Black Diamond Caterers -- Professional Off-Premise Caterers

We love weddings! There is so much emotion, excitement, passion and planning that go into a wedding day that it is truly a personally emotional investment as much as a financial investment when placing all your trust on a caterer and event coordinator. We understand this. We know how much your wedding means to not only you but your families. We know the end result is to become united in marriage but we also know there are many, many details and desires that need to take place for your union to be all you have ever hoped it to be. We enjoy listening to your ideas. We will go anywhere and do almost anything to make your dream wedding come true. If it's important to you, it's important to us. We want to be a part of this exciting time in your life and we want to be with you every step of the way.

Photography by Peter Finger Photography

Jessica's wedding and reception was one of the most beautiful weddings I've ever seen. Jessica and her groom have been life long friends always drawn together in the Adirondacks during the summer. It was not unexpected that the huge tent just north of Schroon Lake was transformed into a white birch woodland right out of a Midsummer's Night Dream. Fruitwood chivari chairs outlined each of the guest tables draped in ivory table linens with sage moire overlays. The centerpeices were of pine and ivory roses. Entire birch trees filled with fairae lights towered every 30 feet in this very large tent. The couple was married by the spectacular gardens of the Inn and a cocktail reception followed in a lounge area created under the tent by separating the dining area with yards and yards of transparent sage and ivory material. Smoked salmon and lemon basil gravlox were just two of many cocktail hour offerings while the bar featured a special cocktail, blackberry mojitos. As the guests were seated, a dinner of filet mignon and roasted salmon was served. A large dessert buffet of Tiramasu shooters, espresso mousse cups, key lime tartlets, chocolate dipped strawberries and fresh fruit custard tartlets was enjoyed by all. A small wedding cake of espresso cake with espresso chocolate mousse and dark chocolate glaze was shared with grand parents celebrating their 61st year of marriage. The New York Players brought the guests to their feet and everyone danced the night away.

Erin knew there were a few things she and her groom wanted; a plated dining experience, a great band and an English Toffee Cake as a second wedding cake. They were married with a beautiful ceremony in the parlor. The reception immediately followed with many passed hors d'eouvres and a bar featuring micro-brewed beers. When the time arrived the doors to the Dining Room were thrown open to the delight of the guests as they took in the beautiful room and the New York Players began to entertain. A dinner of prime rib with pancetta leek potatoes and roasted salmon with lavendar Jasmine rice was served, guests danced and toasts were made. Time for the wedding cakes arrived. Erin and her groom made a traditional cutting of the first cake fashioned of coconut cake, caramalized rum bananas and vanilla custard. Then it was time for the English Toffee Cake. The couple poured a pitcher of caramel over the entire cake. The cakes were served and the band brought all the guests to the dance floor for the rest of the night. The evening was full of energy and Erin had a beautiful wedding reception.

Photography by Heather Bohm-Tallman Photography

Featured in Well Wed Magazine!
When we first met Julie and her groom she had no themes, colors or ideas for her reception but as time passed Julie created one of the showcase wedding receptions of the year. The wedding was held on the coveted 7/7/07 and the entire reception was dressed in red and white. Saratoga Springs has long had a tradition of red and white but Julie made it her own. Immediately following her wedding ceremony the guests were treated to pomegranate champagne cocktails and hors d'eouvres. Upon entering the tent guests were seated at one long table featuring a single linen runner of white with red cherries. Julie served her guests a first course salad of grilled corn and arugula with a tomato vinaigrette. A dinner buffet then opened featuring Creole sea bass, pork loin with a plum port sauce and tenderloin of beef. In addition, a chef station offering Chesapeake crab cakes, Southwestern salmon cakes, cheddar corn cakes and classic potato cakes was a popular with the guests. It could be said that a red velvet wedding cake and bowls of cherries ended the meal but there was yet another dessert station of strawberry shortcakes with vanilla ice cream!

Photography by McLaughlin Griffin Photography

Emily and her groom's lives and careers are centered on nature and flora and fauna. Their ceremony and wedding reception on the edge of a beautiful, wild flower field could not have fit the couple better. On 7/7/07 and one of the most beautiful evenings of summer their wedding ceremony took place in front of a large, white, carriage barn with rows of white chairs and guests sipping sparkling water and citrus punch. Jars and milk cans of wild flowers were everywhere, canning jars with candles hung in the trees and tent, there was no detail missed to lend a perfect, country wedding atmosphere. Emily offset the country atmosphere under the tent with the very trendy look of square dining tables with fruitwood chivari chairs. Chilled wild sockeye salmon, organic lettuces, crisp cucumber salad and Tuscan chicken with arugula and pine nuts were just a few of the fresh items on the dinner buffet. In addition to a rich lemon on lemon wedding cake the guests were treated to a dessert buffet filled with tartlets and mousses. The glowing tent under the starry night in the country field could not have been more perfect for Emily and her groom.

Amy hosted her wedding reception at the incredibly hip Saratoga Auto Museum on the opening day of a hybrid sport car exhibition. The guests wandered throughout the museum as they stared wide-eyed at the amazing display of horsepower represented by Lamborghini, Ford and Asti Martin. Amy offered an hour of hors d'eouvres followed by a chef-attended pasta station and a buffet featuring carved tenderloin. The dinner presentations were parked neatly among the autos encouraging guests to wander. Amy delighted her guests with a four foot chocolate fountain readied with strawberries, marshmallows, fruits and other dipping treats.

Candles and faerie lights filled this perfect summer evening at this beautiful Victorian mansion. Beth Ann welcomed her 150 guests with a seafood bar featuring oysters and cherrystones on the half shell, shrimp, mussels Spanish-style, steamed littlenecks and crab claws. After being seated in a beautiful, white tent on the sculpted grounds the guests were served an elegant plated dinner finishing with hostess plates of strawberries and assorted cookie wafers. The cake was served with a cool, raspberry gelato as the energy pumping Luster Kings wearing blue suede shoes brought everyone to their feet with the best of old time rock and roll. Beth Ann brought her wedding weekend to an end with a brunch send-off for her guests featuring an omelet station, bagels, smoked salmon, gravlox and assorted muffins.

There are weddings that will never leave my memory and this is one of them. Tanya and her groom built this incredibly beautiful home and when I first set eyes on it they were just finishing the wide plank wood floor. Tanya invited her guests as the first party to be held at her new home at the peak of autumn. They married in the natural back yard followed by hors d'eouvres. The guests were brought indoors where dinner was served from their open designer kitchen. The entire lower level of her home was emptied of furniture and filled with round tables decorated in the most incredible autumn colors of olive and burnt orange. The dark granite counters were the perfect backdrop for the seared sesame tuna made to order, carved leg of lamb, crab cakes, pumpkin raviolis and sage roasted pork loin.

Photography by Jeffrey Walls Photography

The stunning Batcheller Mansion Inn was the location for this quintessentially Victorian wedding. This was a tented reception adorned with crisp white Chinese lanterns, stunning hydrangeas and an abundance of passed, hand-made hors d'eouvres. Michelle served a plated dinner featuring sesame seared tuna in wasabi sesame sauce and free range chicken breast with a roasted peach sauce. Hostess plates of dark and white chocolate dipped strawberries adorned the centers of the tables during coffee service. A gorgeous wedding cake featuring the flavors of almonds and kirsch finished the evening. Family and friends were very important to Michelle and her groom so every effort was made to make everyone comfortable and content.

Photography by C.A. Moore Photography

Every once is a while an event comes along that you hold in your heart forever. This beautiful Sunday brunch style reception was intimate, warm and very elegant. Nancy designed a stunning color scheme using reds as accents against the elegant marble foyer. An array of red flowers in red silk wrapped vases accented the mahogany chivari chairs. Scones, ricotta filled strawberries, Chesapeake crab eggs benedict, beef tenderloin and a crepe station were just a few of the offerings for this lovely brunch. The cake is one of my favorites. Arranged with the deepest red roses this rich chocolate cake was layered with chocolate truffle filling and covered with a decadent chocolate glaze.

Photography by Katherine Mittnight

When a West coast couple comes to Saratoga to get married guests can expect just about anything. Linda planned a knockout wedding reception with a 50's theme that rocked around the clock. When Lucy McGillicutty married Ricky Ricardo I'm sure she wore a dress exactly like Linda's gorgeous gown. The beautiful museum foyer was decorated with tables of black stripe on stripe satin linens topped with white and black polka dot vases overstuffed with arge bouquets of lipstick red roses. A fantastic surprise and the highlight of dinner was a buffet of mini cheeseburgers and fries. The guests sock hopped to the best of the Luster Kings singing Elvis, Chuck Barry, Bill Haley and more. The only thing missing were waitresses on roller skates!