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
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 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
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
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.