High On The Hog Catering, Inc.

Name: High On The Hog Catering, Inc.
Address: 100 Los Padres Way Unit 2, Buellton, CA, 93427, US
Telephone: +18056948845

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Buellton, CA
High On The Hog Catering, Inc.

Introducing the Santa Ynez Valley's newest high end caterer... High On The Hog Catering Inc.

10/03/2026

It's that time of year again! We are offering ala carte Thanksgiving dinner packages.

Pick up times are every thirty minutes between 11AM and 4PM
-edit- 4PM is already full please put your order in soon!

Order cut off is November 5th or when we fill all timeslots.

All orders must be placed via email, please do not DM us or call to place your order. We are still in peak catering season (Bodega Bake Shop and I haven't had a day off in over a month) so please be patient allow us a few days to reply to your email especially if you email close to or on the weekend.

Email orders to [email protected]

Food is hot ready to serve picked up from our kitchen in Buellton

We look forward to seeing you and helping make your Thanksgiving a little less stressful this year. CHEERS! 🥂

09/21/2026

It's been a crazy summer. This one's from a few weeks back. Sunrise Organic Farm LLC. heirloom summer melon gazpacho. Garnished with compressed melon Marinated in Lemon Oil, and crispy house cured Panchetta.
Super refreshing on a hot summer evening in Ballard Canyon.

06/28/2026

Contrary to popular belief were not just about Pig Roasts and BBQ here at High on the Hog. We are about executing our clients dreams.

We had a very fishy weekend this week. Our Clients not only wanted a locally sourced fish entree option but they wanted a raw bar at cocktail hour.

White Seabass season just opened here in California and there are few fish I love more! So they had Seared White seabass for dinner with House Cultured Crème Fraîche and Charred Lemons.

For cocktail hour we served

Chardonnay Poached White Shrimp with our signature Bloody Mary Cocktail Sauce.

Albacore Loin Tataki with Fresh Grated Half Moon Bay Wasabi Ponzu, and Ginger

Bay Scallop Ceviche Shooters with Peruvian Corn and Avocado Mousse

And French Laundry style Salmon Cornets, mini cones filled with House Cultured Chive Crème Fraîche, Shallots, and Lemon Oil.

Stunning and delicious. Let us bring your dreams of an amazing dinner to reality.

05/25/2026

Cast iron seared OraKing Salmon with Herb Crème Fraîche and charred lemon. Bride a groom tasting for an upcoming wedding.

05/15/2026

Grandma's Scottish Shortbread Cookies

For those of you who have been around the Santa Ynez Valley for 30 or more years you may have had these amazing cookies before. My Grandma on my father's side was a cornerstone of the valleys philanthropic community. If you attend the Presbyterian Church in Ballard or any fundraiser in the valley from the 60's until her passing in the 90's you probably ate something she cooked. Her STS Ranch (now black jack w**ery) kitchen featured a full commercial walkin refrigerator a 12 burner commercial wolf stove and was much larger and better equipped than many of the restaurant kitchen I've in ove the years. She along with my Mom's mother are major reasons why I first learned to cook.

Now my amazing wife is making grandma's Shortbread Cookies for a local coffee shop.

05/07/2026

Sake and Soy Poached White Shrimp Bao Buns with Spicy Herb Slaw. Pre hike snacks for some of our areas finest w**e industry folks. Thanks for having us out
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05/01/2026

Had a great time last weekend. Took me back to to the early 00's when I was Wok Jockey at Zan Yai Thai Cuisine on lower state street in Santa Barbara.

We had a wonderful bride who wanted her wedding dinner to reflect her heritage and youth spent in Bangkok.

04/30/2026

channel whitefish for a wedding tasting today.
Thank you Marko
Stuffed with citrus and herbs and roasted, served with Herb Crème Fraîche, and charred lemon.

04/12/2026

Entree and Dessert courses from last night's w**emakers dinner for **e

Filet Mignon with Fava bean mash, and melted leeks and Pinot Noir Bordelaise
Or
Roulade of Mary's Chicken Cacciatore Style, cooked in Pinot Noir with Olives, and Herbed Beluga Lentils, and a Braising Reduction.

For dessert Pears poached in Pinot Noir and Spices, served atop a Backyard Blackberry Coulis, topped with a scoop of Vanilla Bean Ice cream and drizzle of reduced Poaching Liquid

Big Thank you to my talented sous chef and the rest of our amazing staff.

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Address

100 Los Padres Way Unit 2
Buellton, CA
93427

Telephone

+18056948845

Website

https://www.highonthehogcatering.com/

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