Ben and Sara 10-04-09

Reception site:

The Globe

158 E. 23rd St

New York, NY 10010

www.theglobeny.com

Contact: Eamonn 917-573-9536

Wedding Buffet Menu

...organic thai style sweet + sour broccoli salad with mini sweet pepper rings served in a giant NY Natural Farms squash bowl

...LA spicy Mac & Cheese

with aged Pepato cheese with side bottle of zesty sriracha sauce

...cocktail meatballs – chipotle bbq. glazed

...Auntie Dai's chicken and veggie potstickers with soy wasabi glaze

...vegetarian potato samosas with chili jam lime dip

...Texas BBQ beef sliders

...Bhel puri yukon gold organic potato with chickpeas, long island sweet onions, cilantro & crunchy noodles with tamarind & cilantro chutney dressings

...Rice noodles, napa cabbage julienned carrots, fresh mint with sesame scented smoked tofu & edamame beans

...hot dish of south east asian

coconut pumpkin & tofu curry with brown rice

Mash Potato "meats" Shrimp n Grits >>>>>>>>.........an Irish Southern Fusion Wedding

all weddings are special

- to the bride and groom, their family and friends

and to the caterer as well. It is an honor and a privilege to be able to participate in peoples joy and to have a hand in enhancing their experience and bringing love via food and service to their wedding day.

Today's wedding at the Queens County Farm Museum holds a special place in Andrew and my hearts for the following reason.

Today is the 26th anniversary of our own wedding - our first catering job together.

Twenty six years ago today in Lynbrook, Long Island we got married in the back garden of the Lynbrook Fire Station and had our 125 guest reception that Andrew, his brother John, Sister in Law Dee and myself catered (but didn't serve we hired help for the day) with my grandmother and mom watching and increasing the quantities every step of the way.

It was a great wedding and the family still reminisces about the beautiful vegetable carvings that graced the poached salmon display - hopefully I can dig up a photo and scan it .

Today's celebration is the wedding of Amanda and Eionn - a truly sweet kind and generous couple who are also in the hospitality industry - Amanda has been the total opposite of a bridezilla - easy going, calm, organized, thoughtful and a pleasure to work with. Thank you for the opportunity to celebrate our marriage by being a part of your day!!

here's what the CuisinEtc Catering and Special Events team served today.

the menu is a reflection of Amanda's southern heritage and Eionn's home country Ireland

cocktails in pavilion passed hors d’oeuvres

Irish Smoked Salmon biscuits

Southern Pimento Cheese Crostini

dotted with lemon thyme

and hand carved multi colored radishes

Louisiana Shrimp Dip

Italian Lollipops

farmstand red + yellow grape tomatoes

with fresh mozzarella & herbs

Irish cocktail bangers with green swords

and honey mustard dip

shrimp and grits on slipper spoons

..shrimp and grits on slipper spoons

..pimento cheese crostinis

..irish sage banger sausage coins with honey mustard dip

..Italian lollipops – fresh mozz, cherry tomato & basil skewers

..smoked salmon tea sandwiches

pavillion displayed breads & spreads

…farmstand vegetable display

accompanied by various spreads

…hummous sunflower display with olives and carrots,

surrounded by pita petals

…cold Louisiana shrimp dip with housemade tortilla chips

..Irish farmhouse cheddar, aged gouda, irish blue, &

wheel of brie frosted with mango chutney

& studded with pistachios accompanied by crackers

…martini glasses of olives and cornichons

buffet dinner

..farmstand yellow + red heirloom tomatoes

with fresh basil and EVOO

...grilled asparagus + roasted vegetable displays

..CuisinEtc famous Caesar salad

with housemade croissant croutons

..roasted atlantic Salmon Nicoise Salad

with roasted potato, haricot vert string beans olives,

colored peppers, field greens & more

– housemade creamy balsamic dressing

..Chef carved succulent Angus prime roast beef

with sour cream horseradish sauce and au jus

Blue Martini Mashed Potato Bar

because of the farm setting we used simple yet elegant vegetable + fruit displays

along with fresh herb bouquets that compliment the baskets of lavender

that Amanda had in the room. Pretty glass vases with orange peppers,

yellow lemons, fresh bright red love apples - aka pomegranites, carved

bouquets of purple, pink & red radish flowers, carved scallion flowers

+ cape gooseberry "flowers" skewered into

displays complimented the farm atmosphere~

Blue Martini Mashed Potato Bar Station

blue martini glasses with mashed potato

sides of cheddar, sour cream, & scallions

dessert station

wedding cake

rivers of chocolate with dipping goodies and fresh fruit

too many goodies to mention yet...

and after dessert a sweet surprise for the guests

as well as the bride and groom

passed freshly baked warm chocolate chip cookies

with shots of moo juice (aka milk)

simply elegant place settings at the Queens County Farm

CuisinEtc … More than just great food …

Last Minute Wedding Catering...no problem CuisinEtc to the rescue

so today we booked a wedding event for 10 days from today! That has to be one of the all time record
shortest time from booking to production of a wedding event.

The bride and groom are both from the left coast
(Northern California and Oregon)
and wanted a simple buffet
stations of hearty ethnic comfort foods
with some vegetarian offerings
for the bride and her veggie friends.

The venue is an OLD and charming NYC bar
on the east side called the Globe
at 158 E. 23rd St


Eamonn who owns the joint with his brother
could not be more charming
and offers typical Irish warmth and hospitality.

Eamonn and I had a nice chat while waiting
for Sara and Ben to arrive to review the details
and make sure we knew
what the space had to offer.

Here's the hip and happening
international comfort foods that Ben and Sara
have requested for their wedding celebration

...LA spicy Mac & Cheese
with aged Pepato cheese & zesty sriracha sauce

...cocktail meatballs – glaze with chipotle bbq.

...Auntie Dai's chicken and veggie potstickers
with soy wasabi glaze

...hot dish of south east asian
coconut pumpkin & tofu curry with brown rice

...vegetarian samosas with chili jam lime dip

...Texas bbq beef sliders

...Bhel puri potato with chickpeas, vidalia onions,
fresh cilantro & crunchy noodles
with tamarind & cilantro chutney dressings

...Rice noodles, napa cabbage julienned carrots,
fresh mint with sesame scented smoked tofu
& edamame beans served in Asian boxes



and for dessert they have ordered a cupcake tower
from Buttercup Bakery in the Village
with lots of fun flavors and icings.
a comfort food choice
making a perfect ending to the food offerings...

All in all, a simple yet fun + hearty menu
to fill the bellies while enjoying
the celebration, the dancing
and the fantastic bar atmosphere.

Congratulations Sara and Ben

asian fusion wedding sit down menus - a medley of fusion cuisine and service

WEDDING PROPOSAL
Custom Designed for
The Wedding Dinner of

Hong Mae and Andrew
The Metropolitan Pavilion
200 guests


presented by
by CuisinEtc
646 . 932 . 3496


Pre Dinner –
Fusion inspired passed
passed HORS D'OEUVRES:


……paella cakes with spanish chorizo
and vegetables, topped with garlic shrimp


……tostaditas with roast corn-red pepper salsa

……sassy samosas
fabulous little crispy bundles of spiced potato & veggies
served with signature southern
indian coconut cilantro chutney



……absolut shrimp shooters
coconut and jerk spiced shrimp with
absolut citron vodka



……cajun biscuits with southern
pulled orange BBQ pork


……Korean meatballs spiked with ginger,
lemongrass & garlic sherry orange glaze


……lemongrass and asian palm sugar glazed
sweet potato spears with wasabi dipping sauce

……peking duck rolls –
asian roasted duck, hoisin, scallions


……mexican wontons
chorizo, beef & waterchestnuts in
wonton wrapper - avocado dip





……fusion BLT bites
cherry tomatoes stuffed with bacon,
scallions & wasabi mayo

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


Pre Dinner –
Hors D’oeuvre Stations

Pan asian Curry Mashed Potato Bar
– served in retro style glass cups
by an chef attendant dressed in a
fiery dragons batik chef jacket

**chili & sesame infused edam me & smoked tofu
**cardamom chicken & chickpea
**masamam beef & vegetable curry
Served with garlic smashed yukon
gold and wasabi mashed potato

presented in beautiful hand wrought copper chafing dishes

spanish cheese, fruit, breads and spreads display
tetilla ( a mild creamy cow's milk from galicia)
..manchego cheese,
…cabrales blue cheese from asturias,
& fig and almond cake

garlic crostinis and housemade flatbreads
flowering crudite display with olives and chorizo coronettes
tortilla espanola - spanish omelet
aceitunas a la madrileña - spanish olive and artichoke tapenade
ajo marinated mushrooms
smoked eggplant salad with sherry vinegar dressing
almendras - roasted smoked and salted almonds
chickpeas shooters
fire roasted red pepper tapenade


Hong Mae and Andrew’s
Dinner Service


As your guests are seated for dinner service,
each place setting will be pre-set with a lovely appetizer

followed by waiters placing family style salad platter on tables

for your guests to partake from – creating interaction and intimacy

Your wait staff will also serve the main courses entrée plates

Dinner will be followed by a Grand Buffet Dessert – the final indugence
(Timing to be determined)

Yuan Dynasty dinner menu
appetizer:
already set at table when guests sit down

Flowering Cherry Blossom Martini
Asian green tea lacquered duck with cherry blossom salsa atop crispy asiago grits
croutons presented in a martini glass

Sweetheart Salad – served family style
fall field green salad with hearts of palm,
cilantro, mint, basil and honey sesame dressing with toasted wonton hearts

Entrée
Lacquered Sesame Salmon Noisette
with Asian Sweet Chili Lime
garnished with knotted chinese long beans
atop roasted corn and zucchini mélange with black sesame seeds

Vegetarian Alternative
Tofu Pillows with Roasted Corn and Zucchini Mélange with
Asian sweet chili lime glaze garnished with knotted Chinese long beans




Sung Dynasty Dinner Menu
appetizer:
waiting at table as guests sit down

Lemongrass Ginger Scallion & Fresh Crab Balls
skewered over
a pillow of golden beet and apple coleslaw with wasabi remoulade
offered in a cosmo or martini glass

Pacific Rim Caesar Salad
– served family style
tender hearts of romaine with lime and sriracha chili enhanced
caesar dressing, foccacia croutons & hand shredded parmesan

Entrée
Ying Yang of Salmon Filet & Filet Mignon Wrapped around
black sticky pilaf napped with blackberry ginger chutney
glistening tender pea shoots or chinese broccoli
(depending on availability of greens)

Vegetarian Alternative
Portebello Mushroom Cap
stuffed with black sticky rice pilaf,
roasted sweet potato & napped with blackberry ginger chutney
on a pillow of glistening tender pea shoots or chinese broccoli


Tang Dynasty dinner Menu
Appetizer course trio plate
…. rum mango soup sip shot with sunflower sprout garnish
…..baby cilantro, citron vodka spiked grapefruit & watercress
presented on an Asian spoon
….asian duck salad on an endive spear garnished with sundried
cherries & pistachios.

marco polo east meets west salad – individually plated
a composed salad of vine ripened tomato mozzarella
& fresh mango with curried basil salsa

Entrée
Pacific Rim Medley
– Pre ordered entrée choice


Grilled Striped Sea Bass with Ginger Lime glaze
or Tender Hoisin Dijon Glazed Pork Tenderloin
paired with lemon jasmine rice timbale, crunchy
“sweet & salty fried “seaweed” garnish & colorful julienned vegetables

Vegetarian Alternative
Five Spice Grilled Portebello Mushroom Cap Stuffed with lemon
jasmine Pilaf, smoked tofu & Colorful julienned Vegetables

Creative CuisinEtc…More Than Just Great Food

Dessert,
The Final Indulgence….
Over the top Dessert Buffet with
Hudson Rivers of imported
Belgium dark and milk chocolate
and caramel dipping ponds with fresh fruit & berries,
marshmallows, cream puffs, rice krispie treats,
petit cookies, meringues and lots of other goodies
plus a
bevy of handcrafted desserts



Berries Marco Polo
(Napoleon of the East)

…..Strawberry Shortcake Parfaits


…..Chocolate Covered
Red Velvet Mini-Cakes

a southern favorite with a modern twist, combining layers of decadent red cake & cream
cheese mousse, all enrobed in a dark Belgium chocolate ganache


……..Panna cotta Asian spoons

– green tea, mango, jasmine


……..Rose -Infused Pear Strudel
tradition with a dash of the unexpected!
caramelized pears heady with vanilla,
fragrant with rose petals atop a flaky buttery puff pastry crust


……..Pumpkin Tiramisu
with Caramelized NY State Apples
spectacular fall finale combining
layers of our special house-made spice cookies macerated in tia maria,
dreamy pumpkin ginger marscapone and cinnamon-laced caramelized apples

plus your wedding cake
and antique samavors of wickedly spiced
hot chocolate, asian chai and decaffeinated fair trade coffee

CENLA - Bonnie and Zachary's Bayou Bash Wedding

Best Catered Events, Marksville Louisiana
collaborate with CuisinEtc Catering and Event Decor, NYC
to produce a Bayou Bash Wedding
December 20, 2008
at Le Manoir Fleure, Moreauville Louisiana

CENLA's newest caterer Best Catered Events of Marksville has hit a 

homerun out of the park success again. 

Bonnie and Zachary along with their families 

did not and could not stop 

thanking Miss Dianne and Mr. Rick for providing 

everything this dynamic catering couple promised and MORE... 

The guests enjoyed a sumptous savoury buffet 

and rivers of chocolate that Best Catering provided and staffed, 

along with the grooms cake and fountain wedding cake 

by Lisa Duponte of Le Manoir Fleure.

Zachary and Bonnie

an officer and a gentleman is he...

dippers for chocolate river

pink and white marshmellows

rice krispie treats, chocolate chippers,

driscoll strawberries, fresh pineapple wedges, 

juicy cantaloupe spears & more...

Mr. Ricks Smoked Brisket Platter

with Housebaked Sweet Yeast Rolls

Miss Dianne's authentic mini muffalettas on N'alwins Cortoza  Bakery rolls

rivers of dark and white chocolate

 taste of the south bacon rollups

Wedding cake by Lisa Duponte of Le Maison Fleuri

sumptuous display of Louisiana food

decor display by Lisa Teiger, CuisinEtc, NYC

food by Best Catered Events Marksville, La

Chef Dianne Evans, Best Catered Events, Marksville La