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Templeton
Hannah
Where do I even start? Anthony and Josh were top notch-- worth every penny and then some. Anthony was such a huge help and was so responsive to my emails as I was planning my wedding from afar and needed guidance at times. The food was phenomenal and my friends are still talking about Anthony's mad sous vide skills. They went above and beyond my expectations, were an absolute delight to work with, and I could not recommend them more highly. Hire them for any event and your guests will be raving! They also have some pretty insane dance skills if you can lure them on to the dance floor ;) Would hire them again in a heartbeat. They made our special day memorable and delicious!
Templeton
A Google User
I was so pleased with the choice I made to use Pacific Harvest Catering for my holiday party. They were recommended to me by a friend and after visiting their website and speaking with Dawn I knew this would be just what I was looking for. My guest are still talking about the food! The service was more than I could have asked for and their staff was friendly, thorough and prompt. Dawn took care of every detail. I will definitely be using them again.
Templeton
katharine d.
Wow! After following the recommendations of other wineries that we visited, we were not disappointed with our tasting at Niner. Each of the wines we tasted made me carefully contemplate the decision of which one I would be taking home with me. We tasted a Sauvignon Blanc that just made me think of hot summer days, and sitting on the porch with a glass of this in my hand while nibbling on some delicious cheeses! Yummy! And the girls in the tasting room made the tasting more than enjoyable. We walked out with a nice education on each of the wines they were pouring, they sure know their stuff! This spot is definitely not one to be missed when you are in Paso Robles wine country...it was everyone's favorite stop of the day!
Orange
Chef Gregory's Gourmet Catering is a full-service catering and event company serving the Central Coast and San Louis Obispo County region of California. We have a saying here that we use, “If we have to describe ourselves and use only one word it would be; Integrity”. We hold ourselves to an extremely high standard as our clients. you deserve the absolute best! As a graduate of the Culinary Institute of America, Hyde Park, New York. We strive for excellence and demand it from our family that we work with. Also trained by the same Chef in Germany that trained Wolfgang Puck, my tutelage at Residenz Heinz Winkler was quite the experience. After working in 3 Michelin star restaurants and The Four Seasons Hotel on Maximilian Strasse, Germany; amongst a few other places. Italy was calling my name for further education. After returning from Europe, I worked in a restaurant in Laguna Beach call 5 Feet where the Chef-owner Michael Chang and our team created incredible fusion cuisine of the Pacific rim style. We have passion, purpose and dedication that drive our service and inspiration. We take a proactive stance regarding collaboration regarding your event, it is your party and you should have the way you want, not the way we want. Rest assured that integrity is of the utmost importance, whether it be before your event or during; you can sleep well knowing that we will never, ever take something that has dropped to the floor and rinse it off. Mistakes happen, whether it be during prep work or during service, and when this does take place, this is where integrity comes to play, always. We refuse to compromise anywhere in our business when it comes to quality and ethics.
Salmon encrusted with a southwestern Cajun spice blackened and topped with a strawberry mint basil relish. Accompanied by white corn that is sliced off the cob sautéed with garlic and fresh herbs served with grilled vegetables. A side salad with a company this of baby mixed greens with a ginger soy dressing toasted pinenuts and dried cranberries. And then to finish with for a quick dessert we would serve chocolate puddle brownie cake with an espresso ganache.
We work with the clients closely to find out exactly what it is they would truly enjoy, create the menu together and work within their budget.
The sounds and the accolades from the people that are enjoying our food as we have served lunch or dinner to them and they tell us that this is the most amazing thing they’ve ever had❣️ our last catering job that we get for a sit down dinner in Laguna Beach for six people came back from Italy from a truffle hunt, we prepared a fresh pasta with morels and white truffle cream sauce, they said it was the best pasta they’ve ever eaten. I thought that was a pretty tall order and a very nice complement, thank you Barbara and Michael C.
I had just come back from an apprenticeship in Europe and it was 1998 I was working at the Sur La Table store in Newport Beach a friend of mine talked me into doing that I thought would be cool and I got a Lotta requests to do catering the rest of it is history. Let’s just say the first event was amazing! But I lost my shorts on that one even though they gave me an extra thousand dollars they knew they were getting a screaming deal however that is the learning curve of starting your own business, LOL
I have been doing this for nearly 20 years and I have a love for what it is that I do, I am organized and methodical and after every event and I don’t mean to sound add a lesson when I say this but after every event the clients have one thing in common and they say “I’m sure glad we found you”❣️
On a separate note as a graduate of the Culinary Institute of America out of Hyde Park New York then also been trained in Germany by the same shift at Trane Wolfgang puck not to mention living in Hawaii and being trained by Chef’s over there like Sam Choy and working with Roy Yamaguchi I have a very extensive library of tools.
Thank you very much,
Chef Gregory Kalatsky
4.89/5.00
based on 303 reviews
The average rating for Bark Caterers in Templeton is 4.89, based on 303 reviews.
