Westchester, Fairfield, Manhattan Full Service Caterer
Silver Spoon Catering Inc. and Party Planning Service
About Silver Spoon Silver Spoon Catering and Events started in 1997. Under the direction of Craig Pellis, the company successfully planned and catered corporate events and one-of-a-kind private parties throughout the New York Metropolitan area. Silver Spoon events distinguish themselves by their level of aesthetic beauty. The WOW Factor Each party is different! No cookie cutter formats for them! They listen to their clients and offer unparalleled customer satisfaction.
Service Area: NY Metro Area Contact: Craig Pellis Phone: 914-241-0955
Planning a bar or bat mitzvah party can be fun, but it can also cause a lot of stress.
Craig Pellis, the owner of Silver Spoon Catering, says a popular option is different food stations instead of standard buffets. He often has what he calls “action stations,” where food is made to order: a crepe station, for example, where there are different fillings; an Italian station with customized sauces; or a “Lower East Side” station with corned beef, turkey and other meats.
Both Pellis and Wyman cite the increased sophistication of young attendees. Wyman says more and more kids want sushi bars: “They eat in all these fabulous restaurants with their families,” and have well-developed palates. Pellis notes that they want the best of both worlds: “They want what the adults are getting and they want the fun food, too.”
Pellis says theme parties are particularly popular; at one musically themed party, he served food on old-fashioned vinyl lps.
Westfair Online -- Westchester County Business Journal
Silver Spoon Catering in Mount Kisco, which orchestrates parties throughout Fairfield, Westchester and New York City, has noticed an uptick in its inquiries from gay couples.
Owner and chef Craig Pellis said the calls have been coming in and that clients are looking to play more of an active role in planning their soirées.
“They want to take charge of their own event,” Pellis said. “They want their own venue whether it’s at their home or a facility they choose and they’re doing all the decorations. I’m advising as far as the style of food and making suggestions for food, but they want to be involved in the rentals and the decision-making.”
