TINY KITCHEN CATERING is a chef-run catering and menu-planning service based in Brooklyn, New York. We specialize in small celebrations, business meetings, dinner parties—or any other event that calls for festive, inventive, great-tasting food.
Tiny Kitchen favors bright, fresh flavors, prepared with touches of playfulness. Original menus of hors d'oeuvres and small plates or full seated and buffet-style meals are planned and built especially for you, and range from simple, unpretentious fare to more elaborate concoctions.
Our chefs are classically trained, but remain firmly in touch with your needs and vision, from personality and style to scale and budget.
For more information or to start planning your event,
send an email to chefs@tinykitchencatering.com.
ABOUT THE CHEFS
BRITTANNY EVANS was a cook at Patina Grill in Richmond, Virginia, before moving to New York in 2008 to attend the French Culinary Institute, from which she graduated at the top of her class. She followed up her training by communting several days a week to Pocantico Hills to work both on the farm and in the kitchen at Dan Barber's Blue Hill at Stone Barns. She is now the sous chef at Northern Spy Food Company in the East Village.
After seven years as a writer and editor for American Theatre
magazine, SARAH HART enrolled at the French Culinary Institute in 2008, where she was awarded a special prize for menu planning and presentation. She cooked for a year at Little Giant on the Lower East Side and recently moved to its bigger sister restaurant, Tipsy Parson, in Chelsea.
BRITTANNY EVANS was a cook at Patina Grill in Richmond, Virginia, before moving to New York in 2008 to attend the French Culinary Institute, from which she graduated at the top of her class. She followed up her training by communting several days a week to Pocantico Hills to work both on the farm and in the kitchen at Dan Barber's Blue Hill at Stone Barns. She is now the sous chef at Northern Spy Food Company in the East Village. After seven years as a writer and editor for American Theatre magazine, SARAH HART enrolled at the French Culinary Institute in 2008, where she was awarded a special prize for menu planning and presentation. She cooked for a year at Little Giant on the Lower East Side and recently moved to its bigger sister restaurant, Tipsy Parson, in Chelsea.
SUSTAINABILITY
We just think food tastes better if you can see where it comes from—and oftentimes that means food from smaller, more local sources. At Tiny Kitchen we're committed to getting our products whenever possible from places that use sustainable practices. We shop at many of New York City's Greenmarkets, serve eco-friendly seafood, buy all of our eggs and much of our meat from Stone Barns Center for Food and Agriculture and utilize grocers who deal directly with farmers, such as the Park Slope Food Co-op.
And for our own part in urban greening, we recycle, compost food waste and use our bikes and feet to transport a lot of our business.
These are tiny steps to ensure the future of good food.
We just think food tastes better if you can see where it comes from—and oftentimes that means food from smaller, more local sources. At Tiny Kitchen we're committed to getting our products whenever possible from places that use sustainable practices. We shop at many of New York City's Greenmarkets, serve eco-friendly seafood, buy all of our eggs and much of our meat from Stone Barns Center for Food and Agriculture and utilize grocers who deal directly with farmers, such as the Park Slope Food Co-op.
And for our own part in urban greening, we recycle, compost food waste and use our bikes and feet to transport a lot of our business.
These are tiny steps to ensure the future of good food.