Our sister company, The House at Secret Garden, has been making headlines with its scenic dining areas, creative drinks and eclectic dishes. With recent articles in The Arizona Republic, Arizona Foothills Magazine and a review by local restaurant critic, Michele Laudig of Phoenix New Times, curious diners have made their way to The House to experience what all the talk is about.
Laudig shared her thoughts on some of the heavier menu items with her readers: “I inhaled the housemade pasta one night, an excellent butternut squash ravioli with port demi-glace. The filling was like edible velvet. Almost as sensual was a heap of creamy Anson Mills grits topped with sautéed shrimp and sweet corn, with a hint of serrano chile kick.”
For those of you who think a lunch visit would be best, Laudig had this to say: “Both the grilled romaine (lightly smoky bunches of lettuce topped with feta and pickled red onions — enough to eat as an entrée) and the seasonal salad (mixed greens tossed with mint, Italian parsley, carrot, shaved fennel, paper-thin slices of watermelon radish, pistachios, and goat cheese) were slicked with delicately balanced vinaigrette that enhanced the stellar, just-picked tenderness of the greens. Consider me impressed.”
And impressed you will be when visiting the historic Spanish-style mansion with gigantic carob tree and candle lit patio for happy hour, dinner date or impressive business lunch.
Each year the Tempe Community Action Agency (TCAA) gives the Barbara Norton Service in Action Award to one outstanding individual who gives with his or her heart and goes above and beyond the call of duty to address the needs of others in our community. Here at Santa Barbara Catering, we are honored that our owner, Pat Christofolo received this year’s award.
The TCAA has formed many programs to assist low-income and fixed-income families in the community. They have recognized Pat for her continual advocacy and contribution to the programs, people and areas of need in the city of Tempe.
Every year, TCAA hosts a fundraiser called the First Crush Charity Gala with gourmet food stations for guests, live music and silent auction. Pat graciously donates the food, linens, and decor every year for the fundraiser. She also assists with event coordination, securing a full donation of tables, chairs, lighting and other rentals for the event. Additionally, Santa Barbara Catering donates food each year to the I-HELP (Interfaith Homeless Emergency Lodging Program) program through TCAA for the homeless. This program strives to provide lodging and comfort for those without shelter and supplies this to an average of 30 homeless people a night, seven nights a week. Pat has been a major contributor to this program.
In addition to donating food to TCAA, Pat was president of the board of the Tempe Community Action Agency. Her efforts have been an integral part of the TCAA, as well as the Tempe community in general.
Please join us in congratulating Pat. It is an honor to work with her. She is truly deserving of such a special award.
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.
The Arizona chapter of the American Institute of Architects (AIA Arizona) held its 2010 AIA Arizona Design Awards Ceremony and annual gala in September at the Phoenix Art Museum. Before the ceremony began, guests gathered in the Great Hall to relax, enjoy cocktails and hors d’oeurves while discussing the local architecture industry.
The event matched the sleek, modern interior of the museum with spectacular black, sliver and moss colored linens with glowing wax vessel candle centerpieces. Black bookcases were transformed into custom food “bars” where uniformed chefs served small-plate offerings. Station dishes were displayed on a chalkboard as “specials of the day.” The items that guests could choose from were as follows:
Chicken & Waffles
A unique combination – thin Strips of Homemade Waffles & Fried Chicken Strips
Drizzled with Maple Syrup
Creamy Roasted Beet Gnocchi
With Shaved Pecorino and Topped with “Baby Bulls Blood” Microgreens
Mini Barbecued Pork Sliders
Slathered in a Spicy Sauce
Topped off with Creamy Coleslaw that creates the perfect crunch
Charred Cherry Tomato Salad
Topped with a Goat Cheese Crostini
Trio of Chilled Soup Shots
These brilliantly-colored soups are served up in Shot Glasses
~ Gazpacho topped with Fresh Crab Meat
~Cantaloupe Soup
~Honeydew Soup
When guests moved into the theater for the awards portion of the evening, the food bars were transformed into dessert bars. After the ceremony ended, attendees indulged in the following bite-sized desserts:
White Chocolate-Pumpkin Spice Truffle “Lollipops”
Caramel & Sea Salt Truffles
Trio of Homemade Marshmallows
Skewered Cubes of Housemade Vanilla, Chocolate, and Strawberry Marshmallows
Candy “Shots”
White and Milk Chocolate Mousse Served in Jiggers, Layered and Topped with Candy Bar Shards… Snickers, Reese’s, & Oreos
This intricate menu was created to complement the prestigious awards given for the high standard architectural designs, plans and construction projects submitted. Congratulations to all the winners at the 2010 AIA Arizona Design Awards.
Once a month, we will host a food tasting event for our clients. This event is to showcase seasonal fare as well as current trends for our clients so that they can decide which types of food they would like to include in their menus for their upcoming events.
In August, the tasting was held at the beautiful Tempe Center for the Arts, a venue that we are the exclusive caterer for. The tasting was a perfect opportunity for clients to try a variety of fabulous foods, created on-site by our head chef.
Guests started with classic hors d’oeuvres including our Prosciutto Wrapped Asparagus served with Hazelnut Pesto and Tomato Mozzarella Bruschetta on Grilled Rustic Bread.
The entrée section of the tasting was set up buffet style so that guests could choose what would best fit their event. Some of the options for dinner were Goat Cheese and Green Chili Stuffed Chicken Breast, as well as Seared Flank Steak with a Mushroom Demi Glace Sauce. Guests paired their entrees with savory sides such as Creamy Gruyere Potatoes and Roasted Seasonal Vegetables with Olive Oil, Rosemary and Garlic.
Coming to a tasting isn’t only about the food though; it’s a wonderful opportunity to meet your event coordinator as well. Santa Barbara Catering is here to answer your questions and work through additional details of your wedding or event, such as floral or linen ideas.
If you are interested in seeing food presentation photos from past events, we would love to set up a time to meet and show you our photo books!
Santa Barbara Catering is proud to announce that Pro Em, the Southwest’s largest supplier of event services, chose us to cater their Open House at the grand opening of their new Design Center. We’re honored that, out of all catering companies in the Valley, Pro Em chose Santa Barbara Catering to provide food and drink for this exclusive event!
Pro Em’s clientele consists of the Arizona Cardinals, Arizona State University and the Fiesta Bowl. Their new Design Center is a showroom dedicated to wedding and special event planning so that coordinators can view and select products that they would like to use for their occasions.
The Open House brought out several of the Valley’s top planners, which gave us great exposure and a chance to show off what we’re best at—fresh, delectable food!
As guests browsed the display tables, they were greeted with Sangria and hand-passed hors d’oeuvres.
The hors d’oeuvres menu included:
Beer Battered Coconut Shrimp Satays, accompanied by Honey Chipotle Sauce
Barbecued Pork Sliders slathered in a Spicy Sauce, topped off with Creamy Coleslaw that creates the perfect crunch
Beef Tenderloin accompanied by Arugula, Caramelized Onions and served on Roquefort Polenta
Lemon Parmesan Chicken Skewers dusted with Herbed Bread Crumbs and Fresh Lemon, accompanied with Roasted Garlic Dipping Sauce
Farm Fresh Tomatoes, Mozzarella and Basil, served in an Edible Spoon
Chickpea and Vegetable Empanada with Roasted Garlic and Lemon Hummus
Gourmet desserts came next, and the guests were delighted by these sweet items:
Petite Pistachio Tart with Whipped Orange Scented Crème Fraîche, Marinated Strawberries and Sweet Basil Syrup
Caramel & Sea Salt Truffle , served as a “Lollipop”
Mini Red Velvet Whoopie Pie with Cream Cheese Filling
While Pro Em is known for bringing the complete package to any event, we were honored to be able to create the menu for theirs.
The fourth annual CaterArts Master Culinary Catering Conference, put on by The International Catering Association, was held this year in Louisville, Kentucky on August 8-11. We sent Chef Brooke to this prestigious conference to bring back the latest culinary techniques taught by some of the nation’s top chefs.
Opening night started with a party for all the attending chefs. The theme of the night was “The Art of Food”, the menu for which was the result of a collaboration of chefs from coast to coast. There were many trays passed around, and the servers wore t-shirts explaining the dish on the front, with the chef creator(s) on the back. Some of the dishes included: Pulled Pork Mini Tacos with Mango Salsa and Micro Cilantro by Chef Jason Mezrano of Kathy G Company, Grilled Vegetable Towers including Grilled Polenta Cake, Sauteed Spinach, Grilled Eggplant, Tomato Jam and Mushroom Duxelle by Joanne Purnell and Ken Barrett, as well as a Peanut Butter Captain Crunch Crab Cake and Black Garlic Petit Filet with Wasabi Mash and Edamame Succotash by Chef Mark Baldwin.
Chef Brooke shares some of the new and interesting things she experienced and learned: “One of the classes I took was called ‘Old Spice’, which went over the importance of salt. Even though it may be the oldest spice in the world, there are still new ways to use it. One use that I learned was to grate a large piece of Himalayan pink salt at the table, very similar to the way a large wedge of parmesan is grated at some restaurants.”
Chef Brooke also attended the “Mixology” session where she learned some trendy drink recipes for evening events, such as the “Rosey Palmer.” This drink is rosemary-infused lemonade added to sweet tea vodka. Another cocktail that she learned how to make was a “Green Tea Lemon Drop” martini.
In her final class, Chef Brooke was exposed to “Molecular Gastronomy” which has been featured on shows such as Top Chef and Iron Chef America and experienced by diners in some of the best restaurants in North America. Created in this class were Caviar pearls and “dippin’ dots,” where classic dishes were deconstructed and brought back in a whole new texture, shape, form and flavor using liquid nitrogen and other chemicals.
Now armed with vast knowledge of emerging trends in the culinary industry, Chef Brooke is more ready than ever to create new dishes and drinks for Santa Barbara Catering’s clients. Dishes that will be the talk of the town!
When planning an event, be it a small corporate party or your “big day”, you have many choices to make. We have compiled a list of 10 vital questions to ask before signing any contract with a caterer. These 10 questions will not only guarantee the best selection but also make even a novice event planner appear to be a pro.
Let this list be your guide through the decision-making process and send you on your way to the execution of a successful event.
1. Do you have a health department permit and liability insurance? A health department permit is crucial because it ensures the caterer is working out of an approved facility, and meets specified health and safety requirement. Liability insurance protects the client against mishaps. If you are serving alcohol at your event, make sure that the caterer has adequate liquor liability insurance.
2. How long has your company been in business? Make sure your caterer has a history of success.Have they won any awards that highlight their capabilities?
3. Can you share your client reviews with me?What better way to gauge the service level and food quality than from previous clients.Ask the caterer for reviews, but also do your own research—the internet is a great tool!
4. What venues do you cater at? If a caterer appears on multiple major venues’ preferred lists, you can assume this caterer has consistently done a great job.
5. Who will be my point-of-contact during the planning process and on the day of my event?The service provided during the planning process is crucial. You will want to make sure you’re working with someone who is responsive and knowledgeable. Be sure to also ask who will be in charge on the Wedding day to make sure every detail is perfect. Will it be an experienced banquet manager to coordinate meal service or an on-site coordinator who will run the entire event?
6. What is the experience level/training of the service staff and the uniform requirements? Does your caterer employ trained and experienced servers? The level of service provided by your caterer’s service staff will have a big impact on your guests’ experiences and enjoyment of the event.
7. Are you a “green” caterer? What environmentally-friendly practices do you have at your facility and on-site at events? As many of us are living more environmentally-friendly, we should expect this from our vendors as well. Will your caterer collect and recycle cans, bottles, and packaging materials? What other “green” services can they provide?
8. Will the meal be prepared on site or arrive at the venue already prepared?Believe it or not some caterers prep and cook your meal hours before the event, and then re-heat before serving to your guests. Make sure the food served at your wedding will be fresh and delicious.
9. How accommodating can the chef be for my guests’ special dietary needs? Professional chefs are generally able to accommodate special dietary needs. Find out if your caterer can accommodate these, and what the additional cost is.
10. What is the quality of ingredients used in the kitchen? Does your caterer use fresh vs. frozen and prepared foods? Flavorful foods are ones made with fresh, high-quality ingredients and prepared on-site at your event.
Test us with these questions when you book your appointment, and we’re sure you’ll see why we’re Arizona’s top caterer.
International guests recently gathered at the Phoenix Art Museum for a delightful evening event catered by Santa Barbara Catering Company. Guests were greeted with a glass of champagne as they began the stunning evening which the Phoenix Art Museum and Santa Barbara teamed up to arrange. Those attending were directed to the museum’s Sculpture Garden as they dined on hand passed hors d’oeuvres and enjoyed the cool spring weather. The hors d’oeuvres menu included:
Squash Blossomsstuffed with Grilled Corn and Goat Cheese
Grilled Baby Lamb Chops served with a Cojita Cheese and Jalapeno Fondue
Local Tepary Bean Hummus a top Crisp Herbed Pastry Round topped with Toasted Pumpkin Seeds
Guests later moved into the Great Hall for an elegant dinner and festive, live music. Attendees dined at tastefully arranged tables; adorned by exquisite southwestern floral created by Petal Pushers floral. Dinner began with a plated citrus salad, which included a mixture of local greens and crisp romaine, along with a juniper berry dressing, fresh citrus sections, pumpkin seeds, and garnished with a ciabatta bread spear. The main menu presented a variety of dish choices consisting of:
Tenderloin of Beef with Anaheim Chilies and Leeks topped with a Roasted Shallot-Sage Sauce
Pan Seared Chicken Breast topped with Cilantro Beurre Blanc
Quinoa and Wild Rice Stuffed Acorn Squash topped with Herbed Wild Mushroom Cream Sauce
All Entrees were accompanied with Summer Squash, Roasted Tomato, Roasted Asparagus & Southwestern Sweet Potato “Spears”
The entertainment was a lively, Latin band playing an eclectic mix of salsa, Merengue and Bachata.
The band integrated vocals, conga, trumpets, keyboards, drums, timbale, guitar and bass to put on an outstanding performance. Guests finished the evening in the Rineberg Gallery to view the museum’s unique collections. While enjoying the art, the attendees partook of a gourmet desert buffet including delectable items such as:
Layered Pumpkin Spiced White Chocolate Truffle Tortes topped with Pumpkin Brittle
Chestnut Cake “Pipettes,” Moist and delicious, these petite bites of gourmet cakes are displayed with mini pipettes filled with a perfectly a perfectly paired shot of Frangelico liqueur to exquisitely compliment the flavor of the cake
Chocolate Pot de Crème served in an Espresso Cup & garnished with a Mini Almond Cookie
Honey-Glazed Beignet “Doughnuts” served with an Ancho-Chocolate Sauce and Local Fruit Preserves
You’ll be hard pressed in this day and age to find a sizeable group of people without food allergies. As people’s knowledge of food allergies becomes more prevalent, the food service industry is working towards solutions to accommodate clients while still impressing them. Serving a plate of raw vegetables is no longer an acceptable solution, and Santa Barbara Catering is up for the challenge.
Personally, having a gluten allergy, I am all too familiar with the struggles that people with food allergies face and how important it is for food purveyors to be knowledgeable about food allergies and the food they are serving to ensure that it is safe for guests.
Recently at the Phoenix Art Museum, Santa Barbara Catering executed a wedding for over 200 people where the fare was 100% gluten free. In addition, we catered to lactose allergies, onion allergies, peanut allergies and a variety of other individual dietary restrictions at the event.
As the bride and her family had severe gluten allergies, they wanted to make sure that they would be safe to eat the food at the wedding but also wanted to show people how delicious gluten free food can be. And delicious it was!
The menu contained a variety of indulgent treats to entice guests from start to finish. The event started with hand passed appetizers such as:
Prosciutto Wrapped Asparagus Served with Hazelnut Pesto
Beef Short Ribs Risotto Cake Served with Sweet Potato Risotto and
Chipotle Braised Beef Short Ribs
Spicy Cold Clear Tomato and Crab Gazpacho With Diced Avocado
Brie and Green Apple Quesadilla With Raspberry Dipping Sauce
Fingerling Potatoes Roasted in Rosemary and Olive Oil
Wild Mushroom Risotto
Grilled Summer Vegetables Seasoned to Perfection
The meal did not end there. In addition to a gluten free wedding cake, guests were invited to sample chocolate mousse, pistachio crème brulee and were even surprised at the end of the night with late night munchies including:
Quesadilla with Corn Tortilla with Salsa & Sour cream
Gluten Free Mac & Cheese
French Fries Served with Ketchup, Ranch and Mayo
Given the array of the menu, maybe eating gluten free isn’t so bad after all?
-Blog post written by Executive Event Manager, Melissan Falcone
