High On The Hog Catering, Inc.

11/18/2024

This little piggy was crisy, tender, and delicious.
We love a good piggy roast, you invite the guests, we'll do the rest.
Thanks for having us out and

10/08/2024

It's that time of year again. Please EMAIL your orders to

[email protected]

No DM's, please. We are still in full swing busy season, so DM's may not be seen for weeks. Since we are so busy, please allow us a few days to get back to you once you place your order. Especially if you email over the weekend when we are out catering events every day.

Please include in your order email your desired pickup time, pickups are every half hour from 11 to 4.
Orders have been open to previous clients for a couple of weeks already, so the following pick up times are already full.
11AM, 130PM, 2PM

09/17/2024

It's the small things that make big differences in cooking. Sure, I can go out and buy Thai curry paste made in Thailand that is super tasty infact it's probably what most Thai restaurants in America do. That's how the Thai restaurant I learned in did. But making curry paste from scratch is magical. It's a TON of work, and what many chefs would consider a waste of time.

09/14/2024

One year ago we were hanging out with our amazing friends making magic happen! Aloha and have an awesome harvest.

09/04/2024

09/02/2024

House Kimchi made with homegrown grown Carolina Reaper.
Now we wait!

08/22/2024

Okay how my work today...
Got to stay humble, let me hear it.





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08/18/2024

We had such a busy weekend... this is the only photo from our Le Paulee Dinner Friday night for our lovely friend snapped this photo of his plate.
Thank you, Barbara, for having us out again this year, Wine & Fire is such a fun weekend to be a part of, exhausting, but so much fun. It was extra special this year being a part of honoring Frank and Gray from can't wait for next year!

08/12/2024

A few photos from a wine club dinner for

First course, a beautiful Heirloom Melon and Cucumber Salad, including blustered shish*to peppers, Feta, Watercress, herbs, and Sherry Vinaigrette. Amazing produce sourced from and

Second course, Lamb Shawarma with Pomegranate Molasses, Rose Water Tzatziki, Micro Herbs, all on a fresh made onsite Chapati Bread

Third course... unfortunately no one on the team got a photo of, New York Striploin, Queso Valdeon and Walnut Butter, over Tart Cherry and Herb Cous Cous.

Fourth Course, CHEESE!!! Two Spanish Sheep's Milk Cheeses, Cana de Oveja and Idiazabal DOP, served with House made Sesame crackers hand rolled by our sous chef fresh baked focaccia bread by my talented wife Roasted Garlic and Olive tapenade, and Basque style Preserved Mushrooms "conserva", and Savory Red Wone Plum Jam

07/15/2024

Panzanella Salad, probably my all-time favorite summer salad.
Heirloom Tomatoes, cucumber, focaccia croutons, arugula, golden balsamic vinaigrette

Thank you for hosting such a lovely fundraising dinner

07/12/2024

Passes Hors D'oeuvres from a private fundraising dinner with last week.

Carpaccio of Australian Grass feed Wagyu, Parmesan Crisp, Creamy Horseradish, and Chives

Pita Crisp, Preserved Lemon Hummus, Citrus Marinated Beet Raisins, Micro Cilantro

Smoked Heirloom Tomato Soup, with Grilled Cheese Dippers

06/30/2024

Had to take a quick trip to LA to do some shopping for specialty products. So we had to make sure to get some good eats along the way.

First, while heading south, we stopped at my all-time favorite restaurant in Santa Barbara, which was taken over during covid and renovated by my mentor from culinary school thank you Charlie and Jenn for the tasty snacks and beers to get us on our way, it's always a pleasure to see you two.

Second dinner BEST meal I've had in a long time. The creativity, the seamless fusion of Koren flavors and classic technique, the cocktails, the desserts.... my god, everything was on point. Also, the best service I've seen in a long time, knowledgeable friendly staff... I just don't have the words to properly describe the experience. Thank you so much for your amazing hospitality, keep up the amazing work.

Third lunch on the way out of town amazing pie as always just what we needed before the long drive back up the coast.

06/06/2024

Did you know we offer bar services? We are happy to staff your event with great bar tenders and make fresh mixers and signature cocktails for your event? Here we are taste testing Jalapeño Margarita mix for a recent wedding... Jalapeño Infused simple syrup mixed with fresh squeezed lime juice and sliced Jalapeño. Like everything else we hand craft for our clients, everything is taste tested by our staff of hard working chefs, at the end of the work day, of course.

05/23/2024

Just a simple Spring salad from a recent wedding.
speckled Romaine, Lola Rosa lettuce, and Rainbow Carrots
Sugar Snap Peas
Watermelon Radish, English Cucumber dressed with House Morita and Creme Fraiche "Ranch"

05/21/2024

The steps to build our Cubano Sliders... they are a lot of work, but ohh, so tasty.
First, we melt Gruyere cheese onto slider buns, then we layer house cured ham and pulled pork tossed in mustard, followed by more gruyere to glue everything together, last house fermented dill pickles. They are then pressed between two sheet pans while baked for a crispy crust.

05/19/2024

This last week, we got to make a fun dinner for the Solvang Senior Center, and the seniors got to enjoy a meal that pushed some of their comfort zones a little.
First course (not pictured)
Japanese Pickle salad, and green salad with our ginger soy vinaigrette.
Entree
Grilled Chicken Ramen with 36 hour Pork Bone broth, Soy Pickled Egg, Sugar Snap Peas and Cabbage
Dessert (not pictured)
Coconut Sticky Rice Pudding with Mango compote, and Salted Coconut Cream

05/16/2024

Syrah Braised Short Ribs, Beet and Queso De Valdeon Risotto, Braising Reduction, Calabrian Chili Salsa Verde... a meal made to be enjoyed with a glass of Syrah.

05/13/2024

Another bite of spring...
Sugar Snap Peas stir fried with Roasted radishes, miso brown butter, soy sauce, finished with shaved radish, fresh grated horseradish, and micro Pea tenders.

So amazingly delicious, inspired by noodle bar classic from nearly 20 years ago. Good taste never goes out of style. Simple and delicious