Welcome to the Pangea Catering & Events wedding blog. Our intent is to provide readers with a resource for helpful and informative wedding information for the San Jose area and Silicon Valley. We will provide insight into local venues, resources, and wedding professionals to make your San Jose wedding unforgettable.
Check out this awesome wedding décor. Salvador Dali is favorite artist and I love the way they were able to incorporate his work into this wedding. Can’t wait to incorporate some of these elements into a San Jose wedding!
Hiring a San Jose catering service provider is an important piece of planning a successful Bay Area wedding. As a general rule, caterers provide food, beverages, servers and often the rentals for your wedding reception. One of the best ways to find a caterer you will be happy with is to find one from event you attended. That way you are already familiar with their work. If you can’t recall any caterers and don’t have any recommendations from friends, all is not lost.
The first thing you should do is verify that your venue allows outside caterers. You not even have the option of bringing in your own caterer. They may have an in-house caterer or a list of preferred caterers that you must choose from. It’s important to keep in mind that you should review a venues list of preferred caterers BEFORE you book that particular wedding venue. The most beautiful wedding venue in San Jose or entire Bay Area will not make up for horrible food and/or poor service.
Make sure that the caterer you use is experienced with the size of your event as well as weddings in particular. While many caterers cater large events, not all are experienced with weddings.
Another aspect of your wedding catering to consider whether you would prefer a buffet or a plated dinner.
Plated dinners are typically more expensive per person because they require more servers. You also have to ensure that your guests include their meal choice with their RSVP.
Buffets give your guests the opportunity to try a wider variety of dishes. Buffets usually require fewer servers, thereby by keeping costs down.
- 1 (2 lb.) Tuna loin
- 2 tablespoon(s) chopped fresh thyme leaves
- 1 tablespoon(s) chopped fresh rosemary leaves
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground white pepper
- 2 teaspoon(s) pecan or peanut oil
- 1 tablespoon(s) olive oil
- Heat oven to 400 degrees F. Combine thyme, rosemary, salt, and white pepper.
- Coat entire tuna loin with the pecan oil. Rub herb mixture over tuna loin, coating evenly.
- Warm a large ovenproof skillet over high heat. Add olive oil and heat until hot but not smoking. Place tuna in hot skillet; sear 1 to 2 minutes on both sides. Carefully transfer hot skillet containing tuna to oven. Pan roast 3 to 5 minutes for medium rare.