"Westchester Chefs Pick Their Last Meal, February 2012"We asked four chefs, a caterer, and a sommelier to ponder their mortality and choose a last meal.
Craig Pellis says a platter of gravlax and smoked sable from Mount Kisco Smokehouse; my grandmother’s matzo ball chicken soup; a pastrami-and-corned-beef sandwich from Riverdale Kosher Market; an apple cobbler with Longford’s Own vanilla ice cream “Chefs may cook extravagant meals, but I prefer to eat comfort foods.”
" Favorites for Catering, Locally-Sourced Reception Dinner Options, Cocktail Hour Ideas, and Signature Drinks"
Gone are the events at which guests feel like they’re chained to their seats for course after course, conversing with the same 10 people all night. Couples now are designing menus that loosen things up a little.
ON THE DECLINE Conversely, stuffy, rigid, and formal celebrations are out. “The catering trend that is most on the decline is sit-down formal dinners,” says Craig Pellis of Silver Spoon Catering in Mount Kisco. “Events are now designed so that people have the most opportunity to mingle and to talk with their friends.”
“The most creative innovation is hors d’esserts, where we pass desserts. People love that they can choose a mini ice cream cone or other bite-sized confection, without having to leave the conversation they’re having.” — Craig Pellis, Silver Spoon Catering
THE MAIN EVENT In Westchester, couples are choosing to forgo sit-down dinners, buffets, and family-style dining in favor of heavy passed hors d’oeuvres and food stations. “People are choosing ‘action stations’ such as carving stations, crêpe stations, and make-your-own salad stations,” says Pellis. “People prefer more finger foods. They use small plates so they can have many different types of food.”
...for a prix-fixe Seder meal but can arrange both full-service catering and à la carte ordering. They often have catered synagogue Seders and Chef Craig Pellis likes to add a little style to the traditional dishes. The brisket is grilled and smoked; the gefilte fish can be made with salmon, Cajun-style spicing, or with herbs. Matzoh wraps filled with ratatouille make a unique accompaniment.
Craig Pellis, the owner of Silver Spoon Catering, says a popular option is different food stations instead of standard buffets. He often has what he calls “action stations,” where food is made to order: a crepe station, for example, where there are different fillings; an Italian station with customized sauces; or a “Lower East Side” station with corned beef, turkey and other meats. Both Pellis and Wyman cite the increased sophistication of young attendees. Pellis notes that they want the best of both worlds: “They want what the adults are getting and they want the fun food, too.” Pellis says theme parties are particularly popular; at one musically themed party, he served food on actual records, noting that some kids didn’t even know what records were.
Gone With the Cash: Films Go for the Best Tax Breaks.”
“It’s definitely dried up over the past 15 to 18 months,” said Craig Pellis, owner of Silver Spoon Catering in Mount Kisco, referring to orders from filmmakers. “It was always a piece of the business. It was exciting when we had a chance to see one of the stars.”