Tag Archives: catering for Danbury area

A Note from the “MOB” Margie Doran

Hi Chris,

Just got home and am totally exhausted but I could not go to bed without thanking you and all your staff for an absolutely beautiful day. I heard nothing except rave reviews from everyone. The staff, the captains, and the chefs were just the nicest people. I knew it was going to be wonderful but I just wanted to thank you for all that you do and how you make everything seem so effortless.

Bravo!

Margie

Wedding 5/6/2017

Kurt & Ninle Wedding Menu

The following is the menu selected by the Ninle & Kurt, with the help of Carriage House Events and Catering, to be served on their wedding day.

Upon arrival, guests were served Mulled Cider, Mineral Water and Lemonade.

Following the Ceremony;

Bistro Table consisting of chilled vegetables, strawberries, seedless grapes, imported and domestic cheeses, bruchette ans toasted Croustades, artichoke and spinach dip, hummus and fanciful crackers.

Passed Butler Style hors d’ oeuvres;

Thia Chicken Satay, Cranberry and Brie Bundles, Bruschette, Grilled Ginger Lime Shrimp, Spinach and Artichoke in Wonton Wrap

First Course;

Lobster Bisque

Plated Dinner: “Combo Plate”

A choice of; Chilean Sea bass with a Spicy Chutney, Pepper Tournedos, or 2 Rack of Lamb served with Potatoes Au Gratin and Grilled Lemon Pinot Noir Sea Salt Asparagus

Vegan choice; Porchini Mushroom Filled Pasta Purses with a Pink Champagne Cream Sauce served with Grilled Lemon Pinot Noir Sea Salt Asparagus

Assorted Artesian Breads, and Dinner Rolls with Butter Roses

Chocolate Dipped Strawberries

 

Tent Wedding Specialist

Carriage House Events & Caterers are experts in planning and executing your tented event. We start at the beginning, working with you to discover the vision you have for the event then move on through the planning and rental process. I personally meet you at the rental company and go through every detail with you, explaining what will and will not work in the site you have chosen.

I make sure that no detail is left out or overlooked so the end result is always an outdoor event that feels like you are inside the most elegant or comfortable venue with the bonus of having nature at your fingertips.

Casual Occaisions

Carriage House Events and Catering is much more than just weddings and formal affairs, we are experienced in many types of events from New England clam bakes, Texas style B.B.Q., corporate picnics, outdoor family reunions to an intimate “Evening Under the Stars” and everything in between. Our specialty is in creative and imaginative menu design and we will customize the perfect menu for your gathering or event.

Organic and Seasonal Salads

Citrus Salad: Contains a variety of Baby Greens, toasted Macadamia nuts, Mandarin Oranges, Strawberries, English Cucumbers and topped with crumbled Goat Cheese, served with Chef’s prepared Citrus Dressing.

Spinach Salad: Seared Sea Scallops combined with Grapefruit segments and Toasted Almonds, served with Chef’s prepared Asian Dressing.

Fresh Mozzarella, Tomato and Basil: Organic Tomatoes, Fresh Basil served with a White and Dark Aged Balsamic Vinaigrette.

Watercress and Spinach Salad: Water Chestnuts and Orange Segments tossed in a Creamy Orange Vinaigrette.

Lobster and Bow-tie Pasta Salad: Fresh Lobster joined with Tri-Colored Peppers and Scallions gently combined in a Creamy Tarragon Dressing.

Seasonal Wild Berry Salad: Fresh Blackberries, Raspberries, Blueberries, Strawberries mixed together and garnished with Kiwi Wheels and Fresh Mint.

Hors D’Ouevres and Appetizer Stations

Tuscan Bistro Table:  A  themed table offering an assortment of crisp chilled organic vegetables, imported and domestic cheeses, seedless grapes, garden strawberries, assorted crackers, Bruschetta and flatbread crostini, assorted humus and Chef prepared dips, all seasonally decorated and tiered with a stone filled urn of succulents and a cascading draping of ivy & greens.

Mediterranean Bistro Table:  A bountiful display of freshly cut chilled assorted vegetables, artisanal cheeses, Mediterranean salad skewers (mini-mozzarella balls, black olive, heart of artichoke and roasted tomato), stem berries, red and green seedless grapes, roasted red pepper dip, a trio of Chef’s prepared dips, sun-dried tomato and garlic hummus, gourmet and herb crackers and toasted artesian bread crostinis.

Raw Bar: Freshly peeled and deveined chilled jumbo shrimp, shucked New England little neck clams and oysters, just a few hours out of the water served on a sea of crushed ice.  All accompanied with mini bottles of Tabasco, Chef prepared spicy cocktail sauce, chipotle sauce and organic horseradish sauce in pewter conch shells, lemons are  in decorative nets and garnished with seaweed, fresh parsley, nautical netting and shells. Ice carving upon request; mermaid, clan shell, captain and more…

Sushi and Sashimi: Spicy California Rolls with brown and white rice, vegetarian rolls with variations, spring rolls, eel, tuna and more.

Seasonal Soup and Bisque Station: Choices of velvety lobster bisque with Cognac and Creme Fraiche, roasted Butternut Squash soup, New England clam chowder, and Classic Gazpacho.

Smoked Salmon Table:  Smoked Salmon accompanied with variations of cream cheese, red onion, capers, lemon wedges, lobster mousse, fresh dill, freshly prepared cucumber and dill salad, Black Bread and an assortment of fanciful crackers.

Multi-Colored or Garlic Mashed Potatoes in Martini* Glasses: Assorted flavors to choose from; B.B.Q., Orange, Spicy Pink with Red Horseradish, Green Wasabi, Caramelized Shallot Gold including a choice of accompaniments such as; Lobster Cream Sauce, Basil and Pesto topping, Cabernet Gravy, Sour Cream, Canadian Bacon, Shredded Cheddar Cheese, Scallions, Caviar, Salsas, Chives, Black Sesame Seeds, additional garnishes upon request. All of the above are garnished with a Homemade Yukon Gold potato Chip on a Skewer.

*This selection can also be orchestrated in potato shells and potato baskets upon request

Creative Sliders*: Salmon with Lemon and Cilantro, Grilled Chicken with an Asian Slaw, Hickory Smoked B.B.Q Pulled Pork, Grilled Tomato and Mozzarella and Basil, Ranch, Sharp Cheddar Cheese and Veggie Burgers with Brioche, Whole Wheat, Multi-Grain or Sesame Seed Buns.

*This selection can be added to your Passed Hors D’Oeuvres selections

Delaney to Honig

Hello,

I am contacting you because my fiancée Rebecca and I are considering hiring Chris Angione at Carriage House Caterers to cater our wedding at Tarrywile Mansion and Park in Danbury next summer. Chris gave me your email address, and urged me to contact you as a reference.

In any case to make this as easy as possible, would it be possible for you to answer these questions? Sorry in advance for taking up your time!

Best,

Nol Honig

Response by Chip Delaney retired President of UBS Capital

Nol,

I am happy to give you a reference on Chris and Carriage House.

I am the retired President of UBS Capital (the private equity business of UBS in the Americas) and because of my job I have had to cater affairs at my home and at venues fairly often. I have therefore used many caterers over the last 25 years and can honestly say that Chris Angione and his staff at Carriage House are consistently outstanding and are the best in the area. (On your rating scale a (10 Out of 1). If they are within your budget, I strongly recommend that you hire them.

Below are the responses to your questions.

  1. On a scale of 1-10, how would you rate the quality of food and the staff?

  Quality of food and staff are a 10. Food is delicious and beautifully presented. Staff is professional, hard-working and friendly.

2. Were there any difficulties dealing with Chris, or anyone at CHC, throughout the process?

      No difficulties at all.

3. How accurate is Chris in Terms of estimating cost?

     Our bill was exactly his estimate. He even added a few minor extras at no charge.

4. If you (or your spouse) are a vegetarian, how satisfied were you with vegetarian entrees and appetizers?

    We had a few teenage vegetarians at our most recent affair with Chris and they enjoyed the pastas, salads and vegetable platters.

An important criterion in choosing the caterer is whether or not the caterer manages the who affair (especially the planning and ordering of tents, flowers, liquor, rentals, etc) or does the caterer just prepare and supply food and staff. Chris managed the entire event and sweats the details so that my wife and I can just show up and enjoy ourselves and not worry about anything.

Lastly, I would say that in the Danbury/Litchfield county area there is no catering company that is the equal of Carriage House. The quality of their product is on par with top shelf caterers in Manhattan (although more reasonably priced).

If you have any other questions please feel free to contact me.

Enjoy your wedding,

All the Best,

Chip Delaney