On May 28, 2016 we celebrated a very special wedding day. Nickie and Uriel Loaeza have both been a huge part of the Jay’s Catering and now The Estate families, and we couldn’t be happier for the two of them! Their gorgeous day was put together by Wedding Planner Andrea Gonzalez and Jay’s Event Specialist Emily Anderson.
Nickie and her bridesmaids got ready in our Bridal Suite (which matched the Bride’s theme so brilliantly). Hair and Makeup was done by Beauty and the Beach and Kelsey Ring. The whole wedding party looked gorgeous in their blue and grey hues, making our lovely bride stand out even more in her gorgeous blushing gown. Their white and green floral arrangements and bouquets were all created by French Buckets and their vintage decor was beautifully planned by Sundrop Vintage.
Being one of our amazing Chef’s, Uriel designed a menu for his wedding that his guests would never forget! For hors d’oeuvres, we served Shrimp and Fish Ceviche Tostadita, Mini Sopes with Pork Verde, Esquites street corn and a delicious Taco Station with Mini Pollo Asada and Al Pastor Tacos on fresh corn tortillas.
At dinner, we served Uriel’s Ensalada Las Mesas; a frisee and arugula salad with shaved radish, red onion, paprika candied pepitas, sharp cotija cheese and blue agave lime vinaigrette. For the main course we served a dual entrée of Chilean Sea Bass with garlic beurre blanc and a Filet Mignon with chile colorado demi glaze. We paired these with cilantro pasilla rice, onions, pasilla chiles and mini bolillos with savory Mexican compound butter.
The party didn’t stop there! For dessert they had a delicious two-tiered carrot and red velvet Wedding Cake with a cream cheese filling. They also had hibiscus and horchata French Macarons, mini Pan Dulces, mini Mexican Wedding cookies and fresh (fried on-site) Churros, served with vanilla ice cream, raspberry compote, chocolate ganache and Mexican caramel.
While the dancing and celebrations began, VOX DJ’s provided the music and photobooth entertainment. For drinks, we served a Coffee Station with Mexican hot chocolate and Starbucks coffee with whipped cream, chocolate shavings, cinnamon, Kahlua, Bailey’s and Amaretto. The couple also had their own signature drinks, a “Call Me Old Fashioned” with Bulleit bourbon, orange zest simple syrup and bitters, and a “Livin’ la Vida Margarita” which included Casadores tequila, pineapple agave syrup, crushed pineapple, sliced jalapeno, lime juice and Grand Marnier!
Then the happy couple left the wedding in style in a classic Mustang, by Classic Mustang Rentals. We couldn’t be happier for Chef Uriel and Nickie Loaeza! We want to give a special thanks to Wedding Photographers Brian Egan Photography and Erin Patterson, and Videographer Andrew Worley.