Welcome to Jake’s Sports Lounge

This Bar Mitzvah would be a dream for almost any young man. It takes place in an airplane hanger with a sports theme throughout, games, a kids’ lounge and food any kid or adult would love! Congratulations Jake! Your special day was a success.

The venue – Cal-Aero Field at the Chino Airport is a fabulous location for unique events. The space is huge and perfect for large parties.

The cocktail hour took place outside the hanger with airplanes visible for viewing and pictures.

Tray passed hors d’oeurves included MINI BBQ CHICKEN PIZZA’S.

SPANAKOPITA – Fresh Spinach and Goat Cheese, Wrapped in a Phyllo Pastry

and COCONUT BATTERED SHRIMP – Served with our Sweet and Spicy Orange Dipping Sauce

Of course what is a great party without some cocktails! Or for the kids…. “Jock-tails” (aka “mocktails”).

All the kids enjoyed fun game booths with soccer and basketball etc…

Soft, warm pretzels, popcorn, peanuts and sunflower seeds were also abundant appetizers for the younger guests in keeping with the sports theme.

Party favors in bright colors were everywhere to keep with the spirit of this fun day.

The inside of the hanger was decorated to the nines and set up for the main dining area and the rest of the party.

The kids buffet included kobe sliders, pomme frites and chicken fingers! All served with ranch dressing and ketchup of course.

The adults had their share of food too with three different stations. The first was the “Carving Board” Station with Western style BBQ beef brisket served with confetti slaw. And a Mashed Potato Martini!

The making of a mashed potato martini! The variety of toppings and additions included goat cheese, cheddar cheese, gorgonzola, chives, real bacon bits, Anaheim chiles, southwestern grilled corn salsa, white bean chili and mushroom marsala sauce.

The pasta toss station is a big favorite at any event. Guests had a choice of angel hair or penne pasta with pesto cream or bolognese with meat sauce. Toppings included sundried tomatoes, capers, wild mushrooms, artichoke hearts and shredded parmesan cheese.

The pasta station was accompanied by a Honey Truffle Salmon with shallot honey truffle glaze topped with fresh gold and red tomato and finished with a garlic olive and basil coulis.

The butterleaf, curly endive and arugula salad was tossed with Marcona almonds, dates, cranberries, toasted farro and our signature citrus honey vinaigrette.

The final station was “The Mediterranean”. It consisted of chicken schwarma and lamb served with Manestra, seasonal roasted vegetables, pita points, tzatziki and hummus.

Jake and his guests had a fabulous day that will be remembered for some time.