Summer Scoop: Check Out These Highlights! - Aurora Catering

WHAT’S COOKING AT AURORA CATERING?

From Left to Right: House Cured Salmon on Endive topped with Creme Fraiche; Heirloom Tomato Watermelon Skewer with Sherry Vinegar and Sea Salt; Mini Cubanos with Housemade Pickles

AURORA IS THE BEST OF OAKLAND MAGAZINE

Thank you for voting us Best of Oakland Magazine 2024!
We are truly grateful for your support and are honored to cater your special events. This recognition fuels our passion, and it’s a reflection of what we strive to achieve every day. We couldn’t have done it without your trust and our dedicated staff. Your continued support means the world to us! Let’s keep bringing our community together, one delicious bite at a time!

AURORA IS THE BEST OF OAKLAND MAGAZINE

At Aurora Catering, we’re all about fresh, high-quality ingredients that make every bite memorable. In our current menu, we’re excited to put the spotlight on our pomegranate molasses, a unique ingredient that adds a slightly sweet and tangy twist to our menu. Pomegranate molasses, which comes from the Middle East and Mediterranean regions, is made by reducing pomegranate juice into a thick syrup, it has a vibrant flavor and many health benefits.

In our Muhammara Bite, the syrupy goodness from the pomegranate molasses blends with a spicy walnut and red bell pepper dip, topping crisp lettuce. This creates a pleasant balance of sweet and savory flavors for the palate.

Another standout dish using pomegranate molasses is our Fire Roasted Eggplant with Pomegranate Seeds accompanied by Pita. The smoky eggplant and the sweet-tangy pomegranate molasses create a mouthwatering bite.

A SUMMER AT AURORA

Congratulations to our two interns, James and Marton, for completing the Aurora Catering Internship! We are proud of their fabulous work and are excited to see where they go next. Interns were tasked with creating social media content, conducting market research, and finding the latest trends in the catering industry. Along the way, they pick up marketing, writing and business skills. Best of all, they get to work with Dawn one-on-one for mentorship and guidance!

James aspires to major in Marketing, Economics or Business in college, aiming to become a positive role model in his community. He is proud to be an intern for Aurora Catering!

Marton is a rising senior and was excited to intern at Aurora Catering to improve his writing skills. In his free time, he enjoys playing percussion and reading thriller books.

A big thanks to Eden ROP and Castro Valley High School for giving us the opportunity to mentor these young minds! We are honored to help create the next generation of business leaders. Not long ago, Dawn & Aurora Catering were recognized as Business Partner of the Year! Alumni of the Aurora Catering Internship have gone on to many great colleges, including Arizona State University, Fordham University, UC Berkeley and UC Davis.

SUMMER SPOTLIGHT

Here’s Dawn and Marty at the Overlook Summer Kickoff! The event highlighted talented local caterers, bartenders, lighting experts, and DJs. We’re proud to be a preferred caterer at The Overlook at Port Workspaces—a venue that always brings together the best in the industry to create memorable events. It’s an honor to be part of such an inspiring community!

We’re thrilled to partner with Berkeley Repertory Theater for another exciting season! Recently, we had the pleasure of catering their Summer Residency Lab, as well as the 2024-2025 season kickoff. It’s always a standing ovation when great theater meets great food—because every show deserves a delicious encore!

FEATURED STAFF:

CHEF KENNY

We are delighted to highlight Chef Kenny, one of our chefs that has been with Aurora for over 10 years. Chef Kenny excels in catering large-scale events such as weddings and community celebrations. He has passion for crafting southern-inspired dishes and enjoys preparing classic comfort dishes like his creamy mac n cheese and tender short ribs. Inspired by his grandmother, his passion for cooking started at a young age. Working alongside Chef Marty has also honed his skills and furthered his dedication to mastering his craft. Whenever he caters at large events, he compares being a chef to conducting a symphony, as each dish needs to be perfectly orchestrated and served at the right time. In the summer months, Chef Kenny showcases his creativity with seasonal ingredients like heirloom tomatoes and Japanese watermelon, crafting dishes that are light and delicious, with an essence of freshness and flavor. We take great pride in Chef Kenny’s dedication and expertise, ensuring memorable experiences at every event!