There is nothing sweeter than having your favorite beverage and nibbles on hand after traveling, no matter how easy and convenient your trip was. (Which seems to be the case when traveling from the East Coast 0 making it an ever better destination choice for vacationers and destination weddings!) Our provisioning packages are designed to meet that very need. And should you require something in addition to what is in the packages then Vicki is the person to contact. She will find your favorite food or suggest an alternative.
For our guests arriving over the winter we have spared no effort in arranging for every snack and edible item to be available when provisioning their villas.
The Robb family, recent guests at Florian Villa overlooking the Caribbean Sea, didn’t forget how they felt when arriving to their delectable treats….even after returning to the snowy mess in the states. They had requested non-French Champagnes/Sparkling Wines to be chilled and ready to pop once they plopped into position appreciating the vistas from their wind swept deck. We were more than pleased to meet there needs.
Provisioning a villa is like an art, the more you commit to the process the more vibrant affect the presentation has on it’s intended audience. Kudos to the Delivery staff for being so astute in this medium.
Vicki remains the best in the business (see our Face Book page for extended gratitude by our clients) as she follows through on every inquiry and Chef Kyle can’t be forgotten either as we dole out praise. While Champagnes technically come from France Chef Kyle found some excellent alternatives that we are able to procure in our region:
Domaine Caneros- French champagne grapes grown in California
and
Eclipse – same, but grown in South America – owned by Moet Chandon
We hope you’ll be toasting with us soon. These sparkling wines make excellent choices for wedding celebrations too!
Cheers….
Kati never ceases to amaze. From her uncanny ability to assist in the most romantic of surprises to her Edibly incredible skills in the dessert kitchen.
Kudos to Kati, the Valentine Balloons inflated with helium and set adrift were the perfect accent to an already amazing Valentines Day.
The I HEART collection of Island Catering included tempting chocolate covered strawberries and a bouquet of gratitude to the KatiLady team for pulling together such an amazing Wedding & Catering season in the heart of a recession. Destination weddings have only gotten better since this team came together and 2010 continues to look strong.
Hearts & Hugs to all the staff!
Crunch on this
Did you know President’s Day week is the busiest week on island next to Christmas & New Year’s week? It is the time when all the beaches are full and there are lots of children.
This was a shock to many visiting the island, but President’s Day week coincides with most East Coast public school Winter Breaks. Hence, we are full of visitors from Portland to Atlanta with most coming from NJ, NY, Conn and Mass.
What does this mean for St. John catering? It means we are very very busy. This time of year comes with a rise in drop-off dinners, InVilla served dinners and lots of provisioning packages.
Chef Kyle is cranking out food fit for kings including the all honored scallop dish seen below…
from the sea to your lips, love is in the air in February
Vicky’s schedules for welcome baskets and provisioning orders are jammed packed. Kati is organizing the entire show from the back room and the phone is ringing off the hook. The only time of year that is busier for us is June when wedding season is in full swing and we are seeing to brides almost every other day. Destination weddings on St. John still seem to be most frequent in the spring. Though we should emphasize that winter weddings on a tropical island are truly spectacular. A Caribbean style wedding on a beach at sunset in January truly can’t be beat. Plus the bride and groom avoid any excess sweating from the strong heat of the sun. As if nerves, weren’t enough….
This time of year, when the food is so comforting and the tradewinds are still blowing is truly magical. Hopefully, you’ll get to see it for yourself!
We wanted to share some of our catering photos from recent events. They change the landscape of a dinner because Chef Kyle really brings his food to life. Often times we have wedding guests and island catering guests ask to photograph our meals. From island wedding catering to destination wedding planning we really cover the entire spectrum and we hire the best in the business to do it well!
Crab Cake appetizers served on a bed of arugula
The appetizers are always a hit. They allow both the client and our amazing Chef to express creativity like a work of art. But our island food fantasy doesn’t stop there. Main Courses, which are so often overlooked as artistic, also grace the tables almost as pretty as the centerpieces and certainly sparking many conversations.
Plated Mahi Mahi dinner
Like something you see here, contact your wedding planner for more details on how to make it part of your day!
With our first wedding behind us we have been able to finally take a moment and reflect on the awesome event it was. From the wedding planning of this destination wedding to the epic Caribbean catering it required we are all still inspired by the amazing couple.
Lesley & Chris’s wedding menu was outrageous. As a seated, plated dinner with 4 courses and multiple options the guests left more than satiated by flavor and portion.
Cocktail Hour complete with passed appetizers:
Shrimp (grilled w/ a tasty rub and dipping sauce)
Brie Jerk Chicken Quesadillas with Tropical Salsa
PLATED DINNER
Appetizer/Salad
Crab Cakes served on a bed of Arugala and Lemon Vinaigrette
ENTREES: Two options
Filet Mignon Grilled with herbed butter and served w/ a Bernaise Sauce
or
Local catch, Mahi Mahi served with fresh Caribbean salsa
SIDE DISHES
Garlic Mashed Potatoes
Asparagus w lemon ties
Sour Dough Bread and whipped herbed butter
DESSERTS
Wedding Cake
Creme Brule w/ blackberries and raspberries and garnished with fresh local mint
Kudos to Chef Kyle for his amazing presentations. It all was fabulous.
We continue to gear up for numerous drop off and InVilla dinners across the island featuring some of our kitchen’s finest menu items like Vegetable Carpaccio and Poached Pear with Basil Ice Cream. But we are also excited to take our upcoming trip to Las Vegas for the Wedding Planning convention, Catersource, this February.
Vegas here we come!
Today is the big day for Lesley & Chris. Their Caribbean Wedding will be located at Villa La Susa in Peterbay on the North Shore of St. John at 3:30 pm. With the ceremony and reception at the same location, KatiLady will be arriving as early as 8 am with deliveries and setup crew.
Wedding rentals like chairs, glasses, tables and place settings will arrive from St. John Rental Company. Bar and liquor supplies will be setup at the bar while wedding lighting will be extended through the exterior patio area.
Lesley & Chris’s guests will reach the reception via open air taxis with a central pickup location of Starfish Market in Cruz Bay.
This St. John wedding will last through the evening with entertainment, dining and dessert. With our planners involved and the catering organized Lesley & Chris’s wedding will be a tremendous success. We are so excited to be part of this momentous event.
Photos are sure to come……
2010 has arrived and we are in gear for a brand new year! Our kitchen is sizzling as Chef Kyle dishes various tasting menus for us to contemplate for the upcoming weddings, delivered and InVilla meals we’ve got ordered and various other events.
Inspired by our increasing tourist volume we are vamping up for deliveries and provisionings as well. Stay tuned for details on Lesley Kirk’s wedding and the Steel family dinner series that we’ve set up for them all.
Happy New year!
Nothing says fun like returning from a party on crutches. Vicki, our intrepid party planner, is as diligent as she is clumsy and exited this year’s Christmas party on crutches. Ouch! In Kati’s words, “I guess that means this year’s party was a success…”
There is a reason for the rule "Always keep one hand on the boat!"
While we don’t like seeing Vicki get hurt we are glad it was a result of celebration cocktails and not any kind of serious accident. The gang had a blast starting off at One Love bar, the only bar that serves bushwackers on the beach. For our friends out of the loop a bushwacker is basically a frozen dessert filled with booze. It is worth every calorie. From there ths team of slurring elves headed to Sandy Spit and then Soggy Dollar Bar where your money isn’t the only thing that gets wet.
With elves like these who needs Santa?
With hangovers in check and coffees in hand the kitchen is humming as we prep, cook and deliver over 200 lbs of food to our guests and visitors for Christmas Dinner. Thank you to the KatiLady team for being so great and for their commitment to working just as hard as they play! Merry Christmas…..
PS- HAPPY BIRTHDAY KATI…2 days and counting
just a hop, skip and a swim away
We watched over 100lbs of Turkey get gobbled up from our kitchen. Thanks Kyle….that is some kinda of shine
who says Turkeys can't fly
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