Jason George Events

Culinary

A menu written for every event

Fresh, local and seasonal cooking from Chef Jason Fullilove — built around your guests, the season and the occasion.

Plan your menuSee a real menu
Our approach

Fresh, local, seasonal

Chef Jason's cooking took shape in California — in its farmers' markets and the produce of the San Joaquin Valley — and keeps growing with the flavors and techniques he has picked up traveling and learning from chefs around the world. The menus follow the season, and every one is written for the event it's served at.

  • Ingredients from California's farmers, ranchers and coast
  • Menus that change with the season
  • Vegetarian, vegan and gluten-free choices
  • Every menu written for its event
Plan your menu
Steak searing on the grill

From the kitchen

Tartlets topped with caviar and fig

Canapés with caviar

Tartlets topped with caviar and fig, passed as guests arrive.

Tuna tartare on crispy rice cakes

Tuna tartare on crispy rice

Tuna tartare over crispy rice, finished with fresh herbs.

Shrimp and caviar tartlets on a slate

Shrimp and caviar tartlets

Bite-size tartlets of shrimp and caviar, served on slate.

Plating steak with asparagus

Seared steak

Steak with asparagus and a bright, velvety sauce.

Seared fish with broccolini

Seared fish with broccolini

A crisp-skinned fillet over a vivid sauce, with broccolini.

Cocktails with rosemary under a veil of smoke

Cocktails with rosemary and smoke

Cocktails finished with fresh rosemary and a veil of smoke.

The menu from Beneath the Baskets

A VIP partner dinner with the LA Sparks at Crypto.com Arena — a celebration of California's farmers, ranchers and coast.

Reception

Watermelon Beet Tartare, Crispy Nori Rice Paper

yuzu kosho vegan aioli, shaved toasted coconut · vegan · gluten free

Champagne Poached Oysters

caviar, grapefruit beurre blanc · gluten free

Bread service

Sourdough Flatbread

za'atar, caramelized Malibu honey, whipped ricotta

First course

Summer Tomato Carpaccio

heirloom tomatoes, burrata, grilled peaches, basil, pistachio, Arbequina olive oil, aged balsamic, shaved sourdough · gluten free on request, without the sourdough

Main course

Smoked Aussie Wagyu Striploin

sunchoke miso caramelized onion purée, brûlée garnet yam fondant, grilled broccolini, Yazuke Cabernet reduction

Pacific Sea Bass

sweet corn velouté, summer squash, blistered tomatoes, basil oil

Sweet Corn Agnolotti

brown butter lime nage, curried yams, pecorino, popcorn shoots, chives

Roasted Cauliflower Steak

white bean purée, charred broccolini, salsa verde, toasted pistachios, lemon · vegan · gluten free

Dessert

Kiwi Mango Crispy Rice Panna Cotta

passion fruit panna cotta, fried sticky rice, Zespri Green & SunGold kiwi, mango compote, lime brown butter oat crumble

A menu from a past event, shared as an example. Every menu is written for the event it's served at.

Service styles

Served the way you want it

Styles can be mixed — passed bites as guests arrive, stations while they mingle, plated courses at the table.

Plan your event

  1. Plated

    Course by course

    Each course set in front of every guest, in the order the menu is written.

  2. Family style

    At the center of the table

    Shared platters passed around the table, for dinners that feel like home.

  3. Stations

    Chef-attended

    Live stations where guests watch their food come together.

  4. Buffet

    Relaxed and abundant

    A full spread guests can return to throughout the event.

  5. Passed bites

    Receptions and cocktail hours

    Bites carried through the room while guests mingle.

From the bar

Cocktails with a chef's touch

Bar service can be part of the plan — cocktails finished with fresh herbs and citrus, and wine and spirits for the table.

  • Signature cocktails
  • Wine and spirits service
  • Fresh herbs and citrus garnishes
Add bar service
A tray of cocktails garnished with lemon