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Cutting Board Cafe

  • PHOTOS
  • Main Menu
  • Cutting Board Catering
 
The Cutting Board is a Full Service Caterer owned and managed by Chef Brian Bender, a graduate of The Culinary Institute of America and a veteran of kitchens including The Ritz Carlton, Crabtree's Kittle House, The Whitby Castle in Rye, New York, and The Metropolitan Museum of Art in New York City among other fine restaurants, hotels, and catering facilities. The Cutting Board's staff of professionally trained chefs, servers and bartenders strive to exceed our clients expectations of food and service at all events, whether in residential settings or at event places. We provide full service including food, staff, service, and rentals.

Entrees

Hors D'oeuvres

Hot Hors D’oeuvres Spinach, Artichoke, and Asiago Dip Baked in Bread Boule Baked Brie with Apricot Preserves Grilled Baby Lamb Chops with mango chutney Peking duck spring rolls, sweet chili dipping sauce Seared Tuna on crispy rice cracker with wasabi cream Filet mignon on pumpernickel crostini with red onion” jam” Spinach and feta cheese phyllo triangles Teriyaki Chicken Dumplings, Sesame Ginger sauce Quince and Manchego Tartlets Mini Carnegie Deli Pastrami Ruebens on Marbled Rye Chicken satay skewers with peanut dipping sauce Punjabi Chicken Tikka, mango tamarind dipping sauce Mini crab cakes with spicy aioli Mini grilled cheese sandwiches Potato chip chicken fingers, baked Beef Chili in edible pastry spoon Chinese “Bang Bang” Chicken Wings Sweet and Sour Meatballs Pigs in blankets Vegetarian Spring Rolls, sweet chili sauce Caramelized Pear, Vidalia Onion, and Gorgonzola “Quesadillas” Mini cheeseburgers with ketchup and pickles Warm fresh figs with gorgonzola and balsamic glaze Roasted Butternut Squash and Apple Soup shooters Warm Brie with Fig Spread on Cranberry Pecan Toast Baked macaroni and cheese in mini blue corn tortilla cups Spinach and Artichoke Stuffed Crimini Mushrooms Cold Hors D’oeuvres Elaborate Display of assorted artisan cheeses, crackers and flatbreads Bowls of marinated olives with orange and lime zest, chili flakes Roasted tomatoes, marinated artichoke hearts Hummus, Baba Ghanoush, pita chips Curry chicken salad on crispy wonton with currants Smoked salmon canapés on black bread with whipped cream cheese, capers, and fresh dill Lobster Salad “Sliders” Lobster Tartlets Shrimp Escabeche tartlets with blood orange reduction Classic bruschetta with Parmigiana cheese Fresh mozzarella and baby tomato skewers with basil oil Citrus crab salad in wonton cup Shrimp cocktail “martinis” Crudités Ribbons with Ranch Dip Endive Boats with beet squares, orange segments, feta cheese, and fresh dill Lobster and Mango Spring Rolls Assorted mini pinwheel rolled wraps Caviar with crème fraiche on purple potato coin Portabella and roasted pepper crostinis Spicy Tuna with avocado in crispy wonton cups
 
103 Danbury Rd Ste 1
Ridgefield, CT 06877
2034380300 map of location
Hours
  • Monday:  Closed
  • Tuesday:  09:00 AM - 03:00 PM
  • Wednesday:  09:00 AM - 03:00 PM
  • Thursday:  09:00 AM - 03:00 PM
  • Friday:  09:00 AM - 03:00 PM
  • Saturday:  09:00 AM - 03:00 PM
  • Sunday:  09:00 AM - 03:00 PM
Website

About Us

Brian Bender is the executive chef The Cutting Board, a café and caterer in Ridgefield, Conn which he opened in September 2008 and co-owns with his wife Rachel Bender. 
     As the executive chef, Brian is responsible for all day-to-day operations, breakfast and lunch menu preparation and catering functions, as well as the overall management and brand identity of the business.  As part of Brian’s personal philosophy, he places a premium on utilizing locally-grown and organic ingredients whenever possible in his cooking.
     Prior to opening The Cutting Board, Brian worked as a chef across the United States.  Some of the highlights from his career include working as a line chef  at Crabtree’s Kittle House in Chappaqua, NY from 1994 to 1995.  While Bender was there, the restaurant earned a three  out of four star rating from The New York Times restaurant review.   After leaving the Kittle House Brian worked as the fish chef at La Reserve on 49th Street in New York City.
      Brian also worked at The Ritz-Carlton Mauna Lani in 1993, where he had the opportunity to cook for master chef Julia Child after which she entered the kitchen meal to give the kitchen staff a standing ovation. 
     Brian also spent five years working as a personal chef for a family in Westchester County.
     Brian has worked in many restaurants across San Francisco and Westchester County giving him an expertise in many types of food preparation and cooking.  He has unparalleled experience in large- and small-scale catering from working in both industrial and home-based kitchens.
      Brian earned an Associate of Occupational Studies degree in Culinary Arts from the Culinary Institute of America, after earning an Associates  degree in Hotel and Restaurant Management from City College of San Francisco. 
      Brian and his wife Rachel live in Connecticut with their two daughters, Marley age 6 and Talia age 4.
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