Asian Dinner Party

September 9, 2014

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Assorted Vietnamese spring rolls
served with a coriander aioli

Avocado-Chicken

Cucumber Cups
with crab salad and wasabi caviar

Grilled Portobello Finger
with manchego wrapped in basil

ASIAN TACO STATION

Braised Star Anise Beef

Chicken Teriyaki

Curry and Jalapeño shrimp

Marinated tofu
served with shredded cabbage, shredded carrots, diced cucumbers,
cilantro, basil, scallions, peanuts, and haberno cheese

Sambal, Coconut Curry Sauce, Pineapple Salsa

Bao Buns, Mini Corn and Flour Tortillas

Forbidden Black Rice
with cilantro and scallions

DESSERT

Mini Star Anise Apple Cobblers
with fresh vanilla whipped cream

Mini Chocolate Mousse Shots

Mini Ginger Cream Cookies

Almond Macaroons

Coffee and tea

Party Buffet

August 28, 2014

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Noodles
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FruitSkewers

PASSED APPETIZERS

Coconut Shrimp
served with a Chili Plum Sauce

BBQ Duck Pot Stickers
served with a Spicy Thai sauce

Duck Prosciutto on a wonton
with coriander aioli, shiitake mushrooms and sambal

APPETIZER STATION

Wedding Cake Cheese Display
decorated with Grapes and Flowers
Crackers

DINNER

Baby Field Green Salad
tossed with, Mangoes, Dried Cranberries, Candied Pecans,
and a Passion Raspberry Vinaigrette

Braised Short Ribs
with a Spicy Thai Curry Sauce

Petit Miso Glazed Sea Bass Filets

Jasmine and Forbidden Black Rice

Pan Fried Magghi Noodles

Sautéed Asparagus with Shitake Mushrooms

Rustic Breads

 

KIDS OPTIONS (12 kids)

Beef Burger Sliders

Fresh Fruit Skewers

Mac n’ Cheese

 

DESSERT BAR

Mini Red Velvet Cupcakes – Caramel Ganache Squares

Lemon Bars – Raspberry Bars – Ginger Snaps

Buffet Wedding

August 8, 2014

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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

Served Wedding

July 29, 2014

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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

Best Offerings

June 15, 2014

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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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Burger Party

June 1, 2014

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PASSED APPETIZERS

Jalapeno, Watermelon, and Ahi Ceviche
served in a crispy cup

Artichoke Fritter
served with a roasted red pepper aioli

Smoked Gouda Cheese Puffs

 

BUFFET

Truffle Burger
Truffle cheese, sautéed mushrooms, crispy onions, and garlic aioli

Classic Burger
Tomato, pickles, onions, butter lettuce, caramelized onions, cheddar cheese, tangy Russian dressing

Mexicali Burger
Green chili, jalapeno jack cheese, tomato, crushed avocado, chipotle aioli, butter lettuce

Turkey and Veggie Burgers

 

SIDES

Potato Bravas
potato wedges tossed with a cumin, garlic, and salt

Traditional Caesar Salad
with Asiago, croutons and The Spot’s Caesar dressing

Fresh Corn Salad
with diced peppers, scallions, basil, cherry tomatoes,
and a lemon basil vinaigrette

 

DESSERTS

Ice cream Sundae Bar
Oreo – Salted Caramel – French Vanilla – Espresso
served with whipped cream, hot fudge, caramel, cherries, sundae nuts,
oreo crumbles, strawberries, blueberries, and raspberries

Party with 1 Staff

May 13, 2014

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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

Hogwarts Christmas

December 25, 2013

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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

Weekend Roundup

July 1, 2012

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about-gooddayla01

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.

Gala for 400

June 16, 2012

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APPETIZERS

Assorted Gourmet Cheeses

Pesto and Sundried Tomato Cheese Torts

Hot Artichoke Served with Bread Dippers

Baguette slices, Gourmet crackers, Seeded Cracker Bread

Red and Green Grapes

Dried Figs, Fruits, and Candied Nuts

 

FIRST COURSES

Player’s Card Salad – Red Beets
shaped like hearts, clubs, spades, and diamonds,
resembling a playing card on a square plate

Stacked Salad Beet Salad
with citrus, chevre, shaved heirloom radish, baby pansies,
candied pistachio and hydroponic watercress

Mango, Cucumber, Crab and Avocado Timbale
served with mango Gazpacho

 

ENTREÉ

Chicken Stuffed with Madrange Ham and Tallegio Cheese
served with a Dijon sauce garnished with a fresh tomato coulis
Potato Gratin – Swiss chard
Baby Vegetable Saute
Pea Shoot Garnish

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

Rustic Breads

 

DESSERTS AND COFFEE

Apple Cognac Cheesecake
served with a caramel sauce and fresh vanilla whipped cream

Ice Cream Parfait
with hot fudge, whipped cream and caramel with a cherry on top