Over the past 25 years, celebrity caterer, bestselling cookbook author and food stylist Peter Callahan has upped the ante on traditional wedding catering and has single-handedly reconfigured the food and beverage world in the process. No one had the idea to shrink down mini burgers to bite-sized portions before Peter did, and certainly, we’ve all fallen in love with his mini comfort food styling ever since. Right down to the last mini Patron Margarita and fish taco. But there is so much more to Peter Callahan than minis. His culinary design studio is obsessively focused on producing experiential events and products never seen before for a clientele who has seen it all. That’s a tough crowd to impress but Peter continues to do it, one party after another.  It was a pleasure to speak with Peter recently about why he does what he does, food trends he’s seeing (and wishes he didn’t) in weddings, and what he loves about summer time entertaining…

{THE BRIDAL CIRCLE}:  CAN YOU TELL US A LITTLE BIT ABOUT BACKGROUND AND HOW YOU GOT INTO CATERING?

{PETER CALLAHAN}:  I grew up cooking, perhaps because my two sisters couldn’t boil an egg + my mom who I was very close with was a great cook. Maybe because I grew up in the midst of Osborn Farm in Wainscott LI in summers where everything was farm to table and no one even knew it, it was just grabbing what you needed from the local farm stands or farm or field

WHO IS YOUR CLIENT?

What I hope for in a client is someone who really cares about having and wants a thoughtful party. Someone who trusts us to do what we do best. Someone who may have ideas or who may want us to create them for them. Someone who wants a party unlike any other. And as a bonus we like clients who challenge us in any way.

ARE YOU AVAILABLE TO BRIDES LIVING OR PLANNING THEIR WEDDINGS OUTSIDE OF THE UNITED STATES?

We were in India last year for a wedding-related party, and are comfortable doing things all over the globe. We have industry friends in food all over the map who make it easy for us to bring our exact style anywhere.

IS THERE A SIGNATURE PETER CALLAHAN WAY TO PLAN A WEDDING MENU?

My signature Peter Callahan way to plan a wedding is to sit down over a wide variety of different hors d’oeuvres, trays and styling with specialty drinks in hand and start a fun conversation about what it is you are thinking of for your wedding. What foods do you love? What drinks did you enjoy on your last vacation? Listening is key. Listening over a little food and drink is even better.

WHY DID YOU START YOUR GLATT KOSHER CATERING DIVISION, PCK CATERING?

I started my glatt kosher catering division to bring super fabulous food and styling into the staid world of glatt kosher catering. And to make a culinary point, that glatt kosher can be incredibly delicious and stylish.

CONGRATULATIONS ON BEING INVITED TO THE U.S. STATE DEPARTMENT’S AMERICAN CHEF CORPS. IT’S QUITE AN HONOR! CAN YOU TELL US A LITTLE BIT ABOUT IT?

A great compliment last year was when we were asked to cater the Inauguration announcement of a new US State Department initiative called Chef Corps in the State Department Building in DC. This program founded by Ambassador Capricia Penavic Marshall, Chief of Protocol for the USA allows American Chefs to team up with the State Department in many ways, from educational programs worldwide to collaborations on Diplomatic events.. The vision behind it as stated by Hilary Clinton is, more can be accomplished seated at a dinner table than a conference table.

WHAT’S THE BIGGEST MISCONCEPTION PEOPLE HAVE ABOUT YOU AND THE FOODS YOU CREATE?

The biggest misconception about us, is that we only do whimsical or miniature foods.  Which couldn’t be farther from reality. Approximately half of the weddings and events we do are very classic and cosmopolitan in approach, particularly when it comes to dinner service. Each one of our wedding menus is carefully crafted to reflect today’s uber sophisticated foodie tastes, from playful and ethnic-inspired hors d’oeuvres to elegant, timeless plated dinners with multiple courses and locally-sourced produce.

HOW FAR IN ADVANCE DOES A CLIENT NEED TO BOOK WITH YOU AND START WORKING ON THEIR MENU?

If you truly want us, it’s never too early to book us, we are staying caterers here :). However call us last minute too, we have been known to do elaborate weddings on a couple of weeks notice. Really.

WHAT SHOULD COUPLES LOOK FOR IN A CATERER?

Bridal couples should think about what they want to accomplish as far as the food and beverages served at their weddings, including the food styling. Caterers are like cars, there are VW’s, Mercedes and Bentleys. What are you looking for? Then there is the specific food and styling, do you want avant guard and ethnic foods for cocktails? Asian fusion for dinner or perhaps a classic cosmopolitan formal experience? Maybe outrageous for dessert or American comfort foods for after hours? Caterers are like restaurants, they come in all different styles and flavors. Pick one to match your taste, in every way…

HOW HAVE YOU PERSONALIZED MENUS FOR COUPLES?

We personalize menus for clients in many ways. Sometimes its branding the couples initials or one letter on a steak or bun. Or we might make instead of a wedding cake, fruitcake from grandmas recipe for every guest to bring home, or a bride adored pickled herring so that became the bar snack. We love incorporating anything personal to the client.

AS THE FOOD TRENDSETTER IN EVENTS, WHAT TREND WOULD YOU LIKE TO SEE STOP ALREADY?

I’d really like to see the following trends STOP  in events, cupcakes and chocolate fountains. I mean, seriously, did that chocolate fountain ever look good?

BEING IN THE KITCHEN EVERY DAY, HOW DO YOU RESIST TEMPTATION TO SAMPLE? OR DO YOU?

Being in the kitchen every day and tasting food all day, I follow the lead of what I read years ago about Eli Zabar, I taste but do not ingest. Then I also play lots of squash for what I do eat which is still a lot of food. Unavoidable.

WHAT GLOBAL FOOD TRENDS ARE YOU EXCITED ABOUT?

I’m excited about southern Indian food and Brazilian barbecue, I have been introduced to both recently in my food travels and had profound food experiences. Southern Indian food is so ritualistic, this sauce with this dish, then chase with this shot of this drink, you need a guide to get through it. And Brazilian bbq have the most amazing grilling gadgets/apparatus to slow cook the meat outdoors, just fantastic.

WHAT IS THE BIGGEST CATERING FAUX PAS A BRIDE/CLIENT CAN MAKE?

The biggest catering faux pas a bride/client can make is to serve one group of guests at a wedding one thing and not serve it for another group of guests at the same dinner… ouch.

WHAT IS YOUR ABSOLUTE FAVORITE MEAL TO ENJOY WITH YOUR FAMILY ON DAYS OFF FROM PARTIES?

On days off from parties the go-to meal for is always a non-gamey organic grass fed marbled piece of beef, generally rib eye, thickly cut and grilled under high heat for a fantastic char crust. Delicious.

WHAT’S YOUR FAVORITE PLACE TO HOLIDAY?

Nantucket, it’s the perfect cocktail of family, friends, beach and surf.

IN ONE WORD, SUMMER FOR YOU IS… sunsets.

WHAT IS YOUR GUILTIEST PLEASURE WHEN IT COMES TO FOOD AND DRINK?

Thick layers of white truffles on anything rich and buttery paired with a thick Chassagne Montrachet. Perfection.

ON SUNDAY MORNING, AFTER AN INCREDIBLE PARTY YOU’VE NO DOUBT PRODUCED THE NIGHT BEFORE, WHERE ARE WE MOST LIKELY TO FIND YOU?

Most likely, you will find me at the town’s best patisserie getting warm zeppole donuts with a large cafe americano and all the newspapers.

WHAT’S NEXT FOR PETER CALLAHAN AND PETER CALLAHAN CATERING?

What’s next for us is our new Peter Callahan Design Studio on 25th Street. This has been years in the making and is a 6,000 square foot full floor I bought. Look for all sorts of wonderful new adventures to sprout from this new chapter…

READ MORE ABOUT PETER CALLAHAN

Widely credited with having created the mega trend of miniaturized savory and dessert comfort food hors d’oeuvres, Peter has been a caterer, food stylist and culinary innovator for more than twenty-five years.

Peter believes food and parties should be visual and conceptual entertainment unto themselves. Among the many things Peter pioneered is designing and manufacturing custom-designed acrylic and wood food display trays and shelves. These specially-designed serving elements showcase his hors d’oeuvres, beverages and foods in new, unexpected, never-before seen methods.  His clever creations have now, years later, become permanent fixtures in today’s culinary and entertaining culture. Yet, Peter is constantly dreaming up new, sometimes tongue-in-cheek, whimsical interpretations of our favorite foods and beverages. Relying on a large team of in-house artisans who work tirelessly to bring Peter’s ideas to life, what may seem simple actually can take many years to come to market from concept to execution.

Peter is a Contributing Editor for Martha Stewart Weddings and has twice been named by Modern Bride Magazine as an industry ”Trendsetter.” Peter has created sensational events for Martha Stewart, Vera Wang, Kate Spade, JP Morgan, Tory Burch, Valentino, Regis and Joy Philbin, Tony Bennett, Kelly Ripa, Google,  and Al Gore, among many other clients.

Long considered a well-kept secret by the event industry despite being the most publicized caterer in the country, Peter’s book “BITE by BITE: 100 Stylish Little Plates You Can Make for Any Party” by Clarkson-Potter brings to at-home chefs Peter’s unique creations and his playful methods to present them.

Peter and his wife, fashion designer Josephine Sasso, divide their time between New York City, a country house in Pennsylvania, and a summer house on Nantucket.