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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Rainy Day Wedding Bliss at Hangar 21 South

Claribel and Jae had just shared their first look and arrived on the tarmac at Hangar 21 South to take photos before the rain arrived. Luckily, Hangar 21 South had accommodations for the rainy day that didn’t disrupt the plans and design the bide and groom worked so hard to achieve. With a large indoor space, there’s always room for a rain plan that’s just as special! Guests arrived to a romantically lit indoor ceremony set up with rows of ghost chairs. A circular floral backdrop and pampas grass had everyone gazing in awe while candles and greenery lined both sides of the aisle. Jae took his place near the officiant and Claribel walked gracefully in a stunning a-line dress towards her groom. The two exchanged vows, said, “I do,” and shared their first kiss as husband and wife. A roar of cheering surrounded the newlyweds as they exited the ceremony for cocktail hour and their helicopter flight over OC. Tray passed hors d’oeuvres including Vegetable Spring Rolls and Beef Picadillo Empanadas were enjoyed and drinks were flowing at the bar. Before long, everyone was invited to their seats for Claribel and Jae’s grand entrance into the reception. Ivory linen tablecloths, mauve linen napkins, gold rimmed plates and glassware and gold flatware decorated each table along with floral arrangements. The newlyweds arrived and entered straight into their first dance followed by toasts. Tables were excused one at a time to a delicious buffet serving Tri-Tip, Tequila Lime Chicken, Roasted Red Potatoes and Pear and Walnut Salad. As guests finished their dinners, dancing began in the center of the room. Shortly into dancing the couple cut the cake, tossed the bouquet and garter, and invited everyone to indulge in warm cookies and shots of cold milk for dessert to end the night.

Venue: Hangar 21 South // Catering: Jay’s Catering // Planning: All in The Detail Design // Photographer: Morgan Hydinger // Florist: French Buckets

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