As head chef of Everything Spice, Chef B combines classical training with endless personal experimentation to create unique catered menus for clients. He and his staff provide food for all the events, such as birthday parties, corporate meetings, or weddings. They also offer a unique dinner party called Six Degrees. Starting with the hosts, they send out dinner invitations two-by-two, with each new guest inviting two more friends unknown to the hosts. This creates a party of old friends and new faces, all of whom enjoy a customized gourmet five-course dinner.
Chef Eukia Bryant’s culinary education began when she was just a girl. In her family’s kitchen she would marvel as her grandmother nimbly sliced meat and stirred pots of aromatic sauces. Although she would continue to study at a professional culinary institute, Eukia never forgot the skills and recipes she learned next to her grandmother. Today, with her own personal-chef business, she draws from those skills to whip up wholesome gourmet meals for couples and small groups.
The seasoned chef journeys to her clients’ homes, arms laden with bags of fresh produce, fine ingredients, and professional cooking equipment. She bustles about household kitchens as she whips up lavish dishes and desserts according to each customer’s specified tastes, preferences, and dietary restrictions. Before cleaning up the kitchen, she carefully packs meals into oven-safe containers and leaves customers with detailed reheating and serving instructions.
The versatile chef also designs elegant dinner parties for which she assists her clients with all aspects of planning—from crafting a special gourmet menu to deciding what color kazoo should go in each goodie bag.
When the minds behind All About Wings needed to christen their business, they decided not to bury the lede. Chicken wings—whether baked, grilled, or fried—comprise the entirety of the catering company’s menu. That being said, All About Wings’ namesake product isn’t limited to a single flavor. Far from it, in fact—the cooks toss wings in more than 35 sauces, from Habanero Orange Zest to Garlic Pepper Boom to nine different incarnations of the buffalo-style sauce alone. All About Wings groups its grub into catering packages to be distributed at various events, including tailgates, weddings, birthday parties, and celebrations of National Guzzle Down 18 Pitchers of Water Day.
À la Carte Catering and Event Design shoulders the entire burden of event planning, from the food and wait staff to flowers and decorations to entertainment and lighting. Hosts just meet with an event specialist to describe the basics behind their dream party, and À la Carte hammers out the kinks to make it a reality. The company's executive chef draws on his training in France, New Orleans, and the Caribbean to craft elegant and casual menus, and partner vendors manage other accoutrements, such as coat checks, valet parking, or live musicians. Civilians get a glimpse inside the trade at cooking classes with À la Carte’s chefs during interactive demonstrations that cover professional techniques for butchering meat, cooking pasta, or licking brownie batter off of a spatula.
Established in 1998, Cornucopia Cruise Line's three ships transport guests along the New York City harbor or the inland waterways along the New Jersey and Staten Island shorelines. Each ship is appointed with uplit ceilings, brass railings, hardwood dance floors, and glittering lights. During evening cruises, wait staff serve a sit-down dinner of surf-and-turf entrees as the DJ's tunes coax diners onto the dance floor. Excursions on Saturday and Sunday sate guests with buffet-style lunch or brunch, respectively. The ships range in size from the Cornucopia Majesty's vast 1,200-person capacity to the Cornucopia Destiny's intimate 250-person quarters, where guests should wear business-casual attire, eschewing gym shoes on their feet and flip-flops on their hands.
Drawing on more than 25 years of deli experience, the family of owners of Epic Market & Grill expertly hand-pick items to fill their menu of sandwiches and burgers. Cooks whip up house-made tzatziki sauce for gyros and make each day’s special from scratch. Take-home domestic brews complement Epic burgers piled with mushrooms, onions, bacon, and fried eggs. In addition, breakfast, lunch, and dinner fare fills the catering menu, which in turn fills office workers and their filing cabinets’ refrigerator drawers.