About White Sage Catering
An Ojai local, Owner and Chef Kate Komaiko attended the school of Culinary Arts at Santa Barbara City College. Gaining experience at hight volume restaurants, health-oriented cafes, and as a private chef, Kate has been catering professionally for 14 years.
After five years as Sous-chef at the Golden Carrot Award winning hot lunch program at Oak Grove School, White Sage Catering was born in January 2016. Fully Lisenced, permited, and insured; resume and certifications available.
We make a great effort to source our produce, meats, seafood and specialty products as responsibly as possible.
We choose organic, non-GMO. thoughtfully created items that help preserve the environment and our health.
After five years as Sous-chef at the Golden Carrot Award winning hot lunch program at Oak Grove School, White Sage Catering was born in January 2016. Fully Lisenced, permited, and insured; resume and certifications available.
We make a great effort to source our produce, meats, seafood and specialty products as responsibly as possible.
We choose organic, non-GMO. thoughtfully created items that help preserve the environment and our health.
We are so grateful to have relationships with:
Kate Komaiko, Owner and Chef
Italian Dinner Party
Casa Elar
Ojai Valley Inn and Spa
Casa Elar
Ojai Valley Inn and Spa
Sunday Campside
Brunch
Caravan Outpost
Brunch
Caravan Outpost
Internationally-Inspired Fall Wedding
Ojai Retreat
Ojai Retreat
Summer BBQ
Private Estate
Ojai, CA
Private Estate
Ojai, CA
Appetizers
Bruschetta; Golden and Ruby Beet with Goat Cheese, Tomato Chive, or Asparagus with Manchego
Cheese and Charcuterie Platter, Roasted Garlic, Marcona Almonds, Olive Tapenade, White Bean Hummus, Wine Marinated Mushrooms, Artisan Jams
Crackers and Rustic Loaves
Family Style Dinner
Salad of Shaved Fennel, Manchego, Toasted Pine Nuts, Mixed Greens and Lemon Vinaigrette
Caprese Salad of Burrata Mozzarella, Yellow Teardrop, Green Zebra, and Early Girl Tomatoes with Micro Basil dressed in Ojai Olive Oil and Pink Peppercorn Sea Salt
Creamy Risotto
Rosemary Lemon Chicken
Pan Seared Local Halibut served with Caper and Shallot Relish
Dessert
Double Chocolate Torte with Raspberry Sauce…Rich Ganache topped with a layer of Dark Chocolate with a Chocolate Graham Cracker Crust
Bruschetta; Golden and Ruby Beet with Goat Cheese, Tomato Chive, or Asparagus with Manchego
Cheese and Charcuterie Platter, Roasted Garlic, Marcona Almonds, Olive Tapenade, White Bean Hummus, Wine Marinated Mushrooms, Artisan Jams
Crackers and Rustic Loaves
Family Style Dinner
Salad of Shaved Fennel, Manchego, Toasted Pine Nuts, Mixed Greens and Lemon Vinaigrette
Caprese Salad of Burrata Mozzarella, Yellow Teardrop, Green Zebra, and Early Girl Tomatoes with Micro Basil dressed in Ojai Olive Oil and Pink Peppercorn Sea Salt
Creamy Risotto
Rosemary Lemon Chicken
Pan Seared Local Halibut served with Caper and Shallot Relish
Dessert
Double Chocolate Torte with Raspberry Sauce…Rich Ganache topped with a layer of Dark Chocolate with a Chocolate Graham Cracker Crust
BD's Farm Fresh Squeezed Orange Juice, Centri Coffee
Huevos Rancheros; Corn Tortillas, Homemade Salsa, Sharp Cheddar and Organic Eggs
Served with Crème Fraiche and Pico de Gallo
Homestyle Potatoes
Cinnamon Spiced French Toast with Maple Syrup
Lemon Lavender Blueberry Scones
Mason Jar Parfaits with Seasonal Fruit, Vanilla Yogurt, and Homemade Almond Granola
Aleppo Pepper Chicken Sausages
Thick Cut Applewood
Smoked Bacon
Huevos Rancheros; Corn Tortillas, Homemade Salsa, Sharp Cheddar and Organic Eggs
Served with Crème Fraiche and Pico de Gallo
Homestyle Potatoes
Cinnamon Spiced French Toast with Maple Syrup
Lemon Lavender Blueberry Scones
Mason Jar Parfaits with Seasonal Fruit, Vanilla Yogurt, and Homemade Almond Granola
Aleppo Pepper Chicken Sausages
Thick Cut Applewood
Smoked Bacon
Appetizers
Local Halibut Ceviche with Lime Zest and Sweet Pepper Confetti with Homemade Tortilla Chips
Yakitori Chicken Skewers with Ponzu Sauce
Vegetarian “California” Roll
Salad
Pixie Tangerine, Avocado, Persian Cucumber and Mixed Greens with Sweet Onion Vinaigrette
Mains
Miso-Glazed Black Cod
Beef Teriyaki; a Sweet and Savory Sauce on Medium Rare New York Steak
Crispy Garlic Rice
Roasted Seasonal Vegetables; Asparagus, Rainbow Carrots, Kabocha Squash, Grilled Scallions
Dessert
Green Tea Cheesecake
Local Halibut Ceviche with Lime Zest and Sweet Pepper Confetti with Homemade Tortilla Chips
Yakitori Chicken Skewers with Ponzu Sauce
Vegetarian “California” Roll
Salad
Pixie Tangerine, Avocado, Persian Cucumber and Mixed Greens with Sweet Onion Vinaigrette
Mains
Miso-Glazed Black Cod
Beef Teriyaki; a Sweet and Savory Sauce on Medium Rare New York Steak
Crispy Garlic Rice
Roasted Seasonal Vegetables; Asparagus, Rainbow Carrots, Kabocha Squash, Grilled Scallions
Dessert
Green Tea Cheesecake
Appetizers
Local Swordfish Skewers with Sweet Peppers, Pineapple, and Mint Pesto
Fresh Figs stuffed with Gorgonzola and wrapped in Crispy Prosciutto
Salads
California Caesar; Romaine, Chiffonade of Kale, Parmesan Dressing, and Brioche Croutons
Heirloom Tomato, Watermelon, Pickled Red Onion, Basil, and Sheep’s Feta Salad
Mains
Sauteed Broccolini
Roasted Baby Potatoes with Garlic Butter
Honey Mustard Tempeh
Wild Caught Salmon with Jalapeno Peach Salsa
Slow Braised Short Ribs with Homemade BBQ Sauce
Dessert
Berry Cobbler with Vanilla Bean Ice Cream
Local Swordfish Skewers with Sweet Peppers, Pineapple, and Mint Pesto
Fresh Figs stuffed with Gorgonzola and wrapped in Crispy Prosciutto
Salads
California Caesar; Romaine, Chiffonade of Kale, Parmesan Dressing, and Brioche Croutons
Heirloom Tomato, Watermelon, Pickled Red Onion, Basil, and Sheep’s Feta Salad
Mains
Sauteed Broccolini
Roasted Baby Potatoes with Garlic Butter
Honey Mustard Tempeh
Wild Caught Salmon with Jalapeno Peach Salsa
Slow Braised Short Ribs with Homemade BBQ Sauce
Dessert
Berry Cobbler with Vanilla Bean Ice Cream