Saturday BBQ at The Halford – New Orleans Style

Join us for our New Orleans style BBQ. It comes with a deconstructed gumbo with grilled duck breast over rice, creole seasoned shrimp, braised kale and a beignet because it’s not New Orleans without it.

Saturday BBQ at The Halford – Hawaiian Style

Todays Hawaiian BBQ:
– Seasoned Grilled Boneless short ribs
– Chicken Pineapple teriyaki skewers
– Teriyaki spam masubi
– With a side of light bacon paprika pasta salad

Saturday BBQ at The Halford – Traditional Style

Our Saturday BBQ today is a Traditional BBQ with picnic style sides. Sliced & Roasted Wagyu Beef, corn, potato salad and a baguette.

Saturday BBQ at The Halford – South Bay Style

Chef Tiger’s – South Bay Style BBQ Today:
Asian-Mexican inspired BBQ plate that includes traditional Fried Chicken,
Slow Smoked Pork Shoulder topped with a Sweet Soy Glaze.
Accompanied by a Spicy Bell Pepper melody.

Saturday BBQ at The Halford – New American Style

Today’s BBQ – Chef Tiger’s New American Style BBQ. Tri-Tip marinated bone marrow sauce cooked with  garlic, confit & mustard. With a side of sauteed zuccini, squash and brussel sprouts. And crustini bread to soak up the deliciousness with!

We’ll be serving the BBQ until it’s sold out!

Saturday BBQ @ The Halford – Argentinian Style

Today’s BBQ Argentinian Style
Chef Tiger is at it again with a medium rare roasted chuck roll steak with Chimichurri sauce and garlic. Chorizo with blackened onions. Side of Chipotle Lentil and house made tortilla chips.

Until sold out!

Saturday BBQ @ The Halford – Country Style

Stop on by and enjoy our Country BBQ today, while it lasts! Thinly sliced Wagyu steak with cornbread with Jalapeno and cheddar cheese, white baked beans & brussel sprouts.

Chef Matt’s Last Dance


Saturday is Chef Matt’s final Saturday BBQ at The Halford and he’s going big! He’s cooking up a 22oz Ribeye Steak COWBOY STYLE (that means bone in baby). Coming with this colossal  piece of cow is decadent potato gratin, grilled broccolini and a wild mushroom sauce. Oh…did I forgot to mention bone marrow? There is also going to be smoked bone marrow, perfect for smearing on top. Get in and get one of these bad boys soon.


Saturday BBQ @ The Halford – Santa Maria in Santa Clara

Today we’ve conjured up a mean BBQ – Santa Maria style!
​Smoked Santa Maria Tri-Tip with hella cheesy grits, grilled organic squash, So-Cal Pico de Gallo

We’ll be kicking it off around 1:00pm today.

Organic & Sustainability by Chef Matt

Can you eat a tomato in March? Of course you can…but will it be as amazing an experience as it would be in late August? Of course not. At the Halford where we get our food is just as important as how we prepare and serve it. Living in agriculture rich state like California, we have an unwritten obligation to Mother Nature to only serve the best of what each season has to offer. We literally have a bounty of farms, fisherman, ranchers etc etc, located in our backyards that owned and staffed by people as passionate as we are (see Spade and Plow Organic Farm, Water2table and Brandt Farms to name a few).

Eating an heirloom tomato picked at the peak of its ripeness, cutting into a salmon so fresh it is still in the throes of rigor mortis, smoking a brisket that tastes of the land and of the grass it ate…these are all experiences that shape and change one’s life. Am I waxing poetic? Yes, probably, but I don’t care because as a Chef it’s my duty and challenge to bring these same experiences to your dinner table.

I work closely with all my purveyors, constantly seeking out the best in what they have to offer, always striving to discover something new and exciting. Making a ribeye steak taste good is easy (well relatively speaking) but making something humble like spinach or potatoes really shine, now that takes some skill. As we move into the hottest part of the year, our palettes begin to shift and we crave brighter or vibrant flavors. Heirloom varieties of every kind of fruit and vegetable imaginable are being harvested each day, begging us to come up with some new creative recipe, or in some cases just to be sliced and served as is. So I guess my point is this, can you eat a tomato in March? Yes, but why would you want to? Now if you’ll excuse me, I have to get off this soapbox, cause a new shipment of peaches just came in, and I want to eat one that is still warm from the sun.

Chef Matt

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