By Falon Moran | August 5, 2016 | Food & Drink
From signature dishes to dazzling fireworks, Simon Sheridan takes catering to the next level at Exquisite Food.
How did your catering career begin?
I originally studied in Switzerland at a cooking school but never used it professionally. I came to New York in 1980 and was an interior designer. I used to sell my furniture by cooking people meals and inviting them over for dinner.
Why the Hamptons?
I liked it out here. When I first came out East in the mid-1990s, I thought it was the most beautiful place and I wanted to live here, and I’ve been here pretty much ever since. I needed a seasonal business and I didn’t want to design anymore, so I opened a catering company.
Fresh fig, beet, and grilled quail salad with hazelnuts and caramelized fig balsamic dressing.
I really can’t make enough of this dish I invented a few years ago, beef short ribs in an exotic mushroom Cabernet reduction. I serve them over truffle mashed potatoes.
What are your events like?
Now, I don’t only cater; I do real event planning as well, so I’ll do anything—fireworks, photography, flowers, tents, whatever it is. I cater to the higher end of the market. It suits my product, and the clientele appreciate what we do; it’s a very good fit. 827-6000
PHOTOGRAPHY BY LISA MARIE MAZZUCCO (SHERIDAN);
COURTESY OF EXQUISITE FOOD INC. (FOOD)