There are many people who feel as though the traditional sit down dinner is the only way to go for both, galas and weddings. Convention says that buffet style service is not considered high end enough for formal events. I personally disagree, and based on trend reports, I know that I am not the only one.
Calling all new chefs, budding caterers and up and coming pastry chefs! Has your new business outgrown your home kitchen? Are you ready for an industrial size work environment with state of the art tools and appliances, but are unable to afford your own yet? Baby steps have never been so easy, my friends! Mi Kitchen es su Kitchen is here to make the transition as smooth as possible for you.
IPS Restaurant Group has done it again! The fantastic restaurant group who is responsible for Baluchi’s, one of the most well known Indian catering outfits in New York City, has crossed over into the land of hip fusion food with their newest endeavor Aangan.
Long gone are the days of bottled mixers and canned cherries. Today’s planners are looking for the freshest of ingredients paired with the highest quality alcohol for their events!
Here's a new twist on a trend that just won't go away: bite-size cupcakes no bigger than a quarter. Melissa Bushell recently launched Baked By Melissa, which specializes in the tiny confections, saying that the miniature size allows guests to sample more flavors. The cupcakes are made with fillings like cookies and cream or peanut butter and jelly flavors, or come unfilled in varieties like red velvet or tie-dye, which has a swirl of rainbow sherbet hues. Custom flavors and fillings are also possible. Cupcakes cost 90 cents each; orders of 500 or more receive a discount. Free delivery is available throughout Manhattan.
Over the last 26 years, Andrews has built a reputation for unique and distinctive catered events, with an emphasis on the highest quality food and service. Andrews is named for Executive Chef Andrew Whitcomb , whose innovative culinary creations have won awards and kudos from a long list of clients including well-known celebrities and Long Island's social elite.
For Winter of 2008, Luxee creates desserts from familiar fruits: apple,banana and strawberry.
The highlights is "Banana Imperial" a match of caramelized black peppered banana with three different cakes and banana ice cream. The strawberry dessert is "Strawberry Tambourine" a circular mille-feuille with pear-thyme sorbet, cranberry sauce, and vanilla ice cream.
The third, "Cirque de Pomme" is a vegan dessert inspired by an Apple Strudel with flavors of spiced apples and red wine.
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