creative services catering
Owner, Proprietor, John Savage in Concert with Executive Chef Hank Costello.....Unbelievable day on location at the Santa Barbara Historical Society. The Spanish courtyard setting was perfect for the Latin inspired fare, Paella and Empanadas showcasing the talent and creativity of this
Santa Barbara business. John and Hank have traveled the universe extensively between them studying first hand the diverse cuisines of the world. We loved every minute of this Spanish tinted shoot and devoured each morsel with muchingo gusto! Here is a little tasting of their vision:
"At Creative Services Catering & Event Planning (CSC), we’re committed to just one thing: making your event perfect. From the moment you contact us, our team of talented, dedicated professionals will provide you with the personalized care and service you deserve. With 20 years of experience in entertaining and the culinary arts, chefs John Eric Savage and Hank Costello bring rich expertise to your event, supported by a polished and personable staff. We specialize in weddings, bridal showers, rehearsal dinners, bachelor and bachelorette parties, theme parties, private parties, corporate events, bat mitzvahs, and bar mitzvahs. So whatever you’re planning, let CSC make it memorable by making it perfect.
Your Vision is Our Philosophy
You probably have an image of exactly how your event should look. At CSC, we see our job as listening powerfully to understand your vision, and then making it reality. Not sure what you want? We can help you choose, and assist you in selecting a location, music, floral designs – whatever you need. From cuisine and décor to the tiniest critical details, at CSC we worry about everything so you don’t have to worry about anything.
Cuisine with Meaning
Important events demand exceptional food, and our superb, beautifully presented dishes will set the right tone for your gathering. Our chefs have expertise in a wide range of cuisine, from traditional to modern, from ethnic to classic American, from haute to extraordinary box lunches. And we’re always happy to create personalized recipes and menus just for you.
Call us today for a consultation, and start planning an event with passion, personality and perfection.
Table Design by Ventura Party Rentals
Recipes
PAELLA to die for!
Ole!!
INGREDIENTS:
2 Cups Risotto
2 Onion
4 Tomato
2 Pasilla Chili
2 Red Bell Peppers
½ Cup Peas
1 Cup Chorizo
1 Chicken leg, bone and skin on
1 Lb. Shrimp
1 Lb. Clams
1 Lb. Mussels
¼ Lb Squid
Salt
Pimenton Dulce and Picante
1 bunch Parsley chopped
2 Cup White Wine
1 ¾ Cup Chicken Stock
1 ¾ Cup Fish Stock
1 cup of rice per- 1 ½ cups of liquid
METHOD:
Combine paprika, oregano, salt and pepper in a small bowl. Rub the spice mixture all over the chicken; marinate, covered, for 1 hour in refrigerator.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. . Add chicken, chorizo, and saffron. Pour in white wine and reduce by half. Fold in the rice and stir-fry to coat the grains. Add the clams, mussels, squid and shrimp, tucking them into the rice. Pour in chicken stock and simmer while covered for 15 minutes. Take of heat and let sit for five minutes, and then serve.
MEAT STUFFED EMPANADAS
With Spicy Chipotle Aioli
INGREDIENTS:
4 Tbs. Olive Oil
2 Red Bell Peppers, cut in strips
2 Pasilla Chilies, cut in strips
2 medium Onions, cut in strips
¼ Lb Bacon
¾ Lb Lamb
¾ Lb Steak cut in thin strips
Ground Pepper
½ cup dry White Wine
¼ tsp. Thyme
¼ tps. Oregano
2 tps. Spanish Paprika
Saffron
Puff Pastry
METHOD:
Heat 2 Tbs. of seasoned Oil, then add Peppers and Onions and Saute them until they are tender. Then remove from heat. Next, cook the bacon with the remaining Oil and stir fry the lamb and steak over a high heat until lightly browned, season with salt and Pepper. Add ¼ cup of the wine and cook until almost completely evaporated. Add the Pepper and Onions to the pan, along with the Thyme, Oregano, Paprika, and Saffron. Add the remaining ¼ cup wine and cook until liquid until little remains. Taste for salt and pepper.
