Welcome to Jay's official blog, where you'll find a chronicle of our events, cuisine, and artisan designs. Experience something beyond the mainstream with Jay's Catering. What makes us stand a head above ordinary caterers? Simply: spectacular food, dazzling presentation, and consistent creativity. Our chefs use only the finest ingredients and the freshest produce available to create unique menus for each event. With a flair for the theatrical, you will find traditional favorites like hamburgers and grilled cheese metamorphosed into bite-sized treats served up in inventive new ways. Whether your event is Tuscan themed or an Indian extravaganza, our Chef de Cuisine and his team are masters of every detail and sticklers for taste.
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On June 30th we were lucky enough to be a part of a very special day at The Loft on Pine. Taylor and Brian tied the knot in front of their family and friends, and we can’t wait to share the day with you!Following the ceremony, their guests sipped on Moscow Mules and an Old Fashioneds at cocktail hour before heading upstairs for the reception. Taylor and Brian selected our Classic buffet menu and featured one of our favorites, the Garlic and Herb Roasted Tri Tip Carving station with Argentinian Chimichurri, Charred Three Onion Sauce, and Crunchy Onions. For dessert, Taylor and Brian handpicked their favorite French Macarons, Mini Cupcakes, Fresh Fruit Tarts, and a beautiful two-tiered cake. Check out the great vendor team that made this day possible, and a special thanks to Michelle of Lillywhite Photography for capturing their day perfectly! Venue: The Loft on Pine
Photography: Lillywhite Photography
Videography: Love Is Cinema
Coordination: Green Apple Event Co.
Florist: Shindig Chic
DJ + Lighting: N-Effect Productions
Photo Booth: The Booth and Bus Co
Eden + Scott, The Estate on Second April 1st was a special day at The Estate on Second as we celebrated the wedding of Eden and Scott! This bride and groom have a special love for the artistic downtown Santa Ana district. Leaf Wedding Photography did a wonderful job of highlighting this in their photos all around the city.Jay’s event specialist Casey Golding worked with Eden and Scott to create the perfect menu, from hors d’oeuvres to desserts! While you here, check out their slow motion video by The Slow Motion Booth!
It was a beautiful day on Saturday, September 3 when Maggie Francisco and Derek Augarten said “I do!” at The Estate on Second!
This amazing couple opted for a morning ceremony which meant Maggie and her bridesmaids were up and getting ready at 4:50am! Fortunately for them, Heather and Caitlyn of Dolled Up OC were there to make sure they looked their best! (Of course, the guys wouldn’t start getting ready for several hours!)
The main event, overseen by Table7 Events, boasted a spectacular color palette featuring shades of ivory and cream with sage and blush, which complimented the look of the The Estate perfectly. Lavender's Flowers made sure that the ceremony and the reception were tastefully decorated with a lush selection of greenery and flowers. And with beautiful furniture provided by Sundrop Vintage, the stage was set for a perfectly memorable event.
After a beautiful ceremony, local band Dallas & Doll set the mood for the reception as the wedding party made their Grand Entrance. As the wedding took place a little earlier, the happy couple worked with our own Event Specialist Hannah Stuber to provide a tasty brunch for their guests to enjoy! For hors d’oeuvres, an assortment of muffins, scones and season fresh fruit was served. The brunch buffet provided a variety of options including two salads: a Pear Salad (with romaine and wild field greens as well as pears, dried cranberries, walnuts and stilton cheese served with a pear vinaigrette), and a Caesar Salad (with romaine lettuce tossed in our homemade creamy caesar dressing with herbed croutons and shredded parmesan cheese).
In addition, we brought our famous Martini Mashed Potato bar where guests were invited to choose their favorite toppings including gorgonzola crumbles, fresh bacon crumbles, shredded jack and cheddar cheeses and green onions. Not only that but guests had classic brunch options available such as a Trip Tip Carvery, Blueberry French Toast Casserole, Egg Scrambles, Homestyle Potatoes, Bacon and Italian Brunch Bread. All the while, the Bloody Mary and Mimosa Bar was open for business!
After some eating and socializing, Maggie and Derek cut their cake as the band played “Sugar Pie Honey Bunch” by the Four Tops. Jay’s provided a lovely two-tiered lemon cake with lemon créme filling an French buttercream icing.
After the sugar-rush, it was on to the dance floor to dance the afternoon away!
We want to wish Maggie and Derek all the best as they begin their new lives together! Special thanks to Jim Kennedy Photographers for providing the amazing photos!
Future doctors Daliya + Matt Cikra tied the knot at The Loft on Pine on July 3, 2016! Their chemistry was truly (and literally!) the center of attention on this beautiful day! The lovebirds had a science themed wedding, from their unique chemistry unity ceremony, to their periodic table seating chart and their tabletop chemical elements and test tubes decor, this couple really knows how to show off their chemical bond!
Most of the decor and flowers were all beautifully crafted by the wedding party themselves, with help from Olivia Reil who was their wedding coordinator on the day. Their hair and makeup was done by Luong Lasting and the Bride’s beautiful gown was by Morilee by Madeline Gardner!
Jay’s Event Specialist Emily Anderson helped the Cikra’s assemble their menu and specialty drinks for the night. After the ceremony, guests were invited to snack on hor d’oeuvres and signature drinks created for the couple. They chose our famous Filet & Wild Mushroom Wellingtons with bearnaise sauce, Crab Cakes with mango papaya salsa, and Chicken Empanadas served with a cilantro cream. The couple’s signature drinks for the night were Moscow Mules and Manhattans. They also had a full premium bar with our awesome mixologists on hand and a coffee station for a little pick me up… that is if the dance floor vibes by VOX DJ’s wasn’t enough!
At dinner we served our Classic Buffet with Chicken Primavera, a chicken breast stuffed with vegetables and parmesan cheese served in a champagne cream sauce. On the side we served a vegetarian Rotolo Bolzano, gourmet mashed potatoes, grilled marinated vegetables, and a Pear & Walnut Salad.
For dessert the newlyweds had the most adorable, simple wedding cake. It was a white cake with vanilla bavarian filling and a french buttercream icing. They also chose a delicious selection of cupcakes for everyone to enjoy. Flavors included white cake with coconut bavarian filling, chocolate cake with vanilla bavarian filling, carrot cake with cream cheese filling and red velvet cake with cream cheese, all iced with our decadent french buttercream icing. (As you can imagine, it was delicious!)
Congratulations to this fun pair of future doctors, Daliya + Matt! We also want to give a special thanks to their photographer Jonathan Yacoub and videographer Mon Villacorta at TWENTYSEVEN Studios! Be sure to play their wedding video below to watch their super sweet moments!
On May 28, 2016 at The Estate on Second, we celebrated a very special wedding day. Nickie and Uriel Loaeza have both been a huge part of the Jay’s Catering family, and we couldn’t be happier for the two of them! Their gorgeous day was put together by Wedding Planner Andrea Gonzalez and Jay’s Event Specialist Emily Anderson.
Nickie and her bridesmaids got ready in our Bridal Suite (which matched the Bride’s theme so brilliantly). Hair and Makeup was done by Beauty and the Beach and Kelsey Ring. The whole wedding party looked gorgeous in their blue and grey hues, making our lovely bride stand out even more in her gorgeous blushing gown. Their white and green floral arrangements and bouquets were all created by French Buckets and their vintage decor was beautifully planned by Sundrop Vintage.
Being one of our amazing Chef’s, Uriel designed a menu for his wedding that his guests would never forget! For hors d’oeuvres, we served Shrimp and Fish Ceviche Tostadita, Mini Sopes with Pork Verde, Esquites street corn and a delicious Taco Station with Mini Pollo Asada and Al Pastor Tacos on fresh corn tortillas.
At dinner, we served Uriel's Ensalada Las Mesas; a frisee and arugula salad with shaved radish, red onion, paprika candied pepitas, sharp cotija cheese and blue agave lime vinaigrette. For the main course we served a dual entrée of Chilean Sea Bass with garlic beurre blanc and a Filet Mignon with chile colorado demi glaze. We paired these with cilantro pasilla rice, onions, pasilla chiles and mini bolillos with savory Mexican compound butter.
The party didn’t stop there! For dessert they had a delicious two-tiered carrot and red velvet Wedding Cake with a cream cheese filling. They also had hibiscus and horchata French Macarons, mini Pan Dulces, mini Mexican Wedding cookies and fresh (fried on-site) Churros, served with vanilla ice cream, raspberry compote, chocolate ganache and Mexican caramel.
While the dancing and celebrations began, VOX DJ’s provided the music and photobooth entertainment. For drinks, we served a Coffee Station with Mexican hot chocolate and Starbucks coffee with whipped cream, chocolate shavings, cinnamon, Kahlua, Bailey’s and Amaretto. The couple also had their own signature drinks, a “Call Me Old Fashioned” with Bulleit bourbon, orange zest simple syrup and bitters, and a “Livin’ la Vida Margarita” which included Casadores tequila, pineapple agave syrup, crushed pineapple, sliced jalapeno, lime juice and Grand Marnier!