Priscillas Graduation - Sweating in CT

Rick and Jo-Ann Babchak are long time customers who have become friends throughout the years. They are the proud parents of 4 gorgeous young woman and we are proud to say that we have catered many of the important events in this family's life. Eleven years ago we catered the "baby" of the family, CiCi's baptism and just this past weekend we catered the eldest daughter, Priscilla's high school graduation party.

This weekend was the start of record breaking horrible hot weather and unfortunately

there is no airconditioning in the Babchak residence

- although we did persuade Rick to put a window unit in the dining room

to keep the food at a cooler temperature.

The rest of the party was a hot mess, but fun anyhow....

Despite the heat everyone

from the staff

to the smallest kids

to the older relatives

and adults had a blast

- it was a fun party and we all enjoyed it.

The first hour and a half consisted of

Chef Andrew pumping out

"comfort food with an attitude"

we served mostly kid friendly hors d'oeuvres

with a few twists

...cows in the comforter - a signature presentation

of mini all beef hot dogs wrapped in a

pastry blanket served in a catchers mitt in a field of wheatgrass

...house made pizza bytes on tomcat foccacia

...meatball sliders in housemade cheddar biscuits

...moroccan salmon cakes spiced with chermoula

...tempura shrimp with sesame lemon glaze

...smoked salmon biscuits with wasabi cream cheese

...4 cheese puff cigars

...jewels of siam - filet mignon with asian glaze

atop cucumber crowns with veggie jewels

...sassy indian samosas

- mini potato and veggie bytes

served with our signature coconut cilantro chutney

...Priscilla's chicken parmesan crostinis

- a special request for the guest of honor

I think there were a few more offerings but for the moment they escape my memory

the dinner buffet was awesome - there was something for everyone
and lots of unusual offerings that the guests went gagga over

Chef Andrew Crossan and his assistant Chef Tom Kaelin
worked a flambee cheese station

using a half a wheel of pecorino romano,

the cuisinEtc chefs flambeed the cheese
with Grappa,

scrapping the softened cheese

and added orchetta pasta that
had been heated and tossed with

fabulous walnut basil pesto

that I personally
made using farmers market basil,

lots of fresh garlic, fresh california walnuts

and fruity EVOO.

I didn't seem to get a photo of the flames

but here's how the chefs did it

Tom and Andrew make a good team


and here's a photo of the kids oggling the whole procedure

for sure the flambe cheese station is a quick fire draw,

it gets everyones attention and they are always amazed

at how cuisinetc does this!

doing what cuisinEtc does best, eater-tainment...

Because the guest count of 150 or so,
was equally divided between adults and kids
(ranging from 8-18) we decided to go heavy
on the pasta offerings.

The asian crab salad featured a recipe
based on Vietnamese crab coleslaw
with julienne of nappa cabbage and carrots,
bean sprouts, fresh crab,
fresh asian spinach noodles
(yes more pasta) with a chili jam
lime & cilantro vinaigrette

The crab coleslaw is
a refreshing summer offering
and looks so pretty in the
red asian takeout boxes
sitting atop our signature apple riser.

It also makes for easy eating
since there is always limited seating
house parties like this

orange bbq glazed meatballs

a kidz in all of us favorite

(comfort food with an attitude)

cajun bbq crusted chicken fingers

don't ask - don't tell

a cuisinetc secret as to why they are so addictive...

caribbean coco loco chicken drummers

- yummer drummers - falling off the bone goodness.

thai style broccoli salad with sweet pepper rings and sweet and spicy vinaigrette

aren't our copper chafers gorgeous... the hostess was so impressed with them...

french potato salad with haricot vert, marinated artichokes and dijon wholegrain vinaigrette

minted tortellini greek antipasto salad

with chickpeas, dolmatis,

lots of fresh mint, oregano, feta, fire roasted bell peppers,

tortellini and more...

that's Ben serving the mac and cheese - we offered it two ways,

traditional and an adult rated aged pepato provolone enhanced version

DOUBLE YUM!

Dessert was a chocolate fountain with lots of goodies to dip, a nice graduation cake and lots of fresh fruit. Let's just say that no one went home hungry!

as the guests were leaving and we got a slew of thank yous and "it was incredible and outstanding" one of them remarked that we should get a bonus for working in the heat.

well the bonus was that we still managed to have a great time and produce a great party where everyone went home happy and thinking about the wonderful celebration. I was happy to get this nice email today from Jo-Ann thanking us.

"Lisa, Thank you so much!
Everyone has been Raving about you!
Everything was perfect.
So sorry about the heat.

Your staff is amazing.
Jo-Ann "

super maxed out sweet sixteen

Stationary Displays
Nacho cheese station with tricolored tortilla chips served
with vegetarian, turkey or meat chili
optional extra in Margarita Glasses

Peking Orange Chicken
over Chow Mein Noodles in Take Boxes



Caesar salad bar tossed to order
served in martini and wine glasses
Toppings include grilled chicken,
Baby Shrimp Caesar,
Parmesan Crostinis, Cherry Tomato


cool fixings finger foods
...Chinatown Chicken Dumplings
passed on Asian Spoons
...Floribbean Orange BBQ Cocktail Meatballs
...Hot Diggitty Dogs


...Indian Mini Samosas
...Italian lollipops

Sexy cocktail offerings
...Mini Cheeseburger Sliders


...Jerk Chicken Tenders
with Spicy Soya Dip

...Italian Lollipops


...Tex Mex Potato Bytes
Spicy Mashed Potatoes in a Crispy Triangle with Tropical Salsa Dip
...California Rolls – Crab and Avocado
...Coconut Shrimp Shots – a non alcoholic island coconut
drink with marinated shrimp passed
in Neon Pink Shot glasses

The International Sophisticate
~~ Tempura shrimp or smoking shrimp cocktail
~~ Chicken Satay in Wonton Cups
~~ Teriyaki Steak and Chicken Skewers served in wheatgrass
~~ Alamo Pork on Mini Corn Muffins with Salsa Dressing
~~ Brushetta Crostinis
~~ shrimp and tomato quiches
~~ big mama's spicy mac and cheese
passed in mini expresso cups

Sweet Sixteen Smoothie Bar

with Two smoothie bartenders

Fruit Gone Wild
Need we say more…
Bananas, strawberries, peaches, raspberries, orange juice, orange low fat sherbert

Java Lava
An eruption of Banana with Vanilla Ice Cream and Hazelnut Coffee

Tropical Treasures
try this drink, and you'll have found gold…
mango, raspberries, apple juice, raspberry non fat yogurt,

orange creamsicle
put some good humour into your drink
orange juice with orange sherbet and vanilla ice cream

mango lassi
Mango and vanilla yogurt with mango ice blend

maui wowie
Virgin pina colada
The classic island blend of pineapple and coconut

Reeses Peanut Butter Twister
Twist the night away with the delicious taste of chocolate and peanut butter...
bananas, peanut butter, and chocolate ice cream



Passed desserts
Mini cheesecake lollipops
Chocolate dipped marshmallows on skewers
Mini chocolate chip cookies and peanut butter cookies passed on a jelly bean platter
Brownie bytes

Fresh Fruit and Cookie Display



Assorted Sodas and Ice



Margarita Nacho cheese river – like the floating fondue

Spicy and traditional cheese sauce

Surrounded by blue, red and gold tortilla chips, pretzel sticks, pita chips,
Fresh crudite veggies
and more




Martini Mashed Potato Bar served in elegant martini glasses
wasabi and traditional mashed potato
Vegetarian or Meat Chili
Asian Stir Fried Veggies
Sour cream
Shredded Cheese
crispy bacon
Jalapenos

Pasta Station
Mac and Cheese
Pasta and Meatballs
Tortellini with Vodka, Tomato or Pesto Cream Sauce

Quesadilla Station
American Gigilio - with cheese, bacon and scallions - the best grilled cheese ever!
Eurotrash - Spinach, caramelized mushrooms & onions, swiss gruyere cheese

guacho cowgirl with grilled chicken, chimichurri sauce & Peppers
knish as a quesadilla with caramelized onions & peppery potatoes
Mexican Ole - cheese, salsa and chicken

rivers of chocolate dipping pond
and nostaglic candy stations




Smoothie Bar
Banana Strawberry
Virgin Pina Colada

California sushi rolls
Tempura shrimp and vegetable fritters
Crab shooters – surumi crab salad passed in a shot glass
Haitian Meat Cocktail Patties
Jello shots
Panko Coconut chicken fingers
Mini Cheeseburger Sliders
Orange BBQ Meatballs on Edible Spoons
Cows in the Comforter
Mini Eggplant Parmesan Bytes
Chicken & Vegetable Dumpling
BBQ Chicken Sammies –
Italian Lollipops
Sassy Samosas
Crispy Potato pancake with Sour Cream Onion Dip
Chips in a cone with toppings
Mini chicken or vegetarian tacos
Cherry tomato BLT
Chicken satay
Crabcakes
Grilled cheese with soup sip
Teriyaki steak skewers
Baked potato bar


Ricotta cannoli fillings ice cream cones
With assorted toppings’

Mac and Cheese
Carmelized onion and greuyere cheese. Served in a Chinese spoon

Fried Chicken Biscuit
Savory rosemary biscuit with fried chicken breast and a lemon aioli

Mini waffles with whipped cream & strawberries & Blueberries


tossed salad in a martini glass; with a roquefort grape with a pick to simulate the olive. Did an arugula, candied pecan, dried cherry with a raspberry chipolte dressing.

hollowed out small round rolls, filled with chili; bbq beef/pork etc.

shooters- How about kid jello shots or mini milkshakes in hot pink shot glasses




Cotton candy in a martini glass with a little chocolate dipt stick

alternative to a mashed potato bar - a potato skin bar

That has gone over really well with the sweet sixteen and teen crowd...we use these red plastic baskets that you get at any drive in and put waxed paper sheets inside, stack them up and kids can get whatever they want...

with all of the garnishes:

jalapenos,
bacon bits
sour cream
chopped scallions
bbq'd beef
guacamole
salsa....ideas are many.

wedding planning with Kerry and Jeff

So the CuisinEtc wedding of the year 2007 is coming up in a few short monthes. The bride is the older sister of the Connecticut family that are not only our clients (2006 wedding of the year) but also now part of our family and Andrew and I part of theirs.

Here's a picture of MOB, Debbie- nicked named Starina, the two brides - Erin and Kerry and the caterer/wedding planner - Me!
we had a blast visiting Roton Point on 07-07-07 - a very lucky day
Kerry, Jeff, Andrew and I took measurements and schemed out an elaborate decor theme that will involve draping gorgeous fabrics from the beautiful porch ceiling to create a more intimate space and includes a bridal lounge area with a tequila shot bar, couches, palm trees and MORE.... Cann't wait to execute all the exciting plans for this wedding. Next week we will be purchasing the chocolate brown, hot dusty pink and tangerine material to make table toppers, drape the ceilings and create curtains and swags. Already found perfect pillar candles in the deep warm mexican sunset colors that Kerry picked out and pretty little votives in tangerine and hot pink to hang about the stations and lounge area. My good friend Dawn LaRochelle of Sarada Catering in the Berkshires will be helping with the surprise dessert finale that we are planning. She and I are both master bakers so together we have so much fun creating speciality goodies and treats utilizing chocolate and fruit particularly... The grooms favorite is chocolate dipped strawberries and cheesecake, we are planning a fusion of the two with a cheesecake filled luscious strawberries drizzled with dark and white chocolate and sprinkled with graham cracker crumble. Mnnnmn... my mouth is watering just thinking about them... Perhaps I should make my famous bullseye cappucino cheesecake which has concentric circles of coffee and vanilla bean cheesecake on a light cinnamon infused crust.


Kerry and Jeff meet while working for Danny Meyers of the Union Square Restaurant Group so to say they are into food is an understatement. Together, we have spent countless hours going over food concepts and creating a unique menu and wedding plan. CuisinEtc is priviledged to be able to make their vision come alive and the details are quite amazing.

Here's a peak at the menu that guests will be enjoying on a late summer afternoon in September on the Long Island Sound at the historic Roton Point Sailing Club.

Kerry and Jeff’s 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 something (haven’t decided yet – this got taken off menu but we want to put back as surprise for bride and groom maybe just something for them )
…moroccan pinwheels - white bean tapenade, fresh spinach & lemon scented carrots
...mint marinated feta and herb skewers
…tilapia taco with guacamole & black bean salsa
…rosemary lamb satay 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 andrew triple cream brie
sicilian caponata
roasted red and yellow peppers
italian seafood salad with calamari and shrimp or cerviche
cured meats such as sopressata, proscuitto salamis, and olives
assortment of crusty tom cat breads, crostinis & rolls

For the kid in all of us (to keep the plain jane eaters and kids happy)
traditional creamy mac and cheese served in asian to go containers
italian homemade chicken fingers
orange bbq meatballs

Med Rim Dinner stations – Kerry and Jeff’s Wedding Celebration

The style of service that Kerry and Jeff 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 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

accompanied by
rosemary roasted potato & marinated artichokes


Spanish Tapas Dinner Stations
Hot Tapas Espangnole

….abondigas – pork & beef meatballs with smoky paprika and almonds
….medley of sautéed mushrooms bacon, sage, garlic and parsley

….esclavida catalan - spanish style med rim vegetable ratatouille (or something similar format)
….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 - a work in progress - some of the details are meant to be a surprise for the bride and groom so you'll have to wait til post wedding for the complete menu but the final indulgence will include

Cupcake Wedding Cake – utilizing the hot pink, tangerine and chocolate brown colors

Chocolate Dipped Strawberries because this is one of Groom Jeff's favorites

We are in the midsts of creating all sorts of fabulous dessert menus
a virtual viennesse table updated to the 21st century.

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.

Creative CuisinEtc
a NYC boutique wedding caterer
646-932-3496

entertaining at home - an early spring intimate gathering of 24 westside friends and neighbors

Westside Avante Garde Menu:

Chef Passed Temptations and Short Plates

as this was a rather small private gathering of upper westside neighbors the chefs at CuisinEtc, a NYC boutique caterer, created a menu of healthy indulgences and transglobal fusion offerings


a selection of signature hors d’oeuvres and miniature entrée short plates

…… Nocce Shrimp - grilled shrimp with traditional or hazelnut cocktail sauce

Tilapia Taco Short Plate – grilled tilapia fish fillets brushed with avocado lime butter & topped with mango salsa & confetti slaw

…… Big City Country Biscuits
Filet Mignon, wasabi horseradish crème In a Mini Parmesan Buttermilk Biscuit

…… Baby Lamb Lollipop Short Plate

Rosemary Infused Baby Lamb Chops with Dijon Apricot Drizzle with Chipotle Sweet Potato Gratin


…… Jamacian me Crazy Chicken Bytes - Piquant Island Flavored Jerk Chicken skewers

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

…… Golden Triangles –Piquant Potato & Veggie Samosas with Coconut Chutney

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


…… Rosemary Vodka Tomato Soup Sips served in mini espresso cups

…… Gorgonzola Cheddar Mac and Cheese Short Plate
served in antique punch cups

…… Cows in the Comforter
served from a catchers mitt in a field of wheatgrass with ballpark mustard dip

Ethnic Breads and Spreads Station
-a self serve station of nibbles and treats


∞ saigon crab coleslaw in red asian takeout boxes
with green noodles & fresh crab perched atop a riser of granny smith apples

∞ eggplant crowns - creamy eggplant mousse perched on cucumber crowns


∞ sunflower hummous display with black olives & pita petals


∞ citrus scented dolmatis with feta & red pepper


∞ assortment of imported black and green olives displayed in martini glasses




…Luxurious Belgium Chocolate & Profiterole Martinis

Martini Glasses with fresh strawberries, cream puffs, and Belgium Chocolate

… Berry Berry Lemon Tartlets
…..A Variety of Petit Chocolate Mousse Cups