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Get in the spirit of the season with these cocktail ideas for your Thanksgiving table, New Year’s Eve toast and every party in between

Steeped apple vodka is an ingredient on David’s Soundview Catering‘s holiday drinks menu. Apple Pie on the Rocks combines apple vodka, hazelnut liqueur and a splash of apple cider, garnished with an apple slice and a cinnamon stick.

Soundview Catering‘s December-themed Poinsettia cocktail flavors sparkling wine with Cointreau, the orange-flavored liqueur, and cranberry juice. To make a nonalcoholic version, replace the sparkling wine with ginger ale and splash in a little orange juice instead of the Cointreau.

After a busy holiday season planning parties for other people as the general manager of David’s Soundview Catering, she and her husband spend Christmas Eve with her sister’s family. “We open something we’ve been saving to share,” she says. “Last year my brother-in-law made a gorgeous rosemary-and-herb-marinated leg of lamb on the grill and we brought a Joseph Phelps Insignia red wine to enjoy with that,” she says.

Our experts reveal the businesses that make them swoon–and why.

David’s Soundview Catering, owned by chef David S. Cingari, is a full-service private, corporate and special-event catering firm in Stamford, Conn., in business since 1988. Today the firm pulls in more than $3 million per year, employs 30 full- and part-time staff and was recognized as the 2009 Business of the Year by the Stamford Chamber of Commerce, in consideration of its business acumen and community-focused endeavors and philanthropy. David is the ultimate food junkie, on and off the job. He also happens to be a really smart businessman with keen insight and flexibility. As culinary guru with a hearty sense of humor, David has survived and thrived because he walks the walk 24/7

David’s Soundview Catering is a 5 Star gourmet caterer serving Fairfield, New Haven and Westchester counties. Their creative culinary team crafts scrumptious, custom-tailored cuisine for corporate functions & meetings, weddings, galas, family parties, Bar & Bat Mitzvahs, BBQ’s, Picnics and Clambakes, as well as providing expert Corporate Cafeteria Management services.

“At David’s Soundview Catering in Stamford, president and owner David S. Cingari described the month of August as “hell” because of overlapping employee vacations.”

“‘It snuck up on us,” he says. “We ask for a month’s notice, but it never happens with this staff. They realize their kids are going back to school and they want to go away.”

“Earlier this month, he had two cooks and one delivery driver-12% of his 25-person staff—all out on vacation the same day. He and some of his office sales staff had to package and deliver a 300-person buffet of chicken cordon bleu and buffalo chicken quesadillas.”

“Melissa DeSousa, the company’s director of sales and operations, had to come in an hour and a half early and leave an hour and a half late. Normally, she responds to customer pricing inquiries within a few hours, but because of the time away from her desk spent packaging and delivering food, she took as long as a full day to respond.”

“Mr. Cingari says the company is already doing more with less since he laid off two employees in the summer of 2008. “Everyone puts in a little bit of extra time,” he says. He says it’s “definitely stressful” when multiple employees take off during the summer. “But we haven’t had anyone lose their temper because they all know someone is going to be covering them” when they go away, he says.

David’s Soundview Catering produces blissful catered wedding experiences! Whether you have a casual beach wedding, or a multi-day themed nuptial event, David’s Soundview Catering Wedding Planning Specialists can help you create a unique menu of memorable cuisine that…”

www.davidscatering.com

“Wedding Guide for Caterers in Connecticut Use our wedding caterers resource guide to find the best of the best in your neighborhood”

“The Stamford Museum & Nature Center is scheduled to present ‘Tunes On Tap’ featuring Paul Lacano & The Cocktail Shakers from 6:30 to 10 p.m. Friday in the Museum’s Bendel Mansion. The evening includes a gourmet boxed supper from David’s Soundview Catering, beer and wine, and an exhibition by artist Steve Gerberic.”

“When I approached David’s Soundview Catering‘s table, my eyes lit up. The Seared Sea Scallops were calling my name and, of course, I answered the appeal. The scallop was nestled on a tiny patch of sautéed spinach and drizzled with a red wine and Portobello mushroom demi-glaze that did things for my mouth that few dishes have done in a while. Expertly prepared with a simple presentation, the scallop was one to put on the list of foods to eat again in the very near future.”

Stamford Museum’s Flights of Fancy Wine Tasting

“On Friday June 4th, Stamford Museum & Nature Center’s will hold their 13th Annual Flights of Fancy Wine Tasting to raise money for their wonderful community resource. The event will feature an evening of fine wines, exquisite food from 11 different local caterers, and a combination of tremendous live and silent auction item. Former Stamford Mayor Dannel Malloy will host the evening’s live auction.”

“The 13th annual wine tasting will be held in the Museum’s Bendel Mansion. Check out the fabulous array of participating local caterers and fine restaurants. These include: A Dash of Salt of Norwalk, Butterfield 8, David’s Soundview Catering, Frank & Julio Complete Event Planning, and Fratelli Market of Stamford, Illy Coffee, Michael Joseph’s Fine Foods of Darien, and Napa & Co. of Stamford, Rosie of New Canaan, Shelly’s On The River, Susan Kane Catering, Sweet on You, and Tawa Indian Cuisine, all of Stamford.”

“Each fall, top-rated chefs gather at the Stamford Yacht Club to provide a delightful culinary experience for supporters of The Food Bank of Lower Fairfield County.”

“As the signature fund-raising event for this hunger-relief organization, this year the fifth annual Connoisseurs’ Dinner featured several courses of food to satisfy the most discerning palate. There was also a silent auction plus high-ticket items offered at live auction.”

“‘Everything came together in such a perfect way,” said Executive Director Kate Lombardo, “and everyone was there for one important reason — to raise money so we can continue to provide food through the holidays to more than 100 non-profit agencies and programs in Darien, Greenwich, New Canaan, Norwalk, Stamford and Wilton that feed the hungry.’”

The Cingari family of Grade A ShopRite, donated all of the food, and The Royal Bank of Scotland and Thomson Reuters were sponsors.

The seven chefs who participated in the event — Bryan Malcarney who owns Rory’s Pub in Darien and Westport’s Blue Lemon Restaurant; Erik Anderson of David’s Soundview Catering in Stamford; Jean-Louis Gerin of Restaurant Jean-Louis in Greenwich; Tom Isidori of the Country Club of Fairfield; Stephen Maronian of Sweet Lisa’s Exquisite Cakes in Cos Cob; Pietro Scotti of Da Pietro’s Restaurant in Westport; and P. Quint Smith of the Stamford Yacht Club — donated their time to prepare a menu that included hors d’oeuvres, a five-course meal, dessert and a variety of wines.”

STAMFORD — A plan to install a median blocking left-hand turns between Jefferson Street and Halloween Boulevard will pose too large a hurdle for potential customers navigating the neighborhood, causing delays and lost business, said David Cingari, owner of David’s Soundview Catering on Elm Street.

Cingari said delivery drivers for his catering business park on Halloween Boulevard. He said the proposed alternate route for drivers to follow Magee Avenue south to enter the far southern end of Halloween Boulevard is inconvenient. A nearby diner and other retail businesses on Elm Street would also be less accessible, testing the patience of drivers in the area, Cingari said.

“Without a doubt retail merchants will be massively impacted,” Cingari said. “People are just too lazy and will go to the next closest restaurant or deli if they can’t access it easily.”

STAMFORD — Jonathan Moffly admits he has “two left feet,” but that isn‟t stopping the president of Westport-based Moffly Media from strutting his stuff on stage as part of Curtain Call’s Dancing with the Stars, Stamford.

Participants include John Atkin, a former Connecticut state senator and managing partner at Silvermine International Books; David S. Cingari, president of David’s Soundview Catering; and Mary Anne Melillo DeFelice, a talk show host on WGCH radio in Stamford. Their professional dance partners come from Fred Astaire Dance Studio, Maria Fiora’s Ballroom and Latin Dance Studio and the New England Academy of Dance, among others.

“New Haven, Conn (WTNH) – Chef Erik Anderson from David’s Soundview Catering of Stamford spoke with GMC Weekend about great Super Bowl party food. Among the foods Erik brought to the studio: Buffalo Chicken Dip, Salmon Burgers, and Sliders (aka… mini hamburgers).

BUFFALO CHICKEN DIP SPICY
BLACK BEAN BURGERS
SALMON SLIDERS
BLACK ANGUS MIMI CHEESEBURGER
BEEF SLIDERS”

What do a former state senator, a caterer and a funeral director all have in common? They’ll be joining eight other local personalities to strut their stuff for the fourth annual Curtain Call’s Dancing With the Star, Stamford, on May 14 at the Palace Theatre.

Most of the dancers hail from Stamford, with seven locals ready to strap on their dancing shoes. Stamford’s David Cingari, Nicholas Cognetta Jr., Mary Anne Melillo DeFelice, Lushe Gjuraj, Sue Gulliver, Michael “Red” O’Leary and Mary Schaffer will join professional dancers to entertain the audience.

STAMFORD — Sweet tooths will be put to the test on Saturday, Feb. 5, for the second annual Maple Sugar Sunday Chef’s Challenge at First County Bank.

During the challenge, three local chefs will put out several different foods using maple syrup as an ingredient for the public to taste. The public will then vote on which recipe they like the best.

David Cingari, owner of David’s Soundview Catering in Stamford, said this is his first time participating in the challenge, and he is looking forward to it.

“I have cooked for plenty of chef tasting events, but never where one specific flavor was highlighted,” said Cingari. “We have several items on our menu that we think the public will really enjoy. We are featuring a certain maple syrup in every recipe from Sugar Bush Farms in Vermont.”

According to Karen Kelly, director of marketing and sales at First County Bank, the bank came up with the idea to have a chef’s challenge last year to raise awareness and donations for the Stamford Museum & Nature Center, which hosts its Maple Sugar Sunday family festival each March.

“We recognized the popularity of food shows and competitions, and we wanted to highlight a unique event,” said Kelly. “This is a family event with free food, gifts and a lot of fun.”

Cingari said his menu will have a breakfast theme because the event is in the morning.

“We have four items featuring maple syrup,” said Cingari. “We will feature a maple granola over vanilla yogurt, maple sausage patties, silver-dollar pancakes and maple- and spice-glazed bacon grissini, which is a thin breadstick with bacon wrapped around it. An array of things for people to try.”

Sweet tooths will be put to the test this Saturday for the second annual Maple Sugar Sunday Chef’s Challenge at First County Bank.

During the challenge, three local chefs will put out several different foods using maple syrup as an ingredient for the public to taste. The public will then vote on which recipe they like the best.

David Cingari, owner of David’s Soundview Catering in Stamford, said this is his first time participating in the challenge, and he is looking forward to it.

“I have cooked for plenty of chef tasting events, but never where one specific flavor was highlighted,” said Cingari. “We have several items on our menu that we think the public will really enjoy. We are featuring a certain maple syrup in every recipe from Sugar Bush Farms in Vermont.”

According to Karen Kelly, director of marketing and sales at First County Bank, the bank came up with the idea to have a chef’s challenge last year to raise awareness and donations for the Stamford Museum & Nature Center, which hosts its Maple Sugar Sunday family festival each March.

“We recognized the popularity of food shows and competitions, and we wanted to highlight a unique event,” said Kelly. “This is a family event with free food, gifts and a lot of fun.”

Cingari said his menu will have a breakfast theme because the event is in the morning.

“We have four items featuring maple syrup,” said Cingari. “We will feature a maple granola over vanilla yogurt, maple sausage patties, silver-dollar pancakes and maple- and spice-glazed bacon grissini, which is a thin breadstick with bacon wrapped around it. An array of things for people to try.”

First County Bank will host a Chef’s Challenge event this Saturday, Feb. 5, at its 1042 High Ridge Rd. branch in Stamford. Three chefs will compete to create the best tasting recipe, as judged by the public, using maple syrup as an ingredient. The final cook-off will take place on Sunday, March 6, during the First County Bank Maple Sugar Sunday event at the Stamford Museum & Nature Center. As part of the Chef’s Challenge event, First County Bank will offer a refund of mortgage appraisal fees (a $350 value) to those looking to buy or refinance a home; a special rate on 12-month certificates of deposit; and for those bank visitors who open a new checking account with direct deposit, they will receive 5,000 Bonus Dream Points. In addition to the free entertainment and food, children also will receive a free piggy bank and $10 savings certificate when opening a Children’s Saving Account. There will also be plastic mugs for the children to decorate in the branch. This year First County Bank has initiated a new program to aid the museum as it continues to face funding cuts. Starting on Feb. 5, visitors to the bank’s eight Stamford branches will be encouraged to make donations to the museum. And First County Bank Foundation’s CommunityFirst Grant Program will match those donations up to a total of $2,500. Competing chefs: Robin Selden of Marcia Selden Catering and Event Planning of Stamford David Cingari, owner of David’s Soundview Catering in Stamford John Barricelli owner of SoNo Baking Company & Café in Norwalk