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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From Church to Tarmac

After tying the knot at The Cathedral of Our Lady of The Angels in Los Angeles, Hazel, Melvin, and their wedding guests headed to Hangar 21 South in Fullerton for a celebratory reception. Everyone arrived on the tarmac for cocktail hour just in time to watch the sun set over the horizon in a golden glow. Wine, beer, and cocktails were poured and guests enjoyed an assortment of Filet & Wild Mushroom Wellingtons and Crab Cakes. Hazel in her lace wedding gown and her bridesmaids in blush dresses posed for group photos together while everyone else was mixing and mingling. Melvin and his groomsmen also got together for group photos during this time, then the bride and groom went off on their helicopter flight over Orange County.

Inside the hangar, tables were topped with pink flowers and greenery. Gold rimmed plates and gemstones with handwritten names marked each place setting and the sweetheart table was surrounded by a golden circle backdrop decorated in fresh flowers. Hazel and Melvin landed from their flight and made their grand entrance onto the tarmac where guests were cheering from their seats. The newlyweds shared their first dance in front of family and friends, then took a seat for dinner. Toasts were made while the first course of Pear & Walnut Salad was served. By the time everyone had shared a few words, the final entree course was served. Classic Filet Mignon, Roasted Atlantic Salmon Fillet, Dauphinoise Potatoes, and Baby Vegetables. The classic menu was hand selected by the bride and groom with assistance from our Venue and Catering Manager, Rachel. Everyone enjoyed the dinner and was ready to dig into something sweet. A red velvet cake with cream cheese icing and white cake with raspberry creme filling was cut and shared to satisfy everyone’s sweet tooth. With dinner and dessert finished, guests made their way to the dance floor. The bride and groom set the tone for the remainder of the evening and everyone had a great time showing off their moves before saying their goodbyes.