Today was the first day we had Butterfield's new Frozen Yogurt! If you like the frozen yogurt at Bloomingdale's then you should come in and sample ours!!! We have 2 flavors - Plain and Coffee - low in calories and fat!
As far as toppings: Blueberries, Raspberries, Strawberries, Mango, Pineapple, Kiwi, Walnuts, Butterfield's Homemade NUT FREE Granola, Carob Chips, Coconut, Walnuts and Tates Chocolate Chip Cookie Bits.
Come in for a sample!!!
Monday, June 8, 2009
Sunday, June 7, 2009
New Member Of The Butterfield Family
We have added a new addition to our Butterfield and Obsatz family. On June 5th 2009 Evan and Jenn brought us Theodore "Theo" John Obsatz. He weighed 9.9 pounds - almost the size of our Thanksgiving Turkeys! If grandpa was here now, Theo already would be holding a bagel!
Friday, March 13, 2009
Photos from Butterfield Catering events on March 11th and March 5th
Here are some photos from two recent events that I (Joelle) took:
These are from an event we themed as a wine/food tasting. We had 8 different food stations, each representing a different country. We served one wine from each country, and at some stations beer as well, paired with a food served hor d'oeuvres style. The American Station had desserts available, and the hors d'oeuvres that were passed were American Style food.
what is this? a mac and cheese cup!
The following photos are from a black tie dinner at the Park Avenue Armory:
These are from an event we themed as a wine/food tasting. We had 8 different food stations, each representing a different country. We served one wine from each country, and at some stations beer as well, paired with a food served hor d'oeuvres style. The American Station had desserts available, and the hors d'oeuvres that were passed were American Style food.
what is this? a mac and cheese cup!
The following photos are from a black tie dinner at the Park Avenue Armory:
Thursday, March 12, 2009
Another Update From Joelle - What's New At Butterfield
We are settled into our new kitchen, and it feels like we’ve been here for a long time! Since we moved in here, it’s been non stop action! The kitchen is busiest during the early hours of the day, and seems to slow down in the afternoon. Once the food is prepared, we start sending deliveries to our Market, and Café at the New York School Of Interior Design -breakfast foods come first: hard boiled eggs; fruit salads with cottage cheese and toasted nuts; smoked salmon sticks, ficelles with butter and choice of ham, salami or cheese. The Kitchen delivers fresh foods that are more time appropriate to them throughout the day. Once the food starts leaving the kitchen for the Market and Cafe, the daily catering drop off orders start: first breakfast, then lunch, then meetings, finally dinner and parties start
The catering phone lines are ringing – our catering planners are in the office starting at 9am and are usually around until 6:30/7pm - but Nerick and his crew are there much earlier. They are pretty good at picking up the phones before the catering offices open –if you NEED to speak with someone earlier, try 212-772-8782 x3 gets all the phones to ring (I think) – If you need the manager, press x206 .
Our catering department is busy! A lot more drop off orders than before. I think we are busier because we are very flexible; deliver our food (and often the entire party) to offices, homes, stores, and event spaces - which is more cost effective than going out to restaurants. Being that we do all types of catered events – Full Service and Drop Off - we have put ourselves in a good position by being able to accommodate basically anything: Corporate lunches, weddings, drop off breakfast meetings, 1000 person parties for art show openings, concessions for over 13 art shows, food for many religious celebrations; children’s birthday parties, showers, graduations, promotional events, food reciprocation of recipes for food promotional events, corporate parties; private seated dinner parties at home. Basically, we find out what each client wants and their budget, and then we work together to make them happy.
We have many more orders for lunches and small dinner parties… perhaps people are staying at home more? Good thing for us, people still need to eat! I have noticed that the some of our big repeat events do not have the same or any funding for this years event... many have cut their budgets drastically. One event that had a food budget over $15,000 last year scaled this years order down to $365. I have also noticed that people are having more extended kiddushes for bar/bat mitzvahs at the Synagogues (simple but nice lunch), in addition to doing a children’s party at night, instead of a huge adults/family/friends party…. BUT there are still some big events going on – and we seem to be getting lots of the rollover of clients that want high quality and good service, they just don’t want to spend 35% more that some of the larger high-end caterers charge
Hopefully our good food, diverse business, flexibility, our good reputation and personal touch, will make this Kitchen an asset to our growing Butterfield Family, your stomachs and also to our new neighborhood in Yorkville!
Sunday, February 1, 2009
Thursday, December 11, 2008
Tracy's Cooking Tips
Chef Tracy shares the first (we hope) of her tasty recipes with us...
Originally sold at her store - Tracy's On The Side in the Chelsea Market - now you can make it at home.
Miss Tracy's Garlic & Sundried Tomato Spread
8oz Cream Cheese
1/2 cup Feta Cheese
4oz Sundried Tomatoes (drained & chopped)
1 tbls Fresh Chopped Oregano
2 heads of Garlic (chopped)
Combine all ingredients in a food processor & serve with crackers, breads &/or crudite.
It's a great recipe for the holidays &, she says, was a real hit all year long. Abondanza!
Originally sold at her store - Tracy's On The Side in the Chelsea Market - now you can make it at home.
Miss Tracy's Garlic & Sundried Tomato Spread
8oz Cream Cheese
1/2 cup Feta Cheese
4oz Sundried Tomatoes (drained & chopped)
1 tbls Fresh Chopped Oregano
2 heads of Garlic (chopped)
Combine all ingredients in a food processor & serve with crackers, breads &/or crudite.
It's a great recipe for the holidays &, she says, was a real hit all year long. Abondanza!
Monday, December 8, 2008
Another Update From Joelle: What's Going On At The New Butterfield Kitchen?
Hello Blog Readers!
Thanksgiving was a success. We were able to cater to over 300 homes, and made over 120 deliveries throughout the city! Looking at all of the turkeys, and pounds of stuffing was incredible! We delivered warm moist turkeys to many happy feasters! We even received some reviews on City Search.
I felt happy when I sat down at our families table of 23 people to eat, of course our Butterfield feast, because I was relieved that all of our easy to critique guests enjoyed all of the food and loved it. It meant our customers were enjoying the food too. At the bottom of the post I will put some pictures from the kitchen on Thanksgiving.
This past Sunday, we donated 1000 cups of hot chocolate to our new neighbors that attended the 2008 Candlelight Tree Lighting and Caroling in Carl Schurz Park!
Now that we are up and running smoothly in the new Butterfield Kitchen we are ready to handle any exciting challenge that comes our way! The chefs are busy cooking away, the expediters are sending out orders, the retail area is being filled with prepared foods to go, baked goods, salads, sandwiches, snacks, cupcakes and coffee, and the catering department is busy creating menus and proposals for holiday parties, office meetings, Christmas dinners, and even parties for 2009.
Call our catering department 212-772-8782 to help you plan your next event – we are here to work with you to make this easy, fun, and successful! – Whatever type of event you are planning.
Tomorrow I will write a post on how to keep within a budget when planning your holiday (or not holiday) party…. If things get too hectic – the post will be on Wednesday :-)
Joelle
:0)
Thanksgiving was a success. We were able to cater to over 300 homes, and made over 120 deliveries throughout the city! Looking at all of the turkeys, and pounds of stuffing was incredible! We delivered warm moist turkeys to many happy feasters! We even received some reviews on City Search.
I felt happy when I sat down at our families table of 23 people to eat, of course our Butterfield feast, because I was relieved that all of our easy to critique guests enjoyed all of the food and loved it. It meant our customers were enjoying the food too. At the bottom of the post I will put some pictures from the kitchen on Thanksgiving.
This past Sunday, we donated 1000 cups of hot chocolate to our new neighbors that attended the 2008 Candlelight Tree Lighting and Caroling in Carl Schurz Park!
Now that we are up and running smoothly in the new Butterfield Kitchen we are ready to handle any exciting challenge that comes our way! The chefs are busy cooking away, the expediters are sending out orders, the retail area is being filled with prepared foods to go, baked goods, salads, sandwiches, snacks, cupcakes and coffee, and the catering department is busy creating menus and proposals for holiday parties, office meetings, Christmas dinners, and even parties for 2009.
Call our catering department 212-772-8782 to help you plan your next event – we are here to work with you to make this easy, fun, and successful! – Whatever type of event you are planning.
Tomorrow I will write a post on how to keep within a budget when planning your holiday (or not holiday) party…. If things get too hectic – the post will be on Wednesday :-)
Joelle
:0)
Monday, November 24, 2008
Just in time for the holidays: Butterfield Catering's Complete Cocktail Party Packages!
For this holiday season, we have created 3 Drop-Off Complete Cocktail Party Packages. Fun, budget-conscious, delicious and easy. Perfect for offices, homes, bars – basically anywhere you are partying!
COMPLETE DROP-OFF COCKTAIL PARTY PACKAGES
PACKAGE #1 – LET’S PARTY
Includes Cocktail Napkins, Small White Plates, Serving Utensils, Plastic Silver Knives for Cheese,
Disposable Rectangular Tablecloth
Up To 15 People - $425.00
Winter Crudité Platter offered with Dill Dipping Sauce
Small
Cheese Platter with Brie, Asiago, Comte, Vermont Cheddar offered with Baguette Rounds and Crackers
Small
Individual Hors d’Oeuvres (20 Pieces of Each)
Spicy Shrimp
Spanikopitas - Feta & Spinach (sent in aluminum pan and served warm OR plattered & served room temp)
Citrus Chicken Skewers
Mini Vegetarian Quiche (sent in aluminum pan and served warm OR plattered & served room temp)
Portobello Brushetta with Arugula and Wasabi Aioli on Pumpernickel Rounds
Roast Beef and Horseradish on Crostini
Assorted Mini Sandwiches (12 of each)
Bacon, Lettuce, Tomato and Mayo on Bite Sized Brioche Roll
Fresh Turkey, Granny Smith Apple, Cranberry Relish and Honey Mustard on Mini Current Scones
Baby Croissants with Brie and Raspberry Jam
15 To 30 People - $810.00
Winter Crudités Platter offered with Dill Dipping Sauce and Honey Mustard Dip
Large
Cheese Platter with Brie, Asiago, Comte, Vermont Cheddar offered with Baguette Rounds and Crackers
Large
Individual Hors d’Oeuvres (35 Pieces of Each)
Spicy Shrimp
Spanikopitas - Feta & Spinach (sent in aluminum pan and served warm OR plattered & served room temp)
Citrus Chicken Skewers
Mini Vegetarian Quiche (sent in aluminum pan and served warm OR plattered & served room temp)
Portobello Brushetta with Arugula and Wasabi Aioli on Pumpernickel Rounds
Roast Beef and Horseradish on Crostini
Assorted Mini Sandwiches (24 of each)
Bacon, Lettuce, Tomato and Mayo on Bite Sized Brioche Roll
Fresh Turkey, Granny Smith Apple, Cranberry Relish and Honey Mustard on Mini Current Scones
Baby Croissants with Brie and Raspberry Jam
PACKAGE #2 – KID AT HEART
Includes Cocktail Napkins, Small White Plates, Serving Utensils, Plastic Silver Knives for Cheese,
Disposable Chafing Dish, Disposable Rectangular Tablecloth
Up To 15 People - $515.00
Sullivan Street Flatbread Pizza Bites: Pomodoro, Potato & Rosemary
Medium Platter
Sent in Aluminum Pans with Disposable Chafing Dish and Sterno to be served warm - (40 of Each)
Pigs in Blankets offered with Deli Mustard
Mini Vegetarian Empanadas offered with Sour Cream
White Meat Chicken Fingers offered with Honey Mustard Dip
(25 Total)
Tea Sandwiches (16 of Each)
Nutella and Fresh Strawberries on White Bread
Peanut Butter and Jelly on Raison Nut Bread
Butterfield’s Mini Big Macs: Filet Mignon, Mini Pickle, Ketchup, and Mustard on Bite Sized Brioche Roll
(18 Total)
Bite Sized Assorted Cupcakes, S’mores, Rice Krispy Treats
Small
15-30 People - $900.00
Sullivan Street Flatbread Pizza Bites: Pomodoro, Potato & Rosemary, Cremini
Large Platter
Sent in Aluminum Pans with Disposable Chafing Dish and Sterno to be served warm - (70 of Each)
Pigs in Blankets offered with Deli Mustard
Mini Vegetarian Empanadas offered with Sour Cream
White Meat Chicken Fingers offered with Honey Mustard Dip
(40 Total)
Tea Sandwiches (32 of Each)
Nutella and Fresh Strawberries on White Bread
Peanut Butter and Jelly on Raison Nut Bread
Butterfield’s Mini Big Macs: Filet Mignon, Mini Pickle, Ketchup, and Mustard on Bite Sized Brioche Roll
(36 Total)
Bite Sized Assorted Cupcakes, S’mores, Rice Krispy Treats
Large
PACKAGE #3 – ELEGANT AFFAIR
Includes Cocktail Napkins, Small White Plates, Serving Utensils, Plastic Silver Knives for Cheese,
Disposable Chafing Dish, Disposable Rectangular Tablecloth
Up To 15 People - $675.00
Jumbo Shrimp Cocktail with Lemon Wedges and Cocktail Sauce
(40 Total)
Winter Crudité Platter offered with Dill Dipping Sauce
Small
Cheese and Pate Platter
Brie, Monchego, Comte, Truffle Mousse Pate, Country Pate served with Baguette Rounds and Mini Toasts
Medium Platter
Sent in Aluminum Pans with Disposable Chafing Dish and Sterno to be served warm
Truffle Risotto in Puff Pastry (40)
Duo of Spanikopita: Blueberry and Goat Cheese; Spinach and Feta (20 of Each)
Individual Hors d’Oeuvres (18 of Each)
Filet Mignon with Horseradish Cream on Crostini
Cucumbers Rounds with Salmon Caviar and Crème Fraiche
Smoked Salmon Diamonds with Cream Cheese and Fresh Dill on 7-Grain Bread
Cherry Tomatoes Stuffed with Mini Mozzarella Ball and Fresh Basil
Endive Petal with Roquefort Mousse
Mini Fruit Tarts and Bite Sized Mini Pastries (25 Total)
15-30 People - $1215.00
Jumbo Shrimp Cocktail with Lemon Wedges, Cocktail Sauce and Chipotle Aioli
(70 Total)
Winter Crudité Platter offered with Dill Dipping Sauce and Honey Mustard Dip
Large
Cheese and Pate Platter
Brie, Monchego, Comte, Truffle Mousse Pate, Country Pate served with Baguette Rounds and Mini Toasts
Large Platter
Sent in Aluminum Pans with Disposable Chafing Dish and Sterno to be served warm
Truffle Risotto in Puff Pastry (75)
Duo of Spanikopita: Blueberry and Goat Cheese; Spinach and Feta (40 of Each)
Individual Hors d’Oeuvres (35 of Each)
Filet Mignon with Horseradish Cream on Crostini
Cucumbers Rounds with Salmon Caviar and Crème Fraiche
Smoked Salmon Diamonds with Cream Cheese and Fresh Dill on 7-Grain Bread
Cherry Tomatoes Stuffed with Mini Mozzarella Ball and Fresh Basil
Endive Petal with Roquefort Mousse
Mini Fruit Tarts and Bite Sized Mini Pastries (45 Total)
PARTY PACKAGES BEVERAGE ADDITIONS
Up To 15 People $36.00
1 Sliced Lemon
1 Pellegrino
2 1-Liters Bottled Water
1-Liter Diet Coke
1-Liter Coke
1-Liter Gingerale
2 Packages Plastic Tumblers
Bowl of Ice with Serving Spoon
Disposable Tablecloth
1 Package Cocktail Napkins
Up To 30 People $72.00
2 Sliced Lemon
2 Pellegrino
3 1-Liters Bottled Water
2 1-Liters Diet Coke
2 1-Liters Coke
2 1-Liters Gingerale
4 Packages Plastic Tumblers
2 Bowls of Ice with Serving Spoon
Disposable Tablecloth
2 Packages Cocktail Napkins
COMPLETE DROP-OFF COCKTAIL PARTY PACKAGES
PACKAGE #1 – LET’S PARTY
Includes Cocktail Napkins, Small White Plates, Serving Utensils, Plastic Silver Knives for Cheese,
Disposable Rectangular Tablecloth
Up To 15 People - $425.00
Winter Crudité Platter offered with Dill Dipping Sauce
Small
Cheese Platter with Brie, Asiago, Comte, Vermont Cheddar offered with Baguette Rounds and Crackers
Small
Individual Hors d’Oeuvres (20 Pieces of Each)
Spicy Shrimp
Spanikopitas - Feta & Spinach (sent in aluminum pan and served warm OR plattered & served room temp)
Citrus Chicken Skewers
Mini Vegetarian Quiche (sent in aluminum pan and served warm OR plattered & served room temp)
Portobello Brushetta with Arugula and Wasabi Aioli on Pumpernickel Rounds
Roast Beef and Horseradish on Crostini
Assorted Mini Sandwiches (12 of each)
Bacon, Lettuce, Tomato and Mayo on Bite Sized Brioche Roll
Fresh Turkey, Granny Smith Apple, Cranberry Relish and Honey Mustard on Mini Current Scones
Baby Croissants with Brie and Raspberry Jam
15 To 30 People - $810.00
Winter Crudités Platter offered with Dill Dipping Sauce and Honey Mustard Dip
Large
Cheese Platter with Brie, Asiago, Comte, Vermont Cheddar offered with Baguette Rounds and Crackers
Large
Individual Hors d’Oeuvres (35 Pieces of Each)
Spicy Shrimp
Spanikopitas - Feta & Spinach (sent in aluminum pan and served warm OR plattered & served room temp)
Citrus Chicken Skewers
Mini Vegetarian Quiche (sent in aluminum pan and served warm OR plattered & served room temp)
Portobello Brushetta with Arugula and Wasabi Aioli on Pumpernickel Rounds
Roast Beef and Horseradish on Crostini
Assorted Mini Sandwiches (24 of each)
Bacon, Lettuce, Tomato and Mayo on Bite Sized Brioche Roll
Fresh Turkey, Granny Smith Apple, Cranberry Relish and Honey Mustard on Mini Current Scones
Baby Croissants with Brie and Raspberry Jam
PACKAGE #2 – KID AT HEART
Includes Cocktail Napkins, Small White Plates, Serving Utensils, Plastic Silver Knives for Cheese,
Disposable Chafing Dish, Disposable Rectangular Tablecloth
Up To 15 People - $515.00
Sullivan Street Flatbread Pizza Bites: Pomodoro, Potato & Rosemary
Medium Platter
Sent in Aluminum Pans with Disposable Chafing Dish and Sterno to be served warm - (40 of Each)
Pigs in Blankets offered with Deli Mustard
Mini Vegetarian Empanadas offered with Sour Cream
White Meat Chicken Fingers offered with Honey Mustard Dip
(25 Total)
Tea Sandwiches (16 of Each)
Nutella and Fresh Strawberries on White Bread
Peanut Butter and Jelly on Raison Nut Bread
Butterfield’s Mini Big Macs: Filet Mignon, Mini Pickle, Ketchup, and Mustard on Bite Sized Brioche Roll
(18 Total)
Bite Sized Assorted Cupcakes, S’mores, Rice Krispy Treats
Small
15-30 People - $900.00
Sullivan Street Flatbread Pizza Bites: Pomodoro, Potato & Rosemary, Cremini
Large Platter
Sent in Aluminum Pans with Disposable Chafing Dish and Sterno to be served warm - (70 of Each)
Pigs in Blankets offered with Deli Mustard
Mini Vegetarian Empanadas offered with Sour Cream
White Meat Chicken Fingers offered with Honey Mustard Dip
(40 Total)
Tea Sandwiches (32 of Each)
Nutella and Fresh Strawberries on White Bread
Peanut Butter and Jelly on Raison Nut Bread
Butterfield’s Mini Big Macs: Filet Mignon, Mini Pickle, Ketchup, and Mustard on Bite Sized Brioche Roll
(36 Total)
Bite Sized Assorted Cupcakes, S’mores, Rice Krispy Treats
Large
PACKAGE #3 – ELEGANT AFFAIR
Includes Cocktail Napkins, Small White Plates, Serving Utensils, Plastic Silver Knives for Cheese,
Disposable Chafing Dish, Disposable Rectangular Tablecloth
Up To 15 People - $675.00
Jumbo Shrimp Cocktail with Lemon Wedges and Cocktail Sauce
(40 Total)
Winter Crudité Platter offered with Dill Dipping Sauce
Small
Cheese and Pate Platter
Brie, Monchego, Comte, Truffle Mousse Pate, Country Pate served with Baguette Rounds and Mini Toasts
Medium Platter
Sent in Aluminum Pans with Disposable Chafing Dish and Sterno to be served warm
Truffle Risotto in Puff Pastry (40)
Duo of Spanikopita: Blueberry and Goat Cheese; Spinach and Feta (20 of Each)
Individual Hors d’Oeuvres (18 of Each)
Filet Mignon with Horseradish Cream on Crostini
Cucumbers Rounds with Salmon Caviar and Crème Fraiche
Smoked Salmon Diamonds with Cream Cheese and Fresh Dill on 7-Grain Bread
Cherry Tomatoes Stuffed with Mini Mozzarella Ball and Fresh Basil
Endive Petal with Roquefort Mousse
Mini Fruit Tarts and Bite Sized Mini Pastries (25 Total)
15-30 People - $1215.00
Jumbo Shrimp Cocktail with Lemon Wedges, Cocktail Sauce and Chipotle Aioli
(70 Total)
Winter Crudité Platter offered with Dill Dipping Sauce and Honey Mustard Dip
Large
Cheese and Pate Platter
Brie, Monchego, Comte, Truffle Mousse Pate, Country Pate served with Baguette Rounds and Mini Toasts
Large Platter
Sent in Aluminum Pans with Disposable Chafing Dish and Sterno to be served warm
Truffle Risotto in Puff Pastry (75)
Duo of Spanikopita: Blueberry and Goat Cheese; Spinach and Feta (40 of Each)
Individual Hors d’Oeuvres (35 of Each)
Filet Mignon with Horseradish Cream on Crostini
Cucumbers Rounds with Salmon Caviar and Crème Fraiche
Smoked Salmon Diamonds with Cream Cheese and Fresh Dill on 7-Grain Bread
Cherry Tomatoes Stuffed with Mini Mozzarella Ball and Fresh Basil
Endive Petal with Roquefort Mousse
Mini Fruit Tarts and Bite Sized Mini Pastries (45 Total)
PARTY PACKAGES BEVERAGE ADDITIONS
Up To 15 People $36.00
1 Sliced Lemon
1 Pellegrino
2 1-Liters Bottled Water
1-Liter Diet Coke
1-Liter Coke
1-Liter Gingerale
2 Packages Plastic Tumblers
Bowl of Ice with Serving Spoon
Disposable Tablecloth
1 Package Cocktail Napkins
Up To 30 People $72.00
2 Sliced Lemon
2 Pellegrino
3 1-Liters Bottled Water
2 1-Liters Diet Coke
2 1-Liters Coke
2 1-Liters Gingerale
4 Packages Plastic Tumblers
2 Bowls of Ice with Serving Spoon
Disposable Tablecloth
2 Packages Cocktail Napkins
Tuesday, November 18, 2008
Butterfield Catering will be in the New York Times Tomorrow: An East Side Market Gives Birth To A Caterer
In tomorrow's New York Times, Florence Fabricant writes about our new facility - the Butterfield Kitchen, and some of our 2008 Thanksgiving offerings!
Check out the article
Check out the article
Sunday, November 16, 2008
Butterfield Catering and Butterfield Market 2008 Thanksgiving Festivities - cooked in our new Kitchen!!
We are proud to announce an exciting agenda for this Thanksgiving--including holiday tastings (one already passed), a pie baking class, and turkeys cooked on Thanksgiving Day.
Butterfield Catering and Butterfield Market allows all customers to have a delicious freshly roasted turkey delivered warm to their front door on Thanksgiving Day. For those desiring a bit more authenticity, we also offers an Oven Ready Turkey which is trussed, seasoned, and basted in its own pan, along with included easy-to-use cooking instructions. Butterfield will be making deliveries until 6PM on Wednesday the 26th and until 1PM on Thursday the 27th, Thanksgiving Day.
From 3:30 to 6:30PM on Wednesday November 19th, Butterfield Market will be hosting a tasting from a selection of menu items offered on their Thanksgiving Holiday Menu at their store located at 1114 Lexington Avenue.
Kathleen King, owner and baker of Tate’s Bake Shop of South Hampton (which are now exclusively baked daily at both Butterfield Market and the Kitchen) will be holding a hands-on pie baking class on Thursday November 20th from 6-9PM at Butterfield’s new Kitchen.
Here is a link to our easy to order Thanksgiving Menu – orders must be placed by Sunday November 23rd
Thursday, November 13, 2008
Thanksgiving Pie Baking Class Taught By Kathleen King, Baker and Owner of Tates Of South Hamption, at the new Butterfield Kitchen
Learn How to Bake Your Thanksgiving Pie!!!
We are proud to offer a hands-on pie baking class with Mrs. Kathleen King at the new Butterfield Kitchen. Mrs. King will be teaching how to bake her famous Buttermilk Pie Crust and Apple Pie. Each student will leave with a freshly baked pie, and priceless amount of pie baking knowledge. Class size is limited, so please call soon!
About Kathleen King
If you're in the Hamptons and walk around the charming little Atlantic coast town of Southampton, you'll see a primrose yellow Victorian structure with turquoise shutters, framed in flowers, that seems to attract people like bees to a hive. It's Tate's Bake Shop, the fairytale culmination of a dream that got started when 11-year-old Kathleen King began baking cookies to sell at her family's farm stand not far out of town. Today, those amazing cookies have attracted a loyal following from coast to coast. Mrs. King is also well known for her incredible dessert line and cookbook.
Class Date: Thursday November 20th
Class Time: 6:00 PM to 9:00 PM
Class Size: 15 People
Location: Butterfield Kitchen, 346 East 92nd St (1st & 2nd Avenue)
Price: $50 per person
To register for the class, e-mail evan@butterfieldmarket.com or call 212.772.8782 extension 209, and speak with Evan
We are proud to offer a hands-on pie baking class with Mrs. Kathleen King at the new Butterfield Kitchen. Mrs. King will be teaching how to bake her famous Buttermilk Pie Crust and Apple Pie. Each student will leave with a freshly baked pie, and priceless amount of pie baking knowledge. Class size is limited, so please call soon!
About Kathleen King
If you're in the Hamptons and walk around the charming little Atlantic coast town of Southampton, you'll see a primrose yellow Victorian structure with turquoise shutters, framed in flowers, that seems to attract people like bees to a hive. It's Tate's Bake Shop, the fairytale culmination of a dream that got started when 11-year-old Kathleen King began baking cookies to sell at her family's farm stand not far out of town. Today, those amazing cookies have attracted a loyal following from coast to coast. Mrs. King is also well known for her incredible dessert line and cookbook.
Class Date: Thursday November 20th
Class Time: 6:00 PM to 9:00 PM
Class Size: 15 People
Location: Butterfield Kitchen, 346 East 92nd St (1st & 2nd Avenue)
Price: $50 per person
To register for the class, e-mail evan@butterfieldmarket.com or call 212.772.8782 extension 209, and speak with Evan
Friday, October 31, 2008
Thank you. No, no. Thank you! - Disney's Club Penguin Event in Times Square
We always love to hear from happy customers. It sends us to the moon... Below is part of one of those letters that sends us even further out into space.
"THANK YOU! THANK YOU! THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! The hot coco was a hit. The cupcakes were adorable and a hit. The servers were AWESOME and on it!!! And the cake.....OH MY GOSH, THE CAKE!!!
It became a photo opp for everyone!!! Soooo beautiful!!!! It looked absolutely gorgeous. The owner/CEO was all smiles. He said it looked exactly like the photo. Please extend a tremendous thank you and kudos to the chef/baker. AMAZING work.
You are the caterer of choice now my dear for NYC... THANK YOU. LOVE YOU. GREAT TO WORK WITH YOU!!!
Your new BFF, Jen Marie"
This is the actual cake for the event:
The baker was given this photo to try to create it:
"THANK YOU! THANK YOU! THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! The hot coco was a hit. The cupcakes were adorable and a hit. The servers were AWESOME and on it!!! And the cake.....OH MY GOSH, THE CAKE!!!
It became a photo opp for everyone!!! Soooo beautiful!!!! It looked absolutely gorgeous. The owner/CEO was all smiles. He said it looked exactly like the photo. Please extend a tremendous thank you and kudos to the chef/baker. AMAZING work.
You are the caterer of choice now my dear for NYC... THANK YOU. LOVE YOU. GREAT TO WORK WITH YOU!!!
Your new BFF, Jen Marie"
This is the actual cake for the event:
The baker was given this photo to try to create it:
Thursday, October 30, 2008
Butterfield Receives a 2008 Halloween Inform Award
Jocelyn Jane listed "The Best UES Halloween Decorations" on The Upper Eastside Informer's blog site. And, Butterfield Market is one of her ten favorite! Check out her blog, Butterfield's decorations & the 2008 Halloween Inform Awards by clicking here.
PS... Happy Halloween!
PS... Happy Halloween!
Monday, October 27, 2008
Now Butterfield Market Is Baking Daily... drumroll please... Tate's Bake Shops' Pies (of South Hampton)
Butterfield Market is offering many products from Tates Bake Shop - and we will be baking Tates' pies daily. Come in for a fresh baked Blueberry, Apple, and even Chocolate Chip Pie.... The scents the pies give off is worth coming for.
All of the pies and delicious desserts, poundcake (yummy chocolate), coffee cake, blondies and brownies, and of course the cookies - can be added to your catered event by Butterfield Catering!!!
Click here to see inside Kathleen’s Bake Shop
She has won many awards for her chocolate chip cookies. I grew up eating them, and still love them! Check out Kathleen’s Publicity
Below are pictures from Butterfield Market's Tate's Display!
Friday, October 24, 2008
Talking About Some Spirit!
A West Side Spirit writer stopped in at Butterfield Market recently & (like others before them) ate, enjoyed & wrote about our flavorful options.... We're so pleased they shared their experience on their blog & we'd like to do so with you.
Click here to view the West Side Spirit's posting for Butterfield Market...
We've said it before & we'll say it again, we love to hear from happy eaters!
Click here to view the West Side Spirit's posting for Butterfield Market...
We've said it before & we'll say it again, we love to hear from happy eaters!
Sunday, October 12, 2008
Some Photos From The Building Of The Butterfield Kitchen
Below are some pictures from our building of the Butterfield Kitchen.
Monday, October 6, 2008
An Informal Letter/Blog Post From Joelle - Our New Kitchen Is Up and Running!
Hello!
The past few months we have been so so busy. We have a new baby that basically was born today – the Butterfield Kitchen – which will house the Butterfield Catering Department, the Butterfield Kitchen (a beautiful, new commissary kitchen) – that will supply food for the Market, Café, Catering, and Concessions, in addition to having a retail area. We found the space last August – and as of today, started cooking at 346 East 92nd between 1st and 2nd. Come and visit two weeks from now! We should be pros by then!
The space was a basically a garage – no heat, no ventilation. You will be so impressed when you see what we’ve done. I am! Now we can do events for more than 10,000 people! Bring it on!
We moved our kitchen and chefs out of the store, in addition to promoting lots of our staff, and moving people from the market to the kitchen. With Evan (my brother), Stephen, Messias, Cande and Nerick’s planning, in addition to the rest of our staff, the move was a success and we had no hiccups today. Tomorrow will be easier… and within two weeks, the catering offices should be moved in, and the retail area should be up and running! Chef Domingo and his crew are cooking away!
Butterfield is Owned by the Obsatz/Appelbaum Family, but has a Butterfield Family of all the employees who have worked together for years to make this business a success. We look forward to many years of growing successful and enjoying what we do together.
Here are some photos from our first day in addition to a few of our soon to be used catering offices (those were taken a few weeks ago).
Come and visit us soon!
Looking forward to seeing you,
Joelle :-)
The past few months we have been so so busy. We have a new baby that basically was born today – the Butterfield Kitchen – which will house the Butterfield Catering Department, the Butterfield Kitchen (a beautiful, new commissary kitchen) – that will supply food for the Market, Café, Catering, and Concessions, in addition to having a retail area. We found the space last August – and as of today, started cooking at 346 East 92nd between 1st and 2nd. Come and visit two weeks from now! We should be pros by then!
The space was a basically a garage – no heat, no ventilation. You will be so impressed when you see what we’ve done. I am! Now we can do events for more than 10,000 people! Bring it on!
We moved our kitchen and chefs out of the store, in addition to promoting lots of our staff, and moving people from the market to the kitchen. With Evan (my brother), Stephen, Messias, Cande and Nerick’s planning, in addition to the rest of our staff, the move was a success and we had no hiccups today. Tomorrow will be easier… and within two weeks, the catering offices should be moved in, and the retail area should be up and running! Chef Domingo and his crew are cooking away!
Butterfield is Owned by the Obsatz/Appelbaum Family, but has a Butterfield Family of all the employees who have worked together for years to make this business a success. We look forward to many years of growing successful and enjoying what we do together.
Here are some photos from our first day in addition to a few of our soon to be used catering offices (those were taken a few weeks ago).
Come and visit us soon!
Looking forward to seeing you,
Joelle :-)
Thursday, August 21, 2008
Our New Delivery Bikes!!!
Well, they're finally here. And, sorry, no - they're not for sale!
Boy are they cute - our new delivery bikes with beautiful Butterfield branding, images & colors! Check them out below...
There are two of them. One with our Butterfield strawberry, the other with our famous rooster & fish tail. So much fun!
Boy are they cute - our new delivery bikes with beautiful Butterfield branding, images & colors! Check them out below...
There are two of them. One with our Butterfield strawberry, the other with our famous rooster & fish tail. So much fun!
Tuesday, July 29, 2008
Wow!
Every once in a while someone puts their thanks into writing & lets us share it with the world. Below is a lovely thank you from a very dear couple. It's our pleasure to share some of their words with you...
A tremendous thank you for last night's party. We had 60 people here & it was a total success. You should know everyone involved did a great job....
Our party planner thought of everything in the planning process. Every single last detail & it all appeared. She advised on mix of food, how much, whether to pass food... you name it.
Our captain walked in & I simply gave her the house. She was professional but flexible & knew exactly what kind of party we wanted. She was really the hostess, moving the food & keeping it looking beautiful. The minute I met her I knew to just put her in charge. In addition, we had a professional photographer & everything was seamless between them.
Regarding our bartender & server: Their titles were really irrelevant - they were hosts as well... really effective in making sure people were "well stocked." Both were exceptionally personable, invisible as servers but visible as party hosts. And, as a team, they operated wonderfully. I gather they work as a team often - just great.
So, if we have another party, it will be with you all. Thank you!
THANK YOU!
A tremendous thank you for last night's party. We had 60 people here & it was a total success. You should know everyone involved did a great job....
Our party planner thought of everything in the planning process. Every single last detail & it all appeared. She advised on mix of food, how much, whether to pass food... you name it.
Our captain walked in & I simply gave her the house. She was professional but flexible & knew exactly what kind of party we wanted. She was really the hostess, moving the food & keeping it looking beautiful. The minute I met her I knew to just put her in charge. In addition, we had a professional photographer & everything was seamless between them.
Regarding our bartender & server: Their titles were really irrelevant - they were hosts as well... really effective in making sure people were "well stocked." Both were exceptionally personable, invisible as servers but visible as party hosts. And, as a team, they operated wonderfully. I gather they work as a team often - just great.
So, if we have another party, it will be with you all. Thank you!
THANK YOU!
More Blogs from Bloggers...
Bloggers from THE ITIS recently stopped in at Butterfield Market & sampled the culinary treats herein... We're so happy they shared their experience on their blog & we'd like to share it with you.
Click here to view the ITIS' posting for Butterfield Market...
We love to hear from happy eaters!
Click here to view the ITIS' posting for Butterfield Market...
We love to hear from happy eaters!
Monday, July 14, 2008
Introducing Stephen's Cook(ing) Tips
Beginning this week, Stephen Cook, one of Butterfield's illustrious chefs, shares his recipes & tips on our blog. His sense of humor & extensive knowledge of food should make for an interesting & informative read. And so, without further ado (drum roll, please), may I introduce Stephen Cook & his Cook(ing) Tips!
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Stephen Cook & His Cook(ing) Tips #1: Help! My Yolks are Green (a.k.a., My Egg Salad is a Little Stinky or How to Boil an Egg)
When boiling eggs, does the final product leave a little to be desired? Worry no more! Here is a simple tip for boiling eggs that will solve the problem...
To boil eggs correctly, make sure there is twice as much water in the pot as there will be eggs added. No salt or vinegar is needed. Just twice as much water as eggs.
Bring the water to a full boil & then add the eggs to the pot. To prevent the eggs from cracking when they go in, place them on a large spoon, submerge them into the water & then gently slide the spoon out from under the eggs. The water will stop boiling for a bit.
When the water returns to a full boil, set the timer for 9 minutes & 30 seconds. Cooking the eggs for this amount of time should make the yolks a dark translucent yellow. If you like them to be light opaque yellow, add a full minute to your original cooking time.
When the timer goes off, pour off the hot water & run cold water over the eggs for at least 5-6 minutes. Then, let the eggs stand in cold water for another 10 minutes. This method of cooling will stop the cooking process in the egg & prevent the discoloration of your yolks.
By the by, if you are going to boil eggs, go ahead & do a whole dozen. Then, add them to potato salad or green salads, make deviled eggs, or eat them alone for a quick, clean source of protein.
That's the (Cook)ing Tip for today. Enjoy!
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Stephen Cook & His Cook(ing) Tips #1: Help! My Yolks are Green (a.k.a., My Egg Salad is a Little Stinky or How to Boil an Egg)
When boiling eggs, does the final product leave a little to be desired? Worry no more! Here is a simple tip for boiling eggs that will solve the problem...
To boil eggs correctly, make sure there is twice as much water in the pot as there will be eggs added. No salt or vinegar is needed. Just twice as much water as eggs.
Bring the water to a full boil & then add the eggs to the pot. To prevent the eggs from cracking when they go in, place them on a large spoon, submerge them into the water & then gently slide the spoon out from under the eggs. The water will stop boiling for a bit.
When the water returns to a full boil, set the timer for 9 minutes & 30 seconds. Cooking the eggs for this amount of time should make the yolks a dark translucent yellow. If you like them to be light opaque yellow, add a full minute to your original cooking time.
When the timer goes off, pour off the hot water & run cold water over the eggs for at least 5-6 minutes. Then, let the eggs stand in cold water for another 10 minutes. This method of cooling will stop the cooking process in the egg & prevent the discoloration of your yolks.
By the by, if you are going to boil eggs, go ahead & do a whole dozen. Then, add them to potato salad or green salads, make deviled eggs, or eat them alone for a quick, clean source of protein.
That's the (Cook)ing Tip for today. Enjoy!
Tuesday, July 8, 2008
Someone Noshed
And we really appreciate it!
"Hungry Man" at nycnosh.com wrote some really descriptive & complimenatary words about our sandwiches & we were so pleased, we thought we'd share them with you.
Read his review to understand Butterfield Market's food on a whole new descriptive & gastronomical level!
"Hungry Man" at nycnosh.com wrote some really descriptive & complimenatary words about our sandwiches & we were so pleased, we thought we'd share them with you.
Read his review to understand Butterfield Market's food on a whole new descriptive & gastronomical level!
Thursday, June 5, 2008
Blogging the Blog
Our branding by Mucca Design has gotten lots of press! They've helped us create something we're very proud of - including the fact that Butterfield Market & Butterfield Catering are officially two businesses now!
The newest article is at stepinsidedesign.com (STEPMagazine). It's an interesting article about our branding with many pictures & lots of information. We enjoyed it & hope you will, too!
The newest article is at stepinsidedesign.com (STEPMagazine). It's an interesting article about our branding with many pictures & lots of information. We enjoyed it & hope you will, too!
Friday, May 23, 2008
Another Magical Wedding
Recently, we catered another wedding at Gary's Loft. And, again, something magical happened there...
Just like the last wedding we catered there, the morning of this one started out filled with clouds & fog. And again, like last time, this was a most unfortunate occurance, since one of the key features of the loft space is the amazing view of the Empire State Building through the loft's giant skylights.
And (once more, like last time) as guests began to arrive, the fog magically lifted from the top of the Empire State Building, the sun came out & the view was beautifully restored.
Question. Does this happen every time there’s a wedding at this space? And, if so, what a great selling point!
But I digress…
To begin, the bride & groom conducted a beautiful tea ceremony attended by their nearest & dearest. The bride was absolutely stunning dressed in a short-sleeved cheongsam (the customary long, red, Chinese wedding dress).
While family & dear friends watched the ceremony, other guests sipped delicious strawberry agua frescas (a traditional iced Mexican beverage - made with fresh fruits & a little natural sugar. Butterfield Market now serves a variety of these refreshing drinks everyday in our retail store. But I digress again...)
At the end of the tea ceremony, guests proceeded upstairs to the Penthouse where the wedding ceremony was to take place. When everyone was seated, two of the groom’s men unfurled a long green processional carpet. The wedding music began & 125 guests spun around in their seats with camera phones raised high. Who needs a professional photographer when Verizon Wireless can shoot your wedding?
First on the green carpet was the flower girl, looking simply cherubic with long brown ringlet’s flowing down the middle of her back. Luckily, unlike the last wedding we catered at Gary's, this flower girl didn’t run away kicking & screaming.
Soon it was the bride’s turn. All eyes stared as a vision in white strolled elegantly to the alter to join her husband-to-be. Wise words from the Reverend were spoken... vows were exchanged... kisses were shared... & the ceremony ended. Then it was back downstairs for cocktails, where guests were treated to an array of enticing passed hors d’oeuvres including:
- Phyllo encrusted Mushroom Truffle Risotto
- Filet Mignon with Horseradish Cream on Crostini
- Grilled Spicy Shrimp
- Prosciutto di Parma wrapped around Asparagus Tips
- Seared Tuna on Wonton Crisps with Wasabi Aioli
To quench their thirst, guests had a choice of Prosecco & wine, but the big draw at the bar were the long crispy plantain chips.
Following the cocktail hour, guests ascended to the Penthouse for a seated lunch. Tables were covered in sage colored linens, a perfect complement to white walls, white wood floors & gorgeous sunlight flowing through floor-to-ceiling windows & skylights.
Next to the bride & groom’s table was another table covered in khaki linens. As guests looked more closely, they discovered that the table was covered with a wedding cake made entirely of cupcakes. Arranged on square glass cubes & round glass plates, it was a stunning array of green, peach & purple confections. More about that later.
First, of course, the First Course...
- The Salad:
Mesclun, Dried Cranberries, Shitake Mushrooms & Roasted Tomato accented with Citrus Vinaigrette
- The Entrée:
Salmon with Lemon-Caper Sauce OR
Filet of Beef with Brandy Cream au Poivre
- The Accompaniments:
Grilled Asparagus &
Roasted Fingerling Potatoes
In between courses there were toasts & toasts & more toasts. And then there were some more toasts.
Finally, it was time for the Wedding Cake Ceremony & the most important toast of all. With arms intertwined & each holding a glass of Prosecco, the bride & groom toasted each other & thanked their guests
For the first taste of the wedding “cake,” the newlyweds chose refinement over tradition & (in keeping with the civilized tone of the reception) shared a single cupcake sliced in half.
The rest of the colorful cupcakes were served to the guests, who were all very pleased they didn’t have to share theirs with anyone. Though the magic, needless to say, was shared by all.
Just like the last wedding we catered there, the morning of this one started out filled with clouds & fog. And again, like last time, this was a most unfortunate occurance, since one of the key features of the loft space is the amazing view of the Empire State Building through the loft's giant skylights.
And (once more, like last time) as guests began to arrive, the fog magically lifted from the top of the Empire State Building, the sun came out & the view was beautifully restored.
Question. Does this happen every time there’s a wedding at this space? And, if so, what a great selling point!
But I digress…
To begin, the bride & groom conducted a beautiful tea ceremony attended by their nearest & dearest. The bride was absolutely stunning dressed in a short-sleeved cheongsam (the customary long, red, Chinese wedding dress).
While family & dear friends watched the ceremony, other guests sipped delicious strawberry agua frescas (a traditional iced Mexican beverage - made with fresh fruits & a little natural sugar. Butterfield Market now serves a variety of these refreshing drinks everyday in our retail store. But I digress again...)
At the end of the tea ceremony, guests proceeded upstairs to the Penthouse where the wedding ceremony was to take place. When everyone was seated, two of the groom’s men unfurled a long green processional carpet. The wedding music began & 125 guests spun around in their seats with camera phones raised high. Who needs a professional photographer when Verizon Wireless can shoot your wedding?
First on the green carpet was the flower girl, looking simply cherubic with long brown ringlet’s flowing down the middle of her back. Luckily, unlike the last wedding we catered at Gary's, this flower girl didn’t run away kicking & screaming.
Soon it was the bride’s turn. All eyes stared as a vision in white strolled elegantly to the alter to join her husband-to-be. Wise words from the Reverend were spoken... vows were exchanged... kisses were shared... & the ceremony ended. Then it was back downstairs for cocktails, where guests were treated to an array of enticing passed hors d’oeuvres including:
- Phyllo encrusted Mushroom Truffle Risotto
- Filet Mignon with Horseradish Cream on Crostini
- Grilled Spicy Shrimp
- Prosciutto di Parma wrapped around Asparagus Tips
- Seared Tuna on Wonton Crisps with Wasabi Aioli
To quench their thirst, guests had a choice of Prosecco & wine, but the big draw at the bar were the long crispy plantain chips.
Following the cocktail hour, guests ascended to the Penthouse for a seated lunch. Tables were covered in sage colored linens, a perfect complement to white walls, white wood floors & gorgeous sunlight flowing through floor-to-ceiling windows & skylights.
Next to the bride & groom’s table was another table covered in khaki linens. As guests looked more closely, they discovered that the table was covered with a wedding cake made entirely of cupcakes. Arranged on square glass cubes & round glass plates, it was a stunning array of green, peach & purple confections. More about that later.
First, of course, the First Course...
- The Salad:
Mesclun, Dried Cranberries, Shitake Mushrooms & Roasted Tomato accented with Citrus Vinaigrette
- The Entrée:
Salmon with Lemon-Caper Sauce OR
Filet of Beef with Brandy Cream au Poivre
- The Accompaniments:
Grilled Asparagus &
Roasted Fingerling Potatoes
In between courses there were toasts & toasts & more toasts. And then there were some more toasts.
Finally, it was time for the Wedding Cake Ceremony & the most important toast of all. With arms intertwined & each holding a glass of Prosecco, the bride & groom toasted each other & thanked their guests
For the first taste of the wedding “cake,” the newlyweds chose refinement over tradition & (in keeping with the civilized tone of the reception) shared a single cupcake sliced in half.
The rest of the colorful cupcakes were served to the guests, who were all very pleased they didn’t have to share theirs with anyone. Though the magic, needless to say, was shared by all.
Tuesday, May 20, 2008
Keep Those Cards & Letters Coming!
To all our customers who send us written & verbal thanks for catered events & delivery drop offs... Thank you so much for your feedback. It raises our spirits & helps us know we're on the right track. We can't tell you how much it means to us!
We'd especially like to thank Burcu, who wanted to "add something to our blog." It turned out to be a wonderful letter, which you can read below...
Thank you for all your help for our home party on May 3rd. The food was complimented and the hardworking and friendly staff was appreciated by all our guests.
All the Hors D'oeuvres, from crab cakes to spring rolls were really liked and the lamb chops and the tuna were big hits. Food was truly delicious.
My husband and I felt very comfortable from the start (with all of your staff. Your captain) was the excellent team leader that I know her to be from my previous meeting. It was a pleasure to work with them all. They made the whole event go quite smoothly by making many rounds, filling lots of glasses and keeping a friendly and smiling face through out. We will be delighted to work with the same staff again in our future events.
We certainly look forward to using Butterfield Catering again in future. Thank you for making our party a success.
Sincerely, Burcu
Burcu, THANK YOU!
We'd especially like to thank Burcu, who wanted to "add something to our blog." It turned out to be a wonderful letter, which you can read below...
Thank you for all your help for our home party on May 3rd. The food was complimented and the hardworking and friendly staff was appreciated by all our guests.
All the Hors D'oeuvres, from crab cakes to spring rolls were really liked and the lamb chops and the tuna were big hits. Food was truly delicious.
My husband and I felt very comfortable from the start (with all of your staff. Your captain) was the excellent team leader that I know her to be from my previous meeting. It was a pleasure to work with them all. They made the whole event go quite smoothly by making many rounds, filling lots of glasses and keeping a friendly and smiling face through out. We will be delighted to work with the same staff again in our future events.
We certainly look forward to using Butterfield Catering again in future. Thank you for making our party a success.
Sincerely, Burcu
Burcu, THANK YOU!
The Transmorgrification of Butterfield's Bris Menu
Earlier this Spring, we planned & catered a “Cocktail Style” bris.
By transforming traditional bris food into passed hors d’ouvres & cocktail stations, we created an evening filled with familiar Jewish comfort food easily eaten while standing, on small plates or with one's fingers...
Some of the foods we've "reconstructed" into finger foods include:
- Mini Bagels with Smoked Salmon, Cream Cheese & Tomato
- Bite-Sized Potato Pancakes with Sour Cream
- Egg Cream Shooters made with U-Bet Syrups
- Mini Blueberry & Goat Cheese Blintzes
- Bite-Sized Noodle Kugel Pie
- Mini Currant Scones with Dilled Egg Salad & Romaine
- Endive Petals with Whitefish Salad
- Pigs in a Blanket offered with Deli Mustard
- Cherry Tomatoes stuffed with Mini Mozzarella & Fresh Basil
- Little Challah Rolls with Tuna Salad
- Bite-Sized Three Cheese Baby Quiche
Small in size... BIG IN TASTE!
By transforming traditional bris food into passed hors d’ouvres & cocktail stations, we created an evening filled with familiar Jewish comfort food easily eaten while standing, on small plates or with one's fingers...
Some of the foods we've "reconstructed" into finger foods include:
- Mini Bagels with Smoked Salmon, Cream Cheese & Tomato
- Bite-Sized Potato Pancakes with Sour Cream
- Egg Cream Shooters made with U-Bet Syrups
- Mini Blueberry & Goat Cheese Blintzes
- Bite-Sized Noodle Kugel Pie
- Mini Currant Scones with Dilled Egg Salad & Romaine
- Endive Petals with Whitefish Salad
- Pigs in a Blanket offered with Deli Mustard
- Cherry Tomatoes stuffed with Mini Mozzarella & Fresh Basil
- Little Challah Rolls with Tuna Salad
- Bite-Sized Three Cheese Baby Quiche
Small in size... BIG IN TASTE!
Monday, May 19, 2008
We're Turning Green... with Eco-Friendly Products
We now have bio degradable cutlery available for our catering customers.
The cutlery & plates are made from corn starch & can decompose quickly in natural environments.
These bio-material based products help eliminate exposure to potentially harmful toxins in plastic products. Instead of waiting 9 million years for a new barrel of oil to form, raw materials are re-grown in just 90 days using the power of the sun. These products are an excellent substitute toward the elimination of "white pollution" & are great for protecting our ecological environment.
Corn starch cutlery & plates are now being offered with Butterfield Catering deliveries & events at $1.00 per person. Join the green movement with us!
The cutlery & plates are made from corn starch & can decompose quickly in natural environments.
These bio-material based products help eliminate exposure to potentially harmful toxins in plastic products. Instead of waiting 9 million years for a new barrel of oil to form, raw materials are re-grown in just 90 days using the power of the sun. These products are an excellent substitute toward the elimination of "white pollution" & are great for protecting our ecological environment.
Corn starch cutlery & plates are now being offered with Butterfield Catering deliveries & events at $1.00 per person. Join the green movement with us!
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