Tag Archives: Danbury caterer

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.

Special Occasions

Carriage House Events and Catering is not only about weddings, we cater a variety of events guaranteeing the same high level of professionalism and quality no matter what size event you are looking to have. We have planned and executed events such as; bridal and baby showers, first communion celebrations, anniversaries, celebration of life, bat/bar mitzvahs, christenings, retirements and so much more.

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

Ledesma 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 past client Ivette Ledesma, 25th Anniversary Party

Hi Nol,

Let me start by saying that using Chris Angione was the best decision I made to celebrate my 25th wedding anniversary. I was referred to Chris by a friend. We met on a Sunday and he made me feel comfortable from the very beginning.

In answer to your questions. On a scale of 1-10, I would give him a 10 and that is no exaggeration. He takes pride in his job and his company’s reputation and it shows in his work. I am still getting calls from friends and family about how impressed they were with the food, the service, and the staff; very professional and accommodating. All I had to do was hire him and he took over everything else. Chris works with an assistant by the name of Nancy who is a Gem. I just can’t say enough about them all. They made my day so special. My memory of this wedding is better than my first wedding. When I have my 29-year-old and 20-year-old impressed with Chris and his staff, I would say they’re a class act. I would also advise you to go with the people that he recommends. He knows what he is doing, you need to trust him. I am so happy I did. If I would have gone with the rental company I was thinking of going with I would have had a nightmare and it would have ruined my wedding day. Chris recommended All Seasons Rental owned by Sara and David. They went out of their way, beyond what any company would have done from the very beginning. The electrical system went out the day of the ceremony and they came out and worked until they had it working again. That is not part of their job.

Chris is very professional and worth every single penny. When he gives you an estimate it will never change. He is fair and reasonable and your wedding will be everything you dreamed of. At least that was my experience. He exceeded my expectations.

I don’t think you have to worry about vegetarian food. I also had some friends that were vegetarian and he accommodated them. The food is exceptional based on everyone’s comments. When someone takes the time to write a review it’s because the service was excellent or horrible and in my case it was excellent. There is not one negative thing that I can say. I’ll share a comment my neighbor made. “I tried to find something I could critique and there was nothing; only you can pull this off effortlessly” I thought that was the best compliment and it was all Chris and his staff.

Good luck in your upcoming wedding and I hope I answered all your questions.

Ivette