Tag Archives: serving the tri state area

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

Garzi to Honig

Hello,

I am contacting you because my fiancee’ 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 Joseph Garzi, president and CEO of Southridge Technology, Grp, LLC

I’ve used Carriage House Catering twice and both times it was the best experience I’ve ever had. The project management was by far unbelievable, while most caterers are concerned about themselves; Chris was orchestrating the entire event. He kept everyone on target, managed every task down to the color of the tablecloth and then some, unbelievable. What I loved most is how he gave me options for things I would have never thought of, making both my events spectacular. I have never met anyone with such passion for their field and would recommend Carriage House Catering 500%.

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

I would rate Carriage House Catering a 10+

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

None at all, Chris took a very stressful day and made it stress free.

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

Very accurate, Chris was upfront with all costs, hitting all estimates he gave.

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

I’m not a vegetarian so I can’t speak about something like that, but at a recent event I had, my sister’s daughter has sever peanut allergies and Chris took extra care not to infuse peanuts in the menu, which he was successful. Very Impressive.

5. If there are any other things you would like to share with us, please feel free. We really appreciate the help.

I got other quotes from other caterers and they all profess to do a great job but when you really look at Chris’s references, his past clientele, you won’t find another caterer that will handle an event with such professionalism. If I had to say one thing to share with you would be this. You only get one chance to have your day; you can’t take it back, You Won’t Be Disappointed With Chris and his Staff. His tag line says it all, “When it has to be PERFECT”, Call Carriage House Catering, it really is true.

Good Luck,

Joseph Garzi

President/Founder

Southridge Technology Grp. LLC

 

Familiar Faces & Past Clientele

Below is a portion of our respected clients and past events:

Paul Newman’s Hole in the Wall Gang – Westport, CT

Neil Sedaka – Westport, CT

MKMG – Mt. Kisco Medical Group – Westchester, NY

Northern Westchester Hospital

Camp Kiwi – Westchester, NY

Fairfield Equine, Newtown, CT

IBM – Norwalk, CT

General Electric

Ryan Partnership – Westport, CT

Senator Robert Genuario – Norwalk, CT

Westport Historical Society

Allianz Corporation

White Barn Theater – Westport, CT

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Savory Hors d’Oeuvres and Appetizers

Don’t find what you are looking for? Just ask! Custom options are available!

Spinach and Artichoke in a Crispy Wonton Wrapper

Pear, Brie and Almond Beggar Purses

Rustica Mini Mac n’ Cheese Melts

Mushroom Profiteroles

Cranberry and Brie Bundles

Cheese and Vegetable Quesadillas

Crispy Asiago Asparagus Bundles

Mediterranean Salad on Bamboo Stick

Fig and Mascarpone Beggars Purses

Portabella Puff

Asiago Risotto Croquette

Balsamic Fig, Bacon and Goat Cheese Flatbread

Wild Mushroom Vol au Vent

Feta Cheese and Sun dried Tomato in Flaky Phyllo Triangles

Vermont Goat Cheese and Spinach Flatbread

Bruschetta

Spanakopita

Tempura Vegetables

Mini Quiche

Kampur Vegetable Samosa

Asparagus and Prosciutto Bundles

Sicilian Caponata

Mini Goat Cheese Pizza

 

Chicken Chilito

Indian Tandoori Chicken

Buffalo Chicken Tacos

Chicken Provencal Skewers

Thai Chicken Satay

Mediterranean Chicken, Fig and Tomato Kabob

Peking Duck Roll

Malaysian Beef Satay Skewers

Coney Island Dog

Bacon Wrapped Date with Almond

Argentina Beef Chimichurri

Korean Beef Bulgogi

Manhattan Mini Reuben

Moroccan Lamb with Harissa

 

Grilled Ginger Lime Shrimp

Ahi Tuna on a Seaweed Rice Cracker

Maryland Crab Cakes

Chili-Lime Salmon Satay

Tuscan Shrimp Pancetta

Grilled Lemon Octopus

Pecan Butter Shrimp

Shrimp and Minted Melon

Citrus-Cilantro Bacon Wrapped Scallop

Malaysian Shrimp Roll

Caribbean Shrimp with Coconut

Scallop Pancetta

Bloody Mary Shrimp Cocktail Shooters

 

Buffet Selections

BUFFET SELECTIONS

We suggest you offer your guests a plated salad for the first course, and then they can enjoy our creative offerings served at the buffet

Sample Selections:

Polynesian Style Grilled and Marinated Flank Steak – carved fresh by a CHEC chef

Chicken Provencal

Wild Mushroom Pilaf

Herb Roasted Garlic and Rosemary Red Bliss Potatoes

A choice of one CHEC Pasta Dish

An assortment of Organic Vegetables

Artisan Breads and Rolls with Butter Rosettes

Dipped Chocolate Strawberries