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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Mauve Winter Wedding at Grand Gimeno

Eileen and the girls got ready inside the Powder Room at Grand Gimeno while Ben and the boys suited up inside the Parlor. Once the bride and groom were ready, they headed to the Olive Grove for their first look. Eileen slowly approached Ben and tapped his shoulder signaling him to turn around. As soon as their eyes met, the couple smiled and hugged. Ben and Eileen exchanged sweet compliments, then were joined by their bridesmaids and groomsmen for group photos. The bridesmaids were dressed in mauve pink and the groomsmen wore black. The group wandered around the venue smiling for the camera, and just when guests started arriving, the party lined up for the ceremony.

Guests entered the Olive Grove, signed Eileen and Ben’s guest book, then took a seat. Pink and white flowers mixed with greenery lined the aisle and matching floral pillars marked the ceremony space. Once everyone was in attendance, Ben led the processional down the aisle. Together in front of all their friends and family, Eileen and Ben read personalized vows, exchanged rings, and sealed the ceremony with a kiss.

Filet and Wild Mushroom Wellingtons, Sticky Pork Belly Bites, and Roasted Red Cherry Tomato Bruschetta were tray passed outside while Moscow Mule and Old Fashioned signature cocktails were being poured at the bar. Guests mixed and mingled around floral topped tables and around the firepit until it was time for dinner. The bride and groom joined their guests at the end of cocktail hour and invited everyone inside the reception.

Tables were topped with candles, printed menus, and fresh floral centerpieces. Once guests found their assigned seats, the newlyweds made their grand entrance, shared their first dance, and took a seat at their sweetheart table. Before toasts, a first course of Pear and Walnut Salad was served. Family and friends stood and shared their fondest memories of the bride and groom. While toasts were happening, the entrée course of Zucchini Lime Chicken and Honey and Ginger Glazed Salmon with Smashed Baby Potatoes and Heirloom Carrots were served and enjoyed. The menu was selected by the bride and groom during their planning process with our event specialist, Patti. After dinner the couple cut into a 2-tiered white cake with strawberry creme filling and invited their guests to indulge in a slice and head over to the Kouign Amann dessert station for a special treat. The evening ended with dances shared between guests and well wishes shared with the bride and groom.