Coastside cooker Casey Alfred Sample sends fabulous food straight to the palate

NOTE: This review originally appeared in the Pacifica Tribune on December 19, 2007. Submitted by and reprinted with permission of the author.

At a recent birthday party for a young lady turning one, everyone came bearing gifts and love. But frankly, except for the guest of honor and several well-dressed friends under the age of 2, the rest of the crowd was way past the age of delicately mashed organics. Suddenly a plate of savory gruyere cheese toasts, and crostini finished with sun-dried and basil pestos saddled alongside the older celebrants. This was immediately followed by marinated and roasted chicken skewers served with sweet chili and peanut sauces. On the table were asparagus with cherry tomatoes, baby carrots and orange-béarnaise dipping sauce, chilled prawns with cocktail sauce, fresh lemon and sauce verte. There was a hot crab dip brimming with creamy crab, cheese, sun-dried tomatoes, wine and herbs and the never to be forgotten, bruschetta. These freshly baked garlic and herb toasts came with three sides: artichoke hearts with fresh lemon, basil and oregano, olive tapenade with olive garnish and fresh basil and a curried eggplant which contained all the right ingredients of onions, peppers, tomatoes, Indian spices and of course roasted eggplant. The tastes – meltaway, fabulous, more. Just who was responsible for these mouth-watering creations?

Meet Coastside caterer Casey Alfred Sample, owner of "Sample This! Fine Catering" as well as Casey’s Café in Half Moon Bay’s Zaballa Square. Sample is appropriately the last name of this popular creator of fine cuisine.

"I started catering with my sister’s wedding in the late 70s," said the nearly mobbed caterer. (Beware of food loving party guests unaccompanied by parents.) "To date, the largest party I have covered was a workshop for 420 teachers with a breakfast buffet and box lunches. I’ve done weddings with 150 guests and cocktail parties for 180 to 200. We have also done small intimate parties such as this, but the average is 50-75 guests."

Along with dinners, luncheons and more formal events, Sample does a lot of casual events on the Coastside. "I especially love to do hors d’oeuvres parties with table and passed items. I think it is a great way to entertain large groups with a nice variety of foods."

"I started cooking pretty young," said Sample. "I made a disaster of a cake at 9 with a very runny icing. From there I experimented with casseroles and chilies. I really started cooking in my early 20s when I moved to the Coast and discovered local produce."

Some of the inspiration to cook and the pleasure people derive from good food came from within Casey’s family. "My grandmother was a very good cook and kept a very full table with ten children and lots of guests. I wish I had some of her recipes."

There is so much about Casey’s job that thrills her. "I love making soups," said the chef. "This fall I started roasting diced root vegetables and loved the way they added flavor and texture to the soup. There is always something new to learn."

A stop at Sample’s Half Moon Bay Café reveals her obvious affection for the work she does. There are homemade soups using fresh and local produce. Soups which include: artichoke, chicken and rice, black bean, clam chowder and lobster chowder. Salads include: cobb, bay shrimp, and spinach with sun-dried tomatoes, feta cheese and olives. Sandwich selections entice and satisfy from fresh roasted turkey to herbed chicken salad, albacore tuna salad, open-face vegetable, portabella mushroom with herbs and BBQ tri-tip. There is a sirloin hamburger and the Casey burger, a blend of sirloin, Italian sausage, onions and herbs. The Café makes an exquisite triple berry cobbler with a biscuit topping and a fresh apple cobbler with an oatmeal crust which may well change your life. Additionally the Café serves: cheesecake, dark chocolate layered cake, key lime and banana rum pies, some yummy gelatos and so much more.

Though many locals would disagree with her, Sample said she is not officially a ‘chef.’ "I haven’t had the classroom training required to be called a chef. I just love fresh food, and learning about new foods, new preparations and tastes. My training is my experiences over the past thirty years and talking to and working with people who share my love of fresh tastes."

As evidenced by this writer’s taste buds and a room full of satisfied guests, Sample has all the training she needs to inspire her catered crowd to burst into spontaneous applause.

"Don’t be afraid to try something new," said Sample. "That’s my motto and my advice for those who want to create in the kitchen.

Casey’s Café (650) 560-4880 and "Sample This! Fine Catering" (650) 726-2044 are both located at 328 Main Street #101, Half Moon Bay in Zaballa Square. Restaurant hours are Sun-Thurs 10-5, Fri and Sat 10-8. Catering, of course, is always on the menu.