Juniper Cured Salmon Loin with Meyer Lemon Confit
Marinated Tofu, Pickled Daikon and Carrot Spring Rolls for Pratt
Fire Roasted Cherries
Bitter Green and Ricotta Crostini
Fast Ashley's Studio Production Breakfast Table
Marinated Lamb Chop on the Grill with Rosemary
Pratt Jury Lunch. Vietnamese Coffee Truffles, 9th Street Espresso Drip Coffee and Coconut Wafers
Grilled Flank Steak Bahn Mi Plate for Pratt
Green Papaya and Coriander Chicken Salad for Pratt
Squid Ink Toffle with Asian Shore Crab and Wild Oyster
Wedding Brunch on the Upper East Side
Wedding Brunch on the Upper East Side
Cheese Board
Taverna Salad with Fried Egg and Sumac
Jumbo Lump Crabcakes with Cucumber Aioli
NYS Venison Tartar with Poached Quail Egg and Tarragon on Brioche
Celery Root and Radish Salad in Endive Leaf with Dates and Pomegranate Sesame Dressing

Lucullan Foods

Mediterranean
Event Catering
Cocktails

My Cooking Style

Lucullan Foods is a New York City-based cooking duo, inspired by flavors of the globe but particularly passionate about sourcing locally and ethically. We are Lauryn Tyrell and Anna Rose Hopkins, and together we create vibrant custom menus for any occasion, aiming to bring a sense of luxury to your table. Whether you seek lunch (delivered to your place of work), intimate dinners, meals to accompany evenings of art and performance, or cocktail menus for larger format benefit events, we promise to serve you and your guests a most elegant Lucullan feast.

My Culinary Experience

Lauryn Tyrell, head chef, hails from the French Culinary Institute, NYC, and La Scuola di Alma in Emilia Romagna, Italy. Lauryn apprenticed at at Michelin starred Ristorante Agrodolce in Liguria, Italy before working in the NYC kitchens of Fresco and Ma Peche. Her experience in David Chang's midtown kitchen and raw bar has influenced her greatly and helped to broaden Lucullan's embrace of globally inspired cuisine and developed her love of all things pickled. Meanwhile, Anna's past front of house experience in NYC's premiere restaurants paired with her passion for cooking and self-taught kitchen prowess, balance out this dynamic duo. From the aesthetic of the event down to the hand picked and prepared ingredients, all details of the meal are attended.

My Three Favorite Ingredients

Loch Raised Salmon, Handmade Pasta and Pickles

A Menu I Once Served 300 People

For London Based Light Collective and San Diego Light Architect's Xicato, we prepared a full color spectrum of foods in seven courses (including the amuse and dessert) to help them display the tungsten style light balance of their new LED lights.

Aperitif
Sparkling Champagne Negroni

Amuse (Red)
Compressed Watermelon and Tomato Salad with Opal Basil

First (Orange)
Sea Urchin and Saffron Pumpkin Soup

Second (Yellow)
Crudo of Fluke, Yuzu Curd and Maldon Salt

Third (Green)
Shaved Celery, Fennel and Garden Herb Salad in Creamed Cucumber Vinaigrette

Fourth (Blue/Indigo)
Blue Potato Gnocci with Blue Grab in Sage Browned Butter

Fifth (Violet)
Seared New Zealand Venison Loin with Concord Grape Agrodolce, Radiccio and Purple Endive Salad and Orchid Blossoms

Dessert (White and Black)
Vanilla Parsnip Panna Cotta with Black Sesame Gelee

Pictures (18)

Juniper Cured Salmon Loin with Meyer Lemon Confit
Bitter Green and Ricotta Crostini
Pratt Jury Lunch. Vietnamese Coffee Truffles, 9th Street Espresso Drip Coffee and Coconut Wafers
Squid Ink Toffle with Asian Shore Crab and Wild Oyster
Cheese Board
Jumbo Lump Crabcakes with Cucumber Aioli

Marinated Tofu, Pickled Daikon and Carrot Spring Rolls for Pratt
Fast Ashley's Studio Production Breakfast Table
Grilled Flank Steak Bahn Mi Plate for Pratt
Wedding Brunch on the Upper East Side
Taverna Salad with Fried Egg and Sumac
NYS Venison Tartar with Poached Quail Egg and Tarragon on Brioche

Fire Roasted Cherries
Marinated Lamb Chop on the Grill with Rosemary
Green Papaya and Coriander Chicken Salad for Pratt
Wedding Brunch on the Upper East Side
Celery Root and Radish Salad in Endive Leaf with Dates and Pomegranate Sesame Dressing

Example Menus (9)

French-Vietnamese Lunch for Pratt University

Asian, Tapas/Small Plates
Lucullan provided passed hors d'oeuvres and a buffet lunch for a guest panel of jurors for fashion student presentations at Milk Studios. French-Vietnamese inspired menu. We began the event with a virgin cocktail, a Calamansi Mint Lemonade, to refresh our guests.

Passed Hors D'oeuvres Roasted Tomato coconut Bisque (served warm in Shot Glasses) Roasted Shrimp Toasts on Hot Boy Rice Cake Lucullan Summer Rolls ~Marinated Beef ~Tofu and Vegetable W / Almond Dipping Sauce
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Buffet Lunch Crudite with Fava Green Goddess Dipping Sauce Green Papaya and Chicken Salad W/ Coriander and Mint (served in mini Takeout containers) Demi Bahn Mi Sandwiches ~Ham and Pork Pate ~Marinated Vegetable -Grass-fed Beef
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Sweets Fresh Fruit Vietnamese Coffee Truffles Coconut Wafer Cookies Ninth Street Espresso Coffee Service

Summer Rooftop Buffet

Spanish, Tapas/Small Plates
Lucullan prepared a buffet-style menu of Spanish foods for 30 guests in Williamsburg, Brooklyn.

Tapas Garlic and Tomato Rubbed Toasts with white anchovy Spanish Tortillas with blue potatoes and squash blossom Sardine Escabeche with pickled red onion
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Heartier Bites Seafood Paella Salad Sweet Smoked Pork Albondigas Pressed Jamon Iberico and Gruyere Sandwiches
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Sweets Olive Oil Cake with Roasted Grapes Rosemary Almond Cake Salted Caramels

Fast Ashley's Production Studio Breakfast and Lunch

American, Buffet
Lucullan Foods was on set all day with Rufus Wainwright at Fast Ashley's for his "Out of the Game" promotional shoot.

Breakfast Smoked Fish and Bagels and Ezekiel Bread ~Gravlox ~Smoked Salmon ~Whitefish Salad Fritatta (GF) ~Zucchini and Pecorino ~Chicory and Sweet Pepper Granola, Greek Yogurt, Fruit and Honey (GF) Assorted French Pastries (Margo Patisserie, Williamsburg)
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Lunch Butternut Squash and Chicken Stew (GF) Red Lentil and Tomato Soup (Vegan) Crunchy Kale Salad, Preserved Peaches, Cayenne, Almonds Demi Sandwiches ~Ham and Mustard Butter ~Cucumber and Goat Cheese ~Gruyere and Olive Crudite with Eggplant Caviar

Shootdigital Production Studios Breakfast and Lunch

American, Buffet
We recently worked with Apostrophe New York at Shootdigital on an editorial shoot with Mitchell Feinberg. We fed 10-12 guests, breakfast and lunch, for $600 per day. Below is our drop off menu from day one.

Breakfast *(GF) Gluten Free, (DF) Dairy Free Assorted Frittatas Zucchini and Pecorino (GF) Chicory and Cherry Peppers (GF, DF) Buckwheat Granola Yogurt, Almond Milk, Fruit, Honey (GF,DF) Assorted Russ and Daughter's Mini Bagels Whitefish Salad or Gravlax Cucumber, Red Onion, Sliced Tomato, Cream Cheese, Butter
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Lunch Spring Vegetable Soup (DF) with Garlic Croutons and Mint Oil on the side Marinated Chicken and Seafood Kebabs (DF) with Vegetables French Lentil and Rice Pilaf (GF,DF) Crunchy Kale Salad with Preserved Peaches and Cayenne Almonds (GF,DF) Crudite with Green Goddess Dipping Sauce (DF) GranDaisy Flatbreads with Olive Oil and Rosemary Salted Chocolate Truffles

Inverno Americano

Italian, Plated Meal
Wintry Flavors from Northern Italy and elsewhere.

Roasted Fuyu Persimmon and Burrata Crostini -

Seared Squid, White Bean and Sepia Puree, Herb Salad -

Winter Chicories with Roasted Carrots, Avocado and Citrus -

Chestnut and Pecorino Agnolotti in Capon Broth -

Main Course Roast Porchetta with Wild Fennel and Garlic, Seared WInter Greens, and Roasted Potatoes or Whole Roasted Fish with Artichoke Heart Panzanella
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Parsnip Panna Cotta with Preserved Quince

from $75 / person for 6 (Max 30 People)

Holiday Soiree

European, Hors D'oeuvres/Cocktail
Stationary Table and Passed Hors D'Oevres

Stationary Table Three Cheese Board: Cloth Bound Cheddar (Isle of Mull, Keens, or Cabot) Washed Rind (Epoisses, Livarot, or Ardrahan) and Triple Creme Salumi Board (Selection of Cured Pork and Beef) Orwasher's Breads Chicken Salad Veronique in Endive Leaf (Red Grape, Candied Walnut, Creamy Citrus and Poppy Seed Dressing)
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Passed Cured Salmon Loin, Meyer Lemon, Wild Fennel and Torn Toast Crispy Crab Cakes, Panko Crust and Cucumber Tartar Sauce Handmade Pumpkin and Ricotta Tortelloni with Roasted Pumpkin Seeds small pasta "hats" filled with roast pumpkin and fresh ricotta Grassfed Lamb Meatballs, Braised in Moroccan Tomato Sauce Mini Pulled Pork Sliders, Harissa Aioli and Parsley Salad

from $56 / person for 25 (Max 100 People)

Pre Opera Cocktail Menu

Mediterranean, Hors D'oeuvres/Cocktail
For the closing night of MIT Professor and Acclaimed theater director Jay Scheib's opera "Powder Her Face" at BAM, professors and alums of MIT gathered to celebrate his work. Lucullan provided choice passed Hors D'oeuvres for their cocktail hour. The menu follows.

Juniper Cured Salmon Loin with Meyer Lemon and Fennel Preserve on Torn Toast -

Jumbo Lump Crab Cakes with Cucumber Aoili -

Celery Root, Endive and Radish Salad with Pomegranite Sesame Dressing and Dates -

NY State Venison Tartar on Brioche with Poached Quail Egg and Tarragon

from $60 / person for 15 (Max 75 People)

Board Members Dinner

American, Plated Meal
Lucullan Foods recently cooked for a team of 18 Board Members at the Center For Architecture Fountation's home on Lafayette Street.

On the Table Orwasher's Cabernet Rustica Bread with Walnut Pomegranate Pate and Walnut Oil
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Salad Endive and Satur Farms Arugula Salad with Blood Orange and Candied Pepitas in a Tarragon Vinaigrette
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Main Wine Braised Short Ribs, Slow Cooked Prunes and Cayuga Pure Organics Polenta Vegetarian Option: Wild Mushroom Ragu, Fried Egg and Cayuga Pure Organics Polenta
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Dessert Mulled Milk Panna Cotta and Candied Quince with Lemon Rosemary Cookies

from $88 / person for 8 (Max 40 People)

Evening with Artists

Mediterranean, Meal Delivery
This meal is fun to share with hands-on friends. The main dish is full of flavor and each component has an individual presence on the plate. For aesthetes and fish lovers everywhere, with artistic sensibilities.

Amuse Cured Duck, Duck Confit and Pinot Noir Marinated Figs in Endive Lead
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Salad Baby Lettuces with Tarragon Vinaigrette and Winter Radishes
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Main Bouillabaisse, Traditional Rouille and Toasts
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Cheese Selection of Cheese: Washed Rind, Pyrenean Sheep's Milk, and Goat Brie Fruit Platter

from $100 / person for 8 (Max 25 People)

Reviews (12)

Overall Rating

100% Positive

Didn't meet
Expectations
Exceeded
Expectations

Detailed Rating

Food

Cleanliness

Menu Accuracy

Service

Communication

Charisma

Didn't meet
Expectations
Exceeded
Expectations

Christina

The food was incredible, and they are such nice people as well! Many guests came up to me during the evening to tell me how much they enjoyed the catering. I would hire them again in a heartbeat!

HOST

Alice

Anna and Lauryn were terrific! They created a delicious menu for a board orientation dinner hosted in our galleries and wowed every guest. The food was perfectly prepared even though the meal was delayed by roughly an hour (thanks to chatty board members). A truly talented duo!

HOST

Katie Rose

The ladies from Lucullan foods were warm, energetic, friendly and professional. Their presentation was beautiful and the food was wholesome and delicious. Our vegetarian eaters felt taken care of and that's really important in my book

HOST

Megan

I love having Lucullan Foods come and prepare meals for my office. They are extremely friendly and their food tastes amazing. We had more than enough food for all of our employees, no one was left hungry. I highly recommend Lucullan Foods for your next lunch, dinner, events, etc.

HOST

Peter

Anna and Lauren from Lucullan Foods far exceeded our expectations. Every morsel; delicious. That alone should do it. But, their professionalism, sparkling personalities, and gorgeous faces make this duo a winning team. Can't wait to hire them again.

HOST

Lori

Anna and Lauren were terrific ! From start to finish they did a wonderful job. Fantastic food and fantastic ladies. Our guests were so impressed. Can't wait to have them back!

HOST

Ally

They prepared a fantastic menu, which they executed perfectly. They were friendly and I couldn't have wished for a better experience.

HOST

Megan

The ladies of Lucullan Foods did not disappoint! The food was amazing, they were completely prepared, and there was plenty to go around. The meal was perfect for the time of year and for a group our size, hearty stews, salads, cornbread, and apple crisp. They accommodated everyone's needs with a variety of options. I highly recommend these chefs!

HOST

Ben

Lauryn and Anna are always easy to work with, and were perfect for the tone of this dinner. They got all the little things on the menu perfect, and delivered a perfect light summer meal. Their Coconut Bread Pudding was out of this world, and helped one dinner guest with a sworn aversion to all things pudding see the light. Thanks!

HOST

Kerri

Great experience - they were a pleasure to work with and the food was delicious! Would definitely use them again.

HOST

joanne

Great experience. On time, executed perfectly, easy to work with and yummy.

Andy

The food was really great and diverse also. Such fun people to be around also

Lucullan Foods

Reviews
100% Positive

$75

Hourly rate

Fact Sheets

Languages Spoken	English
Min. booking	2 hours
Max. people	300

Lucullan Foods's Cities

New York, United States

Lucullan Foods

My Cooking Style

My Culinary Experience

My Three Favorite Ingredients

A Menu I Once Served 300 People

Pictures (18)

Example Menus (9)

French-Vietnamese Lunch for Pratt University

Summer Rooftop Buffet

Fast Ashley's Production Studio Breakfast and Lunch

Shootdigital Production Studios Breakfast and Lunch

Inverno Americano

Holiday Soiree

Pre Opera Cocktail Menu

Board Members Dinner

Evening with Artists

Reviews (12)

Overall Rating

Detailed Rating

Lucullan Foods

$75

Fact Sheets

Lucullan Foods's Cities

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