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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Peachy Wedding at Hangar 21 South

Nancy and Lawrence got ready with their bridesmaids and groomsmen at Hangar 21 South then met on the tarmac for their first look. A tap on the shoulder turned Lawrence around to see his beautiful bride standing before him. Smiles immediately filled both their faces and loving compliments were exchanged. After the sweet moment, the bridesmaids in champagne dresses and groomsmen in black joined the couple for group pictures before the ceremony. Memories were made, then everyone lined up for the ceremony as guests began arriving.

Peach flowers and greenery stood tall on stage and marked the back of the aisle for Nancy and Lawrence’s wedding. Guests signed the bride and groom’s guest book then took a seat. Once everyone was in attendance, the wedding party made their entrances, including the bride and groom’s fur babies. In front of all their closest friends and family, Lawrence and Nancy read personalized vows, exchanged rings, and sealed the ceremony with a kiss.

Roasted Red Cherry Tomato Bruschetta and Shrimp Ceviche was tray passed on the tarmac for guests to enjoy while the newlyweds were off taking photos together. Our Poke Station was also a delicious surprise. The bar mixed up Moscow Mule and Classic Margarita signature cocktails along with beer and wine for refreshments and Nancy and Lawrence took off on their flight over Orange County. Upon their return, it was time for reception.

Inside the hangar, tables were draped in white and topped with peachy pink flowers and sparkling chandeliers hung above. The newlyweds made their grand entrance, shared their first dance, and took a seat at their sweetheart table. The first course of Tangerine and Pecan Salad was served while family and friends shared toasts. Next, the main course of Vietnamese Braised Short Ribs and Honey Ginger Glazed Salmon with Gourmet Mashed Potatoes and Roasted Broccolini was served. The menu was selected by the bride and groom with help from our event specialist, Arielle. After dinner, the 2-tiered white wedding cake with cappuccino creme filling was cut and fun games were played. The evening ended with everyone out on the dance floor showing off their moves and posing for pictures in the photo booth.