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A Day Like No Other
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Quail Lodge & Golf Club

Ceremony Magazine Los Angeles 2017 | Catering Customized

Catering Customized
An Interview with New York Food Company


Tell us a little about how your company got started and what the future brings
:
New York Food Company (NYFC) started as a local, popular delicatessen in Hermosa Beach, CA more than thirty years ago. The demand for our delicious, fresh food grew as customers asked for it to be served at their business and social events, so Celebrations by NYFC was born. Ultimately, NYFC was invited to manage two exclusive coastal venues, La Venta Inn in Palos Verdes Estates and Verandas Beach House, Manhattan Beach. In 2005, Chefs with Altitude was created – which caters exclusively to the private jets of celebrities, professional sports teams and dignitaries. The NYFC team continually adapts to the latest trends in cuisine, beverages, service, and event design. “The catering and event production industry never gets old,” claims Jim Wharton, NYFC Managing Partner. “There’s always something new and exciting for our team to learn and incorporate into our events.”

On-trend food ideas for 2017 weddings:
Local Yet Global – locally sourced ingredients used to create an eclectic adventure that mixes cultures and flavors for an inspired wedding menu.

Christopher Todd Studios via CeremonyMagazine.com

Our specialty is:
Catering to you. Every wedding menu is created in collaboration with the utmost consideration of the tastes, styles, and special requests of our couples. No two menus are ever alike – although we do feature popular dishes that many couples enjoy! NYFC menus feature an eclectic mix of traditional favorites fused with current trends. We are also proud of our professional service team. We offer exquisitely served, plated meals to beautiful yet casual buffets. Every menu and every event is customized to fit the style and taste of each couple.

Our food philosophy:
We always make it fresh and made to order, utilizing the freshest ingredients and sourcing locally as much as possible. We design menus to favor the clients’ tastes, not ours. Our menus are used to start the discussion with our clients — they aren’t meant to limit the offerings.

Favorite cocktail hour appetizers:
– Bacon-wrapped dates on Belgian endive with blue cheese aioli
– Mini Ahi tacos with cucumber mango salsa and wasabi crème
– Tater tots tossed in garlic parsley butter, dusted with freshly grated Parmesan cheese, served in individual paper cones.
– Short rib sliders
– Soup sips
– A trio of soup sips with grilled cheese & short rib bites

Three trendy ingredients for 2017:
1. Clean ingredients are in demand: Organic, GMO-Free, All Natural, PHO-Free.
2. The trend continues for the combination of savory, spicy and sweet ingredients. Couples are still craving these mash-up flavor combinations for a taste ‘experience and adventure’!
3. Tropical fruits and flowers like guava, lavender and Moroccan orange blossom are irresistible flavors in almost anything, including drinks, entrees and desserts.

Courtesy of NYFC via CeremonyMagazine.com

The past decade took us from the cake to cupcakes to donuts to cake pops to macarons to dessert tables…what’s next for desserts?
Ice cream carts, food trucks, and colorful, candy displays are trending now.

Does your team have any traditions or habits when preparing meals (ex: listening to a specific type of music, etc.)?
Our team is gregarious and fun, everyone gets along. There is usually a little light music during setup, then a briefing session before the event starts, after that, they are all professional until the cleanup is finished. Then the music starts again!

What is the best approach to serving food for specialty diets?
We usually have an assigned server and one assigned chef handle the plates to eliminate any confusion or the specialty diet plates being confused with the regular plates. We also like to know the guests’ names and where they are seated. Special menu guest requests receive individual attention.

How can couples use food to wow their guests and make them feel special?
Interactive food stations are great for entertaining guests, oyster shucking or guacamole made onsite are great examples. Guests can watch the food being prepared while engaging with the chefs or other guests. In addition, interactive stations make guests feel special by creating dishes with the ingredients that they pick and choose like a pasta or omelet station.

Christopher Todd Studios via CeremonyMagazine.com

What are some great rehearsal dinner ideas?
Theme menus offer a fun and relaxed prelude to the wedding day. Fresh twists on Mexican or BBQ with festive decorations and signature margaritas are popular. Italian themes with wood burning pizzas and great salads complimented by signature sangrias are always a hit too.

In what ways does a venue predicate a menu?
Venues predicate a venue in every way. Some venues offer no kitchen or simply warming capabilities. Sometimes complete “kitchen builds” are required. NYFC can build a kitchen anywhere and create delicious meals – this is where we shine.

The Best Day Ever includes:
A perfect sunlit day for an outdoor ceremony with a fantastic coastal or city view, followed by a celebration with the finest food and drinks enjoyed by guests while they meander and mingle about a private estate, topped off with all-around great service – and of course, coffee and dessert!

Courtesy of NYFC via CeremonyMagazine.com

Photography:
1. Christopher Todd Studios
2. Courtesy of New York Food Company
3. Christopher Todd Studios
4. Courtesy of New York Food Company

Ceremony Magazine Orange County 2017 | Homemade Happiness

Homemade Happiness 
An interview with Jay’s Catering 

Tell us a little about how your company got started and what the future brings:
As we approach our 50th anniversary, we are still driven by the same principal: Fresh food, always from scratch. Armand ‘Jay’ Mastroianni and Eleanor Mastroianni started Jay’s Catering as a one-stop-shop for milk and sandwiches, and it quickly grew into a full-service catering company. 50 years later, we are still a family owned and operated business. The future for Jay’s will be continued growth not just of our catering business, but also our café, Ellie’s Table.

Photo Courtesy of Jay's Catering via CeremonyMagazine.com

On-trend food ideas for 2017 weddings:
A return to our roots. Chefs are starting to take a trip down memory lane to recreate and bring new life to their childhood favorites. A mix of nostalgia and creativity has been responsible for some of our newest menu items!

Favorite cocktail hour appetizers:
We love interactive stations in addition to the traditional tray passed hors d’oeuvres. Our current favorite is an al pastor street taco station paired with tray passed mini pork verde sopes and shrimp ceviche tostaditas.

Photo Courtesy of Jay's Catering via CeremonyMagazine.com

Three trendy ingredients for 2017:
Seaweed, faro and preserved lemon.

The past decade took us from the cake to cupcakes to donuts to cake pops to macarons to dessert tables…what’s next for desserts?
A unique dessert that no one has ever seen. For us, that means our award-winning Crème Brulee Kouign Amann. Layers of flakey pastry dough filled with crème brulee and torched fresh in front of guests. We are also seeing a rise in the demand for ice cream. We look forward to finding new and exciting ways to offer ice cream on a catering scale in 2017!

Photo Courtesy of Jay's Catering via CeremonyMagazine.com

What is the best approach to serving food for specialty diets?
A lot of our couples feel that they have to alter their entire menu to cater to guests with specialty diets. A stations menu is the perfect solution! You can build in different options to fit any diet (gluten-free, dairy-free, paleo, vegetarian, etc.). As opposed to giving everyone the same plate, this allows guests to pick and choose which stations allow them to indulge without compromising their diet!

Our food philosophy:
‘Happiness is Homemade.’ This is not only the slogan of our bakery and café, Ellie’s Table, but also a concept we live by here at Jay’s.

Photo Courtesy of Jay's Catering via CeremonyMagazine.com

How can couples use food to wow their guests and make them feel special?
Let them create something all their own! We love our make-your-own stations such as fresh poke, sliders, and street tacos. Letting them choose their own toppings gives them the feeling of creating their own custom menu. This goes for the bar as well; we love our craft cocktail bar where guests can mix up their very own creation!

What is your single biggest crowd-pleasing wedding menu item?
We have to say our mini filet and wild mushroom wellington with béarnaise sauce. It may be an old classic, but a tray never comes back full!

Photo Courtesy of Jay's Catering via CeremonyMagazine.com

The Best Day Ever includes:
Family & friends, delicious food that showcases the couple’s personalities, and a unique dessert to end the night!

Photo Courtesy of Jay's Catering via CeremonyMagazine.com

Photos Courtesy of Jay’s Catering

 

Ceremony Magazine Orange County 2017 | Food Tour – Part 2

Studio EMP via CeremonyMagazine.comvia CeremonyMagazine.comStudio EMP via CeremonyMagazine.com
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Studio EMP via CeremonyMagazine.com via CeremonyMagazine.comStudio EMP via CeremonyMagazine.com

Photography | Studio EMP
Food & Beverage | 24 Carrots Catering
Location | The 1912
Floral Design | The Bloom of Time
Rentals | Found Vintage Rentals
Flatware | Classic Event & Tent Rentals
Calligraphy | Project Watermark

Ceremony Magazine Orange County 2017 | Food Tour – Part 1

Studio EMP via CeremonyMagazine.com via CeremonyMagazine.comStudio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.com  Studio EMP via CeremonyMagazine.comvia CeremonyMagazine.comStudio EMP via CeremonyMagazine.com

Photography | Studio EMP
Food & Beverage | 24 Carrots Catering
Location | The 1912
Floral Design | The Bloom of Time
Rentals | Found Vintage Rentals
Flatware | Classic Event & Tent Rentals
Calligraphy | Project Watermark

Ceremony Magazine Orange County 2016 | Quality Cuisine

Quality Cuisine
An Interview with Jay’s Catering

Favorite, creative ways to display food at stations:
At Jay’s, we know that visual appeal is key to the success of events and that absolutely includes food station presentation. Delicious and beautiful cuisine should be complemented by an equally enticing environment. Our favorite display approaches include implementing custom signage as well as adding natural décor touches like fresh florals alongside interesting trays and containers that diverge from the expected “catering” serveware.

Brett Hickman Photographers via CeremonyMagazine.com

Unique dessert ideas:
We are dessert fanatics that thrive on creativity in the bakery. Our torched crème brûlée kouign amann is an unusual and decadent sweet that is also an entertaining experience for guests. The outer layer is flaky, buttery and croissant like, while the center is filled with a velvety crème brûlée custard that is torched to caramelized perfection on the spot. We also love our cookies & milk shots and build-your-own s’mores station.

Courtesy of Jay's Catering

Trending ways to elevate the presentation of meals:
Hands-on stations and plenty of guest inspired options! We realize that people love participating in the catering process. That’s why so many of our menu options are stations that include an interactive element. Whether it’s picking toppings, adding final touches on site, or concocting a unique cocktail with our array of herbs, syrups and fruits, we want to make sure that our guests’ experience with our food is tasty, beautiful, and fun.

Brett Hickman Photographers via CeremonyMagazine.com

Unique flavors to incorporate in 2016 to wow guests:
Incorporating an unconventional twist on classic dishes is a surefire way to impress your guests and their taste buds. We like to explore a global fusion approach, by adding Indian, Korean, Persian, and other international flavors to traditional cuisine.

Courtesy of Jay's Catering

A favorite wedding menu you created this year:
One of our favorite wedding menus we created this year is a custom vegan menu that contains an array of delectable eats, including tofu bahn mi sliders and corn chowder shooters topped with chipotle romanesco.

Courtesy of Jay's Catering

Our food philosophy:
At Jay’s, food is the centerpiece that holds the limbs of our operation together. When it comes to quality cuisine, there’s no room for sacrifice. We always ensure that taste is our priority. Once a dish is cooked to perfection, then we focus on the beauty of vibrant presentation. That’s why all of our food is made fresh and from scratch. We insist on using sustainable ingredients whenever possible and consider delivering simple, clean foods with bold flavors to be our mission. While our tradition provides us with an excellent foundation and knowledge base, we also consider ourselves innovative, adapting with the times and trends.

Brett Hickman Photographers via CeremonyMagazine.com

Our staff’s favorite restaurants:
Manpuku Costa Mesa, Little Sparrow Santa Ana, Broadway by Amar Santana Laguna Beach, and Eat Chow Costa Mesa

Courtesy of Jay's Catering

What is your best advice for couples looking for their perfect caterer?
Choose a catering company that understands your vision and can execute it well. Don’t settle by limiting yourself to a preset menu, instead, find a creative caterer that is inspired by amazing ingredients and your event concept. At Jay’s, our sales team doesn’t just take orders. They are trained and experienced event specialists. Their role is to get to know our couples and their taste before helping them create the perfect menu for their wedding. Our focus is always food and people centric, so we make certain that everything we serve is exceptional and that everyone we work with has an excellent experience.

Courtesy of Jay's Catering

Catering | Jay’s Catering
Photography:
1. Brett Hickman Photographers
2. Courtesy of Jay’s Catering
3. Brett Hickman Photographers
4 & 5. Courtesy of Jay’s Catering
6. Brett Hickman Photographers
7 & 8. Courtesy of Jay’s Catering