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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Pastel Pink Wedding at Hangar 21 South

Rachel and Anthony met on the side patio stage at Hangar 21 South for their first look as bride and groom. Rachel was wearing a stunning lace mermaid style wedding gown. Her hair was in soft curls creating a romantic look and she held a bouquet of pastel pink and purple flowers tied together by mauve ribbon. Anthony was dressed in a classic black tuxedo with white under shirt and matching black bow tie. A boutonnière of white flowers pined to his lapel complimented Rachel’s bouquet. With her train trailing behind her, Rachel tapped Anthony’s shoulder and anxiously awaited his reaction. His chin dropped to the floor when he turned around to see his beautiful bride standing before him. The two both soaked in the moment, complimented one another, and shared hugs and kisses before lining up for their wedding ceremony.

Vintage rugs created an aisle for the wedding ceremony and ghost chairs lined either side. On stage, at the head of the aisle, a light grey linen draped table was set up with a small plant, bread, and a watering can. Two floral arrangements filled with pampas grass, roses, orchids, anthurium, and more bordered the table. Guests were ushered into the outdoor space and took their seats to await the bride and groom. Music cued up and Anthony was first to make an entrance. Everyone stood for Rachel as she walked down the aisle and was handed off to her groom. The two exchanged vows, participated in a tree planting ceremony, broke bread and with a sweet kiss, were pronounced husband and wife.

Cocktail hour kicked off on the tarmac with individually plated Curried Mango Tarts, Coconut Crusted Shrimp, and Sticky Pork Belly Bites. Guests were also invited to enjoy the open bar that was serving and shaking up the newlyweds signature cocktails: A Hawaiian Mule and Skinny Orange Margarita. Meanwhile, Anthony and Rachel were hopping into a helicopter to catch their flight over Orange County. While the sun was setting and the newlyweds were soaking in sky-high sights, everyone made their way into the hangar for the reception. Tables were draped in light grey linen and pink napkins matched each floral centerpiece. The sweetheart table utilized the two ceremony arrangements and placed them in front of the table. A matching centerpiece and backdrop floral arrangement completed the overgrown pastel set up.

Rachel and Anthony made their grand entrance onto the tarmac and went straight into their first dance, and before taking a seat at their sweetheart table, they shared dances with their parents. A dual plated dinner pre-selected by the bride and groom and our Venue and Catering Sales Manager, Rachel, was served after toasts beginning with a Green Papaya Salad. After the salad plates were cleared, the entree course was served including Macadamia Nut Encrusted Mahi Mahi, Vietnamese Braised Short Ribs, Coconut and Lime Rice, and Asian-Style Charred Brussel Sprouts. Before guests made their way to the dancefloor, the bride and groom cut their wedding cake and invited everyone to enjoy a donut and coffee dessert. After a sugar rush, everyone was out on the tarmac dancing the night away.