Introducing the Santa Ynez Valley's newest high end caterer... High On The Hog Catering Inc.
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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.
One year ago we were hanging out with our amazing friends making magic happen! Aloha and have an awesome harvest.
House Kimchi made with homegrown grown Carolina Reaper.
Now we wait!
Okay how my work today...
Got to stay humble, let me hear it.
🔪
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!
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
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
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
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.
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.
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"
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.
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
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.
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
Day Boat Scallop Crudo... a single tasty bite
Backyard Grown Yuzu Ponzu, Shaved Radish, Kumquat, Sea Salt, and Chives
Spring Pea Bruschetta...
Fava Hummus, Stracciatella, Sugar Snap Peas tossed with Los Alamos Olive Oil and Mint
Such a tasty bite of spring.
From our tasting this week for the upcoming celebration.
Shrimp Po' Boy Sliders
Cajun Spiced Breaded White Shrimp, House Remoulade, Shredded Lettuce, Yellow Tomates
We're a big hit with the organizers and will be gracing this year's menu. Get your tickets at www.juneteenthsyv.com
We hope to see you there
House Smoked Bacon "Steak" and Avocado Tartine
Fresh Cherve, Pickled Onion, on toasted
House Smoked Nova Lox on House made Sourdough English Muffins (thank you for the doigh) Dill Hollandaise, Poached Farm Egg, Dill Garnish.
Thank you again for hosting this lovely fundraiser
We are making a wonderful Mother's day brunch if you still looking for a special treat for the mother in your life head over to Foxen's Instagram or website and buy tickets before they sell out, this is small intimate brunch so tickets will go fast.
Cheers from our family's to yours!
Did someone say brunch??? Honey Yogurt and berry parfait to start the meal. Simple yet delicious
We had a long weekend, one of the highlights was a wonderful intimate brunch with the lovely
Tortilla Espanola, Creme Fraiche, Caviar
Brunch of Champions.
Thank you for the amazing Caviar as always.
Ugly Delicious... Not pretty but super tasty!
Coconut White Shrimp served with Thai Sweet Chilli Sauce from a recent Tiki themed event.
100 Los Padres Way Unit 2
Buellton, CA
93427
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Yesterday's office... Thank you @foxenwines for having us out to cook for your lovely club members at your annual BBQ. #highonthehogcatering #foxenwinery #foxenwinetrail #winecountryluncheon #bbqchicken #redoak
Our Koji BBQ Spice rub gives meat grilled over live fire this beautiful reddish crust. This video is of some wonderful grass fed, hormone free, never any grain New Zealand beef, grilled over red oak for a recent wedding @swallowcreekranch Delicious... #highonthehogcatering #weddingseason #eatgoodfood #truecooks #livefirecooking #redoak #swallowcreekranch #koji #kojibuildscommunity #getinmybelly #nomnomnom #grassfed #naturalbeef
Today's office was a little wet... but we got the job done! #highonthehogcatering #santabarbarawinecountry #wineevent #rainyday
Calamari stuffed with homemade Chorizo for this evening's Valentines dinner @firestonevineyard This guy's will be braised in red wine and served over @lompocbeans Christmas Lima Beans and @somethinggoodorganics frisee. Topped with a Preserved Lemon Aioli and @good_witch_farm micro greens. #eatgoodfood #highonthehogcatering #calamari #chorizo #delicious #knowyourfarmer #eatlocal #nomnom #getinmybelly #valentinesdinner #firestonewinery #santabarbarawinecountry
PSA for all my local foodies!!! I've been a professional cook/chef more than half my life. I've cooked a LOT of chicken, and to be honest it's not my favorite meat, but it can be sublime when done right. The best chicken I've ever had was on the streets of Bangkok, close runners up would be the various road side vendors selling charcoal roasted chicken all across the beautiful island of Puerto Rico. Today I found what I personally think is the best chicken I've had anywhere in the continental US. The best part is that it's cooked in a parking lot on the west end of Santa Maria on Blosser out near the ag feilds. @thee_chicken_spot_santamaria they are open Friday through Sunday cooking chicken, ribs, and sausages with Local oak in a really awesome custom built rotisserie trailer. Please go check them out, you won't regret going out of your way. Cheers! #streetmeat #damngoodchicken #oakwoodfire #santamaria #rundontwalk
Do you want a hibachi grill at you next event? Char Siu Ribs, Cumin Scented Lamb, Squid, even a vegan Local Veggie option grilled fresh over hot coals, at last nights Hors D'oeuvre hour. #hibachi #charcoal #horsdoeuvres #weddingsnacks #eatgoodfood #streetmeat #meatonastick
We love wood fired pizza! We don't have our own oven unfortunately, but if your venue has a pizza oven don't hesitate to ask us about incorporating pizza into your menu! #highonthehogcatering #pizza #woodfired #eatgoodfood
First wedding of 2023 in the books! Every event presents different challenges. This weekend it was making lots of last minute adjustments to accommodate 3/4 inch of rain. Our incredible staff and a wonderful team of vendors made it all possible. Now it's vacation time! Planning @meganrose_events Venue @dos_pueblos_orchid_farm Photography @molliecphoto Video @jeremyfosterfilms Band @theclassband Beauty @dreamcatcherartistry Florals @thetwistedtwig Catering @highonthehogcatering Dessert @bodegabakeshop Rentals @venturarental Stationery @mintedweddings Transportation @sbairbus Officiant Barbara Rose Sherman Dumpster @marborg_industries
Dinner in LA earlier this week. I highly recommend @dollarhits if you are looking for something fun and differnt while in the LA area. Awesome selection of differnt Filipino skewers which you charcoal grill in the parking lot or let the old man grill master help you out. The food was really tasty and dinner for two with leftovers was under $30. We ate pig intestine, pig ears, chicken intestine, pork bbq, chicken bbq, chicken skin, chicken heart, quail egg, and chicken feet, crispy pork belly, and fresh mango for dessert. Thank you @misohungrry I never would have found the place if it wasn't for your Insta! #dinner #filipinofood #ladining #charcoalgrilling
The Umeboshi is really active in its ferment! Bubble bubble bubble! Can't wait for it to be finished! #fermentation #umeboshi #bubbles #itsalive #highonthehogcatering #quarantineprojects
Chili's roasting for Naam Prik Boom... #farang #nampriknoom
