From the PRO
Left to right: Chef MAILI
154
HALME ’s creations.
W E D / TA S T E
Event planner extraordinaire Jill Remy’s go-tos when it comes to creative caterers Ashley Transki and Brian Congdon of DUO CATERING & EVENTS , 805-957-1670, duoevents.com, have innovative and fresh menus with twists on originals. Chef MAILI HALME , mailihalme.com, is super passionate about her menus and clients and really gets to know them and their favorite foods, recreating family recipes and sourcing the best ingredients available. A staple in the Santa Ynez Valley, the husband/wife duo Jeff and Janet Olsson of NEW WEST , 805-688-0091, newwestcatering .com, cure their own meats, and their menus are very much a reflection of California wine country. A true full-service company, RINCON EVENTS , 805-566-
9933, eventsbyrincon.com, not only handles your food and beverage needs but also provides rentals and lighting for a one-stop shop for a complete ease of mind when planning your event. The epitome of farm to table, SAVOIR FAIRE , 805-963-9397, savoirfairesb.com, does an amazing job preparing interesting and unexpected menus. G . Z . T .
Couture Cakes
Punch up your palette with a delectable dessert by LORI FOOD + CAKES . Wedding cakes (from $7/slice) come in flavors such as olive oil, earl grey, or zucchini spice with seasonal fruits, curds, jams, or interesting custards. “Cake trends have shifted over the years— from intricate royal iced cakes to fondant-covered cakes to more rustic, naked cakes,” says personal chef/ cake designer/artist Lori Stern, who can also create confections vegan, gluten free, or without refined sugar. “Right now I believe artistic and natural flavoring and coloring is what we’ll see more of this year.” 805-
Weddings - Bits
625-2242. G . Z . T . L O RIA ST E RN .CO M
Cheers!
Toast the newlyweds with SUMMERLAND WINERY ’s sparkling brut ($45).
S A N TA B A R B A R A
Sip Tip
For a trendy take on traditional welcome drinks, the JARDESCA wedding bouquet is full of fresh botanicals.
Jardesca Wedding Bouquet 3 BO TTL E S J A R D E S C A , CH I L L E D 1 BO TTL E PR O S E C CO , CH I L L E D 1 CU CU M BE R , S L I CE D 4 F R E S H M I N T S PR I GS , B RU I S E D RO S E PE TA L S F R O M 3 R O S E S
Pour Jardesca in a beverage dispenser. Add cucumber, mint, rose petals, prosecco, and mix gently. Serve on the rocks. Garnish with rose petal, cucumber slice, and mint leaves. Serves 25.