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Photo by Nikki Baxendale
Yukon gold blini with wild mushrooms, greens, and grilled scallions by Chef Eric Korn at Good-Life Gourmet.
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“I can always tell when I am at a Good-Life party, even if the host hasn’t told me,” says Stephanie Korn of Tarrytown. “There are so many parties where the food is just so-so, and it’s obvious the caterer just wanted to get it out on time. I have never felt that way about Eric’s food. The entire package matters to him, which is why the food at his parties is so delicious.”
The “Eric” is Eric Korn (no relation to Stephanie), the chef/owner of Good-Life Gourmet, a caterer that operates out of a modest retail storefront along Irvington’s picturesque Main Street. Korn’s become the caterer of choice for the community, and he’s thrown all kinds of parties, from his signature Cape Cod Clambake to events showcasing the foods of New York City.
Korn typically uses local vendors and often buys ingredients at the Irvington Farmers’ Market. “Good-Life is embedded in our town,” says Stephanie Korn, who has gifted friends with home delivery of Good-Life’s food. “Eric donates to every charity event in the school district, as well as charity events that are important to his patrons. My friend in town had a benefit to raise money for ovarian cancer research and Eric generously donated all of the food.”
Irvington resident Wendy Handler booked Good-Life for her husband’s 50th surprise birthday party—a backyard barbecue for 80. “I felt going to Eric was like going to a trusted friend,” she says. “He made everything from conceptualization to cleanup so easy—a different experience than I’ve had with other caterers, where I felt like I was being oversold.”
CATERER: Good-Life Gourmet (108 Main St, Irvington 914-338-3476; good-lifegourmet.com) COST PER PERSON: $25-$200; WILL FEED: 15-1,000; NEWEST FOOD CREATION: A “tuna melt”—a play on the traditional diner staple—made with seared tuna, a bacon vinaigrette, goat cheese brûlée, and farm greens; MOST DIFFICULT ASPECT OF BEING A CATERER: “Not getting to be a guest at the parties we cater,” Korn says.
