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Our catering services are distinguished and defined by our commitment to artisan cuisine, customized event planning and impeccable service.

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Each menu is custom designed to suit the unique needs of each client. These are just a few examples and we look forward to designing a menu to reflect your taste and style.

Corporate Events

We are experienced in catering all types of corporate and business events, including retreats, meetings, team building and conferences. We offer attentive service, logistics guidance, key vendor connections, and we maintain the necessary equipment and staff to meet the demands of any event, and at any venue.

Weddings

Our extensive wedding experience is a result of being the premier full-service caterer throughout the Central Coast of California, one of the world’s most popular wedding destinations. Catering your wedding is about more than providing great food and service—it’s about helping you create memories that will last a lifetime, and we take pride in being your partner during the wedding planning process. Our menus are customized to fit the unique desires and style of your wedding and our valuable relationships with top local wedding vendors will help you make the right connections. Let us assist you with the details so that you can focus on the enjoyment of your very special day.

Private Parties

From intimate soirees to large celebrations, we offer the right combination of versatility and experience to ensure that your party is a hit. In our hands, your event will be handled with style and care.

Choose a category (ex: Family Style) to expand/view specific menus.

All/Buffet/Family Style/Hors D’oeuvres/Plated/Signature/

Surf & Turf Hors D’oeuvres

Grilled Lobster & Jack On Brioche With Heirloom Tomato And Avocado

Seared Diver Scallops With House Cured Pancetta And Balsamic

Yellowtail Tartare On Cucumber With Sesame And Ginger

Miniature Reubens Of Wild Boar Pastrami And Gruyere

Grilled White Shrimp W/ Pancetta And Asiago Cheese

Citrus Soy Grilled Skirt Steak Quesadilla With Goat Cheese And Scallion

Steak And Eggs Angus Tenderloin Tartare On Brioche With Quail Egg

Classic Buffet

Buffet Dinner

Citrus Soy Grilled Angus Skirt Steak With Avocado, Roasted Radish And Crispy Onions

Pan Roasted Alaskan Halibut With Tomatillo, Cilantro Crema And Queso Cotija

Quesadilla Of Roasted Sweet Corn With Chipotle, Scallion & Oregano

Roasted Mushrooms And Swiss Chard With Kabocha And Guajillo

Baby Zucchini, Confit Tomatoes, Basil And Garlic

Rosemary-Pecorino New Potatoes With Smoked Paprika

Salad of Little Gems With Shallot Vinaigrette And Farm Egg

Rosemary Parmesan Focaccia

Dessert Station

Orange Chiffon Twinkie With Grand Marnier Cream

Champagne Filled Berries Dipped In Chocolate

Mini Cannolis With Pistachio And Chocolate

Salted Caramel Ice Cream Sandwiches

Mini Apple Crostada With Canella Sugar

Apple Pecan Hand Pies With Chantilly

Grilled Fare

Passed Hors D’oeuvres

Achiote Chicken Quesadilla With Mango

Bruschetta Of Eggplant Caponata With Pecorino And Basil Pesto

Bruschetta Of Grilled Asparagus And Prosciutto With White Bean And Rosemary

Lobster Nachos With Avocado, Chipotle, And Jack

On The Tables

Tortilla Strips With Salsas Diferèntes

The Buffet

Citrus Soy Grilled Angus Skirt Steak With Avocado And Roasted Radish

Grilled Jidori Chicken With Molasses Tabasco Glaze

Twice Baked Purple Potatoes With Cheddar And Bacon

Jumbo Onion Rings With Jalapeno Buttermilk Vinaigrette

Crispy Topping Mac And Cheese With Thyme And

Grilled Spring Asparagus And Portobello With Basil Walnut Pesto

Little Gems With Shallot Vinaigrette And Piave

Rosemary Parmesan Focaccia, And Garlic Baguette

Choice Plated

Passed Hors D’oeuvres

Angus Beef Sliders With Bacon, Cheddar

Smoked Salmon On Cucumber With Dill & Sour Cream

Duck Confit Quesadilla With Shallot And Gruyere

Charred Rare Ahi Tuna With Avocado, Chipotle, & Soy

Bruschetta With Basil Pesto And Tomatoes

On The Tables

Rosemary Parmesan Focaccia, Garlic Baguette

Served Salad

Heirloom Tomatoes, Arugula, Mozzarella, And Basil

Entrée – Pre Select a choice of:

Lemon-Truffle-Thyme Roasted Jidori Chicken, With Gruyere Potato Gratin, Grilled Zucchini And Chardonnay Jus

Or

Grilled Alaskan King Salmon With Tomato Fondue, Basil Puree, Grilled Zucchini And Gruyere Potato Gratin

Or

Quinoa Pasta With Ratatouille Of Baby Squash, Eggplant And Fennel

Farm to Table Plated

Passed Hors D’oeuvres

Crispy Arancina With Fontina

Charred Rare Albacore With Avocado, Chipotle And Soy

Miniature “Reubens” Of Wild Boar Pastrami And Gruyere

Achiote Grilled Lamb Loin On Crispy Tortilla With Mango Chutney

Sautéed Maryland Blue Crab Cakes With Saffron-Basil Aioli

On The Tables

La Quercia Prosciutto, Cave Aged Gruyere

Marinated And Oil Cured Olives

Olive Oil Roasted Almonds With Italian Sea Salt

Rosemary Parmesan Focaccia

First Course

Heirloom Tomato, Cucumber, Red Onion, Arugula And Feta

2nd Course (3 choices)

Cracked Pepper Crusted New York Strip, With Duck Fat Fries, Grilled Jumbo Asparagus, And Cabernet Jus

Or

Lemon-Truffle-Thyme Roasted Jidori Chicken, With Gruyere Potato Gratin Grilled Jumbo Asparagus, And Chardonnay Jus

Or

Wild Summer Mushrooms Over Porcini Tagliatelle With Crispy Fennel-Basil Salad

Spanish Inspired

Passed Hors D’oeuvres

Lobster Grilled Cheese With Bacon And Jack

Charred Rare Beef Tenderloin On Blue Cheese Crisp With Horseradish

Charred Rare Ahi Tuna “Nicoise” With Tomato, Basil And Caper

Mexican White Shrimp Wrapped With House Smoked Bacon, Poblano And Jack Cheese

Quesadilla Of Confit Duck With Gruyere, And Caramelized Onion

Stationary Hors D’oeuvres

Artisan Cheeses With Sweet Butter, Honeycomb And Baguette

La Quercia Prosciutto, Angel Truffle Salami, And Olympic Finocchiona

Rosemary Parmesan Focaccia, Olive Oil Grissini, Tomato-Fennel Lavash

Marinated And Oil Cured Olives

Olive Oil Roasted Almonds And Santa Rita Walnuts

Family Style Feast

Classic Seafood Paella With Lobster, Clams, Shrimp, Mussels, And Chorizo

Grilled Rosemary Chicken Skewers With Golden Raisins And Garlic

Olive Oil Poached New Potatoes With French Feta And Parsley

Salad Of Confit Tomatoes And Mozzarella With Basil And Arugula

Roasted Root Vegetables With Ginger And Cumin

Little Gems With Poached Farm Egg And Crispy Pancetta

Country Breads With Herb Butter

Classic Feast

Passed Hors D’oeuvres

Artisan Pizzas From The Wood Fired Oven

Saigon Summer Roll With Pork, Shrimp, Mint, And Cilantro

Charred Rare Albacore With Avocado, Chipotle And Soy

Mini Angus Burgers With Amish White Cheddar On Brioche

Mexican White Shrimp Wrapped With House Smoked Bacon, Poblano And Jack Cheese

Family Style

Grilled Spring Asparagus With Crispy Onions

Little Gems With Farm Egg And Shallot Vinaigrette

Lemon Rosemary Roasted Chicken

Cracked Pepper Crusted Sirloin Of Angus Beef With Salsa Pebre

Twice Baked Purple Potatoes With Bacon And Jack

Overnight Black Beans With Smoked Pork And Green Chile

Garlic Bread And Corn Bread

Sweets

Cookies, Brownies, Berries

Surf & Turf Plated

Passed Hors D’oeuvres

Bacon Wrapped Dates

Sautéed Maryland Blue Crab Cakes With Saffron Aioli

Ahi Tuna Tartare On Crispy Won Ton With Avocado, Miso, And Yuzu

Miniature Mushroom Tart With Home Made Goat Cheese And Caramelized Onion

Bruschetta Of Basil Pesto With Parma Ham And Pecorino Romano

Quesadilla With Corn Zucchini And Gruyere

1st Course

Heirloom Tomatoes And Buratta And Arugula With Basil Oil

2nd Course

Grilled King Salmon On Tomato Fennel Fondue With Saffron Aioli

Or

New York Strip Loin “Florentine” With Tuscan Olive Oil, Meyer Lemon And Sea Salt, With Local Chanterelles And Fingerling Potatoes

Mexican Inspired

Buffet Dinner

Santa Maria Style Tri Tip with Charred Tomato Salsa

Pan Roasted Alaskan Halibut With Tomatillo, Cilantro Crema And Queso Cotija

Quesadilla Of Roasted Sweet Corn With Chipotle, Scallion And Oregano

Roasted Mushrooms And Swiss Chard With Kabocha And Guajillo

Baby Zucchini, Confit Tomatoes, Basil And Garlic

Rosemary-Pecorino New Potatoes With Smoked Paprika

Little Gems With Shallot Vinaigrette And Farm Egg (On the side)

Rosemary Parmesan Focaccia

Dessert

Apple Crostada With Canella Sugar And Vanilla Crème Anglaise

Signature Hors D’oeuvres

Charred Rare Albacore With Avocado, Chipotle And Soy

Mini Angus Burgers With Amish White Cheddar On Brioche

Risotto Of Maine Lobster With Basil And Parmesan

Tartare Of Ahi Tuna With Truffle Essence And Basil

Beef Tenderloin Carpaccio On Parmesan Crisp With Horseradish

Grilled White Shrimp With Pancetta And Asiago

Quesadillas Of Confit Duck, Gruyere And Caramelized Onion

Herbed Goat Cheese Tart With Wild Winter Mushrooms And Caramelized Onion

Pancetta Wrapped Diver Scallop With Balsamic And Basil

Amuse Bouche

Finger Sandwiches: Smoked Steelhead Salad, Cucumber-Basil-Mascarpone, Rosemary Ham And Brie

Demi Tasse Of Lobster Bisque With Cognac

Buttermilk Fried Quail Legs With Cracked Pepper Gravy

Wild Mushroom Empanada With Goat Cheese

Caesar Salad Leaves With Grana Padano

Sweets: Mini Dipped White Russian Ice Cream Cones, Strawberry Lemon Tart With Chantilly

Stationary Hors D’oeuvres

Stationary Hors D’oeuvres

La Quercia Prosciutto, Cave Aged Gruyere

Marinated And Oil Cured Olives

Olive Oil Roasted Almonds With Italian Sea Salt

Rosemary Parmesan Focaccia

Poached White Shrimp With Lemon, Parsley And Olive Oil

 

Chef’s Choice

Passed Hors D’oeuvres

Spiny Lobster Grilled Cheese With Bacon And Jack

Grilled Carpinteria Chicken Skewers With Soy And Scallion

Quesadilla Of Santa Rita Chanterelles With Gruyere And Truffle Honey

Deviled Farm Egg With Santa Barbara Ridgeback Shrimp

Stephanie’s Uni With Avocado And Chipotle

Morro Bay Oysters With Caviar And Chive

First Course

Salad Of Los Olivos Little Gems With Poached Santa Rita Farm Egg, Valley Piggery Pancetta, And Shallot Thyme Vinaigrette

Second Course

Herb Roasted Angus Eye Of Ribeye And Pan Roasted Alaskan Halibut With Braised “Garden Of” Swiss

Family Style Sides

Roasted “Garden Of” Baby Squash With Basil And Crispy Shallot

Ruby, Golden, And Chioggia “Garden Of” Beets With Orange And Goat Cheese

Curry Roasted “Ranch La Familla” Cauliflower With Cashews And Raisins

Dessert

Warm Chocolate Soufflé Cake With Espresso Ice Cream Sandwich

Summer Berries Over Homemade Twinkie With Grand Marnier Cream

Following is a list of some of our favorite culinary partners, with observations by Chef Jeff Olsson.

Foods in Season
www.foodsinseason.com

Foods In Season is a family company, founded in 1984 by John Anderson and his wife Wanda. While working at the local plywood mill in the early 80’s, John began picking morels after work and selling them to a few restaurants. He soon discovered that his back yard (the Pacific Northwest) was full of wild, natural foods.
The morel mushroom started it all, and over the years Foods In Season has developed an extensive product line to include the best wild foods the Northwest has to offer. Nearly 25 years after he started his journey, John is still actively managing his company, and those young kids John took on countless trips into the forest in search of wild mushrooms are now working hard to continue his commitment to delivering the highest quality wild foods in America.
They offer certified sustainable seafood such as the halibut caught here. Check out www.seafoodwatch.org

Nojoqui Farms – Santa Ynez Valley, California
www.nojoquifarms.org
“Nojoqui Farm is an organic produce brokerage located just up the road from New West Catering. They distribute produce to their five affiliated New Frontiers markets as well as to several local restaurants. It’s great to have such a fine selection of organic produce at our fingertips.”

Rinconada Dairy – Santa Margarita, California

“Christine Maguire is a wonderful boutique cheesemaker located just north of the Cuesta Grade in San Luis Obispo County. Her Pozo Tome cheese is widely renowned. We get our sheep’s milk cheeses from her.”

Tutti Frutti Farms – Santa Ynez Valley, California
www.tuttifruttifarms.com

They’re a family business located in Central California. Owner Chris Cadwell is a fifth generation farmer, and they started farming on fourteen acres of hillside property in Carpinteria, planting a variety of fruit trees. They named the farm “Tutti Frutti” (Italian for “All Fruits”), and soon branched out into growing produce for the coastal communities of Southern California. From the start they believed in organic growing practices and have always followed those guidelines. In 1990, they moved family and farm to Santa Rosa Road, a more remote piece of land between Buellton and Lompoc. Over the years, their farming operation has grown to about 300 acres. Tutti Frutti Farms grows a variety of organic vegetables, from heirloom tomatoes and peppers to cool weather crops, like artichokes, peas and greens.

Finley Farms – Santa Ynez Valley, California

“Chris and Johanna Brown, owners of Finley Farms, are a young, enthusiastic couple growing gorgeous produce on their small farm in Los Olivos. We love their heirloom tomatoes, heirloom cucumbers and fresh flowers.”

Roots Organic Farm – Santa Ynez Valley, California

Jacob Grant, a 41-year-old California native, started Roots in 2002, and it’s small even for a small farm, with only 10-15 acres planted at one time. In a very short time, Roots gained favor for its sweet carrots, tomatoes, lettuce, and melons. On a bicycle tour across the U.S., Grant fully realized his passion for farming. While cycling through hundreds of miles of corn and soybean crops in the Midwest, he came upon a farmer, also on a bicycle, and they struck up a conversation. Right after he finished that bike trip is when he got back into hands-on farming. It was late 2002 when he rented a five-acre parcel and Los Olivos Organic Roots was born. By putting in 10-hour days, six days a week, with part-time help during the summer, he was able to make enough to support himself the first year. Each year he added another acre until he was leasing a 15-acre plot with a barn.

Winfield Farms – Santa Ynez Valley

“Winfield Farms is owned by Bruce Steele, who has a great philosophy on sensible and sustainable farming. He supplies us with heirloom tomatoes, melons, sweet onions and squash.”

Windrose Farm – Paso Robles, California
www.windrosefarm.org

“Bill and Barbara Spencer, owners of Windrose Farm, provide tomato growers and nurseries with heirloom seeds and starts. The Spencers grow dozens of tomato varieties on their organically farmed land, as well as onions, garlic, squash, melons and greens.”

Broken Arrow Ranch – Ingram, Texas
www.brokenarrowranch.com

“Broken Arrow Ranch is a sustainable operation spanning 150 ranches. Here, wild animals roam on undisturbed land. The resulting free-range game is pure and natural, and handled with minimal processing. We get antelope, boar and venison from them.”

Niman Ranch – Marin County, California
www.nimanranch.com
“Bill Niman is a pioneer in sustainable ranching and ethical animal husbandry. We get pork bellies from Niman Ranch, with which we make our delicious New West bacon.”

Dear Jeff and Janet
Peter and I would love to thank you from the bottom of our hearts for the most delicious, wonderfully presented and enjoyable food that we could imagine for our precious daughter’s wedding! Everyone absolutely raved about all of the food and drinks…and we know that you and Janet put your complete hearts into all of it!
Your love for what you do was obvious to us and the banquet feast truly made the evening one of the most special evenings we will experience this side of heaven. It was such a joy!
Thank you again Jeff and Janet.

Joy and Peter Bohlinger

Hi Jeff,
You were right-“you’re better” (actually the best) Thank you for doing it all last night.
Your menu is unbelievable-in variety as well as taste! And your warmth and courtesy just made it all perfect.
The evening’s success was so due to your work and your presence.

Julie Ransom

Dear Janet,
I had to write you to tell you how wonderful the food was for Lauren and Patrick’s wedding last weekend. So many of our guests remarked about the delicious hors d’oeuvres and dinner. They said it was the best food ever and I couldn’t agree more. The service was fabulous as well.
The setting was so beautiful and the tables looked fabulous.
Thank you for all you did in making this wedding truly magical.

Bobbie Gibson

Dear Jeff and Janet,
Just a heartfelt note of gratitude, dear Janet and Jeff, for your attention and fine work to make sure the Collison/Samuels wedding was as memorable as I had hoped.
The compliments on the excellent food, the service, and the presentation are many-and a testament to your commitment and dedication.

Ana Collison

Dear Janet and Jeff,
We just wanted to thank you both so much for the amazing food on our wedding day. Everything was so perfect, the beautiful bar, you truly out did yourselves on the presentation. It was a dream come true. Your staff was also so helpful and helped make our day special. We are forever grateful.
Thanks again.

Jamielyn and Nick

Dear Janet and Jeff,
We can’t thank you enough for the incredible job you did catering our wedding. The food was absolutely spectacular-you should have heard the rave reviews from our guests! The service was also perfect and so professional. Every detail was flawless. We were thrilled to have the chance to work with you.
Many, many thanks again.

Serena and Martin

Janet and Jeff,
Thank you for an amazing job at our wedding! Your talents and style helped give the evening a unique feel, classiness and most of all very happy and very impressed guests!
We were thrilled and enjoyed working with you from day one. Best of luck and we hope our paths cross again.

Karalyn and Lance

Dear Janet, miracle worker!
The outstanding party you conceived, created, executed and presented for us and our guests is, and will always be one of the great pleasures of my life. Thank you a million times. Everything you and your staff did for us, gave to us, was beautifully done. I feel so proud to have been the hostess. Dud agrees totally.
You are the empress of caterers-we bow to you and everyone at New West for this wonderful experience.
Be safe, be well.

Carolyn and Dud Bancroft

Dear Jeff and Janet,

Well, we did it!  Thank you for all your hard work and efforts in making my 50th birthday party such a success.

The food was amazing, the setting, the wine, the ambiance, the decorations, the music, all came together perfectly, thanks to your efforts and attention to detail.  My guests and I had a wonderful time and came away with many memories.  You guys are remarkable.

David A. Parker, President Chase Partners Ltd.

Dear Janet,

Thank you so much for doing such a magnificent job of catering our wedding.  Everyone raved about the food, the wedding cake, and the service.  Your eye for detail was unmatched.  You made us feel very comfortable by stepping in at crucial moments to act as wedding coordinator.  Perry used to work in the catering business and he wanted me to convey to you that he has never witnessed a more well managed event.  You and your team were flawless.

Yara B. Simpson

Dear Janet and Jeff,

We are receiving the most exciting letters thanking us for the party.  Thank you for giving us the substance of a memorable party.  You guys are wonderful to work with and first class in delivery.

Brooks Firestone

Dear Jeff and Janet,

Thank you for being such a joy to work with and making our 3rd annual Crush Party run so smoothly.  The food was incredible!  We look forward to working with you in the future.

Andrew Murray Vineyards

Hi New West,

Once again, David and I extend our sincere thanks for making our wedding perfect.  The comments were not merely about the food and cake but also how great the service was.

Our warmest thanks again.

David and Ann Neilsen

Dear Janet and Jeff,

Thank you very much for helping make Cabaret Nights an overwhelming success.  As a long time favorite among our board and guests New West really came through with the unusual menu requests, served with just the right touch.  Thanks again for your indispensable contribution to one of our most successful dinner events.

Karen S. Dorsey, CSPG Executive Director PCPA Foundation

Dearest Janet and Jeff,

Thank you for putting on such a magnificent feast at my Sunstone wedding.  Everything was trulymagnificent, beyond what words can put into print.  I could not have found a better team with which to work and plan the occasion.  If only I could have you cater all of my future events!

So grand kudos goes out to you two.  I do hope you also enjoyed the night and that you managed to steal some of the Mumm Champagne that miraculously made it through 30 years of very amateurish cellaring.  I won’t forget the moment when Janet ran out to fetch me and share her excitement for how well it had stood the test of time.  Again, thank you for making that day special and most momentous.  You won’t be forgotten.

Kristen Loberg

Dear Janet and Jeff,

Working with you at our Flag is Up Farms event was a true pleasure!  Thank you, thank you!  New West is truly a top-notch organization and the two of you just overflow with professionalism, creativity, and just plain friendliness.  The food was terrific and the attention to detail made our job so much easier.

Our goal here at MBM Productions International is a commitment to creating only extraordinary programs.  Our time at Flag is Up Farms allowed us to go way above and beyond achieving that goal and we thank you for helping us do that.

Steve Sulkin, MBM Productions International

Dear Janet and Jeff,

We have actually been receiving WRITTEN thank you notes from friends saying what an incredible party it was…and especially what fabulous food we served.  Dan and I enjoyed ourselves as much as our guests.   We are sure that is in great part due to the fact that your staff was incredibly professional as well as delightful and attentive to everyone here.

Without a doubt your whole operation is first rate with us.

Pat and Dan Simon

Dear Janet and Jeff,

On behalf of all of us at Direct Relief International, thank you for participating again in the Winemaker Dinner Series, and for your generous food contribution.  The menu you created for the evening was fantastic and paired with the wine and atmosphere could not have been better.

We are grateful for your continued generosity and support in all that you do for Direct Relief.

Lori Willis, Direct Relief International

Janet and Jeff,

Thank you for all your hard work and effort for the Lexus Art Museum Event.  You did an awesome job.

Tracy Dunn, Incentive Destination Productions

Dear Janet and Jeff,

After talking with both of you and reading your proposal, I felt confident we were in good hands.  It was wonderful for us how both of you hammered out the details in terms of the menu, presentation, service, etc.  Thank you for food expertise, your patience and your attention to details.  The end result was excellent.

As promised you offer something very special in presentation and preparation in foods…Thank you, thank you, thank you!!!

Marian Nasgovitz

Janet and Jeff,

On behalf of the Rusack’s and myself, I would like to extend our deepest thanks to you and your staff for all of your efforts for the Messina Event.  Your professionalism and attention to detail were greatly appreciated and the food was absolutely delicious.

Lisa Storm, Rusack Vineyard

Dear Janet,

Thank you to and your staff for making both of our events a great success!  New West was a pleasure to work with through all the stages and you and your staff were gracious and professional.  The food was delicious – I especially heard rave reviews about the lamb chops!  Thanks again – I look forward to working together in the future.

Jessyca Shehan, California Chamber of Commerce

Jeff and Janet,

You are worth every penny!  BEST FOOD EVER.  You can quote us on that.  The service was excellent as well.  Thanks for helping make our wedding so special and delicious.

Doug and Barbara Townsley

Janet,

Thank you so very much for making my husbands 50th birthday so memorable.  The food was fantastic.  We have gotten so many great compliments on the food alone.  The service you provide is beyond compare.  Thank you.

Celeste Camae-Gale

Dear Jeff and Janet,

Many, many heartfelt thanks for all you did to make Richard’s 60th birthday celebration such a roaring success.  Guests are still raving about the food and your staff.

Everything was yummy…. I’m so happy you’re in this Valley.

Muchissimas Gracias

Richard and Thekla Sanford

Dear Janet and Jeff,

Bill and I want to thank you for doing an absolutely spectacular job at our wedding.  Everything looked beautiful, tasted exquisite and was served with excellence.   So many of our family and friends felt like they were eating at a fine restaurant rather than a winery.

Also Janet, we admired how you handled every situation, and with grace no matter whose job it really was.  We knew we could count on you and we were right.  You and Jeff were definitely the best.  Thank you.

Ann and Bill Marino

Dear Janet and Jeff,

Thank you both very much for helping us make our wedding day so perfect.  The food was absolutely delicious.  Everything was perfect.  It was so nice too, working with you Janet.  You helped make it a lot less stressful and certainly a lot more fun.

Emma and Michael Nirachi

Dear Janet and Jeff,

Thank you for making my 50th birthday dinner a huge success.  Absolutely everything was perfect.  All my guests raved about the food and the service.

I look forward to having another opportunity to work with you in the future.

Laurie Gentry

Hi Folks,

Thank you for your fantastic work with our wedding.  I have never heard such compliments about food at a wedding.

You two were a joy to work with an totally understood the feel we wanted and I know you dealt with Mom mostly but you made us feel important too.  So thank you and know you have a fan in us.  We will spread your name as far as we can.

Julie and Ian Pearl

Dear Jeff and Janet,

The tables have been cleared, the decorations have been taken down, and we’ve swept the glitter from our shoes.  Now it’s time to get to the really important part of wrapping up the “Celebration of the Stars.”  I am, of course, talking about New West’s noteworthy contributions to the event.

Not only was the “Celebration of the Stars” a wonderful opportunity to honor our stars, it was also very successful as a “friend-raiser.”  We are very pleased with the way the event turned out and your support helped to make it a first rate evening.

On behalf of the board, the staff and many people who come to us for help, we would like to say, “Thank you!”

Dean Palius, Executive Director People Helping People

Janet,

There never are words, but, again you made magic.  Thank you for such a perfect reception.  The icing was your being there.  Doc sends love with mine to you both.
XX

Doc and Emily Severinson
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Phone: (805) 688 - 0991 / Fax: (805) 688 - 9041
Mailing Address: P.O. Box 596, Buellton, California 93427

Email: info@newwestcatering.com
Copyright 2016 / New West Catering

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