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PomSalad

Buffet Wedding

VegBaguettes
ChickenPotatoes
Macarons

APPETIZERS

Carrot Fritters
served with basil aioli

Duck Prosciutto
with pickled red onion, coriander aioli on a wonton chip

Lobster Potsticker
served with a miso beurre blanc

 

ANTIPASTI STATION

Hot Artichoke Dip
served with bread dippers

Cheese Platter
Port Salut – Cambezola –manchego – Humboldt fog – Gouda

Red and Green Grapes

Dried Figs, Fruits, and Candied Nuts

Marinated Artichoke Hearts, Manchego Stuffed Olives, and Gourmet Olives

Baguette Slices, Gourmet Crackers, Seeded Cracker Bread

 

BUFFET

Baby Field Green and Endive Salad
with apples, Marcona almonds, pomegranate seeds, Chevre,
and a champagne raspberry vinaigrette

Pancetta Wrapped Chicken
stuffed with tallegio cheese served with a Dijon sauce

Chermoula Marinated Salmon
served with a truffle asparagus sauce

Herb roasted fingerling potatoes
with garlic, rosemary, and sea salt

Broccolini
with toasted garlic and chili flake

Rustic breads
Kalamata – Sourdough – Walnut

 

DESSERT STATION

Assorted Mini Macaroons

Coffee and Tea

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Served Wedding

Gazpacho traditional spanish cuisine
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PASSED APPETIZERS

Mini Chile Relleños
with chipotle aioli

Ahi Tartar
with wasabi and wonton

Thai and Ginger Crab Cakes
served with a Coriander Aioli

Carrot Fritters
served with a Basil Sauce

Artichoke Fritters
with a roasted red pepper aioli

Mini Potato Cups
with spicy horseradish and rare roast beef

Mini Corn Cakes
with achiote pork and pineapple salsa

Mini Grilled Cheese
with white cheddar and green chilies

Mini Shots of Braised Soy Ginger Beef
served with Wasabi Mashed Potatoes

Prosciutto wrapped asparagus with Brie

Maryland Crab Cakes
served with an Ancho Aioli

Corn and Coconut Fritter
served with a Sweet Chili Sauce

Chicken and Cilantro Corn Fritters
served with a lemon aioli

Wild Mushroom Quesadilla
with red Chile jack cheese, truffle oil and crème fraîche

Moroccan spiced shrimp

Cumin spiced shrimp

Jerk Chicken
on a plantain chip with mango salsa and chipotle aioli

 

FIRST COURSE

Summer Salad
shaved artichoke, baby arugula, grilled ricotta, avocado and a citrus verjus vinaigrette

 

ENTREÉS

Colorado lamb rack chop
with an infused sage blackberry wine sauce
Potato Gratin – Swiss chard
Baby Vegetable Sauté
Pea shoot garnish

 

Beef tenderloin
served with a Port Madeira truffle Sauce
Potato and Parsnip Risotto
with truffle oil
Sauté of Baby Spinach
Cubed Heirloom Tomato
With a blue cheese fritter

 

Smoked Sea Salt Beef Tenderloin
served with a cabernet sauce

 

Balsamic Vegetable Crusted Chicken
served with a white wine sauce
Potato Rosti
Stuffed Blue Cheese Portobello Mushroom
Asparagus Raft Sauté of Cherry Tomatoes

 

Beef tenderloin with red wine sauce
Cassis Glazed Shallot and Stilton Butter
Fanned Grilled Green and Yellow Squash
Wild Mushroom Risotto Cake
Carrot Pureé

 

Seabass with Fig Relish and Chive Butter Sauce
Lemon Risotto Cake
Baby Vegetable Sauté
Pea Shoot Garnish

 

Lake Superior Whitefish, Skin on – Seared Crispy
served with a white wine beurre blanc and shimenji
Lemony Risotto with asparagus and fresh herbs
Sauté of Baby Vegetables

 

Artichoke Ravioli
tossed with diced tomatoes, Asiago, artichoke hearts and a white wine sauce

 

Cheese Toast and Rustic Breads

 

DESSERTS

Dulce de Leche Cheesecake
with a Caramel sauce
Fresh Vanilla whipped Cream
Garnished with a Sprig of Fresh Mint

Lace Cookie Coup
with mango and raspberry sorbet, fresh berries, mint spring, and berry puree

Chocolate Panna Cotta
chocolate brownie chocolate lace tuile, toffee garnish, drizzle of chocolate sauce

Individual White Chocolate Banana Cream Tarts
Served with hot fudge, white chocolate pastry cream, bruleed bananas, fresh vanilla whipped cream and chocolate curls

Vanilla Vanilla Vanilla!
Trio of
Vanilla crème brulee
Mini ice cream vanilla sandwich
Chocolate and vanilla Bavarian timbale

Coffee and tea

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Best Offerings

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This story comes courtesy of Marpop.

By Mar Yvette

Why cook when you can make reservations? It makes perfect sense that on the official day of thanks, you should be having fun and not slaving away in the kitchen. Whether you’re celebrating with friends, family or on your own, check out our list for restaurants, caterers and a few events around Los Angeles that are ready to serve you on Thanksgiving Day.

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Party with 1 Staff

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Assorted Vietnamese spring rolls with Coriander Aîoli

Thai Noodle salad

Shredded Green Papaya Salad

Thai Pineapple fried rice
with cashews, scallions, currants, cilantro, eggs, and pineapple

ASIAN TACO BAR

Firecracker Chicken

Asian Shrimp

Marinated Tofu

Assorted Toppings
shredded cabbage, shredded carrots, diced cucumbers,
and pepper jack cheese

Coconut Curry Sauce and Pineapple Salsa

Mini Corn and Flour Tortilla

 

DESSERTS

Mini Ginger Cream Cookies

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Hogwarts Christmas

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PASSED APPETIZERS

Artichoke Fritter
served with a roasted red pepper aioli

Green Pea Pancake
with tandoori spiced ahi and a red pepper chutney

BBQ Duck Potstickers
served with spicy Thai sauce

APPETIZER STATION

Hot Corn Dip
with red and green tortilla chips

Sippable Soup Station
Butternut Squash Soup
Wild mushroom, chestnut and fennel
Buttered bread crumbs, crème fraiche, and sherry

Panini
Truffle cheese, prosciutto, fig jam, and baby arugula

Italian Marinated Chicken
with asiago, pesto, roasted red pepper and sundried tomato

Rare Roast Beef
with chimmichurri, manchego, and caramelized onions

Fresh Fruit Salad
Persimmon, pink grapefruit, red and green endive, dried blueberries,
pomegranate seeds, and chevre tossed with a champagne vinaigrette

 

MAC ‘N’ CHEESE BAR

The Spot’s Mac and Cheese

Truffle Mac and Cheese with Gruyere Cheese
served with bacon bits, asparagus, petit peas, chipotle sausage,
shredded BBQ chicken, Scallions, and tomatoes

Bone-in Pepper Crusted Virginia Ham
served with homemade biscuits, dijon sauce and peach chutney

 

HOLIDAY MASHED POTATO MARTINI BAR

Traditional Mashed Potatoes
with scallions, whipped butter, bacon, diced tomatoes, broccoli, mushrooms,
blue cheese, cheddar cheese, cognac gravy

Bourbon Butter Smashed Sweet Potatoes
with toasted pecans, bourbon butter, baby marshmallows,
brown sugar, cranberry apple compote

Roast Beef Tenderloin
with a green bean and cherry tomato salad
also served with mini knotted rolls with cabernet Sauce, béarnaise sauce,
porcini cream sauce and horseradish sauce

 

DESSERTS

Chocolate Fountain
served with strawberries, pineapple, marshmallows, graham crackers,
Oreo cookies, pound cake, bananas, dried apricots, rice crispy treats and pretzels

Croqueem Bouche

Jam Thumbprint Cookies

Mini Ginger Cakes
with cream cheese frosting

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Weekend Roundup

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FOX 11′s food and fun expert Mar Yvette searches the Los Angeles area for some of the best places to eat, drink, shop and have a great time. Featured guests then swarm our FOX Television Center parking lot every Thursday morning between 9am and 10am on Good Day LA, creating a big party as one jam-packed segment known as the Weekend Roundup!

The Spot Gourmet

Offering affordable and delicious Thanksgiving feasts, the Spot Gourmet in Glendale has you covered for the holidays. You can choose from an a la carte menu as well as complete Thanksgiving meals including Traditional, Gluten Free and Vegan Thanksgiving options, which cost less than $20 per person. To give back this Thanksgiving season, the Spot Gourmet has partnered with the Los Angeles Regional Food Bank to help ‘Take Out Hunger’ by pledging to provide 4,000 meals to those in need. During the campaign, the Spot Gourmet will donate $5 for every customer who orders any take-out meal from November 1st to December 1st until they reach $1,000.

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Afternoon Tea

CRAB SALAD TOWER WITH WHITE GAZPACHO

Recipe by The Spot Gourmet

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Gazpacho: In blender, put 1 large peeled, seeded, chopped English cucumber, 2 cups seedless green grapes, 1 cup Marcona almonds, 2 tablespoons chopped fresh dill, 1 tablespoon minced garlic, and 1/2 small minced shallot. Puree until smooth, about 2 minutes. Add 1 cup vegetable broth. Add 1/4 cup each plain nonfat yogurt and sour cream. Blend until incorporated. With motor running, gradually add 1/2 cup olive oil in thin stream. Puree until very smooth, about 1 minute. Add 3 tablespoons sherry vinegar and 2 tablespoons Spanish sherry; puree 1 minute more. Season to taste with salt and pepper; transfer gazpacho to bowl. Cover; refrigerate until well-chilled, or up to 3 days.

Crab Salad: In bowl stir together 1 pound good-quality lump crabmeat, 1/4 cup diced celery, 2 tablespoons minced fresh chives, 1/4 teaspoon each salt and pepper, 1 tablespoon fresh lemon juice, 2 shakes each Worcestershire sauce and bottled hot pepper sauce, 1 teaspoon each prepared horseradish and Dijon-style mustard, and 1/4 cup mayonnaise. Cover; chill until needed.

Mango Salsa: In bowl stir together 1 cup diced mango; 1 tablespoon each diced red onion, diced red sweet pepper, and chopped fresh cilantro; 1 teaspoon minced, seeded fresh jalapeño pepper; 2 tablespoons lime juice; and 1 tablespoon olive oil. Cover and chill.

To assemble: Seed, peel, and slice 1 mango and 1 avocado. Place 1 (3×2-inch) ring mold in center of each soup plate. In each ring mold, layer 1/2 cup crab salad, 4 slices mango, and 3 to 4 slices avocado. Cover avocado with plastic wrap. Refrigerate plated molds 1 hour.

To serve: Pour 1/2 cup gazpacho around ring mold. Slowly remove mold, gently pressing avocado to keep tower in place. Remove plastic wrap. Top tower with mango salsa. Garnish with edible flowers and purchased wasabi caviar. Garnish soup with diced cucumber and fresh chopped dill. Serves 6.