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    Last updated 4 years ago

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    Venue Spotlight: The Nederlander Theatres

    Last updated 4 years ago

    Looking to host an event in an iconic New York City venue? Get the best panoramic view of Times Square from the Minskoff or enjoy an intimate open-air celebration on the balcony at the Richard Rodgers – with multiple venues to choose from, there is absolutely something for everyone. We are able to accommodate groups from 20 to 800 people. Pairing you’re in-theatre event with a Broadway show provides an exceptional one-of-a-kind theatrical experience that only Nederlander can provide.

    Contact Relish to learn about the exciting ways you can transform one of the Nederlander Theatres and create an unforgetable event, 212-228-1672!

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    Easy, Make Ahead, Hors D'oeuvres: Mushroom Polenta Diamonds

    Last updated 4 years ago

    These Mushroom- Polenta Diamonds are simple enough to make the night before your party, but impressive enough to serve to a picky crowd. This recipe is a bit salty and spicy, so if you are sensitive to either, adjust accordingly.

    Makes about 5 doz.

    What you’ll need:

    • 6 ounces shiitake mushrooms, stems removed, and caps wiped clean
    • 1 tablespoon unsalted butter, plus more for baking sheet
    • 1 small onion, minced
    • 2 tablespoons port or dry white wine
    • 6 tablespoons heavy cream
    • 1 teaspoon coarse salt, plus more for seasoning
    • Freshly ground pepper
    • 1 cup instant polenta
    • 1/2 cup freshly grated Parmesan cheese (2 ounces)
    • 2 roasted red bell peppers, cut into thin slivers, for garnish (optional)
    • Mascarpone cheese, for garnish (optional)

    What you’ll need to do:

    1. In a food processor, pulse mushrooms until finely chopped. Melt butter in a medium skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook until softened, about 3 minutes. Add port, and stir until evaporated. Stir in cream; simmer until mixture is thick, about 3 minutes. Season with salt and pepper. Remove from heat; let cool.
    2. Butter a 10-by-15-inch rimmed baking sheet; set aside. Boil 1 quart water in a large saucepan; add 1 teaspoon salt. While whisking constantly, gradually add polenta. Reduce heat to a simmer; cook, whisking constantly, until soft and all water is absorbed, about 5 minutes. Stir in Parmesan. Immediately transfer to prepared baking sheet; spread evenly. Let cool completely; cover with plastic wrap, and refrigerate until ready to proceed. Polenta can be made up to 1 day ahead.
    3. Halve the polenta crosswise. Carefully transfer one half, smooth side down, to a clean work surface; spread mushroom mixture on top. Place remaining polenta half, smooth side up, on top; trim edges.
    4. Cut polenta lengthwise into 3/4-inch-wide rows; cut rows at an angle to form 1-inch-long diamonds. Place on parchment-lined baking sheets. Wrap in plastic wrap; freeze until ready to use, up to 6 weeks.
    5. To serve, preheat oven to 425 degrees. Transfer sheets to oven. Bake diamonds, rotating sheets halfway through, 12 to 15 minutes. Garnish each with bell pepper and a dab of mascarpone, if desired. Serve warm.

    Recipe from: Martha Stewart Living, December 2003

    Food Trends 2014- Nose-to-Tail, Root-to-Stalk Cooking

    Last updated 4 years ago

    Nose-to-tail, root-to-stalk cooking is coming our way.

    This movement is fueled by the massive need to reduce food waste. By using the entire animal or plant, chefs have the opportunity to transform classic dishes by adding untraditional cuts of meat. It also gives diners an opportunity to think outside the box and discover new dishes they never thought of trying in the past. Win for chefs and eaters, and a win for the environment, what is better than that?

    Want to give nose-to-tail cooking a try in your home?

    Try this Turkey Liver Mousse Toasts with Pickled Shallots from Food & Wine.  The richness of the poultry liver with the tart French pickles, and the sweet and tangy pickled shallots make this a surprisingly well-received dish.

    Winter Vegetables to Include in your Menu

    Last updated 4 years ago

    Cooking with seasonal vegetables guarantees the best flavors and most health benefits. Below is a list of some winter vegetables, their health benefits, and some ways to include them in your menu. Get the most out of winter, while it lasts.


    With their dark, plummy color, beets can be beautiful in many dishes. Beets are an excellent source of folate, vitamins A and C, niacin, and potassium. They offer protection against heart disease and stroke, have anti-aging effects, and lower cholesterol. These vegetables are wonderful served raw or steamed.

    Winter Squash

    Winter squash is sweet, flavorful, and satisfying, and comes in many different varieties, including pumpkin, butternut, and acorn.  Known for having lots of fiber, winter squash also contains beta carotene, B vitamins, potassium, and vitamin C—which are all beneficial for reducing inflammation, cancer, and heart disease. Roasted squash is delicious during the cold winter months, but this vegetable can also be boiled and mashed or made into healthy “squash fries.”

    Root Vegetables

    Kohlrabi, turnips, rutabaga, celeriac, and carrots are all root vegetables that are comforting and delicious during winter. Winter root vegetables contain many antioxidants and fiber, and kohlrabi and rutabaga are great sources of potassium and vitamin C while parsnips contain folate and calcium. You can braise these vegetables with polenta for a warm winter meal.

    Leafy Greens

    Winter leafy greens are superstars when it comes to nutrition. Kale, spinach, collard greens, Swiss chard, and mustard greens are all loaded with vitamin K, lutein, calcium, fiber, folate, iron, and vitamin C. As the weather gets cooler, these greens sweeten to make delicious soups and salads, and are also wonderful sautéed or stir-fried.

    Enjoy & remember, spring is right wround the corner!

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