It’s a talent finding the precise team for your wedding day! Kelly and Chris found that their special day was a grand success, (as you can see from the pictures) their Rustic -BBQ themed wedding turned into a day full of cherish-able moments all due to the collaboration of their dream team!
Besides having their food catered by Pure Joy Catering (which of course was scrumptious), but their Event Planner, Patrick Ward did an amazing job at pulling their Wedding all together with seamless simplicity! Patrick is our Operations Manager and has over 16 years in the industry. He has developed a fan base over the years for his warm heart and dedication to flawless weddings andevents inSanta Barbara and its surrounding areas.
Kelly and Chris’s Rustic touches for their Wedding were enhanced not only by the splendid location of Lincourt Winery, but also by the floral designs of Juniper Floral Designs, their combination of mint green, blush and white colored flowers truly set the tone for their wedding reception.
You can see the artistic and passionate hand of Juniper’s behind the flowers - Juniper’s passion for flowers began in the hills of Santa Fe, New Mexico, a town well known for its love of color and design. She spent her early childhood there, interacting with the abundant beauty of nature and the art that surrounded her. Juniper opened her own shop in 1998 when she moved to Santa Barbara! And with her love of color, texture and panache approach allows her to create fresh new ways to fill a space of beauty and color. Juniper has a talent for listening carefully to what her client needs while building a vision together to create their special event!
Spectacularly photographed by Leah Lee, one of our favorite photographers! Leah is a wedding, portrait and lifestyle photographer, whose approach to photography is simple: you and yours + beautiful light = a moment worth keeping in a frame, on the fridge or yes, blasted all over social media.
So we have the food, the planning, the flowers, the photography and the final touches of their dream team are the Music and Lighting! Which could not have been better orchestrated by Ambient Event Design who are Santa Barbara’s premier creative event service company with a comprehensive experience delivering unique, ultra-expressive ambiance to their clients thru world-class aesthetic talents and technical expertise!
Need to find your dream team for your special day? Please give us a call 805 963 5766 and we will help you build your vision with you!
Pure Joy Catering’s most popular appetizer. On this one I’ve got to say canned artichoke bottoms are the way to go or you’ll be in the kitchen cursing me all day. That said, you must get Maria’s brand artichoke bottoms, the others are too tough. These are great with cocktails and you can make them a day ahead and pop them in the oven when you like.
Drain the artichoke bottoms, pat dry and trim bottoms of them so they sit level & are tender. Spray a cookie sheet or baking pan with vegetable oil. Blend the ingredients together in a bowl. Sit the bottoms on the cookie sheet and season them with salt & pepper then fill them, top each one with 3 toasted pine nuts. You can cover and hold them at this point or bake at 375 degrees for about 30 minutes, till golden on top. Sprinkle with minced parsley.
JESSICA & BEN’S RANCHO DEL CIELO, FAIRY TALE WEDDING IN MALIBU
Perfect setting for a Malibu wedding, Rancho Del Cielo has the ceremony over looking a panoramic view of the calm Pacific Ocean. Jessica looked stunning in her off the shoulder princess cut dress with the white pale pedals of the flowers and her flower girls in tow!
The food was fun and refreshing for a summer wedding day! Cocktail hamburgers that are perfect bite sized burgers with all the trimmings; mini chilled soups - minted fresh pea and berry soup with creme fraiche and their signature Cocktail of Watermelon Mojitos!
Pure Joy Catering’s top Chef Jerry Wilson put all the wonderful touches that could tantalized anybody’s appetite! For other Catering ideas please go to www.purejoycatering.com!
Planning your next Celebration? Check out these Inspiring & Atmospheric additions for your next event.
Raj tents have the most unique and exotic tents! These tents aren’t only for Indian Weddings anymore… Though they know how to up-do any Indian Weddings in every way with all the tradition, color and commitment! Raj tents combine traditional motifs and handcrafted workmanship with natural fabrics and innovative designs for a perfect combination of East meets West!
Summer is here and we wanted to share a great new idea with you for outdoor entertaining. Excellent food, beautifully presented and professionally served, is one of the most important components to a successful party which Pure Joy Catering is the best at manifesting!
One of the challenges is how to make the Buffets and Bars fit the event theme, the aesthetic and the functional needs. Raj Tents have addressed this with their exclusive range of luxury buffet and bar tents.
Their most popular tent is the 10 ft. square Pergola, as it is an ideal size and comes in many color and style combinations. The octagonal Pavilion (13 ft diameter) and its big brother, the Grand Pavilion (20 ft. diameter), allow more space and as they are octagonal, have more corners for drapes and lights.
All tents are on heavy grade stainless steel frames that are self-supporting, so they can be set up almost anywhere to frame Buffets and Bars and contribute to the décor and interest of events. Choose from Raj Tents’ large selection of themes; from Classic Cream, Louis XV, Bohemian Chic, Old Hollywood, Beach Chic, Mediterranean, Moroccan, Bollywood, Wine Country and Circus Carnival. For more ideas, images and inspiration, check out the Raj Tents blog
I promise you’ll love this practically lost cooking method! Super simple, fast, lite, moist and delicious. Really no recipe required. Classically the french were more subtle with poaching - however too many trips far east have given me a taste for stronger flavors. The resent heat and some outstanding ginger from our local Farmer’s Market inspired me to poach again. And I was shocked at how awesome the flavor can be! Way too easy! I’ve been making it like mad lately and it’s outstanding every time. 3 cups of water in a small pot brought to a boil. I slice 3 inches of unpeeled ginger, 4 cloves of garlic, some fresh spring onion. Cut two chicken breasts in half to expose more of the flesh and to thin them. Put all of that into the boiling water. I have some yummy green cardamom I just brought back from India so I smash it a bit and toss it in too. Honestly any aromatics work; fresh rosemary, leeks, celery, chilies - whatever you have around. Once it returns to a boil drop the heat low low and let it simmer 5 minutes then just turn off the heat and let it sit. I like to strain off the water and put it all in a Baggie for lunch lettuce wraps, sandwiches or salads but it also makes a great light protein to add in to anything you’re making for dinner.
Apple Creek Ranch boasts stunning vistas of the Santa Rita Hills and a perfect setting for Jennifer and Peter’s Rustic Chic styled wedding. Jennifer looked breathtaking in her classic white wedding dress with its elegant clean lines and her bouquet of wildflowers with formal touches of white roses. The dress and the décor truly made the setting Stylish and chic with intimate touches of the rustic old world charm.
Stunningly photographed by Leah Lee who created such luminescent lighting to capture every detail down to the crispness of the apples!
CARA & JOHN PERFECT WEDDING DAY AT SANTA BARBARA’S OWN HISTORICAL MUSEUM
At Pure Joy we love weddings and we understand what you’re going through to make that day a special memory. Working with you to create the wedding of your dreams - within your budget is an art that we specialize in. We will impress you and your guests with our creativity, professional finesse, personal attention to detail and incredible food.
You can relax, knowing that we will guarantee you the event you’ve planned and will be there for you throughout the process that leads up to your perfect day.
Cara & John’s perfect venue for their perfect day was the Historical Museum - which is a rustic Spanish style location! Their chosen theme was for a casual light rustic wedding! The property was built in 1817 and offers a more intimate location which is right in the center of the downtown area.
Perfect Peach Pie? easy; pick up some really fragrant, ripe Farmer’s Market Peaches and bake um up it in a nice hot oven on the bottom shelf and then, once out, let it rest and cool for 2 or 3 hours before serving.
3 cups all-purpose flour
8 oz. butter
1/ 2 tsp. salt
1 tsp. sugar
Approx. 10 tbl.cold milk
5 cups of blanched and sliced peaches (instructions follow)
1/ 2 cup sugar
2 1/ 2 Tbl. flour
dash of salt
1/ 4 tsp. ground allspice
1/ 2 tsp cinnamon
grating of nutmeg
2 Tbl. butter
drizzle of honey
bit of milk & sugar on the top
Flash-blanching peaches is a wonderful ritual just for the smell alone. Bring a large pot of water to boil and plop in your ripe peaches. Now count slowly to thirty while you put a bowl of ice water together in the sink. Lift the peaches out of the pot and into the ice bath; let them cool a minute, then the skins come of easily.
The secret to a perfect crust is to not over handle the dough, I still cringe when I see people patting and shoving and rolling it over and over. Dice the butter in half inch or so batons. Put the dry ingredients in a medium bowl and work in the butter with your fingers. Stopping when you still see pea size lumps of butter. Add the milk as needed to combine the ingredients and just bring them together. On a well-floured surface roll out the smaller half with a firm push of a rolling pin to about an 1 /8 of an inch thick. With a thin spatula, lift one side and flop it over your pin, then gently roll the dough around the pin to transfer it to the pie shell, if it tears you can mend it with a bit of milk. Trim the excess around the outside rim with a butter knife or scissors. Set it in the refrigerator.
Preheat your oven to 375 degrees. Slice the blanched peaches into a bowl and toss with the sugar, flour and spices. Pour into the bottom crust. Dot the peaches with butter and drizzle with honey. Re-flour your surface and roll out the remaining dough, cut strips for a lattice or do a straightforward top crust with a center stem hole. Brush the rim with milk to adhere the top crust. Lattice tops are not hard to make, children can do them - they have more time than me though lol!, but if you do have a chance to lattice top them they are beautiful; here’s how; just start on one side with a strip going each way and gently fold over alternating strips as you place on the next, crimp the edges to seal.
Brush the top crust or lattice with milk and sprinkle generously with sugar, avoiding the rims. Place on the bottom shelf of the hot oven - this parts super important! - and bake 50 to 55 minutes until deep golden. Remove and let the pie rest & thicken several hours.
With Pure Peach Love! by Pure Joy Catering Executive Chef, Lynette La Mere
The streets are like nothing I’ve ever seen; just utter chaos. I’m in South India with my sons who have always called me Beans, “Beans! You need to use all of your attention to stay alive.” Luc keeps reminding me. But you cannot imagine more distractions! Everywhere you look it’s another OMG sighting; an enormous dull eyed humpback bull with giant red horns (thank Ganesha they lack the ambition of their Spanish counterparts), a woman with an entire bail of hay on her head and a kid on her hip, and the endless honking, the best and worst smells, buses practically shaving the side of your legs and children asking for pens, hungry eyed men, piles of cashmere, the biggest castles and palaces and slums on earth so my A.D.D. is in full force. Luc gently grabs my feet and pulls me back down like a big Bean balloon to the filthy ground or steers me out of the way of the donkey pack.
Utter chaos. Look it up. That’s India. It’s unnerving to think my super power scream would literally go unnoticed here. Luc says I stick out like a giraffe. Being 5’4” I’m kind of flattered, till Cougar, my older son, pipes in with, “yea, a blind one in a lions den”. Americans are always rare on our Christmas trips but this time is exceptional.
I’m not having a cocktail cause I have no idea where I am and everyone else seems to know exactly where we are. Have you ever gone night diving? You’re down there with a light so you can see maybe 15 feet all around you in the pitch dark water while everything within 2 miles can see your dumb ass. It’s kinda like that. We have been followed and scammed, there is just no blending here.
I feel like Snow White in an opium den….Most of the remote areas in the South don’t see many white people. Many of the younger people have never seen one and they get really excited. We have been surrounded at every turn like celebrities and several times it has taken the aide of a guard to extract us from the throngs. The rush to shake our hands, ask our names and take a picture with us is constant. Many groups of children don’t have a camera and ask you to take a picture and then show it to them in the view finder. Their innocence is sincere and endearing, very little begging outside of the occasional request for a pen.
All in all it was a lifetime adventure I wouldn’t trade for anything. This trip has changed our eating habit permanently. Months later I’m still experimenting with spices and flavors, nothing like travel can enlarge your culinary repertoire!
All photos by my son, Lucas Oliver Oswald, an exceptional photographer, see more of the world through his magical eyes on his website