When Long Islanders want to escape to good food and relaxation, they go to Cowfish and Rumba. But when it’s time to host a summer bash, the sister restaurants offer catering menus that will bring good vibrations and libations to your party. If it’s off-site, they’ll even bring the staff, plates, glassware, linens, ice, kid’s bouncers, dance floors, tables, chairs, bands and tents. Yes, really. All that. But of course the question all your guests will be asking is, “What’s to eat?” To help you plan out your menu, David Hersh shared five of his favorite Cowfish and Rumba dishes.
Get the taste of New Orleans without leaving the Island. Hersh’s stint in The Big Easy inspired this seafood dish that can be served at anything from a wedding to a backyard BBQ. It is prepared with Worcestershire reduction sauce that takes eight hours to make and will put guests in a Mardi Gras state of mind.
North Fork Salad
The North Fork Salad isn’t some bland plate of greens. It’s an offering that will have everyone talking when they’re done eating. Brussel sprout leaves, dried berries, manchego cheese, macadamia nuts and sugared bacon offer something for every taste bud and give you a chance to keep your man card.
Rumba’s Dominican Ribs are so fall-off-the-bone tender people will drive from way out west to devour them. Just a whiff of the Caribbean spices is enough to understand why. The dish, which has won several cooking contests over the years including GrillHampton, is a definite party pleaser and easy to add to any menu. Let the staff do the prep work—the ribs take 11 hours to make and are grilled with two different sauces and finished with fresh herbs. Not sold? Do a taste test at this year’s GrillHampton.
Danish Baby Back Ribs
For a more traditional take on the classic comfort food, opt for the Danish baby back ribs. Hersh smothers these high quality ribs in housemade barbecue sauce and recommends going all in on your cheat day by filling that plate with cole slaw and fries.
Jerk Chicken or Calypso Steak Taco Bar
Taco bars almost always tend to be a hit, but add some Island-inspired touches and you’ll knock it out of the park. The jerk chicken brings the heat, but not so much that you need to guzzle water to gobble it up. Fresh, sweet mango papaya honey salsa balances out the spice. The pineapple soy marinated Calypso steak option, served with guacamole and sour cream, makes for a great choice for your red-meat-loving dad’s 80th birthday party.