SEASONALITY AND ORGANICS
At Marcey Brownstein Catering & Events, we believe that the most delicious and beautiful food begins with the freshest ingredients. Whether it’s tomatoes from upstate farms, wild mushrooms and root vegetables from Pennsylvania, or heirloom berry varieties from California, the flavor that comes from this produce, grown with care in chemical-free soil, cannot be underestimated. The same is true for meat, poultry, and fish. We work with top purveyors of prime aged beef, free-range organic poultry, grass-fed lamb and the freshest fish and shellfish available. The difference is astounding, and we believe that it’s the reason our clients will often remark that our food is the best they’ve had at a catered event.
THE FRESHEST INGREDIENTS
Although you can now find strawberries in January, pumpkins in April and tropical fruits year-round in every corner grocery store, my first question is, how does it taste? In many cases, out-of-season produce has been grown in artificial circumstances or shipped unripe from halfway around the world, depriving it of the flavor necessary to create high-quality dishes.
We believe in supporting local growers – through farmer’s markets, grower’s cooperatives and through personal relationships with several upstate farms – and we try whenever possible to incorporate these products into our menus, because it assures our clients the most flavorful and beautiful food for their events.
THE WORLD IN A BITE
We also feel that the best way to appreciate the cuisines of the world is one bite at a time. We use New York City, and the worlds it represents, as our cookbook, drawing inspiration from myriad cultures to create unusual and delectable hors d’oeuvres, entrees, desserts and cocktails.
Whether you envision your next event transporting your guests to an Indian marketplace, a Moroccan souk, a night in Paris or a Tuscan farmhouse, Marcey Brownstein Catering can take you there. We will create a menu that elegantly reflects both your vision and our commitment to the highest quality cuisine.
Do you ever see a description on a menu at a restaurant where it says “homemade” this or “house-made” that? Well at Marcey Brownstein Catering & Events we take our “house-made” items very seriously. We make almost every single item from scratch with the exception of some of our breads which we source from artisan bakeries such as Sullivan Street, Amy’s Breads, Balthazar, and Blue Ribbon Bakery. We make jams, jellies, compound butters and preserves. We make sauces, demi-glace and stock. Our chefs make pickles in every flavor and type imaginable like pickled cauliflower and pickled cherries. In house we make charcuterie and we make patisserie. We even infuse our own vodkas and make fresh pressed juices and syrups to go along with them for complex and captivating cocktails. We even make our own raisins. It is because of this “house-made” attention to detail and love of what we do that drives us and fuels our creativity. We hope you share in our passion.