Interview: Harriette Rose Katz of GOURMET ADVISORY SERVICES

Harriette Rose Katz, Founder and President of Gourmet Advisory Services, has been one of the country's leading wedding and event planners for 35 years. Founded in 1978 as a solo endeavor, and the only one of its kind, over the past three decades Harriette's Gourmet Advisory Services has grown into a significant award-winning business with senior partners, a full-time staff, and non-stop extraordinary events. Celebrated not only as a trendsetter but also as one of the most respected event designers in the country today, Harriette has an impeccable reputation for creating signature events that translate into unforgettable memories.

As the original professional event planner who has since inspired thousands to follow in her well-heeled footsteps, Harriette is much more than an entertaining legend. She's a food and beverage expert with the credentials to prove it. For almost 20 years, Harriette served as President and Chief Operating Officer of the New York chapter of the Confrerie de la Chaine Des Rotisseurs, one of the world's most prestigious food and wine organizations, and was a recipient of its coveted Gold Star of Excellence. Harriette is also a member of The Wine and Food Society of New York, La Confrerie des Chevaliers du Tastevin, and is a Fellow of the Culinary Institute of America. She was also recently inducted into the BizBash Hall of Fame and the International Special Events Society (ISES)Hall of Legends.

Broadwayworld.com had the fascinating opportunity to interview Harriette Rose Katz about her career and her wonderful interest in food.

When did you first become interested in the world of gourmet cuisine?

I have always been interested in great food and cooking! However, when I married my second husband, Dr. Martin Katz, he was the one who introduced me to the world of fine cuisine and to La Confrerie de la Chaine des Rotisseurs. At the time, it was the largest and most prestigious dining society in the world, and I later became President of the New York Chapter. It was around this time that I founded my company, Gourmet Advisory Services and I became completely immersed in the NYC dining scene and fell head over heels for gourmet cuisine.

Do you have any go-to spots in NYC and beyond?

I have many go-to spots, as I absolutely love dining out in New York City and truly enjoy finding surprising new treasures. Some of my favorites include Le Coucou, which serves spectacular French fare, but in a very comfortable, casual and beautiful setting.

I also love RedFarm, which is on top of every foodies list including mine. It gives diners a different take on Chinese food and is the best, most innovative the city has to offer. One of the things I love about it is the communal seating.

My friend, Eddie Schoenfeld, who owns RedFarm, also owns Decoy, which by far, has the best Peking duck in New York.

Marea is also on my list because they have the best pasta in NY by far and of course, I can't forget Vaucluse where I spend a lot of time.

If I am looking for something more casual and fun then I stop by T-Bar for their great hamburgers and amazing tuna tartare.

Are there specific chefs whose work you admire?

There are so many great Chefs in the city, but I do love Michael White and Andrew Carmellini. I think they are brilliant Chefs and always create inspired and delicious dishes. I am also an admirer of culinary greats like Daniel Boulud and Jean-Georges.

Do you have a favorite type of cuisine?

My favorite types of cuisine are Chinese and Moroccan. I love to cook Moroccan food for my family. Bastila, which is Pigeon Pie (except I make it with chicken) is an extraordinary dish that is always a crowd pleaser.

What have been some exciting culinary innovations you have embraced?

Over 40 years ago, I created the "Tuscan Table," which is used at so many events, even today. My husband and I went to Capri every year to the Quisisana and they had the most beautiful buffets at lunch time. I was inspired to replicate them at my parties. Everything is at room temperature and it is fork and finger food. It is very glamorous, abundant and opulent.

One of my favorite things to do is going for Dim Sum on a Saturday or Sunday. I love the rolling carts where you point to the food and they just give it to you. It is so much fun and everyone has such a great time. My absolute favorite place for Dim Sum is Café Evergreen on 1st Avenue on the Upper East Side.

For an entirely different brunch experience, there is nothing like the Rainbow Room on a Sunday. The glamour, the food, the entire experience is unmatched anywhere.

For more information on Gourmet Advisory Services, please visit http://gourmetadvisory.com/.

Photo Credit: Courtesy of Harriette Rose Katz

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