Caterers in the City

If my food last night at Chelsea Piers is any indication, then Abigail Kirsch caterers has really gone down hill.  Hot Hors d'Oeuvres either ran out when the cocktail hour was only half over, or the kitchen decided in advance to limit the amount served.  The one hot Hors d'Oeuvres I tasted was a tasteless Smoked Salmon Croque Monsieur.  It was really a smear of smoked salmon on toast triangles half the size of an old fashioned book of matches.  No evidence of any traditional Croque Monsieur elements.  Cold Hors d'Oeuvres sampled include the Baja Fish Taco, the Banh Mi Slider and Waves & Foam--"roquefort foam on a wispy cracker with a port wine fig reduction."  The fish tacos were minute, the size of two thumb nails and the fish under-seasoned.  The Banh Mi Slider tasted of bread alone.  I guess that cracker was the Waves & Foam, another insipid bite.

The best thing about the Roasted Beets & Goat Cheese Brulee appetizer was the currant sunflower seed sliver of flatbread served with it.  The Peppercorn Steakhouse Beef was a round chunk of meat, not a filet mignon, cooked variously from well-down to what I heard was bloody, although I could not see a piece of rare meat at my table.  The best thing was the confit of slow roasted shallots.  This was served on about an ounce of cauliflower creamed spinach, although I could not detect any cauliflower.  The fingerling potatoes advertised as "smashed" were not.  The best part of the meal was the bread basket.  Everything tasted fresh.

For $300 a person you would think a better dessert than Bananas over Chocolate would be served.  I did not have the heart to stay for dessert.  The description was a bit over the top.

It irks me that caterers can still get away with exclusive arrangements with all the larger venues in the City.  This provides them with no incentive to keep the food good.  I am not even asking for spectacular, just good.