About Our Wedding Packages

Our wedding packages were created to save you money and make planning your wedding easier. Each package includes a thoughtfully selected combination of menu items and services, so you don’t have to build everything from scratch. With straightforward per-person pricing, the total cost is easy to understand and automatically scales with your guest count, whether you are planning an intimate celebration or a large wedding.

Our Wedding Package Options

We have four separate wedding packages, ranging from $59 to $144 per guest.

Tacos and Tuxes Package

INCLUDES:
Taco Bar (ti tip, chicken or both)
Beans/Rice
Chips/Salsa/Guacamole

3 Passed Apps
– Local Halibut Ceviche Tostada Bites
-Street Corn Cups w/ Cotija and Lime
-Chorizo Crostinis w/ Whipped Goat Cheese, Poblano, Chile Honey

Dry Hire Bartending

Bussing/Venue Cleanup

Dinner at the Ranch Package

INCLUDES:
Tri Tip
Chicken
Portuguese Linguica Rice
Ranchero Beans
Garlic Bread
Caesar Salad

3 Passed Apps
-Grilled Peach/Prosciutto Crostinis
-Bacon Wrapped Dates w/ Goat Cheese
-Caprese Skewers

Dry Hire Bartending

Bussing/Venue Cleanup

Fireside Formal Package

INCLUDES:
Top Sirloin Steak
Chicken
Creamy Garlic Mashed Potatoes
Charred Asparagus w/ Lemon Herb Butter
Seasonal Salad
Garlic Bread

3 Passed Apps
-Ahi Poke Shooters in Mini Wonton Cups
-Fig Jam/Goat Cheese/Burnt Sage Crostinis
-Tri Tip Pinwheels

Dry Hire Bartending

Bussing/Venue Cleanup

Beach Town BBQ Package

INCLUDES:
Filet Mignon
Split Local Lobster Stuffed w/ Portuguese Linguica Rice
Roasted Garlic/ and Herb Fingerlings
Seasonal Salad
Homemade Garlic and Rosemary Focaccia Table Service

4 Passed Apps
-Charred and Raw Oyster Selection
-Salmon Lox and Cucumber w/ Creme Fraiche
-Grilled Peach and Watermelon Skewers
-Grilled Artichoke Tapenade Crostinis

Dry Hire Bartending

Bussing/Venue Cleanup

Timeline

Our wedding packages are based on the most common timelines we have encountered through weddings we’ve done in the past. While most weddings fall within these guidelines, additional staffing or service hours may be required depending on your venue, schedule, or overall event timeline. By default, each package includes a staffing plan for the following timeline:

TIMELINE
*Onsite ceremony typically 4:00 or 4:30, offsite ceremony allowing for guest arrival at 5:00
*Buffet table and bar in place and ready for setup no later than 3:00

2:00 Food prep staff arrives onsite, begins prep/cooking/buffet setup
3:00 Bar staff arrives/sets up
4:00 Service staff arrives
5:00-6:00 Cocktail hour/passed apps
6:00-7:00 Self serve buffet dinner service
7:00-10:00 Speeches/Dancing
10:00-11:00 Venue cleanup

Open bar/bussing/scullery 5:00-10:00

General Duties/Responsibilities

A successful wedding depends on everyone working together, including your venue, coordinator, rental company, other vendors, and our catering team. Below, we outline what is included in our wedding packages and which responsibilities are typically handled by others. If you would like our team to take on anything outside the included scope, additional staffing and/or fees may be needed.

Tables/Chairs/Large Items
Rental companies typically handle the setup and breakdown of larger items, such as tables, chairs, the bar, buffet table, and other furniture or equipment. For this reason, setup and breakdown of these items are not included in our wedding packages.

Setup of Cooking Area/Equipment
Our team will set up the buffet using our rustic chafer surrounds, bowls and serving utensils, along with the necessary food preparation area. All cooking equipment, tents, prep tables, and serving items are included in our packages.

Decorating of Venue
Setup of the place settings, décor, florals, linens, lighting, and other non-catering and decorative items is not included in our wedding packages and is typically handled by other vendors and/or family members.

Bussing/Scullery
Our packages include bussing throughout the evening and scullery for all rented plates, silverware, glassware, and linens. While it’s not typically an issue, we will coordinate with you in advance regarding your rental order to ensure the quantity of items falls within the standard service needs covered by your package. Although rare, additional staffing may be required for rental quantities or service needs beyond the typical scope.

Clean Up of Non-Disposable Decorations/Florals
Cleanup of personal décor, florals, leftover items, and anything that needs to be saved is typically handled by the day-of coordinator, other vendors, or designated family members. When the amount is minimal, our team may be able to assist; however, larger cleanup needs are not included and may require additional staffing.

Trash Disposal
Trash removal from the venue is not included in our wedding packages. The client or venue must have an on-site waste disposal plan in place, such as access to an on-site dumpster or designated trash receptacles. Trash cans and bags must also be provided throughout the venue.

Final Venue Cleanup
Our team will typically be last on site besides venue personnel and/or the day-of coordinator and handle final cleanup of the catering, cocktail hour, dancing and dining areas, including collecting trash, placing it in the venue’s designated on-site disposal area, and completing general cleaning according to the venue’s requirements.

Additional Needs/Considerations
While our team is typically self-sufficient when it comes to water, electricity, and catering equipment, our wedding packages do require a few rented items and designated work areas. These include an appropriately sized buffet table (to be discussed during planning), a bar, and tables with a dedicated trash can for scullery. The venue must also provide suitable areas for outdoor food preparation and live-fire cooking, free from overhanging trees and other hazards, as well as a separate area for scullery operations.

Upgrades/Customization
While our packages include some of our most popular menu and staffing options, they can be upgraded to better fit your wedding plans. Options may include adding staff for a fully staffed buffet, selecting additional services, or making adjustments to the menu. Any upgrades or changes will be reviewed during planning and priced accordingly.

Bartending

Our licensing allows us to provide dry-hire bartending services for your wedding. The client is responsible for purchasing the alcohol, mixers, and garnishes and having them delivered to the venue. Our team will provide the professional bartending staff, along with the purchase, transportation, and proper storage of ice. This setup gives you more control over your beverage selection and budget while ensuring the bar is fully staffed and runs smoothly throughout your event. We can also coordinate a full service bar with one of our fully licensed partners.

For any additional questions, more information, or if you would like to inquire about our availability for your upcoming wedding, please contact us through the link below!

The post Our Wedding Packages [What’s Included] appeared first on Oak and Fire.

Andres Nuño, co-owner of En Fuego Events, event host, confirmed this year’s attendance numbers that beat last year’s St. Paddy’s Day-themed event of 1,800 guests.

“It was our largest turnout in the history of the event!” he said of Sunday’s festival. “We had over 2,000 total guests on site.”

Wine lovers from near and far sampled from a collection of area wines, craft beers, seltzers, ciders, and spirits and were invited to participate in the annual chili cook-off and salsa-tasting contests.

Despite cloudy skies that threatened a damp event, Nuño reported an increase in competitors as well.

“We also had our highest number of cooks (39) who submitted over 45 entries for best Red Chili, Chile Verde and Salsa,” he said.

Rounding out the day were performances by Jared Nels and Sound Investment, and live music by DJ FIU.

Winners for the judged and “People’s Choice Awards” ribbons are as follows:

People’s choice winners: 

Food: Red chili – Flying Flags RV Resort; Chili Verde – Firestone Walker Brewing Co; Salsa – Firestone Walker Brewing Co

Beverage: Red Wine – Sapien; White Wine – Brick Barn Winery; Alternative Alcohol – Rock 12 Distillery; Brewery – Firestone Walker Brewing Co

Booth Showmanship – Hoyt Family Vineyard

Judged winners:

Chili Verde – Champion: Oak & Fire; runner-up: Firestone Walker Brewing Co.; Honorable Mention: Savina’s Homemade Tamales

Salsa – Champion: Savina’s Homemade Tamales; Runner-up: 559 Honey Company; Honorable Mention: Santa Maria Tri Tip

Red Chili – Champion: Oak & Fire; Runner-up: Flying Flags RV Resort; Honorable Mention: Lido’s

The post IN THE NEWS [Santa Maria Times] Record crowd turns out for Buellton’s annual wine, chili fest appeared first on Oak and Fire.

Founded by Brian Long and his business partner, Oliver Davis, the concept is rooted in the Central Coast way of cooking over open flame rather than following national barbecue trends.

Long’s love for cooking began long before Oak and Fire existed. Growing up on the coast, he spent much of his time fishing and learning how to turn a fresh catch into a meal.

Those early experiences shaped his belief that great food does not need to be complicated. It just needs care, good ingredients and fire.

Over time, Long explored other barbecue styles from Texas to the Carolinas but kept coming back to the idea that the Central Coast already had something special worth honoring.

That tradition is Santa Maria-style barbecue that relies on cooking directly over red oak wood using an adjustable grill rather than slow smoking.

At the center of this style is tri-tip, which Oak and Fire treats as the star of the menu. The meat is simply seasoned, grilled over red oak and served without unnecessary distractions so the natural flavor shines through.

Red oak plays a major role in what makes the food distinctive. Sourced locally, the wood creates a bold but balanced flavor that enhances everything it touches, from beef and chicken to seafood.

Oak and Fire also leans heavily on local sourcing. Seafood comes straight from Santa Barbara fishermen while meats, produce, bread and sauces are sourced from regional farms, ranches and small producers whenever possible.

Since launching in late 2023, Oak and Fire has grown steadily through catering events throughout Santa Barbara County. Weddings, backyard gatherings and community events have helped spread the word.

While tri-tip remains the foundation, the menu has expanded to include a wide variety of sandwiches, tacos and sides — all inspired by open fire cooking.

One of the moments that best captures the spirit of the business came during a stormy wedding at East Beach in Santa Barbara. Despite heavy rain and challenging conditions, the team pushed through to make sure guests were fed and happy.

For Long and Davis, that commitment to showing up and doing things right is just as important as the food itself.

Oak and Fire stands out not by reinventing barbecue but by staying true to its roots. By honoring Santa Maria-style grilling, supporting local producers and keeping the focus on honest, flavorful food, Long and Davis are helping preserve a Central Coast tradition while introducing it to a wider audience.

The post IN THE NEWS [Noozhawk] Oak and Fire Barbecue Keeps Santa Maria-Style Grill Tradition Burning appeared first on Oak and Fire.

“My passion for cooking really started as a byproduct of another passion — fishing,” the founder recalls. Growing up fishing off half-day boats in the Santa Barbara harbor and casting from local beaches, the challenge was always the same: “If I was lucky enough to come home with fish, I had to figure out what to do with them.”

That youthful curiosity led to blackened rockfish, grilled albacore burgers, halibut tacos, and white seabass ceviche. Today, Oak and Fire’s menu proudly reflects this heritage, weaving local seafood into its offerings alongside meats grilled to perfection over native red oak.

But it wasn’t until years later that BBQ itself became a true calling. After experimenting with the nuances of Texas brisket, Kansas City ribs, and Carolina pulled pork, a simple question surfaced: Why replicate another region’s BBQ when we have our own, right here?

The answer became Oak and Fire BBQ.

Santa Maria-Style: A Tradition Worth Preserving

At the heart of Oak and Fire is a reverence for Santa Maria-style BBQ, a distinctly Central Coast method that contrasts sharply with the “low and slow” smoking traditions of the South and Midwest.

“Santa Maria-style BBQ is really grilling,” the founder explains. “It’s done directly over flame, relatively quickly, using a wood fire with a height-adjustable grate. There’s no separate smoking chamber — it’s primal, simple, and incredibly flavorful.”

And no cut is more iconic to this style than tri tip — the Central Coast’s answer to Texas brisket. “Tri tip is our brisket. It was born here, it belongs here, and it’s our mission to show people what it can truly be when done traditionally.”

Rather than chasing modern trends with apricot glazes or over-complicated preparations, Oak and Fire brings tri tip back to basics: properly trimmed, seasoned, and kissed by the smoke of local red oak.

The Power of Red Oak

Red oak is more than a fuel source — it’s an integral flavor component. Grown abundantly in the hills and pastures of Santa Barbara County, it delivers a bold yet balanced smoke perfect for the fast grilling of Santa Maria-style cooking.

“It’s a more powerful smoke than cherry or pecan, which makes it ideal for the shorter cook times we use,” says the founder. Whether tri tip, chicken, pork, or local seafood, grilling over red oak imparts a signature depth that defines every bite.

Catering That Captures the Spirit of the Central Coast

Since launching in late 2023 with the help of longtime friends and family, Oak and Fire has quickly become a go-to caterer across Santa Barbara County — from large weddings to intimate backyard gatherings.

Tri tip remains a menu centerpiece, but Oak and Fire’s offerings extend far beyond the classic cut. Tri tip sandwiches — now available in 11 variations, from garlic melt to French dip — have cultivated a loyal following at public pop-ups and private events alike.

“Our flexibility is a strength,” the founder explains. The team offers options for every occasion, from full-service upscale events to casual lunches of tacos or sandwiches. They even accommodate tighter spaces with a smaller, mobile grill for venues where the larger trailer isn’t feasible.

Local Ingredients, From Land and Sea

Central to Oak and Fire’s ethos is a commitment to sourcing local, sustainable ingredients — a value rooted in those early days of catching dinner straight from the sea.

Seafood comes directly from local fishermen using sustainable practices, including partnerships with family-owned Garrigan Seafood. Other proteins and produce are sourced through a regional supplier connected to local farms and ranches. The bakery goods not made in-house come from a trusted local bakery, while seasonings, sauces, and desserts are crafted from scratch.

“It’s not the easiest or cheapest route, but it’s the right thing to do,” the founder emphasizes. “And it’s the only way to create the flavor and quality we stand for.”

Weathering the Storm — Literally

For a team that prides itself on resilience and hospitality, one early memory perfectly captures Oak and Fire’s spirit: catering a wedding at East Beach during one of Santa Barbara’s fiercest thunderstorms.

“Tent up, batten down the hatches — we were soaked to the bone,” the founder laughs. “But the tri tip was hot, the guests were happy, and seeing it all come together through the chaos was an unforgettable experience for all of us.”

Bringing Tradition to the Table

In a food world obsessed with trends and twists, Oak and Fire BBQ stands apart for its commitment to honoring the simple, authentic roots of Santa Maria-style grilling.

“Tri tip deserves to be treated with respect. We’re here to re-establish the starting point — to show people what it’s supposed to be.”

With every meal served — whether a single tri tip sandwich or a full catered feast — Oak and Fire BBQ delivers not just flavor, but a genuine taste of the Central Coast’s rich culinary tradition.

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