Email  Print  Feed

Finding a Caterer

Once the vows are spoken and the toast has been toasted, there’s one major focus on your wedding guests’ minds: the food. Here’s a look at five local caterers.

Once the vows are spoken and the toast has been toasted, there’s one major focus on your wedding guests’ minds: the food. Here’s a look at five local caterers whose priority is pleasing your party guests’ palates:

• ChileCo Catering: Chef Scotty Wagner emphasizes the importance of “rapport and trust” between couples and their caterer. Among his favorite wedding menu selections are a Kona coffee filet mignon with stone-smoked porter reduction, marscapone–vanilla bean potato gratin and pansy floret. www.chilecocatering.com.
• Continental Catering: This La Mesa–based caterer has spent more than 15 years serving San Diegans with “personal attention, stylish menus, gourmet cuisine, unparalleled presentations” and more. Menu choices range from buffets, picnics and decadent desserts to a Mexican fiesta and Italian feast. www.continentalcateringsd.com.
• Waters Fine Catering: Courtney Gallagher of Waters emphasizes the importance of discovering each couple’s unique element when preparing their menu. “Menus can come from any little thing. As long as it is individual to the couple and embraces the season, you cannot go wrong,” she says. www.waterscatering.com.
• The Abbey: This catering and design company plans detailed menus to suit individual needs and provides catering services that range from personal-chef service for parties of six or less to a variety of wedding packages, which all include china, flatware, stemware and linen napkins, as well as the option to customize a menu package with The Abbey’s catering specialists. www.theabbeycatering.com.
• Crown Point Catering: In business for more than 25 years, this full-service catering company has established itself as a preferred vendor at a variety of San Diego reception sites, ranging from the Japanese Friendship Garden to Orfila Vineyards to the Star of the Sea. Menu items include pan-seared local sea bass with roasted-tomato cream sauce, jumbo lump crab cakes with sambal aioli and tenderloin of beef with a mélange of locally grown wild mushrooms. www.crownpointcatering.com.

Do you like what you read? Purchase Exquisite Weddings Magazine »