AK Blog

  • AK’s New Spring Menu!
    Posted: March 19, 2015 at 10:52 am

    After months of hard work developing, testing and re-testing (and re-testing some more), our talented team of chefs have put together yet another innovative and mouthwatering spring/summer menu! Scroll down for exclusive look at the latest:

















  • NYPL’s Farm-Themed Family Benefit
    Posted: March 4, 2015 at 10:06 am

    The New York Public Library Family Benefit has long been one of AK’s favorite annual events. Each year, the event — which raises funds to support children’s services and programs in its 88 neighborhood libraries — entertains both children and adults with unique, interactive themes. This year’s “Adventures on the Farm” theme included a bluegrass band, live petting zoo, farm craft stations and, of course, our farm-themed food stations. One of the most popular was the “If You Give a Mouse a Cookie…” Station (a play on the popular children’s book) where guests made their own flavored milk bottles and enjoyed animal shaped cookies station and old fashioned miniature pies. “The Good Egg” Station was also a hit, featuring miniature country egg frittatas, deviled eggs, and egg-shaped grilled cheeses. It was a wonderful day of farm and country right in the heart of Midtown Manhattan!


  • Recipe: Chocolate Pretzel Chunks
    Posted: February 13, 2015 at 1:39 pm

    Warm Chocolate Pretzel Chunks
    (makes 5 dozen cookies)

    2.5 cups flour 
    1 tsp salt
    1 tsp baking soda
    2 sticks butter (room temp)
    3/4 cup light brown sugar
    2 eggs
    1 tsp vanilla
    6 oz semi sweet chocolate chips
    6 oz butterscotch chips
    3/4 cup crushed thin pretzels

    1. Sift together flour, salt and baking soda – set aside.
    (NOTE: For double chocolate cookies, use 1 3/4 cup flour and 3/4 cup cocoa powder.)
    2. With an electric mixer, beat butter and both sugars until light and fluffy.
    3. Add egg and vanilla and continue to mix.
    4. Slowly add in dry ingredients until well combined.
    5. Fold in chocolate chips, butterscotch chips and pretzels.
    6. Refrigerate cookie dough overnight (or at least two hours).
    7. Scoop to desired size and bake at 375°F  for 8-10 minutes or until golden brown.



  • Featured Wedding: Giselle & John
    Posted: January 15, 2015 at 3:39 pm



    “John scheduled our annual vacation trip to Europe, all while holding onto the engagement ring for 7 months! This time he chose the city of Prague, where he resided in his teenage years,” says Giselle. “The first night, as we walked back from dinner, we stopped to look at the glimmering castles near the Charles Bridge. He told me for the first time that he always imagined proposing to his future wife on the Charles Bridge, next to the good luck statue — St. John of Nepomuk. Then he plopped down to one knee and exposed the ring while I cried hysterically and said yes!” 



    Giselle and John’s romantic vintage themed wedding came to life with the help of her best friend Paul Tsang-Diaz of floral designing company SPINA. The couple chose The Brecknock Hall in Greenport, Long Island with a North Folk romance vibe in mind. “Guests were welcomed through a paths created of hundreds of Chartreuse Antique Hydrangeas,” says Paul. “The antique foyer table, which held the place cards, was dressed with an over-sized garland of Antique Hydrangeas that overflowed to the floor, accented with several petite mercury vases that held blush Feathered Peonies. The walkway was outlined with lanterns, hurricanes and white hydrangeas; at the end a Sperry tent with peaks and flowing flags awaited for the dinner and dance reception.”



    Bride: Halibut Beurre Blanc

    Groom: Artisan Steakhouse Beef



    “The catering staff members came onto the dance floor with a batch of those amazing mojito granitas and the crowd went wild! They are all still raving about it and are begging me to get AK to give up the recipe!” says Giselle. “Once the reception ended we went back to our suite and found a care package with a congratulatory note from the AK team.  AK did such an amazing job at catering to my husband and I that we never felt we missed a step. They made the entire experience for everyone very smooth.” 



    “I’ve heard that this was one of the most romantic, exquisite and delicious weddings they had ever attended!” says Giselle. “They asked when were we renewing our vows so that they can experience AK’s catering service again! They loved the how attentive the staff was and how delicious everything was.”



    off-premise venue: Brecknock Hall | floral design: Spina By Paul Tsang-Diaz| photography/videography: Matthew Sowa Photography/Sunnyville Films­ | entertainment: La Orquesta Cani & DJ Samurai | wedding dress: Sarah Janks | groom’s attire: Custom | maid of honor dress: Adrianna Papell | flower girl’s dress: Custom made by the bride