Caterers

The Chef's Table was founded in 1995 by the husband and wife team Bruce Soffer and Ava Lang. Bruce received his training at The French Culinary Institute and further expanded his knowledge and experience by working in some of New York's finer restaurants including Matthews, The Park Avenue Cafe, and Palmers.
Ava and Bruce bring unique creativity to any event they cater. Bruce envisioned Chef's Table to be a distinctively different type of cateringpany. Clients such as Clinique, Associated Press and Bankers Trust have applauded this vision and rely on Chef's Table to create outstanding events. They have built their reputation serving food that is reminiscent of the finest restaurants.
Their clients know that there is more to a truly memorable event than only terrific food. A Chef's Table event is also characterized by beautiful presentation and impeccable service. One of Chef's Tables hallmarks is its exquisite floral arrangements and tabletop designs.
Many clients observe the laws of Kashruth. One Chef's Table aim is to provide kosher food that surpasses expectation. Our goal is to dispel the myth that kosher cooking is uninspired. For the past four years Bruce has been fine-tuning his kosher selections by creating menus for such elite corporate clientele as National Ramahmission, CLAL, Weitzman Institute, Herzog Hospital, Park East Synagogue Board and Hadassah. He has met the challenge of pleasing discerning palates young and old with menu selections that fuse wholesome traditional flavors with elegant panache. Our esteemed Mashgiach Rabbi Mosha Epstein, a member of the Orthodox Union ensures the fact that these events are Glatt Kosher.
Chef's Table feels that this flexibility enables them to create any kind of event, from an intimate cocktail party, to a sit down dinner, grand sized weddings, bar & bat mitzvahs or corporate events! Chef's Table will provide professional service topliment your event. Ava's floral arrangements are outstanding. Photographers and music can be rmended. All of your rental needs can be provided.
Bruce Soffer and Ava Lang look forward to meeting you to discuss how Chef's Table can amodate your needs to create a specially designed event that exceeds your expectations.
Receptions
Imported Cheese and Fruit Display
Cascade of international cheeses/crisps/ with grapes and other seasonal fruits
Crudite' Basket
A variety of garden fresh vegetables with a choice of dipping sauce
Passed Hors D'oeuvres
Seared Tuna
Ahi Tuna
Assorted Asian Roll
Grilled Lamb Sate with a Cucumber Sauce
Assorted Asian Rolls
Tuna Tartar on Wonton Crisps
Parmesan and Chive Tartlets
Chicken Sate with Asian Peanut Sauce
Fresh Figs wrapped with Prosciutto and served with a Port reduction
Peppered Chicken with Lemon Sauce
Smoked Salmon on Homemade Potato Crisps with Caviar
Sautéed Duck Breast with Orange Sauce
Filet Mignon on Baguette with Horseradish Sauce
Seasonal Bruschetta
Vegetable, Beef or Chicken Empanadas
Smoked Turkey in Endive Spears
Baby Lamb Chops
Duck Strudel
Corn Scallion Pancakes with Guacamole
Stuffed Artichoke or Mushroom Buttons
Spicy Tuna Sausage in Nori Casing
Coconut Curry Shrimp with Mango Sauce
Displays
Almond Crusted Baked Brie
Tomato Corn Salsa and Guacamole with Chips
Fresh Mozzarella Cheese, Tomato and Basil
Humus and Babaganoush with Pita Bread
Peking Duck with Shredded Cucumbers, Scallions and Hoison Sauce
Miso Marinated Chilean Sea Bass
Caviar Display
Assorted Sushi and Sashimi
Sliced Smoked Fish Display
Tuna Tetaki
Carving Stations*
Roast Turkey Lamb Roast Rib Eye
Veal Roast Gravlox Filet Mignon
First Course Soups
Asparagus Soup
Gazpacho
Vichyssoise
Chilled Fresh Pea Soup
Chilled Melon Soup
Cumin Scented Puree of Lentil Soup
Pumpkin Carrot Soup
Carrot Ginger Soup
Chestnut and Carrot Soup
Wild Mushroom Soup
Second Course Salads
Mesclun with Avocado and Baby Oranges
Watercress, Grilled Radicchio and Artichoke
Classic Caesar Salad
Authentic Greek Salad
Sliced Duck on Baby Greens with Raspberry Vinaigrette
Entrees
Blackened Snapper with Mango Salsa
Miso and Sake Marinated Chilean Sea Bass
Grilled Salmon Teriyaki
Grilled Mahi Mahi, White Wine Sauce
Seared Tuna with a Port Reduction Sauce
Roasted Cornish Game Hen with Rosemary Sauce
Chicken Breasts Stuffed with Spinach and Shitake Mushrooms
Sliced Rib Eye with Wild mushroom Sauce
Grilled Lamb with Mint Sauce
Grilled or Stuffed Veal Chop with Espagnole Sauce*
Grilled Venison with Linden berry Sauce*
Sautéed Sliced Suck Breast with Cassis Sauce
Desserts
White Chocolate Mousse Profiteroles with Chocolate Sauce
Assorted Ice Creams and Sorbets Warm Apple Crisp Ala Mode
Chocolate Espresso Cake Assorted Petit Fours


*Additional Charge per Person


*Rabbinical Supervision by Rabbi Mosha Epstein
Corporate Client (Partial List)
Artkraft
American Express
Associated Press
Bankers Trust
Binghamton College
Andrea & Charles Bronfman Philanthropies
CLAL
Clinique
Children s Television Work Shop
E & B Giftware
Entertainment Weekly
Hadassah
Alan Houston, New York Knicks
Herzog Hospital
Ivy Club
Junior League
Ketchum PR
Lucent Technology
Lutece
Malcolm Group
Merrill Lynch
NTV
National Council for Jewish Women
Neutrogena
New York Academy of Sciences
Parker Geriatric Institute
Playboy Magazine
Pfizer
Q Management
Ruder Finn Public Relations
Sedgwick
Young & Rubican
Shelley Strickler, WOR Radio
Sumitoma Electric
Vito Desario
WCBS News
Weidlinger Associates

Among other cities, Chef's Table may serve the following areas: New York, New York City, Manhattan, Brooklyn, Flushing, Bronx, Jamaica, Staten Island, Yonkers, Long Island City, White Plains, Astoria, Far Rockaway, New Rochelle, East Elmhurst, Chestnut Ridge, Mount Vernon, Bayside, Queens Village, Douglaston, Kew Gardens, Newburgh, Wesley Hills, Little Neck, Middletown, Boulevard, Eastchester, Fresh Meadows, Floral Park, Ozone Park, South Ozone Park