Culinary Eye
Culinary Eye is based around seeing lifes best moments through great food. Take a look and see wha
We are hiring front of house and back of house team members for the upcoming holidays. Let me know if you wanna make some extra cash and I’ll get you hooked up on some events.
It’s Friday! Cheers to a beautiful weekend of events ahead!
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There’s something special about a city hall wedding. The Bay Area has our ❤️
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This Agrodolce Eggplant on House-made Focaccia was a show stopper at a corporate tasting a few years back. An oldie but goodie.
Come out and join in some festive holiday cheers. Wednesday December 13. 140 Nee Montgomery. 3-6pm.
If you're in San Francisco on Wednesday, come and join us at our Christmas Night Market. We will have a gathering of local artists Sweet bites and specialty cocktails to share for the holidays. It's a great place to come get some gifts for friends and family and also enjoy some holiday atmosphere.
Heading into our final sprint for 2023. Feeling grateful. It takes work and determination to get there. But, it is well worth it. Thankful to be named on Inc.'s list again for fastest growing companies. Cheers to 2024.
When the bride and groom need food too!
Happy Turkey Day!
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Something dark and moody for the spooky week we’ve been having.
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We love looking back at our couples posts.
9.30.2023 | The Monnette’s ✨💍
“One month ago, I married and I’ll never look back. To the man that makes me smile bigger, laugh louder, and adventure more, I love you and can’t wait to spend the rest of our lives together ❤️”
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Church | St. Ignatius Church SF
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It’s a total mood when you layer ceramic dinnerware, Ama Sage and Terra Black china with charcoal velvet napkins atop a warm, natural wood Huntington table. Take a peek at more pics in today’s story!
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Music: Jayson Silva
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Snacking oo’mämē style thanks to and for creating this unique snack for attendees at The Good Food Conference
Fall has arrived
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A Fall palette of deep deep purples and maroons…nearly black, mixed with lavender, mauve, pink, and navy.
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Apps are ready… who’s hungry?
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Coastal chic 😍
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There’s nothing like the soft glow of the string lighting and uplighting as the sun sets 💜🌟 We were honored to have been part of this vendor dream team for such a wonderful couple:
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We love being a part of these special and unique moments.
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When I first met Christina & Ray and they told me how they first met through a science fair, I knew how meaningful it is for them to have their wedding at the California Academy of Science in San Francisco. What felt special to me in this wedding was the ceremony took place in the planetarium, and having read vows to each other under the Milky Way was incredibly romantic!
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will never be over this wedding, and neither will we. As seen on + captured by .
Always a pleasure!
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This Black Swan Lake wedding was a masterclass on implementing floral prints and organic texture! From the gorgeous reception tablescapes to the mismatching bridesmaids' fashion, there were countless details that helped make this celebration notably unique. For the full gallery, see the link in their bio! 🌸💍
Little Black Book Event Planning & Design:
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Between the unique vibe of our space to the awesome food your caterer brings in- your next event at Shin Dig is going to be unforgettable. 🙌🏻
PS- we're still dreaming about these burger bites from .
Watermelon roasted corn gazpacho, Serano oil , cucumber, granita, baby mint shooters.
Thanks for the shoutout
“I Loved working with Culinary Eye Catering. Beautiful delicious food, attention to detail, couldn’t ask to work with a nicer crew and Chef”
Charcuterie on a custom built swing? Yep, we can do that too.
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Gorgeous views and company at todays tour of with . And also a celebrity appearance from the one and only Jack (by way of and ).
Todays menu sourced strait from our farmers at the
Warm Strauss dairy ricotta, stemple creek honey and Della Fatoria Meyer lemon batard.
García farms blood orange and mandarins with Tomatero fennel salad. Grilled salmon and marinated shallot side.
Mill Valley Pasta Co orrechetti, steeple creek grilled merguez, grilled spring onions and shredded fully belly farms cavello Nero.
Roast broccoli rabe with full belly organic olive oil and caramelized lemon.
Who We Are
When I started Culinary Eye Catering and Events in 2010, I did it with a love of food and a want to produce delicious and creatively unique shared experiences. This is why we are a catering team rather than a restaurant. Having a background in kitchens and an education in interactive art and psychology, I've built a team who's goal is to take care of our clients and create memorable moments at each one of our events. We are chefs, artists, designers, logistics minds and much more. In total, we’re caterers because we don’t believe in fixed menus or fixed formats. We are caterers because we believe that customer service can be tied to creativity and by combing the two you come up with something that is not only exceptional but that can be uniquely yours.
Allow us to help you create your next moment.
John Silva ~ Founder