Located in Brooklyn, NY, Pheasant is a full-service catering company and restaurant providing delicious meals for weddings and other special events. From relaxed buffets to three-course fine dining experiences, they offer a wide range of catering options to suit celebrations of all kinds. Pheasant is owned by Cat Alexander and her husband Vincent Fraissange, who also serves as Executive Chef. The couple operate their catering business from their restaurant in Brooklyn. They specialize in fresh, locally-sourced seasonal produce, and use only grass-fed, grain-free, and free-range meat. For your convenience, Pheasant offers delivery, setup, and cleanup services, and will supply event essentials such as flatware, glassware, barware, linens, and more. They can even provide tables and chairs if needed. The business works with a number of excellent local florists and planners that they can recommend for you if you need help with organizing your event. They also offer a range of bar packages for you to choose from, and can take care of dessert, breakfast, and brunch as well as dinner. Your reception meal can be served as a buffet, a plated dinner, food stations, hors d'oeuvres, or family-style. Some of the delectable food options they offer include wild Gulf shrimp, an antipasti table, whole-roasted striped bass, and much more. Pheasant is a labor of love from husband and wife team, Vince Fraissange and Cat Alexander. Vince, a lifelong chef and restaurateur, trained in Vancouver BC in critically acclaimed kitchens such as Lumiére and le Crocodile. He then traveled around the globe cooking for celebrities and VIPs before settling down in Greenpoint, Brooklyn. Cat first came to New York City to attend NYU, Tisch School of the Arts. After graduating, she discovered her true passion for design, art direction, and styling. She now runs the business and design side of Pheasant and makes sure to stay out of Vince's kitchen, of course! Vince’s menus are seasonal, unique and joyful. With a focus on sustainability and purity of flavor, his cooking is honest and joyful and he is constantly spurred on by his love for food while maintaining the techniques of his classical French culinary training.
