Catering

May 31, 2018
The caterers used tree slabs as trays for passed hors d'oeuvres.
The caterers used tree slabs as trays for passed hors d'oeuvres.
Photo: A. Jesse Jiryu Davis
Among the creative presentations of passed hors d'oeuvres in the Breakers Mediterranean Courtyard was one that included chalkboard signage.
Among the creative presentations of passed hors d'oeuvres in the Breakers Mediterranean Courtyard was one that included chalkboard signage.
Photo: Lila Photo
Jewell Events Catering brought in striped, color-themed appetizer carts.
Jewell Events Catering brought in striped, color-themed appetizer carts.
Photo: Cheri Eisenberg
During the White House Correspondents Dinner in Washington in May, The New Yorker hosted a cocktail party where passed hors d'oeuvres from the W Washington D.C. were presented on trays featuring previous covers of the magazine.
During the White House Correspondents Dinner in Washington in May, The New Yorker hosted a cocktail party where passed hors d'oeuvres from the W Washington D.C. were presented on trays featuring previous covers of the magazine.
Photo: Dimitrios Kambouris
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Chef Gabrielle Hamilton of Prune restaurant took over the Delmonico's kitchen for the luncheon. She took a curtain call with Delmonico's executive chef Billy Oliva and their staffs. On the menu: a first course of malakoff, or Swiss cheese fritters, followed by cold poached mackerel, Colorado lamb loin chop, and a dessert of brûléed rice pudding with strawberry meringue and macerated strawberries. The dishes were available as a special menu at Delmonico’s from April 23 to 28.
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