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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Traditional Jewish Wedding Ceremony at The Estate on Second [Real Wedding]

Eliza and Barry tied the knot in a traditional Jewish ceremony at The Estate on Second. Eliza met Barry in The Attic at The Estate in her beautiful wedding gown that had lace detailing up top and flowed below the waist to meet her Christian Louboutin shoes at the floor. With a tap on the shoulder, Barry turned around to see his gorgeous bride standing in front of him. Huge smiles appeared on their faces and a sweet hug was shared before their ceremony began. The Crystal Ballroom was decorated in an assortment of purple flowers and white hydrangeas as guests made their way to their seats. The ceremony consisted of a ketubah where the bride and groom had two witnesses sign their marriage contract, a wedding canopy or chuppah where the groom gave his bride her ring and of course, the breaking of the glass. Guests cheered as the newlyweds were pronounced husband and wife and shared a kiss.

Hors d’oeuvres such as Crab Cakes with Mango Papaya Salsa, Lemon Artichoke Hearts, and Filet & Wild Mushroom Wellingtons with Bearnaise Sauce were tray passed throughout cocktail hour and guests were encouraged to enjoy Eliza and Barry’s signature cocktails: A Classic Margarita and Old Fashioned. When cocktail hour came to an end, everyone found their seat and the plated dinner began first with Pear Salad and Fresh Baked Dinner Rolls. Next was Cabernet Braised Short Ribs or Atlantic Salmon Filet with Quinoa and Grilled Vegetable Stuffed Portobello Mushroom, Baby Vegetables, and Oven Roasted Rainbow Fingerling Potatoes. Lastly, the Classic Dessert Station opened with an assortment of treats including French Macarons, Raspberry Chocolate Decadence, Fresh Fruit Tarts, Vanilla Bean Chocolate Eclairs and French Apple Tarts. Lots of dancing and a sparkler sendoff concluded the evening.