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Katrina made adorable starfish guest cards
rincon beach view from the wedding
The couple rode in on horses!
santa barbara wedding cake perfection
great wedding reception
santa barbara wedding sunset moment & toast as husband and wife
Mr & Mrs were sent off with lots of love

FUN SANTA BARBARA WEDDING

The wedding of Katrina Van Gerpen & Michael Grabenstein perfectly photographed by Melissa Musgrove 

Beautifully planned by Alizabeth Schotten, Pure Joy Event Planner, contact her if you’d like help with your wedding.

Antipasto Table
Welcome Beverages; Iced Tea, Cherry Lemonade & Berry Spritzer
Tiny Pans of Southern Belles; Juicy Slow Roasted Shredded BBQ Pork on Fresh Baked Mini Corn Muffins with Napa Slaw
Crab Cakes with Chipotle Mayonnaise
Sambuca Marinated Grilled Prosciutto Wrapped Shrimp with Rosemary
Antipasto Table
Antipasto Table
Portobello Mushroom Raviolis with Browned Sage Butter
Roasted Medium Rare Beef Tenderloin with Red Wine Mushroom Bordelaise
Tower of Seared Ahi, Grilled Farmer’s Market Veggies and Polenta, Basil Oil and Roasted Tomato Sauce, Prawn Garnish

SCRUMPTIOUS WEDDING AT BATES RANCH

The wedding menu of Katrina Van Gerpen & Michael Grabenstein captured beautifully by photographer Melissa Musgrove;

First Impressions by Pure Joy Catering

Sambuca Marinated Grilled Prosciutto Wrapped Shrimp with Rosemary  

Crab Cakes with Chipotle Mayonnaise

Tiny Pans of Southern Belles; Juicy Slow Roasted Shredded BBQ Pork on Fresh Baked Mini Corn Muffins with Napa Slaw 

With a Cocktail area centerpiece Antipasto of Delicious al Fresco Displayed Charcuterie Meats, International Cheeses, Artichoke Hearts, Local Heirloom Tomato Bruchetta Display, Toasted Virgin Olive Oil Brushed Baguette Slices, Platters of Grilled, Peppers Vegetables, Zucchini, Crook Neck Squash, Marinated Olives, Tall Layered Savory Tortes,Caponata, Peperonchini Peppers, Carrot & Celery Sticks, Sliced Ciabatta and Hand Made Bread Sticks.  

Dinner; Tossed Organic Baby Greens with Feta, Toasted Almonds, Cherries and Fresh Orange Vinaigrette with Baskets of Hearth Baked Baguettes with Ramekins of Lavender Pressed Sweet Butter.

 Preselected Entrée choices were our Tower of Seared Ahi, Grilled Farmer’s Market Veggies and Polenta, Basil Oil and Roasted Tomato Sauce, Prawn Garnish, Roasted Medium Rare Beef Tenderloin with Red Wine Mushroom Bordelaise and Horseradish Sauce Presented with A Spray of Fresh Grilled Local Vegetables with a Virgin Oil Herb Drizzle & Portobello Mushroom Raviolis with Browned Sage Butter or the Vegetarian Option of Rosemary Speared Grilled Vegetable & Polenta Tower on Basil Cream and Roasted Tomato Pasilla Sauce.  

For more great shots of this delicous wedding by the magical Melissa Musgrove

Oberoi Udaivilas
Oberoi Udaivilas at sunrise
along the road to Jodhpur
Lynette on a camel
Lucas Oswald exploring a temple
the amazing food
getting to the hotel
the cows are everywhere lol

POSTCARDS FROM UDAIPUR INDIA

The contrasts are so vivid; here an elegant Palace, there a working elephant strolling down the street right next to a relatively modern car. Cows still roam freely - almost regally - through the town, and yet the hotel picks us up in a brand new 5 series. Construction is everywhere, giant building - and yet donkeys still carry rubble and woman head home with a bail of hay on their heads to feed the families scared cow at days end. Travels in India make falling into Alice’s rabbit hole look pretty tame.

Photos by my son, Lucas Oliver Oswald

Series by Lynette La Mere, exploring Executive Chef, Pure Joy Catering

lynette la mere
fresh Turmeric root
pepper
chili dominates the market
extremely fresh and fragrant ground spices
tea
the carrots are so uniquely red

POSTCARDS FROM A RAJASTHAN SPICE MARKET

In December my sons and I began a journey through India. We flew into Mumbai and from there onto Udaipur - the city of lakes where ancient palaces are now some of the finest hotels of the world, like an ancient and exotic Venice of the East in the southern region of Rajasthan. I had my heart set on exploring the spice markets. If I went back to India - which I’m not sure I will - it would be directly to the spices again. It was a dream for me, the smells, the timeless endlessness of it all was so captivating; just as I had imagined it.

Photos by Lucas Oliver Oswald, my son.

More to come, tumblr only lets me post 10 at a time and you can’t possibly expose India in just 10 shots….

Lynette La Mere, Pure Joy Catering Executive Chef

APPLE CREEK RANCH REHEARSAL DINNER

Jason Alisharan & Andrea Silva Pre Wedding Gathering hosted by Jason’s Mother, Joyce Alisharan at Apple Creek Ranch in the Santa Rita Hills.  Over 100 people joined the family to get the wedding weekend started with a perfect Santa Barbara Wine Country dinner. Adorable passed appetizers - or what we call, First Impressions - were Salmon Sliders, Tri Color Tutti Frutti Farms Chopped Heirloom Tomato Bruchetta and Olive Tapenade, Tiny Pans of Southern Belles; Juicy Slow Roasted Shredded BBQ Pork on Fresh Baked Mini Corn Muffins with Napa Slaw and Fresh Squeezed Margaritas.

Inside the barn Dinner Stations held more delicious menu items; a Farmer’s Market Salad Station with Corn Husk Muffins, Grilled Fresh on Site & Chef Carved Halibut with Sliced Citrus with Tropical Fruit Salsa and Bistecca Florentina; New York marinated in Fine Chianti, Rosemary and Garlic and Char grilled to perfection, served with Chianti Jus. 

All planned by Pure Joy Event Planner Patrick Ward and Photographed by Linda Chaja

 

 

Bountiful Cheese Table International Cheeses, Goat Cheese Torte, Bouquets of Handmade Bread Sticks, Sliced Baguettes & Ciabatta

AMY AND MELLISA’S WEDDING AT LAVENDER OAKS

We had the pleasure of helping Amy and Melissa plan and Cater their amazing Wedding in Buellton, CA last October at Lavender Oaks.

A note from the couple;

"We cannot say enough about how fabulous our Wedding Day was! Working with Pure Joy Catering was wonderful. Dennis and his amazing team skillfully and professionally made our vision a reality. The food was artistic, beautifully presented, and served family style, conveying a feeling of a large boisterous family dinner with flavors of a five-star home-cooked culinary experience.    Importantly for us, Pure Joy offered wonderful vegan option alternatives, and the staff was incredibly professional, organized, and made our day seamless. So much planning and anticipation goes in and we are very happy to say ours exceeded our dreams!” -Amy and Melissa

Photography: Willa Kveta

DJ: Music By Bonnie

Flowers: Tiffany Brown

Venue: Lavender Oaks

Diminutive Vanilla Bread Puddings with Bourbon Sauce. Photo by Rachel Hoyt

CHARLES SCHWAB REMODEL EVENT

Beautiful corporate event celebrating the remodel of the 900 Chapala Street Building. Guests mingled and enjoyed passed appetizers & a delicious dessert table acted as an event centerpiece and was very well received. All photos by Rachel Hoyt.

Menu by Pure Joy Catering Executive Chef Lynette La Mere

Appetizers

*Mini Entree of Beef Bourguignon on Garlic Mashed Potatoes with a Parsley Asiago Crisp                                                                                  

*Crab Cakes with Chipotle Mayonnaise                                                    

*Tiny Pans of Southern Belles; Juicy Slow Roasted Shredded BBQ Pork on Fresh Baked Mini Corn Muffins with Napa Slaw                                    

*Warm Demitasse Cups of Curried Butternut Squash Soup with a drizzle of Cinnamon Oil, Crème Fraiche & Chives                                                

*Pumpkin Empanadillas with Whipped Fresh Cream Dip                        

*Belgian Endive Spears with Gorgonzola Mousse, Pears and a sprinkle of Walnuts                                                                                                  

*Sun Dried Pears filled with Brie and Toasted Pine Nuts                            

*Garlic Ginger Chicken with Asian Chili Peanut Sauce                          

*Mai-Fun Crisp Shrimp Cocoons on Asian Spoons with Napa Slaw    

*Potato Star & Caviar American Wild Caviar with Lemon Crème Fraiche on a Crisp Potato Star                                                                  

*Ribbons of Grilled Filet on Toasted Circles with Olive Tapenade, Arugula & Roasted Garlic Aioli                                                                  

*Frill ended Char Grilled Tender Baby Lamb Chops with Fresh Mint Pesto 

Dessert Table

 Guests choose Deep Dark Chocolate, Raspberry, Coconut or Vanilla Bean pots of Crème Brulèè and  they are torched to order            

 *Fresh Brilliant Local Berry Mascarpone Tartlets

*Diminutive Vanilla Bread Puddings with Bourbon Sauce

*Rich & Tiny Macadamia Nut and Belgian Chocolate Tortes

*Candied Kumquats on Passion Fruit Mousse

*Fresh Baked Bite Size Apple Pies

*Winter Berry Shortcake Flutes

CELERY ROOT CARBONARA WITH SCALLOPS: EVENT CATERING LIKE A PRO

Think event catering is just for the professionals? Take these tips and cook like a chef to impress your guests. With the right ingredients and preparation, you’ll make it look easy!

Tip: When buying scallops, look for the freshest you can find. Avoid frozen scallops as these don’t brown when searing and lack flavor. A good test for fresh scallops is whether they’re dry in the packaging. When scallops have been frozen and thawed out, juices (and flavor) run out of the scallop.

Ingredients:

3 TBS olive oil

2 TBS unsalted butter 

3 cups peeled small diced celery root (also known as celery knobs) (NB: If celery root isn’t in season, you can substitute with parsnip or another root vegetable.) 

2 TBS fresh chopped garlic

2/3 cup red quinoa

1 cup dry white wine (chardonnay works well) 

¼ cup small chopped sweet onion 

½ cup sweet peas (Frozen are fine if fresh aren’t in season)

¼ cup diced raw bacon of choice 

A squeeze of lemon 

Salt and pepper to taste 

Method 

In a medium to large pot over medium heat, sauté bacon until just before it’s crispy. 

Add 2 tablespoons of oil, onions and garlic and cook with bacon until tender (approximately 2-4 minutes) then add celery root and cook for 2-4 more minutes.

Deglaze with wine and reduce half way. Start adding quinoa (approximately half of it) and reduce over a low heat. Don’t let it boil or it will get messy. Add the remainder of the quinoa until celery root is tender. 

Add peas and cook 2-3 minutes more. Season with salt and pepper and a squeeze of lemon. 

Season scallops. Heat a pan on a medium to high heat with 1 tablespoon of oil and 2 tablespoons of butter. Sear scallops until golden brown and then flip. To know when they’re done, they should be firm to touch. Larger scallops will take about 6-8 minutes in pan (5 minutes over high heat getting them browned and 2-3 minutes over lower heat finishing them off).

When the scallops are done, plate up. Put the Carbonara mixture in a small bowl with one or two scallops on top per person. Drizzle with good quality balsamic.

About The Author;

Lauren works at The Food Agency in South Melbourne, a small boutique catering company that specializes in corporate events and office parties.

C MAGAZINE, VIKTOR ARMAND HAMMER AND ANGELIA DE MEISTRE

Pepperdine schoolmates tie the knot, Fitzgerald style, in an elegant summer soiree at a Montecito estate with Pure Joy Catering.

A perfect day began with a nod to the bride’s English heritage. We did a wonderful full High Tea with all the trimmings touched off with Pimm’s Cups, a perfect refreshing light summer cocktail, little fresh scones, house made jam, devon cream and adorable tea sandwiches. Then went into stations with a delicious feast followed by elegant guests dancing into the night. It was a joyful celebration for a really lovely couple all pulled together flawlessly by Pure Joy Catering Operations Manager Patrick Ward.  

NANETTE McINTYRE
(FAV VENDOR HIGHLIGHT; We love Nanette, she brings a very unique personal touch to the ceremony, she’s a joy to work with and she does an outstanding job really listening, that’s core to the PJC philosophy)
I am a Wedding Officiant and Life-Cycle Celebrant® specializing in modern and meaningful ceremonies for the Santa Barbara area. I enjoy working with couples who want a personalized and heartfelt ceremony. As your Celebrant, I work with you to create a ceremony that reflects your love, style, and any traditions you may want included in your ceremony. I bring a reverence and humor to my work and serve people of all faiths, traditions and sexual orientations.
From a couple ~
Nanette exceeded our expectations and then some. 
Our ceremony was truly intimate, fun, relaxed, and memorable – everything we wanted. All of our guest commented on how much they loved our ceremony and Nanette’s delivery. Without hesitation, we would highly recommend Nanette. 
Thank you Nanette for our wonderful day. S & T
ceremoniesbynanette.com
Photo by Melissa Musgrove - another exceptional wedding vendor

NANETTE McINTYRE

(FAV VENDOR HIGHLIGHT; We love Nanette, she brings a very unique personal touch to the ceremony, she’s a joy to work with and she does an outstanding job really listening, that’s core to the PJC philosophy)

I am a Wedding Officiant and Life-Cycle Celebrant® specializing in modern and meaningful ceremonies for the Santa Barbara area. I enjoy working with couples who want a personalized and heartfelt ceremony. As your Celebrant, I work with you to create a ceremony that reflects your love, style, and any traditions you may want included in your ceremony. I bring a reverence and humor to my work and serve people of all faiths, traditions and sexual orientations.

From a couple ~

Nanette exceeded our expectations and then some. 

Our ceremony was truly intimate, fun, relaxed, and memorable – everything we wanted. All of our guest commented on how much they loved our ceremony and Nanette’s delivery. Without hesitation, we would highly recommend Nanette. 

Thank you Nanette for our wonderful day. S & T

ceremoniesbynanette.com

Photo by Melissa Musgrove - another exceptional wedding vendor