Lobster. Steak. Shrimp. Friends. Family. Wine. Celebrate the year's end al fresco with life's greatest joys. This Surf & Turf New Year's Eve menu was inspired by a private family dinner served by Chef John of Creative Services Catering. His event space, Bungalow 626, is a historic Craftsman bungalow in downtown Santa Barbara ideal for intimate gatherings.
Roasted Rainbow Potatoes with Steak Rub & Rosemary
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
● 1½ lbs small rainbow potatoes (red, yellow, and purple, halved or quartered)
● 2–3 tbsp olive oil
● 1 tbsp steak rub (store-bought or homemade blend)
● 1 tsp salt
● ½ tsp black pepper
● 1 tsp garlic powder
● 1 tsp dried oregano
● 1 tsp Italian seasoning
● 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
● Optional: ½ tsp smoked paprika or chili flakes
● Optional garnish: chopped parsley or grated Parmesan
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prep potatoes. Wash and cut into even-sized halves or quarters.
3. In a large bowl, toss potatoes with olive oil, steak rub, salt, pepper, oregano, Italian seasoning, and rosemary until evenly coated.
4. Spread potatoes in a single layer on the baking sheet, cut side down for crispness.
5. Bake 25–30 minutes, flipping halfway through, until golden and crispy.
6. Sprinkle with parsley or Parmesan and serve warm.
Grilled Top Sirloin with Savage Sassy Sauce
Serves: 4
Prep Time: 5 minutes
Marinading time: 1-2 hrs
Cook Time: 8–10 minutes
Ingredients:
● 1½ lbs center-cut top sirloin, trimmed of excess fat
● 2 tbsp olive oil
● ½ cup Worcestershire sauce
● 2 tbsp steak rub (store-bought or homemade blend)
● 1 tbsp fresh rosemary, finely chopped
● Savage Sassy Sauce, for serving *available for purchase
Instructions:
1. Prepare the marinade. In a bowl, combine olive oil, Worcestershire sauce, steak rub, and fresh rosemary.
2. Marinate the steak. Rub the mixture all over the sirloin, coating it evenly. Cover and refrigerate for 1–2 hours.
3. Preheat your grill to medium-high heat. Grill the steak for 3–4 minutes per side, or until a nice sear forms.
4. Transfer the steak to a preheated oven at 450°F (230°C) and roast for 5–10 minutes, depending on desired doneness (use a meat thermometer—135°F for medium-rare).
5. Remove from the oven, cover loosely with foil, and let rest for 20 minutes to retain juices.
6. Slice and arrange on a platter. Drizzle generously with Savage Sassy Sauce before serving.
Chef John’s Tip
Don’t keep flipping the meat during grilling. Place on grill, leave for 3-4 minutes, flip, and grill the other side for 3-4 minutes. Flip again while turning so you get cross grill marks, then flip once more, turning again for cross grill marks.
Butter-Poached Grilled Lobster Tails
Serves: 4
Prep time: 20 minutes
Marinating time: 2 hours
Cook time: 15 minutes
Ingredients:
● 4–6 sustainably caught lobster tails (about 1½–2 lbs total), halved and removed from shell
● ½ lb (2 sticks) unsalted butter
● 2 shallots, finely minced
● 4 cloves garlic, minced
● ¼ cup dry white wine
● 2 tbsps fresh Italian parsley, chopped
● Salt and pepper, to taste
● Lemon wedges, for serving
● Drawn butter, for serving
Instructions:
1. In a small saucepan, melt the butter over low heat. Add minced garlic and shallots; cook gently for 2–3 minutes until fragrant and translucent (do not brown). Stir in white wine and simmer for 3–4 minutes until slightly reduced. Remove from heat and mix in parsley, salt, and pepper.
2. Place the lobster meat in a shallow baking dish. Pour the warm butter mixture over the top, coating evenly. Cover and refrigerate for 2 hours to allow the flavors to infuse.
3. Remove the dish from the refrigerator 30 minutes before cooking to let the lobster come to room temp.
4. Transfer the lobster pieces and marinade to a large (16-inch) frying pan over medium heat. Bring to a gentle simmer—do not boil. Cook just until the lobster turns opaque and white, about 5–7 minutes, depending on size.
5. Preheat your grill to high. Once hot, quickly char the lobster pieces for 1–2 minutes per side to add smoky flavor and light grill marks.
6. Transfer to a platter and drizzle lightly with some of the drawn butter. Serve immediately with lemon wedges and drawn butter on the side.
Chef John’s Tip
Keep a close eye on the lobster—overcooking will make it tough. The butter should never bubble vigorously; a gentle shimmer means it’s just right.
Be sure to use Italian parsley, not regular parsley – it overpowers the delicate lobster flavor.
4-Peppered Shrimp
Serves: 4
Prep Time: 10 minutes
Marinating time: 1 hour
Cook Time: 10 minutes
Ingredients:
● 1 ½ lbs large shrimp, peeled and deveined (tails on optional)
● 2 tbsp olive oil
● 4 cloves garlic, minced
● 2 tbsp of your own 4-pepper blend (for example: black, white, pink, and green peppercorns)
● ½ tsp raw sugar
● ½ tsp smoked paprika
● Lemon wedges for garnish
● Salt, to taste
Instructions:
1. Pat shrimp dry with paper towels.
2. In a bowl, combine olive oil, garlic, pepper blend, raw sugar, paprika
3. Add shrimp to marinate in bowl for 1 hour.
4. On a stainless steel skewer, place the shrimp end to end.
5. On a pre-heated grill, grill the skewers for 3-4 minutes on each side until opaque.
6. Remove stainless steel skewer and put one shrimp on cocktail skewer at a time. Sprinkle with lemon and serve with lemon wedges. Provide Savage Sassy Sauce for dipping.
Chef John’s Tip
Don’t overcook the shrimp; only flip once.
John Eric Savage, Proprietor & Executive Chef of Creative Services Catering graduated from Culinary Arts in Santa Barbara City College and began his catering business in 1996. John is a passionate advocate for cooking food with talent, creativity, and innovation. He works side by side with talented Chefs to create any meal for your event. Chef John’s priority is providing remarkable, top-quality service for any occasion.
805.965.9121 | creativeservicescatering.com