trend setters

Under the aspices of "You never know who is watching you" or who may be a guest at an event you cater... - well recently we catered a small last minute cocktail party for a childrens book agent. She hosted the party at the Society of Illustrators, a lovely and very familar venue for us. Anyway, it was an early start - 5 pm which in NYC is very early for a cocktail party - and the guests took a while to filter into the club.

For the first 45 minutes there was a very small crowd - but perhaps one person who could end up be very significant, to us anyhow,Faith Popcorn, who is a guru of trends (do a google search on her - very interesting lady - I recognized the name right away) was there. She hardly ate anything but was carefully watching and noticing the presentation of the hors d'ouerves I was passing (I was the only server that night). She asked me if it was my company and then asked for a card and said "I am going to be calling you, my name is Faith Popcorn" I didn't let on that I knew "who" she was, but was very pleasant and told her I looked forward to hearing from her. She indicated that she was extremely blown away by our presentation and food. And trust me, this is a woman who attends thousands of events. She only stayed about 40 minutes, leaving before most of the rest of the guests arrived, but oh was I walking on air by then...

Funny thing is that we only booked this party on Friday and used left over decor (flowers, wheatgrass, etc) from another party we did last wednesday along with of course fresh food and our great array of platters and trays. This particular client didn't really pay for the decor and presentation, but we gave it to her anyhow under the premise of you never know who else may be there and like it and book you for another event and also to make the club look good so they will continue to recommend us. Guess our intuition may have paid off once again.

So does this make us a trend setter?

Latino Fusion Wedding Menus

Latino Fusion Wedding Menus

- Menu A
passed hors d’oeuvres

absolute caribbean shrimp shooters – these are really cool and fun
coconut & island spiced shrimp shooters
served in a absolut citrus and coconut infused shot glass

rumba albóndigas argentinean seasoned beef meatballs glazed with chimichurri . creating a surefire dance to your palate havana bundles cuban potato croquettes wrapped in crispy pastry flamingo empanaditas
rich cream cheese crescent of savoury beef picadillo
with onions, olives and raisons baked until golden brown

bejeweled filet mignon crowns
cucumber crowns filled with tender filet mignon, slivers of red & yellow peppers, cilantro, mint & scallions in a soy ginger glaze.

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

mojito chicken
rum , lime and mint drunken chicken bytes

sopa de frijoles
cuban black bean soup sips in minature espresso cups
drizzled with sofrito

latino lollipops
tomato and fresh mozzarella cheese skewers
dressed in coriander vinaigrette

Menu A continued
Latino fusion dinner buffet – served by CuisinEtc waitstaff
….herb rubbed boneless pork chops
served with a guava and port demi-glace

….portebello chicken and pasta marsala - non dairy cream sauce
note: can also be made with sundried tomato, non dairy cream and white wine sauce
(if you prefer not to have mushrooms)

….organic quinona and basmati rice pillaf

….honey and thyme roasted spring vegetables

….broccoli and garbonzo salad with sweet pepper aioli dressing

….spinach & watercress salad with roasted peppers and marinated artichokes
citrus and extra virgin olive oil vinaigrette

dessert
fresh fruit display to compliment the wedding cake you will be providing
chocolate dipped strawberries


Menu B

passed hors d’oeuvres

miami vice biscuits
filet mignon with guava mustard in mini biscuits

aztec shrimp boats
a refreshing mix of rock shrimp, aztec quiona grain, tomato, parsley, scallion & mint dressed with lime vinaigrette served in a mini wonton boat

cuban smoking seafood cigars
filled with seasoned crab & sweet chili jam dip
passed atop a smoking glass lantern

east meets west pork satay
crispy panko pork satay with a ying yang
of dips asian chili jam and italian marinara

dumplings dot com
pork dumplings passed on asian spoons
with wasabi- soy sauce

rosemary dijon glazed chicken & apple sausage bytes

zesty sesame and ginger flavored beef & pork meatballs with asian ginger-hoisin glaze

guava cheese torta in mini butter milk biscuits

golden triangles
piquant potato & veggie triangles with cilantro chutney

Menu B - continued
dinner buffet – served by CuisinEtc waitstaff
juniper and black pepper coated roast tenderloin of pork
balsamic barbecued onions with horseradish-chive aioli
…….substitute filet mignon add 9 per guest

havana grilled salmon with bow tie pasta and haricot vert in a cilantro sauce

michaelangelo – grilled chicken with roasted chunks of fresh tomato
in a fresh basil, olive oil & roasted garlic sauce

roasted asparagus with lemon and lime zest

julienne of zucchini & carrots with black sesame seeds and fresh herbs

new potato with artichokes and roasted peppers

field greens with peppered goats cheese croutons
and pomegranate balsamic vinaigrette

dessert
fresh fruit display to compliment the wedding cake you will be providing
chocolate dipped strawberries




Menu C
passed hors d’oeuvres

tempura shrimp with ginger ponzu dipping sauce

havana crab cakes
panko & cornmeal crusted crab cakes with chipotle lime aioli

cuba libre royale
rum, coke & lime cured salmon gravalox served with crème fraiche perched on cucumber crowns

bahía de miel lechon asado
guava honey bbq roast pork and criollo slaw on mini biscuits

duck jubilee pinwheels
glazed smoked duck wrapped around
port macerated bing cherries, red currants & arugula

coco loco chicken
caribbean coconut chicken skewers with mango tango dip

black bean & avocado tostones

roasted pepper and tomato soup sips in demitasse cups

spicy cumin spiced potato bundles served with cilantro chutney

Menu C - continued
dinner buffet – served by CuisinEtc waitstaff
honduras roasted pork
rich meat and garlic gravy with tender roasted pork and carmelized shallots

portebello mushrooms and sauteed lemon chicken in a light marsala sauce

tortellini with pesto cream sauce and peas

sauteed carrots and yellow squash

smashed potatoes with caramelized shallots & roasted garlic

spinach salad with carrots, red onion and balsamic dressing

dessert
fresh fruit display to compliment the wedding cake you will be providing
chocolate dipped strawberries


Cost per guest based on 150-200 guests starting at $75 per guest

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

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