Events with Modern OpulenceOff-Premise Catering
Understanding exaclty what is needed to flawlessly execute your event, our off premise team is equipped to provide a full range of services. From choosing a venue, menu planning and logistics, equiptment rental, and vendor coordination, the result will always be an event beyond any of your expectations. We have experience in catering events for ten people to ten thousand people, from Golf Tournaments to the Miami Grand Prix, our portfolio speaks to our ability to truly be able to execute any event flawlessly.
Landmark Destination EventsOur Team
Our expert staff will be sure to pay close attention to every detail of your landmark destination day! In our experience, we have worked in almost every corner of the world and our extensive menu will certainly please every palate.
Chef Ken Trickilo
started his career in the kitchen as a high school student. He worked at a country club because he just needed a part time job. This is where he fell in love with cooking. When deciding what to do after college, he could only think of one thing, going to culinary school, even though his original plan was to go to school to be an architect. After obtaining his degree from the Culinary Institute of America, he worked for Chef Michael Colemico at his restaurant in Cape May. Afterwards he went on to work with Ed Stone at the Bernards Inn and then Panico’s in New Brunswick. In 1999 he obtained a Sous Chef position at Napa Valley Grill, where he eventually trained to be their head chef, who also traveled around the country opening new restaurants for the company. This is where he perfected his “farm to table” technique, using fresh, seasonal and if possible local ingredients to formulate amazing menus and exquisite cuisine. Here at Liberty House, Chef uses these same methods to create a dining experience in an unmatched locale. Among his many accolades, Chef’s most recent accomplishment was hosting the esteemed James Beard dinner.
Chef Jerry Villa
received his formal training from the Culinary Institute of America. Chef Villa has a long standing relationship with Landmark, dating back to 1997 when he was the Banquet Chef at The Boathouse in Central Park. In addition to The Boathouse, Chef Villa also worked with us as Executive Chef at Lundy’s in Sheepshead Bay, Brooklyn. In 2000, Chef Villa reunited with us when we opened Liberty House inside Liberty State Park, Jersey City. Jerry has also worked in conjunction with Relish Caterers and was Executive Chef at The Chart House.
Chef Anthony Bucco
The roots of Chef Bucco’s cooking philosophy and passion come from the central role that food played in his family growing up. He is indebted to his grandmother Adrianna Bucco, who passed that heritage on to him. Chef’s passionate menu captures the season, while relying on quality ingredients and advanced technique. Chef Bucco honed his skills working in a variety of restaurants, always with an eye for local ingredients, farmers, sustainable agriculture and bold, natural and honest flavors. With over 12 years’ experience in some of the best kitchens on both sides of the Hudson, Chef Bucco’s resume includes leading the kitchens of Uproot in Warren, NJ, Provence in NYC, Restaurant Latour in Hamburg, NJ, and Stage Left in New Brunswick, NJ, in addition to opening Catherine Lombardi, while Chef at Stage Left. One reviewer called his food “streamlined and focused, achieved through a razor-sharp, almost contradictory balance of minimal cooking and maximum consideration of elements paired in each dish, [it's about] control of fresh ingredients and flavors, [cuisine] at the top of its game.” Chef Bucco is a graduate of The New York Restaurant School and is excited to start a new journey at The Ryland Inn.
Landmark Destination EventsFeatured Resorts
Landmark Destination EventsEvents Packages
Custom Packages Available for All Occasions
Conventions
Conferences
All-Day Picnics
Holiday Parties
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Landmark Destination WeddingsWedding Advice
Make your BIG day stand out!
o Make a video to welcome your guests (you can also include these in your hotel bags for you’re out of town guests and include sights to see in the area, places to eat, etc.)
o Create an indoor garden by lining your ceremony and/or venue space with topiaries, potted palm trees or vases filled with flowering branches so you don’t need to stress over the ever changing weather when having an outdoor event.
o Use a mix of couches and chairs for your ceremony or use a myriad of different vintage chairs for a more eclectic look.
o Make your day a reflection of who you are as a couple, add your favorite desserts to the menu or give them out as favors, name your tables after places you have traveled to together, or have the local jazz band you both love come play at your cocktail hour.
o Make your guests feel like they have travelled to another country. Create at Tuscan Garden feel, using farmhouse tables and glass vases filled with herbs and sunflowers or create a nautical feel using seersucker striped tablecloths and elegant wooden chairs.
o Instead of a Photo booth for your guestbook, do a video booth! Guests can sing a song dedicating it to you or say just a few sweet words!
o Hanging candles in glass orbs (LED candles of course), lanterns, multicolored tulle, and hanging flowers, all add interest to your event.
o Down time for your guests in between your ceremony and reception? Hire a tour bus to take them around your town or city, or if you’re having a countryside wedding, set up lawn games and refreshments to entertain your guests.
o Make your centerpieces your own. Are you or your future spouse into art? Put a box of leggos, wooden blocks or Lincoln logs to have your guest create their own centerpiece “sculpture”.
o Create your own signature cocktail that represents you both as the guests of honor. Come up with a fun name for it. Or create two cocktails, one to represent each of you.
o Everyone always looks at the Bride on the wedding day, but what about the Groom! Add some interest to his tux by incorporating funky colored socks, a patterned bowtie, converse sneakers or a fun hat. Make it go with your theme, downtown chic, vintage or sophisticated with flair.
o Display vintage photographs of your parents, grandparents, great grandparents, aunts and uncles on their wedding day at your reception. Place a box with vintage postcards asking everyone to write some “marital advice”.
o Hire a dance troupe, flash mob or salsa dancers to get the party started and provide interesting and unexpected entertainment for your guests.
o Fireworks! If your venue allows, this is a great way to end your most memorable night!
Coming up with a sophisticated theme
o 25% of couples have themed weddings (courtesy of The Knot)
§ Themes sometimes get a bad rap, but if you choose wisely, your theme will be a real hit and make your wedding stand out from the rest. One of our Stone House brides, who works in publishing, had her bouquets and centerpieces made out of origami. The paper used was from the famous novel “Jane Eyre”, a story about a young woman who finally finds her love…
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LandmarkVenuesOur Menus
Our tantalizing catering menus will be sure to please each of your guests’ discerning palettes. Our experienced Executive Chef’s are constantly pushing the envelope for new and fabulous cuisine that will certainly be a focal point of your event. Each menu is of course fully customizable to ensure you and your guests are completely satisfied with their meal.
New Menu’s Coming Soon!