1072 Casitas Pass Rd, No. 129 Carpinteria CA 93013
Savory Thyme Catering prepares menus of classic cuisine with a modern flare. It is our mission to design food that is elegant, approachable, infused with exquisite flavor and artistically presented. Through highly customized menus, Savory Thyme Catering will tailor a feast to suit you and your celebration; a cocktail party, farm to table style wedding, or the luxury of a gourmet dinner prepared in your home.
Using only the freshest ingredients from Santa Barbara’s finest butchers, farmers' markets and specialty shops, Chef John Trotta and Savory Thyme Catering create a food experience that will exceed your expectations.
Top graduate of the prestigious Cordon Blue, Chef John Trotta innovates, inspires, and satisfies even the most discerning palettes of food lovers. Vast experience and passion for California culture, cuisine and seasonal local fare result in culinary excellence. During his time as Executive Chef at San Ysidro Ranch, Chef at Four Seasons and Emelia’s, Austin, he received prestigious accolades from Conde Nast’s Travel and Leisure, Forbes 400, Wine Spectator and Food & Wine magazine. John is an avid surfer and collector of sea glass.
At Your Service
Tell me a little about your event so I can begin the creation process
With over twenty years of experience in the culinary arts, Deb Goldman brings heart and inspiration to the table. This native New Yorker fell in love with California's rich culture of wine and food, kindling her passion to share with others. Deb's fascinating New York past lives include consulting at Christie's, museum director, Columbia University, Natural Gourmet Institute and a whole lot of cooking with gas. Ask her anything because you will find an answer filled with love of culture, creative intelligence and joy for collaboration.
Farm to Table
Coconut Crusted Jumbo Shrimp, Caribbean Rum Sauce
Buffalo Mozzarella Crostini, Basil, Roasted Garlic, Tomato, Aged Balsamic Reduction
Bacon Wrapped Jalapeno Chicken Tenderloin, Parmesan Cream Sauce
Beef Tenderloin Tostada, Pico de Gallo. Pepper Jack Cheese
Seared Ahi Tuna, Crispy Wonton, Wasabi Aioli
Organic Mixed Baby Field Greens, Marcona Almonds, Feta Cheese, Tri Color Beets,
Shepard Farms Heirloom Tomatoes, Citrus Vinaigrette
Whole Wheat Batard
Parmesan Crusted Local Halibut
Gnocchetti Succotash, Artichokes, Oven Dried Tomatoes, Kalamata Olives, Basil Buerre Blanc
Grilled Grass Fed Tenderloin of Beef
Black Truffle Potato Gratin, Port Wine Reduction
Herb Marinated Local Organic Seasonal Baby Vegetables
Vegetarian Entree: Organic Mushroom Risotto
Mixed Seasonal Berries, Cream Fraiche