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Theme parties are a great way to gather with friends and celebrate.  Let Carriage Trade Catering customize a menu for your next theme party.  On Friday, October 19th, we hosted an “Oktoberfest” dinner in the lovely backyard of a private home in Point Loma.  Guests were greeted with passed hors d’ ouevres of Salmon on Crostini, Mini Grilled Rueben Sandwiches and Bacon Wrapped Dates.  The live polka band set the mood and guests were dancing the chicken dance while sampling German beers.   A plated dinner of Duetsch Bratwurst and Schweine Pork Schnitzel with Red Cabbage and Kraut was served, and a German Chocolate Cake for dessert topped the evening off.  Fun was had by all!! 


Carriage Trade catered a corporate dinner on board the USS Midway on Wednesday, October 3rd.  The 175 guests from all over the US were in San Diego for a convention.  The off-site reception started at about 6:30 p.m. in the Hangar Bay with an American themed menu.  The tray passed hors d’ oeuvres included: Twice Baked Potato Bites,  California Crab Cakes, Grilled Cheese Mini Sandwiches, Tomato Bisque, Carriage Trade Brandt Beef Sliders and Panko Herb Crusted Chicken Strips.  After the cocktail hour and some hors d’ oeuvres, guests moved upstairs to the Flight Deck for a buffet dinner.  The menu consisted of Red Wine Braised Beef Short Ribs, a Lemon-Caper Buerre Blanc Organic Chicken Breast, Brussels Sprouts, Three-Cheese Macaroni & Cheese and Waldorf Salad.  The guests enjoyed the beautiful San Diego sunset while listening to a five piece jazz band.  The food was delicious and the guests had a fantastic time!!


Fall in San Diego has some of the most ideal weather for an outdoor party with friends and family.  Carriage Trade catered a renewal of vows ceremony for a couple who were celebrating 25 years of marriage.  The backyard was decorated in a garden/wine theme, and guests enjoyed artisanal cheese trays, passed hors d’ oeuvres and a carving station with roast beef and chipotle turkey breast.


On Saturday, September 15th, Carriage Trade catered a seated dinner at the home of Gene & Taffin Ray in Rancho Santa Fe.  Their beautiful backyard was an ideal setting for guests to enjoy this evening full of fantastic food and wine.  Guests were greeted at the door with champagne and passed hors d’ oeuvres that included: Fresh Mango Spring Rolls, Coconut Shrimp and Slow Roasted Tomato Bruschetta.  Dinner was served on the patio after some welcome speeches.  Guests enjoyed a Grilled Red Snapper and a Petite Filet Mignon.  A Caramelized Banana Rum Tart was served for dessert.

Carriage Trade was honored to cater the California State Sheriffs’ Association dinner on board the USS Midway on April 3rd 2012.  The evening started with some tray passed hors d’ oeuvres and cocktails on the Flight Deck where guests were able to view the various historical aircraft and get a tour of the hangars below.  Some of the delicious hors d’ oeuvres included: our famous – Applewood Smoked Bacon Wrapped Date with Cypress Grove Goat Cheese and 3 year Aged Balsamic as well as our Shrimp Ceviche.  After some announcements, Carriage Trade presented a bbq buffet for the guests with traditional Southwestern carved Tri Tip and Hickory Smoked BBQ Chicken Breast.  The weather was perfect and the night ended on a high note with some sweet brownies and chocolate cookies for dessert.

A summer celebration would not be complete without one of Carriage Trade Catering’s signature hors d’ oeuvres, the Slow Roasted Tomato Bruschetta, served on Grilled Olive Oil Tuscan Bread.  It is the perfect bite sized appetizer that is both vegan and gluten free.

Every spring, the San Diego Museum of Art in Balboa Park hosts an annual “Flowers After Hours” reception where local catering companies and restaurants showcase their signature dishes while guests browse the beautiful flowers that fill the exhibit halls and interpret the surrounding art.    Carriage Trade was proud to take part and offer an Atlantic Salmon Tartare with Smoked Salmon Mousseline and Tarragon-Caper Crème Fraiche that was served in a savory cone.  Chefs Chris Karetas and Tri Nguyen presented this signature bite sized treat to the guests.