Coastal Cooking with Chef Michael Hutchings

To Cake or not to Cake? That is the Question!

Master pastry chef Christine Dahl just completed a marathon weekend of wedding cake bliss. Over 800 people had the pleasure of having a slice of heaven.

From her web page: "Welcome to the Wonderful World of Wedding Cakes! I think a wedding cake should be exquisite in taste as well as design. My flavors, fillings, and frosting provide for that. I use only the very best quality, fresh ingredients, beautiful fruits and berries, and creamy, delicious Belgian Chocolate."

Christine Dahl is the gifted pastry chef-owner of Christine Dahl Pastries. As a young girl growing up in Wisconsin, Christine’s mother baked every day for the family. Christine started baking at age 6 at her mother’s side. Her passion for baking led her to Santa Barbara to attend culinary school.

Shortly after leaving culinary school, Christine was the Sous Chef at Harbor Restaurant. A stint at Pierre Lafond was followed by an appointment as the pastry chef for Chef Norbert Schultz’s restaurants Norbert’s, Brigitte’s and Oysters.

Christine was the executive pastry chef at the Santa Barbara Biltmore for five years. It was there that she perfected her baking skills for large banquets and buffets. Wedding cakes were a large part of her repertoire at the Biltmore and her skill in cake artistry blossomed.

Seeing a need for quality pastries, Christine opened her business in 1995 and quickly became renowned for her delicious cakes and pastries. Christine’s creations have been featured in numerous national magazines including Martha Stewart and Grace Ormonde Wedding Style.

While she is best known for her wedding cakes, her classic pastries and special occasion cakes have graced many tables in the greater Santa Barbara area.

Christine is active in the community and is regularly requested to guest chef at charitable events.

 

 

 

Classic Wedding Cake by Chef Christine Dahl

This is a very classically designed cake from Chef Christine Dahl, Christine Dahl Pastries. It is reminiscent of wedding cakes from the 50s.

• Chiffon Cake
• White Chocolate Mousse Filling
• Raspberries
• French Butter Cream
• Fondant Icing
• Buttercream decorations
• Set on raised supports and fresh flowers
• Fondant outer topping

Related articles

Lace Wedding Cake

Celebration Cake by Chef Christine Dahl

Ladies Spring Luncheon

SImple Summer Wedding Cake

Summer Wedding Cake

Here is another wedding cake beauty by Chef Christine Dahl, santabarbaracakes.com. Fresh peonies highlighted the organic piping decor, set on a moss covered base. The cake was a vanilla chiffon filled with lemon curd. A layer of butter cream was capped with white fondant icing.

Wedding Cake by Chef Christine Dahl

Wedding Cake - Chef Christine Dahl

 

Pastry chef Christine Dahl makes amazing cakes. Here is a five tiered masterpiece done for a recent wedding at a local hotel. Guest count was about 250. This was black fondant highlights on a white fondant background. There is no room for errors piping on the black decor. Layers were red velvet and carrot cakes.

Very Happy Wedding Guests

Wedding at Gainey Vineyards

 

We were delighted to receive the complimentary note below from a recent wedding client. The setting was at Gainey Vineyards on a perfect summer's evening. The ceremony was help under an acient oak that overlooks the vineyards.

We catered the reception in a grassy courtyard adjacent to the winery. The Gainey wines were a perect foil for the passed canapés. Dinner was simplicity itself with a Mixed baby greens vinaigrette, Chicken breast stuffed with leeks, caper sauce and sous vide cooked beef tri-tip with a Pinot Nopir demi glace. The crowning touch was Pastry Chef Christine Dahl's wedding cake.

 

 

 

Wedding Cake by Christine Dahl Pastries

 

One Shell of a Wedding Cake

Seashell Wedding Cake

 

Chef Christine Dal, Christine Dahl Pastries, specializing in wedding cakes. This past weekend, she prepared a wedding cake with a seashell theme. The wedding was held at the Santa Barbara Zoo on a grassy knoll overlooking the Pacific ocean. Fresh flowers and natural seashells highlighted the simple presentation of a passion fruit, berry filled chiffon cake. The butter cream-glazed cake was veiled in a Swiss fondant with color coordinated ribbons. Gorgeous and delicious!

 

Chef Michael Hutchings

Wedding Menu Themes - Michael's Catering

Wedding reception themes are as varied as the brides and grooms than plan them. We have done burger buffets in a barn, Mexican food at a museum, California cuisine at the beach. Having a central theme sets the tone for the design and style of everything from decor, service style, menu selection, rentals, flowers. The wedding reception is a once in a lifetime event that should be memorable. Following are some of the all time best themes. Call us today for a cornucopia of menu ideas.

Traditional
This is the most popular theme of all time. This is the fairy tale wedding, preferable in a castle or grand estate. The dress is very formal and feeling is very classical. The setting begins in a grand church with traditional music. Flowers arrangements and lighting are somber to compliment the special theme. Classical dance and music are the right choice for the event. Traditional food & wine is proficiently served on white linen in the white crockery with silver cutlery and classic glasses.

 

 

Traditional Menu
Spring Greens with Belgian Endive and Hazelnut Dressing
Breast of Free Range Chicken with a Morel Cream
Spinach Flan and Baby Carrots

Countryside
This is a down to earth theme that can be a forest setting, old barn or in Santa Barbara, a winery. Some like to have a somewhat formal look in a rustic setting. You have the option to have a deluxe feel or a minimalist approach. Use the natural surroundings to amplify the theme. Traditional flowers and decorations compliment this theme. Food and wine is served according to the atmosphere of the reception. It could be regional Mexican, casual Italian or country French.

Country-Style French
Beluga Lentil Soup
Roasted Rack of Lamb with Herbs de Provence
Gratin Potatoes
Garden Vegetables

Sea Side
A beach side reception is quite the Santa Barbara style. Use shades of blue and sea shells to compliment the theme. The décor reflects idea of marine life in various ways. The beach or venue overlooking the sea is the best option for this wedding. You can also try for places like a boat house, harbor, or cruise ship for this event. Use the marine life such as sea shells, fish, plants, mermaids, crystals, and interesting rocks. The menu should reflect the sea theme with options for non fish eating guests. Even the cake could have shells and coral in the design.

Seaside Menu
Cultured Abalone with Snipped Dill
Local Sea bass with Vegetable Pearls and Port Jus
Napolean of Squash, Heirloom Tomatoes and Mozzarella
Potato and Celery Root Puree
Tiny French Beans with Shallots

Modern Chic
This is urban approach; big city chic look is prominent throughout the reception. Drama and simplicity are hallmarks of this theme. The modern wedding reception is a clean and clutter free idea. Florals are as simple as a perfect orchid, a Wang like wedding dress with simple, clean lines, table top design with simple patterns. The colors are subtle and a modern feel is there. The Deco or neo-classic look are hallmarks of this theme. The food should be simply, clean, unfussed and rely on superb ingredients.

Menu Moderne
Jumbo Sea Scallop in and Edamame Puree
Ginger-Lime Butter
Beef Tenderloin on an Asparagus Raft, Tarragon Jus
Fondant Potatoes

Garden or Tent
A garden or outside wedding is a classic in Santa Barbara. There are many options from public parks to private estates. You will be surprised that the management of such places is very friendly and welcoming. Look for the amenities that make for a wonderful reception like great views, interesting landscaping. If you have the chance to be part of a historic or beautiful setting there is nothing like it. If weather is a concern have a plan B and a tent option. Consider wind and sun. Work with your event planner to make sure all the amenities are in place from lighting to restrooms. Food and wine are as varied as the venue.

Garden Wedding Menu
Curried Chicken Pot Stickers
Wild Rice Pancakes with Pecans
Gougieres with Gruyere Cheese
Avocado Salad in a Pastry Shell
Baja Shrimp and Pearl Pasta
Served with Spring Mix Lettuces
Balsamic Vinaigrette and Crisp Leek Julienne
Roasted Filet of Pork Bernaise
Parmesan Croquette Potatoes
Bouquet of Vegetables
Red Wine Shallot Sauce

Seasonal or Ethnic Celebrations
Seasons can be an effective theme that can dictate flowers, dress, menu and even music. You can celebrate the seasonal presence with colors, light, and beauty of the season. The food should include seasonal delicacies. While all types of wine, meat, vegetable and fruit are available through out the year, there is a time when they are the best and freshly available. Challenge the chef to suggest a seasonal menu. You might be surprised to find that locally prepared meals and foods come at better value and are fresher. Whatever theme you choose, always keep in mind the timeframe, material, suppliers, and budget. Menus can be spring, summer, fall, Greek, Asian, Middle Eastern.

Seasonal Menu
Passed Canapés
Gorgonzola Mousse with Grapes on Bruscetta
Spinach Greek Style - spinach balls, breaded and fried
Hummus - with Sundried Tomatoes
Bibb Lettuce Blend
house croutons and Heirloom Cherry Tomatoes
Penne Pasta with Vegetables-Putanesca Sauce
Poached Local Sea bass with a Basil-Tomato Relish
Chicken Breast Ragout - slow cooked with
mushrooms, herbs and red wine sauce
Rosemary Roasted New Potatoes
Thin Green Beans with Shallots
Baguette Bread with Butter
Wedding Cake from Bride and Groom

 

Wedding Cakes by Christine Dahl Pastries

Pastry Chef Christine Dahl, Christine Dahl Pastries, creates the most amazing cakes and pastries. Besides the thousands of cake designs, Chef Dahl's cakes exhibit her classic training with the "from scratch" cooking that yield delicious desserts.

Christine Dahl opened her business in 1995 and quickly became renowned for her visually stunning and delicious wedding and special occasion cakes as well as her classic pastries. While she is best known for her wedding cakes, her classic pastries and special occasion cakes have graced many tables in the greater Santa Barbara area. Christine’s creations have been featured in numerous national magazines including Martha Stewart and Grace Ormonde Wedding Style. Please view the video to learn more about Chef Dahl's wonderful cakes and see a few examples of her classic style.

 

Wedding Cakes for 2012

Chef Christine Dahl has amazing cake designs. Two of her latest creations are inspired by nature. Her seashell cake features sea shells from around the world or they can be white chocolate.

The Butterfly Cake uses faux butterflies and fondant and marzipan to create a spectacular wedding cake. Both are made in a variety of cake flavors and fillings. My favorite is vanilla chiffon with white chocolate mousse and raspberries.

 

Chef Michael Hutchings

 

Seashell Wedding Cake


Monarch Wedding Cake

Wedding Catering Santa Barbara

Wedding catering requires a great deal of detailed planning. At Michael's Catering, our approach is to ask lots of questions, prepare a great plan and make perfect lists. Surprisingly, the food aspect is the easiest of what we do.

Here are a few things you might want to know about our wedding catering service. While we are not wedding planners per se, we plan many of the aspects of a successfully catered wedding. We place a great emphasis in getting every detail "on paper" to serve as a blueprint for a successful day. Many of the services we provide are akin to "Day of" wedding coordination. We are happy to work with your planner if you have one. Many smaller weddings often rely on a friend or relative. We are happy to supplement this with our our experienced staff.

 

Wedding FAQS

Planning Your Wedding

How do you approach menu planning? We plan a menu around your personal food preferences, the style of your wedding, your budget and what is seasonal and local.

What style of service do you offer? We offer several style that reflect personal preference, budget and level of formality of your wedding and this includes Tray Passed, Stationary, Small Plates (Tapas), Family Style, Buffet, Served Sit Down, Food Stations, Butler Style and Seated Family Style. Please click Here for details on service style.

What other factors influence style of service? Oftentimes, location will influence service style, whether there is a kitchen available, time considerations and time of year.

Do you offer tastings? We are delighted to do tastings. Due to the high cost of preparing small portions for a tasting, we may have a small fee. We often waive that fee for larger wedding that has booked already and want to have a sense of the cuisine we prepare.

How do you plan the various details for the location? We will meet with you at the location and walk through the entire event. From this we do a detailed scenario, event blueprint, time line, kitchen and scullery plan and power assessment.

Do you charge for cake cutting? We do not.

Do you permit outside food? No, liability consideration means we are the only source of food.

Do you provide food for the other vendors? We need to know what you needs are ahead of time and will provide a meal at an agree upon cost.

What about equipment and rentals? We work with all the rental companies to get you the right equipment at the best price. We suggest what you need, obtain bids and adjust the quantities based on your final guest counts. The delivery and pick up times are specified. You will pay the rental companies directly.

When do you arrive at the catering site? We will work with you to determine the best timing for our arrival. Often we do basic set up earlier in the day with a lower cost crew. At times, we must work around the venues time lines. We put all of this into our time line. We like to be "guest ready" thirty minutes before start time just in case there are early guests arrivals.

What happens when guests arrive? We will help greet your guest with any beverages that have been planned, help with any gifts, direct them to the ceremonial area if applicable or assist with seating as needed.

How do you interact with other vendors? We work with other vendors and the time line to help insure that all that was planned comes to pass including, toasts, first dances and cutting the cake.

What do you do at the close of the event? We restore the event site to its original condition as required by the site contact or better. Rentals are pack for pick up and stored in a pre-determined location. We will inventory the rentals for an additional hourly rate.

There are a thousand other details that are part of the key to success. Call us today to arrange a meeting to start planning your wedding day.

2012 Wedding Celebration Menus

2012 Wedding Celebration Menus

We are pleased to offer our wedding special menus for 2012. They represent some of our most popular and cost effective offerings. We use great ingredients and cook with classic methods to prepare delicious cuisine. Please see the menus below.

WEB SITE WEDDING SPECIAL

We offer a special  for your wedding cake. This is valid for weddings during the months of January, February, March, April, October and November, 2012. (May not be combined with any other offer.) The cake is from Christine Dahl Pastries and is limited to her select classic designs and flavors.

Please call is today to book consultation and receive a special gift from us.
When you book your wedding with Michael's Catering for weddings in February, March, April, May, October and November, we are please to offer a discount on you wedding cake. Valid only with Christine Dahl Pastries and when you book your wedding with Michael's Catering.
Some restriction apply, please call for details. Valid through 11/30/2012

 

Santa Cruz Wedding Buffet

Roasted Beef Tri Tip, Buffet Carved

Horseradish Sauce and Red Wine Sauce

Breast of Chicken Picatta

boneless breast with a lemon, caper and herb sauce

French Green Beans with Caramelized Onions

Mixed Baby Greens with Balsamic Dressing

Whole Grain and French Rolls with Butter

$22.00 per person

 

San Miguel Wedding Buffet

Roasted Beef Tri Tip, Buffet Carved

Horseradish Sauce and Tomato Salsa

Garlic Mashed Potatoes

Butter Braised Carrots

Classic Caesar Salad

with Reggiano Parmesan and House Croutons

Assortment of Fresh Rolls and Butter

$22.75 per person

 

Santa Rosa Wedding Buffet

Classic Beef Stroganoff

slow cooked with mushrooms and a rich sour cream sauce

Buttered Fettuccini Noodles

Thin French Green Beans and Caramelized Onions

Mixed Romaine and Iceberg Lettuces

with tomatoes, cucumbers and herb vinaigrette

Assortment of Rolls and Butter

 $21.00 per person

 

Anacapa Wedding Buffet

Breast of Chicken Sicilian

boneless breast  braised with tomatoes, artichokes and olives

Classic Rice Pilaf with Mixed Grains

Butter Glazed Carrots

Caesar Salad with our Famous Dressing

house croutons, imported parmesan

Whole Grain and White Rolls with Butter

 $20.00 per person

 

Optional Add-ons:

Seasonal Fresh Fruit Tray $4.00 pp

Grilled and Roasted Market Vegetables $3.75 pp

Pearl Pasta Salad - Sundried Tomatoes $3.50 pp

Menu prices are plus staff, service charge, rentals and/or paper goods and state sales tax. 

Staff gratuities are left to your discretion and average 60.00 to 75.00 per server. 

Service charges covers operations costs such as food and bar liability insurance, van insurance & maintenance, administration costs, etc. 

At these Special Prices, no substitutions, Please. You are welcome to make additions to your menu or plan a custom menu with the chef.

 

 

Wedding Venue Selection

Garden Wedding

Congratulations!  Now that you are engaged, you need to set the date and secure a venue for your wedding celebration.  This is one of the more challenging tasks when you look for a location you love plus will accommodate all the guests and activities you are planning.

Santa Barbara has a wide variety of wedding locations including luxury estates, parks, beaches, wineries, museums, parks and more. Fees are from modest to six figures. The look, feel, amenities and of course budget and availability will all come to play in your selection. There are a number of other planning considerations in making your choice.

Call to see if your date is available first, then visit the site and do a walk through. Be sure and check  the venue and city regulations that relate to having an event. If you like it, it's the right size for your reception and the price is acceptable - book it right away!  Prime spaces and times book quickly during the preferred wedding dates.

Check with the venue to see what equipment they might have as part of the site rental. Some venues provide tables and chairs. If you need to rent them, it can easily add $10 or more per person in equipment rentals.  If the venue does provide tables and chairs ask who sets them up and takes them down?  Some venues provide that service as part of their rental and others charge extra for set up.  You might ask if you could do the set up and save the costs. Your caterer will often provide this service. Be sure and ask about parking. Some venues charge or you need valet service due to regulations. Be sure and plan and budget for parking.

Check if there is enough room for all the activities you are planning? Rental companies, familiar with the venue, are very helpful in planning layouts. Some venues have a number of floor plans that will guide you in laying out the tables, dance floors, buffet, beverage stations and the like. Be sure that you comply with fire regulations.

If you are planning an outdoor wedding,  you need to rent a tent if the weather is poor?  What is the plan for rain? Some rental companies will have a plan B and not charge for a back-up tent.

If you need help finding a location, go to the venue section of our web site. Venue Links

Tastefully,

Chef Michael Hutchings

Michael's Catering

  Estate Wedding

Wedding Fair at Rockwood

Please join us at Simply the Best Wedding Showcase on February 26. I will be there from Michael's Catering  with Christine Dahl of Christine Dahl Pastries. This showcase is a great one stop event for planning a wedding, rehearsal dinner or engagement party. We will be serving taste of delicious foods and would love to talk about your wedding plans. Make an appointment for a consultation and we have a gift to help you plan your wedding.

Tastefully

Michael Hutchings

Chef/Owner

Michael's Catering

 

Fall Menus for Weddings and Entertaining

Looking for a few new menu ideas? Cooking for six is not the same as cooking for one-hundred and six. Having the right menu is the keystone for a successful dinner. Below are a few new quivers for our culinary bow. I have some upscale menus with versions that are more budget friendly.

Deciding on a menu is a juggling act of seasonality, practicality, taste and budget. Here are a few "High-Low" menus ideas we are offering this fall-winter season.

Tastefully,

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara

Big Budget

Roasted lobster, lobster ballontine, heirloom carrots, roasted cherry tomatoes

Grilled Beef Tenderloin, braised leeks, peas and mashed potatoes

light jus, rosemary sprig

 NY Steak  with Fondant Potato, swiss chard and red wine jus

Wild Stripped bass with polenta cake, braised rainbow swiss chard

heirloom beets and leek crisps

Modest Budget

Roasted Atlantic Cod sauce americaine, seasonal vegetables

saffron cauliflower - potato puree

Flatiron Steak, spice rubbed, parmesan-bread pudding

corn and roasted pepper succotash

Salmon Fillet and Sliced Sirloin duo
polenta cake and Swiss chard

 

Henna Cake Theme

Vanilla Chiffon Cake with Chocolate "Henna" Designs

Christine Dahl, Christine Dahl Pastries, makes  fabulous wedding cakes. Christine has recently added a new design line that features classic Henna designs done with chocolate. These would be terrific for a themed special event. Call Christine for details 805 569-5889

 

Catering Portfolio - Wedding and Special Occasions

 

 

We are delighted to share our latest video that introduces our catering service. It highlights the scope of our service with some delicious photos.

Catering Your Events - Santa Barbara Catering at it's best!

 

Dining can be as simple as a variety of delicious canapes such as Caramelized Onion Tarts, Potato Pancakes with Caviar, and entrees like a great Bistecca alla Fiorentina or a fresh from the ocean Striped Seabass with herbs… or more complex dishes like the classic Braised Veal Shank, Lobster Regine or Roule Marquis cake.

Several cheeses at their peak, accompanied by a vintage Port, is a great way to end the meal. The complex and rich flavors of the cheeses are set off nicely by the richness of the Port. These cheese are some of the best in the world and will be well received by your guests: Roquefort, Stilton, Gorgonzola, Maytag (all blues); Camembert; Bel Paese; St. Andre, Explorateur (triple creams); Taleggio; Montrachet (or a similar Loire Valley goat cheese); St. Nectaire; Pont L'Eveque; genuine British farmhouse Cheddar.

We have years of experience in budgeting events. The cost of catering an events varies with the style of service, menu selections, equipment rentals and other services. We prefer to meet with you to help make these selections and prepared a detailed proposal. The proposal includes your personalized menu, service staff fees based on the style of service selected, rentals, beverage choices, decor, sales tax and entertainment, all based on your choices. We have our clients provide and purchase their own alcohol and we charge no corkage fee. We can also arrange for a beverage supplier to provide your selected beverages.

Michael's Catering has menu choices with a wide range of food styles and prices. Service levels vary with the style of service whether it is a buffet or more formal plated menu. Our average full service event with rentals and all the necessities included in 2004 ranged from 65.00 to 95.00 per guest. Elegant gourmet dinners can run higher. Other events vary greatly as well. We are delighted to bring your vision to the table and create a memorable event!

 

French, Italian, Thai, American and a host of other great cuisines can grace your table. The possibilities are endless. Enjoy your next party and have a professional chef take all the worry out of catering. We'll plan it all, from the valet service to the entertainment, and of course, the very best in dining. Whatever the event or wherever the venue, contact us today for a journey in good taste.

Tastefully yours, Chef Michael Hutchings

Santa Barbara Catering Specialist

 

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara

 

Wedding Catering Menus for Santa Barbara

Michael’s Catering Wedding Packages



Wedding packages are designed to provide a convenient way to organize the details of your wedding celebration with a balanced plan. When you are selecting your wedding caterer, consider these packages to facilitate your planning. These suggested packages of our most popular menus can be a starting point to customize your wedding catering feast. Wedding catering in Santa Barbara has long been popular due to the variety of locations for ceremonies and receptions. Please contact us for a complimentary proposal and additional services such as equipment rentals, entertainment, valet parking, florists, photographers, lighting specialists and more. Prices are confirmed upon contracting our services. Prices are based on a minimum of 100 guests and may be higher for lower guest counts.
Click here for a gallery of catered events. Prices subject to change and are confirmed upon booking our services.

Silver Package
Two course seated dinner or buffet menu with a market Fish and Chicken Entree selections and cake cutting service. Beverages include our nonalcoholic package. The all inclusive price is for a celebration up to five hours and includes a 20% facility service charge and applicable sales tax, standard front and back of the house labor charges, buffet equipment. We will assist in designing an equipment rental package and obtain bids.
$85.00 per guest

Silver Package Seated
First Course Suggestions
(selection of one to be served to all guests)
Mixed Baby Market Greens with Candied Pecans and Goat Cheese
Baby Arugula with Asian Pears, Sundried Cranberries and Raspberry Vinaigrette
Petite Spinach with Mushroom, Bacon and Tarragon Dressing
Classic Caesar Salad with Imported Parmesan and House Croutons
Served with Rolls and Butter
Entree Selection
(selection of one to be served to all guests)
Roasted Fillet of Salmon on Rainbow Couscous, French Green Beans and Lemon Butter Emulsion
Roasted Breast of Chicken with a Yuzu-Ginger Jus, Jasmine Rice and Asian Vegetables
Salmon Fillet with a Lemon-Caper Sauce, Mixed Rice Pilaf and Glazed Carrots
Shiitake Crusted Chicken with Saffron Rice and Blue Lake Beans with Caramelized Onions

Silver Buffet Package
Starters
(selection of one to be served to all guests)
Classic Caesar Salad with Imported Parmesan and House Croutons
Mixed Baby Lettuces with Fresh Herbs with Balsamic and Extra Virgin Olive Oil
Petite Spinach with Mushroom, Bacon and Tarragon Dressing
Greek Salad with Mixed Petite Lettuces, Feta Cheese, Kalamata Olives, Tomatoes, Cucumbers and Lemon-Herb Dressing
Served with Rolls and Butter
Entree Selections
(Selection of two to be served to all guests)
Roasted Chicken Breast with Lemon-Thyme Jus, Roasted Fingerling Potatoes and Market Vegetables
Roasted Free-Range Chicken with a Creamy Mustard Sauce, Wilted Spinach and Yukon Gold Mashed Potatoes
Four Cheese Ravioli with Basil-Tomato Marinara and Parmesan
Saffron Risotto with Mushrooms and Ratatouille of Vegetables
Dessert
Provide your own cake for no additional charge or order a custom cake for $6.00-$12.00 per guest

Gold Package
Choice of: Selection of 3 tray passed canapés for 45 minutes.
Three course seated Dinner or Buffet menu with Beef, Chicken and Fish entree selections with dessert or wedding cake and cake cutting service.
Beverages include nonalcoholic beverages.
The package is inclusive of 20% facility service charge and applicable sales tax, standard front and back of the house labor charges for a celebration of up to five hours.
$105.00 per guest

Gold Package Seated
Tray Passed Canapés: Select three
Belgian Endive Spears with Blue Cheese Mousse and Candied Pecans
Mini Mozzarella Crostini with Tomato and Basil Pesto
Caramelized Onion Tart with Gruyere Cheese
Smoked Salmon Mousse on Croutons
Beef Meatballs with Stroganoff Sauce
Choux Puffs with a Cheesy Filling
Chicken Skewers with Peanut Sauce
Eggplant Mousse with Feta on Croustade
Bay Shrimp and Marie Rose Sauce on Cucumber Rounds
First Course Selections: Select one
Mixed Baby Market Greens with Candied Pecans and Goat Cheese
Classic Caesar Salad with Imported Parmesan and House Croutons
Market Vegetable Salad with Baby Greens, Lemon-Herb Dressing
Local Baby Greens with Avocado Mosaic, Tomato and Balsamic Dressing
Entree Selections: Select one-two
Roasted Arctic Char with Citrus Beurre Blanc Sauce, Wilted Arugula and Roasted Fingerling Potatoes
Roasted Free-Range Chicken with a Creamy Mustard Sauce, Wilted Spinach and Yukon Gold Mashed Potatoes
Roasted Chicken with Herb Jus, Boulangere Potatoes and Haricot Vert
Pan Seared Salmon Fillet on Creamy Polenta with Sundried Tomatoes
Roasted Filet of Beef Tenderloin with Gratin Potatoes and Blue lake Beans with Caramelized Onions
Beef Sirloin Steaks and Red WIne Jus with Yukon Gold Mashed Potatoes and Glazed Carrots

Gold Package Buffet
Tray Passed Canapés: Selection of three
Please select from list above...
Starters: Select two
Classic Caesar Salad with Imported Parmesan and House Croutons
Caprese Salad with Vine Tomatoes, Fresh Mozzarella, Basil and Basil Oil
Baby Greens with Haricot Vert, Marinated Artichokes and Cherry Tomatoes
Roasted Asparagus on Tomato Slices, Lemon Dressing
Belgian Endive, Apple, Blue Cheese and Walnuts, Walnut Oil Dressing
Petite Spinach with Mushroom, Bacon and Tarragon Dressing
Served with Fresh Rolls and Butter
Entree Selections: Select two
Roasted Chicken with Lemon-Thyme Jus, Yukon Gold Mashed Potatoes and Market Vegetables
Medallions of Beef with Shiitake Mushroom Jus, Potatoes Gratin and Glazed Carrots
BBQ Spiced Salmon with Mustard Sauce, Wilted Spinach and Oven Roasted Potatoes
Four Cheese Ravioli with Basil-Tomato Marinara and Parmesan
Roasted Chicken Breast with Lemon-Thyme Jus, Roasted Fingerling Potatoes and Market Vegetables
Poached Salmon Fillet in Corn-Potato-Lima Bean Succotash
Artichoke Risotto with Pine Nuts and Parmesan

Platinum Package
Selection of four tray passed canapés for 45 minutes.
Three course seated dinner or buffet menu with upgraded Beef, Chicken and Fish entrees, dessert or wedding cake and cake cutting service.
Beverages include nonalcoholic beverages.
The package is inclusive of 20% facility service charge and applicable sales tax, standard front and back of the house labor charges for a celebration of up to five hours.
$125.00 per guest

Platinum Package Seated
Tray Passed Canapés: Select four
Spicy Tuna Tartar with Wasabi Mayonnaise on Won Ton Crisps
Crostini of Sweet Peas, Truffle Oil and Parmesan
Shrimp Skewers with Marie Rose Sauce
Potato Pancakes with Chicken, Herbs and Blue Cheese
Beef Tenderloin Skewers with Green Peppercorn Demi Glace
Smoked Salmon on Brioche with Cream Cheese and Dill
Mini Crab Cakes with Lemon Aioli
Goat Cheese Mousse on Blue Cheese wafers
Puff Pastry Pizza with Ratatouille and Gruyere Cheese
Black Forest Ham Mousse and Asparagus
First Course Selection: Select one
Grilled Asparagus with Curly Endive, Crisp Pancetta and Goat Cheese Dressing
Ravioli with Butternut Squash and Sage Butter Sauce, Parmesan
Smoked Salmon Stack with Cucumber and Seaweed Salad, Won Ton Crisps
Crab and Tomato Trifle with Micro Greens and Vegetable Confetti
Salad of Baby Arugula with a Timbale of Apples, Dates, Manchego Cheese, Walnuts with Walnut Dressings
Roasted Red and Yellow Beets on Mixed Baby Greens with Blue Cheese, Toasted Pine Nuts and Sherry Vinaigrette
Grilled Asparagus with a Basil-Tomato Salsa and Lettuce Chiffonade
Baby Arugula with Asian Pears, Sundried Cranberries and Raspberry Vinaigrette
Entree Selections: Select One-two
Beef Top Sirloin with Assorted Mushroom Demi Glace, Herb Fingerling Potatoes and Haricot Vert
Seabass with Five Spice and Asian Stir Fried Vegetables, Yuzu Jus
Braised Beef Short ribs with Sweet and Sour Sauce, Mashed Yukon Gold Potatoes and Squash Ragout
Roasted Breast of Free-Range Chicken with a Lemon-Honey Glaze, Vegetable Medley and Fingerling Potatoes
Pan-Seared Whitefish with Piccata Sauce, Parmesan Polenta and Broccolini
 

Platinum Buffet Package
Tray Passed Canapés: Select four
Please select from list above...
Starters: Select two
Citrus Shrimp Salad with Asian Slaw
Classic Caesar Salad with Romaine Hearts, Imported Parmesan and House Croutons
Burata Cheese with Warm Italian Ratatouille and Micro Greens, Emerald Oil
Belgian Endive And Watercress Salad with Strawberries, Roquefort Cheese, Caramelized Walnuts and Walnut-Sherry Dressing
Greek Chopped Salad with Romaine Heart, Kalamata Olive, Cucumber, Feta, Tomatoes and Pita Croutons with Lemon Dressing
Panzanella Salad with Parmesan Rico, Mozzarella and Heirloom Tomatoes, Balsamic Dressing
Accompaniments: Select two
Mashed Potatoes with choice of flavors: Roasted Carrot, Baked Garlic, Horseradish
Mushroom Ravioli with Parmesan Cream
Grilled Rosemary Scented Asparagus
Medley of Market Vegetables
Creamy Polenta with Sundried Tomatoes
Rice Pasta with Saffron
Gratin Potatoes
Roasted Fingerling Potatoes
Entree Selection: Select two
Chicken Breast Stuffed with Mushrooms, Light Jus
Filet Mignon of Beef with Beef Bourguignonne Garnish
Grilled Fillet of Salmon with Nage Beurre Blanc
Braised Beef Short ribs with Celery and Pearl Onions
Pan-Seared Whitefish Fillet with a Ragout of Artichokes and Asparagus
Atlantic Salmon with a Corn and Clam Chowder Sauce
Arctic Char on a Fennel Potatoes Boulangere
Grilled Breast of Free Range Chicken on Wilted Baby Arugula

Menu Enhancements
We offer a number of options to enhance your wedding celebration. Your guests will enjoy these delicious upgrades.

-Tray passed canapés for the cocktail reception. Tray passing add an elegant service touch and allows your guests to socialize will enjoying a pre-dinner snack. Additional $10.00-$12.00 per person based on selected items.
-Viennese sweet table to compliment your wedding cake. Selection includes a choice of four mini sweets to be presented on each table or a lavish dessert buffet. Additional $7.50 per guest.
-Dessert or wedding cake, customized to you theme and taste. Additional $6.00 to $12.00 per guest.
-Chef’s Chocolate Truffles and Bonbon Party Favors: Sweet gifts for your guests are elegantly presented in containers with an assortment of three treats. Additional $8.00 per guest.
-Sorbet Palate Refresher: served between courses. Flavors include lemon, grapefruit or raspberry. Additional $5.00 per guest.
-Sushi: Add a live sushi chef for your cocktail reception. Additional $25.00 per guest plus $175 sushi chef’s fee.
-Classic Crepe Station: Delicious crepes with an array of ingredients to create your own custom crepes. Additional $10.00 per guest plus $175 for chef’s fee.

Children’s Meals
Prepared for children 12 years of age and under
Please select one:
Chicken Fingers and Mashed Potatoes with BBQ and Ketchup Sauces
Penne Pasta with Tomato Basil or Alfredo Cream Sauce
Served with Beverage
$25.00 per child

Vendor Meals
We offer vendor meals comprised of a boxed dinner with salad, protein, sweet and beverage. $20.00 per vendor

Non-Alcoholic Package
Coca Cola Sodas
Still and Sparkling Bottled Water
Pellegrino Orange and Lemon Sodas
Ice Tea and Lemonade (Optional)
Coffee and Assorted Teas with Condiments
Beverage Ice
Bar Support
Cost varies with selections, $3.00-$6.00 per person
Bar Fruits: Orange, Lemon, Lime
Cherries, Pimento Olives, Pearl Onions, Celery
Worcestershire, Bitters, Orange Water. Margharita Salt
Lime Juice, Orange Juice
Tonic, Club Soda, Bloody Mary Mix
Beverage Ice

Catering Your Events - Santa Barbara Catering at it's best!

Chef-Owner Michael Hutchings 
Link to Catering Portfolio

Dining can be as simple as a variety of delicious canapes such as Caramelized Onion Tarts, Potato Pancakes with Caviar, and entrees like a great Bistecca alla Fiorentina or a fresh from the ocean Striped Seabass with herbs… or more complex dishes like the classic Braised Veal Shank, Lobster Regine or Roule Marquis cake.

Several cheeses at their peak, accompanied by a vintage Port, is a great way to end the meal. The complex and rich flavors of the cheeses are set off nicely by the richness of the Port. These cheese are some of the best in the world and will be well received by your guests: Roquefort, Stilton, Gorgonzola, Maytag (all blues); Camembert; Bel Paese; St. Andre, Explorateur (triple creams); Taleggio; Montrachet (or a similar Loire Valley goat cheese); St. Nectaire; Pont L'Eveque; genuine British farmhouse Cheddar.

We have years of experience in budgeting events. The cost of catering an events varies with the style of service, menu selections, equipment rentals and other services. We prefer to meet with you to help make these selections and prepared a detailed proposal. The proposal includes your personalized menu, service staff fees based on the style of service selected, rentals, beverage choices, decor, sales tax and entertainment, all based on your choices. We have our clients provide and purchase their own alcohol and we charge no corkage fee. We can also arrange for a beverage supplier to provide your selected beverages.

 
Michael's Catering has menu choices with a wide range of food styles and prices. Service levels vary with the style of service whether it is a buffet or more formal plated menu. Our average full service event with rentals and all the necessities included in 2010 ranged from 49.00 to 95.00 per guest. Elegant gourmet dinners can run higher. Other events vary greatly as well. We are delighted to bring your vision to the table and create a memorable event!

French, Italian, Exotic, American and a host of other great cuisines can grace your table. The possibilities are endless. Enjoy your next party and have a professional chef take all the worry out of catering. We'll plan it all, from the valet service to the entertainment, and of course, the very best in dining. Whatever the event or wherever the venue, contact us today for a journey in good taste.

Tastefully yours, Chef Michael Hutchings

Santa Barbara Catering Specialist

 Link to Catering Portfolio

  

 

 

Happy Brides

We delight in what we do and it is very gratifying to help people celebrate special occasions. Here are two review from very happy wedding couples.

Chef Michael

Michael's Catering

Veronica 
Wedding: 
11/06/2010

4.6 out of 5.0	Quality of Service:		(5.0/5.0)
	Responsiveness:		(3.5/5.0)
	Professionalism:		(4.5/5.0)
	Value For Cost:		(5.0/5.0)
	Flexibility:		(5.0/5.0)

Reviewed On:
11/23/2010

Services Used:
Catering

 

The food was exceptional and Chef Michael took care of all of the details of our cocktail hour and reception. Everything was flawless. We didn't have to worry about the set up or clean up of anything. The food was beautiful and more than I expected.

 

AmyB 
Wedding: 
04/10/2010

5.0 out of 5.0	Quality of Service:		(5.0/5.0)
	Responsiveness:		(5.0/5.0)
	Professionalism:		(5.0/5.0)
	Value For Cost:		(5.0/5.0)
	Flexibility:		(5.0/5.0)

Reviewed On:
06/15/2010

Services Used:
Catering

 

Chef Michael is the most amazing caterer I have ever tasted! Not only is his food fantastic, but he is reliable, organized and extremely professional. He is easy to reach and easy to work with. I've been to a lot of weddings and never have I had food as good as his. We wanted "fancy tacos" for our outdoor Spanish themed wedding and Chef Michael made it happen, better than we could have imagined. The food was spectacular (citrus shrimp, carne aside and marinated chicken), the presentation was flawless (the buffet was beautiful- the avocado salad popped against the yellow rice) and the service was better than that you'd find in a 5 star restaurant (the wait staff was extremely professional and attentive). The menu was amazing from the appetizers to the fresh lime juice margaritas. Not one detail was left out. People raved about the food that night and are still talking about it now! You will be impressed by Chef Michael, and you're guest will be dazzled by his delicious food.

 

 

 

How to Eat in Style

Elegant Table Setting

I suppose that the Neanderthals had limited dining styles, eating on the run or running to eat. Now that we are civilized and dining has rituals, there are a number of ways to enjoy a meal. Creating a memorable meal is a matter of harmonizing all the elements from location, room and table decor, guests dress, menu selection and style of service.

The type of service you choose depends on your personal preference and budget. Each style offers a different level of service and formality to your guests. Options range from casual hors d’oeuvres to a classic sit-down meal, and are suitable for everything from a simple reception to an elegant dinner. In our catering world, we have to consider the overall affect of how a menu and service style reflects in the expense to our client. We do staffing levels from four servers for twelve guests to two servers for a stationed wine and hors d'oeuvre reception. Here are the basic service styles we offer.

 Self Serve Beverage - This is an easy,efficient manner to serve pre-poured beverages to a large crowd. The bar has a limited variety of drinks that are pre-poured for guests to serve themselves.

Full Service Beverages - Professional mixologists prepare and serve a variety of beer, wines and mixed drinks. We provide a full bar service using the wine and spirits that you provide and supply all the needed mixes, garnishes, pick and such.

Tray Passed Hours d'Oeuvres - Our service staff offers guests bite sized morsels from decorative trays as they walk amongst the guests. The style lends itself to pre-dinner gathering or cocktail parties.

Stationary Hours d'Oeuvres - This is a fixed point of service that allows guest to serve themselves. Our staff replenishes the selections frequently as gusts serve themselves. This style requires less service staff. Stationary appetizers are also used in combination with passed items to maximize service.

Tapas Plates - Tapas originated in Spain as "bar food" but has morphed into a style that offers interesting mini meals on a plate. We use single portion, small plated selection set on environmentally friendly mini plates. All are neatly composed and easy to enjoy. 

Buffet - The buffet style is an effective and efficient style to offer and enjoy a variety of menu selections. We offer simple taco buffet to elegant chef attended, highly decorated buffets. Lower staffing levels allows for greater variety of food selections.

Buffet Stations - This is a buffet with attitude. Multiple buffets offer different menu items, sometimes with a chef preparing or carving to order for each guest. It creates a fun energy as guests discover new selections to enjoy. This is the ultimate in grazing.

Family Style - This style is reminiscent of the Sunday supper. Servers bring platter and bowls of food to the table for guests to share. This can offer multiple courses and has the advantage of creating a fun, sharing  atmosphere. Additional platter and bowls means there are additional costs for rentals.

Sit Down - This is classic table service and creates an elegant, more formal event well suited to weddings and gala dinners. It requires additional service staff to insure prompt, elegant service. We work on server to guest ratios from 1:8 to 1:20 depending on style and budget. Guests feel pampered and are free to enjoy the evening.

Whatever style you choose, ultimately the quality of the food preparation and professionalism of the service is what will make for a successful event. Our experience in preparing meals in off site locations will help guide you to the optimum service style for a successful and delicious event. Call us today for a consultation.

 

Tastefully,

Chef Michael Hutchings

Owner Michael's Catering

Santa Barbara, CA

 

 

 

Wedding FAQs

Here are a few things you might want to know about our wedding catering service. While we are not wedding planners per se, we plan many of the aspects of a successfully catered wedding. We place a great emphasis in getting every detail "on paper" to serve as a blueprint for a successful day. Many of the services we provide are akin to "Day of" wedding coordination. We are happy to work with your planner if you have one. Many smaller weddings often rely on a friend or relative. We are happy to supplement this with our our experienced staff.

 

 

Planning Your Wedding

Details we assist you with:

How do you approach menu planning? We plan a menu around your personal food preferences, the style of your wedding, your budget and what is seasonal and local.

What style of service do you offer? We offer several style that reflect personal preference, budget and level of formality of your wedding and this includes Tray Passed, Stationary, Small Plates (Tapas), Family Style, Buffet, Served (Sit Down), Food Stations, Butler Style and Seated Family Style. We will expand on this theme in a later blog.

What other factors influence style of service? Oftentimes, location will influence service style, whether there is a kitchen available, time considerations and time of year.

Do you offer tastings? We are delighted to do tastings. Due to the high cost of preparing small portions for a tasting, we may have a small fee. We often waive that fee for larger wedding that have booked already and want to have a sense of the cuisine we prepare.

How do you plan the various details for the location? We will meet with you at the location and walk through the entire event. From this we do a detailed scenario, event blueprint, time line, kitchen and scullery plan and power assessment.

Do you charge for cake cutting? We do not.

Do you permit outside food? No, liability consideration means we are the only source of food.

Do you provide food for the other vendors? We need to know what you needs are ahead of time and will provide a meal at an agree upon cost.

What about equipment and rentals?  We work with all the rental companies to get you the right equipment at the best price. We suggest what you need, obtain bids and adjust the qantities based on your final guest counts. The delivery and pick up times are specified. You will pay the rental companies directly. 

When do you arrive at the catering site? We will work with you to determine the best timing for our arrival. Often we do basic set up earlier in the day with a lower cost crew. At times, we must work around the venues time lines. We put all of this into our time line. We like to be "guest ready" thirty minutes before start time just in case there are early guests arrivals.

What happens when guests arrive?  We will help greet your guest with any beverages that have been planned, help with any gifts, direct them to the ceremonial area if applicable or assist with seating as needed.

How do you interact with other vendors?  We work with other vendors and the time line to help insure that all that was planned comes to pass including, toasts, first dances and cutting the cake.

What do you do at the close of the event?  We restore the event site to its original condition as required by the site contact or better. Rentals are pack for pick up and stored in a pre-determined location. We will inventory the rentals for an additional hourly rate.

 There are a thousand other details that are part of the key to success. Call us today to arrange a meeting to start planning your wedding day.

 

Chef Michael

Owner Michael's Catering

Santa Barbara, CA

Bride Repair Kit

The Bride in all her Glory

Maybe it's the Boy Scout in me. We try to anticipate probelms and challenges that might arise during the course of catering events. A wedding has some particular needs because of all the players in the wedding party. So...we pack a bride repair kit that takes care of those little emergencies.

Call us for a complimentary wedding catering proposal. We'll bring the repair kit as well.

 

Chef Michael

Michael's Catering

Santa Barbara

Bride Repair Kit

Aspirin and Advil
Band-aids
Bobby pins
Breath mints
Chap stick
Contact lens solution (Trial/Travel Size)
Cotton swab
Dental Floss
Deodorant Spray
Disposable combs
Eye Drops
Floss
Hair Elastics
Hair pins
Hairspray
Hand Lotion
Hand sanitizer
Hydrogen peroxide
Kleenex
Kotex and Tampons
Manicure set
Mouth wash accompanied with mini cups
Mouthwash
Nail file
Nail polish (for runs in nylons)
Nail polish remover
Neosporine
Q-tips
Rolaids -Tums
Safety pins
Scissors
Sewing kit (small one with assorted thread and needles)
Tide Pen
Tooth Brush and paste
Tweezers
Tylenol Advil (Travel Size)
Wet wipes

Wedding Themes to Remember

Wedding reception themes are as varied as the brides and grooms than plan them. We have done burger buffets in a barn, Mexican food at a museum, California cuisine at the beach. Having a central theme sets the tone for the design and style of everything from decor, service style, menu selection, rentals, flowers. The wedding reception is a once in a lifetime event that should be memorable. Following are some of the all time best themes. Call us today for a cornucopia of menu ideas.

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

805 -568-1896

[email protected]

 

Traditional

This is the most popular theme of all time. This is the fairy tale wedding, preferable in a castle or grand estate. The dress is very formal and feeling is very classical. The setting begins in a grand church with traditional music. Flowers arrangements and lighting are somber to compliment the special theme. Classical dance and music are the right choice for the event. Traditional food & wine is proficiently served on white linen in the white crockery with silver cutlery and classic glasses.

Traditional Menu

Spring Greens with Belgian Endive and Hazelnut Dressing

Breast of Free Range Chicken with a Morel Cream

Spinach Flan and Baby Carrots

 

Countryside

This is a down to earth theme that can be a forest setting, old barn or in Santa Barbara, a winery. Some like to have a somewhat formal look in a rustic setting. You have the option to have a deluxe feel or a minimalist approach. Use the natural surroundings to amplify the theme. Traditional flowers and decorations compliment this theme. Food and wine is served according to the atmosphere of the reception. It could be regional Mexican, casual Italian or country French.

 Country-Style French

Beluga Lentil Soup

Roasted Rack of Lamb with Herbs de Provence

Gratin Potatoes

Garden Vegetables

 

Sea Side

A beach side reception is quite the Santa Barbara style. Use shades of blue and sea shells to compliment the theme. The décor reflects idea of marine life in various ways. The beach or venue overlooking the sea is the best option for this wedding. You can also try for places like a boat house, harbor, or cruise ship for this event. Use the marine life such as sea shells, fish, plants, mermaids, crystals, and interesting rocks. The menu should reflect the sea theme with options for non fish eating guests. Even the cake could have shells and coral in the design.

 

Seaside Menu

Cultured Abalone with Snipped Dill

Local Sea bass with Vegetable Pearls and Port Jus

Napolean of Squash, Heirloom Tomatoes and Mozzarella

Potato and Celery Root Puree

Tiny French Beans with Shallots

 

Modern Chic

This is urban approach; big city chic look is prominent throughout the reception. Drama and simplicity are hallmarks of this theme. The modern wedding reception is a clean and clutter free idea. Florals are as simple as a perfect orchid, a Wang like wedding dress with simple, clean lines, table top design with simple patterns. The colors are subtle and a modern feel is there. The Deco or neo-classic look are hallmarks of this theme. The food should be simply, clean, unfussed and rely on superb ingredients. 

Menu Moderne

Jumbo Sea Scallop in and Edamame Puree

Ginger-Lime Butter

Beef Tenderloin on an Asparagus Raft, Tarragon Jus

Fondant Potatoes

 

Garden or Tent

A garden or outside wedding is a classic in Santa Barbara. There are many options from public parks to private estates. You will be surprised that the management of such places is very friendly and welcoming. Look for the amenities that make for a wonderful reception like great views, interesting landscaping. If you have the chance to be part of a historic or beautiful setting there is nothing like it. If weather is a concern have a plan B and a tent option. Consider wind and sun. Work with your event planner to make sure all the amenities are in place from lighting to restrooms. Food and wine are as varied as the venue.

 Garden Wedding Menu

Curried Chicken Pot Stickers

Wild Rice Pancakes with Pecans

Gougieres with Gruyere Cheese

Avocado Salad in a Pastry Shell

 Baja Shrimp and Pearl Pasta 

Served with Spring Mix Lettuces

Balsamic Vinaigrette and Crisp Leek Julienne 

Roasted Filet of Pork Bernaise

Parmesan Croquette Potatoes

Bouquet of Vegetables

Red Wine Shallot Sauce

 

Seasonal or Ethnic Celebrations

Seasons can be an effective theme that can dictate flowers, dress, menu and even music. You can celebrate the seasonal presence with  colors, light, and beauty of the season. The food should include seasonal delicacies. While all types of wine, meat, vegetable and fruit are available through out the year, there is a time when they are the best and freshly available. Challenge the chef to suggest a seasonal menu. You might be surprised to find that locally prepared meals and foods come at better value and are fresher. Whatever theme you choose, always keep in mind the timeframe, material, suppliers, and budget. Menus can be spring, summer, fall, Greek, Asian, Middle Eastern.

Passed Canapés

Gorgonzola Mousse with Grapes on Bruscetta

Spinach Greek Style - spinach balls, breaded and fried

Hummus - with Sundried Tomatoes

 

Bibb Lettuce Blend

house croutons and Heirloom Cherry Tomatoes

Penne Pasta with Vegetables-Putanesca Sauce

Poached Local Sea bass with a Basil-Tomato Relish

Chicken Breast Ragout - slow cooked with 

mushrooms, herbs and red wine sauce

Rosemary Roasted New Potatoes

Thin Green Beans with Shallots

Baguette Bread with Butter 

Wedding Cake from Bride and Groom

 

A Very Happy Bride

Table Setting at Casa de la Guerra

We are delighted to share a recent review from a couple that we catered their wedding this season. The theme was a Mexican style cuisine to match the setting of Casa de la Guerra, an historical site from the Spanish Colonial era in Santa Barbara. As a caterer, it is very gratifying to help folks celebrate a special occasion such as a wedding.

Chef Michael Hutchings

Michael's Catering, Santa Barbara

5.0 out of 5.0
Quality of Service:  (5.0/5.0)
Responsiveness:    (5.0/5.0)
Professionalism:     (5.0/5.0)
Value For Cost:       (5.0/5.0)
Flexibility:                (5.0/5.0)
Services Used:
Catering
 
"Chef Michael is the most amazing caterer I have ever tasted! Not only is his food fantastic, but he is reliable, organized and extremely professional. He is easy to reach and easy to work with. I've been to a lot of weddings and never have I had food as good as his. We wanted "fancy tacos" for our outdoor Spanish themed wedding and Chef Michael made it happen, better than we could have imagined. The food was spectacular (citrus shrimp, carne aside and marinated chicken), the presentation was flawless (the buffet was beautiful- the avocado salad popped against the yellow rice) and the service was better than that you'd find in a 5 star restaurant (the wait staff was extremely professional and attentive). The menu was amazing from the appetizers to the fresh lime juice margaritas. Not one detail was left out. People raved about the food that night and are still talking about it now! You will be impressed by Chef Michael, and you're guest will be dazzled by his delicious food." Amy
 

Guests at the Buffet

 

Goat Cheese Canapes on a Decorative Tray

 

Guests Dining in the Courtyard

Bridal News 7 Important Stress Busters

 

Wedding Consultant Rick Brewer

 "Sharpening the saw" is an expressing for learning new skills. I was just at a seminar by noted wedding consultant Rick Brewer. Rick has a CD that is called "7 Steps to a Stress-Free Wedding."

Some of the points he touches on are learning how to delegate, communicating to your vendors effectively and how to eliminate stress. For most folks, it is the biggest event they will ever plan and Rick has some great ideas how to make it fun.

We are dedicated to creating the perfectly catered wedding and will have your guests saying, "That was the best wedding food I have ever tasted." Please call for a consultation today and we will have a gift of the CD to help you plan your wedding.

Tastefully

Chef Michael

 

Wedding Cake by Christine Dahl Pastries

 

Amazing Cakes

 

Chef Christine Dahl Dressing Wedding Cake

 

Christine Dahl of Christine Dahl Pastries creates amazing cakes with stunning designs. Further, the beauty is more that "Fondant" deep, they taste great as well. Preparing cakes from well tested recipes using fresh ingredients insures flavors that pop in the mouth.

Chef Christine's mastery of cake design is evident in the perfectly level layers, even application of the fondant icing and decorative applications that create visually stunning masterpieces of edible art. The final touch is the arrangement of floral elements that accentuate the theme of the wedding.

Enjoy!

 

Bride-Groom Ready Cake for 150 Guests

 

Wedding at the Cabrillo Pavilion

   

Elegant Simplicity at De La Guerra Adobe

Stunning Quilted Effect with Dragees

 

Classic Elegance

 

Stunning New Design

 

Master Chef at Work
 
 

 

Wedding Burger Buffet Catering

Burgers at a Wedding?

Who doesn't like a great hamburger? I sometimes plan my trips around In and Out locations. So why not serve them at a wedding? That is exactly what a June bride and groom thought. I created a deluxe burger menu (see below) on request for the couple to ponder. The bride and groom even designed their own signature burgers for their guests.

The reception setting was a plain Jane old barn in Solvang with stunning vineyard and mountain views. With the help of LBPS Events and The Tent Merchant, we transformed the site into a charming, country wedding. We had to evict the bats and barn swallows for the evening and set up a field kitchen in back. LBPS did some lighting magic and wall coverings to soften the raw wood look.

Chef Michael

Michael's Catering

Santa Barbara

 

Vineyard Idyll

 

Rustic-Old Barn

 

Dining in the Barn

We "super sized" the burger menu. I had Deitmar, chef/partner at D'Angelos bakery, prepare cibatta buns as well as poppyseed and regular buns for the carb foil. We offered black angus, organic turkey and grilled vegetable burgers along with yams and potato fries. The onion rings were my friend chef james Sly's Skinny Onion Rings, crisp and delicious. The menu worked perfectly for the venue and the guests enjoyed some upscale comfort food, including a filet mignon chili! Dinner was a smashing success and we finished the supper with ice cream cones and a nod to Solvang with ebelskivers, those apple-filled pancakes.

The Burger Menu

(Link to our menu portfolio)

Black Angus Beef Grain Fed Beef 

Free range Turkey Burgers

Tex Mex Chili

fresh tomatoes, red onions, lettuce, dill pickles

Whole Wheat and  Ciabatta Breads

 Deli Mustard, Dijon, Aioli, Ketchup, Thousand, Ranch

Blue Cheese, Cheddar and Swiss Cheese

Caramelized Onion, pineapple, crimini mushrooms

Onion Rings, Steak and Sweet Potato Fries

Italian Tomato Salad - Tomato, Basil, Red Onion

Caesar Salad

Sprouts, Avocado, Jalapeno

Designer Ice Creams

Ebelskievers - Cinnamon Sugar

Whipped Cream

Ice Cream Cones

 

Burger Buffet

All Condiments Known To Man

 

Ciabatta Burger and Chili

Deluxe Burger

 

Very Happy Groom

    

Chef Mike’s Burger Bar
With Fresh tomatoes, red onions, lettuce and dill pickle

Prime Beef Sirloin Corn fed prime beef ground fresh and grilled over oak.
Black Angus Beef Grain fed beef from America’s heartland. This all-natural beef is succulent and flavorful.
American Kobe Beef This American Kobe Beef is tender with an unmatched flavor, the most expensive beef in the world for the ultimate beef burger.
Colorado Lamb Raised in the mountains of Colorado, this is delightful alternate meat for your burger.
Turkey Freshly ground free range turkey is a naturally delicious and tasty choice for a lean burger.
Chef’s Veggie Burger This vegan burger highlights meatless flavor with its delicious combination of whole grains, caramelized onions, soy, soy cheese, mushroom, garlic and spices.
Bison Burger Lean and all American, this meat is a natural from the plains.

Un-Burger Sandwiches

Marinated Chicken Breast Organic chicken breast marinated in herbs then grilled.
Atlantic King Salmon Steak This delicious Omega 3 rich salmon is hand cut in our kitchen and is oak grilled.
Tropical Chicken Marinated-grilled chicken breast, bacon, roasted pineapple, and caramelized onions on sesame bun.
Lox on a Bun King salmon steak, smoked salmon, sour cream, dill, red onion on whole wheat bun

Our Breads and Buns

Sesame / Onion / Whole Wheat / Plain / Ciabatta

Choose Your Toppings and Sides

Greens and Things Baby spinach Sprouts, Coleslaw, Avocado, Chopped jalapeno, Sliced cucumberr

Grilled Sides Zucchini, Asparagus, Red onion, Caramelized onion, Jet Fresh Pineapple

Seafood Sides Smoked salmon, Grilled half lobster, Grilled shrimp, Crab cake
Cheeses Cheddar, American, Swiss, Provolone, Monterey Jack, Mozzarella, Blue cheese, Peppered Jack, Fried egg, Pan-seared foie gras steaks, Homemade chili

Sauce Sides Pesto sauce, Salsa, Guacamole, Spicy Mustard, Aioli, Our ketchup, Brown gravy
Mushrooms Black truffles, Portobello mushrooms, Oyster mushrooms, Crimini mushrooms

Fries Skinny fries, Steak fries, Sweet potato fries, Buttermilk zucchini fries, Skinny onion rings

Chef‘s Burgers Served With Skinny Fries

Black Angus Classic Black Angus, Monterey Jack, onion relish, tomato, lettuce, on ciabatta bun
Joe’s Special Sirloin beef, American cheese, crispy bacon, tomato, onion, on sesame bun
Super Deluxe Kobe beef, sautéed foie gras, shaved truffles, Madeira sauce, on onion bun
Beef and Lobster Burger Black Angus, grilled half lobster, grilled green asparagus on plain bun
Low Carb Burger Sirloin Beef, portobello, peppers, coleslaw, pesto sauce and mixed organic baby greens, hold the fries!
Gwen’s Veggie Burger Organic veggie patty, peppers, portobello, asparagus on whole-wheat bun

Salads

Caesar Crisp romaine hearts, shaved parmesan, crunchy croutons, Caesar dressing
with grilled chicken breast.
Shrimp Salad Mixed organic baby greens, sun-dried tomatoes, grilled shrimp, cilantro and Yuzu-sesame dressing.
The Greek Salad Mixed organic baby greens, feta cheese, tomato, basil, kalamata olives, and eggplant confit and honey balsamic dressing.
Classic Cobb Salad Romaine lettuce, chopped chicken breast, bacon, tomato, avocado, cheddar, hard-boiled egg, blue cheese and house dressing

Kid’s Meal Served With Skinny Fries, For kids 12 and under.

Little Joe’s Mini Patty Cheese burger with lettuce, pickles, onion and tomato.
Grilled Cheese Sandwich White bread with American cheese

Our Sweets

Warm Donuts With out bitter-sweet chocolate sauce
Creamy Cheese Cake NY Style with a graham cracker crust

Shakes and Floats Vanilla / Peanut butter / Chocolate / Combo / Strawberry
Brown Cow / Banana / Root beer float / Espresso
Warm Walnut-Espresso Brownie Served with fresh berries and vanilla ice cream
Salt Pecan Sundae Vanilla ice cream, caramel sauce, chocolate sauce and salty pecans.