Gourmet Caterers Orange County

Gourmet Caterers  of Orange County catered for “FOOSE” celebrating their 10th Anniversary in the business.  What a great party it was, at a most spectacular home in Orange County.Marguaritas were offered the whole night long.  The selected menu was Portobello mushroom brushetta, Breaded cheese ravioli with chunky tomato sauce and brie tartlets with grape relish for appetizers.  The Entree was Cesar salad and breadrollls, a pistachio crumbed chicken breast served with an artichoke cream sauce, pasta with fresh tomatoes, onions, basil and parmesan cheese, grilled marinated vegetables in a balsalmic vinaigrette.  Dessert was pumpkin cheesecake, and a birthday cakeSee pictures

Gourmet Caterers did another outstanding event in Orange County for the JNF.  We catered for 150 guests.  A special Donor Appetizer event took place before the dinner.  We served incredible appetizers - Portobello mushroom bruchetta, which includes butternut squash and goat cheese, balsalmic vinegar onions.  Crunchy asparagus rolls- with cream cheese, chives, asparagus and parmesan cheese.  Mini eggplant rolls broiled and stuffed with herb and goat cheese and served with a homemade tomato sauce .  Mini won ton cups with creamy warm artichokes, topped with almonds.  Baked brie tartlets served with a grape relish with balsalmic vinegar and fresh rosemary.   The main dinner was a martini glasses filled with layered salad and fresh breadroll.  Fresh Halibut marinated in a teriyaki sauce and broiled and served with a delicious fresh salsa of mango and cantelope, red onion, ginger and cilantro.  Wild rice with toasted pine nuts, green onion, red pepper, parsley, mushrooms and asparagus.  Grilled vegetable kebabs with mini bell peppers, baby zucchini, and baby patty pans , red onion and mushrooms.  Dessert was fresh fruit tartlets, with strawberry, kiwi fruit fruit and mandarins.  

Gourmet Caterers - Catering for all of Orange County, did a magnificent job at Pacific Edge Hotel in Laguna Beach.  Great venue- a beautiful house on the beach, who could ask for better.  The Sunset Wedding took place on a Sunday in April with 130 guests.  There was four stations of appetizers, our first one was a wonton cup station where we served Brie and pear salsa, creamy spinach and creamy mushrooms.  We had a Mashed Potato Station served in Martini glasses with toppings of spinach pesto, sauteed mushrooms, sundried tomatoe with olives and garlic,also  shredded cheese and sour cream.  We did a Felaffel Station, mini pita served with freshly made felaffel balls, cabbage and Israeli salad and hummus.  We also had a Crostini Station with goat cheese and olive spread, creamy artichoke and roasted red pepper pate.A delicious Butter Lettuce Salad with sliced strawberris, sun dried tomato , avocardo, plam hearts and nuts served with a red wine vinaigrette dressing, was served to our guests at their tables.Chilean Seabass with a macadamia nut crust, served with a cantelope cream, over a Long grain Rice dish of chestnuts, scallions, asparagus and parsley.  We gave them a Roasted mixed Squash Medley, with an assortment of summer squashes.Dessert was mini Individual meringue shells with cream and berries, and a slice of our delicious moist Mexican Carrot Cake, with pineapple, coconut and nuts inside.We were certainly complimented as  the best Caterers in Orange County,.See pictures at http://www.PictureTrail.com/gid21914271&pathID=2091196 

What a weekend it was.  Gourmet Caterers  coped with the challenge of Passover as well.  We did a Shabbos Dinner, a Saturday morning at Shull - kiddush lunch, and a magnificent dinner party event, and Sunday brunch, for a very special Barmitzvah Celebration.

Friday Night Dinner was Matzoh ball soup, Pomegranate honey roasted cornish hen, Lightly sauteed sweet potatoes with pears and cranberries, roasted asparagus with fresh herbs.  Chocolate pecan slice with parev cream.

Kiddush Lunch for 200 guests - Matzoh crackers with cream cheese, smoked salmon, egg salad, tuna salad and shredded cheese.  Mixed green salad with goat cheese, golden raisins and candied walnuts with a tangerine vinaigrette sauce.  Blintz souffle served with apricot and raspberry coulis, mediterranean frittata with spinach and feta cheese.  Enormous fresh fruit display, dense passover fudgy brownies, and maple praline cheesecake.

Dinner for 200 (see pictures )   Appetizer hour - Sushi Station- assortment of salmon, ahi and yellow tail and california rolls and others.  Fresh fresh fruit station with vegetables and dips, cheese and passover crackers.  We passed on cute appetizer plates with tiny forks grilled asparagus and goat cheese corn quesedillas, bite sized brie crepes with caramelized balsalmic apples and fresh thyme, and small spoons with mediterranean vegetable and goat cheese terrine.

Then to the main meal, we did stations.  A Mediterranean station With passover mini crepe “bread”,  with felaffel, hummus, tehina and turkish saladChicken kebobs with Walnut and Pomegranate juice ,Greek Salad with Feta and olives

Asian Station - Vegetable Asian Cashew Stir fry with water chestnuts, bamboo shoots, bean sprouts and peppers in teriyaki sauce.  Teriyaki sweet and sour stir fry with strips of beef, broccoli, mushrooms and silvered almonds.  Stir fried rice with bean sprouts, garlic and mushrooms, Asian slaw with miso dressing

Southwestern Station - Pollo de Vargas - grilled marinated chicken boneless breast with peach and green chile salsa, Ancho corn mashed potato, greilled marianted vegetables in chipoltle vinaigrette

 Dessert  Station  White chocolate fountain, and regular chocolate fountain with ice-cream, fruit kebabs, passover cookies, marshmallows etc.
http://www.PictureTrail.com/gid21877768&pathID=2089191  Pictures of evening Barmitzvah party

www.thebusyboarnets.blogspot.com  The clients blog, with feedback about our event…. Bar Mitzvah reflections

This past weekend Gourmet Caterers catered a Wedding in a exquisite private home.  The bride was Asian and all the food had an Asian infusion. The Wedding was supposed to be outside in the beautiful garden, but the weather was playing tricks.  By the time the actual Wedding took place, the weather was beautiful, but too late, we had to do the set up inside.  The appetizers which were passed, were Ahi Tuna on a sesame crackers with creme fraiche, and brie tartlets with grape relish. The buffet consisted of a salad with mango, avocardo, fennel served with a soy citrus dressing.  Prime rib with an Orange soy sauce, Ginger crusted Chilean Seabass with a kiwi lime sauce.  Wasabi mash potatoes and asparagus with hazelnut dressing.  A spectacular wedding cake was brought in by the grooms family.
http://www.PictureTrail.com/gid21768232&pathID=2083643  See Pictures

Sssshhhh its a surprise, we get lots of these at Gourmet Caterers, it makes it a bit tricky, never call at home, when the other spouse can hear whats going on…what makes it more difficult is most people have it in their homes.  We did a surprise 21st birthday for a guy who was a gun enthusiast, his parents and girlfriend gave him the party in their home.  They had to make sure he was out for the whole day.  It was a huge BBQ for 150 guests with Beef ribs, lamb chops, chicken pieces,  and steaks.  The beer was flowing as well as the food, boy do these young chaps eat.  We did garlic bread, and four exciting salads with the meal.  The appetizers were spicy chicken wings served with ranch and vegetables and dips.  Dessert was a chocolate fountain with all the trimmings of fruit, marshmellows, ice-cream etc.

This is how it went down.  The whole house was in darkness, everyone parked their cars a block away, and when the came past home just to have a drink before supposedly going out to a restaurant and turned on the lights, everyone shouted surprise, it really was this time, a huge surprise, he had no idea, he stood in shock, he even started shaking, then had a beer and all was good after that.  The Birthday cake was in the shape of a gun, and the decor was guns everywhere.  They had a great live band, also recommended by Gourmet Caterers.  It was such a successful surprise party, everyone had the best time.

Gourmet Caterers did a Surprise Birthday party for 70 guests in a beautiful home in Villa Park. Appetizers was a huge part of this menu, they started off with a delicious Roast chicken-chipotle on Nachos with cilantro/Avocado cream was passed for guests , this was a huge hit.  A carving station with Roast Beef with  a horseradish cream sauce and assorted bread rolls.   They also had tartlets filled with roasted red pepper with Asiago cheese and chives, as well as mini cups filled with Pesto artichokes, topped with Toasted Pine Nuts.  Lastly for appetizers was crostini with brie and a grape relish.  The kids has plain quesidillas.  For Entrees they had tortillas as the starch, and a most delicious Pinata salad, which has lettuce, garbonzo beans, olives, tomatoes, celery, jicama and cheese, with a refreshing cilanto garlic dressing.  They had Pollo de Vargas which is a Marinated and grilled chicken breast with Peach and Green Chile salsa, plain crumbed chicken legs for kids.  We also did a Spicy Chopped Beef Brisket, this cooks slowly for aproximately 8 hours, until it falls apart, but has wonderful mole sauce, beer and onions.  This was served with an acapulco baked rice with tomatoes and mushrooms- very delicious. Chipotle grilled vegetables.  Dense brownies and a Happy Birthday cake.

http://www.PictureTrail.com/gid21649566&pathID=2077942  

What a delightful setting for a gorgeous Wedding, catered by Gourmet Caterers.  Nearly 100 guests enjoyed the sumptuous appetizer menu.  Delicious chicken satay with spicy peanut sauce, shrimp ramaki with bacon and chestnuts, Italian stuffed mushrooms, brie tartlets with grape relish was tray passed.  We had a station of carved rare roast beef served on little cocktail size rolls and served with a cream horseradish sauce and mustard.  There was also  a station with cheese, crackers, fruit and vegetables.  There was also crostini with smoked salmon, red onions and capers bar.  Dessert was an unusual wedding cake with a chocolate ganashe frosting with quamquats and leaves as decoration - it was delightful.

See Pictures at
http://www.PictureTrail.com/gid21607549&pathID=2075601

What an amazing Barmitzvah, for 200 guests, it was. Gourmet Caterers served the  Appetizers in the Rotunda.  Spectacular sushi with ahi tuna and fresh salmon, and unique california rolls.  We had a latke station which consisted of Potato latkes, zucchini latkes, and sweet potato latkes, all served with accomplaments.  We also had wonton cups served with delicious creamy artichoke with pesto and almonds.  For the adults we served smoked cheese and caramilized onion quesedillas and for the kids just plain cheese quesedillas.

For the main menu - kids were served Chicken and Beef kebobs, french fries, cesar salad and garlic breads

The adult menu was fresh bread display, and the a Zia salad plated.  Grilled marinated chicken breast, with peach and green chile sauce, and a cashew crusted halibut with a fruity salsa.   This was served with a wild rice with snow peas, and a mixed grilled exotic vegetables with a chipotle vinaigrette.

Dessert was a chocolate fountain, served with fresh fruit kebabs, marshmellows , fresh oatmeal cookies, ice cream, rice crispy bars, meringues and liquorice.

Gourmet Caterers had the honor of catering for US Labs Holiday Party.  It was for 375 guests and it really went very smoothly.  I am beginning to resemble a turkey, as we cooked so many and cut up so many….The menu was simple but plentiful…        

Fresh breadrolls and sweet butter                                                                                                      

  Oven roasted Turkey with fresh herbs and caramilized shallots                                                                       

      Cranberry delight-cranberry relish with fresh fruit and   nuts                                                                                   

delicious apple and apricot stuffing                                                                                                                       

          caramilized sweet potatoes, baked with butter and brown sugar                                                                 

             Mandarin grove salad with mandarins and toasted sliced almonds and a poppy seed dressing

pumpkin cheesecake