New World Catering

New World Catering Ric Orlando's New World Catering creates Casually Elegant Weddings, Awesome BBQs and we also do platters, pans, snacks and entrees panned up and ready!!!
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Hudson Valley Magazine and Albany Times Union Peoples Choice Best Chef...TwoTime Chopped Champion Chef Ric Orlando has designs menus of delicious and sustainable party food for your event! Full service catering on-site in Saugerties and off-site in the Hudson Valley and NYC and NOW delivering the goods in the Capital Region of NY. Our Hudson Valley space, New World Home Cooking Co. is totally Woodstock: wide plank floors, beautiful art, and big windows with country views. As well as our local and "Clean Food" menus, we always have delicious vegan and gluten free choices on our menus. Our brand new tasting room and catering kitchen is located at 250 Delaware Ave in Albany, NY.

02/25/2020

I will be taking this page down soon. To stay in touch please follow me ric orlando, my fan page, chef ric orlando or New World Bistro Bar page. Thanks

01/12/2020
A Chat with Barry Wine of the Quilted Giraffe

A few weeks ago I had the honor of spending an afternoon with the legendary Barry Wine, co owner with his (ex) wife Susan of NY City's Quilted Giraffe. CLick this link to read about the excesses of 1980's NY and the place the Quilted Giraffe had in history! This hour is filed with stories, philosophy and history. Sorry, no caviar or cocaine will fill your headphones...
Enjoy.
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11/04/2019
Food Tours with Ric Orlando

Let me be your chef host of 10 days in Sicily, May 2-12, 2020. We are taking deposits right now! Watch this ... and email me [email protected] for complete info

Let me be your chef host of 10 days in Sicily, May 2-12, 2020. We are taking deposits right now! Watch this ... and email me [email protected] for complete info

11/04/2019
Chef RIc Orlando

Tickets for our culinary tour of Sicily in May 2020 are moving. If you’re interested private message me.

Curious about the magical tour of Sicily I’m hosting in May? There is a great three part documentary on YouTube and titled Sicily unpacked. Private message me if you’d like to learn more about my tour and enjoy the documentary. https://youtu.be/mfajWXlnlBw

10/08/2019
The Story of my life, part one. New Haven

This is my story of how I became a lusty food loving chef who has made his mark on the culinary world. These are the stories of the foods I encountered in my young life; food I ate, food I feared, and the food I eventually grew to love and cook professionally.
The foods and flavors I’ll be telling you about were introduced to me by challenge. Times were different. When I was growing up it was a point of honor to eat like the grown ups. If you were “afraid” to eat the weird, er, I mean, good stuff, you were considered less manly and you got your balls broken, if not the back of your head smacked. That is how it was.
I grew up among people who were closer to the old ways and the flavors of a different time. Many had survived the depression, the great war and lived frugally with big families. They were not allowed to turn their noses up at any food. They were thankful to eat a square meal and learned to love the funky cheap stuff. There were never separate plates with chicken fingers for kids going on in my family. Not a chance.
So much of what I have learned about cooking isn’t cooking at all. It was eating. When I finally developed my own cooking style it was driven my memory of early flavors that imbedded themselves in my brain. Later, as a chef I wasn’t satisfied until those flavors were fulfilled. I worked from olfactory and gustatory memory. I would tweak and season and taste over and over until I found those flavors that were deep in my psyche and I brought them to life. My style became flavor first. The techniques came later.
I made my name by being fearless with the boldest flavors. Long before ethnic food trucks were sending out international effluvium all over the city squares, I was cooking and serving assertive peasant flavors and winning over the early foodies, the people want to brag to their friends about the cool stuff they ate.
CITY BOY
I was born in October 1959, and raised in the 1960’s and 70’s in New Haven, Connecticut. We always lived a notch or two above the poverty line. Though we moved almost every year we never strayed too far from the lower middle class Fair Haven neighborhood and the surrounding eastern ‘burbs.
Cute lil me, 1964
My buddy Paul Cap and I, 1976
I was not quite 18 when I moved out on my own into the heart of late ’70s decaying downtown New Haven to the horror of my family and friends who stayed in safe, white East Haven. I was an early “punkrocker” who slid in among the students, musicians, communists, old school hookers and pimps, bums and gay people who walked the upper blocks of Chapel street in the late 70’s.
I played and also booked bands at Ron’s place on Chapel and Park Streets. It was New Haven’s House of Punk in the red light district.
It made sense then that I would do the East Village and Lower East Side thing for a bit in 1980 following the underground music and art scene I was enmeshed in. Then through the mid 80’s, I lived in Boston and Cambridge, Massachusetts, mainly in the Bohemian Central Square and Fenway neighborhoods. I returned to New York in 1988. I worked in the East Village while I lived in the magical melting pot of Flushing, Queens. I bounced around the coolest neighborhoods in the Northeast to seek my fortune in the music world, but by day I found myself working in food; sweating behind sandwich counters, line cooking the busy lunch shifts and banging out whatever it took just to stay fed and pay the rent. All the while, I was always eating, and inadvertently cataloguing flavors in my brain.
NEW HAVEN, MY HOMETOWN
New Haven has a sweet skyline
For a smallish city, New Haven has a strong food identity of its own. It is the marketed as “The Gateway to New England” which lends itself to plenty of Yankee lobster houses and classic “fried or broiled” seafood restaurants, but it’s also the furthest east of the New York City suburbs. It boasts plenty of amazing red sauce Italian American joints, cheap eats and a growing spattering of Latino store front restaurants.
Thanks to social media, New Haven is now finally being recognized as the American Mecca of Pizza, or ah-Beetz, as it is properly pronounced. Start with an Ah and end with an invisible T before the Zs. There is no “uh” at the end. Just Ah-BEETZ. Say it. ah-BEETZ, accent on the BEETZ. Good. In New Haven you go for ah-BEETZ, you don’t get a pizza. It’s a thing, a brand, a legend.
People wait in line for a taste of Pepe’s year round, even in the snow.
HOW AND WHY I AM WHO I AM
The number one lesson I learned to become a good cook is in order to learn to cook, you have to learn to love to eat.
I hope you love eat!

09/28/2019

I'm taking to poll to see how many of you would like to come on a 8 day Chef's tour of Sicily with me May of next year?
We do a total immersion experience; food, wine, farms, art, culture, nature...and I have many friends there. Our price includes all travel and most meals too. The exact price is TBD but I can safely say it's in the low to mid 4k range, all in. If I get enough positive responses, I will put the itinerary together in the next week or so. Message me if you are extremely interested. We fly out of NY

07/01/2019
Live from Taormina with Chef Amy Sins

What A Trip! While I was hosting my food tour of Sicily, Amy Sins, a chef from New Orleans with whom we have mutual friends, was also hosting a food tour of Sicily. Not only were we in Sicily at the same time, we were both in Taormina, about 1000 meters away from each other. So, we have some drinks along with my friend and travel Agent Virginia Barthel. We chatted over vodka and pizza until we closed the joint down!
Enjoy and REVIEW, FOLLOW, SHARE and SUBSCRIBE!

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My Next Food Tour info is now posted. We are going to California Wine Country November 2nd - 9th I'll be your guide as w...
05/05/2019
California Wine & Culinary Tour - November 2019 - Booked By Barthel

My Next Food Tour info is now posted. We are going to California Wine Country November 2nd - 9th
I'll be your guide as we start in SanFrancisco, then indulge in Sonoma and Napa. We'll be tasting wine ( and beer), meeting the winemakers, eating great food with friends and exploring. Click here for the itinerary and note that the best deal is to book before May 31st!
So far my previous trips to New Orleans and Sicily have sold out quickly so don't mess around!
Sign up for a great experience and fantastic memories.
https://www.bookedbybarthel.com/california-wine-culinary-tour/

California Wine & Culinary Tour JOIN CHEF RIC ORLANDO IN San Francisco, Sonoma & Napa NOVEMBER 2 – 9, 2019 Small Group of 20-26 We Are Proud To Partner With This Guy CHEF RIC ORLANDO OF NEW WORLD BISTRO BAR IN ALBANY, NY Ric Orlando is a chef and activist working in the Hudson Valley…

My next food and wine tour is November — come with me to wine country!!!!
04/19/2019

My next food and wine tour is November — come with me to wine country!!!!

My November wine food and wine tour has launched. Come with me!
The amazing Gen Ellen Star is on our itinerary!!!
If you love the food and wine life, come with me this fall, November 2-9. 2019 on my Fall food and wine tour to
SF, Sonoma and Napa.
We will Drink, Eat and Visit the wineries like pros and we'll hang with some of my Besties!
Here is the preliminary sketch.
Click on the link for the info and reserve because this is already selling in advance.

https://www.bookedbybarthel.com/california-wine-culinary-tour/

#chef #cheftour #foodtour #sonoma #sonomavalley #sonomavalleywine #winetasting #winetour @chefricorlando @hveats @newworldbistrobar @albany_eats @518eats @ediblehudsonvalley @stevebarnestablehopping @wineandspirits @hudsonvalleymag @glenellenstar @sonomacounty @sante_food.wine.spirits

03/15/2019
A Fine Corned Beef in a Bit of a Brogue

Happy St. Patrick's Day. Here is my amazing corned beef and cabbage recipe, told quite amusingly! Sure, Corned Beef and Cabbage is Irish-American, but it is the celebration dish of the holiday, so don't be a snob. Cook it, eat it and have fun.
This podcast is sponsored by my good friends at Candlestock and distributed on the Woodstock Podcast Network.
Learn about me, my food, restaurant, blogs, podcasts, recipes and events at Ricorlando.com

03/10/2019
Getting Fed by Debbie!

Episode 13 of One Million Stringbeans is Part one of a two-part interview with Debbie Klauber. Debbie is a long time chef and business person from Albany who has made the Lark Street Neighborhood her home...more or less... Find out more by listening!

Get my info at http://ricorlando.com
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02/24/2019
Hey! It's a Ric Orlando profile with Mary Darcy

So for something a little different, in this podcast I am the subject of the interview! Back in 2018, Mary Darcy, owner of the website All Over Albany interviewed my for a profile piece. Since then All Over Albany has shut down so she sent me the interview, and I thought what the hell... I'll share.
We discuss my early career, music, my business philosophy, Albany and small cities in general.
It ends with a great rocking song "U Flip 4 Evry 1" from my Boston Band SKIN circa 1987

See my info, social media links, connections to my blogs and my Memoir Podcast, Clam Bellies and Apizza all right here http://ricorlando.com

02/12/2019
She's the Queen of the Machine! Maria and Buddhapesto

The interviews are BACK-
This weeks cast features my dear friend, former New World server and Artisanal food producer Maria Gandara, owner(with her family) of the Hudson Valley's beloved Buddhapesto. She will rant, giggle and plow her way through abut 40 minutes of convo! (and that was after a thorough edit)
The One Millions Stringbeans Podcast is now part of the Woodstock podcast network. Check that out, and check me out at Ric Orlando.com
Please subscribe, share, review this podcast

10/12/2018

I just finished designing a very exciting dinner for my return to 7 miles to Kingston on November 10th.
I conceived an entirely new world gustatory experience featuring agave beverages such as Mezcal, tequila and pulque.
Every ingredient used the dinner will be indigenous to the New World.
I’ll be posting the menu Monday so stay tuned. Fun!

09/26/2018
My Nonnies Taught Me to Eat

This episode, "My Nonnies taught me to eat" is the beginning of the story of how and why I stared to cook. Going back to the 1960's in New haven, I talk about my two grandmothers, or Nonnies and their little impacts on my cooking.
As Big Nonnie says, My Name is Crisco cuz I'm Fat in the can!
The recipe this cast is for my Big Nonnie's Minestra. It's killer!
http://ricorlando.com
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08/29/2018
Straws are just the tip of the iceberg

"I want a revolution, there's too much hate pollution"
Episode 8 of One Million Stringbeans is a solo show!
Yea, I am good with cutting back on straws but there is so much more to it,=, I rant on about the environmental impact of our convenience food culture and offer some ideas on how to change it!
The recipe of the week celebrates the peak summer harvest with a great Greek Country Salad ( No Lettuce!) and I even offer a trick to make Feta vegan.
The closing song this week is a poignant and (sadly) timely number from my Boston Band SKIN called Beating Me Back, Written in 1987, the lyrics fortell the era we live in today.

visit me
online ricorlando.com
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or at New World Bistro Bar in Albany, NY

08/06/2018
Tess Collins, The Miss Thing of Albany's restaurant world. Pt. 1

This is the first of a two part conversation I recorded with my friend Tess Collins in her home in Albany. Tess has been one the most community active, loved and generous people in the hospitality industry in New York's Capital Area for over 30 years and she's still going strong. We get into her start ... our time running Justin;s on Lark together and changing the Capital restaurant scene, and her move to owning her own bar. There was too much for one podcast discussed so next week we will return with the last 15 years for her life including the burning down of her bar, reviving a strip club and getting to exert power of the most powerful in Albany!
The recipe fo the week is one of Tess's faves of mine. LOBSTER -PEACH QUESADILLA!
I finish with the song Slow Poison from the band Moby Dicks that I was in while I worked with her at Justins. The song is recored on 4 track cassette.
http://ricorlando.com
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Thank you for all of the years of support

07/17/2018

My podcast One Million Stringbeans is now on Google play, Spotify and iTunes

07/17/2018
Fin, your Fishmonger and summer love of bluefish

On episode 5 of one million stringbeans I have a legnthy chat with my friend Dora Swan and Pete Kenyan, owners of Fin, your Fishmonger, The Albany, NY areas premiere fish market specializing in sustainbale seafood.
We discuss starting out selling fish out of the back of a truck in a hardware store parking lot in 2006 to their retail shop and many of places they serve today.
I also turn you on the the glories of Bluefish with a recipe for bloody mary bluefish. Find my recipes at RicOrlando.com

07/17/2018
Fin, your Fishmonger and summer love of bluefish

On episode 5 of one million stringbeans I have a legnthy chat with my friend Dora Swan and Pete Kenyan, owners of Fin, your Fishmonger, The Albany, NY areas premiere fish market specializing in sustainbale seafood.
We discuss starting out selling fish out of the back of a truck in a hardware store parking lot in 2006 to their retail shop and many of places they serve today.
I also turn you on the the glories of Bluefish with a recipe for bloody mary bluefish. Find my recipes at RicOrlando.com

07/02/2018
Immigrants in the kitchen, Raul and Radishes

On my 4th podcast I have a lengthy chat with Raul Cienfuegos. Raul is an El Salvadorian immigrant who is "doing it by the book". He has worked in kitchens in the US since 2001 and has worked his way up the right way. He worked at both New World Home Cooking AND New World Bistro Bar. He chats about pay and workload inequites, earning respect and making it in America. He also is pretty funny, though a wee bit shy.
This podscat's recipes are featuring summer radishes! Butter poached radishes and pickled radish tops. It's time to cook from the farmer's market, kids! All recipes are available at Ricorlando.com
And then I finish with a song called Beating Me Back. When I was in the band SKIN in Boston I wrote plenty of songs with political statements. This song was writen in 1986, and I could release it now.

I got the love
I need the funk.
I want a revolution
There's too much hate pollution
Beating me back

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Saugerties, NY
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Thanks so much for catering my daughter's vegan wedding yesterday. It was perfect! Everything was delicious, and the guests were impressed we pulled off a 100% vegan wedding. Jamaican Jerk and Korean BBQ Seitan Wings ♡ Tempeh Stir Fry ♡ Blue Corn Crusted Seitan Medallions ♡ Tofu BBQ Steaks ♡ Olive Oil Smashed Potatoes ♡ Grilled Veggies w/Balsamic ♡ Baby Bok Choy w/garlic and oil, Roasted Beets. Thanks also to your wonderful waitstaff - Anthony, Kay, and Wendy.