REAL WEDDING: Marissa and Doug in Wine Country at AronHill Vineyards

Small and intimate wedding, yet grand in details. This stunning wedding at AronHill Vineyards is one to remember. This sweet couple spoiled their guests with a food and wine extravaganza. Hors d’oeuvres pre-ceremony, hors d’oeuvres post ceremony, an elegant five course dinner with wines to compliment each dish and a dessert port bar to round out this deeply personal and symbolic day.                              8.8.15 Love is Infinite

Thank you to Jill at Allyson Magda Photography for capturing each and every detail, Adornments Flowers for some serious bloomage and Central Coast Tent and Party for the beautiful hardware.

Here is a snip-it of their day in love, food, wine and family.

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Ocean Rose Abalone Crudo
Roasted Shishito Peppers, Tobiko, Meyer Lemon Zest, Cilantro Oil
AronHill Melange de Blanc

Black Kale Caesar
Cavelo Nero Ribbons, Crispy Prosciutto, Parmesan Foccacia Rusk
AronHill 2014 Estate Primrose

Duck Confit and Mushroom Strudel
Blackberry Gastrique
AronHill 2010 Primativo

All Day Braised Lamb Shank
Gremolata, Gnocchi Arabiatta, Pan Reduction
Charred Broccolini, Grana Padano
AronHill 2007 Quatre Melange

Crème Brule Spoons
Dark Chocolate Truffles
Fresh Figs, Gorgonzola Dolce, Stilton
Wedding Cake by The Cakery
AronHill Vinho Doce Port

Embracing Global Cuisine

Global cuisine in catering is here to stay.  Not only is it reflective of our well-traveled couples’ experiences, but globally-influenced menus breathe new life into events by broadening guests’ minds and palettes.  We also enjoy using global cooking styles like salt-block cooking to add a touch of excitement to our events.

Fried Quail Egg, Kimchi Fried Rice

Fried Quail Egg, Kimchi Fried Rice

Sweet Chili Wings

Sweet Chili Wings

Squid Ink Pasta & Scallops

Squid Ink Pasta & Scallops

Curry Carrot Soup Shooter

Curry Carrot Soup Shooter

Salt Block Cooking Station

Salt Block Cooking Station


DIY Ramen Station

DIY Ramen Station

DIY Ramen Station

DIY Ramen Station

Real Wedding: Jen & Justin at Santa Margarita Ranch

Santa Margarita Ranch Wedding

Thank you to Ken Kienow for capturing  Jen and Justin’s rustic  Santa Margarita Ranch summer soiree. All of the pretty brought together by Ciel Bleu Events and Adornment Flowers.

Ciel Bleu Events


Central Coast Wedding Caterer

Central Coast Wedding Caterer

Central Coast Wedding Caterer



Tray Passed Appetizers

Watermelon, Haloumi and Mint Skewer, Blood Orange Balsamic Drizzle

Black Mission Fig and St. Simeon Brie Crostini

Strawberry, Pineapple and Blackberry Snow Cones

Heirloom Tomato Gazpacho Shooter, Marinated Mozzarella and Panzanella Dipper


Fresh Peach Salad
Marinated Fennel, Baby Spinach, Purple Haze Chevre, Spiced Pecans
WeOlive White Peach Balsamic Vinaigrette

Buffet Dinner

Petaluma Farms Fried Chicken Paillard
Black Eye Pea, Heirloom Cherry Tomato, Edamame, Red Onion Succotash

Pan Seared King Salmon
Pistachio Dill Pistou, Sugar Snap Pea and Radish Slaw

Macaroni n’ Cheese
Smoked Gouda, Gruyere, New York White Cheddar, Herb Bread Crumbs

Sweet and Spicy Corn Fritters
Sour Cream, Chives

Blue Lake Green Beans
Pasolivo Lemon Olive Oil Pasolivo Lemon Olive Oil

Table Nosh

Buttermilk Cheddar Biscuits, Corn Bread, Honey Butter

Winter Dessert Goodness: Photo Shoot at Flying Caballos Ranch

We teamed up with Captivating Events by Megan and Mirelle Carmichael Photography at Flying Caballos Ranch to create the perfect California winter wedding inspired photo shoot.  Winter florals, custom letterpress menus, vintage books, clocks and bottles were provided by Sprigs Floral Designs and Embellish Vintage Rentals.

Our winter inspired “Meet n’ Greet” station featured  “Spiked Hot Chocolate” and a “Winter Warmer” punch all staged on our rustic roving cart.

Inside the ranch house, caramel apple bread pudding, beignets, house made marshmallows, butterscotch crème brulee spoons,  peppermint whoopee pies, and petit milk and donuts made up a bountiful dessert display.

Winter Wedding

Holiday Buffet

Caramel Apple Bread Pudding

peppermint whoopie pie


donut and milk





A Fall Favorite: Pumpkin-Chocolate Bread Pudding

Pumpkin-Chocolate Bread Pudding
From Diane Rossen Worthington’s “The Taste of the Season” Cookbook


1 ea, pumpkin chocolate loaf (it’s okay to use a boxed recipe)


4 large eggs

3 large egg yolks

1 cup, granulated sugar

¾ cup, canned pumpkin puree

3 cups, half-and-half

2 tspns, vanilla extract

1 tspn, pumpkin pie spice

4 oz, bittersweet chocolate, cut into chunks


Whipped cream or crème fraiche

Confectioner’s sugar

Pumpkin Chocolate Loaf

-Preheat oven to 375◦F and butter a 9×13 baking dish.

-Slice the pumpkin loaf in ½ inch thick slices. Arrange the slices, overlapping them, to fill the baking dish.

-In a large bowl, with a hand-held electric mixer on medium speed, beat the eggs and egg yolks until frothy. Slowly add the sugar and beat the mixture until it is thick and lemon colored. Reduce the speed to low and add the pumpkin puree and half-and-half. Add the vanilla and pumpkin pie spice.

-Ladle the custard over the pumpkin bread until the baking dish is filled to the top. Scatter the chocolate chunks all around the pudding, making sure that they are evenly distributed.

-Set baking dish in a larger baking pan and pour enough hot water into the larger pan to reach half way up the sides of the baking dish. Place in the oven and bake for 40-45 minutes.

-After 40 minutes, use a large spoon to push the bread down so the still-liquid custard rises in the dish. Spoon the custard again evenly over the bread slices. Bake about 10 more minutes, or until a toothpick in the center of the pudding comes out clean. Let cool slightly on rack.

-To serve, sprinkle with confectioners’ sugar, and spoon onto plates. Served with whipped cream or crème fraiche.

-Can be assembled and refrigerated one day in advance. Bring up to room temperature before following baking  instructions above.

Style Me Pretty Feature: Tiffany & Austin at Hammersky Vineyards

Jake and Necia Photography perfectly captured the romantic and feminine feel of Tiffany and Austin’s summer wedding at HammerSky Vineyards. The flawless design and coordination by TOS Events was complimented by the beautiful creations of Adornments Flowery & Finery to create a truly gorgeous event.

Their elegant but simple menu highlighted some great local summer produce followed by an oh so adorable “His and Hers” dessert buffet at the end of evening. Visit Style Me Pretty to view more images from the day.

hammersky vineyard

hammersky vineyard

hammersky vineyard

hammersky vineyard

hammersky vineyard

hammersky vineyard


Meet n’ Greet

Strawberry Lemonade, Tropical Iced Tea,  Citrus Water

Organic Strawberries, Sour Cream and Brown Sugar


Cocktail Hour

Tray Passed Appetizers

Petit Crab Cakes, Spicy Remoulade

Rosemary, Honey Goat Cheese and Orange Zest Crostini

Lemon-Garlic Marinated Chicken Skewer, Chive Pesto

Gazpacho Shooter, Garnished with Grilled Shrimp




Baby Gem Caesar
Baby Gem Romaine, Piave, Garlic Croutons, Creamy Caesar


King Salmon
Honey Dijon Glaze, Pasolivo Lemon Olive Oil
Seasonal Grilled Vegetables
Yukon Gold Mashed Potatoes


Herb Rubbed Double R Ranch Choice Filet
Dolce Gorgonzola Butter, Peppercorn Red Wine Sauce
Seasonal Grilled Vegetables
Yukon Gold Mashed Potatoes

Table Nosh

French Baguette, Artichoke Tapenade, Butter

Dessert Bar


Crème Brule Spoon, Sugared Raspberries

Cheesecake Lollipops

Chocolate Chunk Cookies


Salted Caramel Brownies


Chocolate Mousse Cups, White Chocolate Peanut Cream, Peanut Butter Crunch



Photography: Jake and Necia Photography

Cinematography: ZoMei Video Productions 

Floral Design: Adornments Flowers & Finery

Cake: Cake Cathedral 

Design + Coordination: Touch of Style Event Coordination & Design

Hair + Makeup: The Queen’s Bees

Lighting + DJ: Kramer Events 

Limo: Lush Limousines

Linens: La Tavola 

Rentals: All About Events 

Stationery + Signage: Umbrella Tree Design 

Venue: HammerSky Vineyard

Epoch Estate Wines’ Pick Up Party

Thank you to Epoch Wines for giving us the opportunity to cater their fall pick up party last weekend.  With over 200 wine club members in attendance,  Trumpet Vine served up a variety of small bites to pair with their delicious wines.  Scroll down to check out our menu…

Epoch Estate Wine


Maple Leaf Farms Duck Rilette
Roasted Shallots, Sautéed Kale, Balsamic Cherry Reduction
Paired with 2011 Veracity

Yucatan Braised Pork Empanada
Romesco Sauce
Paired with 2011 Zinfandel

Beet and Goat Cheese Arancini
Paired with 2011 Sensibility

Wild Mushroom, Gorgonzola and Arugula Flat Bread
Paired with 2011 Estate Blend

Dried Cranberry and Spiced Pecan Torte
Cream Cheese, Goat Cheese and Mascarpone, Sliced Baguette, Crostini
Paired with 2010 Tempranillo

Thanksgiving Holiday Help

Whether you need a whole dinner, or just a few sides, let Trumpet Vine Catering help make your holiday hosting a little easier.

  • Orders are available for pick-up at our Paso Robles location beginning Tuesday, November 26th, until 12 noon Thanksgiving Day.
  • Pick-up hot and ready to serve, or we can provide you with simple reheating instructions.
  • Additional charges for delivery on Tuesday or Wednesday. No deliveries available on Thanksgiving Day.
  • Orders must be received by Friday, November 22nd.

Trumpet Vine Catering Thanksgiving

Going Wholesale at The General Store

Focusing on locally produced products for “picnic, pantry and home” the highly anticipated General Store opened this spring in downtown Paso Robles.

When the dynamic trio of Erin, Jillian and Jolie invited Trumpet Vine to be part of  the “picnic” – we were all over it.  In addition to featuring our grab n’ go tortes, chicken salad, hummus and tapenade, they also have a wide variety of sweet treats from some of our local favorites like  Templeton Toffee and Negranti Ice Cream,  just to name a few. 

While the General Store is an incredible place to find artisan foods, they also carry unique home and culinary accessories such as cheese boards, linens, beeswax candles, bath and body products, jewelry, note cards, and toys. 

If you have not stopped in to check it out- you must!  Lots to see and great gift ideas for the upcoming holidays.



General Store Paso Robles

General Store Paso Robles


Real Wedding: Rachel and Johnathan

Rachel and Johnathan’s free-spirited DIY wedding was one of our favorites last spring. This uber-creative couple’s vision included the 1969 movie Butch Cassidy and the Sundance Kid via antique Victorian accent pieces, rustic western elements, and a dash of 1970’s kitsch. Rachel and Johnathan created mason jar lanterns that they hung from trees,  and each guest was seated in front of a different hand-painted Victorian plate topped with a horseshoe favor. Chandeliers swayed in the trees as Rachel and Johnathon’s guests danced late into the night and enjoyed treats from our gelato cart. Scroll down to view pictures, see the menu, and a short highlight video of this gorgeously unique wedding…

Kitsch Butch Cassidy and the Sundance Kid Wedding Kitsch Butch Cassidy and the Sundance Kid Wedding`

Kitsch Butch Cassidy and the Sundance Kid Wedding

Kitsch Butch Cassidy and the Sundance Kid Wedding

Kitsch Butch Cassidy and the Sundance Kid Wedding

Kitsch Butch Cassidy and the Sundance Kid Wedding Kitsch Butch Cassidy and the Sundance Kid Wedding

Kitsch Butch Cassidy and the Sundance Kid Wedding Kitsch Butch Cassidy and the Sundance Kid Wedding Kitsch Butch Cassidy and the Sundance Kid Wedding



Meet n’ Greet

Strawberry Lemonade,  Tropical Iced Tea and  Cucumber Water

Lavender Shortbread Cookies


Strawberry and Avocado Salsa, Pasolivo Lime Olive Oil ,  Jicama Chip

Sweet Melon Gazpacho Shooters with Grilled Shrimp

Domestic Lamb “Lollipops,” Yogurt and Herb Marinated Lamb Racks with Mint Pesto

Assorted Domestic and Imported Cheeses

Dried Fruit, Seasonal Preserves, Toasted Nuts

Pear, Pistachio and Chicken Pate La Brea Sliced Baguette and Crostini



Marinated Apricot, Fennel, Red Onion, Purple Haze Chevre, Organic Arugula, Lemon Thyme Vinaigrette

Table Nosh

Assorted Rustic Ciabatta  Herb Foccacia Grissini Truffle Butter Olive Tapenade Savory Fig Chutney Infused Olive Oil Balsamic Vinegar

Dinner Buffet

Cherry Balsamic Glazed Pork Tenderloin and Cannellini Bean Puree Coho Salmon with Pistachio Dill Pistou and Sugar Snap Pea, Orange and Yellow Bell Pepper Sauté Wild Mushroom Risotto Cake with Sweet Grape Tomato-Caper Sauce Maple Balsamic Glazed Baby Potatoes with Lemon, Scallion, Thyme Gremolata Windrose Farms Honey and Orange Glazed Heirloom Carrots garnished with Fresh Mint

Gelato Cart

Leo Leo Chocolate Hazelnut, Almond, and Lemon-Mascarpone Gelato   Chocolate Chunk Cookies Lemon Wafers Pirouette Straws



Caterer: Trumpet Vine Catering

Photographer: Stacey Ramsey

Makeup: The Queens Bees

Wedding Cake: The Cakery

Videographer: The Sunday Saloon Cinematography

Wedding Invitations: Allie Ruth Designs

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