Eco Caters, Los Angeles Catering Division, heads over to Marvimon, one of their favorite venues, for Nuptials fit for a Princess
Our Bride and Groom hold the same first names as our Executive Chef/Owner and Lead Event Coordinator, Emily and Nick, who are also married. Are you with me? The phone calls and emails leading up to this event were entertaining to say the least. Our Bride also chose to have your Los Angeles Wedding Caterers be their Day-Of Coordinator which meant we were hands on with all her vendors and even helped her book a few. This Bride had a third of her guests staying at a hotel in Pasadena. To save money and be eco-friendly, the bride/groom shuttled their guests through hotel services. They also chose to use two of our preferred vendors: Cup Cake Couture in Manhattan Beach www.cupcakescouturemb.com and SEED Florals www.seedfloral.com. You can see some of their work in the photos. Amazing stuff!!
The day’s timeline was very tight. Your Los Angeles Wedding Catering Staff wanted to be sure our Bride, who had a wardrobe change, had enough time to enjoy her big day with her guests. As soon as guests arrived they sipped on mint infused water while greeting one another. The ceremony was short and very sweet, being the Bride’s Father was the officiant. Immediately following guests enjoyed a full hour and fifteen minutes of cocktail time with stationary hors d’oeuvres with an open bar. Meanwhile our bride and groom were taking family and couple photos. Your Los Angeles Caterer whipped up the Hummus Trio, Tabouli, Olives Salad with Grilled Flatbread. They also delicately put together the Chef’s Choice Cheese Display with Market Fruit and homemade Preserve. To finish off the display was the Antipasto of Marinated Artichoke, Sweet Peppers with Arugula, Marinated Cherry Tomatoes with Mozzarella and Mixed Olives.
Just before the toasting began, your Los Angeles Wedding Caterer, built the buffet for the main course. Keep in mind when you have an intimate gathering such as this (65 guests), there will be many toasts. Therefore, it is a good idea to serve the meal before toasts, so they can enjoy it while they are listening. The bride and groom chose a simple, but savory meal. They started with Herb Mix salad with Pumpkin Seed, Shaved Purple Onion, Tomato, and Sweet Pepper Vinaigrette. Then moved into the Smoked Chili Rubbed Tri-Tip with a Fire Roasted Pepper Sauce and/or Pan Seared local Halibut with Cali-Crystal Beurre Blanc. While our servers were serving the guests, they were informed by everyone how delicious everything smelled and looked. Especially, the sides of Gouda Mac-N-Cheese and Grilled Asparagus Marinated in Grapefruit Juice. Apparently this group loves loves loves asparagus.
Timed perfectly, after all the china and flatware was removed, the dancing and lounging ensued. This venue is great because they have their own couches and benches that can be set up how ever the bride/groom want it to be. They had it sent perfectly for their intimate group of family and friends. The Bride emailed to your Los Angeles Wedding Catering Division the following feedback.
“Thank you for everything. So far, EVERYONE has had a blast at the wedding and has sung praises regarding the work you all did….Job well done! Thank you!
~Emily and Nick…”