At Santa Barbara Catering, we love nothing more than creating fun and unique food stations! For a special nonprofit gala approaching, we set out to create modern stations featuring a fresh take on classic American food favorites. The Tempe Center for the Arts, a contemporary venue, provided the perfect backdrop to display these creative concepts.
Soup & Salad Bar
A sleek, modern white bookcase was the perfect structure for this de-constructed soup and salad station. Instead of standard greens, guests had a choice of beautiful cucumber-wrapped romaine or lolla rosa. Guests selected from more traditional toppings such as cucumber, shaved carrots, and chopped tomato, or they could be a little more adventurous with kalamata olives, feta cheese, shaved apples, toasted pecans, and chickpeas. The selections were displayed in martinis, cosmos and other modern glass vessels. The custom gourmet salads looked more like mini works of art than a meal! This station was eye-catching and a fun twist on healthy favorites.
Next stop- Clam Chowder! In only a few steps guests created their very own soup.
Step 1 – start with creamy New England or Zesty Tomato Manhattan broth.
Step 2– add diced potatoes, diced carrots, and corn kernels sprinkled with herbs
Step 3 – top it off with fried clams, buttery sautéed onions and housemade oyster crackers
Step 4 – Enjoy!
After four easy steps guests were left with a personalized bowl of soup – now who can resist that?!
Food Bar- Not Your Ordinary Buffet
We decided to revamp the traditional buffet and instead created a large, interactive station. Chefs sautéed, grilled, seared, and designed a variety of beautiful small plates. Needless to say the Food Bar was a hit!
The dramatic infinity pool, striking fire features, and the brilliant blue lights of the Tempe Town Lake Bridge made for a breathtaking view from the TCA patio, but it was the gourmet plates at the food bar that kept the guests coming back all night! The stars of the night included pork belly sizzling on Himalayan salt blocks and finished with fig and honey gastric, chicken fried steak served with buttery mashed potatoes, open-faced Philly sandwiches prepared to order on large griddles, and grilled shrimp atop avocado-cucumber salad. The open-format of this station allowed guests to see all the action without having to wait in long lines.
The Grill
There is nothing more all-American than a BBQ. Our final savory station was a combination of delicious fresh-from-the-grill favorites with a fabulous presentation. Flavorful mojito grilled chicken, sweet grilled pineapple, and colorful grilled peppers, purple onions and other veggies were displayed on skewer stands. Guests customized their plate by choosing their favorites among the fresh-from-the-grill meats, veggies, and fruits on the stands. The originality of the presentation and the flavor of the food made for a stand out skewer station!
All American Pies + Flaming Doughnuts
Favorite Pie Flavors + Cute And Easy-To-Eat Presentation + A Modern Tiered Display = The Perfect Dessert Station.
Popular pie flavors were paired with fun new presentations. Blueberry, Cherry and Apple Pie “Pops” were a bite sized versions of classic favorites. Red Velvet and Chocolate-Caramel Whoopie Pies were fun and delicious! Banana Cream, Chocolate Cream, Pecan, and Pumpkin Mini Pies kept guests coming back for more! These mini versions were easier to eat for guests mixing-and-mingling at the event, and allowed guests to sample more than just one flavor!
And for the grand finale there was Flaming Doughnuts! Yes you read right, FLAMING doughnuts! Oohs and aahs were heard in the crowd as Chefs flambéed housemade doughnuts. The flames lept off the pan and soared into the air! The doughnuts were then paired with vanilla gelato and a salted caramel sauce- a perfect flavor combination! It was the perfect end to a perfect event!
The 10th annual celebration of “tequila,” made from the blue agave plant, was celebrated by party goers on Friday, March 30, 2012 at Desert Botanical Garden, 2101 N. Galvin Parkway, Phoenix, Arizona. An array of margaritas made with a variety of tequilas, including Arizona-owned Cruz Tequila’s Silver and Reposado, were available for sampling by the 1,400 attendees.
Unlimited selections of mouth-watering gourmet treats were served by the best Valley caterers and restaurants, including Santa Barbara Catering Company. Santa Barbara’s colorful display of fresh flowers, set over striking black and white polka dot linens were attention-grabbing and fun!
The 10th annual celebration of “tequila,” made from the blue agave plant, was celebrated by party goers on Friday, March 30, 2012 at Desert Botanical Garden, 2101 N. Galvin Parkway, Phoenix, Arizona. An array of margaritas made with a variety of tequilas, including Arizona-owned Cruz Tequila’s Silver and Reposado, were available for sampling by the 1,400 attendees.
Unlimited selections of mouth-watering gourmet treats were served by the best Valley caterers and restaurants, including Santa Barbara Catering Company. Santa Barbara’s colorful display of fresh flowers, set over striking black and white polka dot linens were attention-grabbing and fun!
Servers from Santa Barbara Catering were dressed in distinctive black tee’s prominently displaying slogans promoting the components of the hand-passed appetizers. Guests enjoyed Santa Barbara’s:
* Cactus Fritters & Fried Nopale Fingers served with a Spicy Southwestern Dipping Sauce
* Cajeta (Caramel) Ding Dongs Dipped in Chocolate
In between nibbles, Latin bands spiced up the night with lively and captivating performances by:
* DJ Miguel Ivery
* Fuerza Caribe
* Grupo Liberdade
* Ritmo Latino
* Sergio Mendoza y la Orkesta
Proceeds from the annual celebration benefitted the Garden’s numerous events and programs.
The annual Independent Women Luncheon held in Cummings Great Hall at Phoenix Art Museum on March 6, 2012 was a gorgeous event catered by Santa Barbara Catering Company, the exclusive daytime caterer to the museum.
Over 500 of Phoenix’s prominent business women gathered together for lunch, to hear a presentation by “A-list” designer Charlotte Moss, and to raise funds for the museum’s educational programs and exhibits.
The Valley’s most notable interior designers brought their personal flair and panache to the event by donating one-of-a-kind seasonally-inspired centerpieces. The room was overflowing with breathtaking design creations that were later purchased by the guests.
The sea foam green floor-length linens and raspberry colored napkins covering each of the 50 tables, served as the platform for the designers’ favorite colors. A profusion of shades, from ladylike pastel pink, pale violet lilac, soft lemon, to bright orange and mossy green adorned the distinctive centerpieces. Blooming orchids, roses, peonies, tulips, hydrangeas and hyacinths were the focal point at nearly every table. As guests viewed the parade of tables their attention turned to the finite elements of detail. Accent items incorporated into the showpieces included twigs, baskets, ribbons, boots, bunnies, eggs, dolls, candles, and in one case, Chanel handbags. Ironically, one item not permitted to be used was living “moss” due to the museum’s requirements of prohibiting plant materials.
Upon arrival, servers passed Champagne, white wine and sparkling water garnished with a lime pinwheel, to the guests as they visited in the Museum’s elegant Sculpture Garden.
Once seated, a French Niçoise Salad, composed of thirteen separate items, was preset at each place setting. The main course salad included: Lolla Rosa Bibb Lettuce, Perfectly Seared Ahi Tuna, Sliced Boiled Egg, Black Nicoise Olives, Watermelon Radishes, Grilled Potatoes, Haricot Verts, Marinated Cherry Tomatoes, Roasted Orange Cauliflower, Roasted Purple Cauliflower, Persion Cucumbers, Roasted Asparagus and Meyer Lemon Vinaigrette served in a shot glass atop each plate. A freshly baked Gruyére Cheese Roll accompanied the salad.
Mini pink and white cakes were the perfect dessert accessory to accent the beautiful tables. Santa Barbara chefs created the chic Almond Cream Filled
White Cakes Topped with Raspberry Butter Cream and a Single Fresh Berry,
and Coconut Cream Filled White Cakes Topped with Butter Cream and Coconut.
Raspberry Iced Tea, White Wine and Organic Coffee were served tableside with
the meal.
Charlotte Moss, whose luxurious decorating techniques and passionate design philosophy, mesmerized the audience with stories about the iconic women
designers who have influenced her graceful style. Traditional Home magazine considers Charlotte to be among the top twenty designers in the country. She is a frequent contributor to the Wall Street Journal, House Beautiful, Veranda, Elle Décor, Traditional Home, and Architectural Digest. She has written seven books, and designed many collections of china, fabric, carpet, decorative accessories and home fragrance.
Guests were treated to a signed copy of the guest of honor’s newest book, “Charlotte Moss Decorates: The Art of Creating Elegant and Inspired Rooms.” This book, her seventh, contains over 200 photographs that offer the reader “quick doses” of decorating advice with recommendations for Moss’s favorite flowers and fragrances for the final flourish in creating the perfect room.
To ensure a successful program, Santa Barbara Catering incorporated an abundance of staff to flawlessly execute the event. Three separate serving stations were built surrounding the Great Hall, including an outdoor kitchen. Twenty chefs, numerous captains, 50 servers and additional support staff were engaged for the event. The plating of 13 separate items on the salad was a major undertaking. Every food item had a specific position on the plate that it demanded to be showcased. This is a glimpse of the assembly line of the Santa Barbara team who created this special meal:
The annual fundraising program was underwritten by My Sister’s Closet.
A special thanks to Darrylee Cohen of Haute Photographs (www.hautephotographs.com) for permission to use her beautiful photographs in this article.
Two special holidays are coming up soon, Easter on Sunday, April 8, and Mother’s Day on Sunday, May 13. Why not give your mom a break from the kitchen by reserving a table at either of the outdoor brunch celebrations for these occasions at The Farm at South Mountain? Then, spend time with your family exploring the farm grounds and lounging or playing under the pecan trees.
The Farm’s 12-acre pecan grove will be decked out with festive floral-decorated picnic tables, a delectable buffet brunch, and an appearance by the Easter Bunny on April 8th. Always a popular attraction, catered by Santa Barbara Catering Company, this year’s Easter event offers ten separate seating times beginning at 9:00 a.m. through 12:15 p.m.
Menu offerings on Easter Sunday include an extensive buffet with Freshly Baked Pastries, Fresh Salads, Farm Style Scrambled Eggs, Pecan Honey Glazed French Toast, Country Potatoes & More! And Easter wouldn’t be complete without an assortment of Baked Goods and Candy such as Carrot Cupcakes, Pecan Diamonds, Chocolate Dipped Strawberries and Short Bread Cookies.
For Mother’s Day, guests can choose from an array of food stations including an Omelet Station with customized Meat, Cheese and Vegetable fillings, to a Pastry Station featuring assorted breads and sweets. The main buffet offers a selection of Salads, Quiche, Pecan French Toast, Braised Beef Short Ribs, Potatoes and more! The grand finale, and a favorite of all families, is the Dessert Station brimming with a delicious array of treats!
The Farm at South Mountain is located at 32nd Street and Southern in Phoenix. Call (480) 471-5224 to reserve your table for Easter today! Please Note that cancellations will not be accepted after Wednesday, April 4th, 2012 for this event. All seating for these special events will be held outdoors, so remember to dress accordingly.
Check back for more details and reservation information for Mother’s Day after Easter!
Santa Barbara Catering Company catered the 2011 First Crush Charity Gala on Friday, October 21, 2011 at Tempe Center for the Arts. Lauren Guthrie, President of the Tempe Community Action Agency Board, and Director of Sales & Event Production at Santa Barbara Catering Company had this to say about the successful fundraising event “Santa Barbara Catering is thrilled to be a Sponsor of TCAA’s First Crush Gala. This fabulous event raises valuable funds supporting the great work TCAA does in our community, and helping thousands of families every year!”
The profitable event drew over 250 attendees, and raised over $41,000 in funding for programs that help children, seniors, homeless individuals and working-poor families in Tempe.
Lobby
North Patio
The festive setting at Tempe Center for the Arts allowed guests to mingle and dine inside the Lobby, and outdoors on the North Patio beside the sparkling Reflecting Pool. The views of the newly-opened, brilliantly-blue Tempe Town Lake Pedestrian Bridge made the perfect backdrop to showcase this event.
Tempe Town Lake Pedestrian Bridge
Music was provided by renowned musician Alice Tatum and her Jazz band.
Alice Tatum Jazz Band
Guests were delighted with the menu featuring four food stations with ingredients inspired by Native American, Mexican and Southwestern cuisine, as well as a focus on local Arizona ingredients. Guests enjoyed:
- Pork, Chicken and Cheese Enchiladas made Tableside
- Dos Equis-Braised Beef Short Ribs and Poblano Whipped Potatoes Topped with Baby Arugula and a Dollop of Mexican Crèma
Sautéed Sweet Mexican Shrimp with Smoked Tomato Grits
- Sautéed Sweet Mexican Shrimp Served atop Smoked Tomato Grits and Petite Cilantro
Nopales Fritters with Chipotle Aioli
- Nopales (Cactus) Fritters Topped with Chipotle Aioli
- Sweet Potato & Green Chili Tamales with Ancho Braised Pork
- Sweet Corn Tamales with Queso Fresco
- Grilled Salmon Skewers with Lavender Butter Sauce
- Grilled Vegetable Platter, Finished With a Honey Glaze
- Local Tepary Bean Purée with Grilled Breads
Butternut Squash Soup Sips with Shredded Beef Empanadas
- Butternut Squash Soup Sips presented in Espresso Cups and Topped with Toasted Coriander and Crème Fraîche, and served with Shredded Beef Empanadas
- Local Citrus Fruit Salad including Tangerines, Tangelos, Oranges,
Grapefruit and Blood Oranges
Pecan, Brown Sugar and Sweet Potato Empanadas
Southwestern Dessert Minis:
- Pecan, Brown Sugar, and Sweet Potato Empanadas
- “Farmer’s Cheese” Organic Cheesecake Bites
- Tres Leches
- Caramel Pot De Crème
- Local-Date Cake
A very special thanks to the vendors who contributed to this event:
Action Wine
Alice Tatum Jazz Band
Aztec Specialty Produce
European Imports, Ltd.
Four Peaks Brewery
Pro Em Professional Event Management
Shamrock Foods
For information about being a First Crush Event Sponsor or volunteering at the Tempe Community Action Agency:
Tempe Community Action Agency (TCAA)
2150 E. Orange Street, Tempe, Arizona 85281
Telephone: 480 350 5822
bethf@tempeaction.org
www.tempeaction.org
“Modern Twist on a Garden Wedding” was the theme of a festive, floral-inspired
wedding held last month at two separate art galleries in Phoenix, all seamlessly
catered by Santa Barbara Catering Company.
The festivities began at the historical 1918-built Bentley Projects, a 22,000
square-foot venue with soaring bow-trussed ceilings and clerestory windows
located in downtown Phoenix. The bride and groom were married in front of a
custom backdrop featuring a Manzanita Tree, decorated with gorgeous hand-
selected flowers.
After the ceremony, guests noshed on:
Raw Seasonal Vegetable Shooters Served with Pesto Sauce
Edible Porcelain Spoons filled with Spicy Tuna Tartare, Micro Arugula and Wasabi Aioli
Mini Panini’s served on a Baguette with Prosciutto, Soprassata and Fontina Cheese
Tempura Squash Blossoms Filled with Herbed Goat Cheese and Pine Nuts in a Broth of Roasted Tomato Sauce
Plus, an exquisite Fruit and Cheese display.
Favorite Mocktails included a Lemon-Mint Spritzer topped off with a floating candied orange chip.
And a Hand Squeezed Citrus Mintade Garnished with a Sweet Glazed Fresh Pansy Flower.
Guests were then shuttled up the street to the Phoenix Art Museum for the reception. As they entered the museum, they were greeted by a floral “wall” and uniquely showcased seating assignments nestled in fresh orchids.
Upon entering the Great Hall, guests were wowed by decked out twinkling white-lit trees, elegant tall floral bouquets, an array of vintage books, and modern leather lounge furniture surrounding an oversized dance floor.
The happy bride and groom took their turn on the dance floor enjoying their first dance as a newly married couple. Guests then enjoyed their first course:
A Favorite of Breanne & Chris; the Deconstructed Chopped Salad was Served with a shot of House Made Italian Vinaigrette.
Toasts were made, stories were shared, and four unique “small plate” food stations opened for the main course, giving guests the chance to sample favorites of the happy couple as they made their way around the Great Hall.
Herb Roasted Chicken Breast Served with Fingerling Potatoes and Sautéed Seasonal Vegetables in a Natural Jus
Open Faced Ravioli made with Herbed Semolina Pasta, Sautéed Spring Vegetables, Goat Cheese, Oven Dried Tomatoes and Arugula Pesto Sauce
Tenderloin of Beef with Whipped Potatoes and Wild Mushroom Sauce
Seasonal Station Creamed Corn Herbed Summer Risotto Roasted Tomatoes Grilled Asparagus with Sea Salt and Cracked Pepper Seasoned Sweet Potato Spears Sautéed Seasonal Vegetables with Olive Oil and Fresh Garlic
Guests ended the meal by dining on wedding cake, Mini Pies and of course a Chocolate Dipping Sauce for Petite Churros
The celebration continued throughout the evening with dancing and photo booth pictures (with wild props!) captured for cherished memories of the beautiful event.
This fabulous wedding was made possible by the dedication and talents of many vendors, including:
Wedding Coordinator & Event Décor: Victoria Canada Weddings & Events
Ceremony Venue: Bentley Projects
Reception Venue: Phoenix Art Museum
Florist: Petal Pusher
Photography: Melissa Jill Photography
Linens: Wildflower Linen
Make-up: Corinna Cooke
Cake: Sedona Cake Couture
Calligraphy: Jennifer Schmitt Calligraphy
Programs: Celebrations in Paper
Ceremony Music: String Serenade
DJ: Desert House Productions
Guest Transportation; Ollie the Trolley
Rentals: Classic Party Rentals
Videographer: Bright Bokeh
Catering: Santa Barbara Catering Company
We were happy to be invited to join the Agave on the Rocks Event again this year at the Desert Botanical Garden. The 2011 theme was Southwestern and Mexican dishes. Guests were greeted with specialty margaritas as they entered and visited all of the different booths. Everyone brushed up on their salsa dancing skills with Latin-inspired music and a special performance by Roger Clyne and the Peacemakers. We loved coming up with our booth’s concept and also debuted some of our new marketing strategies!
This year’s station featured stone ground corn hotcakes topped with spicy white bean dip, adobe pulled pork and roasted corn relish. Guests watched on as our chef’s flipped hotcakes and topped them off to order.
The SBCC team got into the spirit wearing custom made menu t-shirts that read “Hotcakes!!!” and “Chocolate, mmmm” as they passed out food to the 1400 attendees. (From left to right, Jake, Nicole, Melissan, Steve)
Amazing seasonal and local vegetable arrangements were the perfect touch to our station this year. Thank you to Tamara Noack from Petal Pushers for donating the beautiful arrangements.
Produce was locally sourced from Mclendon’s Select Farmers Market and handpicked by our owner, Pat. We were even able to use the produce after the event!
Voted “#1 Caterer” By Ranking Arizona, there were lots of brochures and goodies for guests to read as they awaited their delicious food.
You have never seen anything like this before! Steve and Jake took turns passing out chocolate Churros while wearing this custom “balloon backpack” where a giant illuminated balloon seemed to magically float above the guests.
People got a riot out of chasing down the “Churro Men” with the big SBCC logo balloon lighting the sky wherever they went.
Over 70 students from Sullivan University’s Culinary Arts, Baking & Pastry Arts programs were in town last month, and were fortunate to spend a half-day touring South Phoenix’s historical Farm at South Mountain. The Kentucky based University students got to talk with the property’s business owners about the impact of sustainability in an urban community.
When Pat Christofolo, owner of Santa Barbara Catering Company, and operator of The Farm at South Mountain, learned the students were visiting the area, she saw the opportunity to help them discover more about urban agriculture, what it takes to manage a small family farm, and how chefs support farm-to-table locally produced products.
The sunny afternoon began with The Farm’s owner, Wayne Smith, sharing the story of how The Farm at South Mountain, 32nd Street and Southern, Phoenix, was originally developed. The students learned that the 12-acre organic, sustainable oasis sitting in the heart of Phoenix was first conceived by Dwight Heard, benefactor of the famous Heard Museum, in the 1920’s. Smith shared that Heard, a real estate investor, had the vision to subdivide the property into two-acre parcels which he sold for $1,150 each. With each purchase, the new owners received a cow and fifty chickens to provide sustenance and continual food sources. Smith continues to preserve the rural tranquility and vision of sustainability by offering independently owned small businesses the ability to contribute to the cultural, educational, restorative and economic environment of this historic property.
A buffet lunch, created by The Farm Kitchen (owned by Santa Barbara Catering Company), was served on the patio of Morning Glory Café. Delicious local, seasonal fare was featured on the menu.
Seasonal Sandwiches
Roasted Sweet Potato Salad
The students were delighted to hear from Chef Greg LaPrad, Executive Chef at Quiessence Restaurant. Chef Greg is well recognized for his culinary philosophy dedicated to serving the best food products that Arizona has to offer. He uses traditional culinary techniques in his cuisine, such as creating handmade charcuterie, and focusing on daily menu creations inspired by the season’s best products. His menu includes items from his favorite suppliers of Arizona wines, olives, pork, beef and produce. He talked about the challenges involved with committing to this practice while operating his successful restaurant.
Phoenix’s Most Famous Farmer, Maya Dailey, took the students on a tour of her beautiful gardens and discussed the steps she takes to develop specialty produce products to meet the desires of local Phoenix chefs, who now support her unique garden varietals on their menus.
The students wrapped up the afternoon by touring the Farm’s other small businesses including Square Food Academy, The Artists Studio, The Retreat and the Cactus Greenhouse.
Summing up the afternoon to a fellow attendee, we overheard one of the culinary student’s share his take on the day’s activities. “What a great session! I have a much better understanding of the connection to what I create in the kitchen to the links between farming, food, health and the local economy.”
The Farm at South Mountain was delighted to offer this unique experience to help educate tomorrow’s future chefs and culinary leaders about the importance of sustainability practices.
“Well, I’ve never felt more like singin’ the blues” was the beginning words to the No. 1 chart hit written back in 1956 performed by Guy Mitchell. This song was on the top of the charts for thirteen straight weeks and become even more popular when Marty Robbins recorded a similar version that same year.
For the past two months, no one is singin’ the blues at The House at Secret Garden (Santa Barbara Catering Company’s sister property) since it started “Blues in the Barn,” a no cover charge event held every first Wednesday of the month, from 6-9 PM. Located in the property’s rustic Urban Barn, Paris James has been rockin the “house”, or should we say “barn” down, every month while patrons snack on pork sliders, cheese platters, and discounted bottles of wine while listening to the soulful sounds of Phoenix’s favorite bluesician.
Due to the popularity of the event, reservations are not accepted and seating is on a first-come, first-serve basis in The Urban Barn.
The January performance was filled to capacity ten minutes after the doors opened. When a few guests found themselves arriving to late for a seat in the barn, they elected to enjoy dinner in The House prior to joining in on the musical festivities later that evening.
According to Co-owner Pat Christofolo, “Once the weather turns warmer, The House plans on expanding our Blues night onto the grounds surrounding the barn. We’re preparing for next month’s event now, and making plans to add additional seating so more guests can enjoy Paris’ great country-blues music.”
Details: First Wednesday’s of the Month
6-9 PM
The Urban Barn
(Located behind the House at Secret Garden)
2501 E. Baseline Road
Phoenix, AZ 85042
602.243.8539 www.houseatsecretgarden info@houseatsecretgarden
Santa Barbara Catering Company has once again been chosen by Banner Hospitals to be the catering company for Banner’s grand opening event for their newest hospital. Banner Ironwood is a state-of-the-art facility located in gorgeous Queen Creek, Arizona and serving many residents all around the East Valley. Banner Ironwood is not only a full service medical facility but features a calming modern design, making it the premier healthcare facility in Queen Creek.
Serving over 3000 people for this event, Santa Barbara Catering Company has proven itself once again to be the Valley’s premier catering company. This is the second year in a row that Banner Hospitals has selected Santa Barbara. This event was almost a daily occurrence in the month of October, and every day we made sure to create a new and exciting experience for our guests. We are grateful for the main tent that Tri Rentals donated which was set up in the parking lot to help accommodate many of the events. We appreciate their support.
Below is the outstanding menu, created for 3000 people at the Banner Ironwood event, to both stimulate all palates and cater to the health conscious.
Light & Fresh, Dips & Chips Pita Crisps, Tortilla Chips, Garlic Toast Rounds and Bountiful Display of Seasonal Raw Vegetables Served with Roasted Garlic Hummus, Red Pepper Hummus, Garden Vegetable Salsa and Sun Dried Tomato Dip
The Great American Chili Cook-Off Light House Made Turkey Chili Slow Cooked and Seasoned to Perfection Served with Crusty Breads Guests to Top it off with Scallions and Cheddar Cheese for a Little Extra Kick
Custom Yogurt Parfaits The Ice Cream Sundae for Health Nuts Start with Your Favorite Flavor of Yogurt And Top it off with Your Choice of Chopped Nuts, Coconut, Granola, and Diced Fresh Fruit
Sensational! Chef’s Choice of Assorted Cookies and Brownies Bites Sweet, Sweet, Sweet….
October was an extremely busy month for Santa Barbara Catering, with the major theme for all of the Banner events focused on health conscious food choices, prepared right on site. Not only did Santa Barbara cater the grand opening of the new hospital, but they also catered an employee family night for over 700 people. Orientation and team building was another successful event with over 400 people to serve; and another was the dedication which hosted over 500 people. Along with these large events, there were also smaller luncheons and meetings that were catered. Leave it to Santa Barbara Catering to take on any size event and have everyone talking about the top quality service and cuisine for years to come.
