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P 103 only GUIDE_NVG.mc.FINAL2.indd
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 Edited by Anna Sekula Adams Slavin Associates is the firm responsible for the venue’s design. (48 Wall St., 212.908.4110) MUSEUM OF ARTS & DESIGN This museum, currently across the street from MoMA, is scheduled to move to a new building at Columbus Circle in May 2008. Plans for the institution’s new 54,000-square-foot home, developed by Allied Works Architecture, include a larger exhibition space, an education center, and a 155-seat auditorium. (2 Columbus Circle; for more information, call 212.956.3535) MUSEUM OF THE MOVING IMAGE ACTIVITY VENUE WHOLE FOODS MARKET—BOWERY The Lower East Side Whole Foods, which opened in early April, features a culinary center where the market hosts classes that can be customized for private groups. You can book in-store experts from the fromagerie department, and the space offers two flat-screen TVs with DVD recording and playing capabilities, with room for groups as large as 20 people. (95 East Houston St., 212.320.1420 ext. 214) turing working fireplaces as well as antique rugs and furniture. (38 East 4th St., 212.505.8100) LONDON NYC The renovated Rihga Royal reopened in November as the London NYC. In May, three event and meeting spaces became available, the largest of which is a 982-square-foot room that can be divided in two. The other two rooms can be combined to hold 100 people. (151 West 54th St., 212.307.5000) INDEPENDENT EVENT SPACES BARS & CLUBS FILM SOCIETY OF LINCOLN CENTER ARENA The 6,000-square-foot nightclub formerly known as Show reopened in March as Arena. With a much simpler design and advanced audiovisual technology replacing the ornate pinkand-gold decor, the space now holds more people (600 versus 500) and is better suited for events that need more blank space for decor or marketing images. (135 West 41st St., 212.278.0988) As part of the three-phase redevelopment plan for Lincoln Center, the Film Society will acquire a new facility on West 65th Street. The Rockwell Group will design the space. Plans include two screening rooms (one with 90 seats, the other with 160), a public amphitheater with an Internet connection, a café, and a reception space. The entire redevelopment is scheduled to finish in 2009. (West 65th St.; for more information, call 212.875.5610) THE D’OR PURE PROJECT ART SPACE Below Amalia, the new restaurant adjacent to the Night Hotel, is this 1,040-square-foot bar and lounge. Connected to the upstairs space by an intricately patterned tile staircase, the D’Or contrasts rough brick and granite walls with modern leather furniture and perforated metal ceilings; it holds 120. (204 West 55th St., 212.245.1234) Pure Project Art Space is a 2,000-square-foot raw venue, flooded with natural light, that opened in early March. Formerly an artist’s studio and best suited for meetings or events for as many as 100, the main area of Pure Project Art Space has white walls, concrete floors, lofty 20-foot ceilings, and three skylights. Within this space is a boxlike structure that can be used as a semiprivate area. (205 Mulberry St., 646.290.6333) GOLD BAR In February, the people behind the nightclub Cain (Jamie Mulholland, Robert McKinley, David Tetens, and Jayma Cardoso) opened this intimate cocktail lounge in the space that once housed Odea. Decorated with gilded skulls and other gold-colored fixtures, Gold Bar holds 100. (389 Broome St., 212.274.1568) STAR LOUNGE Taking over Serena’s spot beneath the Hotel Chelsea is Star Lounge, open since March. Like Serena, Star Lounge is divided into three sections: an area dubbed “Room 100,” with framed, backlit silk-screen images of chandeliers and black-and-white prints of the hotel during the 1960s and ’70s; another with two small platforms (which can be used as stages), a backlit DJ booth, and LED lights inset in banquettes; and a third with a retro-style zebrawood bar, padded wrought-iron stools, and oversize sofas. The entire venue holds 150. (222 West 23rd St., 212.255.4646) STUDIO MEZMOR The owners of Crobar relaunched the west Chelsea club in February as Studio Mezmor, taking its new name from the building’s original tenant, prop and set designer and manufacturer Colonel Francis Messmore. Renovations such as removing the decorative reeds from the Reed Room (now called Side Bar) allow for more open space and a larger capacity; the main floor now holds 1,200. The entire venue is 15,000 square feet. (530 West 28th St., 212.629.9000) SILVERCUP WEST Silvercup Studios, the movie and television studio in Queens, is planning to build a new complex on a six-acre section of Long Island City’s waterfront. Called Silvercup West, the $1 billion development will include eight soundstages, 100,000 square feet for a cultural institution, and a 40,000-square-foot catering hall and rooftop space for corporate and private events. (Long Island City; for more information, call 718.906.2000) TIMES CENTER This Astoria museum highlights film, television, and digital media. An expansion project designed by Leeser Architecture includes a new state-of-the-art theater, screening room, and galleries, as well as a garden for exhibits, screenings, concerts, and special events; completion is scheduled for early 2009. (35th Ave. at 36th St., Astoria, 718.784.4520) NATIONAL SPORTS MUSEUM A showcase of national athletic interests, this downtown museum will feature 100,000 square feet of space and will include the Immersion Theater—with 360-degree video projections of sports events and memorable moments. The Road to Greatness section will feature sport-specific rooms and will include virtual-reality activity stations. The museum is scheduled to open in April 2008 and will hold 2,000 for receptions. (26 Broadway, 212.837.7950) NEW MUSEUM OF CONTEMPORARY ART The museum’s new 60,000-square-foot location on the Bowery is slated to open this fall. The top floor of the seven-story structure will have south- and west-facing views and will be a multipurpose space available for events, with a warming kitchen as well as an adjoining terrace. The museum’s lobby will also be available and will feature a café; there will also be a 188-seat theater. Event rentals require corporate membership donations of at least $5,000. (235 Bowery, 212.219.1222 ext. 201) RESTAURANTS ANTHOS In March, chef Michael Psiliakis and Donatella Arpaia opened Anthos, an upscale modern Greek restaurant just north of Rockefeller Center. The interior of the bilevel venue, designed by Matthew Sudock (who is also responsible for Dona and Onera), has a soft color palette of pink and brown, with cherry-blossom artwork and a backlit mural of pink flowers. The dining room seats 95, the lounge seats 10, and the bar seats 10. The 20-seat private dining room and the 12-seat semiprivate room upstairs are available for events. (36 West 52nd St., 212.582.6900) The Times Center—part of the new Renzo Piano-designed New York Times headquarters—is scheduled to open in September. The venue will have a 378-seat auditorium with a 40- by 10-foot stage, as well as wireless Internet access. Production facilities will be one floor above a hall with 4,958 square feet of space and room for 400 seated or 700 for receptions. (41st St. between Seventh and Eighth Aves., 212.556.4300) AURORA SOHO WILLIAM BEAVER HOUSE CHARLTON HOUSE Hotelier André Balazs’s residential property in the financial district, slated to open in 2008, will include an area for special events. A lounge with conference capabilities and a lounge area with a high-definition projector and a large screen will be situated on the same floor as the Beaver bar. (6 Hanover St.; for more information, call Nadine Johnson at 212.228.5555) The owners of Williamsburg’s Aurora opened a Manhattan location of the rustic Italian restaurant in early May. The outpost has 60 seats and an interior similar to the one in Brooklyn, with exposed brick and wooden tables. An extensive list of Italian wines complements the authentic Italian cuisine. (510 Broome St., 212.334.9020) MUSEUMS Steve Tzolis and Nicola Kotsoni, owners of Il Cantinori, Periyali, and Amuse, have scheduled a fall opening for their newest project, Charlton House. The trilevel restaurant and event space in SoHo will feature a restored 19th-century mahogany bar from Harvey’s Chelsea, a tasting room, and five other private rooms in 30,000 square feet of space. The entire venue will be available for events. (68 Charlton St.; for more information, call 917.868.4999) ENTERTAINMENT & PERFORMANCE VENUE EL MUSEO DEL BARRIO CHOCOLATE BAR AT HENRI BENDEL SPOTLIGHT LIVE This 23,000-square-foot space occupying four floors on Broadway has two stages, a greenroom, and a private event space that holds 100. Tableside touch-screen monitors allow guests to communicate with one another and with Web users, and vistors can record a CD of songs in private booths. Chef Kerry Simon’s menu includes classic American fare such as pigs in a blanket, cotton candy, and snow cones. (1604 Broadway, 212.246.2693) Joining other art and cultural institutions in the recent spate of reconstructions and expansions, El Museo del Barrio launched its $20 million capital renovation project last fall. At the museum’s annual gala dinner in May 2006, museum chair Tony Bechara and director Julián Zugazagoitia spoke of the new design, including plans for redesigning the facade, updating the gallery spaces, and adding a courtyard and a café overlooking Central Park. The renovations are scheduled for completion in 2008. (1230 Fifth Ave., 212.660.7132) The newest location of Alison Nelson’s gourmet chocolate shop, Chocolate Bar, opened in late May. In the third-floor atrium of Henri Bendel, the branch seats 14 at café tables, with six additional seats at the bar. The space holds as many as 50 for private parties. In addition to sweet baked goods and choco- HOTELS MUSEUM OF AMERICAN FINANCE LAFAYETTE HOUSE In late 2007, this museum plans to move into its new residence on Wall Street. The 30,000-square-foot space, formerly the headquarters of the Bank of New York, will use the banking hall for exhibitions and two additional floors for an auditorium, library, education center, and research facility. Wank In November, Eric Goode and Sean MacPherson, owners of the recently opened Bowery Hotel, opened this hotel in NoHo. Situated in a restored 19th-century town house, Lafayette House has 15 rooms (some with kitchenettes and terraces), each fea- ON BIZBASH.COM To search for more event resources in other categories, or to search for venues by neighborhood, check out our online directory. bizbash.com/newyork july/august 2007 103 white oak tabletops, cork walls, and a travertine bar. The private room downstairs seats 30. (777 Seventh Ave., 212.582.1310) NEW VENUES IRVING MILL AND TAP ROOM late products, Chocolate Bar at Henri Bendel serves a selection of sandwiches, soups, and salads. (712 Fifth Ave., 3rd Floor, 212.582.8283) EIGHTY ONE Scheduled for a fall opening, this Upper West Side restaurant from chef Edward Brown, former executive chef at the Sea Grill, will offer a menu of modern American fare. The space is being designed by CMS Architecture and Design, which is also responsible for Grayz, TriBeCa’s Devin Tavern, and Don Pintabona’s Dani. (45 West 81st St.; for more information, call 212.255.6717) FR.OG Didier Virot, chef and owner of the Upper West Side eatery Aix Brasserie, has opened a restaurant in NoLIta featuring Frenchinfluenced cuisine from Vietnam, Morocco, and Lebanon. Designed by the team responsible for Aix, Fr.og, which stands for French Origin, seats a total of 120 on two floors, with a 10-seat bar surrounding an open kitchen. (71 Spring St., 212.966.5050) HUDSON RIVER CAFÉ Once a dilapidated mechanic shop, this 6,000-square-foot space is now a restaurant serving modern American fare from chef Ricardo Cardona. The café has a red, white, and black color scheme, a menu featuring Hudson River Valley products, and a bilevel patio. (697 West 133rd St., 212.491.9177) INN LW12 This gastropub from Jeffrey Jah (owner of Double Seven and Lotus), David Lopez, and Lyman Carter (of event marketing company Plug Ltd.) is next door to Zak Pelaccio’s meatpacking district eatery 5 Ninth. Inside a three-story town house, the venue has 32 seats at street level in the taproom, 40 seats in the Canoe Club (the dining area on the second level), and 40 seats in the outdoor café. The menu, a collaboration between executive chef Andy Bennett and Daniel Boulud, offers dishes inspired by British comfort food. (7 Ninth Ave., 212.206.0300) INSIEME Replacing the Michelangelo Hotel’s Limoncello restaurant is chef Marco Canora and sommelier Paul Grieco’s Insieme. Co-owners of Hearth in the East Village, Canora and Grieco opened this Italian eatery in midApril. Bentel & Bentel’s design combines This casual eatery serving seasonal American fare will open in the fall, replacing Candela. Just east of Union Square, the restaurant will seat 100 in the main dining room, 50 in a private space on the lower level, and 25 in the taproom. On the menu will be a variety of seasonal American dishes from chef Johnny Schaeffer, previously chef de cuisine of Gramercy Tavern. (116 East 16th St., 212.254.1200) JOHNNY UTAH’S Scheduled for a mid-June opening, Johnny Utah’s is the inhouse restaurant of the Rockefeller Center Hotel. The 6,000square-foot eatery seats 220. There are five private event areas—the smallest seats 30, the largest holds 450. (25 West 51st St., 212.262.1600) MONKEY BAR The Glazier Group’s Midtown restaurant Monkey Bar closed for renovations in March and reopened in May with a redesigned space and an Asian-influenced menu from executive chef and co-owner Patricia Yeo. The memorable monkey murals and sconces remain; a new red monkey mural adorns a wall in the dining room. Monkey Bar now serves Yeo’s twist on foods from the 1940s, including individual tuna Wellingtons. (60 East 54th St., 212.838.2600) MORANDI Miriam Novalle has opened a new branch of her specialty tea store, T Salon (75 Ninth Ave., 212.243.2259), inside the Chelsea Market. The new joint has bamboo ceilings and floors, serves snacks as well as tea-based cocktails, and offers more than 200 types of loose-leaf teas. Private groups of as many as 100 can enjoy afternoon tea service. PRANA Prana, a new Pan-Asian restaurant taking over Scopa’s space on Madison Avenue, is scheduled to open in the fall. In the works for the venue are a private space overlooking the main dining area, a spacious meeting room, a subterranean wine cellar, a 30-seat dessert bar, and tented party booths for as many as 12. (79 Madison Ave.; for more information, call 646.638.0771) PROVENCE Cookshop proprietors Marc Meyer and Vicki Freeman took over SoHo’s Provence and reopened it in April. The venue’s interior still has wood paneling and French tiles, but designers added a marble top to the bar and striped seat cushions. Chef Lynn McNeely is responsible for the menu of Provençal-influenced cuisine. (38 MacDougal St., 212.475.7500) SANDRO’S Sandro Fioriti is the chef and owner of this new Upper East Side restaurant. Fioriti, who back in 1984 opened a Roman-style eatery of the same name on East 59th Street, serves simple Roman food here, along with an all-Italian wine list and a selection of infused grappas. Sandro’s seats 50 in the dining room and eight at the bar. (306 East 81st St., 212.288.7374) SOTO After much speculation, restaurateur Keith McNally opened Morandi, an Italian restaurant, in the West Village. In the kitchen is Jody Williams (late of Gusto), who serves a selection of seasonal regional Italian fare. Named for Italian painter Giorgio Morandi, the eatery has a rustic look with weathered brick, copper, and pine accents. (or More) (211 Waverly Place, 212.627.7575) WHERE TO ... Take Two for Tea tables in a 750-square-foot space. On the menu are savory and sweet snacks, desserts, and baked goodies, as well as wines, cocktails, tea from Pursuit of Tea, and coffee from Illy. (150 West 10th St., 212.929.0898) PERILLA Harold Dieterle, the first winner of Bravo’s reality series Top Chef, opened his first restaurant, Perilla, in May. The West Village spot offers seating for 65 (with an additional 10 seats at the bar) and Dieterle’s seasonal American cooking. The small space was designed by Studios Go with a simple look that includes dark-wood accents and stucco walls. (9 Jones St., 212.929.6868) P*ONG Pichet Ong, the former pastry chef at 66, Spice Market, and Perry Street, has opened his own boîte in the West Village. The intimate eatery has 12 seats at the bar and 16 at The man behind Atlanta’s popular sushi restaurant Soto opened a New York spot in Greenwich Village in May. Sotohiro Kosugi, one of Food & Wine’s best new chefs in 1997, serves unconventional Japanese fare at this high-end eatery. Hiro Tsuruta, the architect behind Momofuku Noodle Bar, designed the minimalist look for the space. (357 Ave. of the Americas, 212.414.3088) TAILOR After stints at Union Pacific and Atlas, and more recently as pastry chef for Wylie Dufresne’s WD-50, Sam Mason is opening his own place in SoHo. Tailor, projected to open in July, will hold as many as 175 people across two levels in a charcoal, brown, and apricot-colored space. The menu of sweet and salty plates will change seasonally, and mixologist Eben Freeman (also from WD-50) will create a selection of specialty cocktails to complement Mason’s unconventional cuisine. (525 Broome St., 212.334.5138) ZIPPER FACTORY TAVERN & BALCONY BAR In early April, this eatery opened in the Zipper Factory, a theater and restaurant complex in Midtown West. Chef Larry Kolar serves a variety of homemade charcuterie in a space with an 80-seat dining room (plus 10 additional seats at the bar), the 80-seat Balcony Bar, and an outdoor bar that seats 25. (336 West 37th St., 212.695.4600) SPECIAL ADVERTISING SECTION BiZBash Spotlight on Private Rooms Moda Citylights Studio 135 West 52nd St., New York, NY 10019 Contact: Donna Stabile P: 212.887.9698 • F: 646.756.7941 • E: dstabile@flatotel.com 51-02 21st St., 7th Floor, Long Island City, NY 11101 P: 718.937.7437 • E: mwd@marcwilsondesign.com Moda is a sophisticated restaurant that features modern Italian cuisine in an intimate atmosphere. Moda can be rented for private parties and is part of four unique event venues at the Flatotel. This midtown location is perfect for meetings and special events from 10 to as many as 400 people. Citylights Studio is a 3,000-square-foot boutique event space located in Long Island City (the first stop out of the Midtown Tunnel). With unobstructed views of Manhattan’s skyline, this bright, open and versatile space is capable of seating as many as 75 for dinner and 110 in a reception setting. Loft Restaurant & Lounge Loft Restaurant & Lounge • Pazza Notte Restaurant & Lounge • 505 Columbus Ave. between 84th & 85th Sts., New York , NY 10024 Contact: Jess Tully • Executive Event Coordinator • P:212.362.6440 x. 5105 • F:212.362.7120 • E: jess@loftnyc.net • www.loftnyc.net Their impressive 6,000-square-foot multi-level setting offers a beautifully designed yet warm environment perfect for all types of gatherings from corporate affairs, music and film releases, to weddings. They can accommodate as many as 500 people for a standing cocktail and 250 for a seated dinner. For more intimate affairs, their private lounge is ideal with cozy banquettes, full bar, and DJ booth. Ask them about discounts on early week bookings this winter! CATERERS BLUE NILE CATERING Off-premise, full-service catering companies and specialty-food providers that service New York City. The off-premise catering service of Danny Meyer’s Blue Smoke restaurant offers a variety of authentic barbecue dishes, as well as seasonal and regional Southern cuisine. Smoked brisket hash, macaroni and cheese, banana cream pie, homemade buttermilk toast, and deviled eggs are popular dishes. The operation has fed guests at events for GQ, the Opera Theatre of St. Louis, and the Jazz Foundation of America. (116 East 27th St., 212.447.7733) ABIGAIL KIRSCH, CATERER & EVENTS Abigail Kirsch is an off-premise caterer whose clients include Ford Mustang and Warner Brothers. The company’s extensive catering menu includes such dishes as truffled squash risotto, lobster trifle, and individual baked Alaska with cherry sauce. The firm is the contract caterer at Pier Sixty and the Lighthouse at Chelsea Piers; Tappan Hill in Tarrytown, New York; and the New York Botanical Garden. (71 West 23rd St., Suite 1611, 212.696.4076) Executive chef and owner Logan Niles brings his eclectic culinary background—which brought him from the Northeast to the Southwest and to Puerto Rico—to his “international fusion” menu. Niles can cater events for as many as 800 with favorites like Bubby’s Brisket (his grandmother’s recipe), brie-and-applestuffed veal loin, and Turkish-spiced lamb chops with pomegranate and rose-petal yogurt. (188 St. Nicholas Ave., 212.666.6544) BLUE SMOKE CATERING Juicy Couture, Saks Fifth Avenue, and Harvard University. (P.O. Box 2297, Grand Central Station, 917.763.7559) BOUTIQUE CATERING This national company caters at sporting venues like Giants Stadium, Continental Airlines Arena, and Shea Stadium. The exclusive caterer of the Ellis Island Immigration Museum, Aramark also operates the United Nations Delegates Dining Room. (Aramark at the Meadowlands, Meadowlands Racetrack, East Rutherford, N.J., 201.289.1230) Chef and owner Mina Newman specializes in small, high-end events. Her trademark dishes, like Asian crabmeat phyllo cigars and rock-shrimp tempura, are centered in Mediterranean and Asian cuisine. For an event with repeat client Judith Ritka, Newman designed a menu of lobster salad with grilled corn saffron aioli and grilled chicken with sun-roasted tomatoes and smoked mozzarella. (25-19 Borden Ave., Long Island City, 917.670.4937) Chef Melissa Fox learned to prepare traditional Latin dishes from her Nicaraguan mother and has turned her skills into a catering company that specializes in gatherings for fewer than 20. Fox brings a collection of colorful serving pieces and table linens found in her travels, as well as a selection of recorded salsa and merengue music, to events she caters. She also offers teambuilding cooking parties. (136 East 36th St., 212.683.3064) ARGENTELLE BRENTON CATERING Chef Remy Gautier incorporates more than 30 years of French culinary experience in his menus for Argentelle. Items range from crabmeat salad wrapped in cucumber with tomato bisque to roasted filet of veal with hazelnut crust, morels, and sage sauce, for clients including the New York Public Library, Virgin Atlantic Airways, and Air France. (328 East 117th St., 212.289.1230) ACQUOLINA CATERING A STERLING AFFAIR Swedish-born Tinna Brenton is the executive chef and owner of this company, which she launched in 2000. Brenton’s dishes are influenced by her Scandinavian heritage and incorporate fresh and organic ingredients in dishes such as västerbotten gougeres (cheese puffs with a sharp-tasting Swedish cheese) or gravlax napoleon. Clients include Condé Nast and Volvo. (128 West Houston St., 212.529.2899) The classically trained chefs at Acquolina create cuisine that reflects American, European, Asian, and South American fare. The company combines elegant decor and stylish table settings with exotic foods, and has catered for dignitaries, banks, and the fashion industry. For the National Facial Reconstruction Foundation, Acquolina passed mini portions of spinach-and-ricotta gnocchi in porcelain squares. (2191 Third Ave., 4th Floor, 212.426.9400) This company serves classic European and New American cuisine from executive chef Bernard Norget. It has earned exclusive partnerships and long-term contracts with venues such as Long Island’s Reckson Plaza, the Italian Academy’s Casa Italiana, the Cathedral of St. John the Divine, and New Jersey’s Hermitage Museum. (575 Madison Ave., 212.686.4075) A DELICATE BALANCE Established in 1994 by chef Anne Ferril, this company serves eclectic seasonal menus and counts TriStar Pictures, the CooperHewitt National Design Museum, and Swatch among its clients. Grape leaves stuffed with tuna, eggplant salad, and zahtarmarinated grilled shrimp were among the appetizers created for a Moroccan-style dinner. (30 Waterside Plaza, 212.685.7946) This event planning and catering company, established in 2004, serves its two loft spaces, as well as off-premise events. Clients include Columbia University, Microsoft, and the Doe Fund. Avents also creates themed food baskets, including a Caribbean basket of coconut shrimp, Jamaican beef pies, jerk chicken strips, fried plantains, and curried potato samosas. (15 West 28th St., Suite 10B, 212.683.1111) ALBERT F CATERING BAGUETTES & COMPANY Formerly James Catering, this company is the exclusive caterer at Loft 11, Penthouse 15, and the West Side Loft, and a preferred vendor for the James Burden, Otto Kahn, and Pratt mansions. Albert F Catering offers hors d’oeuvre, specialty, and buffet menus and can also provide carving, pasta, and seafood stations. (366 South Maple Ave., Glen Rock, N.J., 201.670.8717) Baguettes & Company provides simple, fresh catering, including hot and cold continental breakfasts, salad bars, sandwiches like glazed ham and roasted turkey with Finlandia Swiss, and hot entrées like grilled shrimp and chicken breast ruella. The company also offers fruit and nut gift baskets. (22 Park Place, 212.608.2525) A CASA 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 and owner Philippe Feret specializes in French cuisine, hors d’oeuvres such as the company’s signature quesadillas and seaweed cups filled with Alaskan king crabmeat salad are also on the menu. (1422 Third Ave., 212.585.0808) AMANDA SMITH CATERERS In 2002, chef Amanda Smith drew on her culinary experience from travels in Mexico, France, the Mediterranean, and Southeast Asia to launch her own business. Her company now handles sit-down dinners for as many as 600 guests for clients such as the Rockefeller Group, the Mexico Tourism Board, and American Photography. Frequently requested dishes include her dill crepes with smoked-salmon pockets, and cucumber and sesamecrusted tuna with wasabi cream. (40 West 86th St., 917.626.6055) AMISH FINE FOOD Established in 1991, this upscale food market works closely with financial companies and provides light off-premise catering from three Manhattan locations. Amish Fine Foods’ offerings include sushi platters, pasta, seafood, salads, meat entrées, and kosher pastries. The company can also create gift baskets, including the “Amish Gourmet” package, which 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 often caters breakfast meetings for technology companies and can serve dinners for as many as 450 guests. Client favorites include French toast crème brûlée and Parmesan cones stuffed with chicken Caesar salad. (306 Main St., Huntington, N.Y., 631.427.6383) ANNEMARIE’S FEAST Annemarie Minke caters for clients such as law firm Hughes Hubbard & Reed and the nonprofit Seeds of Peace. Menus include European-style cuisine such as grilled filet mignon with a wild-mushroom bordelaise sauce and smoked-salmon focaccia with lemon mascarpone. The firm is the exclusive caterer for Dolphin Cour in Westchester County. (232 East 6th St., 212.217.2100) ANNETTE AARON EVENTS Annette Aaron launched her event planning and catering company in 2004, after working in the catering departments at Dean & Deluca and St. Bart’s Café. Aaron, who was trained in interior design, also offers design services for events, as well as waitstaff and bartenders. Clients include the Citadel Group, ARAMARK AVENTS BARRAUD CATERERS Chef-owner Rosemary Howe, who trained at London’s Le Cordon Bleu, crafts inventive menus, constantly trying new ingredients and variations on a dish. She enjoys presenting specialized menus for each event, including a private luncheon for 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 trays. (603 Broome St., 5th Floor, 212.352.0075) BETTER BEING Established in 1995 by Shari Drewett and chef Mary Kathryn Washko, this boutique catering operation works out of a 1,000-square-foot kitchen and specializes in small-scale events. Its menus focus on fresh, seasonal ingredients and healthy fare such as a pomegranate, feta, toasted-almond, and spinach salad or seared swordfish. (55B Leroy St., 212.353.1986) BROTHER JIMMY’S BBQ CATERING Inspired by Southern recipes, Brother Jimmy’s BBQ Catering began serving specialty smoked barbecue dishes in 2001. Trademark meals include buffalo chicken fingers, hot wings, pulledpork sliders, and a variety of ribs. Brother Jimmy’s can create fullscale Southern BBQ parties with crawfish boils, pig picks, and frozen margarita machines. (1485 Second Ave., 212.288.0999) BUTTERFIELD MARKET This Upper East Side grocer, established in 1915, has a catering operation that serves creative and festive menus with an array of healthy foods fresh from the original Butterfield Market. Clients include Central Synagogue, the Central Park Zoo, and Henri Bendel. This firm runs the café at the New York School of Interior Design and can cater for as many as 750 guests. (1114 Lexington Ave., 212.288.7800) IF YOU EVER NEED… A Window Display on Wheels Ideal for guerrilla marketing schemes or product promotions, Locomotion Media (800.799.4909, www. locomotion-media.com) offers the MobileShowcase, a glass-enclosed, 20- by 13-foot see-through room mounted on the back of a truck. It might not sound glamorous, but the space can be customized to create traffic-stopping displays. Cosmetics company Bourjois Paris tricked out the trailer with pink carpeting, clear furniture, and product displays to create a “beauty ambulance” during Fashion Week in February. The boxes, which are available nationwide, feature 3,000 watts of halogen lighting, external loudspeakers, and enough height and space for models or customers to comfortably hang out inside. —Lisa Cericola CABBAGES & KINGS CATERING From a busy office in Westport, caterer Sarah Gross serves clients throughout Connecticut and Manhattan. Half of Cabbages & Kings’ events are generally for repeat corporate clients. The company’s chefs create eclectic menus including traditional ethnic food, vegan fare, and organic options. (58 Saugatuck Ave., Westport, Conn., 203.226.0531) CAFÉ METRO In operation since 1981, this company runs a chain of upscale cafeterias with two venues featuring private event space. Capable of catering for as many as 200, Café Metro offers low-fat, low-calorie sandwiches and theme menus like a Mardi Gras buffet, a Pacific Rim cocktail party, and a “Death by Chocolate” dessert platter. (22 East 41st St., 212.983.7474) CAFIERO LUSSIER Started by David Cafiero and Thom Lussier, Cafiero Lussier serves a variety of film, corporate, and financial clients. Its ginger lemonade, made with ginger, lemons, honey, and steeped chamomile, is a trademarked beverage. This company also offers floral, lighting, and design services, and its retail store in NoHo sells home furnishings. (32 East 2nd St., 212.253.4922) CALLAHAN CATERING Owner Peter Callahan’s menu offers pigs in a blanket two ways: traditional, or smokedsalmon pigs in wasabi caviar blankets. Callahan also provides complete event planning. Al Gore, JPMorgan, and the Museum of the City of New York are among the clients who have sampled the caterer’s creative hors d’oeuvres and unusual fare. (37 West 39th St., Suite 404, 212.327.1144) 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 events ranging from intimate dinners to large affairs. Although seafood is their specialty, past menus have included dishes like sherry-poached salmon wrapped in braised cabbage leaves and figs with prosciutto, slow-braised veal shank, and ganache bread pudding. (295 Pacific St., Brooklyn, 917.676.1320) CALL CUISINE INC. NEW BLACKFOOT CATERING CANARD INC. West Village restaurant the Little Owl has recently expanded its Mediterranean-influenced menu into a catering division, customizing events for clients like Food & Wine, Bon Appétit, and Gourmet magazines, under the leadership of head chef Joey Campanaro. A popular dish is pork chops with gravy meatball sliders. (90 Bedford St., 212.741.4695) Founded by Stephen Kennard in 1981, this off-premise caterer specializes in Continental fusion cuisine and has worked with art and design companies, financial institutions like the Nasdaq stock market, and numerous legal firms. Its menu includes dishes like foie gras and quail-fritter hors d’oeuvres, Peking duck, and mini ice cream cones. (503 West 43rd St., 212.947.2480) Bill Schey’s Call Cuisine has been in business since 1980 and frequently caters to Sutton Place residents. Its menu includes hearty fare like borscht, chicken potpie, and rack of lamb; the company also offers kosher selections as well. Orange-glazed chicken breast stuffed with wild rice is one of the firm’s signature dishes. Call Cuisine also caters events for various missions to the United Nations. (1032 First Ave., 212.752.7070) bizbash.com/newyork bizbash.com/newyork january/february july/august 2007 107 CATERERS C&C CATERING SERVICE The Cutaneo family business began as an Italian-American grocery store in 1927 and now operates locations in Brooklyn, Long Island, Staten Island, and Pennsylvania, as well as a full-service catering business. In addition to platters and menus for picnics and barbecues, C&C also creates hearty dishes and simple buffets for corporate events and office meetings. (7719 18th Ave., Brooklyn, 718.232.2800) CAPERBERRY EVENTS 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 centuryold Victorian home a half hour outside of Manhattan. Caperberry can also arrange tents for off-site catering. Executive chef Darryll Belcher often prepares the company’s signature dish: a honey-and-soy-marinated salmon with a pickled onion sauce. (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, shortly before opening her restaurant, Carol’s Cafe. Mussels in white wine, maple-roasted stuffed bacon rolls, and “Charlotte Russe”—a yellow vanilla-bean sponge cake with mixed-berry liquor filling—are popular dishes among repeat clients in the pharmaceutical, political, and film industries. (1571 Richmond Road, Staten Island, 718.448.4252) 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 specializes in French-influenced American cuisine. He hosts private dinners, cooking classes, information sessions, and demonstrations at the Bouley test kitchen. (120 West Broadway, 212.962.2902) CATERING BY FRAMBOISE CATERING EVENTS ON LOCATION OR OF COURSE, AT ONE OF OURS. With experience at the Olympic Games as well as small-scale events for private individuals on its résumé, this company owned by Frank Lombardi and Frank Puleo is a former National Caterer of the Year winner from the International Caterers Association. Popular dishes include their classic Sicilian pasta timpano—an 80-pound pie filled with five cheeses and meats. (460 Brielle Ave., Staten Island, 718.448.4252) CATERING BY RESTAURANT ASSOCIATES National food-service giant Restaurant Associates’ local offpremise catering division is led by chef Tim McLaughlin and frequently serves some of the city’s largest events, including the American Ballet Theatre’s opening-night gala. Its extensive menu capabilities range from tapas, Indian, and Mexican to barbecue 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) NEW CATERING BY TOCQUEVILLE Husband and wife duo Marco Moreira and Jo-Ann Makovitzky, creators of Marco Polo Caterers, opened their new restaurant and catering service Tocqueville in 2006. They can cater small dinners with dishes such as confit red snapper and East Coast halibut, or cocktail parties for 500 with their signature drinks, including the Ginger Mash—a mixture of Maker’s Mark bourbon, mashed apricots, and ginger. This year they contributed to the American Ballet Theatre’s Culinary Pas de Deux. (1 East 15th St., 212.647.1515) New York City 212-608-7400 THE CATERING COMPANY This company’s forte is large events for clients like the Tribeca Film Institute and JPMorgan. Founded in 1989, the operation offers event planning services and often matches its trays and menus to an event’s theme. Each summer the company caters Celebrate Brooklyn, an outdoor performing arts festival. (224 West 29th St., 212.564.5370) CER TÉ Formerly known as Lyn’s Catering, 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. (20 West 55th St., 212.397.2020) New York City 212-505-8000 CHARLES, SALLY & CHARLES CATERING The exclusive caterer for the Brooklyn Botanical Garden’s Palm House has also worked 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. 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, smokecured salmon, and cold poached salmon. (1000 Washington Ave., Brooklyn, 718.398.2400) Livingston, NJ 973-548-0040 CHARLIE PALMER EVENTS/ASTRA .COM LIFE IS A SERIES OF EVENTS... TM 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, serving seasonal menus at his restaurants Aureole, Kitchen 22, and Metrazur. He caters at his event space, Astra, and offers off-premise catering as well. (979 Third Ave., 212.644.9394) CHARLOTTE’S CATERING CORPORATION As executive chef and owner of Charlotte’s Catering, Michael Moller is known for his edible centerpieces. The company can serve as many as 1,200 guests. Popular dishes include quail stuffed with wild rice, osso buco (braised veal shanks in white wine), and spring lamb with apricot chutney. Caramoor, Medici Archive, and Salander O’Reilly Gallery are clients. (328 East 117th St., 212.348.5575) CHEF & COMPANY This catering operation has grown since its start in 1995 into a multimillion-dollar company with a staff of 300. Owner Jason Apfelbaum uses seasonal ingredients and passes hors d’oeuvres such as dragon rolls with spicy tuna and aioli, and shrimp and ceviche scallops. Apfelbaum serves clients in the entertainment, fashion, and finance industries. (8 West 18th St., 646.336.1980) CHEF PIERROT SIGNATURE CATERING In 1994, chef Pierre Grillet-Aubert—who trained at L’Ecole Hoteliere de Thonon Les Bains—started this catering company and has since developed a clientele that includes Columbia University, Olayan Group, and Citibank. A menu for boardroom meetings features lobster and shiitake mushrooms on a celeriac round with sauce amoricaine. (623 11th Ave., 212.242.2897) CAKE MAKERS Bijoux Doux Specialty Cakes 304 Mulberry St., 212.226.0948 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 The Cake Atelier 32 Union Sq. East, Suite 310, 212.228.4736 Junior’s Restaurant 386 Flatbush Ave., Brooklyn, 800.958.6467 Cakediva 720 Monroe St., Hoboken, N.J., 212.722.0678 Lady M Confections Company 41 East 78th St., 212.452.2222 Cakeline 220 Beach 132 St., Belle Harbor, N.Y., 718.634.5063 Make My Cake Bakery 121A St. Nicholas Ave., 212.932.0833 Cake Man Raven 708 Fulton St., Brooklyn, 718.694.2253 Margaret Braun 212.929.1582 Cakes by Jay 197 Stuyvesant Drive, Seldon, N.Y., 631.484.3869 Cakes N’ Shapes 466 West 51st St., 212.629.5512 Masturbakers 511 East 12th St., 212.475.0476 Michelle Doll Cakes 374 9th St., Brooklyn, 917.374.2791 The Cake Studio 718.938.0086 Purple Cake Catering 126 West 74th St., Suite 3A, 917.703.8082 Cheryl Kleinman Cakes 448 Atlantic Ave., Brooklyn, 718.237.2271 Ron Ben-Israel Cakes 42 Greene St., 212.625.3369 City Limits Diner 200 Central Ave., White Plains, N.Y., 914.686.9000 Rum Cake Fairy Dessert Company LLC 328 Flatbush Ave., Suite 354, Brooklyn, 888.488.8786 Colette’s Cakes 681 Washington St., 212.366.6530 Confetti Cakes 102 West 87th St., 212.877.9580 Creative Cakes 400 East 74th St., 212.794.9811 Cupcake Café 545 Ninth Ave., 212.465.1530 Sylvia Weinstock Cakes 273 Church St., 212.925.6698 William Greenberg Jr. Desserts 1100 Madison Ave., 212.744.0304 World of Chantilly 4302 Farragut Road, Brooklyn, 718.859.1110 Serena Bass Inc. Catering and Event Planning 212 727 2257 www.serenabass.com contact@serenabass.com CATERERS CHEF’S TABLE Run by Ava Lang and executive chef Bruce Soffer, this company specializes in French cuisine and can serve large sit-down dinners and corporate events or cocktail parties for as many as 800. It caters more than 200 events in New York each year; Clinique, Bloomingdale’s, and Club Monaco are among its repeat clients. Teambuilding cooking sessions and in-house floral design services are also available. (2 East 63rd St., 212.838.0230) CHOICE COOKING COMPANY As a former recipe developer for Weight Watchers, Choice head chef Ryan Brown has developed this catering company around the notion that food should be as healthy as it is tasty. Brown specializes in themed catered events, such as a 1920s cocktail party; a Cajun feast with blackened chicken and shrimp Creole; and an evening in Provence, with mesclun salad with baked marinated goat cheese. (294 Third Ave., Brooklyn, 718.852.2575) CHRIS CASEY & COMPANY 4IBSF*O0VS1BTTJPO 8FXPSLXJUIDPNQBOZMPHPTQBSUZUIFNFT PSBOZUIJOHZPVDBOESFBNVQ-FU$VTUPN $PPLJFTCFZPVSIPNFGPSEFMJDJPVTDVTUPN NBEFDPPLJFT CustomCookies %FDPSBUFE$PPLJFT L $PSQPSBUF$PPLJFT L ,JEEJF$PPLJFT L Chris Casey has owned her catering business (formerly Feast Caterers) since 2000. Her custom-designed menus and boutique style have made repeat customers of corporate and nonprofit clients including CB Richard Ellis, Greenwood Gardens, and Jet Aviation. Past dessert menus have included items like pomegranate molasseslaced watermelon cubes, almond macaroons, and mini nut pastries. (157 5th St., Clifton, N.J., 973.487.7200) CIPRIANI LE SPECIALITÀ 1SJOUFE$PPLJFT L 1BDLBHFE(JGU#PYFT L QIPOF GBY XXXDVTUPNDPPLJFTDPN Le Specialità is Cipriani Group’s off-premise catering business, which operates several event spaces, including the Rainbow Room in Rockefeller Center and Cipriani 42nd Street in the historic Bowery Savings building. In addition to handmade pasta, the catering menu features signature dishes such as the Cipriani roll with prosciutto cotto and veal piccata. (110 East 42nd St., 212.557.5088) CITARELLA Owner Joe Guerrera bought Citarella in 1983, when it was a fish market, and has since expanded the company into a gourmet store with three Manhattan locations and one in the Hamptons. Citarella specializes in prime meat and Italian cuisine but is still best known for its fresh fish dishes. Citarella’s off-premise catering can provide hors d’oeuvres, assorted platters, and prepared dishes. (2135 Broadway, 212.874.0383) CITY CRAB & SEAFOOD COMPANY Gramercy Park’s seafood restaurant also offers offpremise catering for sit-down dinners or cocktail parties. The menu includes a variety of hors d’oeuvres and platters, such as sesame-crusted ahi tuna carpaccio, clams casino, sushi platters, and buffet stations. City Crab also offers menus 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 serves New England clambakes to groups as small as 40 and as large as 1,000. In addition to clams, Sanford serves lobsters, onions, potatoes, and chicken, and cooks with steamers from Maine. (205 West 95th St., 212.865.8976) THE CLEAVER COMPANY Established by Mary Cleaver in 1980, this company offers catering and event production and was lauded by the Zagat Marketplace survey for its friendly staff. Chefs create dishes that reflect the company’s commitment to organic and sustainable fare. Clients include Tibet House, Ralph Lauren Polo, and the Vivian Beaumont Theater. The 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 cuisines are included in the menu at Command, founded by executive chef Jacqueline Frazer in 2001. Signature hors d’oeuvres include sweet-potato-crusted shrimp with a cinnamon cream, curried beef samosas with guava chutney, and oven-dried pear chips with aged Roquefort and spiced pecans, which Frazer has prepared for clients like the Perseus Books Group, Cooper Union, and the Apollo Theater Foundation. (111 West 120th St., 2nd Floor, 212.838.3666) CORNUCOPIA CATERERS & EVENT PLANNERS LLC This company, which opened in 2005, specializes in large events for clients such as Massey Knakal, the Brooklyn AIDS Task Force, and Doctors Without Borders. The spinach ravioli is often requested off the Italian-influenced menu. (36 Bay St., Suite 103, Staten Island, 718.524.8161) CORRINE’S CONCEPT IN CATERING Land Rover, Home Depot, and Metropolitan Entertainment are a few of the clients Corrine’s Concept in Catering has served. The company creates menus for corporate picnics in addition to cocktail parties and dinners. Items such as chicken and apple sausage en croûte and escargot in mushroom caps are popular choices. (845 East Jericho Tpk., Huntington Station, N.Y., 631.351.6030) CREATIVE EDGE PARTIES 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 oven-poached halibut with fresh tomato marmalade, deviled eggs with truffled yolks and buttered brioche, and crisp banana tart with brown butter rum sauce. (110 Barrow St., 212.741.3000) CULINART INC. This company has been serving dinners for 20 and corporate picnics for 12,000 for three decades. They provide the menu for the cafés at New York University’s School of Law and College of Dentistry with items like ficelle sandwiches, paninis, soups, and salads. CulinArt’s annual events 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) CULINARY ARCHITECT CATERING Owner and executive chef Alexandra Troy’s company serves the tristate area, specializing in nouvelle FrenchAmerican cuisine. Entrées include grilled tuna encrusted in sesame, Moulard duck breast, and filet with truffle sauce. Event production, catering staff, and theme cakes are also available. (28 Chestnut St., Greenvale, N.Y., 212.410.5474) DANO CORPORATE AND EVENT CATERING Started in 1998 by chef and owner Dan Kobin, Dano restaurant offers full-service catering, featuring an eclectic array of American cuisine. Microsoft, Yahoo, and Diesel are on its client list. Signature dishes include the filet mignon STAFFING FIRMS ABC Bartending Schools 500 Eighth Ave., Suite 808, 212.594.4146 Metronome Hospitality Group 915 Broadway, 212.505.7400 Access Staffing 360 Lexington Ave., 8th Floor, 212.557.2544 Metropolitan Hospitality 110 East 42nd St., Suite 802, 212.983.6060 At Your Service 41 East 11th St., 11th Floor, 212.535.3300 Barnard Bartending Agency 3009 Broadway, 212.854.4650 Caterwaiter Company 252 West 37th St., 17th Floor, 917.907.4663 Choice Hospitality 18 East 41st St., 212.679.2434 Corporate Events Manhattan Inc. 611 Broadway, Suite 709, 212.420.9655 CTI Hospitality Staffing 331 Madison Ave., 212.476.9300 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 ModelBartenders/ Premier Party Services 145 West 29th St., Suite 10SW, 212.499.0886 Posh Ability 36 East 23rd St., 5th Floor, 212.537.6005 Pyramid Personnel 295 Madison Ave., 16th Floor, 212.213.0870 Soza Models 54 Allen St., Suite 4B, 646.290.7501 Staffing by David Inc. 1735 York Ave., Suite 26F, 212.722.8705 T&L Events Inc./ The Party Crew 244 West 54th St., Suite 1204, 212.247.3331 Tempositions Hospitality 420 Lexington Ave., 21st Floor, 212.490.7400 Tempsations 7 East 14th St., Unit 17J, 212.255.9435 Greenlight Events LLC 365 West 22nd St., 212.736.1119 Ultra Events & Staffing 40 Wyckoff St., Suite 22A, Brooklyn, 718.237.0945 Helping Hands Network Inc. 386 Park Ave. South, 212.251.0900 Urban Staffing 295 Madison Ave., 15th Floor, 212.557.7846 Hospitality Marketing Group 295 Greenwich St., Suite 178, 212.965.9600 Lend-a-Hand 350 Fifth Ave., Suite 3304-4G, 212.614.9118 Become Famous For Your Parties Wait 4 Me 83-32 Parsons Blvd., 2nd Floor, Jamaica, 718.480.4444 Yipeee Inc. 451 Greenwich St., 212.965.9600 Let Choice Cooking Company cater your next event. We offer all the elements that have made a decade of parties a smashing success: fabulous food, professional staff, and full service planning. Call 718.852.2575 www.choicecooking.com CATERERS in wonton triangles, Thai lemongrass chicken skewers with snow peas, and miniature éclairs with espresso custard. Recent clients include Details, Conan O’Brien, and Reebok Sports Club. (325 East Hudson St., 212.253.6408) DISH EVENTS with Pierre Robert cheese, red wine sauce, and porcini; and a lime cilantro mascarpone salsa served on buttermilk biscuits. (254 Fifth Ave., 212.725.2922) DAVID ZIFF COOKING INC. As an alternative to fussy, complicated cuisine, David Ziff has been serving clients with simplicity since his debut in 1978. A student of LaVarenne in Paris, Ziff and co-owner Alan Bell have catered events for The New York Times Company Foundation, Lincoln Center Theater, and Tom Wolfe with updated Mexican, Caribbean, and Chinese fare. (184 East 93rd St., 212.289.6199) DEAN & DELUCA The catering arm of SoHo’s famous gourmet food hall has fed functions for clients such as Vanity Fair, Webster Hall, and Frédéric Fekkai since 1994. Its emphasis is on the seasonal ingredients in its fresh pastries and creative entrées. In addition to a full breakfast, salad, and sandwiches, the company can provide vegetarian options, sushi platters, and floral arrangements. (560 Broadway, 212.226.6800 ext. 231) DEE AUSTIN INC. Dee Austin’s catering company, which she started in 1986, specializes in classic French cuisine and has garnered a client list that includes many repeat private and fund-raising events. Austin creates each menu around the event; braised short ribs are a popular dish. (145 East 92nd St., 212.722.1733) DEE DEE DAILEY CATERING Owner and chef Dee Dee Dailey started this full-service operation in 1996. Specializing in Caribbean and Latin fusion cuisine, the business caters to a wide range of clients including law firms, fashion houses, and international banks. Signature hors d’oeuvres include plantain cups stuffed with red snapper and hot sauce with scotch bonnets and papaya. (2315 East 14th St., Brooklyn, 718.615.1654) DELECTICA This café and catering operation from chef and owner Erez Cohen can provide an extensive menu, butlered staff, flower arrangements, and a DJ. Sample dishes include seared shrimp with a basil lime pesto and mango cubes; king crab on toasted brioche with cucumber, tarragon mayonnaise, chives, and red pepper; and portobello mushrooms with Parmesan, truffle oil, and aged balsamic vinegar. (564 Third Ave., 212.986.1616) DINE BY DESIGN Dine by Design can cater parties for two to 1,000. Menu favorites include grilled tuna with wasabi cream and pickled ginger Dish Events is based on simple, modern design and recipes. Menus include seared tuna with roasted garlic chipotle butter, rosemary potato galettes, and ricotta cheesecake with fresh berries. The company also offers private cooking courses in French classics and Italian feasts for as many as 50, where participants learn to make a three-course meal. (165 Allen St., 212.253.8840) DJ CHEF Since 2000, DJ Chef Marc Weiss has supplied both food and music for his clients, cooking full meals and spinning tunes at the same time. He has catered throughout New York for clients such as Tommy Hilfiger, Williams-Sonoma, and Macy’s. Ovenroasted 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 in dill crepes with crème fraîche and lemon, and miniature red snapper cakes with ginger, cilantro, pepper, and lime mint sauce. DM is the exclusive caterer for Christie’s auction house. Other corporate clients include J.Crew, Swarovski, and the New York City Ballet. (10 West 15th St., Suite 813, 212.673.5348) DOWNTOWN KITCHEN Serving clients in the finance and advertising industries, Downtown Kitchen specializes in cocktail parties for as many as 300 guests, complete breakfast and lunch options for conferences 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) ELEGANT AFFAIRS This full-service event company provides planning, catering, and design for corporate events. Each year Andrea Correal and her team produce about 1,200 events for clients such as Hillary Clinton, the Beach Boys, and Royal Caribbean Cruises. Signature dishes include tuna cornucopia and Long Island duck with wild rice risotto. (110 Glen Cove Ave., Glen Cove, N.Y., 516.676.8500) ELI ZABAR’S CATERING Serving prepared foods from its gourmet markets, Eli’s Manhattan and Eli’s Vinegar Factory, Eli Zabar’s Catering can provide menus that include freshly baked breads, produce grown in its Manhattan rooftop greenhouse, and prepared meats and fish. In operation since 1973, this full-service caterer provides deli-style catering for delivery to events. (175 Broadway, 212.987.0855) Signature Catering NEW YORK PARIS 212.242.2897 chefpierrot.com GENEVA EMILY’S PLACE DISTINCTIVE CATERING This caterer offers international cuisine and kosher menus, feeding guests at 300 events a year. Chef Mike Nicholson’s pistachio-crusted Gorgonzola is often on the menu for corporate parties, holiday picnics, and other events. As a division of the party-planning company Parties to Go, Emily’s Place can also provide casino tables, carnival games, and dunk tanks. (322 Westbury Ave., Carle Place, N.Y., 516.338.1820) ENTERTAINING IDEAS CATERING Food stylist Diane Gordon finds inspiration in a variety of cuisines, and serves New York City, Connecticut, and the Hamptons. Her company can serve as many as 800 guests, and her signature dishes—including tuna tartare on sesame miso tuiles and a deconstructed Caesar salad—have been featured on shows such as Sex and the City and The Sopranos. (216 East 49th St., 2nd Floor, 212.289.1230) EVENTS & CELEBRATIONS BY BETWEEN THE BREAD Between the Bread allows clients to choose from its menu of appetizers, entrées, and desserts in addition to preplanned party themes such as “Thank God It’s Friday,” an office party designed to rejuvenate coworkers with sundaes, chocolate layered satin cake, fresh fruits, and cheeses. (145 West 55th St., 212.765.1840) EVENTS & EVERYDAY Open since 2006, this company mostly serves law firms, entertainment companies, and media corporations. Chef Francis Latorre—who studied culinary arts in Paris, served the Italian parliament, and worked as an honorary chef to Queen Elizabeth II—creates the menus. Event catering includes gourmet feasts, while everyday catering provides sandwiches and salads. The company can also organize wine tastings and provide bartenders, waitstaff, and rentals. (205 West 38th St., 212.693.8368) FABULOUS FOOD Since 1996, Fabulous Food has catered events such as a V.I.P. premarathon event at Niketown and a cocktail party at the renaming of the August Wilson Theater. Owner Shan Wilson serves international cuisine at buffet lunches, tapas parties, and tea showers—often incorporating unusual demands—and can handle events for as many as 10,000. (854 10th Ave., 212.245.9075) FAIRWAY CATERING Fairway Market offers catering for corporate and nonprofit events for as many as 400 guests. Menu choices include Mediterranean vegetable platters; glazed country ham sliced and served with apple chutney, honey mustard, and mini buttermilk biscuits; rustic apple tarts; and entrées such as poached salmon niçoise. (866.392.2837) FANCY GIRL CATERING Fancy Girl Catering focuses on organic and seasonal ingredients to create menus for product launches and corporate events. The company works largely within the fashion, beauty, and travel industries, and its client list includes Aveda, Lacoste, and MGM. Unique offerings include blue-corn empanadas with smoked tempeh, vegetable picadillo, 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 Star chef and restaurateur Daniel Boulud’s Feast & Fêtes is the caterer of choice for some of the city’s most exclusive events. Recent events include the opening of the Asprey store in Manhattan, private and business entertaining for Martha Stewart, and events 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 Headquartered in the Hudson Valley, this company serves events in Manhattan and can create specialty food stations reflecting American and European cuisines, including hazelnut-crusted chicken with port wine sauce, curried-eggplant and goat-cheese tartlets, Mexican duck burritos, and Waldorf chicken salad in phyllo cups. (110 Round Hill Road, Washingtonville, N.Y., 845.497.7476) FEAST ON US West Village-based Feast on Us has been in operation since 1995. The company produces a weekly menu of specialties ranging from American comfort food (like seafood jambalaya with spicy chicken garlic sausage) to global-exotic fare like its grilled gingersoy-marinated Chilean sea bass. (645 Hudson St., 212.242.8231) NEW FLAME DEAL EVENTS AND CATERING Flame Deal Events provides event production, including rentals and staff, with a personalized menu that can include a country picnic barbecue or a butlered sit-down dinner. Its newest creation is the Japanese barbecue, a combination of sushi and tempura-based hors d’oeuvres with traditional Japanese grilling. (231 West 29th St., Suite 905, 800.722.0846) FOOD COMPANY CATERING AND SPECIAL EVENTS The event planning and catering professionals at Food Company can 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) FOOD DESIGN AND CATERING Head chef Michael William Batt, a frequent guest on numerous Food Network programs, personalizes his menus for each occasion. In addition to catering a Food & Wine Great Chefs and Rising Stars party, the company provided a handmade enchantedforest gingerbread house for the Junior League of Greenwich and chocolate cookie-cakes in personalized heart-shaped tins for a Valentine’s Day party 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 works within the tristate area, specializing in American cuisine. Hors d’oeuvres include chili-spiced lobster and mango skewers, veal burgers en croûte with fontina cheese and red-onion jam cucumbers, and sesame-crusted chicken wrapped in crispy soba noodles. Food for Thought also has menus for clambakes and summer barbecues. (130 West 25th St., 212.929.4689) ICE CREAM COMPANIES Australian Homemade 180 Varick St., Suite 1202, 212.209.1190 Il Laboratorio del Gelato 95 Orchard St., 212.343.9922 FOOD IN MOTION Ben & Jerry’s 212.221.1001 Husband-and-wife team Lloyd Zimet and Michelle Lovelace have been serving American cuisine at Food in Motion since 1986. They have catered parties for New York magazine, New York University, and Bergdorf Goodman. (214 Sullivan St., 212.766.4400) Berliner Specialty Distributors 301.927.4444 ext. 209 MaggieMoo’s Ice Cream and Treatery 1437 Second Ave., 212.472.6249 FOOD MATTERS An array of Asian- and European-influenced dishes are on the menu at Food Matters, including wild-mushroom tarts and poached Atlantic salmon with lemon dill sauce. The company specializes in wine tastings and cocktail parties and can tailor its menu for vegetarian, vegan, or glatt kosher clients. The Center for Constitutional Rights, AIG, and The Montel Williams Show are clients. (160 East 88th St., Suite 1B, 212.427.2818) FOUR SEASONS CATERER SOUTHAMPTON INC. Formerly known as the Clamman, this company was founded in 1982 and caters events in Manhattan and the Hamptons. Four Seasons offers a wide variety of seafood, including caviar. Known for its clambakes and picnics on the beach, the company can provide dinner for as many as 100 or cocktail parties for 1,000. (235A North Sea Road, Southampton, 631.283.3354) FRESH COMPANY Chef Shelley Boris and co-owner Kimball Gell have headed this organic-focused operation since 2004. A fund-raiser dinner buffet menu might include chicken sate with peanut dipping sauce; sliced duck breast with soy, sesame seeds, and scallion; and seasonal fruit tarts. (P.O. Box 187, Garrison, N.Y., 845.424.8204) FRUNGILLO CATERING DESIGN Frungillo boasts a large list of celebrity and corporate clients, including the New Jersey Symphony Orchestra, St. Vincent’s Academy, and the Newark Abbey. Menus include entrées like chicken breast sautéed in a rich spinach mousse and baked into a puff pastry, and eggplant stuffed with fresh ricotta and topped with basil and a light tomato sauce. (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 builds menus from interesting and beautiful produce and presents dishes in a unique way: At a recent 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) Brooklyn Ice Cream Factory 2 Old Fulton St., Brooklyn, 718.246.3963 Chinatown Ice Cream Factory 65 Bayard St., 212.608.4170 Ciao Bella Gelato Company 231 40th St., Irvington, N.Y., 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 56 Seventh Ave., 212.727.1198 Fortunato Brothers 289 Manhattan Ave., Brooklyn, 718.387.2281 Max & Mina’s 71-26 Main St., Flushing, 718.793.8629 Piu Bello Gelato 70-09 Austin St., Forest Hills, 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 Uncle Louie G’s 1235A McDonald Ave., Brooklyn, 718.677.9551 Yolato 212.580.1635 THE GLAZIER GROUP Developed by Manhattan restaurateurs Peter and Penny Glazier in 1985, the Glazier Group incorporates fresh, seasonal ingredients into its New American cuisine. The company owns and scoozieventsnyc catering Y party production Y décor a fresh new approach to events! 212 | 799 | 0080 scoozievents.com CATERERS manages venues such as Bridgewaters, Strip House, the Steakhouse at Monkey Bar, Michael Jordan’s the Steak House NYC, and Twenty Four Fifth. It can also provide off-premise catering for events, conferences, and trade shows. (11 Fulton St., 212.406.7900) GLORIOUS FOOD Known as the caterer to high society, 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 Museum of Modern Art’s Party in the Garden. (504 East 74th St., 212.628.2320) GO CATERING Go Catering has worked with companies in the fashion, art, and entertainment industries, serving menus with combinations of seasonal flavors to clients such as Asprey, Cookie magazine, and Aveda. Go annually caters the greenroom and celebrity dressing rooms at the Tony awards. (522 West 29th St., 212.924.4502) GOOD & PLENTY TO GO Housed in the theater district’s Manhattan Plaza complex, this operation has catered events in Manhattan since 1990. Led by executive chef Eileen Weinberg, Good & Plenty to Go provides signature box lunches, salads, and sandwiches; a specialty dish is salsa verde chicken with green tomatillo sauce and melted Monterey Jack. 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 specializes in themed hors d’oeuvres trays: At a Truman Capote auction, Burman served red pomegranate panna cotta cocktails on a tray with red and white ice chilling a copy of Capote’s In Cold Blood. She also has an affinity for Asian food and works with many clients in the finance, media, and nonprofit sectors. (504 East 12th St., 212.995.2238) GRACIOUS THYME Providing full-service, off-site catering services to clients in the finance, law, and real estate industries, Gracious Thyme incorporates French influences into its American cuisine, creating dishes like frisée and lardons of pancetta tossed with Dijon vinaigrette, and fallen chocolate soufflé cake with lavenderinfused whipped cream. Executive chef and co-owner Mark Cummings trained at Le Bernardin and often incorporates organic ingredients into his menus. (2191 Third Ave., 212.873.1965) GREAT AMERICAN CATERING AND EVENTS Known for hors d’oeuvres like bite-size burgers, this company’s clientele includes Erykah Badu, Céline Dion, and New York University. A sampling of its brunch menu includes Mediterranean frittatas with fresh tomatoes, kalamata olives, and feta cheese. The company operates two loft venues in Manhattan and a country inn available for corporate retreats. (47 West St., 212.480.2015) client favorites. A Mediterranean cheese platter and platinum grill basket including grilled tiger shrimp in a chipotle chile marinade and grilled vegetable skewers were served at a recent cocktail reception. (333 West 39th St., 212.579.3531) GREAT PERFORMANCES Founder and owner Janet O’Brien caters events in Manhattan and in the Hamptons, for loyal big-name clients such as Diddy, who has turned to her for his infamous white parties; she has also catered events for ABC News and Allure magazine. (P.O. Box 2306, Sag Harbor, N.Y., 212.642.6222) Specializing in contemporary American cuisine, this experienced full-service caterer has handled events since 1981. Started by Liz Neumark, Great Performances can cater events for as many as 10,000 people and is the exclusive caterer for the Brooklyn Academy of Music, the Asia Society, and Jazz at Lincoln Center. Chef Katy Sparks joined the company in 2006 as culinary vice president to oversee menu development. (287 Spring St., 212.727.2424) HARRY’S OFFSITE CATERING This off-premise catering company, owned by brother and sister Rupert and Venetia Mayhew (Venetia is also a co-owner of Gramercy Park event space Harry’s Loft), was established in 2006. Catering choices include a carving station, a Mediterranean seafood bar, and a midnight snack table. Time Warner, Redken USA, and Cole Haan are among the caterer’s clients. (131 Varick St., Suite 1016, 212.253.5955) HART OF THE APPLE CATERING Founded by David Hart in 1999, this company counts the Greenwich Historical Society and the Pegasus Foundation among its clients. For the Society of European Stage Authors and Composers award dinner, Hart of the Apple hosted a green-apple-andcobalt-blue-themed dinner, complete with green-apple martinis and green-apple and flower centerpieces in cobalt water. (310 West 55th St., Suite 6G, 212.262.2725) HUDSON YARDS CATERING The newest addition to restaurateur Danny Meyer’s empire (which includes Union Square Cafe and Gramercy Tavern) is the exclusive caterer to BG Restaurant at Bergdorf Goodman and Bette Midler’s New York Restoration Project Inc., and the preferred caterer for the Museum of Modern Art. Specialties include snack shots, Blue Smoke deviled eggs, and Texas-style brisket. (640 West 28th St., 212.488.1500) ILLCHEF PRODUCTIONS CATERING INC. Specializing in cocktail parties, this company was founded by Shehu and Veronique Fitzgerald in 2003. On the menu are specialty canapés like basil-marinated mozzarella with tomatoes, clams on the half shell wrapped in prosciutto and baked in lemon butter, and fried duck-confit ravioli. Illchef also organizes wine tastings for as many as 20 people. (185 St. Marks Place, Staten Island, 718.720.7710) INDIANA MARKET & CATERING Founded in 1985, this catering company led by David Turk has grown from a gourmet market to a full-service operation. Macaroni-and-cheese bars and milkshake shots are among JANET O’BRIEN CATERERS INC. JASON’S CATERING Since the company started in 1995, Jason’s Catering has graduated from simple breakfasts, lunches, picnics, and cocktail parties to more elaborate selections for banquets. Theme menus like North Carolina barbecue and English pub cuisine have been served to clients including Nickelodeon, Disney, and Paramount. The operation caters exclusively 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 contemporary American menu is updated seasonally but always includes its specialty dish, Jordan’s Connecticut clam chowder. The company is the exclusive caterer to Long Wharf Theatre, the Palace Theater in Waterbury, and the New Britain Museum of American Art. (1718 Highland Ave., Cheshire, Conn., 203.272.8213) JOSEPH FOX CATERING Established in 2005 by chefs Maria Joseph and James Fox, this operation offers seasonal New American cuisine with French influences for receptions as large as 1,000 guests or seated multicourse meals for 200. Theme parties include a Tuscan table, a Moroccan Casablanca soiree, or a Mexican fiesta. (212.766.4490) JULIENNE CATERING In addition to providing catering, equipment rental, and decor, Julienne Catering makes its events distinctive with its specialty stations. “When in Rome” offers ravioli Genovese with arugula pesto, pine nuts, Parmesan and ricotta, the “Mediterranean Mezze Bar” offers 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 and specializes in Chinese and vegetarian cuisine, including wildmushroom spring rolls, shumai, and sautéed shrimp in a red ginger barbecue sauce. Lee can 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) 212.691.4570 www. TheUpperCrust.com S PEC IA L EV EN T S CAT ERIN G 2 1 2 . 9 5 7. 6 4 8 1 S O NNIER-CAS TLE.CO M CATERERS KRYSTAL PARTY PRODUCTIONS A Hawaiian pig roast and a lobster clambake are just a few of the menus Krystal Party Productions has put together for large corporate events. The Long Island-based company caters more than 80 events a year in the New York metropolitan area and can serve as many as 5,000 guests. Other event options include a traditional picnic with hamburgers and franks, a Tex-Mex party with three-alarm chili and nachos, and a Western hoedown with barbecue chicken and sweet corn on the cob. (P.O. Box 12415, Hauppauge, N.Y., 631.436.7000) LACKMANN CULINARY SERVICES Founded by Thomas Lackmann in 1964, this company has grown into the largest regional food-service company in the New York area, with 1,200 employees. The business is privately owned and has catered events such as a reception for President George W. Bush and the Hofstra Easterbrook dinner. Its extensive menu includes fresh-squeezed juices, sushi, gourmet sandwiches, pizza, pasta, Tuscan wraps, soups, and salads. (303 Crossways Park Drive, Woodbury, 516.364.2300) LA CUISINE Originally established as a bakery, La Cuisine branched out into catering in 1982 and has since added a Rolling Stones tour press conference and the High Hopes gala to its list of events. For a recent almost-summer evening party, La Cuisine served papaya shrimp skewers, herb-roasted Brandt beef tenderloin with horseradish parsley mojo, and triplechocolate mousse cake. (750 East Main St., Branford, Conn., 203.488.7100) LASSEN & HENNINGS Offering fresh, made-to-order dishes, Lassen & Hennings caters to a Brooklyn and Manhattan clientele. Platters include fresh fruit kebabs, vegetable crudités, antipasti, plantain chips, and continental breakfast. The company also caters buffets for evening social events; its bakery offers a full line of products, including special-order cakes. (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 Yukongold potatoes and artichoke gratin, and a dessert of pumpkin caramel bread pudding with banana pecan ice cream. Other clients include Escada, Movado, and DKNY. (1799 Springfield Ave., Maplewood, N.J., 973.761.0190) LENA’S CATERING Situated on the Nyack waterfront, this caterer provides offpremise service in Manhattan in addition to its event facility on the Hudson River, with European-influenced contemporary cuisine. The operation 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) LE POTAGER CATERING The company’s name translates from French as “kitchen garden.” 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 opening of the new AmeriCares offices. A “Night in Shanghai”-themed dinner menu included pan-seared Chilean sea bass and Shanghai duck and mango summer rolls. (1127 High Ridge Road, Suite 291, Stamford, Conn., 212.472.1929) LIGHTEN UP CATERERS This company, operated by Grace Clearsen, has served clients including Mary Tyler Moore, the Forbes family, Lebenthal, Fendi, and the Guggenheim Museum. At the opening of Bergdorf Goodman’s furnishings floor, Clearsen created an authentic Indian buffet with gold floor cushions for guests to sit on surrounded by platters of aromatic spices. (255 Armstrong Ave., Jersey City, N.J., 201.209.9325) LUCID FOOD Chef Louisa Shafia began Lucid Food with the notion that food should be healthy and environmentally sustainable as well as nice to look at and good to eat. She handpicks her produce from local farmers markets and uses highquality free-range meat and poultry. At a party for Domino magazine’s March 2007 issue, Lucid provided hors d’oeuvres including grilled shrimp with Punjabi-spiced potatoes and citrus chutney on papadum crisps, and chicken in pomegranate walnut sauce on crostini with fresh pomegranate seeds. (212.465.3457) MADISON CATERERS & EVENT PLANNERS Madison can cater and plan events ranging from breakfast to dinner and dessert. Its simple sandwich trays include honey-cured ham with brie, watercress, and Dijon; the Hell’s Kitchen Club, with oven-roasted turkey and applewood bacon dressed with Thousand Island dressing on rye; and the chili-rubbed salmon sandwich with lime-cilantro dressing on a brioche bun. (417 Ninth Ave., 212.502.0062) MANSIONS CATERING A fusion of French and Mediterranean cuisines with Asian, Caribbean, and Latin flavors distinguishes this caterer’s dishes. Its menu includes items such as Oriental tuna tar- BREADS & BAKED GOODS Addeo’s 2352 Arthur Ave., Bronx, 718.367.8316 Kossar’s Bialys 367 Grand St., 212.473.4810 Amy’s Bread 672 Ninth Ave., 212.977.0670 Krispy Kreme New York 1497 Third Ave., 212.879.9111 Babycakes NYC 248 Broome St., 212.677.5047 Le Pain Quotidien 100 Grand St., 646.613.8442 Bagel’s Oasis 182-12 Horace Harding Blvd., Fresh Meadows, 800.224.3561 Little Pie Company 407 West 14th St., 212.414.2324 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 Magnolia Bakery Inc. 401 Bleecker St., 212.462.2572 Mansoura 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 Bread Alone Route 28, Boiceville, N.Y., 800.769.3328 Parisi Bakery 198 Mott St., 212.226.6378 Buttercup Bake Shop 973 Second Ave., 212.350.4144 Payard Patisserie and Bistro 1032 Lexington Ave., 212.717.5252 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 Cookie by Design 2106 Boston Road, Larchmont, N.Y., 914.833.3744 Crumbs 321 1/2 Amsterdam Ave., 212.712.9800 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 Gertel’s Bake Shop 53 Hester St., 212.982.3250 Greyston Bakery 104 Alexander St., Yonkers, 914.375.1510 H&H Bagels 2239 Broadway, 800.692.2435 Event Planning & Fine Catering Poseidon Bakery 629 Ninth Ave., 212.757.6173 Room 4 Dessert 17 Cleveland Place, 212.941.5405 Ruby et Violette 457 West 50th St., 212.582.6720 Ruthy’s Bakery and Café 75 Ninth Ave., 212.463.8800 Sarabeth’s Kitchen 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 212.864.5381 Tom Cat Bakery 43-05 10th St., Long Island City, 718.786.7659 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 Wimp’s Southern Style Bakery 29 West 125th St., 212.410.2296 info@newcreolekitchen.com CATERERS AMBIENCE tare on sesame crisps; lobster wraps with spinach, carrot, saffron, and vanilla; and fig and mascarpone tarts with port wine glaze. The company operates the Alger House in the West Village and Manhattan Penthouse in Union Square. (80 Fifth Ave., 212.627.8838) MARCEY BROWNSTEIN CATERING & EVENTS Since 2001, Marcey Brownstein has been providing services to clients such as Miramax, In Style magazine, and Polo Ralph Lauren. Spanning a variety of cuisines, the menu can be customized to include ethnic, vegetarian, and kid-friendly dishes. For the Adidas and Jam Master Jay Foundation for Music’s Superstar fund-raiser in 2005, the company created an Asianthemed, family-style dinner. (555 West 23rd St., 212.807.0568) MARK FAHRER CATERERS Founded in 1978, Mark Fahrer Caterers focuses on cuisine, location, and ambience to create an original experience. The company can cater a wide range of events—past events include 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) ELEGANCE MARY GIULIANI CATERING & EVENTS INC. Since establishing her catering company in 2005, Mary Giuliani has garnered a list of corporate clients that includes Christie’s, In Style, and the Tribeca Film Festival. Known for catering high-end cocktail parties for as many as 800, Giuliani has also worked on film festival and premiere after-parties for as many as 1,500. (157 Lexington Ave., Suite 3B, 212.725.1658) MATCH CATERING AND EVENTSTYLES %6%.43#%,%"2!4)/.3 "Y"ETWEENTHE"READ TM 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. At the launch of Jessica Simpson’s Dessert line of body fragrances and creams, Match served cosmopolitan chicken on pink Lucite skewers and a plethora of desserts such as Rice Krispies treats, jelly beans, and vanilla cupcakes with chocolate berry filling on boa-trimmed serving trays. (611 Broadway, Suite 534, 212.673.7705) MAUREEN’S PASSION FOODS Formerly Food Passion, this Upper East Side catering company specializes in a variety of international cuisines, from Mexican to French to Japanese. At a recent 30-person lunch for law firm Hunton & Williams, the menu included stuffed loin of pork with seafood paella, grilled chicken stuffed with mushrooms, French green beans, and potatoes lyonnaise. (1200 Lexington Ave., 212.861.2766) MERCELLA & CECILY’S INC. Mercella & Cecily’s specializes in Caribbean and soul cuisine for social and corporate events and has worked largely with film production companies. Hors d’oeuvres include Caribbean dishes like coconut curry chicken balls, tostones, and curry shrimp skewers, as well as soul food like Granny Smith apple shrimps and salmon croquettes. (718.544.3233) MERCHANT’S CATERING Catering for corporate and social functions in Manhattan, this full-service company is known for traditional party trays of sandwiches and salads for lunches and baked pastries and breads for breakfasts. Merchant’s also offers a wide 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) Find out how delicious your event can be... MERRI-MAKERS SPECIAL EVENTS For 25 years, Merri-Makers has been catering corporate functions and fund-raising events, as well as large picnics. Its island-style menu includes Jamaican jerk burgers and chipotle smashed potato salad with mango, and its “Tengo Hambre” menu includes mesquite-smoked polo and spicy chorizo sausage links. Merri-Makers’ venues include the Bonnet Island Estate and the New Jersey Convention and Expo Center. (97 Sunfield Ave., Edison, N.J., 732.225.0009) 212-765-1840 MIHA JURIC CATERING Miha Juric says he’s built his company on a simple philosophy: “Food should make you smile.” Bringing culinary experience from central Europe, the Mediterranean, and London, Juric has been serving New York since 1999. He creates interactive tasting stations at social events that allow guests to sample several flavors, such as ropa viejo, a Cuban-style pulled beef served on crisp plantains. (335 Houston St., 212.228.2184) STYLE FORWARD CREATIVITY MY BEFANA Chef Daniele Baliani, former sous chef at San Domenico and Le Cirque, founded food bar and delivery service My Befana in 2006 and serves his healthy Mediterranean cuisine for corporate events and meetings. My Befana has served at events including the launch of DailyCandy’s first book and a tasting at wine store Bottlerocket. (116 West Houston St., 888.623.3262) NEUMAN’S Established in 1981, this company provides anything from drop-off breakfasts, lunches, and party platters to full-service catering with waiters, rentals, flowers, and music. Over the years, it has established a clientele including law and public relations firms, and it specializes in American cuisine with international influences. (173 Chrystie St., 212.228.2444) 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 48 Eighth Ave., 212.367.7181 Chocolate Bla Bla Bla 359 East 50th St., 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 Chocolate Fountain Desserts P.O. Box 492, Port Chester, N.Y., 914.439.5855 Chocolate Fountain Fantasies 839 North Main, South Amboy, N.J., 585.352.9690 Chocolat Elegant 339 East 58th St., 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 Jacques Torres Chocolate 66 Water St., Brooklyn, 718.875.9772 Koppers Chocolate 39 Clarkson St., 800.325.0026 La Maison du Chocolat 1018 Madison Ave., 800.988.5632 Le Chocolat 41 Main St., Monsey, N.Y., 845.352.8342 Leonidas 485 Madison Ave., 800.900.2462 Li-Lac Chocolates 120 Christopher St., 212.242.7374 Marie Belle Inc. 484 Broome St., Ground Floor, 212.925.6999 Martine’s Chocolates Bloomingdale’s, 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 Richart Design et Chocolat 7 East 55th St., 800.742.4278 The Soda Shop 125 Chambers St., 212.571.1100 SweetBliss 252 Seventh Ave., Suite 5I, 212.842.2773 The Sweet Life 63 Hester St., 212.598.0092 MOOD FOOD LIMITED Economy Candy 108 Rivington St., 800.352.4544 Mood Food has done events for Merrill Lynch, Shiseido, Bon Appétit, and Gourmet, as well as Food & Wine’s Best New Chefs award party. Established in 1985, the company, owned by Tinker Boe, aims to integrate distinctive design elements into the food presentation. (64 Downing St., 212.243.4245) Teuscher Chocolates of Switzerland 620 Fifth Ave., 800.554.0924 Empress Chocolate Company 5518 Ave. N, Brooklyn, 718.951.2251 Three Tarts 164 Ninth Ave. 212.462.4392 MOVABLE FEAST Fauchon 442 Park Ave., 212.308.5919 With clients like the Brooklyn Museum, the Fresh Air Fund, and Girl Scouts of America, owners Ellen and Ted Berson offer an innovative international menu. The two have run Movable Feast since 1979 and have developed a personalized approach that dictates food choices, working to match specific recipes with clients such as the National Audubon Society and Con Edison. (284 Prospect Park West, Brooklyn, 212.227.7755) Godiva Chocolatier 10 Columbus Circle, 212.823.9462 Vere 12 West 27th St., 6th Floor, 866.410.8373 Xttra Chocolate Fountains 917.657.0422 #2#55+10(14(11$5'55+10(14&'6#+. American Academy of Arts and Sciences | Center, American of Natural History, TheofRose Center, Powerhouse, American Museum of Natural History, The Rose TheMuseum Powerhouse, The Milstein Hall Ocean Life |The Brooklyn Museum The Milstein Hall of Ocean Life | Brooklyn Museum | Carnegie Hall | Carnival Center for the Performing Arts Carnegie Hall | Central Park Zoo | City Center | Cooper-Hewitt, National Design Museum | Liberty Science Center Central Park Zoo | City Center | Cooper-Hewitt, National Design Museum | High Museum of Art Lincoln Center, Alice Tully Hall, Avery Fisher Hall, Kaplan Penthouse, New York State Theater, The Tent at Lincoln Center John F. Kennedy Center for the Performing Arts | Liberty Science Center | Lincoln Center, Alice Tully Hall, Avery Fisher Hall, Solomon R. Guggenheim Museum | The Metropolitan Museum of Art | The Morgan Library & Museum Kaplan Penthouse, New York State Theater, Metropolitan Opera House, The Tent at Lincoln Center The New York Academy of Science | USTA National Tennis Center Museum of Fine Arts, Boston | Philadelphia Museum of Art | Solomon R. Guggenheim Museum | Strathmore The Academy of Music | The Kimmel Center for Performing Arts | The Metropolitan Museum of Art The Morgan Library & Museum | The New York Academy of Sciences | Winterthur Museum | Woodruff Arts Center 212 755 8300 WWW.CATERINGBYRA.COM CATERERS NEW CREOLE KITCHEN Owner Alphe Williams began his career in the theater and modeling industries before a trip to Greece directed him toward the world of food. After studying at restaurants around Europe, he opened New Creole Kitchen in 1995 and has been serving companies like Disney Publishing Worldwide, the Swiss Institute, and the Council of Fashion Designers of America ever since. His menu incorporates the African, French, Spanish, and German influences that define Creole with items like étouffée and jambalaya. (241 West 97th St., 212.864.5381) OLIVIER CHENG CATERING & EVENTS PAUL EVANS CATERERS Since 2002, Olivier Cheng has created unusual and beautifully presented offerings for clients like Louis Vuitton, Hermès, and Bulgari. For Domino’s Woodycrest House celebration in April 2006, Cheng served crab cakes topped with marinatedcucumber and chipotle dressing, mini truffled grilled-cheese sandwiches with celery relish, and almond meringues dipped in chocolate. (9 Desbrosses St., Suite 400, 212.625.3151) From its beginnings as a gourmet food store in 1976, Paul Evans has grown into a full-service catering company. Its assortment of menus includes summer picnic buffets, portable clambake baskets for the beach, boxed meals, and hors d’oeuvre platters for cocktail receptions. (27 West 24th St., 212.321.1822) PHILIP STONE CATERERS Managing partner Mark Gagnon has served clients like Neiman Marcus, Max Mara, and the Young Presidents Organization. Crispy 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 are a sampling from Ome’s menu. (40 South Jefferson Road, Whippany, N.J., 973.560.4540) A division of CulinArt, this company provides New American cuisine. Accompanied by a kosher division, it caters more than 70 events a year in the New York metro area for as many as 2,000 guests. Philip Stone 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) OME CATERERS NEW ORGANIC AVENUE PINO LUONGO TUSCAN CATERING & SPECIAL EVENTS Chef Mitchell Dickman and president John Cumming run this off-premise catering operation. For the party to celebrate Blondie’s induction into the Rock and Roll Hall of Fame, New York Caterers served mini cheddar cheeseburgers with applewood-smoked bacon, iced jumbo gulf shrimp with horseradish cocktail sauce, and grilled-asparagus, wildmushroom, and caramelized-onion quesadillas. (421 East 65th St., 212.396.9351) In addition to its lifestyle boutique and live food kitchen, Organic Avenue has added off-premise catering to its services. The company’s foods are vegan and never heated above 115 degrees, and all ingredients are organic. Dishes include marinated portobello and shiitake mushrooms rolled with scallions and sliced zucchini, vegan maki, and desserts like chocolate macaroons and blueberry pie (made with no artificial sweeteners). Eco-fiber maker Ingeo and Brooklyn Industries are clients. (101 Stanton St., 212.334.4593) With restaurants including Coco Pazzo, Tuscan Square, and Centolire, Pino Luongo also heads this off-premise catering operation, which specializes in Italian cuisine and caters mostly to clients in the entertainment and media industries. A sample entrée is porcini-dusted capon breast, sweet-potato puree served with wild-mushroom ragu, and roasted asparagus. New teambuilding services include Iron Chef-style competitions. (124 East 40th St., Suite 903, 212.681.7701) 9EVENTS OSHISO JAPANESE CATERING Owned by Stephen Henderson—who also owns Brooklyn restaurant Royal’s Downtown—9Events is a catering and event planning company serving New York’s five boroughs. Designing the menu is Royal’s chef Alex McWilliams, who has worked in the kitchens of Zöe, Seattle-based B. Figueroa, and Craft. Clients include CNN and Gotham magazine. (718.522.1256) Established in 1990, this company has provided sushi and other Japanese food for caterers, hotels, and banquet facilities like the Hyatt, Tavern on the Green, and the Garden City Hotel. Every morning, Oshiso’s head buyer goes 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 in town. (188-75 85th Road, Hollis, 718.343.3000) Chef Rossi at the Raging Skillet shatters the conventional catering mold. Her creations have included a cake made entirely of Krispy Kreme doughnuts, as well as creative hors d’oeuvres like Peking duck in miniature ice cream cones, shiitake-mushroom and Thai basil crepes, and shredded sweet-and-spicy beef in phyllo. (335 East Houston St., 212.463.0872) NEW YORK CATERERS AND PARTY PLANNERS 91/THE UPPER CRUST Founded in 1983, this full-service caterer has fed clients such as People magazine and the Central Park Zoo. Clients often request the lobster napoleon, warm chocolate bread pudding, and “chef sweets”—espresso chocolate squares or praline lace served after coffee. Its Simple Fare division caters functions that don’t require chefs on location. The company also owns 91, a West Village event space. (91 Horatio St., 212.691.4570) NOLITA HOUSE CATERING Mini sirloin burgers with Valdeon blue cheese on brioche and smoked Hudson Valley duck and black fig canapé with fresh mint have been featured on the menus of events such as the Museum of Comic and Cartoon Art Festival for 4,000, the Knoll furniture product launch cocktail party for 500, and the Beggars Banquet Records anniversary party for 500. Other clients Nolita has served include Comedy Central, The Onion, and Mediabistro. (47 East Houston St., 212.625.1712) PARK AVENUE CATERING Founded in 1989, this is the catering division of Murray Hill restaurant Park Bistro. Although most of the company’s work is off-premise, it can also hold parties at its own town house. For an event for the International Rescue Committee, the menu included grilled sliced skirt steaks 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 sandwich, which can be customized with a variety of spreads and fillings. Party Box’s clients include Macy’s, Temple Israel, and the Doyle Gallery. At a recent cocktail party for 100 at the Harold Pratt House, Party Box featured seasonal hors d’oeuvres and a specialty drink. The company also offers healthy items with no heavy oils or fried foods. (112 East 75th St., 212.717.4400) Additional Services Site Selection Individualized Menus and Onsite Food Stylists Developing and Preparing all Menu Items Culinary Institute trained Chefs and Party Managers Designing Room Layout Rental Equipment and Tenting Party Set Up and Breakdown Developing and Executing Flow of Event Providing Service Personnel to include Party Managers, Chefs, Waiters, Bartenders Bar Set ups and Clever Signature Drinks Providing alcohol buying guides Vendor Referral, Quotes, Coordination And of course... Hand Holding! New York Office | 646-290-8074 Scarsdale Office | 1491 Weaver Street, Scarsdale, New York 10583 914.472.3002 • fax 914-725.1416 www.srofinefoods.com • email:SRO1491@aol.com RAGING SKILLET RCANO EVENTS This full-service catering and event planning firm operating out of Long Island City opened in 2003. For last year’s early-morning GolTV upfront presentation, RCano provided a breakfast burrito bar, chicken empanadas, and tropical juices. The company also catered the reception for Mayor Michael Bloomberg’s second inauguration, and is the exclusive caterer for Icahn Stadium on Randall’s Island. (43-42 10th St., Long Island City, 718.937.6622) READY TO EAT This West Village-based catering operation—founded in 1999 by partners Judy Schiff, Stephen Hoerz (a graduate of the Culinary Institute), and Paul McGourty—offers buffets, platters, hors d’oeuvres, and sandwiches (including herb-roasted turkey breast with arugula and cranberry dressing on pumpernickel bread) for corporate and private events, as well as in-office catering, event planning, staffing, decor, gift baskets, and box lunches. (525 Hudson St., 212.229.1013) CATERERS RELIABLE CATERING SERVICE Created by the people who manage Copeland’s Restaurant, Reliable Catering Service has served up soul food since 1960 with popular dishes like Southern-fried chicken and bread pudding with Grand Marnier sauce. Clientele for its comfort food includes the Harlem Children’s Zone, Columbia Presbyterian Hospital, and the Schomburg Center. (549 West 145th St., 212.234.2356) RELISH CATERING Relish provides catering and event planning for corporate and social clients, and catering and concessions for large sporting events. More than half of its clients are financial corporations, luxury retailers, and nonprofit organizations. Relish is the exclusive caterer for the Wollman and Lasker ice-skating rinks and the Arsenal Roof Garden. (676A Ninth Ave., Suite 265, 212.228.1672) RESTIVO EVENTS This event planning and catering crew has been providing services since 1991 in New York, Miami, and the Hamptons. Restivo Events handles both intimate dinners and corporate events for as many as 2,000. Calvin Klein, Ralph Lauren, Donna Karan, the Corcoran Group, and Yahoo are among its clients. (240 East 27th St., 212.213.6237) REX DUVAL CATERERS Since 1983, Rex Duval has served his European-American cuisine with Asian influences at events for as many as 2,100 guests, working with companies like Honeywell and Panasonic. Duval offers kosher dairy and meat products, as well as complete event planning capabilities. He is the exclusive caterer for clothing retailers Blanc de Chine and Venanzi. (212.795.5215) RHONA SILVER ENTERPRISES Rhona Silver, owner of Long Island’s 148,000-square-foot catering hall the Huntington Townhouse, provides full-service, off-premise catering along with glatt kosher services. She catered the launch of Sony’s Qualia store, with a sushi bar and hors d’oeuvres including Chilean sea bass with miso sauce and hickory-smoked salmon tartare wrapped in cucumber and topped with caviar and crème fraîche. (124 East Jericho Tpk., Huntington Station, N.Y., 631.427.8485) RICE CATERING This caterer’s clients include Poets House, the International Center of Tolerance Education, and St. Ann’s Warehouse. The operation caters large and small events, provides light office catering, and is best known for its rustic grazing station, which in- cludes wine boxes, imported cheeses, meats, fruits, vegetables, and dips. (81 Washington St., Brooklyn, 718.222.9880) ROBBINS WOLFE EVENTEURS Specializing in American cuisine with French influences, this company has maintained a high profile in Manhattan and the Hamptons since 1987, and in 2005 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 is the exclusive booking agent and caterer for the Bridgehampton Tennis & Surf Club. (521 West St., 212.924.6500) SAFFRON 59 Executive chef and director Irene Khin Wong—once a Wall Street banker and a former chef and owner of the Road to Mandalay restaurant—specializes in Southeast Asian cuisine, serving clients from the beauty and fashion industries. The company’s trademark: food as colorful as its serving trays, which are often laden with bright orchids and banana leaves. (59 Fourth Ave., 212.253.1343) SEASONS DISTINCTIVE CATERING Marc Tessitore and Robert Zimmerman’s company specializes in contemporary American food with Southeast Asian and Indian influences. Emphasizing fresh ingredients, its menu includes seasonal hors d’oeuvres like rice-paper summer rolls with enoki mushrooms, vermicelli, and fresh herbs served with a miso plum dipping sauce, and plated dishes like grilled filet medallions with an oven-dried tomato and cumin sauce. (146 Allen St., 212.420.6045) SEBASTIANS CATERING & SPECIAL EVENTS Executive chef Bill Hedge, a Culinary Institute of America graduate, prepares a large selection of hors d’oeuvres including pepper-crusted rare tuna with tomato-ginger jam and beef yakitori with Japanese eggplant. Sebastians is the exclusive caterer at the Museum of the City of New York and the preferred caterer at the New York Public Library, Ava Lounge, Room 55, and the new Times Center. (875 Third Ave., 212.832.3880) SEN CATERED AFFAIRS Sage Events has developed close relationships with corporate clients including film and television studios. The company works to bring together specialty ingredients not normally found in New York—country ham from Kentucky and bratwurst from Indiana, for example. Sage is also the exclusive caterer for St. Bartholomew’s Church and operates Café St. Bart’s. (109 East 50th St., 212.888.2680) After finding success with its restaurant and lounge in Sag Harbor, the Sen company began this catering business in 2005, which serves New York City, New Jersey, and the Hamptons. The menu boasts Asian, Indian, and French fusion cuisine; the company specializes in sushi and sashimi and can design rolls around the customer’s taste or a themed event. Sen has catered private dinners, large cocktail parties, and fund-raisers. (20 Fifth Ave., 631.725.4546) SALSA CATERERS SERENA BASS CATERING This large company has been in business since 1990 and boasts an extensive menu for off-premise corporate events. Theme menus include Nuevo Criollo, Caribbean (with jerk chicken wings), soul food (with hush puppies and cheese sauce), South and Central American (with lechona, a Colombian-style pig stuffed with rice and beans), Mexican, and traditional (with chicken kebabs and mango glaze). (4006 Third Ave., Bronx, 718.716.2020) This versatile firm focuses on the fashion and design industries. Using a subtle combination of flavors, the company’s style is eclectic and ethnic and includes hors d’oeuvres such as tandoori chicken on mini papadums with spicy mango chutney, and barbecued salmon in cornmeal barquettes dusted with toasted cumin seeds. The company also provides floral design. (404 West 13th St., 212.727.2257) SAVOR SHIRAZ NYC INC. At an event for the N network’s Spike Lee miniseries Miracle’s Boys, Savor served Southern-fried chicken with bourbon mustard sauce, individual meat loaves, mashed potato bake, and macaroni and cheese. Savor can create themed menus such as New England-style clambakes, New Orleans-style crawfish boils, Tuscan picnic lunches, or Southern barbecues. (544 West 27th St., 2nd Floor, 212.244.3617) This full-service company has catered events for Elle, Colin Cowie, and the Royal Shakespeare Theatre and specializes in providing attractive caterwaiters. Shiraz has produced the Culinary Pas de Deux for the American Ballet Theatre for four years in a row. Bite-size desserts include green-tea panna cotta, pistachio crème brûlée, and triple-chocolate miniature cakes. (161 West 22nd St., 212.255.7001) SCOOZI CATERING AND EVENTS SHOWSTOPPERS INC. The team behind this boutique caterer and event planning company designs themes incorporating cuisine and decor. Among the names on its client list are Chanel, Sean John, and GQ. Since 1996 it has specialized in a fusion of French, Italian, and Asian fare, offering dishes like a seared tuna mignon appetizer on lotus root crisps with miso emulsion. (142 West 83rd St., 212.799.0080) Showstoppers is favored by corporate clients like Pfizer, Lancôme, and Giorgio Armani. At an event for Glamour and the Women’s Campaign Fund, Showstoppers’ menu included Asian crabmeat salad with sesame coriander and micro greens, and a miso-glazed filet of halibut with a ponzu sauce and forbidden rice. (3041 Broadway, 212.280.1345) SAGE EVENTS 4(%.!4)/.!, 6%.5%'5)$% )3(%2% 4HEPRINTANDDIGITALPUBLICATIONOFTHE"IZ"ASH.ATIONAL 6ENUE'UIDEISNOWAVAILABLE4HISCOMPREHENSIVE DIRECTORYISANINVALUABLERESOURCEFORPLANNERSLOOKING FORNEWIDEASANDTRUSTEDINFORMATIONONWHERETOHOST EVENTSINCITIESAROUNDTHECOUNTRY 4OSEEIFYOUQUALIFYFORAFREECOPYOFTHE.ATIONAL6ENUE'UIDEVISIT WWWBIZBASHCOMNVGSUBSCRIBE 4OVIEWTHE.ATIONAL6ENUE'UIDEINDIGITALFORMATGOTO WWWBIZBASHCOM.6' )NTERESTEDINADVERTISINGINTHE.ATIONAL6ENUE'UIDE6ISIT WWWBIZBASHCOMNVG Prime Midtown Location Historic Gallagher’s Steak House, NYC’s first speakeasy - a Runyonesque gathering place for gamblers, sports figures, showbiz folks and other stars of Broadway; and home of the “NY Strip” steak, will live forever as a great restaurant landmark in NYC. Our legendary Trophy Room’s extensive photo collection is vintage NYC, and will make your next business meeting, dinner or private event a memorable one. Contact Cynthia Anderson, Director of Sales, for more information at 212-957-2884 or SalesGallaghers@verizon.net. WHERE THE FUTURE OF BUSINESS EATS USDA PRIME DRY AGED STEAK. 228 W. 52nd St. New York, NY • 212-245-5336 • www.gallaghersnysteakhouse.com ,//+).'&/2! .%7*/" "IZ"ASH0ROVIDESTHE"EST*OB"OARDINTHE"USINESS 7EBRINGYOUTHEMOSTCOMPREHENSIVEJOBLISTINGS WITHINTHESPECIALEVENTSANDHOSPITALITYINDUSTRY 0/3)4)/.3!2%50$!4%$$!),9 6ISITWWWBIZBASHCOMJOBBOARD TOVIEWTHELATESTLISTINGSORTOPOSTANAD -ONEYBACKGUARANTEEFORJOBPOSTERS CATERERS SIMPLY DIVINE This once-small-scale kosher business, founded in 1987 and owned by Judy Marlow, is now a full-service off-premise catering operation that can serve as many as 1,000. Chef Brian Sutor and his culinary team have worked on events for corporate and nonprofit clients including the 92nd Street Y, the Brooklyn Museum, and the American Jewish Committee. (604 West 46th St., 212.541.7300) SIMPLY GRAND CATERING Working in the city and throughout the tristate area, Simply Grand Catering has handled a variety of events since 1990. The full-service organic catering operation specializes in creative American, French, and Pan-Asian cuisines and has catered private events for law firms, dinners for nonprofit groups, and product-related cocktail parties for clients such as Mercedes-Benz. (46 West 95th St., 212.749.0610) SMART CATERING Smart Catering re-creates famous New York dishes like Nobu’s tuna tataki or Rack & Soul’s coconut pineapple cake as part of its custom menu. Past events have included the Nylon magazine and 1921 jeans sushi event for 250 with items like yellowtail tuna and smoked salmon cucumber, and the Time Out New York Kids magazine breakfast at Toys “R” Us in Times Square for 200, with tropical berry platters and caramelized-apple-and-cinnamon and Nutella-chocolateand-banana crepes. (244 Fifth Ave., Suite 2811, 646.246.3236) SONNIER & CASTLE Owned by David Castle and Russ Sonnier, who met in the Glorious Food kitchen, this company restyles and updates classic dishes for clients such as Carolina Herrera, Vanity Fair, and MGM. The operation’s offerings include curried chicken with toasted coconut and currants, key lime tart with candied lime zest and fresh blackberries, and crab cakes with spicy remoulade sauce. (532 West 46th St., 212.957.6481) SPECIAL ATTENTION—ELLEN GELB Owner Ellen Gelb says her staff members work with clients from the conception of the menu to the plating of the food—thus the name. Since 1987, Gelb has concocted hors d’oeuvres like steamed shiitake dumplings, mini BLTs, and ceviche shots, and desserts like mini ice cream pops. (325 East Houston St., 212.477.4805) SPOONBREAD Specializing in Southern fare and soul food since 1980, this Harlem-based catering company is led by former model and award-winning cookbook author Norma Jean Darden. Past clients include the Apollo Theater and HBO. Darden’s roast duck in brandy sauce is often requested by clients, and other specialties include African chicken in peanut sauce, as well as king fish and salmon in her special “Caribbean sunset sauce.” (366 West 110th St., 212.865.0700) SPOON CATERING Since 2000, Melissa Chmelar’s organic-focused catering business has served fashion publications and designers. The company’s 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) 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 Neuberger Museum of Art fund-raiser, the company served 250 guests hors d’oeuvres of mini lobster rolls, mac-and-cheese bites, and yellow beefsteak tomato gazpacho shots. (1491 Weaver St., Scarsdale, N.Y., 914.472.3002) SUSAN SIMON This company, started in 1984 by cookbook author Susan Simon, caters events in the tristate region. Simon’s menu for a traditional English-tea-inspired event includes a buffet of vegetable 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 This company launched in 1986 and has acquired a reputation in the Broadway community for attention to detail—the company created custom cocktails for the Lincoln Center Theater’s run of The Coast of Utopia by Tom Stoppard. It has also managed five theater concessions and a café at Central Park’s Conservatory Waters. (1650 Broadway, Suite 406, 212.582.5472) SWIFTY’S EVENTS Catering director Jay Jolly and chef Stephen Atto head this company, which grew out of Robert Caravaggi’s low-key Upper East Side restaurant of the same name. Swifty’s catering menus are much like those at the restaurant, featuring homestyle American comfort food. Popular dishes include crab cakes and chicken potpie. (1012 Lexington Ave., 212.861.5350) SYLVIA’S CATERING South Carolina-born Sylvia Woods owns and manages a soul food restaurant and empire, which includes several eateries (most notably Sylvia’s in Harlem, which opened in 1962), a nationally sold food-product line (launched in 1992), and two cookbooks. Popular dishes include red velvet cake, fried chicken, barbecue ribs, collard greens, and other downhome fixings. (328 Lenox Ave., 212.996.0660) TABLE TALES This catering and event planning company at the South Street Seaport has been in business since 1990. It works widely in the corporate sector; past clients include Ralph Lauren, Hugo Boss, Martha Stewart, and Condé Nast. Table Tales can create dinners for as many as 300, and its café offers cuisine once exclusive to corporate clients. (265 Water St., 212.766.0917) TASTE CATERERS Taste has catered large-scale events for clients such as the Whitney Museum of American Art, Calvin Klein, and De Beers. For a gala put on by The Paris Review in honor of Norman Mailer, Taste served jumbo asparagus with shaved truffle 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) TASTEFULLY DONE CATERING Tastefully Done Catering specializes in corporate events and fund-raisers for as many as 3,000. Owner Jeanne Griffiths prides herself on her creative displays and healthy seasonal menus. 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) TENTATION POTEL & CHABOT SPECIAL EVENTS CATERING Established in 1985, Tentation Potel & Chabot is an international firm with clients across numerous industries. For a rebranding event for Moët & Chandon’s White Star champagne, the caterer served sesame-seed-crusted tuna and capon roulade with raisin and apple chutney garnished with rose petals, among other dishes. Other clients include Cartier and Imperia vodka. (524 West 34th St., 212.564.7530) THAI AT HOME Founded in 2002 by Nisa Lee, Thai at Home caters private gatherings, cocktail parties, and corporate functions for as many as 1,000 guests with Thai and Asian-fusion fare. Favorite dishes include butterfly 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) 3RD PLATE GOURMET CATERING Married duo Ian and Din Grant have owned and operated this French- and Asian-inspired catering company for more than 10 years. Their “Flavors of Spring” tasting menu includes ricotta cheese with basil oil and cocoa powder, stuffed pork medallions, and seasonal fruits on top of grapefruit sorbet. They also host cooking classes such as “The Ultimate Meat- KOSHER CATERERS 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 Negev Home Foods Inc. 1211 Ave. J, Brooklyn, 718.258.8440 Classic Caterers 9 Melrose Lane, West Nyack, N.Y., 845.353.5578 Crown Royale Caterers 5845 193rd Ave., Flushing, 718.357.4585 Dougie’s 4310 18th Ave., Brooklyn, 212.724.2222 Eden Caterers 2075 East 68th St., Brooklyn, 718.763.0300 Foremost Glatt Kosher Caterers 63 Anverson Ave., Moonachie, N.J., 201.664.2465 Genadeen Caterers 775 Branch Blvd., Cedarhurst, N.Y., 516.295.5554 Glatt Galore 412 Ave. M, Brooklyn, 718.336.1570 Kosher Creations 251 West 100th St., 212.663.0121 Newman & Leventhal Kosher Catering 45 West 81st St., 212.362.9400 Pavilion 39 1478 39th Ave., Brooklyn, 718.851.1162 Prestige Caterers 217-80 98th Ave., Queens Village, 718.464.4800 Prime Grill 60 East 49th St., 212.692.9292 Ram Caterers 130-25 180th St., Jamaica, 718.978.5511 Rave Events 26 East 64th St., 201.692.8880 Regal Caterers 100 Hauppauge Road, Commack, N.Y., 631.858.1098 Scoop & Company 940 McDonald Ave., Brooklyn, 718.853.5368 Solo 550 Madison Ave., 212.833.7800 SPECIAL ADVERTISING SECTION Having an event in Toronto? We’ve got you covered. Lovers Class” and “Chocolate, Chocolate, Chocolate.” (104 Charlton St., 212.627.8721) THOMAS PRETI CATERERS This company, which celebrates its 20th anniversary in 2007, was founded by chef Thomas Preti and Michael Bonizio. Capable of an array of styles, the caterer can create family-style feasts or wine-and-tapas pairings. Pepsi, U.S. Trust, and Chivas are among its long-standing clients. Thomas Preti is also the preferred caterer at dozens of New York venues, including the Metropolitan Pavilion, the Puck Building, and Gotham Hall. (146 East 47th St., 212.764.3188) TIP OF THE TONGUE CATERERS Institute of Culinary Education-trained chefs Scott Fagan and Eric McIntyre founded their company in 2003. Signature dishes include wasabi green-pea blinis with sesame seared tuna and roasted-fennel cream cheese, and a terrine of duck confit and black-eyed peas. The caterers are also adept at fusing unusual ethnic cuisines, like combining Belgian, Filipino, and even Slovakian influences, or mixing Chinese and Caribbean tastes. (351A 14th St., Brooklyn, 718.768.8114) DIRECT ENERGY CENTRE 100 Princes Blvd., Toronto, ON M6K 3C3 416.263.3026 www.directenergycentre.com Home of the BizBash.TO Event Style Show since 2005, Direct Energy Centre is the largest event and convention facility in Canada at 1 million sf of space. NEW 2 PEAS & A POT DREAMWORLD BACKDROPS 6450 Lusk Blvd., Suite E106, San Diego, CA 92121 858.452.4922 www.dreamworldbackdrops.com The power to stun, dazzle and wow. Companies thrill at how our backdrops transform any room into a world of their choosing. Our 1,500 backdrops are hand-painted, lightweight, and shipped anywhere in Canada. EDEN PLANNING 1571 Dockray Dr., Milton, ON L9T 5L4 905.878.0638 www.edenplanning.com Eden Planning Inc. strives to raise the bar for all your event planning and decor needs. We make it our point to understand what you want and transform your ideas into wellplanned events. GINGER ISLAND CUISINE 2635 Eglinton Ave. West., Toronto, ON M9M 1T6 416.657.7957 www.gingerisland.ca Our cutting-edge cuisine, stylish presentation and attentive staff will add a new dimension to your next catered affair. GLADSTONE HOTEL 1214 Queen Street West, Toronto, ON M6J 1J6 416.531.4635 www.gladstonehotel.com The Gladstone Hotel offers unique artist-designed accommodations plus two floors of multi-functional venue spaces for social, corporate, and creative events in an extraordinary landmark building. GOURMET BEVERAGE COMPANY 13 - 127 Manville Rd., Toronto, ON M1L 4J7 416.461.7755 www.GourmetBeverageCompany.com From day break meetings to midnight soirees; our elegantly presented beverage stations impart a flare of sophistication & warmth to any celebration. It's like having an upscale cafe, right there at your event! GRANDPRIX KARTWAYS 75 Carl Hall Rd., Bay 3 Unit 10, Toronto, ON M3K 2B6 416.638.5278 Ext. 224 www.gpkartways.com If making an impact and leaving a lasting impression is the goal, then Go-Karting is the tool for you. Let GPK be the innovative tool to effectively bring excitement and thrills to your corporate event. CATERERS MASSEY HALL 178 Victoria St., Toronto, ON M5B 1T7 416.593.4822 Ext. 304 www.masseyhallrental.com The"grande dame of music halls", Massey Hall is a fusion of Moorish-style architecture and a 1933 Art Deco-inspired renovation. Since 1894, promoters, meeting planners and community leaders have chosen Massey Hall to entertain, enlighten and uplift. ROY THOMSON HALL After graduating from the Institute of Culinary Education, Phil Rubin and Lauren Morfoot opened their fullservice catering company in 2005. The duo specializes in seasonal New American cuisine like duck confit and sour cherry “cigars,” and roasted beet ravioli filled with herbed ricotta cheese. They cater large and small private and corporate events and offer cooking classes. (25 West 81st Street, 212.362.1910) URBAN EVENTS With clients in the fashion, finance, and art fields, this company works on large-scale corporate events as well as seated dinners for 150 and cocktail parties for 300. Signature offerings include “Diamond Bites” (frosted mini cupcakes with clear rock-candy garnishes), rock lobster tempura in an ancho chili cone, and chickpea franks in polenta buns with beet ketchup. (110 Ninth Ave., 212.557.7846) 60 Simcoe St., Toronto, ON M5J 2H5 416.593.4822 Ext. 304 www.roythomsonrental.com Since 1982 Roy Thomson Hall has been home to many events enhanced, not only by the magnificent glass canopy, but by the aura of the talented artists and personalities who have graced its stage. WILLIAMSON CALVERT EVENTS AND CUISINE SOUTHERN ACCENT RESTAURANT & EVENT CATERING WINSTEAD GROUP CATERERS 595 Markham St., Toronto, ON M6G 2L7 416.536.3211 www.southernaccent.com Southern Accent Restaurant & Catering, Toronto's Louisiana cuisine and party specialist since 1984. Located in downtown's Mirvish Village featuring private dining, a 1940's bar and seasonal patio. 2006 Condé Nast Traveler Readers' Choice. STAR PRODUCTIONS 7095 Cadiz Cres., Mississauga, ON L5N 1Y3 416.219.8749 www.dj102.com Star Productions professional DJ services and event management is your one-stop partner for planning, producing and executing your special events. Our team consists of professional DJ’s, audiovisual production engineers, and Certified Meeting Planners. YUKON TENTS & EVENT FURNISHINGS 136 Martin Ross Ave., Toronto, ON M3J 2L4 416.514.0261 www.yukonevents.com Yukon offers a unique mix of quality rentals to the special event community. Our friendly service ensures that all elements of your event furnishings and tent rentals are looked after professionally. This caterer serves clients in the publishing, art, and fashion fields with fresh ingredients from local farmers markets and purveyors. Chef Bryan Calvert was trained at the Culinary Institute of America and started this company in 2000. Black mission figs wrapped in smoked duck breast and baby arugula were among the hors d’oeuvres served at Missoni’s SoHo store opening. (150 St. Marks Ave., Brooklyn, 718.956.5633) This full-service caterer and event planning firm, operating out of an 11,000-square-foot kitchen, was founded by chef Key Winstead. Able to cater for as many as 5,000 guests, Winstead Group also offers box lunches, specialty cakes, and individual baskets for picnics. At a benefactor dinner for St. Hilda’s and St. Hugh’s School, cinnamon butternut-squash soup and potato Parmesan croquettes were among the items on the menu. (2565 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 filet of beef with a carmelized-shallot and wild-mushroom sauce cabernet, truffle and leek buttermilk mashed potatoes, and lemon grilled asparagus. (500 East 77th St., 212.734.3638) YO MAMA’S CATERING As its name implies, this company brings a bit of homestyle cooking to events. Yo Mama’s specializes in soul food, providing menus chock-full of comfort foods like fried chicken and meat loaf jambalaya, as well as Southern favorites like Cajun chicken salad, “Southern comfort” muffins, and fried-green-tomato sandwiches. (163 St. Nicholas Ave., Suite 5E, 212.222.5133) 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 in WalMart stores. (953 Second Ave., 212.663.7004) ON BIZBASH.COM TORONTO Contact us: 416.425.6380 or torontoedit@bizbash.com To search for all kinds of event vendors— from floral designers to security firms— check out our online resource directory. "IZ"ASH?)(?FULLPG?&).!,PDF0- Sick of Parties? Tired of going to them? Tired of giving them? Sounds like you have event fatigue. A FRIEND OF MINE, whose job entailed huge amounts of entertaining, once brushed up to me at a lecture, surveyed the room, and said, “I knew it. Low turnout. Even my clients now have event fatigue. There are just too many parties.” I used to throw three or four parties a week, and on the other nights I’d usually attend one benefit and try to make it to a friend’s birthday or book launch or whatever. I would go to anything—well, almost anything; I drew the line at a client’s daughter’s bat mitzvah. For 10 years I kept this up, with only occasional bouts of exhaustion, which could usually be cured with a stay at the Huntington Ritz-Carlton. (Nobody goes there—I just love it.) But event fatigue finally caught up with me, and now I’ve got it bad. Maybe you do, too. Here’s what to look out for: 1. Do you throw out invitations before they’re even opened, even from hosts whose outings you’ve enjoyed before? 2. Do you refuse to check your coat? (This is a big time-saver. I highly recommend it. There’s always a drop table with a long cloth where you can ditch stuff, though I have lost a few laptops this way.) 3. When asked, do you say, “I think I have some- thing that night,” when you know for sure you have nothing, and in fact were planning to do a glycolicacid skin peel while watching Seinfeld reruns? 4. When hosting a party, do you constantly walk back into the kitchen, ostensibly to check how dinner is coming, but in actuality to have a cigarette, alone, by a warming bin? 5. When the room is being seated for a presentation, do you announce (to anyone who will listen) a mad dash to the men’s room (or ladies’ lounge), never to return? 6. At big shindigs, do you find yourself constantly checking for emergency-exit signs? Or worse, mentally rehearsing your escape? 7. Do you pretend to talk on your phone in a highly agitated manner so that no one approaches you? (I hear Paris Hilton does this, and if anyone should have event fatigue...) 8. When an evening’s program is provided, do you carefully estimate the length of each speech, adding up the total and then checking your watch at each transition, swearing quietly? 9. Are you annoyed if they don’t serve espresso? 10. Do you ever claim to have attended an event that you skipped? 128 bizbash.com/newyork july/august 2007 If three or more of these sound familiar, you are suffering from event fatigue. What to do? Well, I can tell you firsthand that turning to alcohol is no solution. Every annoying person, tacky flower arrangement, and soggy fried-eggplant fritter just becomes more so through the prism of booze, and you’ll find yourself muttering insults that passersby can hear. Nor is texting on your Treo or Sidekick or whatever electronic disorganizer you use. Trust me, in a short while, this will be viewed as being as gauche as talking on a cell phone at the movies, which I hear Larry King does. What you can do is make written notes. This is acceptable, and gives the impression that the event you are at is giving you so many wonderful new ideas and exposing you to so many scads of interesting folks that you just have to jot it all down. Who needs to know that you’re writing a note to the dry cleaner reminding them that the sheets are to be folded over hangers, not packed in paper? You can also do laps. Walk the perimeter of the party, with a drink in hand, occasionally nodding or lifting your glass in a greeting mode. Just keep going round and round and round. Some staffer may peg you as a terrorist, allowing you to leave in indignation—even better. Once, at the CFDA fashion awards, I lay down under the dinner table as the event passed the five-hour mark. I told my fellow table guests what I was doing, got their approval, and it was wonderful for a while. But I felt like a fool getting up. Here’s a good trick: Show up for the party 20 minutes early. The hosts, all tense and overbusy, will see you and be so grateful when you suggest taking a walk around the block. Just keep walking. Or make friends with a waiter. Pop him or her a twenty and watch the hors d’oeuvres come piping hot from the kitchen straight to you. Sometimes, feigning intense interest in the silent auction is a good way to pass the time, but then you often end up with dinner for four at a restaurant you go to all the time, and end up too embarrassed to use the coupon. Some events are long enough that you can sneak out and take in a movie. This is particularly tempting whenever I’m at the Marriott Marquis (there are theaters galore), although toward the end of the flick, you start to feel a bit squirrelly. At a particularly tedious dinner, I’ve been known to help clear the plates. (Once I even folded chairs.) But I haven’t tried that one in a while. Now that I’m a dog owner, I’m considering bringing him along. “Oh, the Waldorf-Astoria doesn’t allow dogs? Who knew?” I suppose you could take up isometrics—you know, those exercises you can do on an airplane, clenching and unclenching your buttocks, that sort of stuff—but for some reason, this just doesn’t appeal to me. Another thing you can do is practice your French and say, “Au revoir, mes amis.” ILLUSTRATION: STEVE OLSON TED KRUCKEL 0HOTO¥3TEPHEN'REEN!RMYTAGE /NECATERERDOMINATESTHE.EW9ORKPARTYSCENE CREATIVEEDGEPARTIESCOM