“The beef was very good too with nice steakhouse seasoning and an excellent BBQ sauce with exactly the right blend of sweetness and tantalizing sourness.”
“Kevin and his staff are really great people who deliver excellent quality and service.”
“Later, he tried lamely to convince us this was "slow cooking" and the best method of preparation.”
Two weeks ago we attended a wedding in Del Mar. This caterer was the worst I have ever seen. They of course charge per person but failed to bring enough food for everyone. The last table of 10 people didn't get an entree. They completely ran out of fish and only gave a sliver of brisket to try and make it last. Then they brought out the vegetarian lasagna to try and feed the remaining people, of course they didn't heat it up first. And to make it worse they were very rude about it. Upon inquiring if they were going to make/bring more they lied and told us yes. Then they began cleaning up and left as quickly as possible. No caterer should ever run out of food when its known exactly how many people are attending ahead of time. They just chose to increase their profit margins by not serving all the guests. Don't waste your money and youâ??re your wedding or party using these cheap rip-offs.
Really delicious food and polite and professional service. The buffet was full of good food. Ribs, Tri-Tip, Chicken, Pulled Pork, Sausage, all was very delicious, especially for the low price. The food was fresh and cooked in a rotisserie that day. I recommend this for the carnivore, but has other sides for those who are not.
No Follow-up. Hawaiian Luau pricing requested over one week ago for a large family reunion. Employee said they would contact next day or on Monday with a budget estimate. No call back. Making other arrangement with caterer in Orange County.
A Really Great Experience.
The executive summary is that it was a really great experience. Kevin and his staff are really great people who deliver excellent quality and service. They do pay a lot of attention to details.
When I arrived the table was nicely set with a table cloth and some decoration. Kevin and his assistant, Nicole, explained to me how they do the catering and told me about the foods you have selected for your wedding. Kevin then brought generous samples of rotisserie chicken, ribeye steak, and Mahi-Mahi on a nicely decorated wooden tray. The meats and fish were served with vegetable rice cooked in a chicken broth, an Italian variant of the noodle salad you chose, and fruit salad. The chicken is outstanding. I had white meat and it was moist and tender, the skin nicely brown and crisp. They only use free-range hormone-free chicken and you can really taste the difference. The beef was very good too with nice steakhouse seasoning and an excellent BBQ sauce with exactly the right blend of sweetness and tantalizing sourness. The Mahi-Mahi came off in nice juicy flakes. The seasoning was almost cajun-style. Very good.
I think you guys cannot go wrong with them. I suggest that you really have the chicken and the beef. They cook the beef in big chunks on the rotisserie. They showed me pictures. It's a sight to see. They can accommodate every guest's taste, whether one likes it well done or medium rare. If you want to have a third meat or fish, it's almost hard to tell. Kevin let me also sample his pork ribs. They were so tender that a fork is good enough to eat them. They are falling apart. However, pork is not to everybody's taste neither is fish. It's hard to say what to choose, both are good, however, the pork is really extraordinary.
All the foods are fairly light. The dressing on the noodle salad is very light. I ate a lot and still felt good after having all of it. The fruit salad was good too. The variant I had was made of three different types of melon with a hint of orange. For your wedding I suggest that you have pineapple, mango, strawberries, etc. with it to make it more tropical and more elegant and colorful. Maybe with some coconut flakes on the side.
Bottomline, I think you cannot go wrong with them.
Unreliable. You decide. At the tasting, the owner, Kevin, said no charge for kids under 2. That changed with the final count 2-3 weeks before the event. Because there were 15-20 more tykes than he anticipated, he insisted on a $75 charge (he also tried to sneak in a cake-cutting fee when previously he said none, but at least withdrew that). At the tasting, after saying the sample he provided was drier than he'd like because it had been off the grill for 30 minutes, he assured us the tri tip would be cooked on site and removed right before service. In fact--and notwithstanding the slogan emblazoned on their website ("Cooked Fresh On Site")--it was cooked off site beforehand and sat in a heatbox for at least 2.5 hrs before serving. Surprise, it was dry and chewy. Later, he tried lamely to convince us this was "slow cooking" and the best method of preparation. At the tasting, he said the salad would be "full of goodies," such as broccoli and tomatoes. In fact, it was a bowl of store-bought Spring Mix with nothing added. He promised multiple dressings. We got one. They also ran out of rolls, because someone loading the truck dropped a tray. Despite assurances from folks on site that Kevin was told of our complaints and would call Monday, he did not. Instead, we chased him down over a series of calls. He claimed he was unaware of any complaints. He then remarkably proposed the solution was to allow him to cater another small event for us, gratis! We countered that the equitable solution was return the mandatory 18 percent "gratuity" they pre-charged, since had this been in a restaurant, we would've walked with no tip. At that point, he claimed part of the gratuity was labor. Strange, since they also charged us a not-insubstantial "labor fee." Frustrated and sick of this outfit, we accepted his counter-offer to return $750 of the gratuity. Naturally, when the check arrived, it was $50 short.
Editorial Review. Fall-off-the-bone style rotisserie meats are their specialty, plus cold plates, salads and customized menus for any style cuisine.
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