Photographs by Bobby Doherty
Sweet Basil Catering
Fried chicken and waffles with lavender maple syrup.
Photo: Bobby Doherty/New York Magazine
Simply Divine
Grainy-mustard-and-Brie grilled cheese, ginger
pear with hazelnut-and-bull’s-blood salad, and
fire-roasted-tomato bisque with basil whipped cream.
Photo: Bobby Doherty/New York Magazine
Abigail Kirsch
Mediterranean eggplant roulade filled with leeks, cauliflower, spinach, peppers, and lemon mascarpone over truffled-mushroom risotto.
Photo: Bobby Doherty/New York Magazine
Mark Fahrer
Roasted Cornish hen
with crispy leek tian, spinach soufflé, and smoked Romanesco.
Photo: Bobby Doherty/New York Magazine
The Cleaver Co.
Hudson Valley spareribs two ways: grilled with barbecue sauce and dry-spice-rubbed.
Photo: Bobby Doherty/New York Magazine
Ryan Brown
Butter-poached lobster tail with sauce à l’américaine
and saffron-risotto cake with fresh peas.
Photo: Bobby Doherty/New York Magazine
The Cleaver Co.
Grilled nectarines with farmstead cheese, La Quercia prosciutto,
and sage.
Photo: Bobby Doherty/New York Magazine
Tip of the Tongue
Grilled portobello burger on brioche with creamy balsamic dressing, lime-cured red onions, and pickled black-eyed peas.
Photo: Bobby Doherty/New York Magazine
Tip of the Tongue
Smoked-bluefish flatbread with fresh tomato and feta.
Photo: Bobby Doherty/New York Magazine
The Cleaver Co.
Fried green tomatoes with rémoulade.
Photo: Bobby Doherty/New York Magazine
Simply Divine
Battered black-cod skewers with Sriracha, lime, and cilantro sauce, wasabi crème fraîche, pickled ginger tartar sauce, tempura string beans, and baby rainbow carrots
Photo: Bobby Doherty/New York Magazine
Mark Fahrer Catering
Bean salad with haricots verts and wax beans, braised fava, and melon consommé.
Photo: Bobby Doherty/New York Magazine
Sweet Basil Catering
Whole smoked suckling Berkshire pig with salt-boiled potatoes, grilled artichokes, charred romaine, clarified butter, and ground chilis.
Photo: Bobby Doherty/New York Magazine
Sweet Basil Catering
Clam chowder with white beans, corn, and chorizo.
Photo: Bobby Doherty/New York Magazine
