Remembering a Summer Wedding and A Pescatarian and Vegetarian Feast

Once upon a time, there was a warm summer day and a bride and groom who threw a fabulous backyard wedding, and they wanted to serve their guests some of their favorite foods. This wedding was planned by Megan Papageorge at Sweet Peach Planning and took place in Rancho Palos Verdes, CA. The wedding was catered by MR. J’s Kitchen.

The bride and groom were interested in a pescatarian and vegetarian feast as that was how they ate. They were also interested in having several interactive food stations throughout their home and backyard. MR. J’s Kitchen took the inspiration provided by the bride and groom as well as Megan and came up with a Poke Station, an interactive Salad Bar as well a Flatbread Pizza Station.

Guests arrived and were welcomed with custom cocktails and listened to Ryan Gray of Ryan Gray Music play his acoustic guitar and sing the happy couple’s favorite songs. The view was gorgeous and overlooked the Pacific Ocean as the couple said “I do” in this beautiful backyard setting with all of their closest friends and family.


What would a wedding be without a champagne toast which took place in the kitchen with everyone gathered around the new Mr. and Mrs. Soon appetizers started circulating through the crowd with servers tray passing Tomato-Basil Soup Shooters with Grilled Cheese Croutons and Fresh Veggie Spring Rolls with a Peanut-Lime-Sesame Dipping Sauce.


After a short time, the food stations were opened and everyone was ready to eat. It wasn’t long before guests were lined up at the first live station, the Poke Station. Chef Jeff was ready to make everyone a custom poke bowl and that made for a lot of happy people. Guests could have some white rice or spring greens as their base choice in their bowl. Poke toppings were Spicy Ahi Tuna, Salmon and Ahi Tuna. Everyone had fun customizing their bowls with sauces like ponzu, spicy mayo, sweet chile sauce and shoyu. Condiment choices ranged from pickled cucumbers salad, avocado, fried onions, edamame, green onions, and sesame seeds.


The interactive, self-serve Salad Station was located next to the Poke Station.  Guests could choose from MR. J’s California Quinoa Salad made with tri-colored quinoa, arugula, broccoli, dried cherries and pistachios with a raspberry vinaigrette.  Also on the salad station was a super fresh Caprese Salad made with mozzarella cheese made fresh by Chef Jeff as well as fresh basil, heirloom tomatoes and a balsamic glaze.  There was also a green salad with a choice of homemade Ranch Dressing and an Italian Vinaigrette.  The bride and groom also wanted a chilled seafood element to the salad bar.  So they choose MR. J’s Kitchen Green Herb Roasted Salmon Platter served with a Sour Cream-Caper-Dill Sauce.


Once outside, and still being serenaded by Ryan Gray, the guests came to the Flatbread Pizza Station where guests were able to have their own custom pizza made or choose one of our signature pizzas. Sauce choices for the pizzas were either our homemade pizza sauce or our homemade pesto sauce. Topping choices included our signature double cheese blend, assorted vegetables and a selection of charcuterie meats available for the meat eaters.


Of course, no wedding would be complete without the dessert. The bride and groom wanted a dessert bar made up of a wide range of mini and individual desserts. MR. J’s Kitchen provided Mini Key Lime Pies, Individual Chocolate Cream Pies, Strawberry Shortcakes with Vanilla Whipped Cream, Banana Pudding Shooters, Chocolate Pudding Shooters with Vanilla Whipped Cream, and Fresh Blackberry Crumb Bars. The guests loved being able to choose from such a range of sweet treats, and everyone was able to find something that they loved.


The decor, signage and floral elements for each station were done by Robert of MR. J’s Kitchen. The salad bar consisted of an assortment of white ceramic bowls and platters some set on iron risers. Wood was also incorporated into the mix to help highlight a natural and fresh feel. Florals were a mixture of greenery from palm fronds and other tropical leaves as well as some cabbages that were all purchased at the Los Angeles Flower Market. Everything looked very fresh and colorful. After all, you eat with your eyes first.


Megan of Sweet Peach Planning did a great job with this intimate wedding. The wedding took place around a small pool and fountain, and she maintained the natural feel with wooden chairs and a nice wood bar with wood accent signs around the home. There were games to play and even a tarot card reader for those who were so inclined. It was a gathering of close friends and family and a great celebration of the love shared between the bride and groom.


And they lived happily ever after.



Author: mjkcatering

Award winning catering company in Southern California.

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