Catering to Cuisine

November 19, 2008 7:43 pm

Usually when I think about catering a large amount of food for hundreds of people, rubbery chicken comes to mind. How in the world can you keep the food consistent for such a high volume? Tavern on the Green in Central Park has always been a great venue for weddings, large dinners, and banquets. In fact, the last event I attended there was my friend Natalie's rehearsal dinner. However, my most recent experience at Tavern on the Green with Executive Chef Brian Young changed my concept of this restaurant forever.

He prepared diver scallops from Maine with Tavern on the Green's signature fig balsamic, lemon olive oil, and apple butter. It was actually a great learning experience watching Chef Young prepare these scallops. He seasoned them with Jurassic sea salt (which I had never heard of) on only one side in order to maintain the moisture in the scallop. I came to find out that this salt is over 150 million years old and formed when the dinosaurs were roaming the earth! In addition to the great flavor of the salt, it also contains important trace minerals and elements for good health.

The presentation of the scallops was beautifully done over a bed of endive, trevisano, and hazelnuts. Overall, the dish had a perfect balance of strong citrus flavors and subtle, organic tastes. In spite of my preconceived notion that large quantity lacks quality, Chef Young blew me away with his culinary talent, knowledge, and creativity. So say goodbye to rubbery chicken, and hello to quality cuisine for the masses at Tavern on the Green.

Check out Chef Brian Young's Q&A, as well as the featured promotions on products straight from Tavern on the Green! With every purchase, Tavern on the Green donates a percentage to the National Center for Missing and Exploited Children. So do a good deed for both your palate and humanity!

Tavern on the Green
Central Park at West 67th Street
New York, NY 10023
212.873.3200