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The vegetarian and vegan menus here are so good that other caterers quietly send their meat-averse clients to Lisa Shamai’s east-end kitchen. At one vegan wedding, guests dined on Thai red curry with tempeh, Moroccan stew and Vietnamese grilled tofu with glass noodles. Coconut-chocolate squares and soy ice cream with fresh summer fruit round out the dairy-free menu. But Shamai also satisfies omnivores with nitrate-free meat from Walnut Hill Farm and Black River cheese from Prince Edward County. Now on the menu: Chicken Valencia marinated in herbs and wine, baked with apricots, capers and olives and Latin matambre (rolled beef filled with roasted peppers and spinach). Shamai prefers such off-the-beaten-path venues as Todmorden Mills and the Cecil Community Centre (an unlikely spot to find a glamorous domed ceiling and attractive private courtyard). Parties of up to 1,000 can be accommodated. Cocktail menu $20–$30 per person, buffet dinner $25–$35, sit-down dinner $35–$45 plus wait staff and chef’s charges. A $50 tasting fee can be applied toward the booking fee. Book two months in advance.