Catering – New Place Players

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About our catering

We have diverse partnerships with select chefs and venues in the NYC area. We can also come to your space and work with your own catering. We’re proud of the intimate experiences we bring to our audience and have designed our shows so that we can perform just about anywhere. Depending on the clients’ needs, our catering can vary in size from basic hors d’oeuvres to a 5-course meal including a cheeseboard, appetizers, entrée, desserts, coffee & tea service, etc.

Our Chefs

Sample Menus

Our Venues

Our Chefs

Max Hansen

Max Hansen has been one of the premier caterers in the Philadelphia region for more than two decades, recognized for serving “food with heart” — delicious cuisine with personalized attention. He has regularly cooked for dignitaries and heads of state, including Michelle Obama and both George Bush junior and senior. A celebrated cookbook author, Chef Hansen has been featured in Food & Wine, Bon Appetit, Saveur, Philadelphia Magazine, and countless other regional and national publications. In addition to producing extraordinary weddings, corporate events and affairs, Max Hansen owns and operates Max Hansen Kitchen, which encompasses all four of his brands: Max Hansen Caterer, Max Hansen Smoked Salmon, Max Hansen Carversville Grocery, and Max Hansen Firewood. After graduating top of his class from the New England Culinary Institute, Max taught other aspiring chefs. While chefing for a diplomat in France, Max furthered his study of classic French cuisine, making it the foundation for his culinary style. He subsequently worked in Manhattan with cooking icons Michel Rostang (Hotel Plaza Athénée) and Thomas Keller (Rakel), who encouraged Max to settle for nothing less than culinary excellence.

maxhansencaterer.com

Ross Posmentier

Ross entered the professional kitchen for the first time at the age of 14. Throughout his teen years, he worked at fine restaurants on Nantucket Island and Cape Cod, but truly became serious when he ventured into Manhattan, to work at Wayne Nish’s March Restaurant on East 58th Street. Upon graduating from the Culinary Institute of America, he accepted a full-time position at March. After completing one year there, Ross left the U.S. to work in Italy. This decision came as a recommendation from Lidia Bastianich of Felidia, where he had worked both as an intern during his time at the C.I.A., and later as her Sous Chef.In Milan, Chef Ross worked at A.F.M. Banqueting, the city’s highest-end catering company, and cooked mostly for the fashion industry. Clients included Gucci, Armani, Versace, Prada, Fendi, Dolce & Gabana, Roberto Cavalli, and more. Mr. Posmentier worked at Al Ceppo in Rome and Cibreo in Florence. Ross then was invited to Seoul, Korea as guest Chef at Anna Bini, promoting and introducing traditional Italian cuisine, elevating the culinary level of this Trattoria. Next, the opportunity of a lifetime came along; to work as the second Chef in command at Townhouse Galleria, Europe’s first seven star luxury hotel. Upon returning to the U.S. Ross became a private Chef for a highly influential family in Greenwich, Connecticut.

For the past six years Mr. Posmentier has been the Senior Executive Chef of New York Presbyterian Hospital’s Amenities Unit at the Weill Cornell Medical Center.

Sample Menus

Max Hansen Ross Posmentier

Max Hansen

Shakespeare in the Barn
Private celebration in Bucks County

Hippolyta's Hors d’oeuvres

Filet Rossini, Rare Filet, Seared Foie Gras
Solebury Orchards Apple Butter
and Blue Moon Acres Micro Arugula
Smoked Salmon Tartare, Belgian Endive
with a Chive Crème Fraîche and Fresh Dill
Blackberry and Goat Cheese Skewer with Fresh Mint

First Course

Titania's Seared Jumbo Sea Scallops
on a bed of Braised Cranberry Beans
with Chorizo and Fresh Thyme,
with a Smoked Paprika and Aleppo Pepper Oil

Second Course

Peaseblossom's Homemade Herbed Gnocchi
with Kabocha Squash, Shibumi Mushrooms
and Sautéed Baby Kale

Plated Entrée

Bottom's Seared Moularde Duck Breast
with a Star Anise and Caramelized Honey Sauce
served with a Parsnip Puree, Roasted Pears
and Balsamic Roasted Cipollini Onions

Cheese Plate

Puck's Selection of Artisan Cheeses
with a Fig and Orange Puree Compote
and Toasted Raisin Pecan Bread

Dessert

The Lovers' Solebury Orchards Apple Cobbler
with Sun Dried Cranberries Streusel Topping
and a Brown Sugar whipped Cream
Belgian Dark Chocolate Brownies

Fresh Brewed Coffee and Herbal Teas
Vegetarian and Vegan Options Available

Ross Posmentier

Orsino's Hors D’oeuvres

Peppered Goat Cheese Filled Medjool Dates
with Chives and Toasted Sesame Seeds
House-Cured Gravlax on Black Bread
with a Fresh Dill, Pommerey and Acacia Honey Sauce

Act I

Puck's Pan Seared Diver Sea Scallops
in a Warm Rice Wine and Beet Vinaigrette
with Crispy Pork Belly Lardons
and Local Rainbow Micro Greens

Act II

Titania's Moroccan Spiced Terrine of Foie Gras
over Crispy Papadum
with Hudson Valley Seckel Pear
and Young Ginger Chutney

Act III

Fresh Fairy Fettuccine “Bianco e Nero”
in a Mélange of Sautéed Wild Mushrooms
and Fresh Herbs with a Hint of White Truffle

Act IV

Bottom's Pistachio Encrusted Baby Rack of Lamb,
Roasted Garlic Whipped Yukon Gold Potatoes,
Local Baby Carrots and Sweet Shallot,
Fresh Thyme, Red Wine Reduction

Act V

The Lovers' Dark Chocolate Soufflé Cake
with Ibarra Chocolate Whipped Cream
and Fresh Strawberry Sauce
Hot Coffee & Toasted Almond Pralines

Vegetarian and Pescatarian options available

The Players 3 West Club

The Players

Wayne Reid • Executive Chef
Island Fare

Prospero's Hors D's

Smoked Salmon Tartare on Danish Rye Crisps
with a Lemon Caper Crème Fraiche
A Wild Mushroom Tartlet with Fresh Thyme,
Roasted Garlic and a Porcini Aioli

Ariel's First

Oven Poached Branzino with Caramelized Fennel,
Maine Mussels, Fregola Sarda
and a Light Saffron Butter Sauce

Caliban's Main

Roasted Venison Loin with a Star Anise
and Vanilla Bean Scented Jus with Roasted Pears
and a Yukon Gold and Parsnip Puree
with Baby Kale Sautéed in Brown Butter

Ferdinand and Miranda's Dessert

Individual Solebury Orchards Apple Tarts
with a Puff Pastry Crisp and a Brown Sugar Whipped Cream

Coffee and Tea Service
Vegetarian options available

3 West Club

Prospero’s Hors D's

Wild Caught Gulf of Mexico Coconut Shrimp
Smoked Scottish Salmon Canapé

Ariel's First

Forest Mushroom Risotto
with Truffle Demi Glace

Caliban’s Main

Mediterranean Branzino
with Tapenade Cruse and Jasmine Rice
Mignonette of Beef
with Blue Cheese Polenta Crouton and Red Wine Reduction

Ferdinand and Miranda’s Dessert

Duo of Sorbets with Berries, Cream and Mint

Coffee and Tea Service
Vegetarian options available

Our Venues

The Players
16 Gramercy Park South
New York, NY 10003 -

We're proud to be partners with The Players, the renowned historic social club in NYC, that draws its membership from the international theatre community and founded by actor Edwin Booth in 1888 "for the promotion of social intercourse between the representative members of the dramatic profession and the kindred professions of literature, painting, sculpture and music, and the patrons of the arts."

For the past two years we have had the honor of performing our critically acclaimed production of A Midsummer Night's Dream, directed by Obie winner James Ortiz (The Woodsman), and The Tempest, directed by Richard Crawford (Cirque de Soleil, Warhorse).

The Players is located on in NYC.

Casa Duse
16 Prospect Park West
Brooklyn, NY 11215 -

Casa Duse hosts the Casa Duse Supper Club. It was named in honor of the great Italian actress Eleonora Duse (1858-1924). This parlor townhouse is practically a museum of opera and theater luminaries contemporary to Duse. On the walls hang many portraits of the actress, as well as autographed photos of Laurence Olivier, John Gielgud, Noel Coward, Charlie Chaplin, Enrico Caruso, Zinka Milanov, Joan Sutherland, Luciano Pavarotti, Giuseppe Verdi, and Arturo Toscanini, among others. Sutherland and Pavarotti, on their way to Casa Duse, would get their birthday cakes from Monteleone’s Bakery, which is still on Court and President streets. Casa Duse is located in the , facing Prospect Park on the west side.New Place Players were privileged to have Casa Duse as their home throught their first two seasons, with their productions of Twelfth Night and A Midsummer Night's Dream

The Castle Hotel & Spa
400 Benedict Avenue
Tarrytown, NY 10591 -

Castle Hotel & Spa is perched majestically atop one of the highest points in the region overlooking the historic Hudson River in the lower Hudson Valley of Westchester County, NY.

The award-winning estate is a member of Small Luxury Hotels of the World and Historic Hotels of America and sits on ten tranquil wooded acres that provide a respite of refinement and luxury with Old-World elegance.

Castle Hotel & Spa features 31 traditionally appointed guest rooms and suites, 4,100 square feet of meeting and event space, 24-hour health and fitness center, whirlpool, landscaped jogging paths, and a spectacular outdoor seasonal swimming pool.

The renowned Equus restaurant has received Four Diamonds from AAA, a Forbes Travel Guide Four-Star Award in 2015, and was rated “Excellent” by the New York Times, and given a Five-Star Diamond Award from The Academy of Hospitality Sciences.

3 West Club
3 West 51st Street
New York, NY 10019 -

The 3 West Club is an historic venue hosting meetings, weddings, special events and a boutique hotel in a landmarked building, providing the classic feel of "Old New York". A fabulous, cost effective and convenient location in Midtown Manhattan. Complete with crystal chandeliers, high ceilings, and art deco touches, the Club is centrally located off of 5th Avenue, steps away from Rockefeller Center and Radio City Music Hall.