Signature Caterers by Roz?
Hi,
Has anyone ever been to an event catered by Signature Caterers by Roz (Roz and Alan Zachter)? What was your impression? I'm thinking about possibly using this catering company for a wedding.
Thank you!
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re: Bug613
I posted awhile ago about Signature caterers and here is an update. Recently attended a Shabbos Bar Mitzvah luncheon, not an easy event for any caterer. The food was delicious and the presentation was amazing. I always try to remember that when I attend an event I am experiencing someone else's taste and choices. Roz and Alan are easy to work with and will work within your price point. They listen and do not steer you towards choices more expensive than you are comfortable with. They are certainly worth talking to and sampling for your son's Bar Mitzvah. Mazal Tov and may your son go from strength to strength.
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Recently attended a dinner at the Young Israel where Signature is the resident caterer. The food was expertly presented and delicious. It was equal to, and for the appetizer course, better than anything I have had at a Main Event or Foremost/Prestige (not sure who owns them anymore) catered experience. As for those who said no frills--you get what you pay for. They are honest and will provide you with exactly what you want and will work within the budget you give them. I am looking forward to a wedding they will be catering this winter at the Vanderbilt.
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re: hasiny
Hasiny, I'm in New Jersey. I cater sit-down affairs with passed appetizers. Buffets have their limitations and I abhor the limitations that they present, like quality control, hygiene issues, waste, to mention a few. I attended an "after services" kiddush buffet. I can't think of a single thing that was on the table that I have not seen at every other kiddush. It surprised me that whole filets of whitefish were served, instead of them being cut. Not a piece of parsley in sight. One of my biggest gripes are when sliced onions and tomatoes for the bagels are cut very thick. Most people (but most especially women) don't like to eat bagels with a huge piece of onion or a very thick slice of tomato. Bagels were piled high in baskets. Again, nothing particularly wrong, just that, to me, there's nothing special about dumping three dozen bagels into a basket and putting it onto the buffet table. The dessert table was overloaded and overcrowded. Sometimes, less is more. Putting fewer amounts out and replenishing frequently is more elegant and will be especially important at a wedding, but I think is appropriate for a Bat Mitzvah too. The egg salad and tuna salad had been run through a food processor till it was so fine that they were virtually indistinguisable from one another. Food processors have a valuable function in kitchens, but I would NEVER use one to make egg salad or tuna salad, or most salads, for that matter. I told someone that I would be very surprised if the cucumber salad was eaten as the combination of vegetables in it (peppers, among other things) seemed unusual and indeed very little of it was consumed and much of what was taken was left on guest plates. They made little finger sandwiches, which were a nice touch and everyone seemed to like those. The pepper wraps were also not popular at this event. I suspect the french toast was fried in oil. I didn't taste it as it looked unappetizing. If they had sprinkled it with a little confectioner's sugar, it would have looked more appealing. Again, everything they served was "standard" fare, but nothing they served was extraordinary and I really like when events have a touch of the extraordinary. I have grown increasingly impatient having less spectacular, simply because it has to be kosher. I was classically trained in French cuisine and there is an "art." A cook is not a chef. Lots of people cook really, really well. A chef can take things to a higher level and I think, has an obligation to do so. It's what makes the profession a profession. We are hired to do what others cannot do themselves. I always feel that when a person pays for someone to prepare what they themselves could have prepared, then they certainly will be satisfied, but they'll not likely be overjoyed. I strive for "overjoyed," because I was trained to. That, however, is simply my pet peeve and no reflection on the caterers who spend tireless hours catering events. I just think many could do just a little better than they do, yet they don't. I tend to be verbose about this. Sorry for the length of the response, but I think it only fair that you understand what my definition of "no frills" is.
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azcohen
Sep 15, 2009 09:23 AM
They are based in Staten Island. They are exclusive the the Young Israel of Staten Island, and they do stuff at outside halls too. I know the owners, and they are nice people. The food is no frills, but they and their staff will work hard to please you.
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re: RainLaurel
azcohen
Sep 25, 2009 09:42 AM
I was at a wedding there by Roz, and it was nice, but again, I was there for the friends getting married, not for Roz's food. Best way to see if you like her food, is to ask for samples. I did that when I got married at Crest Hallow CC....OK, I just wanted the free food.
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re: vallevin
Based on the fact that RainLaurel asked this question on every possible New York-related food or wedding board, apparently it's in New York, although I've never heard of them. The only Google hits are all of RainLaurel's queries and one company legal registration, so that's not helpful.
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