From private cordial affairs to elaborate corporate functions, East End Catering believes every special event is best complemented by a unique and sophisticated culinary experience. Toward that end, sole proprietor and celebrity chef Michael Mosolino personally oversees every aspect of each East End Catering endeavor.
A full service company, East End Catering also assists when clients' needs extend beyond that of the traditional food caterer. We regularly connect clients with bonafide decorators, location providers, tent and lighting rentals, photographers, and much more.
Below is a sample of the items found on our catering menu.
Sushi Assorted ―
Shrimp Shu Mi ―
Shrimp Cocktail Jumbo ―
Mozzarella and Tomato Skewers ―
Italian Rice Balls Mini ―
Chicken Sate ―
Stuffed Mushrooms Crab Stuffed ―
Swedish Meatballs ―
Crab Cakes Mini ―
Fillet of Beef on Garlic Cristiani ―
Shrimp Tomato Brochette
Thai Lime Shrimp ―
Red Snapper ―
Lobster Salmon Cake ―
Pecan Crusted Salmon ―
Grilled Sea Scallops / Pan Braised ―
Grilled Swordfish ―
Grilled Teriyaki / Ginger Tuna ―
Pan Seared Tuna Rare ―
Steamed Lobster ―
Baked Chilean Sea Bass ―
Local Striped Bass Baked in Salt (Pesce in de Crusto) ―
Sauteed or Fried Soft Shell Crab
Michael Mosolino, a well-known culinary instructor and television host, is the mastermind behind East End Catering and The Deli Counter Fine Foods in Southampton. His television show, A Culinary Experience, has been seen from Long Island's East End to Europe. He has been a featured chef in the South Beach Food & Wine Festival hosted by Food & Wine Magazine, and on the Food Network.
He began his kitchen career as a boy in Florida taking jobs that brought him in contact with great restaurants and their chefs. While supporting himself as a runaway — the challenging life chronicled in his 2009 book titled Come, My Darling, Come — he developed a passion for people and food that has earned him great respect among his peers in the food industry.
Mosolino spent his late teens in the Hamptons with a beloved icon of the area, his aunt Gloria Jones, widow of James Jones, author of From Here to Eternity and The Thin Red Line. At 20, he moved to Manhattan to pursue his love for the stage but ultimately returned to his first love — cooking. His resume includes PJ Clarke’s, Petaluma and the Hamptons own Barefoot Contessa.
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