Gourmet Caterers joined four other Orange County Caterers at the Laura’s House fundraiser, Under the Tuscan Sun, held last Saturday, May 7 at the Giracci Vineyards and Farms in Silverado Canyon. It could not have been a nicer day. Laura’s House was able to raise over $15,000 at the fundraiser. Congratulations to Laura’s House!
We served a couple of our new Appetizers, Antipasto Skewers and Pesto Fontina Tartlets. The beautiful and tasteful presentation stayed with in the Tuscan theme. All of the guests enjoyed the tasty appetizers we served.
The Giracci Vineyards is a beautiful venue. I looked around and could see how beautiful a Wedding caterer, such as Gourmet Caterers, could create the Wedding and reception of any Bride’s dreams. I also could imagine how great a Corporate event would be if it was held at this venue. I think the combination of Team Building, Food, and Wine Tasting would create such a successful event.
When planning your next event, be sure and call us at Gourmet Caterers, and we will be happy to assist you in planning your next event at Giracci Vineyards or another Orange County venue. We look forward to speaking with you soon.
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.