Betty Brooklyn

Brooklyn, United States

4.8

20 reviews

Accepts Credit Cards

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Accepts Credit Cards
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Description

Specialties

Betty Brooklyn specializes in deliciously handmade catering. We begin by listening to you and designing a customized event specifically for you and your guests. We then source local, seasonal and organic ingredients directly from the farm and prepare them by hand. Everything we serve is made from scratch — from our homemade mustards and wild fermented pickles to fresh and exotic cocktail mixers. But our catering is about more than just delicious food. From hand-​selecting a professional and friendly staff, to making sure the tables are set just right, to returning nourishment back to the earth by composting, every detail is important to us.

History

Established in 2009.

It all began when Elizabeth and her then-​fiancé were planning their wedding. Frustrated by the lack of catering options available that focused on quality ingredients and delicious food made from scratch, Elizabeth decided to plan and cater the wedding herself. Afterward, the guests could not stop raving about the event! Thus, the idea of Betty Brooklyn was born.

Meet the Business Owner

Elizabeth K.

Business Owner

Elizabeth Kalin is the chef and owner of Betty Brooklyn and prides herself in being the face of her company. She began cooking as a little girl and since then, her life has been consumed with the wonders of food. Elizabeth is a graduate of both the Cornell University School of Hotel Administration and The French Culinary Institute. During her 11 years of experience working in the hospitality industry, she has worked for hotels including The Breakers, The Ritz Carlton and the The Marriott Marquis as well as fine dining restaurants such as Core: club and Mas (farmhouse). Elizabeth has also marketed her own line of Betty Brooklyn jams, chutneys and pickles at GRAB Specialty Foods in Park Slope.

In addition to Elizabeth’s professional experience, she has traveled extensively through France, Germany and Spain, studying regional cuisine. In France, Elizabeth worked on an organic farm as part of the WWOOF program.

At home, Elizabeth and her husband, Josh, are active member’s of their co

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