Archive for May, 2010

Wedding and Event Network at Boojum Tree

Wednesday, May 19th, 2010

Santa Barbara Catering joined several wedding and event vendors at the Boojum Tree Hidden Gardens in North Phoenix for an event hosted by the Wedding and Event Network. The Boojum Tree is known for its exotic property, filled with tropical plants and multiple water features.

For the event, Santa Barbara Catering created a variety of dishes that could complement a diverse array of occasions.  A trio of Roasted Garlic, Roasted Red Pepper and Sweet Potato Hummus, served with Tortilla Chips and Pita Crisps were presented first. The Hummus dishes were accompanied by beautifully arranged Farm-Fresh Vegetables, served with Pesto-Sour Cream Dip and accented with Fresh Herbs and assorted Olives.

Additionally, a gourmet Mac & Cheese “Martini” was tailored to each guest’s taste with the available combinations of Herbed Bread Crumbs, Bleu Cheese, Roasted Tomatoes and Toasted Green Chilies.

The event was captured by Andy DeLisle from de L’oeil Photography, www.deloeilphoto.com.

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A Supreme Evening of Jazz for the O’Connor House Project

Monday, May 3rd, 2010

Tempe Center for the Arts recently hosted “A Supreme Evening of Jazz,” for the O’Connor House Project, a community effort to relocate the original adobe house of Sandra Day O’Connor to Papago Park. The O’Connor house is not only recognized as her first home in Arizona,  but also for being a witness to her remarkable accomplishments and a testament for much of Arizona’s state history in O’Connor’s early career as a self-employed lawyer.

Through donations it is hoped that the house will once again be a gathering place where people find the level of compromise and consensus needed to move society forward.

Justice Sandra Day O’Connor was in attendance to thank guests for their support and to talk about her love of jazz. The event featured performances by Ivory and Gold; jazz music by pianist Jeff Barnhart, flutist Anne Barnhart and percussionist Danny Coots

“Santa Barbara Catering prepared and served the food. You can’t go wrong with them. Truly the best in Arizona,” said event photographer, Scott Foust.

The menu planned for the event included:

Chipotle Braised Beef Short Rib Empanada with Caramelized Onion, Queso Fresco and Cilantro. Served with a Poblano Crème Fraîche

Blue Corn Pancake Topped with Tequila Smoked Salmon, Caviar, Capers

Red Onion and Cilantro Crème

Stuffed Date Filled with Boursin Cheese and Topped with a Marcona Almond

Foust’s images can be viewed here.  Flowers and décor design was provided by Avante Garde. 

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