Owned and operated by Tracy Labastida, Field to Table gets its name from Tracy's life journey from a farmer turned chef. Though the company was started in August of 2013, our roots are deep in both agriculture as well as the kitchen. Our close ties with local farmers are vital to sourcing the fresh produce that we are so fortunate to have access to on the Central Coast.
Tracy started working in produce fields in the Santa Ynez Valley at a young age, and later his interests shifted from growing the produce, to cooking it. It's been his vision ever since to create a company that sources local ingredients to craft amazing, mouth watering menus and that provides excellent service on the days that matter most to people.
These events range from intimate dinners, to weddings, to winery events and non-profit events. Field to Table has grown to be a true labor of love; a true reflection of Tracy's vision. Our crew is more like family, and our family loves being there to bring our clients' families together.
Tracy started working in produce fields in the Santa Ynez Valley at a young age, and later his interests shifted from growing the produce, to cooking it. It's been his vision ever since to create a company that sources local ingredients to craft amazing, mouth watering menus and that provides excellent service on the days that matter most to people.
These events range from intimate dinners, to weddings, to winery events and non-profit events. Field to Table has grown to be a true labor of love; a true reflection of Tracy's vision. Our crew is more like family, and our family loves being there to bring our clients' families together.
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