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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Adam + Kim, The Loft on Pine

Adam + Kim recently wed at The Loft on Pine, a magnificent venue in the heart of Long Beach. The couple hired Jay’s to provide a unique selection of eats for their big day. Our Event Specialist, Patti Robledo, made certain that every detail of the event was carried out perfectly. 2 This historical, urban venue was quite the fitting space for Adam + Kim’s wedding. Vows were exchanged in the beautiful Great Hall in the presence of their loved ones. The stretching room features wood floors, columns, worn brick walls, vaulted barn-like ceilings, and ornate windows that cast a magical glow.3 The hall was decorated in a shabby chic style, suiting the feel of the existing space and showcasing the couple’s personality. Antique accents and simple greenery were scattered about the inviting room. Bloomin Bride Designs pulled everything together with a blush & gold color palette and florals, providing a lovely, romantic setting for such a heartfelt day.
4Instead of just table cards, guests were given cute handkerchiefs for any joyful tears that might be shed during the evening. 56After the ceremony, guests enjoyed cocktail hour, which included one of the couple’s favorite treats: boba tea! During this time, Jay’s hosted a tasty build your own bruschetta bar.7Then guests made their way to their tables at the reception. Instead of a traditional plated meal, the couple went with a fun approach by having our small plate stations. The first was a Mac ‘N’ Cheese Martini station that offered different takes on the comfort classic with a variety of gourmet toppings. At the next station, Jay’s prepared two different sliders: Cabernet Braised Short Rib with crunchy onions, stilton cheese and creamed horseradish on a brioche bun and for the second, Kahlua Pulled Pork with Maui BBQ sauce and apple cabbage slaw on a Hawaiian bun. The third station offered our Caprese Salad as well as our Spinach Salad, which includes strawberries, feta cheese, and candied pecans with balsamic vinaigrette.8The night was full of laughter, kind words, and elation as guests celebrated Adam + Kim’s union. Greenhouse DJs provide a great selection of tunes for dancing the night away. 9Instead of just cake, the couple opted for a homemade pie station. These sweets included Apple Pie, Banana Rum Caramel Cream Pie, Lemon Meringue, Pecan Pie and Mixed Berry Crostada. 10Thank you Adam + Kim for letting us be a part of your special day. And to the Youngrens for sharing these gorgeous photos of the day with us.

WIPA's End of Summer Soirée

This past week Jay’s had the to opportunity to participate in WIPA’s End of Summer Dining Soirée at The McCharles House in Tustin. WIPA, which stands for Wedding Industry Professionals Association, is a non-profit organization that represents a host of vendors to serve as a resource for others in the industry and engaged couples planning their weddings. As an active member of WIPA, Jay’s was thrilled to play a part in this particular event and work with such a great group of vendors.2The McCharles House is unlike any other Southern Californian venue. The green and pink Victorian House stands surrounded by lush greenery and bright flowers. WIPA couldn’t have chosen a more charming space to host this fun event. 3The playful décor mirrored the house’s color scheme and whimsical nature. Classic Party Rentals provided rentals for the lunch, and La Tavola dressed the tables with their fine linens. 4Nisie's Enchanted Florist and Square Root Designs filled the venue with spectacular arrangements and florals. Calligraffiti created all the beautiful invitations and stationary for the event. 5Jay’s, 24 Carrots, and Good Gracious were asked to prepare dishes and drinks for the luncheon. For our choice drink, we went with our signature Raspberry Rickie (non-alcoholic). 6When guests arrived, they were able to valet their vehicles with Special Parking Services, Inc. Then they were invited to walk through the garden gates and wander through the venue space. During this time, Vaughn Fahie set the tone by playing the saxophone. Also, Visions Entertainment provided the DJ and lighting services for the day. 7While guests explored the grounds, servers passed around trays of hors d’oeuvres. Our appetizer was a Santa Barbara Uni and La Quercia Lardo Crostini with Hawaiian Black Lava Salt created by Chef Sascha Lyon.8After mingling, guests were welcomed by the Southern California WIPA Chapter President, Michelle Facciolla. Then, the chefs from each catering company were introduced. Our Executive Pastry Chef, Jean Christophe Milon, represented the Jay’s team and described the dishes we served. 9Once everyone sat down at the tables, the grand lunch commenced. We were asked to provide dessert for the meal, so we went with our Passion Mango Pot de Crème with Milk Chocolate Crunch and Passion Fruit Chantilly Cream, and our Gluten Free Chocolate Decadence with Fresh Raspberries.10A Wish And A Wisk designed a gorgeous and elaborate cake for the party. 11When the meal simmered down, guests and vendors had time to meet and share ideas. We had a blast at WIPA’s End of Summer Soiree. It’s an honor to be apart of such an awesome organization with this extraordinary collection of vendors. Thank you to Christopher Todd Studios for sharing you beautiful photos with us, Plug Video for capturing the event and to Kevin Covey Wedding & Event Coordination for pulling together the whole afternoon. We can’t wait until the next gathering!12

Our August "Taste of Jay's"

We recently held our latest “Taste of Jay’s” at one of our most treasured venues: Casino San Clemente. This event was our first with Jay’s new Executive Chef, Sascha Lyon. We couldn’t have been more excited to have him guiding our menu and team for this past month’s tasting. For those of you who are not familiar with “Taste of Jay’s,” it’s a special monthly event we host for future brides, grooms, and their families. This gives guests the opportunity to try a variety of our menu items in a beautiful reception-like setting. Take a look at this video recap of this “Taste of Jay’s” below:

Not only did we get the chance to share our cuisine with clients, we also invited a handful of well-respected vendors to join the event. At Jay’s, we’re all about providing accessible and valuable experiences for our guests, so we do what we can to make our events beneficial for many aspects of these expected weddings. For linens, we partnered with Designer Specialty Linens and Jomar Linens. Storied Rentals provided lounge furniture for the ballroom. 2We had pasta and chicken stations that featured gourmet twists on classic wedding menu staples. 4Aside from these entrée dishes, Jay’s had Tuscan Bruschetta Bar created by Chef Mark Bolton. The range of delicious toppings included Spring Pea Hummus, Saffron Tomato, Manouri & Roasted Peach Confit, Caramelized Maui Onions with Roasted Garlic, Sautéed Wild Mushrooms, Charred Sweet Sweet Corn with Lime & Cilantro, Mixed Heirloom Tomatoes with Smoked Asparagus Tips, and BBQ Poblano Chick Pea Hummus. Chef Jean Christophe Milon, baked some fresh bread options, Homemade French Olive Baguettes, Ciabatta, Raisin Bread, and Flatbread, to accompany this glorious spread. 35As for other small bites, Jay’s served up a range of tasty options, from sliders to tacos to kabobs. 6Guests were able to mingle and explore the many beautiful spaces within The Casino grounds. We also invited Shutter Booth so that guests could capture the experience. The Rock Garden was decorated with an antique furniture setup and colorful flower arrangements. Appetizers and small plates were served out on the picturesque Patio of the Stars. And finally, everyone made their way indoors to the Grand Ballroom to taste entrée dishes and desserts. 7Florals around the grounds were provided by Jensen Floral Imports, French Buckets, and The Tangled Vine. 89Our dessert table included an assortment of our most delectable sweets. We offered smaller items, like cupcakes, macaroons, tarts and dessert shots. To top it all of, we were able to highlight our detailed craftsmanship and design with our tiered cakes.10Thank you to everyone who came out to this “Taste of Jay’s” event and all our partnering vendors. We couldn’t have asked for a better evening. And to Brett Hickman Photographers, thank you for sharing your gorgeous shots of the event with us. We hope to see you all at the next “Taste of Jay’s!”

Eventful: Videography with Central Studios

It’s that time again; our next installment of Eventful is here! This time, we landed on the much-discussed topic of videography. Our Event Specialist, Brandon Harris, sat down with Paul and Kelly of Central Studios at the historical McCharles House in the heart of Tustin, CA. This dynamic husband and wife duo is involved in multiple facets of videography, including wedding films, branding stories and personal projects. We wanted to chat with them about the ins and outs of their profession and seek out their expert advice for all those curious engaged couples out there.

We met up with Paul and Kelly at the McCharles House’s courtyard and garden space. Built in 1885, the once private residence has been beautifully transformed into a tearoom, restaurant, and special event venue. The grounds house several distinct settings that flow together with charm. Whether you’re in the main green and pink Victorian house, outdoors, or the rustic Sequoia Lodge, the McCharles House is a lovely venue to host an intimate gathering.

When we walked back behind the house, the scenery began to shift from a typical Southern California landscape to something else entirely. Towering trees surrounded the courtyard and blooming flowers lined the path beneath our steps. Tucked behind lush greenery stood the Summer House, which had previously been the Wedding Gazebo at Disneyland. The scene conjured up that magical feeling of watching a couple exchange vows before their loved ones. It’s intimate moments like these that inspire Paul and Kelly to capture couples’ stories on film.

Central Studios is a videography team that specializes in simple and beautiful wedding films. Paul and Kelly make sure that their focus is always on the bride and groom throughout the entire process. Their goal is to capture each couple’s personality and energy through a creative and honest lens. Not only are we crazy about their work, we also appreciate the intentional perspective and humble attitude they bring to the industry.

To learn more about Central Studios and see some of their work, visit

Jay's New Executive Chef: Sascha Lyon

We’re thrilled to announce that the Jay’s team has a new head honcho in the kitchen! Sascha Lyon has come on board as our Executive Chef and we could not be more excited about the transition. While his impressive resume and formal training speak volumes of his talent, he is all about innovation. At Jay’s we strive to continually drive the future of catering, and we believe that Chef Sascha is the perfect leader for the job.

As a Los Angeles native, Sascha began his culinary career working in Michel Blanchet’s kitchen at L’Ermitage. In the years to follow, he worked under many prominent chefs in the area, gaining the skills and the appreciation he needed to move up in the restaurant world.

Chef Sascha graduated from the Culinary Institute of America in 1992 and then moved to New York for an amazing opportunity to work with renowned chef Daniel Boulud. He spent the majority of the next 17 years in New York at celebrated restaurants such as Restaurant Daniel, Patis and Balthazar, as well as his own establishment, SASCHA, which received rave reviews for its fine food, charming bakery, and distinctive design.

After several years of operating his restaurant, Sascha sold it to return to Southern California for a change in lifestyle. There he accepted a position as the Executive Chef of W Hollywood Hotel & Residences, a multi-outlet property housing Delphine Brasserie, a traditional Southern European eatery that celebrates everything that California farmer’s markets have to offer. While overseeing culinary operations at the hotel, he was also able to revamp the food program at DTLA’s Soleto Trattoria and Pizza Bar.

Not only is he an expert in the fields of Mediterranean and Southern French cuisine, Sascha also holds a personal commitment to high integrity cooking. His method includes a sense of understanding; by respecting the ingredients he uses and the artisans that have played a role in the process, Chef Sascha is able to produce quality and honorable dishes. Plus, he sees California as a culinary playground, taking advantage of all the diverse flavors it has to offer. His preferred menu is vegetable centric with plenty of fish and a dash of pork when necessary.

It’s safe to say our kitchen just got a little bit more interesting. Welcome to the family, Sascha, we can’t wait to see where the Jay’s story goes next!

Pacific Weddings Magazine + Jenny Yoo

Recently Jay’s had the opportunity to collaborate on a shoot for Pacific Weddings Magazine. The established publication’s mission is to inform and inspire its readers who dream of having a wedding in the Pacific, whether it’s Hawaii, California, Oregon, Washington, Vancouver, Mexico or Fiji. The mix of progressive style and knowledgeable insight in the magazine’s content assists brides in planning their personal festivities2For this specific shoot, Pacific Weddings wanted to feature the designs of Jenny Yoo. This talented wedding and bridesmaid dress designer brings tradition and modernity together impeccably. Her pieces are elegant, yet simple, allowing bridal parties to feel naturally beautiful in their wedding attire. 3We met up with several brilliant vendors at Highland Springs Resort to photograph a romantic style piece. Hair accessories were made by Erica Elizabeth Designs, Peony and Plum took care of the gorgeous florals, Miss Multee produced calligraphy for the stationary, and KC Witkamp styled hair and make-up on the models. The antique set was decorated with furniture and props by Found Vintage Rentals. 4Jay’s was asked to provide desserts for the shoot. For the cake, we decided to reflect that romantic style of flowing fabric with our Ombre Ruffle Cake. Our Executive Cake Designer, Teri Torrealba, executed and designed this dreamlike, two-tiered cake exquisitely.5Our other sweet was created by Exectutive Pastry Chef, Jean Christophe Milon. He prepared S’more Tarts made with Valrohna milk chocolate, graham cracker crust, and a perfectly toasted marshmallow top. 6The entire shoot exuded a sense of natural splendor and enchantment. Thank you Pacific Weddings Magazine for asking us to be a part of this exciting shoot. And thanks to This Modern Romance for sharing your gorgeous photos with us. We loved working with this talented group of vendors! 9


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