These sites are definitely in the beginning stages, please bear with us. We will be adding more photes and posts with each event! Follow all the delicious food and festivities hosted by Red Table Catering.
red table blog
NY Mag
Hi,
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.
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.
B
Halloween
Hi,
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.
B
Pigs
Hi
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!!!
B
Hello from Red Table
This is Red Table Catering’s first foray into the blogosphere. Our goals here are to tantalize all you hungry internet surfers with images and stories of our food and to introduce you Melanie de Coppet and Brooke Costello’s labor of love:
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.