cuisinEtc - Wedding Fashionistas

garden of eatin' - a refreshing wedding menu

2010-02-25T04:23:00.000-08:00

Picture a lovely day, after the ceremony your guests can enjoy nibbles from a station of Ethnic Breads and Spreads, as well as an eclectic variety of Flatbreads, Crostini, Crudité, Cheese and many tasty Spreads and Dips. The bar station will also be open and serving the drinks you supply.

CuisinEtc waitstaff will be circulating with trays of delicious and innovative passed hors d’oeuvres and lots of tasty tidbits through out the cocktail hour. The enticing bouquet of Caribbean shrimp shooters, Asian dumplings on spoons, grilled

filet mignon, chicken, fresh basil, mint and roasted garlic to name a few will float past you in the air.

In addition when the Garden of Eating Buffet Dinner Station opens, the rich aromas of teriyaki salmon, grilled chicken, roasted meat and rosemary roasted potatoes will waft in the air, enticing your guests to partake in this delicious station.

Towards the later part of the event, we will clear the dinner buffet and set up finger food dessert station including among other indulgences a Belgium Chocolate Dipping Pond, and Chef Andrew flambing Bananas Alexander, along with your wedding cake.

Ethnic Breads and Spreads

a stationary display of international nibbles

~Creamy French Brie Topped with Mango Chutney

~Rondele Cheese Torta layered with

Roasted Pepper Tapenade and Basil Pesto

~Classic Tomato, Spinach and Basil Bruschetta

~Artfully Arranged Crudités Vegetable Basket

~Sunflower of White Bean Tapenade

with Pita Petals and Black Olive Seeds

~Assorted Olives displayed in Martini Glasses

~Greek Dolmatis with Feta and Red Pepper

~Capri Eggplant Caponata atop Hothouse Cucumber Crowns

Various Crostini, Housemade Grana Padano Flatbreads,

European Crackers and Sesame sticks

AND MORE....

Passed Hors D’oeuvres

Absolut Shrimp Shooters

Island and Coconut Spiced Shrimp Shooters

served in a Absolut Citrus Infused Shot Glass

Big City Country Biscuits Filet Mignon,

and Red Pepper Pesto in a Mini Parmesan Buttermilk Biscuit

Cows in the Comforter - mini all beef kosher hot dogs

wrapped in a pastry blanket

Auntie Dais Dumplings

Steamed Chicken and Veggie Dumplings

passed on Asian Spoons with Wasabi- Soy Sauce (served hot)

Mushroom Truffle Risotto (served hot)

Luxurious Flavors in a Crisp Phyllo Flower

Coco-Jerk Chicken Satay Caribbean Spiced Chicken Skewers

Blu Bytes Gorgonzola Blue Cheese Mousse

and Sundried Cranberry in Crispy Lotus Cups

Golden Triangles – Piquant Potato Triangles with Cilantro Coconut Dip

(served hot)

(many other options available)

Plated Salad

at each place setting for your guests

to enjoy when they sit down

Mixed baby greens with fresh mozzarella balls, tomato and herbs,

Olive oil and balsamic dressing

of Eatin’ Main Course Buffet

Bow Tie Salmon- Grilled teriyaki salmon, bow

tie pasta, haricot vert strings beans, cherry

tomatoes in a herbed

lime vinaigrette a

gorgeous vibrant delicious

summer dish !!!

Med-Rim Chicken Roulade

– tender sliced basil

marinated chicken

breasts stuffed with

spinach & pepato cheese

Rosemary & Garlic Marinated Grilled Steak

Roast Loin of Pork with Blueberry Chutney

– served with French herb roasted potato
with marinated artichokes, Dijon vinaigrette

Roasted Seasonal Veggies & Asparagus

with Balsamic and Herb Glaze

Farmstand Two Tomato (red + yellow)
and Fresh Basil Display

Crusty Baguette and Artisan Dinner Rolls
with Sweet Butter

Delicious Desserts: The Final Indulgence

Decadent Lava Rivers of Chocolate

with Belgium Milk And Dark Chocolate

and dipping goodies such as cream puffs,

marshmallows, fresh fruit, cookies,

fingers of cake, etc.

Seasonal Fresh Fruit and Berry Display

Banana Alexander
- Baby Bananas with Rum and Brown Sugar

Flambéed by our Chef

Served with Kaluha whipped cream
in old fashioned punch glasses

Ben and Sara 10-04-09

2009-10-04T21:58:00.001-07:00

Reception site:

The Globe

158 E. 23rd St

New York, NY 10010

www.theglobeny.com

Contact: Eamonn 917-573-9536

Wedding Buffet Menu

...organic thai style sweet + sour broccoli salad with mini sweet pepper rings served in a giant NY Natural Farms squash bowl

...LA spicy Mac & Cheese

with aged Pepato cheese with side bottle of zesty sriracha sauce

...cocktail meatballs – chipotle bbq. glazed

...Auntie Dai's chicken and veggie potstickers with soy wasabi glaze

...vegetarian potato samosas with chili jam lime dip

...Texas BBQ beef sliders

...Bhel puri yukon gold organic potato with chickpeas, long island sweet onions, cilantro & crunchy noodles with tamarind & cilantro chutney dressings

...Rice noodles, napa cabbage julienned carrots, fresh mint with sesame scented smoked tofu & edamame beans

...hot dish of south east asian

coconut pumpkin & tofu curry with brown rice

Mash Potato "meats" Shrimp n Grits >>>>>>>>.........an Irish Southern Fusion Wedding

2009-09-25T06:49:00.000-07:00

all weddings are special

- to the bride and groom, their family and friends

and to the caterer as well. It is an honor and a privilege to be able to participate in peoples joy and to have a hand in enhancing their experience and bringing love via food and service to their wedding day.

Today's wedding at the Queens County Farm Museum holds a special place in Andrew and my hearts for the following reason.

Today is the 26th anniversary of our own wedding - our first catering job together.

Twenty six years ago today in Lynbrook, Long Island we got married in the back garden of the Lynbrook Fire Station and had our 125 guest reception that Andrew, his brother John, Sister in Law Dee and myself catered (but didn't serve we hired help for the day) with my grandmother and mom watching and increasing the quantities every step of the way.

It was a great wedding and the family still reminisces about the beautiful vegetable carvings that graced the poached salmon display - hopefully I can dig up a photo and scan it .

Today's celebration is the wedding of Amanda and Eionn - a truly sweet kind and generous couple who are also in the hospitality industry - Amanda has been the total opposite of a bridezilla - easy going, calm, organized, thoughtful and a pleasure to work with. Thank you for the opportunity to celebrate our marriage by being a part of your day!!

here's what the CuisinEtc Catering and Special Events team served today.

the menu is a reflection of Amanda's southern heritage and Eionn's home country Ireland

cocktails in pavilion passed hors d’oeuvres

Irish Smoked Salmon biscuits

Southern Pimento Cheese Crostini

dotted with lemon thyme

and hand carved multi colored radishes

Louisiana Shrimp Dip

Italian Lollipops

farmstand red + yellow grape tomatoes

with fresh mozzarella & herbs

Irish cocktail bangers with green swords

and honey mustard dip

shrimp and grits on slipper spoons

..shrimp and grits on slipper spoons

..pimento cheese crostinis

..irish sage banger sausage coins with honey mustard dip

..Italian lollipops – fresh mozz, cherry tomato & basil skewers

..smoked salmon tea sandwiches

pavillion displayed breads & spreads

…farmstand vegetable display

accompanied by various spreads

…hummous sunflower display with olives and carrots,

surrounded by pita petals

…cold Louisiana shrimp dip with housemade tortilla chips

..Irish farmhouse cheddar, aged gouda, irish blue, &

wheel of brie frosted with mango chutney

& studded with pistachios accompanied by crackers

…martini glasses of olives and cornichons

buffet dinner

..farmstand yellow + red heirloom tomatoes

with fresh basil and EVOO

...grilled asparagus + roasted vegetable displays

..CuisinEtc famous Caesar salad

with housemade croissant croutons

..roasted atlantic Salmon Nicoise Salad

with roasted potato, haricot vert string beans olives,

colored peppers, field greens & more

– housemade creamy balsamic dressing

..Chef carved succulent Angus prime roast beef

with sour cream horseradish sauce and au jus

Blue Martini Mashed Potato Bar

because of the farm setting we used simple yet elegant vegetable + fruit displays

along with fresh herb bouquets that compliment the baskets of lavender

that Amanda had in the room. Pretty glass vases with orange peppers,

yellow lemons, fresh bright red love apples - aka pomegranites, carved

bouquets of purple, pink & red radish flowers, carved scallion flowers

+ cape gooseberry "flowers" skewered into

displays complimented the farm atmosphere~

Blue Martini Mashed Potato Bar Station

blue martini glasses with mashed potato

sides of cheddar, sour cream, & scallions

dessert station

wedding cake

rivers of chocolate with dipping goodies and fresh fruit

too many goodies to mention yet...

and after dessert a sweet surprise for the guests

as well as the bride and groom

passed freshly baked warm chocolate chip cookies

with shots of moo juice (aka milk)

simply elegant place settings at the Queens County Farm

CuisinEtc … More than just great food …

Last Minute Wedding Catering...no problem CuisinEtc to the rescue

2009-09-24T17:39:00.000-07:00

so today we booked a wedding event for 10 days from today! That has to be one of the all time record
shortest time from booking to production of a wedding event.

The bride and groom are both from the left coast
(Northern California and Oregon)
and wanted a simple buffet
stations of hearty ethnic comfort foods
with some vegetarian offerings
for the bride and her veggie friends.

The venue is an OLD and charming NYC bar
on the east side called the Globe
at 158 E. 23rd St

Eamonn who owns the joint with his brother
could not be more charming
and offers typical Irish warmth and hospitality.

Eamonn and I had a nice chat while waiting
for Sara and Ben to arrive to review the details
and make sure we knew
what the space had to offer.

Here's the hip and happening
international comfort foods that Ben and Sara
have requested for their wedding celebration

...LA spicy Mac & Cheese
with aged Pepato cheese & zesty sriracha sauce

...cocktail meatballs – glaze with chipotle bbq.

...Auntie Dai's chicken and veggie potstickers
with soy wasabi glaze

...hot dish of south east asian
coconut pumpkin & tofu curry with brown rice

...vegetarian samosas with chili jam lime dip

...Texas bbq beef sliders

...Bhel puri potato with chickpeas, vidalia onions,
fresh cilantro & crunchy noodles
with tamarind & cilantro chutney dressings

...Rice noodles, napa cabbage julienned carrots,
fresh mint with sesame scented smoked tofu
& edamame beans served in Asian boxes

and for dessert they have ordered a cupcake tower
from Buttercup Bakery in the Village
with lots of fun flavors and icings.
a comfort food choice
making a perfect ending to the food offerings...

All in all, a simple yet fun + hearty menu
to fill the bellies while enjoying
the celebration, the dancing
and the fantastic bar atmosphere.

Congratulations Sara and Ben

asian fusion wedding sit down menus - a medley of fusion cuisine and service

2009-01-15T12:51:00.000-08:00

WEDDING PROPOSAL
Custom Designed for
The Wedding Dinner of

Hong Mae and Andrew
The Metropolitan Pavilion
200 guests

presented by
by CuisinEtc
646 . 932 . 3496

Pre Dinner –
Fusion inspired passed
passed HORS D'OEUVRES:

……paella cakes with spanish chorizo
and vegetables, topped with garlic shrimp

……tostaditas with roast corn-red pepper salsa

……sassy samosas
fabulous little crispy bundles of spiced potato & veggies
served with signature southern
indian coconut cilantro chutney

……absolut shrimp shooters
coconut and jerk spiced shrimp with
absolut citron vodka

……cajun biscuits with southern
pulled orange BBQ pork

……Korean meatballs spiked with ginger,
lemongrass & garlic sherry orange glaze

……lemongrass and asian palm sugar glazed
sweet potato spears with wasabi dipping sauce

……peking duck rolls –
asian roasted duck, hoisin, scallions

……mexican wontons
chorizo, beef & waterchestnuts in
wonton wrapper - avocado dip

……fusion BLT bites
cherry tomatoes stuffed with bacon,
scallions & wasabi mayo

Creative CuisinEtc…More Than Just Great Food
646-932 -3496

Pre Dinner –
Hors D’oeuvre Stations

Pan asian Curry Mashed Potato Bar
– served in retro style glass cups
by an chef attendant dressed in a
fiery dragons batik chef jacket

**chili & sesame infused edam me & smoked tofu
**cardamom chicken & chickpea
**masamam beef & vegetable curry
Served with garlic smashed yukon
gold and wasabi mashed potato

presented in beautiful hand wrought copper chafing dishes

spanish cheese, fruit, breads and spreads display
tetilla ( a mild creamy cow's milk from galicia)
..manchego cheese,
…cabrales blue cheese from asturias,
& fig and almond cake

garlic crostinis and housemade flatbreads
flowering crudite display with olives and chorizo coronettes
tortilla espanola - spanish omelet
aceitunas a la madrileña - spanish olive and artichoke tapenade
ajo marinated mushrooms
smoked eggplant salad with sherry vinegar dressing
almendras - roasted smoked and salted almonds
chickpeas shooters
fire roasted red pepper tapenade

Hong Mae and Andrew’s
Dinner Service

As your guests are seated for dinner service,
each place setting will be pre-set with a lovely appetizer

followed by waiters placing family style salad platter on tables

for your guests to partake from – creating interaction and intimacy

Your wait staff will also serve the main courses entrée plates

Dinner will be followed by a Grand Buffet Dessert – the final indugence
(Timing to be determined)

Yuan Dynasty dinner menu
appetizer:
already set at table when guests sit down

Flowering Cherry Blossom Martini
Asian green tea lacquered duck with cherry blossom salsa atop crispy asiago grits
croutons presented in a martini glass

Sweetheart Salad – served family style
fall field green salad with hearts of palm,
cilantro, mint, basil and honey sesame dressing with toasted wonton hearts

Entrée
Lacquered Sesame Salmon Noisette
with Asian Sweet Chili Lime
garnished with knotted chinese long beans
atop roasted corn and zucchini mélange with black sesame seeds

Vegetarian Alternative
Tofu Pillows with Roasted Corn and Zucchini Mélange with
Asian sweet chili lime glaze garnished with knotted Chinese long beans

Sung Dynasty Dinner Menu
appetizer:
waiting at table as guests sit down

Lemongrass Ginger Scallion & Fresh Crab Balls
skewered over
a pillow of golden beet and apple coleslaw with wasabi remoulade
offered in a cosmo or martini glass

Pacific Rim Caesar Salad
– served family style
tender hearts of romaine with lime and sriracha chili enhanced
caesar dressing, foccacia croutons & hand shredded parmesan

Entrée
Ying Yang of Salmon Filet & Filet Mignon Wrapped around
black sticky pilaf napped with blackberry ginger chutney
glistening tender pea shoots or chinese broccoli
(depending on availability of greens)

Vegetarian Alternative
Portebello Mushroom Cap
stuffed with black sticky rice pilaf,
roasted sweet potato & napped with blackberry ginger chutney
on a pillow of glistening tender pea shoots or chinese broccoli

Tang Dynasty dinner Menu
Appetizer course trio plate
…. rum mango soup sip shot with sunflower sprout garnish
…..baby cilantro, citron vodka spiked grapefruit & watercress
presented on an Asian spoon
….asian duck salad on an endive spear garnished with sundried
cherries & pistachios.

marco polo east meets west salad – individually plated
a composed salad of vine ripened tomato mozzarella
& fresh mango with curried basil salsa

Entrée
Pacific Rim Medley
– Pre ordered entrée choice

Grilled Striped Sea Bass with Ginger Lime glaze
or Tender Hoisin Dijon Glazed Pork Tenderloin
paired with lemon jasmine rice timbale, crunchy
“sweet & salty fried “seaweed” garnish & colorful julienned vegetables

Vegetarian Alternative
Five Spice Grilled Portebello Mushroom Cap Stuffed with lemon
jasmine Pilaf, smoked tofu & Colorful julienned Vegetables

Creative CuisinEtc…More Than Just Great Food

Dessert,
The Final Indulgence….
Over the top Dessert Buffet with
Hudson Rivers of imported
Belgium dark and milk chocolate
and caramel dipping ponds with fresh fruit & berries,
marshmallows, cream puffs, rice krispie treats,
petit cookies, meringues and lots of other goodies
plus a
bevy of handcrafted desserts

Berries Marco Polo
(Napoleon of the East)

…..Strawberry Shortcake Parfaits

…..Chocolate Covered
Red Velvet Mini-Cakes

a southern favorite with a modern twist, combining layers of decadent red cake & cream
cheese mousse, all enrobed in a dark Belgium chocolate ganache

……..Panna cotta Asian spoons

– green tea, mango, jasmine

……..Rose -Infused Pear Strudel
tradition with a dash of the unexpected!
caramelized pears heady with vanilla,
fragrant with rose petals atop a flaky buttery puff pastry crust

……..Pumpkin Tiramisu
with Caramelized NY State Apples
spectacular fall finale combining
layers of our special house-made spice cookies macerated in tia maria,
dreamy pumpkin ginger marscapone and cinnamon-laced caramelized apples

plus your wedding cake
and antique samavors of wickedly spiced
hot chocolate, asian chai and decaffeinated fair trade coffee

CENLA - Bonnie and Zachary's Bayou Bash Wedding

2008-12-24T18:21:00.000-08:00

Best Catered Events, Marksville Louisiana
collaborate with CuisinEtc Catering and Event Decor, NYC
to produce a Bayou Bash Wedding
December 20, 2008
at Le Manoir Fleure, Moreauville Louisiana

CENLA's newest caterer Best Catered Events of Marksville has hit a

homerun out of the park success again.

Bonnie and Zachary along with their families

did not and could not stop

thanking Miss Dianne and Mr. Rick for providing

everything this dynamic catering couple promised and MORE...

The guests enjoyed a sumptous savoury buffet

and rivers of chocolate that Best Catering provided and staffed,

along with the grooms cake and fountain wedding cake

by Lisa Duponte of Le Manoir Fleure.

Zachary and Bonnie

an officer and a gentleman is he...

dippers for chocolate river

pink and white marshmellows

rice krispie treats, chocolate chippers,

driscoll strawberries, fresh pineapple wedges,

juicy cantaloupe spears & more...

Mr. Ricks Smoked Brisket Platter

with Housebaked Sweet Yeast Rolls

Miss Dianne's authentic mini muffalettas on N'alwins Cortoza Bakery rolls

rivers of dark and white chocolate

taste of the south bacon rollups

Wedding cake by Lisa Duponte of Le Maison Fleuri

sumptuous display of Louisiana food

decor display by Lisa Teiger, CuisinEtc, NYC

food by Best Catered Events Marksville, La

Chef Dianne Evans, Best Catered Events, Marksville La

teaching Louisana down home cooking to

Chef Andrew Alexander-Crossan, CuisinEtc, NYC

Bonnie's Daddy Mr. John enjoying

the down home southern specialities

Jambalaya was only one of many N'awlins specialities

in honor of the groom Zach's family

who hail from St. Bernard Parish

Chef Andrew Alexander-Crossan replenishing

the 5 (yes five) hour buffet with

help from waitress Sara Richardson

OM SHALOM ! a hindjew jewish indian fusion wedding celebration

2008-12-19T05:42:00.000-08:00

www.jenniferandvenkat.com

CuisinEtc specially crafted "OM" table all lit up

Art Gallery Setting Prince George Hotel NYC

Model Mike the Bartender

The Stunningly Gorgeous Bar

Pagoda Shelf with Dolmatis and Heart Shaped Rondele

for the "kidz in all of us"
a fun station of kid friendly food
for kidz and adults alike

bhel puri chaat station

ying yang crostinis
pav bhaji and chopped liver
- it was a hindu jewish fusion after all

stretchy black & red tabletops
in Prince George Art Gallery

hummous sunflower atop OM symbol table

mini cupcakes from cupcake cafe

one of many cheese platters

pastrami "cigars"

bedazzle my bon bons

somehow we have become the Indian Fusion wedding caterer -
and this Hind Jew wedding bride and groom found us right
here via this very blogsite. This Hind Jew Indian fusion wedding
was so much fun to put together, as we spent months working
closely with Jenn and Venkat on their blended vision of what their
multicultural fusion wedding should look like.

Let me tell you about this extraordinary couple -
both the bride and groom are in in their 40's
and make no bones about it,
they never thought they would marry - and had only meet each other
in March of 2008.

But a chance meeting via work lead to a date and another and another
and almost instantly they knew each had found their soul mate.

A few monthes before they met Jenn had pierced her nose
with a small diamond stud, ala traditional Indian style and
one of her older family friends, commented at the Passover Seder,
"the only ring I want to see is one on your finger"
Little did this family sage know that she was envisioning
the best that was yet to come!

Venkat's million dollar smile

Incredibly we started planning this wedding extraganza which ended up with many pet/nicknames such as the HindJew wedding,
the Bollywood Wedding with a JewishHindu Heart,
Jenn and Venkats Neverending Projects,
and just a whole lot of fun, love and a myriad of intricate details

From the meetings over bagels and smoked salmon at MOB Renees house,
....to the cooking lessons with Lakshmi, Venkat's mom at his apartment,
...to the over 150 emails between Jenn and myself,
...the meeting with Gerard, the fabulous florist
and fun LIRR train ride home complete with cocktail
(Gerard, I owe you more than one)
and Renee and I laughing with Gerard
over our common love for the business
...to the Mehndi Party at Alicias,
to the delicious taste of middle eastern pastries that Venkat sent for Andrew
straight off the plane from Dubai
and the incredible Indian cardamom scented sweets from
Shree Mithai, the famous sweetie shop in Chennai India that Uma carried on the plane
this was a wedding that was purely about love,
love of family, friends and each other
and another set of soul mates have found each other...

with permission from Jenn and Venkat
here is a copy of the vows they took december 14, 2009
(V= Venkat J= Jenn)

www.jenniferandvenkat.com

1. I vow to always be thankfu for the - (J) karma (V) or more likely the random event - that transformed a statistical consult into a romance.

2. I vow to appreciate what makes you unique including:
(V) your inabiltiy to be anywhere on time.
(J) your mumbled tales filled with digressions

3. I vow to comfort you as you navigate your way through the chaos of working at Columbia.

4. (J) I vow to cherish your kind and gentle spirit, your love and loyalty towards your family and friends and your endless dedication to being green.
(V) I vow to cherish your wicked sense of humor, that your partients call you Dr. Love, your passion and creativity and above all, your warm and open heart.

5. I vow to take a moment every day to savor the contentment, confidence and joy that I feel when I am with you.

6. I vow to build a home filed with a commitment to bettering the world.

7. I vow to be your lover, friend, and companion for life, fixed in seven vows.

California Wine Country Weddings

2008-12-02T23:40:00.000-08:00

href="http://2.bp.blogspot.com/_IAi1kxmR89I/SVLyxnvj4ZI/AAAAAAAACTw/IUisc0KGZZk/s1600-h/P1140241.JPG">

Mark West Ranch in Santa Rosa

Jede and Johns Wedding Celebration

2008-07-15T20:36:00.001-07:00

Seems like Creative CuisinEtc Catering has garnered

quite a fine reputation for Indian fusion catering and has become on of the premier Indian fusion caterers.

Try googling" Indian Fusion catering" or "Indian fusion caterer"

and this blogspot

comes up number one !!!!!

this holds true around the country

and even across the pond in the UK.

Absolutely Amazing... only in america ... only in america!!!

With so many intercultural marriages these days,

we get a stack of emails weekly enquirying about

ethnic food catering which is one of our passions

This particular couple, Jede and John, own a hipster bar in Williamsburg

called Artland. A very cool and friendly spot. Check it out

http://www.freewilliamsburg.com/bars/archives/2005/03/_art_land.html

So due to some family health issues with the brides mom,
they decided to finally "tie the knot"
and had less than 3 weeks to plan the entire event.

We came on board about 2 weeks before the nuptials
and worked closely together to plan a menu
that would include the grooms favorite foods
along with touches of Indian cuisine
to pay tribute to the brides heritage
and to make her mom ever so happy.

Jede and Johns Wedding Celebration

Sunday June 29, 2008
San Cono di Teggiano Social Hall

231 -33 Ainslie St. Williamsburg

Pre Ceremony Hor D’Oeuvres
Chef Pasta Station
a wonderful pasta station
Our Chefs use a whole wheel of pecorino romano
to sauté and flambé a delicious pasta dish with roasted vegetables, oven roasted tomato, cream sauce and of course cheese, using orchette pasta.

Along with the Pasta station

the guests enjoyed a Med Rim Display including

Heart shaped herbed cream cheese torta
with garlic and herbs & sundried tomato garnished with edible flowers

marinated mushrooms,

and assorted Italian style olives
displayed in unique platters and vessels,
tandoori corn satellite

Antipasto of roasted peppers, pepperoni & Italian sausage

jardinière,
olive and artichoke tapenade

surrounded by crostinis, breadsticks

East Meets West - Bhel Puri Chaat -
with a CuisinEtc attendant mixing together

the traditional cilantro potato, chickpeas
crispy noodles & vegetables with
housemade tamarind & cilantro chutneys

The Wedding Ceremony was followed
by passed hors d’oeuvres while chairs were being rearranged

…Individual shrimp with tandoori cocktail sauce passed on a round votive tray
with moroccan lantern and seashell decor

…Mini Indian Samosas with

Chef Andrew's signature southern Indian coconut cilantro chutney

…Italian lollipops

…Kyoto smoked salmon rosettes with wasabi cream cheese

Buffet Dinner Service

Buffet Service Featuring Cuisinetc Waiters Serving the following:

Rosemary Garlic Roasted Leg of Lamb
carved by our Chef at the Buffet

Seafood Linguine with Diablo marinara sauce
With shrimp & mussels

Sautéed Broccoli Rabe with Roasted Garlic

Herb Roasted Baby Red Potato

Cumin Kissed Carrot Salad

CuisinEtc Signature Housemade Caesar salad

Italian Bread

Dinner Followed by desserts and wedding cake provided by Bride
Coffee and Tea Service provided by Creative CuisinEtc

wedding cake and cannolis from Fortunato Bakery in Williamburg

here's what the bride had to say about CuisinEtc and our services

"CuisinEtc came through at such short notice (less than 3 weeks) and made our wedding the best ever!! everyone loved the food and the creative display of everything from the cocktail hors d'oeuvres to the desserts. Lisa and Andrew, with their crew were professional and yet very family at the same time! Thank you so much for everything!!"

Jede and John

Indian Fusion Catering - A Summer Outdoor Wedding at the Queens County Farm

2008-06-12T14:15:00.000-07:00

Marcia and Amit's Indian Fusion Wedding

August 24th at the Queens County Farm

Little Neck, New York

Immediately after the ceremony in the Pavillion
ends we will be offering your guests

a Mezze of breads & spreads

to be set up and served

post ceremony in the Pavilion overlooking the

vineyards with the cornfields in the background

The CuisinEtc Design team

will drape Colorful Gold and Chocolate Brown
Material to mask the Utility shed.

A series of tabled displays including

…bhelpuri chick pea & potato chaat
in antique glass punch cups with chef attendant
making them ala minute.

Served on our Trojan horse copper topped table
Other tables will include an
bountiful mezze of delicious items that your
guests can help themselves to

… assorted indian snacks and spiced nuts

…flowering display of tandoori baby corn with raita dip

…korean carrot “sushi” with fresh spinach, white beans
& cumin- chili scented carrots

…rondele cheese - spicy chili jam glaze & fresh flowers

…zesty polenta corn cake
topped with spicy pepper chutney & olives

…spicy mariniated olives and pickled veggies displayed
in martini glasses

…hummous sunflower with carrot and cucumber petals
and black olive seeds

…bruschetta with tricolored olive artichoke tapenade

…med rim dolmatis - grape leaves stuffed with aromatic lemon rice

…assorted crackers, flatbreads, and more

the following six signature CuisinEtc
vegetarian specialty Indian fusion hors d’oeuvres
will be hand passed on a variety of eclectic displays
plus your choice of 4 additional temptations

…golden triangles
piquant potato & veggie triangles
with our signature cilantro coconut dip

…pav bhaji bytes
a medley of sautéed vegetables
and indian spices served on tomcat brioche

….eastern crowns
cucumber crowns topped with
roasted eggplant with a micro dice of
bejeweled red & yellow peppers,
cilantro, mint and basil

…tunisian tomato tempter
ring of plum tomato filled with
Tunisian inspired quinoa salad
atop a toasted sesame seed crostini
drizzled with pomegranate molasses

…chickpea shooters
salty lassi topped with contrasting crispy
and steamed chickpeas with masala spices

…italian lollipops
skewers of herb and garlic
marinated mozzarella balls & cherry tomatoes

and your choice of 6 additional
hot and room temperature
vegetarian Indian fusion hors d'oeuvres
and other international temptations

…mango tango
creamy st. andre brie with mango chutney
and fresh cilantro melted in lotus cups

…east meets west rice cakes
savoury pan seared basmati
& fragrant rosemary rice cakes

…very veggie biscuits
grilled vegetables with spicy
red pepper & eggplant caponata

…sassy sweet potatoes
individual cones of sweet potato fries
served with chili jam dip

…it’s OK to be a jerk zucchini skewers
spears of grilled jerk seasoned zucchini
drizzled with spicy chili glazed mango

…fusion risotto bytes
mint, coconut & cilantro risotto with
crispy shallots served on coconut spoons

…thai tempeh satay
thai marinated tempeh and
grilled pineapple with peanut dipping sauce

…asian tigerhead tikki cakes
ginger, lemongrass & scallion yogurt savory
mini cakes served on asian spoons dolloped
with lemon zest & cardamom scented greek yogurt

…bombay biscuits
garam masala glazed grilled zucchini,
served with cilantro chipotle aioli
in a mini black sesame biscuit served
in an armadillo pewter basket

…gazpacho shooters
Spanish style chilled tomato, cucumber
and pepper gazpacho shots

…kyoto lotus cups
edamame and tofu with sesame
mustard greens in crispy lotus cups
`
…leaves of glory
individual leaves of poached artichoke
with roasted garlic & tangerine aioli

… bejeweled apricots
apricot "clamshells" stuffed with chevre
and chives, and studded with infused dried
cherries and toasted pistachios

… heavenly figs
plump figs bursting with fresh Italian
market ricotta lightly drizzled with napa valley
vineyard honey and sprinkled with walnuts & fresh sage

…pesto parmesan
petit biscuits with grilled eggplant
parmesan and fresh pesto dressing

…b & b soup sipper
Creamy basil and badam cashew
soup sip served in demitasse cups

…thai tempters
individual mini cucumber cups
with curried peanut glazed tofu

… purple peruvian potato critters
mini purple potatoes with a dollop
of curried yogurt with granny smith
apples, cashews and currants

…very veggie lotus cups
miniature dice of potato, haricot vert
and hard boiled egg, dolloped with
southern vidalia onion dressing
in a crispy wonton lotus cup

…gorgonzola grapes
moist sweet and tart grapes wrapped
in dolce gorgonzola cheese pate and enrobed
with finely diced nuts

… michelangelo’s selection of crostini pizzettes
choose one
- fresh marinated mozzarella with
a slice of cherry tomato
- goats cheese with grilled veggie capanata
- double cream brie with apple chutney

…florentine frittattas
mini wedges of four cheese & spinach
italian egg custard

… voodoo tartlets
southwestern corn tartlet
filled with green chilies, salsa, & cheeses

…the drunken goat
brandied fig and goat’s cheese
piped atop an apricot biscotti

Not your mama’s curry bar

Centrally located garden buffet
Large central table with hot dishes
in center surrounded by bowls of fresh
vegetables and eclectic sides and salads

includes two curries/Indian fusion dishes (served hot)

potato, long bean and cashew green coconut curry

east Indian pumpkin garlic curry with soy protein

chili and cilantro potato hash browns

black ginger dahl

negril coco loco jerk spiced lentil curry

Adobe creamy chipotle sweet potato curry

rajasthani kadhi - spiced yogurt curry

plus two “pan euro-american” style ragouts (served hot)

med rim garlic and herb roasted tomatoes, kale and white beans

summer vegetable ratatouille Provencal

amish sweet and sour squash with fresh dill and chickpeas

creamed spinach with roasted garlic

roasted tomato, sage and potato ragout

creamy peppercorn, portebello and button ragout

cuban style black beans with balsamic red pepper sauce

VEGAN alfredo cream sauce with soy and cashews

all offered with
seasoned basmati rice with scallions presented in hammered copper chafer

surrounded by bowls of deconstructed sides and salads

steamed farmstand baby potatoes, cauliflower, (broccoli florets) and carrots

tandoori roasted green zucchini, yellow squash and oven roasted chickpeas

platters of two tomato and basil display with red & yellow farmstand tomatoes

bowls of Raita with cucumber and garlic

artisan breads and rolls, such as nan, pompadoms and roti, as well as brioche,
sourdough baguette, multigrain parker house and more…

plus

asian spinach noodles with nappa cabbage, carrots, cilantro,
sweet hot & spicy chili lime vinaigrette

pasta salad with fresh mozzarella, cherry tomato & basil – garlic dressing

pan asian caesar salad with crispy chapatti croutons

dessert possibilities

**bow tie tuxedo strawberries
chocolate dipped juicy strawberries

**ottoman pistachio domes
buttery domes of tender butter pastry filled with pistachios and honey

**cinnamon raison walnut rugelach
flaky European mini pastries filled with nuts, raisins and chocolate

** banana cardomon fritters
crispy bananas and cardamom scented fritters with jaggary sugar

** all American brownie bytes

along with

cupcake wedding cake Flavors and Colors to be determined

and Traditional Indian sweets
both provided by bride and groom

served with

** hot chai tea and decaf coffee service

wedding of the year - Kerry and Jeff

2007-10-09T19:00:00.000-07:00

Kerry and her dad arrive in their NYC "Limo"

while Kerry and Jeff look like the traditional bride and groom
from a gorgeous wedding magazine,
this bride and groom and their wedding celebration
from beginning (arriving in a yellow taxi)

to end (an outrageous dessert lounge complete
with couches, chandeliers and blossoming tea bar)

their wedding celebration
was extremely non traditional
and nothing sort of EXTRA EXTRA EXTRAORDINARY!!!

Let the food begin...

So here’s the low down on our wedding of the year. The Creative CuisinEtc team were joined by various caterer friends from around the USA. It was a unique and memorable collaboration. We all worked our butts off (well what else is new) to put out a fantastic and one of a kind wedding.

The setting was a beautiful Victorian Hotel and wraparound porch on the waterfront in Connecticut. The ceremony took place on the lawn with a 180 view of the water followed by a transglobal cocktail reception and then dinner which was med rim and tapas stations and short plates.

Décor first. – my set designer, John and I spent close to 20 hours setting up the room – we draped 50 yards each of chocolate brown, lychee hot pink and tangerine silky material and strings of soft round bulb lights across the ceilings of the wrap around porch to create both a feeling of Mexican sunset and warmth and intimacy to the huge space.

The material also hung down either side as “curtains” to create a lounge area on one side of the porch and a distraction to the bussing/staging area on the other side. We hung a gorgeous chandlier, a modern lamp with 5 hanging arms and had 3 different couches including this stunning red one (courtesy of Craigslist and a stockbroker leaving Wall Street for London) as several lounging chairs along with coffee tables to create a warm and intimate lounge area. We even put down hand woven Mexican rugs from Oaxaca in fabulous natural bold colors.

On the curtains that hung down, were pinned charming colorful Mexican masks – faces and bodies of woman painted in bright colors with elaborate whimsical headdresses, butterfly wings and mermaid bodies.

The lounge created the ambiance Kerry and I were hoping for - simply a great place to hang out and catch up with friends and enjoy the atmosphere...

The tables were beautifully set – first draped in white linen, then chocolate brown –and then alternating runners of lychee hot pink or tangerine matching the colors from the ceiling.

napkins were hot pink linen and stood up looking like a tropical flower coming out of a hot pink Lucite bracelet that worked as the napkin ring.
Absolutely fabulous darling...

The contrast against the chocolate brown silky material was stunning. JP, the florist had done arrangements of bunches of one type of flower/ roses and gerbers in hot pink or orange in square low vases with bright green berries and a leaf wrapped around the inside of the vase.

The bride had made up tiny organza bags of sea salt as favors that nestled into the napkin perfectly. The place settings/name cards were tall clear condiment bottles with a cork cut to hold the place card, & friends put orange & hot pink gerbers in each bottle, which the guests eventually took to their tables …tables were named after places of significance to the bride and groom eg Martha’s Vineyard, Coney Island, The Modern – one of the restaurants in the Union Square Café group, etc. The dining room was STUNNING.

Originally the stations for the hors d’oeuvres were supposed to be outside, but it started to rain (fortunately stopped in time for the ceremony), so the decision to bring the stations inside to the lounge area which actually worked out fantastically.

For the cocktail hours, there was an Asian station. Chef (and set designer) Andrew used a cardboard packing barrel covered with black material and cut out an asian symbol which was light up from inside and had red material to create the red black contrast. A round plexiglass sat on top with a wire basket housing the wire tray that had the tuna tatar on potato gaufrette and we put some material under that too so that the lights and interior were masked-- We were hoping to do the gaufrettes as mini cones, but it was too fussy, so we just went for flavor and a simpler presentation. As much as anyone who knows CuisinEtc, being innovative is important to us, but flavor will always win out!

The waitress at the station was a lovely Japanese woman, dressed in a Kimono, and she was putting together the tuna tatar and the chef, dressed in an Chef's jacket with a dragon batiked on the back and the tail coming up over the sholder that was customize designed for CuisinEtc in Bali was steaming dumplings, and we also served Peking Duck Rolls and Vietnamese crab coleslaw in lotus cups

Passed items included
….Papas a la Huancaina - Peruvian Blue Potato Cups with Huancaina Cheese Sauce
….Mojito Chicken Satay served Skewered in Wheatgrass,
….Cuisinetc's signature Absolut coconut island shrimp shooters
….Talipia Tacos with Banana Guacamole
….Rosemary Lamb Bytes with Pomegranite Glaze
….Sassy Samosas with Andrews Famous Cilantro Coconut Chutney
….Mini cheeseburger sliders
half sophisticated with Tamarind Ketchup
and the rest for the plain janes with Heinz’s Ketchup!

We also had a station for “the KIDZ IN ALL OF US”
Which consisted of rustic wooden tables with chafers of traditional and peppered mac and cheese, orange bbq meatballs, and panko crusted chicken fingers,and an oversized wooden farm truck –one of our finds from Costa Rica, the food was served in Chinese red good luck to go boxes. Of course, out of the 125 adults and 12 kids there were many BIG KIDS on line!. The server (in this case, another catering buddy) was surprised and marveling at the number of adults who were devouring the comfort food. We had anticipated this (from previous experiences) and prepped enough for the whole guest list. The brides father joked that he was about to ask folks where they got the take out food from!

Last but never least (for the hors d'ouevres selections that is), we had an incredible cheese station – The bride and groom are both in the food business – they had met working for Danny Meyers a prominent NYC restaurateur (Union Square Café, Grammercy Tavern, etc) so they requested a “blow you away” cheese station. Here’s some of what we had (see full descriptions following)

Delice De Bourgogne – a triple crème triple deliciousness that blows St. Andre away

Bonne Bouche
American Artesian goat cheese from Vermont Butter & Cheese Company.

Queso Lenora - from Leon Spain, it the Spanish version of Bucheron.
Soft, but semi-firm in texture,

Garrotxa
(Gar roach cha )goat milk. Spanish (Catalonia)- … dusty and mottled grey rind. Semi-soft. Really nice and almost sweet- but with some spruce-like flavors to it

Pecorino Di Fossa
a Tuscan sheep milk cheese
aged inside tufa rock caves the stone holes where the cheese is put to age
served cut like shards of parmesan or grated

Cashel Blue - cow milk. Irish Farmhouse Cheese (Tipperary) served in homage to the brides Irish Family. Very mild and creamy but not lame and oversimplified. Cashel is only made by one family and a single “closed” herd of Friesian cows since 1986.

Pan de Higo Almendrado Artisan Fig Cake
Toasted Marcona almonds hand-pressed between layers of whole fresh figs.

This was a roving station, which was set up on a wheeled cart with a butcher block top, My fellow caterer, good friend, carving master and southern gentleman, Carl Jones was manning the station, charming guests with his southern hospitality and carving skills. Yes, Carl was our carving master, carving away at anything he could get his hands on. We had gorgeous fruits, vegetables and the like garnishing not only the cheese station, but many others. He actually continued carving at the roving cheese station which created a unique talking point and highlighted the carvings. Just another over the top touch.

Here's a more indepth description of some of the cheeses that we were able to specially procure for Kerry and Jeff. Not the typical cheese board by any means.

Delice De Bourgogne

It is all too appropriate that Delice de Bourgogne sounds like an expensive
19th century courtesan. She is not the mistress of kings, but only the most sinfully delectable cheese on God’s green earth. The Delice is a wheel of ivory-coloured, triple-cream lusciousness, with a tangy flavor somewhere between fresh butter and blue cheese, and a texture so smooth and soft and melt-in-your-mouth that it is impossible to resist. It is all the reason you would ever need to love the French, in case you couldn’t think of one before.

Délice de Bourgogne (Burgundy) Triple Delicious is executed with flawless craftsmanship and creativity by Fromagerie Lincet. This decadent triple-cream cheese was the creation of the celebrated 18th Century gastronome, Brillat Savarin. He married full-fat cow’s milk to fresh cream, creating incredibly rich, full-flavored cheese with a smooth, melt-in-the-mouth texture.

The remarkably pungent (somewhat moldy) aroma of Delice de Bourgogne belies the velvet-smooth texture and subtle taste of this cheese. Similar to the classic Brie both in appearance and texture, this sumptuous cheese delivers an extra triple-cream punch to the palate. Its outside is yellowish-white in color, with a soft, chalk-like dusty rind. The smell can be overpowering at first, but adds a playful contrast to the sweet and creamy interior. The first layer is soft and smooth and stark white in color.

The first layer is soft and smooth and stark white in color, but as you approach the center, Delice’s texture becomes thicker and more consistent, comparable to that of cream cheese. The natural blending of the intensely flavored exterior and that of the more subtle and soft interior makes Délice an unusually delicate cheese.
Drink Suggestions: Serve with Champagne, a slightly acidic Riesling, or fruity Sauternes.

Bonne Bouche
This American Artesian goat cheese, is the “flagship” of the signature line for the Vermont Butter & Cheese Company. This hand ladled, ash-ripened cheese was first introduced in 2001. “Bonne Bouche” literally means “good mouthful” and is a French term used to describe a tasty morsel. Bonne Bouche is simply that and won first place for aged goat cheese at the American Cheese Society competition.

As a young cheese, the rind has a distinct geotrichium flavor.
The texture is mild yet still acidic like a fresh chevre. As the cheese ages,
it becomes softer and the rind becomes more dry and piquant.

Cheese is very much ingrained into the Spanish culture. To this day, the people take great pride in their local cheese not only because they have a delightful taste, but also because its a link to past generations.

Such a cheese is Queso Lenora
from Leon Spain, it the Spanish version of Bucheron. Soft, but semi-firm in texture, this cheese when young provides a somewhat mild flavor that becomes sharper as it matures. An exceptional new goats cheese from a small producer in Leon Spain, Oscar has outdone himself with this brick shaped natural mold rind cheese which envelops a compact white paste. The artisanal production is evident from the layered complex flavor and long lingering finish. Smooth, full bodied with just the perfect balance of acidity and tanginess. Perfect paired with white wines.
Garrotxa
(Gar roach cha )goat milk. Spanish (Catalonia)- … dusty and mottled grey rind. Semi-soft. Really nice and almost sweet- but with some spruce-like flavors to it
A mildly herbal and milky flavor with a hint of tanginess and a semi-firm texture that becomes deliciously creamy in your mouth. The flavor is so pleasant that it has converted many people who previously thought they did not like cheese made with goat's milk.

Pan de Higo Almendrado
Toasted Marcona almonds hand-pressed between layers of whole fresh figs.
Artisan Fig Cake by Mitica (Forever Cheese, Long Island City, NY)

Moist yet firm, sweet yet savory, this is one perfect complement to fine Spanish cheese, or any cheese for that matter! Made with Pajarero Figs and Marcona Almonds--yum!

Spanish fig and almond wheels might be something that would eat every day. Figs have gotten a bad rap because of an unappealing mass produced cookie. This fig and almond combination when served in the presence of wine and cheese gives your total food experience a wondrous delight. Fig and almond cakes deliver a delicate crunch and a hint of sweetness that is immediatley balanced with the almond. Fresh Spanish Fig and Almond wheels are hard to get– this one is imported by a Forever Cheese, under the brand name Mitica, a sourcing specialist in NYC and is super fresh.

Pecorino Di Fossa
a Tuscan sheep milk cheese
aged inside tufa rock caves the stone holes where the cheese is put to age
served cut like shards of parmesan or grated

The Fossa cheese is produced only at Talamello, in the Marches, and at Sogliano sul Rubicone, in Emilia-Romagna. The cheese is cured through use of an ancient technique that preserves sheep's-milk cheeses for an extended period.

in keeping with ancient tradition, sheepherding is practiced on a moderate scale on the slopes of Mounts Nerone, Catria and Petrano in the Apennines of the Pesaro area. Those slopes are thickly mantled by medicinal and aromatic plants that confer on the milk of the ewes that graze in the range's pastures a special aroma associated with the mountains as well as the customary fats and casein that are required for cheese-making. During the most favorable production season, the milk is collected and transformed into outstanding caciotte cheeses, which are then aged and infossate, which means being placed in stone holes (fossa). Fosse are subterranean holes, dug through the tufa subsoil, placed under the arcade of a built-up area. They are typical of the hilly region near the village of Sogliano al Rubicone (not far from the San Marine Republic).

The cheese mellows for 3 months inside these subterranean surroundings with 21°C uniform temperature and 99% humidity. The cheese rises again on the S. Caterina’s day, at the end of November. During this 100 day burial the cheese undergoes a fermentative process that makes it unique. Its twisted shape does not subdue gourmets joy.

Pecorino di Fossa has a pronounced odor of fermented cheese. The flavor is soft but rather savory or, in some cases, somewhat piquant.

Cashel Blue

cow milk. Irish Farmhouse Cheese served in homage to the Sullivan Family. So creamy sometimes that it is kind of dirty. The blue cheese I would give to anyone who says they do not like blue cheese. Very mild and creamy but not lame and oversimplified. Cashel is only made by one family and a single “closed” herd of Friesian cows since 1986. It is all made on the dairy farm of Jane and Louis Grubb nr Cashel in Co. Tipperary Ireland
The Cashel Blue really started it all for this beautiful farmhouse surrounded by fields of rich pasture. Cashel blue reflects other blues of the world but retains its own unique character - a result of the personal attention paid to their animals and pursuit of the highest quality of cheese making. The texture of Cashel is thick and creamy with a healthy buttery color. The flavor when young is sweet and delicate with the slightest tang. It ages beautifully, becoming more pronounced, earthy, and very creamy while still balanced.

tapas, short plates and exhibition cooking

following the cocktail hour,
there were 4 dinner stations plus the roving cheese cart.

Once again, the treasures from our travels & international buying trips, this time the Indonesian hand carved Trojan Horse table with a round copper top, was put to good use with a gorgeous display of grilled swordfish shortplates skewered with sugar snap peas & orange & red sweet one hundred cherry tomatoes from the farmers market in Union Square.

We used the mini disposable black square plates. Just the perfect size & looked fabulous… not tacky or “disposable” looking at all. The display was tiered on top of square wired stands – originally a series of square hanging baskets that make gorgeous risers & have holes that enable us to decorate with flora and fauna.
The Trojan Horse station also had Peruvian Blue Potatoes with Yellow Juanchaina Sauce placed on long botanical leaves.

The station made for a very striking display.

CuisinEtc is well known for our unusual displays & unique props that we have accumulated from around the world.

For this event we really pulled out the stops both props & speciality techniques - wait until I describe the pasta station.

We also used our new FABULOUS global shaped copper chafers from Sertodo Copper www.sertodocopper.com
Chef Andrew & I meet him at the Fancy Food Show this summer where we procured our newest pride and joy equipment - a series of stunning copper chafers that lend elegance and further artisan look for our clients.

We spent the day after the show discussing ideas on how to improve the beautiful designs & make them even more cater friendly. He told me recently on the phone that he got enough ideas to keep the design team busy for another few years!

Anyway the Paella Barcelona with mussels, chorizo and chicken in the spherical round copper chafer, was both delicious and beautifully presented. That station also had

….abondigas – pork & beef meatballs with smoky paprika and almonds
….esclavida catalan - spanish style med rim vegetable ratatouille
…. tortilla espagnole - potato onion roasted pepper frittatta diamonds
….medley of sautéed mushrooms with garlic, smoky bacon and sage
….rustic bread sticks & housemade flatbreads
…. croquetas de pollo y jamon - warm chicken, ham and potato croquettes

dinner stations continued

Found a great tiered pagoda bookshelf that worked extremely well as the plate station. Instead of putting plates on each station, there was a central plate station.
In keeping with the WOW factor we rented triangular plates -also used wedgewood rounds embossed with a flower edge. Loved the triangular plates especially!

The Filet Carving Station manned by
Chef Andrew featured many other items besides just grilled filet

…. Dali “esque hot pink shot glasses
-chick peas, smoked tomato & roasted pepper Sevillana soup which contrasted beautifully to the chocolate brown overlays on the station.

…. orange spinach & watercress salad with citrus misto and spanish evoo vinaigrette
…. Grilled&marinated vegetables such as artichokes, fire roasted peppers, fire roasted asparagus, grilled zucchini & more
…. Farmstand Yellow and Red Beefsteak Jersey Tomatoes drizzled with Seasalt, EVOO and Javanese Cracked Black Pepper
…. Artisan demi picholine rolls with rosemary & olives as well fantastic foccacia, epi shaped semolina rolls by NYC’s famous Tomcat Bakery.

The station set up featured a 48” round with a “snakes tail” made by using 2 "1/4 serps".

The visuals of the carving along with the soup sips and various vegetable displays was enticing & appealing.

One of the most exciting exhibition cooking stations we have ever done is the pasta station. Again we used a 48” round to give the station dimensionality.
This was not part of the original plans/proposal but the bride and groom as well as her parents had given us carte blanche to add on to the menu and make changes based on what we thought would be GREAT. I wanted this to be a surprise for them - and course since we had already successfully catered Erin, the bride's sisters wedding the year before we had their trust - and knew their tastes.

taking a 50# wheel of pecorino romano and splitting it in half, hollowing it out slightly & using both halves to flambé grappa & mix together cooked pasta with a romanesco sauce - originally we were going to do a cheeseless pesto with walnuts and fresh basil but fortunately I recalled that the bride is allergic to most nuts other than almonds. - too late to stop Dawn from including nuts in her desserts, we made the executive decision to give the bride her own plate of nutless desserts and warn her about the nuts in the rest.

Chef Deatch was the master of ceremonies on the flambee pasta station, along with assistance from Tom, of the waitstaff. It's a very very impressive presentation and also adds great flavors to the final product. We cooked/mixd the pasta in the cheese wheels and then placing in chaferless chafer display in front of the round table station for the waiter to serve the guests from..

xxx

Here's how my good friend Dawn described the dessert station we worked on together.

"Lisa and Andrew have worked with Sarada on two previous occasions (a high-end luncheon in honor of Nobel Peace Prize winner Elie Wiesel, and a small but elegant wedding), and it was a privilege and an honor to be able to return the favor. Lisa is one of the VERY few people I know whose passion for food matches my own, and her asking me to prepare "a few desserts" for the wedding was just the excuse we BOTH needed to spend hour upon hour in person, on the phone and on-line poring over recipes, and continually "topping" our own ideas! And, of course, NEITHER of us was capable of narrowing down the possibilities to just "a few desserts."

In the end, our display included a "Brownie Bonanza"

(Triple Chocolate Fudge
Creme de Menthe, O
range (with candied pecans -- YUM!),
White Chocolate-Macadamia
and, last but not least, Mocha Cheesecake with a Sour Cream topping,
which is OUTRAGEOUS!

White Chocolate Mousse individually
piped into Chocolate-coated fillo cups;

Lemon Mousse with Berry Medley
and Dark and White Chocolate Curls
individually piped into heart-shaped ramekins;

Iced Key Lime Bars with a pecan-laced shortbread crust

Apple, Pear and Dried Cherry Crumble with Maple Whipped Cream

Strawberry "Cups" individually piped with Cheesecake filling
and topped with almond "flowers"
and chocolate cookie crumbs

Butternut Squash Cake Squares with White Chocolate Frosting
"Razz-Ma-Tazz" Bars (white chocolate cake, raspberry filling,
white chocolate topping
and a sprinkling of toasted almonds -- delicious and gorgeous

Black Forest Trifle

Coconut Mango Soup Shots served in mini expresso glasses
set on
glass checkerboards

and Chocolate Chip-Chocolate Chunk Cookies

This bounty was supplemented by some of Lisa and Andrew's own creations

including

cream puffs

homemade rugelach

pecan walnut crescents

rice krispie treats

chocolate fudge cookies

and homemade marshmellows.

blossoming tea in clear pots

mango soup dessert shooters

blooming tea station with jasmine flower infused teas

very elegant and enchanting...

and clear glass pots of exotic and luscious scented jasmine
and asian teas that bloomed into gorgeous flower displays as they brewed.

not to mention all sorts of after dinner drinks
such as port to go with the cheese,
kaluha, baileys, and more...

Can you say, OVER-THE-TOP??????

here's the email I got from the Mother of the Bride - Debbie, aka Starina

Hi Lisa,

Just wanted to let you know that I am still getting phone calls from people commenting on the amazing, wonderful, GORGEOUS food at Kerry and Jeff's wedding! I've gotten notes and cards and calls...all very nice while I sit here nursing this disgusting cold that has me seeing double.

Got an email from the Helds that all is beautiful and wonderful in Brazil. They return to JFK 7:30 Friday morning and will spend the night here, then take our car (naturally) to pick up their dog, go home, resettle. Apparently the honeymoon is going VERY well (surprise, surprise...no worries on that one!) - they said it is beautiful and magical and have taken tons of pictures.

All is settled at Roton Point. Thanks to you and Andrew for taking care of everything on Tuesday. Apparently they had some event scheduled for Thursday and obviously the kitchen was perfect or I certainly would have heard something.

Hope you and Andrew are well and recovered from your year-long effort to create Kerry and Jeff's magical wedding. You did such a fabulous job...I just wish I could attend as a guest and not MOTHER OF THE BRIDE. I'm so over that.

Love you!
Debbie (a/k/a Starina)

Upstate Wedding - City Tastes

2007-10-09T18:51:00.000-07:00

A simple, elegant yet sophisticated wedding. Quite a common request but not so common results

Upstate NY - a lovely hall run by one of the local unions - although once in the space, one would never guess it's "blue collar" roots.

Passed Trans Global Fusion Hors D’oeuvres
…grilled shrimp with chili jam glaze
…golden mac n cheese balls
…mushroom truffle risotto in filo on asian spoons
…hot diggity dogs – kosher hot dogs in pastry blanket
…tuna tatar in mini wonton cups
…mojito chicken bytes
rum, lime and mint glazed drunken chicken with pineapple salsa
…smoked salmon with wasabi cream pate in mini black sesame biscuits
…stilton bytes with dried cranberry and caramelized peppered pecans -
…smoked eggplant clouds on carved cucumber crowns
…golden mac n cheez lollipops

in the lobby with passed hors d’oeuvres
will be a Tuscan Table Display with
assorted international breads and spreads
~hummous sunflower with pita petals & black olive seeds
~coronets of chorizo salami & olives
~heart shaped rondele cheese torta
~fresh basil, tomato mozzarella display
~tropical salsa surrounded by black and gold chips
architectural crudite of fresh vegetables and dip
~dolmati with feta and red pepper
~crostinis, crackers, flatbreads and more…

Dinner stations – Wedding Celebration Menu

The style of service that the bride and groom have chosen will entail a series dinner stations dotted around the inner room where the guests will be seated.
The station format makes each station approachable by guests at any time and from different angles, so that there should be little or no lines and a true sense of casual elegance, with lots of grazing and enjoyment.

The various stations include a medley of Mediterranean fusion cuisine focusing on rustic Italian offerings along with Spanish Tapas.

International Dinner Stations
carving station
…bourbon dijon glazed breast of turkey
with fruited chutney
….stuffed loin of pork with apples and leeks
demi rolls
wasabi cream
whole grain mustard

Asian Station –
attendant heating shu mai and dumplings

…shui mai in steamer boxes on asian spoons
….dumplings with julienne carrots and black sesames in copper chafer
….vietnamese crab in good luck red to go boxes
….chicken satay with peanut sauce

glowing asian symbol of friendship

Margarita Salad Station
ready to grab and go

both salads served in Margarita Glasses
and displayed atop a glass shelf with
green apples and wheatgrass garnish

….grilled salmon & black bean salad with bow tie pasta

…..feta watermelon and mint salad over mixed greens in margarita glass

Quesadilla Action Station
Eurotrash – spinach, gruyere , caramelized & mushrooms
american gigilio – american cheese, bacon, and scallions
knish as a quesadilla – classic potato with caramelized onions

Dessert Offerings
NY Cheesecake Martini Bar
– delicious creamy NY cheesecake
served in elegant blue stemmed Martini Glasses
coffee and tea served in retro glass cups

Fresh Blueberries,
strawberries and golden pineapple
Chocolate river
Caramel sauce
Crumbled oreos
Mini meringues
Mini M & M’s
Marshmallows and more…

.

elegant sit down served weddings

2007-08-20T09:51:00.000-07:00

Twinkling Lights Wedding:

Passed Hors D’Oeuvres:
~ Baby Lamb "Lollipops" with Meyer Lemon-Mint Dipping Sauce
~ Pacific Crab Critters with Ginger & Scallions and Chili Jam Dip
~ Swordfish & Petit Corn Muffins with Roasted Red Pepper Rémoulade
~ Thai Chicken Satay Lotus Cups
~ Piquant Potato Triangles with Coconut Chutney

Stationary Selection:
~ Sweet and Spicy Glazed Pecans
~ Stuffed Grape Leaves with Feta Cheese & Roasted Red Peppers
~ Rondele Cheese Torta Layered with Sun Dried Tomato and Pesto
Water Biscuits and Crostinis

Dinner:

~ Salad of Baby Greens with Roasted Garlic Vinaigrette and Herb Croutons

a ying yang plate of Juniper and Black Pepper Coated Roast Tenderloin of Beef
Balsamic Barbecued Onions with Horseradish-Chive Cream
accompanied by MonkFish with Lemon Buerre Blanc, Niscoise Olives with Grilled Fennel

~ Wild and Basmati Rice Pilaf with Pecans served in a raddicio cup

~ Julienne of Summer Vegetables with Fresh Herbs

~ Wild Mushroom Sautee

~ Crusty Kalamata Olive Dinner Rolls with Sweet Butter

Desserts:
Selection of Fruit Tartlets and Petit Fours with Chocolate Truffles
Wedding Cake of Choice
Colombian Roast Coffee, Decaffeinated and Tea

Creative CuisinEtc…More Than Just Great Food
646-932-3496

Wine Country Wedding:

Passed Hors D’Oeuvres:
~ Filet Mignon, Red Pepper Pesto and Arugula
In a Petit Parmesan Buttermilk Biscuit
~ Pan Seared Garlic Shrimp with Sun Dried Tomato-Basil Glaze
~ Wild Mushroom Risotto Bundles
~ Alaskan Smoked Salmon Sushi with Wasabi & Scallion Mousse
~ Auntie Dai’s Chicken and Veggie Dumplings
Passed on Asian Spoons with Wasabi- Soy Sauce
~ Peking Roast Duck, Hoisin and Scallions Pinwheels

Stationary Selection:
~ Lemon-Thyme Grilled Fresh Seasonal Vegetable Crudité
served with a fine selection of Imported and Domestic Cheeses, Opulent Garlands of Fresh Fruit, Lemon-Clove Marinated Olives
Water Biscuits and Fresh Breads
Creamy Pt. Reyes Blue Cheese-Basil & Tomato Horseradish Dips

Dinner:
~ Baby Spinach, Watercress and Asian Crab Salad
a duet of Baby Lamb Chops with Rosemary and Garlic with
Cedar Plank Salmon with Merlot Reduction
~ Asparagus Wrapped in Smoked Salmon
~ Fingerling Potatoes with Fresh Sage
~ Wild Mushroom and Thyme Strudel with Roasted Peppers
~ Haricot Vert and Julienned Carrots
~ Tom Cat Demi Rolls and Butter

Desserts:
~ Cream Filled Profiteroles Drizzled with Chocolate
~ Chocolate Espresso Cheesecake
~ Wedding Cake
~ Coffee and Tea Service

Creative CuisinEtc…More Than Just Great Food

MED-RIM Wedding:

Passed Hors D’Oeuvres:

~ Pan Seared Garlic Shrimp
~ Roulade of Veal, Tomatoes, Aged Provolone, Olives and Greens
atop Brioche Crostinis
~ Rosemary and Panko Crusted Chicken with Garlic Aoili
~ Mushroom Truffle Risotto Bundles
~ Eggplant Capanata atop European Cucumber Crowns
~ Mozzarella Boccochini with Yellow & Red Teardrop Tomatoes

Stationary Selection:
~ Balsamic Glazed Grilled Summer Vegetables,
~ Marinated Olives
 Semolina Sesame Bread Sticks

Dinner:
~ Salad of Wild and Baby Greens with Blood Orange Segments and Pinenuts
Honey Balsamic Vinaigrette
a duet of Tenderlon of Beef with Tuscan White Bean-Truffle and Spinach Stuffing
with Grilled Chilean Sea Bass with Ligurian Artichoke Confit
Tomato Cognac Sauce
~ Charred Asparagus with Tomato-Basil Vinaigrette
~ Grana Padana Orzo with Tri-Colored Peppers
~ Assorted Focaccia and Rustic Peasant Breads
~ Sweet Butter and Herbed Olive Oil for dipping

Desserts:
~ Grand Marnier Chocolate Mousse
~ Strawberries Dipped in White and Dark Chocolate
Optional: filled with Cointreau
~ Flambéed Baby Bananas and Rum with Vanilla Bean Ice Cream
~ Espresso, Coffee, Decaffeinated and Tea

Creative CuisinEtc…More Than Just Great Food
646-932-3496

Asian Wedding Menu

Passed Hors D’Oeuvres:
~ Sesame Crusted Ahi Tuna with Sweet Pea-Saké Vinaigrette
~ Smoked Salmon Sushi with Wasabi Pate Filling
~ Thai Beef Sticks with Coconut Corriander Glaze
~ Plum and Ginger Glazed Chicken in Lotus Cups
~ Watercress, Thai-Basil, Cucumber and Mango
Summer Rolls with Peanut Dipping Sauce

Stationary Selection:
~ A Fine Selection of Handmade Steamed Asian Dim Sum to include:
Pot Stickers, Peking Ravioli and Shui Mai
Steamed at the Buffet in stacked Asian Steaming Baskets
Ginger-Soy Dipping Sauce

Dinner:
~ Salad of Wild and Baby Greens with Sugar Snap Peas,
Red Pepper and Sweet Corn
Basil-Mint Citrus Vinaigrette
~ Ginger and Thai Basil Marinated Tenderloin of Beef with
Red Curry Vinaigrette and Kaffir Lime-Leaf Oil
~ Thai Lemongrass and Coriander Glazed Shrimp
with Stir Fried Long Beans
~ Multi Grained Pilaf with Fresh Herbs and Chives
(basmati rice, gold and green lentils, wild rice and himalayan red rice)
~ Gado Gado Potato Salad with Javanese Peanut Sauce and Red Cabbage
~ Grilled Asparagus with Shiitakes and Sesame
~ Warm Scallion Pancakes

Desserts:
~ Creamy Mandarin Orange & Pistachio Rice Pudding
~ Triple Chocolate Threat Flourless Mousse Cake
~ Tropical Fresh Fruit Display: Mango, Kiwi, Grapes, Pineapple and Berries

Creative CuisinEtc…More Than Just Great Food
646-932-3496

Roton Point - Stations Wedding of the Year

2007-08-17T20:19:00.000-07:00

Roton Point Wedding Celebration Menu

Passed Trans Global Fusion Hors D’oeuvres

…absolut island shrimp shooters

…auntie dai's chicken dumplings on asian spoons

…fried clam po boy in mini biscuits with louisana remoulade

…real crab coleslaw tossed with cilantro lime chili jam
in crispy wonton cups

…mojito chicken bytes
rum, lime and mint glazed drunken chicken with pineapple salsa

…peking duck rolls

…foie gras lollipops

…moroccan pinwheels - white bean tapenade, fresh spinach & lemon scented carrots

…tilapia taco brushed with avocado lime topped with mango salsa and fiesta slaw

…rosemary lamb lollipops with pomegranate glaze

…mini potato samosas with coconut chutney

…cocktail cheeseburger sliders

Tuscan Table with Cheeses & Antipasto
some of the possible cheeses

piave – cows milk cheese
montastasio –italian hard cheese
reggiano parmesano
rondele torta
gorgonzola dolce
chevre goats cheese
st andre triple cream brie
sicilian caponata

roasted red and yellow peppers

italian seafood salad with calamari and shrimp

cured meats such as sopressata,

proscuitto

salamis, and olives

assortment of crusty tom cat artisan breads, crostinis & rolls

For the kid in all of us
traditional creamy mac and cheese
italian homemade chicken fingers
orange bbq meatballs

Med Rim Dinner Stations

The style of service that this bride and groom have chosen

will entail a series of six round dinner stations

dotted around the inner room where the bar is located.

The round table format makes each station approachable

by guests at any time and from different angles,

so that there should be little or no lines and

a true sense of casual elegance,

with lots of grazing and enjoyment.

The various stations include

a medley of Mediterranean fusion cuisine

focusing on rustic Italian offerings

along with Spanish Tapas.

Italian Dinner Stations
Michaelangelo Chef Station
….michaelangelo pasta with roasted heirloom tomatoes,
fresh basil, roasted garlic and extra virgin olive oil

….fresh mozzarella cheese, farmstand heirloom
tomatoes & fresh basil drizzled with extra virgin

olive oil and freshly ground pepper

….tomcat artisan breads

….rustic sesame bread sticks

….dried pasta display
plus cheese and antipasto cart from the cocktail hour

Filet Mignon Chef Action Station
….roasted rosemary filet mignon

carved to order by Chef Andrew

rosemary aioli ......whole grain mustard

….roasted and grilled vegetable display

….tomcat artisan breads

Capri Short Plate Station
swordfish pagodas – seared cubes of swordfish with peapods & sweet 100 cherry tomato

Spanish Tapas Dinner Stations
Hot Tapas Espangnole

self serve with wait staff replenishing

….abondigas – pork & beef meatballs with smoky paprika and almonds
….medley of sautéed mushrooms with garlic and parsley
….esclavida catalan - spanish style med rim vegetable ratatouille
….rustic bread sticks & housemade flatbreads
Barcalona Paella & Tortilla Espangnole Bar -waiter service station
…. saffron chicken and chorizo paella served hot from an oversized paella pan
…. tortilla espagnole - potato onion roasted pepper frittatta diamonds
Dali’s Salad & Croquette Tapas self serve with wait staff replenishing
…. croquetas de pollo y jamon - warm chicken, ham and potato croquettes…. chick peas and spinach sevillana displayed in “Dali “esque hot pink shot glasses
…. orange spinach & watercress salad with citrus misto and spanish evoo vinaigrette

Dessert Offerings
Cupcake Wedding Cake – matching the colors of the wedding Chocolate Dipped Strawberries
S’more station
marshmallows and graham crackers
chafer of chocolate fondue
Bountiful Fresh Fruit Display – we will serve the wonderful farmers market strawberries and other seasonal produce that can be so delicious that time of year.

Our passion for dazzling and matchless ingredients and décor has fostered the development of a unparalleled network of suppliers, atypical in its range and depth. We have carefully cultivated sources of ingredients and spend many hours shopping , from the farmstand to the out of the way Thai supermarket, to insure access to the folks who grow and harvest the food, be it heirloom tomatoes, artisanal cheeses, kafir lime leaves, extraordinary beef or fish that truly defines the word fresh.

This passion for raw ingredients is what drives our menus. They are seasonal, utilizing only those ingredients at their peak. The menu is inspired not only by the unique ingredients available, but by the fusion of trans global cuisines. The Mediterranean explosion as well as Pan Asian fusion is well represented by Kerry and Jeff’s choices for their wedding celebration. We are privileged to be able to partake in making this an incredible day of celebration for you, your wonderful family and cherished friends.
presented with much love, Lisa and Andrew, Creative CuisinEtc…..

Joanna and Eric

2007-08-08T15:57:00.000-07:00

opulent fruit display carved by Carl Jones, Culinary Concepts

The bride and groom had already been married a few monthes before in London where the grooms family resides and now they were having a reception for friends and family in New York where the bride's family live for those who couldn't make it. Joanna was already pregnant and we planned this via phone and email since they now lived in San Francisco.

The setting was the lovely Parc Vendome building on West 56th Streets with access to the center gardens as well as use of the lounge and party space.

They choose a cocktail style format of continuous passed hors d’oeuvres and short plates that were passed by CuisinEtc staff throughout the entire event. This created both a greater diversity of offerings as well as an atmosphere of relaxed yet elegant and intimate intermingling with friends and family. The bar was set up in the main seating area along with tables and chairs for approximately 3/4 of the guests. As guests arrive they were greeted by the aromas of delicious food such as filet mignon, salmon, mushroom truffle risotto and more wafting in the air.

In the beautiful formal dining room area there was a delightful station of antipasto to which the guests were able to help themselves to. Our wait staff circulated among the guests throughout the entire time with an over 15 different passed hors d’oeuvres and short plates that amazed and delighted the bride and groom as well as their guests, enhancing the special closeness they all shared. One of the grooms favorites was the roasted pepper and tomato soup shooter with mini grilled gruyere cheese toast

We are always happy to serve your wedding cake at no additional charge. The overall theme was upmarket service, taste and quality reflecting the warmth and elegance that CuisinEtc clients have come to expect and that this special family celebration certainly merited.

….scottish smoked salmon sushi style wrapped
around wasabi cheese pate

….filet mignon with horseradish cream
on sourdough crostini

….tuna tataki over tender garlic sautéed pea sprouts
passed on asian soup spoons

….golden triangles potato bytes

….south american wontons with zesty chimichurro beef

….mushroom truffle risotto bytes

….peking duck empanaditas
herb scented miniature baked crescents
filled with roasted peking duck

….albondigas
petit mexican turkey baci
in a smoky chipotle sauce

blue bytes – grapes rolled
in gorgonzola with pistachios

thai chicken satay in lotus cups

warm crostinis with melted
saint andre and apple chutney

antipasto stationary displays
~whole sides of smoked salmon with wasabi and regular cream cheese, capers, lemons and more
~an array of imported cheeses, such as saint andre triple cream brie, montachet, english stilton and more..
~pesto and sundried tomato rondele cheese torta with tomcat baguette
~artfully arranged fresh vegetable display with aioli dip
~eggplant mousse atop israeli cucumber crowns
~assortment of imported olives displayed in martini glasses
~fresh spinach tomato brushetta with housemade garlic crostinis

….tapas style short plates - mini entrees
– combination of passed and stationary

grilled tarragon chicken breast niscoise with haricot vert,
marinated artichokes and red potato vinaigrette
served on small glass plates

….pepper crusted salmon atop
asian vegetables & fresh spinach noodles
in red chinese takeout boxes served with chopsticks

….vodka tomato soup sip with melted gruyere toast
point served in a tall shot glass

….rosemary baby lamb lollipops atop
meyer lemon scented spinach and watercress salad
optional extra

….filet mignon bordelaise -
carved rare filet mignon with japanese cut asparagus
atop piped creamy roasted
garlic mashed potatoes served in
1930’s petit glass handled cup tray passed
with red bordeaux thyme demi glace in a gravy boat

wedding cake, coffee and tea

Creative CuisinEtc … More than just great food …
646-932-3496

wedding buffets - some ideas

2007-08-03T00:45:00.000-07:00

Ten Casually Elegant Signature Passed
Hot and Cold Hors D’oeuvres

~ Alaskan Smoked Salmon Sushi
Smoked Salmon Wrapped around Wasabi Cheese Pate

~ Citrus Scallops
Pan Seared Sea Scallops with Lemon - Dill Glaze
and Snow Pea Chiffonade nestled in Endive Spears

~ California Shrimp Pizzette
Grilled Shrimp with Herbed Chevre Cheese
Atop a Multigrain or Garlic Crostini served hot

~ Cajun Catfish
Marinated and Panko Breaded
Served Hot and Crispy with Louisiana Remoulade Sauce

~ Big City Country Biscuits
Filet Mignon, Red Pepper Pesto and Arugula
In a Mini Parmesan Buttermilk Biscuit

~ Auntie Dai’s Chicken and Vegetable Dumpling
Passed on Asian Soup Spoons garnished with scallion carrot confetti

~ Tequilla Lime Lotus Cups
Grilled Drunken Chicken with Golden Pineapple Salsa

~ Peking Duck Rolls
Pinwheels of Asian Roast Duck, Hoisin and Scallions

~ Mushroom Truffle Risotto
Luxurious Flavors in a Crisp Phyllo Flower

~ Golden Triangles
Piquant Potato & Veggie Triangles with Cilantro Chutney

~ Italian Lollipops
Skewers of Marinated Mozzarella with Fresh Basil and Grape Tomatoes

Other possibilities for passed hors d’oeuvres:
Premium Seafood and Meats:
~ Smoked Salmon Napoleons
Salmon Caviar perched atop Stacks of Smoked Salmon
and Dill Marscapone Mousse

~ Sweet and Sassy Mango Crab Crowns
Lumpmeat Crab with Mango, Red Onion & a touch of Jalapeno
Atop a Cucumber Crown with Yellow Pepper Confetti

~ Shrimp and Avocado Salsa served on a cocktail fork
garnished with a cherry tomato slice

~ Rangoon Crab Critters (served hot)
Crispy Asian Crab & Ginger Critters
Served with Sweet Chili Jam Sauce

~ Mussels on the Half-Shell with Saffron and Sweet Pepper Aioli
Miniature Pizzette with Ahi Tuna, capers, olives and olive oil
topped with fontina cheese

~ Jewels of Siam
Cucumber Crowns filled with Strips of Marinated Filet Mignon,
Slivers of Red Pepper, Cilantro, Mint & Scallions in a Soy Ginger Glaze

~ Baby Lamb Chops – surcharge applies
Rosemary Infused Baby Lamb Chops with Tamarind Drizzle

~ Lamb Crostinis
Tender Slices of Loin of Lamb and Blood Orange
drizzled with Tamarind Glaze

Alternative Poultry Selections
~ Duck Wonton Cups
with Lime dressing and fresh Cilantro

~ Thai Chicken Satay
Thai Peanut Chicken with Scallions and Carrot Confetti

~ Jerk Chicken Satay
Coconut Jerk Chicken with Lime Dipping Sauce

~ Chop Chop Chinese Chicken
with Hoisin and Scallions

~ Marsala Chicken and Mushrooms passed on Asian Spoons

~ Coconut –Orange Chicken Fingers
Orange-Garlic Marinated Chicken with Crispy Panko-Coconut Coating
served with Apricot Mustard

~ Ancho chili seared chicken served on grilled polenta
with chipotle mayonnaise

Alternative Vegetarian and Cheese Selections
~ Very Veggie Bytes
Mini Black Sesame Biscuits Filled with Roasted Vegetable Capanata

~ Michelangelo’s Trio of Vegetarian Pizzettes:
- Fresh Marinated Mozzarella with a Slice of Cherry Tomato
- Goats Cheese With Tuscan Capanata
- Double Cream Brie with Apple Chutney

~ Formaggio Cloud
Clouds of Flaky Puff Pastry filled with
Creamy Mascarpone and Dolcelatte Cheeses

~ Stilton Bytes
Stilton and Sundried Cranberry with
Spiced Pecans in Crispy Pastry Handkerchiefs

~ Ying Yang Crostini
Mission Figs Poached in Port and Orange side by side with Chevre Mousse
On a Brioche Crostini

~ Miso-Marinated Portobello Mushroom Skewers

~Greek Style Dill, Feta and Tomato Tartlets

Buffet Dinner Possibilities
Fiesta Salmon
Grilled Salmon, Roasted Peppers and Haricot Vert
Drizzled with a Cilantro Honey Lime Glaze
or
Vermouth Cured Salmon with Martini Relish
Fresh Salmon with Lemon Zest Served with a Gin Scented
Relish of Green Olive, Onion, Capers, Red & Yellow Peppers
or
Oven Roasted American SeaBass
with Lemon-Herb Salsa Verde and Roast Roma Tomatoes

Chicken Capri
Sautéed Breast of Chicken with Portebello Mushroom
and White Wine and Sundried Tomato Sauce
or
Tequilla Almond Grilled Chicken Breast
Served with a Fresh Mango-Cucumber Salsa
or
Chevre Stuffed Chicken Breast
With Goat’s Cheese, Artichokes and Spinach

Please choose from the following:
Vegetable Presentation Possibilities
~ Julienne of Fresh Zucchini, Squash and Carrots with Black Sesame Seeds
~ Grilled or Steamed Asparagus with Lemon Zest
~ Grilled Japanese Eggplant, Zucchini and Squash with Roasted Red Peppers
~ Slices of Red and Yellow Tomato with Fresh Basil and a Splash of Balsamic

Green Salad Possibilities
~ Spinach, Carrot and Romaine with Fresh Strawberries,
Peppered Pecans and Tamarind-Dijon Vinaigrette
~ Baby Greens with Honey Walnuts and Figs in a Citrus Dressing
~ Watercress and Arugula with Honey Dijon Vinaigrette,
Roasted Peppers and Sundried Tomatoes

Vegetable Salad possibilities
Cold Sesame Noodles with Carrots and Cucumbers
French Potato Salad with Roasted Peppers in a Tarragon Mustard Dressing
Black Bean Salad with Fresh Herbs, Corn and Tricolored Peppers
Sweet Potato Salad with Sushi Ginger and Scallions
Tri Colored Tortellini with Fresh Basil and Peas in a Lite Olive Oil Dressing

One Rice, Pasta or Potato
~ Tri Colored Orzo with Parmesan and Peppers
~ Cinnamon Scented Basmati Rice Pillaf
~ Wild and Basmati Rice Pillaf with Scallions and Finely Diced Vegetables
~ Rosemary Lemon Scented Roasted Red Potato
~ Creamy Chipote Spiced Mashed Sweet Potato

Dessert Station
Wedding Cake (optional – you can provide your own)
Chocolate Dipping Station with Fresh Fruit Display
~ Strawberries ~ Baby Bananas ~ Grapes ~ Dried Fruits
~ Crème Puffs ~ Marshmallows ~
Honey Whole Wheat Pretzels
European Finger Pastries and Cookies
Coffee and Tea Bar

spanish and medrim tapas wedding

2007-08-02T14:29:00.000-07:00

Jessica and Jeromy wedding at the Society of Illustators

Jessica and I planned the wedding mostly via email with a few brief meetings at the Society of Illustrators - a beautiful private club and musuem on the east side of Manhattan with the work of the most famous American illustrators gracing it's walls.

Hi Lisa-
So I checked it all out.
These are some of the tapas that appealed to me:
Figs devine
mexican wontons
asparagus and prosciutto
itlaian lollipops
chicken apple rosemary sausage bites
olives!
+ something vegeatable
+ something shrimp

Possibly for pre ceremony-I liked the bruschetta station,antipasto station,
tuscan table...
I don't know if I want a big station. The Society sort of speaks for itself,
and there is lots of eye candy already. What do you think?
I want keep things simple, homey, and tastey.

Then maybe a salad, and a choice of 3 main courses w/ veggies, etc.
I didn't see any on your menus.

We love SMORES, not to much because we will get a wedding cake of some sort.

I hope this helps you get an idea of what we are looking for. I do indeed
undertstand we
will have to sacrifice for a budget...
Let me know-
I look forward to hearing back from you.
-Jessica

Lisa-

So- What do you think of this-
While people are waiting for the ceremony, a little drink, and
fruit, meats, cheeses, european crackers or flat breads, something light
to hold people over a bit

Then after the ceremony, maybe 5 or 6 passed appertizers, so people mingle.
-asparagus w/ prosc.
-tom/mozz. lollipops
-fig and...

-picadillo & cornbread

For dinner, a meal choice and salad w/ veggie and...

In addition to the cake, Your fruit and chocolate tower display.

I believe the beauty and why we chose the Society of Illustrators
is because of all the color and decoration with the artwork.
I'm just decorating w/ homegrown ivy plants and assorted vases of
white flowers, and candles.

Otherwise I want to keep things simple and lovely...

What do you think of that?
I trust your opinion, experience and advice.
Let me know what you think.
I must keep a tight budget. Please take that into consideration.
Let me know what you come up.
I appreciate your time-
Thanks-
-Jessica

for your guests to graze at pre- ceremony, while they are waiting

… black bean salsa surrounded by golden tortilla chips

… flowering antipasto crudite

…. Arthur avenue salami and cured meats with marinated vegetables

… whitebean tapenade & olive bruschetta

…heart shaped rondele cheese torta
with sundried tomato tapenade garnished with fresh fruit

…assorted olives displayed in martini glasses

…housemade flatbreads, garlic crostinis, italian breadsticks and more...

Following the ceremony, guests will move upstairs and the bar will open, our waitstaff will be circulating with the following tapas style hors d’oeuvres. We will also move any of the stationary items remaining upstairs.

butler passed hors d’oeuvres

** ying yang figs
mission figs poached in port and orange with
chevre mousse on a housemade crostinis

** beef & olive picadillo atop latino cornbread minis

** catalan chick pea soup shooter with rosemary
in mini glass cups

** italian lollipops
skewers of boccochini mozzarella with
cherry tomatoes & fresh basil chiffonade

**absolut shrimp shooters – spiced shrimp shooters
served in a absolut citrus infused shot glass

** chorizo wontons
crispy chorizo and beef stuffed wontons
with avocado - pepper dip

Main Course Buffet

…seafood paella with shrimp, chorizo and mussels
slow cooked with white wine and garlic

…sauteed chicken breast with tomatoes, capers & olives in a
creamy garlic and white wine sauce

…roasted loin of pork with cuban style black bean sauce

accompanied by: delicious sides and salads

…garlic roasted red potatoes

…julienne squash, zucchini & carrots with
slivered almonds & roasted garlic

… peppered goats cheese with
baby spinach & radichio champagne vinaigrette

dessert station to supplement your wedding cake and coffee/tea service

chocolate dipping pond
with fresh fruit and marshmallows
....and nostalgic candy station

Comfort Food with an attitude....stations, mini entrees and continuous hors d'oeuvres

2007-08-02T13:22:00.000-07:00

Linda and Billy
A Long Island Wedding

Stations and passed hors d’oeuvres wedding

Outdoors under a clear tent
Long Island Yacht Club

… PASSED TEMPTATIONS
Served by Wait Staff Dressed in Tropical Attire

** Big City Country Biscuits
Filet Mignon, and Horseradish Cream In a Mini Parmesan Buttermilk Biscuit

** California Roll Crab Critters
Skewered Crab Balls drizzled
with Wasabi Cream and Avocado Sauce

**Absolut Shrimp Shooters
– Island Coconut Spiced Shrimp Shooters
Served in a Absolut Citrus Infused Shot Glass

**Tuna Tatar Cones – Mini Wonton Cones topped
with Banana Guacamole and Tuna Tatar,
Garnished with Black Sesame Seeds

** Dumplings Dot Com
– Steamed Chicken and Veggie Dumplings
Passed on Asian Spoons with Wasabi- Soy Sauce

** Capri Chicken Roulade
Roulade of Chicken Breast,
Fresh Spinach, Sundried Tomato
and Mozzarella Cheese
atop Brioche Toasties

** Margarita Shrimp
Mini Tartlets with Keylime
& Cilantro Marinated Shrimp

** Mushroom Truffle Risotto
Luxurious Flavors in a Crisp Phyllo Flower

** Potato Critters
Miniature Crispy Potato Pancakes
with a dollop of Sour Cream Onion Dip

** Cajun Critters
Cajun Spiced & Breaded Catfish Bytes w
ith Louisiana Remoulade Dipping Sauce

** Jewels of Siam
Cucumber Crowns filled with
Strips of Marinated Filet Mignon,
Slivers of Red Pepper, Cilantro,
Mint & Scallions in a Soy Ginger Glaze

** Korean Meatballs
Mini Ginger & Scallion Beef Meatballs
with an Orange Sherry Glaze

** Chop Chop Chicken Rolls
Pinwheels of Grilled Peking Chicken,
Hoisin and Scallions

** Aegean Lamb Satay
Rosemary - Garlic Marinated
Grilled Lamb Skewers with Tzatsiki Yogurt Dip

** Italian Lollipops
Skewers of Marinated Mozzarella
with Fresh Basil and Grape Tomatoes

** Coconut Chicken Fingers
Panko and Coconut Breaded
Chicken Fingers served with Apricot Mustard

** Stilton Bytes
Stilton and Sundried Cranberry with
Spiced Pecans in Crispy Pastry Handkerchiefs

** Portebello Marsala Chicken Bytes
Sautéed Marsala Portebello Mushrooms
and Chicken in a Crispy Lotus Cup

** Mexican Wontons
Crispy Chorizo and Beef Stuffed Wontons
with Guacamole Dip

** Michelangelo’s Trio of Crostini Pizzettes
- Fresh Marinated Mozzarella & a Slice of Cherry Tomato
- Rondele Cheese With Grilled Veggie Capanata
- Double Cream Brie with Apple Marmalade

** Cows in the Comforter
Kosher Hot Dogs in Pastry
Served in a Catchers Mitt on a Field of Wheat Grass

It’s a Spud Not a Dud Station:
with a Party Chef Frying and Serving the Following

Sweet and White Potato Fries
and Thick Cut Fresh Potato Chips in Paper Cones
- could also have a newspaper over-wrap with your names printed.
Different toppings such as flavored mayonnaises,
sweet chili jam,
creamy blue cheese,
cocktail sauce,
ketchup, and malt vinegar

Bailey’s Kidzs Club

Pizza Bagels, Nachos with Cheese Sauce
Italian Chicken Fingers
String Cheese, P & J Rollups
Pretzels and Potato Chips
(Candy at your own discretion)

International Quesadilla Action Station
Dramatically cooked in front of your guests by one of our Station Chefs:
...Eurotrash Quesadillas
– Gruyere Cheese Sautéed Mushrooms, Caramelized Onions and Fresh Spinach.

...American Gigilio Quesadillas
– Grilled Cheese, Crispy Bacon, Tomato and Scallions.
The Best Grilled Cheese Ever!!!

...Santa Barbara Quesadilla – Smoked Turkey, Honey Mustard and Tomato

Garden of Eatin’ Action Station:
Pastas, Salads and Veggies

With a Creative CuisinEtc Waiter Serving the following fork food
on small plates that the guests can walk away with

Orchette with Roasted Peppers, Artichokes and Pinenuts

Calabrese Pasta Primavera with Grilled Chicken
Grilled Chicken Breast, Spinach, Basil Leaves, Pasta and Seasonal Market Fresh
Vegetables in a Roasted Garlic Sauce with Parmesan Cheese

Grilled Salmon with Paradise Caesar Salad
Creamy Classic Dressing, Crispy Romaine,
Homemade Croutons, Parmesan
topped with Grilled Miso Salmon

Med Rim Veggie Display
Marinated Fresh Mushrooms
grilled portebello mushrooms with pesto drizzle
Garnished with fresh rosemary & thyme

Grilled Seasonal Vegetables
which could include
yellow squash, asparagus,
purple raddicio, fennel,
japanese eggplant,
farmstand tomato and more

Marinated Fresh Bocchochini Mozzarella,
Basil Leaves
and Multi Colored
Yellow and Red Farmstand Tomato Display

Calabrese Pasta Primavera
with Grilled Chicken

Grilled Citrus Chicken Breast,
Baby Organic Spinach,
Basil Leaves, Pasta & Seasonal
Market Fresh Vegetables
in a Roasted Garlic Parmesan Sauce

Grilled Salmon atop our famous Caesar Salad
Creamy Classic Dressing, Crispy Romaine,
Homemade Garlic Semolina Croutons, Shaved Parmesan
topped with Grilled Salmon

Chef Station: Ice Cream Station and Banana Alexander Flambé

• Flambé Banana Alexander Sundae Station
– dramatically cooked and flambéed
on the deck for your guests
Sautéed and Flambéed Morgan’s Dark Rum,
Sweet Baby Bananas, Creamery Butter,
& Demerara Sugar Served With Fresh Kaluha
Infused Whipped Cream –
Vanilla Ice Cream with Fun Toppings,
Sprinkles, Nuts and Sauces –

Chocolate Dipping Pond
with Peacock Fruit Display
Surrounded by Loads of
Fresh Strawberries and other fun dipables –

Cupcake Wedding Cake
– Three to Four tiers of pretty
Rose Topped Cupcakes
–

Carnival Stations
for the Time between the Reception and the BBQ

S ’more Please Station –
Roasted Marshmallows, Hershey Bars and Graham Crackers for an Old Fashioned and Fun Treat. This Station will be decorated with an Antique Tonka Fire Truck and Garnished with Nostalgic Penny Candies such as Mary Janes, Tootsie Rolls and Bazooka Bubblegum.

joel and megans june wedding

2007-08-02T10:44:00.001-07:00

Sometimes you just immediately click with clients
and sometimes it takes a while to build the trust and relationship.

Let's just say that with Joel and Megan
they were very keen to have their
unique touches on their special day,
as all brides and grooms deserve to have
and it took them a long time to realize that
CuisinEtc was on their side and together
Chef Andrew and I would do
everything possible and more, to make their day special
and memorable for all concerned.

Typical on NYC clients
nothing was typical about Joel and Megan.

They both grew up in warm loving families
- but Joel's is definitely larger than most.

He is one of 13 siblings, 12 of whom were present
to witness their marriage
at Calvary Church in NYC's Gramacy area,
and join in the celebration that followed.

first dance

Their wedding blog site gave
thanks not only to their families,
but in the “how we met” section
stated

“ Our 'friend',
Dr. Neil Clark Warren introduced us!

The man made famous as the founder of
eHarmony dot com.

Megan had originally suggested
that they only wanted seating
for 100 guests so that the small hall
could accommodate
a larger dance floor
and that they wanted dancing
to be going on
as guests were getting food
at the buffet and eating.
Megan envisioned that as one guest finished,
another would be able to sit down and eat.

We gently guided them through
the scenario of chaos that could ensue,
as guests who didn’t have seats would be waited impatiently
for others to get up,
or when our servers might accidently
clear plates of food whose “owners”
were not finished but only up dancing

- fortunately they got the picture

>and we were able to set up seating
for all 150 plus guests many of them
family members who had come from all over
the United States to celebrate with this special couple.

The hall space was quite tight
and the staff had to wait until after
serving the butlered hors d'oeuvres
in order to set up the last two tables.

Needless to say the guests
who didn’t have seats
came up to me to let me know that they didn't have a seat.

As it was, they were anxious and impatient
while waiting for us to set up those last two tables,
with tablecloths, napkins, place settings, water
even though it took less than
5 minutes everyone wanted a seat.

Can we say

“trust the caterer’s advise”

we have been to more weddings and celebrations than the average person!

When it came time for the Buffet,
the floor captain invited two tables
at a time up to the buffet
so there was never a long line
and the whole group was quickly feed
and able to get up and dance after the meal

(the bride changed her mind at the last minute about
simultaneous dancing and eating)

Megan's biggest concern forthe wedding
was to have a large enough dance floor
to accommodate her family's active and
joyous dancing that is feature at all their celebrations.

Many thanks to Megan’s Dad, his finance
and her brother in law Dave for all their help
and support in coordinating
and setting up the room.
The gang of 10 brothers were out to lunch literately
when they were supposed to be on site
moving tables and chairs around.

Lesson to caterer – don’t rely on volunteers – you are at their mercy.
Fortunately Dave and Dad stepped up
to the plate and all’s well that ends well.

Joel's father is a southern Baptist
evangelist minister and he commented to me
that this was not their typical celebration
but that he was happy to have the occasion
to join them in blessing this marriage.

Let’s just say he offered to introduce
me to the spirit of Jesus Christ,
which as a Jewish woman, I politely declined.

Megan's dad, although
not still married to her mom,
was glowing as he watched his beloved daughter
and her mom dance together with complete
love and joy abound.

beaming father of the bride

can you believe this cake served 150
- it was delicious and moist
and not a crumb was left

Megan's friend recommended Paula Orr
who made this lovely simply elegant beauty decorated
with some of the extra flowers from the table arrangements

beautiful table toppers in rich gold and green tones
matched in perfectly with the flower arrangements
CuisinEtc provided for the buffet display.

Decor by event stylist Lisa Teiger of CuisinEtc

The reception was held in Anderson Hall - part of the historic Calvary Church on Park Avenue and 21st Street in the Gramercy Park area. The hall is old and unfortunately early June was quite hot and without air-conditioning both the guests and staff were sweating profusely. The bride Megan commented to Chef Andrew when she hugged him thank you and goodbye that he felt like he had stepped out of the shower! Chef Andrew and I had suggested that bottled water service and guests thanked us later for that wise decision. Megan's "flower girls" actually college and childhood friends, made the arrangements and did a lovely job as you can see below. Cuisinetc added lots of extra special touches with flowers, botanticals, table toppers and more as we always do for our clients, especially for wedding clients.

CuisinEtc provided an array of flower displays,
decor and botanicals on the buffet table
and provided elegant green and gold linen table toppers
for the buffet and beverage stations that would
jazz up the dim and hot room.

casading artisan bread display - from the famous Tomcat Bakery in LIC

The menu was simple Midwestern type fare in homage to Megan's Chicago roots, blended with some asian fusion and trans global fusion hors d'oeuvres.

Passed hors d’oeuvres
Swedish Meatballs with Swedish Ligonberry Glaze

Chicken Satay with Javanese Peanut Sauce

Harmony Dumplings Dot Com – Steamed Chicken Dumplings
with Wasabi- Soy Sauce served on Asian Spoons

Tomato & Basil Bruschetta on Garlic Crostinis

Middle Eastern Eggplant Mousse atop Cucumber Crowns

..... Megan and Joel’s Buffet Dinner
Saturday June 2, 2007

Grilled Rosemary & Thyme Marinated London Broil –
carved by Chef Andrew Crossan

Chicken Marsala
Boneless Breast of Chicken with Portebello & Domestic Mushrooms

Roasted Red Potatoes with Garlic & Herbs

Sauté Mixed Vegetable Medley with Dill Butter

Mixed Baby Greens with Cherry Tomato & Fresh Mozzarella

Tomcat Artisan Bread & Rolls, Bread Sticks and Butter

Wedding cake

Regular Coffee and Aromatic Tea service

Congratulations to the new bride and groom

Where's the beef - this is a vegetarian wedding folks...

2007-08-02T08:16:00.000-07:00

Lou and Lily ~ vegetarian with a vegan slant

Folks who eat vegetarian are like religious demominations - each one has their own take and nuance on what it means to be vegetarian and why they choose to follow that lifestyle. Over the years we have had clients who tell us they are

"vegetarians/vegans who don't eat by products of animals such as eggs and dairy
"vegetarians who don't eat root vegetables" (a religious observation)
"vegetarian but eat chicken"
"vegetarina but eat fish"
"vegetarian but eat MEAT" - huh

- well the point is it's not our call as the caterer to dictate to our clients what they can and can not eat. It's up to us to figure out what you want and what would best suit your event and your vision.

here are some vegetarian and limited meat/fish/chicken options that CuisinEtc has caterered over the years. Many times when the bride or groom is vegetarian and the other isn't there is a compromise situation but remember it is your day and only you can decide what works for you!!

Here's the vegetarian & vegan menu we created for our groom Lou, a masseuse and his lovely bride Lily (who made him compromise to provide salmon for her family who she was worried won't understand the vegetarian offerings)

Lou and Lily's Vegetarian Wedding

STATIONARY FOOD

Floating Market Vegetable Boat
A Clipper Ship Wicker Basket Overflowing with
Market Fresh Thai Carved Vegetables and Dips

Ethnic Breads and Spreads
Including Mango and Black Bean Salsa with Blue & Gold Tortilla Chips
Babaganoush Eggplant Spread, Pesto & Sundried Tomato Rondele Cheese Torta
Served with assorted ethnic breads and crackers, including whole grain

PASSED HOR D’OUEVRES

Bullseye Veggie Burger Triangles
Miniature Paradise Garden Burgers on Triangles of 7 Grain Bread
With Garlic Aoili Dressing and Topped with a Bullseye Cherry Tomato

Siam Cucumber Crowns
Cucumber Crowns Filled with Slivers of Firm Tofu, Red Peppers, Cilantro, Mint
& Scallions Tossed In a Curried Peanut Sauce

Buddha Babies
Roasted Green and Red Peppers, Grilled Onions and Pumpernickel Stuffed Mushrooms

Golden Triangle Packages
Caramelized Onion, Mashed Potato and Peas Bundled
in a Whole Wheat Flatbread and Griddled
Served with Cilantro-Coconut Chutney Dip
( a New Wave Twist on the Knish)

Forty Thieves Mini Pinwheels
Hummous, Moroccan Marinated Carrots and Fresh Spinach
Rolled into a Tomato Flatbread and cut into Miniature Pinwheel Sandwiches

Cha Cha Cha Mini Empanaditas
Mexican Salsa with fresh Cilantro accented with Fontina Cheese in a Blue Corn Pastry

Caspian Piroshki
Roasted Beets with Balsamic Vinegar, Savoy Cabbage, Onions and Apple Make up this
Russian Mini Piroshki in a Whole Grain Rye Pastry Wrapper

Main Course Buffet
Mandarin Spinach Salad
Fresh Spinach and Romaine, Julienne Carrots, and Black Sesame Seeds
with a Mandarin Sesame-Orange Dressing

Rangoon Stir Fry With Brown Rice
A Sauté of Fresh Veggies including Julienne Carrots,
Yellow & Green Squash & Peppers in a Ginger Soy
Sauce Enlivened with Garlic over Japanese Brown Rice

Greek Island Veggie Parmesan
Layers of Grilled Vegetables, Greek Tomato Sauce Spiked with Peppers, Capers & Olives, Feta Cheese, and Vegetable Protein

Teriyaki Salmon Pasta
Teriyaki Salmon Filets With Whole Wheat Pasta, Broccoli & Red Peppers

Herb Roasted Potatoes
Wedges of Sweet and White Potatoes Roasted with Garlic and Herbs

Cuban Black Beans
Savory Cuban Style Beans Cooked in a Balsamic and Red Onion Sauce

Dessert Station

White Forest Jungle Cake
Fresh Pineapple and Coconut Sheet Cake

Tuxedoed Strawberries
Fresh Strawberries dipped in Chocolate

Grandma’s Rugelach
Chocolate & Fruit Filled Miniature Cream Cheese Pastry Delicacies

Some other Vegetarian Offerings

STATIONARY Ethnic Breads & Spreads Grazing Station
Mango and Black Bean Salsa with Gold Tortilla Chips
Humus Sunflowers with Pita Petals and Black Olive Seeds
Citrus Scented Dolmatis with Feta and Red Pepper Confetti

Vegetarian Cocktail Party - no meat products
a choice of 10 from the following:

Italian Lollipops
Fresh Mozzarella Balls and Grape Tomatoes with Fresh Basil and Herbs on Skewers

Veggie Burger Sliders
Mini boca or garden veggie burgers with melted cheese & sliced pickles

Golden Triangles
Mini Samosas with Southern Indian Coconut Cilantro Chutney

Forty Thieves Mini Pinwheels
Moroccan Marinated Carrots, White Bean & Roasted Garlic Tapenade with Fresh Spinach

Cha Cha Cha Mini Empanaditas
Mexican Salsa with fresh Cilantro accented with Fontina Cheese in a Pastry Crescent

Eggplant Clouds
Smoked Eggplant Mousse atop Seedless Cucumber Cups

Brie Bundles
Creamy Brie with Mango Chutney in a Baked Wonton Flower

Rosemary & Garlic Foccaccia
Topped with Sundried Tomato & Olive Tapenade

Pot of Gold Mac and Cheese Balls
delicious mac and cheese with a touch of pepato provolone cheese, breaded with panko
& fried for that delicious fun twist on a traditional favorite

black forest empanaditas
with fresh spinach, gruyere cheese & carmelized mushrooms in mini triangle pastry

quesadilla non traditionale
chilijam, grilled Vidalia onions and peppered provolone on a multigrain tortilla

Cuban black bean soup sips
Petit espresso cups or shot glasses with savoury Cuban black bean soup
garnished with fresh cilantro & chopped onions
Other soup sip ideas: chilled carrot-honey-ginger
Or spiced chickpea with cucumber salsa or chilled gazpacho

Balinese Style Potato Bundles
Small Steamed Red Potatoes topped with Hard Boiled Egg, Potato, Carrot & Peanut Salad

Jerk Devilled Eggs
Devilled Eggs Seasoned with Jamaican Jerk Spices & Red Onions
(other variations include curried eggs, southern style eggs, egg with spinach & onions

Tortellini with Cilantro Pesto
Skewered Mushroom or Cheese Filled Tortellini with Fresh Cilantro Pesto

Asian Vegetable Dumplings
Served on soup spoons with soy wasabi drizzle

Caspian Beets
Roasted Beets and Apples with Orange Glaze,
Served on Asian Spoons

One Potato Two Potato
Wedges of Sweet Red and White Potatoes Roasted with Garlic and Herbs
served in paper cones drizzled with garlic aioli

Rosemary & Olive Crostinis
With white bean and marinated artichoke confit

Mini Corn Cakes with Mango Salsa

Polenta Crostini topped with Roma Tomato and Black Olive Salsa

Creative CuisinEtc…More than just great food…646-932-3496

• Smoked tofu with edame beans and sautéed greens

• Mini potato and pea samosas served with tamarind chutney

• Smoked Eggplant atop Cucumber Crowns

• Citrus Scented Dolmatis with Red and Yellow Pepper Confetti

• Enchilada Corn Tartlets

• Curried Vegetable Ragout in Crispy Wonton Lotus Cup

• Triple Crème Brie with Mango Chutney in Crisply Wonton Lotus Cup

• Thai Peanut, Scallions & Tofu Stuffed Fried or Steamed Wontons
served on asian spoons

• Martini Olives in Vegan Pastry

• Sundried Tomato Tapenade on Housemade Semolina Crostini

• Mushroom Satay with Peanut Sauce or Teriyaki Glaze

• Panko and Coconut Crusted Tofu with Dijon Apricot Dip

• Caribbean Coconut Lentil Soup Sip passed in Mini Espresso Cup or Shot Glass

• Gazpacho Soup Sip

• Carrot and Zucchini Fritters with Cardomon Apple Chutney

• Wild and Basmati Rice Pillaf with Pecans and Sunflower Seeds

• Sunflower Sprouts atop Soya Roasted Garlic Mousse on Endive Spears

• Spring Vegetables with Pasta Alfredo

• Java Lava Pasta – Peanut Sauce, Scallions,
Julienned Carrots with Rotelli Pasta

• Roasted Tomato with Fresh Basil,
Extra Virgin Olive Oil & Roasted Garlic Pasta

• Vietnamese Rice Noodles with Diakon,
Carrots, Fresh Mint, Basil & Fresh Greens
in a Rice Wine Dressing served in Red Chinese Takeout Boxes

• Fresh Spinach Noodles with Julienned
Carrots & Napa Cabbage with Lime Cilantro
Honey Glaze served in Red Chinese Takeout Boxes

• Stuffed Baby Eggplant with Spinach & Mushrooms

• Vegetarian Dim Sum

• Carrot Pinwheels with Wasabi Cheese Pate

• Adobe Chipotle Sweet Potato Casserole

• Tuscan White Beans with Rosemary and Garlic over Basmati Rice

• Gingered Sweet Potato Dice in Mini Tartlets

• Chickpea and Vegetable Cous- Cous

• Zucchini Rollatini with Cauliflower & Roasted Garlic Mash

• Dill SMashed Cauliflower and Potato with Extra Virgin Olive Oil

• Grilled Vegetable Terrine served with Roasted Pepper Coulis

• Sauteed Broccoli Rabe with Fresh Garlic and Extra Virgin Olive Oil

stations•
Martini Mashed Potato Bar - with assorted topping which could include choices such as wild and domestic mushrooms in a creamy peppercorn gravy, broccoli with Vermont Cheddar sauce, Spicy Nacho Sauce, Vegan Ratatouille Vegetables, BBQ Grilled Vegetables,

• Avocado Bar with Stuffed with assorted toppings such as Sushi Ginger & Napa Cabbage Slaw, Israeli Salsa with Micro Dice of Tomato, Cucumber, Peppers & Lemon Zest, and Soya Garlic Aioli with Fresh Tarragon

• Buckwheat Pancakes topped with Pesto & Sun Sprouts

• Pesto Glazed Baby Carrots

• Israeli Cous – Cous over mixed organic greens with Sweet Potato Salad

• Turkish Stuffed Vegetable Boats with Tomato Puree

• Chipotle Tomato Sauce with Tempura Vegetables

• Middle Eastern Tabouli Bytes passed on Asian Soup Spoons

• Grilled Polenta with Portebello Mushrooms, Pesto and Roasted Pepper Lattice

• Mini Blue Cornbread Sticks

• Housemade Honey Mustard Flatbread Triangles with Onion Marmalade Confit

• HUMMUS with mixed olives and toasted flatbread

• SWEET CORN, BLACKBEAN POTSTICKERS with firecracker dipping sauce

• QUINOA TABOULEH SALAD with fresh mint, parsley, cucumbers, tomatoes, and black olive drizzle

• GOLDEN PANKO-CRISPED OKRA with honey mustard dipping sauce

• ROASTED RED BEET CARPACCIO with baby arugula, red onion, fried capers, and a champagne vinaigrette

• LUSH BRUSCHETTA toasted baguette slices with lemon basil pesto, roasted garlic puree, tomatoes, and rustic red pepper relish

• CAESAR SALAD baby mixed lettuce with ciabatta crutons and creamy garlic dressing

• STEAMED BUTTERNUT SQUASH SHUIMAI with garlic herb butter, toasted pumpkin seeds, and balsamic reduction

• JAPANESE APPLE PEAR SALAD with haricot verts, grilled onions, candied nuts, and walnut vinaigrette

• WEHANI WILD RICE SALAD with walnuts, dried cranberries, apples, celery, carrots, and organic apple cider vinaigrette

• THE LUSHIOUS CRUNCH ROLL panko-crisped avocado maki with sweet soy drizzle, gari shoga, and toasted sesame

Some main course entrée ideas:
• lush punjabi curry with potatoes, green peas, toasted pistachio cous cous, grilled soy chicken, and warm garlic naan

• homemade italian soy-sage with sautéed kale, red bell peppers, onions, penne pasta, and slow simmered marinara sauce

• fire-grilled herb-marinated portabella caps with roasted root vegetable, baby arugula, and thyme-infused garlic cream reduction

• oven-roasted chilaquiles ancho tortillas, and layered roasted vegetables with black bean chili, fresh guacamole, and red pepper and tomato coulis

• spicy creole vegetable gumbo with steamed basmati rice, golden crisped okra, and warm jalapeno blue corn muffin

• skillet-seared blackened tofu with scalloped herb potatoes, haricot verts, crispy onions, and a cajun-spiced shiitake cream sauce

• honey mustard grilled tempeh with butternut squash gratin, braised greens, and a white bean, tomato, and mushroom ragout

• pan-roasted exotic mushrooms with asparagus, sweet corn, roasted garlic risotto, fried leeks, and truffle oil

• szechwan glazed tofu with wok fired sweet red peppers, vidalia onions and shitake mushrooms

more appetizers, hors d’oeuvres and buffet ideas

• sweet potato cakes heaped with baby leaves,
glazed pecans and a maple syrup & mustard dressing

• crostini topped with goats cheese & red peppers,
other possibilities include olive tapenade,
~ artichoke, parmesan & pesto
~ baba ganoush or carrot, mint & capers
~ brown lentils, peppers and olives

• arugula & red pepper futo maki sushi sushi rice roll
crusted with black & white sesame seeds and
filled with rocket leaves & red pepper,
served with wasabi, pink pickled ginger & shoyu

• tofu triangles stuffed with toasted cashew nut
& pea pâté served with sweet chilli,
sesame and tamari dipping sauce

• herbed falafel with lemon and cumin tahina

• pizzettes topped with gorgonzola,
red onion confit and walnuts

• grilled haloumi cheese vine leaf wrap kebabs on
an orange and black olive salsa

• tempura aubergine eggplant pockets filled with
a smoky tofu pate in crispy tempura batter,
served with sweet cucumber & coriander dipping sauce

• baby- veggie burger in a sesame bun with
beer battered onion rings, dill pickle and leaf salad

• wonton purses oyster mushroom, water chestnut
and coriander filling served with sweet lime & mint dressing

• jade & ivory box cool cucumber and diakon ribbons
wrapped round, smoked tofu, basil
and almonds with a thai dipping sauce

• asparagus spears wrapped in parmesan filo

• baby pattipan squash filled with artichoke and capers,
red pepper and tomato, cream cheese and herbs served
on baby leaves with a balsamic dressing

• star nacho stack corn tortillas, refried pinto beans,
avocado, melted jack cheese on tomato chipotle sauce,
topped with crème fraiche and pico de gallo salsa

• baby tarts filled with wild mushroom,
crème fraiche & dill flecked with black truffle

• char-grilled eggplant rolatinis filled
with roasted pepper, spinach & mozzarella

• bloody mary gazpacho served in a shot glass

• double dipped berries seasonal fruit
coated with chocolate and caramel

Menu B:
Vegetarian Dinner Buffet:

Choose two from the following entrees

• Cuban Black Beans with Basmati Rice and Balsamic Red Pepper Sauce

• Grilled Summer Vegetable Display

• Java Lava Pasta – Southeast asian peanut sauce, scallions, julienned carrots
with rotelli pasta (can be served hot or room temperature)

• Thai Coconut Curried Potato and Cauliflower with String Beans served with Basmati Rice

• Rangoon Stir Fry - A sauté of fresh veggies including julienne carrots, nappa cabbage, yellow & green squash & peppers in a ginger soy sauce enlivened with garlic over japanese brown rice

• Tex Mex Lasagne layered with whole wheat tortillas, roasted corn, black beans and jack cheese

• Old Fashioned Macaroni and Cheese – made with five kinds of melted cheese and lots of love
– a sure fire favorite of children and adults alike…

• Grandma’s Baked Ziti with loaded with basil, oregano, ricotta and mozzarella

• Guyanese curried pumpkin with soy protein

• Grilled Portebello and Domestic Mushrooms with herb roasted tomato and bowtie pasta

• Israeli Cous Cous with Lentils, Feta Cheese & Roasted Peppers

• Quinoa Pillaf with Peppered Provolone, Chickpeas and Scallions

• Grilled Vegetable Lasagne Rolls with Feta Cheese and Tomato Sauce

• Curried Lentils with Roasted and Grilled Vegetables

• Amish Sweet and Sour Dill Scented Zucchini and Chickpea Casserole

• Cardamom Scented Spinach and Chickpea Curry with Indian Paneer Cheese

• Vietnamese Rice Noodles with diakon, carrots, fresh mint, (tofu optional)
basil & fresh greens in a rice wine dressing (room temperature)

• Fresh Spinach Noodles with julienned carrots, Smoked Tofu & napa cabbage
with lime cilantro honey glaze (room temperature)

accompanied by three side salads

• Mandarin spinach salad
fresh spinach and romaine, julienne carrots, and black sesame seeds
with a mandarin sesame-orange dressing

• Spinach and watercress salad with roasted peppers in a citrus vinaigrette

• Mesculin greens, mandarin oranges and marinated artichokes
with balsamic vinaigrette

• Greek salad with romaine, carrot, cucumber, peppers and dill
with a feta-oregano dressing

• Fiesta coleslaw with red and white cabbage, julienned carrots
and tri-colored pepper garnish

• Kyoto gingered sweet potato salad

• Mixed Baby Greens with Walnuts, Roasted Peppers & Pears

• French style potato salad with baby red potato and marinated artichokes
in a dijon dressing

• Julienne carrots and zucchini with black sesame seed dressing

• Pasta Salad with grilled zucchini, cherry tomato, sweet and sour dill Vidalia dressing

• Thai spinach, curly carrot, bean sprout & red onion salad
tossed with sweet chili jam, lime & cilantro

• Israeli tabouli salad with tomato, cucumber, peppers and scallions

• Madras chickpeas and broccoli Salad

• Texas caviar pasta salad – black bean and corn salad with salsa dressing over bowtie pasta

• Fresh Mozzarella, Tomato, Arugula & Pasta Salad with Creamy Aioli Dressing

new york and soul food wedding luncheon

2007-08-01T04:42:00.000-07:00

Cocktail Hour
Tropical or Traditional fruit punch
in flowing “champagne” fountain

Stationary hors d’oeuvres

Tuscan Antipasto Cheese, Salami,
Olive and Vegetable Display

A delicious and colorful assortment
of domestic and international cheeses,

salamis and freshly cut crudite vegetables

beautifully displayed for your guests to enjoy.

Passed hors d’oeuvres

handpassed by cuisinEtc waitstaff
on beautiful trays and platters
garnished with fresh flowers and botanicals

Taste of New York
Cocktail beef patties
Italian chicken fingers
Beef satay with peanut dipping sauce
Absolut coconut shrimp shooters
Petit bite sized quiches

Creative CuisinEtc
more than just great food …
646-932-3496

Buffet Luncheon Service

An elaborate buffet enhancement covering
the whole table with greenery inter-dispersed
with elegant silver and pewter
serving dishes along with flowers,
carved and fresh vegetables and tropical leaves

for a very vibrant look that is sure to please the eye.

Please note that your captain
will serve the bride and groom at their table.

The captain will also facilitate
calling up each table in order
to keep the flow at the buffet line moving.

Carving Station:
Our Professional Executive Chef will be carving the following:
Bourbon and Dijon Glazed Roast Turkey –
Tender Sliced Roast Pork Braised in Garlic and Ale
Creamy Old Fashioned Mac and Cheese
Confetti Potato Salad with Hard Boiled Eggas, Carrots, Peas and Corn
String Beans Almandine
Traditional Collard Greens
Rice and Peas
Cornbread and Rolls with Butter
Mesculin Baby Greens Salad with Balsamic Dressing

Fresh Fruit- Golden Pineapple, Strawberries, Grapes & other seasonal fruit
with Carved Fruit Display with Skewered Fruit Kebab Tail
to compliment your wedding cake

elegant asian fusion wedding menu

2007-08-01T04:21:00.000-07:00

As the guests arrive, they will be greeted
by tuxedo clad waiters passing indian fusion
and transglobal fusion hors d’oeuvres.

This selection can include:

… sesame seared japanese tuna skewers
… asian dumplings passed on japanese soup spoons
… jewels of siam – filet mignon on cucumber crowns with vegetable jewels
… grilled curried chicken in cucumber cups with a minted yogurt drizzle
… thai peanut chicken tartlets
… calabrese spinach pies - mini spinach, raison & olive stuffed pastry
… truffled filo envelopes with wild mushroom risotto on asian spoons

… chili jam and cilantro grilled shrimp satay
… grilled polenta rounds topped with wild mushrooms
… a selection of freshly prepared sushi (sushi bar with chef, optional)
… shao mai or mini cha sui baau dim sim treasures

Med Rim Antipasto Station
a selection of Crostini to include
artisan Tuscan Breads
topped with Sautéed Mushroom & Sage Duxelle,

Crostini topped with Yellow peppers, Tomatoes & Fresh basil,
Tomato & Mozzarella display and Artichoke Caponata

Assorted Olives in Martini Glasses, Housemade Flatbreads, Sesame Breadsticks
and More……

International Pasta Station... please select two
• Ravioli Primavera with mushroom in a light broth of spring vegetables
• Pasta with spring asparagus and a touch of cream
• Tortellini with Feta, Oregano, Tomato, Olives and Pinenuts
• Pasta Pommadora Fresca with Sautéed Fresh Tomatoes, Garlic & Extra Virgin Olive Oil
• Asian Spinach Noodles with Fresh Crab, Carrot, Napa, & Snow Peas served in good luck Red Asian to-go boxes displayed atop vibrant green apples
• Curried Malaysan Noodles with Shrimp
• Two Pea Peanut Noodles with Edame & Sugar Snaps
• Vermicelli rice Noodles with Ginger- Scallion Tomato Sauce

Buffet Dinner
Chef Carved filet of beef - pinot reduction

slow roasted Mirin marinated Asparagus stuffed Mahi Mahi...

ricotta sage potato fritters

salad of diakon & watercress drizzled with
a Asian Inspired Champagne Lime vinaigrette

truffled spinach and mushrooms

Med-Rim Cous cous gratin with crispy pancetta,
yellow peppers, basil and pepato cheese

Salad of field greens & baby spinach with a mandarin orange,
salt and pepper pecans and heirloom tomato

Desserts. possiblities..

A selection of miniature middle eastern and European sweets and cookies

Tropical fruit display including Mango, Golden Pineapple, Papaya and more

Rivers of chocolate
A delightful extravaganza of chocolate dipping ponds which can include

Dark chocolate,
milk chocolate,
white chocolate,
mango white chocolate,
passionfruit
(there are many possibilities)

Surrounded by elegant bowls
of dippable fresh fruit and dried fruit,
biscotti, cream puffs,
artisan rice krispie treats,
marshmallows,
honey whole wheat pretzel sticks and more….

outdoor tented garden wedding -

2007-07-29T19:32:00.000-07:00

on a lovely summer afternoon – as your guests arrive and are ushered to the ceremony tent, awaiting them will be a sumptuous display of med-rim antipasto nibbles to enjoy along with a drink from the bar. Shortly thereafter, your ceremony will begin and thus the real celebration begins.

Initially we will begin to pass the hors d’oeuvres in the ceremony tent along with the quesadilla station (optional), while the setup crew makes the switch of moving the chairs from one tent to the next. When the second tent is ready to go, we will offer your guests the option of moving between the two tents and open up the stations.

The waitstaff will be continuously circulating with whimsical and entertaining trays of delicious and innovative passed hor d’ouerves and lots of tasty tidbits through out the evening. The enticing bouquet of shrimp, grilled filet mignon, chicken, fresh basil, mint and roasted garlic to name a few will float past you in the air.

You and your guests will able to graze from an assortment of stations, starting with a hot station serving creamy garlic mashed potatoes in cocktail glasses with lots of delectable meat and vegetable accompaniments. In addition when the Garden of Eating Station opens, the rich aromas of grilled salmon, pasta and crab salad will waft in the air, enticing your guests to partake in this delicious station.

Towards the later part of the event, we will clear the food stations and set up finger food dessert station and Cupcake Wedding Cake along with the ice coffee bar.

pre ceremony - – inside ceremony tent
Med Rim Antipasto Station –
at which guests can help themselves to delicious and fresh nibbles
- antipasto Garden of flowering vegetables with meats, salamis and cheese
- herb cured and marinated olives displayed in martini glasses
- creamy eggplant mousse on cucumber crowns
- sundried tomato and rondele pesto torta surrounded by flatbreads
- sunflower hummus with pita petals
- greek dolmatis garnished with feta and red peppers,
housemade flatbreads, european crackers
and more…

post ceremony -
International Quesadilla Action Station

dramatically cooked in front of your guests by one of our station chefs:
…. eurotrash – gruyere cheese sautéed mushrooms,
caramelized onions and fresh spinach
…. american gigilio – grilled cheese, crispy bacon, tomato and scallions.
the best grilled cheese ever!!!
…. santa barbara – smoked turkey, honey mustard and tomato
…. brie-licious – triple crème french brie with apricot mustard
…. capri– baby shrimp, goats cheese, mozzarella & sundried tomato
…. knish as a quesadilla – a new twist on an old favorite –fluffy mashed potatoes with caramelized onions

… passed temptations
saffron scallops
seared diver scallops with orange saffron glaze
passed on coconut forks nestled into green and black beans

albondigas
petit mexican turkey baci in a smoky chipotle sauce
served in a rustic oaxacan clay pan garnished with gerber daisies

ubud lotus cups
asian chicken with balinese peanut sambal dressing
& japanese cut scallions in a crispy wonton cup
served on coconut spoons on a rustic driftwood tray

nouveau jewish lollipops
old fashioned crispy mini potato pancakes
loaded with caramelized onions
– topped with sour crème and salmon caviar
skewered into wheatgrass in a lovely petit treasure chest

alaskan smoked salmon sushi style
alaskan smoked salmon wrapped around
wasabi-scallion marscapone pate
perched on a framed black and white
photo of an inuit native american

peking chicken empanaditas
herb scented miniature baked crescents
filled with roasted peking chicken
served from a garden basket
with fresh flowers and botanicals

golden triangles potato bytes
piquant potato & veggie triangles with cilantro coconut drizzle
arranged on a inlaid coconut tray with chili flower garnish

auntie dai’s dumplings
steamed chicken and veggie dumplings
passed on asian spoons with wasabi- soy sauce

absolut shrimp shooters
island and coconut shrimp shooters
served in absolut citrus infused
shot glasses garnished with orchids

big city biscuits
grilled filet mignon in miniature parmesan
buttermilk biscuits with horseradish crème
and fire roasted peppers
served in a whimsical armadillo basket

milanese pinwheels
roasted tomatoes with panko pork cutlets,
fresh basil, fire roasted peppers
and a blend of mozzarella,
smoked provolone & grana padano cheeses
served on a smoky leaf platter

mushroom truffle risotto bundles
luxurious flavors bundled into a buttery phyllo flower
passed on an art deco platter atop tiny cut veggies
garnished with baby enoki mushrooms

tangerine tuna crowns
ahi tuna in cucumber cups with tamari, tangerine and ginger
served on a gilted antique mirror with fresh flower and leaf garnish

cha cha cha soup sip
tequila tomato chilled soup sip with pepper jack cheese straw
served in a tall shot glass

lamb lollies
rosemary baby lamb lollipops
atop meyer lemon scented spinach and watercress salad

martini mashed potato bar
creamy mashed potatoes served by waitstaff
in cocktail glasses

with a variety of toppings
two of the following meat toppings
…. chicken monterrey – sautéed with white wine and sundried tomatoes
…. spicy salsa chicken
…. thai green beef curry
…. belgium beef and ale
…. south american pork roast with garlic sauce
…. tender pork with salsa verde

accompanied by creamy mushroom ragout
shredded cheddar cheese
and sour cream

short plate presentation
Garden of Eatin’ Station: Pastas, Salads & Veggies
…. bow thai salmon - grilled teriyaki salmon
with bow tie pasta and haricot vert
in a thai herb sauce served in red chinese boxes

…. vietnamese crab coleslaw with fresh crab meat
and chili jam lime dressing
served in 1930’s glass punch cups

…. marinated fresh bocchochini mozzarella, basil leaves
and multi colored cherry tomato
atop spinach and watercress salad with roasted peppers
served on small glass plates

…. fanned sliced lemon scented chicken over moroccan spiced carrot curls and japanese cut tender summer asparagus served on small glass plates

….. dessert, the final indulgence……
opulent fresh fruit display including golden pineapples,
luscious summer melons, strawberries, raspberries, blueberries, blackberries, grapes, exotic fruits and more
including watermelon peacock with skewered fruit tail
to compliment a finger food buffet with a dazzling array of temptation such as
cream puffs drizzled with chocolate and pistachios,
middle eastern and italian pastries
assorted petit cookies
mini cheesecakes
mini mousse cups
rugulach
almond macaroons

served with sweetened thai and traditional ice coffee …..
optional extra – add vanilla bean ice cream 1.25 per guest
cupcake wedding cake - optional extra – we need to discuss further.

are we excited or what!! this is going to be such an incredible celebration!

italian wedding menus

2007-07-29T17:54:00.000-07:00

Menu A - Traditional Arthur Avenue Italian Food

Antipasti - Your choice of 4:
BRUSCHETTA COMBO – with toast rounds: Tomato & basil; Caponata – Eggplant, peppers, onions in tomato-caper sauce
ANTIPASTO MISTO The best assorted Italian dried &cured meats & homemade & imported cheeses, served with condiments
PIZZA MARGHERITA PICCOLA Mini pizzas with fresh mozzarella, tomato, basil
MINI POTATO CROQUETTES
PANINI PICCOLINI Basket of gourmet finger sandwiches, including Italian combo, turkey & cheese, grilled veggie
OVERSIZED STUFFED BREAD BASKET Homemade, with a variety of meat, cheese, veggie stuffings; sliced into bite-size
servings
SPECIALTY BREAD BASKET With mixed focaccia, olive bread, sun-dried tomato bread, pane di casa, breadsticks & more –
served with extra-virgin olive oil
Insalate
HOUSE SALAD
Mixed lettuce, carrots, tomato & onions; Choice of dressing: oil & wine vinegar, balsamic vinaigrette, creamy Italian, honey Dijon

Pasta – Your choice of 2:
PASTA AL FORNO Baked ziti with hearty tomato sauce & homemade mozzarella
RAVIOLI Filled with cheese or meat, with tomato sauce
LASAGNA from Nonna’s recipe with ricotta cheese, mozzarella & homemade tomato sauce
VEGETARIAN LASAGNA Homemade pasta layered with grilled vegetables, with cheese
RIGATONI PRIMAVERA AGLIO E OLIO Fresh seasonal vegetables, garlic & oil
PENNE ALLA VODKA Light cream tomato sauce, peas & a touch of vodka

Entrees – Your choice of 4:
SAUSAGE & PEPPERS Sweet or hot sausage with roasted peppers & onions
SAUSAGE & BROCCOLI RABE Sweet or hot sausage with sautéed broccoli rabe, garlic & oil
CHICKEN FRANCESE Battered chicken cutlet sautéed in butter, lemon, white wine
CHICKEN CACCIATORE Baked with mushrooms, onions, peas & potatoes
EGGPLANT OR ZUCCHINI ROLLATINI Filet of eggplant or zucchini rolled & stuffed with spinach & herbed ricotta
EGGPLANT PARMIGIANA With homemade tomato sauce & fresh mozzarella

Dolci - Desserts
ITALIAN COOKIE PLATTER
ITALIAN MINI PASTRY PLATTER

Menu B -
Antipasti - Your choice of 4:
BRUSCHETTA COMBO – with toast rounds: Tomato & basil; Caponata – Eggplant, peppers, onions in tomato-caper sauce
ANTIPASTO MISTO The best assorted Italian dried &cured meats & homemade & imported cheeses, served with condiments
TUTTO VERDE & FRESH MOZZARELLA Grilled & marinated eggplant, zucchini, red peppers, carrots & Portobello
mushrooms with homemade fresh mozzarella & sliced fresh tomato, fresh basil, olive oil, imported olives & sun-dried tomatoes
STUFFED MUSHROOMS With herbed breadcrumbs & veggies
ARANCINE PICCOLINE Mini rice balls Siciliana, with a center of meat, peas, cheese & a touch of tomato
MINI SPIEDINI COMBO On skewers, with dipping sauces:
o Grilled chicken & fresh broccoli; Bocconcini - homemade mini mozzarella, fresh tomato & focaccia; Meatballs alla Nonna
OVERSIZED STUFFED BREAD BASKET Homemade, with a variety of meat, cheese, veggie stuffings
SPECIAL BREAD BASKET Focaccia, olive bread, sun-dried tomato bread, pane di casa, breadsticks, extra-virgin olive oil
Insalate – Choose 1:
JULIUS CAESAR SALAD Chopped romaine, special Caesar dressing, focaccia croutons, grated cheese
TRI-COLOR SALAD Arugula, endive, radicchio; with 2 dressings: oil & vinegar, balsamic vinaigrette, creamy Italian, honey
Dijon

Pasta – Your choice of 2:
FARFALLE CON FUNGHI With porcini & Cremini mushrooms in light mascarpone sauce
RIGATONI ISABELLA Light cream sauce with grilled zucchini & grilled chicken
RIGATONI MELANZANE With grilled chicken, chopped eggplant, fresh spinach & tomato
PASTA AL FORNO Baked ziti with hearty tomato sauce & homemade mozzarella
RAVIOLI Filled with cheese or meat, with tomato sauce
VEGETARIAN LASAGNA Homemade pasta layered with grilled vegetables, with or without cheese

Menu 2 - continued
Entrees – Your choice of 4:
CHICKEN MARSALA Sautéed in garlic & oil, with fresh mushrooms & Marsala wine
CHICKEN FRANCESE Battered chicken cutlet sautéed in butter, lemon, white wine
CHICKEN RAVOLUCCIO with shallots, peas, shiitake mushrooms & prosciutto
GRILLED SALMON With caramelized onion in Amaretto sauce
SHRIMP SCAMPI With garlic & butter
BACCALA & POTATOES In a rich tomato sauce
SHRIMP PARMIGIANA With homemade tomato sauce & fresh mozzarella
SAUSAGE & PEPPERS Sweet or hot sausage with roasted peppers & onions
SAUSAGE & BROCCOLI RABE Sweet or hot sausage with sautéed broccoli rabe, garlic & oil
EGGPLANT OR ZUCCHINI ROLLATINI Filet of eggplant or zucchini rolled & stuffed with spinach & herbed ricotta
EGGPLANT PARMIGIANA With homemade tomato sauce & fresh mozzarella

Contorni – Sides – Choose 2:
BROCCOLI RABE sautéed with garlic & oil
ESCAROLE sautéed with garlic & oil
ROASTED POTATOES with onion
SAUTÉED MUSHROOMS

Dolci - Desserts
ITALIAN COOKIE PLATTERS & ITALIAN MINI PASTRY PLATTERS

Estimated costs based on 250 plus guests:
Food starting at $43 - 48 per guest
Labor from 10-14 per guest depending on format and selections
Rentals estimated from 12-18 per guest
depending on needs such as:
-Guest tables, chairs and linens, glassware, china, silverware and servingware
–platter rentals, décor for buffet, linen for buffet, on site kitchen
(mobile kitchen truck)

med rim wedding stations

2007-07-29T17:42:00.000-07:00