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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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Beautifully Classic Wedding

With elegant details as beautiful as the Estate itself, Priscilla and Albert tied the knot at their classic, timeless wedding ceremony. Assorted candles and eucalyptus lined the aisle as Priscilla made her way to Albert. Her bouquet was made of white anemones, roses and ranunculus and complimented her gorgeous dress perfectly. Button detailing down the back of the bride’s dress accompanied by a beaded applique left guests speechless.

After I dos, hors d’oeuvres were served: Crab cakes with a mango papaya salsa and Thai chicken spring rolls with a peanut sauce. Guests mingled and snacked while awaiting the bridal parties return. The dinner buffet opened and the smell of Santorini chicken, penne alla checca, and almond rice pilaf filled the room.

A delicious 2-tier marble cake with raspberry crème filling and a classic buttercream icing was cut. For those who didn’t fancy a slice of cake, a dessert station was available and serving up French macarons, raspberry chocolate decadence, fresh fruit tarts, vanilla bean chocolate eclairs, and French apple tarts.

Venue: The Estate on Second // Catering: Jay’s Catering // Photographer: Meaghan Brianne Photo // Planner: Blissful Events by Diana // Florist: Foxtail Florals // Dress: Maggie Sottero Designs

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