Caitlin and Boyan's Early Spring Wedding at The Santa Barbara Historical Museum

Caitlin and Boyan brought some unique touches to their wedding at the lovely and incredibly versatile downtown Santa Barbara Historical Museum. This beautiful wedding venue has several outdoor event spaces that allow many options for one’s event, all while offering the historical Spanish vibe that makes Santa Barbara so inviting. Offering some European-styled elements to their wedding celebration, Caitlin and Boyan opted for one long feasting table to bring guests together and incorporated an old Bulgarian wedding custom of breaking bread over the groom’s mother’s head. The tradition is based on another Bulgarian tradition of whomever steps on the other’s foot first after being married is said to be the one who will dominate in the marriage. With the bread, the tradition includes the mother of the groom holding the bread over her head and asking the couple to each pull a side. Whomever gets the larger piece of bread from the tear is said to be the dominating partner. After the bread break, the festivities of dancing and celebration begin!

While we love creating custom menus for all our clients, we are especially delighted when the menu allows us to showcase some of our ethnic culinary expertise and talent. From the Curried Lamb Samosas to Traditional African Grilled Sausage with Cilantro Leaves and Dijon Mustard dip, this menu received incredible feedback from guests as they dined al fresco under the stars and gorgeousness designed by the wonderful event partner team below.

Menu Highlights: Elegantly Displayed Hors D’Oeuvres Table featuring Imported & Domestic Cheese Display with Fresh Fruit with a Basket of French Bread and Crackers Include local/farmer’s market cheeses/ California cheeses; Tray Passed Hors D’Oeuvres: Lamb Samosas- Curried Lamb Samosas served with Apricot Chutney; Traditional South African Boerewors Sausage Grilled, Sliced and Served with Cilantro Leaves and Dijon Mustard Dip; Hummus Dip with Pita Chips and Vegetable Crudites | Dinner Buffet Menu: Beef Tenderloin with a Cabernet Sauvignon Reduction; Rosemary Chicken Breast Marinated with Olive Oil & Rosemary, then Grilled to Perfection with a Sun-Dried Tomato and Fresh Herbed Butter Sauce; Quinoa-Stuffed Bell Pepper Served over Wilted Spinach and Red Pepper Sauce; Vegetable Ratatouille with Sauteed Summer Vegetables in Olive Oil, Stewed with Ripe Tomato Sauce and Oregano; California Baby Field Greens with Crumbled Goat Cheese, Roasted Santa Barbara Pistachios & Fresh Strawberries with Champagne Vinaigrette; Greek Spinach Salad: Tomatoes, Cucumber with Feta Cheese and Kalamata Olives with Herb Vinaigrette; Selection of Freshly Baked Artisan Rolls with Butter | Dessert & Coffee: Wedding Cake Provided by Lilac Patisserie