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A new farm-to-table event venue focusing on farm-to-table catering has opened in downtown Solvang.

K’Syrah Catering & Events at 478 Fourth Place will serve season-driven dishes created by executive chef and owner Demitri Loizides using fresh, sustainably grown and locally sourced ingredients.

Loizides purchased the property and remodeled the former restaurant with a countryside style and expanded it by adding an outdoor garden patio to provide more than 3,500 square feet of flexible space.

K’Syrah also includes an enclosed patio for up to 120 guests, a handmade sycamore bar and a rustic, wood-paneled dining room, a restaurant spokeswoman said.

In addition to weddings, the venue will be available for corporate events and conferences.

For off-site events, Loizides provides a mobile, full-service, self-contained, professional kitchen that can be set up in nearly any environment, the spokeswoman said.

Loizides’ lifelong passion for cooking took root at early age.

One of his earliest memories growing up in a Greek household was baking a chocolate cake at age 4 while his mother tended to the garden.

His perspective on local farm-to-table cuisine is a combination of his experiences living in Rhodesia and Cyprus plus 35 years in the restaurant business.

His background is in Mediterranean food, and he has three full-service Greek restaurants in Southern California with strong online ratings.

In addition, he has two fast casual restaurants — one in the Long Beach Airport, just rated the No. 1 best food program in an airport in the United States — and one at California State University, Long Beach.

The day his wife, Karen, learned she was pregnant, Loizides on a whim said, “Let’s go look at properties in the Santa Ynez Valley.”

Six hours later, they made an offer on a home, and it was there that K’Syrah Catering was born.

Much of Loizides’ fresh produce comes from the family’s own farm and garden, while meat is sourced from local vendors and he uses artisanal cheeses.

Although weekend open house events are planned in the future, those interested in using K’Syrah can view the facilities by appointment by contacting Danielle Dauphinee, director of events and sales, at or 245-9564.

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This report was compiled by Associate Editor Mike Hodgson. He can be reached at