Corporate Catering NYC: Unique Event Concepts that Impress Guests

A Party by Any Other Name

The funny thing about event trends is, usually we’re already doing it—just with a different name. Last week the New York Times Magazine had a gorgeous story about a supposedly new kind of gathering, the apéritif dînatoire. That’s the French term for a cocktail party with so much bite-sized food, you can consider it dinner. Gotta love the trendy nomenclature, but it’s hardly new to us. We’ve been planning and catering parties like this for three decades! Call it a grazing table, tapas, heavy hors d’oeuvres, finger foods, small plates, tasting stations… many different names, but all the same idea. Here are three of my favorites:

The Waterside Tuscan Table

This elegant ode to Tuscany—a nod to the groom’s heritage—featured abundant antipasti like salumi, formaggi, and carciofi.

The Corporate Dim Sum

Our client—sorry, can’t say who—wanted to launch a new product with an Asian-accented menu. We leaned into minimalist décor and maximalist food: Nibbles included pork bao buns, bulgogi lettuce cups, and ahi tuna tartare on kimchi pancakes.

The High Tea Bridal Shower

For this swanky event, the bride wanted a cozy-but-not-stuffy British theme. We did it up properly with pretty little tea sandwiches, scones with clotted cream, and bite-sized tarts.

I Would Prefer To: What I’m Loving Now

I named my company after the scrivener in Herman Melville’s famous story (shades of my former life as an English professor). He’s famous for saying “I would prefer not to,” but I’m more of a yes-I’d-love-to lady. Here are some current items on my must-do list:

Events at St. Bart’s: Twenty years ago, we created Café St. Barts—and catered hundreds of events—at this gorgeous midtown church. I’m delighted to say we’re back! Imagine 1,000 guests mingling in a Byzantine Revival sanctuary on Park Avenue—with apéritif dînatoire galore.

Haute & Freddy: a theatrical pop music duo who combine an 80s synth sound with 18th-century baroque visuals. They’re playing at Warsaw in Greenpoint in June—it’s sold out, but I’ll bet you can score a ticket somehow.

The new cardamom buns our pastry chef, Hans, has created. I had one this morning and it was a truly joyful experience. We could all use a little of that.

Quick Eternity: a Moby-Dick-themed tavern at the Seaport. I mean, come on.