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
June 21, 2009
June 2, 2009
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.
May 8, 2009
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
April 27, 2009
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.
March 23, 2009
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.
March 16, 2009
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.
February 23, 2009
December 21, 2008
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
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
For a hundred invited guests this was a great barmitzvah in a great setting. Held in a beautiful home, Gourmet Caterers served the adults Cashew crusted halibut with a fruity salsa, boneless chicken breast cooked in wine, herb and mushrooms. A mixed salad with yellow and red beets, cherries and a lime dressing. Wild rice with dried apricots and toasted pecans, and roasted mixed vegetables, marinated in a balsalmic vinagrette. The kids had a pasta bar with alfredo and marinara sauce, and roasted crumbed chicken legs. Desserts was a delicious moist Mexican carrot cake and chocolate brownies. See pictures at :
December 1, 2008
Gourmet Caterers does a Thanksgiving dinner buffet for 200 guests, that was something special. Guests casually arrived for appetizers of creamy butternut soup and homemade health bread, vegetarian spicy vegetables in phyllo pastry and baby meatballs in a tangy sauce. A bread display with butter. Each guest got a delicious fresh spinach salad at their seat, with pears, Gorgonzola cheese and cranberries with a fruity dressing. Later on they had a huge thanksgiving buffet for their main course. This was of course Turkey which had been roasted with fresh herbs – thyme, rosemary, tarragon under the skin of the turkey with fresh garlic and olive oil. All the cavities of the turkey had been stuffed with fresh sliced oranges which gave the turkey a delicious flavor. The turkey was moist and flavorful. A separate stuffing of celery, onions, garlic and chicken stock with the dry cornbread was also soft and delicious. Yams with coconut was sweet and very good. Our green beans with almonds , garlic and onions was also very good. Garlic mash potato and regular sautee’d potatoes. Regular gravy for the turkey and cranberry sauce. Desert was brownies a la mode with ice-cream, and pumpkin pie and cream. Everyone was so stuffed, and so enjoyed the food.