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sabine

MENU: WEDDING at the VANDERBILT MANSION, 240 guests

Passed Hors D'oeuvre
* Chicken satay on skewer with lime coconut glaze
* Potted shrimp skewer (with dill, scallion vinaigrette)
* Lamb bastia in phyllo with minted yogurt
* Avocado nori roll with wasabi ginger sauce
* Italian white bean crostini with herbs

Cocktail hour platters in three locations:
* Flowering basket of crudite, spicy black bean dip
* Assorted cheese board with a variety of crostini

Dinner Buffet
* Marinated Lemongrass Skirt Steak au Jus
* Chardonnay Infused Poached Salmon, Sauce Vert
* Roasted Farm Vegetables: carrots, beets, green beans, squash, and corn slices
* Mesclun salad, cranberries, spiced pumpkin seeds, shaved parmesan, house vinaigrette
* Herb Red Bliss Potatoes
* Bread Basket

Dessert
* Assorted cupcakes by Baked... More images...

CLIENT'S RESPONSE

" Hello! Thank you both for such an amazing job! Everything was executed flawlessly and you both were a huge part of that. We appreciate it so much! The food displays looked beautiful!! Truly, the pictures say it all. Thank you for making our wedding everything that we hoped for! If you ever need a recommendation, let us know.

Thanks, Nicole" -
Bride, September 17th 2011

 
 
regatta

MENU: REGATTA ON GOVERNORS ISLAND

Passed Hors D'oeuvre

* Potted Shrimp Skewers
* Kevin's mini Crab Cakes with Remoulade
* Madras Chicken Salad w/ Currants in Pastry
* Flank Steak Chimichurri (rolled mini wraps)

Stationary Platters on two Spectator Boats

* Flowering Crudite with Spicy Black Bean Dip
* Mediterranean Platter: Sahadi's hummus, feta, grape leaves, sun-dried tomatoes, olives, pita
* Assorted cheese board with grapes and crackers

CLIENT'S RESPONSE

"Kevin and Caroline - Thank you so much for all of your help and generosity - we seriously could not have done it without you.!! Already Looking forward to next year :)"

New York Harbor School Coordinator..

450 guests at Water Taxi Beach on Governors Island to Benefit the NY Harbor School


polenta

MENU: COCKTAILS

* Peking duck beggar's purse tied with chive

* Tuscan white bean bruschetta with soft garlic

* Mini fig pancake, proscuitto and chive cream

* Tuna tartar on beet chip with creme fraiche (seaweed caviar)

* Potted shrimp with scallion, dill, lemon (chilled)

* Endive and herb polenta, natural sea salt, pea puree, & shallots

CLIENT'S RESPONSE

"Absolutely beautiful and delicious food." - Isabelo Saez, Paula+Martha

"I wanted to thank you again for such a gorgeous and delicious event! You and your team are a delight to work with and I really appreciate your attention to detail.."

Paula Caravelli, Paula+Martha Design Photo: Angie Long (more images here)


tuna

MENU: WEDDING RECEPTION

* Passed Hors D'oeuvres Avocado nori roll with wasabi ginger , potato rosti with black caviar, creme fraiche and chive, Mini fig pancake with prosciutto and chive cream, Peking duck breast beggar's purse

* Tapas Plate: Lemongrass flank steak skewer, Stuffed mussels, Roasted red pepper and anchovy and current, vinaigrette, Fried almonds with herbs, Grilled octopus Mediterranean

* Entrees prepared at three stations Rare Peppered Tuna with Horseredish cream, Snowpea and Jicima Salad * Lamb and Pepper Kabobs, Tabouli salad * Classic Moo Shu Pork with Hoisin and Scallion

CLIENT'S RESPONSE

"We've fielded a bunch of inquiries about your restaurant and your food, and we thought
your staff did a terrific job with everything. And didn't the space look lovely?!" - Bride's note

Wedding of 100 guests at the
Kidd Yellin Gallery, Red Hook Brooklyn, March 2011. Also serving local slections from Six Point Ale and Red Hook Winery


MENU: ARTIST’S RECEPTION

* Jumbo Lump Crab Cake

* Vegetable Shumi

* Guacamole basket, Organic chips

* Crispy Spring Roll

* Vegtable Bruchetta on Amy's Bread

* Spanikopita

* Assorted mini Quiche: Broccoli, Cheddar, Pancetta

* Lamb Skewers with garlic and Rosemary

CLIENT'S RESPONSE

"When Kevin Moore is in charge of an event, I can sit back and relax and know that our guests will be well taken care of and well fed with an array of delicious treats, beautifully prepared and gracefully presented."

Elizabeth Feld
Hirschl & Adler Galleries
21 East 70th St, New York


MENU: AMY'S BIRTHDAY

*Assorted hors d'oeuvres then summer salad

* Oven baked sage chicken breast parmeggiano, organic yellow tomato sauce

* Tortellini with basil pesto and fresh baguette

* Laurel's apple tort with vanilla ice cream and chocolate mice

CLIENT'S RESPONSE

"Kevin engaged the party guests for over two hours with entertaining culinary instruction, and the rewards of their labor, a delicious dinner! They especially loved learning decorative pastry tricks for the birthday cupcakes! It was a great experience for all and a birthday party my daughter will never forget."

Laurel Lesio-Eisenstadt,rschl Amy's mom


MENU: EAST HAMPTON WEDDING

* Classic shrimp cocktail

* Spinach and feta cheese,wrapped in phyllo

* Mini black forest ham, imported swiss croque monsieur

* Spicy avocado sushi rolls

* Chimichurra steak pinwheel

Stationary Table

* Sliced smoked salmon, capers, red onion, black bread
* Hummus, mixed olives, pita bread
* Fall Crudite two dipping sauces --extra: some pigs in the blanket for kids

CLIENT'S RESPONSE

"Kevin, I will never forget your attention to every detail. You made the day a complete joy."

Kathleen Morris, bride's mother, East Hampton, New York


MENU: WATERFRONT FILM FESTIVAL

* Picnic Box #1:

Two pieces of barbecue chicken, corn bread, cole slaw, homemade lemonade

* Picnic Box #2:

Shrimp salad on a fresh Kaiser roll, green salad with avocado, homemade lemonade, Seedless watermelon

* Pecan dreams and coffee

organized by Dance Theatre Etcetera

OUR RESPONSE

"We're back for another FEST on Saturday June 5th 2010 with shrimp skewers,BBQ chicken and fresh fruit smoothies. We're also catering the Friday film festival in Coffey Park. For that night Jambalaya, crusty bread and ice tea are on the menu. We're so glad to be part of the number of Waterfront festivities in Red Hook this summer!. "

Kevin and Caroline


MENU: ADDED VALUE: WELCOME TABLE

* Free-range organic buttermilk fried chicken

* Free-range BBQ chicken

Braised AV collard green with salt pork

* Free-range deviled eggs

* Organic Jasmine rice

* Organic red bliss potatoes from Balsam Farms

Teaching about sustainable and organic food and preparation. A Red Hook community event.

AV FARM'S RESPONSE

"Caroline,
Thanks so much again for being a key part of a beautiful and successful event. The fact that you were willing to have the teens in the kitchen and be such patient and caring teachers made it so much more meaningful. I was very happy that we could all work together."

Phil Shipman ,r Added Value Farm Event Coordinator