By Lisa Balschunat
With increased competition from big box
stores and local grocery chains, and with business
event budgets decreasing or remaining
stagnant, local independent caterers have been
thinking further outside the box to creatively
assist party organizers with their holiday gatherings.
“These are conservative times,” said, Francis
Willis, chef and owner of The Gourmet Cafe in
Glens Falls. “Budgets are still challenged. No
one is spending more so we have to be more
creative to assist our customers.”
Now in his ninth year of catering, Willis said
he didn’t go after the catering business. It came
to him. The chef’s pasta dishes, wraps, salads,
soups and Italian specialties were in demand
outside the restaurant, thus his catering entity
began. Whether customers are looking for a
drop’n go, pickup or fully catered event with
china plates and linen, Gourmet Cafe offers all.
“Several parties of the past have rebooked this year,” Willis said. “That’s encouraging. And, we’re always ready to cater the last-minute smaller bookings from business departments and teams,” he said.
“It’s winter time so people are looking for comfort food — pastas, eggplant parmesan, grilled chicken dishes, and homemade cookies and brownies,” he said.
Chef and Owner Robin Getchell-Smith of Deliciously Different in Queensbury got back into the catering business three years ago, having worked in the industry for 18 years on Long Island, and jumped right into weddings.
She presently has seven booked for next season including some at Burlap & Beams in Thurman, a rustic barn and historic homestead venue for weddings and special occasions at Horicon Heights in Bolton Landing.
“I don’t have a set menu. I like to craft the menu around items that are in season from farm stands and the farmers’ market,” Getchell- Smith said. “There’s nothing like peeling a bushel of potatoes that just came out of the ground.”
Deliciously Different is known for cheese blintzes, Cajun shrimp with blue chips and guacamole, chicken pancetta, andouille sausage, and shrimp and snow peas.
Getchell-Smith recently created an appetizer table at the 23rd annual International Cuisine Dinner that benefitted the World Awareness Children’s Museum in Glens Falls.
“I enjoy working with Adirondack rustic theme in my food presentation and on my tables. I really enjoy getting to know a bride or a party host so I can help them make their vision of their special occasion come to life with the food they choose to share with their guests,” she said.
Getchell-Smith is looking forward to growing her business in the region. She said Deliciously Different serves both the Adirondack region and Capital District with her holiday specialties.
Maureen Monahan Chase, owner of Monahan Chase Caterers and co-owner of Celia’s Table in Glens Falls, has been in the custom catering business for over 30 years and is booked through Christmas.
“We had a phenomenal summer,” she said, “I am blessed. I have a lot of repeat business year after year.”
In her college days, Chase was on her way to law school, however, she picked up a summer job at the Fort William Henry Hotel and Conference Center in Lake George and got hooked on sharing delicious food with others. She changed her major and got her degree in hotel and restaurant management.
“Back then, in addition to weddings and special events, people hosted a lot of house parties. It was a generational thing,” she said. “I see the house parties coming back.”
“Right now, people are looking for lighter fare and seasonal offerings,” she said. “There is so much available at the winter farmers’ markets like kolrabi, kale, squash, fresh greens and sweet potatoes.”
Chase is committed to local food. She said people today are asking for “farm to table,” a trendy term for what Chase’s business has offered since its inception. “We are fortunate to live in an area with such an abundance of fresh farm food.”
After three decades in the business, she said, “I still love what I do. I am part of a process in people’s lives where they are celebrating happy occasions.”
Chase said she builds a menu by getting a good feel for a client’s tastes so the catered table can be a reflection of that client.
Monahan Chase Caterers, known for its Provence cuisine, is famous for its scallop puffs, tenderloin, baked kale chips and yukon gold gratin. Celia’s Table at 16 Exchange St., Glens Falls, is available for private parties up to 35 people.
Heather O’Neill, cook and owner of The Olde Post Grille in Lake George, said “comfort foods with a twist” are on top of the list of her catering menu. Grown-up grilled cheese, Buffalo chicken with bleu cheese crumble, and macaroni with pulled pork are some of the new twists.
“Food brings people together,” she said, “I love that. And, a catered event doesn’t have to be Michelin-style meal. We offer some fun and different hors d’oeuvres like ruben egg rolls, quesadilla with goat cheese, lemon, rosemary chicken skewers and gourmet pizzas.”
Famous for their brick oven pizzas and baked, grilled and fried chicken wings, Olde Post is busy with Christmas bookings. O’Neill is doubly busy, as she was recently named the food and beverage director at the West Mountain ski resort.
“Catering over the past few years has become more challenging with more superstores now doing it. They are big competitors looking for every dollar possible,” she said. “I encourage people to shop small and keep it local. We at The Olde Post can find a reasonable way to stretch your dollars and still offer unique, delicious foods that won’t break the bank.”
Her Irish-American menu includes Gaelic onion soup, reubens, shepherd’s pie, Wicklow dip, bangers and mash, Guinness beef stew; also crab cake salad, grilled portobello primavera, roasted vegetable paninis, and a new Greek melt.
Photos by Lisa Balschunat