Weddings Winter 2008 > Planner

A Sterling Affair

After working at high-end establishments like the Culinary Institute of America and the Waldorf-Astoria, Peter Fazio joined this French New American catering venture. A Sterling Affair is at its best with hors d’oeuvre, serving options like lobster bisque turnovers with créme fraîche or truffled macaroni and cheese bites. Prices start at $175.

Abigail Kirsch

Abigail Kirsch logs 600 weddings a year with signature dishes like foie gras doughnuts and pyramid-shaped beignets filled with chocolate-framboise ganache. She has exclusive arrangements at several spaces including Tappan Hill, the Lighthouse at Chelsea Piers, and the New York Botanical Garden. Prices $100 to $250.

Acquolina Catering

Acquolina’s team of chefs has fed Massimo Ferragamo, Giorgio Armani, and Princess Alexandra of Greece. Expect hors d’oeuvre like quail-egg-and-paprika canapés and Parmesan tulips with prosciutto mousse; entrées range from spinach-and-ricotta gnocchi to filet mignon. Cocktail hour prices start at $25, seated dinners, at $80.

Annemarie's Feast

Annemarie’s specializes in European-influenced and fusion cuisine, such as French-onion-tart hors d’oeuvre, julienne of asparagus topped with smoked salmon, and pan-seared sea bass in a lemongrass broth with a soy and mushroom ragout. Prices start at $160.

Arthur Avenue Caterers

Based in the heart of what they (and many others) call “the real Little Italy,” these longtime caterers will create a traditional feast that will make any Italian relatives swoon. They offer party-platter-type antipasti plates (starting at $65), but they also offer full-service catering to devise a dream menu (from Italian wedding soup to truffled filet mignon). Prices upon request.

Art of Eating Catering and Events

This popular Hamptons company lists the Clintons and Martha Stewart among its clients. they’ll create a menu to meet any specifications, no matter how obscure—past weddings have called for Balkan entrées and Nicaraguan hors d’oeuvre—and whenever possible, chefs use organic, local ingredients. Prices range from $75 to $125.

Blue Smoke Catering

Danny Meyer caters his popular barbecue for couples who like to roll up their sleeves and dig in. His “Old Hickory” pits smoke everything from pulled pork, brisket, and vegetable sliders to grilled salmon and Memphis-style baby back ribs. Prices start at $35.

Callahan Catering

He’s served gourmet feasts to the crème de la crème, but Peter Callahan isn’t above indulging campier cravings with haute grilled-cheese sandwiches and pigs-in-blankets (either traditional or reimagined with smoked salmon and wasabi caviar on black bread). Prices start at $225.

Canard, Inc.

These innovative caterers have created passed hors d’oeuvre such as foie-gras-and-quail fritters and savory mini ice-cream cones; they’ve also assembled exotic “grazing stations” with Peking duck. Prices start at $100 for cocktails, $240 for dinner.

Catering By Restaurant Associates

Ambitious appetizers like terrine of duck foie gras with fresh figs and a port-wine glaze are their specialty. Exclusive venues include the American Museum of Natural History and the Cooper-Hewitt National Design Museum. Prices $150 to $300, with alcohol.

Catering By Tocqueville

Husband and wife duo Marco Moreira and Jo Ann Makovitzky favor seasonal ingredients for their unusual, modern fare: appetizers like creamy Parmesan grits with truffles, araucana egg, and house-cured veal bacon and entrées like seared Hudson Valley foie gras with diver scallops, braised artichokes and porchini mushrooms. Catering by Tocqueville imports fresh fish from Japan and offers a traditional Japanese sushi menu. Hors d’oeuvre and a three-course dinner runs $125 per person.

Charles, Sally & Charles Catering, Inc.

The Krause family are known for their creative cocktail hours and gourmet entrées like Chilean sea bass with capers. They’re the exclusive caterers at the Palm House at the Brooklyn Botanic Garden but will do parties of more than 200 guests (starting at $140).

Chef & Company

This catering company is endlessly flexible about letting couples plan their own menus—whether it’s a Napa Valley–style barbeque (grilled sea bass kebabs, roasted-corn-and-black-bean salsa, grilled rustic bread) or an elegant five-course sit-down dinner with a full sushi bar and succulent filet mignon. A cocktail hour starts at $125 and a sit-down dinner at about $200 (both with full bar).

Chef Matteo

Matteo Silverman’s luxurious vegan cuisine defies the stereotype that menus sans meat or dairy products are limited. He bases his raw vegan and regular vegan courses on seasonal, organic ingredients and infuses them with flavors drawn from the freshness and variety of Mexican and Southeast Asian cuisine. Prices from $60 to $100.

The Cleaver Co.

An East Coast Alice Waters, Mary Cleaver has a following among food connoisseurs for her emphasis on high-quality, organic and local ingredients, and her commitment to sustainable fishing and humane livestock practices. Warm up in winter with a savory appetizer like pumpkin-ginger soup with blue corn madeleines followed by grazed Hudson Valley short ribs with parsnip-pear purée (from $250, with alcohol).

Cook's Venture

The focus of Cook’s Venture is on local ingredients and a willingness to travel to faraway events. Destination weddings afford chef Matthew Wadiak the opportunity to scour the world’s markets. At a wedding near Playa del Carmen, Wadiak served chaya, an ancient Mayan green; past menus have included fresh Italian pignoli and the incomparable Spanish black truffle. Prices upon request.

Crave Catering + Events

Partners Marco Morillo and Debbie Lyn have Nobu, Blue Hill, and Payard Patisserie & Bistro on their résumés. Accordingly, their specialty is rooted in haute comfort food. Sam Mason of Tailor is their dessert consultant, to boot. They’ve done a rodizio-themed outdoor reception for which they served a rotisserie-roasted pig, and churros with homemade café con leche ice cream. Prices from $90.

Creative Edge Parties

Robert Spiegel and Carla Ruben have been catering for trendsetters since 1989. Spiegel’s ability to blend different national cuisines has contributed to his unique style. That, combined with Ruben’s ability to focus on the specifics of the wedding, has drawn many couples with a distinct vision to this company. Prices upon request.

David Ziff Cooking, Inc.

Nobody does better hors d’oeuvre than the highly rated David Ziff: caramelized bacon and salmon gravlax on toast, tuna tartare on a taro chip, and the like. Entrées include dishes such as braised short ribs with winter vegetables ($150 to $250, cake included).

Devi

For those tired of crab cakes, Indian culinary connoisseur Suvir Saran seduces with tandoori grilled lamb chops with pear chutney, servers draped in paisley shawls, and tables dressed with eighteenth-century textiles ($60 to $300).

Dine by Design

With a client list that includes Sarah Jessica Parker and Hillary Clinton, this fourteen-year-old company can cater to any request. A typical dinner might include polenta triangles with goat cheese and wild mushrooms; lemon broth, ginger-rubbed striped bass; and roasted-pear crostatas. Prices start at $150.

DM Cuisine, Ltd.

At one wedding breakfast, DM Cuisine dazzled guests with a hand-passed breakfast of mini blueberry pancakes and eggs in baby phyllo baskets. Owner Daniel Mattrocce is equally adept at elegant fusion cuisine and French fare ($150 to $250).

From the Winter 2008 New York Wedding Guide

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