The in-house catering department at Gelson’s, a collection of premium food and beverage markets with 28 locations throughout Southern California, recently introduced nearly two dozen new items. Under the supervision of corporate executive chef Tony Dang, the department is increasing its breadth as a one-stop solution for any occasion – from birthday parties and anniversaries to backyard barbecues and holiday gatherings.

Among its small-bite options are hors d’oeuvres like Antipasto Brochette (new), Char Siu Pork Buns (new), Smoked Salmon Deviled Eggs with Caviar, Crab Stuffed Mushrooms, Cashew Chicken Skewers, and Beef Filet and Horseradish Canape; party platters like Cheese and Fruit, Lox and Cream Cheese, and Mediterranean Platter; and breakfast/brunch options including Baked Apple Cinnamon Oatmeal (new), Assorted Mini Quiche, Fruit Skewers with Yogurt Dip, Berry Bowl, and Mini Yogurt Parfaits.

For larger options, Gelson’s offers buffet entrées & sides, including Poached Salmon, Roasted Certified Angus Beef Prime Rib, Chicken Romano, and Southern Style Mac & Cheese Soufflé (new); sandwich platters like Caprese and Mini Sandwiches; and sushi platters like the 86-piece sushi and roll Masterpiece, 43-piece Half Masterpiece, and 40-piece California Roll Platter.

Gelson’s desserts include Flourless Chocolate Lava Cake Bites (new), Raspberry & Mascarpone Mousse Bites (new), Apricot Pistachio Tart Bites (new), Lavender Honey Cheesecake (new), Chocolate Dipped Strawberries, and French Macarons.

“For decades, Gelson’s patrons have turned to our in-house catering department for beautiful and delicious cuisine options, so that they can relax and enjoy the day with guests,” says director of hospitality Tyler Williams. “I’m excited to bring my experience to the catering department for all 28 Gelson’s stores and 17 Wine Bars to deliver a go-to solution for our guests everywhere.”