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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.


February 2, 2015

Valentine’s Day- Love You a Brunch Part II

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Happy February!  We hope your February is filled with lots and lots of LOVE.  Valentine’s Day is less than two weeks away, and lucky for us— it is on a Saturday this year!

Start your Valentine’s morning off by preparing a romantic brunch to serve up in bed to the one you love.  Nothing says “I love you” more than heartwarming fare… especially when it’s served in bed.  Valentine’s morning is the perfect excuse to indulge in a Lover’s Egg’s Benedict and heart-shaped Valentine’s Day Tuna Tartar, paired with his and hers Sex on the Beach.

Now dish up a little love for your sweetie, prep your favorite flowers, light some candles, put on a feel good romantic movie, cozy up, and enjoy!

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Valentine’s Day Tuna Tartar

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Fresh diced ahi, burning chilis, pine nuts,  sriracha aioli, bloody citrus, red berries, and beet chips

Ingredients: 

1 cup ¼ inch diced ahi

1 tbsp. toasted pine nuts

1 tbsp. brunoised fresno chilies and jalapenos

½ orange blood orange segments

4 pieces grapefruit segments

2 berries brunoised strawberries

1 tsp. yuzu

dash aji amarillo paste

1 tbsp. soy sauce

1 tsp. fresh grapefruit juice

Salt and pepper to taste

1 tbsp. brunoised cucumber

Instructions:

Mix everything well and let the tuna marinate for a few minutes.

Place a heart shaped cookie cutter on the plate and stuff it with the mix, then slowly pull it up while lightly pressing down on the tuna mix.

Repeat to make two hearts on the plate.

Garnish with shaved radish cut into hearts, micro greens, and your favorite chili sauce, heart-shaped croutons, and beet chips.

 

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Lovers Eggs Benedict

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Two English muffins topped with smoky chorizo and grilled asparagus, two poached eggs,  and chipotle hollandaise

Ingredients: 

2 English muffins cut into hearts

4oz chipotle hollandaise

6oz cooked chorizo

2 poached eggs

8 pieces cut and trim grilled asparagus

Roasted red pepper cut into a heart shape

Instructions: 

Toast muffins with butter and place on plate.

Smear hollandaise on bottom of both muffins.

Place grilled asparagus on top of the bottom muffin, then top with the roasted red pepper.

On the top muffin, stack  chorizo, a poached egg, and then coat with chipotle hollandaise.

Garnish with micro greens.

 

Chipotle Hollandaise

Ingredients:

1/2 cup (1 stick) unsalted butter

3 large egg yolks

2 tbsp. hot water

1 tbsp. plus 1 tsp. fresh lemon juice

1/8 tsp. salt

1 tsp. sauce from a canned chipotles in adobo

Instructions:

Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes.

Bring a small saucepan of water to a boil. Reduce the heat to medium-low and using the double boiler method, set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water).

Add the egg yolks to the bowl, 2 tablespoons of hot water, the lemon juice, salt, and adobo sauce, and whisk until foamy and just starting to thicken, about 5 minutes.

Slowly add the melted butter a little bit at a time and whisk the sauce until it is smooth. Turn off the heat and cover the bowl with plastic wrap. Let the sauce stand over the warm water for up to 30 minutes before serving.

 

Mini Skillet Breakfast Potatoes

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Home-style potatoes, paprika and spice, roasted peppers

Ingredients:

2ea boiled whole russet potatoes, cooked until just tender (do not overcook) then diced ¾  inch

1 cup diced red peppers

½ cup diced red onion

2 tbsp. paprika

1 tsp. granulated garlic

1 tsp. sea salt

Pepper to taste

Instructions: 

Mix ingredients, coating the potatoes with the seasoning.

Roast in the oven at 350 degrees for about 15-20 minutes, until peppers, onions, and potatoes are tender.

Heat in a pan with a small amount of oil and crisp potatoes.

Once hot and crispy, place in mini skillets and garnish with cilantro.

 

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Beet Chips

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His and Hers Sex on the Beach

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Blood orange juice, splash of cranberry juice, vodka, peach schnapps, served tall, and on the rocks

Ingredients: 

1 1/2 oz vodka (our favorite Is Hangar One Mandarin Blossom)

1/2 oz peach schnapps

2 oz cranberry juice

2 oz blood orange juice

Instructions:

Add vodka and peach schnapps to a highball glass over ice. Fill with equal measures of cranberry juice and orange juice, stir, repeat to make two.

 

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Stay tuned for our next blog post of our Valentine’s Day Second Annual Photo Contest on details on HOW TO WIN A FREE DINNER FOR TWO cooked by award-winning Executive Chef Ashley Santo Domingo!

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Photo Credit: Studio EMP Photography

Creative Director: Arpi Torosyan

 


March 12, 2014

I Love You a Brunch

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Planning a Bridal Shower? Host a Brunch! Picture this: a waffle bar with fresh berries, an eggs Benedict station, hanging bagels on cast iron hooks, mini parfaits in jars, and whole prosciutto sliced to order. Those with a sweet tooth will revel in tasty donuts, mini crepe cakes, mini pancakes and French toast bites.  Oh, and don’t forget about the build-your-own Bellini bar and the Bloody Mary bar. Maybe even hot chocolates with our freshly whipped cream.

You can also continue your wedding celebration with a stylized day-after brunch for your bridal party and out-of-town guests.  Delightful breakfast bites and gourmet luncheon treats make for a delicious finish to an already fabulous event, and will show your friends and family that you love them a brunch.

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Eggs Rustica in cast iron – quail egg, marinara with spicy Italian sausage, potatoes, and ciabatta

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Artisan Frittata – artichoke, feta, roasted tomato, basil, & kalamata olives

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Egg, pancetta & gruyere open-faced sandwich

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Open Faced Mini Muffin with maple- glazed pork, tomato jam, sorrel & a sunny side up egg

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Bacon & eggs truffle infused custards- in egg shells with crispy prosciutto

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Beet Tossed Salad

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             Salmon wrapped poached eggs

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Potato latke with smoked salmon and soft-boiled quail egg

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Waffle bar with maple syrup & berries

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Mini Parfaits in jars

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 Assorted Fruit Gallettes

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Mini Crepe Cakes

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Naked Chocolate Raspberry Cake

“A Taste of 24 Carrots” and the “I Love You A Brunch” spread was featured in February’s Ceremony Magazine in both Orange County and Los Angeles.

Ceremony Magazine Cover

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Catering: 24 carrots

Venue: Chuck Jones Center by 24 carrots

Photography: Studio EMP Photography

Styling: Inviting Occasion and 24 carrots Creative Art Director Arpi Torosyan

Rentals: Found Vintage Rentals

Breads: OC Baking Company and Bread Ninja Aldrich Mendiola

Desserts: Flavor Pursuit Bakeshop and 24 carrots Pastry Chef Robert Le Sage