Catering can sometimes be simple fare well executed. With the summer months upon us, rich-complicated meals are best left for another season. I like to use fresh, local products to their best advantage. Santa Barbara has the bonus of being at the nexus of wineries, local fisherman and a terrific farmers market. Being a locovar has become fashionable of late but any chef from time immemorial has used fresh, local products whenever possible. Great cooking is more than 60% using the right ingredients. Weaving those elements into a menu gives a regional flare.
We recently prepared a dinner at a local college for a group of professors and nobel laureates. We started with a salad of local lettuces, micro greens and hearts of palm followed by local sea bass dusted with my own spice blend served with wasabi mashed potatoes, beurre rouge and mango. Dessert featured a chocolate glazed almond cake with fresh peaches.
Tastefully,
