ABOUT OUR BLOG

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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A Classic Hangar 21 Wedding

Anya and Brad held hands with eyes closed as they awaited their first look at Hangar 21 North. The instant they opened their eyes, huge smiles were painted across their faces and hugs were exchanged. A beautiful classic car pulled up for stunning photo opportunities before the ceremony. After capturing unforgettable memories, Anya and Brad headed over to exchange I dos.

Live music filled the air as Anya walked the petal-lined aisle to Brad. With friends and family watching, the bride and groom poured pink and blue sand into one vase signifying the unity of their two families becoming one. Vows were spoken and the words shared were sealed with a kiss. The newlyweds walked the aisle back while guests cheered them on.

From the ceremony, guests filtered into the hangar for cocktail hour as Anya and Brad enjoyed their complimentary helicopter ride over Orange County. Hors d’oeuvres including filet and wild mushroom wellingtons, crab cakes, and fig, goat cheese and mascarpone tarts were tray passed while drinks were being poured. Shades of pink and red roses decorated the sweetheart table that was set and ready for dinner. Pear and walnut salad, classic filet of beef, Atlantic salmon fillet, chicken marsala, oven roasted rainbow fingerling potatoes, quinoa and grilled vegetable stuffed portobello mushroom and hericot verte were on the menu. Guests filled their plates while toasts were being made. After dinner, the rest of the night was filled with good music and even better dance moves.