trend - BizBash

Marc Blackwell’s dining room for
Beringer incorporated humble
materials like burlap with shirting
fabrics and velvet on the chairs and
rich, natural wood on the table and
walls, with mossy accents on the table.
Nautica’s yachtlike setting
had decking along the sides,
enormous sails that acted as
canopies over the space, and
cheery navy-blue-and-whitestriped recessed seating.
Skidmore, Owings
& Merrill created a
black cube housing
a secluded blackand-white dining
space with glossy,
faceted walls.
For sponsor Domino, Allison Sarofim and
Stuart Parr created a miniature French garden
reminiscent of Versailles. Two elaborate paper
chandeliers hung above the table.
A blanket of
yarn covered the
Rockwell Group’s
table, seating,
flooring, and walls.
bizbash.com/newyork july/august 2008 89
Diffa’s Most
Steal-Able Ideas
This year’s most-likely-to-reappear concepts included
patterned seat cushions and napkin rings made from
colored paper swatches.
Students from Pratt Institute
transformed humble sheets of
cardboard into spiral-shaped
vases and covered the table
with plywood squares in a
multilevel surface.
Students from Parsons the
New School for Design used
measuring tapes and wax
pencils as napkin rings.
Fabrics and furnishings brand
Kravet Inc. wove together
elements of Assouline’s book
Inspired Styles, with a display
of containers of inspiring
everyday objects.
90 bizbash.com/newyork july/august 2008
Students from the Fashion
Institute of Technology
repackaged place settings as
picnic baskets—with potted
pansies, which acted as
personal centerpieces and gifts.
TREND
Sparkling
Chandeliers
Vintage-looking fixtures, traditional cut crystals,
and mod prisms hung over many tables.
Michael Tavano put together three distinct
looks along one table for the New York Design
Center. Furniture, place settings, and tabletop
accessories transitioned from traditional to
modern to young and contemporary looks.
Faune Yerby
fashioned an
accordion-like
table runner out of
book covers bound
together with ribbon.
Baccarat’s fairy-tale-like
setting included a crystal
chandelier above (and another
underneath) the table.
Vicente Wolf put
hand-cut napkin
rings made from
paint swatches on
his table for The
New York Times.
Fashion designer James
Coviello’s folksypatterned tweed seat
cushions broke the
solid-color habit.
Prisms hung from the
illuminated, mirrored
ceiling of the sleek
lounge space for
Stolichnaya Elit.
Jerry Sibal’s black-andwhite table for Design
Fusion included a
fabric-covered shade
trimmed with long
strands of crystals.
bizbash.com/newyork july/august 2008 91
Place Settings
That Popped
Books and film reels were among the
unusual tabletop props.
At Kravet Inc.’s dining table, Lucite-encased
photos from Assouline’s Inspired Styles topped
a copy of the book at each place setting.
Low plexiglass cases
of delicate fabric from
Ankasa served as
place settings at the
company’s table for
The New York Times.
Cathy Hobbs of boutique and interior
design firm Aphereä used film reels and
canisters as a fanciful base for china.
TREND
Not-So-Mellow Yellow
The color popped up on table linens, vases, statuary, and flowers.
Michael
Tavano mixed
lemon-yellow
accessories and
linens with
yellow accents
to brighten up
his table for
the New York
Design Center.
Ralph Lauren Home’s goldenrod
tablecloth set off black, white,
and silver place settings.
92 bizbash.com/newyork july/august 2008
At the Downtown for Profiles setting, a mix
of rich yellow ceramic roosters mixed with
vases in other shades of yellow and orange.
Make Your Next Event
Something to Savor
Our legendary Trophy Room will make your next business meeting, dinner or
private event a memorable one. Located on the second floor and featuring a
full, private bar, our wood paneled walls and extensive photo collection is
vintage NYC. Whether a sit-down dinner, buffet, or cocktail reception, we
will customize a menu to meet your needs and budget.
The Trophy Room is ideal for hosting press conferences, presentations,
corporate meetings, closing dinners, holiday parties, celebratory dinners,
cocktail receptions and more. Be part of the history that so many of
New York’s famous personalities have experienced.
Contact Cynthia Anderson, Director of Sales, to receive a media kit, take a tour
or for additional information at 212-957-2884 or SalesGallaghers@verizon.net.
Steak House
Since 1927
WHERE THE FUTURE OF BUSINESS
EATS USDA PRIME DRY AGED STEAK
228 W. 52nd St. New York, NY
SPECIAL ADVERTISING SECTION
EVENTS & PROMOTIONS
Event Style Awards Showcased
Events That Dazzled
Event industry organizers, planners, and vendors
turned out at the Nokia Theatre in Times Square
on Wednesday, April 9, to help celebrate the
best events of 2007 as BizBash presented the
seventh annual Event Style Awards. Attended
by 700 people, the event was produced by
Overland Entertainment.
M.C.s for the evening were Fox 5’s Good
Day New York anchors Jodi Applegate and Reid
Lamberty. The event’s theme was “Dazzle.” And
the show did just that.
Attendees were greeted by the marquee
sign flashing the BizBash Event Style Awards
logo. Once inside, they relaxed in a lounge of
white couches adorned with black and cerise
pillows. Other event decor provided by Classic
Party Rentals included stemless glassware and
illuminated highboys.
New York Caterers and Party Planners created
appetizers including creamy rock shrimp and
edamame salad over sticky rice in endive spears,
and spring asparagus and morel mushroom
quesadillas with crème fraîche and chives. In
keeping with the night’s theme, a special hors
d’oeuvre was seasoned shoestring French fries
served in a paper cone printed with the word
“dazzle”—and they certainly dazzled the taste
buds, as well as the eyes.
The waiters provided by the caterers and
Magnum Events wore black, long-sleeved shirts,
supplied by Got Schwag, emblazoned with a cerise
“dazzle” across the chest. DJ Eric Visa spun tunes as
attendees networked before the main event.
As attendees entered the theater for the
award presentation, they were greeted by three
chandelier girls, presented by BongarBiz, wearing
jeweled costumes and holding lit candles.
The main-stage chandelier girl wore a crystal
chandelier headpiece that glowed atop her head
against the backdrop provided by Atomic.
Acroback’s Mirror Man wore a bodysuit
covered with small mirrors, reflecting the
lighting provided by BML Blackbird Theatrical
Acroback’s Mirror Man presented the coveted “B” award.
New York Caterers and Party Planners created
dazzling appetizers.
Services, who also handled projection and
sound. Mirror Man entertained the audience
with choreographed movements including a full
back-bend and a handstand. The performance
culminated in Mirror Man holding the coveted
“B” award over his head while audience
members applauded.
Attendees’ backs were well supported
by Classic Party Rentals’ new “chameleon”
chairs. DBR’s opener, arranged by Opus 3
Artists, wowed the crowd. Elan Vytal, a.k.a. DJ
Scientific, provided the beats, while DBR used
a classical violin to evoke an electric guitar.
Midway through the show, guests were treated
to an interpretive dance routine arranged by
M.C.s for the evening were Fox 5’s Good Day New York
anchors Jodi Applegate and Reid Lamberty.
SPECIAL ADVERTISING SECTION
EVENTS & PROMOTIONS
BongarBiz, which included acrobatics.
Among the winners were Bank of America’s
“Gift on Fifth” pop-up, which took home five
of 17 top awards. David E. Monn L.L.C. won four
awards, three for the Guggenheim International
Gala and a fourth for the Plaza’s 100th birthday.
For full details on the winners, please visit our
Web site: www.bizbash.com/nyawards08.
A panel of 24 distinguished industry judges
gathered at the Hard Rock Cafe in late February
to review the record number of submissions
and cast their votes. Award winners received
signature “B” awards from Academy Engraving
and were photographed by brightroom Inc., the
official event photographer.
Another highlight of the awards was the
induction of chef, author, and restaurateur
Daniel Boulud into the BizBash Hall of Fame.
Boulud is proprietor of Daniel—among the
top restaurants in New York as rated by Zagat.
Boulud was unable to attend the event due
to a previous commitment, but thanked the
assembly in a video, courtesy of Glow Design
Group, who also provided visual media content
for the event.
Guests mingled and lingered after the show
for another hour while sampling sumptuous
morsels from How Sweet It Is Pastries and
dancing to the sounds of DJ Eric Visa.
Alpine Creative Group’s invites and Cvent’s
registration system contributed to the successful
event. BizBash thanks all of the sponsors for
creating an event that “dazzled,” as well as all
of the companies that submitted entries, the
judges, finalists, and the award winners.
A captivating performance from DBR opened the show.
David E. Monn of David E. Monn L.L.C. took home four awards.
DJ Eric Visa spun tunes.
Fred Seidler, winner of Best New Venue for Terminal 5.
Event sponsors:
Venue
Nokia Theatre
Rentals & Furnishings
Classic Party Rentals
Emcees
Fox 5
Catering
New York Caterers
Entertainment
DBR
Entertainment
Acroback
Event Production
Overland Ent.
Media & Video Elements
Glow Design Group
Online Registration
Cvent
Entertainment
Opus 3 Artists
Photography
Brightroom Inc.
Awards
Academy Engraving
Staffing
Magnum Events
Judging Day Venue
Hard Rock Cafe
Media & Video Elements
Atomic
SM
Projection, Lighting & Sound
BML Blackbird Theatrical
Shirts
Got Schwag?
Entertainment
Acroback
Catering
How Sweet It Is Pastries
Invitations
Alpine Creative Group
Entertainment
Bongar Biz
THE DIRECTORY
A selection of resources from our comprehensive online directory of event and meeting suppliers and venues.
IN THIS ISSUE NEW VENUES CATERERS, STAFFING FIRMS & SPECIALTY-FOOD PROVIDERS
NEW VENUES
of its new home for event rentals. The 1,100-square-foot area is
raw and designed for book readings and other literary events.
There are no kitchen facilities, but the venue can provide some
tables and seating. For seated events, the space holds 50. (145
Plymouth St., Brooklyn, 718.722.9204)
THE PLAZA
Edited by Anna Sekula
ACTIVITY VENUES
ASTOR CENTER
This center for food and wine education opened above the Astor Wine & Spirits store in January. Consisting of three areas,
the center offers a 36-seat classroom, a kitchen with space for
16 (or 36 for demonstrations), and an event space that seats 90
or holds 135 for receptions. In partnership with the Culinary
Institute of America, Astor Center features classes taught by
the institute’s instructors and guest chefs. (399 Lafayette St.,
212.674.7501)
RANDALL’S ISLAND GOLF CENTER
North Shore Golf Group was set to open this 25-acre property
in mid-May following an extensive renovation that updated
the entire space. In addition to the golf-related areas, the center now includes a pro shop styled after a country club, a patio
lounge outfitted with Wi-Fi, and a beer garden and grill. For
events, there is a 4,000-square-foot tent rigged with projectors,
LCD screens, whiteboards, and Internet access; the space holds
500. (1 Randall’s Island, 212.427.5689)
BARS & CLUBS
HIGHBAR
Highbar, an indoor-outdoor lounge from Greg Brier, the owner
of Aspen and Amalia, opened in May. Designed by ICrave, this
rooftop space is available for event rental, offering an advanced
sound system, a DJ booth, and technology that allows companies to brand the space with logos and video. Highbar holds
200 outside, with room for 75 in the adjacent indoor lounge. (251
West 48th St., 212.645.5040)
INC. LOUNGE
The Time Hotel’s new second-floor cocktail lounge opened in
mid-April. Furnishing the 2,500-square-foot space is a mix of
pieces including hand-painted club chairs, Lucite chandeliers,
Mongolian sheepskin pillows, and wild-orchid- and mermaidpatterned wallpaper. The venue holds 250 for receptions and is
available for buyouts, while smaller groups can book sections
of the lounge such as the back room. Dean & DeLuca provides
catering. (224 West 49th St., 212.320.2984)
seat 250 or hold 800 for receptions. The Walters-Storyk Design
Group, which worked on the design for Jazz at Lincoln Center,
is handling the build-out and acoustic improvements for the
11,000-square-foot venue, which will offer a greenroom, a catering prep area with a walk-in cooler, a freight elevator, and
multiple entrances. (158 Bleecker St.; for more information, call
612.735.8366)
HOTELS
COOPER SQUARE HOTEL
Managed by MK Hotels, this new 21-story property is expected
to open in the fall. The boutique hotel will offer 145 rooms, a
lobby-level bar, an indoor and outdoor bar and lounge on the
second floor, a private garden, and a private screening room.
Govind Armstrong, the chef and owner of Table 8 in Los Angeles, will open a New York outpost inside the hotel. (25 Cooper
Sq., 212.475.5700)
GREENWICH HOTEL
In April, Robert De Niro and hotelier Ira Drukier opened the
Greenwich Hotel, the highly anticipated luxury property in
TriBeCa, which sits on a corner of Greenwich and North Moore
streets. Designed and conceived by a number of firms, the eightstory hotel includes 88 rooms (designed by Samantha Crasco),
two duplex suites (one from Grayling Design, another from the
Rockwell Group), a spa, and the restaurant Ago. (377 Greenwich
St., 212.941.8900)
MILLENNIUM BROADWAY HOTEL
INDEPENDENT EVENT SPACES
New to the West Village in mid-December, this 2,800-squarefoot club took over the former Luke & Leroy space. Spread across
two levels, Le Royale is decked in purple decor, including patterned wallpaper and carpeting. Offering a stage for live performances, the venue also has a 1,000-square-foot dance floor
on the mezzanine, as well as DJ booths. Events can take over the
space in the early evenings; the entire site holds 280. (21 Seventh Ave., 917.202.4363)
The Hotel Edison’s Supper Club, which shuttered unexpectedly last June, reopened in
late March as the Edison Ballroom. Leased
from the building’s owner, the 17,000-squarefoot space is now under the management of
Allan Wartski—owner of the Hakata Grill
and Christo’s Steakhouse—as a dedicated
event space. The ballroom has room for
500 banquet-style or 1,000 for receptions; it
seats 700 theater-style. In addition to a 600square-foot stage (which can be extended
into a runway) are three bars and a lounge
area. (240 West 47th St., 212.201.7650)
470 VANDERBILT
ENTERTAINMENT & PERFORMANCE SPACE
LE POISSON ROUGE
MELVILLE HOUSE
Slated for a September opening, this performance space in
Greenwich Village is currently under renovation and will
In January, Hoboken-based independent book publisher Melville House moved to a new space in Dumbo and opened part
The Peninsula New York reopened its rooftop bar and lounge
in May. Formerly known as the Pen-Top Bar & Terrace, this
23rd-floor space is inspired by a Shanghainese socialite and
features a mix of accents, including Chinese daybeds, Moroccan
lanterns, and Venetian mirrors. The entire space is available for
events and holds as many as 250 people, and a glass-enclosed
lounge is open year-round. (700 Fifth Ave., 212.903.3861)
This fall, the U.S.S. Intrepid will return to its dock at Pier 86,
following a two-year renovation. The aircraft carrier’s interior
has been refurbished and includes several spaces for events,
including the Michael Tyler Fisher Center for Education and
the Alison and Howard Lutnick Theater. The pier itself has been
rebuilt and will feature seating areas as well as direct access to
the museum’s hangar and flight decks. (Pier 86, West 46th St.
and 12th Ave., 212.957.7342)
MUSEUM OF ARTS & DESIGN
This arts institution will get a Columbus Circle address in September. Allied Works Architecture is responsible for the 54,000square-foot building, which will have a ceramic-and-glasspaneled exterior. The museum’s gallery space will be double
that of its present site; the new location will also offer a 155-seat
auditorium, an 1,880-square-foot event space, and a café. (2 Columbus Cir.; for more information, call 212.956.3535)
MUSEUM OF CHINESE IN AMERICA
This institution, dedicated to the history of Chinese Americans,
will move from its current location on Mulberry Street to its
new building on Centre Street by the fall. Designed by architect
Maya Lin, the 14,000-square-foot museum will house galleries, a store, classrooms, meeting facilities, a two-story interior
courtyard, and an exhibition fabrication workshop. (211-215 Centre St.; for more information, call 212.619.4785)
The Atelier building in Midtown West that houses the
high-tech new venue Espace
also offers its uppermost floor
and terrace for events. The
10,000-square-foot Atelier Sky
Lounge has a wraparound outdoor deck that offers views of
the city and the Hudson River.
It comes with removable furniture, a kitchen, service-elevator
access, and audio and video
capabilities. The Sky Lounge is
available year-round, although
since it is located in a residential building, only one event
per week is permitted. (635
West 42nd St., 212.784.2390)
This large warehouse property in Fort Greene
is a vacant building with multiple floors—
some as large as 90,000 square feet—available for events. Each space is raw, and all
levels above the second floor have windows
on all four sides. On site are A.D.A.-compliant
bathrooms, three passenger elevators, a fully equipped loading dock, two freight elevators, and a large enclosed parking
lot with 24-hour security. Planners are responsible for obtaining public-assembly permits for events. (470 Vanderbilt Ave.,
Brooklyn, 718.638.6816)
SALON DE NING
INTREPID SEA, AIR & SPACE MUSEUM
WHERE TO . . .
EDISON BALLROOM
Taking over Crobar’s old space is this new club from the Opium
Group; it’s available for events seven days a week. Completely
renovated, Mansion’s 18,500 square feet spreads across two
levels, with a capacity for 2,120 guests. Interior features include
a 20-foot-tall fireplace, glass-walled stairs, dark wood accents,
and crystal chandeliers. (530 West 28th St., 212.763.9131)
MUSEUMS
After an extensive renovation that finished late last year, this
hotel in Times Square offers a large, 110,000-square-foot conference center comprising seven floors and
several meeting areas. The upgrade included
the addition of Wi-Fi to public spaces, Internet kiosks to each floor, and T1 lines to every
meeting room. An on-site audiovisual supHost an Outdoor
port team is now available to planners. (145
Gathering
West 44th St., 212.768.4400)
LE ROYALE
MANSION
The Plaza’s grand ballroom finally reopened in January as a
dedicated space for events, managed by Great Performances
and Delaware North Companies. In addition to restoring the
ballroom’s original 1929 design, the property’s $400 million
renovation created 15,000 square feet of meeting space, a new
kitchen, and prefunction space, and also included updated
sound and lighting equipment. (768 Fifth Ave., 212.546.5380)
SPORTS MUSEUM OF AMERICA
Years in the making, this museum opened
in May. The downtown facility showcases
a range of national sports and maintains a
permanent residence for the Heisman Trophy. Within the 45,000-square-foot site is an
8,000-square-foot event space. Catering by
Restaurant Associates handles food service.
(26 Broadway, 212.837.7950)
OUTDOOR VENUE
EMPIRE HOTEL
The rooftop pool deck of the newly renovated
Empire Hotel opened in May. Open yearround (the pool is heated in winter), the roof
has private cabanas in addition to views of
Central Park, Lincoln Center, and the Hudson
River. At about 2,500 square feet, the outdoor
site holds 175 for receptions. (44 West 63rd St.,
212.265.7400)
PRIVATE CLUB
CITYVIEW
CityView Racquet Club in Long Island City
is an 80,000-square-foot sports facility and
private club that officially opened in midApril. The club includes seven tennis courts,
three squash courts, a café, a lounge, and a
spa. CityView offers corporate memberships,
and its space is available for private events.
(43-34 32nd Place, Queens, 718.389.6252)
RESTAURANTS
AGO
Named for chef and co-owner Agostino Sciandri, Ago is the new
in-house restaurant of Robert De Niro and Ira Drukier’s Greenwich Hotel. Like the popular West Hollywood location, this eatery serves Northern Italian fare in a space designed to evoke
bizbash.com/newyork july/august 2008 97
NEW VENUES
DOVETAIL
OLANA
classic Italian bistros. In a nod to the restaurant’s 700-bottle
wine list, 90,000 corks cover the ceiling of the main dining
room. Ago seats 100 in its front room, 12 at the bar, and 90 in the
main room. (377 Greenwich St., 212.925.3797)
Previously the executive chef of Compass, John Fraser opened
his first restaurant in December. Situated in an Upper West Side
town house near the American Museum of Natural History,
Dovetail offers a 75-seat dining room with a 10-seat bar area.
The interior, designed by Richard Bloch, features a minimalist look with a teakwood bar, bird’s-eye maple-wood-paneled
walls, and black walnut tables. The lower-level sherry cellar is
offered as a private room for 20 and overlooks the kitchen. (103
West 77th St., 212.362.3800)
In February, chef Al Di Meglio opened this restaurant named
for the historic Hudson River Valley home of artist Frederic
Edwin Church. Featuring cherrywood paneling, red mohairupholstered seats, and chandeliers, the venue also has backlit
artwork of the valley on its walls. The bar in the front seats 35
people, the main dining room seats 80 people, and a 40-seat
space in the rear can be used for private events. (72 Madison
Ave., 212.725.4900)
BAR BOULUD
DUANE PARK
Daniel Boulud’s casual wine bar and bistro on the Upper West
Side, opposite Lincoln Center, opened in January. Bar Boulud
has a 114-seat main dining area at street level and offers three
lower-level private dining rooms (the largest seats 70). Chef
Boulud serves French bistro fare; Parisian charcutier Gilles
Verot is a consultant. (1900 Broadway, 212.595.0303)
Open since March, this TriBeCa restaurant serves contemporary American cuisine from chef Shawn Knight. Both the
interior and the cuisine of Duane Park take inspiration from
the South, with a crystal chandelier from a Louisiana plantation and New Orleans-style dishes. The restaurant seats 65(157
Duane St., 212.732.5555)
BAR MILANO
EIGHTY-ONE
Pop Burger, the popular fast-food joint on the edge of the meatpacking district, opened a Midtown location in December. Decorated in a fashion similar to the original, this restaurant has
prints of Andy Warhol’s “Campbell’s Soup Can” and a 75-footlong backlit aluminum mural. With 60,000 square feet across
three levels and a capacity for 300, Pop Burger features a thirdfloor billiard room that can be used for private events. (14 East
58th St., 212.991.6644)
The team behind ’Inoteca—Jason Denton, Joe Denton, and chef
Eric Kleinman—partnered with Steve Connaughton (Lupa’s
executive chef) to open this Northern Italian restaurant in
Gramercy Park. Featuring a wood-paneled bar and a dining
room accented with marble walls and a floor-to-ceiling wall of
wine, Bar Milano seats 86. (323 Third Ave., 212.683.3035)
Open since late February, this Upper West Side restaurant from
chef Edward Brown (former executive chef at the Sea Grill) offers a menu of modern American fare. The space, designed by
Chris Smith, features red velvet-upholstered banquettes, custom woodwork, and wrought-iron and beveled-glass chandeliers. Eighty-One seats 120 in its main dining room, 28 in the bar
and lounge, and 40 in the library, its private dining space. (45
West 81st St., 212.873.8181)
BAR Q
The second restaurant from the venerable chef Anita Lo (of
Annisa) is Bar Q, a West Village Asian-American barbecue
restaurant that opened in April. Designed by Japanese architect Hiromi Tsuruta, the 130-seat eatery includes a bar, two
dining rooms, and a veranda. Lo’s menu focuses on comfort
food, with Asian-themed cocktails to match. (308 Bleecker St.,
212.206.7817)
BENOIT
In late April, chef Alain Ducasse opened this Midtown eatery
in the space that once housed La Côte Basque. Designed in imitation of Ducasse’s original Benoit in Paris, the New York version features classic bistro cuisine like pâté en croûte and decor
including large mirrors and red banquettes. In addition to the
102-seat main dining room and a 31-seat bar, the venue has a
60-seat private room—which can be divided into three separate areas—on the second level. (60 West 55th St., 646.943.373)
CHOP SUEY
In January, chef Zak Pelaccio opened this restaurant inside the
newly redesigned New York Renaissance Hotel Times Square.
The East Asian menu—which features Pelaccio’s signature
contemporary take on classic dishes, along with Will Goldfarb’s creative desserts—is matched by vibrant red decor from
Jordan Mozer. Chop Suey seats 88 people. (714 Seventh Ave.,
212.261.5200)
FIG & OLIVE FIFTH AVENUE
The third location of Mediterranean restaurant Fig & Olive
opened in April. Housed in a bilevel Midtown space, the 5,000square-foot eatery holds 200. At street level is a retail section
that sells olive oil, a 50-foot marble bar, a 30-seat communal
dining table, and 60 seats at tables overlooking the open kitchen. A more formal dining area for 110 on the second floor can be
booked for corporate events. (10 East 52nd St., 212.319.2002)
INAKAYA
In addition to the TimesCenter, a Muji store, and an outpost
of Dean & DeLuca, the new headquarters of The New York
Times will house the first U.S. location of the popular Tokyo
eatery Inakaya. Scheduled to open later this year, the venue
will have about 5,000 square feet of space and will showcase
robatayaki-style food. (620 Eighth Ave; for more information,
call 212.572.9855)
IPPUDO
The New York location of Shigemi Kawahara’s popular Japanese chain opened in the East Village in March. With a focus on
ramen, the restaurant serves a menu of Japanese dishes in an
80-seat dining room decorated with kimono fabric and a large
bamboo tree. Also on site is a private room that holds 30. (65
Fourth Ave., 212.388.0088)
POP BURGER
SCARPETTA
Chef Scott Conant was set to open Scarpetta, an Italian restaurant on West 14th Street, in mid-May. Taking over Gin Lane’s
former space, this eatery was designed by S. Russell Groves and
features a skylight, a glass wine display, and a long mahogany
bar. The venue seats 85. (355 West 14th St., 212.691.0555)
SOUTH GATE
New to the upper end of Midtown is this restaurant from chef
Kerry Heffernan, who earned his reputation as the inaugural
chef of Eleven Madison Park. South Gate’s clean design is from
Tony Chi, and Heffernan has created a seasonal menu that will
change periodically. The restaurant seats 90 in its main dining
room and offers a 20-seat private room. (154 Central Park South,
212.484.5120)
WILDWOOD BARBEQUE
In late April, B.R. Guest Restaurants opened this American
barbecue joint in the space formerly occupied by Barça 18. Redesigned by the Rockwell Group, the open, airy venue incorporates industrial materials and includes a 50-foot-long bar. The
entire space seats a total of 222 people. (225 Park Ave. South,
212.533.2500)
STADIUM
CITI FIELD
In November 2006, the New York Mets broke ground on their
new $800 million stadium; the 45,000-seat arena is expected to
be complete for the 2009 baseball season. Plans include an entertainment area, outfield picnic space, an interactive museum
of club memorabilia, and drinking and dining establishments
with views of the field. (Flushing; for more infomation, call Shea
Stadium: 718.507.6387)
NEED TO BOOK THE PERFECT OUT-OF-TOWN VENUE,
BUT DON’T KNOW WHERE TO START?
You need BizBash’s 2008 National Venue Guide!
• Packed with 880 new event locations.
• Find out what’s changed in major markets since last year.
Locate the hottest venues now in:
Atlanta, GA
Boston, MA
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CATERERS
(his grandmother’s recipe), Brie-and-apple-stuffed veal loin, and
spinach-filled chicken marsala—for events for as many as 800
guests. (188 St. Nicholas Ave., 800.810.0259)
BLUE SMOKE CATERING
The off-premise catering arm of Danny Meyer’s Blue Smoke restaurant offers a variety of authentic barbecue dishes as well as
seasonal and regional Southern specialties. Smoked brisket hash,
macaroni and cheese, banana cream pie, homemade buttermilk
toast, and deviled eggs are popular items. The operation has fed
guests at events for GQ, the Opera Theatre of St. Louis, and the
Jazz Foundation of America. (116 East 27th St., 212.447.7733)
Off-premise, full-service catering companies and
specialty-food providers that service New York City.
BRENTON CATERING
ABIGAIL KIRSCH, CATERER & EVENTS
ANNETTE AARON EVENTS
Abigail Kirsch is an off-premise caterer whose clients include
Ford Mustang and Warner Brothers. The company’s extensive
menu includes truffled squash risotto and lobster trifle. The firm
is the contract caterer at Pier Sixty and the Lighthouse at Chelsea Piers Tappan Hill in Tarrytown, New York; the New York Botanical Garden; and the new space Stage Six at Steiner Studios in
Brooklyn. (71 West 23rd St., Suite 1611, 212.696.4076)
Annette Aaron launched her catering and event planning company in 2004, after working at Dean & Deluca and starting the
catering division of St. Bart’s Café. Aaron, who once owned an
interior design firm, offers design services and floral decor for
events, as well as waitstaff, bartenders, and rentals. Clients include Origins, Diptyque, and the Museum of Biblical Art. (P.O. Box
2297, Grand Central Station, 917.763.7559)
A CASA
AQUA EAST
Chef Melissa Fox learned how to prepare traditional Latin cuisine from her Nicaraguan mother and has turned her skills into a
catering company that serves parties of as many as 200. Fox
brings a collection of colorful serving pieces and table linens
found on her travels, as well as a selection of recorded salsa and
merengue. In April, Fox opened a restaurant on the Lower East
Side called A Casa Fox, which can be used for private dinners of
40 and cocktail parties of 70. (173 Orchard St., 212.253.1900)
Owners John and Connie Pezulich and chef Chris Kozlowski prepare family recipes from Sicily and Austria’s Tirol region. Signature desserts include a chocolate-covered-strawberry tree, Sicilian apple cake, and ricotta cheesecake. Aqua East offers catering
as well as event planning services. (17 South Edison St., Montauk,
N.Y., 631.668.4147)
ACQUOLINA CATERING
Acquolina’s classically trained chefs create flavors that reflect
American, European, Asian, and South American fare. The company has catered for dignitaries, banks, and the fashion industry;
its clients include Giorgio Armani and Bergdorf Goodman. At the
reopening of the Ermenegildo Zegna flagship store, Acquolina
passed around crunchy Parmesan spoons topped with roasted
yellow pepper foam. (2191 Third Ave., 4th Floor, 212.426.9400)
A DELICATE BALANCE
Established in 1994 by chef Anne Ferril, A Delicate Balance offers
eclectic seasonal menus and counts TriStar Pictures, the CooperHewitt National Design Museum, and Swatch among its clients.
Grape leaves stuffed with tuna and herbs, eggplant salad, and
zahtar-marinated grilled shrimp are some of the appetizers the
company created for a Moroccan-style dinner. (30 Waterside
Plaza, 212.685.7946)
ALLURE CATERING
This caterer often uses special video trays that display images
of the event in progress or a sponsor’s logo. Ernst & Young and
Entertainment Weekly are repeat clients. Although chef-owner
Philippe Feret specializes in French cuisine, hors d’oeuvres such
as the company’s signature quesadillas and seaweed cups filled
with Alaska king crab salad are also on the menu. (1422 Third
Ave., 212.585.0808)
AMANDA SMITH CATERERS
In 2002, Amanda Smith drew on her culinary experiences from
her travels in Mexico, France, the Mediterranean, and Southeast
Asia to launch her own business. Her company, whose head chef
is Domingo Garza, now handles sit-down dinners for as many
as 600 for clients such as the Rockefeller Group and American
Photography. Frequently requested dishes include green-teamarinated shrimp with caramelized ginger, chili poblano
quiche, and bay scallop ceviche with salsa verde and habaneros.
(40 West 86th St., 917.626.6055)
AMBER OCCASIONS
Founded in 2002 by Amber Kopcza, who has more than 20 years
of experience in the event industry, Amber Occasions is a fullservice event planning and catering company. It is known for
crafting unique culinary creations and can accommodate specific dietary needs for events, intimate gatherings, or clambakes
at the beach. (P.O. Box 1145, Sag Harbor, N.Y., 516.527.9493)
AMISH FINE FOOD
Established in 1991, this food market works closely with financial
companies and specializes in light off-premise catering. Amish
Fine Foods’ three Manhattan locations prepare sushi platters,
pasta, seafood, salad and meat entrées, and kosher pastries. The
company also creates gift baskets; its “Amish Gourmet” package
contains apple cider, mushroom salad, olive oil, and crackers. (731
Ninth Ave., 212.245.2360; 240 East 45th St., 212.370.1761; 17 Battery
Place, 212.871.6300)
ANGELIC DELIGHTS
Chef-owner Joann Curcio started this full-service, off-premise
operation in 1991. Curcio caters breakfast meetings for technology companies and dinners for as many as 450 guests. Menu options include hors d’oeuvres such as goat-cheese-and-sun-driedtomato tartlets and eggplant fritters with smoked mozzarella,
and entrées like garlic-crusted filet mignon and salmon stuffed
with spinach. (306 Main St., Huntington, N.Y., 631.427.6383)
ANNEMARIE’S FEAST
Dutch-born Annemarie Minke, who founded this event planning and catering company in 1997, counts the law firm Hughes
Hubbard & Reed among her clients. She and executive chef Miha
Juric oversee the menus, which feature continental cuisine such
as grilled filet mignon with a wild-mushroom bordelaise sauce
and smoked-salmon focaccia with lemon mascarpone. The firm
has also catered events in Honduras and international cities including Amsterdam. (232 East 6th St., 212.217.2100)
ARAMARK
This national company caters at sporting venues like Giants
Stadium and Continental Airlines Arena. Aramark operates the
United Nations Delegates’ Dining Room and is the exclusive
caterer of the Ellis Island Immigration Museum. (Aramark at the
Meadowlands, Meadowlands Racetrack, East Rutherford, N.J.,
201.289.1230)
A STERLING AFFAIR
Executive chef Bernard Norget oversees the classic European and
New American cuisine served by A Sterling Affair. The company
has earned exclusive partnerships and long-term contracts with
venues such as Long Island’s Rexcorp Plaza, the Italian Academy,
the Broad Street Ballroom, and the New York Academy of Medicine. (575 Madison Ave., Suite 1006, 212.686.4075)
AVENTS
Since 2004, this event planning and catering company has hosted parties both off-premises and at its two loft spaces. Clients
include Columbia University, MSN/Microsoft, and the W hotels.
Avents also creates themed food baskets, including a Thai dipping version that includes green-curry chicken skewers, beef
skewers with ginger, coconut shrimp, vegetable spring rolls,
and chili and peanut dipping sauces. (15 West 28th St., Suite 10B,
212.683.1111)
BAGUETTES & COMPANY
Baguettes & Company provides simple, fresh food that includes
hot and cold continental breakfasts, salad bars, sandwiches like
glazed ham and roasted turkey with Finlandia Swiss, and hot
entrées such as grilled shrimp and chicken Ruella. The company
also offers fruit-and-nut gift baskets. (22 Park Place, 212.608.2525)
BARRAUD CATERERS
Chef-owner Rosemary Howe, who trained at London’s Le Cordon
Bleu, constantly tries new ingredients and variations on dishes.
She crafts personalized menus for events, which have included a
private luncheon at the Guggenheim Museum and a Beth Israel
Medical Center fund-raiser. (405 Broome St., 212.925.1334)
BENJAMIN CATERING
The off-premise catering division of Micky Feldman’s East of
Eighth restaurant was founded in 1998. Head chef Marty Markovitz’s menus span the globe and include fare from Morocco, the
Middle East, and Europe, all made with fresh ingredients. Catering menus range from basic sandwich platters to chicken breast
and wild-mushroom risotto. (254 West 23rd St., 212.352.0075)
BETTER BEING
Established in 1995 by Shari Drewett and chef Mary Kathryn
Washko, this boutique catering operation works out of a 1,000square-foot West Village kitchen. Better Being’s forte is smallscale events, and its menus focus on seasonal ingredients and
healthy fare. Past clients include Entertainment Weekly, Saks
Fifth Avenue, and Target. (55B Leroy St., 212.353.1986)
BITE
Chefs Scott Skey and Nick Hosea brought their culinary experience from restaurants such as Nobu, Caviar Russe, and March to
create their own catering and event design business for affairs
ranging from intimate dinners to large parties. Seafood is Bite’s
specialty, and menus have included sherry-poached salmon
wrapped in braised cabbage, slow-braised veal shank, and
ganache bread pudding. (295 Pacific St., Brooklyn, 917.676.1320)
BLACKFOOT CATERING
The West Village restaurant the Little Owl has expanded its
Mediterranean-influenced menu into a catering division that
customizes events for clients like Food & Wine, Bon Appétit,
and Gourmet. Chef Joey Campanaro’s most popular dishes include pork chops with gravy meatball sliders. (90 Bedford St.,
212.741.4695)
BLUE NILE CATERING
Executive chef and owner Logan Niles’s “international fusion” catering menu is underscored by his peripatetic culinary
background, which includes the Northeast, the Southwest, and
Puerto Rico. Niles can dish out favorites—like Bubby’s brisket
Swedish-born Tinna Brenton is the executive chef and owner
of this company, which she launched in 2000. Influenced by
organic ingredients and her Scandinavian heritage, Brenton
creates dishes such as västerbotten gougeres (cheese puffs made
with a sharp-tasting Swedish cheese) and a gravlax napoleon.
Clients include Condé Nast, Volvo, and Stanford University. (128
West Houston St., 212.529.2899)
BROTHER JIMMY’S BBQ CATERING
Inspired by Southern recipes, Brother Jimmy’s began serving its
smoked barbecue specialties in 2001. Trademark dishes include
buffalo chicken fingers, hot wings, pulled-pork sliders, and a
CANDY & CHOCOLATE VENDORS
A.L. Bazzini Company Inc.
339 Greenwich St.,
212.334.1280
Astor Chocolate
651 New Hampshire
Ave., Lakewood, N.J.,
732.901.1000
Chocolate Bar
212.367.7181
Chocolate Bla Bla Bla
212.759.5976
Chocolate by Design Inc.
7004 Union Pkwy.,
Ronkonoma, N.Y.,
631.737.0082
Chocolate Cheers
875 Route 28,
Kingston, N.Y.,
845.338.3368
The Chocolate Dreamer
Cold Spring, N.Y.,
914.526.4200
Chocolate Fountain
Desserts
P.O. Box 492,
Port Chester, N.Y.,
914.439.5855
Chocolate Fountain
Fantasies
839 North Main St.,
South Amboy, N.J.,
585.352.9690
Chocolat Elegant Fountain
Sales & Rentals
917.364.0868
Chocolate Printing
Company
600 Bayview Ave.,
Inwood, N.Y., 502.742.3733
Choconet
1275 Bloomfield Ave.,
Bldg. 5, Unit 22,
Fairfield, N.J., 973.808.2902
Christopher Norman
Chocolates
60 New St., 212.402.1243
CocoaVino
646.418.7634
Dylan’s Candy Bar
1011 Third Ave.,
646.735.0078
Economy Candy
108 Rivington St.,
800.352.4544
Empress Chocolate
Company
5518 Ave. N, Brooklyn,
718.951.2251
Godiva Chocolatier
10 Columbus Cir.,
212.823.9462
Jacques Torres Chocolate
66 Water St., Brooklyn;
285 Amsterdam Ave.;
350 Hudson St.;
212.414.2462
Koppers Chocolate
39 Clarkson St.,
800.325.0026
La Maison du Chocolat
1018 Madison Ave.,
800.988.5632
Leonidas
485 Madison Ave.,
800.900.2462
Li-Lac Chocolates
40 Eighth Ave.,
212.242.7374
Marie Belle Inc.
484 Broome St.,
212.925.6999
Martine’s Chocolates
1000 Third Ave., 6th Floor,
212.705.2347
Max Brenner
841 Broadway,
212.388.0030
Minamoto Kitchoan
608 Fifth Ave.,
212.489.3747
PartyChocolates.com
1040 First Ave., Suite 105,
212.421.9080
The Soda Shop
125 Chambers St.,
212.571.1100
SweetBliss
212.725.6970
The Sweet Life
63 Hester St., 212.598.0092
Three Tarts
164 Ninth Ave.,
212.462.4392
Vere
12 West 27th St., 6th Floor,
866.410.8373
Xttra Chocolate Fountains
917.657.0422
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july/august 2008
2007 101
CAPERBERRY EVENTS
variety of ribs. The caterer can assemble full-scale Southern barbecue parties that feature crawfish boils, pig picks, and frozen
margarita machines. (544 West 27th St., 2nd Floor, 212.244.3503)
BUTTERFIELD MARKET
The catering department of this Upper East Side grocer, established in 1915, offers festive menus that showcase the array of
healthy foods available at the original Butterfield Market and
Butterfield’s Kitchen (which is expected to open late this summer). Clients include Central Synagogue, the Central Park Zoo,
and the Park Avenue Armory. This company runs the café at the
New York School of Interior Design and can cater for as many as
2,500 guests. (1114 Lexington Ave., 212.288.7800)
CABBAGES & KINGS CATERING
Westport-based caterer Sarah Gross serves
clients throughout Connecticut and Manhattan. Cabbages & Kings handles numerous events each month, half of which are
generally for repeat corporate clients. Skilled
chefs create menus that may include traditional ethnic food, vegan fare, and organic
options. (58 Saugatuck Ave., Westport, Conn.,
203.226.0531)
CAFÉ METRO
In operation since 1981, Café Metro can cater
for as many as 200 guests. Themed buffets
include Mardi Gras, Italiano, A Taste of Asia,
and Aegean. The company launched the
party-planning service Metro Events in January and recently opened a TriBeCa venue,
the Bogardus Mansion, which offers two
event spaces. (22 East 41st St., 212.983.7474)
CAFIERO LUSSIER
Started by David Cafiero and Thom Lussier,
this company serves a variety of film, corporate, publishing, and financial clients. Its
ginger lemonade—made with ginger, lemons, honey, and steeped chamomile—is a
trademarked beverage. Cafiero Lussier also
offers floral, lighting, and design services,
and its retail store in NoHo sells furniture
and home furnishings. Most recently, the
company has been working on launch
events for the beauty and fashion industries.
(32 East 2nd St., 212.253.4922)
CALLAHAN CATERING
Owner Peter Callahan’s innovative menu
includes pigs in a blanket two ways: traditional, and smoked-salmon pigs in wasabicaviar blankets. In addition to catering,
Callahan provides complete event planning.
Al Gore, J.P. Morgan, and the Museum of the
City of New York are among the clients who
have sampled the caterer’s hors d’oeuvres
and entrées. (37 West 39th St., Suite 404,
212.327.1144)
CALL CUISINE INC.
Bill Schey’s Call Cuisine has been in business
since 1980 and frequently caters to Sutton
Place residents and various missions to the
United Nations. Besides its signature dish of
orange-glazed chicken breast stuffed with
wild rice, the menu includes hearty fare like
borscht, chicken potpie, and rack of lamb.
Kosher selections are also available. (1032
First Ave., 212.752.7070)
CANARD INC.
Founded by Stephen Kennard in 1981, this
off-premise caterer specializes in a global
approach to contemporary American cuisine. A seasonal dinner may feature a tartare of heirloom tomatoes with micro herbs,
zucchini blossoms stuffed with spring
vegetable ragout, lavender ruby-red glazed
Pacific halibut with pencil asparagus in
tarragon butter, and saffron-almond cake
with fig gelato. Exclusive venues include the
American Folk Art Museum and the Nasdaq
MarketSite. (503 West 43rd St., 212.947.2480)
C&C CATERING SERVICE
Formerly known as First Class Catering, Caperberry Events is a
Westchester-based event planning and catering company and
the exclusive caterer for the C.V. Rich Mansion, a century-old Victorian home 30 minutes from Manhattan. Dishes include capellini with truffles, and roasted Dijon-and-herb-crusted New Zealand rack of lamb. Caperberry can also arrange tents for off-site
catering. (54 Gedney Way, White Plains, N.Y., 914.949.3543)
CAROL’S CUISINE
After training at London’s Le Cordon Bleu, chef Carol Frazzetta
started this catering company and cooking school in 1972 and
then opened her restaurant, Carol’s Café. Mussels in white wine,
maple-roasted stuffed bacon rolls, and charlotte russe, a vanillabean sponge cake with a spiked berry filling—are popular dishes
among repeat pharmaceutical, political, and film-industry clients. (1571 Richmond Road, Staten Island, 718.448.4252)
CATERING BY A SMALL AFFAIR
MY FAVORITE VENDORS
Jenny Chapin, the
director of special
projects for the Natural Resources Defense
Council, is committed
to green events. She
has been working with N.R.D.C.
since 1999 and produces four big
fund-raisers each year, including the “Forces for Nature” gala,
which recently honored Mayor
Bloomberg.
TRANSPORTATION “We have
used OZOcar (718.361.8670, www.
ozocar.com) for the past four
years because it is reliable in
keeping with our mission. The
company [maintains a fleet of]
hybrid cars, and whenever we
need transportation service, we
always call on it.”
CATERING “City Bakery
(212.366.1414, www.citybakery
catering.com) is one of the best
eco-conscious caterers I’ve worked
with. Its food is always delicious,
organic, and creative. We recently
changed our food policy to serve
only tap water and no red meat.
One of the new assistants here
called City Bakery to place an
order and wanted some bottled
water. The person taking the order
said, ‘No, you don’t serve bottled
water.’ When ordering a sandwich
with meat, she was told the same
thing. I think that’s pretty personalized service, when a company
knows your policies better than a
staff person.”
FLORIST “Not traditionally a
green florist, Opalia Flowers
(718.643.9160, www.opalia
flowers.com) was happy to work
with us and follow the 100-mile
diet rule when procuring our
flowers for [the Forces of Nature]
benefit. Phoebe Crary created
these beautiful and springy arrangements that managed to
stand out even in a venue such as
Cipriani. We received a lot of
compliments.” —Lauren Matison
The Cutaneo family business, which began
as an Italian-American grocery store in 1927, now has outposts in
Brooklyn, Long Island, Staten Island, and Pennsylvania. In addition to simple platters and picnic and barbecue fare, C&C offers
full-service catering that includes hearty dishes or light buffets
for corporate events and office meetings. (7719 18th Ave., Brooklyn, 718.232.2800)
NEW CANNOLI KINGS CATERING
Cannoli Kings launched in March with executive chef Victor
Parise at the helm; his younger brother Michael runs the Los
Angeles operation. Cannoli Kings serves dishes such as fennelcrusted salmon carpaccio on peppered crostini with citrus
cream, Dijon-crusted baby lamb chops with mint pesto, and
102 bizbash.com/newyork july/august 2008
This full-service boutique caterer, founded
in 1998, does large receptions, dinners, and
galas for as many as 600, as well as inoffice meetings. The company is the preferred caterer at Wolffer Estate and Bedell
Cellars. Catering by a Small Affair creates
international cuisine for the annual Oyster
Pound Historical Society benefit. (14 Head of
Lots Road, East Quogue, N.Y., 631.728.7742)
CATERING BY BOULEY
David Bouley, whose original eponymous
TriBeCa restaurant received four stars from
The New York Times and awards from the
James Beard Foundation, heads this offpremise operation, which creates Frenchinfluenced American cuisine. He hosts
private dinners, cooking classes, and demonstrations at the Bouley test kitchen. (120
West Broadway, 212.962.2902)
CATERING BY FRAMBOISE
Frank Lombardi and Frank Puleo own this
company, whose résumé includes Olympic Game events and small-scale private
affairs and a National Caterer of the Year
award from the International Caterers
Association. Their classic Sicilian timpano
is an 80-pound pie filled with pasta and assorted meats and cheeses. (460 Brielle Ave.,
Staten Island, 718.448.4252)
CATERING BY RESTAURANT ASSOCIATES
The local off-premise catering division of
national food-service giant Restaurant
Associates is led by chef Tim McLaughlin
and serves some of the city’s largest events,
such as the American Ballet Theatre’s opening gala. R.A.’s extensive menu capabilities
range from international cuisine—Spanish,
Indian, and Mexican—to all-American barbecues and clambakes. This company is the
exclusive caterer for several New York venues, including the New York Academy of Sciences. (330 Fifth Ave., 5th Floor, 212.755.8300)
CATERING BY TOCQUEVILLE
Husband-and-wife team Marco Moreira and
Jo-Ann Makovitzky opened this restaurant
and catering service in 2006. They can cater
small dinners with dishes such as red snapper confit or East Coast halibut and cocktail
parties for 500 with their signature drinks,
including the Passion Fruit Sake, a mixture
of Akihabara sake, Cognac, and passion fruit
puree. (1 East 15th St., 212.647.1515)
THE CATERING COMPANY
This company’s forte is large events for clients like the Tribeca Film Institute and J.P.
Morgan Chase. Founded in 1989 by chefs Suzanne Kallick Gilliam and Jim Gilliam, the
operation often matches a party’s theme to
its trays and menus. Each summer, the company caters Celebrate Brooklyn, an annual
outdoor performing-arts festival; past events
include the MTV Video Music Awards and
the VH1/Vogue Fashion Awards. (224 West
29th St., 212.564.5370)
CER TÉ
Edward Sylvia’s company can cater large
parties and has worked on events for Fox, New York magazine,
and the Tribeca Film Festival. Cer Té’s hors d’oeuvres at the Public Relations Society of America’s Silver Anvil awards included
smoked-salmon tartare on miniature corn muffins and apricot-and-Brie tartlets. One of the menu’s newest pastries is the
Brownwich, a cross between a brownie and a cookie with homemade marshmallow fondue. (20 West 55th St., 212.397.2020)
CHARLES, SALLY & CHARLES CATERING
The exclusive caterer for the Brooklyn Botanical Garden’s Palm
House has also done events with New York City Mayor Michael
Bloomberg on the Mayor’s Awards for Excellence in Science
and Technology and the Brooklyn Women’s Bar Association.
BREADS AND BAKED GOODS
Addeo’s
2372 Hughes Ave., Bronx,
718.367.8316
Amy’s Bread
672 Ninth Ave.,
212.977.2670
Babycakes NYC
248 Broome St.,
212.677.5047
Bagel’s Oasis
183-12 Horace Harding
Expwy., Queens,
800.224.3561
Balthazar Bakery
80 Spring St., 212.965.1785
Beard Papa’s
2167 Broadway,
212.382.4627
Big Booty Bread Company
261 West 26th St.,
212.414.3056
Bouley Bakery & Market
120 West Broadway,
212.964.2525
Bread Alone
Route 28, Boiceville, N.Y.,
800.769.3328
Buttercup Bake Shop
973 Second Ave.,
212.350.4144
CBK Cookies
337 East 81st St.,
212.794.3383
Ceci-Cela Patisserie
55 Spring St.,
212.274.9179
City Bakery
3 West 18th St.,
212.366.1414
Color-A-Cookie
121-18 Dupont St.,
Plainview, N.Y.,
516.349.0077
Cookies by Design
2106 Boston Post Road,
Larchmont, N.Y.,
914.833.3744
Crumbs
321 1/2 Amsterdam Ave.,
212.712.9800
Curious Cookie
719 Hamburg Pike,
Pompton Lakes, N.J.,
877.986.6928
Custom Cookies
55 South 11th St., Brooklyn,
718.384.4939
Doughnut Plant
379 Grand St., 212.505.3700
Eleni’s Cookies
75 Ninth Ave., 212.255.7990
Everybody Eats Inc.
294 Third Ave., Brooklyn,
718.369.7444
Greyston Bakery
104 Alexander St.,
Yonkers, N.Y., 914.375.1510
H&H Bagels
2239 Broadway,
800.692.2435
Kossar’s Bialys
367 Grand St., 212.473.4810
Krispy Kreme New York
2 Penn Plaza, 212.947.7175
Kyotofu
705 Ninth Ave.,
212.974.6012
Le Pain Quotidien
434 Broadway,
212.359.9000
Little Pie Company
424 West 43rd St.,
212.736.4780
Magnolia Bakery Inc.
401 Bleecker St.,
212.462.2572
Mansoura Pastries
515 Kings Hwy., Brooklyn,
718.645.7977
Milk & Cookies Bakery
19 Commerce St.,
212.243.1640
One Girl Cookies
68 Dean St., Brooklyn,
212.675.4996
One Tough Cookie
212.691.4997
Parisi Bakery
198 Mott St., 212.226.6378
Payard Patisserie
and Bistro
1032 Lexington Ave.,
212.717.5252
Poseidon Bakery
629 Ninth Ave.,
212.757.6173
Ruby et Violette
457 West 50th St.,
212.582.6720
Ruthy’s Bakery and Café
75 Ninth Ave.,
212.463.8800
Sarabeth’s Bakery
75 Ninth Ave.,
212.989.2424
Sugar Sweet Sunshine
126 Rivington St.,
212.995.1960
Sullivan Street Bakery
533 West 47th St.,
212.265.5580
Sweet Things Bake Shop
136 Ave. C,
212.982.1714
Teuscher Chocolates
of Switzerland
620 Fifth Ave.,
800.554.0924
Tom Cat Bakery
43-05 10th St., Queens,
718.786.7659
The Treats Truck
212.691.5226
Tribeca Oven
447 Gotham Pkwy.,
Carlstadt, N.J.,
201.935.8800
Two Little Red Hens
1652 Second Ave.,
212.452.0476
Veniero’s
342 East 11th St.,
212.674.7070
PHOTO: VIRGINIA A. ACARI
CATERERS
myriad party platters for Hamptons events, Manhattan rooftop
barbecues, and office catering. (53 East Merrick, Unit 21, Suite 371,
Freeport, N.Y., 877.372.7473)
CATERERS
Started by Charles Krause and chef Sally Krause in 1988, this
company specializes in American cuisine. Its signature dish is
an assortment of gravlax, pastrami- and smoke-cured salmon,
and cold poached salmon. (1000 Washington Ave., Brooklyn,
718.398.2400)
CHARLIE PALMER EVENTS/ASTRA
A noted chef and restaurateur and winner of the James Beard
award for the best New York chef in 1997, Charlie Palmer specializes in New American cuisine. His restaurants Aureole, Kitchen
22, and Métrazur showcase seasonal menus, and catering is
available both off-site and at his event space, Astra. (979 Third
Ave., 212.644.9394)
CHARLOTTE’S CATERING CORPORATION
Michael Moller, executive chef and owner of Charlotte’s Catering, 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, and spring lamb with apricot chutney.
Caramoor, Columbia Business School, and Prudential Douglas
Elliman are clients. (328 East 117th St., 212.348.5575)
CHEF & COMPANY
This catering operation has grown into a multimillion-dollar
company with a staff of 450 since its 1999 inception. Owner
Jason Apfelbaum creates hors d’oeuvres such as shrimp-andscallop ceviche and dragon rolls with spicy tuna and aioli. Chef &
Company is the exclusive caterer for the Paley Center for Media,
the American Institute of Architecture, and Rande Gerber’s barlounge Stone Rose, in the Time Warner Center. The catering company recently opened Totally Baked, a gourmet baked-potato bar.
(8 West 18th St., 646.336.1980)
CHEF PIERROT SIGNATURE CATERING
In 1994, chef Pierre Grillet-Aubert—who trained at L’Ecole
Hôtelière, in Thonon-les-Bains, France—started this catering
company and has since developed a clientele that includes
Columbia University, the Green Tree Foundation, and Citibank.
A celeriac round topped with lobster, shiitake mushrooms, and
sauce Armoricaine is one of the many elegant dishes available.
(623 11th Ave., 212.242.2897)
CHEZ VOUS CATERERS AND PARTY RENTAL
Chez Vous has operated as a full-service catering and rental company since 1978 and specializes in French and Italian cuisine,
such as grilled veal spiedini. The company boasts an extensive
client list that includes The Village Voice, HSBC, and the New York
Police Department and is the exclusive caterer at Edgewater Hall
and the preferred caterer at the New York City Fire Museum. (691
Bay St., Staten Island, 718.720.0900)
CHOICE COOKING COMPANY
Choice head chef Ryan Brown bases menus and drinks on branding for product launches for clients such as Macy’s, Martha
Stewart, Tim Gunn, Michael Kors, and Paris Hilton. His specialty
is themed catered events, such as a 1920s cocktail party, a Cajun
feast with blackened chicken and shrimp Creole, and a Provenceinspired meal including a 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. She caters to corporate and nonprofit clients
such as CB Richard Ellis and Greenwood Gardens. 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)
CIPRIANI LE SPECIALITÀ
Le Specialità is the Cipriani Group’s off-premise
catering business, which provides mainly light
meals for business lunches and meetings for
groups of no more than 200. 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)
CITARELLA
Joe Guerrera bought Citarella in 1983, when it
was a fish market, and has since expanded the
company into a gourmet store with four locations in Manhattan and three in the Hamptons. Citarella specializes in prime meats
and Italian cuisine but is still best known for
its fresh fish dishes. Its off-premise catering
department can provide hors d’oeuvres, assorted platters, and prepared salads and entrées.
(2135 Broadway, 212.874.0383)
CITY CRAB & SEAFOOD COMPANY
bakes for groups as small as 40 and as large as 1,000. Besides
clams, Sanford serves lobsters, onions, potatoes, chicken, and
linguica, a smoked Portuguese sausage, and cooks with steamers
from Maine. (205 West 95th St., 212.865.8976)
CLASSIC CATERERS
Although Classic Caters, founded in 1981 by Steve Bosalavage,
specializes in upscale traditional kosher fare, it provides other
types of cuisine to the New York City, Bergen County, and Rockland County areas. The company is the exclusive caterer at the
New City Jewish Center and its client list includes MercedesBenz, KPMG International, and Champion Day Camp. (9 Melrose
Lane, West Nyack, N.Y., 845.353.5578)
CLAWS ON WHEELS CATERING
Established in 1978 but purchased in November 2006 by Michael
Bunce, Claws on Wheels specializes in seafood dishes like cedarplank salmon, crab cakes, and steamed lobster for corporate and
private events. From high-end galas to casual beach parties and
clambakes, this company caters for as many
as 1,500. Past clients include Yahoo and Wall
Street executives. (19 Race Lane, East Hampton, N.Y., 631.329.3622)
IF YOU EVER NEED ...
An Inconspicuous
Photographer
Your guests are mingling and
have no idea a roll of candid
photos was just taken of them.
Brooklyn-based Izaz Rony is
the guy behind the camera,
sneakily snapping his subjects
in an undercover style. Rony’s
new portrait photography
company, Methodizaz, will
work to capture the emotion or
mood of your event—without
the annoying flash in the face.
(www.methodizaz.com)
—Lauren Matison
This Gramercy Park seafood restaurant offers
off-premise catering for sit-down dinners or
cocktail parties. The menu features a variety of
hors d’oeuvres and platters—including sesame-crusted ahi tuna
carpaccio, clams casino, and sushi—and buffet stations. City Crab
also caters for breakfast meetings and seated luncheons. (235
Park Ave. South, 212.529.3800)
CLAMBAKES BY JIM SANFORD
In 1980, after training in classical French cuisine, Jim Sanford
started this operation, which caters outdoor events throughout
the New York area. The company prepares New England clam-
THE CLEAVER COMPANY
Mary Cleaver started this catering and event
production company in 1980 to reflect her
commitment to organic and sustainable
fare. The Zagat Survey Marketplace guide
has lauded the company for its friendly staff,
and clients include J Walter Thompson, the
Nation Institute, and the School of Visual
Arts. The company also runs Green Table, a
wine bar and restaurant in Chelsea Market.
(75 Ninth Ave., 212.741.9174)
COMMAND PERFORMANCE CATERING
Classic French, Italian, Caribbean, and Latin
cuisine coexist on the menu at Command
Performance Catering, founded by executive chef Jacqueline Frazer in 2002. Sweetpotato-crusted shrimp with a cinnamon
cream is one of the company’s signature hors
d’oeuvres, and entrées include marinated
loin of lamb, which Frazer has prepared for
clients like Black Enterprise, Pratt Institute, Aetna Insurance, and
both the Hillary Clinton and Barack Obama campaigns. (111 West
120th St., 2nd Floor, 212.838.3666)
CONVIVIUM CATERING INC.
Owner Anthony Popper creates personalized menus of French
Pan-Asian cuisine for 50 to 500 for cocktail parties and dinner.
Convivium does corporate, private, and charity events; is the
exclusive caterer for event space Arena; and has catered product
launches for Nokia and LG. It has served hors d’oeuvres followed
by food stations and buffets to clients such as Armani Exchange,
L’Oréal, Kenneth Cole, Morgan Stanley, David LaChapelle, and
ABC Networks. (130 West 42nd St., Suite 704, 888.519.4442)
CORNUCOPIA CATERERS & EVENT PLANNERS LLC
This catering company opened in 2005 and specializes in large
events for clients such as Massey Knakal Realty Services, the
Brooklyn AIDS Task Force, and Doctors Without Borders. Sample
menu items include chicken saltimbocca, macadamia-andcoconut-crusted mahimahi, and herb-crusted rack of lamb. (36
Bay St., Suite 103, Staten Island, 718.524.8161)
CORRINE’S CONCEPT IN CATERING
cocktail parties, buffets, and seated dinners for clients such
as The New York Times Company Foundation, Lincoln Center
Theater, and the New York City Ballet. The two recently launched
a new service called David Ziff Cooking to Go, which offers hors
d’oeuvres and sweets for pickup. (184 East 93rd St., 212.289.6199)
in dill crepes with crème fraîche and lemon; and miniature red
snapper cakes with ginger, cilantro, pepper, and lime mint sauce.
DM is the in-house caterer for Christie’s auction house. Corporate
clients include J.Crew, Swarovski, Martha Stewart Living, and
Estée Lauder. (10 West 15th St., Suite 813, 212.673.5348)
DEAN & DELUCA
DOWNTOWN KITCHEN
This Chelsea-based catering operation emphasizes seasonal
ingredients at cocktail receptions and office parties for clients
such as Vanity Fair, the TimesCenter, and fashion PR firm KCD. In
addition to breakfasts, salads, and sandwiches, Dean & DeLuca
can provide vegetarian options, sushi platters, and floral arrangements. (632 West 28th St., 6th Floor, 212.430.8300)
Downtown Kitchen serves clients in the finance and advertising
industries and specializes in cocktail parties for as many as 300
guests, complete breakfast and lunch options for conferences
CBS Sports, Land Rover, Home Depot, and Metropolitan Entertainment are a few of the clients at Corrine’s Concept in Catering.
The company creates menus for cocktail parties, dinners, and
even corporate picnics. Items such as chicken-and-apple sausage
en croûte and escargot in mushroom caps are popular choices.
(845 East Jericho Tpk., Huntington Station, N.Y., 631.351.6030)
DEE AUSTIN INC.
CREATIVE EDGE PARTIES
DEE DEE DAILEY CATERING
Established in 1986 by Carla Ruben and chef Robert Spiegel, this
catering operation serves entertainment companies, media
conglomerates, financial firms, and beauty brands. Menu items
include a lobster napoleon with artichokes and purple potatoes,
truffled deviled eggs on buttered brioche, and oatmeal-crusted
cinnamon s’mores. (110 Barrow St., 212.741.3000)
Owner and chef Dee Dee Dailey, who specializes in Caribbean
and Latin fusion cuisine, serves as many as 500 for affairs in the
New York metropolitan area. Clients include law firms, fashion
houses, and international banks. Signature hors d’oeuvres include plantain cups stuffed with red snapper, papaya, and Scotch
bonnet hot sauce. (2315 East 14th St., Brooklyn, 718.615.1654)
CULINART INC.
DELECTICA
This large catering company has been serving dinners for 20
and corporate picnics for 12,000 for three decades. It provides the
menu of ficelle sandwiches, panini, soups, and salads for the cafés
at New York University’s School of Law and College of Dentistry.
CulinArt’s annual events include 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)
This café and catering operation from chef-owner Erez Cohen
offers light catering for corporate meetings and private dinners, such as healthy breakfasts and lunches for as many as 200.
Sample dishes include seared shrimp with a basil-lime pesto and
salmon with sweet chili sauce. (564 Third Ave., 212.986.1616)
CULINARY ARCHITECT CATERING
Owner Alexandra Troy’s company, open since 1983, serves
the tristate area and specializes in nouvelle French-American
cuisine. Entrées include sesame-crusted grilled tuna, Moulard
duck breast, and filet mignon with truffle sauce. The company
also offers event production and themed cakes. (28 Chestnut St.,
Greenvale, N.Y., 212.410.5474)
CYNTHIA BATTAGLIA DISTINCTIVE CATERING
Founder Cynthia Battaglia worked as a waitress and prep cook
to pay her way through the San Francisco Art Institute. Her catering firm is now 14 years old, and its summer menu includes
shrimp satay on lemongrass skewers, pecan-crusted red snapper,
and lemon sorbet with fresh berries and white-chocolate-dipped
biscotti. (P.O. Box 83, Sag Harbor, N.Y., 631.329.5878)
DAVID ZIFF COOKING INC.
Since 1978, David Ziff and co-owner Alan Bell have catered
Dee Austin’s catering company specializes in preparing classic
international cuisine for corporate dinners, mainly for law firms,
and private fund-raising events. Austin creates a specific menu
around each event and provides rentals, flowers, music, and invitations. (145 East 92nd St., 212.722.1733)
DINE BY DESIGN
Sisters Belinda and Angelique Clarke created this full-service
catering company that provides food for parties of as many as
1,000. Menu favorites include grilled tuna with wasabi cream
and pickled ginger in wonton triangles, smoked duck with mango chutney on corn cakes, and miniature éclairs with espresso
custard. Warner Brothers Records, TheKnot.com, and Reebok
Sports Club are recent clients. (252 Elizabeth St., 212.253.6408)
DJ CHEF
DJ Chef Marc Weiss is a culinary entertainer who simultaneously
cooks and spins music at events. He has catered throughout New
York for clients such as Tommy Hilfiger, Williams-Sonoma, and
Macy’s. Oven-roasted wild salmon with chipotle-tomato salsa
and chocolate-Kahlua bread pudding with chocolate and caramel
sauce are included on the menu at many events. (888.352.4331)
DM CUISINE LTD.
Trained in Europe, chef-owner Daniel Mattrocce creates dishes
like lobster wonton napoleon; wild smoked salmon wrapped
KOSHER CATERERS
Chef’s Table
401 East 89th St.,
212.427.1089
Glatt Galore
412 Ave. M, Brooklyn,
718.336.1570
China Glatt
4413 13th Ave., Brooklyn,
718.438.2576
Manna Catering
24 Harrison St.,
212.966.3449
Chopsticks
478 Pleasant Valley Way,
West Orange, N.J.,
973.324.8000
Newman & Leventhal
Kosher Catering
45 West 81st St.,
212.362.9400
Crown Royale Caterers
156-45 84th St., Queens,
718.848.2318
Pavilion 39
1478 39th St., Brooklyn,
718.851.1162
Dougie’s
4310 18th Ave., Brooklyn,
212.724.2222
Rave Events
666 Fifth Ave., 15th Floor,
212.527.7059
Eden Caterers
2075 East 68th St.,
Brooklyn, 718.763.0300
Scoop & Company
1450 37th St., Brooklyn,
718.853.5368
Foremost Glatt
Kosher Caterers
63 Anverson Ave.,
Moonachie, N.J.,
201.664.2465
Simply Divine
604 West 46th St.,
212.541.7300
Genadeen Caterers
775 Branch Blvd.,
Cedarhurst, N.Y.,
516.295.5554
212.691.4570
www. TheUpperCrust.com
Solo
550 Madison Ave.,
212.833.7800
Sushi Metsuyan
718.831.6000
CATERERS
and meetings, and appetizers for light office catering. Owner
Deborah Barall, a graduate of the Culinary Institute of America and a former manager and partner of S.O.B.’s, opened this
operation in 1996. (160 South St., 212.964.1300)
ELDERBERRY CATERING
This full-service caterer concentrates on classic European cuisine with an emphasis on Austrian and German fare, such as
Wiener schnitzel, house-smoked duck breast with an Asian
slaw, foie gras with homemade brioche and lingonberries,
and poached cod with lobster consommé and spinach dumplings. Owners Eduard Frauneder and Wolfgang Ban have prepared dinner parties for Mercedes-Benz, Germany’s ambassador to the United Nations, and Deutsche Bank, as well as a
cocktail party for Siemens. (6 East 87th St., 646.753.0024)
ELEGANT AFFAIRS
Planning, catering, and design for corporate and social events
are provided by this full-service event company. Each year,
Andrea Correale and her team produce events for clients such
as the Beach Boys and Royal Caribbean Cruises. Signature
dishes include tuna cornucopia and Long Island duck with
wild-rice risotto. Elegant Affairs is the exclusive caterer for the
Players, a private club in Gramercy Park. (110 Glen Cove Ave.,
Glen Cove, N.Y., 516.676.8500)
ENTERTAINING IDEAS CATERING
Owner Diane Gordon’s catering company can serve as many
as 800 guests for events in New York, Connecticut, and the
Hamptons. Entertaining Ideas has clients in the fashion,
technology, design, and sports industries, including the New
York Giants and Apple. Gordon’s signature dishes—such as
tuna tartare on sesame-miso tuiles, and prosciutto on fig
blini—have been featured on TV shows like Sex and the City and
The Sopranos. (328 East 117th St., 212.289.1230)
EVENTS & CELEBRATIONS BY BETWEEN THE BREAD
Between the Bread allows clients to choose from an extensive menu of appetizers, entrées, and desserts and offers
preplanned party themes such as “Thank God It’s Friday,” an
office party designed to rejuvenate employees with sundaes,
chocolate-layered satin cake, fresh fruits, and cheeses. Clients
are mainly in the cosmetics, media, law, and finance industries and include Chanel, Estée Lauder, and Nielsen Media.
(145 West 55th St., 212.765.1840)
EVENTS & EVERYDAY
Events & Everyday caters corporate cocktail parties for as
many as 700 at law firms, entertainment companies, and media corporations. The environmentally friendly company uses
locally grown organic ingredients and biodegradable cutlery
and can organize wine tastings. (245 Park Ave., 212.693.8368)
FABULOUS FOOD
This company prepares international cuisine for lunches,
dinners, and cocktail parties for private, corporate, and institutional clients. It can handle events for as many as 10,000.
Fabulous Food catered a cocktail party for the Tony awards, a
pre-opening event for The Little Mermaid, and a V.I.P. fete for
the Young Frankenstein opening. (854 10th Ave., 212.245.9075)
FAIRWAY CATERING
Fairway Market offers catering for private, corporate, and nonprofit events for as many as 400 guests. The menu includes
Mediterranean vegetable platters; glazed country ham sliced
and served with apple chutney, honey mustard, and mini
buttermilk biscuits; and entrées such as poached and grilled
salmon with mango salsa. (2127 Broadway, 866.392.2837)
FANCY GIRL CATERING
Fancy Girl Catering focuses on organic, seasonal ingredients
to create menus for product launches and corporate events.
The company works largely in the fashion, beauty, and travel
industries, and its clients include Aveda, Lacoste, and MGM.
Offerings include smoked-tempeh-and-vegetable-picadillo
blue-corn empanadas with mint mojo; Thai spring rolls with
sweet chili sauce; and black-lentil-and-rice croquettes with
coriander sauce. (294 Third Ave., Brooklyn, 718.422.9151)
FEAST & FÊTES
Chef and restaurateur Daniel Boulud’s Feast & Fêtes caters
some of the city’s most exclusive gatherings, from intimate
dinners to lavish galas. Recent events include the opening
of the Asprey store in Manhattan, private and business entertaining for Martha Stewart, and parties for Van Cleef &
Arpels, Valentino, and Moët Hennessy. Braised short ribs are a
frequently requested dish. (212.737.2224)
F.E.A.S.T. CATERERS
Although it is headquartered in the Hudson River valley, this
company caters a variety of events in Manhattan and the
metropolitan area, including nonprofit galas and openings
and holiday parties for J.P. Morgan and Prudential Douglas
Elliman. F.E.A.S.T.’s banquet stations reflect cuisine from
Spain, Thailand, Russia, Chinatown, and Tuscany. (110 Round
Hill Road, Washingtonville, N.Y., 800.337.2556)
FEAST ON US
West Village-based Feast on Us produces a weekly menu that
ranges from American comfort food, like seafood jambalaya
with spicy chicken garlic sausage, to global-exotic fare, such
as grilled ginger-and-soy-marinated Chilean sea bass. The
company provides catering for offices and corporate events,
mainly in the fashion industry. (645 Hudson St., 212.242.8231)
NEW FLAME DEAL EVENTS AND CATERING
This full-service boutique catering and event planning company opened in spring 2007 and specializes in corporate
events and cocktail parties, product launches, and outdoor
or rooftop cookouts. Its newest creation is the Japanese
barbecue, a combination of sushi and tempura-based hors
d’oeuvres combined with traditional Japanese grilling. (404
East 75th St., 4th Floor, 800.685.2607)
AMBIENCE
FOOD & COMPANY
Founded in 1990 and bought in 2006 by Stacie Pierce (former
pastry chef of Union Square Cafe) and Eric Mille (owner of
Cavo), Food & Company caters cocktail parties, photo shoots,
lunches, and corporate and private dinners. The company
served soft-shell crabs over Israeli couscous with a sorrel
sauce for a Hamptons magazine party, and catered an American Cancer Society fund-raiser for 3,000 in South Hampton.
(283 Pantigo Road, East Hampton, N.Y., 631.329.1000)
FOOD COMPANY CATERING AND SPECIAL EVENTS
The event planning and catering professionals at Food Company serve corporate dinners for as many as 3,000 guests.
Recent events at venues such as the Puck Building, the Newark Museum, and the Kellogg Club have included menu items
like coconut shrimp with cranberry mustard, almond-crusted
halibut with tomato beurre blanc, and apple-caramel crème
brûlée. (32 Littell Road, East Hanover, N.J., 973.887.8870)
ELEGANCE
CAKE MAKERS
Bijoux Doux
Specialty Cakes
448 Atlantic Ave.,
Brooklyn, 718.237.2271
Delancey Dessert
Company
573 Grand St.,
212.254.0977
Billy’s Bakery
184 Ninth Ave.,
212.647.9956
Eileen’s Cheesecake
17 Cleveland Place,
212.966.5585
Birthdaybakers,
Partymakers
195 East 76th St.,
212.288.7112
Ferrara Bakery & Café
195 Grand St.,
212.226.6150
Black Hound New York
170 Second Ave.,
800.344.4417
Gail Watson
Custom Cakes
335 West 38th St.,
212.967.9167
Cakediva
16 East 38th St.,
212.722.0678
Junior’s Restaurant
386 Flatbush Ave.,
Brooklyn, 800.958.6467
Cakeline
220 Beach 132nd St.,
Queens, 718.634.5063
Lady M Confections
Company
41 East 78th St.,
212.452.2222
Cake Man Raven
708A Fulton St., Brooklyn,
718.694.2253
Cakes by Jay
244 Glen Cove Ave.,
Glen Cove, N.Y.,
516.674.8115
Make My Cake Bakery
121A St. Nicholas Ave.,
212.932.0833
Margaret Braun
212.929.1582
Cakes N’ Shapes
466 West 51st St.,
212.629.5512
Masturbakers
511 East 12th St.,
212.475.0476
The Cake Studio
718.938.0086
Michelle Doll Cakes
917.374.2791
Cheryl Kleinman Cakes
448 Atlantic Ave.,
Brooklyn, 718.237.2271
Purple Cake Catering
126 West 74th St.,
Suite 3A, 917.703.8082
City Limits Diner
200 Central Ave.,
White Plains, N.Y.,
914.686.9000
Ron Ben-Israel Cakes
42 Greene St.,
212.625.3369
Confetti Cakes
102 West 87th St.,
212.877.9580
"Y"ETWEENTHE"READ
TM
Lauren Elizabeth
Cupcake Couture
917.623.2743
Cakes by Sarah Magid
917.405.3022
Colette’s Cakes
681 Washington St.,
212.366.6530
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Sweets of New York
155 Columbia St.,
Brooklyn, 917.821.2494
Find out how
delicious your
event can be...
212-765-1840
STYLE FORWARD
Sylvia Weinstock Cakes
273 Church St.,
212.925.6698
Creative Cakes
400 East 74th St.,
212.794.9811
William Greenberg Jr.
Desserts
1100 Madison Ave.,
212.744.0304
Cupcake Café
545 Ninth Ave.,
212.465.1530
World of Chantilly
4302 Farragut Road,
Brooklyn, 718.859.1110
CREATIVITY
CATERERS
FOOD DESIGN AND CATERING
Chef Michael William Batt, a frequent guest on numerous
Food Network programs, personalizes the menu for each
occasion. The company catered a Food & Wine Great
Chefs and Rising Stars party and provided a handmade
enchanted-forest gingerbread house for the Junior
League of Greenwich and individual heart-shaped chocolate cookie-cakes in tins for a Valentine’s Day fete for
R. Wayne printing company. (28 Old Field Point Road,
Greenwich, Conn., 203.622.0725)
FOOD FOR THOUGHT CATERED EVENTS
This full-service caterer operates out of Chelsea and
serves its New American cuisine to the tristate area. Hors
d’oeuvres include petite homemade chicken potpies,
citrusy cumin-spiced salmon clubs, and Kobe beef sliders with Stilton béarnaise. Food for Thought also creates
themed menus, such as Spanish tapas parties and oceanside clambakes. (130 West 25th St., 212.929.4689)
FOOD IN MOTION
Husband-and-wife team Lloyd Zimet and Michelle Lovelace make hors d’oeuvres out of entrées—such as tuna
burgers and cubanos—for mainly press-related parties.
The two have catered events for The New Yorker, Tina
Brown, and Bergdorf Goodman. Food in Motion serves a
minimum of 10 for dinner or 25 for cocktail receptions.
(214 Sullivan St., 212.766.4400)
FOOD MATTERS
The menu features all-American fare with eclectic
touches, such as wild-mushroom tarts and poached Atlantic salmon with lemon-dill sauce. Food Matters caters
dinners, wine tastings, and cocktail parties and can tailor its menu for vegetarian or vegan clients. The client
list includes Center for Constitutional Rights, A.I.G., and
The Montel Williams Show. (160 East 88th St., Suite 1B,
212.427.2818)
FOUR SEASONS CATERER SOUTHAMPTON INC.
Formerly known as the Clamman, Four Seasons Caterer
serves a wide variety of fresh seafood, including caviar, at
events in Manhattan and the Hamptons. The company is
known for its clambakes for corporate events and picnics
on the beach and can provide dinners for as many as 100
or cocktail parties for 1,000 people. (235A North Sea Road,
Southampton, N.Y., 631.283.3354)
FRESH COMPANY
Chef Shelley Boris and co-owner Kimball Gell head this
organic-focused, full-service catering and event planning operation. A fund-raiser dinner buffet might include
chicken satay with peanut dipping sauce; sliced duck
breast with soy, sesame seeds, and scallions; and seasonal
fruit tarts. Fresh Company caters mostly nonprofits and
provides light foods for offices. (P.O. Box 187, Garrison, N.Y.,
845.424.8204)
FRUNGILLO CATERING DESIGN
Frungillo has a large list of celebrity and corporate clients,
including the New Jersey Symphony Orchestra, St. Vincent’s Academy, and the Newark Abbey. Sautéed chicken
breast and rich spinach mousse baked together in puff
pastry, and eggplant stuffed with fresh ricotta and topped
with basil and a light tomato sauce are two standout entrées. (90 Route 46 East, Mountain Lake, N.J., 973.256.9380)
GILLIE HOLME
Artist and chef Gillie Holme has prepared eclectic dishes
for events since 1987. Holme aims for unique presentations: At an event for Clarins cosmetics, she created shots
of mint-and-lime-infused cucumber soup with shiso
leaves to reflect the colorful, healthy style of the product.
(318 East 11th St., 212.505.8567)
THE GLAZIER GROUP
Developed by Manhattan restaurateurs Peter and Penny
Glazier, this company owns and manages Bridgewaters,
Strip House, Monkey Bar, Michael Jordan’s the Steak House
NYC, and Twenty Four Fifth, among other venues. Its catering arm, the Glazier Group on Location, incorporates
seasonal ingredients into its New American cuisine for
events throughout the tristate area. The recently launched
Bridgewaters to Go packs event food in recyclable materials. (11 Fulton St., 212.406.7900)
GLORIOUS FOOD
While it mainly serves high-end private parties, Sean
Driscoll’s Glorious Food provides off-site catering for all
types of events, including the annual dinner for 4,000 at
the Robin Hood Foundation’s blockbuster benefit at the
Javits Center and the yearly Costume Institute gala at the
Metropolitan Museum. (504 East 74th St., 212.628.2320)
GO CATERING
Go Catering offers seasonal flavor combinations to mainly
fashion, technology, and entertainment companies, including Cookie and House Beautiful magazines, Christian
Dior, and the American Red Cross. The company annually
caters the greenroom and celebrity dressing rooms at the
Tony awards. At the Vail Resorts Charity Poker Tournament, Go served lobster clubs with pancetta, micro greens,
and vanilla aioli. (522 West 29th St., 212.924.4502)
GOOD & PLENTY TO GO
Housed in the theater district’s Manhattan Plaza complex,
this operation has provided food and staff for events in
Manhattan since 1990. Led by executive chef Eileen Weinberg, Good & Plenty to Go composes box lunches, salads,
and sandwiches; customer favorites include bourbon
baked ham and ravioli with sun-dried tomatoes. The company has catered numerous Broadway benefits, including
events for the Actors’ Fund, Broadway Cares, and the Fred
Ebb Foundation. (410 West 43rd St., 212.268.4385)
GOURMET GAL
Chef-owner Karen Burman has an affinity for Asian food
and themed hors d’oeuvre trays. At a Truman Capote
auction, Burman served red pomegranate panna cotta
cocktails on a tray with red and white ice chilling on a copy
of Capote’s In Cold Blood. She works with many clients in
the finance, media, and nonprofit sectors. (212.995.2238)
GRACIOUS THYME
This company provides full-service, off-site catering to
corporate and nonprofit clients. It incorporates French
influences into its American cuisine for dishes like frisée
and lardons of pancetta tossed with Dijon vinaigrette,
and fallen chocolate soufflé cake with lavender-infused
whipped cream. Executive chef and co-owner Mark Cummings, who trained at Le Bernardin, often uses organic ingredients. Gracious Thyme is the exclusive caterer for the
Asia Society. (2191 Third Ave., 212.873.1965)
GREAT PERFORMANCES
Started by Liz Neumark, this full-service caterer cooks up
contemporary American cuisine such as white salmon
with summer asparagus, cipollini, fingerling potatoes, and
truffle vinaigrette, as well as desserts like coconut gratin
with bananas and Creole sauce. Great Performances
handles events for as many as 10,000 and is the exclusive
caterer for the Brooklyn Academy of Music, the Plaza hotel,
and Jazz at Lincoln Center. (304 Hudson St., 212.727.2424)
GREAT THYME CATERING
Cocktail parties are the specialty at this company, formerly
known as Illchef Productions Catering. On the menu are
appetizers like basil-marinated mozzarella with tomatoes,
clams on the half shell wrapped in prosciutto and baked
in lemon butter, and spiced mini couscous cakes. Great
Thyme, founded by Shehu and Veronique Fitzgerald, also
organizes wine tastings for as many as 20 people. (185 St.
Marks Place, Staten Island, 718.720.7710)
HAMPTON CLAM BAKE AND CATERING COMPANY
From swank cocktail parties and sit-down dinners to rustic
clambakes on the beach, owner Troy Conrad has catered
events for Lehman Brothers, J.P. Morgan, films, and photo
shoots and supplied raw bars for Jimmy Buffett and Rod
Stewart concerts. Dishes such as steamed lobster, seared
marinated tuna, and roasted-garlic-and-basil mashed red
potatoes are cooked on site. The company services Long
Island, Manhattan, and Westchester County. (P.O. Box 2413,
East Hampton, N.Y., 631.324.8620)
HARRY’S OFFSITE CATERING
This off-premise catering company, owned by Venetia
Mayhew, was established in 2006 and serves eclectic
international cuisine. Burberry, Zagat, Time Warner, and
Unilever are among the caterer’s clientele. (131 Varick St.,
Suite 1016, 212.253.5955)
HART OF THE APPLE CATERING
David Hart founded this company in 1999, and his clients
include the Newington Cropsey Foundation, Disney Theatricals, and the Maryland Institute College of Art. For the
Society of European Stage Authors and Composers award
dinner, Hart of the Apple hosted a green-apple-and-cobaltblue-themed dinner, complete with green-apple martinis
and centerpieces of green apples and flowers in cobalttinted water. (310 West 55th St., Suite 6G, 212.262.2725)
HARU
This catering company has excelled in modern Japanese cuisine, sushi, sashimi, salads, and entrées like filet
mignon since 1996. Executive chef Alex Aratake can create
meals for any type and size of off-premise event. Haru has
seven restaurants in New York, as well as outposts in Boston and Philadelphia. (1327 Third Ave., 212.744.0818)
HAVANA CENTRAL
Arroz con pollo, ropa vieja, and hot-pressed cubanos are
among the Cuban specialties cooked up in Havana Central’s catering kitchen and three restaurant locations (in
Union Square, Times Square, and the Upper West Side).
Event options feature box lunches, vegetarian fare such as
fried sweet plantains, and on-site services like cigar rollers
and paella bars. Corporate clients include Columbia University, Ernst & Young, and Pfizer. (41 Union Square West,
Suite 830, 212.398.7447)
HUDSON YARDS CATERING
The newest addition to restaurateur Danny Meyer’s culinary empire, which includes Union Square Cafe and
Gramercy Tavern, is Hudson Yards, the exclusive caterer
to the Puck Building, BG Restaurant at Bergdorf Goodman,
and the Tunnel at the Waterfront. This company is the preferred caterer for the Museum of Modern Art. Menu items
include salade gourmand, lamb osso buco, and mini icecream cones. (640 West 28th St., 212.488.1500)
INDIANA MARKET & CATERING
Established in 1985 and led by David Turk, this company
has grown from a gourmet market to a full-service cater-
CATERERS
ing operation. Macaroni-and-cheese bars, risotto stations,
and milk-shake shots are among his clients’ favorites. At
a recent cocktail party, the company set up banquet stations featuring the tastes of Chinatown, South Street Seaport, SoHo, Little Russia, and Little Italy. (333 West 39th St.,
212.736.3531)
JANET O’BRIEN CATERERS INC.
Since 1992, founder and owner Janet O’Brien has catered
events in Manhattan and the Hamptons for loyal, bigname clients such as Diddy, who has turned to her for his
infamous white parties. She has also served her culinary
creations to ABC News and Allure. (P.O. Box 2306, Sag Harbor, N.Y., 631.725.9557)
JASON’S CATERING
During the past 13 years, Jason’s Catering has graduated
from simple breakfasts, lunches, picnics, and cocktail
parties to more elaborate selections for banquets. The
company has created themed menus like North Carolina barbecue and English pub food for clients such as
Nickelodeon, Disney, and Paramount. Jason’s is the preferred caterer for Chelsea Piers (not including Pier Sixty
and the Lighthouse). (600 West 28th St., 212.695.0707)
JORDAN CATERERS
This off-premise catering and event planning operation
has been serving New York, Connecticut, and Massachusetts since 1979. Its cross-cultural and regional American
menu is updated seasonally. The company is the exclusive
caterer to Long Wharf Theatre, Lyman Homestead, Guilford Yacht Club, and the New Britain Museum of American Art. (1718 Highland Ave., Cheshire, Conn., 203.272.8213)
JOSEPH FOX CATERING
Established in 2005 by chefs James Fox and Maria Fox (née
Maria Joseph), who are now husband and wife, this catering operation offers seasonal New American cuisine with
French influences for receptions as large as 1,000 guests
or seated multicourse meals for 200. A Tuscan table, a Moroccan Casablanca soiree, and a Mexican fiesta are three
of the myriad party themes available. Clients include
Bardwell Industries and Firmenich. (212.766.4490)
JULIENNE CATERING
This company provides themed culinary stations for
events. The “When in Rome” station offers ravioli Genovese with arugula pesto, pine nuts, Parmesan, and ricotta;
the Mediterranean meze bar features curried chicken and
minted lamb skewers; and the Southwestern Tex-Mex
fiesta serves quesadillas and mini burritos. (580 Broadway,
646.339.8866)
KAREN LEE IMAGINATIVE COOKING CLASSES & CATERING
Karen Lee established her catering business in 1972. It specializes in Chinese and vegetarian cuisine, such as wildmushroom spring rolls, shumai, and sautéed shrimp in
a red-ginger barbecue sauce. Lee can provide light office
catering, personally cook for as many as 14 guests, create
seated or buffet dinners for corporate events of 125 guests,
or host teambuilding cooking classes. (142 West End Ave.,
212.787.2227)
KRYSTAL PARTY PRODUCTIONS
A Hawaiian pig roast and a lobster clambake are just two
of the menus Krystal Party Productions has put together
for large corporate events. The Long Island-based company caters more than 80 events annually in the New
York metropolitan area and can serve as many as 5,000
guests. Other menu themes include a Tex-Mex party
and a Western hoedown. (P.O. Box 12415, Hauppauge, N.Y.,
631.436.7000)
LA CUISINE
Originally a bakery, La Cuisine branched out as an offpremise caterer in 1982 to serve the Connecticut and New
York regions. Recent events include the Papal Youth Rally
in Yonkers, the Scholarship Ball at the University of New
Haven, and affairs for Wesleyan University’s president’s
office and alumni-relations department. (750 East Main
St., Branford, Conn., 203.488.7100)
LASSEN & HENNINGS
This company caters to a Brooklyn and Manhattan clientele, which chooses from made-to-order dishes and party
platters that include fresh fruit kebabs, crudités, antipasti,
plantain chips, and continental breakfasts. The company
also creates buffets for evening events. In addition to its catering division, Lassen & Hennings operates a bakery and
delicatessen. (114 Montague St., Brooklyn, 718.875.6272)
LAURENCE CRAIG CATERING
At the 2006 Central Park Conservancy gala, this caterer
served sugarcane-glazed black cod and jumbo prawns
with edamame succotash, Chianti-braised short ribs with
Yukon gold potatoes and artichoke gratin, and a dessert of
pumpkin-caramel bread pudding with banana-pecan ice
cream. Clients include Christian Dior, Gucci, and DKNY.
(1799 Springfield Ave., Maplewood, N.J., 973.761.0190)
LE POTAGER CATERING
Although “the Kitchen Garden” (as the name translates
from French) recently merged with Glorious Food, it remains a separate entity under its new parent company. Le
Potager concentrates on fresh ingredients when designing
menus for events such as the Bruce Museum Renaissance
Ball, lunch at the New York Public Library, or the Robin
Hood Foundation benefit. For a Bank of America event, Le
Potager prepared a cocktail buffet for 650. (504 East 74th
St., 2nd Floor, 212.472.1929)
LIGHTEN UP CATERERS
Grace Clearsen operates this company, which has served
clients including Mary Tyler Moore, the Forbes family,
Fendi, and the Guggenheim Museum. For the opening of
Bergdorf Goodman’s furnishings floor, Clearsen created
an Indian food buffet. Lighten Up uses organic ingredients
from local farmers in its creations for in-office meetings,
dinners for as many as 500, and receptions for as many as
1,000. (255 Armstrong Ave., Jersey City, N.J., 201.209.9325)
LUCID FOOD
Chef Louisa Shafia started this company with the notion
that food should be healthy and environmentally sustainable, as well as nice to look at and good to eat. Whether for
a large reception or an in-office meeting, she handpicks
produce from local farmers’ markets and high-quality
free-range meat and poultry. Shafia created a menu of Italian cuisine for an intimate event for the Sundance Channel and Isabella Rossellini. (212.465.3457)
MAIN COURSE CATERING
Main Course, which caters corporate functions for as many
as 1,000, specializes in contemporary regional American cuisine prepared with organic ingredients grown
on local farms. Menu items include cones of tuna tartare
flecked with black and white sesame seeds, and sweet-pea
gazpacho with cracked Jonah crabmeat. The company is
STAFFING FIRMS
ABC Bartending
Schools
500 Eighth Ave.,
Suite 808, 212.594.4146
Metropolitan
Hospitality
110 East 42nd St.,
Suite 802, 646.278.7135
Ahead of the Pace
247 West 34th St.,
877.722.3383
Model Bartenders/
Premier Party Services
145 West 28th St.,
Suite 10SW,
212.499.0886
Amerivents
250 West 57th St.,
Suite 1432,
212.245.1080
At Your Service
Staffing Inc.
41 East 11th St.,
11th Floor, 212.535.3300
Barnard Bartending
Agency
3009 Broadway,
212.854.4650
Choice Hospitality
51 East 42nd St.,
Suite 1610,
212.679.2434
Extra Hands
1259 Madison St.,
Brooklyn, 917.697.8766
Eye5
116 West 23rd St.,
Suite 500, 646.274.1474
Gotham 2000
3 Stuyvesant Oval,
Suite 10B, 646.414.9712
Greenlight Events L.L.C.
365 West 22nd St.,
212.736.1119
Hall & D’Elia
516.431.1551
Helping Hands
Network Inc.
817 Broadway,
10th Floor, 212.251.0900
Hospitality Marketing
Group
35 Worth St., 4th Floor,
212.965.9600
Lend-a-Hand
350 Fifth Ave.,
Suite 3304-4G,
212.614.9118
Posh Ability
36 East 23rd St.,
Suite 6R, 212.537.6005
Prime Events Inc.
321 West 54th St.,
Suite 209, 917.825.2485
Pyramid Personnel
295 Madison Ave.,
16th Floor, 212.213.0870
Soza Models
552 Broadway, Suite 3,
646.201.4875
Staffing by David
267 Fifth Ave.,
Suite 803, 212.448.9422
T&L Events Inc./
The Party Crew
244 West 54th St.,
Suite 1204, 212.247.3331
Tempositions
420 Lexington Ave.,
21st Floor, 212.490.7400
Tempsations
Old Chelsea Station,
P.O. Box 201,
212.255.9435
Top Shelf Staffing
147 West 35th St.,
Suite 410, 212.842.1033
Ultra Events & Staffing
315 Flatbush Ave.,
Suite 234, Brooklyn,
718.237.0945
Wait 4 Me
83-32 Parsons Blvd.,
2nd Floor, Queens,
718.480.4444
Yipeee Inc.
9 Desbrosses St.,
Suite 519, 212.965.9600
630 Second
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CATERERS
the exclusive caterer at Buttermilk Falls in the Hudson
River valley. (232 Main St., New Paltz, N.Y., 845.255.2650)
MANSIONS CATERING
This caterer offers French and Mediterranean cuisines
complemented by Asian, Caribbean, and Latin flavors. Its
menu includes Oriental tuna tartare on sesame crisps;
lobster wraps with spinach, carrot, saffron, and vanilla;
and fig-and-mascarpone tarts with port glaze. The company operates the Alger House in the West Village and
the Manhattan Penthouse in Union Square. (80 Fifth Ave.,
212.627.8838)
MARCEY BROWNSTEIN CATERING & EVENTS
Since 2001, Marcey Brownstein has been serving clients
such as Miramax, In Style, and Polo Ralph Lauren. For a
2007 summer associates party for law firm Mckell Nelson,
the catering company served made-to-order sushi rolls
and passed mini bites of ropa vieja and shots of black-bean
soup. Marcey Brownstein can create ethnic, vegetarian,
and kid-friendly dishes. (555 West 23rd St., 212.807.0568)
MARK FAHRER CATERERS
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Founded in 1978, this firm services a wide range of events,
which have included a Moroccan feast for 1,200. Fahrer
has been featured on the Food Network as well as in The
New York Times, The Daily News, The New York Post, and
Brides magazine. (378 Third Ave., 917.923.1736)
MATCH CATERING AND EVENTSTYLES
Creative cuisine and decor that follow through on a theme
are staples of Match Catering’s work at product launches,
cultural galas, and corporate events. For a recent network
upfront breakfast for 500 guests, Match served its take on
pigs in a blanket: chicken-and-apple sausages wrapped in
silver dollar pancakes served with warm maple syrup. (611
Broadway, Suite 534, 212.673.7705)
MAUREEN’S PASSION FOODS
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Formerly Food Passion, this Upper East Side catering company showcases in a variety of international cuisines. At a
lunch for law firm Hunton & Williams, Maureen’s served
stuffed loin of pork with seafood paella, grilled chicken
stuffed with mushrooms, French green beans, and potatoes lyonnaise. The company recently prepared a five-day
catering spread for Nina Shoes during a recent Fashion
Week. (1200 Lexington Ave., 212.861.2766)
MERCELLA & CECILY’S INC.
Mercella & Cecily’s Caribbean and soul food heats up
corporate and social events. Hors d’oeuvres include coconut curry chicken balls, tostones, curried shrimp skewers, and salmon croquettes. Film-production companies,
L’Oréal Paris, and Newsweek are on the caterer’s client list.
(718.544.3233)
MERCHANT’S CATERING
Merchant’s, a full-service company, caters corporate and
social functions in Manhattan. The company is known
for traditional party trays of sandwiches and salads for
lunches and breads and pastries for breakfasts. It also
offers a variety of hors d’oeuvre baskets, like the Cajun
Grill—skewers of blackened chicken breasts and jumbo
Gulf shrimp, Cajun crawfish cakes, and andouille sausage
en croûte. (1125 First Ave., 212.832.1551)
MERRI-MAKERS SPECIAL EVENTS
Merri-Makers has been catering corporate functions, fundraisers, and large picnics since 1978. Its island-inspired cuisine includes Jamaican jerk burgers and smashed-potato
salad with chipotle and mango; the Tengo Hambre menu
features mesquite-smoked chicken and spicy chorizo sausage links. The Bonnet Island Estate and the New Jersey
Convention and Expo Center are two of Merri-makers venues. (97 Sunfield Ave., Edison, N.J., 732.225.0009)
MICHELLE’S KITCHEN
Michelle’s Kitchen, a full-service caterer with 25 years of
culinary experience, specializes in French-Belgian favorites such as chicken cordon bleu, roasted leg of lamb, and
breaded fillet of sole. The company’s extensive client list
includes institutions like Bloomberg L.P. and Mount Sinai
Hospital, along with celebrities Brooke Shields and Goldie
Hawn. (1614 Third Ave., 212.996.0012)
MIHA JURIC CATERING
“Food should make you smile” is Miha Juric’s philosophy.
Juric brought his Central European, Mediterranean, and
British culinary experience to New York, where he has
catered to clients such as Columbia University and I.A.C.
since 1999. He creates interactive tasting stations at social
events, where guests can sample flavor sensations such as
ropa viejo, Cuban-style pulled beef served on crisp plantains. (335 Houston St., 212.228.2184)
MOOD FOOD
Mood Food has done events for Merrill Lynch, L’Oreal, Bon
Appétit, and Gourmet, as well as Food & Wine’s Best New
Chefs award party. Established in 1985, the company and
its president, Tinker Boe, aim to integrate distinctive design elements into the food presentation. (64 Downing
St., 212.243.4245)
MOVABLE FEAST
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CATERERS
in the fashion, media, entertainment, and corporate industries
with locally sourced, seasonal fare. The boutique-style company
caters groups of 10 to 500. One entrée on the carte du jour is the
slow-cooked day-boat Chatham cod with artichokes and pancetta. (820 10th Ave., 212.977.8900)
THE NYACK SEAPORT
and with an extensive client base that includes Brooklyn College,
the Fresh Air Fund, Girl Scouts of America, and Con Edison—
owner Jackson Berson has put together a comprehensive menu
of international fare. Movable Feast, which has been in operation
since 1979, offers office catering as well as dinners for as many as
1,000 guests. (284 Prospect Park West, Brooklyn, 212.227.7755)
NEUMAN’S
In addition to catering at its event facility on the Hudson River,
the Nyack Seaport also provides off-premise service in Manhattan. The caterer specializes in European-influenced contemporary cuisine and has worked events for Ralph Lauren, News
Corporation, and NBC’s Dateline. A favorite appetizer among clients is the mini goat-cheese cheesecake with tomato vinaigrette.
(21 Burke St., Nyack, N.Y., 845.353.3200)
Founded in 1981 and run by Paul Neuman, this company provides anything from drop-off breakfasts, lunches, and party
platters to full-service catering complete with waiters, rentals,
flowers, and music. Over the years, Neuman’s, which specializes in internationally influenced American cuisine, has established a clientele of mainly law and public-relations firms. (173
Chrystie St., 212.228.2444)
OLIVIER CHENG CATERING & EVENTS
NEW CREOLE KITCHEN
OME CATERERS
Owner Alphe Williams began his career in theater and modeling before a trip to Greece directed him toward the world of food.
After studying at restaurants across Europe, he opened New Creole Kitchen in 1995 and has been serving companies like Disney
Publishing Worldwide, the Swiss Institute, Elisa Monte Dance,
and the Council of Fashion Designers of America ever since. His
menu incorporates the French, Spanish, German, and Native
American influences that define Creole cooking in dishes like
étouffée and jambalaya. (241 West 97th St., 212.864.5381)
Managing partner Diana Crisci has served clients such as Neiman Marcus, the governor’s mansion, and the New Jersey Jets.
Entrées include crisp beggars purses filled with squash ratatouille on a bed of sautéed greens and wild rice, and miniature
veal burgers with red-onion jam and melted fontina. (40 South
Jefferson Road, Whippany, N.J., 973.560.4540)
NEW YORK CATERERS AND PARTY PLANNERS
Chef Mitchell Dickman and president John Cummins have been
running this off-premise catering operation since 1994. Recently,
the company catered the after-party for the relaunch of Halston
during Fashion Week in February. The Halston menu included
mini grilled American-cheese-and-tomato sandwiches made
with truffled brioche and served with shots of homemade tomato soup, and smoked salmon with avocado and chili aioli on a
cornmeal pancake. (421 East 65th St., 212.396.9351)
91/THE UPPER CRUST
Founded in 1983, this full-service caterer counts People magazine
and the Central Park Zoo among its clients. The menu includes a
lobster napoleon, chocolate bread pudding, and “chef sweets”—
espresso-chocolate squares or praline lace served after coffee.
The company’s Simple Fare division accommodates functions
that don’t require a location chef; 91 is the catering operation’s
West Village event space. (91 Horatio St., 212.691.4570)
NOVA CATERING + EVENTS
Founded in 1998 by Chris Barbier, Nova Catering provides clients
Since 2002, Olivier Cheng has catered for clients such as Louis
Vuitton, Hermès, and Bulgari. Recent events include Elton John’s
birthday party and the Gucci benefit at the United Nations. For
Ralph Lauren’s 40th anniversary, Olivier Cheng served a rack of
New Zealand lamb with asparagus, sunchokes, parsley puree,
and heirloom cherry tomatoes. (12-16 Vestry St., 212.625.3151)
ORGANIC AVENUE
Organic Avenue, which also has a lifestyle boutique and a livefood kitchen, has been bringing its off-premise catering services
to clients since 2006. All the company’s foods are organic, vegan,
and raw, which means they are never heated above 115 degrees.
Dishes include marinated portobello and shiitake mushrooms
rolled with scallions and sliced zucchini, vegan maki, and desserts like chocolate macaroons and blueberry pie (made without
artificial sweeteners). Hydraulically pressed juices are among
the most popular items on the menu. Lyt, Jivamukti Yoga, and
Brooklyn Industries are clients. (101 Stanton St., 212.334.4593)
OSHISO JAPANESE CATERING
Since 1990, this company has provided sushi and other Japanese
delicacies for catering halls, hotels, and banquet facilities like
Hyatt, Tavern on the Green, and the Garden City Hotel. Oshiso’s
head buyer treks to the Fulton Fish Market for high-quality tuna,
salmon, jumbo fluke, shrimp, mackerel, yellowtail, eel clams,
and sea urchin, to ensure the freshest sushi possible. (188-75 85th
Road, Queens, 718.343.3000)
PARK AVENUE CATERING
Founded in 1989, this is the catering division of Murray Hill restaurant Park Avenue Bistro. For an event for the International
Rescue Committee, the company served up sliced grilled skirt
steak with red-curry dipping sauce and grilled vegetable roulade
with chèvre and fresh basil. (414 Park Ave. South, 212.689.6199)
PARTY BOX
Party Box’s specialty is its brioche tea sandwiches, which can be
customized with a variety of spreads and fillings. Its clients include Macy’s, Temple Israel, and the Doyle Gallery. The company
offers healthy items with no heavy oils or fried foods. (112 East
75th St., 212.717.4400)
PAUL EVANS CATERERS
From its beginnings as a gourmet food store in 1976, Paul Evans
Caterers has grown into a full-service catering company that can
handle events of all sizes. Its assortment of menus includes summer picnic buffets, portable clambake baskets for the beach, box
meals, and hors d’oeuvre platters for cocktail receptions. (27 West
24th St., 212.321.1822)
PERFECTLY MARC’D
Chef-owner Marc Alvarez opened Perfectly Marc’D in 2006. The
company offers eclectic cuisine for intimate parties in private
homes and large, lavish events. Clients include Valentino, Dior,
and Blue Man Group. In March 2008, for Moët-Hennessy’s Glenmorangie tasting event, Perfectly Marc’D paired the scotch with
sautéed sea scallops, a confit of foie gras with Szechuan pepper
and mission figs, and an orange-perfumed chocolate sauce. (4301 21st St., Long Island City, 718.383.1010)
PERFECT PEAR CATERERS
Launched in 1987, this company caters to clients like the Joyce
Theater and Columbia University, in addition to a slew of celebrities, and can service groups of 10 to 500. Recent events include a
corporate and social reception at 101 River Views and a wedding
at Studio 450; among the menu items served were miniature blue
cheese blintzes with caramelized apple. (Brooklyn, 212.334.0324)
PHILIP STONE CATERERS
This company, a division of CulinArt, can provide New American
and kosher fare for more than 2,000 guests. Philip Stone does
more than 70 events a year in the New York metropolitan area
and is the exclusive caterer for the Cradle of Aviation Museum,
Village Club at Lake Success, the Maritime Aquarium at Norwalk,
and Lasdon Park and Arboretum in Somers, New York. (175 Sunnyside Blvd., Plainview, N.Y., 516.326.2156)
PINO LUONGO TUSCAN CATERING & SPECIAL EVENTS
Pino Luongo—of Coco Pazzo and Centolire fame—also heads
this off-premise catering operation, which specializes in Italian
cuisine. The firm caters mostly to clients in the entertainment
and media industries, which have included Vogue/VH1’s Fashion
Awards, The Sopranos, and the New York Film Society of Lincoln
Center. (124 East 40th St., Suite 903, 212.681.7701)
Q EAST RESTAURANT AND CATERING
The catering arm of this Mediterranean-American restaurant
serves steaks, chops, and seafood combinations—like lobsterstuffed filet mignon—to clients from Manhattan to Montauk.
Past events include the 2006 Scope International Art Show, the
Red Hot Red Cross Ball, and a gala for the American Cancer Society. (47 Quogue St., Quogue, N.Y., 631.653.3836)
RAGING SKILLET
Restivo handles both intimate dinners and corporate events for
as many as 2,000. Calvin Klein, Ralph Lauren, Donna Karan, and
the Corcoran Group are among its clients. Entrées include Thaichili-rubbed filet mignon, miso-crusted sea bass drizzled with a
lemon vinaigrette, and pomegranate-glazed duck breast with a
fiery-sweet plum chutney. (240 East 27th St., 212.213.6237)
Since 1983, Rex Duval has served his Asian-influenced EuropeanAmerican cuisine to as many as 2,100 guests at events for clients
such as Honeywell and Ogilvy & Mather. Duval offers kosher
dairy and meat products, as well as complete event planning and
destination management. (212.795.5215)
RICE CATERING
SAVOR
The company caters large and small events, provides light office
catering, and is best known for its rustic grazing station, which
includes wine boxes, imported cheeses, meats, fruits, vegetables,
and dips. Rice Catering’s clients include Poets House, the International Center of Tolerance Education, and St. Ann’s Warehouse.
(81 Washington St., Brooklyn, 718.222.9880)
From the set of Make Me a Supermodel to a law-firm event with
a Dr. Seuss theme, a potato bar, and truffled grilled-cheese bites,
Savor caters events for 50 to 500 guests. The company can create
New England-style clambakes, New Orleans-style crawfish boils,
Tuscan picnic lunches, and Southern barbecues. Clients include
Saks Fifth Avenue and Brooks Brothers. (544 West 27th St., 2nd
Floor, 212.244.3617)
REX DUVAL CATERERS
RCANO EVENTS
READY TO EAT
Partners Judy Schiff and Stephen Hoerz (a Culinary Institute of
America graduate), founded their West Village-based catering
operation in 1999. It offers buffets, platters, hors d’oeuvres, and
sandwiches (including herb-roasted turkey breast with arugula
and cranberry dressing on pumpernickel) for events. Ready to
Eat also provides in-office catering, event planning, decor, gift
baskets, and box lunches. (525 Hudson St., 212.229.1013)
RED TABLE CATERING
Founded by Melanie de Coppet in January 2001, Red Table can
create custom menus using clients’ family recipes and fresh,
local ingredients from farmers’ markets, butcher shops, and produce stores. Red Table will cater any size and type of event, from a
multicourse dinner party to a cocktail hour with hors d’oeuvres.
Clients include prominent companies in the arts and entertainment industry. (205 Leonard St., Brooklyn, 917.553.5944)
RELISH CATERING
This company provides catering and event planning for corporate, fashion, legal, and social clients and supplies concessions
at large sporting events. More than half of Relish’s clients are
financial corporations, luxury retailers, and nonprofit organizations. The company serves locally grown organic products and
is the exclusive caterer for the Wollman and Lasker ice-skating
rinks and the Arsenal Roof Garden. (220 East 22nd St., Suite 3P,
212.228.1672)
RESTIVO EVENTS
This event planning and full-service catering crew has been providing services since 1991 in New York, Miami, and the Hamptons.
SALSA CATERERS
In 1990, Daniel Garcia opened this large catering company, which
offers an extensive culinary selection for off-premise corporate
events. Themed menus include Caribbean (with jerk chicken
wings), soul food (with hush puppies and cheese sauce), South
and Central American (with lechona, a Colombian-style suckling
pig stuffed with rice and beans), Mexican, and traditional (with
chicken kebabs and mango glaze). The company has recently begun to provide catering for concerts and Yankee Stadium. (4006
Third Ave., Bronx, 718.716.2020)
The Raging Skillet’s proprietor—known as Chef Rossi—has
made cakes entirely of Krispy Kreme doughnuts or Rice Krispies Treats, as well as hors d’oeuvres like Peking duck or chicken
curry in miniature ice-cream cones, crepes filled with shiitake
mushrooms and Thai basil, and shredded sweet-and-spicy beef
in phyllo. Mac and cheese is a recent addition to the company’s
menu. (335 East Houston St., 212.463.0872)
RCano, a full-service catering and event planning firm that
opened in 2003, operates out of a 6,000-square-foot kitchen.
For events during the Travel Industry Association of America’s
International PowWow, the caterer set up grilling stations on the
sidewalk in front of the Time Warner Center. The company is the
exclusive caterer for Icahn Stadium on Randall’s Island. (43-42
10th St., Long Island City, 718.937.6622)
Clients include the Audubon Society, Coach, Ralph Lauren, BBDO,
and Saatchi & Saatchi. (109 East 50th St., 212.888.2680)
ROBBINS WOLFE EVENTEURS
This catering company, which specializes in French-influenced
American cuisine, has maintained a high profile in Manhattan
and the Hamptons since 1987. In 2005, it became a part of CulinArt. Clients include Bravo, Ralph Lauren, and Literacy Partners.
Robbins Wolfe is the official caterer for the Hampton Classic
Horse Show, and the exclusive booking agent and caterer for the
Bridgehampton Tennis & Surf Club. (521 West St., 212.924.6500)
SCOOZI CATERING AND EVENTS
ROBERT EVANS EVENTS
THE SEAFOOD SHOP CATERING
Although it started in 2003 as a mom-and-pop soul-food catering
firm called Yo Mama’s Catering, chef Robert Evans’s company has
grown into a full-service caterer with clients such as the Corcoran
Group and Condé Nast. The menu consists of Southern comfortfood favorites. (163 Saint Nicholas Ave., Suite 5E, 212.222.5133)
Based out of its popular Long Island store, this catering firm
started with clambakes more than 30 years ago and has since
grown into a full-service business run by Colin Mather. Specialties include grilled meats and fish, like the Montauk striped bass
with grilled corn and chili relish. Past clients include Howard
Shultz, Starbucks, and Lorne Michaels. (365 Montauk Hwy., Wainscott, N.Y., 631.537.0633)
SAFFRON 59
Saffron 59 executive chef and director Irene Khin Wong—once
a Wall Street banker and former chef and owner of the Road
to Mandalay restaurant—dishes out mainly Southeast Asian
cuisine to clients in the beauty and fashion industries. The company’s trademark: food as colorful as the serving trays, which are
often laden with bright orchids and banana leaves. (59 Fourth
Ave., 212.253.1343)
SAGE EVENTS
Sage has developed close relationships with its corporate clientele, which includes film and television studios. The caterer
works with small local vendors, family farms, and artisanal
cheese makers to supply events such as a New England clambake
wedding at the Foundry, a gala dinner for 700, and a party for a
fashion client, where Sage served mini beef Wellingtons, little
flowerpots filled with fish-and-chips, and rocky-road brownies.
The team behind this boutique caterer and event planning
company can design themes that incorporate cuisine and decor.
Since 1996, it has specialized in a fusion of French, Italian, and
Asian fare, offering dishes such as an appetizer of seared tuna
mignon on lotus root crisps with miso emulsion. Clients include
Chanel, Sean John, and GQ. (142 West 83rd St., 212.799.0080)
SEASONS DISTINCTIVE CATERING
Marc Tessitore and Robert Zimmerman’s company is focused
on contemporary American food with Southeast Asian and
Indian influences. Their menu, which emphasizes fresh ingredients, includes seasonal hors d’oeuvres—like rice-paper
ON BIZBASH.COM
To search for all kinds of event vendors—from
floral designers to security firms—check out our
complete online resource directory.
CATERERS
SPECIAL ADVERTISING SECTION
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AQUA LUXURY YACHT
1423 Collins Ave.
Miami Beach, FL 331397
86.245.0470
www.AquaLuxuryYacht.com
Aqua offers truly original setting for your next event with
a view of the Miami skyline and surrounding areas. Our
customized menus and top quality vendors will impress
your clients, prospects, and employees with the finest in
cuisine, presentation, and entertainment.
ART OF THE PARTY LLC
Orlando-Miami-Tampa-Jacksonville
321.281.2800
www.artoftheparty.com
Art of the Party is more than an event design and decor
company. It is a focused organization that thrives in the fulfillment of each client’s goals and objectives.We house it.
We communicate it.We own it.Your Florida event partner.
CREATIVE FOOD CONCEPTS
14375 SW 120 St., Suite 101
Miami, FL 33186
305.461.7100
www.cfccatering.com
Specializing in high-end corporate, social affairs, and weddings, Creative Food Concepts is committed to elegance,
quality, and truly personalized service. Services include:
full-service catering, customized menus, staffing, bar
services, and on-site managers. Fully licensed and insured.
DESTINATION RAGTOPS
2119 South Dixie Hwy.
West Palm Beach, FL 33401
561.655.2837
www.ragtopsmotors.com
Ragtops is a Palm Beach landmark capable of entertaining
as many as 1,500 guests.There are two distinct venues on
property, the Museum which is a 16,000-square-foot historic three-story building, and the 7,800-square-foot
Tropical Art Deco Club LaSalle. It’s a magical place that
transforms guests back into memories they love to have!
EGGWHITES SPECIAL EVENT
CATERING
1419 NE 129 St.
Miami, FL 33161
877.833.3447
Eggwhites Special Event Catering continues to set the
standard of excellence in catering special events.They
offer full-service event planning for corporate, social, and
charitable events and pride themselves in being your “onestop shop” adding a unified element to your special day.
JOSE GRATEROL DESIGNS INC.
8018 NW 90th Street
Medley, FL 33166
305.788.0562
www.josedesigns.com
Jose Graterol Designs infuses PASSION to transform budding concepts into lustrous blooms. Passionate artistry;
Attentive personal service; Sophisticated settings;
Stylish, exciting environments; Innovative floral design;
Original custom style; Nature's inspirations are evident in
every detail. We weave our fresh approach with your style
and vision to create event masterpieces.
ROOM SERVICE - FURNITURE
& EVENT RENTALS
7455 NE 2nd Ave.
Miami, FL 33138
877.577.7666
www.roomservicerentals.com
Room Service is a full service furniture and event rental
company that provides a wide range of fine furniture,
upscale accessories, and high-end event rentals. We pride
ourselves on providing world-class customer service and
flawless furnishings for every event. We service events of
all sizes nationwide.
SO COOL EVENTS
2164 NW 22nd Court
Miami, FL 33142
305.635.8088
www.socoolevents.com
So Cool Events Inc. is a purveyor of event decor serving
our clients all over Southern Florida. We make events
extraordinary with unique event decor, including lighted
acrylic tables, ice and acrylic centerpieces, ice sculptures,
and carvings.
PANACHE - A CLASSIC PARTY
RENTALS COMPANY
2009 NW 25th Ave.
Pompano Beach, FL 33069
800.307.2789
www.LinensWithPanache.com
Since 1992, Panache has redefined elegance and inspired
trends in the world of event fashion. Based in Southern
Florida, the multi award-winner is renowned for their
dedicated customer service and distinctive product line of
fine crystal, china, furniture, and majestic linens. Serving
Florida, the Caribbean, and nationwide markets.
Contact Us:
ANN KEUSCH, 305.893.8771 ext.111 or ann@csmipi.com
www.bizbash.com/florida
summer rolls filled with enoki mushrooms, vermicelli,
and fresh herbs and served with a miso-plum dipping
sauce—and entrées such as grilled fillet medallions with
an oven-dried-tomato-and-cumin sauce. (2191 Third Ave.,
212.420.6039)
SEBASTIANS CATERING & SPECIAL EVENTS
This company, which began in Boston in 1994, can customcreate menus for groups of 10 to 2,000. Executive chef Bill
Hedge, a Culinary Institute of America graduate, recently
served magret duck with prosciutto, roasted fruit, cress
and fig muscat, Mediterranean spiced loin of lamb with
potato galette, and early spring caponata for a Neuberger
Museum event. Other clients include Cooper Union and
the Magazine Publishers of America. Sebastians is the
exclusive caterer for the Museum of the City of New York
and a preferred caterer for the New York Public Library, the
New-York Historical Society, and the TimesCenter. (875
Third Ave., 212.832.3880)
SEN CATERED AFFAIRS
After finding success with its restaurant and lounge in Sag
Harbor, the Sen company began this catering business in
2005 to serve New York City and the Hamptons. The company’s menu offers Asian fare, with an emphasis on sushi
and sashimi. Sen can design rolls around the customer’s
taste or themed event and has catered private dinners,
large cocktail parties, and fund-raisers. In December 2007,
the company’s second lounge, the Sen Spice and Lounge,
opened in the Hamptons with an Indian menu. (73 Lexington Ave., 631.725.4546)
SERENA BASS CATERING
This company’s inventive, ethnic menu includes roasted tomato on jasmine rice crakes with pickled ginger
syrup and crab and mango with aioli on plantain chips.
Serena Bass focuses on the fashion, design, and corporate
worlds, and also provides floral design. (27 Vanderbilt Ave.,
212.727.2257)
SHIRAZ NYC INC.
Versace, Baccarat, and Van Cleef & Arpels have relied on
this full-service company to book attractive caterwaiters.
Shiraz—capable of full-scale event production in addition
to catering—masterminded the Harper’s Bazaar 140th anniversary celebration. A menu highlight is the tamarindand-soy-glazed duck breast layered with wild-mushroom
ragout on a truffled polenta round. (161 West 22nd St.,
212.255.7001)
SHOWSTOPPERS INC.
This company is favored by corporate clients like Chase
Bank, Lancôme, and Giorgio Armani. Showstoppers recently catered the 75th anniversary spectacular of Radio
City Music Hall, where the menu for 1,000 people included
martini glasses of macaroni and cheese with pancetta,
sliders of seared tuna and wasabi, and tiny pistachio milk
shakes. (3041 Broadway, 212.280.1345)
SMART CATERING
Smart Catering works with more than 150 of New York’s
chefs and restaurants to bring famous dishes like Country’s sweet-corn panna cotta or Megu’s crispy Madagascan
shrimp roll to private events. For a recent Passover event
for designer Liz Lange, founder Ben Zion called on some
of New York’s best to create a menu that included wasabispiked matzo-ball soup from Sushi Samba, roasted chicken
from Waverly Inn, and banana pudding from Magnolia
Bakery. (244 Fifth Ave., Suite 2811, 212.575.0550)
SONNIER & CASTLE
David Castle and Russ Sonnier met in the Glorious Food
kitchen and now own this company, which restyles
and updates classic dishes for clients such as Carolina
Herrera, Vanity Fair, and Merrill Lynch. At a film premiere
for MGM, the company served 1,200 guests a menu that
included rolled crepes filled with chicken and pancetta,
creamy rosemary polenta, and ricotta cheesecake with
vanilla-roasted apricots. (532 West 46th St., 212.957.6481)
SPECIAL ATTENTION—ELLEN GELB
Owner Ellen Gelb claims staff members work with clients from the conception of the menu to the plating of
the food—thus the name. Since 1987, Gelb has been concocting handmade hors d’oeuvres like steamed shiitake
dumplings, mini BLTs, and ceviche shots, and desserts like
mini ice-cream pops and chocolate-dipped blueberries
and raspberries. (325 East Houston St., 212.477.4805)
SPOONBREAD
Specializing in Southern fare and soul food, this Harlembased catering company is led by former model and
award-winning cookbook author Norma Jean Darden.
Past clients include Bill Cosby and the Whitney Museum.
Clients often request Darden’s pecan chicken with white
peach sauce; other favorites include African chicken in
peanut sauce, and king fish and salmon in a special Caribbean Sunset sauce. Darden also owns two Harlem restaurants. (364 Cathedral Pkwy., 212.865.0700)
SPOON CATERING
Since 2000, Melissa Chmelar’s organic-focused catering
business has served fashion publications and designers.
Dishes include Indian summer vegetable crudités with
lemon-basil dipping sauce; caramelized leek, roasted tomato, and Gruyère tarts; and sage-and-fontina-stuffed
herb-roasted pork loin. The company’s Chelsea storefront
offers baked goods, salads, soups, coffees, sandwiches, and
teas. (17 West 20th St., 646.230.7000)
NEW SPOONDANCE CATERING
Although this full-service catering company is only a
year old, founders Terry Peikin and Nicholas Giusti have
been working in the food industry for more than 40 years.
Peikin, an alumnus of One Fifth Restaurant and Great Performances, teamed up with Giusti, a Culinary Institute
of America grad and longtime owner of his own catering company, to create this small firm, which uses local
farmers’ markets to create its menus. (25 West 35th St.,
212.244.0271)
STANDING ROOM ONLY
Founded by Jack Tacconi and Sharon Snyder in 1990, this
caterer has built a clientele that includes financial companies and museums. For a 700-person event, Standing
Room Only created an African tasting menu that featured
shrimp marinated in coconut milk with paprika and piripiri chilis. Tacconi and Snyder also own a gourmet retail
store in Westchester. (1491 Weaver St., Scarsdale, N.Y.,
914.472.3002)
SUSAN SIMON
Cookbook author Susan Simon started her company, which
caters events in the tristate area, in 1984. Simon’s menu for
an event inspired by a traditional English tea includes a
buffet of crudités, dry sausages, and hors d’oeuvres such as
tulip shrimp with apricot-lime sauce and Thai beef salad
on cucumber slices. (212.777.0080)
SWEET CONCESSIONS
Sweet Concessions launched in 1986 and now manages 10
theater concessions on and off Broadway. The company
created custom cocktails for the Lincoln Center Theater’s
run of The Coast of Utopia, by Tom Stoppard. Sweet Concessions also caters events for clients including ABC, Newsday, Pfizer, Disney, and Verizon. (1650 Broadway, Suite 510,
212.582.5472)
SWIFTY’S EVENTS
Catering director Jay Jolly and chef Stephen Attoe head
this off-premise catering company, which in 2002 sprouted from Robert Caravaggi’s low-key Upper East Side restaurant of the same name. Swifty’s catering menus are
much like those at the restaurant: home-style American
ICE CREAM COMPANIES
Australian Homemade
180 Varick St., Suite
1202, 212.209.1190
Ben & Jerry’s
151 West 34th St.,
212.594.0018;
2722 Broadway,
212.866.6237;
680 Eighth Ave.,
212.221.1001
Berliner Specialty
Distributors
301.927.4444 ext. 209
Brooklyn Ice Cream
Factory
718.246.3963
Chinatown Ice Cream
Factory
65 Bayard St.,
212.608.4170
Ciao Bella Gelato
Company
231 40th St., Irvington,
N.J., 973.373.1200
Cones
272 Bleecker St.,
212.414.1795
Eggers Ice Cream Parlor
1194 Forrest Ave.,
Suite B, Staten Island,
718.981.2110
Emack & Bolio’s Ice
Cream
73 West Houston St.,
212.533.5610;
1562 First Ave.,
212.734.0105;
389 Amsterdam Ave.,
212.362.2747
Fortunato Brothers
289 Manhattan Ave.,
Brooklyn,
718.387.2281
Il Laboratorio del
Gelato
95 Orchard St.,
212.343.9922
Max & Mina’s
71-26 Main St.,
Queens,
718.793.8629
Piu Bello Gelato
70-09 Austin St.,
Queens,
718.268.4400
Ronnybrook Farm Dairy
75 Ninth Ave.,
212.741.6455
Sedutto
1498 First Ave.,
212.879.9557
Serendipity 3
225 East 60th St.,
212.838.3531
St. Clair Ice Cream
Company
155 Woodward Ave.,
South Norwalk, Conn.,
203.853.4774
SPECIAL ADVERTISING SECTION
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CAFÉ MILANO
3251 Prospect St. NW
Washington, DC 20007
202.333.6183
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DESIGN CUISINE CATERERS
2659 South Shirlington Road
Arlington, VA 22206
703.979.9400
www.designcuisine.com
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EVENT TECH
7476 New Ridge Road, Suite F
Hanover, MD 21076
410.850.8343
www.eventtech.com
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HUDSON RESTAURANT LOUNGE
2030 M St. NW
Washington, DC 20036
202.872.8700
www.hudson-dc.com
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Landover, MD 20785
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WASHINGTON TALENT
PHOTO & VIDEO
14670 Rothgeb Drive
Rockville, MD 20850
301.762.1800
www.washingtontalent.com
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WORKINGINTHE$#"ALTIMOREAREA
Uncle Louie G’s
1235A McDonald Ave.,
Brooklyn,
718.677.9551
Yolato
1 Penn Plaza, Suite 4421,
212.244.8866 ext. 112
WASHINGTONDC
Contact Us:
ROBERT FITZGERALD, 646.638.3600 ext.103 or rfitzgerald@bizbash.com
www.bizbash.com/washington
CATERERS
ized menus and wine pairings. The company does corporate and
private events for clientele that includes hedge-fund, privateequity, and investment-banking firms. A favorite hors d’oeuvre
is the miniature lobster bundles made with homemade crepes.
(630 Fifth Ave., 212.715.0590)
comfort food. Popular dishes include crab cakes and chicken potpie. (1007 Lexington Ave., 212.861.5350)
In 2002, Nisa Lee founded Thai at Home, which caters private
gatherings, cocktail parties, and corporate functions for as many
as 1,000 guests. Thai-Asian fusion favorites include butterflied
shrimp with raspberry-chili sauce, mini Thai tacos, and duck
wontons with mango chutney. The company also offers on-site
chefs who can prepare dishes in front of guests. (914.552.5258)
THAI AT HOME
SYLVIA’S CATERING
South Carolina-born Sylvia Woods owns and manages a soulfood empire that includes several eateries (most notably Sylvia’s
in Harlem, which opened in 1962) and a nationally sold foodproduct line (launched in 1992). Popular dishes include red-velvet
cake, fried chicken, barbecued ribs, collard greens, and other
down-home fixings. (328 Lenox Ave., 212.996.0660)
TABLE TALES
This catering and event planning company, headquartered in
the South Street Seaport, has been in business since 1991. Table
Tales opened a café in 2007 that offers cuisine once exclusively
available to corporate clients. The company did backstage catering for Y-3’s runway show during February’s Fashion Week. (243
Water St., 212.766.0917)
TASTE CATERERS
Taste has catered large-scale events for clients such as the Whitney Museum of American Art, the Winter Antiques Show, and
Esquire. For a gala put on by The Paris Review in honor of Norman Mailer, Taste served jumbo asparagus with shaved truffled
pecorino, seared halibut with salsa verde, soft polenta with
mascarpone, fresh corn-and-fava-bean succotash, and steamed
bittersweet-chocolate cake with currant coulis and red berry
salad. (113 Horatio St., 212.255.8571)
3RD PLATE GOURMET CATERING
Married couple and Culinary Institute of America grads Ian and
Din Grant opened this French-Asian-inspired catering company
in 2005. Their Flavors of Spring seafood-tasting menu includes
roasted prawns, slow-cooked salmon with leek emulsion and
chili oil, and seasonal fruits on top of grapefruit sorbet. The
Grants also host cooking classes such as the “Ultimate MeatLovers Class” and “Chocolate, Chocolate, Chocolate.” (104 Charlton
St., 212.627.8721)
THOMAS PRETI CATERERS
This company, founded by chef Thomas Preti and Michael Bonizio, can create family-style feasts or wine-and-tapas pairings in
an array of styles. For the opening-night reception of Astor Center, guests watched Thomas Preti chefs at various stations demonstrate cooking techniques with dishes such as pan-seared foie
gras on brioche and mini lobster BLTs. The company is a catering
partner at dozens of New York venues, including the Metropolitan Pavilion and Gotham Hall. (146 East 37th St., 212.764.3188)
THYME & AGAIN
This company specializes in corporate events and fund-raisers
for as many as 5,000. Owner Jeanne Griffiths prides herself on
her creative displays and healthy seasonal fare. A luau-themed
menu includes crab salad with avocado in blue-corn cups,
coconut shrimp with orange-ginger sauce, and coconut pancakes. (820 10th Ave., 212.977.1777)
Founded in 1996, this Southampton-based full-service caterer
does events throughout the Hamptons and Manhattan. Its summer menu includes spiced lobster-and-mango salad, sesamecrusted halibut, and grilled fillet of beef with a cabernet reduction. The company also has an extensive line of gift baskets and
a restaurant, Wild Thyme. (14 Windmill Lane, Southampton, N.Y.,
631.287.7354)
TASTINGS BY PAYARD
TIP OF THE TONGUE CATERERS
Alexandra Payard founded the full-service catering arm of
the Upper East Side’s Payard Patisserie, in 2001. Under Frenchtrained Japanese chef Kenichi Tajima, Tastings specializes in the
dînatoire, a roaming dinner with options like seared sea scallops,
braised wild boar, and escargot fricassee. Clients include Louis
Vuitton and the New York City Ballet. (212.744.4422)
Institute of Culinary Education-trained chefs Scott Fagan and
Eric McIntyre started their company in 2001. Signature dishes include wasabi-and-green-pea blini with seared sesame tuna and
cool fennel cream, and duck-confit salad with roasted fennel and
plums. The caterers are adept at fusing unusual ethnic cuisines,
such as combining Belgian, Filipino, and Slovakian influences
or mixing Chinese and Caribbean tastes. (11-32 49th Ave., Long
Island City, 718.786.4200)
TASTEFULLY DONE CATERING
TASTY THOUGHTS L.L.C.
Founded in 2000 by Italian-born Cristina Verger, after her stints
as director of catering at several notable New York eateries, this
full-service catering and event-production firm creates custom-
2 PEAS & A POT
After graduating from the Institute of Culinary Education, Phil
Rubin and Lauren Morfoot opened this full-service catering company in 2005. The duo specializes in seasonal New American cuisine like “cigars” made with duck confit and sour cherries, and
roasted-beet ravioli filled with herbed ricotta cheese. They cater
large and small private and corporate events and offer cooking
classes. (475 Broadway, Suite 3, 212.362.1910)
WILLIAMSON CALVERT EVENTS AND CUISINE
This boutique catering and event company uses fresh ingredients from local farmers’ markets and purveyors to feed clients in
the publishing, art, and fashion fields. Chef Bryan Calvert trained
with Jacques Pépin, Julia Child, and the Culinary Institute of
America before starting the company in 2000. At Missoni’s SoHo
store opening, Calvert served hors d’oeuvres such as black mission figs wrapped in smoked duck breast and baby arugula. (150
St. Marks Ave., Brooklyn, 718.956.5633)
WINSTEAD CATERERS
Key Winstead established this full-service catering and event
planning firm in 1999. The company operates out of a 10,000square-foot kitchen and can cater for as many as 5,000 guests;
it has worked for Ivana Trump, Bill Clinton, and Armani. At a
recent society benefit, Winstead Caterers served agnolotti filled
with aged goat cheese, a crisp paupiette of wild striped bass, and
apple-cinnamon crepes. (2576 Broadway, Suite 246, 212.932.2600)
WORLDWIDE EVENTS
Founded in 1997, Dorrie Pariser’s operation has catered events
for financial and educational institutions, hospitals, and other
corporate clients for as many as 2,000 people. At a recent benefit, Worldwide Events served an entrée of thyme-marinated
fillet of beef with a sauce of caramelized shallots, wild mushrooms, and cabernet; buttermilk mashed potatoes with truffles
and leeks; and grilled asparagus with lemon. (500 East 77th St.,
212.734.3638)
ZARELA CATERING
Zarela is a full-service catering company owned by Zarela Martinez, of the eponymous Mexican restaurant on the Upper East
Side. Naturally, Zarela’s specialty is Mexican cuisine, with options like a make-your-own-taco party or a tropical Veracruz
cocktail reception. Zarela also offers cooking lessons, lectures,
and demonstrations and sells a collection of Mexican-inspired
home furnishings. (953 Second Ave., 212.663.7004)
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