We were the featured caterer in New York Magazine for their Summer Wedding Issue.  It is always humbling to receive any kind of recognition and we hope to live up to the press.  We would like to thank NYMag for searching out the more obscure talents in the catering world and for bringing our passion for food and service to their audience.

nymagazine 2011

and please keep an eye out for the winter wedding issue where we have a few of our more popular hors d’ouevre on display.

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Halloween is upon us and we have had several inquiries from hosts asking how to spookify their event.  My suggestion is and what we have been doing is we’ll dress our awesome servers up as zombies or axe murderers but let’s keep the food in the realm of the living.  Beautiful tasty food served with a bite.

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We catered a wedding a weekend this summer and over the next few weeks we would like to share some details of the events, but to start it out I would like to mention an amazing pig roast we did at the Queens Farm Museum.  OMG it was slamming.  We got the pigs from Nectar Hill Farms.  21olbs of beautiful pork cooked to perfect yumminess and served with house made tortillas and salsas.  Yes!!!

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Tasting Menu We Offered Last Winter.  The Client Choose Seven Courses.

Tables Set With Seeds, Nuts, Dried Fruits and Salts

Ethiopia:

T’ef Cakes w/ Berberi Spiced Beef Tar-Tar

Mesopatamia:

Salad of Fresh Garbanzos, Lentils, Cucumbers, Wild Greens and Black Truffles

Ancient India:

An excerpt from a feast at King Srenika’s court:

Gastric of Citrus Fruits, Pomegranate, Grapes, Dates – and Kosali w/ Tamarind and Black Pepper

Greco-Roman

(Table Reset With Olives, Olive Oil, and Roman Bread)

An Excerpt from Achilles Feast for Odysseus During the Trojan War

Greece:

Lamb Chop in Herbs, Crispy Pork Belly, and Roasted Goat Loin w/ Melon

Rome:

Apicius: An Abridged Dish From First Cookbooks of Rome

Seared Tuna w/ Sauce of Liquamen (Roman fish sauce) and Asafetida (Persian Herb)

China

(“The Summons of the Soul” a 3^rd Century BC Poem espousing the Chinese philosophy of the five flavors and food for sustenance and food for fun. The balancing of salt, bitter, sour, hot and sweet.)

Crispy Duck, Forbidden Rice, Yam Sauce, Fried Honey Cakes and the Soup of the Wu.

Mexico

Survey of Three Tamales w/ Salsa of Tomatoes and Chilis and Chocolate Pumpkin Mole

Peru

Rocotto Chili Peppers Stuffed w/ Ground Duck, Grains and Fruit—and Potatoes a la Huancaina Sauce

The World Fused:

From The French Laundry Cookbook by Thomas Keller

Seared Pacific Moi with Fresh Soybeans, Scallion Radish Soup and Soy Temple Orange Glaze

Local Cheese Plate

Artisanal cheeses from New York and Vermont

Dessert:

(Table Reset with Chocolate Truffles from Single Origin Chocolates Makers)

Mom’s Apple Pie

Cinnamon Ice Cream

Pudding of Reduced Whole Cream Milk Saffron Sugar and Honey

Meat and Seafood
Seared foie gras on toasted brioche with cracked pepper and lingonberry jam
Potato cakes w. smoked trout and crème fraiche
Mini pulled pork buns w/ Asian coleslaw
Chicken saltimbocca w/ a lemon aioli
Baked clams w/ garlic and parmesan crust
Duck confit, dried apricots, and hazelnuts in a chive crepe
Beef tartar on white truffle crostini
Mixed grilled skewers
Bacon and shrimp profiteroles
Pan seared tuna w/ wasabi cream on wonton crisp
Creole shrimp fritters w/ five chilis dipping sauce
Butter poached lobster salad on cucumber
Shrimp tempura skewers
Mini bacon cheese burgers
Mini corn dogs
Bite sized oyster po-boys (oyster)
Shrimp and scallop ceviche on plantain tostones
Seared filet of beef on potato crisp w/ horseradish cream
Salmon tartar, split caperberries, Dijon mustard cream on crispy wonton chip
Tuna tartar, Thai basil, Kaffir lime leaves, and sea salt on crispy wonton chip

Potstickers:
Pork w/ soy sesame dipping sauce
Shrimp w/ sweet chili sauce
Wild mushroom w/ dried shitake scallion sauce

Vegetarian
Bruschetta:
Baby caprese (bush basil, tomato, buffalo mozzarella) on garlic crostini
Shallot jam w/ roasted honey crisp apple
Tuscan white bean puree w/ parmesan crisp

Wild mushroom duxelle in phyllo envelopes
Saffron Manchego croquettes
Vietnamese summer rolls
Beet tartar caramelized walnuts on an endive spear w/ Meyer lemon crème fraiche
Goat cheese stuffed fig wrapped in prosciutto w/ goat cheese
Gruyere and goat’s cheese gougeres

Sashimi w/ seasoned rice and seaweed salad
Frisee w/ lardons, avocado, and blood orange sections
Butternut squash soup w/ garlic crostini
Grilled ciabatta w/ beef marrow and mixed micro greens, nasturtiums, and sherry vinaigrette
Golden cauliflower puree with spicy parmesan straws
Chanterelle risotto with saffron butter sauce
Grilled jumbo shrimp wrapped in proscuitto w/chamomile flowers and market greens
Bibb lettuce w/ roasted pears, goat cheese and caramelized walnuts
Beef carpaccio, cracked black pepper and lemon oil w/ arugula and parmesan
Japanese style ceviche w/ key lime, sea salt, and yuzu
Lobster ravioli w/ corn, oven dried cherry tomatoes and tarragon cream

Pan seared scallops thick cut bacon in browned butter w roasted cauliflower dusted in cumin and fried Brussels sprouts w/ almonds
Boneless beef short ribs braised in Pinot Noir and soy w/ crushed fingerlings and haricots verts w/crispy shallots
Grilled lamb loin in its juices w/ truffle mashed potatoes and caramelized baby fennel
Crispy duck breast in sour cherry glaze w/ roasted root vegetables and cranberry beans
Seared organic pork chop, crispy sage, roasted baby beets and hen-of the woods mushrooms
Grilled black cod in black bean tamarind sauce w/ wild rice pilaf and kimchi
Pan fried rainbow trout w/ collard greens, mahogany rice w/ fava beans and smoked chilis
Butter poached lobster tail w/ sweet corn risotto and red pepper coulis
12 Oz NY Strip Steak w/ creamed spinach and Yorkshire pudding

Hors D’Oeuvres
Empanaditas of mixed spring vegetables and Panquehue
Saffron Manchego croquettas
Tlacoyo stuffed with goat cheese, black beans and sun dried tomatoes
Anticuchos de camerones en chimichurri
Ostiones pil pil
Tostada de cangrejo: lump crabmeat, mango, chipotle mayo
Shrimp mofongo
Mini gorditas w/ carnitas and spicy coleslaw


Tapas Menu
Table set w/ fresh baked maraquetas and butter
Tamal de langosta w/ salsa of grilled chiles and tomatillos
Pastel de pescado y mariscos (Mixed fish and seafood w/ crispy corn topping)
Rocoto relleno w/ melted pepper jack cheese
Peruvian ceviche mixto
Ancho rubbed beef short ribs w/ yucca a la huancaina
Ensalada de jicama, with lime, cilantro, chiles, crema and queso fresco
Grilled Chilean seabass with fresh herbs and mango salsa

Dessert
Suspiro Limeño
Mexican spiced molten chocolate cakes

Passed Hors D’oeuvres
Mom’s seafood and scallion pajeon
Perilla-leaf wrapped beef galbi with soy and chili paste
Pork and cabbage mandu
Bar B Q beef and kimchee kimbap
Watermelon and goat cheese with cracked black pepper
Lightly pickled white radish cubes
Asian infused tuna tartare on potato gaufrettes

Oyster Bar
Variety of Pacific Ocean and Atlantic Ocean oysters on the half shell with mignonette and lemon

Family Style Dinner
Salad Course (Plated)
Farmer’s market green bean and yuba salad w/ shaved Parmagiano Reggiano and green olive puree

Main Course (Family Style)
Table Set With Fresh Salted Butter and Sullivan Street Bread (Filone)
Grilled dry aged strip steak au poivre
Grilled striped bass w/ olive oil and herbs

Sides
Sauteed wild mushrooms
Ratatouille
Grilled fennel w/ herbs

Cheese Course
Plate of artisanal cheeses selected by the groom
Served w/ grilled bread and fig port jam

Dessert
Grilled lemon pound, with grilled stone fruit, mascarpone, and plum sauce