“Ghosts,” John Pernicone of Scarsdale says of Méli-Mélo’s catering division. “They come to my home and do what they have to do, then they disappear and you never knew they were there. For intimate parties it’s perfect—very professional and clean.”
Pernicone, who uses a caterer two to three times a year, has used Méli-Mélo for a family New Year’s Eve celebration and a party with co-workers and friends for 25 people. “It’s like having a sit-down dinner at a restaurant, but at home. Guests will call and tell us about how great the party was and want to know who catered. And the crêpe stand with banana-Nutella crêpes gets raves.”
Since 2005, when Méli-Mélo’s catering division was founded, they’ve handled everything from food festivals and beach parties to outdoor fundraisers and children’s birthdays. Crêpe parties are the most common request for Méli-Mélo—no surprise, since owner Marc Penvenne runs a crêperie and pâtisserie on Greenwich Avenue in addition to the catering kitchen. Customers like Barbara Cohen—an event planner from Irvington who has used Méli-Mélo six times in four years—appreciate the versatility of the made-to-order crêpes. “I’ve had crêpe-party bridal showers in my home on two separate occasions,” Cohen says. “Sweet, savory, or vegetarian, there’s something for any guest. And there’s a food-theater element to the preparation.”
Another frequent request from Méli-Mélo’s clients: macarons, a colorful, cookie like confection that is so pretty, it’s often used in centerpieces. Méli-Mélo catered the Longchamp store opening on Greenwich Avenue earlier this year and decorated the space with small, clear macaron-filled boxes.
CATERER: Méli-Mélo (374 1/2 Greenwich Ave, Greenwich, CT 203-422-5001; meli melogreenwich.com) COST PER PERSON: $15-$150; WILL FEED: 10-250; NEWEST FOOD CREATION: A spicy, aromatic, flavorful, and colorful French Caribbean dish called chicken Colombo, which is a type of ragoût made with Caribbean curry powder; INGREDIENTS NEVER USED: “Nuts. Also, additives or preservatives, and frozen meats,” says Penvenne.
