Inside the Collapse of New York’s Catering Industry

Holly Sheppard of Fig & Pig Catering got her first cancellation on Monday, March 16. It was already too late. “We’d cooked 600 pounds of shepherd’s pie, 100 pounds of salad, and 18 quarts of dressing,” she recalls of the work already completed for a corporate client. “All this food, ready to go.” Understandably, much of New York City’s economic panic around the coronavirus has focused on the survival of the area’s restaurants, but there’s another segment of the hospitality industry that’s suffering — and with even less ability to pivot or offer other products. What happens to the city’s special-events caterers when there are no special events for the foreseeable future — no galas, no weddings? “We all had thriving 2020 businesses, and within seconds,” Sheppard says, “I had no weddings through May.” In some ways, folks planning events in April and May have it easy, caterers say. There’s no question their events are canceled. It’s the summer weddings and graduations that are more stressful, for both the caterers and the clients. “One of the issues that we’re seeing is that everybody’s trying to reschedule for September, which is difficult because there’s only so much you could do,” says Andrea Correale, the founder and president of Elegant Affairs. Surprisingly, she and several other caterers tell Grub Street they’re asking clients to hold tight to their June bookings. “We’re actually still planning full steam ahead — our June weddings, they’re not, as of yet, rescheduling. I think that there is this hope that this will pass and that we’ll be allowed to resume social gatherings hopefully by June 1,”...

Featured on BroadwayWorld.com – Celebrity Caterer Andrea Correale Shares Easy Stromboli Recipe Using Leftovers

  Celebrity Caterer, Andrea Correale is the Founder and President of Elegant Affairs.Andrea has been producing custom-designed, award-winning New York catered events for more than 20 years, for A-list celebrities such as Brooke Shields, Mariah Carey, Jimmy Fallon and Liam Neeson… to name a few. Andrea is sharing with Broadwayworld Food and Wine readers a simple Stromboli recipe using leftovers that most people have. Delicious!! Stromboli Recipe (No Yeast) (Serves 10) Dough Ingredients: 3 Cups Flour 1 Cup Water 1 Tbsp. Olive or Vegetable Oil Pinch of Salt Filling Ingredients: Tomato Sauce Leftover Cold Cuts of Your Choice Leftover Cheese of Your Choice 1 Egg (Mixed) Method: Preheat oven to 450 degrees. Grease a baking pan with oil, set aside. In a large mixing bowl, add the flour, water, and salt. Mix together until the dough is thoroughly combined. Knead dough into a ball. Using a knife, cut and separate into desired amount of pieces. On a lightly floured surface, roll out each of the dough pieces, one by one. Once reached desired roll-out size, set aside. Spread the tomato sauce over the entire area of dough, spreading evenly throughout. Lay out the cold cuts, again, as evenly as possible. Next, sprinkle or lay out the cheese on top of the meat. Taking one side of the dough, fold it over 2 times to make an envelope. Repeat for the rest of the dough. When completed with all of the envelopes, lay them out on the greased pan, leaving a few centimeters of space in between. Using a culinary brush, spread the egg mixture over the tops of the envelopes. Bake for 15-20 minutes...