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 Summer to Fall at Hangar 21 South

Diane and Marvin tied the knot at Hangar 21 South just on the cusp of the fall season, and their décor reflected the end of summer and beginning of fall beautifully. A large dream catcher-like ceremony backdrop that was embellished in pampas grass, eucalyptus leaf, and an assortment of mustard, maroon, and rust colored florals stood tall at the head of the aisle where Diane and Marvin would soon meet. Diane’s wedding gown made a sleek statement with clean lines, a train, v-neckline and front slit while Marvin wore a stylish gray blazer, white dress shirt, and navy slacks that matched his bow tie. The bridesmaids wore champagne colored slip dresses to compliment the earthy tones of the wedding and headed down the aisle with the rest of the wedding party to await the beautiful bride. Diane was glowing as she made her way to Marvin and their dog who made a special appearance just for the ceremony. Sweet vows were exchanged before guests were excused for cocktail hour.

Filet & Wild Mushroom Wellingtons with Bearnaise Sauce and Crab Cakes with Mango Papaya Salsa were being tray passed as everyone awaited the bride and groom’s helicopter grand entrance. The sun began to set, and the bar was serving up the newlywed’s signature cocktail options: Kentucky Mule and Old Fashioned. Diane and Marvin touched down while guests gazed in awe at their grand entrance on the helicopter. After their arrival it was time for toasts and dinner. Santorini Chicken, Vegetarian Rotolo Bolzano, Garlic Mashed Potatoes and Green Beans Amandine were served, and Diane and Marvin took their seat at the sweetheart table that was covered in candles and a multitude of flowers. Copper star lights decorated the space above the dance floor and drew guests there to show off their moves and have fun the rest of the evening.