"Food Tastes Better When It's Made Just for You"

Our motto is not just a catch phrase, it’s what our company was built around. The idea of “Craft” Wood Fired catering meant we would make as much as possible by hand to fit the theme and flavor profile of your event.

All of our dishes are carefully sourced to provide the best flavor and quality while still maintaining an approachable price point. We work seasonally to create new flavors to accommodate our regional Santa Barbara Bounty from our local farmers Markets to the exceptional seafood the Channel Islands have to offer.

Here are some of our favorites to name a few. If there is something else you are looking for, feel free to send us an email with your ideas and Chef Kyle will be more than happy to custom conceptualize your menu.

Our Menus

Local Wedding

Honey Brie Toast

Triple cream brie, truffle honey, rosemary fried almond, baguette

Serrano Wrapped Canteloupe

Serrano Ham, shaved Fresno Chile, mint and cantaloupe

“Lobster Roll” Deviled Egg
Lobster, Soft cooked egg, herbs and buttered breadcrumbs

Private Event

Twice Baked Fingerlings

Bacon cheddar, sour cream and onion, gorgonzola and caramelized onion

Smoked Wings w/ Alabama White Sauce

Hickory smoked chicken wings, Alabama white sauce, jazz apple and celery

Artichoke Heart and Hazelnut Pesto Crostini

Artichoke, hazelnut-basil pesto, and mozzarella on crostini

Corporate Lunch

Kale Caesar

Chopped Kale, Parmigiano Reggiano, Fried Pepitas, Cracked Pepper,Traditional Caesar Dressing

Lil Gem Wedge

Little gem lettuce, Cold Smoked Gorgonzola, peppered bacon, grape tomatoes and buttermilk bleu cheese dressing

Smoked Beet Salad

Cold Apps

Honey Brie Toast

Triple cream brie, truffle honey, rosemary fried almond, baguette

Serrano Wrapped Canteloupe

Serrano Ham, shaved Fresno Chile, mint and cantaloupe

“Lobster Roll” Deviled Egg
Lobster, Soft cooked egg, herbs and buttered breadcrumbs

Hot Apps

Twice Baked Fingerlings

Bacon cheddar, sour cream and onion, gorgonzola and caramelized onion

Smoked Wings w/ Alabama White Sauce

Hickory smoked chicken wings, Alabama white sauce, jazz apple and celery

Artichoke Heart and Hazelnut Pesto Crostini

Artichoke, hazelnut-basil pesto, and mozzarella on crostini

Salads

Kale Caesar

Chopped Kale, Parmigiano Reggiano, Fried Pepitas, Cracked Pepper,Traditional Caesar Dressing

Lil Gem Wedge

Little gem lettuce, Cold Smoked Gorgonzola, peppered bacon, grape tomatoes and buttermilk bleu cheese dressing

Smoked Beet Salad

Sweet mix greens, Hickory smoked beets, honey pecan crusted goat cheese, toasted pecans, goleta lemon vinaigrette.

From The Field

Mexican Style Street Corn

Fire roasted corn, lime aioli, queso fresco and tajin

Off The Grill

Grilled Asparagus w/ Lemon Oil and Sea Salt

Seared Summer Squash w/ Lemon Basil Pesto

Coal Roasted Artichokes with Calabrian Chile Aioli

Roasted, Poached, Steamed or Sauteed

Hericot Vert w/ Pecorino Almond Butter

Roasted Brussels w/ Bacon and Apple Gastrique

From The Sea

Apricot Sambal Glazed Salmon

5 oz salmon filet grilled over oak and glazed with our homemeade apricot sambal chili glaze.

Chimichurri Grilled Shrimp

Marinated in a cilantro chimichurri and flash grilled over mequite.

Coal Roasted Oysters Rockefeller

Oysters roasted directly in the coals and topped with our garlicky spinach and parmesan mixture.

Starch Sides

Grilled Chimichurri Steak Fries

Potato wedges grilled and tossed with our cilantro chimichurri Loves- Tri Tip, Seafood

Garlic and Parmesan Roasted Red Potatoes

Red Potatoes roasted with butter, garlic, olive oild and topped with crispy parmesan and herbs.
Loves- Pretty much anything

Verde Rice

Spanish style rice made with tomatillo and cilantro salsa verde Loves- Seafood, Mexican/South American

Proteins

Slow Roasted New York Strip

Our version of “Pit Prime Rib”. Whole New York loin cooked for 5 hrs above oak coals. Served with a Rogue Creamery hazelnut smoked bleu cheese butter and scallion au jus.
Heat Source– M, O

Bone-In Marinated Chicken

The other component to a traditional Santa Maria style BBQ. Whole birds halved and dry rubbed with our Santa Maria house rub and cooked over local red oak. Finished with our bird baste and portioned into light and dark pieces.

*Heat Source – O,M