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Catering

Serving a diverse mix of esteemed institutions, including some of the country’s most respected colleges and universities, graduate programs and private schools, CulinArt‘s dining service programs are designed to preserve the intimacy and synthesis of each institution’s culture.

Are you planning an event at Brookdale?  Just to whet your appetite, below is a sampling of items available from CulinArt’s Holiday Catering Menu:

Party Platters

  • Imported and Domestic Cheeses garnished with Strawberries and Green Grapes, served with Breads & Crackers
  • Fresh Green and Red Vegetable Crudités served with Creamy Dill and Sun-dried Tomato Dips
  • Antipasto Platter – an elegant selection of Marinated Vegetables and Olives, Imported Cheeses and Italian-style Meats served with Flat Breads and Sliced Focaccia
  • Pinwheel Platter – Spinach, Sun-dried Tomato and Garlic-Herb Wraps filled with Peppercorn Roast Beef, Virginia Ham and Swiss, Roast Turkey Breast and Sharp Cheddar, Chicken Caesar, Dilled Seafood Salad and Fresh Mozzarella with Roasted Red and Green Peppers cut into bite-sized Pinwheels garnished with Red and Green Grapes
  • Smoked Salmon – Whole Side of pre-sliced Smoked Salmon with Lemon, Capers, Red Onion and Black Bread

Hors d’Oeuvres

  • Mini Franks in a Blanket with Mustard • Spinach and Feta Cheese Spanakopita • Mini Quiche Lorraine and Mini Spinach Quiche • Potstickers with Spicy Soy Dipping Sauce • Buffalo Wings • Spring Rolls with Ginger Sauce • Swedish Meatballs
  • New Potatoes with Cheddar & Bacon • Stuffed Mushroom Caps • Pecan Chicken Bites with Sweet Plum Dipping Sauce • Beef Sate with Peanut Dipping Sauce • Butternut Squash Risotto Cake • Cuban Cristo • Mini Chicken Wellington • Dried Apricots with Brie and Candied Walnuts • Roast Beef & Caramelized Onions in Potato Crisp
  • Mini Crab Cakes • Coconut Shrimp with Sweet Yogurt • Smoked Salmon with Dilled Cream Cheese • Sun-dried Tomato Bonbons • Roma Tomato and Fresh Mozzarella Bruschetta • Mini Brie en Croute with Dried Fruit & Nuts • Curried Crab Mini Quiche
  • Mini Potatoes Filled with Salmon Mousse • Shrimp & Chorizo Tartlette

Specialty Selections

  • Jumbo Shrimp Cocktail with Cocktail Sauce
  • Sliced Filet of Beef w/ Cracked Black Pepper
  • Freshly Roasted Turkey Breast
  • Baked Brie en Croute w/ Cranberry Nut Chutney served with Assorted Crackers
  • Spinach, Artichoke and Roasted Red Pepper Dip, served in Bread Boule with Crisp Breads and Crackers
  • Lemon Hummus & Roasted Red Pepper Hummus, served in Hollowed-out Bread Boules with Pita Crisps

Throughout the year, many events are planned by Brookdale employees that require catering. CulinArt will provide catering service on the Lincroft campus and at Brookdale’s regional locations. To arrange catering for your event call Kim Ussmann, Catering Manager, at 732-224-2156, or fax to 732-842-1157, or by emailing culinartcatering@brookdalecc.edu

Click on the following menus and order forms

Catering Menu (updated 9/13)
Catering Order Form (updated 9/13)


Staff

Kim Ussmann  -  Catering Manager
732-224-2156 culinartcatering@brookdalecc.edu