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Finicky
types feel affinity for this full-service, off premises caterer/party
planner that fusses over every last detail on an event to
create affairs that range from the perfect dinner for four
at home to galas for 80-1,000 people; with access to nifty
venues like the Fireman’s Museum and the NY Historical
Society, as well as to chefs who’re comfortable with
all kinds of cuisines, this outfit can tailor to a client’s
most exacting specifications.
Zagat
Marketplace 2004
National
Federation of Independent Business
December 2004
As the owner of one of New York’s leading catering companies,
Dorrie Pariser was highly recommended as a potential supplier
for Leadership Trust events and has done a wonderful job,
most recently providing all the fabulous food served at NFIB’s
sponsored functions at the Republican National Convention.
Now, in her role as a Leadership Trust member, she already
has a deep sense of appreciation and enthusiasm for NFIB’s
work on behalf of America’s small business owners.
“I’m just really excited about what NFIB does,
because I am a small employer who is horribly impacted by
paperwork.”
So she appreciates NFIB’s continuous effort to lighten
the paperwork burden on small businesses, since that has a
direct impact on her bottom line. As an upscale caterer and
event planner, Dorrie’s work hours are long and can
be crazy. But she still hopes to get much more involved. “I
have never been politically active before, but NFIB really
makes a difference.”
Dorrie says she’d like to help publicize NFIB’s
work among her clients and other business contacts.
December
2004
Book
Testimonial
 Joan
Hamburg’s City Wedding, New 3rd Edition
"WWE
came highly recommended to us, after speaking with owner Dorrie
Pariser we know why. From our few conversations, we can tell
that she knows how to run a business and cares about her clients’
needs and wants. She is one of the city’s up-and-coming
caterers and is known for providing gracious and elegant service.
WWE has both the talent and resources necessary to cater events
from 10 to 2,000 people. Their chefs are trained in the classical
tradition, some trained in Europe, but with the ability to
execute unusual dishes with finesse and expertise. Whatever
the cuisine you desire, they are prepared to delight the most
discriminating palate."
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