Society Cuisine Weddings

Each wedding day is unique and memorable for the bride and groom. We aim to hit those same high marks with the food we make for your big day with each menu tailor made to the bride and groom's tastes. 

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CONNOR + KATE

4.22.17

GALLERY
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ANTHONY + KEMANA

10.20.18

GALLERY
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DEVON + KURT

10.14.17

GALLERY
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AARON + ROSE

7.21.18

INFO

CHEF@SOCIETYCUISINE.COM | 805.231.4317 | @SOCIETYCUISINE

The local Lamb gyro, tomato confit, sheep milk feta, mint chimichurri. Local lamb provided by @revesdemoutons
Last week we helped launch the opening of Transcendent’s new venue in Templeton. Simple brisket & carnitas tacos with all the fixings & special made roja sauce.
The best kind of mail is from your heroes, a friend visited @adhoc_addendum and asked for @chefthomaskeller to drop us a note and Chef was gracious enough to oblige. This post card will be framed and hung in the Society Cuisine kitchen and regraded daily for the inspiring talent and dedication Chef Keller brings to the culinary world. Many of our recipes are inspired by his or taken straight from one of his books. Thank you chef for your contribution and continued excellence that inspires us and many other chefs out there.
A stunning styled shoot with some of the best AND this shoot was featured on Santa Barbara Wedding Style! Apps: tomato bisque shooters, white cheddar grilled cheese | crostini, soft egg, Boquerones, salsa verde | puff pastry, broccoli, cambazola. Salad: heirloom carrot, crispy quinoa, roasted broccoli, date vinaigrette Entrees: roasted chicken, soubise, mirepoix | hangar steak, fingerling potato, bordelaise, broccoli.