Anjahles Cali-Caribbean Cuisine

What inspired me most about this wedding at The East Angel in the Arts District was how clearly it reflected the couple and their families. From our first call, they shared that their backgrounds, tastes, and comfort foods were different, and they wanted the menu to feel like a bridge between two worlds. One side of the family preferred mild, familiar flavors, while the other loved bold spice and layered Caribbean seasonings, so my joy as a chef was designing a Cali Caribbean experience where everyone could find something they loved at the same table. We began with an abundant grazing table for cocktail hour, anchored by Cali egg rolls and mini Jamaican patties in both vegan and non vegan options, so every guest felt included right away. The table was colorful, interactive, and inviting, encouraging guests to wander, snack, and mingle as the celebration unfolded. For dinner, we created a glowing buffet that stayed open all night: crisp Caribbean Caesar salad, warm fresh ciabatta bread, smoky jerk chicken, creamy rasta pasta, tender broccolini, and crispy papas bravas. Guests could build their perfect plate, whether they wanted something gentle and comforting or something with a little heat. Watching people come back for “just one more bite,” trade tastes across the table, and talk about the dishes was the highlight of the evening for me. The menu carried everyone together through the night and felt like a joyful, delicious reflection of two families becoming one.

What inspired me most about this intimate backyard wedding was how much it felt like an independent film brought to life. Under soft string lights & a dusky sky, British & American accents floated through the air as two families came together in a space that felt completely personal and unpretentious, like a perfectly framed scene you never forget. Every detail of the menu was designed to match that feeling: thoughtful, intentional, and quietly romantic. We welcomed guests with an appetizer grazing table that immediately set the tone. Crisp crab cakes topped with bright, tropical mango salsa sat alongside delicate onion tarts, creating a beautiful balance of coastal freshness & cozy comfort. Guests wandered, nibbled, laughed, and eased into the evening, plates in hand, as the backyard slowly transformed. Dinner was fully seated, coursed, and plated to honor the intimacy of the day. We began with a berry & feta salad and warm focaccia, a colorful, tangy, and fragrant start that felt both elegant & approachable. For the main course, guests chose between bold jerk chicken or a soulful vegan gumbo, so both meat eaters and plant based guests had something that felt like a true “main character” dish. On the table, pancetta brussels sprouts and rice and peas tied everything together, blending European coziness with Caribbean warmth. For couples dreaming of a wedding that feels like your favorite indie film, this is exactly the kind of story I love to help tell through food.