Red Table Catering started small, just Mel and Brooke catering parties out of Melanie’s parents’ kitchen. We outgrew the family kitchen after our second year (although I’m sure Melanie’s incredibly patient parents felt we outgrew it on day 1), and had received enough positive feedback and repeat business that we took the leap and leased a former nursery in Williamsburg, Brooklyn. We gutted the space and then built a grander version (with a lot more BTU’s on the range and professional equipment:) of Mel’s home kitchen. As a business, we have doubled our volume every year since 2003 and while we are still small compared to some of the corporate goliaths out there we will go blow for blow with the biggest and baddest caterers in the catering mad market of NYC.

Our food is always delicious, made with the best ingredients available, and prepared with love and respect. Our chefs, service and bar staff have impressive culinary CV’s; most having worked in the finest restaurants in the city. But as important as their mad skills are more important to us and we hope to you is our staff are all fantastic people. Our captains Christina Campanella and Michael Benjamin anchor our service staff. Sarah Sarchin is our extra ordinary bridal point person. The inimitable Jason Smith, Jorge Negrete, and the Super Duper Huber Duber do the heavy lifting in the kitchen so that Brooke and Melanie can look good. You will get to know these people and more in the entries to follow.

Best of luck in 2011 and good eating to everyone.