Caterers Directory
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Marcey Brownstein Catering & Events
555 W. 23rd St., nr. Tenth Ave.; 212-807-0568; marceybrownstein.comBrownstein will put together a lovely, understated affair or plan a gala blowout, crafting fancy hors d’oeuvre such as artichoke-and-Parmesan turnovers with roasted-apple aïoli. Entrées include wild striped bass with a tomato-corn fricassee and rosemary-crusted lamb with fava beans and fennel vinaigrette. Cocktail-reception menus start at $75; dinner starts at $125.
Mark Fahrer Caterers, Inc.
732 Broadway, nr. Astor Place; 917-923-1736; markfahrer.comFahrer is a master of creative Continental party food (e.g., baby lamb chops as hors d’oeuvre) and an old hand at international cooking (a favorite from Morocco is b’steeya—squab, nut, and raisin pie). Fahrer reports that he puts his psychology degree to work when he meets with clients; he assesses personality types and then customizes their menu. Prices start at $100.
Miss Elisabeth’s
917-414-0512; misselisabeths.comAfter graduating from the French Culinary Institute, Elisabeth Weinberg opened her own catering company with an emphasis on upscale Continental food. While Italian food influences her cuisine, she was raised in an Orthodox Jewish home and can provide delicious kosher fare in a snap. Prices range from $250 to $300.
Mood Food, Ltd.
263 W. 12th St., nr. Seventh Ave.; 212-243-4245Adept at cooking international dishes, Susan Tinker Boe has catered weddings for heads of state and other discerning types. Pistachio-stuffed leg of lamb starred in one Persian feast; for a Hindu wedding, she offered a dosa bar, cardamom-crusted tuna, and a cake made to look like the Taj Mahal (from $200).
The Movable Feast
284 Prospect Park W., nr. 18th St., Park Slope, Brooklyn; 212-227-7755; mfcatering.comSince 1979, this caterer has done events for everyone from Paul Auster to Conan O’Brien and can plan menus that include client’s family recipes—such as Grandma’s wild-cherry pirogen for a homesick Polish bride. Dishes like miso-glazed sea bass and herb-crusted filet mignon with a Barolo-and-portobello-mushroom reduction, delight (from $135).
Naturally Delicious Caterers and Event Planners
487 Court St., nr, Nelson St., Carroll Gardens; 718-237-3727; naturallydelicious.comThe aim here is to feature as many seasonal, locally grown ingredients as possible. With that in mind, this team of chefs helps couples customize menus (which can be everything from just hors d’oeuvre to a full sit-down menu, including the cake) from a slew of multiethnic choices and fusion styles. They’ll even master special family recipes. Prices upon request.
Olivier Cheng Catering and Events
12–16 Vestry St., nr. Canal St., Ste. 400; 212-625-3151; ocnyc.comThese caterers work exceptionally close with the couples who hire them—cookbook author Katie Lee Joel even created the first course for her own event. They specialize in New American cuisine with French and Asian influences—think beef carpaccio with snow-pea shoots, Parmesan, and truffle oil. Prices from $225.
The Raging Skillet
335 E. Houston St., at Ridge St.; 212-463-0872; theragingskillet.comCouples with multiethnic tastes can count on the Raging Skillet. These culinary pros draw from a vast array of global influences. For a Dominican groom and southern-belle bride, the menu included Cuban rice and beans and deep-dish mac ’n’ cheese ($90 to $175).
Red Table Catering
205 Leonard St., nr. Grand St.; 917-553-5944; redtablecatering.comFounder Melanie de Coppet is both a caterer and an event planner. She’ll re-create a couple’s favorite meal from Paris, or invent a Moroccan feast or off-the-wall pizza bar. Specializing in intimate events, De Coppet and her team can point clients to event stylists (particularly the Dekar team, who’s worked with Anna Wintour) and will serve up anything from tuna tartare to mini-burgers. No matter the fare, Red Table Catering relies on seasonal menus and fresh ingredients. Prices start at $100.
R Cano Events
43-42 10th St., nr. 43rd Rd., Long Island City; 718-937-6622; rcanoevents.comRob Cano has built bonfires at one in the morning for “backyard barbecue weddings,” supplying hundreds of guests with late-night brandy, beignets, and flip-flops. He’s outfitted every table of Carmine’s with a lazy Susan, serving personalized meals on communal platters. Whatever the lark, the food will always be first-rate. Prices start at $75.
Robbins Wolfe Eventeurs
521 West St., nr. Horatio St.; 212-924-6500; robbinswolfe.comRobbins Wolfe can do haute Hamptons or downtown funk with equal ease. The company specializes in classics with a twist, such as wild-duck chasseur with a chive-and-wild-rice pancake. From a shrimp-and-lobster brouchette to a mini-burger bar with lamb and poultry patties, the team’s culinary dexterity allows them to cultivate a unique menu. Prices range from $175 to $250.
Saffron 59 Catering
59 Fourth Ave., at 9th St.; 212-253-1343; saffron59.comExecutive chef Irene Khin Wong’s Southeast-Asian fêtes surprise guests with waiters in black sarongs, palm leaves and kumquats on the tables, and unusual dishes like coconut-noodle ohn no kauk shwe, a chicken soup. Minimum charge is $800.
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PrintFrom the Winter 2008 New York Wedding Guide
