APPS ALL NIGHT “Our clients are requesting more free-flowing events where the dinner is butlered in what we call ‘phases,’” says Alison Awerbuch, chef and partner at New York-based Abigail Kirsch.
“The ‘heavy hors d’oeuvre style’ reception presents a nice challenge for chefs, and is a great opportunity to feature their culinary creativity, style and artistic sense,” says Marc Lintanf, manager ...
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