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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Vintage Vows at The Estate on Second

Michael met Rebecca in The Attic at The Estate on Second where they shared their first look before heading outside for bridesmaid and groomsmen photos. The sweetest smiles filled both of their faces when Michael turned around to see his beautiful bride dressed in a long sleeve, lace wedding dress, and the two shared hugs and kisses before walking out of the Estate for pre-ceremony photos with friends and family. Michael’s groomsmen wore black suits and Rebecca’s bridesmaids wore different shades of red, ivory and rust maxi dresses. Each bridesmaid held a bouquet full of eucalyptus, red dahlias, white and golden yellow roses and other pretty florals all tied together with a red ribbon. Once images were done, the group went back inside The Estate and awaited their guest’s arrival. Just outside on The Veranda, a mirrored welcome sign and photos of Michael and Rebecca greeted guests as they waited to enter the ceremony space inside. The doors opened and everyone found their seat inside The Crystal Ballroom. The ballroom was decorated in wooden signs, eucalyptus and candles lining the aisle leading up to an octagonal arbor that was also covered in flowers. Live music cued up and the wedding party found their spots at the head of the aisle. Michael gazed at Rebecca as she made her way towards him. The two exchanged loving vows and were pronounced husband and wife, then everyone was excused for cocktail hour. Grilled Zucchini Roll-Ups, Spinach and Feta Spanakopitas, Lemon Parmesan Artichoke Hearts and Fig, Goat Cheese and Mascarpone Tarts were tray passed while the bar was pouring up the newlywed’s signature cocktails: Moscow Mules and Mint Juleps. When Rebecca and Michael returned from romantics, everyone found their seat inside for dinner, toasts and dancing. For dinner, The Mediterranean Menu was served: Pita Bread with Tzatziki, Corsica Pasta Salad, Grilled Vegetable Platter with Grilled Roma Tomatoes, Greek Salad, Grilled Chicken Kabobs, Tri-Tip Carvery, and Basmati Rice with Currants and Toasted Pine Nuts. After dinner, everyone enjoyed showing off their moves on the dance floor and watching Rebecca and Michael cut their carrot cake wedding cake with cream cheese filling and buttercream icing.