Morgan.Burt Wedding
Janae Morgan and John Burt
Rincon Beach Club
Sunday June 24, 2007

Custom Hors d’oeuvres Menu A

Stationed Hors d’oeuvres
Fresh Vegetables
Carrots, Celery, Zucchini, Olives, Cucumber, Green Beans,
Green and Red Peppers with Garlic Ranch and Spinach Dips

Brie Cheese Baked in Puff Pastry with Cilantro Pistachio Pesto
Served with Strawberries, Red Seedless Grapes, Assorted Crackers and French Baguette

Seared Yellowtail Spring Rolls (Chilled not Fried) with Papaya Mango Mojo

Custom Dinner Buffet
Rincon Caesar Salad
Handmade Garlic Croutons and Freshly Grated Parmesan Cheese

Grilled Vegetables with Provençal Marinade

Smashed New Potatoes with Roasted Garlic
Topped with Scallions

Grilled Boneless Chicken Breast with Gorgonzola Pesto

Whole Grilled Tri-Tip with Texas Pepper and Herb Rub
Carved at the Buffet and Served with Salsa Fresca, Horseradish Cream and Pomegranate Demi Glaze

French Baguette and Garlic Bread

Delightful Sundae Bar
Ice Creams Sundae Bar Served in Mason Jars

Santa Barbara’s Original McConnell's Ice Cream
French Vanilla and Dutch Chocolate

Homemade Rincon Cookies
Chocolate Chip, Oatmeal Raisin, Peanut Butter Chocolate Chip

Sundae Bar Accouterments
Crushed Oreo
Mini Chocolate Chips
Fresh Strawberry Sauce
Real Rich Chocolate Sauce
Caramel Sauce
Marshmallows
M & M’s
Chocolate Sprinkles
Sliced Almonds
Crushed Butterfingers
Fresh Whipped Cream
Fresh Sliced Strawberries
Fresh Sliced Bananas

Flights of Fancy
Santa Barbara Zoofari
Saturday, August 26, 2006
500 Guests
Event Menu

Hors d'oeuvres Menu C

Stationed Hors d'oeuvres

Pulled Pork Pinkie Tamales with Borderline Salsa

SEARED AHI Spring Rolls (Chilled not Fried) with Chile Lime Sauce

Blackened Chicken Sugar Cane Skewers with
Papaya Mango Mojo or Creole Sauce

Passed Hors d'oeuvres

Platters Garnished with Grape stuffed Bleu Cheese

Crispy Shrimp Scallops Water Chestnut Spring Rolls
Plum Saki Dipping Sauce

Crispy Rose Potato Skins with Sliced Beef Tri Tip
a Sprinkle of Gorgonzola with Pomegranate Demi Glaze

Buffet Menu E

Sheppard's Green Salad with Garden Vegetables
Citrus Dressing

Warmed "Tomatoes on the Vine" Filled with Fresh Mozzarella
Topped with Basil Chiffonade, Extra Virgin Olvie Oil and a Touch of Balsamic Vinegar

Grilled Vegetables Tossed with Lemon and Olive Oil
Grilled artichokes, yellow and red bells, crookneck, apsaragus, Japanese eggplant and smoked tomatoes

Rincon Potatoes Au Gratin

Butternut Squash Raviolis with Sage Cream Sauce

Grilled Mahi with Rincon Sunset Glaze
Served with Cilantro Pesto

Whole Grilled Tri Tip Rubbed with Rincon Spices
Served with Pomegranate Demi Glaze and Horseradish Glaze

Bread Baskets
Brioche, Tomato and Herb Foccacia

Sesame Grisini

Bread Baskets
Brioche, Tomato and Herb Foccacia

Sesami Grisini

Olive Oil and Balsamic Vinegar

Dessert Menu B
Warm Chocolate Cake with a Caramel Tuile Filled with Vanilla Ice Cream
Fresh Strawberry Sauce

Solomon Bar Mitzvah

Harrison's Bar Mitzvah Evening Party
Private Location
Saturday, September 16, 2006
160 Guests (80 Adults and 80 Teenagers)
Event Menu

Dinner Stations Custom Economy Menu C
American Food Station
100% All Beef Grilled Hamburgers and American Cheese Burgers
Poppy Seed Buns

Hebrew National Kosher Hot Dogs
Plain Buns

Assorted Condiments On The Side
Lettuce, Tomato, Grilled and Raw Onion, Pickle, Chips, Mayonnaise,
Mustard, Ketchup, Pepperocinis,
Pickle Relish and Celery Salt

Grilled Fresh Corn on the Cob

French Fries in Paper Boats

Handmade Pan Cheese Pizza

Mediterranean Station
Greek Salad
Marinated Cucumber, Red Onion, Tomatoes and Olives with Feta Cheese

Traditional Falafel (fried)

Petite Chicken and Lamb Souvlaki Skewers with Bell Peppers and Onions
Special Mediterranean Marinade

Regular and Whole Wheat Pita Bread

Assorted Condiments On The Side
Green Onion, Shredded Lettuce, Diced Tomato, Tzatziki, Hummus, Tahini Harissa: Dried Red Chiles, Garlic, Cumin and Olive Oil
and
Zhoug: Fiery Relish made from Chiles, Cloves, Black Pepper, Cumin and Cardamom

Desert Station Custom Menu C
Fresh Whole Strawberries
Slice Cantaloupe
Fresh Watermelon Wedges with the Rind
Vanilla Ice Cream Drumsticks
Chocolate Dipped Frozen Bananas
Homemade Rincon Cookies
Chocolate Chip, Oatmeal Raisin

Tonya Sayles and Michele Szele
Wedding
Firestone Vineyard at Crossroads
Saturday, July 20, 2006
Event Menu

Brides Room Nibbles
Assorted Cheese and Fruit Platter
Champagne and Sparkling Water

Pre-Ceremony Beverages
Pink Lemonade - Citrus Water with Sliced Citrus
Cucumber Water with Lemon
Peach Bellini (House Champagne with Peach Nectar)
Firestone Wine and Beer

Nantucket Nights
Passed
Tropical Fruit Skewers with Rum Sauce
Strawberries, Pineapple and Guava

Crispy Hamachi "Yellowtail" Rolls
with Sweet Chili Lime Sauce

Blackened Chicken on Sugar Cane Skeweres with Mango Pineapple Mojo

Seared Bacon Wrapped Nantucket Bay Scallops "Sayle's Seafood"
Bamboo Forks

Surf and Turf Dinner Buffet - Custom B
Napoleon Caprese Salad
Fresh Mozzarella Cheese, Hollandia Hot House Tomatoes, Fresh Basil
Spring Mix and Butter Lettuce
Drizzled with Balsamic Vinaigrette Reduction
Extra Virgin Olive Oil
Coarse Salt

Saute of Asparagus and Snap Peas with Roasted Red Bell Pepper and Julienne of Carrot

Basmati Rice Pilaf

Cheese Tortellinis with Three Cheese Roasted Garlic and Cream Sauce

Steamed Fresh Seabass with Citrus Marinaed, Lemon Grass and Ginger
with a Thai Green Curry Sauce and Roasted Red Bell Pepper Sauce

Grilled Tri Tip with Rincon Pepper and Herb Rub
Carved at the Buffet and Served with Three Peppercorn Sauce and Portabello Mushroom Cream Sauce

Kalamata Batard
Rustic Whole Grain Batard
Tomato and Herb Foccacia

Desert Selections

S'mores by Rincon
Campfire Packets

Jobeth and Brice Erickson
Wedding
Rincon Beach Club
January 21, 2006
Event Menu

Custom Menu A
Passed Hors d’oeuvres
Sautéed Mushrooms with Wine and Tarragon

Parmesan Crostini with Warm Brie and Pesto

Marinated Shrimp, Scallops, Mahi and Salmon with Avocado
in Mini Wonton Cups

Custom Buffet Menu D
Organic Greens with Fresh Garden Vegetables
Served with Homemade Garlic Ranch and Special Italian Dressing

Spinach Salad with Warm Blue Cheese Dressing
Egg, Mushrooms, Sweet Red Onion, Roma Tomatoes and Real Bacon

Grilled Asparagus with Provençal Marinade

Fire Roasted Potatoes with Rosemary and Garlic

Grilled Boneless Chicken Breast
With Sunroasted Tomato Pesto and Warm Goat Cheese

Steamed Fresh Local Seabass with Citrus Marinade, Lemon Grass and Ginger
with a Thai Green Curry Sauce and Roasted Red Bell Pepper Sauce

Rincon Original Velvet Fondue Station
Rich Dark Chocolate Fondue
Made using all Natural Cocoa Beans from small “free trade” family farms
in Borneo and Bahl

Accouterments to Fondue
Whole Fresh Strawberries, Sliced Bananas, Dried Apricots on Skewers

Marshmellows and Pretzels

Almond Torte Cut in Fun Shapes

Legendary Chocolate Chip Brownies

Chocolate Chip Cookies and White Chocolate Macadamia Nut Cookies

Cup Cakes by Montecito Confections

Santa Barbara Coffee Station
Freshly Brewed Eco Blend Regular and Decafe Swiss Guatemalan Coffee
Chantilly, Amaretto and Bailey’s Whipped Cream
Cinnamon Sticks, Mini Chocolate Chips, Rock Candy Swizzler Sticks
Assortment of Flavored Italian Syrups

Wendy Hanson
Rick Nussele
Saturday June 3 2006

Location of Ceremony and Reception -Wendy's Childhood Home

Cake by Robin Loves Cake

Music, Video and Photography by family friends.