It's a great way to use the math you learned in Middle School - figuring out the correct size linen for a dining, cocktail or buffet table! Calculate the table width, height - total and voila you have the correct size.
For example...
A 60" standard dining table (seats 10) is 30" high - so 60" plus 30" + 30" (two sides of the table!) = 120".
How about a "highboy" cocktail table? Easy - 30" wide plus 42" on each side = 114"!
But, just when you think you have it all figured out, then there's the option of do you want a straight fall to the floor or a bit of a "puddle" on the floor - in which case you would go with a 120" for the highboy cocktail table too!
We suggest you leave the measurements to the caterer or rental company and instead focus on the more exciting aspects of coverage - namely color and material! Love that champagne organza!
CATERING DEMYSTIFIED!
Accommodating a client and personalizing a menu is one of the most important services we can offer. That being said, our role as a caterer is to ensure that a client’s request can be well executed and if not, recommend an alternative.
Some examples of client requests and how we’ve suggested a more effective option -
A request for a grilled steak entrée on Shabbat – sounds delicious – but since we’re not actually grilling the steak on Shabbat – we offered a different preparation of the steak entrée.
Instead of 8-10 passed hors d’oeuvres a client requested only 4 in order to save money. We explained that the reduction does not offer much of a cost savings (since we still have to prepare a certain quantity of food) AND that guests will be disappointed when the same items keep returning – half the fun of the passed hors d’oeuvres is to see what comes next!
How about a Cocktail Hour for 300 guests with only passed beverages. We recommended that waiters pass the Signature Cocktail (since passed cocktails offers a certain “je ne sais quoi!”) AND supplement with two bar stations. Thirsty guests aren’t happy guests and we don’t want your guests to miss out on the passed hors d’oeuvres because they’re trying to flag down a glass of wine!
If you have a catering quandary – let us know – we’re happy to make recommendations!
Juicy Fruit-ure
Yom Shavuot!
Summer is just around the corner and we couldn't be more excited! Mouthwatering watermelon, luscious mangoes, rich ripe cherries...All winter long we've been craving fresh, sweet fruit and Shavuot is the time to celebrate these deliciously juicy treats.
Historically, Shavuot commemorates the giving of the Torah on Mount Sinai. Agriculturally, the holiday celebrates the time when the first fruit were harvested and brought to the Temple and is known as Hag ha-Bikkurim (The Festival of First Fruits). In celebration of Shavuot, Esprit is rolling out three new dairy items that make fruity and light summer fair. Chef Guy has crafted these beautiful (and fresh!) dishes to choose from for your upcoming summer event.
a. Fresh apple cups filled with soft goat cheese and walnuts with a drizzle of white truffle oil
b. Pate au choux filled with balsamic marinated basil, tomato and mozzarella
c. Sweet watermelon rectangle drizzled with a balsamic reduction and topped with a feta cheese floret
Which one are you anxious to try? Happy Holiday and be sure to wear some sunscreen!
Summer is just around the corner and we couldn't be more excited! Mouthwatering watermelon, luscious mangoes, rich ripe cherries...All winter long we've been craving fresh, sweet fruit and Shavuot is the time to celebrate these deliciously juicy treats.
Historically, Shavuot commemorates the giving of the Torah on Mount Sinai. Agriculturally, the holiday celebrates the time when the first fruit were harvested and brought to the Temple and is known as Hag ha-Bikkurim (The Festival of First Fruits). In celebration of Shavuot, Esprit is rolling out three new dairy items that make fruity and light summer fair. Chef Guy has crafted these beautiful (and fresh!) dishes to choose from for your upcoming summer event.
a. Fresh apple cups filled with soft goat cheese and walnuts with a drizzle of white truffle oil
b. Pate au choux filled with balsamic marinated basil, tomato and mozzarella
c. Sweet watermelon rectangle drizzled with a balsamic reduction and topped with a feta cheese floret
Which one are you anxious to try? Happy Holiday and be sure to wear some sunscreen!
What VIP means to Esprit
The past two weeks we've been getting last minute orders from VIPs all over the place (which we are just thrilled about!) One day we even received two orders for the same VIP from two different clients. We feel honored to be considered a top caterer in NYC to be chosen for these high-profile events. When a regular client calls with a last minute event or needs to increase the guest count two days before a VIP event the only answer is “Absolutely, no problem!”
Believe us – it’s not what the client has in mind either – but when VIP guests calls them and want to attend the event, they too have to be ready at the drop of a hat to accommodate (key word!)
So, what’s involved with last minute additions? Obviously more food, but also… place setting & serving pieces, room reconfigurations, additional staffing, linens, tables, chairs… It’s like doing the planning all over again!
In the service industry, service with a smile and a "can-do" attitude is key.
These requests are a challenge and urge us to flex our fabulous muscles and push us out of our catering comfort-zone – we like it – it keeps the adrenalin pumping!
Believe us – it’s not what the client has in mind either – but when VIP guests calls them and want to attend the event, they too have to be ready at the drop of a hat to accommodate (key word!)
So, what’s involved with last minute additions? Obviously more food, but also… place setting & serving pieces, room reconfigurations, additional staffing, linens, tables, chairs… It’s like doing the planning all over again!
In the service industry, service with a smile and a "can-do" attitude is key.
These requests are a challenge and urge us to flex our fabulous muscles and push us out of our catering comfort-zone – we like it – it keeps the adrenalin pumping!
New Frontiers...and Venues!
Catering at a regular venue is comfortable – our staff knows every aspect of the space and just how to setup rooms, handle the kitchen and the loading docks!
A new venue is exhilarating – a new look – a new opportunity to ourselves – but requires a very different approach. Multiple site visits, onsite team meetings...the whole caboodle!
This past week we worked with Olivier Cheng to provide kosher catering for one of their clients at The Museum of Modern Art (MOMA) and the next day we catered for UJA Federation at 583 Park. Two new venues that couldn’t be more different in appearance but both creating an ambiance appropriate for each event. Thank you to all for asking us in – we look forward to working with you again!
A new venue is exhilarating – a new look – a new opportunity to ourselves – but requires a very different approach. Multiple site visits, onsite team meetings...the whole caboodle!
This past week we worked with Olivier Cheng to provide kosher catering for one of their clients at The Museum of Modern Art (MOMA) and the next day we catered for UJA Federation at 583 Park. Two new venues that couldn’t be more different in appearance but both creating an ambiance appropriate for each event. Thank you to all for asking us in – we look forward to working with you again!
"Con-graduations!"
Come this time next week, I will be dressed all in white and walking down the aisle, Mom and Dad crying and kvelling in the chapel as they watch their little girl all grown up. And, no, I am not getting married (although my parents won't stop asking me when they're going to have grandchildren). We usually are all about weddings but this month, we are celebrating another kind of occasion.
Graduations!
We're getting a little verklempt ourselves watching our students whom we've catered to all year move on to start their new life as college and law school graduates. We cater to many schools and universities in NYC throughout the school year and now it is time to celebrate the graduates with our fun party platters and celebratory treats.
June is also a big month for reunions. So whether you're remembering fond school days of the past year or decade, we wish each and everyone the best of luck in future endeavors.
Hats off to the Class of 2011!
Graduations!
We're getting a little verklempt ourselves watching our students whom we've catered to all year move on to start their new life as college and law school graduates. We cater to many schools and universities in NYC throughout the school year and now it is time to celebrate the graduates with our fun party platters and celebratory treats.
June is also a big month for reunions. So whether you're remembering fond school days of the past year or decade, we wish each and everyone the best of luck in future endeavors.
Hats off to the Class of 2011!
Passover Food: From Yuck to Yum!
I always recall Passover being a time for close friends and family to sit down and share a leisurely evening of the retelling of Moses and the Jews' exodus from slavery in Egypt. The songs, the stories, the plagues (plastic frogs and red wine drops of "blood") laughter and of COURSE, the delicious food. Brisket slathered in gravy, sweet carrot tzimmes, Grandma's matzoh ball soup...these are all tasty memories I eagerly looked forward to each spring.
However, when the first and second night have "passed over" (heh) and it's time to go back to school/work for the remaining six days with no chametz (bread), I was always sadly disappointed by the everyday meals that followed: Breakfasts of Chocolate "Cripsy Oh's" (more like "cardboard oh's" as my dad used to joke), lunches of matzoh and cream cheese sandwiches with a hard boiled egg from the school cafeteria, dinners of leftover chicken and soup and desserts of coconut macaroons and jelly fruit slices.
Needless to say, this would get boring very, very quickly.
Lucky for me, I had an adventurous mother who stormed the kitchen with fresh exciting recipes. We both discovered that we were gluten-intolerant and finding Kosher for Passover recipes became more typical for every day use. Here's one of my favorites that you will fall head over heels for!
François Payard’s Flourless Chocolate Walnut Cookies
2 cups chopped walnuts (can use pecans or almonds too!)
2 cups of confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened Dutch cocoa powder (recommend Droste)
1/4 teaspoon salt
4 large egg white at room temperature
1 tablespoon pure vanilla extract
Illustrations by John Burgoyne
(Photo: Kang Kim)
1.) Preheat oven to 350 F
2.) Spread walnuts on a baking sheet and toast in the oven for about 9 minutes until they are golden and fragrant. Let cool slightly, then transfer to a work surface and coarsely chop them.
3.) Line two large cookie sheets with parchment paper.
4.) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioner's sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
5.) Spoon the batter onto the baking sheets in evenly spaced mounds and bake for 14-16 minutes.
6.) Bake at 350 until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. (not necessary to move pans).
Slide the parchment paper with the cookies onto 2 wire racks.
7.) Let cool and enjoy!
Recipe from New York Magazine Online
However, when the first and second night have "passed over" (heh) and it's time to go back to school/work for the remaining six days with no chametz (bread), I was always sadly disappointed by the everyday meals that followed: Breakfasts of Chocolate "Cripsy Oh's" (more like "cardboard oh's" as my dad used to joke), lunches of matzoh and cream cheese sandwiches with a hard boiled egg from the school cafeteria, dinners of leftover chicken and soup and desserts of coconut macaroons and jelly fruit slices.
Needless to say, this would get boring very, very quickly.
Lucky for me, I had an adventurous mother who stormed the kitchen with fresh exciting recipes. We both discovered that we were gluten-intolerant and finding Kosher for Passover recipes became more typical for every day use. Here's one of my favorites that you will fall head over heels for!
François Payard’s Flourless Chocolate Walnut Cookies
2 cups chopped walnuts (can use pecans or almonds too!)
2 cups of confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened Dutch cocoa powder (recommend Droste)
1/4 teaspoon salt
4 large egg white at room temperature
1 tablespoon pure vanilla extract
Illustrations by John Burgoyne
(Photo: Kang Kim)
1.) Preheat oven to 350 F
2.) Spread walnuts on a baking sheet and toast in the oven for about 9 minutes until they are golden and fragrant. Let cool slightly, then transfer to a work surface and coarsely chop them.
3.) Line two large cookie sheets with parchment paper.
4.) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioner's sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
5.) Spoon the batter onto the baking sheets in evenly spaced mounds and bake for 14-16 minutes.
6.) Bake at 350 until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. (not necessary to move pans).
Slide the parchment paper with the cookies onto 2 wire racks.
7.) Let cool and enjoy!
Recipe from New York Magazine Online
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