVENT &
& MEETING
MEETING MARKETPLACE
MARKETPLACE
EVENT
To advertise, call 646.638.3600 or email [email protected].
To advertise, call 646.638.3600 or email [email protected].
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P 80 Ted.jb.FINAL.RVSD
7/7/05
10:57 AM
Page 80
Among Katie Brown’s
theft-worthy ideas:
slate tabletops so
you can draw with
chalk if your tablemates are boring.
(She did it for a table
at Diffa’s Dining by
Design benefit in
2002.)
TED KRUCKEL
The Art of
the Steal
Borrowing ideas from other people—heck,
ripping them off—is all too common. And,
often, perfectly acceptable.
I’VE ALWAYS BEEN FLUSH WITH IDEAS—THEY JUST COME
naturally to me. But really, once you think about it, why bother having
ideas when you can just steal them?
I have been lucky, I should admit. Many of my most ridiculous ideas
were euthanized by humane clients. (The “one-way” runway for fashion
shows comes to mind.) Even so, when I think of the ones that survived.…
I came up with a baby event where we decided to get in the Guinness
Book of World Records for the world’s largest crib, erecting one fourstories high in Central Park. Our problem there was success: the client,
Westin Hotels, admired the statuesque crib so much the company decided
it’d like to display it at company headquarters. Since we had simply
planned to tear it down and throw it in a trash bin once the Guinness guy
left with his tape measure, arranging for shipment and refabricating after a
bleary all-nighter—well, let’s just say I never went to see how it looked the
second time.
There was also my brilliant idea for a clown parade featuring kids and
toy floats in Times Square at the then-new Toys “R” Us, for the benefit of
Good Morning America. The clowns, foul-tempered and unsightly,
seemed drunk, which in turn scared the children. And don’t believe the
hype; 42nd Street is still not the kind of place you want a bunch of
preschoolers marching around. The succès d’estime of that outing was that
no parents sued.
You’d think I would have learned, but no: there was the live sheep pen
for an Ugg boots press preview. (They smelled—the sheep, not the boots.)
I convinced caterer Mood Food’s waiters to carry giant flaming martini
glasses on their trays in Grand Central for Travel & Leisure, not realizing
that the madding, drinking crowds would bump into them (sorry, guys).
Luckily, no one caught on fire.
And don’t use dry ice for luncheon centerpieces unless you know what
you are doing; that’s all I’m going to say.
Think about it. If you’re planning a dinner or a party, you can rack your
brain for days, create an entirely new concept from scratch, risk everything,
sweat bullets, etc. When you simply steal an idea, it’s like having a test
kitchen—free.
Note to potential idea thieves: idea stealing is just like re-gifting; it’s completely fraudulent unless you openly declare it and credit the original source.
My friend Katie Brown, the entertaining author and television host,
always had brilliant ideas that I intended to steal, once I got a client with
the right down-home feel to match Katie’s style. On a budget, she once
printed paper plates for invitations. At an outdoor picnic, she studded a
giant tub filled with beer and soda with candle tapers, letting the wax just
melt into the slosh, worry free. So clever, that Katie.
80
bizbash.com august/september 2005
Everybody used to steal ideas from
Studio 54. Renny Reynolds, the
WHO
STOLE WHAT
nightclub’s original decorator, was
Four Seasons
Cotton candy for
amazed decades later at how many of
restaurant
dessert (the restaurant added a plate)
his notions kept popping up at parties.
Invitations encased in Lucite, Mylar
Angelina
Brad
balloons, you name it. Now I’m
W Hotels
Dark lobbies
sure I’ll get a note from someone
claiming I miscredited their brilliant
Uninspired
Votive candles
idea (Studio 54, like the infamous
event planners
“I n NY” ad campaign has many who
Shop, Etc.
Entire concept
claim auteurship).
Obviously events aren’t the only
Foodie events
A zillion miniature
arena where people borrow things.
plates
Kurt Andersen accused Radar of
stealing most of its ideas from Spy in a recent New York magazine takedown, while musing whether it was gracious of him to do so (it wasn’t).
Yet stealing ideas need not be styleless. Bobby Flay openly admits that
he went all around the country looking for recipes to steal for his new Bar
Americain, in the old Judson Grill space. Then he borrowed the giantmirrors-on-the walls idea from French bistros (with a nod, as well, to
Balthazar, I presume) and voilà, he’s got a classic new restaurant that is
completely original.
So the next time you get the itch to come up with some newfangled
concept, remember the art of the steal.
Columnist Ted Kruckel is an experienced and opinionated former event and
PR pro who ran events for 20 years for high-profile clients like Vanity Fair,
Elle Decor, Christian Dior, and Carolina Herrera. He shuttered his firm,
Ted Inc., in 2003. You can email him at [email protected].
For Ted’s take on the latest events, read his column on BiZBash.com
FROM WHOM
Kids’ carnivals
Jen (sorry, sweetie)
Peep shows
The Catholic
Church
Lucky
Corfu (but why don’t
they break them?)
New Page Grid
6/29/05
9:51 PM
Page 43
New Page Grid
6/29/05
9:59 PM
Page 43
Re lat ionships De f ine the E x per ienc e
The right ingredient s create enduring relationships.
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abigailkirsch.com

P 69-78 UCG.jb.FINAL

Transcription

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