The Temecula Olive Oil Company’s olive orchard and farm in Aguanga is a charming space perfect to highlight the season’s bounty. Known for hosting events such as Out in the Field and the Harvest Festival, Temecula’s Olive View Ranch set the stage for a showcase of MIHO’s Wayfarer menu. The menu consists of multiple live action stations which allows guests to enjoy a small plate, wander, enjoy one another’s company and taste yet another delicious plate. We brought in colors of rust and dusty pink to provide contrast and compliment the olive grove. TBD San Diego styled our lounge in the grove and Layered Vintage added florals to give the working farm a little bit more femininity. The result is a comfortable, stylish event space, filled with good food, sunshine and a stunning environment.

Carving Station with Chicken Roulade
free range chicken stuffed with swiss chard & garlic confit served with a braised carrot purée & sorrel chimichurri

BLACK GARLIC RAVIOLI
house made black garlic pasta filled with sweet pea, arugula & ricotta with coconut chimichurri sauce, braised artichokes and chile threads

a bounty of farmers market greens & fresh vegetables
fresh vegetables and fruits, roasted vegetables, nuts and grains, handmade dips and dressings, baguettes, crackers and pita.

LOBSTER THERMIDOR
fresh lobster cooked in a creamy wine sauce served in the shell with a perfectly golden crust | gf

served along with a bounty of RAW OYSTERS with accoutrements as well as LOCAL CATCH CRUDO with a seasonal garnish

Design & Planning: MIHO, Catering: MIHO, Venue: Olive View Ranch, Lounge Furniture: TBD San Diego, Tabletop: Hostess Haven, Florals: Layered Vintage, Photo: Arielle Vey, Menus: Velvet Fox Designs