New York Magazine features Neuman’s Kitchen in their Fall/Winter Weddings issue, and we couldn’t be more thrilled! Take a look at uber comforting French Onion Grilled Cheese, served with Beef Broth and our Smoked Rib-eye Roast;Celery Root &Fennel Gratin.
Comfort food and Winter Weddings are made for each other!
Neuman’s kitchen wedding experts not only help curate the perfect culinary experience for your wedding, but help select the right venue and other vendors for the experience that will last a lifetime. Nothing will ever be more personal than your wedding, work with someone you can trust and be deliciously inspired on your big day.
Feel free to try out our mouthwatering FRENCH ONION GRILLED CHEESE recipe!
French Onion Grilled Cheese Recipe
- 8 slices sourdough bread
- 2(med) Spanish yellow onion
- 6 sprigs of thyme
- 1 sprig of oregano
- 1 tsp shiitake mushroom powder
- 2.5 oz Capra Sarda cheese
- 2.5 oz English cheddar cheese
- 2.5 oz Emmenthaler cheese
- 6 oz cultured butter, split up
Julienne your Spanish yellow onion.
Heat a sauté pan over low heat, add in 3 oz of butter. Add onion into sauté pan and cook slowly over low heat, stirring occasionally.
Add mushroom powder, thyme and oregano sprigs into onion mixture, continue cooking.
While onions are cooking, grate cheeses. Allow remaining butter to soften at room temperature.
When onions are reached a dark brown caramelized color remove the oregano and thyme sprig. Spread 2 oz of caramelized onions onto a single slice of bread.
Mix together grated cheeses. Sprinkle 2 oz of mixed cheese over onions. Top with sourdough bread.
Heat a non-stick pan over low flame. Spread cultured butter generously on both sides of sandwich. Toast in non-stick pan until golden brown.
Enjoy! and don’t forget to tag us in your photos @neumanskitchen when you whip up this recipe at home!
To speak with a Neuman’s Kitchen Wedding Specialist email us at email@example.com
Rich in tradition, customs and symbolism, an Indian wedding ceremony is typically a magnificently choreographed undertaking and these were the things that Basima and her husband, Adam, thought about as they planned for their May 2013 wedding. The Prince George Ballroom, was an easy and unified decision for the couple who knew they would need a venue which accommodated a large guest capacity of 250 people, give their guests a major wow factor and mostly importantly was a vibrant, elegant and luxurious feeling space to host the elaborate traditions of Indian wedding ceremonies. Although the venue selection was a no-brainer for the decisive lawyer pair, picking a menu would pose a few more challenging decisions and adjustments.
When Basima, our bride, first reached out to us, the first thing she mentioned was the need to have an Indian buffet to please her family (many who came from India for the celebration) but not to alienate the palette of her husband-to-be’s side of the family who as true Midwestern farmers should be, ‘love their meat and potatoes.’ Working with the ever gracious Darbar Indian Restaurant, we were able to seamlessly intertwine the two cuisines. The cocktail hour consisted of an Indian sampling of stationary hors d’oeuvres such as vegetable samosas and chicken tikka paired with three traditionally known American passed selections: Cheeseburger Sirloin Sliders, Mini Lobster Rolls and Truffled Orzo and Cheese Croquettes. The dinner buffet, mostly Indian foods prepared by Darbar restaurant was served by our Neuman’s Kitchen wait staff, who were all attentive, professional and courteous to guests as they explained the dishes, giving relief to those who had no idea what Goat Biryani or Bhindi Masala was.
Between beautiful toasts by both sides of the family and traditional photos set forth on the customary Indian inspired stage set-up, guests spent the remainder of the evening dancing, laughing and enjoying the grand finale of our mixed culture dessert buffet consisting of chocolate dipped strawberries, layered cake shots and of course a delicious Indian rice pudding, known as Kheer. It was a truly a magical affair of two completely different backgrounds coming together as one in perfect unison.
“It was such a joy working with the entire Neuman’s Kitchen team for our wedding, thank you so much for all that you did. Throughout the entire process, you were great, so professional, efficient and organized. You relieved a lot of our stress and handled our delicate alcohol situation brilliantly and we just loved how it all turned out. You made the entire experience a wonderful one.”
– Basima & Adam
'Food was out of this world'
Samantha and Brandon approached Neuman’s Kitchen to cater their September 2012 wedding. They envisioned a hip, loft-like venue with a rooftop for the ceremony. They are avid, healthy food lovers (Samantha is a nutritionist and yogi) who did not want a traditional seated diner.
When Samantha and Brandon saw Skylight West it was love at first sight. Working with Atlas flowers, we created a gorgeous rooftop Chuppah and a canopy of branches above the dance floor. Centerpieces were birch logs and seasonal fall leaves.
Immediately following the rooftop ceremony, guests proceeded to the first floor for passed hors d’oeuvres and stationary foods and cocktails. Offerings included Tuna Tartar on Shitake Rice Cakes and Scallop and Lobster Ceviche.
The first course was a plated Beet Napoleon with Frisee, Orange Segments, Chevre Endive and Hazelnuts. Guests selected their dinner from among the beautifully displayed stations. Whole Roasted Sirloin graced the carving station while the seafood bar featured lobster, Hamachi, and sea scallops. The tapas station included baby lamb chops with tomato and olive relish as well as artichoke Escabeche and Red Wine Braised octopus.
Desserts included a trio of pre-plated desserts and a beautiful wedding cake.
Bride and Groom Testimonial:
“Really enjoyed the tasting – the food was the best part of the planning portion. Day-of wedding everyone was super professional and on top of everything. Food was out of this world, everyone is still raving about the food. Food presentation was fantastic!
There was never a problem, their team took care of everything for us from start to finish. Neuman’s Kitchen staff was very attentive and we never had to think about anything. They took the time to get to know us as a couple and what we wanted. We wanted urban organic to our urban NY wedding.
Neuman’s Kitchen even helped coordinate between all vendors didn’t just manage the food- did it all! When you have a fantastic caterer where you don’t have to worry about the details really makes a difference. We recommend Neuman’s Kitchen to all our friends and we would happy to use them again.”
'It was a beautiful day.'
Ken and Leo chose to celebrate their long-awaited wedding day at their country home. Our team ensured this couple celebrated their long-time love in a personal, and memorable way. We set out to transform this special venue into the celebration of a lifetime.
We set up a beautiful tent, rows of banquet tables, and lush green centerpieces in the calm Connecticut countryside. The babbling brook framed their vows and the scenic green lawn hosted cocktails and hors d’oeuvres hour. Under the luminous tent, guest enjoyed a mouth-watering Mediterranean inspired meal of braised lamb shank and flaky Branzino topped with rosemary and juicy orange accents. The sun set as guests danced and Neuman’s Kitchen discreetly set up a fire pit for roasting homemade heart-shaped marshmallows and a table of the delectable sweets. While guests drank, ate, and celebrated, Ken and Leo’s country wedding came to life exactly how they envisioned it – together, at their charming home, with memories for a lifetime.
Ken & Leo
“We wanted to have our wedding at our home in upstate New York. We knew it would be complicated because we are 2 hours out of the city and would need everything brought in, but Paul Neuman and his staff made it all seem easy. They helped us find a tent company, arranged for all of the rentals and took care of every detail. We could not have been more pleased.
It was a beautiful day.
Planning a wedding can be complicated and stressful. We made the right choice with Neuman’s. They made it all seem easy, just like a lovely relaxed dinner party with all of our favorite people.”
The ratio varies with the type of service. We have heard of ratios as close as 2:1 (1 server for every 2 guests) but ratios of 6:1 or 10:1 are more common for plated service. This does not include beverage servers, bartenders, stations attendants or kitchen staff.
Selecting your caterer is extremely personal – it is more than just liking their food. Caterers must be able to understand what makes the client tick and help them sort through the myriad of decisions to get to the core of what they’re looking for. Great caterers combine their planning skills with a pinch of psychology, a dash of humility and a large serving of humor and compassion.
Once a menu is selected, a date for the tasting is arranged. Depending on how far in advance from the event date and how seasonal the menu selections, the tasting menu may match or deviate from the actual menu. We see the tastings helping the client determine the style and feel for their wedding. Whenever possible we provide the actual food that will be served, but not always. Most caterers charge for the tasting and deduct the cost of the tasting from the invoice when the client books.