Saturday, August 8, 2015

summer in NOHO... Picnic Supper

summer supper in NYC - bring the outdoors inside with a catered picnic from cuisinEtc

Sundowner  Starters and Summer  Board Meeting Supper
…San Pelligrino Water,  Key Lime Watermelon Lime-aide and  Chilled Prosecco
.. Summer peach with fresh basil, Manchengo cheese and rosemary ham crostinis garnished with crispy Serrano Ham
...Whimsical new skool devil eggs
…Voodoo  cheese – chopped pecans, scallions + sharp cheddar, glazed with sweet hot pepper jelly offered with Townhouse crackers
..Ruffles potato chips with sour cream onion dip
..the boss' fav: Sriracha Pretzel crusted chicken fingers
..BBQ smoked brisket sliders with house pickled onions
..Peanut crusted butter poached key lime shrimp
..Spicy bacon, scallion, pebble potato + roasted pearl onion skewers
..Sautéed mushrooms + green bean “Un-Casserole” salad
with frizzled onions in mini pots

Summer peach with fresh basil, Manchengo cheese
 and rosemary ham crostini
 garnished with crispy Serrano Ham

Sautéed mushrooms + green bean
 “Un-Casserole” salad 
with frizzled onions
 in adorable mini pots

...the boss' fav...
Sriracha Pretzel crusted chicken fingers
looking to  try something different
yet familiar for your next picnic?
deliciously devil eggs with citrus lemon notes,
topped with
wasabi sesame seeds an/or housemade turmeric pickled vidalia onions
a great addition to any NYC picnic menu

Peanut crusted butter poached key lime shrimp
with calamansi lime honey glaze

...a different take on the 
same old same old chilled shrimp.

looking to cater a casual yet deliciously innovate summer supper.  Be it indoors or outdoors cuisinEtc can bring the flavors of summer to your picnic table.  Give us a call or shoot us an email to discuss your catering menu.  Customized menus based on your vision, your taste and needs.
To let us make your journey
a most delicious one give us a shout @646-932-3496  !!

event credits:

Chef:  Andrew Alexander-Crossan

Culinary Fashionista and Food Stylist:
Lisa Teiger

Quick Turmeric Pickled Vidalia Onion Recipe


1/2 cup apple cider vinegar - we use Bragg's organic
1 cup water
1/3 cup sugar
2 large vidalia onions sliced thinly and cut into half moons
1-2 Tablespoons Kosher salt
2-3 teaspoons ground turmeric
2 Tablespoons black mustard seeds
(toasted lightly first to pop seeds)
after toasting mustard seeds combine all ingredients and bring to boil.  Reduce to simmer and let cook 15-20 minutes.  Let mixture cool in pot at room temperature on counter for about 1 hour.  Place onions in clean glass jars and cover with pickling liquid.  Let marinate overnight in refrigerator before using.  Can be made 2-3 weeks prior to using.  Drain before using. These easy to make quick pickles are terrific chopped up into tuna salad or devil eggs.  As you can tell we love to use them to give that extra taste zig and color to many dishes.  Check out the smoked brisket sliders - the turmeric pickled onions gave these puppies a nice zig too and are a great addition to your NYC summer picnic menu!

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