Our Featured Catering Package

Open House Package

Hors D'oeuvres

Cold Station

Chilled Shrimp Cocktail

Beautifully Served with Cocktail Sauce and Lemon Wedges

(three per guest)

Hummus Dip

Savoury

Served with Fresh Vegetable Crudites and an assortment of Crackers

 Miniature Plum Glazed Oriental BBQ Spare Ribs

Chicken Wings (Jerked, BBQ, Buffalo)

Herbed Cheese Sandwich Rounds

Vegetarian Brushettas

Price per Guest

$1400.00 plus GCT

Plastic Scrollware, Paper Cocktail Napkins

Two -Four Hours Food Service Staff

Based on minimum of 50 Guests

Smaller Parties ask for price quote

Add $250 per guest for China, Flatware and Linen

Bar Service also available

Service Amenities

• Servers will setup, maintain for up to 4 hours, then cleanup the buffet area. 
• Servers will setup and maintain Bar (if bar services required)
• Servers will cut and serve two cakes.
• All of your service tables will be draped and skirted - up to three.

Our Other Services

For Formal Events.....

China, Flatware, Stemware

Professional Service Attendants Dressed in Formal Attire

Complete Setup including Food Service Equipment, Linens, and Tables

Food Display Design to Suit the Atmosphere of the Events Theme

On-Site Cooking at an Action Station

Professional Bartenders along with Mixers, Condiments, and Glassware

For Casual Events.....

Plastic Scrollware and Utensils, Paper Napkins

Professional Service Staff Dressed in Casual Attire

We plan your event from start to finish...... 

Call Mark 8682240/8187335

http://islandeventsja.com/

---

Simple Refreshing Summer Smoothie, Mango Coconut Water

Mango-Coconut Water Smoothie

These nutritious combos of fruit, veggies, proteins, and healthy fats make delicious snacks or quick lunches on the go.

2 cups ripe mango chunks (from 1-2 mangos)
2-3 tablespoons fresh lime juice
2 cups unsweetened coconut water
Pinch of cayenne powder (optional)

Combine all ingredients in a blender, and blend until smooth.

Serves 2. Per serving: 159 calories; 1 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 39 g carbs; 256 mg sodium; 3 g protein; 6 g fiber.

Easy Breezy Grilled Lobster Tails

What better way to impress your grilling friends than to serve up grilled lobster tails. Don’t tell them, but grilling lobster tails is pretty easy to do! And delicious. The hardest part of this recipe is deciding which guests are worthy of this awesome treat. Add a nice steak to the menu and you will have friends for life! Follow these easy steps for grilling lobster tails.

Ingredients :
2 8oz to 10oz lobster tails
4 tablespoons butter
1 garlic clove
1 lemon
salt and pepper



First things first
If the lobster tails are frozen, start by thawing them to room temperature by placing them in a plastic bag and then submerge them in a warm bowl of water.

Prepare Basting Sauce
Next create a basting sauce. Melt the butter in a small dish in the microwave, or warm in a small pan and remove from heat. Mince the garlic or use a garlic press to mince the garlic and add to warm butter. Add one tablespoon of fresh squeezed lemon juice and stir.

Halve the tail
Lay the tails bottom side up on a cutting board. Using a large knife, cut the tails in half length-wise. Use kitchen scissors to get all the way through the shell if you need to. Using a brush, thoroughly baste the flesh side of the tails with the butter mixture.



Prep the grill
Clean and oil the grate to prevent sticking. Using a gas grill, turn the grill to medium-high heat. For charcoal, distribute the coals so there is an even heat.

Grilling lobster tails
Once the grill is hot, give the lobster tails one last baste, add a bit of salt and pepper and place them flesh side down on the hot grill. Be careful of flare-ups from the dripping butter. Cook flesh side down for 4 to 5 minutes until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 3 to 6 minutes until the lobster meat is firm and opaque.



Finally…

Tie on your lobster bibs, heat some butter, and dig in.

Or, better yet, add a few filets to the grill, and you have a beautiful Surf and Turf.

Have fun grilling....

Escoveitched Fish Recipe

Escoveitched Fish

Ingredients

3lb fish snapper/parrot preferably
4tsp salt
4tsp ground black pepper (optional)
3 limes (or 150ml lime juice)

1 finely sliced chilli pepper (ideally scotch bonnet)
2 onions
1 carrot
1 green pepper
2 cups of vinegar
1 teaspoon of ground pimento (allspice) or 12 whole pimento beans
1/2 tsp of black pepper corns
Preparation - the fish

If the fish has not been scaled then scale by drawing a knife against the grain of the scales until all of the scales have been removed. This may require a small amount of force (don't worry about breaking the skin - it's pretty tough)

Place half a litre or water in to a bowl and add the lime juice.

Wash the fish in this water and set on paper towels to dry.

Preparation - the Escoveitche marinade

Finely slice the onions, carrot, scotch bonnet pepper and green pepper

Place in to a saucepan along with the vinegar, pimento and peppercorns
Bring to the boil then allow to simmer until the onions are tender.

Marinating the fish

Allow the sauce to cool then pour about half over the fish, ensuring each piece is evenly coated with the marinade.
Leave to stand in the fridge overnight.

Cooking the fish

Take the fish out of the marinade and coat with salt and pepper.
Grill or deep fry under a medium heat - 10 minutes each side should be enough.

Serving

Serve with Bammies/ Festival and fresh salad and the rest of the sauce.

Summer Barbeques

Check out Island Events and Caterers Summer Sizzling Barbeque Deals.

Chicken
Seafood- Fish, Shrimp Skewers
Pork- Baby Back Ribs, Spare Ribs, Loin and Pigstail
Beef- Ribs, T bone Steaks, Loin
Burgers and Hot Dogs
Vegetables

Sides-Potato Salad, Rolls, Cole Slaw, Corn, Baked Potato

Call Mark at 876-868-2240 or email to island eventsandcaterers@yahoo.com for quotations and details.