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411 Sterling Place
Brooklyn, NY, 11238
United States

212-253-1343

Saffron 59 Catering is New York City's premier caterer and event planner specializing in Southeast Asian cuisine. For over 11 years, Saffron 59 has successfully orchestrated memorable affairs with attention to every detail.

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Filtering by Category: "bbq"

Entertainment: Summer Outdoor Fun

Peter C

Summertime begins in the month of March for me every year, as I've been planning outdoor celebrations from weddings to a child's first birthday. Why not celebrate your special occasions with gatherings at a farm or on your own roof top. The beautiful weather will make it easier and merrier to create a simple, yet smart party planning.

Coming up with a fun ideal menu, like BBQ Striped Bass with Refreshing Tomato Vinaigrette or aromatic grilled Balinese Chicken Satay. And you can always make outdoor meals ahead of time so you can enjoy the wonderful company and setting.  Make simple rustic arrangements where your guests can participate with the setting by helping themselves to some Hibiscus Lemonade.  That's a party that can't be beat! 

 Wedding at Dudley Farm, Guilford, Conn.

 Wedding at Dudley Farm, Guilford, Conn.

Setting up chilled refreshing hibiscus lemonade

Setting up chilled refreshing hibiscus lemonade

En Route to Ceremony at Farm Wedding

En Route to Ceremony at Farm Wedding

Family: My Niece Samantha

Irene Khin Wong



































Six weeks ago I became an aunt again to my niece Samantha..
With Asian tradition for a month old baby, one gets to introduce family and friends by giving lavish banquet meals.

My brother and I decided to do a BBQ with all kinds of seafood and quality cuts of meat from Pino Prime meat on Sullivan St,  New York City. It was a nice Sunday in mid August, good times partying by the pool, and not having my catering staff involved after they have catered four weddings recently.

Large Tiger prawns, succulent diver scallops. Dry aged steak, Kobe rib eye.  

Where can you go wrong? No need to be a pro to cook this. Simply marinate with some nice dry rub spices with the large scallops, my friend Daniel snipped fresh thyme from the garden, crushed garlic and white wine for a marinade.

Carol made amazing berry compote with kaffir lime leaves and peppercorn syrup to end the meal.

We opened some nice Prosecco to start, Malbec and Riesling as well.