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.
What do you get when you combine world class cuisine, a stunning location, and inspired contributions from local vendors? "Taste of Jay's" at The Casino San Clemente. Last Friday marked the second "Taste of Jay's" at The Casino, and the turnout was everything we wanted it to be and more. Jay's Catering has a tradition of holding tastings for brides-and-grooms-to-be every month, but bringing the event to The Casino in partnership with fantastic vendors has raised the bar. "Taste of Jay's" is unique in that it offers attendees the experience of a wedding reception, and a chance for them to see what Jay's and the rest of the vendors can bring to their own, personal event. Check out a video of Friday's "Taste of Jay's" below:
We had such a great time bringing this second "Taste of Jay's" to fruition. Thank you to our wonderful vendor partners and Brett Hickman for capturing the evening with his beautiful pictures. Take a look at some of the highlights below!
Here it is: our first Eventful interview! We are so excited to share this new series with you guys. Eventful will be an ongoing video podcast through which we explore industries that are key in the event planning world. We will be asking industry professionals insightful questions, and filming our interviews with them in various venues around Southern California. Eventful will provide helpful advice for planning your special day—and entertain along the way.
In our first Eventful interview, we sit down with Lauren Harper, an Event Specialist with Jay’s Catering, and Sussanna Davidson, Florist + Owner of French Buckets, to get the 411 on floristry. In this first installment, Sussanna shares her expertise on floral trends and offers some goldmine tips to brides. Check out Lauren + Sussanna’s interview below, filmed at none other than the Loft on Pine:
A bit about the Loft: The Loft on Pine represents the outcome of a transition that occurred in New York circa 1993. Before this time, warehouse/loft spaces were cold and slightly dissolute, inhabited by Bohemians and artists. The ‘90’s, however, brought a sudden shift. People began making lofts warmer environments that were suitable for families who wanted to live and work in open spaces. Uninhibited and sprawling, this venue is also markedly welcoming and homey—a true culmination of the move from niche to trendy that lofts underwent 20 years ago.
While we are filming here, I realize that I wouldn't change a thing about the ambiance. Except, perhaps, adding some flowers.
What is it about flowers that please, mystify, act as a relief, even? The richness of the Loft—accented with gold-sequined pillows, boutique mauve furniture, + warm gradients of wood—hits the perfect atmospheric note between down-home + urban. Yet, somehow, floral arrangements would make it ‘more perfect’. And this could be said about nearly every venue or space. Flowers brighten up and lend sweet aromas to anywhere they are placed. We tend to miss their presence when we suddenly find them absent.
But, whatever the basis is for our collective desire to have flowers around us, everyone knows that they’re nearly synonymous with weddings. People equate flowers, and the floral industry at large, with weddings. In fact, floristry is a multi-billion dollar business because of weddings. So, what’s the scoop on the industry? What’s the process for a florist when s/he is designing floral arrangements for a wedding? Thankfully, we have the Sussanna's expertise handy to alleviate our burning questions.
Spring is in full effect and Easter is quickly approaching! Whether you are planning a formal Easter dinner for family, are throwing an Easter picnic for friends + relatives, or just want some spring-themed treats—Jay's Catering has you covered. Check out our full Easter/Spring menu here!Our special Easter/Spring menu has something for everyone: our classic Cold Buffet, which features a selection of Jay’s Famous Palm Sandwiches + your choice of three delicious salads (great for picnic fare!); a sumptuous Traditional Easter Dinner, including our insanely delicious Applewood Smoked Ham with a Brown Sugar Mustard Glaze; and, last but not least, an array of spring-inspired desserts.Our Pâtissier + Executive Cake Artist have also designed decadent, adorable cupcakes that simply sing, “spring”! Ellie’s Spring Cupcakes are topped with iced baby birds, sheep, butterflies + flowers, bees, ducks, ladybugs, and a host of other cute reminders of the season. Kids will love them, adults won’t be able to keep from smiling—and everyone will want a second helping.Want to keep it simple? Grab a batch of our Easter Sugar Cookies for a family affair or office party!If you’re looking for a specifically Easter-themed dessert that is a bit more sophisticated, we’re making elegant and rich Peanut Butter Chocolate Crunch Eggs, Macarons, & Easter Egg Cakes that are sure to wow your guests! Order either our Cold Buffet or Traditional Easter Dinner + a selection of our desserts to create the perfect meal for your spring event. Celebrate the season with Jay's Catering and stop by our cafe, Ellie's Table, to try our items before you order them!
APRIL 03, 2014 | BY LAUREN WINDER | FILED UNDER: |
If there is one thing that people associate with Jay’s Catering, it’s “Jay’s Famous Palm Sandwich”. This 42 year old sandwich is made on a freshly-baked cheese roll and stacked with Turkey, Ham, or Roast Beef. Sound simple? That’s because it is—simply delicious.Jay and Eleanor Mastroianni created the Palm Sandwich in 1972 for Mercury Savings and Loan. Mercury’s Lunch Program provided free lunches to those who would listen to a short presentation on the benefits of banking with them.Up until this time, traditional cold buffets were inconvenient and time consuming. People had to assemble their own sandwiches from meat, bread, and condiment platters. This method clearly wasn’t working for Mercury’s Lunch Program. But, necessity is, indeed, the mother of invention. The Mastroiannis knew that landing Mercury as their first account would mean meeting a huge financial goal for their then-fledgling catering business. Together, Jay and Eleanor incepted the idea of the Palm Sandwich (so named because it is small enough to fit in the palm of one’s hand), which was already assembled. It was accompanied by three salads, relish, and carrot cake. The Mastroianni’s straightforward, cold buffet lunch worked—and the Palm Sandwich was the star of the concept.Jay and Eleanor landed the Mercury account after introducing the Palm Sandwich Cold Lunch Buffet. Their new Lunch Program was so successful that Jay’s Catering was hired to bring it into Mercury’s 7 other branches. Mercury quickly developed a wait list for their free lunches and, with all of the free advertising they received, Jay and Ellie were no longer running a fledgling catering business. This tasty sandwich—initially designed to easily feed a large group of people—catapulted the Mastroiannis into a new level of profit and prosperity.After four decades, the Palm Sandwich is still Jay’s Catering’s most ordered item. The Palm Sandwich Special at our café, Ellie’s Table, is the most popular dish there, too. This boutique-sized sandwich has also become a tradition at events; all because this innovative couple decided, through necessity, to take things back to basics. Together, they came up with an idea that appeals to everyone—young and old alike. As a result, the Palm Sandwich—the essence and foundation of Jay’s Catering—continues to be loved because we continue to make it with fresh, delicious ingredients.
MARCH 26, 2014 | BY LAUREN WINDER | FILED UNDER: |
When you think of elegance and sophistication, a backyard wedding is probably not the first thing that comes to mind. Taking a look at Lauren Fortelny and Nick Del Francia’s incredible backyard wedding, however, may just change that for good. The couple decided to marry in the summer at Nick’s family home in Santa Ana. The property is absolutely gorgeous, with olive trees and wild flowers growing in abundance around the three tiers of the house. Jay’s was thrilled to cater the Del Francia wedding, which was expertly coordinated by one of our veteran Event Specialists, Chris Kuhles.
Mr. and Mrs. Del Francia accommodated 230 people for their ceremony on the property’s garden level, opted for hors d’oevres around the pool on the second floor, and finished the evening with dinner and dancing on the third tier. While the wedding didn’t have one solid theme or color scheme, bright orange and fuchsia tones blended with like colors to create an eclectic feeling that remained cohesive. One of the things that really made this special day sing was all of the bride and groom’s personal DIY touches. Both Nick and Lauren’s families brought their own contributions to the wedding. Lauren’s grandmother made Italian wedding cookies, while Lauren and her bridesmaids made boxes to put them in for guests. From the banner reading “LOVE" to the Del Francia signage welcoming you to “Memory Lane”, it was clear that the two families came together—not just figuratively through the couple’s marriage—but literally, to make the occasion sincere and meaningful to them.The creativity that went into planning this wedding came through in every detail—from the flower petal stationary tailored for the couple by Sugar Press to the impactful lighting designed by G2 Audio and Lighting.The cuisine we provided was no exception. We began by metamorphosing the Del Francia garage into a kitchen to prepare the evening’s menu fresh and from scratch, while still serving it piping hot. The newlyweds decided on tray-passed hors d’oevres of: Mini Filet & Wild Mushroom Wellingtons served with Bearnaise sauce, Crab Cakes served with a Mango Papaya salsa, and Caprese Skewers with Pesto & Basil-Drizzled with Aged Balsamic & Olive Oil. For their plated dinner, Mr. and Mrs. Del Francia had a family style first course of Caesar Salad with Herb-Crusted Croutons & Parmesan Cheese Curls on Romaine Lettuce. Their second course featured vegan options for the bride with Vegan Brown Rice and Vegan Steamed Julienne Vegetables. The rest of the guests dined on mouthwatering Santorini Chicken, Tuscan Rotelli Pasta ala Checca, and Italian-style Haricot Verte. Just to make sure that everyone left full and happy, we served our fantastic Angus Beef Sliders with Oven French Fries later in the evening!There was an impressive selection of libations from the beginning of cocktail hour to the very end of the night, as well. We brought in an open soft bar, set up an Ice Tea and Coffee Station, and provided a Champagne & Cider Toast.This wedding was truly an event to remember and we were so honored to have been a part of it! We were dazzled with the rusticity of the Del Francia’s backyard wedding, which they made so personal and sophisticated. A special thank you to Kristin Brown Photography for sharing her candidly captured, gorgeous images with us!
Maybe you have dreamed of serving traditional white cake at your wedding since you were a child. Perhaps you’ve gotten engaged, done hours of cake research, and now have your heart set on a glorious four-tiered fondant masterpiece. Whatever it is that you have in mind for your wedding cake, we can create due to the talents and expertise of our Executive Cake Artist, Teri Torrealba and our Executive Pastry Chef, Jean Christophe Milon.
Even if you aren’t sure about what kind of cake you want at your wedding, Teri and Chef Christophe can help you to articulate a cake vision that is perfect for you. Teri’s renowned artistry and experience combined with Chef Christophe’s passion for pastry and recipe design means that we can produce virtually any cake that you can imagine.
From French Croquembouches to Groom’s Cakes, our repertoire of cake knowledge encompasses trends and tradition alike. Want more than just a cake at your wedding? We offer decadent Dessert Stations that are sure to wow your guests. Explore them here. Don't forget to check out our gorgeous cake creations below, and get in touch with one of our Event Specialists to learn more about how we can make all of your wedding cake dreams come true!
MARCH 14, 2014 | BY LAUREN WINDER | FILED UNDER: |