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March 16, 2017

Good as Gold: St. Patrick’s Day Inspiration

Our St. Patrick’s Day inspiration is featured up on Inspired By This and on Pop Sugar Food! As a holiday centered around great food and drink, we wanted to offer some alternatives to dyeing your beer green and adding food coloring to everything. We shared a couple of our favorite recipes up on IBT + Pop Sugar for you to make at home. This spread is as good as gold!

Photos: Villa Visuals / Featured: Inspired By This + Pop Sugar Food

Stout Float (Our favorite was Rouge Chocolate Stout)

Irish-Misu | Baileys Mascarpone Chocolate Cream, Jameson Caramel, Golden Crunch


Irish Nachos

Mini Pots of Gold Mac and Cheese

“Dirt” Cups | Chocolate Mousse, Oreo Crumbles

Lucky Charms Ice Cream

Photos: Villa Visuals


July 8, 2015

Happy Trails to You!

Our Build Your Own Trail Mix Bar allows guests to pick, choose, and create their snack of choice. It can be as healthy (or unhealthy!) as you’d like – perfect for easy snacking in the summer time!

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We’ve listed our favorite mixers below, but we’re open to your own creative concoctions! We typically recommend selecting 1 – 2 items in the following catagories:

Nuts: Almonds, Pistachios, Cashews, Peanuts, Pecans

Grains: Housemade granola, Popcorn, Pretzels

Seeds: Sunflower, Pumpkin, Flax

Dried Fruit: Banana Chips, Dried Cranberries, Dried Mango, Dried Blueberries

Sweets: Shaved Coconut, Dark Chocolate, M&Ms, Marshmallows

Optional seasoning: Sea Salt, Nutmeg, Ginger, Pepper, Sriracha Salt, Hot and Spicy

 

Happy Trails!

Photo credit: Lin and Jirsa

 


May 6, 2015

Mother’s Day: A Pizza Your Heart

We know how challenging it is to show our mothers appreciation that does our thanks justice. This Mother’s Day, we chose to love on our moms the best way we know how: with food!

A homemade meal shows thoughtfulness in preparation, and also gathers the family together for a meal – two things that mom is sure to love. Our menu inspiration of pies (pizza) and pies (peach) includes uncomplicated but interactive recipes for fathers and littles to make together, while being elegant enough in presentation to wow everyone! Give mom a “pizza your heart” (and don’t forget the champagne!).

Pro-tip: Prep the dessert pie ahead of time and have it bake off while enjoying pizza!

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Pizza My Heart (Arugula and Prosciutto)

Ingredients:

1/2 cup your favorite marinara sauce

1 (8-ounce) your favorite pizza dough

4 ounces fresh mozzarella cheese, sliced

2 ounces very thinly sliced prosciutto, torn into 1/2-inch-wide strips

1 teaspoon fresh lemon juice

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 1/3 cups baby arugula

 

Recipe:

1. Preheat oven to 450°.

2. Take pizza dough and flatten with your hands on a slightly floured work surface. Start at the center and work outwards, using your fingertips to press the dough to ½ inch thick.

3. Brush the top of the dough with olive oil. Spoon marinara sauce on top of pizza. Top evenly with mozzarella.

4. Place pizza directly on middle oven rack. Bake at 450° for 10 minutes or until bottom of crust is browned and cheese melts.

5. Remove pizza from oven; blot away any liquid from cheese using a paper towel. Top pizza with prosciutto.

6. Combine lemon juice, salt, and pepper in a medium bowl. Add arugula; toss well to coat. Arrange arugula mixture over pizza. Cut pizza into 6 slices. (Double the recipe to fill more hungry stomachs!)

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Peachy Keen On You (Old Fashioned Peach Pie)

Ingredients:

Pastry for a double-crust 9 inch pie

5 cups fresh peaches, sliced

1 cup sugar

1/3 – 1/2 cup all purpose flour

1/4 – 1/2 teaspoon cinnamon

2 tablespoons butter

2 tablespoons sugar

 

Recipe:

1. Preheat oven to 425°.

2. Stir together flour, 1 cup sugar, and cinnamon. Set aside.

3. Mix together peaches with the combined dry ingredients.

4. Turn into pastry-lined pie pan and dot with butter.

5. Sprinkle top with 2 tablespoons of sugar.

6. Cover the edges with foil to prevent over browning. Remove foil for last 15 minutes of baking.

7. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.

(In lieu of a traditional lattice or crumb topping, we cut out hearts from our extra pastry. This is a great task to keep little hands busy, while adding an extra special touch to dessert.)

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Photo credit: Mike Villa Visuals

Linens (napkin only): Luxe Linen

Pie Dish and Server: Anthropologie 

 


April 1, 2015

Get Your Easter off to a Hopping Start!

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No matter who you’re trying to impress, this Easter dinner menu will “wow” just about anybody… even the Easter Bunny himself!  This fresh and savory Easter meal our Executive Chef Ashley Santo Domingo put together below has just about everything you could want in a reinvented Easter dinner… from a wonderful Roasted Rosemary Lamb to perfectly cooked sides to kicked up deviled eggs.  It’s pure celebration food, perfect for gathering around the table with your closest friends and family.

 Easter Dinner Menu

 

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Multi Colored Deviled Eggs (recipe below)

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Spring Citrus Salad 

Blood Oranges, Cara Cara Oranges, Grapefruit, Avocados, Hearts of Palm, Spring Mixed Greens, Belgium Endive, Citrus Vinaigrette

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24C Easter -7847_web    Roasted Rosemary Lamb 

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Pommes Anna

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“Easter Egg” Root Veggies 

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Pan-Seared Broccolini 

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Mix things up with these four variations on deviled eggs!

Kicked Up Deviled Eggs

Wasabi Sesame

Ingredients:

6 hard boiled eggs, yolks and whites separated

2 oz mayo

1 drizzle sesame oil

salt and pepper (pinch)

1 tbsp. wasabi powder

sesame seeds, for garnish

 

Directions:

Blend the mayo, yolks, sesame oil, wasabi, salt and pepper.  Pipe the mix into the whites and garnish with sesame seeds.

 

Sundried Tomato

Ingredients:

6 hard boiled eggs, yolks and whites separated

2 oz mayo

salt and pepper (pinch)

1 oz sundried tomatoes, rehydrated and pureed smooth

tear drop tomato wedge

micro-greens (for garnish)

 

Directions: 

Blend the yolks with the mayo, salt and pepper, and sundried tomato puree.  Pipe into egg whites and garnish with tomatoes and micro-greens.

 

Smokey Bacon

Ingredients:

6 hard boiled eggs, yolks and whites separated

2 oz mayo

bacon, cut into ½ inch julienne strips, cooked crispy

micro-parsley (for garnish)

smoked paprika (to top)

1/2 tsp dijon

salt and pepper (pinch)

 

Directions: 

Blend the yolks with the mayo, salt and pepper and Dijon.  Pipe into egg whites and garnish with bacon strips, micro-parsley, and paprika.

 

Saffron & Pepper

Ingredients:

1 oz pureed roasted red peppers

6 hard boiled eggs, yolks and whites separated

2 oz mayo

smoked paprika

1/2 tsp dijon

saffron threads

salt and pepper (pinch)

 

Directions: 

Blend the yolks with the mayo, salt and pepper, roasted pepper puree, and Dijon.  Pipe into egg whites and garnish with saffron threads and paprika.

 

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Photography: Mike Villa Visuals

Creative Art Director: Arpi Torosyan of 24 carrots


February 5, 2015

Food + Love Photo Contest- Enter to Win

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How To Enter:

Get inspired from our Valentine’s Day Love You a Brunch Part II blog post and share with us your most creative home-cooked Valentine’s Day meal. Photo can be posted on Instagram, Facebook or Twitter and must include #24carrotsVDay. Winner will receive a private 3-course dinner for two, prepared by our Executive Chef, Ashley Santo Domingo. Dinner will take place in our tasting room in Irvine, CA.

 

Photo Contest Rules:

1. No purchase necessary. Promotion is void where prohibited. Only one winner will be selected.

2. Promotion begins 02/05/2014 and ends 02/15/2014 at 11:59pm PST, when all photos must be posted (“Promotion Period”).

3. 24 carrots catering and events retains the right to disqualify any entrant if all promotion rules are not followed.

4. By accepting the prize, the winner acknowledges that 24 carrots catering and events has neither made, nor are in any manner responsible or liable for, any warranty, representation or guarantee, express or implied, in fact or in law, relative to the prize or to any portion thereof.

5. 24 carrots catering and events reserves the right to cancel, terminate, modify or suspend the contest at their sole discretion.

6. A complete release of Facebook by each entrant or participant.

7. This contest is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram or Twitter.

8. Private dinner to be scheduled at a date and time that is agreed upon by 24 carrots catering and events and the contest winner. Dinner must be scheduled within 6 weeks of being awarded.

9. Judging by Executive Chef Ashley and 24 carrots Panel will be done after 11:59 pm on February 15th. The judging is based on three criteria: creativity, presentation, and difficulty.

10. Winner will be announced on Tuesday, February 17th.