On November 5th, Zion & Zion, one of Phoenix’s leading full-service marketing, PR, advertising and interactive agencies celebrated the opening of its new facility just off Mill Avenue in Tempe with a by-invitation-only party.

At the core of the fantastic event, attended by well over 200 of Zion & Zion’s clients, as well as members of the media, political figures and business leaders from throughout the Valley, was Santa Barbara Catering.

Santa Barbara prepared fare for the guests that included such trendy delicacies as Shrimp and Grits, Chicken and Waffles, and a Mac & Cheese bar with martini serving glasses suspended in mid air.

As if the amazing cuisine and exceptional guest list wasn’t enough, Santa Barbara event planners coordinated with Zion & Zion’s internal PR and event planning team to bring to life the Ziontini—an Elderflower, Grey Goose and Bombay Sapphire based concoction, conceived by Scottsdale bartender Cole Apodaca in response to a Valley-wide competition held by Zion & Zion to create the signature Ziontini for the event.

Comments on the event included, “This was THE agency event of the year!” and “Phoenix has never seen an agency party this well done!”

The Santa Barbara catered Zion & Zion spectacle was made complete by the placement of popular Phoenix figure DJ Brazilia atop one of the Zion & Zion conference rooms, playing a variety of modern music, and complemented by lighting effects from Sound Lighting FX and modern centerpieces and illuminated décor from Petal Pushers.

Zion & Zion CEO, Aric Zion, commented, “The event was a runaway success. Clients networked with other clients and found new business opportunities; our firm closed significant additional business as a result of the event; and the rave reviews from the media and community leaders continue to echo.”

DuGué Zion, Zion & Zion’s COO, added, “Santa Barbara was key in making this event so successful. I can’t even count how many people commented on the food and the service and asked for Santa Barbara’s contact information.”

Aric Zion summed up by saying, “By all accounts, the event was even more of a success than we had hoped for, and we couldn’t have pulled it off without the contributions of the Santa Barbara team!”

The Farm at South Moutain and Santa Barbara Catering Company hosts Where Magazine's gala awards

Hundreds of Arizona’s top concierges, managers and travel industry members from the state’s elite resorts, hotels and publications will gather under the glittering Pecan Grove canopy of The Farm at South Mountain for Where Magazine’s Silver Plume Awards.

On Sunday, November 15th, Where Magazine will honor the Valley of the Sun Concierge Network with its annual Silver Plume Awards to acknowledge the industry’s Concierge of the Year, the top Up and Coming Concierge, the Anna Snider Distinguished Service Concierge and the General Manager of the Year Award.

As a major partners and sponsors, Santa Barbara Catering Company and The Farm at South Mountain will host, manage and cater the gala event. Chef Gregory LaPrad of Quiessence Restaurant will kick off the event with fall-inspired hors d’oeuvres during a cocktail reception. Next, Santa Barbara Catering Company will serve a rustic multi-course farm dinner showcasing the season’s bounty.

“Santa Barbara Catering has an established reputation for its pristine cuisine, over the top events and ultimate care for guests,” said Sarah Green, Where Magazine’s marketing manager. “That’s exactly what this event is meant to celebrate.”

Invitations to the Silver Plume Awards were distributed exclusively by Where Magazine. The Farm at South Mountain is one of the Valley’s top event venues for weddings, corporate events, company picnics or gala dinners.

We’re growing! And we owe it all to our clients, friends and amazing staff!

In the August issue, Inc. magazine featured Santa  Barbara Catering Company on its third annual Inc. 5000, an exclusive ranking of the nation’s fastest-growing private companies. The list represents the most comprehensive look at the most important segment of the economy—America’s independent-minded entrepreneurs.

“Savvy trend spotters and those who invest in private companies know that the Inc. 5000 is the best place to find out about young companies that are achieving success through a wide variety of unprecedented business models, as well as older private companies that are still expanding at an impressive rate,” said Inc. 5000 project manager Jim Melloan. “That’s why our list is so eagerly anticipated every year.”

How’d we do it?

Santa Barbara Catering provides catering services for social and corporate events, with an emphasis on quality, repeat business, community and environmental awareness.

We continually work hard to earn your business, everyday. As we grow and strive toward success, we take our clients with us. Thank you to our clients, friends, partners, venues and staff.

Visit the Inc. 5000 list on their website >

Ted & Katharine chose the Phoenix Art Museum’s Great Hall to host their wedding reception. Guests were welcomed with multiple food stations allowing them to mix and mingle while enjoying live music from Groove Merchants.

The mother of the bride shared her thoughts on the event; “Thanks for your constant attention to detail and having things presented so beautifully. You were a joy to work with!”

Recently voted “Arizona’s Best Caterer for a Large Wedding,” Santa Barbara Catering Company and the Phoenix Art Museum can create your dream wedding or private event with the sophistication of a world-class art gallery paired with  contemporary design and top-notch cuisine. The museum website invites you to visit and explore their venue for your next event…

“Whether planning a small meeting or an exquisite wedding, the Phoenix Art Museum offers a truly unique setting.

A variety of spaces can be tailored to your function – from a state-of-the-art 300-seat theater and various sizes of galleries to Arcadia Farms. The classically progressive design of the Museum’s 203,000 square feet architecture, the Museum’s 18,000-work collection of art from around the world, and the many traveling exhibitions will add excitement to any event.”

Call Santa Barbara Catering Company today at 480-921-3150 to schedule your tasting today!

www.SantaBarbaraCatering.com

Caipirinha - An exotic replacement for the Mojito

Phoenix outdoor events can be hot and in desperate need of cooler vibes and atmosphere. Surprise your guests with a refreshing cocktail sure to get any party started this summer. Straight from the vibrant culture and party atmosphere of Brazil, the Caipirinha features the key ingredient cachaça, (pronounced KA-SHA-SA) which is similar to rum, but with an exotic refreshing twist!

INGREDIENTS:

1 lime quartered
1 tablespoon of sugar
1 shot of cachaça  (widely available in most liquor outlets)
1/2 Cup of ice cubes with water

PREPARE:

Place the lime and sugar in the bottom of a glass. Using the handle of a wooden spoon, crush and mash the limes. Pour the liqueur and ice. Stir well.

Santa Barbara Catering Company features a tasty array of classic and trendy cocktails for any event! Call us at 480-921-3150 or visit us online.

Keep morale and spirits up during tough economic times with budget-savvy options for the office or corporate party. In a time where some groups are cutting back budgets and staff, experts like business consultant John Challenger, CEO of Challenger, Gray and Christmas, encourage companies to ’show employees that they are appreciated, even in these trying times.’

During the last holiday season, National Public Radio (NPR) covered the topic of office parties and invited listeners and Challenger to comment on their plans for the office holiday parties.

“Canceling parties altogether is a very tough statement about where the company’s at. It can only be damaging to morale. It makes people even more insecure about their job,” he says.

Your Santa Barbara Catering Company event planner can help craft a special event to boost spirits and celebrate success at your company. Call us today at 480-921-3150 to explore  options for the next corporate party!

READ & LISTEN to the NPR article >