The Epic Black & White Thanksgiving Party
One thing’s certain, when people in the wedding industry get together, we sure know how to party! So when we invited our industry friends to our Black & White Thanksgiving Party at The Blue Leaf Filipinas, we just knew it was going to be epic.
It was the birthday celebration of our dear Jet Versoza, or JDV as we call her around here. But more than just celebrating another year in her life, our birthday girl requested a Thanksgiving Party—our family’s way of acknowledging and giving back to the people who have been a huge part of Josiah’s Catering’s success.
So before I flood this post with photographs from that night, allow me to, once again, express our family’s gratitude to all of you who celebrated with us that night, and even to those of you who weren’t there. In behalf of the Versoza family, We are eternally grateful for your partnership and your continuous support to Josiah’s Catering through the years and we look forward to more years of blissful celebrations with you.
Now that’s been said, let’s get on with the party!
Black and White Party, The Setup
Earlier last week we posted this black and white inspiration board that helped us put together our own black and white styling and details. An intricately designed paper flower backdrop was the highlight of our black and white theme. Fresh white flowers with black gemstones adorned each table, on top of white table linens and black and white table set up.
The result was a chic and elegantly styled party that everyone dressed up for and enjoyed! (By the way, do you want this beautiful backdrop for your party? This theme is now available!)
Of course, a Josiah’s Catering party is no party without our delicious signature dishes. Josiah’s Executive Chef Jasper Versoza himself, with the help of his top-class culinary team, prepared a sumptuous 6-course plated feast for the satisfaction of our guests.
1st Course: Kesong Puti in Aged Balsamic, Crisp Spinach and Basil Oil Powder
Local White Cheese form Laguna seasoned with extra virgin olive oil, sea salt and fresh black pepper.
2nd Course: Roasted Pepper Cream Soup, Smoked Fish Croquettes
Organic Bell Peppers roasted in open fire, in creamy soup base topped with fried smoked fish croquettes.
3rd Course: Dried Mango and Crab Salad
Shredded dried mangoes and crab meat with peppers, toasted coconut, tomatoes, cilantro and organic lime dressing.
4th Course: Sea Bass in Saffron and Mushroom Pasta
Seared Chilean Sea Bass in Kaffir coconut sauce, local mushroom and saffron linguine.
5th Course: Roasted and Braised Pork Belly
Pork Belly roasted with herbed stuffing, braised in soy and apple sauce served with sautéed asparagus confit.
6th Course: Gatas ng Kalabaw Panna Cotta
Gatas ng Kalabaw Panna Cotta and Keso de Bola Chips
Hungry yet? It’s even more delicious than it looked! ;)
The Party People
And of course, this Thanksgiving Party is all about the people we celebrated the night with.
Alain and Mye Siscar of Matus Wedding Boutique with Boyet and Jet Versoza
The Versozas with Beth Amat of Eve & Co.
Elyn San Juan and Rhed Sarmiento of RHED Events with Jet and Fresh Versoza
Jasper and Jet Versoza with John Ong of Imagine Nation with wife Monique
Jay and Eia Dy of The Blue Leaf with Boyet and Jet Versoza
Loanne and Rommel Macapagal of 1558 Flowers & Styles
L to R: Jasper and Darlene Versoza, Noky Gatmaitan, Josh Versoza, Chiw Bailon, Boyet and Jet Versoza, Nona Castillejos, Nenita Zagala, Fresh Versoza
Kitten Zapata and Crae Achacoso of Wedding Essentials with The Versozas
L to R: Marex Gaba, Versoza Family, Liza Alviedo of Kasalan and Jody Liwanag
L to R: Vinz Aquino, Shayne Ganalon, Jhune Salud, Paul Villanueva & Dan Apacible
Paulette Dimaano and Bing Brabante with Jet Versoza
Teena Barretto of Hitched, June Cabatu and Ghia Pastoral of The Write Impression with The Versozas
Versozas with Jody and Dicky Liwanag
And of course, The Versozas with The Blue Leaf Family
For more pics, visit our Facebook page.
The Josiah Family
Finally, it was also a time of celebration with our Josiah Family. We don’t know where our sanity would have gone without these amazing, amazing people behind-the-scene of every Josiah’s Catering event. Thank you to our ever-reliable staff, from our Culinary team, to our waiters and crew, to our account managers, designers, stylists, and marketing team.
You guys rock! We love you, and we praise and thank the Lord for y’all.
To God be the glory!
Special shoutout to the following people: The Blue Leaf Events Pavillion for our amazing venue; Sensitivity Lights and Sounds for setting the mood for the night; Stradavarius String Ensemble for serenading us with beautiful music; Hearts and Bells for the lovely and delicious cake; Imelyn Sanchez-Ecolin for The Versoza ladies’ hair and make-up. From the bottom of our hearts, merci.