CeciStyle Magazine
Barraud Caterers is proud to be included in the online lifestyle magazine Ceci Style, a complimentary luxury guide to living an inspired life. Our two features in the Recipes for Style section offer some culinary secrets to success.

New York Magazine
Describing Barraud as “Well-regarded among restaurant hounds, this catering company devises creations that put many fine-dining spots to shame…” we were thrilled to be selected as one of only four established New York City caterers featured in New York Magazine's Summer Weddings 2010 issue — and on the banner page no less!

Zagat
The Zagat Marketplace Survey recommends Barraud Caterers for those ‘who appreciate quality’, offering ‘sophisticated custom-tailored menus’ with ‘beautiful presentation, excellent service adding to a fine experience.’

The New York Times Magazine
Our dainty finger sandwiches are featured in ‘Summer Entertaining’ in an article on Afternoon Tea.

BiZBash
Barraud Caterers featured again in BiZBash, the pre-eminent magazine for the national Special Events industry. We are thrilled and honoured to be included with only five other caterers, nationwide — in their ‘Cutting-Edge Catering’ issue, July/August 2007. The issue looks at chefs, ingredients, concepts and techniques on the cutting edge of food and explores the growing trend of caterers serving exciting, innovative food within the event milieu.

The Chef's Garden
The Chef’s Garden grows organic, sustainable vegetables, herbs and fruits for top chefs like Charlie Trotter, Thomas Keller and Alain Ducasse in New York and Paris. So it is with pride that I can tell my clients that Barraud Caterers has been honoured by being presented in the March 2007 Chef’s Garden Newsletter, featuring a menu prepared for a client’s wedding in NYC last October.

Chef Magazine
Our creative and refined cuisine is featured and photographed in ‘New Demands, Strong Strides’, an article on new trends in catering.

Specialty Food Magazine
‘Specialty Food Magazine’, the magazine for the National Association for the Specialty Food Trade interviewed Ro Howe of Barraud Caterers for a lengthy leading article on menu construction. Specialty Food quotes Ro Howe extensively and gives her the article’s closing words: “A menu should announce, declare aspiration, dance high wire acts, convey feats of brilliance, entice, tempt, declare confidence and strength and give reassurance — all at the same time.”

Brides Magazine
Brides.com, a premier bridal source nationwide, with local publications, consulted Barraud Caterers for their ‘Cakes and Menus’ story in the Spring-Summer 2010 issue of Conde Nast’s publication, “Brides New York” to suggest single entrée ideas to obviate the need for different choices and satisfy all the guests.

The James Beard Foundation
As Chef/Owner of Barraud Caterers, Howe has twice been an invited guest chef for this renowned culinary mecca.

Food Network
Howe has appeared as a guest chef on Gourmet Magazine’s Executive Chef, Sara Moulton’s show, ‘Cooking Live’ on the TV Food Network.

"Superlative. You hit the high note on everything. My brother-in-law said, 'It was inspired.'... You made the whole process a pleasure. Your proposals, menus, our tasting, your timely responses, really put me at ease and made me look forward to the party. No detail was overlooked... The staff and servers were on top of the pace of the party and were very personable... The food was delicious... perfect amount and plated and served beautifully."
—Madelaine Cohen, Birthday Celebration

“I think the party was a GREAT success.  I can't thank you enough for doing what you did... I have to say that something that stood out to me was not only how wonderful your creations were, but how incredibly easy you were to work with. It’s a pressure situation and you seemed so calm and lovely through the planning and the actual party.”
—Gabriella Risatti, Gabriella New York Bridal Salon

“I cannot thank you enough for helping me throw two of the most amazing bridal showers ever. Your food was just incredible. Both brides had very special days... Thank you from the bottom of my heart. It is so apparent you love what you do and I look forward to working with you again many times in the future!!”
—Sara Katz

“I can’t tell you how special the evening was… you were the epitome of professionalism, courtesy and excellence… the food was exquisite… the wine selections were top notch… all kudos to your professional, delightful staff. It was an extraordinary evening.”
—Emily Rubin, Emily Rubin Marketing Communications

"Congratulations and thank you on a phenomenal job! Our hostess had the highest of expectations and Barraud truly exceeded them on all fronts: the food, presentation, and service were all stellar. In addition to our hostess, several of our guests also commented on the quality of the catering, as well. The dishes were diverse but cohesive, and the service was consistently perfect."
—Juliet Page, Director of Development, Friends of the High Line

“You can’t imagine how happy I was… the most positive of feelings…. Your gentle and exquisite input was so appreciated.”
—Dale Nagler, Director of Special Events, Pei, Cobb Freed and Partners

“Thank-you for making our wedding not only a special but an incredibly delicious event! I can't tell you how many people approached me during the night and complimented the food. My all time favorite was a couple that came up to me and said, "Um... this is the best food we've *ever* had in our entire lives..."
I also wanted to say thanks so much to Todd [the captain] who took such good care of us throughout the evening. From bringing me water before the ceremony started to checking in on us throughout the evening, we were thrilled with his work... And your staff was breathtaking and received many, many compliments.
—Bride, International Wedding

“What a fabulous, memorable event!  We are still humming with pleasure. I was so impressed not only with your food but with your superb staff.  Yes, you left everything in great order and the girls cleaned like little demons. Thank you for your excellent consideration.  We invited several friends over and enjoyed all the good food a second time thanks to what you so nicely left in our fridge.”
—Hostess, Ramsey Wedding

"Your ears should be ringing with praise. All reports came back with HIGH praise for your cooking and presentation. Thank you again for all your expertise and talents."
—Degustation Luncheon for son's Bar Mitzvah