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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Fresh Fruit and Colorful Floral Wedding at Grand Gimeno

Mariel and her bridesmaids got pampered in the Powder Room at Grand Gimeno, then slipped into their dresses while Samuel and his groomsmen suited up in the Parlor. Once both parties were ready, Mariel and Samuel met in the Courtyard for their first look. A tap of the shoulder turned Samuel around to see his beautiful bride standing before him holding a colorful bouquet of flowers. The couple shared handwritten vows, then joined their wedding party for group pictures before lining up for ceremony.

Guests arrived and signed Samuel and Mariel’s guest book before taking a seat in the Foyer. Bistro chairs were lined up in rows facing our terracotta fireplace decorated in fresh fruit, yellow florals, and greenery. Once everyone had arrived, music cued up and the wedding party made their walks down the aisle. In front of all their friends and family, Mariel and Samuel recited vows, exchanged rings, and sealed the ceremony with a kiss.

Filet and Wild Mushroom Wellingtons and Polote were tray passed for cocktail hour and a Charcuterie Station offered an assortment of meats and cheeses to hungry guests. Hors d’oeuvres were accompanied by the newlywed’s signature cocktails, a Paloma and G&T, being served at the bar. Guests mixed and mingled and played a few rounds of cornhole until it was time to head inside for dinner.

Tables were topped with fresh fruits and colorful floral centerpieces. Guests found their assigned tables and took a seat. Mariel and Samuel made their grand entrance, shared their first dance, and took a seat at their sweetheart table ready for dinner. Pear and Walnut Salad was served first followed by the option of Mishima Reserve Wagyu Beef Filet with French Potato Puree, Fried Saraban Farm Sunchokes, and Babe Farms Rainbow Carrots, or Miso Glazed Alaskan Halibut with Braised Baby Bok Choy, Shitake Mushrooms, Puffed Forbidden Rice, and Sake-Mirin Butter Sauce. The menu was selected by the bride and groom during their planning process with our event specialist, Patti. While everyone enjoyed their meal, friends and family shared toasts. Glasses clinked in the air after the last speech concluded, then the newlyweds cut into their white cake with strawberry creme filling and invited their guests to indulge in our Gourmet Dessert Station with a collection of Mini Lemon Meringue Tarts, Berry Champagne Macarons, Raspberry Chocolate Decadence, Mini Carrot Cupcakes with Cream Cheese Frosting, and Caramel Cream with Lemon Curd and Praline Crisp Dessert Shots. After dessert, everyone hit the dance floor with the bride and groom. After a lot of dancing, everyone was surprised with Mini Corn Dog late night snacks to fuel the fun. The evening ended with everyone sharing a dance with Mariel and Samuel and wishing the newlyweds well.