Technique Catering

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White Plains, NY
Technique Catering

Serving the Tri-State area, Technique Catering is a full-service off-premise catering company. We c
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06/23/2022

Just playing around tonight. Old School Fillet of Sole Wrapped in Lettuce with Mushroom Duxelle and Spinach. Antica-Dampf Freres Cream Sauce. Adapted from Jacques Pepin.

Seared Yellowtail Tuna. Fresh Corn Salsa.

01/30/2022

01/22/2022

02/21/2018

We've finally had a chance to post some pictures from our Valentine's Day Pop Up Dinner and Dance. 7 Courses, each course designed around an aphrodisiac ingredient. Dance lessons and free dancing between courses. Great night!

02/04/2018

01/29/2018

Valentine's Day. Pop Up Dinner and Dance. 7 Courses. Dance Lessons Included. BYOB. RESERVE NOW! SPACE IS LIMITED!

01/24/2018

Valentine's Day Pop Up Dinner and Dance. 7 Courses. BYOB. Food by Ross Goldflam. Dance lessons by Diana Daniel. Space is LIMITED. Make your reservation NOW!

01/14/2018

Technique Catering presents a Pop Up Dinner and Dance Experience on Valentine's Day. Reserve today. Space is limited!

12/09/2017

Four Course 50th Birthday Party for 20 last night. First course Roasted Corn Chowder with BBQ Pulled Pork, Caramel Popcorn and Chili Oil. Last Course of White Chocolate Creme Brulee with a Flourless Dark Chocolate Cake.

11/20/2017

Decided not to use Technique Catering for your Thanksgiving Feast? No worries. We are here to help you prepare your dinner.
Today your turkey should be fully defrosted. Make your brine and set your turkey in it. Take it out of the brine on Wednesday and leave it uncovered in your refrigerator until Thursday morning. Take your turkey out of the refrigerator at least 2 hours prior to cooking.
You can make your cranberry relish today; peel and cut your potatoes (make sure you leave them in cold water in the refrigerator); peel and cut your sweet potato (leave them uncovered in your refrigerator, not in water).
Prep your stuffing today; cut your mirepoix, cut your bread, tie up your bundle of thyme, reduce your turkey/chicken stock.
Are you making soup? Make it today or tomorrow.
Planning ahead will leave you will very little to do on Thanksgiving Day, aside from pouring a glass of wine and enjoying the day.
Have any questions? Reach out to us and we will guide you.

11/13/2017

Let Cafe 1133 and Technique Catering cook for you!

Take the stress and headache out of Thanksgiving and order your complete dinner from us. We will prepare, package and label all your food. Each order comes with easy-to-understand heating instructions.

Just want some assistance with the meal. No problem. We can provide either the turkey or any of the sides for your festive meal.

Please place your order by Wednesday November 15th for pickup on Wednesday November 22nd.

Happy Thanksgiving!

08/31/2017

CAFE 1133 WILL DONATE 10% OF ALL PROCEEDS TODAY TO THE HOUSTON FLOOD RELIEF FUND

08/31/2017

Quick new salad. Kale, Corn, Cherry Tomato, Blackberry, Red Onion, Lemon Chicken, Cranberry-Port Wine Vinaigrette

06/27/2017

This past weekend we had the honor of catering a very special birthday bash for a new client. Today she shared with us her thoughts:
"I must give a huge shout out to Chef Ross Goldflam and his team at Technique Catering! We had the pleasure of retaining Technique for a milestone birthday celebration at our home this weekend and they were nothing short of phenomenal. The presentation was exquisite and each magnificent dish was divinely delicious. Chef Ross assisted us with every detail along the way, and on party day we were blown away by how perfect the food, the staff and the service was!"

05/04/2017

Final Product: Sous Vide-Grilled Octopus. Chorizo. Fingerling. Almond. Salsa Verde.

04/07/2017

We present our NEWEST hors d'oeuvre: Bacon, Egg and Cheese on a Roll, Salt, Pepper, Ketchup. IT IS 3 HORS D'OEUVRES IN ONE! Our Deviled Egg Nicoise (egg and salt), Pancetta Fig Truffle (bacon) and Port Cheddar on Toast with a Black Pepper Tomato Compote (cheese, roll, pepper, ketchup). Starting with the Deviled Egg, each bite is taken successively. Bacon, Egg and Cheese on a Roll, Salt Pepper, Ketchup! For this event, we created a "deli", a place where you would order a Bacon, Egg and Cheese on a Roll, Salt, Pepper, Ketchup.

04/07/2017

Technique Catering had a fun week! We catered an event for Westfair Communications ("Celebrating Diversity in Business") at Cafe 1133, participated in a fundraising event for Maria Regina High School in Hartsdale, NY and then hosted a Continuing Education Dinner for TLC Laser Eye Center.

04/03/2017

Technique Catering announces its newest hors d'oeuvre: "Bacon, Egg and Cheese on a Roll, Salt, Pepper, Ketchup" We are very excited about this creation. Photos later this week depicting this sensation!

03/28/2017

We provided a Tasting Plate for a Westwood Middle School fundraiser. Included were our Roasted Shallot Custard with Bacon Dust, Deviled Egg Nicoise, Pancetta Fig Truffle and Curry Shrimp Toast.

03/07/2017

Testing New Hors D'oeuvres. Fish and Rice Cake. Chipotle Aioli. Perfect for Lenten Fridays.

01/18/2017

Plating Test for a Fundraiser. Pickled Vegetable. Deviled Egg Nicoise. Pancetta Fig Truffle. Curried Shrimp Toast. Roasted Shallot Custard. 3 types of cheeses with chef accoutrements.

01/01/2017

We had a new client contract New Years Eve dinner just this week. To make the dinner a little more interesting, we made it interactive and taught them how to make fresh mozzarella. From there we moved on to a rich, luscious dinner. Fresh Mozzarella, Tomato, Basil, Suspended Balsamic Vinegar, White Balsamic Syrup, Garlic Croustade. Second Course was Espresso Rubbed Short Ribs, Garlic Shrimp, Roasted Bone Marrow, Celeriac Puree, Broccoli Rabe and Tempranillo Sauce. Third Course was a Triple Chocolate Mousse Martini with Dark, Milk and White Chocolate. Thank you to our new clients for a great night.

10/28/2016

Just a simple lunch plate for a client.

10/22/2016

Technique Catering is honored to have participated in The Food Bank of Westchester's "An Evening in Good Taste" on Thursday night. We premiered a new hors d'oeuvre. Roasted Shallot Custard with Bacon Caviar, Bacon Dust and House Cured Bacon. We also premiered a new display complete with "floating eggs in a dual-colored vase". How do eggs float?

10/18/2016

"What shocks me all the time, and I hear it from teachers, is that one of their students was hungry." Discover why Chef Ross Goldflam of Cafe 1133 and Technique Catering is participating in our annual An Evening in Good Taste this Thursday! https://vimeo.com/187725700

10/12/2016

Our house made bacon has been curing for a few days in anticipation of a Brand New Hors D'oeuvre. This specialty will be premiered at "An Evening in Good Taste" for the Food Bank for Westchester on Thursday October 20th!

09/30/2016

We are very proud to be participating in this event for the Food Bank of Westchester.

Discover Westchester's top chefs at the FB4W's, annual An Evening in Good Taste on October 20th. These chefs are coming together with the FB4W to feed…

09/28/2016

Technique Catering will be at the Westwood Farmer's Market again this Saturday from 9AM - 2PM. This week's special will be....
BBQ St. Louis Ribs
Caribbean Jerk Chicken Thigh Sandwiches with Roasted Poblano and Fontina Cheese
And do you know what is GREAT for Sunday's Jets Tailgate? BBQ RIBS!!!! Get them Saturday. Heat and eat on Sunday!

09/22/2016

Saturday's Westwood Farmer's Market. Chef Ross just added his oft-requested BBQ Pulled Pork Sandwiches with pickles and slaw! Don't fret, this is in addition to the Jerk Chicken Thigh Sandwiches!

Address

1133 Westchester Avenue
White Plains, NY
10604

Website

http://www.techniquecatering.com/

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