August 2, 2010

Rosh Hashanah /Yom Kippur is almost here

Filed under: Future plans, Miscellaneous, Shabbat Dinners, Uncategorized, nationality buffets — Nina Varkel @ 7:40 pm

Gourmet Caterers is gearing up for the holidays. Our new Holiday Menu is ready! We can take all the work out of your holiday meals so you can celebrate just like you remember childhood celebrations! Remember what Grandma used to make……

Gourmet Caterers will be happy to take your orders now from our menu. See menu below!

2217 South Grand

Santa Ana, CA 92705

Call: Nina – (949) 633-3628/(949) 786-0882

Ruth – (949) 293-4688/(949) 551-4123

Fax: (949) 786-0882

Varkel@gmail.com

ROSH HASHANAH/YOM KIPPUR ORDERS

Hello All!

It’s Holiday time!

Please place orders as soon as possible. Last day for orders for Rosh Hashanah is Sunday, September 5, 2010. Last day for orders for Yom Kippur is Monday, September 13, 2010. Any changes and/or additions after that date will incur $1.00 extra per person for each item ordered.

Orders for Rosh Hashanah to be picked up before noon on Wednesday, September 8. Orders for Yom Kippur to be picked up before noon on Friday, September 17, from Gourmet Caterers at the address listed above.

Chag Sameach – Nina and Ruth

+++++++++++++++

Name: _________________________ Address: ______________________________

Phone No.: _____________________

Cost Quantity Total $

Herring:

Chopped Herring $17.00 per lb. _____ _____

Kichel $20.00 per lb. _____ _____

Danish Herring $17.00 per lb. _____ _____

Parev Pineapple Cream Herring $17.00 per lb. _____ _____

Mustard Herring $17.00 per lb. _____ _____

Fish:

Fish Balls $17.00 per lb. _____ _____

Fish Balls Curried $17.00 per lb. _____ _____

Curried Fish Fillets $17.00 per lb. _____ _____

Fish Fillets in Soy Ginger Sauce $17.00 per lb. _____ _____

Mock Crayfish $17.00 per lb. _____ _____

Salmon Lasagna $36.00 (serves 12) _____ _____

Honey/Orange Fillet of Salmon $17.00 per lb. _____ _____

With Soy and Fresh Ginger

Chicken and Meat:

Herb-Roasted Chicken with

Pomegranates $19.00 per lb. _____ _____

Honey Citrus Chicken $19.00 per lb. _____ _____

Chicken Provencal (with

Tomatoes and Olives) $19.00 per lb. _____ _____

Sweet & Sour-stuffed

Mustard Cabbage $30.00 (for 6) _____ _____

Brisket with Portobello

Mushrooms & Cranberries $21.00 per lb. _____ _____

Brisket and Tzimmes $21.00 per lb. _____ _____

Pepper Crusted Roast Beef

in Mustard Wine Sauce $21.00 per lb. _____ _____

Sweet and Sour Meatballs $21.00 per lb. _____ _____

Chopped Liver $17.00 per lb. _____ _____

Perogen $16.00 per dozen _____ _____

Meat Blintzes $24.00 per dozen _____ _____

Kreplach $10.00 per dozen _____ _____

Soup – Chicken Noodle $11.00 (serves 4) _____ _____

Roasted Red Pepper $11.00 (serves 4) _____ _____

Butternut $11.00 (serves 4) _____ _____

Kneidlach (Matzo Balls) $1.75 ea. (min. 6) _____ _____

Vegetable Sides:

Roasted Vegetable Tzimmes

With Prunes $26.00 (serves 12) _____ _____

Grilled Chipotle Vegetables $30.00 (serves 12) _____ _____

Potato OR Sweet Potato

Kugel w. Red Peppers $26.00 (serves 12) _____ _____

Honey-Roasted Red

Potatoes $20.00 (serves 12) _____ _____

Butternut Squash and Yams $20.00 (serves 12) _____ _____

Barley (or Rice) with

Butternut, Apples & Onions $20.00 (serves 12) _____ _____

Dessert:

Majestic Moist Honey

Cake $18.50 (serves 10) _____ _____

Apple Squares with Honey

And Walnuts $20.00 (serves 10) _____ _____

French Silk Chocolate Tart $25.00 (serves 10) _____ _____

Spiced Pear & Pomegranate

Strudel $20.00 (serves 10)

Yom Kippur:

Mini Noodle Kugels with

Onions and Poppy Seeds $24.00 per dozen _____ _____

Bulkes (plain) $16.00 per dozen _____ _____

Bulkes (raisin) $16.00 per dozen _____ _____

Bulkes (chocolate) $16.00 per dozen _____ _____

Babkes (plain, chocolate or

raisin) $14.00 (serves 10) _____ _____

Babkes (chocolate or raisin) $14.00 (serves 10) _____ _____

Creamy Cheesecake $20.00 (serves 12) _____ _____

Items Listed Below Can be Ordered Individually

Full Meal – $38.00 per head (minimum 10 guests)

Chopped Liver

Mixed Greens Salad with Apricots and Toasted Pecans, with Champagne Vinaigrette OR Spinach, Orange and Pomegranate Salad with Red Wine Vinaigrette OR Mixed Greens Salad with Toasted Corn, Sliced Red Onion, Hearts of Palm and Caramelized Walnuts, with Balsamic Vinaigrette

Chicken Soup with Matzoh Balls

Pepper-Crusted Roast Beef in Mustard Wine Sauce OR Portobello Mushroom and Cranberry Roast Brisket

Herb-Roasted Chicken with Pomegranates OR Chicken Provencal (with Tomatoes and Olives)

Barley OR Rice with Butternut, Apples and Onions OR Honey-Roasted Red Potatoes

Roasted Vegetable Tzimmes OR Grilled Chipotle Vegetables

French Silk Chocolate Tart OR Spiced Pear and Pomegranate Strudel

DEADLINE: Orders to be received by Sunday, September 5, 2010 for Rosh Hashanah and Monday, September 13, 2010 for Yom Kippur!

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July 26, 2010

Nancy Celebrates the Big 50!

Filed under: Appetizer event, Boat cruise, Dessert Party, Miscellaneous, Planning that party, Surprise party, Uncategorized, satisfied clients — Nina Varkel @ 6:10 am

Gourmet Caterers provided a Tropical Feast as Nancy celebrated her 50th Birthday on Lido Isle. The celebration started with a boat cruise to Catalina Island.

Upon returning to dock Gourmet Caterers was ready with a spectacular appetizer display featuring Crostini and a Feta Torte with bagel Chips. Chicken Satay with Peanut Sauce and Vegetable Spring Rolls with a Mango Sauce were tray-passed while the guests had cocktails.

A Tropical dinner buffet was served to the guests featuring Macadamia Crusted Mahi- Mahi, Islander’s Beef Kebobs, Wild Rice with Cranberries and Pecans, Roasted Veggie Kebobs, Tropical Salad with Mixed Greens, Avocado, Mango, Fennel and a Soy-Citrus dressing, Fresh Rolls and Butter. The guests taste buds delighted in the taste sensation.

The Guests gathered around to sing Happy Birthday to Nancy over her favorite cake a Tommy Bahamas Pina Colada Cake. To complete the Dessert Buffet Gourmet Caterers provided Chocolate Cups filled with Assorted Fresh Berries accented by Whipped Cream.

Everyone enjoyed the celebration. Gourmet caterers again exceeded all expectations. See photos at

http://www.picturetrail.com/gid23386737

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July 19, 2010

St Joseph’s Health System Honor Mission & Mentoring Grads

Filed under: Appetizer event, Conference Catering, Corporate Catering, Corporate menu Brunch, Dessert Party, Graduation Party, Miscellaneous, Planning that party, brunch, corporate Menus, nationality buffets, satisfied clients — Nina Varkel @ 8:42 pm

Gourmet Caterers assisted St Joseph’s Health System in honoring its Mission & Mentoring Grads last week. It was a two day event which celebrated the completion of a year-long course.

http://www.picturetrail.com/gid23371241

The day started with a Continental Breakfast including Spinach Frittata, fresh baked Bagels & Cream Cheese, Fabulous Fresh Fruit and Baked Pastries & Breads. Topped off by Fresh Brewed Coffee and Orange Juice.

Lunch was an amazing assortment of Salads which provided a light meal for such a warm day. The day finished with a wonderful reception of appetizers before a dinner of Chicken in a Wine and Hern Sauce and finished by a the Creamiest Chocolate Mousse Cups and Warm Apple Crisp. We ate until we could eat no more.

Wednesday morning began with Gourmet Caterers providing Egg Salad added to a Continental Breakfast which enhanced the Bagels and provided a good start to the day.

After all the presentations were completed there were the cutest box lunches with the best Wraps along with Sweet Potato Chips, Fresh Fruit & Chocolate Dipped Biscotti. We left the event both feeling refreshed and proud of our accomplishments.

Gourmet Caterers would like to provide our Congratulations to all the Graduates and we look forward to providing our great service to the next group of attendees.

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Greece comes alive

Filed under: Appetizer event, Corporate Catering, Dessert Party, Miscellaneous, corporate Menus, nationality buffets, orange county catering, satisfied clients — Nina Varkel @ 8:21 pm

Gourmet Caterers teamed up with Best of the Best Event Productions a few days ago to creat a visit to Greece for The Colony in Fashion Island. We served Meditterean food including Spanakopita, Gyros, Yogurt Chicken Kebobs & the best Baklava ever. The baklava was described as so tasty it will give you an orgasm of your taste buds.

See photos at:

http://www.picturetrail.com/gid23371240

The guests enjoyed the evening while dining pool side enjoying the cool breeze and tasty delights. There were raves on the decor and fabulous food.

Gourmet Caterers again out did themselves in taste, presentation and service.

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June 10, 2010

Administrative Professionals get Appreciated

Filed under: Corporate Catering — Nina Varkel @ 4:25 am

Gourmet Caterers help Quest Diagnostics Appreciate the hard work their Administrative Assistants do to keep their business moving. Lunch was served with each Admin receiving a Bright Yellow Rose in Thanks for the great job they do. Gourmet Caterers offered a Spa Basket for a drawing that all participated in. Much Fun was had by all. The food was good the decor was in Laker’s colors of Purple & Yellow & the fellowship was over the top.

See photos: http://www.picturetrail.com/gid23280592

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June 2, 2010

GRADUATIONS

Filed under: Graduation Party — Nina Varkel @ 6:35 pm

Gourmet Caterers did a fabulous Graduation BBQ for 100 guests. Adults and kids enjoyed the appetizers, which were sweet potato roste and vegetable Eggrolls with sweet and sour sauce. The kids were excited about their upcoming Grad ceremony at school and some of the kids were going to Ecuador on a Humanitarian mission, a chance in a lifetime to experience a new culture and do a good deed at the same time. It was so good to see young people willing to help other out. For the BBQ we did grilled chicken pieces in a Fruity Marinade, and hamburgers served with relish and lettuce etc. Hot dogs, potato salad and green salad. Dessert fruit platter and Chocolate Mousse. It was such a fun party with dancing and celebrating

See photos at http://www.picturetrail.com/gid23264051

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May 24, 2010

Hectic Week

Filed under: Miscellaneous — Nina Varkel @ 7:02 pm

What a week it was. Gourmet Caterers does it all,It started off with a Wedding on Saturday to a small two day Conference at a beautiful bank for 20 guests, to St Josephs Hospital two day seminar for 40 guests, to Quest Diagnostics Employee Appreciation for approximately 400 guests, a Friday night dinner at a Synagogue, to a very Upmarket Batmitzvah, to a graduation party….WOW and we did it all in great style and excellence. Every party was a huge success, the food was great, the decor was beautiful, as you can see in the pictures following this blog.

The Wedding was all Appetizer Stations, with a Spanish Influence. Martini Mashed Potato bar, with toppings of Sautéed Mushrooms, Caramelized onions, cheeses, sour cream and chives. A Fajitas Station, with marinated grilled beef strips, with sautéed onions, peppers and tomatoes. With Four Tortillas, shredded cheese, guacamole, sour cream, and different sauces. A Sushi Bar with tuna rolls, spicy tuna rolls, California rolls and salmon rolls and a vegetarian roll. We passed Spinach Empanadas, Italian Stuffed Mushrooms and mini sausages in pastry.

Our Bank Catering was a drop off menu , all cold food, breakfast being a continental one with assorted muffins and sweet breads, bagels and cream cheese, fresh fruit and juices. Lunch was a deli platter with cheeses, rolls etc and a Greek and potato salad and delicious lemon bars, with our specialty Oatmeal cranberry choc chip cookies for afternoon snack. Next day breakfast the same with hoagie rolls with Pesto chicken and others with Rare roast beef, cesar salad and pasta salad with some great strawberry cheese cake to top it off.

St Joes Two day Conference was a huge menu, with breakfast and lunch and a cocktail party in the evening consisting of Chicken Pastry Cups with a peach salsa, Goat cheese purses with brandied cherries, Crostini with feta and sun dried tomato tapenade, sweet potato roste with chive cream, Grilled potato slice with Spinach Pesto, and petite choc mouse and cherry cups, and Breakfast and Lunch the next day.

Quest Diagnostics always has an amazing theme for their Employee Appreciation Week, this year was no exception. Fire and Ice was this time, with Quest decorating their dining room, and Gourmet Caterers decorating their table displays in the same theme, and also creating food to match this theme. We did Roasted Breast of Chicken with Fire and Ice Salsa with watermelon and fresh mint, Fiery Fish Tacos with sweet corn salsa. Mixed Vegetable Curry with Mango Chutney for the Vegetarians. We had a delicious Indian red skinned potatoes with fennel, chilies and coriander, for vegetables we did a Butternut Squash with Tart Apples and Cranberries. A sumptuous Green salad with strawberries, feta and a tangy balsamic vinaigrette. Dessert was a Chocolate cup with lemon or raspberry sorbet and fresh blue berries and raspberries.

Our Friday Night Dinner was a pretty traditional one, with Chopped Liver and crackers. a vegetarian option, Chicken in a mushroom red wine sauce, potatoes, and grilled vegetables, apple tart and cream for dessert.

Our Upmarket Saturday Batmitzvah was really different. Our Hosts were Russian, so we had a huge assortment of foods. Our Appetizers were Spinakopeta, Baked
Eggplant Truffles, Caprese salad on a stick, and Roasted Red Pepper Torta, served with Bagel chips, as well as Hummus and Babaganoush served with Pita Triangles. our Main course for Adults was Beef and Chicken Kebabs which were marinaded in a delicious Middle Eastern Marinade, Poached Salmon with Dill sauce, Roasted Mixed Vegetables, Herbed Rice with Currants , Roasted Red skinned Potatoes, Green and Cesar Salad. The Kids had Cheese Quesidillas, Mini Pizza squares, and Meatballs with BBQ sauce for appetizers , followed by Chicken skewers, Pasta with Marinara and Alfredo, Cesar Salad and vegetables with dips. Desserts for all was Carrot Cake, chocolate mousse cups, a huge fresh fruit display with berries, Chocolate fountain with Ice-cream, cookies, meringues, rice Crispy treats etc

Our Graduation Party was held in a beautiful home in Irvine, for 60 kids. They had Beef and Lamb Schwarma , Turkey Schwarmas, Felaffel with all the trimmings of cabbage salad, Israeli Salad, Hummus, Tahina and Babaganoush. Green Salad and Pita. Persian Rice and Grilled vegetables. Ice-cream for dessert.

Pictures of Wedding http://www.picturetrail.com/gid23221254&pathID=2198521

Picture of Quest Fire and Ice http://www.picturetrail.com/gid23230264&pathID=2199245

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April 24, 2010

Quest Corporate Lunch for 1500

Filed under: Corporate Catering — Nina Varkel @ 10:47 pm

Gourmet Caterers did “Lab Day” a huge Corporate Day for Quest Diagnostics for 1550 staff . It was a huge, but very successful undertaking, not our first one of this magnitude, but it did have it challenges. Food was made to a Southern Theme, so Fried Chicken was on the menu, this of course had to be done Fresh, but then refrigerated to keep it in the right safe temperature. The other challenge was that the first lunch took place at 4am. The staff work in Shifts and they came throughout the day and into the evening. The menu was Buttermilk Southern Fried Chicken, Macaroni and cheese with sliced mushrooms, Asiago and Provolone cheese, Southern Vegetable Gratin with turnips, lima beans, baby carrots and root vegetables and fresh herbs. We also served Southwestern Corn Bread with roasted red peppers and Parmesan cheese.
Sunshine Spinach Salad with mixed greens and spinach, mandarins, mushrooms and water chestnuts with a light strawberry vinaigrette. To end it all with a delicious Southern Pecan Pie with Fresh cream. We got rave reviews.

See Pictures http://www.PictureTrail.com/gid23161447&pathID=2193851

See ReviewsSubject: Great Lunch for Lab Week!!!

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April 4, 2010

Corporate Menu – Brunches

Filed under: Corporate menu Brunch — Nina Varkel @ 11:13 pm

Big on Brunch GOURMET CATERERS

(Minimum of 25 guests)

Price depends on selections

Freshly Baked Muffins, Assorted Bagels with Cream Cheese Spreads

Seasonal Fresh Fruits

Choice of:

Deep Dish Quiche

Vegetable Frittata with Slivered Peppers and Goat Cheese

Baked Eggs with Cheese, Sautéed Mushrooms, Zucchini and Fresh Herbs

Mediterranean Frittata with Spinach, Olives and Feta Cheese

Poached Eggs Florentine – Poached Herbed Eggs served on a Bed of Creamy Spinach

Wild Mushroom Bread Pudding with Cambozola Cheese

Bacon, Egg and Cheese on Focaccia or Ciabatta Bread

Baguette Bag filled with Chorizo Sausage, Eggs, Spinach, Cheese and Fresh Tomatoes

Cheese Blintzes OR Blintz Soufflé with Apricot and Raspberry Coulis

Omelet Station, made to order, with Choice of Fillings

Pancake or Waffle Station, with Choice of Toppings

French Toast with Maple Butter and Syrup

Raspberry-Cream Stuffed French Toast with Powdered Sugar and Maple Syrup

Poached Salmon with Dill and Fruity Sauces

Platters with Lox, garnished with slivered Red Onion and Capers

Sausage Links

Hash Brown Potato Cakes with Fresh Herbs

Tropical Spinach Salad with Papaya, Avocado and Red Onion

Mixed Field Greens with Julienned Fresh Vegetables, Toasted Pine Nuts and Balsamic Vinaigrette

Breakfast Brulee with Eggs, Ham and Oyster Mushrooms OR Eggs, Black and Green Olives, and Asparagus OR Eggs, Italian Sausage and Onion, Or Eggs, Bacon and Cheddar Cheese

Scones with Jam and Crème Fraiche

Chocolate Bread Pudding with Maple Syrup

Fruit Strudel with Pears, Apples and Pecans, served with Fresh Cream

Marbled French Chocolate Coffee Swirl Cake

Bite Size Dessert Selection of Pastries, Cookies and Bars

Choice of Beverages:

Fruit Juices, Mimosas, Sangria, Gourmet Coffee, Soft Drinks and Water

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February 22, 2010

Corporate Menus – Hot Lunch specials

Filed under: Corporate Catering — Tags: Corporate Menus Hot lunch — Nina Varkel @ 12:35 am

This week I want to highlight some Gourmet Caterers special Hot Corporate Lunch Menus

Hot Lunch

includes Rolls with Butter or Dessert

Sliced Chicken Breast with Snow Peas, Fried Rice, Cabbage Salad with Slivered

Almonds $10.75 pp

Boneless Chicken Breast with Rosemary Sauce, Herbed Roasted Potatoes, Green

Salad $11.00 pp

Chicken Parmesan with Mozzarella Cheese and Marinara Sauce, Fettuccine, Cesar

Salad $11.50 pp

Grilled Chicken Breast topped with Sautéed Mushrooms and Onions, Mashed Potatoes,

Green Beans with Carrots $11.00 pp

Ginger Teriyaki Chicken Brochettes, Almond Rice, Mixed Grilled Vegetables $10.75 pp

Spiced Chicken Breasts with Couscous with Asparagus and Herbs $11.00 pp

Braised Beef Tips over Garlic Buttered Noodles, and Maple-Glazed Carrots $13.50 pp

Teriyaki Beef with Broccoli – Thin Strips of Sirloin, stir-fried with Broccoli, Steamed Rice,

Mixed Vegetables $12.50 pp

Tender Beef Tri Tip, Buttered Noodles, Mixed Green Salad $12.50 pp

Barbecue Beef Brisket with Tangy Sauce, Potato Salad, Baked Beans $12.00 pp

Meat Loaf with Mushrooms with Creamy Mashed Potatoes, Green Beans Almondine $ 9.75 pp

Tender Pork Chops with sautéed Mushrooms and Herbs, Rice Pilaf, Garden Salad $10.50 pp

Grilled Fillet of Salmon with Citrus Mango Salsa, Jasmine Rice, Steamed Broccoli $11.00 pp

Fish Tacos in Corn Tortillas with Cabbage Salad, Refried Beans, Pico de Gallo and

Tomatillo Salsa $10.50 pp

Eggplant Parmesan with Sauce and Parmesan Cheese, Caesar Salad $10.00 pp

Prices include all plastic ware.

China, Silverware and Labor can be provided for an additional charge.

Soft drinks can be provided at additional charge.

Vegetarian Available upon Request

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