Tags archives: santa barbara catering

A Charcuterie TablePhotos by Nancy Neil
as seen on Style Me Pretty Living

I am so happy to finally share my favorite table that I’ve contributed to this year. It was very much a team styling effort with the photographer Nancy Neil pulling amazing platters and glassware from Botanik and then I added in a mix of props from my collection and Vintage Vignettes.

Shot at a private estate with its own citrus grove, I had fun running around and harvesting citrus straight from the property. I wired citrus branches to chunky wood candle holders and made “citrus trees” to add height to the table. And the amazing foodie charcuterie spread by Ayda Robana of Om Sweet Mama was out of this world. Post shoot, this table became lunch for the crew (roughing it I know).

Here are some tips from Ayda Robana for the perfect spread…

Charcuterie Menu Ideas:

  • Nuts: pistachios, and marcona almonds
  • Toppings: French butter, flur de sel, homemade jalipaino jelly, local wildflower honey, French radishes, cornichons, and caselvtrano green olives
  • Cheeses: hombolt fog, pecorino, petite basque, gouta, chèvre, double cream bri, stout cheddar
  • Charcuterie: prochutto di Parma, bresaola, sopressata, and chicken liver pâté
  • Dried fruits: dried white peaches, dried apple slices
  • Fresh fruits: grapes, figs if in season
  • Fresh baguette sliced thinly on the diagonal, flatbread crackers, bread sticks, rainforest crisps

Styling + Photography: Nancy Neil // Food: Ayda Robana // Aprons: Finery // Dishes + Glassware: Botanik // Florals + Styling: Kelly Oshiro of SB Chic // Linens: Heather Taylor Home // Beer: Santa Barbara’s Telegraphy Brewery // Wine: Cambria Wines // Props: Vintage Vignettes

You can see more of this table on Style Me Pretty Living.

Spring Party IdeasPhotos by Nancy Neil

I was so happy when Nancy Neil invited to participate in this spring entertaining story with Ayda Robana of Om Sweet Mama. We shot at a private estate in Goleta and setup this table on their private dock (you know to go with their private lake). I used a low wood bowl and placed the centerpiece at the end, so the star of the table, the FOOD would stand out.

A menu of seasonal and local ingredients made up for a delicious feast (post-shoot this was dinner for the crew, it was rough but I got through it). My favorite? The squid ink pasta with eggs over easy…

For the rest of the table, Nancy pulled gorgeous plates & glassware from Botanik in Summerland and used God’s eye linen from Heather Taylor Home.

Wine was generously provided by Cambria Winery. For recipes, and the floral how-to, hop over to Design*Sponge right here. There were two more tables we shot that day, including one that is being featured in the current issue of Santa Barbara Magazine and can be seen here. Thanks ladies for a fun, creative shoot!

Entertaining: Nordic Inspired Brunch

I love me a good brunch situation and when Kim, the editor of Flutter Magazine, asked me to style a modern, Nordic, take on brunch I was wayyy on board. The amazing Ayda Robana made the most incredible spread with quick pickles (obsessed), buckwheat pancakes, frisee salad with poached eggs and pork belly (hello, yum) all paired with amazing artisanal hot chocolate by Jessica Foster Confections. Nancy Neil captured all the action perfectly and also hosted our little soiree at her amazing cabin. We shot this on my birthday and it was certainly the best way to spend it! To see more of the spread, pick up a PRINT copy of the magazine here or visit the Flutter blog here.

Photography: Nancy Neil

Food: Om Sweet Mama

Styling: Kelly Oshiro for Flutter Magazine

Hot chocolate: Jessica Foster Confections

Tabletop: Huset Shop, A + R, Upstairs at Pierre Lafond

Rentals: Yeah! Rentals

Menus: Lazaro Press

Champagne Bar: Corks n’ Crowns

Flowers: Fabulous Florals

 

Salted Caramel Apple Chips with Le Petite Chef

Who doesn’t love apple chips? Well this recipe by Le Petite Chef takes it the simple apple chip to a whole other level… Dipped in caramel and finished with fleur de sel these apple chips are the perfect compliment to your Thanksgiving menu.

Salted Caramel Apple Chips:

Ingredients

2 apples

1/4 cup homemade or store bought caramel sauce (see how to make caramel here)

1-2 tsp Maldon sea salt

Instructions

1. Heat oven to 225 degrees.

2. Slice apples 1/8 of an inch in thickness using a mandolin slicer and place in a single layer on parchment lined baking sheets.

3. Gently warm caramel in a heatproof bowl in 10 second intervals until softened.

4. Using a pastry brush, brush caramel over the top of one half of each apple slice.

5. Bake in the oven for approximately 2 hours, checking after 1 hour and removing when apple slices begin to brown. Apple slices will begin to crisp up as they cool.

6. Sprinkle lightly with salt before serving.

A big thank you to Le Petite Chef for sharing this DELICIOUS recipe (these where gone shortly after this photo was taken).

Photography: Lane Dittoe

Food: Le Petite Chef

Styling: Kelly Oshiro of SB Chic

Hair & Makeup: Jess Wilcox

Clothes: Chapala & Parker

Location: Apple Lane Farms

In the Kitchen: Seared Duck Breast w/ Spinach & Demi Glace

Today we’re in the kitchen once again with Duo Events and this week they’re cooking up duck breast with panisse crouton, bloomsdale spinach and blood orange and sage demi glace, how good does that sound?

Let’s get started:

Ingredients:

6 7-8 oz Duck Breasts (source from a reliable butcher or specialty market)

*****

2 cups Panisse (Garbanzo Flour) – Polenta is a good substitute

6 cups water or chicken stock

2 Tbl of chopped shallots

1 tsp of picked thyme leaves

*****

6-8 cups washed spinach (roughly 2 bunches)

2 cloves garlic (sliced)

Zest and juice of 1 small lemon

2 Tbl Olive Oil

2 tsp of Butter

*****

1 cup Veal or Duck Demiglace (homemade or sourced through a specialty grocer)

2 Tbl diced shallots

1 clove sliced garlic

6-8 Sage Leaves

½ cup of Blood Orange Juice (Pomegranate Juice would also work well)

Salt and Pepper to Taste

Serves 6.

Procedure for Panisse:

  1. Sauté shallots in 2 tbl of olive oil in a large saucepot until translucent (2 minutes).
  2. Add 6 cups of chicken stock (or water) to the saucepot and bring to a boil.
  3. Add Panisse and reduce heat to a simmer.
  4. Stir in the chopped thyme.
  5. Cook until Panisse is thickened and pulling away from the pan.
  6. Pour the mixture into an oiled baking pan and allow to cool.
  7. After cooling, cut the Panisse into 1×4 inch rectangles.

Preparing the duck:

  1. Score the skin of the duck breast. (Cut a crosshatch pattern into the skin of the duck taking care not to slice into the flesh of the duck).
  2. Heat a heavy bottom saucepan over medium heat.
  3. Season the duck with salt and pepper.
  4. Place the duck into the pan skin side down.
  5. Reduce heat to a medium low flame and cook until the skin has darkened to a rich brown color and has crisped somewhat (this may take 4-5 minutes).
  6. Flip the duck and continue to cook for 2 minutes more (be careful not to over cook the duck- you are aiming for medium rare).
  7. Remove the duck from the pan and allow to rest while you prepare the remainder of the dish.

In the Kitchen: Grilled Peach & Haricots Vert Salad

This week Duo’s cooking up my one of my favorite foods, peaches!

Sprinkled with brown sugar, tarragon, and then grilled, the peaches get even sweeter.

Paired with blanched haricot vert (green beans) this salad is a light and refreshing treat. Here’s how you can make it yourself:

Ingredients:

-2 Pounds Haricots Vert (may substitute blue lake beans, wax beans, etc.)

-3 each Peaches (Halved and Pitted)

-4 oz Red Rose Radish Sprouts (available at your local farmers market or specialty grocer)

-4 oz Chevre (Feta is a good substitute)

-¼ Preserved Lemon Rind (Salt Cured Lemon) – Rinsed and Minced

-3 Tbl. Plus 2 Tsp. Olive Oil

-½ tsp chopped tarragon

1 Tsp Maldon Sea Salt

Juice of ½ Lemon

2 Tbl Brown Sugar or Honey

Procedure:

  1. Clean Green Beans
  2. Blanch in a large pot of salted boiling water  until tender – roughly 1 minute (it should taste like the sea and maintain it’s boil when the beans are submerged)
  3. Remove beans from blanching water and submerge immediately in ice water, drain and set aside while you gather remaining ingredients.
  4. Combine 2tsp olive oil with brown sugar and brush peaches, allow to marinate while you heat a pan or grill (a cast iron grill pan works well for this purpose)
  5. Grill peaches until sugar has caramelized and the peach has softened somewhat
  6. Sprinkle with tarragon
  7. Toss Green Beans and Sprouts with remaining olive oil, Preserved Lemon and lemon juice.
  8. Divide between 6 plates, top with grilled peach, crumbled chevre and sea salt
  9. Enjoy! Serves 6.

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

In the Kitchen with Duo Events: Padron Peppers

Today I’m super excited to welcome Duo Events as contributors to Santa Barbara Chic!  They are one of my favorite caterers in Santa Barbara and they’ll be contributing some tasty recipes this month with all local ingredients. First up, is this simple, but delicious, recipe with padron peppers.

Padron peppers are available at the Santa Barbara’s farmer’s market and are a quick and easy summertime snack. They taste similar to rajas and its pretty easy to chow down a whole basket worth before you know it.

To serve 4-6 people you’ll need:

-1 pound of padron or shishito peppers (source from your local farmers market or specialty grocer).

-2 Tablespoons good quality olive oil

-1 Teaspoon of Sea Salt

-Zest of 1/2 Lemon

Heat a large, heavy bottomed sauté pan over high heat (cast iron works great for this). Add the olive oil and peppers. Saute for 1-2 minutes (the peppers should blister) – some spots will brown or blacken, do not worry, this is what you are looking for. Toss with sea salt and lemon zest.  Enjoy with friends (warning these are addictive, you may want to double the recipe!).

And a big thank you to lovely Anna Costa for taking the lovely photos and you can check out her own food blog right here. Happy snacking!

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic