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.

Can't find what you're looking for? Check out our blog archive...

Tropical Hangar 21 South Wedding

The guys adjusted their floral ties in the mezzanine at Hangar 21 South while the girls finished getting ready in the bridal suite. Garan, the groom, was wearing a charcoal suit with white under shirt and colorful bow tie to match his groomsmen. The theme of the wedding was tropical, so everyone in the wedding party and even attendees were required to wear appropriate attire to match. Meanwhile, Valerie and her bridesmaids finished adding the finishing touches to their looks and headed downstairs for group photos. Each bridesmaid wore a Hawaiian print dress and Valerie wore a beautiful lace wedding gown. The girls held vibrant bouquets that matched their dresses and the wedding’s decor perfectly and posed for pictures as guests arrived.

Guests arrived in the side patio where they signed Valerie and Garan’s guest book, grabbed a fan, and headed to their seats. A beautiful, handmade arch stood tall center stage decorated in tropical flowers - matching the theme of course. Live music entertained guests while waiting for the ceremony to start and quiet came over the crowd as soon as the groom walked out and took his place. The bridesmaids and groomsmen followed ending with Valerie. As soon as Garan saw his bride, huge smiles filled both of their faces. The couple exchanged vows and rings, then were pronounced husband and wife. The newlyweds shared a kiss as their guests stood and cheered.

Cocktail hour on the tarmac consisted of Crab Cakes and Sesame Shrimp and Mango Spring Rolls and the bride and groom’s signature cocktails; a Hawaiian Mule and Mai Tai. Cocktail tables were draped in ivory linen and a lounge space complete with sofa and coffee table were set up so attendees could take a seat while they sipped and snacked. While everyone was enjoying each others company, Valerie and Garan took off on their flight over Orange County, and when they touched back down, it was time for dinner.

Guests cheered as the newlyweds made their grand entrance from helicopter to hangar. Their first dance was shared on the tarmac as everyone watched in awe. Afterwards, the bride and groom took a seat at their sweetheart table that was covered in tropical flowers. Toasts were made that had everyone laughing and clinking glasses, then dinner was served. Huli Huli Chicken, Sliced Beef Brisket, Coconut and Lime Rice, Stir Fry Vegetables, Papaya Salad, and Hawaiian Sweet Rolls were selected by the bride and groom with help from our Event Specialist, Casey. The food was so delicious, some guests went back for seconds and thirds. Once everyone was finished with dinner, all the single men and ladies were invited to the dance floor for the bouquet and garter toss. An uproar of laughter accommodated each toss, then everyone joined in on the dance floor as the music picked up the beat for dancing. The bride and groom snuck away for a private cake cutting, then those with a sweet tooth were able to grab a slice to enjoy. The evening ended with a crowded dance floor and a cheerful send off of the newlyweds.