If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you… — David Castle Copy Share Image
We take it into account from the very beginning and try to steer couples toward items that lend themselves to those circumstances. Sometimes we… — David Castle Copy Share Image
Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current… — David Castle Copy Share
Our expertise is preparing foods in tough environments. We have a kitchen where we grill and roast and make smelly stuff happen, and then… — David Castle Copy Share Image
Playfulness. We've baked Mallomars and Rice Krispies treats, made milkshakes, and even built a macaron cake in the shape of a Christmas tree. These… — David Castle Copy Share Image
Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can,… — David Castle Copy Share Image
If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem… — David Castle Copy Share Image
