Sunday, July 26, 2015

cuisinetc is featured in Catering Magazine

CuisinEtc is beyond thrilled to be included with other talented catering peers in this fabulous article about trends in buffets in a US trade publication Catering Magazine. Check out page 53-54. Awesome photo of our talented Chef Andrew and staff too!

Friday, October 31, 2014

Speakeasy Vintage Style Cocktail Party at NYC Back Room Bar

Speakeasy Hors D'oeuvres and Nibbles
Butler Passed in Creative Presentations
a cats meow of a venue at a secret Back Room NYC Speakeasy
fabulous cocktail food event with roaring twenties themed food,
decor and cocktails in NYC's Lower East Side.
Crispy Bite-Size Crab Cakes with Sriacha Aoili
Classy Passed Shrimp Cocktail 

catered cocktail party at the back room speakeasy nyc by cuisinetc catering nyc
The Charleston

Lemon Scented Dressed Devilled Eggs with Chives

Decadent Truffle Puffs

Spirit of St Louis Sliders 
St. Louis Barbecued Pulled Pork with Cider Apple Slaw on Soft Slider Buns

Speakeasy Cigars aka Pigs in a blanket
an assortment of tea sandwiches
including smoked salmon,
cucumber and waldorf chicken 

Cotton Club Tea Sandwich Medley 
Smoked Salmon 
with Wasabi Crema 
       in Mini Black 
       Sesame Biscuits

Cranberry Pecan 
Waldorf Chicken Salad 
        in Mini Biscuits

Double Decker
Open Faced 
English Cucumber
        with Dill Cream Cheese

Speakeasy Breads and Spreads Stationary Table of finger foods, 
Seasonal Fruit, Cheeses and Crudite Display
great gatsby roaring twenties hors d'oeuvres with cheddar chutney cheesecakefeaturing our gorgeous Cheddar Chutney Sweet + Spicy Cheesecake surrounded by Feathers of Wontons Crisps
fall appetizers at the secret NYC Bar - The Back Room in the Lower East Side - Gangster  Speakeasy

Moulin Rouge Medley of Finger Desserts

Chocolate Drizzled Profiteroles
The Sultan’s Turkish Apricots and Dates
Imported Dark Chocolate Dipped Fruits

passed on cigarette girl trays
Waiter Passed on Cigarette Trays 
French Chocolate Truffle Bites
in Vintage Teacup
rent a speakeasy and throw a catered cocktail party with cuisinetc catering nyc
Salted Caramel & Almond
Encrusted Grape Bytes
Chocolate Dipped Strawberries
Cream Puffs Drizzled with Chocolate
French Chocolate Truffles

Sunday, June 29, 2014

Manhattan Breakfast Hors D'oeuvre Catering

Manhattan Breakfast Hors D'oeuvres

Elegant Madison Avenue 

Fashion Runway Breakfast Offerings:

WAKE UP your breakfast meeting or NYC fashion week showroom catering with something delicious, unique + healthy rather than the typical ((boring)) bagel, fruit platter or breakfast pastry.   Vegan and vegetarian breakfast offerings don't have to be dull, boring or stale.

You and your entourage will relish embibing cuisinEtc catering's fresh fruit smoothies,  today's offering a trio of NYC vegetarian and vegan Fruit Smoothies, all naturally gluten free and delicious !

whimsically presented in miniature glass milk bottles...'s vivid colors and flavors inspired by the Moroccan Fashion Collection.  Other flavors as per seasonal availability - Savoury fruit and vegetable combo smoothies too - like kale-green apple or almond spinach strawberry for example.

Rosewater Scented Strawberry (vegan)
Vibrant  Alphonso Mango 
& Vanilla Bean Lassi (vegetarian)
Kiwi/ HoneyDew/Banana with Almond Milk (vegan)
breakfast hors d'oeuvres caterer manhattan, nyc

smoked salmon and wasabi pate biscuit - gluten free white asparagus + chevre  frittata
gluten free and vegetarian breakfast hors d'oeuvre platters are always a smart choice for the NYC crowd.
full service or drop off available
pricing from $20 per guest ++

Friday, May 9, 2014

Downtown NYC Plated Menus

Bleeker Street Mosaic A

first course:
Hudson street fresh roasted salmon falafel cakes 
napped with Tunisian peppadew-olive relish 
+ gaufrette woven potato crisp

main course:
washington square chicken paillard filled with spring vegetable mosaic
napped with basil scented cream sauce
and topped with knotted long bean braid
served with pyramid of
hazelnut scented quinoa with roasted farmer’s market apples

vegetarian alternatives: 
trio of egg battered zucchini roulade,
herbed goats cheese and sundried tomato
served with pyramid of
hazelnut scented quinoa
with roasted farmer’s market apples

dessert course:
alphabet city deconstructed lemon pie
stamped + textured rosemary brown sugar shortbread
meyer lemon curd  and dollop of honey scented mascarpone

Bao to the Bowery.. menu B  - add $300

first course:
jewel colored beets and cucumber tartlet 
sandwiched with creamy meyer lemon curd chèvre
drizzled with blood orange vinaigrette

main course:
sliced caramelized pork tenderloin wrapped in proscuitto
stuffed with our signature spinach +
sundried tomato parmesan pesto
napped with creamy sundried tomato reduction
served with spiral of  roasted interwoven
yellow and green zucchini
napped meyer lemon balsamic reduction

vegetarian alternatives:
roasted spring vegetable, mozzarella + herbed ricotta napoleon
napped with creamy sundried tomato reduction
and skewered with fresh rosemary spear

dessert course:
east meets west bao
sweet bread bao layered
with organic orange scented cream cheese
atop a criss cross of  drizzled chocolate
and balsamic strawberry coulis

East Village Ode to Spring …menu C

first course:
spring asparagus and baby artichoke
with drizzle of meyer lemon aioli
and goats cheese crostini + artisan lettuce leaf

main course:
deconstructed chicken printemp
chardonnay braised chicken tarragon ,
spring baby peas, caramelized pearl onions,
braided pastry crust perch

vegetarian alternative:
Parmesan orecchiette with olives, peppers
 + caramelized baby onions

dessert course:
sweet polenta orange + rosemary scented cake
napped with warm fruit compote
mango, peach, pineapple,
and showered with toasted coconut

Wednesday, May 7, 2014

NOHO - Bowery Stakeholders Annual Meeting at Aicon Gallery

scroll down the blog
 for our original concept 
Evil Genius Bacon-Bleu 
Bis-coni recipe

NOHO-Bowery Stakeholders Annual Meeting
Aicon Gallery,
Great Jones Street

whimsical signage 
white asparagus frittata bytes
graced with pea sprouts
and smoked paprika aioli
on sesame rice crackers

gluten free, vegetarian
cuisinEtc catering nyc 
long view of Aicon's Main Gallery
with CuisinEtc Catering 

Chef Andrew Alexander-Crossan
setting up food station

culinary decor and furniture
 CuisinEtc Catering NYC

Secondary Gallery with Hanging Metal Artwork
cuisinetc catering new hors d'oeuvre for the summer

Cajun Marinated Catfish Bahn Mi Po'Boy
with Pickled Carrots, Cucumber + Cilantro
Chili Jam Aioli

"you had me at bacon- oh yeah baby"
said one of the clients as he ate another decadent bite
of these little piggie dijon gorgonzola
white lily flour scones.
cuisinetc new york city cocktail caterers
little piggie dijon gorgonzola
white lily flour scones
white asparagus frittata
 dabbed with smoked paprika aioli
dotted with spring pea sprouts

BBQ smoked pork with mango slaw slider bites

Menu for the Bowery Stakeholders 2014 Annual Meeting 
Aicon Art Gallery
17 Great Jones Street, NYC
Monday May 5, 2014

Cinco De Mayo
Fiesta de Maíz
Patatas Fritas
Gluten free, vegetarian

Dos Amigas
jewel colored beets   
meyer lemon chevre  
perched on hand carved cucumber crowns
Gluten free, vegetarian

City Spoons
Tuna Tirado
Wakame Seaweed
On Asian Spoons
Gluten free, dairy free

Salmon Falafel
peppadew relish

Dairy free, pescatarian
one of the newest hors d'oeuvres
in the ever expanding cuisinEtc repertoire:
Fresh salmon falafel cakes graced
with Tunisian peppadew + olive relish
Saigon Fish Bahn Mi
Pickled Carrots + Cucumber
Chili Jam Aioli
Dairy free, pescatarian

Pom Pom Poulet
Gluten free, dairy free

Evil Genius
Bacon + Bleu

BBQ Pork
+ Mango Slaw
dairy free

Gluten free,
vegan, dairy free

Sweet Potato
vegetarian, dairy free

Asparagus frittata
Smoked paprika aioli
Gluten free, vegetarian

Dos Amigos
Nutella + Chocolate 
Truffles Taco
with fresh Raspberries

Chocolate  Drizzled
Coconut Meringues
Gluten free, dairy free, vegetarian

Fresh Grapes,
 and Sliced Pineapple
Gluten free, dairy free, vegetarian 

both photos courtesy of Zella Jones, Market by Market Communications

recipe for evil genius dijon bacon bleu "bis-coni"
a sweet & savory biscuit - scone hybrid