New and Innovative Concepts in Catering and Private Chef Services

Focusing our expertise on local, organic and health supportive cuisine prepared with vibrancy and elegance. 

 

Chef Gerry Herrfurth has over twenty years of professional cooking experience. He graduated with honors from the Culinary Institute of America.  For the last eight years, through his work at an organic health food store, organic restaurant and as a private/personal, chef Gerry has focused his cooking expertise on organic, local, sustainable, vegetarian, vegan and health supportive cuisine. Chef Gerry brings extensive knowledge of regional farms and producers to source as much organic, natural and sustainable products from the surrounding area. Chef Gerry is a board member of the Chef’s Association of Westchester and Lower Connecticut and most recently gerry was awarded with the Snail of Approval from Slow food Metro North.

Cultivated Tastes’ Chef Gerry Herrfurth will customize menus and services tailored to ensure a memorable meal or event.  This list of recent functions will gives a small idea of what we can offer:  

*Elegant Thanksgiving dinner for 20 people in Millbrook, NY featuring local organic turkey, gluten- free, vinegar- free side dishes and desserts along with full service (set-up, serving, bartending, breakdown, and cleanup).

 

*Halloween costume cocktail party with passed hors d’oeuvres and buffet for 30 people in West Park, NY featuring an eclectic Asian menu with authentic ingredients and preparations.

 

*Casual Retirement Party for 30 people in Danbury, CT with a tailored menu cooked outdoors featuring sustainable, local and organic ingredients, passed hors d’oeuvres, wild pheasant and compostable and robust palm plates (alternative to plastic).

 

*Elegant Summer BBQ-Themed 50th Birthday Party Event in Katonah,, NY (2 Guests of honor) for 150 people. All organic menu with passed hors d’oeuvres and buffet including Carolina Pulled Local Pork and Local Beef Chili.

 

*Customized 100% Gluten- Free, Vegan and Organic Graduation Party for 30 people. Buffet Menu included Vegan Lasagna, Moroccan Chickpea and Eggplant along with a variety of vibrant and flavorful salads.

 

*Katonah Museum, Second Saturday Event 120 people featuring a customized passed hors d’oeuvres menu of 100% Organic and Sustainable ingredients. Items included Maple-cured Irish Organic Smoked Salmon, Watermelon, Feta and Mint Skewers, Medjool Organic Dates stuffed with Organic Blue Cheese.

 

*7-Day Vegan Detox Cleanse for a six person Yoga Class in Katonah, NY with a customized organic lunch and dinner menu featuring recipes free of wheat, egg, yeast, sugar, meat, alcohol and dairy.

 

*Elegant and festive Chinese New Year Celebration for 40 people featuring client driven menu

Passed hors d’oeuvres and buffet menu highlighting authentic Chinese ingredients and preparations including: Hot and Sour Oxtail Soup, Chinese Dumplings with Dipping Sauce, Handmade Spring Rolls, Peking Duck Rolls, Crispy Shrimp with Orange Dipping Sauce, Vegetarian Stir Fry Tofu: Ma-Bo Tofu, Stir Fry Bok Choy and Asian Vegetables, Eggplant in Garlic Sauce, Shanghai Fried Noodle with Chinese Vegetables, Chicken and Cashews, and Special Orange Dessert