In one bite, Sugar Bee Catering proves fine food is the essence of life?s celebrations.
Every morsel chef Lisa Kimelman creates, savory or sweet, is blooming with fresh flavors and provocative style that will please the most discerning palettes.
No detail is overlooked.
Lisa and her staff pride themselves on providing professional, friendly, and courteous service, from the initial planning stages to the event itself, guaranteeing a seamlessly elegant production. Personalized menus. Signature drinks. Gourmet escapes. Dazzling desserts.
Sugar Bee Catering customizes each event so that they become your event. Whether a cozy cocktail affair or a grand corporate soir�e, Sugar Bee Catering delivers excellence, and the most delicious experience of your life.
Passed Trays of Queen’s Park Rum Swizzles
Steak Frites on Potato Crisps with Horseradish
and Caramelized Onions
Hawaiian Pork Spring Rolls with Pineapple BBQ Sauce
Kung Pao Chicken Meatballs Served in Asian Spoons
Jumbo Lump Crab Cakes with Piquillo Pepper Sauce
Grilled Shrimp Skewers with Miso Butter
Jicama Tacos with Avocado-Mango Salsa and Sunflower Seeds
Sliced Steak with Watercress and Balsamic Onion Jam
Spicy Fried Chicken with Crunchy Pickle Slaw
Ahi Tuna “Slider” with Wasabi Aioli, Cucumber Salad,
and Soy-Ginger Glaze
Café Patron Espresso
Bourbon Vanilla Bean
Strawberry and Cream
Gimlet Sours to Toast
Baby Lettuce Salad with Heirloom Radishes and Citrus Vinaigrette
Burrata with Cherries, Arugula, Paprika Glaze, and Grilled Ciabatta
Black Sea Bass with Spring Garlic, Wild Mushrooms,
and Bacon-Braised Chard
Beef Filet with Shallots, Crushed Fingerling Potatoes,
and Green Peppercorn Sauce
Warm Beignets with Brown Butter Ice Cream
and Dark Chocolate Fondant
Pitchers of Tinto Verano with Orange Slices
BBQ Pulled Pork Popovers with Crispy Slaw
Tomato and Pesto Tartlets with Whipped Goat Cheese
Bacon and Smoked Paprika Deviled Eggs
Mustard and Chile Rubbed Steaks with Burned Scallion Crema
Ponzu Basted Shrimp Skewers with Sriracha Cashews
Crispy Chicken Tacos with Avocado-Buttermilk Drizzle
Grilled Asparagus with Bombay Spices
Julienned Kale Salad with Lemon, Garlic, Parmesan,
and Toasted Almonds
Chocolate Cheesecake Brownies, Peanut Butter Buckeyes, Strawberry Jam Bars
Trays of Frozé Cocktails
Chilled Summer Corn Soup with Pancetta Crisps
Cucumber and Melon Soup
Andalusian Gazpacho with Diced Cucumbers, Peppers,
and Croutons
Grilled Chicken, Baby Greens, Cucumbers, Pickled Carrots,
and Harissa-Yogurt
Seared Salmon with Fingerling Potato Salad
and Mustard-Shallot Vinaigrette
Farro and Arugula Salad with Basil, Mint, Parmesan,
and Pistachios
Strawberry Crostada with Crème Fraiche Whipped Cream
Bowl of Summer Berries
Passed Apple Cider Mules in Copper Mugs
Steak Frites on Potato Crisps with Balsamic Onion Jam
Brown Sugar Lacquered Bacon BLT Biscuits with Sundried Tomato Aioli and Micro Arugula
Sweet and Spicy Korean Fried Chicken Picks
Shrimp “Corn Dogs” with Mustard Droplet
Spicy Ahi Tuna on Crispy Sushi Rice Cakes with Jalapeño
White Truffle Risotto “Tots” with Parmesan
Gochujang Short Rib with Kimchi
Bo Saäm Pork with Honey-Sriracha and Crushed Peanuts
Crispy Shrimp with Spicy Remoulade and House-Cured Pickles
Bourbon Float with Brown Butter Krispy Treat
Candy Cane Shooter with White Chocolate Liquor
Espresso Tequila Milkshake and Brownie
Passed Trays of Sparkling Ginger Martinis
Caramelized Cauliflower Soup with Smoked Paprika and Pine Nuts
Bibb Lettuce with Pickled Butternut Squash, Shaved Manchego, and Black Cardamom Vinaigrette
Striped Bass with Parsnip Purée, Parsnip Crisps, and Pomegranate
Roasted Beef Tenderloin with Shallot Marmalade, Rosemary Butter, and Brussels Sprout Leaves
Dark Chocolate Bread Pudding with Butterscotch Ice Cream, Chocolate Ganache, and Salted Pretzel Crunch
Endive and Radicchio Salad with Pears, Blue Cheese, and Candied Walnuts
Pork Tenderloin with Maple and Apple-Bacon Chutney
Seared Salmon with Roasted Leeks, Wild Mushrooms, Sunchokes, and Spiced Gastrique
Pressed Chicken with Pickled Apricots and Mint Yogurt Puree
Glazed Heirloom Carrots with Goat Cheese
Brussels Sprouts with Sage Brown Butter and Pancetta
Quinoa with Spicy Garlic Confit
Apple Slab Pie with Crumb Topping
Warm Cookie Dough Pie with Vanilla Bean Ice Cream
Mimosa Margarita
Corn Tortillas, Black Beans, Salsa Ranchero, Queso Fresco, and Avocado
Tomatoes, Onions, Roasted Potatoes, and Poblano Peppers
Mole, Avocado, Smoked Guajillo Pepper Sauce, Queso Oaxaca, and Cilantro
Crispy Tater Tots with Chorizo and Jalapeňos
Chilaquiles with Salsa Verde or Roja, Queso Fresco, and Charred Limes
Cinnamon Churros with Warm Chocolate Ganache
Dulce de Leche Brownies
NFL
IMG Worldwide
Ann Taylor
Viacom/MTV
Lord and Taylor
White and Case LLP
Phoenix Surgical
The Blaq Group
Larchmont-Mamaroneck Patch – Sugar Bee Catering
Featured at Better Than Cooking Benefit for Jansen Hospice
movingtoWestchester – FOOD & WINE
movingtoGreenwichCT – STYLE & ENTERTAINING
We are always looking for talented and motivated individuals to join our staff and kitchen teams. For bartender, waitstaff, chef and kitchen positions please email resume and headshot to careers@sugarbeecatering.com
info@sugarbeecatering.com
(914) 834-3410
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Photography by Michael Grand
Website by Sunderland Studio
Wordpress development by Bob Gourley