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.

Italian Dinner Party
Casa Elar
​Ojai Valley Inn and Spa

Sunday Campside
Brunch
Caravan Outpost​​
Internationally-Inspired Fall Wedding
Ojai Retreat
Summer BBQ
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


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​​

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


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​