Quick! Call the Caterer!

Posted on Dec 21 by SEASONS Magazine

Story by Nancy Ransohoff

’Tis the season…for fa-la-la family parties, workplace wing-dings, get-togethers with friends and winter weddings. If you’re not Martha (and who is?), not to worry…tap into the pro skills and expertise of these tiptop caterers and relax.

ServingRincon Events and Catering (805/566-9933) has thrown parties and events since 1984, and their experience shows in their laser-like attention to detail, right down to the last fresh flower petal. President/owner Marc Borowitz and his partner, event planner Carol Borowitz, oversee a full-service team of professionals who will creatively craft a celebration from a memorable family reunion luncheon to a 250-person wedding reception or stunning corporate gala. ”We manage your event from start to finish,” says Marc, “from finding your perfect location to organizing lighting, rentals, décor, food and beverage and coordination…our goal is your dream.” And if your perfect location is beachside, look no further than Rincon Beach Club and their spectacular full-service facility on Santa Claus Lane in Carpinteria.

Chef Kim Schiffer’s Fresh! Foods Catering (805/455-9713) lives up to its name. For her artfully presented healthy gourmet food, Schiffer notes, “I always try to use fresh food that has been harvested right before I buy it. It has to look beautiful and taste great. Light, fresh, Mediterranean food is how I like to cook.” Schiffer can whip up an unforgettable dining experience for an intimate gathering of ten or a crowd of 400. “I like to create theme events from Moroccan feasts to Indian vegetarian weddings,” she says. Schiffer also applies her culinary talents to her gigs as a longtime private chef.

Brenda Simon of The Secret Ingredient (805/637-9523) is known around town as a go-to gal for event planning and full service catering, private chef services, cooking classes, meal drop-offs and restaurant consulting. The tireless Simon is also chef/owner of the Museum Café at Santa Barbara Museum of Art. Along with her talented team, chef Brenda serves up “world cuisine on demand, made with fresh, healthy, organic and locally sourced ingredients. The secret ingredient to a memorable catering event is flexibility. We provide many levels of service—clients can be as involved as they want, and their budget is our guide to a successful union.” Whether it’s an intimate dinner for two or a party for 2,000, sit back and let the compliments roll in…

Nicholas Lamb, owner/executive chef at Gourmet2Go Catering (805/319-8047) offers a different slant with his new cutting-edge company. With a background that ranges from attending culinary school in Italy to a stint as chef de partie at Four Seasons Resort The Biltmore’s Bella Vista to private chef and restaurant consultant, Lamb brings his breadth of experience to event catering. His eclectic bag of culinary tricks includes elements of molecular gastronomy, sous vide cooking and open-pit barbecue. For his produce, Lamb says, “I get as many of my greens and vegetables as I can from the vertical towers at the Chapala Towers site.” If it’s not there, he hits the farmers’ market. Says Lamb, “We can take care of planning, site selection, decor, entertainment, bartender, and sushi and oyster stations.”

Originally published in the Winter 2013/14 issue of Santa Barbara SEASONS Magazine.

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