SWIFTY"S EVENTS & CATERING

Millionaire’s Bacon, crab cakes, summer, 'classics' such as cold baby lobster and coleslaw. Or, mixed grill: baby lamb chops, medallions of beef, barbecued chicken and jumbo shrimp.  Summer pasta salads, 'Swifty's' potato salad.  And, deserts that include Summer Corn pudding.  Strawberry shortcake, Peach cobbler and the favorite vanilla meringue cake with caramel ice cream.  Everything prepared in Swifty’s kitchen and impeccably served in your home or at your event by a discreet, professional staff appropriately dressed for the occasion.  That’s Swifty’s Catering.
 
Their clients range from private dinners and receptions in New York City, Connecticut, Westchester and the Hamptons locations to events for Bergdorf Goodman, Gucci, Yves St. Laurent, Ralph Lauren, The Frick Collection, World Monument Fund, Dance Theatre of Harlem, Foundation for Contemporary Arts, Knoedler, Kentshire, Ingrao Gallery and Wally Findlay. And of course, there is the annual Fete de Swifty (see enclosed page).
 
Even before there was Swifty’s restaurant, there was Swifty’s Catering and Special Events.  Like its stylish namesake, Robert Caravaggi (Maitre d’/host) and Stephen Attoe (chef), the two popular alumnae of Glenn Bernbaum’s legendary watering hole Mortimer’s created the catering division.

How it happened is a story that salutes the popularity of the two men as well as their reputation for quality, taste and service. 

In 1998, when Bernbaum died, his will dictated that Mortimer’s close permanently.  For the first two weeks, non-stop, Robert sat in the shuttered restaurant answering phone calls from patrons asking what happened and what was next.  That’s when Stephen and Robert turned the ideas they had been kicking around, opening their own restaurant, with the food they loved into reality.

While they searched for a location, raised the capital and decorated their new intimate restaurant, the two men continued their creative culinary efforts by catering large and small events for their patrons in New York, Connecticut, Westchester and Long Island.

Stephen calls their menu “a cross between American Bistro and English with French flourishes.”  But, providing food their patrons love in the restaurant is only one facet to the catering division.  They also create special menus.  Recently, they were asked to provide a Middle Eastern banquet for clients of the restaurant’s clients who had returned from a trip to Egypt.  With full confidence in Stephen, and without a tasting, he provided a dinner for 40 that was a triumph.

Jay Jolly, the masterful head of Swifty’s Catering and Special Events, comes from Glorious Foods.  He says that Swifty’s Catering provides the meals, “that tastes like very good home cooking.”  The dinners have ranged from private evenings for two, to sit down family dinners at home, to events for several hundred.  “All the preparation is done in the restaurant’s kitchens.  The finishing touches to the food, applied at the site.”

 

Swifty’s Special Events and Catering

Fete de Swifty

Catering Clients

Retail/Fashion

Bergdorf Goodman
Gucci
Ralph Lauren
Yves St. Laurent

Institutional

Dance Theatre of Harlem
Foundation for Contemporary Arts
The Frick Collection
World Monument Fund

Art Galleries

Ingrao Gallery
Kentshire
Knoedler
Wally Findlay

For Swifty’s Events Full Service Catering
Call 212 861 5350