Forest Lawn - Holiday Party (Hollywood Hills) Dec 2009

Forest Lawn invited us to host their annual Employee family and Friends Holiday Party. It was so exciting to get to cater for this wonderful group of 800 guests. They set up a large tent in the parking lot of their Hollywood Hills facility, which included electricity, heating, tables, chairs and large globe overhead lighting.

Each table was set with a silver embroidered overlay, floral centerpieces of enormously tall marguerita glasses, and festive poker chips spread around the base and all resting on a glass mirror.

This is the view of theRitz Caterers as we were getting our staff set up and ready for the big event. We had our own tent, to the left of the trailers, that we worked out of to prepare all the dishes being served on the 8 buffets.

In the picture to the right...are the finished buffets as we are almost ready to begin serving. Our uniformed staff is going over the last minute details. The host provided the large fresh flower dice used on the buffet tables as centerpieces.

The picture to the left shows just one of one of the entres we served this morning. We had a large menu to offer the guests. There were 4 Chef-carving stations, 3 dessert bars, 2 tall chocolate fountains, and 2 beverage stations. All while the 8 buffets are being served at the same time. The host asked that we have the guests served within a 60 minute period. So we were extremely well prepared very organized!




Our 8 Buffets each served: Garlic Mashed Potatoes, California blend vegetables with melted butter, Baked Penne Pasta with Marinara sauce, Chicken & Steak Fajitas, Mexican style Rice & Refried Beans, Pre-heated Corn & Flour Tortillas, Tossed Field Green Salad with 3 dressings, Spinach Salad with Glazed Walnuts & Feta Cheese with Raspberry dressing, Fresh baked Rolls & Butter, Chips, salsa, and guacamole, grated cheese, limes, and cilantro. Whew!

You can see the busy Ritz Catering staff all working together to make this event very successful!

Chicken & Steak Fajitas

Chef-carved Baron of Beef, served with Au jus and Whipped horse-radish

For Dessert: The chocolate fountain was a great hit. So who doesn't love Belgian chocolate? We served a variety of items for dipping.

In the picture at the top you will see one of the dessert tables. We served cheesecake squares with fresh berries for topping, cream puffs, and chocolate eclairs.

8 large buffets to serve 800 guests

As you can see we set up 8 long tables of buffet space. On each buffet there needed to be exactly the same number of items offered for all the guests at the party. This was in order to serve the guests in a timely manner within 60 minutes. The draping of the soft greys and silver colors added a dramatic touch to enhance the look of the buffets.

The theme for this event was a "Casino/Las Vegas" Christmas!

Forest Lawn is VERY good to their employees..they planned several venues as entertainment. They had a live band, a magician that went from table to table doing tricks at eye level as several raffle games were going on. There was even a Christmas tree with gifts being given out during the raffles.





As the day came to a close, one by one the guests left. This was the last picture....of the big tent!

Once again we want to thank Roger Ruth Photographers who came and took these amazing photos of the event. Please go to their website and book your next event with them.

Young Presidents Dinner "Life After You?" at Forest Lawn OCT 09

Forest Lawn, in Glendale, was the location for the Young Presidents dinner. The actual location was outside the Museum and chapel. It was a great setting to also view the valley when the sun began to set.

The evening began at 5 pm with the bar opening for cocktails. Ritz staff served tray passed Hors de houvres to the Young Presidents Organization, and their spouses, while they mingled. They were served: Herb Stuffed Mushrooms, baby quiche, and tomatoe basil bruschetta served on toasted baghettes.

Our most experienced bartenders, Lloyd and Bruce, served drinks at the open bar all evening. They also walked around and made sure the wine glasses were full at each table.

Below is a full view of the dinner tables after we completed their settings with the silver chargers under each china plate. It turned out beautiful! The chapel doors are to the left in the picture below.

We served dinner "sit-down" style. Pre-set at each table was a basket of freshly baked rolls and butter, and a beautiful plate of chilled field greens with Raspberry vinagarette. For dinner we served English Prime Rib, with au-jus and Ritz Catering's own special recipe horse-radish sauce. Roasted Red Potatoes dipped in a dill butter sauce, and Roasted Summer Vegetables with a variety of squashes, completed the beautiful plate. A few guests asked for variations due to special diet restrictions So we added some: Cocoanut Rice & Vegetable Skewers for those guests.

Accompanying each centerpiece on the tables, as you can see in the picture to the left, were small headstones with the evenings theme, "Life After You?"

For dessert! We served our famous homemade Pumpkin Creme Brulee for each guest. All in all it was a tasty hit!

As the guests finished the evening, they were invited to take a bag filled with advertized items from several vendors in the valley. I'm sure to encourage these Young Presidents to want to use their services! We want to thank our own RogerRuth Photography for taking these amazing photos for your viewing. It was a joy working with Forest Lawn and our clients at this event!

Sketchers Shoes, Bosses Surprize 60th Birthday party!

Last Oct, we received a call from the secretary of the Sketchers Shoe Company. This office is located in Mira Loma, CA. She was planning a "Surprize" 60th birthday party for her boss during the lunch hour. She made all the arrangements to have her staff set the tables, chairs and decorate before we arrived.

We set tables for 50 guests for lunch. In the picture to the left, the table is set up for desserts. The host later brought in a cake decorated in the shape of a golf cart.

You can see from the picture on the left, that Sketchers had hung posters up in thier hallways advertizing their latest styles of shoes.

Ritz Catering Staff, Elba & Jacob, just as they arrived early that morning. Before getting dressed for the event!

All went well. The guests loved the menu of chicken parmesan, displayed fresh fruits, and pastas served with our "Italian Flag" sauces.

Luncheon Recipe for the Month

Baby Spinach Salad

1 bag Baby Spinach

1 can Madarin Oranges - drained

1/2 C. Pine nuts - roasted in oven

1/2 C. sliced fresh Mushrooms

2 Eggs - hard-boiled, sliced

Toss alltogether in large bowl with

1/2 Jar Spinach Dressing (Your brand choice)

Beverly Hills Wedding at Theatre Sept 09

In the heart of Beverly Hills, inside a remodeled 1930's theatre, was the setting of this amazing and beautiful wedding and reception. The guests were given valet parking service as there were no local places to park near the theatre. The ceremony took place below in the actual theatre part of the building while we, the caterers set up for the reception in the lobby area. The concession stand stood in as the bar during the evening. The colors chosen were vibrant and beautiful, as you can see for yourself. The bride asked us to provide black table cloths with tablerunners that also matched the alternating full-length printed taffeta coverings. In the sequential pictures you can view the tables better.

Ritz bakers created the cake the scrolls with black frosting, and then we added the ribbon banding. We then topped the cake with gorgeous red calle lillies! Our Chef, Ethan, put together a menu of bar-b-qued Tri-tip, sliced to order, seared roasted chicken breasts served with a white wine sauce, roasted red potatoes, field greens with cranberries, feta cheese and pecans, and homestyle rolls & butter.

The guests received a red candle at their place setting as a momento for coming and enjoying the evening with this couple on their wedding day. The guests danced the night away with the DJ set up in the loft area above the lobby, the music could be heard all over the theatre, I'm sure it was an evening no one will forget.

I almost forgot, the bride and groom hired actors to come dressed as Marilyn Monroe and Elvis Presley, wow did they look good! The actors were to mingle amongst the guests and also entertain. What an event!

Recipe for the Month:

Spinach Cresent Appetizer Rolls

1 pakg refrigerator Crescent Rolls

1 small box frozen chopped spinach -boil, then drain

Mix together in small bowl:

1- 3 oz. cream cheese

1/2 C. Parmesan cheese

Stir in cooked and drained spinach

Open up crescent rolls, press rolls flat and together

perferation, cut into squares. You should be able to

get 4 squares per roll. Place a spoonful on top of each

square, pinch ends together to hold mixture in.

Bake in 375 oven till golden brown. yield: 24-36 rolls

Emily Ruth's Cakes - Mardi Gras Style

Every once-in-awhile our Cake creators, Emily & Jason amaze even us! They were asked last August to create this Mardi Gras style cake. It was for one of our birthday parties held in our Ontario banquet facility. They were a little worried that it would not transport well. But when I put it all together, added all the beads around the base of each layer, I think that you will agree that it turned out amazing! If you look closer you can see details at each tier and on the triangles. When I added the finishing touch, the mask and wand, it turned out really magnificent! I really had to post this one.

Recipe for October

Pumpkin Punch

1 Can Sweetened Condensed Milk

1 - 46 oz. can Pineapple Juice

2 liters Orange Soda

1 quart Orange Sherbet

Mix Milk & Pineapple juice together, Pour into punch bowl to serve. Slowly pour in soda, scoop spoonfuls of sherbet and serve. Optional: May add 1 can pre-mixed pumpkin pie mix to give added flavor.

Paulson Reception GWC Aug 09

The was an absolutely beautiful reception! I thought this one would be a great one to feature because of the colors that this couple chose.
Our cake creators made the cake and the couple gave us the mirrored initials to place on top to create an elegant finishing touch.
This couple chose August 29th, for their wedding date.





The linens were white cloths with black overlays and white napkins on the tables. Then black chair covers with white shashes. By adding white touches in the napkins and sashes it made everything in the room just "pop". The only place that the color green was used other than what the bridesmaids wore, was around the cake banding and the party favors on the tables.

Recipe for August

Iceberg Wedge salad

1 large head iceberg lettuce, cored, cut into 6 wedges
1 large ripe tomatoe, diced or
6 grape tomatoes, cut in 1/2
6 strips of bacon, cooked, drained and crumbled
4 oz feta cheese
1/2 red Onion, thinly sliced
Dressing: I use both "Ken's Steakhouse" Lite Raspberry Vinaigrette, and Ranch
Place lettuce wedges on chilled salad plates, drizzle with both dressings, sprinkle
bacon, tomatoes and feta over dressing, then finish with salt and pepper.
Makes 6 Servings

Navarro Wedding & Reception July 09

Here the Bride nervously anticipates her escort down the aisle on this her wedding day! She waited patiently in our women's dressing room with two or her attendees.











The guests arrived cheerfully! Then quickly found their seats in the beautiful Glendora Women's Club Ballroom.













The Bride & Groom chose as their color scheme black overlay cloths, red napkins, white chair covers with black sashes, and accented with red roses.


To the left is the happy married couple...Mr & Mrs Navarro! Taking candid pictures as the chairs are moved into place at the tables for the guests to begin dinner.

The cake was made by our very own "Emily Ruth" Ritz Cake creators. The couple gave them a picture of what they wanted and our team did the rest! Beautiful result!


As a finishing touch the Bride & Groom left at each place setting a picture of themselves, which was also a magnet, to be taken home as a momento of a great evening spent with them.

July 11, 2009

Recipe for July

Star-Struck Blueberry (Or any kind of berries) Cobbler

Filling:

3 pints of blueberries or any kind (may be substituted for

6 C. frozen berries)

1/2 C. Sugar

1 T. lemon juice

4 tsp. Cornstarch

Biscuits or topping: 1 box White cake mix

1 stick butter or margarine 3 T. Sugar for sprinkling on top

To make filling: combine berries, 1/2 C. sugar, 1/2 C. Water, cornstarch and lemon juice in saucepan, bring to boil. heat over medium heat stirring constantly. Transfer berry mixture to shallow baking dish.

To make bisquit topping: Melt butter or margarine, add to cake mix till crumbly mixture. Sprinkle over berry mixture. Bake 400 25-30 min. Top with whipped cream or ice cream.