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February 4, 2015

Pasta-Bilities as Featured in Ceremony Magazine

Pasta-Bilities

“The Build-Your-Own-Pasta-Bar is an interactive foodie experience to indulge guests in an Italian feast.  Watch as master chefs roll out gourmet noodle flavors by hand and create your very own meal with a delectable array of toppings and sauces to satisfy any carb-o-licious craving.”StudioEMP-5980

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Perfect Plates

“While taste is most important, the art of plating is the first impression your guests have of the food.  Present them with a dish that is plated to perfection and they won’t be able to wait to wet their palette. (Well, maybe after a quick #instagood pic to capture their #foodie moment.)”

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Black and White Squid Ink Pasta | Pan-Roasted Sea Bass, Glazed Carrots, Cilantro, Shiso Pesto paired with Sauvignon Blanc

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Fava Bean Agnolotti | Curry Emulsion, Edible Flowers, Baby Pattypan Squash, Turmeric Paneer paired with Chardonnay

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Crispy Pork Belly | Tagliatelle Carbonara Burnt Brussels, Roasted Butternut Squash, Shaved Parmesan paired with Pinot NoirStudioEMP-5351

 

 

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Pasta Verde | Mint Pappardelle, Braised Lamb Ragu, Roasted Root Vegetables, Ricotta Salata paired with Merlot

 

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Spicy Lobster Capellini | Stewed Tomatoes, Seafood Broth, Tarragon paired with Chardonnay StudioEMP-5471

 

 

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Warm Potato Gnocchi | Gorgonzola, Smoky Bacon, Tear-Drop Tomatoes, Stinging Nettle Pesto paired with Cabernet Sauvignon

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Red Curry Coconut Salmon en Papillote

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After-Dinner Affogatos

“Treat your guests to a delectable after-dinner drink with our “Affogatos & Zeppole” pairing station.  This coffee-based dessert starts with a scoop of gelato or ice cream and is drowned in a shot of espresso.  Spike it with amaretto or liqueur for an over 21 libation.  And don’t forget the Zeppole; the Italian pastry makes this the ultimate coffee and donut indulgence.”

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 Zeppoles

 

“24 Carrots: Made with Love” and the “Pasta-Bilities” spread was featured in the new 2015 Ceremony Magazine in both Orange County and Los Angeles/ Santa Barbara.

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Perfect Plates

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Chef: 24 carrots Executive Chef Ashley Santo Domingo

Design: 24 carrots Creative Art Director Arpi Torosyan

Photography: Studio EMP

Venue: The Colony House

Rentals: Found Vintage Rentals

Classic Rentals

Wine Pairings: ONEHOPE Wine

Florals: Art with Nature

Coffee Affogatos: Bear Coast Coffee

 


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

 


January 28, 2015

Art of Catering Food- Smoking Hot Tableside

Our Executive Chef Ashley Santo Domingo and Pastry Chef Robert LeSage took the Art of Catering Food conference stage in Atlanta to bring the best outdoor real smoke flavored foods from the backyard into the dining room.

Ashley shared a unique concept of tableside smoking, and discussed all the details from prep to pack-out, to execution of this station concept. She discussed types of smoking, the flavors of wood chips, the aromas to use, as well as the costs and benefits of tableside smoking.

They prepared for this Catersource sponsored event with some four-alarm sizzle with a smoky taste.

Ask about this new fun concept for your next event!

 

Smoked Tableside Menu:

Fire-Roasted Tomato Bisque, Real Smoke, Cheese Crisp, Crème Fraiche, and Smoked Chili Oil

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Duck Pastrami, Apple Smoke, Caraway Micro-Slaw, Rye Crumble, and Cheese Foam

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Applewood-Smoked Bacon and Barbecue Tomato Salad: Smoky Grilled Heirloom Tomatoes, House-made Bacon, Smoked Blue Cheese

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Five-Spice Barbecue Smoked Ribs, Grilled Asparagus, Cornbread Fried, Hickory Smoke

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Chamomile Smoked Peaches, Pistachio Financier, White Chocolate, and Raspberry Gel

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Photo Credit: Marlin Salazar Photography

 

 

 


December 12, 2014

Fire-Roasted Tomato Bisque

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There is nothing better than a hot bowl of soup on a cold, rainy day. So whip up a pot of soup and warm up from the inside out!  And tomato soup is one of our favorites, especially when you add a splash of crème fraiche and cheddar cheese!  This rich, creamy bisque has a wonderful hearty old-fashioned flavor.  It might just be your new favorite soup.

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Ingredients (serves 20 people):

10 each tomatoes 5X6, chargrilled

10 pound can whole tomatoes, peeled

2 ounces tomato paste

3 each onions, sliced, caramelized

4 each red bell peppers, stemmed, seeded, cut in half, chargrilled

3 ounces tequila

0.5 ounces chipotle puree

16 ounces heavy cream

Salt and Pepper, to taste

4 teaspoon thyme

6 leaves basil

3 teaspoon garlic, minced

64 ounces vegetable stock

20 ounces crème fraiche

2 pounds cheddar cheese

1 quart micro greens

10 ounces basil oil

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Directions:

Step 1: Chargrill the onions, peppers, and tomatoes.

Step 2: Heat a stock pot to medium high, then add oil and the onions and continue to caramelize, add the garlic and thyme, then add the bell peppers and charred tomatoes. Deglaze with a little tequila, chipotle peppers and tomato paste.

Step 3: Add the tomatoes from the can and the vegetable stock and bring to a boil, then reduce to a simmer. Add the basil and simmer for about 2 hours very slowly, stirring as needed, add the cream and reduce for only 20 more minutes.

Step 4: Use the stick blender to pulse through the soup, add seasoning.

Step 5: Fill the blender ½ way with soup to be pureed, using the smoking gun, flame it, and fill the blender with a cloud of smoke, cover and let it sit for 3-5 minutes.

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Step 6: Puree the soup until perfectly smooth, nice and thick, taste for seasoning and adjust as needed.

Step 7: Repeat 5 and 6 until all soup is pureed and ready.

Step 8: For the garnish, add 1 to 4 tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones. Bake 5 to 6 minutes until they are a light golden brown.

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Step 9: Pour hot soup into a bowl, quenelle a spoon of crème fraiche and place in the center, drizzle basil oil around the soup, top the crème with a cheese crisp and micro greens and serve. Enjoy!6-30-2014 Atlanta Menu Photo-shoot-88

 

Photo Credit: Marlin Salazar Photography


December 8, 2014

Pull Off the Perfect Stress-Free Get Together For the Holidays

Locale Magazine Interview With Arpi Torosyan, Creative Director of 24 Carrots

WRITTEN BY: NICOLE FERA as featured in Locale Magazine ‘s Ultimate Holiday Guide just in time for the season!

Although the holidays are one of the most exciting, energetic and heartfelt times of the year, they can also make you want to pull your hair out with all of the stress and anxiety that comes along with them. So, how can you avoid all of the meltdowns and freak-outs on your loved ones this holiday season? It’s easy. Thanks to our friend, Arpi Torosyan, Creative Director of 24 Carrots, you’ll be ahead of the game this time around and able to pull off the perfect, stress-free get together for all of your family members and friends to enjoy and praise you about the rest of the year. 

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Q: So Arpi, tell me a little bit about 24 Carrots and how you guys can help our readers have their best season to date! Arpi Torosyan: Well, first off let me begin by telling your readers what 24 Carrots is all about. Our company is the most sought-after Orange County catering and events company in Southern California. We offer unbelievably delicious food, unsurpassed personalized service and a genuine passion for helping people create unforgettable memories together.

Q: Being in this industry, I’m sure the holidays are some of if not the busiest times of the year. What makes you stand out during these times to all of your customers in the past and future to come?

AT: I think our creative staff and talented partners continually push for imaginative new ideas, making us one of the top trendsetters in the catering and events industry. Our friendly team’s refusal to compromise on quality means you’ll get the attention you deserve and your guests will get an experience they won’t be able to stop talking about. That’s what we pride our company on.

Q: It sounds like you have plenty of experience with making sure that your clients have the smoothest experiences during those chaotic weeks. What tips or tricks can you give to our readers at home for these upcoming holidays?

AT: Well, as we all know the holidays are the perfect time to host parties, cook your favorite meals and make special memories with friends and family. While it’s everyone’s favorite time of the year, the holidays also come with a lot of stress; decorating and cooking for 12-plus is not easy! The best way to tackle hosting is organization and prepping ahead of time. I would say that is the biggest trick that anyone can use.

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Be Prepared Ahead of Time. Additional Tips and Tricks From Arpi Torosyan of 24 Carrots.

„Set your table early: Your table can be set days, or even a week ahead of time. I always suggest investing in nice linen and chargers that you can leave on your table the entire season. This is a real time saver, especially in between holidays. 

„Linen napkins are key: Linen napkins can also bring in a special touch to your table and add a layer of contrast, color and décor. A napkin treatment is an added little detail that will wow your guests, but doesn’t take a lot of time or money. Tie your napkins with twine and cranberries, top with pine cones, or add a fun fruit or vegetable that goes along with your menu/theme (artichokes, for example). I always like to make place cards for guests and prop on the table with cinnamon sticks.

Choose meals that you can prep and platter in advance: Getting most of the food you plan to serve prepared early ensures that you have little to do when guests arrive. This will save anyone the stress of having to play host, entertainer and personal chef all at the same time.

„Hors’ d’oeuvres can be a lifesaver: It’s important to platter some hors d’oeuvres so your guests can enjoy drinks and small bites while you are putting the finishing touches on your main dishes. This keeps people happy, busy and out of your way while you finish up your soufflé or sprinkle those last seasonings on your mashed potatoes. Our favorites are a cheese and charcuterie platter, and Mediterranean spreads such as hummus, baba ghanoush and olive tapenade—all served with crackers and a fresh baguette. These hors d’oeuvres are great because they can be store bought and will look great as long as they are transferred onto slate, wood boards and mini decorative bowls.

„Avoid time-consuming entrees: For example, a prime rib roast can be marinated ahead of time, put in the oven and taken out and served when your guests are ready for dinner. Gourmet comfort foods such as mac and cheese can be set in a pot with the boiled macaroni, sauce mixed in and ready to be cooked as guests are enjoying hors d’oeuvres. It is important to note that you should always stay away from risotto-like labor- intensive meals when serving a large group. 

Photo Credit: Jeff Farsai Photography | Mike Villa Visuals