Midtown Catering

It was a busy catering week for me. I had three gigs all in Midtown West, which is admittedly my least favorite section of Manhattan. This aversion most likely originates from previous employment in Times Square, where trying to get a quick lunch is a 45 minute ordeal - meandering through constant street congestion, standing in tourist and angry banker-filled lines, and paying twice as much as one would pay 20 blocks down. But I digress...

The first was a private cocktail party at a nightclub called Touch. Picture, if you will, a Times Square club with an hour-long wait in a line filled with loud B&Ts, doors guarded by list-wielding heavy-set bouncers, and an 18 year old hostess demanding $25 at the door and a mandatory $5 coat check. Inside you'll find stained velvet couches, 'reserved' signs on all empty tables, and $17 beers. As you might have surmised, I do not visit such clubs and could not help but laugh at the angry line as I entered quickly through the nearby employee entrance.

The party itself was pretty easy, although it still amazes me that we are expected to produce all the food out of what looks like an old office, with only one portable grill, two toaster ovens and one working sink. But we pulled it off once again and pushed out passed hors d'œuvres of lobster mac & cheese, mushroom risotto, chicken empanadas, and smoked duck breast, along with platters of cheese, sandwiches, and chicken satay. I left the club past midnight with the line still miles long...Did I mention this was a Tuesday night?

The next gig was a two-day CEA conference at an event space on W. 34th St, across the street from the Empire State Building. We were set up in the far back corner hidden from view by a black curtain. With a microwave and three toaster ovens, we made 2000 passed appetizers over two days, including mini-cheeseburgers, mini-mushroom pizzas, cheese puffs, shaomai, spring rolls, and lobster empanadas. Thankfully, two great chefs were with me at this event and we were able to turn over the food at lightning speed.

Next up is a very large sit-down dinner. These tend to be more interesting and exciting to work. Details to come!

Side Note: I must make business cards asap. I feel like such a novice when a client or fellow chef asks for my information and I have to scribble it down on a scrap of paper. Any suggestions on where I can order unique business cards (cheap!) are greatly appreciated!