All ya need is love, boopie dooby doo...wooooooo WE WON!!!

Giant Thank you for your votes & LOVE!!!!  We are sooooo grateful to get to make weddings and parties for a living, we adore our work & the fine people we work with. Thank you so much for branding us SANTA BARBARA’S BEST CATERER

Teddy Bear Cancer Fund Raiser was a Huge Success!

“We believe that laughter is a great healer, and this year’s event honoring Carol Burnett, one of the funniest and most generous people on the planet, offers the right prescription,” the Teddy Bear Cancer Foundation’s Marni Rozet said. “While raising much-needed funds, this unique event helped us to continue building community awareness about the organization during a fun and poignant evening of laughter and love! TBCF is a locally funded, grass-roots organization with a clear mission to serve the families in our community whose children have been diagnosed with cancer.” 

Pure Joy Catering was happy to be involved with all food, 

beverages and full service staff donated to the cause. 

PRE SHOW VIP RECEPTION

Passed Appetizers

*American Wild Caviar with Lemon Crème Fraichè on a

 Crisp Potato Star

*A Beautiful Variety of Cocktail Tarts; Tomato, Caramelized Onion, Olive and Goat Cheese with Basil, and other Provincial flavors

*Sweet Corn Tamale Poppers

*Grilled Prosciutto wrapped Figs, filled with Minted Goat Cheese with a Honey Mint Drizzle 

*Bamboo skewered Curried Coconut Chicken with

 Mongolian Dipping Sauce

*Warm Bacon and Goat Cheese Stuffed Mushrooms

*A Checkerboard of Crisp Wonton Squares with Seared Ahi with a Ginger - Wasabi Dollop and Spicy Tuna Tartar 

*Mesquite Grilled Shrimp with Citrus Mint Dipping Sauce

*Bite Sized Monte Cristo Sandwiches, 

Ham and Melted Swiss Cheese

POST SHOW VIP RECEPTION

PASS THE SUGAR!

*Mini Crème Brulee

*Fresh Berry Tart

*Rich & Tiny Macadamia Nut and 

Belgian Chocolate Tortes  

*Demitasse Mugs of Chocolate Espresso

 Pots De Crème 

Dear Patrick, Truly outstanding performance by you and your staff last night.... .

lovely note from the father of the bride.  Heres a few early pics

Amazing Days...

Adorable shots of Ellen and Clarke's wedding from Sophie Spier at Amazing Days Events. Love the tables from our fav Discount Party Rentals. This venue is Condor Ridge Ranch, perfect for an outdoor rustic style celebration. 

And the winner is....

As a sweet farewell to a really fun event season I want to offer you a recipe of one of the years best sellers. Originally done for a News Press article & photo shoot this little gem of a side dish has gone on to serve thousands of happy revelers this year.

photo by Chad Nassif, Firestone Wedding

Watermelon with Pistachio Crusted Goat Cheese Medallions Dressed with Local Honey, Mint and Lime

Served 6-8

Quick, easy and quintessentially summer fare; this is an impressive presentation as well.

For the Local Honey, Mint and Lime Dressing;

2 tbl. lime juice (about 2 limes)

2 tsp. white wine

1.5 tsp. white wine vinegar

2 tsp. Santa Barbara honey

¼ tsp. pink peppercorns, crushed with the side of a knife

Pinch of salt

½ shallot, minced

1 tbl. mint, minced

¼ cup olive oil

Bed of Arugula

6 oz. log chevre (goat cheese) very cold

¼ cup shelled pistachio nuts

1.5 quarts cubed, seedless watermelon

¼ red onion, thin sliced

¼ cup shelled pistachios, garnish

8 mint leaves or sprigs, garnish

Whisk together the dressing ingredients to emulsify. Chop the pistachio nuts. Roll the goat cheese in the nuts pressing firmly & refrigerate till ready to cut. Spread your watermelon onto a salad platter over arugula. Top with the thin sliced red onions.

To slice the goat cheese it’s important that it’s nice & cold, use a thin knife, fishing line or dental floss and cut medallions. Arrange those on the watermelon then drizzle all with the dressing. Garnish with additional pistachios & mint.

all you need is love