Gourmet Caterers Orange County

Gourmet Caterers gets into Organic Catering

Nina Varkel — Sun, 31 Jan 2010 05:35:15 +0000

We at Gourmet Caterers were asked to do a magnificent 50th Birthday Party using only Organic Products. At first this was a huge and challenging task to find most of our ingredients. But it soon became easy, when you ask the right suppliers, you get their recommendations and referrals of who else keeps organic products. So we did our first all Organic Party and it was a huge hit. It is definitely more expensive, as some products are hard to come by locally and have to come from only specialized stores, a lot can be picked up at local farmers markets as well. We had a fun and scrumptious menu, with a live band playing for the guests. We have different appetizer stations.A grilled beef and chicken lollipop station, served with a variety of sauces, a vegetable station with grilled baby vegetables on a stick, A selections of salad ingredients to order, and shook up in a martini shaker and served in a martini glass, a Fish station with Poached salmon with asparagus and dill sauce and white fish pate in shot glasses. A Sushi Station with chefs preparing Sushi and Sashimi and all the accompaniments, and a Crepe Station with chicken in mushroom sauce, wild mushroom sauce and a mixed vegetables in sauce. Dessert was a buffet with lots of fresh carved fruit and berries. Meringue gateaus filled with cream and fruit, and assorted sorbet ice creams. So I guess now we at Gourmet Caterers can say we also Cater Organic Parties, and do a great job.

VENDOR FAIR

Nina Varkel — Sun, 22 Nov 2009 05:37:28 +0000

Gourmet Caterers of Orange County, gets asked about 6 or 7 times a year to attend these Vendor Fairs, for our company these are a great way of advertising and meeting your future and past clients face to face. We love them, we love seeing our past clients who always come up to us and reminisce about their parties, or inform us that they will soon be calling us for their next event. We love repeat business, or should I say we thrive on it, as nothing speaks louder than a client using us two or three times for special family events. These Vendor Fairs usually take place at a Hotel, Synagogue or Church and their is usually at least 150 guests, sometimes 1000 who come through the doors. Some are Bridal shows, some just general party fairs and some synagogues promoting Bar and Bat mitzvahs. We always try and get a great position, mostly at the entrance where people come in, and get to them straight away when they walk in the door. Every Vendor Fair we do something different, sometimes Mediterranean, sometimes appetizers, sometimes only hot food and sometimes only cold. We have done Asian stir frys, brunch set ups etc…. Last week we did Deviled chicken lollipops served on Asian slaw in a Martini glass, with a little bit of Teriyaki sauce over it – delicious, mini phyllo cups with bean, and tangy avocado, mini Corn Cakes with Mango Chutney. Bite size pieces of moist brownies and lemon squares. We find these Vendor Fairs very exciting and usually pick up many new customers, its also a chance to see what the competition are doing, and meet new Vendors and just generally see whats new out there, from invitations to themes to entertainment. Hope to see you at a future Vendor Show.

HOLIDAY PARTIES

Nina Varkel — Thu, 22 Oct 2009 02:03:30 +0000

Wells its definately that time of the year again. End of Year Holiday Parties. Gourmet Caterers expertly caterers your home or Office Holiday Party. We are super efficient, all you have to do is call us, we do the rest. We organize on your behalf (full service catering)rentals like tables, china, tablecloths. We take care of all your liquor requirements. We supply excellent friendly efficient staff. All you have to do is choose your menu, with lots of advise from us, as to what most guests preferances are. We also help with entertainment- whether its a disco, or a gambling evening, or a jazz band. We also refer all the vendors that we work with, that do a fabulous job, like our videographer, and photographer, and DJ. So once the host has chosen the menu, all you have to do is enjoy your party, we at Gourmet Caterers will take care of the rest.

Attached we have our new Holiday party menus, from a simple corporate menu, to an elaborate exciting menu, but of course we customize menus for every customer as well. We at Gourmet Caterers thank you for your valued business, and are always here to assist you at any time, to make that party a very SPECIAL MEMORABLE ONE.

SEE MENU:

HOLIDAY FARE

Traditional Menu

$14.00 per guest (20 –50 guests) / $13.00 per guest (50 – 200 guests) / 200+ guests – call for price Salad – (select one)Spinach Salad with Eggs, Slivered Red Onions and Bacon, with Balsamic VinaigretteTossed Mixed Greens Salad with Tomatoes, Cucumbers and Slivered Peppers, with Ranch and Italian DressingCaesar Salad with Romaine Lettuce, Croutons and Parmesan Cheese, with Creamy Parmesan DressingEntrée – (select one – $3.00 per guest for each additional)Orange-Glazed Honey-Baked HamSugar Caramelized Holiday Ham with Pineapple RingsTurkey Breast with Gravy, served with Cranberry SauceBreast of Chicken in Sherry Mushroom SauceBeef Rib-Roast with Currant Jelly Gravy SaucePepper-Crusted Tri-Tip with Burgundy Wine GravyRoasted Pork Loin with Fresh Herbs and Apricot GlazeCranberry-Glazed Pork Roast – sliced and drizzled with Red Wine Demi-Glace Sides – (select one – $1.50 per guest for each addition)Garlic Mashed PotatoesScalloped PotatoesWasabi Mashed PotatoesSweet Maple Mashed Sweet PotatoesWild Rice with Fresh HerbsCornbread StuffingPasta Alfredo Vegetables – (select one – $1.25 per guest for each addition)Creamed Corn with Parmesan CheeseCandied Butternut SquashGreen Beans SupremeBroccoli Cheese CasseroleGrilled Seasonal Vegetables Desserts – (select one – $1.50 per guest for each addition)Apple Banana Bread Pudding with Rum SaucePumpkin Pie Cheesecake SquaresPear and Apple Strudel with Cranberry SauceHoliday Bars with layered Fruit Jams and PistachiosChocolate Almond Yule Log Elegant CelebrationIncludes Fresh Bread Rolls with Sweet Herb Butter Salads – (select one)Butter Lettuce Salad with Sliced Apples, Slivered Red Onion and Crumbed Goat Cheese, with Cranberry DressingMixed Greens Salad with Slivered Peppers, Cranberries, Hearts of Palm and Caramelized Walnuts, with Tarragon VinaigretteSpinach Salad with Nectarines, Baby Corn, Slivered Scallions and Toasted Almonds, with Sundried Tomato VinaigretteGreek Salad with Romaine Lettuce, Baby Tomatoes, Feta Cheese and Black Olives, with Parmesan DressingEntrée – (select one)Slow-Roasted Maple-Glazed Short Ribs - $19.50Roasted Prime Rib of Beef with Herbs, served with Creamed Horseradish – $25.00Sliced Roasted New York Strip with Merlot Reduction – $25.00Marinated Sirloin of Beef with Maple Herb Sauce – $25.00Pepper-Seared Beef Tenderloin with Horseradish Cream Sauce – $29.00Roasted Beef Tenderloin with Smoky Chile Tomato Salsa – $29.00Walnut-Crusted Roast Pork Tenderloin with Bourbon Dripping Sauce – $24.00

Thyme-Roasted Turkey with Bourbon Sauce – $19.00

Roasted Breast of Chicken in Mushroom Champagne Sauce – $20.00Roasted Chilean Sea Bass with Mango Cream Sauce – $24.00Marinated Seafood with Shrimp, Scallops and Fresh Herbs in Pesto Sauce – $27.00Sides – (select one)Cheesy Scalloped PotatoesRoasted Red-Skinned Potatoes with Caramelized Red Onions

Arugula Mashed Potatoes with Goat Cheese

Sweet Potatoes with Chopped Pears and CranberriesCouscous with Snow Peas, Roasted Red Peppers, Fennel and Goat CheeseWild Rice with Cranberries, Sautéed Mushrooms and Chestnuts

Penne Pasta with Wild Mushroom Ragu

Stuffing with Apples and Dried Apricots Vegetables – (select one) Roasted Green Beans with Almond BrittleGrilled Root Vegetables with Spinach PestoApricot Honey-Glazed CarrotsMedley of Grilled Seasonal Baby Vegetables

Braised Sweet and Sour Red Cabbage with Slivered Pears

Calico Corn Custard with Shredded Swiss CheeseCreamy Artichokes with Broccoli and Slivered Toast AlmondsAsparagus Gratin with Gouda, Muenster and Asiago Cheese See over

41 Eagle Point ? Irvine, CA 92604 ? 949-293-4688/949-633-3628 ? Fax 949-551-4123

www.gourmetcaterers.net

Desserts – (select one)

Crème Brûlée with Ginger Bread Crust

Yuletide Layered Mousse with Eggnog SaucePumpkin TiramisuChocolate Pecan Pie with Maple-Whipped CreamEggnog Cream PuffsLemon Meringue Tartlets with Crème FraicheCranberry-Swirl CheesecakeMini Apple Cakes with Fresh CreamGinger Bread Yule LogAssorted Mini Cakes *other selections available (for a Minimum of 30 Guests) Includes disposal plastic ware. China and Labor can be provided for an additional chargeVegetarian Available upon RequestTax, Service Charge and Gratuities are not included in the price

Bris or Baby Naming

Nina Varkel — Mon, 05 Oct 2009 01:28:12 +0000

Gourmet Caterers does this with ease and confidence. We have been doing Bris’es for years, and this is one of our specialties. Although a Bris can usually only be organized at the last minute, as many babies have Jaundice , this can be planned before hand, by determining how many guests you will probably have, and the time of day most suitable to you and the Mohel, and of course the menu, and the venue. Then a simple call to let us know when the Mother has given birth, and as many days notice as possible is how this is usually done. Gourmet Caterers did an outstanding Bris for 80 guests in a beautiful home in . It was at 6pm, so therefore dinner time. We served platters of beautifully decorated Cold Cuts and an assortment of breads and rolls. Freshly made Chopped liver served with horseradish. Sweet Noodle kugel with peaches, pineapple, nuts and cream cheese. For the more savoury pallet, we had a Thai chicken salad, Mushroom Strudel, grilled vegetable kebabs, Summer Garden Tortellini with corn and fresh basil salad, a mixed green salad and a Caprice Salad. Dessert was chocolate cupcakes with vanilla frosting , key lime tartlets and a delicious Carrot Cake

see pictures athttp://www.PictureTrail.com/gid22555675&pathID=2146852

Gourmet Caterers does St. Josephs Hospital Conference

Nina Varkel — Thu, 20 Aug 2009 04:49:25 +0000

Versatile Gourmet Caterers of Orange County, does it again with delicious food for the two day Conference held at a venue near St Josephs Hospital, for a 100 guests. The quick breakfast for the first day was Pastries, croissants and sweet breads more on the healthy side, assorted bagels with butter, jellies and cream cheese. Yogurt and granola and fresh fruit. Fresh fruit juices and coffee. Mid morning snack was Oatmeal cookies and beverages. First days lunch was assorted breads and rolls with herb butter. Fresh Watermelon Gazpacho soup, fresh fruit and cheese platter. They had a georgous selection of healthy salads for lunch: – a Thai chicken saladwith mango and pineapple, a penne pasta salad with spinach pesto and seared tuna. An Orzo salad with roasted red peppers, feta cheese and fresh herbs. A Three Bean Caprese salad with kidney, white and green beans, with mozzarella and tomato with a balsalmic vinagrette dressing. Marinated artichoke, asparagus, olives and mushroom salad with a lemon dill Vinaigrette. Spinach salad with sliced strawberries, baby corn, red onion and slivered almonds with a sun dried Tomato vinaigrette. Dessert was freshly made Lemon squares , peach iced tea , lemonnaide and water . Afternoon snack small tortilla rollups with olive cream cheese filling.Dinner was a hot buffet, with passed Appetizers of Brie cups with grape relish, and Spinach truffels. Main course was Rolls with butter, Pollo de Vargas- which is grilled marinated boneless breast with a peach and green chile Salsa. A herb and vegetable stuffed salmon which was Honey-soy broiled. Mixed salad with marinated diced red and yellow Beets, dried cherries and a Lime dressing-delicious. Tropical Couscous with diced Mangoes, and toasted Pine nuts. Grilled vegetables in a Chipotle Vinaigrette. Dessert was wonderful Carrot Cake with Creamy frosting.Breakfast day 2: Was bagels with Egg Salad, and cream cheese, pastries and muffins, fresh fruit and juices. Lunch was To-Go boxes. with a Jerk Chicken with a Calypso Rice Wrap OR a Roasted Vegetable Wrap. filled with all peppers, zucchini and roasted red pepper hummus. Fresh grapes and a tropicl Key Lime Macadamia Nut cookie, and sweet potato chips with a spicy dipping sauce. This was a delicious end to a successfull two day Conference.See pictures at http://www.picturetrail.com/sfx/album/view/22372786

Gourmet Caterers does Wedding Lunch

Nina Varkel — Fri, 24 Jul 2009 21:38:34 +0000

We at Gourmet Caterers of Orange County, did a fabulous Wedding Lunch for 200 guests in a Magnificent Garden setting. Under the trees and Umbrellas on a not too hot, beautiful Saturday afternoon. The color scheme was pink, purple and white, with the most stunning flower arrangements on each table. The Appetizers were tray passed by our staff, they were Roast chicken chipotle nacho with avocado crema, Portabello mushroom bruschetta with boursin cheese and sweet tangy sauce, with roasted red peppers and feta cheese, Fresh vegetable egg rolls with peanut sauce and Curried eggplant cup with banana chip.

The Entree was served to the guest place and was a wedge of Ginger crusted Chilean Sea Bass with kiwi lime sauce, and a slice of prime rib of beef with horseradish cream. Roasted baby chipotle vegetables and caramelized onion and herb potatoes. Mixed green salad with marinated and diced red and yellow beets, dried cherries with a lime dressing and toasty bread rolls and butter were served.

Dessert was Mini fruit tartlets and Wedding Cake

Barmitzvah weekend in Orange County

Nina Varkel — Sun, 05 Jul 2009 22:04:11 +0000

Gourmet Caterers had a very successful weekend in Orange County with a Shabbos dinner for 100 guests and a Saturday kiddush lunch for 200.Friday night dinner was Garzpacho soup, served to the guests place, with a challah roll. A stuffed chicken breast with wine sauce and mushrooms. Turkish eggplant stew with onions and tomato, a spinach salad served to their place. Caramelized potatoes, baby grilled vegetables accompanied the meal. For dessert they had fruit strudelserved with parev cream, chocolate cup with mousse, and a chocolate Babke.Saturday Lunch- served on baugette slices - egg and tuna salad,smoked salmon and cream and cheddar cheese all beautifully garnished. Poached salmon served with tangy relish and dill cream. An assortment of salads, creamy potato, oriental cabbage, exciting green salad and others, assorted cold cuts and cut up roasted chickens. Chopped liver and melba toasts. For dessert it was a ice-cream cart with every topping available, and a selection of petite cakes and pastries..

Corporate Anniversary Party

Nina Varkel — Sun, 21 Jun 2009 22:19:06 +0000

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

Fundraiser-Charity event

Nina Varkel — Tue, 02 Jun 2009 18:48:08 +0000

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 does Wedding at Pacific Edge

Nina Varkel — Fri, 08 May 2009 18:21:34 +0000

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