Purslane, the Boathouse’s exclusive caterer, brings decades of experience to executing weddings of all sizes and styles. Brought to you by the team behind well-loved Brooklyn restaurants Rucola, June and Metta, our food is ingredient-driven with a slow-food ethos and a vegetable-focused menu. We believe in sourcing locally and humanely, and reducing food waste with an eye toward a zero-waste policy. Our primary mission is to provide food that is delicious, sustainable and beautifully executed. Our chef and event staff work with you to create personalized, elegant, seamless and memorable events that reflect your taste.
Executive Chef Partner Arden Lewis is an alum of both the Culinary Institute of America and The French Culinary Institute. Chef Lewis has worked with notable chefs such as Brad Farmerie at Public, Cesar Ramirez at Bar Blanc and Nick Anderer at Maialino. Appealing to his sense of seasonality and focus on quality of ingredients, he is right at home serving his brand of market-driven cuisine in Brooklyn and beyond. His food exhibits his passion for discovering new flavors and ingredients while showcasing food cultures from around the world.
Our coordination and service team has decades of experience in both catering and fine dining restaurant service and bring a unique brand of four-star service to each and every event.