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New York Catering Services, Food & Beverage New York City

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Did you know? "Catering" category also includes: Bartenders, Wait Staff, Bar Supplies, Cappuccino & Frozen Drink Machine, Catering, Chefs & Cooks, Chocolate Fountains, Chocolates & Candies, Food & Ice Carving, Food Carts, Food Delivery & Pizza, Ice & Dry Ice, Ice Cream Carts & Trucks, Kosher Catering, Candy Bar, Custom Candies, Pig Roast

The generic meaning of catering means to provide food service at a remote site where food is not available easily. However there are many things included in the broad umbrella of catering. The caterers can be divided as per the role they are performing like event caterers that provide service in different events, mobile caterers who served food directly from a vehicle that is specifically designed to carry food from one place to other and keep it warm during that time or caterers are people who serve food via waiting staff at dining tables or helping in a self serve buffet. Catering is a part of food service industry. New York catering caters everything from boxed lunches to full service catering.

Mobile catering in New York is very common and gaining popularity as people don’t have time to cook or are willing to eat outside food but at the same time, they are not willing to go outside, hence people order food from hotels. Mobile catering is also in vogue at workplaces, business districts and outdoor events like picnics. The main caterers in New York providing full time service are A Sterling affair, Callahan catering, Abigail Kirsch, Canard, Inc., Dine by design, Chef Matteo, Acquolina catering, Catering by Tocqueville, Chef & Company, Crave Catering + Events, Oheka Castle Hotel & estate, Blue smoke catering, DM Cuisine, Ltd., Annemarie’s Feast, Arthur avenue caterers, Art of eating catering and events, The elegant egg cup, David Ziff cooking, Inc., Catering by Restaurant associates, Charles, Sally & Charles catering, Inc., Creative Edge Parties, Devi, Cooks Venture and the Cleaver Co.

New York catering is at its best with hors d’oeuvre and specializes in serving options like lobster bisque turnovers with créme fraîche or truffled macaroni and cheese bites, julienne of asparagus topped with smoked salmon, and pan-seared sea bass in a lemongrass broth with a soy and mushroom ragout, entrées range from spinach-and-ricotta gnocchi to filet mignon, French-onion-tart hors d’oeuvre, foie-gras-and-quail fritters and savory mini ice-cream cones, Balkan entrées and Nicaraguan hors d’oeuvre, quail-egg-and-paprika canapés and Parmesan tulips with prosciutto mousse, Parmesan grits with truffles, araucana egg, and house-cured veal bacon and entrées like seared Hudson Valley foie gras with diver scallops, caramelized bacon and salmon gravlax on toast, tuna tartare on a taro chip, Chilean sea bass with capers, braised artichokes and porchini mushrooms.

There are awesome dishes like foie gras doughnuts with fresh figs and a port-wine glaze and pyramid-shaped beignets filled with chocolate-framboise ganache, Japanese sushi, barbecued brisket, and vegetable sliders to grilled salmon, grilled sea bass kebabs, roasted-corn-and-black-bean salsa, grilled rustic bread and Memphis-style baby back ribs. The catering includes traditional American dishes, European-influenced and fusion cuisine, Chinese, Southeast Asian, Mexican, Japanese, Italian food connoisseurs favored by seasonal ingredients. There is immense variety in the service just that the service you need has to be selected by you. Most of the caterers have exclusive venues where in they provide the service as a part of the packages that makes the work easier as you don’t have to search for a location.