May 13, 2018
GCG Events catered for Karina Max Brown & Andrew Paul Matalon’s rehearsal dinner and wedding day. We catered for 50 and 230 persons respectively.
The rehearsal dinner was a small, intimate affair held @ the Wharf House, Montego Bay. Dinner commenced after the family prayer & “breaking of the bread”.
The dinner started off with Caesar salad and Pumpkin soup which then led to opening of the buffet line which featured menu items such as mushroom risotto and roast turkey with white potato stuffing, coffee rubbed tenderloin with spicy sorrel Chutney and a Dessert Station with caramel cheesecake, banana bread & butter pudding with rum sauce combined with a coffee and tea station.
The wedding was held @ Pineapple Beach, Montego Bay and GCG catered cocktails and dinner for the occasion. Décor was managed by Main Events – M Style and Bar Service was managed by Perfect Pour- Taylor’d events. GCG events worked closely with both to ensure the reception area was well set up for the best dining experience. The menu featured cocktails such as grape tomato, basil and mozzarella skewers and mini crab cakes with lemon aioli.
The buffet featured items such as Garlic Shrimp, Scallop Potatoes, Chicken Roulade stuffed with spinach and cheese with cream sauce complemented by a dessert station with Crème Brulee, apple crumble and mini tiramisu.
GCG’s team worked together to ensure all elements were well coordinated so that the client received quality food and excellent service.
A special big up to the team :
Support was given by Mr. Craig Forbes and Mr. Ricardo Jarrett.