Renowned Chef Jeff Olsson of Industrial Eats is Sure to Wow at Ocean Breeze Farms

If you’ve ever had the privilege of attending a Field to Vase Dinner, you know you can always expect a top-quality, delectable meal from one of the area’s renowned chefs. But how often do you truly think about where your meal came from? 

Chef Jeff Olsson can answer that question with confidence. Jeff, who will be catering the upcoming Field to Vase Dinner in Arroyo Grande in August, owns Buellton, California-based restaurant Industrial Eats, as well as New West Catering, with his wife Janet. One of the aspects that makes Jeff’s business stand out from the rest is his dedication to sourcing the finest ingredients from local farms, fishermen and butchers. Every dish Jeff serves, from the freshest green lettuce to mouth-watering meats, can be traced back to a farm in the Santa Barbara area. 

For Jeff buying local is important because the quality can’t be outmatched. In his previous experiences over 30 years ago, the food he worked with came from a produce company. That changed, however, when he started working at the Red Sage Restaurant in Washington D.C. Jeff started interacting more with local farmers and attending farmers’ markets. Later, during his experience working for Restaurant Nora (the nation’s first certified organic restaurant), Jeff truly learned the importance of high-quality, fresh food and eventually integrated these practices into his own business. 

When Jeff moved to the west coast, he began cultivating relationships with local food producers, and he believes that these relationships are a significant part of what makes his business successful. “If there’s respect and trust, the relationship flourishes,” he said. Having lived in the area for over 20 years, Jeff is fortunate to have made many close connections, both literally and figuratively. According to Jeff, all of the food on his menu can be directly traced back to a local business, whether it’s a hog from a nearby ranch or fresh produce in a salad. 

Jeff’s philosophy of doing business with local people is also the primary reason he chooses to support and work with American Grown. “American Grown fits the model of what’s important to me….I try to support people doing the right thing,” Jeff shared. He is particularly looking forward to catering this Field to Vase Dinner since he enjoys working with larger community events, because they present an exciting challenge. 

On the menu, you’ll find a variety of delicious dishes no food lover will be able to resist. Hors D’oeuvres will include delicacies such as Morro Bay Oysters, Santa Barbara Urchin, Grilled Lion’s Mane Mushroom and more. The meal boasts many options for both meat lovers and vegetarians alike. From Grilled New York Strip Loin and Pan Roasted King Salmon to Lemon Garlic Sautéed Greens, there’s something to please everyone. And that is only the beginning. 

If you want to experience this sensational seasonal menu in a one-in-a-kind floral setting, buy your tickets today for the Field to Vase Dinner in Arroyo Grande, California at Ocean Breeze Farms on August 6th. Hope to see you there!