2017 Vision and Commitment to Legacy: A Word from Robert Jacobi, President & Owner

Robert Jacobi, President & Owner Main Course CA

Main Course California prides itself on making all our events a success.  It is our belief never to promise more than we can handle, but rather to deliver more than we promised.  It is on this maxim that a legendary reputation has been built and on which we have earned the trust of our community and clientele. 

Over the years, Main Course California has been the preferred caterer for a variety of customers in helping make their event dreams a reality.  We have catered celebrity weddings, most recently a wedding by Bonnie Walker Events for Kevin Hart and his bride Eniko Parrish (now Hart) this summer. It was amazing!! 

In 2011, MCC received our first big break into the corporate event world with daily services provided to the staff of lynda.com. Owners Lynda and Bruce requested gluten-free, no white starch, low sodium, locally sourced ingredients, no refined sugar, low-fat meals to serve their then 250-300 employees 5 days a week, for 2 years. Working around flavor and food profiles that require a certain amount of creative and out of the box cooking is what we do not shy away from. The fact that we were actually able to have many clients not even notice that their major comfort food ingredients (sugar, white starch, fat etc.) were “missing” was a challenge we took to heart. Proudly, our kitchen crew pulled it off without a hitch. This in my mind is the way to build long-term partner-based relationships. We walk the extra mile. We care.

Another example of how Main Course California is committed to creating a personal food experience is in the following example:  We have had the opportunity to serve Mercedes Benz International for several of their Southern California events. I think it is safe to say that one of the main reasons they went with Main Course CA was the fact that I personally translated their catering menus into German. Most of their employees are from Germany so our ability to provide the exceptional food and service for which we are known while also providing menus written in their first language helped in creating that long-term partnership. It was my personal pleasure to describe the various ingredients to the Mercedes staff while they were going through the buffet line. Many of the ingredients we use here in California are not very common in Germany. It was a mixture between California fresh and German comfort food. The Mercedes staff were happy. Happy mechanics=happy cars.

Main Course California’s strength lies in being able to adjust, improvise and accommodate our clients’ needs. Our talented staff, years of experience and range of capabilities make us the ideal partner for any person, business or social group looking for a great caterer that they’d like to continue working with for years to come.   

Our goal for 2017 is to continue this commitment to service, and delicious authentic food which has become our legacy. We will continue our focus on local and corporate events while maintaining our fondness of catering weddings and social events.  New menus will be rolling out this next year from our Executive Chef Tony Sewell who is sure to keep recipes fresh and seasonal by working closely with our valued local purveyors.  With his and our COO Judy Taylor’s vast experience in making large and intricate events a success, Main Course California will continue on a path of outreach to the community and valued clientele. We are excited to streamline our product and service to incorporate new trends and a more competitive price point.   

I am very happy to be at the helm of a business that has become a go-to caterer in the Tri-Counties and can work alongside such a talented and honorable crew.  All the people who work for or with Main Course California are truly professionals through and through and we look forward to what 2017 has to bring. We are ready!


Things Are Changing at Main Course California!

With well over 50 years of combined international culinary and world-class service experience, Main Course CA is continuing its course into 2017 with a few changes in-house, but with the same attention to detail, quality and service for which we have become known for over the last 8 years.

Judy 3We are sending off two of our treasured and valued team members, Executive Chef Rachel Holst, and Chief Operations Officer Lindsay German, while welcoming Judy Taylor as our new C.O.O and Chef Anthony Sewell as our new Executive Chef. We are so grateful for Rachel and Lindsay’s contributions through the years and are delighted to see them start the next chapter in their lives, while welcoming our long-time team members to their new stations. Our mission remains the same: impeccable food and service for every event.

Judy has been our Sales and Events Director for the last 5 years. Her experience and depth of knowledge of Main Course makes her a natural fit for our C.O.O. If you have had our food in the last 4 years you have experienced Sous Chef Anthony’s delicious food. As the Executive Chef, we look forward to him continuing to deliver Main Course’s signature creative and flavorful food. We are excited to see what unique and delicious food he will be adding to the Main Course menu.

Main Course California has been especially privileged to work with an assortment of corporate clientele over the years, including Mercedes Benz (MBUSA & International), Jaguar Land Rover, Lynda.com(served 250 guests per day for 2 years), Community Memorial Hospital, Dupuis Group, Applied SiliconeThe Trade DeskPatagonia, Ventura Adult Continuing Education, Union Bank, and Montecito Bank and Trust, to name a few.

From meetings, to grand soirees, grand openings, galas, fundraisers, to providing daily meal service, Main Course CA has been the side-by-side event partner to many of Southern California’s elite corporations and we look forward to continuing this niche into 2017 and beyond.

Corporate Holiday Trends

Main Course California is committed to authentic, flavorful food. From our farm-fresh ingredients, innovative cuisine and pairings, to creative ideas in event planning, we make every special occasion unique and memorable. As the holiday season approaches, and new and familiar clients approachsteak-bites us to assist them in planning memorable special occasions, we are often asked what are the latest trends that will make their individual event stand out.

Many corporate events are generally focused on team-building, and companies are choosing to continue this well into the holiday season for the  annual company holiday party.   The goal is to keep guests guessing, engaged and provide the “wow” factor at each step of the event – from invitation, to welcoming the first guests all the way through until the end of the event.

For the 2016 Holiday Season, it’s all about guest interaction and their experience. This “experience” is manifest in how food, beverage, activities as well as event layout and seating is arranged. Presentation is everything. How guests are served their appetizers and how their beverages are presented is what makes an event memorable. Innovative seating configurations for guests with long, high tables and tall stools pulled up to them encourage conversation and better interaction. Some favorite food/beverage and guest activity options for the holiday corporate event include:

  • A Make-Your-Own- Holiday Punch Station with Instructions and Ingredients that encourage guest-interaction and some fun.
  • Food Trends: Comfort Food, Grab-n-Go Food, Locally-Produced, Sustainable Menus
  • Fun Photobooths
  • Activity “Stations”: If the venue is large enough, each room can have a different theme: for those who want to dance, have a nightclub; for those who want to interact, have a giant chess board with life-sized pieces; in another area, have several tables with puzzles to assemble.
  • Continuing the experience after the event: edible favors with a personal thank you from the executive team

No matter what you choose to do for your annual holiday party, Main Course California can help you find a venue, assist in creating an event plan, as well as provide a food and beverage experience that will help make this year the most memorable yet. 

Host Your Event with Us – at the Museum of Ventura County

The Museum of Ventura County’s Event Pavilion is the perfect place to host your wedding, corporate luncheon, intimate dinner or festive holiday party. Our clients love the Museum for its modern, clean design, its indoor and outdoor space available year-round, and how easy it is to host an event there, and of course all of their guests rave about our flavorful food!

“Our wedding itself was perfect.  The food was EVERYTHING and guests, family, friends, other vendors all raved about it as the best wedding or catered food they have ever had!” – Another Happy Bride

Modern Stone & Iron Entrance to the outdoor Plaza

Modern Stone & Iron Entrance to the outdoor Plaza

Scrumptious Entrees - gourmet corporate awards dinner

Scrumptious Entrees – gourmet corporate awards dinner at the Museum of Ventura County

The Museum’s Indoor Pavilion is equipped with an 18′ wide projector screen with PowerPoint capability, wireless microphones and zone-adjustable sound system – perfect for recognition presentations & entertainment.

Winemaker's Dinner at the Museum of Ventura County

Winemaker’s Dinner at the Museum of Ventura County

Chef Carving Station on Dinner Buffet

Chef Carving Station on Dinner Buffet

The Pavilion accommodates up to 200 guests for a seated dinner, or 250 guests theater style. Adding a clear tent to the outdoor plaza will accommodate another 140 guests during the winter months and also offers a great place for cocktail and lounge seating.

To Book your Event at the Museum of Ventura County – 

Call us: 805-658-8900 

Email us: Events@VenturaMuseum.org

For a Complete Museum Events Rental Packet, click Here.

Below are more photos from fantastic events at the Museum of Ventura County. Scroll Down for our Featured Photographers and Decor/Rental Equipment Partners.


Dancing the Night Away at the Museum of Ventura County

Dancing the Night Away at the Museum of Ventura County

Farm to Table Salad Trio from a Fundraising Gala at the Museum of Ventura County

Farm to Table Salad Trio from a Fundraising Gala at the Museum of Ventura County

Al Fresco Festivities in the Plaza

Al Fresco Festivities in the Plaza

Salad Bar Action Station in the Plaza

Salad Bar Action Station in the Plaza

Sweet Assortment of Desserts Brownies, Cookies and Fruit Tarts

Sweet Assortment of Desserts Brownies, Cookies and Fruit Tarts

We’d like to give a huge thanks to our Event Partners Featured in this Blog:

Alex Neumann Photography

Simon Bill Photography

Tom Juddah Photography

Ventura Rental Party Center

Dinner on the Pier – with Pier into the Future

Pier in the FutureThere are many worthwhile charitable causes Main Course CA actively supports, and we are so thankful to be asked to help raise funds through creating events. We wanted to share one of the highlights of 2016 with you – the first-ever dinner on the Ventura Pier held on May 6th. Main Course California created this event for the non-profit organization, Pier into the Future.

pier eventCommunity leaders created Pier into the Future to establish a $1 million endowment fund to preserve and maintain the Ventura Pier for future generations to enjoy. Since reaching their goal in 2007, Pier into the Future has contributed over $400,000 to the City of Ventura to fund repairs and enhancements to the Ventura Pier.

Our pier has been a treasured part of our community for 144 years. While our pier looks beautiful from afar, the regular wear and tear that comes with age coupled with this winter’s epic El Nino waves gave cause to our event which raised funds to repair significant damage to our world-recognized landmark.

Main Course California was thrilled to be in collaboration with other fine partners to produce this festive dinner on the pier:  Ventura Rental Party Center created a beautiful nautical-inspired dining room. Guests were greeted with passed hors d’ oeuvres prepared by Beach House Fish, and Four Brix Winery poured their award-winning wines to pair with Main Course IMG_3221California’s family-style dinner. Guests enjoyed the live music by Joel Doswell and Kenny Walters, and Channel Islands Distillery created a custom “Ventura Sunset” cocktail to toast the event. We can’t thank the City of Ventura enough, who was a gracious partner, allowing Pier into the Future to create this first-ever dinner on the pier.

Here is a peek as you “Pier into the Dinner Menu” we created for this incredibly memorable and successful event:

Served Family Style:

Roasted Beet Salad

mixed local greens, roasted seasonal beets, sweet oranges, candied walnuts, goat’s cheese & crispy onions served with preserved lemon vinaigrette


Cedar Plank Grilled Salmon

with fennel apple slaw

Slow Braised Boneless Beef Short Ribs

with red wine & cherry demi glace


Roasted Seasonal Rio Gozo Farms Vegetables

lightly seasoned with balsamic reduction & fresh herbs

Smashed Sweet Potatoes

with frizzled rosemary & orange


Berry Crumble Torte

with lemon curd cream & basildessert pier

For more information how you can support the Ventura County Pier through Pier Into the Future, visit their Website: www.pierintothefuture.org

Intimate Weddings: Lindsay & Joshua Say “I Do” at Ojai’s Lavender Inn

3q6a8816Just under a half hour from the seaside city of Ventura is a quaint town nestled in a valley famous for its artists, wineries, and health spas – the City of Ojai.  Nestled among
sacred mountains that turn a brilliant shade of pink as the sun sets, this intimate community is a hidden retreat for celebrities, spa cognoscente, and those of us whom yearn for a weekend to recharge at a relaxed pace where nature is the backdrop for almost everything, organic farmers abound, and a world-famous art gallery is on every corner. While Ojai has several beautiful event locations we love, one of the most charming is the bed and breakfast The Lavender Inn. Located in the heart of Ojai, surrounded by the aforementioned wineries, art galleries, and one of the nation’s best Sunday Farmer’s Markets, The Lavender Inn offers an intimate feel for their weddings and encourages friends and family of the couple to stay in the Inn’s cozy suites, enjoy the on-site spa, and Inn Manager Beth’s delectable home made breakfasts. This warm, cozy feel was perfect for one of our wedding couples, and we’re excited to share some highlights from their wedding with you:

Optimized-Namaste Rings







3Q6A9363 (1)Crossing paths since elementary school, Lindsay and Joshua said “I do” in the lovely garden at Lavender Inn with 70 guests this last September, one of the most beautiful times of year for weddings in Southern California.  From greeting their guests with pre-ceremony refreshments that included Water infused with Organic Lemon, Cucumber and Mint, and Rose Geranium Lemonade, to Lottery Scratch Cards for each guest in a homemade envelope, these two busy professionals (one advises the world’s leading philanthropists and the other is a flight software engineer for a space company) focused on what was most important to them:  restaurant quality, locally-sourced cuisine shared in a comfortable setting with those whom are near and dear to their hearts.

When we first meet with clients, we like to get to know them and what is important to them. This is what allows us to deliver a consistently unique, fresh event experience each time.  For Lindsay and Joshua, it was paramount that they have a farm-to-table meal that “celebrated Southern California’s fresh, locally sourced food.”   “Main Course prepared a perfectly tailored menu that took some of our favorite dishes to the next level and fully captured the sophisticated, but down-to-earth feel of our wedding,” said bride Lindsay.Optimized-B& G on steps

Farm to TableMenu Highlights:

Salad:  Roasted Beet Salad – mixed local greens, roasted Rio Gozo beets, sweet oranges, candied Ojai walnuts, crumbled Drake Farm goat’s cheese & crispy onions with preserved lemon vinaigrette

Entrees:  Herb Crusted Beef Filet with roasted mushroom & red wine demiglace |Coffee & Brown Sugar Spice 

Roasted Salmon with roasted grape salsa | Sautéed Seasonal Rio Optimized-menu at place settingGozo Vegetables with fresh herbs | Kale & Butternut Squash Risotto with lemon zest & parmesan cheese |Gluten Free Kale & Mozzarella Ravioli with butternut squash, wilted local greens & parmesan cheese 

Special Touch Highlights: Lottery Scratch Cards with each guest’s name on a handmade envelope;  an excessively abundant dessert table with little paper bags for guests to fill and take with them at the end of the evening

B&G at Dinner







Optimized-candy buffetSulkin Desserts 2Thank You to Our Event Partners:  Venue:  Lavender Inn |  Catering & Desserts:  Main Course California |  Rentals: Ventura Rental Party Center      |  Florist:  Emily Floral      |  Ceremony Music:  Subito Strings   |  Reception Music:  In the Mix Events  |   Officiant:  LA Wedding Woman    |   Coordinator: Beth at the Lavender Inn |  Photographer:  B&E Photography   |  Videographer: Riviera Productions   |   Hair/Makeup: La Rouge Artistry




Outstanding in the Field Summer 2016 Event

main course small photo outstanding in the fieldOne of our favorite things is creating menu experiences and having guests gather to enjoy the best life has to offer:  sumptuous food and beverage and good conversation.  Does it get any better?  Well, when the setting is literally “in the field” – the very core root from which our creations hail – you may just say that this is , in fact, our favorite thing of all.

Just this last June, we were were honored to produce the  Outstanding in the Field dinner at Casitas Valley Farm , a farm that creates a local food production system that is” economically, socially and ecologically viable”. We can always get behind this philosophy, because we feel that this is what makes the difference in the food experience while dining.

Below is the menu for this event: [Read more…]

Real Wedding – El Capitan Canyon BBQ

We loved catering Jaime and Donovan’s wedding in Santa Barbara at El Capitan Canyon September 6th, 2014. Jaime created a beautiful wedding full of whimsy, nature, and just a touch of rustic elegance. There was a playfulness to Jaime and Donovan, and we love that thier spirit is evident throughout the event!

El Capitan Jaime and Donovan

El Capitan Jaime and Donovan

[Read more…]

Event Service Styles

What is right for you?

Buffet, Just Appetizers, Plated, Family Style, Action Stations – how you serve your guests is an important decision in planning your party

Just as parties come in all styles, sizes, and reasons for celebration, there are a variety of great ways to serve food at your event.

The most common are all appetizers, buffet service, plated service, family style service, and action stations.   Each format and style has its own benefits and reasons why it fits a particular client’s style and budget. Here is a description of the most popular styles of service and some of the pros and cons of each one. Read up, but don’t worry, we will help you determine which style is right for you. And remember, not matter what you choose, the food will be awesome (you’ve got Main Course California cooking for you!) and the service will be impeccable (there is a reason why everyone tells their friends about us!).

unnamed (2)Appetizers Only (Heavy Hors d’ Oeuvres)– This works great for spaces that don’t lend themselves to sit down service (an open house, an art gallery, a yacht). It is also great when you want to create a more party-like atmosphere where the food is the star of the show, everyone is impressed with the beauty and flavor of the chef’s creations.

Trays of hors d’ oeuvres are continually passed throughout the duration of the party. The passed hors d’ oeuvres – all one to two bites at the most – may be supplemented with several stationary platters of heavier appetizers, such as artisanal charcuterie and cheese boards.

When on a budget, many clients think that they’ll save money by ”just” serving appetizers. However, this is usually one of the most expensive types of service, since each elegant appetizer is like an entire mini entree with each one needing to be cooked, assembled, garnished, sauced & plated. Add to this that you will need lots and lots of each beautiful hors d’ oeuvre. [Read more…]