K’Syrah Catering & Events has announced the appointment of new Chef de Cuisine, Cullen Campbell, as well as new community food efforts: an on-site, daily farm stand, and family meals to-go. The venue has also announced future restaurant concept plans for the Solvang event space.
The K’Syrah Farm Stand is open from 11 a.m. – 6:30 p.m. every Wednesday through Sunday, offering house-baked biscuits; ready-to-bake breads; fresh, seasonal soups; house-made Pimento Cheese; a signature, Santa Maria-style hummus (Pinquito beans topped with fresh farmer cheese, salsa fresca, radishes, and radish pods); pre-packed farm boxes; and additional gourmet goods and produce from the K’Syrah farm and neighboring farms.
K’Syrah’s Family Meals To-Go are also available for pick-up at the Solvang venue location, Wednesday through Sunday, with a weekly menu focusing on the company’s farm produce and their chef-inflected, seasonal menu items. Meals such as beef tenderloin stroganoff (served over fresh pasta with sour cream, farm-roasted garlic, onions and carrots), roasted pork belly with braised cabbage and fennel, or a smoked tri-tip dinner with grilled farm vegetables (tonnato, braised rainbow chard), cheesy Pinquito beans and spoon bread, might be accompanied by items like a Farmer Salad and/or Spring Garlic Baguette, shaping meals meant to serve either two or four people. Family Meals may be pre-ordered for pick-up with at least two hours advance notice through K’Syrah’s website (www.kscateringandevents.com), or by calling (805) 245-9564.
K’Syrah’s new Chef de Cuisine, Cullen Campbell, most recently hails from Phoenix, Arizona where he was the award-winning chef/owner of Crudo restaurant, named “Best New Restaurant” by Phoenix Magazine upon opening in 2012.
In 2013, Chef Cullen was invited to cook at the prestigious James Beard House in New York City, and was named “Chef of the Year” by the Arizona Culinary Hall of Fame. Chef Cullen opened his second restaurant, Okra Cookhouse & Cocktails, in the fall of 2015, where he served up authentic, Southern-style eats with just a hint of Italian accent. The same year, Chef Cullen joined six fellow Arizona chefs for a return engagement at the James Beard House.
Chef Cullen’s restaurateur determination began during his college days in Memphis, Tennessee. When the chance to open his own restaurant was finally upon him, “…sushi had been done and redone ad nauseam,” explained Chef Cullen. With his own restaurant, he decided to do something slightly different: Chef Cullen chose to focus his creativity on raw foods with Mediterranean flavors. Chef Cullen discovered “crudo” cuisine, learned its fine points, tweaking and improving as he educated himself on the specific craft.
Chef Cullen’s penchant for raw cuisine matches his passion for fresh ingredients. He utilizes only the best local produce to deliver a truly unique-to-place experience.
“I am excited to be joining the team at K’Syrah, where we utilize the bountiful provisions this area has to offer,” Chef Cullen said.
Chef Cullen fell in love with rural Santa Barbara County wine country as he cultivated friendships created during a stage at Presqu’ile Winery, in the Santa Maria Valley, during the 2019 harvest season. He had also hosted many Santa Barbara County winemaker dinners at his Arizona restaurants.
K’Syrah Executive Chef and Owner, Demitri Loizides’unique perspective on local, farm-to-table cuisine has evolved from his experiences living in Rhodesia and Cyprus, as well as his time in the restaurant business. His background was rooted in Mediterranean food, and Chef Loizides has three full-service Greek restaurants in Southern California, as well as two licensing fast casual restaurants in Long Beach Airport and California State University, Long Beach.
K’Syrah offers striking backdrops for any occasion, including an outdoor garden patio, an enclosed patio for up to 120 guests, a handmade sycamore bar, and a rustic, wood-paneled dining room. K’Syrah also caters off-site events, and can provide a mobile, full-service, self-contained, professional kitchen which can be set in nearly any environment.
In the coming months, K’Syrah will announce further plans and details for the transformation of the Solvang venue into a new restaurant concept with new menus.
K’Syrah Catering & Events is located at 478 4th Place, Solvang, CA 93463. The venue may be reached directly, at (805) 245-9564, www.kscateringandevents.com, and on social media at @ksyrahcatering andfacebook.com/ksyrahcatering.