Catering & Events
A FEAST FOR THE SENSES
GRAZING TABLES
Grazing tables are a beautiful way to add flair to your event. They contain charcuterie and cheese, but they are not limited to it. In fact, grazing tables have no limits, and can contain hot food on warmers, chilled ceviche or seafood on ice, large roasts of meat carved table side, and anything else you can imagine. They always have fresh flowers, display items, service staff, and custom elements to make it a gift from you to your guests of honor. Pick a theme, cultural direction, color scheme, and feel free to play with us! We also have set table menus if you want to make it easy, or just leave it to us. These are great for cocktail hour events, but can be substantial enough to be the whole meal!
PASSED CANAPÉS
Our canapés are made in front of your guests while they watch, right from one of our beautiful displays. We include passed canapés for no additional cost, as they are created from the ingredients on your table. Each chef has a hardwood cutting board station where they work, complete with a passing tray for service staff to pick up and pass around the room. We can also create tables that are primarily for passed food, with several chefs passing many canapés for larger spaces. Our tables can also have warming trays, or chilled platters on ice for hot or cold canapés. Passing food requires additional chef assistants and service staff, and is ideal for larger groups and spaces. ​
FEASTING TABLES
Feasting tables are full hot food buffets made into a beautiful feast for the eyes. Feasting tables typically have two to three main courses, side dishes, salads, and lots of sauces, fixings, and accompaniments. Our wide variety of shapes and designs combined with our highly trained staff can make service a breeze allowing hundreds of guests to be served hot food faster then a typical buffet. Our electric warming equipment disappears under our food platters leaving a seamlessly covered table of food and flowers. All food is prepared in our Brooklyn kitchen but the final cooking, baking, and sautéing is done on site for true restaurant quality food. Chef Richard customizes each buffet to meet his clients needs, drawing from his global food experiences.
