Thanksgiving catering is one of the many advantages of living in NYC. Fall is one of our busiest times of year at MANGIA. Correspondingly, we are bustling behind the scenes planning holiday parties. Our bakery production triples. Our stores are full of customers and tourists holiday shopping in midtown.
When planning our Thanksgiving promotions and menus, we really wanted to set the scene for our customers. Turning our storefront on 57th street into a Thanksgiving feast with a full Thanksgiving dinner for everyone to enjoy as they passed by our location.
When it came to the menu, we felt Thanksgiving is not one of those holidays where we want to take a lot of creative liberty. Executive Chef David M. Perez prepared a full feast for us to sample. We tasted a traditional Roasted Turkey, Baked Virginia Ham, lots of delectable sides and traditional pies.
The most popular dish in catering is our Grilled Vegetable Antipasto. It’s as simple as it sounds and having a few bites of the perfectly charred vegetables balances your Thanksgiving plate.
Also, introduced a new flavor to his list of famed Crêpe Cakes. Chestnut Cream Crêpe Cake loaded with over twenty layers of fresh crêpes and chestnut cream.
Lastly, we kept the table scape rustic with branches strewn down the center of the table in sage and poppy colors. For the place settings we wanted to contrast the rustic elements of the table decorations by using the “Mercer” collection from Crate & Barrel. That is a bit more contemporary but had an organic overtone with the hammered texture to the plates. We used gold flatware to tie it all together and add that touch of holiday warmth to the table.
Our Catering team is taking orders for Thanksgiving now through November 18th, call your nearest Mangia location or email us at email@example.com today!