A seasoned Connecticut chef and restaurant owner and his daughter are taking their show on the road in summer to become a uniquely fresh catering service.
In his Cast Iron Chef catering role, Attilio Marini, owner of the popular Cast Iron Chef Chop House & Oyster Bar, 600 State St., New Haven, does the cooking from a sleek black truck.
Cast Iron Chef catering role, Attilio Marini, owner of the popular Cast Iron Chef Chop House & Oyster Bar, 600 State St., New Haven, does the cooking from a black truck. (Courtesy)
His daughter, Jeanette Marini, 30, who is general manager of the chop house, lets her creativity flow in the catering by setting up artful buffet tables, as well as helping customers plan. Her husband, Konrad Wasniewski is in charge of logistics, driving the truck and figuring out where to put the truck on the property where the gathering is held.
“We cook everything onsite rather than dropping off the food. Everything stays fresh, flavorful and tasty,” she said. “We’re bringing the chop house to your house. Anything you imagine we can make happen.”
Yes, the menu includes Attilio Marini’s famous steak cooked in a cast iron skillet for crispiness on the outside and tenderness inside.
Cast Iron Chef catering role, Attilio Marini, owner of the popular Cast Iron Chef Chop House & Oyster Bar, 600 State St., New Haven, does the cooking from a black truck. (Courtesy)
But aside from the steak package, there are many others to choose from, including a raw bar, backyard BBQ , pizza, taco, Nonna’s package of salmon, chicken, pizza, homemade pasta, chicken, salad. They also have a charcuterie cart, cannoli cart, ice cream cart and have recently added a cocktail cart.
One online reviewer who used the catering service wrote, “Chef Attillio cooked right on site, and the food was absolutely incredible. Our guests couldn’t stop raving about how delicious everything was. Each dish was fresh, beautifully presented, and full of flavor.”
The reviewer went on to say the the cannoli bar was “the perfect final touch—truly the crown jewel of the night,” an the best she’s ever had.
Another customer online wrote that the surprise birthday party they planned, “Exceeded every expectation.”
“They were neat, clean and friendly, and they didn’t spoil the surprise. Jeanette helped to plan the event, her recommendations were spot on,” the review says. “The party was a huge success and people are still raving about it. I cannot imagine having another event without them.”
Taking the show on the road was Jeanette Marini’s idea because she wanted to do something outdoors and make “creative presentations.”
“Just being able to have creative freedom,” she said.
Attilio Marini said it’s a lot more work than cooking in the restaurant, but, “I like the fact that we’re always in a different environment.”
“They love that the food is artistically set up,” he said. “We all have our roles. She trusts my cooking, I trust her set up.”
The catering service runs in summer until around October. The restaurant remains open for business during the catering period.
“I love that it’s a family business. We love cooking for people and bringing joy to people – making them happy with food,” she said. “The three of us together are definitely the dream team.”
Jeanette Marini said she grew up in the restaurant business, hosting at 14 years old.
“I love being able to interact with customers, meet new people . It’s been really nice,” she said.
Cast Iron Chef catering role, Attilio Marini, owner of the popular Cast Iron Chef Chop House & Oyster Bar, 600 State St., New Haven, does the cooking from a black truck. (Courtesy)
She and Wasniewski met at UConn in the digital marketing program.
The business has been, “very successful” and “I only see it continue to grow, ” Jeanette Marini said.
