Peter Callahan

Notes from the creative kitchen of a hardworking caterer
Love seeing my mini milk shakes and chocolate chip cookies here on Tumblr! They’re one of our most popular dessert hors d’oeuvres…

Love seeing my mini milk shakes and chocolate chip cookies here on Tumblr! They’re one of our most popular dessert hors d’oeuvres…

(Source: doingmythang)

For another holiday cocktail party tonight, we’re styling up some tasty roasted vegetable tea sandwiches and bite-sized s’more desserts… 

For another holiday cocktail party tonight, we’re styling up some tasty roasted vegetable tea sandwiches and bite-sized s’more desserts… 

Mini Challah Loaves are sweet and sentimental for the Jewish Holidays! When we say mini, we mean 2 inches!  Always popular at family Hanukkah dinners,they get a chuckle and a smile from everyone…

Mini Challah Loaves are sweet and sentimental for the Jewish Holidays! When we say mini, we mean 2 inches!  Always popular at family Hanukkah dinners,they get a chuckle and a smile from everyone…

The kitchen is filled with traditional Jewish favorites! Latkes, mini challah loaves and matzo ball soup…  
Latkes usually fall into one of two categories: fluffy or crunchy. Besides the main ingredient (aka potatoes!), latkes can vary in other ways… the type and quantity of salt, what other spices are used and how much, the amount of egg or onion, the grating technique, cooking temperature, the type of oil used… and, of course, all the fun fixings you have for toppings!  We find the crunchier the latke, the happier the guest, so Russet potatoes are used with a little bit of onion, some kosher salt and some farm-fresh eggs… delish! We generally serve them with citrus creme fraiche, chives, caviar, spicy apple chutney, duck confit, artichoke pesto and smoked salmon.  Enjoy!

The kitchen is filled with traditional Jewish favorites! Latkes, mini challah loaves and matzo ball soup…  

Latkes usually fall into one of two categories: fluffy or crunchy. Besides the main ingredient (aka potatoes!), latkes can vary in other ways… the type and quantity of salt, what other spices are used and how much, the amount of egg or onion, the grating technique, cooking temperature, the type of oil used… and, of course, all the fun fixings you have for toppings!  We find the crunchier the latke, the happier the guest, so Russet potatoes are used with a little bit of onion, some kosher salt and some farm-fresh eggs… delish! We generally serve them with citrus creme fraiche, chives, caviar, spicy apple chutney, duck confit, artichoke pesto and smoked salmon.  Enjoy!

We had duck confit marinating all night for a fancy schmancy winter-inspired holiday party in Manhattan… We’re using it in the bottom of a soup plate, over which we’ll pour warm homemade lentil soup tableside for each guest… the fragrance of this delicious soup is truly DIVINE!

We had duck confit marinating all night for a fancy schmancy winter-inspired holiday party in Manhattan… We’re using it in the bottom of a soup plate, over which we’ll pour warm homemade lentil soup tableside for each guest… the fragrance of this delicious soup is truly DIVINE!

Working with Gourmet Advisory tonight on a fab party, love the ice bar out on the client’s terrace… great place to do shots, with the incredible New York City skyline behind you…

Working with Gourmet Advisory tonight on a fab party, love the ice bar out on the client’s terrace… great place to do shots, with the incredible New York City skyline behind you…

Passed mini entree plates of Wild Mushroom Ravioli + Micro Green Salad served at MSNBC’s holiday party. 

Passed mini entree plates of Wild Mushroom Ravioli + Micro Green Salad served at MSNBC’s holiday party. 

Yeah, that’s me, lining up the hundreds of cranberries in perfect lines on the trays we passed with our Cranberry-tinis. For some reason, I love doing this and it feels good to get in the kitchen and help style things up.

Yeah, that’s me, lining up the hundreds of cranberries in perfect lines on the trays we passed with our Cranberry-tinis. For some reason, I love doing this and it feels good to get in the kitchen and help style things up.

We’re getting asked to do more and more first or entree courses composed of our minis.  One wedding client asked for an “updated Italian Sunday Supper” and we created a one course dinner with our spaghetti and meatballs, a tiny antipasto salad and homemade garlic bread.

We’re getting asked to do more and more first or entree courses composed of our minis.  One wedding client asked for an “updated Italian Sunday Supper” and we created a one course dinner with our spaghetti and meatballs, a tiny antipasto salad and homemade garlic bread.