Today’s guest is Simon Sheridan, chef-owner of one of Long Island’s top catering firms, Exquisite Food based in East Hampton.

Q:  Can you give us some do’s and don’ts for couples wondering if they should cater vs. rent a full-service venue?

A:  It comes down to taste versus money. It is really difficult to personalize an event held at an existing venue. Obviously there is an enormous difference between the ambiance at a catering hall in Happauge as compared to a back yard overlooking the ocean in Bridgehampton. However, a catering hall does not have to import rentals, tents, or kitchen equipment, and their staff costs are always less expensive. An existing venue can usually do a very serviceable job for around $300 pp, whereas the customized version could cost almost twice that. Exquisite Food’s clients are usually looking to do something special, and understand that there is a huge difference between these options. A wedding designed by the couple is almost always more memorable (and more beautiful.)

Q:  What should a couple look for in a catering firm?

A:  Superb, innovative food and impeccable service (attractive, professional wait staff).  The couple should choose a caterer based on ‘gut but they should also check references/reputation’. They will have to work closely with the owner so it is important to have someone they are totally comfortable with.

Q:  What can a couple expect to pay to cater their wedding on Long Island, assuming they are having 100-150 guests.

A:  At an off-premise location between $450-$600pp. will cover everything involved.

Q:  Aside from someone’s home or backyard, where else might they host their catered event?

In the Hamptons, you could use Harry Ludlow’s field on Mecox Bay in Bridgehampton. The Panoramic View in Montauk is perched 85 feet directly above the Atlantic Ocean. Bridge Gardens is a superb spot owned by the Peconic Land Trust which has just become available. Gansett Green Manor in Amagansett could host a smaller affair. The Longhouse Reserve in East Hampton is very popular. Nova’s Ark Project on Scuttlehole Road is an eccentric but interesting location. Any of the LI wineries host weddings.

Q:  What are some of the more unique menu options you offer for weddings?

A:  Some of my Asian dishes are favorites.  The combination of sweet and sour flavors mixed with freshly picked raw herbs is an explosion on the palate. Green papaya salad, Vietnamese grilled shrimp with julienned carrots, daikon, fresh mint, basil, all wrapped in Romaine lettuce leaves and dipped in the classic Nuoc Cham. (fish sauce) is hard to beat, as are classic Vietnamese summer rolls dipped in peanut sauce.

On a more traditional note I have reintroduced an old favorite recently: Slow cooked beef ribs with an exotic wild mushroom sauce. The dish has received raves.

Q:  What’s the most exotic dish requested of you from a bride and groom?

A:  I was once asked to recreate the 7 course tasting menu from Le Bernadin for 80 guests! And a Spanish/Korean feast for an intercultural marriage.

Thank you, Simon.