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A selection of resources from our comprehensive online directory of event and meeting suppliers and venues.


                                                                                                                                           Adams Slavin Associates is the firm responsible for the venue’s
                                                                                                                                           design. (48 Wall St., 212.908.4110)
                                                                                                                                           MUSEUM OF ARTS & DESIGN
                                                                                                                                           This museum, currently across the street from MoMA, is sched-
                                                                                                                                           uled to move to a new building at Columbus Circle in May
                                                                                                                                           2008. Plans for the institution’s new 54,000-square-foot home,
                                                                                                                                           developed by Allied Works Architecture, include a larger exhi-
                                                                                                                                           bition space, an education center, and a 155-seat auditorium.
 Edited by Anna Sekula                                                                                                                     (2 Columbus Circle; for more information, call 212.956.3535)
                                                                                                                                           MUSEUM OF THE MOVING IMAGE
                                                                                                                                           This Astoria museum highlights film, television, and digital
 ACTIVITY VENUE                                                       turing working fireplaces as well as antique rugs and furni-          media. An expansion project designed by Leeser Architecture
 WHOLE FOODS MARKET—BOWERY                                            ture. (38 East 4th St., 212.505.8100)                                includes a new state-of-the-art theater, screening room, and
 The Lower East Side Whole Foods, which opened in early April,        LONDON NYC                                                           galleries, as well as a garden for exhibits, screenings, concerts,
 features a culinary center where the market hosts classes that       The renovated Rihga Royal reopened in November as the                and special events; completion is scheduled for early 2009.
 can be customized for private groups. You can book in-store          London NYC. In May, three event and meeting spaces became            (35th Ave. at 36th St., Astoria, 718.784.4520)
 experts from the fromagerie department, and the space offers         available, the largest of which is a 982-square-foot room that       NATIONAL SPORTS MUSEUM
 two flat-screen TVs with DVD recording and playing capabili-          can be divided in two. The other two rooms can be combined to        A showcase of national athletic interests, this downtown
 ties, with room for groups as large as 20 people. (95 East Hous-     hold 100 people. (151 West 54th St., 212.307.5000)                   museum will feature 100,000 square feet of space and will
 ton St., 212.320.1420 ext. 214)                                                                                                           include the Immersion Theater—with 360-degree video pro-
                                                                      INDEPENDENT EVENT SPACES                                             jections of sports events and memorable moments. The Road
 BARS & CLUBS                                                         FILM SOCIETY OF LINCOLN CENTER                                       to Greatness section will feature sport-specific rooms and will
 ARENA                                                                As part of the three-phase redevelopment plan for Lincoln Cen-       include virtual-reality activity stations. The museum is sched-
 The 6,000-square-foot nightclub formerly known as Show               ter, the Film Society will acquire a new facility on West 65th       uled to open in April 2008 and will hold 2,000 for receptions.
 reopened in March as Arena. With a much simpler design and           Street. The Rockwell Group will design the space. Plans include      (26 Broadway, 212.837.7950)
 advanced audiovisual technology replacing the ornate pink-           two screening rooms (one with 90 seats, the other with 160), a       NEW MUSEUM OF CONTEMPORARY ART
 and-gold decor, the space now holds more people (600 versus          public amphitheater with an Internet connection, a café, and a       The museum’s new 60,000-square-foot location on the Bow-
 500) and is better suited for events that need more blank space      reception space. The entire redevelopment is scheduled to finish      ery is slated to open this fall. The top floor of the seven-story
 for decor or marketing images. (135 West 41st St., 212.278.0988)     in 2009. (West 65th St.; for more information, call 212.875.5610)    structure will have south- and west-facing views and will be
 THE D’OR                                                             PURE PROJECT ART SPACE                                               a multipurpose space available for events, with a warming
 Below Amalia, the new restaurant adjacent to the Night Hotel,        Pure Project Art Space is a 2,000-square-foot raw venue,             kitchen as well as an adjoining terrace. The museum’s lobby
 is this 1,040-square-foot bar and lounge. Connected to the up-       flooded with natural light, that opened in early March. For-          will also be available and will feature a café; there will also be
 stairs space by an intricately patterned tile staircase, the D’Or    merly an artist’s studio and best suited for meetings or events      a 188-seat theater. Event rentals require corporate membership
 contrasts rough brick and granite walls with modern leather          for as many as 100, the main area of Pure Project Art Space has      donations of at least $5,000. (235 Bowery, 212.219.1222 ext. 201)
 furniture and perforated metal ceilings; it holds 120. (204 West     white walls, concrete floors, lofty 20-foot ceilings, and three
 55th St., 212.245.1234)                                              skylights. Within this space is a boxlike structure that can be      RESTAURANTS
 GOLD BAR                                                             used as a semiprivate area. (205 Mulberry St., 646.290.6333)         ANTHOS
 In February, the people behind the nightclub Cain (Jamie Mulhol-     SILVERCUP WEST                                                       In March, chef Michael Psiliakis and Donatella Arpaia opened
 land, Robert McKinley, David Tetens, and Jayma Cardoso) opened       Silvercup Studios, the movie and television studio in Queens, is     Anthos, an upscale modern Greek restaurant just north of Rocke-
 this intimate cocktail lounge in the space that once housed          planning to build a new complex on a six-acre section of Long        feller Center. The interior of the bilevel venue, designed by Mat-
 Odea. Decorated with gilded skulls and other gold-colored fix-        Island City’s waterfront. Called Silvercup West, the $1 billion      thew Sudock (who is also responsible for Dona and Onera), has
 tures, Gold Bar holds 100. (389 Broome St., 212.274.1568)            development will include eight soundstages, 100,000 square           a soft color palette of pink and brown, with cherry-blossom
 STAR LOUNGE                                                          feet for a cultural institution, and a 40,000-square-foot cater-     artwork and a backlit mural of pink flowers. The dining room
 Taking over Serena’s spot beneath the Hotel Chelsea is Star          ing hall and rooftop space for corporate and private events.         seats 95, the lounge seats 10, and the bar seats 10. The 20-seat
 Lounge, open since March. Like Serena, Star Lounge is divided        (Long Island City; for more information, call 718.906.2000)          private dining room and the 12-seat semiprivate room upstairs
 into three sections: an area dubbed “Room 100,” with framed,         TIMES CENTER                                                         are available for events. (36 West 52nd St., 212.582.6900)
 backlit silk-screen images of chandeliers and black-and-white        The Times Center—part of the new Renzo Piano-designed New            AURORA SOHO
 prints of the hotel during the 1960s and ’70s; another with two      York Times headquarters—is scheduled to open in September.           The owners of Williamsburg’s Aurora opened a Manhattan
 small platforms (which can be used as stages), a backlit DJ booth,   The venue will have a 378-seat auditorium with a 40- by 10-foot      location of the rustic Italian restaurant in early May. The out-
 and LED lights inset in banquettes; and a third with a retro-style   stage, as well as wireless Internet access. Production facilities    post has 60 seats and an interior similar to the one in Brook-
 zebrawood bar, padded wrought-iron stools, and oversize sofas.       will be one floor above a hall with 4,958 square feet of space        lyn, with exposed brick and wooden tables. An extensive list of
 The entire venue holds 150. (222 West 23rd St., 212.255.4646)        and room for 400 seated or 700 for receptions. (41st St. between     Italian wines complements the authentic Italian cuisine. (510
 STUDIO MEZMOR                                                        Seventh and Eighth Aves., 212.556.4300)                              Broome St., 212.334.9020)
 The owners of Crobar relaunched the west Chelsea club in Feb-        WILLIAM BEAVER HOUSE                                                 CHARLTON HOUSE
 ruary as Studio Mezmor, taking its new name from the build-          Hotelier André Balazs’s residential property in the financial         Steve Tzolis and Nicola Kotsoni, owners of Il Cantinori, Peri-
 ing’s original tenant, prop and set designer and manufacturer        district, slated to open in 2008, will include an area for special   yali, and Amuse, have scheduled a fall opening for their new-
 Colonel Francis Messmore. Renovations such as removing the           events. A lounge with conference capabilities and a lounge           est project, Charlton House. The trilevel restaurant and event
 decorative reeds from the Reed Room (now called Side Bar) al-        area with a high-definition projector and a large screen will be      space in SoHo will feature a restored 19th-century mahogany
 low for more open space and a larger capacity; the main floor         situated on the same floor as the Beaver bar. (6 Hanover St.; for     bar from Harvey’s Chelsea, a tasting room, and five other pri-
 now holds 1,200. The entire venue is 15,000 square feet. (530        more information, call Nadine Johnson at 212.228.5555)               vate rooms in 30,000 square feet of space. The entire venue
 West 28th St., 212.629.9000)                                                                                                              will be available for events. (68 Charlton St.; for more informa-
                                                                      MUSEUMS                                                              tion, call 917.868.4999)
 ENTERTAINMENT & PERFORMANCE VENUE                                    EL MUSEO DEL BARRIO                                                  CHOCOLATE BAR AT HENRI BENDEL
 SPOTLIGHT LIVE                                                       Joining other art and cultural institutions in the recent spate of   The newest location of Alison Nelson’s gourmet chocolate
 This 23,000-square-foot space occupying four floors on Broad-         reconstructions and expansions, El Museo del Barrio launched         shop, Chocolate Bar, opened in late May. In the third-floor atri-
 way has two stages, a greenroom, and a private event space           its $20 million capital renovation project last fall. At the mu-     um of Henri Bendel, the branch seats 14 at café tables, with six
 that holds 100. Tableside touch-screen monitors allow guests to      seum’s annual gala dinner in May 2006, museum chair Tony             additional seats at the bar. The space holds as many as 50 for
 communicate with one another and with Web users, and vistors         Bechara and director Julián Zugazagoitia spoke of the new de-        private parties. In addition to sweet baked goods and choco-
 can record a CD of songs in private booths. Chef Kerry Simon’s       sign, including plans for redesigning the facade, updating the
 menu includes classic American fare such as pigs in a blanket,       gallery spaces, and adding a courtyard and a café overlooking
 cotton candy, and snow cones. (1604 Broadway, 212.246.2693)          Central Park. The renovations are scheduled for completion in
                                                                      2008. (1230 Fifth Ave., 212.660.7132)                                  ON BIZBASH.COM
 HOTELS                                                               MUSEUM OF AMERICAN FINANCE
 LAFAYETTE HOUSE                                                      In late 2007, this museum plans to move into its new residence        To search for more event resources in
 In November, Eric Goode and Sean MacPherson, owners of the           on Wall Street. The 30,000-square-foot space, formerly the            other categories, or to search for venues by
 recently opened Bowery Hotel, opened this hotel in NoHo. Situ-       headquarters of the Bank of New York, will use the banking
 ated in a restored 19th-century town house, Lafayette House          hall for exhibitions and two additional floors for an audito-
                                                                                                                                            neighborhood, check out our online directory.
 has 15 rooms (some with kitchenettes and terraces), each fea-        rium, library, education center, and research facility. Wank

                                                                                                                                    july/august 2007 103
                                                                       white oak tabletops, cork walls, and a travertine bar. The pri-    tables in a 750-square-foot space. On the menu are savory and

NEW VENUES                                                             vate room downstairs seats 30. (777 Seventh Ave., 212.582.1310)
                                                                       IRVING MILL AND TAP ROOM
                                                                       This casual eatery serving seasonal American fare will open in
                                                                                                                                          sweet snacks, desserts, and baked goodies, as well as wines,
                                                                                                                                          cocktails, tea from Pursuit of Tea, and coffee from Illy. (150 West
                                                                                                                                          10th St., 212.929.0898)
                                                                       the fall, replacing Candela. Just east of Union Square, the res-   PRANA
late products, Chocolate Bar at Henri Bendel serves a selec-           taurant will seat 100 in the main dining room, 50 in a private     Prana, a new Pan-Asian restaurant taking over Scopa’s space on
tion of sandwiches, soups, and salads. (712 Fifth Ave., 3rd Floor,     space on the lower level, and 25 in the taproom. On the menu       Madison Avenue, is scheduled to open in the fall. In the works
212.582.8283)                                                          will be a variety of seasonal American dishes from chef Johnny     for the venue are a private space overlooking the main dining
EIGHTY ONE                                                             Schaeffer, previously chef de cuisine of Gramercy Tavern. (116     area, a spacious meeting room, a subterranean wine cellar, a
Scheduled for a fall opening, this Upper West Side restaurant          East 16th St., 212.254.1200)                                       30-seat dessert bar, and tented party booths for as many as 12.
from chef Edward Brown, former executive chef at the Sea Grill,        JOHNNY UTAH’S                                                      (79 Madison Ave.; for more information, call 646.638.0771)
will offer a menu of modern American fare. The space is being          Scheduled for a mid-June opening, Johnny Utah’s is the in-         PROVENCE
designed by CMS Architecture and Design, which is also respon-         house restaurant of the Rockefeller Center Hotel. The 6,000-       Cookshop proprietors Marc Meyer and Vicki Freeman took over
sible for Grayz, TriBeCa’s Devin Tavern, and Don Pintabona’s           square-foot eatery seats 220. There are five private event          SoHo’s Provence and reopened it in April. The venue’s interior
Dani. (45 West 81st St.; for more information, call 212.255.6717)      areas—the smallest seats 30, the largest holds 450. (25 West       still has wood paneling and French tiles, but designers added
FR.OG                                                                  51st St., 212.262.1600)                                            a marble top to the bar and striped seat cushions. Chef Lynn
Didier Virot, chef and owner of the Upper West Side eatery Aix         MONKEY BAR                                                         McNeely is responsible for the menu of Provençal-influenced
Brasserie, has opened a restaurant in NoLIta featuring French-         The Glazier Group’s Midtown restaurant Monkey Bar closed for       cuisine. (38 MacDougal St., 212.475.7500)
influenced cuisine from Vietnam, Morocco, and Lebanon. De-              renovations in March and reopened in May with a redesigned         SANDRO’S
signed by the team responsible for Aix, Fr.og, which stands for        space and an Asian-influenced menu from executive chef and          Sandro Fioriti is the chef and owner of this new Upper East Side
French Origin, seats a total of 120 on two floors, with a 10-seat       co-owner Patricia Yeo. The memorable monkey murals and             restaurant. Fioriti, who back in 1984 opened a Roman-style eat-
bar surrounding an open kitchen. (71 Spring St., 212.966.5050)         sconces remain; a new red monkey mural adorns a wall in the        ery of the same name on East 59th Street, serves simple Roman
HUDSON RIVER CAFÉ                                                      dining room. Monkey Bar now serves Yeo’s twist on foods from       food here, along with an all-Italian wine list and a selection
Once a dilapidated mechanic shop, this 6,000-square-foot               the 1940s, including individual tuna Wellingtons. (60 East 54th    of infused grappas. Sandro’s seats 50 in the dining room and
space is now a restaurant serving modern American fare from            St., 212.838.2600)                                                 eight at the bar. (306 East 81st St., 212.288.7374)
chef Ricardo Cardona. The café has a red, white, and black color       MORANDI                                                            SOTO
scheme, a menu featuring Hudson River Valley products, and a           After much speculation, restaurateur Keith McNally opened          The man behind Atlanta’s popular sushi restaurant Soto opened
bilevel patio. (697 West 133rd St., 212.491.9177)                      Morandi, an Italian restaurant, in the West Village. In the        a New York spot in Greenwich Village in May. Sotohiro Kosugi,
INN LW12                                                                                kitchen is Jody Williams (late of Gusto), who     one of Food & Wine’s best new chefs in 1997, serves unconven-
This gastropub from Jeffrey Jah (owner of                                               serves a selection of seasonal regional Ital-     tional Japanese fare at this high-end eatery. Hiro Tsuruta, the
Double Seven and Lotus), David Lopez, and         WHERE TO ...                          ian fare. Named for Italian painter Giorgio       architect behind Momofuku Noodle Bar, designed the minimal-
Lyman Carter (of event marketing com-                                                   Morandi, the eatery has a rustic look with        ist look for the space. (357 Ave. of the Americas, 212.414.3088)
pany Plug Ltd.) is next door to Zak Pelaccio’s    Take Two           (or More)          weathered brick, copper, and pine accents.        TAILOR
meatpacking district eatery 5 Ninth. Inside                                             (211 Waverly Place, 212.627.7575)                 After stints at Union Pacific and Atlas, and more recently as
a three-story town house, the venue has 32
                                                  for Tea                                PERILLA                                          pastry chef for Wylie Dufresne’s WD-50, Sam Mason is open-
seats at street level in the taproom, 40 seats    Miriam Novalle has opened a            Harold Dieterle, the first winner of Bravo’s      ing his own place in SoHo. Tailor, projected to open in July,
in the Canoe Club (the dining area on the         new branch of her specialty            reality series Top Chef, opened his first res-    will hold as many as 175 people across two levels in a charcoal,
second level), and 40 seats in the outdoor        tea store, T Salon (75 Ninth           taurant, Perilla, in May. The West Village       brown, and apricot-colored space. The menu of sweet and salty
café. The menu, a collaboration between ex-       Ave., 212.243.2259), inside the        spot offers seating for 65 (with an additional   plates will change seasonally, and mixologist Eben Freeman
ecutive chef Andy Bennett and Daniel Bou-         Chelsea Market. The new                10 seats at the bar) and Dieterle’s seasonal     (also from WD-50) will create a selection of specialty cocktails
lud, offers dishes inspired by British comfort    joint has bamboo ceilings and          American cooking. The small space was            to complement Mason’s unconventional cuisine. (525 Broome
food. (7 Ninth Ave., 212.206.0300)                                                       designed by Studios Go with a simple look        St., 212.334.5138)
                                                  floors, serves snacks as well           that includes dark-wood accents and stucco       ZIPPER FACTORY TAVERN & BALCONY BAR
Replacing the Michelangelo Hotel’s Limon-         as tea-based cocktails, and            walls. (9 Jones St., 212.929.6868)               In early April, this eatery opened in the Zipper Factory, a the-
cello restaurant is chef Marco Canora and         offers more than 200 types of          P*ONG                                            ater and restaurant complex in Midtown West. Chef Larry Ko-
sommelier Paul Grieco’s Insieme. Co-owners        loose-leaf teas. Private groups        Pichet Ong, the former pastry chef at 66,        lar serves a variety of homemade charcuterie in a space with
of Hearth in the East Village, Canora and         of as many as 100 can enjoy            Spice Market, and Perry Street, has opened       an 80-seat dining room (plus 10 additional seats at the bar), the
Grieco opened this Italian eatery in mid-         afternoon tea service.                 his own boîte in the West Village. The inti-     80-seat Balcony Bar, and an outdoor bar that seats 25. (336 West
April. Bentel & Bentel’s design combines                                                 mate eatery has 12 seats at the bar and 16 at    37th St., 212.695.4600)
                                                                SPECIAL ADVERTISING SECTION

                   BiZBash Spotlight on Private Rooms
  Moda                                                                            Citylights Studio

  135 West 52nd St., New York, NY 10019                                           51-02 21st St., 7th Floor, Long Island City, NY 11101
  Contact: Donna Stabile                                                          P: 718.937.7437 • E:
  P: 212.887.9698 • F: 646.756.7941 • E:
 Moda is a sophisticated restaurant that features modern Italian cuisine         Citylights Studio is a 3,000-square-foot boutique event space located
 in an intimate atmosphere. Moda can be rented for private parties and           in Long Island City (the first stop out of the Midtown Tunnel). With
 is part of four unique event venues at the Flatotel. This midtown location      unobstructed views of Manhattan’s skyline, this bright, open and versatile
 is perfect for meetings and special events from 10 to as many as 400            space is capable of seating as many as 75 for dinner and 110 in a
 people.                                                                         reception setting.

 Loft Restaurant & Lounge

 Loft Restaurant & Lounge • Pazza Notte Restaurant & Lounge • 505 Columbus Ave. between 84th & 85th Sts., New York , NY 10024
 Contact: Jess Tully • Executive Event Coordinator • P:212.362.6440 x. 5105 • F:212.362.7120 • E: •
Their impressive 6,000-square-foot multi-level setting offers a beautifully designed yet warm environment perfect for all types of gatherings from
corporate affairs, music and film releases, to weddings. They can accommodate as many as 500 people for a standing cocktail and 250 for a seated
dinner. For more intimate affairs, their private lounge is ideal with cozy banquettes, full bar, and DJ booth. Ask them about discounts on early week
bookings this winter!
                                                                                                                                           BLUE NILE CATERING
                                                                                                                                           Executive chef and owner Logan Niles brings his eclectic culi-
                                                                                                                                           nary background—which brought him from the Northeast to
                                                                                                                                           the Southwest and to Puerto Rico—to his “international fusion”
                                                                                                                                           menu. Niles can cater events for as many as 800 with favorites
                                                                                                                                           like Bubby’s Brisket (his grandmother’s recipe), brie-and-apple-
                                                                                                                                           stuffed veal loin, and Turkish-spiced lamb chops with pomegran-
                                                                                                                                           ate and rose-petal yogurt. (188 St. Nicholas Ave., 212.666.6544)
                                                                                                                                           BLUE SMOKE CATERING
                                                                                                                                           The off-premise catering service of Danny Meyer’s Blue Smoke
Off-premise, full-service catering companies and                                                                                           restaurant offers a variety of authentic barbecue dishes, as well
                                                                                                                                           as seasonal and regional Southern cuisine. Smoked brisket hash,
specialty-food providers that service New York City.                                                                                       macaroni and cheese, banana cream pie, homemade buttermilk
                                                                                                                                           toast, and deviled eggs are popular dishes. The operation has fed
                                                                                                                                           guests at events for GQ, the Opera Theatre of St. Louis, and the
ABIGAIL KIRSCH, CATERER & EVENTS                                      Juicy Couture, Saks Fifth Avenue, and Harvard University. (P.O.      Jazz Foundation of America. (116 East 27th St., 212.447.7733)
Abigail Kirsch is an off-premise caterer whose clients include        Box 2297, Grand Central Station, 917.763.7559)                       BOUTIQUE CATERING
Ford Mustang and Warner Brothers. The company’s extensive             ARAMARK                                                              Chef and owner Mina Newman specializes in small, high-end
catering menu includes such dishes as truffled squash risotto,         This national company caters at sporting venues like Giants          events. Her trademark dishes, like Asian crabmeat phyllo cigars
lobster trifle, and individual baked Alaska with cherry sauce. The     Stadium, Continental Airlines Arena, and Shea Stadium. The           and rock-shrimp tempura, are centered in Mediterranean and
firm is the contract caterer at Pier Sixty and the Lighthouse at       exclusive caterer of the Ellis Island Immigration Museum, Ara-       Asian cuisine. For an event with repeat client Judith Ritka, New-
Chelsea Piers; Tappan Hill in Tarrytown, New York; and the New        mark also operates the United Nations Delegates Dining Room.         man designed a menu of lobster salad with grilled corn saffron
York Botanical Garden. (71 West 23rd St., Suite 1611, 212.696.4076)   (Aramark at the Meadowlands, Meadowlands Racetrack, East             aioli and grilled chicken with sun-roasted tomatoes and smoked
A CASA                                                                Rutherford, N.J., 201.289.1230)                                      mozzarella. (25-19 Borden Ave., Long Island City, 917.670.4937)
Chef Melissa Fox learned to prepare traditional Latin dishes          ARGENTELLE                                                           BRENTON CATERING
from her Nicaraguan mother and has turned her skills into a           Chef Remy Gautier incorporates more than 30 years of French cu-      Swedish-born Tinna Brenton is the executive chef and owner
catering company that specializes in gatherings for fewer than        linary experience in his menus for Argentelle. Items range from      of this company, which she launched in 2000. Brenton’s dishes
20. Fox brings a collection of colorful serving pieces and table      crabmeat salad wrapped in cucumber with tomato bisque to             are influenced by her Scandinavian heritage and incorporate
linens found in her travels, as well as a selection of recorded       roasted filet of veal with hazelnut crust, morels, and sage sauce,    fresh and organic ingredients in dishes such as västerbotten
salsa and merengue music, to events she caters. She also offers       for clients including the New York Public Library, Virgin Atlantic   gougeres (cheese puffs with a sharp-tasting Swedish cheese)
teambuilding cooking parties. (136 East 36th St., 212.683.3064)       Airways, and Air France. (328 East 117th St., 212.289.1230)          or gravlax napoleon. Clients include Condé Nast and Volvo. (128
ACQUOLINA CATERING                                                    A STERLING AFFAIR                                                    West Houston St., 212.529.2899)
The classically trained chefs at Acquolina create cuisine that re-    This company serves classic European and New American cui-           BROTHER JIMMY’S BBQ CATERING
flects American, European, Asian, and South American fare. The         sine from executive chef Bernard Norget. It has earned exclusive     Inspired by Southern recipes, Brother Jimmy’s BBQ Catering
company combines elegant decor and stylish table settings with        partnerships and long-term contracts with venues such as Long        began serving specialty smoked barbecue dishes in 2001. Trade-
exotic foods, and has catered for dignitaries, banks, and the fash-   Island’s Reckson Plaza, the Italian Academy’s Casa Italiana, the     mark meals include buffalo chicken fingers, hot wings, pulled-
ion industry. For the National Facial Reconstruction Foundation,      Cathedral of St. John the Divine, and New Jersey’s Hermitage         pork sliders, and a variety of ribs. Brother Jimmy’s can create full-
Acquolina passed mini portions of spinach-and-ricotta gnocchi         Museum. (575 Madison Ave., 212.686.4075)                             scale Southern BBQ parties with crawfish boils, pig picks, and
in porcelain squares. (2191 Third Ave., 4th Floor, 212.426.9400)      AVENTS                                                               frozen margarita machines. (1485 Second Ave., 212.288.0999)
A DELICATE BALANCE                                                    This event planning and catering company, established in             BUTTERFIELD MARKET
Established in 1994 by chef Anne Ferril, this company serves          2004, serves its two loft spaces, as well as off-premise events.     This Upper East Side grocer, established in 1915, has a catering
eclectic seasonal menus and counts TriStar Pictures, the Cooper-      Clients include Columbia University, Microsoft, and the Doe          operation that serves creative and festive menus with an array
Hewitt National Design Museum, and Swatch among its clients.          Fund. Avents also creates themed food baskets, including a           of healthy foods fresh from the original Butterfield Market.
Grape leaves stuffed with tuna, eggplant salad, and zahtar-           Caribbean basket of coconut shrimp, Jamaican beef pies, jerk         Clients include Central Synagogue, the Central Park Zoo, and
marinated grilled shrimp were among the appetizers created for        chicken strips, fried plantains, and curried potato samosas. (15     Henri Bendel. This firm runs the café at the New York School
a Moroccan-style dinner. (30 Waterside Plaza, 212.685.7946)           West 28th St., Suite 10B, 212.683.1111)                              of Interior Design and can cater for as many as 750 guests. (1114
ALBERT F CATERING                                                     BAGUETTES & COMPANY                                                                     Lexington Ave., 212.288.7800)
Formerly James Catering, this company is the exclusive caterer        Baguettes & Company provides simple, fresh                                               CABBAGES & KINGS CATERING
at Loft 11, Penthouse 15, and the West Side Loft, and a preferred
vendor for the James Burden, Otto Kahn, and Pratt mansions.
                                                                      catering, including hot and cold continental
                                                                      breakfasts, salad bars, sandwiches like glazed
                                                                                                                         IF YOU EVER NEED…                     From a busy office in Westport, caterer Sarah
                                                                                                                                                               Gross serves clients throughout Connecticut
Albert F Catering offers hors d’oeuvre, specialty, and buffet         ham and roasted turkey with Finlandia              A Window Display                      and Manhattan. Half of Cabbages & Kings’
menus and can also provide carving, pasta, and seafood sta-           Swiss, and hot entrées like grilled shrimp and                                           events are generally for repeat corporate
tions. (366 South Maple Ave., Glen Rock, N.J., 201.670.8717)          chicken breast ruella. The company also of-        on Wheels                             clients. The company’s chefs create eclectic
ALLURE CATERING                                                       fers fruit and nut gift baskets. (22 Park Place,   Ideal for guerrilla market-           menus including traditional ethnic food,
This caterer often uses special video trays that display images       212.608.2525)                                      ing schemes or product                vegan fare, and organic options. (58 Sau-
of the event in progress or a sponsor’s logo. Ernst & Young           BARRAUD CATERERS                                   promotions, Locomotion Media          gatuck Ave., Westport, Conn., 203.226.0531)
and Entertainment Weekly are repeat clients. Although chef            Chef-owner Rosemary Howe, who trained                                                    CAFÉ METRO
and owner Philippe Feret specializes in French cuisine, hors          at London’s Le Cordon Bleu, crafts inventive
                                                                                                                         (800.799.4909, www.                   In operation since 1981, this company runs a
d’oeuvres such as the company’s signature quesadillas and sea-        menus, constantly trying new ingredients                  chain of upscale cafeterias with two venues
weed cups filled with Alaskan king crabmeat salad are also on          and variations on a dish. She enjoys present-      offers the MobileShowcase, a          featuring private event space. Capable of ca-
the menu. (1422 Third Ave., 212.585.0808)                             ing specialized menus for each event, includ-      glass-enclosed, 20- by 13-foot        tering for as many as 200, Café Metro offers
AMANDA SMITH CATERERS                                                 ing a private luncheon for the Guggenheim          see-through room mounted              low-fat, low-calorie sandwiches and theme
In 2002, chef Amanda Smith drew on her culinary experience            Museum and a Beth Israel Medical Center            on the back of a truck. It might      menus like a Mardi Gras buffet, a Pacific Rim
from travels in Mexico, France, the Mediterranean, and South-         fund-raiser. (405 Broome St., 212.925.1334)        not sound glamorous, but the          cocktail party, and a “Death by Chocolate”
east Asia to launch her own business. Her company now handles         BENJAMIN CATERING                                                                        dessert platter. (22 East 41st St., 212.983.7474)
sit-down dinners for as many as 600 guests for clients such as        The off-premise catering division of Micky
                                                                                                                         space can be customized to            CAFIERO LUSSIER
the Rockefeller Group, the Mexico Tourism Board, and American         Feldman’s East of Eighth restaurant was            create traffic-stopping displays.      Started by David Cafiero and Thom Lussier,
Photography. Frequently requested dishes include her dill crepes      founded in 1998. Head chef Marty Markov-           Cosmetics company Bourjois            Cafiero Lussier serves a variety of film, corpo-
with smoked-salmon pockets, and cucumber and sesame-                  itz’s menus span the globe and include fare        Paris tricked out the trailer with    rate, and financial clients. Its ginger lemon-
crusted tuna with wasabi cream. (40 West 86th St., 917.626.6055)      from Morocco, the Middle East, and Europe,         pink carpeting, clear furniture,      ade, made with ginger, lemons, honey, and
AMISH FINE FOOD                                                       all made with fresh ingredients. Catering          and product displays to create        steeped chamomile, is a trademarked bever-
Established in 1991, this upscale food market works closely with      menus range from basic sandwich platters           a “beauty ambulance” during           age. This company also offers floral, lighting,
financial companies and provides light off-premise catering from       to chicken breast and wild-mushroom risotto                                              and design services, and its retail store in
three Manhattan locations. Amish Fine Foods’ offerings include        trays. (603 Broome St., 5th Floor, 212.352.0075)
                                                                                                                         Fashion Week in February. The         NoHo sells home furnishings. (32 East 2nd St.,
sushi platters, pasta, seafood, salads, meat entrées, and kosher      BETTER BEING                                       boxes, which are available na-        212.253.4922)
pastries. The company can also create gift baskets, including the     Established in 1995 by Shari Drewett and chef      tionwide, feature 3,000 watts         CALLAHAN CATERING
“Amish Gourmet” package, which contains apple cider, mush-            Mary Kathryn Washko, this boutique catering        of halogen lighting, external        Owner Peter Callahan’s menu offers pigs in
room salad, olive oil, and crackers. (731 Ninth Ave., 212.245.2360;   operation works out of a 1,000-square-foot         loudspeakers, and enough             a blanket two ways: traditional, or smoked-
240 East 45th St., 212.370.1761; 17 Battery Place, 212.871.6300)      kitchen and specializes in small-scale events.     height and space for models or       salmon pigs in wasabi caviar blankets. Calla-
ANGELIC DELIGHTS                                                      Its menus focus on fresh, seasonal ingredients     customers to comfortably hang        han also provides complete event planning. Al
Chef-owner Joann Curcio started this full-service, off-premise        and healthy fare such as a pomegranate, feta,                                           Gore, JPMorgan, and the Museum of the City
operation in 1991. Curcio often caters breakfast meetings for         toasted-almond, and spinach salad or seared
                                                                                                                         out inside. —Lisa Cericola           of New York are among the clients who have
technology companies and can serve dinners for as many as             swordfish. (55B Leroy St., 212.353.1986)                                                 sampled the caterer’s creative hors d’oeuvres
450 guests. Client favorites include French toast crème brûlée        BITE                                                                 and unusual fare. (37 West 39th St., Suite 404, 212.327.1144)
and Parmesan cones stuffed with chicken Caesar salad. (306            Chefs Scott Skey and Nick Hosea brought their culinary experi-       CALL CUISINE INC.
Main St., Huntington, N.Y., 631.427.6383)                             ence from restaurants such as Nobu, Caviar Russe, and March to       Bill Schey’s Call Cuisine has been in business since 1980 and
ANNEMARIE’S FEAST                                                     create their own catering and event design business for events       frequently caters to Sutton Place residents. Its menu includes
Annemarie Minke caters for clients such as law firm Hughes             ranging from intimate dinners to large affairs. Although sea-        hearty fare like borscht, chicken potpie, and rack of lamb; the
Hubbard & Reed and the nonprofit Seeds of Peace. Menus in-             food is their specialty, past menus have included dishes like        company also offers kosher selections as well. Orange-glazed
clude European-style cuisine such as grilled filet mignon with a       sherry-poached salmon wrapped in braised cabbage leaves              chicken breast stuffed with wild rice is one of the firm’s signa-
wild-mushroom bordelaise sauce and smoked-salmon focaccia             and figs with prosciutto, slow-braised veal shank, and ganache        ture dishes. Call Cuisine also caters events for various missions
with lemon mascarpone. The firm is the exclusive caterer for Dol-      bread pudding. (295 Pacific St., Brooklyn, 917.676.1320)              to the United Nations. (1032 First Ave., 212.752.7070)
phin Cour in Westchester County. (232 East 6th St., 212.217.2100)     NEW BLACKFOOT CATERING                                               CANARD INC.
ANNETTE AARON EVENTS                                                  West Village restaurant the Little Owl has recently expanded its     Founded by Stephen Kennard in 1981, this off-premise caterer
Annette Aaron launched her event planning and catering                Mediterranean-influenced menu into a catering division, cus-          specializes in Continental fusion cuisine and has worked with
company in 2004, after working in the catering departments            tomizing events for clients like Food & Wine, Bon Appétit, and       art and design companies, financial institutions like the Nasdaq
at Dean & Deluca and St. Bart’s Café. Aaron, who was trained          Gourmet magazines, under the leadership of head chef Joey            stock market, and numerous legal firms. Its menu includes dish-
in interior design, also offers design services for events, as well   Campanaro. A popular dish is pork chops with gravy meatball          es like foie gras and quail-fritter hors d’oeuvres, Peking duck, and
as waitstaff and bartenders. Clients include the Citadel Group,       sliders. (90 Bedford St., 212.741.4695)                              mini ice cream cones. (503 West 43rd St., 212.947.2480)

                                                                                                                          january/february 2007 107
                                                                                                             CHARLOTTE’S CATERING CORPORATION
                                                                                                             As executive chef and owner of Charlotte’s Catering, Michael
                                                                                                             Moller is known for his edible centerpieces. The company
                                                                                                             can serve as many as 1,200 guests. Popular dishes include
                                                                                                             quail stuffed with wild rice, osso buco (braised veal shanks
                                                                                                             in white wine), and spring lamb with apricot chutney. Car-
                                         C&C CATERING SERVICE                                                amoor, Medici Archive, and Salander O’Reilly Gallery are
                                         The Cutaneo family business began as an Italian-American            clients. (328 East 117th St., 212.348.5575)
                                         grocery store in 1927 and now operates locations in Brook-          CHEF & COMPANY
                                         lyn, Long Island, Staten Island, and Pennsylvania, as well as       This catering operation has grown since its start in 1995 into
                                         a full-service catering business. In addition to platters and       a multimillion-dollar company with a staff of 300. Owner
                                         menus for picnics and barbecues, C&C also creates hearty            Jason Apfelbaum uses seasonal ingredients and passes hors
                                         dishes and simple buffets for corporate events and office            d’oeuvres such as dragon rolls with spicy tuna and aioli, and
                                         meetings. (7719 18th Ave., Brooklyn, 718.232.2800)                  shrimp and ceviche scallops. Apfelbaum serves clients in
                                         CAPERBERRY EVENTS                                                   the entertainment, fashion, and finance industries. (8 West
                                         Formerly known as First Class Catering, Caperberry Events is        18th St., 646.336.1980)
                                         a Westchester-based event planning and catering company             CHEF PIERROT SIGNATURE CATERING
                                         and the exclusive caterer for the C.V. Rich Mansion, a century-     In 1994, chef Pierre Grillet-Aubert—who trained at L’Ecole
                                         old Victorian home a half hour outside of Manhattan. Caper-         Hoteliere de Thonon Les Bains—started this catering com-
                                         berry can also arrange tents for off-site catering. Executive       pany and has since developed a clientele that includes Co-
                                         chef Darryll Belcher often prepares the company’s signature         lumbia University, Olayan Group, and Citibank. A menu for
                                         dish: a honey-and-soy-marinated salmon with a pickled on-           boardroom meetings features lobster and shiitake mush-
                                         ion sauce. (54 Gedney Way, White Plains, N.Y., 914.949.3543)        rooms on a celeriac round with sauce amoricaine. (623 11th
                                         CAROL’S CUISINE                                                     Ave., 212.242.2897)
                                         After training at London’s Le Cordon Bleu, chef Carol Frazzet-
                                         ta started this catering company and cooking school in 1972,
                                         shortly before opening her restaurant, Carol’s Cafe. Mus-
                                         sels in white wine, maple-roasted stuffed bacon rolls, and           CAKE MAKERS
                                         “Charlotte Russe”—a yellow vanilla-bean sponge cake with             Bijoux Doux                     Delancey Dessert
                                         mixed-berry liquor filling—are popular dishes among re-
                                         peat clients in the pharmaceutical, political, and film indus-        Specialty Cakes                 Company
                                         tries. (1571 Richmond Road, Staten Island, 718.448.4252)             304 Mulberry St.,               573 Grand St.,
                                         CATERING BY BOULEY                                                   212.226.0948                    212.254.0977
                                         David Bouley, whose original eponymous TriBeCa res-
                                         taurant received four stars from The New York Times and              Billy’s Bakery                  Eileen’s Cheesecake
                                         awards from the James Beard Foundation, heads this off-              184 Ninth Ave.,                 17 Cleveland Place,
                                         premise operation, which specializes in French-influenced             212.647.9956                    212.966.5585
                                         American cuisine. He hosts private dinners, cooking classes,
                                         information sessions, and demonstrations at the Bouley test
                                                                                                              Birthdaybakers,                 Ferrara Bakery & Café
                                         kitchen. (120 West Broadway, 212.962.2902)                           Partymakers                     195 Grand St.,
                                         CATERING BY FRAMBOISE                                                195 East 76th St.,              212.226.6150
                                         With experience at the Olympic Games as well as small-scale          212.288.7112
                                                                                                                                              Gail Watson

                                         events for private individuals on its résumé, this company
                                         owned by Frank Lombardi and Frank Puleo is a former Na-              Black Hound New York            Custom Cakes
                                         tional Caterer of the Year winner from the International Ca-         170 Second Ave.,                335 West 38th St.,
                                         terers Association. Popular dishes include their classic Sicilian    800.344.4417                    212.967.9167

 ON LOCATION                             pasta timpano—an 80-pound pie filled with five cheeses and
                                         meats. (460 Brielle Ave., Staten Island, 718.448.4252)
                                         CATERING BY RESTAURANT ASSOCIATES
                                                                                                              The Cake Atelier
                                                                                                              32 Union Sq. East,
                                                                                                              Suite 310, 212.228.4736
                                                                                                                                              Junior’s Restaurant
                                                                                                                                              386 Flatbush Ave.,
                                                                                                                                              Brooklyn, 800.958.6467
                                         National food-service giant Restaurant Associates’ local off-
                                         premise catering division is led by chef Tim McLaughlin and
OR OF COURSE, AT ONE OF OURS.            frequently serves some of the city’s largest events, including       Cakediva                        Lady M Confections
                                         the American Ballet Theatre’s opening-night gala. Its exten-         720 Monroe St.,                 Company
                                         sive menu capabilities range from tapas, Indian, and Mexican         Hoboken, N.J.,                  41 East 78th St.,
                                         to barbecue and clambakes. This company is the exclusive             212.722.0678                    212.452.2222
                                         caterer for several New York venues, including the New York
                                         Academy of Sciences. (330 Fifth Ave., 5th Floor, 212.755.8300)       Cakeline                        Make My Cake Bakery
                                         NEW CATERING BY TOCQUEVILLE                                          220 Beach 132 St., Belle        121A St. Nicholas Ave.,
                                         Husband and wife duo Marco Moreira and Jo-Ann Makov-                 Harbor, N.Y., 718.634.5063      212.932.0833
                                         itzky, creators of Marco Polo Caterers, opened their new res-
                                         taurant and catering service Tocqueville in 2006. They can           Cake Man Raven                  Margaret Braun
                                         cater small dinners with dishes such as confit red snapper            708 Fulton St., Brooklyn,       212.929.1582
                                         and East Coast halibut, or cocktail parties for 500 with their       718.694.2253
                                         signature drinks, including the Ginger Mash—a mixture of
                                         Maker’s Mark bourbon, mashed apricots, and ginger. This              Cakes by Jay                    511 East 12th St.,
    New York City 212-608-7400           year they contributed to the American Ballet Theatre’s Cu-           197 Stuyvesant Drive,           212.475.0476
                                         linary Pas de Deux. (1 East 15th St., 212.647.1515)                  Seldon, N.Y., 631.484.3869
                                                                                                                                              Michelle Doll Cakes
                                         THE CATERING COMPANY
                                         This company’s forte is large events for clients like the            Cakes N’ Shapes                 374 9th St., Brooklyn,
                                         Tribeca Film Institute and JPMorgan. Founded in 1989, the            466 West 51st St.,              917.374.2791
                                         operation offers event planning services and often matches           212.629.5512
                                                                                                                                              Purple Cake Catering
                                         its trays and menus to an event’s theme. Each summer the
                                         company caters Celebrate Brooklyn, an outdoor performing             The Cake Studio                 126 West 74th St.,
                                         arts festival. (224 West 29th St., 212.564.5370)                     718.938.0086                    Suite 3A, 917.703.8082
                                         CER TÉ                                                               Cheryl Kleinman Cakes           Ron Ben-Israel Cakes
                                         Formerly known as Lyn’s Catering, Edward Sylvia’s company
                                         can cater large parties and has worked on events for Fox,
                                                                                                              448 Atlantic Ave.,              42 Greene St.,
    New York City 212-505-8000           New York magazine, and the Tribeca Film Festival. Cer Té’s           Brooklyn, 718.237.2271          212.625.3369
                                         hors d’oeuvres at the Public Relations Society of America’s          City Limits Diner               Rum Cake Fairy
                                         Silver Anvil awards included smoked-salmon tartare on
                                                                                                              200 Central Ave., White         Dessert Company LLC
                                         miniature corn muffins and apricot and brie tartlets. (20
                                         West 55th St., 212.397.2020)                                         Plains, N.Y., 914.686.9000      328 Flatbush Ave.,
                                         CHARLES, SALLY & CHARLES CATERING                                                                    Suite 354, Brooklyn,
                                                                                                              Colette’s Cakes
                                         The exclusive caterer for the Brooklyn Botanical Garden’s                                            888.488.8786
                                                                                                              681 Washington St.,
                                         Palm House has also worked with New York City Mayor
                                         Michael Bloomberg on the Mayor’s Awards for Excellence               212.366.6530                    Sylvia Weinstock Cakes
                                         in Science and Technology and the Brooklyn Women’s Bar                                               273 Church St.,
                                                                                                              Confetti Cakes
    Livingston, NJ 973-548-0040          Association. Started by Charles Krause and chef Sally Krause         102 West 87th St.,
                                         in 1988, this company specializes in American cuisine—its
                                         signature dish is an assortment of gravlax, pastrami, smoke-         212.877.9580                    William Greenberg Jr.
                                         cured salmon, and cold poached salmon. (1000 Washington                                              Desserts
                                                                                                              Creative Cakes
                                         Ave., Brooklyn, 718.398.2400)                                                                        1100 Madison Ave.,
                                                                                                              400 East 74th St.,
                                         CHARLIE PALMER EVENTS/ASTRA                                                                          212.744.0304
                                         A noted chef and restaurateur and winner of the James Beard          212.794.9811
                                         award for the best New York chef in 1997, Charlie Palmer spe-                                        World of Chantilly
                                                                                                              Cupcake Café
                                         cializes in New American cuisine, serving seasonal menus                                             4302 Farragut Road,
                                                                                                              545 Ninth Ave.,
                                         at his restaurants Aureole, Kitchen 22, and Metrazur. He ca-                                         Brooklyn, 718.859.1110
                                         ters at his event space, Astra, and offers off-premise catering
                                         as well. (979 Third Ave., 212.644.9394)

               Serena Bass Inc.
                 Catering and Event Planning

212 727 2257
                CHEF’S TABLE
                Run by Ava Lang and executive chef Bruce Soffer, this
                company specializes in French cuisine and can serve
                large sit-down dinners and corporate events or cocktail
                parties for as many as 800. It caters more than 200 events
                in New York each year; Clinique, Bloomingdale’s, and
                Club Monaco are among its repeat clients. Teambuilding
                cooking sessions and in-house floral design services are
                also available. (2 East 63rd St., 212.838.0230)
                As a former recipe developer for Weight Watchers,
                Choice head chef Ryan Brown has developed this cater-
                ing company around the notion that food should be as
                healthy as it is tasty. Brown specializes in themed catered
                events, such as a 1920s cocktail party; a Cajun feast with
                blackened chicken and shrimp Creole; and an evening
                in Provence, with mesclun salad with baked marinated
                goat cheese. (294 Third Ave., Brooklyn, 718.852.2575)
                CHRIS CASEY & COMPANY
                Chris Casey has owned her catering business (formerly
                Feast Caterers) since 2000. Her custom-designed menus
                and boutique style have made repeat customers of cor-
                porate and nonprofit clients including CB Richard El-
                lis, Greenwood Gardens, and Jet Aviation. Past dessert
                menus have included items like pomegranate molasses-
                laced watermelon cubes, almond macaroons, and mini
                nut pastries. (157 5th St., Clifton, N.J., 973.487.7200)
                Le Specialità is Cipriani Group’s off-premise catering
                business, which operates several event spaces, including
                the Rainbow Room in Rockefeller Center and Cipriani
                42nd Street in the historic Bowery Savings building. In
                addition to handmade pasta, the catering menu features
                signature dishes such as the Cipriani roll with prosciutto
                cotto and veal piccata. (110 East 42nd St., 212.557.5088)

                Owner Joe Guerrera bought Citarella in 1983, when it was
                a fish market, and has since expanded the company into
                a gourmet store with three Manhattan locations and one
                in the Hamptons. Citarella specializes in prime meat and
                Italian cuisine but is still best known for its fresh fish
                dishes. Citarella’s off-premise catering can provide hors
                d’oeuvres, assorted platters, and prepared dishes. (2135
                Broadway, 212.874.0383)
                Gramercy Park’s seafood restaurant also offers off-
                premise catering for sit-down dinners or cocktail parties.
                The menu includes a variety of hors d’oeuvres and plat-
                ters, such as sesame-crusted ahi tuna carpaccio, clams
                casino, sushi platters, and buffet stations. City Crab also
                offers menus for breakfast meetings and seated lun-
                cheons. (235 Park Ave. South, 212.529.3800)
                In 1980, after training in classical French cuisine, Jim San-
                ford started this operation, which caters outdoor events
                throughout the New York area. The company serves New
                England clambakes to groups as small as 40 and as large
                as 1,000. In addition to clams, Sanford serves lobsters,
                onions, potatoes, and chicken, and cooks with steamers
                from Maine. (205 West 95th St., 212.865.8976)
                THE CLEAVER COMPANY
                Established by Mary Cleaver in 1980, this company offers
                catering and event production and was lauded by the Za-
                gat Marketplace survey for its friendly staff. Chefs create
                dishes that reflect the company’s commitment to organic
                and sustainable fare. Clients include Tibet House, Ralph
                Lauren Polo, and the Vivian Beaumont Theater. The com-
                pany also runs Green Table, a wine bar and restaurant in
                Chelsea Market. (75 Ninth Ave., 212.741.9174)
                Classic French, Italian, Caribbean, and Latin cuisines are
                included in the menu at Command, founded by executive
                chef Jacqueline Frazer in 2001. Signature hors d’oeuvres
                include sweet-potato-crusted shrimp with a cinnamon
                cream, curried beef samosas with guava chutney, and
                oven-dried pear chips with aged Roquefort and spiced
                pecans, which Frazer has prepared for clients like the Per-
                seus Books Group, Cooper Union, and the Apollo Theater
                Foundation. (111 West 120th St., 2nd Floor, 212.838.3666)
                This company, which opened in 2005, specializes in large
                events for clients such as Massey Knakal, the Brooklyn
                AIDS Task Force, and Doctors Without Borders. The spin-
                ach ravioli is often requested off the Italian-influenced
                menu. (36 Bay St., Suite 103, Staten Island, 718.524.8161)
                Land Rover, Home Depot, and Metropolitan Entertain-
                ment are a few of the clients Corrine’s Concept in Cater-
                ing has served. The company creates menus for corporate
                picnics in addition to cocktail parties and dinners. Items
                such as chicken and apple sausage en croûte and escar-
                got in mushroom caps are popular choices. (845 East Jeri-
                cho Tpk., Huntington Station, N.Y., 631.351.6030)
Established in 1986 by Carla Ruben and chef Robert Spie-
gel, this catering operation serves entertainment compa-
nies, media conglomerates, financial firms, and beauty
brands. Menu items include oven-poached halibut with
fresh tomato marmalade, deviled eggs with truffled
yolks and buttered brioche, and crisp banana tart with
brown butter rum sauce. (110 Barrow St., 212.741.3000)
This company has been serving dinners for 20 and corpo-
rate picnics for 12,000 for three decades. They provide the
menu for the cafés at New York University’s School of Law
and College of Dentistry with items like ficelle sandwiches,
paninis, soups, and salads. CulinArt’s annual events in-
clude holiday parties at the American Stock Exchange and
family day for New York City officials at Playland Park. (175
Sunnyside Blvd., Plainview, N.Y., 516.437.2700)
Owner and executive chef Alexandra Troy’s company
serves the tristate area, specializing in nouvelle French-
American cuisine. Entrées include grilled tuna encrusted in
sesame, Moulard duck breast, and filet with truffle sauce.
Event production, catering staff, and theme cakes are also
available. (28 Chestnut St., Greenvale, N.Y., 212.410.5474)
Started in 1998 by chef and owner Dan Kobin, Dano res-
taurant offers full-service catering, featuring an eclectic
array of American cuisine. Microsoft, Yahoo, and Diesel are
on its client list. Signature dishes include the filet mignon

 ABC Bartending                 Metronome
 Schools                        Hospitality Group
 500 Eighth Ave.,               915 Broadway,
 Suite 808, 212.594.4146        212.505.7400
 Access Staffing                 Metropolitan
 360 Lexington Ave.,            Hospitality
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                                Suite 802, 212.983.6060
 At Your Service
 41 East 11th St.,              ModelBartenders/
 11th Floor, 212.535.3300       Premier Party Services
                                145 West 29th St.,
 Barnard Bartending
                                Suite 10SW,
 3009 Broadway,
 212.854.4650                   Posh Ability
                                36 East 23rd St.,
 Caterwaiter Company
                                5th Floor, 212.537.6005
 252 West 37th St.,
 17th Floor, 917.907.4663       Pyramid Personnel
 Choice Hospitality
 18 East 41st St.,
                                295 Madison Ave.,
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 Extra Hands
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 116 West 23rd St.,
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                                Ultra Events & Staffing
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                                40 Wyckoff St.,
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                                Suite 22A, Brooklyn,
                                                                            Let Choice Cooking Company cater your next event.
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 350 Fifth Ave., Suite
                                451 Greenwich St.,             service planning. Call 718.852.2575
 3304-4G, 212.614.9118
                                                                      in wonton triangles, Thai lemongrass chicken skewers with             EMILY’S PLACE DISTINCTIVE CATERING
                                                                      snow peas, and miniature éclairs with espresso custard. Recent        This caterer offers international cuisine and kosher menus,
                                                                      clients include Details, Conan O’Brien, and Reebok Sports Club.       feeding guests at 300 events a year. Chef Mike Nicholson’s
                                                                      (325 East Hudson St., 212.253.6408)                                   pistachio-crusted Gorgonzola is often on the menu for corpo-
                                                                      DISH EVENTS                                                           rate parties, holiday picnics, and other events. As a division of
                                                                      Dish Events is based on simple, modern design and recipes.            the party-planning company Parties to Go, Emily’s Place can
with Pierre Robert cheese, red wine sauce, and porcini; and a lime    Menus include seared tuna with roasted garlic chipotle butter,        also provide casino tables, carnival games, and dunk tanks. (322
cilantro mascarpone salsa served on buttermilk biscuits. (254         rosemary potato galettes, and ricotta cheesecake with fresh ber-      Westbury Ave., Carle Place, N.Y., 516.338.1820)
Fifth Ave., 212.725.2922)                                             ries. The company also offers private cooking courses in French       ENTERTAINING IDEAS CATERING
DAVID ZIFF COOKING INC.                                               classics and Italian feasts for as many as 50, where participants     Food stylist Diane Gordon finds inspiration in a variety of cui-
As an alternative to fussy, complicated cuisine, David Ziff has       learn to make a three-course meal. (165 Allen St., 212.253.8840)      sines, and serves New York City, Connecticut, and the Hamp-
been serving clients with simplicity since his debut in 1978. A       DJ CHEF                                                               tons. Her company can serve as many as 800 guests, and her
student of LaVarenne in Paris, Ziff and co-owner Alan Bell have       Since 2000, DJ Chef Marc Weiss has supplied both food and             signature dishes—including tuna tartare on sesame miso tu-
catered events for The New York Times Company Foundation,             music for his clients, cooking full meals and spinning tunes at       iles and a deconstructed Caesar salad—have been featured on
Lincoln Center Theater, and Tom Wolfe with updated Mexican,           the same time. He has catered throughout New York for clients         shows such as Sex and the City and The Sopranos. (216 East 49th
Caribbean, and Chinese fare. (184 East 93rd St., 212.289.6199)        such as Tommy Hilfiger, Williams-Sonoma, and Macy’s. Oven-             St., 2nd Floor, 212.289.1230)
DEAN & DELUCA                                                         roasted wild salmon with chipotle-tomato salsa and chocolate          EVENTS & CELEBRATIONS BY BETWEEN THE BREAD
The catering arm of SoHo’s famous gourmet food hall has fed           Kahlua bread pudding with chocolate and caramel sauce are             Between the Bread allows clients to choose from its menu of ap-
functions for clients such as Vanity Fair, Webster Hall, and Fré-     included on the menu at many events. (888.352.4331)                   petizers, entrées, and desserts in addition to preplanned party
déric Fekkai since 1994. Its emphasis is on the seasonal ingre-       DM CUISINE LTD.                                                       themes such as “Thank God It’s Friday,” an office party designed
dients in its fresh pastries and creative entrées. In addition to a   Trained in Europe, chef-owner Daniel Mattrocce creates dishes         to rejuvenate coworkers with sundaes, chocolate layered satin
full breakfast, salad, and sandwiches, the company can provide        like lobster wonton napoleon, wild smoked salmon wrapped              cake, fresh fruits, and cheeses. (145 West 55th St., 212.765.1840)
vegetarian options, sushi platters, and floral arrangements.           in dill crepes with crème fraîche and lemon, and miniature            EVENTS & EVERYDAY
(560 Broadway, 212.226.6800 ext. 231)                                 red snapper cakes with ginger, cilantro, pepper, and lime mint        Open since 2006, this company mostly serves law firms, enter-
DEE AUSTIN INC.                                                       sauce. DM is the exclusive caterer for Christie’s auction house.      tainment companies, and media corporations. Chef Francis
Dee Austin’s catering company, which she started in 1986, spe-        Other corporate clients include J.Crew, Swarovski, and the New        Latorre—who studied culinary arts in Paris, served the Italian
cializes in classic French cuisine and has garnered a client list     York City Ballet. (10 West 15th St., Suite 813, 212.673.5348)         parliament, and worked as an honorary chef to Queen Elizabeth
that includes many repeat private and fund-raising events.            DOWNTOWN KITCHEN                                                      II—creates the menus. Event catering includes gourmet feasts,
Austin creates each menu around the event; braised short ribs         Serving clients in the finance and advertising industries, Down-       while everyday catering provides sandwiches and salads. The
are a popular dish. (145 East 92nd St., 212.722.1733)                 town Kitchen specializes in cocktail parties for as many as 300       company can also organize wine tastings and provide bartend-
DEE DEE DAILEY CATERING                                               guests, complete breakfast and lunch options for conferences          ers, waitstaff, and rentals. (205 West 38th St., 212.693.8368)
Owner and chef Dee Dee Dailey started this full-service opera-        and meetings, and appetizers for light office catering. Owner          FABULOUS FOOD
tion in 1996. Specializing in Caribbean and Latin fusion cuisine,     Deborah Barall, a graduate of the Culinary Institute of America       Since 1996, Fabulous Food has catered events such as a V.I.P. pre-
the business caters to a wide range of clients including law          and a former manager and partner of S.O.B.’s, opened this op-         marathon event at Niketown and a cocktail party at the renam-
firms, fashion houses, and international banks. Signature hors         eration in 1996. (160 South St., 212.964.1300)                        ing of the August Wilson Theater. Owner Shan Wilson serves
d’oeuvres include plantain cups stuffed with red snapper and          ELEGANT AFFAIRS                                                       international cuisine at buffet lunches, tapas parties, and tea
hot sauce with scotch bonnets and papaya. (2315 East 14th St.,        This full-service event company provides planning, catering,          showers—often incorporating unusual demands—and can han-
Brooklyn, 718.615.1654)                                               and design for corporate events. Each year Andrea Correal and         dle events for as many as 10,000. (854 10th Ave., 212.245.9075)
DELECTICA                                                             her team produce about 1,200 events for clients such as Hillary       FAIRWAY CATERING
This café and catering operation from chef and owner Erez             Clinton, the Beach Boys, and Royal Caribbean Cruises. Signature       Fairway Market offers catering for corporate and nonprofit
Cohen can provide an extensive menu, butlered staff, flower            dishes include tuna cornucopia and Long Island duck with wild         events for as many as 400 guests. Menu choices include Medi-
arrangements, and a DJ. Sample dishes include seared shrimp           rice risotto. (110 Glen Cove Ave., Glen Cove, N.Y., 516.676.8500)     terranean vegetable platters; glazed country ham sliced and
with a basil lime pesto and mango cubes; king crab on toasted         ELI ZABAR’S CATERING                                                  served with apple chutney, honey mustard, and mini butter-
brioche with cucumber, tarragon mayonnaise, chives, and red           Serving prepared foods from its gourmet markets, Eli’s Manhat-        milk biscuits; rustic apple tarts; and entrées such as poached
pepper; and portobello mushrooms with Parmesan, truffle oil,           tan and Eli’s Vinegar Factory, Eli Zabar’s Catering can provide       salmon niçoise. (866.392.2837)
and aged balsamic vinegar. (564 Third Ave., 212.986.1616)             menus that include freshly baked breads, produce grown in its         FANCY GIRL CATERING
DINE BY DESIGN                                                        Manhattan rooftop greenhouse, and prepared meats and fish. In          Fancy Girl Catering focuses on organic and seasonal ingredients
Dine by Design can cater parties for two to 1,000. Menu favor-        operation since 1973, this full-service caterer provides deli-style   to create menus for product launches and corporate events. The
ites include grilled tuna with wasabi cream and pickled ginger        catering for delivery to events. (175 Broadway, 212.987.0855)         company works largely within the fashion, beauty, and travel

                                       Signature Catering

                              NEW YORK                           PARIS                      GENEVA

industries, and its client list includes Aveda, Lacoste, and MGM.        FOOD FOR THOUGHT CATERED EVENTS
Unique offerings include blue-corn empanadas with smoked
tempeh, vegetable picadillo, mint mojo, Thai spring rolls with
                                                                         This full-service caterer operates out of Chelsea and works
                                                                         within the tristate area, specializing in American cuisine. Hors
                                                                                                                                                   ICE CREAM COMPANIES
sweet chili sauce, and black lentil and rice croquettes with cori-       d’oeuvres include chili-spiced lobster and mango skewers, veal            Australian Homemade              Il Laboratorio del Gelato
ander sauce. (294 Third Ave., Brooklyn, 718.422.9151)                    burgers en croûte with fontina cheese and red-onion jam cu-               180 Varick St., Suite 1202,      95 Orchard St.,
FEAST & FÊTES                                                            cumbers, and sesame-crusted chicken wrapped in crispy soba                212.209.1190                     212.343.9922
Star chef and restaurateur Daniel Boulud’s Feast & Fêtes is the          noodles. Food for Thought also has menus for clambakes and
caterer of choice for some of the city’s most exclusive events. Re-      summer barbecues. (130 West 25th St., 212.929.4689)                       Ben & Jerry’s                    MaggieMoo’s Ice Cream
cent events include the opening of the Asprey store in Manhat-           FOOD IN MOTION                                                            212.221.1001                     and Treatery
tan, private and business entertaining for Martha Stewart, and           Husband-and-wife team Lloyd Zimet and Michelle Lovelace have                                               1437 Second Ave.,
events for Van Cleef & Arpels, Valentino, and Moët Hennessy.             been serving American cuisine at Food in Motion since 1986.               Berliner Specialty
Braised short ribs are a frequently requested dish. (212.737.2224)       They have catered parties for New York magazine, New York Uni-            Distributors
F.E.A.S.T. CATERERS                                                      versity, and Bergdorf Goodman. (214 Sullivan St., 212.766.4400)           301.927.4444 ext. 209            Max & Mina’s
Headquartered in the Hudson Valley, this company serves events           FOOD MATTERS                                                                                               71-26 Main St., Flushing,
in Manhattan and can create specialty food stations reflecting            An array of Asian- and European-influenced dishes are on the               Brooklyn Ice Cream
American and European cuisines, including hazelnut-crusted               menu at Food Matters, including wild-mushroom tarts and                   Factory
chicken with port wine sauce, curried-eggplant and goat-cheese           poached Atlantic salmon with lemon dill sauce. The company                2 Old Fulton St., Brooklyn,      Piu Bello Gelato
tartlets, Mexican duck burritos, and Waldorf chicken salad in phyl-      specializes in wine tastings and cocktail parties and can tai-            718.246.3963                     70-09 Austin St.,
lo cups. (110 Round Hill Road, Washingtonville, N.Y., 845.497.7476)      lor its menu for vegetarian, vegan, or glatt kosher clients. The                                           Forest Hills, 718.268.4400
FEAST ON US                                                              Center for Constitutional Rights, AIG, and The Montel Williams            Chinatown Ice Cream
West Village-based Feast on Us has been in operation since 1995.         Show are clients. (160 East 88th St., Suite 1B, 212.427.2818)             Factory                          Ronnybrook Farm Dairy
The company produces a weekly menu of specialties ranging                FOUR SEASONS CATERER SOUTHAMPTON INC.                                     65 Bayard St., 212.608.4170      75 Ninth Ave., 212.741.6455
from American comfort food (like seafood jambalaya with spicy            Formerly known as the Clamman, this company was founded
chicken garlic sausage) to global-exotic fare like its grilled ginger-   in 1982 and caters events in Manhattan and the Hamptons.                  Ciao Bella Gelato                Sedutto
soy-marinated Chilean sea bass. (645 Hudson St., 212.242.8231)           Four Seasons offers a wide variety of seafood, including caviar.          Company                          1498 First Ave.,
NEW FLAME DEAL EVENTS AND CATERING                                       Known for its clambakes and picnics on the beach, the compa-              231 40th St., Irvington, N.Y.,   212.879.9557
Flame Deal Events provides event production, including rentals           ny can provide dinner for as many as 100 or cocktail parties for          973.373.1200
and staff, with a personalized menu that can include a coun-             1,000. (235A North Sea Road, Southampton, 631.283.3354)                                                    Serendipity 3
try picnic barbecue or a butlered sit-down dinner. Its newest            FRESH COMPANY                                                             Cones                            225 East 60th St.,
creation is the Japanese barbecue, a combination of sushi and            Chef Shelley Boris and co-owner Kimball Gell have headed this             272 Bleecker St.,                212.838.3531
tempura-based hors d’oeuvres with traditional Japanese grill-            organic-focused operation since 2004. A fund-raiser dinner buf-           212.414.1795
ing. (231 West 29th St., Suite 905, 800.722.0846)                        fet menu might include chicken sate with peanut dipping sauce;                                             St. Clair Ice Cream
FOOD COMPANY CATERING AND SPECIAL EVENTS                                 sliced duck breast with soy, sesame seeds, and scallion; and sea-         Eggers Ice Cream Parlor          Company
The event planning and catering professionals at Food Com-               sonal fruit tarts. (P.O. Box 187, Garrison, N.Y., 845.424.8204)           1194 Forrest Ave., Suite B,      155 Woodward Ave.,
pany can serve corporate dinners for as many as 3,000 guests.            FRUNGILLO CATERING DESIGN                                                 Staten Island, 718.981.2110      South Norwalk, Conn.,
Recent events at venues such as the Puck Building, the Newark            Frungillo boasts a large list of celebrity and corporate clients,                                          203.853.4774
Museum, and the Kellogg Club have included menu items like               including the New Jersey Symphony Orchestra, St. Vincent’s                Emack & Bolio’s Ice Cream
coconut shrimp with cranberry mustard, almond-crusted hali-              Academy, and the Newark Abbey. Menus include entrées like                 56 Seventh Ave.,                 Uncle Louie G’s
but with tomato beurre blanc, and apple caramel crème brûlée.            chicken breast sautéed in a rich spinach mousse and baked                 212.727.1198                     1235A McDonald Ave.,
(32 Littell Road, East Hanover, N.J., 973.887.8870)                      into a puff pastry, and eggplant stuffed with fresh ricotta and                                            Brooklyn, 718.677.9551
FOOD DESIGN AND CATERING                                                 topped with basil and a light tomato sauce. (90 Route 46 East,            Fortunato Brothers
Head chef Michael William Batt, a frequent guest on numerous             Mountain Lake, N.J., 973.256.9380)                                        289 Manhattan Ave.,              Yolato
Food Network programs, personalizes his menus for each occa-             GILLIE HOLME                                                              Brooklyn, 718.387.2281           212.580.1635
sion. In addition to catering a Food & Wine Great Chefs and Ris-         Artist and chef Gillie Holme has prepared eclectic dishes for
ing Stars party, the company provided a handmade enchanted-              events since 1987. Holme builds menus from interesting and
forest gingerbread house for the Junior League of Greenwich              beautiful produce and presents dishes in a unique way: At a re-          THE GLAZIER GROUP
and chocolate cookie-cakes in personalized heart-shaped tins             cent event for Clarins cosmetics, she created shots of mint- and         Developed by Manhattan restaurateurs Peter and Penny Glazier
for a Valentine’s Day party for R. Wayne printing company. (28           lime-infused cucumber soup with shiso leaves to reflect the col-          in 1985, the Glazier Group incorporates fresh, seasonal ingre-
Old Field Point Road, Greenwich, Conn., 203.622.0725)                    orful, healthy style of the product. (318 East 11th St., 212.505.8567)   dients into its New American cuisine. The company owns and

                                 catering party production décor

                                                                                                                                                                 a fresh
                                                                                                                                                         to events!

                                                                                                                                                        212 | 799 | 0080
                                                                       clientele includes Erykah Badu, Céline Dion, and New York Uni-          client favorites. A Mediterranean cheese platter and platinum
                                                                       versity. A sampling of its brunch menu includes Mediterranean           grill basket including grilled tiger shrimp in a chipotle chile
                                                                       frittatas with fresh tomatoes, kalamata olives, and feta cheese.        marinade and grilled vegetable skewers were served at a recent
                                                                       The company operates two loft venues in Manhattan and a coun-           cocktail reception. (333 West 39th St., 212.579.3531)
                                                                       try inn available for corporate retreats. (47 West St., 212.480.2015)   JANET O’BRIEN CATERERS INC.
                                                                       GREAT PERFORMANCES                                                      Founder and owner Janet O’Brien caters events in Manhattan
manages venues such as Bridgewaters, Strip House, the Steak-           Specializing in contemporary American cuisine, this experienced         and in the Hamptons, for loyal big-name clients such as Diddy,
house at Monkey Bar, Michael Jordan’s the Steak House NYC, and         full-service caterer has handled events since 1981. Started by Liz      who has turned to her for his infamous white parties; she has
Twenty Four Fifth. It can also provide off-premise catering for        Neumark, Great Performances can cater events for as many as             also catered events for ABC News and Allure magazine. (P.O. Box
events, conferences, and trade shows. (11 Fulton St., 212.406.7900)    10,000 people and is the exclusive caterer for the Brooklyn Acad-       2306, Sag Harbor, N.Y., 212.642.6222)
GLORIOUS FOOD                                                          emy of Music, the Asia Society, and Jazz at Lincoln Center. Chef        JASON’S CATERING
Known as the caterer to high society, Sean Driscoll’s Glorious         Katy Sparks joined the company in 2006 as culinary vice presi-          Since the company started in 1995, Jason’s Catering has gradu-
Food provides off-site catering for all types of events, including     dent to oversee menu development. (287 Spring St., 212.727.2424)        ated from simple breakfasts, lunches, picnics, and cocktail par-
the annual dinner for 4,000 at the Robin Hood Foundation’s             HARRY’S OFFSITE CATERING                                                ties to more elaborate selections for banquets. Theme menus
blockbuster benefit at the Javits Center and the Museum of Mod-         This off-premise catering company, owned by brother and                 like North Carolina barbecue and English pub cuisine have been
ern Art’s Party in the Garden. (504 East 74th St., 212.628.2320)       sister Rupert and Venetia Mayhew (Venetia is also a co-owner            served to clients including Nickelodeon, Disney, and Paramount.
GO CATERING                                                            of Gramercy Park event space Harry’s Loft), was established in          The operation caters exclusively for Chelsea Piers (not including
Go Catering has worked with companies in the fashion, art, and         2006. Catering choices include a carving station, a Mediterra-          Pier Sixty and the Lighthouse). (600 West 28th St., 212.695.0707)
entertainment industries, serving menus with combinations of           nean seafood bar, and a midnight snack table. Time Warner,              JORDAN CATERERS
seasonal flavors to clients such as Asprey, Cookie magazine, and        Redken USA, and Cole Haan are among the caterer’s clients. (131         This off-premise catering and event planning operation has
Aveda. Go annually caters the greenroom and celebrity dressing         Varick St., Suite 1016, 212.253.5955)                                   been serving New York, Connecticut, and Massachusetts since
rooms at the Tony awards. (522 West 29th St., 212.924.4502)            HART OF THE APPLE CATERING                                              1979. Its contemporary American menu is updated season-
GOOD & PLENTY TO GO                                                    Founded by David Hart in 1999, this company counts the Green-           ally but always includes its specialty dish, Jordan’s Connecticut
Housed in the theater district’s Manhattan Plaza complex, this         wich Historical Society and the Pegasus Foundation among its            clam chowder. The company is the exclusive caterer to Long
operation has catered events in Manhattan since 1990. Led by           clients. For the Society of European Stage Authors and Compos-          Wharf Theatre, the Palace Theater in Waterbury, and the New
executive chef Eileen Weinberg, Good & Plenty to Go provides           ers award dinner, Hart of the Apple hosted a green-apple-and-           Britain Museum of American Art. (1718 Highland Ave., Cheshire,
signature box lunches, salads, and sandwiches; a specialty dish        cobalt-blue-themed dinner, complete with green-apple marti-             Conn., 203.272.8213)
is salsa verde chicken with green tomatillo sauce and melted           nis and green-apple and flower centerpieces in cobalt water.             JOSEPH FOX CATERING
Monterey Jack. The company has catered numerous Broadway               (310 West 55th St., Suite 6G, 212.262.2725)                             Established in 2005 by chefs Maria Joseph and James Fox, this
benefits, including events for the Actors’ Fund, Broadway Cares,        HUDSON YARDS CATERING                                                   operation offers seasonal New American cuisine with French
and the Fred Ebb Foundation. (410 West 43rd St., 212.268.4385)         The newest addition to restaurateur Danny Meyer’s empire                influences for receptions as large as 1,000 guests or seated multi-
GOURMET GAL                                                            (which includes Union Square Cafe and Gramercy Tavern) is               course meals for 200. Theme parties include a Tuscan table, a
Chef-owner Karen Burman specializes in themed hors d’oeuvres           the exclusive caterer to BG Restaurant at Bergdorf Goodman              Moroccan Casablanca soiree, or a Mexican fiesta. (212.766.4490)
trays: At a Truman Capote auction, Burman served red pome-             and Bette Midler’s New York Restoration Project Inc., and the           JULIENNE CATERING
granate panna cotta cocktails on a tray with red and white ice         preferred caterer for the Museum of Modern Art. Specialties             In addition to providing catering, equipment rental, and decor,
chilling a copy of Capote’s In Cold Blood. She also has an affinity     include snack shots, Blue Smoke deviled eggs, and Texas-style           Julienne Catering makes its events distinctive with its specialty
for Asian food and works with many clients in the finance, me-          brisket. (640 West 28th St., 212.488.1500)                              stations. “When in Rome” offers ravioli Genovese with arugula
dia, and nonprofit sectors. (504 East 12th St., 212.995.2238)           ILLCHEF PRODUCTIONS CATERING INC.                                       pesto, pine nuts, Parmesan and ricotta, the “Mediterranean Mez-
GRACIOUS THYME                                                         Specializing in cocktail parties, this company was founded by           ze Bar” offers curried chicken and minted lamb skewers, and the
Providing full-service, off-site catering services to clients in the   Shehu and Veronique Fitzgerald in 2003. On the menu are spe-            “Southwestern Tex-Mex Fiesta” serves quesadillas and mini bur-
finance, law, and real estate industries, Gracious Thyme incor-         cialty canapés like basil-marinated mozzarella with tomatoes,           ritos. (580 Broadway, 646.339.8866)
porates French influences into its American cuisine, creating           clams on the half shell wrapped in prosciutto and baked in              KAREN LEE IMAGINATIVE COOKING CLASSES & CATERING
dishes like frisée and lardons of pancetta tossed with Dijon           lemon butter, and fried duck-confit ravioli. Illchef also organiz-       Karen Lee established her catering business in 1972 and spe-
vinaigrette, and fallen chocolate soufflé cake with lavender-           es wine tastings for as many as 20 people. (185 St. Marks Place,        cializes in Chinese and vegetarian cuisine, including wild-
infused whipped cream. Executive chef and co-owner Mark                Staten Island, 718.720.7710)                                            mushroom spring rolls, shumai, and sautéed shrimp in a red
Cummings trained at Le Bernardin and often incorporates or-            INDIANA MARKET & CATERING                                               ginger barbecue sauce. Lee can personally cook for as many as
ganic ingredients into his menus. (2191 Third Ave., 212.873.1965)      Founded in 1985, this catering company led by David Turk                14 guests, create seated or buffet dinners for corporate events of
GREAT AMERICAN CATERING AND EVENTS                                     has grown from a gourmet market to a full-service operation.            125 guests, or host teambuilding cooking classes. (142 West End
Known for hors d’oeuvres like bite-size burgers, this company’s        Macaroni-and-cheese bars and milkshake shots are among                  Ave., 212.787.2227)

S PE C I A L    EV EN T S         CAT ERIN G
               2 1 2 . 9 5 7. 6 4 8 1
CATERERS                                                           BREADS & BAKED GOODS
                                                                   2352 Arthur Ave., Bronx,
                                                                                                 Kossar’s Bialys
                                                                                                 367 Grand St.,
KRYSTAL PARTY PRODUCTIONS                                          718.367.8316                  212.473.4810
A Hawaiian pig roast and a lobster clambake are just a few
of the menus Krystal Party Productions has put together            Amy’s Bread                   Krispy Kreme New York
for large corporate events. The Long Island-based company          672 Ninth Ave.,               1497 Third Ave.,
caters more than 80 events a year in the New York metro-           212.977.0670                  212.879.9111
politan area and can serve as many as 5,000 guests. Other
event options include a traditional picnic with hamburg-           Babycakes NYC                 Le Pain Quotidien
ers and franks, a Tex-Mex party with three-alarm chili and         248 Broome St.,               100 Grand St.,
nachos, and a Western hoedown with barbecue chicken                212.677.5047                  646.613.8442
and sweet corn on the cob. (P.O. Box 12415, Hauppauge, N.Y.,
631.436.7000)                                                      Bagel’s Oasis                 Little Pie Company
LACKMANN CULINARY SERVICES                                         182-12 Horace Harding         407 West 14th St.,
Founded by Thomas Lackmann in 1964, this company has               Blvd., Fresh Meadows,         212.414.2324
grown into the largest regional food-service company in the        800.224.3561
New York area, with 1,200 employees. The business is pri-                                        Magnolia Bakery Inc.
vately owned and has catered events such as a reception for        Balthazar Bakery              401 Bleecker St.,
President George W. Bush and the Hofstra Easterbrook din-          80 Spring St.,                212.462.2572
ner. Its extensive menu includes fresh-squeezed juices, sushi,     212.965.1785
gourmet sandwiches, pizza, pasta, Tuscan wraps, soups, and                                       Mansoura
salads. (303 Crossways Park Drive, Woodbury, 516.364.2300)         Beard Papa’s                  515 Kings Hwy., Brooklyn,
LA CUISINE                                                         2167 Broadway,                718.645.7977
Originally established as a bakery, La Cuisine branched out        212.382.4627
into catering in 1982 and has since added a Rolling Stones                                       Milk & Cookies Bakery
tour press conference and the High Hopes gala to its list of       Big Booty Bread               19 Commerce St.,
events. For a recent almost-summer evening party, La Cui-          Company                       212.243.1640
sine served papaya shrimp skewers, herb-roasted Brandt             261 West 26th St.,
beef tenderloin with horseradish parsley mojo, and triple-                                       One Girl Cookies
chocolate mousse cake. (750 East Main St., Branford, Conn.,                                      68 Dean St., Brooklyn,
203.488.7100)                                                      Bouley Bakery & Market        212.675.4996
LASSEN & HENNINGS                                                  120 West Broadway,
Offering fresh, made-to-order dishes, Lassen & Hennings ca-                                      One Tough Cookie
ters to a Brooklyn and Manhattan clientele. Platters include                                     212.691.4997
fresh fruit kebabs, vegetable crudités, antipasti, plantain        Bread Alone
                                                                                                 Parisi Bakery
chips, and continental breakfast. The company also caters          Route 28, Boiceville, N.Y.,
buffets for evening social events; its bakery offers a full line   800.769.3328
                                                                                                 198 Mott St., 212.226.6378   Event Planning & Fine Catering
of products, including special-order cakes. (114 Montague St.,                                   Payard Patisserie
Brooklyn, 718.875.6272)                                            Buttercup Bake Shop
                                                                                                 and Bistro
LAURENCE CRAIG CATERING                                            973 Second Ave.,
At the 2006 Central Park Conservancy gala, this caterer                                          1032 Lexington Ave.,
served sugarcane-glazed black cod and jumbo prawns with                                          212.717.5252
edamame succotash, Chianti-braised short ribs with Yukon-          CBK Cookies
                                                                                                 Poseidon Bakery
gold potatoes and artichoke gratin, and a dessert of pumpkin       337 East 81st St.,
caramel bread pudding with banana pecan ice cream. Other
                                                                                                 629 Ninth Ave.,
clients include Escada, Movado, and DKNY. (1799 Springfield                                       212.757.6173
Ave., Maplewood, N.J., 973.761.0190)                               Ceci-Cela Patisserie
                                                                                                 Room 4 Dessert
LENA’S CATERING                                                    55 Spring St., 212.274.9179
                                                                                                 17 Cleveland Place,
Situated on the Nyack waterfront, this caterer provides off-
premise service in Manhattan in addition to its event facility     City Bakery                   212.941.5405
on the Hudson River, with European-influenced contempo-             3 West 18th St.,
                                                                                                 Ruby et Violette
rary cuisine. The operation has worked events for Ralph Lau-       212.366.1414
                                                                                                 457 West 50th St.,
ren, News Corporation, and NBC’s Dateline. A favorite appe-
tizer among clients is the mini goat-cheese “cheesecake” with      Color-A-Cookie                212.582.6720
tomato vinaigrette. (21 Burke St., Nyack, N.Y., 845.353.3200)      121-18 Dupont St.,
                                                                                                 Ruthy’s Bakery and Café
LE POTAGER CATERING                                                Plainview, N.Y.,
                                                                                                 75 Ninth Ave.,
The company’s name translates from French as “kitchen gar-         516.349.0077
den.” Le Potager concentrates on fresh ingredients when de-                                      212.463.8800
signing menus for events such as the Bruce Museum Renais-          Cookie by Design
                                                                                                 Sarabeth’s Kitchen
sance Ball, lunch at the New York Public Library, or the opening   2106 Boston Road,
                                                                                                 75 Ninth Ave.,
of the new AmeriCares offices. A “Night in Shanghai”-themed         Larchmont, N.Y.,
dinner menu included pan-seared Chilean sea bass and                                             212.989.2424
Shanghai duck and mango summer rolls. (1127 High Ridge                                           Sugar Sweet Sunshine
Road, Suite 291, Stamford, Conn., 212.472.1929)                    Crumbs
                                                                                                 126 Rivington St.,
LIGHTEN UP CATERERS                                                321 1/2 Amsterdam Ave.,
This company, operated by Grace Clearsen, has served cli-
ents including Mary Tyler Moore, the Forbes family, Leben-
                                                                                                 Sullivan Street Bakery
thal, Fendi, and the Guggenheim Museum. At the opening             Custom Cookies
                                                                                                 533 West 47th St.,
of Bergdorf Goodman’s furnishings floor, Clearsen created           55 South 11th St.,
an authentic Indian buffet with gold floor cushions for             Brooklyn, 718.384.4939
guests to sit on surrounded by platters of aromatic spices.                                      Tom Cat Bakery
(255 Armstrong Ave., Jersey City, N.J., 201.209.9325)              Doughnut Plant
                                                                                                 43-05 10th St.,
LUCID FOOD                                                         379 Grand St.,
                                                                                                 Long Island City,
Chef Louisa Shafia began Lucid Food with the notion that            212.505.3700
food should be healthy and environmentally sustainable                                           718.786.7659
as well as nice to look at and good to eat. She handpicks          Eleni’s Cookies
                                                                                                 Tribeca Oven
her produce from local farmers markets and uses high-              75 Ninth Ave.,
                                                                                                 447 Gotham Pkwy.,
quality free-range meat and poultry. At a party for Domino         212.255.7990
magazine’s March 2007 issue, Lucid provided hors d’oeuvres                                       Carlstadt, N.J.,
including grilled shrimp with Punjabi-spiced potatoes and          Everybody Eats Inc.           201.935.8800
citrus chutney on papadum crisps, and chicken in pome-             294 Third Ave., Brooklyn,
                                                                                                 Two Little Red Hens
granate walnut sauce on crostini with fresh pomegranate            718.369.7444
seeds. (212.465.3457)
                                                                                                 1652 Second Ave.,
MADISON CATERERS & EVENT PLANNERS                                  Gertel’s Bake Shop            212.452.0476
Madison can cater and plan events ranging from breakfast           53 Hester St.,
to dinner and dessert. Its simple sandwich trays include           212.982.3250
honey-cured ham with brie, watercress, and Dijon; the Hell’s
                                                                                                 342 East 11th St.,
Kitchen Club, with oven-roasted turkey and applewood ba-           Greyston Bakery               212.674.7070
con dressed with Thousand Island dressing on rye; and the          104 Alexander St.,
                                                                                                 Wimp’s Southern
chili-rubbed salmon sandwich with lime-cilantro dressing           Yonkers, 914.375.1510
                                                                                                 Style Bakery
on a brioche bun. (417 Ninth Ave., 212.502.0062)
MANSIONS CATERING                                                  H&H Bagels                    29 West 125th St.,
A fusion of French and Mediterranean cuisines with Asian,          2239 Broadway,                212.410.2296
Caribbean, and Latin flavors distinguishes this caterer’s           800.692.2435
dishes. Its menu includes items such as Oriental tuna tar-

                                                                                                    MY BEFANA
                                                                                                    Chef Daniele Baliani, former sous chef at San Domenico and
                                                                                                    Le Cirque, founded food bar and delivery service My Befana in
                                                                                                    2006 and serves his healthy Mediterranean cuisine for corpo-
                                                                                                    rate events and meetings. My Befana has served at events in-
                                                                                                    cluding the launch of DailyCandy’s first book and a tasting at
                               tare on sesame crisps; lobster wraps with spinach, carrot,           wine store Bottlerocket. (116 West Houston St., 888.623.3262)
                  AMBIENCE     saffron, and vanilla; and fig and mascarpone tarts with port
                               wine glaze. The company operates the Alger House in the
                                                                                                    Established in 1981, this company provides anything from
                               West Village and Manhattan Penthouse in Union Square.                drop-off breakfasts, lunches, and party platters to full-service
                               (80 Fifth Ave., 212.627.8838)                                        catering with waiters, rentals, flowers, and music. Over the
                               MARCEY BROWNSTEIN CATERING & EVENTS                                  years, it has established a clientele including law and public
                               Since 2001, Marcey Brownstein has been providing services            relations firms, and it specializes in American cuisine with
                               to clients such as Miramax, In Style magazine, and Polo Ralph        international influences. (173 Chrystie St., 212.228.2444)
                               Lauren. Spanning a variety of cuisines, the menu can be cus-
                               tomized to include ethnic, vegetarian, and kid-friendly dish-
                               es. For the Adidas and Jam Master Jay Foundation for Music’s
                               Superstar fund-raiser in 2005, the company created an Asian-
                                                                                                     CANDY & CHOCOLATE VENDORS
                               themed, family-style dinner. (555 West 23rd St., 212.807.0568)        A.L. Bazzini Company             Jacques Torres Chocolate
                               MARK FAHRER CATERERS                                                  Inc.                             66 Water St., Brooklyn,
                               Founded in 1978, Mark Fahrer Caterers focuses on cuisine,             339 Greenwich St.,               718.875.9772
                               location, and ambience to create an original experience. The          212.334.1280
      ELEGANCE                 company can cater a wide range of events—past events in-
                               clude a Moroccan feast for 1,200. Fahrer has been featured            Astor Chocolate
                                                                                                                                      Koppers Chocolate
                                                                                                                                      39 Clarkson St.,
                               on the Food Network as well as in The New York Times, The             651 New Hampshire                800.325.0026
                               Daily News, The New York Post, and Brides magazine. (378              Ave., Lakewood, N.J.,
                               Third Ave., 917.923.1736)                                                                              La Maison du Chocolat
                               MARY GIULIANI CATERING & EVENTS INC.                                                                   1018 Madison Ave.,
                               Since establishing her catering company in 2005, Mary Giu-            Chocolate Bar                    800.988.5632
                               liani has garnered a list of corporate clients that includes          48 Eighth Ave.,
                               Christie’s, In Style, and the Tribeca Film Festival. Known for ca-                                     Le Chocolat
                               tering high-end cocktail parties for as many as 800, Giuliani                                          41 Main St., Monsey, N.Y.,
                               has also worked on film festival and premiere after-parties for        Chocolate Bla Bla Bla            845.352.8342
                               as many as 1,500. (157 Lexington Ave., Suite 3B, 212.725.1658)        359 East 50th St.,
                               MATCH CATERING AND EVENTSTYLES                                                                         Leonidas
                               Creative cuisine and decor that follow through on a theme are                                          485 Madison Ave.,
                               staples of Match Catering’s work at product launches, cultural        Chocolate by Design Inc.         800.900.2462
                               galas, and corporate events. At the launch of Jessica Simpson’s       7004 Union Pkwy.,
                               Dessert line of body fragrances and creams, Match served cos-                                          Li-Lac Chocolates
                                                                                                     Ronkonoma, N.Y.,
                               mopolitan chicken on pink Lucite skewers and a plethora of                                             120 Christopher St.,
                               desserts such as Rice Krispies treats, jelly beans, and vanilla                                        212.242.7374
                               cupcakes with chocolate berry filling on boa-trimmed serv-             Chocolate Cheers
                               ing trays. (611 Broadway, Suite 534, 212.673.7705)                                                     Marie Belle Inc.
                                                                                                     875 Route 28, Kingston,
                               MAUREEN’S PASSION FOODS                                                                                484 Broome St.,
                                                                                                     N.Y., 845.338.3368
                               Formerly Food Passion, this Upper East Side catering com-                                              Ground Floor,
                               pany specializes in a variety of international cuisines, from         Chocolate Fountain               212.925.6999
                               Mexican to French to Japanese. At a recent 30-person lunch            Desserts
                               for law firm Hunton & Williams, the menu included stuffed                                               Martine’s Chocolates
                                                                                                     P.O. Box 492, Port Chester,
                               loin of pork with seafood paella, grilled chicken stuffed with                                         Bloomingdale’s,
                               mushrooms, French green beans, and potatoes lyonnaise.                N.Y., 914.439.5855
                                                                                                                                      1000 Third Ave.,
                               (1200 Lexington Ave., 212.861.2766)                                   Chocolate Fountain               6th Floor, 212.705.2347
                               MERCELLA & CECILY’S INC.                                              Fantasies
                               Mercella & Cecily’s specializes in Caribbean and soul cuisine                                          Max Brenner
                                                                                                     839 North Main,
                               for social and corporate events and has worked largely with                                            841 Broadway,
                               film production companies. Hors d’oeuvres include Carib-               South Amboy, N.J.,
                               bean dishes like coconut curry chicken balls, tostones, and           585.352.9690
                               curry shrimp skewers, as well as soul food like Granny Smith                                           Minamoto Kitchoan
                                                                                                     Chocolat Elegant
                               apple shrimps and salmon croquettes. (718.544.3233)                                                    608 Fifth Ave.,
                               MERCHANT’S CATERING                                                   339 East 58th St.,
                               Catering for corporate and social functions in Manhattan,             917.364.0868
                               this full-service company is known for traditional party                                     
                                                                                                     Chocolate Printing
                               trays of sandwiches and salads for lunches and baked pas-                                              1040 First Ave., Suite 105,
                               tries and breads for breakfasts. Merchant’s also offers a wide        Company
                               variety of hors d’oeuvre baskets, like the Cajun Grill—skew-          600 Bayview Ave.,
                                                                                                                                      Richart Design et
Find out how                   ers of blackened chicken breasts and jumbo Gulf shrimp,               Inwood, N.Y., 502.742.3733
                               Cajun crawfish cakes, and andouille sausage en croûte. (1125                                            Chocolat
                               First Ave., 212.832.1551)                                             Choconet
                                                                                                                                      7 East 55th St.,
delicious your                 MERRI-MAKERS SPECIAL EVENTS
                               For 25 years, Merri-Makers has been catering corporate
                                                                                                     1275 Bloomfield Ave.,
                                                                                                     Bldg. 5, Unit 22, Fairfield,

event can be...                functions and fund-raising events, as well as large picnics.
                               Its island-style menu includes Jamaican jerk burgers and
                                                                                                     N.J., 973.808.2902
                                                                                                     Christopher Norman
                                                                                                                                      The Soda Shop
                                                                                                                                      125 Chambers St.,
                               chipotle smashed potato salad with mango, and its “Tengo                                               212.571.1100
                               Hambre” menu includes mesquite-smoked polo and spicy                  Chocolates
                               chorizo sausage links. Merri-Makers’ venues include the               60 New St., 212.402.1243         SweetBliss
212-765-1840                   Bonnet Island Estate and the New Jersey Convention and
                               Expo Center. (97 Sunfield Ave., Edison, N.J., 732.225.0009)            CocoaVino
                                                                                                                                      252 Seventh Ave., Suite 5I,
                               MIHA JURIC CATERING                                                   646.418.7634
                               Miha Juric says he’s built his company on a simple philosophy:                                         The Sweet Life
                                                                                                     Dylan’s Candy Bar
                               “Food should make you smile.” Bringing culinary experience                                             63 Hester St.,
                               from central Europe, the Mediterranean, and London, Juric             1011 Third Ave.,
                               has been serving New York since 1999. He creates interactive          646.735.0078
                               tasting stations at social events that allow guests to sample                                          Teuscher Chocolates
                                                                                                     Economy Candy
STYLE FORWARD                  several flavors, such as ropa viejo, a Cuban-style pulled beef
                               served on crisp plantains. (335 Houston St., 212.228.2184)            108 Rivington St.,
                                                                                                                                      of Switzerland
                                                                                                                                      620 Fifth Ave.,
                               MOOD FOOD LIMITED                                                     800.352.4544
                               Mood Food has done events for Merrill Lynch, Shiseido, Bon            Empress Chocolate
                               Appétit, and Gourmet, as well as Food & Wine’s Best New                                                Three Tarts
                               Chefs award party. Established in 1985, the company, owned            Company
                                                                                                                                      164 Ninth Ave.
                               by Tinker Boe, aims to integrate distinctive design elements          5518 Ave. N, Brooklyn,
                               into the food presentation. (64 Downing St., 212.243.4245)            718.951.2251
                               MOVABLE FEAST                                                                                          Vere
                               With clients like the Brooklyn Museum, the Fresh Air Fund,
                                                                                                                                      12 West 27th St.,
                               and Girl Scouts of America, owners Ellen and Ted Berson               442 Park Ave.,
                                                                                                                                      6th Floor, 866.410.8373
                               offer an innovative international menu. The two have run              212.308.5919
                               Movable Feast since 1979 and have developed a personal-                                                Xttra Chocolate
                                                                                                     Godiva Chocolatier
                               ized approach that dictates food choices, working to match                                             Fountains
                               specific recipes with clients such as the National Audubon             10 Columbus Circle,
                               Society and Con Edison. (284 Prospect Park West, Brooklyn,            212.823.9462
  American Academy of Arts History, The Rose American Powerhouse, The Milstein Hall of Ocean Life
 American Museum of Natural and Sciences | Center, TheMuseum of Natural History, The Rose Center, |The Powerhouse,
                                                                                                               Brooklyn Museum
      The Milstein Hall of Ocean Life | Brooklyn Museum | Carnegie Hall | Carnival Center for the Performing Arts
   Carnegie Hall | Central Park Zoo | City Center | Cooper-Hewitt, National Design Museum | Liberty Science Center
            Central Park Zoo | City Center | Cooper-Hewitt, National Design Museum | High Museum of Art
    Lincoln Center, Alice Tully Hall, Avery Fisher Hall, Kaplan Penthouse, New York State Theater, The Tent at Lincoln Center
John F. Kennedy Center for the Performing Arts | Liberty Science Center | Lincoln Center, Alice Tully Hall, Avery Fisher Hall,
           Solomon R. Guggenheim Museum | The Metropolitan Museum of Art | The Morgan Library & Museum
             Kaplan Penthouse, New York State Theater, Metropolitan Opera House, The Tent at Lincoln Center
                                The New York Academy of Science | USTA National Tennis Center
      Museum of Fine Arts, Boston | Philadelphia Museum of Art | Solomon R. Guggenheim Museum | Strathmore
              The Academy of Music | The Kimmel Center for Performing Arts | The Metropolitan Museum of Art
    The Morgan Library & Museum | The New York Academy of Sciences | Winterthur Museum | Woodruff Arts Center

                                 212 755 8300          WWW.CATERINGBYRA.COM
                                                                     OLIVIER CHENG CATERING & EVENTS                                       PAUL EVANS CATERERS
                                                                     Since 2002, Olivier Cheng has created unusual and beauti-             From its beginnings as a gourmet food store in 1976, Paul Evans
                                                                     fully presented offerings for clients like Louis Vuitton, Hermès,     has grown into a full-service catering company. Its assortment
                                                                     and Bulgari. For Domino’s Woodycrest House celebration in             of menus includes summer picnic buffets, portable clambake
                                                                     April 2006, Cheng served crab cakes topped with marinated-            baskets for the beach, boxed meals, and hors d’oeuvre platters
                                                                     cucumber and chipotle dressing, mini truffled grilled-cheese           for cocktail receptions. (27 West 24th St., 212.321.1822)
NEW CREOLE KITCHEN                                                   sandwiches with celery relish, and almond meringues dipped            PHILIP STONE CATERERS
Owner Alphe Williams began his career in the theater and             in chocolate. (9 Desbrosses St., Suite 400, 212.625.3151)             A division of CulinArt, this company provides New Ameri-
modeling industries before a trip to Greece directed him toward      OME CATERERS                                                          can cuisine. Accompanied by a kosher division, it caters more
the world of food. After studying at restaurants around Europe,      Managing partner Mark Gagnon has served clients like Neiman           than 70 events a year in the New York metro area for as many
he opened New Creole Kitchen in 1995 and has been serving            Marcus, Max Mara, and the Young Presidents Organization.              as 2,000 guests. Philip Stone is the exclusive caterer for the
companies like Disney Publishing Worldwide, the Swiss In-            Crispy beggars purses filled with squash ratatouille on a bed of       Cradle of Aviation Museum, Village Club at Lake Success, the
stitute, and the Council of Fashion Designers of America ever        sautéed greens and wild rice, and miniature veal burgers with         Maritime Aquarium at Norwalk, and Lasdon Park and Arbore-
since. His menu incorporates the African, French, Spanish, and       red onion, jam, and melted fontina are a sampling from Ome’s          tum in Somers, New York. (175 Sunnyside Blvd., Plainview, N.Y.,
German influences that define Creole with items like étouffée          menu. (40 South Jefferson Road, Whippany, N.J., 973.560.4540)         516.326.2156)
and jambalaya. (241 West 97th St., 212.864.5381)                     NEW ORGANIC AVENUE                                                    PINO LUONGO TUSCAN CATERING & SPECIAL EVENTS
NEW YORK CATERERS AND PARTY PLANNERS                                 In addition to its lifestyle boutique and live food kitchen, Or-      With restaurants including Coco Pazzo, Tuscan Square, and
Chef Mitchell Dickman and president John Cumming run                 ganic Avenue has added off-premise catering to its services.          Centolire, Pino Luongo also heads this off-premise catering op-
this off-premise catering operation. For the party to cel-           The company’s foods are vegan and never heated above 115 de-          eration, which specializes in Italian cuisine and caters mostly
ebrate Blondie’s induction into the Rock and Roll Hall of            grees, and all ingredients are organic. Dishes include marinated      to clients in the entertainment and media industries. A sam-
Fame, New York Caterers served mini cheddar cheeseburg-              portobello and shiitake mushrooms rolled with scallions and           ple entrée is porcini-dusted capon breast, sweet-potato puree
ers with applewood-smoked bacon, iced jumbo gulf shrimp              sliced zucchini, vegan maki, and desserts like chocolate maca-        served with wild-mushroom ragu, and roasted asparagus. New
with horseradish cocktail sauce, and grilled-asparagus, wild-        roons and blueberry pie (made with no artificial sweeteners).          teambuilding services include Iron Chef-style competitions.
mushroom, and caramelized-onion quesadillas. (421 East 65th          Eco-fiber maker Ingeo and Brooklyn Industries are clients. (101        (124 East 40th St., Suite 903, 212.681.7701)
St., 212.396.9351)                                                   Stanton St., 212.334.4593)                                            RAGING SKILLET
9EVENTS                                                              OSHISO JAPANESE CATERING                                              Chef Rossi at the Raging Skillet shatters the conventional cater-
Owned by Stephen Henderson—who also owns Brooklyn res-               Established in 1990, this company has provided sushi and other        ing mold. Her creations have included a cake made entirely of
taurant Royal’s Downtown—9Events is a catering and event             Japanese food for caterers, hotels, and banquet facilities like the   Krispy Kreme doughnuts, as well as creative hors d’oeuvres like
planning company serving New York’s five boroughs. Design-            Hyatt, Tavern on the Green, and the Garden City Hotel. Every          Peking duck in miniature ice cream cones, shiitake-mushroom
ing the menu is Royal’s chef Alex McWilliams, who has worked         morning, Oshiso’s head buyer goes to the Fulton Fish Market for       and Thai basil crepes, and shredded sweet-and-spicy beef in
in the kitchens of Zöe, Seattle-based B. Figueroa, and Craft. Cli-   high-quality tuna, salmon, jumbo fluke, shrimp, mackerel, yel-         phyllo. (335 East Houston St., 212.463.0872)
ents include CNN and Gotham magazine. (718.522.1256)                 lowtail, eel clams, and sea urchin to ensure the freshest sushi in    RCANO EVENTS
91/THE UPPER CRUST                                                   town. (188-75 85th Road, Hollis, 718.343.3000)                        This full-service catering and event planning firm operat-
Founded in 1983, this full-service caterer has fed clients such as   PARK AVENUE CATERING                                                  ing out of Long Island City opened in 2003. For last year’s
People magazine and the Central Park Zoo. Clients often request      Founded in 1989, this is the catering division of Murray Hill         early-morning GolTV upfront presentation, RCano provided a
the lobster napoleon, warm chocolate bread pudding, and “chef        restaurant Park Bistro. Although most of the company’s work           breakfast burrito bar, chicken empanadas, and tropical juices.
sweets”—espresso chocolate squares or praline lace served af-        is off-premise, it can also hold parties at its own town house.       The company also catered the reception for Mayor Michael
ter coffee. Its Simple Fare division caters functions that don’t     For an event for the International Rescue Committee, the menu         Bloomberg’s second inauguration, and is the exclusive caterer
require chefs on location. The company also owns 91, a West          included grilled sliced skirt steaks with red-curry dipping sauce     for Icahn Stadium on Randall’s Island. (43-42 10th St., Long Is-
Village event space. (91 Horatio St., 212.691.4570)                  and grilled vegetable roulade with chèvre and fresh basil. (414       land City, 718.937.6622)
NOLITA HOUSE CATERING                                                Park Ave. South, 212.689.6199)                                        READY TO EAT
Mini sirloin burgers with Valdeon blue cheese on brioche and         PARTY BOX                                                             This West Village-based catering operation—founded in 1999
smoked Hudson Valley duck and black fig canapé with fresh             Party Box’s specialty is its brioche tea sandwich, which can be       by partners Judy Schiff, Stephen Hoerz (a graduate of the Cu-
mint have been featured on the menus of events such as the           customized with a variety of spreads and fillings. Party Box’s         linary Institute), and Paul McGourty—offers buffets, platters,
Museum of Comic and Cartoon Art Festival for 4,000, the Knoll        clients include Macy’s, Temple Israel, and the Doyle Gallery. At      hors d’oeuvres, and sandwiches (including herb-roasted turkey
furniture product launch cocktail party for 500, and the Beg-        a recent cocktail party for 100 at the Harold Pratt House, Party      breast with arugula and cranberry dressing on pumpernickel
gars Banquet Records anniversary party for 500. Other clients        Box featured seasonal hors d’oeuvres and a specialty drink. The       bread) for corporate and private events, as well as in-office
Nolita has served include Comedy Central, The Onion, and             company also offers healthy items with no heavy oils or fried         catering, event planning, staffing, decor, gift baskets, and box
Mediabistro. (47 East Houston St., 212.625.1712)                     foods. (112 East 75th St., 212.717.4400)                              lunches. (525 Hudson St., 212.229.1013)

                                           Additional Services
                                                           Site Selection
                        Individualized Menus and Onsite Food Stylists
                             Developing and Preparing all Menu Items
                  Culinary Institute trained Chefs and Party Managers
                                                 Designing Room Layout
                                          Rental Equipment and Tenting
                                            Party Set Up and Breakdown
                              Developing and Executing Flow of Event
                                 Providing Service Personnel to include
                            Party Managers, Chefs, Waiters, Bartenders
                               Bar Set ups and Clever Signature Drinks
                                        Providing alcohol buying guides
                                  Vendor Referral, Quotes, Coordination

                                                And of course... Hand Holding!

                         New York Office | 646-290-8074
  Scarsdale Office | 1491 Weaver Street, Scarsdale, New York 10583
                    914.472.3002 • fax 914-725.1416  
                                                                      cludes wine boxes, imported cheeses, meats, fruits, vegetables,      SEASONS DISTINCTIVE CATERING
                                                                      and dips. (81 Washington St., Brooklyn, 718.222.9880)                Marc Tessitore and Robert Zimmerman’s company special-
                                                                      ROBBINS WOLFE EVENTEURS                                              izes in contemporary American food with Southeast Asian and
                                                                      Specializing in American cuisine with French influences, this         Indian influences. Emphasizing fresh ingredients, its menu
                                                                      company has maintained a high profile in Manhattan and the            includes seasonal hors d’oeuvres like rice-paper summer rolls
                                                                      Hamptons since 1987, and in 2005 became a part of CulinArt.          with enoki mushrooms, vermicelli, and fresh herbs served with
RELIABLE CATERING SERVICE                                             Clients include Bravo, Ralph Lauren, and Literacy Partners. Rob-     a miso plum dipping sauce, and plated dishes like grilled filet
Created by the people who manage Copeland’s Restaurant,               bins Wolfe is the official caterer for the Hampton Classic Horse      medallions with an oven-dried tomato and cumin sauce. (146
Reliable Catering Service has served up soul food since 1960          Show and is the exclusive booking agent and caterer for the          Allen St., 212.420.6045)
with popular dishes like Southern-fried chicken and bread             Bridgehampton Tennis & Surf Club. (521 West St., 212.924.6500)       SEBASTIANS CATERING & SPECIAL EVENTS
pudding with Grand Marnier sauce. Clientele for its comfort           SAFFRON 59                                                           Executive chef Bill Hedge, a Culinary Institute of America
food includes the Harlem Children’s Zone, Columbia Presbyte-          Executive chef and director Irene Khin Wong—once a Wall              graduate, prepares a large selection of hors d’oeuvres includ-
rian Hospital, and the Schomburg Center. (549 West 145th St.,         Street banker and a former chef and owner of the Road to Man-        ing pepper-crusted rare tuna with tomato-ginger jam and beef
212.234.2356)                                                         dalay restaurant—specializes in Southeast Asian cuisine, serv-       yakitori with Japanese eggplant. Sebastians is the exclusive ca-
RELISH CATERING                                                       ing clients from the beauty and fashion industries. The compa-       terer at the Museum of the City of New York and the preferred
Relish provides catering and event planning for corporate and         ny’s trademark: food as colorful as its serving trays, which are     caterer at the New York Public Library, Ava Lounge, Room 55,
social clients, and catering and concessions for large sporting       often laden with bright orchids and banana leaves. (59 Fourth        and the new Times Center. (875 Third Ave., 212.832.3880)
events. More than half of its clients are financial corporations,      Ave., 212.253.1343)                                                  SEN CATERED AFFAIRS
luxury retailers, and nonprofit organizations. Relish is the exclu-    SAGE EVENTS                                                          After finding success with its restaurant and lounge in Sag
sive caterer for the Wollman and Lasker ice-skating rinks and the     Sage Events has developed close relationships with corporate         Harbor, the Sen company began this catering business in 2005,
Arsenal Roof Garden. (676A Ninth Ave., Suite 265, 212.228.1672)       clients including film and television studios. The company            which serves New York City, New Jersey, and the Hamptons.
RESTIVO EVENTS                                                        works to bring together specialty ingredients not normally           The menu boasts Asian, Indian, and French fusion cuisine; the
This event planning and catering crew has been providing ser-         found in New York—country ham from Kentucky and brat-                company specializes in sushi and sashimi and can design rolls
vices since 1991 in New York, Miami, and the Hamptons. Restivo        wurst from Indiana, for example. Sage is also the exclusive ca-      around the customer’s taste or a themed event. Sen has catered
Events handles both intimate dinners and corporate events for         terer for St. Bartholomew’s Church and operates Café St. Bart’s.     private dinners, large cocktail parties, and fund-raisers. (20
as many as 2,000. Calvin Klein, Ralph Lauren, Donna Karan, the        (109 East 50th St., 212.888.2680)                                    Fifth Ave., 631.725.4546)
Corcoran Group, and Yahoo are among its clients. (240 East 27th       SALSA CATERERS                                                       SERENA BASS CATERING
St., 212.213.6237)                                                    This large company has been in business since 1990 and boasts an     This versatile firm focuses on the fashion and design indus-
REX DUVAL CATERERS                                                    extensive menu for off-premise corporate events. Theme menus         tries. Using a subtle combination of flavors, the company’s style
Since 1983, Rex Duval has served his European-American cui-           include Nuevo Criollo, Caribbean (with jerk chicken wings), soul     is eclectic and ethnic and includes hors d’oeuvres such as tan-
sine with Asian influences at events for as many as 2,100              food (with hush puppies and cheese sauce), South and Central         doori chicken on mini papadums with spicy mango chutney,
guests, working with companies like Honeywell and Panason-            American (with lechona, a Colombian-style pig stuffed with rice      and barbecued salmon in cornmeal barquettes dusted with
ic. Duval offers kosher dairy and meat products, as well as com-      and beans), Mexican, and traditional (with chicken kebabs and        toasted cumin seeds. The company also provides floral design.
plete event planning capabilities. He is the exclusive caterer for    mango glaze). (4006 Third Ave., Bronx, 718.716.2020)                 (404 West 13th St., 212.727.2257)
clothing retailers Blanc de Chine and Venanzi. (212.795.5215)         SAVOR                                                                SHIRAZ NYC INC.
RHONA SILVER ENTERPRISES                                              At an event for the N network’s Spike Lee miniseries Miracle’s       This full-service company has catered events for Elle, Colin
Rhona Silver, owner of Long Island’s 148,000-square-foot ca-          Boys, Savor served Southern-fried chicken with bourbon mus-          Cowie, and the Royal Shakespeare Theatre and specializes in
tering hall the Huntington Townhouse, provides full-service,          tard sauce, individual meat loaves, mashed potato bake, and          providing attractive caterwaiters. Shiraz has produced the Culi-
off-premise catering along with glatt kosher services. She ca-        macaroni and cheese. Savor can create themed menus such              nary Pas de Deux for the American Ballet Theatre for four years
tered the launch of Sony’s Qualia store, with a sushi bar and         as New England-style clambakes, New Orleans-style crawfish            in a row. Bite-size desserts include green-tea panna cotta, pis-
hors d’oeuvres including Chilean sea bass with miso sauce and         boils, Tuscan picnic lunches, or Southern barbecues. (544 West       tachio crème brûlée, and triple-chocolate miniature cakes. (161
hickory-smoked salmon tartare wrapped in cucumber and                 27th St., 2nd Floor, 212.244.3617)                                   West 22nd St., 212.255.7001)
topped with caviar and crème fraîche. (124 East Jericho Tpk.,         SCOOZI CATERING AND EVENTS                                           SHOWSTOPPERS INC.
Huntington Station, N.Y., 631.427.8485)                               The team behind this boutique caterer and event planning com-        Showstoppers is favored by corporate clients like Pfizer,
RICE CATERING                                                         pany designs themes incorporating cuisine and decor. Among           Lancôme, and Giorgio Armani. At an event for Glamour and the
This caterer’s clients include Poets House, the International         the names on its client list are Chanel, Sean John, and GQ. Since    Women’s Campaign Fund, Showstoppers’ menu included Asian
Center of Tolerance Education, and St. Ann’s Warehouse. The           1996 it has specialized in a fusion of French, Italian, and Asian    crabmeat salad with sesame coriander and micro greens, and a
operation caters large and small events, provides light office ca-     fare, offering dishes like a seared tuna mignon appetizer on lotus   miso-glazed filet of halibut with a ponzu sauce and forbidden
tering, and is best known for its rustic grazing station, which in-   root crisps with miso emulsion. (142 West 83rd St., 212.799.0080)    rice. (3041 Broadway, 212.280.1345)
Prime Midtown Location
Historic Gallagher’s Steak House, NYC’s first speakeasy - a Runyonesque gathering
place for gamblers, sports figures, showbiz folks and other stars of Broadway; and
home of the “NY Strip” steak, will live forever as a great restaurant landmark in NYC.
Our legendary Trophy Room’s extensive photo collection is vintage NYC, and will
make your next business meeting, dinner or private event a memorable one.

Contact Cynthia Anderson, Director of Sales, for more information at
212-957-2884 or

     228 W. 52nd St. New York, NY • 212-245-5336 •
                                                                    fried chicken, barbecue ribs, collard greens, and other down-
                                                                    home fixings. (328 Lenox Ave., 212.996.0660)
                                                                    TABLE TALES
                                                                    This catering and event planning company at the South Street
                                                                    Seaport has been in business since 1990. It works widely in
                                                                    the corporate sector; past clients include Ralph Lauren, Hugo
SIMPLY DIVINE                                                       Boss, Martha Stewart, and Condé Nast. Table Tales can create
This once-small-scale kosher business, founded in 1987 and          dinners for as many as 300, and its café offers cuisine once
owned by Judy Marlow, is now a full-service off-premise ca-         exclusive to corporate clients. (265 Water St., 212.766.0917)
tering operation that can serve as many as 1,000. Chef Brian        TASTE CATERERS
Sutor and his culinary team have worked on events for cor-          Taste has catered large-scale events for clients such as the
porate and nonprofit clients including the 92nd Street Y, the        Whitney Museum of American Art, Calvin Klein, and De
Brooklyn Museum, and the American Jewish Committee.                 Beers. For a gala put on by The Paris Review in honor of Nor-
(604 West 46th St., 212.541.7300)                                   man Mailer, Taste served jumbo asparagus with shaved
SIMPLY GRAND CATERING                                               truffle pecorino, seared halibut with salsa verde, soft po-
Working in the city and throughout the tristate area, Simply        lenta with mascarpone, fresh corn and fava-bean succotash,
Grand Catering has handled a variety of events since 1990.          and steamed bittersweet chocolate cake with currant coulis
The full-service organic catering operation specializes in          and red berry salad. (113 Horatio St., 212.255.8571)
creative American, French, and Pan-Asian cuisines and has           TASTEFULLY DONE CATERING
catered private events for law firms, dinners for nonprofit           Tastefully Done Catering specializes in corporate events and
groups, and product-related cocktail parties for clients such       fund-raisers for as many as 3,000. Owner Jeanne Griffiths
as Mercedes-Benz. (46 West 95th St., 212.749.0610)                  prides herself on her creative displays and healthy seasonal
SMART CATERING                                                      menus. A luau-themed menu includes crab salad with avo-
Smart Catering re-creates famous New York dishes like No-           cado in blue-corn cups, coconut shrimp with orange ginger
bu’s tuna tataki or Rack & Soul’s coconut pineapple cake as         sauce, and coconut pancakes. (820 10th Ave., 212.977.1777)
part of its custom menu. Past events have included the Ny-          TENTATION POTEL & CHABOT SPECIAL EVENTS CATERING
lon magazine and 1921 jeans sushi event for 250 with items          Established in 1985, Tentation Potel & Chabot is an interna-
like yellowtail tuna and smoked salmon cucumber, and the            tional firm with clients across numerous industries. For a
Time Out New York Kids magazine breakfast at Toys “R” Us            rebranding event for Moët & Chandon’s White Star cham-
in Times Square for 200, with tropical berry platters and           pagne, the caterer served sesame-seed-crusted tuna and ca-
caramelized-apple-and-cinnamon and Nutella-chocolate-               pon roulade with raisin and apple chutney garnished with
and-banana crepes. (244 Fifth Ave., Suite 2811, 646.246.3236)       rose petals, among other dishes. Other clients include Cartier
SONNIER & CASTLE                                                    and Imperia vodka. (524 West 34th St., 212.564.7530)
Owned by David Castle and Russ Sonnier, who met in the              THAI AT HOME
Glorious Food kitchen, this company restyles and updates            Founded in 2002 by Nisa Lee, Thai at Home caters private
classic dishes for clients such as Carolina Herrera, Vanity Fair,   gatherings, cocktail parties, and corporate functions for as
and MGM. The operation’s offerings include curried chicken          many as 1,000 guests with Thai and Asian-fusion fare. Fa-
with toasted coconut and currants, key lime tart with can-          vorite dishes include butterfly shrimp with raspberry chili
died lime zest and fresh blackberries, and crab cakes with          sauce, mini Thai tacos, and duck wontons with mango chut-
spicy remoulade sauce. (532 West 46th St., 212.957.6481)            ney. The company also offers on-site chefs who can prepare
SPECIAL ATTENTION—ELLEN GELB                                        dishes in front of guests. (914.552.5258)
Owner Ellen Gelb says her staff members work with cli-              3RD PLATE GOURMET CATERING
ents from the conception of the menu to the plating of the          Married duo Ian and Din Grant have owned and operated
food—thus the name. Since 1987, Gelb has concocted hors             this French- and Asian-inspired catering company for more
d’oeuvres like steamed shiitake dumplings, mini BLTs, and           than 10 years. Their “Flavors of Spring” tasting menu includes
ceviche shots, and desserts like mini ice cream pops. (325          ricotta cheese with basil oil and cocoa powder, stuffed pork
East Houston St., 212.477.4805)                                     medallions, and seasonal fruits on top of grapefruit sorbet.
SPOONBREAD                                                          They also host cooking classes such as “The Ultimate Meat-
Specializing in Southern fare and soul food since 1980, this
Harlem-based catering company is led by former model and
award-winning cookbook author Norma Jean Darden. Past
clients include the Apollo Theater and HBO. Darden’s roast
                                                                     KOSHER CATERERS
duck in brandy sauce is often requested by clients, and other        China Glatt                     Manna Catering
specialties include African chicken in peanut sauce, as well         4413 13th Ave., Brooklyn,       24 Harrison St.,
as king fish and salmon in her special “Caribbean sunset              718.438.2576                    212.966.3449
sauce.” (366 West 110th St., 212.865.0700)
SPOON CATERING                                                       Chopsticks                      Negev Home Foods Inc.
Since 2000, Melissa Chmelar’s organic-focused catering               478 Pleasant Valley             1211 Ave. J, Brooklyn,
business has served fashion publications and designers. The          Way, West Orange, N.J.,         718.258.8440
company’s dishes include Indian-summer vegetable crudi-
tés with lemon basil dipping sauce; caramelized leek, roast-
                                                                     973.324.8000                    Newman & Leventhal
ed tomato, and Gruyère tarts; and sage- and fontina-stuffed          Classic Caterers                Kosher Catering
herb-roasted pork loin. The company’s Chelsea storefront             9 Melrose Lane,                 45 West 81st St.,
offers baked goods, salads, soups, coffees, sandwiches, and                                          212.362.9400
teas. (17 West 20th St., 646.230.7000)
                                                                     West Nyack, N.Y.,
STANDING ROOM ONLY                                                   845.353.5578                    Pavilion 39
Founded by Jack Tacconi and Sharon Snyder in 1990, this ca-          Crown Royale Caterers           1478 39th Ave., Brooklyn,
terer has built a clientele that includes financial companies                                         718.851.1162
                                                                     5845 193rd Ave.,
and museums. For a Neuberger Museum of Art fund-raiser,
the company served 250 guests hors d’oeuvres of mini lobster         Flushing, 718.357.4585          Prestige Caterers
rolls, mac-and-cheese bites, and yellow beefsteak tomato gaz-        Dougie’s                        217-80 98th Ave.,
pacho shots. (1491 Weaver St., Scarsdale, N.Y., 914.472.3002)        4310 18th Ave., Brooklyn,       Queens Village,
SUSAN SIMON                                                                                          718.464.4800
This company, started in 1984 by cookbook author Susan Si-           212.724.2222
mon, caters events in the tristate region. Simon’s menu for                                          Prime Grill
                                                                     Eden Caterers
a traditional English-tea-inspired event includes a buffet of                                        60 East 49th St.,
                                                                     2075 East 68th St.,
vegetable crudités, dry sausages, and hors d’oeuvres such as                                         212.692.9292
tulip shrimp with apricot-lime sauce and Thai beef salad on          Brooklyn, 718.763.0300
cucumber slices. (212.777.0080)                                                                      Ram Caterers
                                                                     Foremost Glatt
SWEET CONCESSIONS                                                                                    130-25 180th St.,
                                                                     Kosher Caterers
This company launched in 1986 and has acquired a reputa-                                             Jamaica, 718.978.5511
tion in the Broadway community for attention to detail—the
                                                                     63 Anverson Ave.,
                                                                     Moonachie, N.J.,                Rave Events
company created custom cocktails for the Lincoln Center The-
ater’s run of The Coast of Utopia by Tom Stoppard. It has also       201.664.2465                    26 East 64th St.,
managed five theater concessions and a café at Central Park’s                                         201.692.8880
                                                                     Genadeen Caterers
Conservatory Waters. (1650 Broadway, Suite 406, 212.582.5472)                                        Regal Caterers
SWIFTY’S EVENTS                                                      775 Branch Blvd.,
                                                                     Cedarhurst, N.Y.,               100 Hauppauge Road,
Catering director Jay Jolly and chef Stephen Atto head this
company, which grew out of Robert Caravaggi’s low-key Up-            516.295.5554                    Commack, N.Y.,
per East Side restaurant of the same name. Swifty’s catering                                         631.858.1098
menus are much like those at the restaurant, featuring home-         Glatt Galore
                                                                     412 Ave. M, Brooklyn,           Scoop & Company
style American comfort food. Popular dishes include crab
cakes and chicken potpie. (1012 Lexington Ave., 212.861.5350)        718.336.1570                    940 McDonald Ave.,
SYLVIA’S CATERING                                                                                    Brooklyn, 718.853.5368
South Carolina-born Sylvia Woods owns and manages a                  Kosher Creations
                                                                     251 West 100th St.,             Solo
soul food restaurant and empire, which includes several                                              550 Madison Ave.,
eateries (most notably Sylvia’s in Harlem, which opened in           212.663.0121
1962), a nationally sold food-product line (launched in 1992),
and two cookbooks. Popular dishes include red velvet cake,
                               SPECIAL ADVERTISING SECTION                                                                        CATERERS
Having an event                                                                                                                   Lovers Class” and “Chocolate, Chocolate, Chocolate.” (104
                                                                                                                                  Charlton St., 212.627.8721)
                                                                                                                                  THOMAS PRETI CATERERS

in Toronto?                                                                                                                       This company, which celebrates its 20th anniversary in
                                                                                                                                  2007, was founded by chef Thomas Preti and Michael
                                                                                                                                  Bonizio. Capable of an array of styles, the caterer can cre-

We’ve got you                                                                                                                     ate family-style feasts or wine-and-tapas pairings. Pepsi,
                                                                                                                                  U.S. Trust, and Chivas are among its long-standing clients.
                                                                                                                                  Thomas Preti is also the preferred caterer at dozens of New

                                                                                                                                  York venues, including the Metropolitan Pavilion, the Puck
                                                                                                                                  Building, and Gotham Hall. (146 East 47th St., 212.764.3188)
                                                                                                                                  TIP OF THE TONGUE CATERERS
                                                                                                                                  Institute of Culinary Education-trained chefs Scott Fagan
                                                                                                                                  and Eric McIntyre founded their company in 2003. Signa-
                                                                                                                                  ture dishes include wasabi green-pea blinis with sesame
DIRECT ENERGY CENTRE                                                                                                              seared tuna and roasted-fennel cream cheese, and a ter-
100 Princes Blvd., Toronto, ON M6K 3C3                                                                                            rine of duck confit and black-eyed peas. The caterers are
416.263.3026                                                                                                                      also adept at fusing unusual ethnic cuisines, like com-                                                                                                        bining Belgian, Filipino, and even Slovakian influences,
Home of the BizBash.TO Event Style Show since 2005, Direct                                                                        or mixing Chinese and Caribbean tastes. (351A 14th St.,
Energy Centre is the largest event and convention facility in                                                                     Brooklyn, 718.768.8114)
                                                                                                                                  NEW 2 PEAS & A POT
Canada at 1 million sf of space.
                                                                                                                                  After graduating from the Institute of Culinary Educa-
                                                                                                                                  tion, Phil Rubin and Lauren Morfoot opened their full-
DREAMWORLD BACKDROPS                                                                                                              service catering company in 2005. The duo specializes
6450 Lusk Blvd., Suite E106, San Diego, CA 92121                                                                                  in seasonal New American cuisine like duck confit and
858.452.4922                                                     MASSEY HALL                                                      sour cherry “cigars,” and roasted beet ravioli filled with                                      178 Victoria St., Toronto, ON M5B 1T7                            herbed ricotta cheese. They cater large and small private
The power to stun, dazzle and wow. Companies thrill at how       416.593.4822 Ext. 304                                            and corporate events and offer cooking classes. (25 West
                                                                                                81st Street, 212.362.1910)
our backdrops transform any room into a world of their
                                                                 The"grande dame of music halls", Massey Hall is a fusion of      URBAN EVENTS
choosing. Our 1,500 backdrops are hand-painted,                                                                                   With clients in the fashion, finance, and art fields, this com-
lightweight, and shipped anywhere in Canada.                     Moorish-style architecture and a 1933 Art Deco-inspired
                                                                                                                                  pany works on large-scale corporate events as well as seat-
                                                                 renovation. Since 1894, promoters, meeting planners and          ed dinners for 150 and cocktail parties for 300. Signature
EDEN PLANNING                                                    community leaders have chosen Massey Hall to entertain,          offerings include “Diamond Bites” (frosted mini cupcakes
1571 Dockray Dr., Milton, ON L9T 5L4                             enlighten and uplift.                                            with clear rock-candy garnishes), rock lobster tempura in
905.878.0638                                                                                                                      an ancho chili cone, and chickpea franks in polenta buns                                             ROY THOMSON HALL                                                 with beet ketchup. (110 Ninth Ave., 212.557.7846)
                                                                 60 Simcoe St., Toronto, ON M5J 2H5                               WILLIAMSON CALVERT EVENTS AND CUISINE
Eden Planning Inc. strives to raise the bar for all your event                                                                    This caterer serves clients in the publishing, art, and
planning and decor needs. We make it our point to                416.593.4822 Ext. 304
                                                                                                                                  fashion fields with fresh ingredients from local farmers
understand what you want and transform your ideas into well-                                         markets and purveyors. Chef Bryan Calvert was trained
planned events.                                                  Since 1982 Roy Thomson Hall has been home to many                at the Culinary Institute of America and started this
                                                                 events enhanced, not only by the magnificent glass canopy,       company in 2000. Black mission figs wrapped in smoked
GINGER ISLAND CUISINE                                            but by the aura of the talented artists and personalities who    duck breast and baby arugula were among the hors
                                                                 have graced its stage.                                           d’oeuvres served at Missoni’s SoHo store opening. (150 St.
2635 Eglinton Ave. West., Toronto, ON M9M 1T6
                                                                                                                                  Marks Ave., Brooklyn, 718.956.5633)
416.657.7957                                                                                                                      WINSTEAD GROUP CATERERS                                              SOUTHERN ACCENT RESTAURANT &                                     This full-service caterer and event planning firm, operat-
Our cutting-edge cuisine, stylish presentation and attentive     EVENT CATERING                                                   ing out of an 11,000-square-foot kitchen, was founded
staff will add a new dimension to your next catered affair.      595 Markham St., Toronto, ON M6G 2L7                             by chef Key Winstead. Able to cater for as many as 5,000
                                                                 416.536.3211                                                     guests, Winstead Group also offers box lunches, specialty
GLADSTONE HOTEL                                                                                   cakes, and individual baskets for picnics. At a benefactor
                                                                 Southern Accent Restaurant & Catering, Toronto's Louisiana       dinner for St. Hilda’s and St. Hugh’s School, cinnamon
1214 Queen Street West, Toronto, ON M6J 1J6
                                                                 cuisine and party specialist since 1984. Located in              butternut-squash soup and potato Parmesan croquettes
416.531.4635                                                                                                                      were among the items on the menu. (2565 Broadway,                                           downtown's Mirvish Village featuring private dining, a 1940's
                                                                                                                                  Suite 246, 212.932.2600)
The Gladstone Hotel offers unique artist-designed                bar and seasonal patio. 2006 Condé Nast Traveler Readers'        WORLDWIDE EVENTS
accommodations plus two floors of multi-functional venue         Choice.                                                          Founded in 1997, Dorrie Pariser’s operation has catered
spaces for social, corporate, and creative events in an                                                                           events for financial and educational institutions, hos-
extraordinary landmark building.                                 STAR PRODUCTIONS                                                 pitals, and other corporate clients for as many as 2,000
                                                                 7095 Cadiz Cres., Mississauga, ON L5N 1Y3                        people. At a recent benefit, Worldwide Events served
                                                                 416.219.8749                                                     an entrée of thyme-marinated filet of beef with a
GOURMET BEVERAGE COMPANY                                                                                                          carmelized-shallot and wild-mushroom sauce cabernet,
13 - 127 Manville Rd., Toronto, ON M1L 4J7             
                                                                                                                                  truffle and leek buttermilk mashed potatoes, and lemon
416.461.7755                                                     Star Productions professional DJ services and event              grilled asparagus. (500 East 77th St., 212.734.3638)                                   management is your one-stop partner for planning,                YO MAMA’S CATERING
From day break meetings to midnight soirees; our elegantly       producing and executing your special events. Our team            As its name implies, this company brings a bit of home-
presented beverage stations impart a flare of sophistication     consists of professional DJ’s, audiovisual production            style cooking to events. Yo Mama’s specializes in soul
                                                                 engineers, and Certified Meeting Planners.                       food, providing menus chock-full of comfort foods like
& warmth to any celebration. It's like having an upscale cafe,
                                                                                                                                  fried chicken and meat loaf jambalaya, as well as South-
right there at your event!                                                                                                        ern favorites like Cajun chicken salad, “Southern com-
                                                                 YUKON TENTS &                                                    fort” muffins, and fried-green-tomato sandwiches. (163
GRANDPRIX KARTWAYS                                               EVENT FURNISHINGS                                                St. Nicholas Ave., Suite 5E, 212.222.5133)
75 Carl Hall Rd., Bay 3 Unit 10, Toronto, ON M3K 2B6             136 Martin Ross Ave., Toronto, ON M3J 2L4                        ZARELA CATERING
416.638.5278 Ext. 224                                            416.514.0261                                                     Zarela is a full-service catering company owned by Zarela                                                                                   Martinez, of the eponymous Mexican restaurant on the
                                                                 Yukon offers a unique mix of quality rentals to the special      Upper East Side. Naturally, Zarela’s specialty is Mexican
If making an impact and leaving a lasting impression is the
                                                                 event community. Our friendly service ensures that all           cuisine, with options like a make-your-own-taco party or
goal, then Go-Karting is the tool for you. Let GPK be the                                                                         a tropical Veracruz cocktail reception. Zarela also offers
innovative tool to effectively bring excitement and thrills to   elements of your event furnishings and tent rentals are looked
                                                                                                                                  cooking lessons, lectures, and demonstrations, and sells a
your corporate event.                                            after professionally.                                            collection of Mexican-inspired home furnishings in Wal-
                                                                                                                                  Mart stores. (953 Second Ave., 212.663.7004)

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                                                                                                                                    To search for all kinds of event vendors—
                                                                                                                                    from floral designers to security firms—
                             Contact us:                                                                                            check out our online resource directory.
TORONTO                      416.425.6380 or
TED KRUCKEL                                                                                                         If three or more of these sound familiar, you
                                                                                                               are suffering from event fatigue. What to do?
                                                                                                                    Well, I can tell you firsthand that turning to al-
                                                                                                               cohol is no solution. Every annoying person, tacky
                                                                                                               flower arrangement, and soggy fried-eggplant frit-

Sick of Parties?
                                                                                                               ter just becomes more so through the prism of
                                                                                                               booze, and you’ll find yourself muttering insults
                                                                                                               that passersby can hear.
                                                                                                                    Nor is texting on your Treo or Sidekick or
                                                                                                               whatever electronic disorganizer you use. Trust
Tired of going to them? Tired of giving them? Sounds like you                                                  me, in a short while, this will be viewed as being
have event fatigue.                                                                                            as gauche as talking on a cell phone at the movies,
                                                                                                               which I hear Larry King does.
A FRIEND OF MINE, whose job entailed huge               thing that night,” when you know for sure you have          What you can do is make written notes. This
amounts of entertaining, once brushed up to me          nothing, and in fact were planning to do a glycolic-   is acceptable, and gives the impression that the
at a lecture, surveyed the room, and said, “I knew      acid skin peel while watching Seinfeld reruns?         event you are at is giving you so many wonderful
it. Low turnout. Even my clients now have event         4. When hosting a party, do you constantly walk        new ideas and exposing you to so many scads of
fatigue. There are just too many parties.”              back into the kitchen, ostensibly to check how din-    interesting folks that you just have to jot it all down.
     I used to throw three or four parties a week,      ner is coming, but in actuality to have a cigarette,   Who needs to know that you’re writing a note to
and on the other nights I’d usually attend one ben-     alone, by a warming bin?                               the dry cleaner reminding them that the sheets are
efit and try to make it to a friend’s birthday or book   5. When the room is being seated for a presenta-       to be folded over hangers, not packed in paper?
launch or whatever. I would go to anything—well,        tion, do you announce (to anyone who will listen)           You can also do laps. Walk the perimeter of
almost anything; I drew the line at a client’s daugh-   a mad dash to the men’s room (or ladies’ lounge),      the party, with a drink in hand, occasionally nod-
ter’s bat mitzvah. For 10 years I kept this up, with    never to return?                                       ding or lifting your glass in a greeting mode. Just
only occasional bouts of exhaustion, which could        6. At big shindigs, do you find yourself constantly     keep going round and round and round. Some
usually be cured with a stay at the Huntington          checking for emergency-exit signs? Or worse,           staffer may peg you as a terrorist, allowing you to
Ritz-Carlton. (Nobody goes there—I just love it.)       mentally rehearsing your escape?                       leave in indignation—even better.
     But event fatigue finally caught up with me,        7. Do you pretend to talk on your phone in a                Once, at the CFDA fashion awards, I lay down
and now I’ve got it bad. Maybe you do, too. Here’s      highly agitated manner so that no one approaches       under the dinner table as the event passed the
what to look out for:                                   you? (I hear Paris Hilton does this, and if anyone     five-hour mark. I told my fellow table guests what
1. Do you throw out invitations before they’re even     should have event fatigue...)                          I was doing, got their approval, and it was wonder-
opened, even from hosts whose outings you’ve en-        8. When an evening’s program is provided, do           ful for a while. But I felt like a fool getting up.
joyed before?                                           you carefully estimate the length of each speech,           Here’s a good trick: Show up for the party 20
2. Do you refuse to check your coat? (This is a big     adding up the total and then checking your watch       minutes early. The hosts, all tense and overbusy,
time-saver. I highly recommend it. There’s always       at each transition, swearing quietly?                  will see you and be so grateful when you suggest
a drop table with a long cloth where you can ditch      9. Are you annoyed if they don’t serve espresso?       taking a walk around the block. Just keep walking.
stuff, though I have lost a few laptops this way.)      10. Do you ever claim to have attended an event             Or make friends with a waiter. Pop him or her
3. When asked, do you say, “I think I have some-        that you skipped?                                      a twenty and watch the hors d’oeuvres come pip-
                                                                                                               ing hot from the kitchen straight to you.
                                                                                                                    Sometimes, feigning intense interest in the
                                                                                                               silent auction is a good way to pass the time, but
                                                                                                               then you often end up with dinner for four at a
                                                                                                               restaurant you go to all the time, and end up too
                                                                                                               embarrassed to use the coupon.
                                                                                                                    Some events are long enough that you can
                                                                                                               sneak out and take in a movie. This is particularly
                                                                                                               tempting whenever I’m at the Marriott Marquis
                                                                                                               (there are theaters galore), although toward the
                                                                                                               end of the flick, you start to feel a bit squirrelly.
                                                                                                                    At a particularly tedious dinner, I’ve been
                                                                                                               known to help clear the plates. (Once I even folded
                                                                                                               chairs.) But I haven’t tried that one in a while.
                                                                                                                    Now that I’m a dog owner, I’m considering
                                                                                                               bringing him along. “Oh, the Waldorf-Astoria
                                                                                                               doesn’t allow dogs? Who knew?”
                                                                                                                                                                          ILLUSTRATION: STEVE OLSON

                                                                                                                    I suppose you could take up isometrics—you
                                                                                                               know, those exercises you can do on an airplane,
                                                                                                               clenching and unclenching your buttocks, that
                                                                                                               sort of stuff—but for some reason, this just doesn’t
                                                                                                               appeal to me. Another thing you can do is practice
                                                                                                               your French and say, “Au revoir, mes amis.”

128 july/august 2007

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