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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Sip & Spill Event at Grand Gimeno

Inspired by the olive trees at Grand Gimeno, Tuscan inspired décor accented the venue for Jay’s Catering’s Sip & Spill event. Green patterned linens provided by BBJ La Tavola topped cocktail tables and matching velvet chartreuse napkins completed each place setting outside. Copper flatware was placed next to rattan chargers provided by Sundrop Vintage and our coupe plates topped with custom printed menus tied everything together. Fresh floral centerpieces artfully arranged by Sweet Floral Dreams, green olives, and candles made their mark down the long dinner table and a bar serving wine and Aperol Spritz cocktails was placed at the head.

The blue doors opened, and guests made their way into the Foyer where a champagne welcome and Tuscan Bruschetta Station greeted them. Saffron Tomato & Roasted Peach, Roasted Red Cherry Tomato, Sauteed Wild Mushroom, and Whipped Herbed Ricotta toppings were available to top toasted olive baguette slices. Everyone mixed and mingled while Adam of ADM Entertainment strummed his guitar and serenaded the crowd, then it was time to take a seat for a quick presentation.

On the other side of the Foyer, bistro chairs were set in rows, and everyone found a seat. The Jay’s team presented to the attendees, and not long after, dinner was ready in the Olive Grove. Wood-Fired Neapolitan, Alfredo Bianca, and Steakhouse pizzas were being sliced fresh from the oven and Ensalada Las Mesas and Roasted Golden Beet Salad paired as sides. Guests grabbed their plates and headed over to the pizza bar where they filled their plates. Adam moved over to his mixer and DJ’ed the rest of the evening. Red and white wine was poured and Aperol Spritz cocktails were the event special. After mingling over the dinner table, everyone began to stand for group photos. While the photographer, Brian of Atlas & Rose Studios, was snapping away, Mango Yuzu Tarts were tray passed for dessert. As the sun went down, the crowd thinned. Goodbyes and hugs were shared, last bites of dessert were finished, and everyone made their exit.