There’s a lot going on for David’s Soundview Catering, a Stamford-based gourmet catering company serving CT and NY since 1988. Earlier this year Executive Chef François Kwaku‐Dongo, formerly the E.C. at L’Escale and JHouse restaurants in Greenwich, joined DSC Owner / Chef David Cingari to spearhead the culinary side of this diverse and innovative catering company. And recently DCS acquired a beautiful event space called The Landing, located at 232 Harbor Drive in Stamford.
Inside The Landing
A couple weeks ago, we attended a multi-theme event to celebrate David’s new space which overlooks Stamford Harbor. The venue was impressive with 40 foot glass ceilings, a sprawling brick patio and waterfront views. We were also impressed with the presentation and quality of the food served at the party. From barbecue to Latin American to French and Asian, we went around the world in one night. Even with the diverse food options, everything was on-point and delicious.
The Food
The barbecue station, dubbed “Holy Smokes,” served Smoked BBQ Brisket and Jalapeno Corn Bread and Smoked Shrimp and Cheddar Grits.
The French station, aka “L’Osteria Poulet,” had delicious salad made of cucumber ribbons and aged balsamic drizzle topped with thin slices of chicken or perfectly cooked salmon.
Taqueria Vistas el Sonido
Cilantro-lime marinated chicken tacos
Taqueria Vistas el Sonido had chicken tamales, cilantro-lime marinated chicken tacos, and chips with guacamole and mango pineapple chipotle salsa.
Rolls being made at “Wok This Way”
“Wok This Way” station served Cantonese Duck Salad with Urban Oak Slaw, Edamame dumplings, and freshly prepared sushi rolls.
“Wok This Way”
Cantonese Duck Salad with Urban Oak Slaw and Edamame dumplings in takeout containers
The specialty bourbon cocktails for the evening were the KY Buck, a tasty mix of lemon juice, simple syrup, strawberry, angostura bitters, ginger beer, and the Gold Rush, made with lemon juice and honey syrup.
Specialty Cocktails
Outside was a tent with its own bar serving the Hemingway Fizz made with Keel vodka, fresh lime, marahino liqueur and grapefruit soda.
The Dessert station with s’mores tartlets and homemade chocolate truffles was a hit. I’ll admit I’m not a fan of s’mores, but I indulged in a couple.
S’mores Tartlets
More About The Landing
The Landing event space can accommodate 225 people seated and 350 people for a reception style inside, while the outdoor patio is great for a 125 person seated event or a 250 person reception. Private board rooms are also available.
On weekdays, The Landing is a cafe open from 7a-3p.
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