REAL WEDDINGS: A LOOK BACK

The best part of what we do is getting to re-live all the weddings we've been a part of in the past. We are lucky to have worked with so many couples from different backgrounds, tastes, and lifestyles! It's always fun to take a peek back and get the warm fuzzies all over again. Enjoy!


LISAMARIE & TRAVIS
October 2016
Industry City

It’s been a month since my Wedding and people still won’t stop talking about how much they loved the food. Ryan Brown and his team made every effort to bring my vision to life and it couldn’t have been executed more perfectly! I was pretty difficult...I wanted an elegant affair that has the ambiance of an italian dinner at home, served family style (and on a tight budget). We built the fall inspired menu completely from scratch and adjusted ingredients as we went along, I’m pretty picky about food and luckily Patty (event coordinator) had a ton of patience and was willing to entertain my ideas. My reception was at a venue that had never hosted a wedding or a group of its size and D’Anne (event captain) made it feel like she ran events there every weekend, the service was seamless. Everyone on the staff was incredibly attentive and professional. I really can’t say enough good things about Ryan and his team but if you are looking for a caterer that will not only make you feel like your ideas matter but can also execute to perfection, look no further than Ryan Brown Catering, you will not be disappointed.
— LisaMarie
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On the Menu:

  • Crostini with Salvatore Brooklyn ricotta, honey, and cracked black pepper
  • Miniature lamb meatballs with yogurt-mint sauce
  • Saffron arancini with basil pesto
  • Whipped fig & goat cheese tartlet
  • Rosemary focaccia squares topped with prosciutto and fontina
     
  • Family Style Antipasti: Roasted veggies including zucchini and yellow squash, red & yellow peppers, baby artichokes, and olives, meats such as prosciutto, bresaola and salami, cheese including bocconcini and one firm Italian, bread, focaccia, and grisini
     
  • Branzino roasted in caper-lemon butter with Jerusalem artichokes
  • Beef short rib topped with red wine braising sauce / green herb garnish
  • Spicy-garlicky broccoli rabe
  • Fusilli pasta alla norma – tomatoes, fried eggplant, ricotta salata, and basil


JACLYN & ADAM
July 2016
Hudson Basilica

Now that Adam and I are back, finally getting over the post wedding blues, and back into the swing of regular life, I am beginning to do my wedding “Thank You” rounds and I owe a huge one to you. I don’t think I could ever put into words how wonderful you made our wedding experience. Everything from the food to the staff was absolutely perfect and still being talked about today. People RAVED about the dinner, the desserts, and the late night snacks and I even put down a fair amount of steak during dinner because it was so phenomenal. You were a pleasure to work with and we really couldn’t speak higher about you and your cooking talents.

Adam and I have been on Cloud 9 since the event ... You are so wonderful and if Adam and I decided to throw another wedding (we just may- it was so much fun), you are hired again!
— Jaclyn

On the Menu:

  • Housemade vegetable chips with rosemary salt
  • Greenmarket Display: Charcuterie with cornichons and caper berries; artisanal cheeses from the Hudson Valley served with organic bread and crisps; organic summer crudites with a variety of dipping sauces
  • Smoked salmon on nori chip with citrus tobiko
  • Saffron shrimp with green gazpacho sauce
  • Chicken with porcinis and summer fruits in endive petal
  • Flatbread with basil, Salvatore Brooklyn smoked ricotta, and pistachio pesto
  • Grilled marinated summer vegetables including squashes, sweet peppers, mushrooms, and baby artichoke. Served with Italian breads and grissini, olives, and bocconcini
  • Grilled beef tenderloin marinated in herbs and garlic, served with horseradish-mustard sauce, salsa verde, and spicy tomato jam; tiny twice baked potatoes, Caesar salad in endive petals
  • Poached organic salmon served with cucumber dill salsa, horseradish-fennel cream, and citrus-olive-mint relish

  • Warm sticky toffee pudding bites
  • Meyer lemon tartlets with lavender mascarpone
  • Salted chocolate tart with bourbon sugar
  • Miniature fruit tarts in exotic flavors - apricot-chamomile, rosewater-plum, and blackberry-thyme

Photos by Leo Cabal


DANIELLE & ERIK
December 2015
Museum of the Moving Image

On the Menu:

  • Very classic crab cakes topped with lemony crème fraiche
  • Miniature lamb meatballs with yogurt-mint sauce
  • Crispy potato croquettes with Tuscan herbs and saffron mayonnaise
  • Trio of deviled quail’s eggs—classic, avocado, and “Caesar salad"
  • Baby kale, endive, and raddichio with shaved radishes, oranges, pomegranate, and ricotta salata; lemon vinaigrette

  • Rosemary, garlic, and lemon roasted Cornish Hen with bacon rosemary marmalade
  • Beef short rib braised in red wine, topped with lemon zest, parsley, and fresh horseradish
  • House made gnocchi with mixed herbs black garlic, and parmesan
  • Winter vegetables including roasted delicata squash, pearl onions, brussels sprouts, baby beets, and wild mushrooms
  • Extra creamy French style mashed potatoes

  • Meyer lemon tartlets with lavender mascarpone
  • Apple crumble tartlets
  • Dark chocolate pudding with whipped crème fraiche and candied violets
  • Late Night Snack: Miniature grilled cheese

DAISY & DAN
September 2015
NYC Rooftop

Photos by Petar Jurica

On the Menu:

  • Tuna crudo on a rice puff with cucumber and lemon
  • Saffron shrimp with green gazpacho sauce
  • Chili glazed chicken skewers with papaya sauce
  • Bakwan Jagung—Indonesian corn fritters with tomato-chili sauce
  • Cold poached salmon with cucumber yogurt sauce and caper vinaigrette

  • Lamb two ways: slow roasted loin with natural jus and braised shoulder with tomato-artichoke relish
  • Tagliatelle with mixed wild mushrooms and Italian parsley
  • Grilled ratatouille vegetables: Eggplant, tomato, zucchini, peppers, and onions with fresh herbs and black garlic

  • Meyer lemon tartlets with lavender mascarpone
  • Dark chocolate pudding, crème fraiche, and candied violets
Ryan personally went above and beyond for me and my wife. From inviting us into his home for tastings to learning Indonesian cuisine (as a tip of the hat to my wife’s family traveling in from Asia), Ryan was exceptional. In the months leading up to our wedding, he was endlessly kind, relaxed, accommodating. On the day of the event, his staff was impeccably professional as well. And the food: I lost track of how many guests told us it was the best they’d ever had at a wedding—with zero prodding from us. Every course was delicious, exactly what we wanted, beautifully presented. We could not have been happier. Ryan is a gem and we can’t recommend him highly enough.
— Dan

ELLIE & MICHAEL
April 2015
Harold Pratt House

Photos by Edward Winter of Readyluck Photography

 
We were so happy to have worked with Ryan Brown and his team. They bring enthusiasm, energy and a great deal of creativity. Our food was absolutely delicious and we received many compliments from our guests. The service was amazing. You can expect nothing more than high quality professional catering and the utmost care to detail from Ryan Brown.
— Ellie

On the Menu:

  • Saffron rice cakes with sour cherry compote
  • Persian eggplant salad in cucumber cups
  • Fesenjan - chicken with pomegranate and walnuts on pita
  • Fish and chips in tiny newspaper cones
  • Shepherd's pie bites

  • Satur Farms baby arugula with roasted tomatoes on the vine and creamy burrata; drizzled with aged balsamic vinegar and organic extra virgin olive oil
  • Roasted halibut with lemon-oregano marmalade and crispy Jerusalem artichokes
  • Porcini crusted beef tenderloin with crispy horseradish meringue and red currant demi-glace

  • Phyllo triangles stuffed with wild mushrooms and summer truffle, served with corn sauce and opal basil

  • Roasted fingerling potatoes with sea salt, olive oil, and herbs
  • Spring vegetables such as asparagus artichokes, sugar snap peas, patty pan, and baby haruki turnips

  • Persian cream puffs

  • Wedding cake provided by A Simple White Cake


NICKY & NATE
September 2015
Central Park Zoo

Photos by Les Loups

On the Menu

  • Lavender-peach bellinis garnished with edible flowers
  • Jalapeno-infused vodka with grapefruit juice, cucumber, and ginger
     
  • Lemony seafood salad in parmesan cup
  • Mac and cheese bites with day boat Maine lobster
  • Potato chip with creme fraiche and caviar
  • Smoked duck on sweet potato chip with ginger rhubarb compote
  • Organic deviled quail's egg with smoked paprika
     
  • Porcini crusted beef tenderloin with horseradish merengue and red currant demi-glace
  • Black cod with zucchini salsa verde, caperberries, and shiitake mushroom "bacon"
  • Papardelle with roasted heirloom cherry tomatoes, salt cured olives, and Tuscan herbs
     
  • Meyer lemon tartlets with lavender mascarpone
  • Almond-peach brioche bread pudding bites
  • Chocolate-hazelnut mousse in a pretzel cup
  • Mini fruit tarts in exotic flavors - apricot chamomile, rosewater-plum, and blackberry-thyme
     
  • Miniature truffled grilled cheese sandwiches
  • Miniature kobe beef burgers with New York State cheddar and homemade ketchup
  • Miniature bacon, egg, and cheese sandwiches
Ryan and his team are absolutely fabulous. Their food is so far above and beyond “catered” food - everything actually is fresh and real and so awesome. They are also super creative and interesting, and always willing to accommodate special requests for stuff that isn’t on their menus. In addition to the food, the execution on the day of the wedding was magnificent. Ryan’s team was so on top of everything from start to finish, everything was served in a timely fashion, everyone got their food at the same time, and all of his staff were super professional. We were in a tent for my reception and it began to rain, and Ryan’s team swooped in at the first drop of rain like navy seals to close the curtains to make sure the guests stayed dry. D’anne, who kind of runs the show, was absolutely amazing in taking care of every detail. She is also super nice! You cannot go wrong with Ryan Brown, he really is the best. Do it! Also, I cannot stress enough, the food is really fabulous.
— Nikki
 

SARAH & REBECCA
August 2015
501 Union

Working with Ryan for our wedding was everything we could have hoped for, and then some. From the initial tasting, to planning the menu, to the dancing staff at our reception, he made sure all of our dreams were reached. His food is delicious and creative. Our friends still talk about it. Thank you!
— Rebecca
 
 

On the Menu:

  • Spicy sweet barbecued shrimp on polenta toast
  • Lamb meatballs with yogurt-mint sauce
  • Zucchini fritters with garlic aioli
  • Deviled quail's eggs: classic, avocado, and "Caesar salad"
  • Pizettes with tomato, basil, and goat cheese
  • Mini tacos with mahi and fruit salsa
     
  • Satur Farms baby arugula with roasted tomatoes, burrata, and ciabata crouton
     
  • Wood grilled arctic char with leek sauce and tomato jam
  • Beef short rib braised in red wine, topped with lemon zest, parsley, and fresh horseradish
  • Truffled risotto cakes with Nettle Meadow cheese, beets, greens, and leeks
     
  • Sticky toffee pudding bites
  • Buttermilk panna cotta with strawberry gelee
  • Miniature fruit tarts: apricot-chamomille, rosewater-plum, and blackberry-thyme
  • Chocolate cheesecakes with salted caramel sauce

JESS & MIKE
July 2014
The Green Building

On The Menu:

  • Rhubarb mojito
     
  • Spicy-sweet almonds and house made vegetable crisps with rosemary salt
     
  • Saffron shrimp with hazelnut Romesco sauce
  • Pigs in blankets with honey mustard dipping sauce and ketchup
  • Pizettes with ricotta, fig, pancetta, and thyme
  • Eco-friendly tuna tartare in tiny sesame "ice cream cone"
  • Zucchini fritters with green garlic aioli
  • Vegetarian spring rolls with hoisin-pear dipping sauce
  • Wild mushroom pizettes with spring greens and truffle
  • Smoked duck on sweet potato chip with rhubarb and ginger
  • Buttermilk biscuit with grilled apricot, burrata, country ham, and arugula
     
  • Tiny strawberry shortcakes with local honey
  • Almond-peach brioche bread pudding bite

TABITHA & SCOTT
September 2014
Mantoloking Yacht Club, NJ

Ryan was amazing - so easy to work with and helped us meet our budget without sacrificing quality. He knew what he was doing and helped make the experience really seamless. We’d highly recommend him to anyone looking for a wedding caterer!
— Tabitha
 

On the Menu:

  • Eco-friendly tuna tartare on a seaweed cracker with meyer lemon gelee
  • Miniature lobster rolls, Maine style
  • Zucchini flowers stuffed with ricotta and herbs
  • Buttermilk biscuits with grilled apricot, burrata, country ham, and arugula
  • Beef short ribs braised in Long Island Merlot on Bloominghill Farm polenta round

  • Porcini crusted beef tenderloin with crispy horseradish merengue and red currant demi-glaze
  • Chicken breast stuffed with roasted tomatoes, burrata, and ciabata crouton
  • Summer vegetable lasagna with Gorgonzola sauce and caramelized onions