October 20, 2025

Hi again! Thank you for making me a very busy caterer this month. It’s been a joy to cook for new and returning clients with a wonderful and collaborative team. We’ve fallen into a great rhythm, all the while shaking up new cocktails, testing new dishes and cooking in new destinations.
As I adjust to darkness hugging the days tighter and the weight of a jacket on my shoulders, I look forward to contemplative cooking as well as moments for sparkle when we need them most.
Please note that I will be traveling to Argentina from October 31 - November 10. Feel free to get in touch via email (or WhatsApp… when in Rome!) during that time.
If you have a holiday celebration on the horizon, a care package you’d like to send to a new mom or a New Year’s Eve vision starting to percolate, now is the time to secure your date. Don’t forget that cooking classes make great gifts (that keep on giving) for all ages. Follow this link to inquire or send an email here.
And keep reading..!
Best wishes,
Audrey

What’s Cooking

A bar with a view of Grand Army Plaza. My favorite cocktails this month:
“Cold Spring Kir” Normand with C. Cassis liquor, Calvados and NY state hard cider.
Cappelletti spritz for an engagement party — the couple met in Umbria.
Cocchi Bianco and gin fizz: always refreshing. Next one will be with Cap Corse.

Cocktail-sized Lamb Abbey Pearmain apples: grown in Vermont, originally from Kent.

Honeynut pumpkin, sausage and white bean soup … and the best ladle, a gift from Clare.

Chocolate and buckwheat cake with raspberry sauce.
Growing up in Providence, Pastiche — a tiny dessert cafe on a Federal Hill backstreet — was the CHICEST and most special place to be at night, especially if I’d just made it through a piano recital. I was craving their flourless chocolate torte and raspberry sauce recently, so I made my own version for a birthday dinner.

Dede Drop: Custom Prepared Foods (AKA MEAL PREP)

There’s so much promise in a prepared foods case: a vibrant mélange of veg, a chilly salmon filet with a slice of lemon and zero cook time. Since I don’t have a café (yet), I’m offering a personalized menu service for clients who want to have fortifying, delicious and well-sourced dishes within reach at home. I deliver!
I have limited availability to take on new clients, so please reach out if you’re interested in a prepared foods schedule going into the new year. Email me at catering@audreyfalk.com.

Fave e ciboria going with roast chicken.

Shahmiri Event on October 25

Join us this Saturday, October 25 at Shahmiri from 12-5 pm for a fall party with bubbles, Brooklyn-grown flowers for sale by the stem and complimentary treats by me. It’s always a fabulous mix of people, doggies and beautiful things.

Introducing Dede Drop

Autumn from Audrey