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April 4, 2017

California Love: The Golden State of Mind

We have had the exceptional honor year after year to create and submit a food-centric spread to our friends at Ceremony Magazine. This year’s submission was inspired by California Love, with both design and menus inspired by local California produce. With statement pieces from Found and stunning florals from The Bloom of Time, our favorite part of the shoot was the “edible arrangements,” made up of edible produce of vibrant fruits and vegetables, accented with fresh florals. We are delighted at our spread in Ceremony Magazine, and love this expression of  our Golden State of Mind. Enjoy!

 

 

Food and beverage: 24 Carrots Catering

Venue: The 1912

Photography: Studio EMP

Rentals: Found Vintage Rentals

Flatware: Classic Party Rentals

Floral Décor: The Bloom of Time

Calligraphy: Project Watermark

 


March 24, 2017

ACE Award Winner 2017

The annual Catersource Achievement in Catering Excellence (ACE) Award recognizes companies that have shown noteworthy achievement in the catering industry through culinary, business, community and professional development.

We were honored to earn our third ACE Award at the national Catersource convention in New Orleans. Being recognized on a national level amongst so many amazing caterers is a great privilege and we cannot be more thankful for the honor.

Cheers to our amazing team!

 


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


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 24, 2015

California Wedding Day Enchanted Dinner at The Colony House

Christine Bentley Photography for California Wedding Day

As featured in California Wedding Day’s blog: California Pink Hues and Garden Glamour at the OC’s Colony House:

“We are so inspired by Orange County’s newest venue, The Colony House. The unique space melds historic Craftsman architecture with a modern sensibility that creates an inviting palette for a beautiful wedding–from vintage to modern. So when it came time to host a dinner party for our 60 of our nearest and dearest in the wedding industry, we knew this was the perfect location. Add in the OC’s Best Wedding Planner, Kerrie Underhill of Platinum Weddings by Kerrie and the result was so magical that we had to share this gorgeous design to inspire brides and grooms.

Underhill and Melissa McGown of Flowers by Cina’s overall design aesthetic was a modern feeling juxtaposed with romantic bohemian touch. The light and airy space has a cool loft feeling to it and Flowers by Cina expertly accentuated the Colony House’s beautiful wooden beams by hanging six crystal chandeliers that were elegantly enhanced with lush green garlands, creating a sense of a garden with in the space. The dark midnight blue linen (Soleil from Designer Specialty Linens) created a perfect modern backdrop for the tabletop elements that included a boho-inspired silver basket weave charger from Classic Party Rentals, personalized menus by Honeycrisp Design Studio with a vibrant Aubergine Metallic Weave napkin folded underneath. Flowers by Cina’s added a vibrant energy and pure loveliness with fuschia and pink-hued centerpieces that wound down the two feasting tables. Flickering floating candles added a soft touch of romance while gorgeous seating vignettes from Found Vintage Rentals nestled around the perimeter of the party created the perfect place to sip and chat after the feasting had completed. The overall look was completed by the brilliant lighting design provided by Illuminated Events. Rounding out the experience was an amazing dinner (we want seconds of the Braised Short Rib! See full menu below for inspiration) by 24 Carrots paired with the perfect wines by BevMo.”

We are thrilled to showcase our full menu for such a luxurious and intimate affair and to be able to share with you more event photos, captured by Christine Bentley, of this enchanted evening! Enjoy!

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Tray Passed Hors d’oeuvres:

Mini Turkey Pot Pie Puffs

Kurabata Pork Belly
with pickled red cabbage and soy caramel sauce

Butternut Squash Soup Shooter
with mini rye grilled cheese

Lobster Pops
crisp lobster cake, bibb lettuce, edible flowers, béarnaise sauce on bite-sized house made buns

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

24 Carrots Catering and Events Dinner Menu with Wine Pairing by BevMo:
First Course: Beets and Blood Orange Salad with Endive, Roasted Baby Beets, Blood Oranges, Persimmon and Charmoula paired with La Caña Albarino 2012
 
Main Course: Duet of Pomegranate Wine Braised Short Rib Bourguignon and Turmeric Citrus Roasted Sea Bass, Fresh Pomegranate and Cara Cara with Butter Whipped Meyer Lemon Thyme Potatoes, Grilled Asparagus with smoked sea salt, paired with Coudoulet de Beaucastel Rouge, 2010
 
Dessert: Figs and Chocolate, Dark Chocolate and Fresh Fig Tart, Sugar Bruleed and topped with a Citrus Spiced Whipped Cream, paired with Hardys Whiskers Blake Port, NC

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

Christine Bentley Photography for California Wedding Day

 

 

 

Cocktails & Wine: BevMo!
Linens: Designer Specialty Linens
Menus and Signage: Honeycrisp Design Studio