Central Coast Wedding Catering Blog

Your wedding menu isn’t just about how it tastes…

It’s about the beauty & bounty of the spread.

Many brides shy away from buffets over the fear of lines & and a long row of stainless steel chafing dishes. This lovely wedding at Edna Valley Vineyards shows how buffets can be exactly the opposite!
(Above: Cedar-planked grilled wild salmon with citrus & olive tapenade)

Buffets can be a way to add color & a bit of fun to a reception. It’s also a way to showcase the amazing Central Coast grown produce & specialties.

This menu for Erin & Brad’s wedding was served in the autumn when some local produce is at it’s peak including heirloom tomatoes from Peacock Farms and mushrooms & squash picked up that day from the Templeton Farmers Market. Other menu items included oak-grilled tri tip with chili & orange salsa and grilled corn cakes with roasted tomato & rosemary chutney.


Thanks to the amazing wedding photographer Amy Wellenkamp for taking a moment to capture our cuisine!
Below are a few of the yummy appetizers. Can you see the heart?

And congrats to Erin & Brad–Thanks for letting the crew of Pacific Harvest Catering be a part of your special day!

A Gala at Taft Barn

Ahhh, the magic of Taft Ranch. We love working here. The creek, the rolling hills, the wild flowers, the majestic oaks, the pond, the barn, and the AMAZING chandeliers inside. It’s has everything anyone would want for that ideal rustic barn wedding in San Luis Obispo County. And it’s a great alternative to a winery wedding.

Last weekend, we catered a fundraiser for the North County’s Women Shelter here. A crowd of about 230 guests enjoyed classic barbecue dishes of spice-rubbed tri tip, ribs, all the fixin’s and of course, housemade corn bread and honey, butter.

Guests bid on silent auction items, gambled at the faux casino as thousands of dollars were raised for the shelter. After a plated salad of mixed greens, candied pecans, gorgonzola & pomegranate vinaigrette, guests enjoyed a BBQ buffet. Then, a plated dessert included a classic apple cobbler topped with fresh whipped cream with vanilla and cinnamon.

While we spend much of our time catering San Luis Obispo or Paso Robles weddings, we are always happy to give to back to our community and support a worthy cause.

Events like this can allow a bit more freedrom or creativity for our event coordinators and chefs. This last picture doesn’t do it justice but had fun with the barn theme, using buckets and mason jars to adorn the appetizer areas.