Firestone Winery Dinner in Spring

A wonderful feast in the barrel room at Firestone Winery in Santa Inez. Soigne Productions organized with the bride a relaxing and special evening for the guests. The banquet style table was lavished with beautiful floral work from Modern Day Design. It was an intimate gathering of family and friends. Seasons Catering started hors d'oeuvres with prosciutto arancini, wild mushroom and Stilton crostini, and fennel sausage filled crimini mushrooms. First course was lobster bisque, followed by Alaskan halibut, tenderloin of beef, and finished with a cheese course. Guests enjoyed a beautiful cake by Decadence and listened the the lovely songs by Ray Fortune.

frame.thirty.six photography

I just have to share the beautiful work of my friends Laura and Erin. These amazing ladies are the owners of frame.thirty.six photography. Their work uniquely captures the natural beauty of their subjects, and they are also so much fun to work with. We recently worked together at a beach party in Ventura, and it was a blast. Keep a look out for those event photos of family and friends sharing a great meal together and enjoying a spectacular ocean view.

Santa Barbara Rockwood Women's Center

It's a beautiful evening in Santa Barbara. A hot afternoon with welcome shade under the oak tree on the patio. Guests sipped cocktails and enjoyed our signiature cheese station, filled with world cheeses, quince paste, pan de higo, olives, and crusty ciabatta bread. After the guests of honor arrived, the party was invited inside for a tasty dinner of tenderloin of beef, potatoes gratin, and grilled Dautch Farm's vegetables. Guests polished off the evening with their own sweet creation at the sundae station.

Cooking Classes in Ventura

Happy New Year! It's that time of year to reflect and rejuvenate. Food is the foundation to good health and happiness, and what better way than learn a few new tricks, sharpen your skills, and enjoy a few laughs amongst the company of other food minded people. Seasons Catering offers a wide variety of classes such as health conscious menus, global destinations, comfort foods, and sweet endings . We are now offering cooking classes on Tuesday, Wednesday, and Thursday nights. Classes start at 6:00p.m. and are limited to 14 students, so don't wait and sign up early.
As most of us are welcoming a new decade, filled with a bright future and endless possibilities, Farmer's Market is shining with seasonal and local produce. We are spoiled with the vast array of fresh produce we have to enjoy. Among our local favorites is Tutti Frutti Farms, and Underwood Family Farms. Here is a recipe for the abundant amounts of Swiss chard available right now.
1 TBSP. olive oil
1 shallot, sliced thinly
1 T. currants or golden raisins
1 pinch red chili flakes
1 bunch Swiss chard, washed, stems removed, and leaves cut into strips
In a saute pan heat olive oil over medium heat.
Add shallot, saute about 3 minutes
Add raisins and chili flakes, and stir to coat.
Add chard and saute for about 4 minutes until very wilted.
Season with salt and pepper.
YUM!

Late Summer Goleta Wedding at Dos Pueblos Ranch

Perched above the Pacific ocean, this sprawling ranch was a perfect setting for this relaxed crowd. The wedding day was the climax of an extended weekend vacation.
The party started off Friday night meeting up at the Santa Barbara's Ty Warner Sea Center on the pier for cocktails and appetizers, a welcome respite from the travels that brought them all together. Everyone enjoyed the sunset and had a chance to settle in for the exciting weekend ahead.
Saturday was rehearsal day. Again, a festive dinner celebration followed the wedding's party rehearsal.
Sunday was the big day. The weather was amazing, sunny with a gentle breeze, horizon clear so one could see the Channel Islands. Seasons staff arrived early to set up the banquet feasting tables that guests would gather around to enjoy the mostly vegetarian Italian inspired dinner. Decor was simple to complement the natural beauty of the venue, with white chinese laterns abovethe guest tables. As the catering truck arrived, I looked out and saw a cloud of dust, dirt everywhere! Well we are on a ranch, to be expected right? Luckily, we planned the kitchen tent near he dining area that was covered in wood chips to prevent those dust clouds in our food area. Too bad we couldn't level the area, the entire kitchen staff spent the evening just slightly tilted to the west. By 4p.m. guests had arrived and the ceremony was ready to begin. I never see the ceremony, I just get word that people are clapping and it's time for us to start our show. Appetizers of roasted beet and goat cheese endive petals, and spinach tartlets started circulating. After some wild specialty cocktails and many photos later, guests were seated and dinner was served. Gorgonzola filled Medjool dates, Dijon and creme fraiche halibut, wild mushroom ravioli, grilled polenta with pepperonata filled the guests and prepped them for an evening of dancing under the moonlight. It was a fabulous evening and a sweet ending with summer berry cobblers and chocolate ganache tarts and glasses toasting throughout the night. Bride and groom waved goodbye and were on there way to their new future ahead of them, leaving the dust clouds behind.

More Photos of the July Santa Barbara Wedding