A career catering to party-goers

STATEN ISLAND, N.Y. -- "We like to make people feel they're king or queen for a day," said Ross Accardo who 34 years ago took over ownership of Winter Caterers, the landmark catering business in Concord now celebrating its 60th anniversary.

"We're doing things that no one else does -- some are based on new ideas. At other times, it means giving a new twist to familiar party food," he explained. Accardo likes to say that through his personalized parties he is able to offer long-time clients "a potpourri of Epicurean delights.

A native Staten Islander who grew up in Great Kills and started his career in the food service business at the tender age of 16, Accardo is as excited today about devising new menus and innovative treats for his clients as he was when he first purchased the business from John and Sylvia Winter in 1974. "They had a deli at first, but went into the catering business in 1948, so this year is the business' 60th anniversary," said he noted. He still operates it from a storefront at 584 Richmond Rd., Concord. CELEBRITIES AND LOCALS

In winter, said Accardo, his staff is all over the city and as far away as Connecticut -- catering house parties for regular clients who have called on him to supply the food service for their wedding receptions, their baby christening parties and, a few years later, for their children's bridal showers.

Corporate parties, dinners and receptions share equal billing on his calendar of annual events as well.

For years, he's sent a staff to Manhattan's Times Square on New Year's Eve. "It's our job to feed the TV crew working with Dick Clark as well as the talent -- last year it was the Jonas Brothers -- before and after the ball drops," he recalled. "They'll start out at 9 a.m. and don't get back to the Island until the next morning," he recalled.

"We do a lot of television and movie work -- feeding the crews of ABC-TV's Sunday Night News, the 20/20 show, Good Morning America, Douglas Edwards' retirement party and the soaps -- All My Children, One Life to Lead. It's hard to remember them all."

 SUMMER AT THE GRILL

When it comes to summer, Accardo does his best to make his own staff shine -- "wowing" long-time patrons with innovative ideas for the grill -- from 20 different kinds of grilled pizza and a creative dessert menu to familiar barbecued items done in a unique way -- like lamb burgers for meat lovers, broccoli raab burgers for vegetarians and beef sliders served on miniature dinner rolls for weight-conscious clients.

"Some people know exactly what they want served at their party; others let me play with my own ideas -- that's when I have fun. I can give them really high-end catering -- and lots of it from the grill," said Accardo who in his teen years gained experience working in such Staten Island restaurants as Trimarche's, the Harbor House, Riviera Chateau and the Tavern on the Green.

At this time of year, he explained, many customers are willing to let him have his way when it comes to grilled pizza. While the traditional Margarita pizza is always "a must," most party hosts are willing to let the caterer experiment with his own creations as well. "They like when they see that everything we serve is fresh; nothing is from a jar," said Accardo. PIZZA AND DESSERTS

"My favorite pizza is a Mexican pizza topped with roasted mozzarella, chunks of pork shoulder, fresh salsa and Mexican cheese," he said, recalling some of his specialties. "When it comes off the grill, guacamole and sour cream are added. Another special pie features the unique flavor of Buffalo wing strips that are strewn on a classic dough base, Philly cheese steak pie and to top it all a Shrimp and Asparagus Pie -- "They really go crazy for that," he added.

"In recent years, our dessert menu has become very popular at barbecues -- I bring in things that they can only get at an elegant party, but I do most of it on the grill -- sometimes served in martini glasses."

His Creamsicle dessert, he explained, combines the flavors of blood orange sorbet and vanilla gelato served with orange waffles. "Then, there's the dessert where we dip Oreos in zeppole batter and then deep-fry them. For a final touch, they're dipped in zabaglione sauce. SOMETHING FOR EVERYONE

"I've done barbecues where we've served 60 or 70 items over a 12-hour period. I always say, 'You've got to keep their attention,'" said the caterer, showing pride in his work.

When it comes to children, he gets their attention with the old-favorite macaroni and cheese, chicken tenders and tatter tots. "They can't get enough," he admits. Pasta and seafood enthusiasts aren't at a loss either. There's no end to the possibilities, he noted, for seasonal soft-shell crab, seared scallops, shrimp, king crab legs as well as such dinner items like seared tuna with peanut sauce -- still warm from the grill.

"People just love to sit back and relax -- and we do are best to make that happen," said Accardo.