Dish Food & Events
- 501 Union
- Nov 5, 2021
- 2 min read
Dish Food & Events caters and plans beautifully executed corporate and social events in New York City, The Hamptons, and beyond. Based in Williamsburg Brooklyn, Dish serves seasonally inspired, contemporary food with global influences. From intimate cocktail and dinner parties to elegant weddings and fundraisers, Dish creates events where simplicity, innovation, and warm hospitality are reflected at every step.
“Our mission is to fully delight our guests by providing excellent food paired with unsurpassed hospitality that results in remarkable events and satisfied customers giving them no choice to return to us time after time.” — Dish Food & Events
Get to Know the Dish Food & Events Team

RYAN CORVAIA
Founder & Owner
Our founder & owner grew up in Eastern Pennsylvania and has been a NYC resident for 22 years. He founded Dish Food & Events in 2007 after careers in theatrical stage management, advertising sales and event planning. His passion is delivering phenomenal hospitality to all of our clients. At Dish, Ryan focuses on overall business growth, and guiding the company’s general mission and vision. Ryan lives with his husband, Maulik and dog, T-Rex in Downtown Brooklyn.

MICHAEL STEIFMAN Executive Chef
Michael focuses on delicious seasonal food for all of the Dish menus. Formerly the executive chef and owner of the boutique catering company Michael Stewart NY and Stewart & Co. potato chips, Michael Steifman is a bold and creative chef. He is most at home when working with the wealth of local ingredients from local farms. Michael lives with his wife Sierra Steifman, owner of Poppies & Posies Design Co. and their daughter, Smokey.

BETTY KALIN
Director of Sales & Marketing
Betty grew up in Texas and North Carolina, but has lived in Brooklyn for the past 12 years. She came on board with Dish 3 years ago, after operating her own catering company, Betty Brooklyn Catering Co. for the previous six years. Betty heads the sales team at Dish and is primarily responsible for business development, overall marketing and sales tracking, new relationship management and large scale event planning. Betty loves picnicing in Prospect Park with her husband, Josh and 3 year old daughter, Aurora.


















Mình có lần lướt đọc mấy trao đổi trên mạng thì thấy nhắc tới hb88 trong lúc câu chuyện đang nói dở, nên cũng tò mò mở ra xem thử cho biết. Mình không tìm hiểu sâu, chỉ xem qua trong thời gian ngắn để quan sát bố cục và cách sắp xếp các mục nội dung tổng thể. Cảm giác là trình bày khá gọn, các phần rõ ràng nên đọc lướt cũng không bị rối, với mình như vậy là đủ để nắm thông tin cơ bản rồi.
I like how you’re connecting people through cooking, local ingredients, and hands-on experiences, not just “tips” that get forgotten. If you want even more turnout, the messaging matters as much as the menu: a warm, inviting voice makes people feel like they belong, even if they’re new to green living. That’s why what is tone isn’t just a writing concept — it’s the difference between “educational” and “I’m coming with friends.” I’m definitely bookmarking this for the next event drop.
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