Food Philosophy
Real food, real farms, real care — so you can host with heart (not headaches)
You want gatherings that feel grounded and gorgeous—where people feel seen, nourished, and connected. You also want to actually enjoy the day instead of juggling a dozen decisions about sourcing, safety, and special diets.
That’s why our food philosophy is simple: integrity first, beauty always, ease for you.
What this means for you
- Peace of mind: We handle sourcing, seasonality, safety, and service so you don’t have to carry the mental load.
- Proud hosting: Plates that look stunning, taste like home, and reflect your values—local, purposeful, kind.
- Everyone included: Gluten-free, dairy-free, vegan, and allergy-aware options that feel like a love note, not an afterthought.
“Three months later, guests still text about the food—but what they remember most is how peaceful everything felt.” — David & Emma
How we choose ingredients (and why it matters)
We cook with what our farmers grow. Period.
- Local first. Fogline, Markegard, Dirty Girl Produce, and other growers we know by name. Shorter supply chains = fresher flavor and fewer unknowns.
- Season-led menus. Tomatoes when the sun says yes. Citrus when the air gets crisp. Your menu tells the season’s story.
- Animal welfare + land stewardship. No factory farming. Ever. Responsibly raised meats, pastured eggs, small-farm dairy.
- Traditional fats & techniques. We lean on time-honored methods—slow roasting, bone broths, ferments, thoughtful use of traditional fats—because your body can feel the difference.
- Rainbow cooking. We plate in color and texture so your table looks alive and your photos sing.
Whole-table welcome
Your people are our people. We design menus so everyone feels invited in.
- Every diet honored from the very first proposal (GF, vegan, dairy-free, low-sugar, allergy-aware).
- Cross-contact protocols in the kitchen and on-site for safety.
- Full-flavor options that feel like a love note, not a compromise.
(For searchers: yes, we create inclusive menus—we just say it with more heart.)
“My mom’s dietary restrictions were handled with such love. She felt truly included.” — Jessica
Low-waste, high-care kitchens
- Thoughtful purchasing, nose-to-tail / root-to-leaf, composting.
- Reusable rentals coordinated for beauty and responsibility.
- Smart portions and (when appropriate) sweet take-home moments.
Safety you can trust
- Licensed, insured, venue-approved.
- Temperature logs, allergen labeling, clean-as-we-go.
- Back-up plans for power, weather, and timelines.
How this shows up on your menu
Starters that wake up the table
House pickles & ferments, herb-roasted mushrooms, vibrant market salads.
House pickles & ferments, herb-roasted mushrooms, vibrant market salads.
Entrees that feel like a warm hug
Grass-fed Markegard beef, Fogline pastured chicken, seasonal grains & vegetables layered with flavor.
Grass-fed Markegard beef, Fogline pastured chicken, seasonal grains & vegetables layered with flavor.
Sides that sparkle
Dry-farmed tomatoes, tender greens, bright chimichurris and herb oils.
Dry-farmed tomatoes, tender greens, bright chimichurris and herb oils.
Sweet endings
Mini galettes, fruit compotes, custards, preserves that taste like the season itself.
Mini galettes, fruit compotes, custards, preserves that taste like the season itself.
Our Why (the heart behind the food)
We cook so you can breathe.
Wylder Space exists to bring people back to real food, real connection, and a slower, kinder rhythm—one beautiful gathering at a time. When you invite us in, you hand us the mental load. We’ll honor your values, care for your people, and make your table feel like home.
Wylder Space exists to bring people back to real food, real connection, and a slower, kinder rhythm—one beautiful gathering at a time. When you invite us in, you hand us the mental load. We’ll honor your values, care for your people, and make your table feel like home.
Whole-table welcome is our promise.
Seasonal, local, and thoughtfully sourced from farms we know by name in the Santa Cruz Mountains, our menus are crafted so every guest feels seen—gluten-free, vegan, dairy-free, allergy-aware—without compromise on flavor or beauty.
Seasonal, local, and thoughtfully sourced from farms we know by name in the Santa Cruz Mountains, our menus are crafted so every guest feels seen—gluten-free, vegan, dairy-free, allergy-aware—without compromise on flavor or beauty.
What we do (and why it matters)
- Farm-to-table catering for weddings, retreats, and intimate celebrations—every detail handled so you can be present and proud.
- Canning & fermentation workshops that pass down ancestral kitchen skills—pantry resilience made simple, doable, and fun.
- Real-food education & mentorship for home cooks and cottage food businesses—because sovereignty starts right where you stand: in your kitchen.
Whether you’re planning a Santa Cruz wedding, learning to can with your kids, or turning your signature jam into a legal home-based business, we’re your steady guide—helping you live (and eat) with intention, ease, and a whole lot of heart.
WYLDER SPACE lately
Wylder's Portfolio
If you're into down to earth dining, meals made with love, ingredients that are sourced from reputable, small farms with an open door policy- definitely check out our living portfolio, on IG. It's our up-to-date event showcase and you'll get a better sense of who we are and what we believe in.
