Art of Eating
“Using local ingredients is not a trendy thing for us,” says owner Cheryl Stair. “I shop the farms on both forks; I know where I will get the best berries and melon, and it’s not necessarily the same place.” Her special touches include scenting the water with peppermint, cucumber, and cantaloupe. 267-2411
Carlyle off the Green
This team specializes in hors d’oeuvres—single bite wonders like tiny BLTs and mini meals like filet mignon over garlic whipped potatoes in martini glasses. Carlyle, which catered Jeremy Piven’s birthday party last summer, prefers to cook on site. “We won’t compromise the integrity of the food,” maintains director Laura Wooton. 204-1900
Elegant Affairs
“We are into theatrical, whimsical hors d’oeuvres,” says Amanda Rinfret of Elegant Affairs, the company that catered Mariah Carey’s Hamptons wedding celebration, “Summer of Love.” Mini tacos arrive with margarita shots; grilled cheese comes with tomato soup shots; and burgers are served with matchstick fries. 110 Glen Cove Ave., Glen Cove, 516-676-8500
Exquisite Food
The caterer typically offers three to four entrée choices at each dinner party such as slow braised short ribs with wild mushroom cabernet reduction over truffled mashed potatoes or a barbecued Far East spiced duck breast. “We tend to do more of a variety than other caterers,” says owner Simon Sheridan. 827-6000
Food and Co.
Food and Co., caterer of Itzhak Perlman’s annual summer benefit, creates summer salads with Satur Farms greens, a beautiful raw bar, and hors d’oeuvres such as tuna on wontons with salmon caviar. The Hampton Clambake and Catering arm specializes in the beach feast: “We have trailers that roll up, and we cook everything on the spot,’’ says owner Eric Miller. 283 Pantigo Road, East Hampton, 329-1000
Janet O’Brien Caterers
Fare from this Hamptons mainstay— who will cater the upcoming Azuero Earth Project’s fundraiser at Cindy Sherman’s home in East Hampton—is always fresh and seasonal. “We go to the farms and pick the produce ourselves,” assures Janet O’Brien, who often works with her team to also plan the music, lighting, and tents. 725-9557
Lawrence Scott Events
“We create an adult Alice in Wonderland—[but] oversized,” says Lawrence Scott of his lavish productions. “Instead of doing 10 torches, we will do 200.” When it comes to fare, Scott focuses on comfort food, be it grilled lobster or steak with heirloom salad. 35 Bethpage Road, Hicksville, 516-933-7535
On the Forks
On the Forks’ owner and chef Larry Kolar also presides over the kitchen at Montauk’s Backyard Restaurant at Solé East. Hors d’oeuvres such as fluke ceviche and tuna tartare are light and fresh while entrees like grilled fish or cavatelli with pork sausage and broccoli rabe are often served family style. 646-926-1163
Sant Ambroeus
At a Sant Ambroeus catered event, guests are greeted with a mimosa, Bellini, or Negroni Sbagliato cocktail. The caterer of choice for Super Saturday then serves small bites such as homemade buns with prosciutto and mozzarella or tuna and artichoke salad. 40 Main St., Southampton, 283-1255
Seasons of Southampton
This caterer owns its own venue, a historic house on Prospect Street, fit for parties of up to 200 guests. And though the company also serves throughout the Hamptons, the Southampton home’s large outdoor space serves as a beautiful setting to enjoy their savory fare. 15 Prospect St., Southampton, 283-3354
