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Catering: Delectable San Diego Dishes

A Guide to San Diego’s Best Caterers

Authentic Flavors

Authentic Flavors

Style of cuisine: Custom menus feature globally-inspired cuisine including European, American Nouveau, Asian, Mediterranean and African.
Why we love them: This boutique company’s clients have included Heads of State, royalty, and celebrities.
Sample standouts:  Chicken Saltimbocca bites with sage and mozzarella wrapped in prosciutto; sugarcane shrimp marinated in lime, soy, rum, garlic, and jalapeño; and fried chicken waffle bites.
858.404.0606 |

Carriage Trade Catering

Style of cuisine: Since 1974, this award-wining company has been specializing in simple yet sophisticated dishes with global influences.
Why we love them: Their small plate stations and seasonal, sustainable ingredients are always a hit.
Sample standouts: Ancho chile sweet n’ spicy pulled pork sliders; and poutine of sweet potato fries, blue cheese, and veal stock reduction.
858.621.5151 |

Continental Catering, Inc.

Style of cuisine: Mother-daughter duo Mary and Denise Jermyn make traditional dishes with New American twists. “We can create whatever our clients’ hearts’ desire. We’re culinary chameleons.”
Why we love them: This 27-year-old family business has stayed true to its beginnings, so the service is personalized and the recipes have deep roots.
Sample standouts:  Taro root tacos with Caribbean pork, mango, cilantro and onion; and lamb bourguignon slow-cooked with local craft beer.
619.698.3500 |

Concept Catering by CK

Style of cuisine: Executive Chef Kurt Metzger, chef Andy Weiss, and 17 other classically trained chefs serve up New American farm-to-table food with clever flavor combos.
Why we love them: Their services go beyond the food—they’ve brought in geishas, white tigers, and even zoo animals for their clients.
Sample standouts:  Fire-roasted quail kebobs; and grilled black Mission figs with brie and prosciutto.
858.336.9823 |

Cork & Platter

Style of cuisine: Farm-to-fork food that’s clean and uncomplicated. Globetrotting chef and food stylist Maria Sparks is known for her clever, one-bite appetizers.
Why we love them: Sparks will go to town with your theme. One county fair-inspired wedding featured picnic baskets with Mason jar salads and deep-fried pickles with cheddar cheese and bacon.
Sample standouts: Bloody Mary bite featuring a cherry tomato filled with tomato-celery gazpacho topped with vodka gelée.
619.253.8311 |

El Indio

Style of cuisine: Upscale Mexican fare made fresh from recipes perfected over the last 72 years in this third generation, family-run business.
Why we love them: All cuisine is made from scratch the day of each event. Their famous homemade chips, street tacos, and margarita stations rock.
Sample standouts: Mesquite-grilled carne asada; pork carnitas in green chile sauce; and coconut-battered shrimp.
619.299.0385 |

The French Gourmet

Style of cuisine: Since 1979, owner/chef Michel Malecot has been serving international dishes with continental influence.
Why we love them:  Creative creations like a five-tiered “cheesecake” made from wheels of cheese and picnic baskets waiting in the hotel suite as a surprise to couples who never eat enough at their own weddings.
Sample standouts:  Tender braised beef short ribs; pulled-pork sliders; and chicken tagine.
858.488.1725 |

Giuseppe Restaurants & Fine Catering

Style of cuisine: Chef/restaurateur Giuseppe Ciuffa and his team specialize in creative Californian with Italian accents.
Why we love them: For their consistently delectable food, spot-on service and WOW factor. We also love the fact that Giuseppe makes his own extra virgin olive oil at his family farm.
Sample standouts:  Slow-braised short ribs; black truffle grilled cheese; and ruby red tuna tartare tucked in savory cones.
858.581.2205 |

Harney Sushi

Style of cuisine: Executive Chef Robert Ruiz offers a new-world interpretation of Japanese cuisine with old-school precision.
Why we love them: They have the first fully sustainable sushi menu in the San Diego area. Their on-site sushi bars are fun and interactive.
Sample standouts: Nigiri platters of tuna, salmon, shrimp and snapper; spicy tuna rolls with Srirachi; and Yakitori skewers.
619.295.3272 |

MIHO Gastrotruck

Style of cuisine: Owners/chefs Juan Miron and Kevin Ho and their team make affordable, locally sourced street food.
Why we love them: Their food truck lends a hip feeling to any event while their design—canvas tablecloths, vintage silverware and wooden platters—add rustic flair. This street food is easy on the budget without skimping on the gourmet aspect.
Sample standouts: Grilled peach burgers with farmer’s market peaches; and fig flatbread with onion, fennel, arugula, and roasted garlic.

San Diego Paella

Style of cuisine: Originally from Spain, Javier Martiarena and his children, David and Amaya, have a family-run business that dishes out authentic paella.
Why we love them: Their chefs slow-cook giant pans of paella in front of guests.  “Paella is a communal, festive, gourmet dish that has its own magical way of bringing people together.”
Sample standouts: Traditional paella with chicken, mussels, clams, calamari, shrimp and scallops; vegetarian paella with asparagus, red potatoes, white beans and zucchini.
858.722.5521 |

Terra Catering

Style of cuisine: Local, sustainable, farm-to-table food prepared by chef/owner Jeff Rossman and owner Lisa Gradillas. Events manager Kristen Ward brings a restaurant feel to your event.
Why we love them: Their Kitchen Cocktails like smoked chicken with raspberry-pomegranate coleslaw are served in mini martini glasses.
Sample standouts: Lobster mac-n-cheese spoons; and beef ravioli stuffed with herb goat cheese.
619.985.8202 |

TK&A Custom Catering

Style of cuisine: Originally specializing in classical French, they have expanded into any cuisine a couple desires. Executive chef Keith Lord has worked with Gordon Ramsay and has cooked for Mick Jagger.
Why we love them: French-style service provides one server for every two guests. Their philosophy “you eat with your eyes” means presentation is delicate and artful.
Sample standouts:  Beef Carpaccio served with caviar and vodka gelées; and handmade porcini mushroom and garlic sausage.
858.444.8822 |

Waters Fine Foods & Catering

Style of cuisine: Respected chef/entrepreneur Mary Kay Waters and a staff have been creating dishes with local, seasonal, high-quality food for more than 21 years.
Why we love them: For this group, entertaining is a true craft and everything is handmade. “We believe in allowing beautiful ingredients to speak for themselves. Sustainability, sound animal husbandry, no antibiotics or growth hormones, handcrafted, organic, artisan and farmstead are Waters’ watchwords.”
Sample standouts: Artichoke and chèvre phyllo purses; Brandt beef and blue cheese sliders; and Dungeness crab timbale.
619.276.8803 |

-Ann Wycoff

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