Angie and Laura’s Wedding with Lawry’s Catering


The summer wedding of Angie and Laura was definitely an evening to remember.  This lovely couple decided to get married at the beautiful Orcutt Ranch Horticultural Center.0025

This historical hidden gem is the perfect location for weddings. It is surrounded by gardens, oak trees, and citrus orchards.  The brides decided to decorate the adobe ranch with their family photos and fun surprises for the guests0007There were custom signs everywhere to guide family and friends

signsWherever the guests went, there was something to do.

A date jar was set in the gazebo to inspire guests to leave an idea for the newlyweds for many years of dating to come0027

Inside the adobe house was a colorful candy station which had the ladies’ favorite sweet treats


There was a piñata shaped like a case at the toasting tree0034Inspirational notes from their families and friends could be found all over the house


and guests were entertained with fun lawn games


Using their roots as inspiration, the couple decided to have Lawry’s Catering start the fun with a Southern-style cocktail reception.  The food hit home with all of the guests as we served some of their favorites:

Basket of spicy cornbread with cinnamon butter & mini biscuits with assorted jams0074

Sweet Pulled pork on sweet potato coins0137

Mini chicken n’ waffles & deviled eggs with assorted toppings


The ladies had their own adorable customized cocktail napkins with their personal hashtag


After the cocktail reception,

there were renowned food trucks from Los Angelestrucks

In additional to the candy station more delicious surprises continued to pop throughout the evening.  There was a dessert station made of mini puddings and colorful sweet bites0251

The newlyweds gathered friends and family at the toasting tree to raise a glass to many years of shared happiness


The night ended with Lawry’s Catering passed mini ice cream cones: chocolate with chocolate chip and mint chocolate chip mini icecreams

0163It was truly a pleasure to help create the perfect wedding celebration for Angie and Laura.  May they live a long life of happiness and love!

Photography by VeroFoto Photography

Wedding Planner: After The Engagement

Venue:  Orcutt Ranch

Classic Minis


As much as we love to explore with new foods, colors and trends, there is nothing quite like the classic treats that from our childhood. Recently we worked with a bride who wanted to feature mini classic American sweets for the dessert portion of the reception.  Our Chef decided to make a traditional root beer float as one of the refreshmentsDSC_0968

On a hot summer night, there’s nothing as refreshing as a mini ice cream cone. We offered an assortment of everyone’s favorite flavored ice creams and cones


Another “cool” idea we created were mini icy cold milkshakes in assorted flavors.  You can’t get more original than this!


Of course we had to bring some of the Lawry’s tradition to the desserts.  We were able to create a mini version of our famous C.C. Brown’s Hot Fudge Sundae


Sometimes simple and original is still the way to go!

Lawry’s Catering & LGBTwed Expo


nutellasOn June 10, 2014, Lawry’s Catering was honored to have been showcased at LGBTwed’s first expo.   The grand event took place at the historical Roosevelt Hotel where many event planners and couples joined the extravaganza. The LGBTwed Expo consisted of cake contests, a fashion show and Lawry’s Catering!

Our Lawry’s Catering team was Gina Doyle, General Manager, Melissa Case, Catering Manager, and Miranda Roy, Assistant Catering Manager.



Our table was a success with all the invitees.  We highlighted some of our guest’s favorites for the expo.  We gave out to everyone a bag of Lawry’s Classic Potato Chips

DSC_0943For an hors d’oeuvre we selected our famous Seared Ahi Tuna with Wasabi Cream


For those with a sweet tooth, we exhibited our Nutella Mousse Shooters


LGBTwed is a magazine that has been in development since August 2013.  Celebrating equal LOVE, they launched their first publication in May of 2014.  Their magazine has become national and is also available in Canada.  For more information, contact LGBTwed.  Click here to have Lawry’s cater your wedding!

Southern-Style Tasting



Just a few weeks ago we were contacted by a lovely couple Angie and Laura who are getting married in July at Orcutt Ranch Horticultural Center.  They asked Lawry’s Catering to be part of their cocktail reception.  Their main reception will be catered by several popular food trucks.  Angie and Laura wanted to do something different with Lawry’s Catering and asked for a southern theme since that is originally where Laura is from.  Our talented Chef Walter created some delicious bite-size hors d’oeuvres to impress the couple.  Above is one of Chef’s signature mini marble potatoes with caviar and creme fraiche.

As a vegetarian option, the ladies were delighted with a trio of deviled eggs

The featured duo are deviled eggs with finger lime caviar and dill. In the center were deviled eggs with piment d’espelette and the back were deviled eggs with Lawry’s seasoned salt.  Angie commented that the finger lime deviled eggs were “the best ever!”

Now you can’t have a southern tasting without trying out some cornbread and biscuits with jam. Chef impressed the ladies with some spicy cornbread topped with some cinnamon butter that melted into the cornbread

DSC_0688 DSC_0693He also created mini biscuits finished with salted butter and topped with assorted jams. Another vegetarian favorite was a classic mac n’ cheese

DSC_0698For seafood Chef made mini crabcakes with remoulade sauce

DSC_0667 DSC_0674The girls became nostalgic as they saw a mini shrimp n’ grits on a filo pastry cup.  The shrimp had just the right spice to blend with the grits.

It got better as the couple was given the chance to taste a mini fried chicken and waffle with maple syrup.

DSC_0678 DSC_0686The ladies were wowed with barbecued pulled pork on a sweet potato coin. It melted in your mouth on the first bite!

Lastly, Chef made gumbo shooters with chunky chicken, sausage, and spicy shrimp

DSC_0707It was a real treat that amazed Angie and Laura.  Now the most difficult part is to select the final hors d’oeuvres for the reception!

A Garden Affair


california_Wedding__Photogtrapher_jana_Williams-4628Lawry’s Catering team is full of creativity and appetite.  Our Executive Chef Walter Eckstein loves to create and empower his team to think outside the “prime rib” box.  His team consists of two passionate ladies who love to create food.  Melissa Case, the Offsite Catering Manager realized that her love for cooking started when she moved to Los Angeles about fifteen years ago.  Miranda Roy, the Catering Assistant Manager started early in the culinary world by attending Johnson & Wales University and then worked in various venues all over the nation for the hospitality industry and gained the food experience she now has.

Just a few weeks ago, the Lawry’s Catering ladies met Bess Wyrick, founder of Celadon & Celery, and Jana Williams, the international photographer. During a dinner date, the ladies became very excited discussing food and events and came to conclusion that a party should be catered at Bess’s new home in Culver City. Melissa and Miranda quickly came up with family-style plates to host a long with some of Chef’s signature catering dishes. california_Wedding__Photogtrapher_jana_Williams-4609

With rented tables, chairs, china, and silverware from Casa de Perrin, Bess’s garden setup was strikingly beautiful, especially after using her own house flowers for the flower décor.  The dark bugambilias were the perfect touch to go with the whimsical glassware.california_Wedding__Photogtrapher_jana_Williams-4630

Everything was simply stunningcalifornia_Wedding__Photogtrapher_jana_Williams-4623


With many guests concerned about allergies, the catering ladies designed a menu that consisted of family-style dishes that were cooked gluten-free along with some vegan dishes.

california_Wedding__Photogtrapher_jana_Williams-4669To start off with some first courses, there was a pistachio-pear guacamole with just enough spice to entice you back for more.  There was also cucumber gazpacho garnished with fresh sugared strawberriescalifornia_Wedding__Photogtrapher_jana_Williams-4663

There was also a quinoa salad with chopped vegetables and dried cranberries, tossed in a lemon-honey dressing, served on top of spicy arugulacalifornia_Wedding__Photogtrapher_jana_Williams-4688

To follow therecalifornia_Wedding__Photogtrapher_jana_Williams-4684california_Wedding__Photogtrapher_jana_Williams-4676 were roasted vegetables seasoned with Italian spices…

…and a dish of root vegetables.  Another dish not shown was a truffle oil cauliflower mash.

For some hearty protein, Lawry’s Catering sponsored a braised pork wrapped in banana leaves (not shown). Melissa made some peppered-vinaigrette slaw and a zesty salsa to make carnita tacos. There were also tostadas with fresh spicy ceviche.

The Lawry’s Catering Chef also donated a seared ahi tuna salad with Asian slaw with a Ponzu dressing.california_Wedding__Photogtrapher_jana_Williams-4697

Miranda prepared succulent roasted chickens smothered in smoked paprika

california_Wedding__Photogtrapher_jana_Williams-4702Melissa made a spring salad with balsamic marinated chicken with feta crumbles, fresh strawberries, candied pecans with a balsamic vinaigrette dressing


For dessert, guests were delighted with an old fashioned ginger bread cake with Asian pear and Fiji apple chutney and Chambord infused chocolate truffles

california_Wedding__Photogtrapher_jana_Williams-4730It was a wonderful Los Angeles catering experiencecalifornia_Wedding__Photogtrapher_jana_Williams-4735

Photography by Jana Williams


Lawry’s Catering at the Vintage Bouquet


The Vintage Bouquet is an event to support the charitable causes of the Beverly Hills Bar Foundation including pro bono programs that focus on community outreach, legal education and access to the justice system.

Lawry’s Catering has been involved in this event for over a decade. It is always organized at the beautiful and historical Greystone Mansion in Beverly Hills. This year, the event was on Sunday April 27, 2014 and Lawry’s Catering was placed in the Terrace Area which happened to be the VIP section.  It overlooks the whole city!The crew

Lawry’s Catering decided to feature a roast beef slider with au jus and horseradish accompanied by a side of the famous creamed corn…


We were surrounded by wonderful vendors who had some tasty items.  Our neighbors were The Baltic Cupboard who featured assorted flavored cheesesDSC_0104


The ladies Silvija and Inta create hand-made cheese. Some of the cheeses contain eggs and milk to make a silkier and more soufflé-like texture.  Delicious!

Partida Tequila featured a margarita with Partida Blanco Tequila, Partida Organic Agave Nector and Organic Lime Juice



Chareau Aloe Liqueur is a new spirit that is homemade by founder Kurt Charron.  He makes the liqueur at home with all organic ingredients

DSC_0120 splendor

Their Splendor in the Grass was one of the most popular cocktails at the event.  It was a mix of Chareau Aloe, fresh lime juice, arugula and agave nectar.

One of the non-alcoholic beverages was Nekter Juice Bar.  The juices were first created by Steve and Alexis Schulze in Costa Mesa.  Their  juices are packed with fresh fruits and vegetables

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Le Bon Garcon is an online sweet shop where all treats are hand-crafted.

lebongarconFounder Justin Chao formed Le Bon Garcon in 2010 after being in Paris at the prestigious Bellouet Conseil where he trained with some of the best pastry chefs.  He also trained at the legendary, 3-star Michelin restaurant Le Meurice.

The bedazzling Lock & Key craft bar was also a sponsor.  They featured their “Old Money” which was a mix of Monkey Shoulder scotch whiskey, demarara, ginger, bitters and garnished with an orange peel.  The perfect cocktail! This neighborhood mixology bar is located on South Vermont Avenue.

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We were delighted to be near Le Mervetty which featured their meringues.


Below to the left is the Coffee meringue layers with coffee-whipped cream covered with crystallized meringues.  To the right is the Praline which consisted of hazelnut praline whipped cream covered with caramelized praline feuilletines. Le Mervetty also featured their Speculoos and the Nutella.

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strawberryPlan Check Kitchen + Bar featured two different refreshing cocktails that were perfect for the sunny weather.  Above to the left was a strawberry infused with Buffalo Trace Bourbon Whiskey, balsamic vinegar topped with Aperol foam.  To the right was a strawberry infused Buffalo Trace with lemon juice and basil.  Plan Check has three different restaurants in Los Angeles serving modern American comfort food with distinctive cocktails, premium whiskeys and craft beers.

DSC_0170Mahalo Spirits Company sponsored Angels Envy Kentucky straight bourbon whiskey and Pilar Rum. Angels Envy used Rhubarb bitters to delight their cocktail while Pilar Rum used Elemakule Tiki bitters.   angels envy cocktail

pilar rum cocktail Le Ka Restaurant & Lounge featured a punch and some hors d’oeuvres.  The punch was made with Pisco Porton, fresh lemon, orange, honey, peach bitters and topped with RieslingDSC_0189 2

Le Ka is located on 6th Street in Downtown Los Angeles.  They are open for lunch, happy hour and dinner. Their tasty hors d’oeuvres were crab beignets with powdered bacon topped with raw romesco and smoked albacore sashimi with charred onion, kombu-soy garnished and opal basil. DSC_0196

DSC_0198The VIP area was definitely the talk of the Greystone Mansion. Lawry’s Catering was honored to be a part of this spectacular day!