Swings & Springtime for Brittany and Devin’s Private Santa Barbara Estate Wedding

What is there about the romance of a swing in springtime?  Add to it the backdrop of a perfect private estate, a destination wedding hotspot like Santa Barbara and a gorgeous bridal couple, and you’ve got the recipe for some super charming wedding day memories reminiscent of a fairy tale (with a touch of rock-n-roll: check out bride Brittany’s fabulous jacket).

Just as unique as our couples, we like to design menus that complement them.  And Brittany and Devin blended some our most popular Mexican menu items with a spectacular Middle-Eastern buffet, offering guests a very colorful array of food colors, tastes, and aromas.  Mixing ethnic food options in a buffet can work beautifully if done properly and if you know your client and their guests.  We loved putting together this wedding day menu and working with Brittany and Devin in such a gorgeous location.  Congratulations to them on their new journey together as husband and wife!

Menu Highlights: Elegantly Displayed on Hors D’Oeuvres Table: Salsa Bar– Traditional Salsa, Corn & Black Bean Salsa, Pineapple & Mango Salsa & Tomatillo & Apple Salsa with TriColor Tortilla Chips and our Freshly-Made Guacamole to Spice it up  |  Tray Passed Hors D’Oeuvres:  Mac & Cheese Balls with Sharp Cheddar and Paprika;  Hickory Bacon Wrapped Dates with Almonds |  Wedding Dinner Menu:  Taco Buffet (Live Station with Uniformed Chef Warming Tortillas and Serving Guests) Beef & Chicken Tacos with Corn & Flour Tortillas; Taco Bar Condiments- Green Cabbage, Diced Tomatoes, Chopped Cilantro, Jalapenos, Green Onions and Shredded Cheddar, Spicy Salsa Roja and Mild Salsa Verde; Cheese Enchiladas;Middle Eastern Station- Falafel Served with Chopped Tomatoes, Diced Onions, Green Bell Peppers and Tahini sauce Chicken Kebobs & Beef Kebobs –  with Fresh Lettuce and Mint Leaves, Tzatziki Sauce, Vegetarian Hummus with Olive Oil, Sesame Tahini, Lemon & Garlic, Basmati Rice and Roasted Vegetables, Cilantro & Pine Nuts Basket of Pita Bread |  Salad Station: Fiesta Salad – Field Greens with Black Beans, Jicama, Tomatoes, Sweet Corn, Olives, Topped with Crispy Tortilla Strips: Homemade Fiesta Dressing, Greek Spinach Salad- with Feta Cheese, Kalamata Olives, Tomatoes, & Cucumbers; Homemade Greek Dressing;  Grilled Vegetable Platter with Seasoned Eggplant, Red & Green Bell Peppers, Zucchini, Yellow Squash & Red Onions  

Event Partners:  Location:  Private Estate  |  Catering:  Catering Connection |  Rentals:  Ventura Rental Party & Events |  Florist:  Alpha Florals | Photographer:  Indie Soul Photography | Music:  Gavin Roy Presents

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