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!
JANESSA & ALEX
The Green Building
On the Menu:
Mini arepas with two fillings: stewed black beans, herbed tomatoes, cheese; and braised pork shoulder, poblano peppers, crema
Beef short ribs braised in Long Island Merlot on Blooming Hill polenta
Pizzettes with shaved Brussels sprouts, mozzarella, black pepper, truffle oil, egg
Shrimp ceviche in plantain cup
Gin beet cured salmon & roe topped with a salad of fennel, radish, orange segments, dusted with rye cracker
Roasted butternut squash soup with ricotta dumplings and hazelnut gremolata
Wild mushroom and mascarpone lasagna with balsamic soaked porcinis
Chorizo crusted cod with saffron-parmesan sauce
Chicken roulade stuffed with fig, manchego, salted almonds, topped with Demi-glacé and tarragon oil
House-made gnocchi with mixed herbs and parmesan
Roasted seasonal squash with shaved Brussels sprouts in a lemon vinaigrette with fresh herbs
Yuzu curd tart made with almond shortbread, coconut mousse, marshmallows, topped with basil syrup, seasonal berries, pistachio crumble, and dehydrated coconut
“We came across Ryan Brown after reading great things about him, and they definitely lived up to those reviews! We wanted to create a custom menu that would reflect our tastes and most importantly, provide our guests with great-tasting (and satisfying) food. Ryan worked with us to design an elaborate tasting menu that was fantastic and well within budget. What was most impressive was how much he took to mind our suggestions and ideas for dishes and woven it into a cohesive and delicious meal. The food was a major talking point during and after the wedding, and we couldn’t be happier with how accommodating and responsive Ryan and his team were throughout the process.
Everyone (us included) loved the food, drinks and set up. We were told by everyone that it was the best wedding food - and some just said best dinner overall - that they’ve ever had. I know people get told that often but I believe it this time. Our food vision was executed perfectly. We highly recommend them! ”
Photos by Alicia King Photography
LISAMARIE & TRAVIS
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.”
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
Photos by William West Studio
JACLYN & ADAM
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!”
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
DANIELLE & ERIK
Museum of the Moving Image
Photos by Clean Plate Pictures
“We had a great experience with Ryan Brown Catering at our December 2015 wedding. From the start, Ryan was flexible and easy to work with. He developed a menu within our budget and customized to our venue, which prohibited red foods and wine. The private tasting, where we got to try out the menu and meet some of the team, exceeded our expectations. That attention to detail carried over to our wedding day. Highlights included the server who brought us appetizers during family photos, and who made sure my husband and I were well taken care of; the delicious signature cocktail and attentiveness of the bar staff; and the team’s skill in decorating a table and transforming a room. Not surprisingly, we received many rave reviews of the food—even the vegetarians tried (and loved) the short ribs!! We are so glad to have found Ryan and his wonderful team, and would recommend them to anyone.”
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
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.”
ELLIE & MICHAEL
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.”
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
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.”
SARAH & REBECCA
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!”
Photos by Mikkel Paige Photography
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
The Green Building
Photos by Clean Plate Pictures
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
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!”
Photos by Therese Marie Wagner
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