Passover Catering NYC - aka second night seder at the Actors Temple

You may remember that last year CuisinEtc catered a wonderful Sephardic influenced second night Passover Seder for the congregation at the Actors Temple in midtown Manhattan.  This wonderful old NYC synagogue 

http://www.theactorstemple.org/history.html

This is our second year and extereme pleasure of
working with Rabbi Jill Hausman
of the Actors Temple in Hell's Kitchen New York City
on the westside of Manhattan
(real estate agents call Hells Kitchen "Clinton" or Clinton Heights
but the traditional new york city name
is Hells Kitchen and we are proud of it) -

so off the culinary team here at cuisinEtc
embarks on another culinary adventure
passover seder catering for a wonderful historic temple
or as my kosher frum friends would say
That may be a pesach seder - but it's certainly not kosher


PASSOVER SECOND SEDER,
The Actor's Temple
Hells Kitchen New York City
Thursday, April 9th at 6 PM:
Dairy/Fish/Vegetable Dinner
catered by Creative Cuisinetc,
with reservations required.

Funny enough the small historic synagogue
is housed right next door to a previous home away from home,
our son Ben's elementary school - for those of you who don't know
is our avid collegiate debator - once again, working at the Actors Temple
is a walk down memory lane for us, to an "old neigborhood"

In any case, Rabbi Jill and the culinary team at CuisinEtc catering
came up with a selection
of fish dairy menus featuring fresh salmon
that would be kosher style -
for the temples second night seder service and dinner.
following along with kosher style,
since we are serving dairy items, no meat, chicken or poultry
(like chicken soup, chopped liver, or pot roast)
can be served with this meal.

Here's what we will be serving next month -

Hopefully this year we will have time to take some photos
during the seder dinner. But thought you would all
enjoy looking at the ecclectic NYC Manhattan style passover seder menu
CuisinEtc is serving this year

Many thanks to my kosher catering
friends for their assistance and patience
in guiding me through this process.
For anyone looking for kosher caterers throughout the United States
please don't hesitate to contact me
and I can probably hook you up from coast to coast
via my networking contacts and good friends
in the kosher and non kosher catering business.

I recently heard an elderly woman comment that she marks the passage of time by the Jewish holidays.
Well Purim has just passed and we are on the road to Passover
- or Pesach as my religious friends would say.

One of my very dear friends, sister in arms and fellow catering buddy,
Mimi Markowsky, of Elite Kosher Catering in West Bloomfield,
right outside of Detroit, is already getting ready for the onslaught
of orders she and her kitchen crew will produce for Pesach 2009.
For those of you in the Detroit area- you cannt go wrong to give Mimi
a call about your Pesach Seder needs.
From traditional to avante garde Mimi Markowsky of Elite Kosher Catering, a maven of Passover, Jewish Holidays and Gourmet Food in general.

www.findlocalcatering.com/Michigan/Elite-Kosher-Catering-19998.html

Back to the New York City and Manhattan Passover Catering scene.


As always the challenge for the culinary team here at CuisinEtc, is

as boutique caterers we don't follow set menus but customize every event,

and we want to offer food that is

**healthy yet delicious and nutritious**,

**appropriate to the occasion**
(in this case lots of restrictions
because of "kosher for passover style"
which I'll address shortly)

**not too way out **
- appealing to a variety of sophisticated New York palates,

but also to folks who want the comfort food that holiday meals often provide

Menu A

The Actors Temple

Second Night Pesach Seder Dinner Buffet

Services Start at 6:00 pm
Buffet Dinner Service to start by 8:00 pm

Menu Passover 2009
Roasted Salmon Moroccan Style
Sassy Sephardic Salmon –
filet of salmon seared in a Med Rim spice rub, nestled in a bed of aramelized onions and carrots
and finished with a honey-lemon reduction sauce

Vegetarian Alternative:
Fritada de Espinaca
- Creamy Sephardic spinach-cheese casserole

Med Rim Spinach Salad
- fresh spinach, chiffonade of fresh basil and watercress with marinated artichokes & cherry tomatoes tossed with a pomegranite balsamic vinaigrette

Thai Inspired Broccoli Salad
- Fresh Broccoli with Sweet & Tangy Apple Cider Vinaigrette, Colorful Bell Peppers & Roasted Cashews (not spicy)

- Cardamom and Spice Roasted Sweet Potato

and our Fabulous Signature Dessert Finale:
“Rivers of Sweets”
A bountiful display of ”flowing” river of
dark kosher for Pesach chocolate
Surrounded by dippable goodies such as
coconut macaroons, meringue cookies,
kosher for Pesach marshmallows, fresh fruit
such as strawberries,pineapple
grapes, and more



interested in using CuisinEtc for your New York City passover catering

or for an upcoming milestone event like a bar or bat mitzvah

and want a menu and event that

speaks to who your family represents culturally and personally -

here at CuisinEtc we are always happy to work closely with you to

design and execute the event you envision!

Pesach - Passover Catering .............. Pesach in Manhattan's Hells Kitchen

I recently had the pleasure of meeting
and working with Rabbi Jill Hausman
of the Actors Temple in Hell's Kitchen New York City
on the westside of Manhattan
(real estate agents call Hells Kitchen "Clinton" or Clinton Heights
but the traditional new york city name
is Hells Kitchen and we are proud of it) -
http://www.theactorstemple.org/history.html


so off the culinary team here at cuisinEtc
embarks on our latest culinary adventure
passover seder catering for a wonderful historic temple
or as my kosher frum friends would say
That may be a pesach seder - but it's certainly not kosher
of course given the right circumstances, access to a kosher kitchen and kosher cooking utensils, we have produced fully kosher meals under rabbinical supervision, but in this case, it's modern judiasm at it's best, confirming to the ideas of the tradition, although not to the letter of the halaca law.



PASSOVER SECOND SEDER,
The Actor's Temple
Hells Kitchen New York City
Sunday, April 20th at 6 PM:
Dairy/Fish/Vegetable Dinner
catered by Creative Cuisinetc,
with reservations required.

Funny enough the small historic synagogue
is housed right next door to a previous home away from home,
our son Ben's elementary school - for those of you who don't know
he is presently a sophmore at SUNY Binghamton upstate New York,
so this is also a walk down memory lane for us, to an "old neigborhood"

In any case, Rabbi Jill challenged CuisinEtc
to come up with a selection
of fish dairy menus featuring fresh salmon
that would be kosher style -
for the temples second night seder service and dinner.
following along with kosher style,
since we are serving dairy items, no meat, chicken or poultry
(like chicken soup, chopped liver, or pot roast)
can be served with this meal.

Here's what we will be serving next month -

I'll post some of the other menus later and
hopefully will have time to take some photos
during the seder dinner. But thought you would all
enjoy looking at the ecclectic NYC Manhattan style passover seder menu
we finally came up with.

Many thanks to my kosher catering
friends for their assistance and patience
in guiding me through this process.
For anyone looking for kosher caterers throughout the United States
please don't hesitate to contact me
and I can probably hook you up from coast to coast
via my networking contacts and good friends
in the kosher and non kosher catering business.


As always the challenge for the culinary team here at CuisinEtc, is

as boutique caterers we don't follow set menus but customize every event,

and we want to offer food that is

**healthy yet delicious and nutritious**,

**appropriate to the occasion**
(in this case lots of restrictions
because of "kosher for passover style"
which I'll address shortly)

**not too way out **
- appealing to a variety of sophisticated New York palates,

but also to folks who want the comfort food that holiday meals often provide

Menu A,
The Actors Temple
Second Night Pesach Seder Buffet

Buffet Dinner Service to start by 8pm

…Sassy Sephardic Salmon
– filet of salmon seared in a Med Rim spice rub,
nestled in a bed of caramelized onions and carrots
and finished with a honey-lemon reduction sauce

…Vegetarian Alternative:
Gruyere Mushroom Lasagne
Yellow & Green Zucchini “Noodles”
layered with fresh spinach, gruyere cheese sauce,
caramelized onions & mushrooms


…Med Rim Spinach Salad
baby spinach leaves, chiffonade of fresh basil
and watercress with marinated artichokes,
teardrop cherry tomatoes
& fresh marinated mozzarella
tossed with a citrus white balsamic vinaigrette

…Thai Inspired Broccoli Salad Fresh Broccoli
with Sweet & Tangy Apple Cider Vinaigrette,
Colorful Bell Peppers & Roasted Cashews (not spicy)


…Southwestern Sweet Potato Anna
- slices of sweet potato cooked in a chipotle pepper
enhanced cream sauce

Included in the menu at no extra charge, Creative CuisinEtc Inc. will provide following: (available upon our arrival at 4:30) · a hard boiled egg per guest

in addition:
a family style plate to be placed
on each of the guest tables: around 7:15-7:30

of Med Rim Olive & Artichoke Tapenade
surrounded by fancy cut carrot petals

and our Fabulous Signature Dessert Finale:

“Rivers of Sweets”

A bountiful display of flowing rivers
of chocolate ** dark Belgium **
and buttery caramel sauce
Surrounded by dippable goodies
such as coconut macaroons, meringue cookies,
fresh fruit and berries and dried fruit

**we will have to switch to kosher for passover chocolate
and we had to take out marshmellows
which have meat product in the gelatin

so the mandate was "kosher style" and
"kosher for passover style" but not actually kosher
and the menu needed to offer a fish and dairy meal
- no meat or chicken.

what does that mean for this congregation?

according to my helpful consultants and good friends
who are kosher caterers in other parts of the country
as well as personally kosher observant Jews

**thank you Dawn, Mimi and Chani **
- many of the foods that one is allowed to eat during
passover are based on tradition not biblical law
(other than the normal kosher rules)


so some conservative and reform temples
allow their members to eat what is called

kitniyot (kit- KNEE- oat) which translates to "small things", such as grains and various legumes/beans. Since this is based on tradition the variations from community to community - rabbi to rabbi is mind boggling and often confusing for a no observed like me. Read up on wikipedia link provided if you want to know more. I am certainly not qualified to explain this

"Among traditional Ashkenazi Jews, the custom during Passover is to refrain from not only products of the five grains but also kitniyot. Literally "small things," such as other grains and legumes. Traditions of what is considered kitniyot vary from community to community but generally include maize (North American corn), as well as rice, peas, lentils, and beans. Many also include peanuts in this prohibition, and one source, the Chayei Adam, also includes potatoes in his list, although his opinion is not followed by any large or major groups. Sephardi Jews typically do not observe the ban on kitniyot, albeit some groups do abstain from the use of dried pulses during Passover.

http://en.wikipedia.org/wiki/Kitniyot

kitniyot = corn and maize, rice, soybeans, peanuts, grains like quinoa, to name a few.

but Rabbi Jills members at the Actors Temple
are more traditional
in the Ashkenazi tradition when it comes to passover foods, and do not allow the use of kitniyot

hence CuisinEtc was given the following restrictions
when designing the seder menu for April 20th at the Actors Temple.

no flour or wheat products except matzah and matzah meal
no rice
no beans
no soy
no corn
no beef, lamb, (pork - duh), sheep, goat
no chicken, duck, poultry

What they wanted was a med-rim and middle eastern menu
featuring a nice salmon dish, a vegetarian alternative with eclectic side dishes
and semi traditional desserts.

I think we did pretty well. and all this on a tight budget.

as always what we love about our business and our life's work is the ability to interact with such a diversity of people - to learn more about life daily and put healthy delicious food on the table for everyone's enjoyment.





recipe for coconut chocolate macaroons
adapted from one passed on to me by my good friend and catering buddy
Susan from Splendid Affaire in Akron Ohio.

Makes 5 doz chocolate coconut macaroons

2 oz unsweetened chocolate or bittersweet chocolate
1 14 oz can sweetened condensed milk
3 cups finely shredded sweetened coconut


1 T espresso (from dried but liquid form) or 1 t. dried powder
1 teaspoon. almond extract
pinch of salt

preheat 350

in large heavy sauce pan
combine chocolate and condensed milk over med. Heat
stir briskly with whisk until thick and glossy
(that is key other wise dry looking

remove from heat
stir in rest of ingredients with WOODen spoon to blend

drop mixture by small teaspoons on parchment
don’t spread

bake 10 minutes or until bottoms are set
don’t over bake will soft but set up later

note can substitute one cup of coconut for 1 cup of finely chopped nuts
almonds, walnuts or pecans

Passover CuisinEtc Style - Dairy and Fish Menus

As promised here are the original menu proposed
for the Actors Temple in Hells Kitchen NYC
for their groups second seder celebration
on April 20, 2008


located on the westside of Manhattan in an historic building
The Actors temple has serviced the needs of the area
from the Theatre District's Actors to local residents since the early 1900's.


CuisinEtcs final menu incorporated a few changes and twists

· Smoked Salmon & Rondele Cheese Pate
or
· Med Rim Olive & Artichoke Tapenade
· either choice surrounded by carrot petals and accompanied
by the regular and whole wheat matzah you are providing
(Placed on each of the guest tables: around 7:15-7:30 to stave off the hunger pains)

Your choice of Menu A through Menu E

and our Fabulous Signature Dessert Finale: ** Rivers of Chocolate and Sweets **
A bountiful display of ”flowing” river of chocolate using dark Belgium kosher for passover chocolate and and buttery caramel sauce
Surrounded by dippable goodies such as
coconut macaroons, meringue cookies, marshmallows,
fresh fruit and dried fruit such as strawberries,
pineapple & grapes, bananas, oranges,
melon, dried apricots & and more


Menu A
Sassy Sephardic Salmon –
filet of salmon seared in a Med Rim spice rub,
nestled in a bed of caramelized onions and carrots
and finished with a honey-lemon reduction sauce

Vegetarian Alternative:
Magnificent Mushrooms - roasted portobello mushroom caps
sliced and topped with diced baby bellas,
Pepato cheese, Roma tomatoes, cubed roasted potato,
pinenuts, currants and olives …infused with a splash of white wine

Med Rim Spinach Salad
fresh spinach, chiffonade of fresh basil and watercress
with marinated artichokes, cherry tomatoes
& fresh marinated mozzarella
tossed with a citrus white balsamic vinaigrette

Thai Inspired Broccoli Salad
Fresh Broccoli with Sweet & Tangy Apple Cider Vinaigrette,
Colorful Bell Peppers & Roasted Cashews (not spicy)

Fully Loaded Passover Potatoes
comfort food casserole of creamy mashers,
cheddar cheese & sour cream


Menu B
Roasted Salmon Moroccan Style
coated with a tumeric saffron rub, topped with
thinly sliced lemon and tomato, and slow roasted,
garnished with kalamata olives & fresh herbs

Vegetarian Alternative: Gruyere Mushroom Lasagne
Yellow & Green Zucchini “Noodles”
layered with fresh spinach, gruyere cheese sauce,
caramelized onions & mushrooms

Hearts of Romaine Salad with Balsamic Infused Pears,
Roasted Red Bell Peppers,
And Sun-Dried Cranberries in a
Cranberry-White Wine Vinaigrette

Southwestern Sweet Potato Anna
slices of sweet potato cooked in a chipotle pepper enhanced cream sauce
– lively but not overwhelming – a great juxtaposition of sweet and sassy

Haricot Verts with Julienne Carrots,
Black Sesame Seeds & Garlic Sesame Butter

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

Menu C
Herbed Fish Cakes - hand-ground white fish fillets
shaped into cakes with red onion, Italian parsley,
cilantro and an exotic spice blend,
served with a housemade green horseradish sauce

Vegetarian Alternative: Med Rim Stuffed Tomatoes
(Roma tomatoes with a delectable stuffing featuring feta cheese,
roasted sweet potato, walnuts, fresh mint and dill)

East-Meets-West Salad mixed baby greens with mandarin oranges,
red onion, sun-dried cranberries
& glazed pecans with a housemade
sweet-n-tangy Asian-inspired vinaigrette

Herb infused julienne of carrots and zucchini with fresh dill & butter sauce

Cardamom sweet potato kugel

Menu D
Keftes de Pescado Sephardic salmon
and potato croquettes in a light tomato sauce

Smoked Salmon Nicoise Baby red potatoes,
haricots verts, cherry tomato, English cucumber,
hard boiled egg, Black olives & red onions served
over mixed salad greens

Vegetarian Alternative: Spinach, Mushroom
and Bell Pepper Frittata with Caramelized Shallots

Dawn's “Better than the Real Deal” Mock Chopped Liver
(green bean, cashew and onion pâté)

Potato Casserole with Vermont Cheddar,
Topped with French-Fried Frizzled Onions

Iceberg Wedge Salad with Curly Carrot & Buttermilk
Blue Cheese Dressing



Menu E
Salmon Saloona
- seared Iraqi Jewish salmon with caramelized onions,
bell peppers, carrots, eggplant, Roma tomatoes
& baby potatoes braised in a sweet & sour tomato sauce

Vegetarian Alternative:
Fritada de Espinaca - Sephardic spinach-cheese casserole

Passover Caesar Salad - onion matzah parmesan
“croutons”, crispy romaine & housemade parmesan
& garlic studded caesar dressing

Wedges of whole grain mustard coated potato,
marinated Artichokes & haricot vert

Roasted Vegetables with Pecan Gremolata
slow-roasted carrots, parsnips, sweet potato
and Brussels sprouts drizzled with lemon oil
and sprinkled with a medley of toasted pecans,
garlic, herbs and citrus zest


OK folks now for an hysterically funny yet
poignant story that one of my close friends
and sister in catering buddies, Mimi related
to our on line networking group
Mimi is an amazing Kosher caterer
out of Bloomfied,Michigan,
a suburb of Detroit
whom I speak to almost daily
via the wonders of the internet

Mimi writes the following to our networking group
a few minutes before Shabbot

be prepared for a few chuckles
especially if you have ever dealt
with customers and special "requests"

"I have 15 minutes before
I light candles for Shabbos but had to tell you guys this story.

I get a phone call this afternoon from an
older sounding woman wanting to know information
about my Passover catering. I asked her if she saw
my ad in the Detroit Jewish News
or the Washtenaw County Jewish News
- both full page, very expensive ads
so I'm tracking orders through them.

She says neither.

I asked her if she received
a mailing from me or the shul
(Polly, that means synagogue).
She says no. I ask her if she found
out about my menu from a friend
or a senior's program -
sent out flyers to those too.
She says no. I ask her where
she heard about our Passover food.
She says she doesn't remember
- RED FLAG - but I go on.

"How can I help you?"

She tells me her kids put her
in an institution

and she's going to spring herself before Pesach (Passover)
and needs food to run away with!!!

She needs me to pack the following items:

1 matzo ball cut in half
and put into 2 separate containers

1 pint of chicken soup, again in 2 containers
but not with the matzo balls in it
because she's allergic to matzo!

1/2 roast chicken cut into 4 pieces,
thigh, drumstick, breast & wing,
all packaged individually and labeled

She asks "How many pieces of squash
are in the spaghetti squash with wild mushrooms?

I'd like 4 pieces per package without the mushrooms"

Put the mushrooms in separate packaging
because she doesn't know if she likes the mushrooms
- she can't remember.

Can I make charoses without nuts and
give that to her in 2 containers?
(Polly, charoses or charoset is a
traditional mixture of apples, nuts & wine,
often seasoned with cinnamon and ginger,
and is used at the seder table the first 2 nights.
It's great but without nuts? That's apples and wine!)

For dessert she'd like 1/2 chocolate
chip cookie mousse sandwich cut into 2 pieces
and, of course, wrapped in 2 packages.

And, could she have it delivered to her
at "this institution"
but she'll meet me under the tree
in the parking lot so they don't see her!

All this time, I'm thinking my husband,
Stewart, has put someone up to this
because every year at Pesach he calls
from his office and pretends he's a client
and wants to order "1 huge matzo ball
- just roll it down the freeway to me!"
So I'm beginning to act like a smart ass.
I know, Lisa, you find that hard to believe :-)

Come to find out, she really is
a client's mother who was
just placed in assisted living for dimentia
and really wanted to escape!

I felt very badly for the woman
cuz she had no clue about reality,
but was dying laughing from the way she ordered!

And that, my friends,
was just the tip of today's iceberg.......
(or goldberg, same Jewish sounding name!)

Have a great one guys!!


Mimi Markofsky
Elite Kosher Catering
6800 Drake Road
West Bloomfield MI 48322
office: 248-592-0200
fax: 248-592-0830
cell: 248-535-8600

for those of you in the Detroit area,
Mimi is the one to contact for
Kosher traditional with a flair
delcious catering for Pesach or any kosher need.

for those of you in need of a kosher caterer
for Pesach or beyond,

in the Columbus Ohio
area, I can highly recommend
catering by Chani

Chani Capland
who has a retail shop as well as does off premise
incredible Kosher with a flair catering
614 235-8070

www.chanicooks.com
2942 East Broad St.
Columbus Ohio 43209

Dawn LaRochelle
Bete'Avon! Kosher Catering
(means good eating Kosher Catering)

Apogee Catering
(also Without Reservations Personal Chefs)
413-528-5225 and 914-261-2673
ApogeeCatering@aol.com

48 Russell Street
Great Barrington, MA 01230
(the Beautiful Berkshires)

www.beteavonkoshercatering.com
www.apogeecatering.com





kosher and non kosher catering
phyl g rubinstein
cook4u
207-829-5213
207-329-6453
phylcooks4u@gmail.com
North Yarmouth
Maine


for non kosher but kosher style
in the south
Polly Mitchell
Mtchl747@aol.com
Café Royale
110 Court Square East
Talladega Alabama 35160
256-362-3681 cafe M-F 10-2

these amazing woman are well reknown in their communities for not only their delicious food and attention to detail and service but for their warm hearts and community minded spirits.
and lucky for me their community extends way beyond the geographical boundaries of where they physically live.
(and it doesn't hurt me either that I live in NYC -
who ever lives and breathes food always finds NYC a mecca)

so maybe that explains why this Bacon and shrimp eating Jewish but not kosher caterer from NYC has all these Kosher catering buddies. Because collectively we share the passion for food, fun and excellence in our lifes work - catering to our clients. Sometimes just by lending a listening ear...

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.

The Cloisters at the Church of the Intersession

When one of CuisinEtc's good friends and long time client,

called amid the madness of March and April to ask us

to cater her daughters graduation celebration

we agreed on the date and decided that neither of us

had time at that point to suss out the menu.

Having worked together catering many events

at the magnificant Neo Gothic

Church of the Intersession

for the last 5 or 6 years,

both of us were confident and happy

to just book the date

and figure out the details and menu

when the time was right.

the cherub overlooking the cheese display fit right into the cloisters

Kira's favorite color is purple, she loves polka dots - and she wanted a special cake that was a stack of presents

so Mom found the perfect cake designer Lora Hollien
contact: lora@chocolora.com

the stack of presents cake was a huge hit

and fit in well with CuisinEtc"s bold designs and colors

presents and candy -

what more could a young woman want

the details of bows, ribbons
and polka dots is incredible!

Lis and Kira infront of the rivers of chocolate dipping pond

note the polka dotted dress Kira is wearing

in keeping with the purple and pink theme, Chef Andrew's hors d'oeuvres station was skirted in sparkling purple with colorful hat boxes serving as riser to hide the work going on behind. Sometimes it makes sense to have the chef right out on the floor preparing and finishing the hors d'oeuvres in front of guests. They love the interaction, smells and visuals and it means the food is not traveling through halls and corridors before it reaches the guests.

Chef commented on the lovely cool breeze that

despite the hot day,

he was grateful because

it was one of the few times

he had a cool comfortable space to work from

sassy Southern Indian samosas
peaking out from behind the screen

auntie dai's dumplings served on pink asian spoons

Waitress Shadia Wilkins consults with Chef Andrew Crossan -
which hors d'oeuvres platter
to pass around next

Chef Andrew Crossan working
the action hors d'oeuvres station
at Kira's Graduation Party

Rivers of Milk and Dark Chocolate with Lots of Dippable Goodies including Baby Banana, Marshmellows, Fresh Driscoll Strawberries, Cookies, Biscottis, Wafers, Honey Whole Wheat Pretzel Sticks and MORE.......

it was Kira's party and she got to cut to the head of the line!

the Reverend and some of his sweet flock

kids of all ages enjoy this CHOCOLATE AND CANDY indulgence

you know they say that dark chocolate is a "healthy indulgence"

New York State of Mind Menu A
Passed Hot and Room Temperature Temptations
...teriyaki steak biscuitgrilled teriyaki steak with sweet chili jam & greens
in a country basket decorated with botanicals

...pot of gold mac and cheese balls
delicious mac and cheese with a touch of
black pepper provolone cheese, breaded with panko
& fried for that delicious fun twist on a traditional favorite

...cows in the comforter
aka pigs in the blanket but with kosher all beef hot dogs,served in a catchers mitt
in a field of wheatgrass with mustard dip

...orange bbq meatballspetit cocktail meatballs with orange – bbq glaze
...auntie dai’s dumplingssteamed chicken and veggie dumplings
passed on asian spoons with wasabi- soy sauce

...coco loco chicken
panko & coconut chicken tenders served with apricot mustard (can be done without coconut too more Italian or wingless dinger hot boneless breaded chicken with blue cheese dip or grilled chicken with soy ginger glaze

...sassy samosas
a signature favorite of crispy cumin scented potatoe triangles
served with our infamous coconut cilantro chutney

...QUESADILLA CHEF ACTION STATION....
~eurotrash spinach quesadillas - with fresh spinach, swiss & carmelized mushrooms
~baby shrimp with sundried tomato & peppered provolone on a multigrain quesadilla

~american gigilio quesadillas grilled cheese, crispy bacon, tomato and scallions. the best grilled cheese ever!!!

Rowayton Wedding - Roton Point Sailing Club

To say this was our wedding of the year would be an understatement.

not only was the day perfect

and the results a joy,

but the relationships we established

with this family

from the mother of the bride

to the bride and groom

to her older sister whose wedding

we are privileged to be catering this fall

-- Andrew and I became part of the family

and put our hearts and souls into producing

a spectacular, loving and memorable day for all.

Roton Point is a gorgeous spot on the Connecticut shore

- the club is housed in an old Victorian Hotel

and evokes beauty and elegance in it's simple grace

and gorgeous scenic views.

view overlooking Long Island Sound

Victorian Wrap Around Porch

Erin and Brandon's Wedding:

a magical celebration with

160 family and friends

Roton Point Club Rowayton, CT.

On a lovely sunny september autumn afternoon,

as guests arrived at the Club

after the church ceremony

they enjoyed a flower strewen bountiful

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 was already open and serving the drinks the host supplied.

Lots of vodka was consumed by all...




CuisinEtc waitstaff circulated 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 chinese soup spoons,

grilled filet mignon,

coconut chicken, fresh basil, mint

and roasted garlic to name a few were floating past you

as everyone mingled and enjoyed the lovely september air.

In addition when the Garden of Eating

when the Buffet Dinner Station opened,

the rich aromas of teriyaki salmon,

grilled chicken, filet mignon

and rosemary roasted potatoes were wafting in the air,

enticing guests to partake in this delicious station.

While waiting they enjoed

a composed caprese salad of mixed field greens

topped with skewers of "italian lollipops"

aka fresh mozarella & grape

farmstand tomatoes in mixed colors


Towards the later part of the evening,

the dinner buffet was cleared and reset as a finger food dessert station including among other indulgences a Belgium Chocolate Dipping Pond, with Rivers of Milk and Dark Chocolate. The excitment and fun that the rivers of chocolate create is always amazing to see. Although there were no children present by this time, it's a dessert idea that always manages to evoke the kid in all of us and bringing delight to all.

Miniature Wedding Cake Display

and Chef Andrew flambing Bananas Alexander.

here's a peek at the menu and some mouthwatering photos
Ethnic Breads and Spreads

~Classic Tomato, Spinach and Basil Bruschetta

and White Bean Artichoke Tapenade

notice how the table is decorated with fall apples from the farm, under glass, supporting the two tapendades that are served in antique glass bowls.

Lots of colored roses complimented the beauty, bounty and sweetness of the day.

All design decor and floral arrangements that compliment the food

were arranged, produced and designed

by Lisa Teiger, Event Decor Stylist and Owner of CuisinEtc.

That's why our tag line reads "more than just great food..."



~Rondele Cheesecake layered

with Roasted Pepper Tapenade and Pesto

Mini Bries Topped 
with Mango Chutney and Pistachios

-

~Artfully Arranged Crudités Vegetable Basket

we used the summers bounty of fresh veggies from the Union Square Farmers Market including chocolate cherry tomatoes, yellow cherry tomatoes fresh broccoli and artichokes.


~Sunflower of White Bean Tapenade with Pita Petals and Black Olive Seeds the green and purple hydrangias lent an air of elegance and abundance to a bountiful display

~Assorted Olives displayed in Martini Glasses
specially engraved cocktail napkins with Erin and Brandon's name and date

popped the hors d'oeuvres and drinks with their vibrant hot pink colors

~Southwestern Enchilada Tartlets with Tomatillo Salsa Topping

the simple beauty and elegance of a large tree trunk polished to become a serving tray...


~Greek Dolmatis 
with Feta and Red Pepper

~Capri Eggplant Caponata atop Hothouse Cucumber Crowns

colorful mexican glass plates complimented the food perfectly

Various Crostini, Housemade Grana Padano Flatbreads,
European Crackers and Sesame sticks

.......waiter passed trans global fusion hors d'oeuvres........

during the cocktail hour

bartenders extraordinaire -- Kimee and James

Absolut Shrimp Shooters Island and Coconut Spiced Shrimp Shooters
served in a Absolut Citrus Infused Shot Glass

can you imagine how much fun it is to say to guests

when they ask how to eat these

"knock them back and chew "

we made over 12 batches before we finally ran out of shrimp

these folks loved to party and celebrate with the Sullivans.
Big City Country Biscuits Filet Mignon,
and Red Pepper Pesto in a Mini Parmesan Buttermilk Biscuit

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 doused with Truffle Oil

Coco-Jerk Chicken Satay Caribbean Spiced Chicken Skewers

coconut milk and island seasonings with asian chili jam dip

make these a sure fire winner and much requested itemBlu Bytes
- Gorgonzola Blue Cheese Mousse and Sundried Cranberry in Crispy Cups

Golden Triangles – Piquant Potato Triangles with Cilantro Coconut Dip (served hot)

The Roton Point Club is housed in a gorgeous old Victorian Club,

the porch allowed for generous and spacioous seating for all 160 guests

the bride and groom had their own "sweetheart" table but of course they barely sat down all night

Main Course

as guests sat down at their assigned seats, a plated composed salad of baby greens

with skewers of Italian Lollipops,

a tribute to Brandon aka "Beans" the groom's Italian heritage

resting on a cucumber crown for the princess of his dreams...

Composed Salad at each place setting for guests to enjoy when they sit down

Mixed baby greens with fresh mozzarella balls, tomato and basil,
Olive oil and balsamic dressing

plating up salad for 160 guests requires lots and lots of space~



style="color:#990000;">Mom and Dad of Bride - Frank and Starina


even a fuzzy picture cann't hide the sunshine eminating from her smile of joy

as we reach out to hug each other

Garden 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 and delicious late summer dish

Grilled Med-Rim Chicken
– tender sliced lemon basil
marinated & grilled chicken breasts

Rosemary & Garlic Marinated Seared Filet Mignon – Tenderloin of beef

Delicious Creamy Mashed Potatoes with Brandied Peppercorn Gravy

Roasted Seasonal Veggies with Balsamic and Herb Glaze

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

mnnn... there was not a morsel left of these gorgeous and yummy late summer

heirloom farmstand red and yellow beefsteak tomatoes with fresh basil

Crusty Olive Baguette and Artisan Dinner Rolls with Sweet Butter
Delicious Desserts: The Final IndulgenceMiniature Cake Tiered Wedding Cake Display

cupcake swirl - cool photo by Alex Z'eev photo courtesy of Alex Ze'evi-Christian

info@alexzphotography.com

photo courtesy of Alex Ze'evi-Christian


Decadent Lava Chocolate Dipping Pond and 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 Meyers Rum , Sweet Butter & Brown Sugar
Flambéed by Chef Andrew Crossan,

Served with Kaluha whipped cream
in martini glasses

photo courtesy of Alex Ze'evi-Christianinfo@alexzphotography.com

tossing the flame - a Chef Andrew Speciality
photos courtesy of Alex Ze'evi-Christian info@alexzphotography.com
bananas alexander - Chef Andrew Alexander-Crossan