Category Archives: Catering

Hawg Wings for Super Bowl!

What the heck’s a “hawg wing”? Well if pigs could fly, would they have wings?

This year, we’re offering up our delicious version of this recent invention from the food industry – that is a reshuffling of  the shank portion of the pig. The pork is wrapped around a sturdy bone, in a drumstick fashion which  allows you to eat the tender morsels with one hand. They taste like a cross between chicken wings and barbecued ribs. If you’re tired of chicken wings, or just want something meaty and different, come on in and check out our hawg wings!

Surprisingly, I asked Richard a few weeks ago if he had stocked up on chicken wings for the Super Bowl party weekend and he replied “no”! What? Sacrilege!  How could you NOT have chicken wings for the Super Bowl? Then he explained that the price of wings had skyrocketed out of sight and most of the big chains had bought up all the wings. He couldn’t even get ahold of wings, almost two weeks out from the Super Bowl.

This reminded me of the old days when we owned a restaurant and the liquor companies would jack up the cost of champagne a month or so ahead of the holidays. Unfair!! or just the American way?

Anyway, enter the hawg wing! And I have to admit – I tried my first one today and they ARE delicious! So if you want a special treat to take to your party tomorrow, stop on in and get a bunch!

Opera! Jazz! R&B! Classical! Choral! World! Childrens! Gospel! : It’s a World Class Opera Festival / Music Festival – in Upstate New York!!!

Live From (Phoenicia) New York – It’s Saturday Night (Live) Opera in the Park!!!!

It’s almost here! One of the Ulster County region’s most awaited summer event – the Phoenicia International Festival of the Voice. Mother father son and daughter having a picnic and chatting.

At Blue Mountain Bistro, if we have a day off, our favorite thing to do is to go to an outside event.  This summer is so full of concerts, festivals and theater – from Woodstock’s Bird-On A- Cliff Shakespeare outdoor productions, to the Belleayre Music Festival, to the second season of Phoenicia’s 4-day town wide International Festival of the Voice – and it is inspiring to be able to enjoy art and music in the Catskills.  All these events create delicious opportunities to bring along a gourmet al fresco picnic!

Since Blue Mountain Bistro-to-Go is located on the way to the fun on Route 28 in Kingston, it’s easy to phone ahead and order a delicious entrée, drink and yummy dessert to take with you. The Bistro-to-Go is the Go-To place for take away!

For a relaxing time wherever your day takes you – Woodstock’s beautiful Comeau property or Opus 40, Phoenicia’s Parish Field or kid-time at the Empire Train Museum – we have created a variety of box lunches and dinners that will be freshly made and ready to eat under the twilight stars or sparkling sun.

Made Especially For the Phoenicia Voice Fest – Your ‘Opera Box’ Dinner To-Go

On August 4th, Thursday evening, consider a concert by R & B and gospel artist Roz Morehead along with a picnic of steak kabobs, Israeli couscous salad roasted patty pan squash, a giant gourmet cupcake and refreshing drink.

Patrons enjoying the Phoenicia Festival OperaOr on August 6th, a night at the opera underneath the shooting stars of summer, listening to Mozart’s Don Giovanni or the voice of Lauren Flanigan echo off the encircling Catskill Mountains while dining on grilled salmon with summer salsa, bistro potato salad, green beans vinaigrette, delicious dessert and a beverage.

Kids have concerts to go to as well – Ralph and Ralph August 5th & 6th @11:30am & Uncle Rock August 6th @4:00pm – and if you are in a rush to get there, you will want to order a few boxed lunches to bring before they get on the Esopus stream side train that follows the shows!

We have a breaded chicken cutlet (or grilled tofu), pasta salad with cherry tomatoes and mozzarella and a huge cookie along with a bottled drink all ready for when hunger strikes!

Don’t forget the day concerts with the Harvard-Radcliffe Collegium Choir, Mid-eastern ‘oud master Simon Shaheen and concert pianist Justin Kolb!

For a hot day, we have created a cold plein air dish of cold sesame noodles, spicy Asian slaw, grilled tofu, choice of Melinda’s giant cupcake and bottled water, ice tea or lemonade.

How Do I Get My Food?

Your orders need to be placed early enough so we have time to prepare them just for you – It’s easy and convenient – pick out your delicious ‘Opera Box’ take away choices (below) and phone us at:

845-340-9800Romantic opera picnic with wine.

Please order by 4:00 pm the DAY BEFORE the event you are picnicking at!

Put your portable gourmet dinner order in – then swing by on your way from the NYS Thruway to Phoenicia – and pick up.  It will be like having a personal restaurant cater your outdoor summer concert fun! (The folks sitting next to you will be really jealous!)

Here is a complete list of our offerings:

Box #1
Grilled salmon with summer salsa
Bistro potato salad
Green beans vinaigrette
Choice of Melinda’s giant cupcake
Bottled water, ice tea or lemonade

Box #2
Steak kebobs
Israeli couscous salad
Roasted Gill Farms patty pan squash
Choice of Melinda’s giant cupcake
Bottled water, ice tea or lemonade

Box #3 (Vegetarian)
Cold sesame noodles
Spicy Asian slaw
Grilled tofu
Choice of Melinda’s giant cupcake
Bottled water, ice tea or lemonade

Box #4 (kids)
Breaded chicken cutlet (or grilled tofu)
Pasta salad with cherry tomatoes and mozzarella
Bottled water, ice tea or lemonade

…and for tickets and concert schedule, please go to Phoenicia International Festival of the Voice

Country post-wedding brunch

Today was a classic hot and sunny July day in the Hudson Valley! What a perfect day for a brunch in a barn!! Especially if you got married yesterday and wanted to give your guests a taste of rural life AND delicious food from Blue Mountain Bistro-to-Go! Here is the menu we featured at this gorgeous old barn in Kerhonksen, New York:

Fresh squeezed orange juice and Mimosas
Frittatas with Gill Farms patty pan squash and Asiago cheese
Italian sausage, fennel, and sage frittata
Banana walnut and fresh blueberry muffins
Melinda’s homemade streusel coffee cake
Bridor French croissants and chocolate croissants
Bagels with cream cheese and scallion cream cheese
Catsmo locally smoked salmon
Smoked trout rillettes on endive spears
Fresh fruit salad
Catskill Mountain organic coffee service

And then of course, when you’re a caterer, you walk into a raw space (an old barn) and go about creating magic! It helps to have a great crew who work at lightning speed to turn a rustic environment into a lovely dining room. Enjoy the slideshow:

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June Wedding, Mohonk Preserve

This past weekend we catered our first wedding of the season at the stunning Slingerland Pavillion on the Mohonk Preserve. What a delightful location with panoramic views facing west for the full sunset effect!

For those of you who have never had the experience of cooking and serving a four star dinner to 125 guests under a tent – enjoy the shots of our “camping kitchen”. Another fun detail: the bride and groom chose wheat grass with heirloom seed packets labeled with each guest’s name and table number as their “seating chart”! Very creative and fun.

Sunday June 5, 2011
Wedding Celebration Menu

Passed Appetizers & Cocktails
Moroccan Chicken in Phyllo cups with Tomato Chutney
Black Olive Tapenade and Fresh Goat Cheese Bruschettas
Maryland Lump Crabcakes with Red Pepper Relish
Caprese Salad Skewers (Tomato, Basil, Mozzarella)

Served Salad, Champagne toast, speeches

Buffet Dinner
Roast Leg of Lamb with Spring Vegetable Fricasse
Basmati Rice Pilaf
Trout Grenobloise with a lemon, caper, parsley sauce and croutons
Steamed Fingerling Potatoes
Grilled Gill Farms Asparagus
Ratatouille and Goat Cheese Ravioli (vegetarian entree)
Dinner Rolls and Butter(in the Pavillion)

Wedding Cake in the Pavillion
Chocolate cake with chocolate mousse filling, white butter cream frosting
Catskill Mountain organic coffee and tea service

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Le Grande Aioli Provencal Feast

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More shots from our summer catering season! In June we provided one of our favorite summer meals for Grace’s Bat Mitzvah in Saugerties, New York.  Much merriment, dancing, dining, love and admiration from family and friends helped usher Grace into this new phase of her life.

Vegetable Garden Crudite with Roquefort – dill dip
Mediterranean Mezze Table featuring
a spread of house marinated olives, hummus, baba ganoush,
herbed sheep’s milk feta, stuffed grape leaves, flat breads and pitas
Fresh Seasonal Fruit Platter

Luncheon Menu
Rocket Arugula & Radicchio Salad
with pecorino, lemon and olive oil dressing

Le Grande Aioli
A stunning display of poached and steamed seasonal vegetables,
grilled shrimp, filet mignon, Chatham cod (if available) or salmon, bowls of aioli, sea salt, cracked pepper
Baguettes and olive oil on each table

Dessert Buffet
Fresh Fruit Platter
Lemon Squares, Mini Fruit Tarts, Brownies
Assorted Homemade Cookies
Catskill Mountain organic coffee and tea service

Fresh Strawberry Lemonade
Rose Hips Ice Tea
White Sangria

Smashing Summer Wedding

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Wedding catering can be one of the most rewarding experiences for folks in the hospitality business: few life experiences bring more people together to celebrate love and joy! The pressures can also be intense! As seasoned as a kitchen and front house staff may be, and completely confident in the ability to deliver fabulous food and service under the most rustic and challenging circumstances – there’s one thing that none of us can control – and that’s THE WEATHER!!

This summer was truly magnificent here in the Hudson Valley (as opposed to last year’s rainy rainy summer). Almost every Saturday provided glorious sun and weather that would bring tears of joy to the eyes of those who have been planning their wedding for many moons. So happily, most of my pictures of our food are bathed in sunlight.

Today’s offerings are from a July wedding which featured a large antipasti station with passed appetizers and shots of our team plating one of our favorite salads: the Medi Salad – our version of Greek salad that’s topped with our crispy feta cheese.

July Wedding at The Sloan’s Country Home

Antipasti Table
White beans, Roasted red peppers, Assorted Mediterranean olives,
Cherry tomatoes and boccacini, Seafood salad, Artichoke hearts, Stuffed grape leaves, Garden radishes, Celery hearts, Fennel,  Sopressata, Salami, Semolina breads, Flatbreads and Foccacias

Passed Appetizers
Black Olive Tapenade and Goat Cheese Bruschettas
Crispy Mushroom Parmesan Risotto Cakes
Eggplant Caponata in Phyllo Cups
Moroccan Spiced Lamb Skewers with Minted Yogurt
Skewered Chicken Satay with spicy coconut peanut sauce

Served Mediterranean Salad, Champagne toast

Wedding Buffet
Grilled Beef Tenderloin, au Poivre Sauce
Soy-Ginger Grilled Tuna Steaks on Asian Slaw
Roasted Potatoes
Mediterranean Vegetable Ravioli with Sicilian Almond Pesto
Chef’s Seasonal Vegetable Medley
Bread and Butter

Vanilla Wedding Cake with chocolate ganache filling
White buttercream frosting
Catskill Mountain organic coffee service

Catering Highlights

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In case you wondered what happened to our frequent blog and Facebook posts – catering season happened!! Wow! We had a fabulous summer season helping make people’s dreams come true with delicious and festive wedding celebrations and parties big and small. In the next few weeks we’ll be sharing some of our favorite photos and recipes from the summer. Today’s post is a slide show from last week’s wedding at Opus 40 in Saugerties: a perfect weather day, behind the scenes watching the chefs make salads, Tartan themed place setting, and grand finale Red Velvet wedding cake.

Mitzie and Ed’s Wedding at Opus 40
September 18, 2010

Stationary Appetizers
Artisinal Cheese Platter
Shrimp Cocktail Platter

Passed Appetizers
Pulled BBQ Pork and Cornmeal Tartlets, jalapeno mayo
Tuna Tartare in Cucumber Boats
Smoked Salmon Canapes on White Wine Biscuits
Moroccan Chicken Salad in Phyllo Cups, red tomato jam

Arugula and Radicchio Salad

Buffet Dinner
Certified Angus Beef Tenderloin, garlic aioli and au poivre sauce
Catskill Mountain Trout with lemon, caper, and chive sauce
Vegetable Wellington
Brown Basmati Rice and Lentil Pilaf
Mashed Potatoes
Chef’s Seasonal Vegetable Medley
Bread and Butter

Red Velvet Wedding Cake
with custard filling, vanilla butter cream frosting
Catskill Mountain organic coffee service