"Four Seasons" of love at Josiah's Catering at One Esplanade

 At 16, I never really thought about making dreamy plans for my life-turning debut, or even for my future wedding turn-out (if ever I would even have one, anyway). That is, until I experienced Josiah's Catering at One Esplanade last April 24--it even made me want to think twice about where to celebrate such would-be-memorable events.

Themed "With Seasons of love," Josiah's Catering staged the grandest wedding expo of the year as the team offered every couple and media blogger in the event its ever-surprising banquet trends perfected up to the last detail.

Thanks to Mr. Arpee Lazaro and Ms. Josephine Bonsol, I was able to witness firsthand how Josiah's fused all the right elements to make every couple remember their "I do's" even better.

The venue arrangement was divided into four colorful parts, and yup, all representing the four seasons of the upper and western sides of the world.

As if you were standing in four time zones at once, Josiah's Catering painted each corner a glimmering winter, a sweet and tranquil autumn, a welcoming spring and a cool and passionate summer.

For the food critiques? I was left speechless. I know, it must be a natural and exaggerated reaction for an amateur blogger like me, but this is the truth: with Josiah's catering, it would leave you going back for more.

Before the event, they offered yummy cocktails: three-layered pate  (cheese with herbs on top, sausage and liverspread) on bread toast and sashimi topped with sesame seeds with a sweet kick of wasabi gelatin. There were also refreshing beverages like iced tea with lemon and raspberry juice, plus nice shrimps in orange juice cocktail.

 Inspired by the four seasons, Josiah's soup course consisted of  Wild Mushroom, Tomato Gazpacho, Cilantro Pumpkin and Spicy Capsicum paired with the bread station.

 Finally, the buffet dishes: Roasted Coffee Crusted Pork Loin with guava-glazed and roasted vegetables, Chunky Shepard's Pie with vegetable and puff pastry crust, Salt-Crusted Whole Pink Salmon with Caramelized Fennel and Dill Cream with Lemon Butter Sauce, Coq Au Vin (French Chicken Stewed in Red Wine, Herbs and Vegetables), Sugar Glazed Carrots and Sweet Potatoes, Truffles Mashed Potato and Mushroom Risotto.

 We also had some wonderful desserts like the fruit crepe splashed with chocolate and vanilla sauces and whipped cream, chocolate mousse in cup, and designed cakes.

 All for the creative innovations of Josiah's CEO Mrs. Judith Versoza, Executive chef Mr. Jasper Versoza, Amor Maclang of Geiser-Maclang Marketing Communications and Ms. Beth Amat, the designer of the "seasonal" event.

 A lot of celebrities have picked Josiah's Catering for their weddings, like Rica Peralejo, Julius and Tin-Tin Babao, and Vandolf Quizon.

 Josiah's Catering also caters debuts, corporate events, anniversaries, cocktails, kiddie parties, baptism,  dedications, product launches, gallery exhibits, bridal showers and all other  types of occasions.

 So maybe one day, you'll just see me at One Esplanade working on my debut celebration with Josiah's Catering (or maybe my wedding when I'm 26)!

For other informations, check out www.josiahcatering.com and info@josiahcatering.com