BY MAUREEN WERTHER
The long awaited arrival of warm weather
means an increase in the number of weddings,
outdoor parties and – of course -racetrack and
lakeside related festivities. For such events, local
caterers offer a plethora of food choices, themes
and venues to draw upon.
For Maureen Chase, owner of Monahan
Chase Caterers, catering means a customized,
full-service experience, where every event is a
reflection of the individual client. Since opening
their doors 32 years ago, Monahan Chase boasts
that they have always been a locally sourced,
farm-to-table company, offering clients the best
choices available throughout the year.
“When you start with quality products, you end
up with a quality product,” she said.
She notes that a majority of her business is
in catering events in people’s homes, but she
also does her fair share of weddings and parties
at a variety of venues. Because Chase believes
that customer service is paramount, nothing is
done online or via text or email. She believes in
personally dealing with each client by phone and
in person as part of her specialized and customized
approach.
Another popular local business that is gearing
up for their busy season is Samantha’s Café. Although
the café has been in existence since 1989,
Jennifer Kraft and Liz Wilcox took ownership in
2011 and they’re excited that clients are starting to put the meal as the focal point of their events
and parties. What that means for Samantha’s
Catering is the ability to offer a more complete
experience.
Noting that this is the “foodie” era, they are
finding that clients prefer to offer menus that
reflect who they are as people, rather than just
offering crowd-pleaser menus. Clients are willing
to take more risks with flavors.
They are pleased that, in addition to the more
common “comfort food” choices, other more
eclectic dishes like Mediterranean quinoa, seasoned
baked tofu, and chana masala have also
become popular additions to their catering menu.
While the Barnside Smokehouse Restaurant
has been offering year-around traditional favorites
like steaks, ribs, and pulled pork to its diners
for the last 24 years, they’re seeing a big increase
in their catering business, which is in its fifth year.
In addition to the cash and carry “pick up” catering
option still favored by so many customers,
they also provide full service party planning and
catering from Albany to Lake Placid.
Ed Pagnotta, schoolteacher turned restaurant
owner/chef, notes that in addition to parties at
people’s homes, barn venues are hugely popular
for them and they will bring their smoker to add
to the flavor and ambiance of the event. All their
meats are smoked on the premises and they use
their own special blends of ingredients to achieve
their signature flavor.
Pagnotta believes that in addition to having a
great product, their flexibility and their excellent
turnaround time is an important component in
the growth of their business.
For Kevin and Patty Bethel, owners of 132 Glen
Bistro, opening their restaurant and catering
service is a dream come true. With an impressive
culinary resume to back him up, Kevin proudly
offers “fresh foods, homemade breads and soups,
and creative entrees” developed during many
years in the industry.
Parties of up to 25 people can enjoy the beautifully
restored yet quaint comfort of the 2nd floor
dining area, and the Bistro hosts larger parties
on Sundays and Tuesdays.
In addition to their in house catering options,
the Bistro is busy supplying a delicious array of
foods for pickup and delivery. Kevin said they
have become a popular catering option for pharmaceutical
reps, corporate luncheons, both on
site and at the business location.
A relative newcomer to the Glens Falls dining
and catering scene is Morgan & Co. Restaurant.
The husband and wife team of Steve Butters and
Rebecca Newell-Butters describe their menu as
“comfort food with a Mediterranean-Bohemian
flair.”
Since opening last October, general manager
Bill Dingman described business as “wonderful.”
A combination of good staff, coupled with
a great menu, adds up to success. And, while
they are primarily a “destination” for diners in
the region, that hasn’t stopped Morgan & Co.
from offering their menu for weddings and
parties off site, ranging in style and theme
from New England clambake to traditional
sit-down elegance.