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February 4, 2015

Pasta-Bilities as Featured in Ceremony Magazine


“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






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.)”


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





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


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




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



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




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


Red Curry Coconut Salmon en Papillote



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.”









“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.




Perfect Plates




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


June 19, 2014

Homemade Summer Popsicles for Kids

School is out for kids and summer is in full swing! This easy and refreshing popsicle recipe will entertain the children all summer and is a great way to sneak in some extra whole foods into their diet.  These mixed fruit and veggie popsicles create a tasty treat that all kids will love.  These molds are a fun activity for children to help make their own popsicle blends.

We created four different flavored popsicles:

Watermelon, strawberry, and beet popsicles
Acai, blueberry, and lemonade popsicles
Pineapple, kale, and cucumber popsicles

& Black raspberry zigzag popsicles (recipe below)

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Black Raspberry Popsicles


Raspberry Base
1 cup raspberries
¼ cup milk
1 tsp vanilla
1 tbsp sour cream
2 tbsp agave

Blackberry Base
1 cup blackberries
¼ cup milk
1 tsp vanilla
1 tbsp sour cream
3 tbsp agave


Combine everything in a blender and blend until smooth.  Then strain through a fine mesh and repeat with the second mixture, keeping both separate.  To make the popsicle, pour the raspberry mix to fill ¼ of the mold, at a tilt.  Let freeze completely.  We recommend the Zoku Popsicle Mold.  Tilt the opposite way and fill another ¼ of the way with the blackberry mix, freeze, and repeat until done.

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  Popsicle time!

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Executive Chef Ashley Santo Domingo of 24 carrots

Photo Credit: Marlin Salazar Photography

Design: Arpi Torosyan, Creative Art Director of 24 carrots

April 16, 2014

Festive Easter Desserts

Load up your baskets with these desserts that are perfect for your Easter day celebration.

Cadbury Creme Eggs are one of those candies that we wait for all year long and we had to replicate them by creating this cheesecake-stuffed chocolate Easter egg with a ‘yolk’ made of passion fruit sauce.  This makes a superb Easter dessert: light, creamy and not overly sweet. They look so much like real eggs, that it puts a smile on our face. Sophisticated, but actually, easy to make!

Cheesecake filled Chocolate Easter Eggs
{Adapted by: Raspberri Cupcakes}


(makes 6-8 regular sized easter egg cheesecakes)
6-8 hollow chocolate easter eggs (we used See’s Candies Hollow Chocolate Eggs)
5 oz cream cheese, softened
1/4 cup icing sugar (confectioners’ sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
1/2 cup thickened/heavy whipping cream
For the ‘yolk’: 1 passionfruit, 1 tbsp apricot jam, 1 tbsp (about 15g) unsalted butter

Using a small serrated knife (run knife under warm water), carefully remove the tops of the chocolate eggs.  Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling.  Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes. Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks.Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes
to allow it to set.

Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter. Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool. (If your apricot jam is chunky you should strain the sauce at this point) Place in the fridge and chill until it thickens slightly. Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide. Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 mins. Remove eggs from the fridge about 10 minutes before serving. Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container or covered tightly with clingfilm to stop them drying out.



Your little bunnies will love these decadent carrot cakes, perfect for bringing to an Easter party (don’t forget the cream cheese frosting!).  Make this classic favorite for a crowd and you might not have any leftovers to bring home!

Mini “Naked” Spiced Carrot Cake

{Adapted by Woman’s DayEaster-31

Carrot Cakes
1 3/4 cup(s) all-purpose flour
1 3/4 teaspoon(s) baking powder
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) each baking soda and salt
2 jar(s) (4 oz each) baby food carrots
cup(s) cup grated fresh carrots
3/4 cup(s) orange juice
1/2 cup(s) sugar
1/4 cup(s) canola oil
1 large egg
1 teaspoon(s) vanilla extract

Cream Cheese Frosting
1 (8 oz) brick cream cheese
1/2 stick(s) (1/4 cup) unsalted butter, softened
1 teaspoon(s) vanilla extract
1 1/2 cup(s) confectioners’ sugar
Orange and green gel food color

Heat oven to 375ºF. Line 13 x 9 x 2-in. baking pan with heavy-duty foil, extending it over sides; coat with nonstick cooking spray.
Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.
In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.
Stir wet ingredients into dry ingredients just until blended. Spread into prepared pan. Bake 20 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes. Using foil, lift cake from pan and cool completely on wire rack.

Frosting: In a bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until creamy. On low, beat in confectioners’ sugar. Beat until fluffy.

Using foil, lift cake onto work surface. With a 2 1⁄2-in. round biscuit cutter, cut out 12 rounds from cake. Place 1⁄2 cup frosting in a cup and tint orange. Place 1⁄4 cup frosting in another cup and tint green-yellow.

On half of the cake rounds, spread 1 Tbsp frosting each; top with remaining rounds. Frost each top with 1 1⁄2 Tbsp frosting. Place orange and green tinted frosting in separate quart-size ziptop bags. Snip off tip from each bag; pipe orange carrots and green tops on cakes.


Celebrate the season!

Pastry Chef: Robert LeSage of 24 carrots

Design: Arpi Torosyan of 24 carrots

Photography: Marlin Salazar