Welcome back! So, we have bad news and good news for you.
First the bad news: the three day weekend is over. Sorry! Yeah, didn’t it fly by so quickly? It’s crazy.
Now for the good news: it’s a short week! Isn’t that awesome? Memorial Day is literally just a memory now and now it’s time to make new ones in just a few days!
Speaking of Memorial Day weekend, hopefully yours was a exhilarating as ours. One of our events took our crew of four cooks up the coast to wine country in beautiful San Luis Obispo.
Last Saturday we had the great pleasure of returning to one of our absolute favorite venues, Greengate Ranch & Vineyards. Check out this short video of the festivities:
We’re no strangers to this location as we’ve already been here a few times before. Once again we had the privilege of doing another overnighter for a special occasion here and it was truly a blast.
We first headed out as early as we could on Saturday morning to try to avoid all the traffic on the 101 …. no dice. The combination of it being a Saturday, a three day weekend and gorgeous California weather made for lots of traffic no matter what. Fortunately it wasn’t too bad and we arrived just in time for lunch.
Once the crew arrived in town, they took a quick lunch break and then headed out to the ranch.
Oh boy, was it windy! You know it’s a bit gusty when everyone’s hair is flapping side ways and napkins keep trying to make a run for it. But, we made it work!
Our first challenge was making the beans & rice. Whenever we travel for long distance events, the kitchen opts to make the beans and rice on site in order assure the best quality. For this occasion, we brought our special stove burner for this task but the winds kept putting it out. So, we had to improvise.
We removed one of the grills from the taco cart and used it as a burner for side dishes, which worked like a charm. Soon the tacos were also ready and service went off without a hitch.
For this occasion, we kicked off the festivities with several appetizers, one of them was our Espadillas de Frutas. Made with sweet ripened watermelon, tender mango and tangy salsa de chamoy it was a perfect way to kick off the festivities.
Meanwhile, one of our guys was working furiously to crank out as many hand-pressed tortillas as possible in a short amount of time. Usually, we set up the tortilla grill next to the main taco cart, but (you guessed it) the winds had other logistics in mind. No problem!
We simply tucked the smaller grill in a part of the venue that was less windy and started pressing/grilling away. Our team member Anthony did a great job manning the tortillas station and he definitely received a lot of compliments from the guests.
Overall it as another great experience at the ranch and it was an honor to be selected for this stunning wedding rehearsal. It’s not often we get to call such scenic location as our office for the day and it really does make the experience for everyone absolutely unforgettable.
Fortunately, today day we have the opportunity to grill up many of the same great recipes that we prepared up in the Central Coast: LUNCH 11A-2P The Met, 575 Anton Bl #CostaMesa CA; and, DINNER 5P-8:30P Cismontane Brewing Company, 1409 E Warner Av #SantaAna CA.
Once again welcome back from vacay & hopefully it was a good one. If we didn’t get the chance to grill for you last weekend, perhaps today we can make up for it. Have a terrific start of your work week and see soon.
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