Gigi Catering, rustic , yet elegant, "Hudson Valley Mediterranean" menus. Full-service catering for any occasion.

Owner Gigi Market in Red Hook,  NY.
Working in synergy with our restaurant, Gigi Trattoria in Rhinebeck, Gigi Market in Red Hook celebrates the bounty of the farms and food artisans of the Hudson Valley. Here we provide a year-round retail venue for local producers. Gigi Market is also a lunchtime café; a site for events, large and small, indoor and outdoors; and the base location for Gigi Catering.

Our mission is to provide a year-round indoor farm market and food service venue that supports local farmers and food producers. Our goal is to make eating “local” a doable endeavor for those in our community.


Freelance writing and recipe development: Recent projects include: Advisory member and writer for Today's Diet & Nutrition (see articles); Life Isn't About Dieting, It's About Eating, "O," Oprah Magazine, January 2006; "You'll Pray for Leftovers" Your Way, February/March 2006; “The Takeout Guide,” “O,” Oprah Magazine, April 2005;  Makeover Meals... Laura Pensiero restructures three classic dishes according to her refreshing food philosophy," Figure Magazine, Sept/Oct, 2005;  “I could be thin if…,” “O,” Oprah Magazine, September 2004; “Buone Feste,” Primo Magazine, Holiday Issue; “Go Mediterranean: Lose weight, Eat well , Stay Healthy, ” Primo Magazine, January 2005; “The Ultimate Diet Plan,”   Prevention Magazine, February 2005; and "Chefs and Farmers: Spreading the Word on Good Nutrition, "About Town, December, 2003

Board of Directors Member of Vaughan Foods (w/ Allison's Gourmet Kitchens), a public company since July 2007.

Vaughan Foods Philosophy: We believe the future of food in this country is based upon true product freshness, customization of product, and product delivered rapidly and frequently into the market. Our model is essentially centered around a “regional” concept, which puts us close to the customer with a wide, but interrelated range of fresh food products – value-added vegetables, refrigerated deli salads, soups and stews, sauces, sandwiches, and fruit. No other provider does just what we do. Our unique value proposition is based upon our service model that literally drives freshness into the consumer’s purchase.

Consultant/partner: Just Salad --  develop menu and oversee quality and nutrition claims. Locations include 320 Park Ave. and 134 W37th in NYC; watch for third store opening later in 2007! See YOUTUBE download of Martha Stewart's visit to 2nd store opening:

Contributor -- Authored 5 articles with corresponding recipes 2006-2007. See articles

"magazine aims to be the pacesetter for active, health-conscious individuals looking for expert guidance on the foundations of a healthy lifestyle - food, fitness, knowledge, and equilibrium.

Every issue shows readers how to eat not only nutritiously, but also deliciously; how to exercise for vibrancy as well as for health; and how to nourish, comfort, and balance the mind and spirit as well as the body."
 

Consultant: The French Culinary Institute, NY; developed curriculum for a 3-day nutrition course (with PowerPoint presentations) launched in fall 2006.
 

Media representative/spokesperson: The National Peanut Board; develop recipes and print materials, conducted a 30-interview satellite media tour on March 1, 2006

Nutrition consultant: Strang Cancer Prevention Center since 1995. From 2000, committee member providing nutrition & culinary consultation to Strang's Healthy Children, Healthy Futures. This healthy eating and physical activity initiative is active in after school programs in Atlanta, Houston, New York, and Los Angeles.

1998-2005 Culinary Coordinator: Organized and performed monthly culinary demonstrations for The Prevention and Wellness Center at the Memorial Sloan-Kettering Laurance S. Rockefeller Outpatient Pavilion.

1997-2004 Faculty member:  The Culinary Institute of America. Most recent project includes revision of Continuing Education nutrition programs, including PowerPoint presentations to cover 10 lecture hours; provide nutritional guidance to professional culinary candidates seeking the coveted Certified Master Chef title.

Cookbook Author: The Strang Cancer Prevention Center Cookbook (McGraw-Hill 2005) A Complete Nutrition and Lifestyle Plan to Dramatically Lower Your Cancer Risk.

Cookbook consultant: provided recipe develop, testing and writing services and nutrition consultation to more than 10 cookbooks including French Women Don't Get Fat: The Secret of Eating for Pleasure;  Da Fiore Cookbook (Harper Collins 2003) More than 8 "Cooking for Dummies..." series; The French Culinary Institute's Salute to Healthy Cooking (Rodale Press, 1998);  American Harvest Cookbook (Lebhar-Friedman),  Jacques Pèpin's Fruit Desserts (Bay Books, 1999), Jacques Pèpin's Table - Second Helpings with Claudine, Bay Books, 1998