The dreamiest of bat mitzvah’s took place earlier this year in the Berkeley hills and Jasmine catering was invited to make it happen. We spent all day with the family and curated the food and set up portion of the event. We worked in conjunction with the event planner and the venue to coordinate and guide the evening towards a perfect celebration. We paid as much attention to the details as we did to the main course and the result was a great orchestration of team work.
Prior to the guests arriving we worked with the event planner to set up – we stocked the bar, prepared the hors d’oeuvres, and equipped the buffet for the later dinner hour, which included a vast selection
We started with a crisp Mediterranean Salad: romaine hearts with vine-ripe tomatoes, black olives, shredded carrots, robust feta cheese, crunchy sour bread croutons, and our chef’s homemade lemon-mint vinaigrette.
The fan-favorite moroccan chicken went quickly – steamy grilled organic chicken breast marinated in harrissa, lemon, cilantro and spices dipped in a contrasting cold and flavorful tzatziki.
Next on the menu was oven roasted vegetables, one of our most satisfying dishes. It is made with carrots, parsnips, red onions, baby potatoes, and Portabella mushrooms chopped into bite sized chunks, tossed in a marinade and roasted.
One of our simpler dishes included a penne pasta tossed with pesto, 
After such a satisfying meal and a number of delicious hors d’oeuvres prior to that, we waited to allow for dessert to have its own entrance to the event. You can check out that delightful spread here.