Miss Elisabeth, shopping at a greenmarket

Executive Chef Miss Elisabeth

American
Event Catering

My Cooking Style

Seasonal, local and organic. Elegant, but not fussy. I use high-quality ingredients sourced almost exclusively from the Union Square Greenmarket.

My Culinary Experience

Food Network "Chopped!" Champion. Owner/Executive Chef, Miss Elisabeth's Catering (since 2006). Graduate of French Culinary Institute.

My Three Favorite Ingredients

sea salt, butter and extra virgin olive oil

A Menu I Once Served 115 People

Arugula, Heirloom Tomato and Shaved Fennel Salad with Pecorino Romano, toasted Pine Nuts and Fresh Herbs
Basil Crusted Lamb Tenderloin with Homemade Potato Gnocchi and Seasonal Vegetable Medley
Mini Almond Cakes with Strawberry Rhubarb Compote

Pictures (1)

Miss Elisabeth, shopping at a greenmarket

Example Menus (3)

Elegant Sit Down Dinner

American, Plated Meal
5 course, plated sit down dinner including amuse bouche (TBD), starter, fresh pasta course, main course and dessert

Pan Seared Sea Scallops with Foie Gras, Blood Orange Reduction and Candied Fennel Vegetarian Option : Baby greens with caramelized fennel, asian pear and goat cheese
-

Homemade Chestnut Ravioli with Fontina and Celery Root Puree -

Pan Seared Duck Breast with Balsamic Cherry Reduction, Polenta and Mascarpone cakes and Sauteed Spinach -

Classic Tarte Tatin with Homemade Vanilla Ice Cream

from $100 / person for 8 (Max 8 People)

BUFFET OR FAMILY STYLE DINNER

American, Buffet
BUFFET DINNER MENU SALADS Radicchio, bibb lettuce and blue cheese salad with hazelnut vinaigrette Roasted Golden and red beet salad with goat cheese, Toasted walnuts and walnut vinaigrette Classic Caeser salad with aged Parmesan Cheese Greek salad with kalamata olives, feta cheese, tomato and cucumber Mixed greens salad with hearts of palm, cucumber, carrots and red wine vinaigrette Cauliflower, Carrot and Radish salad with Mustard Vinaigrette Haricot Verts with Toasted Almonds, Crispy shallots and Creamy Truffle Vinaigrette MAIN COURSE MEAT DISHES: Herb Marinated Skirt steak with slow cooked caramelized shallots Basil crusted lamb tenderloin with caramelized fennel Pan Seared Chicken breast stuffed with Goat cheese and Sun Dried Tomato Herb Marinated Grilled Chicken Breasts with tomato and lemon vinaigrette Chicken Marsala with Wild Mushrooms Veal Saltimbocca with Prosciutto and Sage Veal Picatta with White wine lemon sauce MAIN COURSE FISH DISHES: Shrimp scampi with fennel and garlic Pan Seared swordfish with Balsamic Reduction sauce Olive oil poached salmon with slow cooked leeks Wild Striped Bass with Shallot Beurre Blanc Zucchini Wrapped Halibut with Red wine Reduction Sauce PASTA And GRAIN DISHES Baked ziti with Fresh buffalo mozzarella and homemade tomato and bechamel sauce Baked penne with eggplant and ricotta salata cheese Couscous with caramelized onions and peas Macaroni and Cheese with taleggio and Aged Cheddar Cheese Farro Salad with roasted beets, radicchio and portobello mushrooms Wild Mushroom Risotto Cakes Fusilli with Pine nuts, Cauliflower and Golden Raisins Fusilli with Sausage and Fennel Quinoa and Wheatberry salad with radishes, olives and feta cheese Mascarpone Polenta Cakes VEGETABLE SIDE DISHES Sauteed Spinach with Garlic Haricot Verts with Shallots Sauteed Seasonal Vegetable Medley Roasted cauliflower with pine nuts and raisins Maple Glazed Roasted Sweet Potatoes Yukon Gold Potato Puree Potato Gratin

Salad

from $67 / person for 6 (Max 100 People)

Elisabeth Weinberg

Reviews

$65

Hourly rate

Fact Sheets

Languages Spoken	English
Min. booking	5 hours
Max. people	115

Elisabeth Weinberg's Cities

New York, United States