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Beacon
Build a bespoke menu built specifically towards your needs with me. I am culinary professional with over 20 years of experience (a decade in NYC) that decided to take the kitchen outside. Originally from Maine, I love seafood but, I'm not limited to it. I spent the last decade working with farmers and professionals around the tri-state area to build a network of reliable friends to plan and execute spectacular dinners of all sizes.
Beacon
Julie Tremblay
Since Mama Roux opened a few weeks ago, I have been there probably about 10 times. And now I am considering changing my permanent address to 96 Broadway. I have gone for a quick, cheap and delicious lunch (2 pieces of incredible fried chicken and the tastiest side of collard greens I have ever had for 10 bucks!!!), I have sat at the bar with friends early evening and I have had sumptuous dinners and brunches. The staff is wonderful, friendly and attentive. Each item on the menu I try brings tremendous joy, both to my palate and eyes. Great selection of cocktails and wines by the glass. The gumbo is a must and the Sunday brunch shrimp and grits is mind blowing and so is the smoked trout salad. I love that the mood is spot on for daytime (it's light filled during the day and at night it's sexy and moody). The music is very much to my liking (a lot of jazz and, again, all about mood). Also, as an important side note, to sit in such a fine and tasteful establishment in a building that, a few years ago looked like its inevitable faith was demolition, feels very special and important. Said building has been restored beyond all expectations and now stands as a proud landmark of Newburgh's ongoing renaissance.
Chef Stef's diversity in cuisine can be easily described by his business motto: Cooking Local Fare with Global Flair. Chef Stef creates the menu for each dinner or event he prepares from scratch taking into account the client's desired food and cuisine preferences, and accommodating any restrictions an individual may have. Please contact directly through my website and not through this platform.
I pride myself on being diversified in all styles of cooking, so I am not stereotyped or stuck in a niche. However, I do love to craft sauces from start to finish. I also am a pro at German cuisine.
I use the answers from some preliminary questions to present as many options as I can. From there we then get into the consultation stage where they evaluate the options I have presented, and we make tweaks and changes from there to put together a menu.
The satisfaction at the end of a dinner or job when everyone says that the food was amazing, and was exactly what they hoped for. Knowing that I gave them the service they wanted makes it so worth it.
I wanted the freedom to bring people the culinary experience I knew I could do, and where I was I did not have that ability.
When you imagine having a dinner or catered event you always have some thought in your mind of how the food will be, and how the service will go. Most times chefs will present you choices of different dishes to choose from on a pre-determined list. I do not do that. We craft your menu and dining experience from the start, so you get to see in reality what you pictured in your mind.
Consultations can be setup via Zoom. At this time no other services are being offered remotely though there are plans in place to do so.
Chef Stef is always present with a mask, and gloved where applicable. In-person contact is limited to only when serving, and when a question or situation arises that needs to be discussed.
4.61/5.00
based on 124 reviews
The average rating for Bark Caterers in Beacon is 4.61, based on 124 reviews.
