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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

 


November 6, 2014

Thanksgiving and Fall Entertaining

It’s that time of the year!  The air is more crisp and cooler and the holidays are coming.  It’s the time for togetherness, joy, tradition, and festive gatherings.  With only three weeks left until Thanksgiving, we put together, with the help of One Hope Wine, our favorite Thanksgiving dishes and recipes.  Now you can spend more of that quality time with your family and friends creating those lovely memories.

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For traditionalists, there is a classic Thanksgiving dinner featuring Sage- Peppered Roasted Turkey with all the trimmings, including an old-fashioned Apple Sausage Cornbread Stuffing (recipe below). Our contemporary holiday menu showcases Roasted Butternut Squash Soup with Candied Apples and Jalapenos; Roasted Beets Tossed with Lemon Zest, Pistachios and Goat Cheese; seasonal accompaniments such as Twice Baked Baby Red Potatoes with Butter, Cheddar, and Chives; Green Eggs & Ham Deviled Eggs; Thyme- Infused Roasted Root Vegetables (recipe below); and Biscuits with Lemon Cranberry Butter.  We ended with a classic Pecan Pie for Thanksgiving dessert, or any time of year!

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Thyme- Infused Roasted Root Vegetables

Yield: 4 servings

Ingredients

2 lbs mixed root vegetables (we use baby carrots, the smallest parsnips you can find, and a mix of yellow and red beets)
Olive oil, to taste
Salt + pepper, to taste

Balsamic- Thyme Vinaigrette Ingredients

2 tablespoons olive oil
6 tablespoons thyme, minced
2 tablespoons white balsamic vinegar
2 tablespoons parsley, minced
1 teaspoon cumin, toasted and ground
2 tablespoons honey
2 tablespoons miso paste

Directions

Gently peel the carrots and parsnips. Leave them whole if they are all the same size – if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around.

Place all the vegetables onto a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Place in a 400°F degree oven and bake for about 20-25 minutes, shaking them periodically for even cooking. Remove from oven when soft, slightly brown, and caramelized.

Meanwhile, prepare the balsamic- thyme vinaigrette. Place all the ingredients aside from the oil in a mixing bowl. Drizzle in the oil while whisking to combine. Season to taste.

Drizzle dressing all over the vegetables to coat, return to the oven and caramelize for five more minutes.

 

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Apple Sausage Cornbread Stuffing 

Yield: 6 to 8 servings

Ingredients

Cornbread (recipe follows)
10 slices oven-dried country white bread
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
2 Granny Smith apples ¼ inch, diced
1 lb apple sausage
7 cups chicken stock
1 cup heavy cream
1 teaspoon salt
Freshly ground black pepper
3 tablespoons sage
1 tablespoon thyme
5 eggs, beaten

Cornbread Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices and set aside.

Melt the butter in a large skillet over medium heat. Add the sausage and brown, then add the celery, onions, and apples and cook until transparent, approximately 5 to 10 minutes.

Pour the mixture over cornbread mixture. Add the stock and cream, mix well, taste, and add salt, pepper to taste, sage, and thyme.

Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread Directions

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

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Visit One Hope Wine’s Fall Entertaining blog for delicious wine pairings for you to enjoy around your table.  Cheers to pecan pie and have a safe holiday season!

Thank you to:

One Hope Wine

Be Inspired PR

Brian Tropiano Photo

Found Vintage Rentals

La Tavola Linen

 

 


February 4, 2014

24 carrots Valentine’s Day Photo Contest

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How To Enter:

Get inspired from our Valentine’s Day Dinner for Two blog post, or show us your best home cooked Valentine’s Day meal.

Tag your shared photo on Instagram, Facebook, or Twitter with #24carrotsVDay for your chance to win a complimentary tasting for two prepared by our award-winning executive chef Ashley Santo Domingo!

Photo Contest Rules:

1. No purchase necessary. Promotion is void where prohibited. Drawing is subject to all applicable federal, state, local laws and regulations.

2. Promotion begins 02/04/2014 and ends 02/16/2014 at 11:59pm PST, when all entries must be received (“Promotion Period”).

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

3. 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.

4. 24 carrots catering and events reserves the right to cancel, terminate, modify or suspend the drawing at their sole discretion.

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

6. This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook.

7. Please allow 4-6 weeks for delivery of prize.

8. Tasting to be scheduled at a date and time that is agreed upon by 24 carrots catering and events and the contest winner.

9. Judging by Executive Chef Ashley and 24 carrots Panel will be done after 11:59 pm on February 16th. The judging is based on three criteria: creativity, presentation, and difficulty.

10. The winner will be announced on Monday, February 17th.

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February 4, 2014

Valentine’s Day Dinner for Two

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Skip the crowded restaurant this year, and make your own luxurious and intimate dinner for two, from indulgent steamed lobster tails to a twist on risotto, these portioned-for-two dinners are ready in a hurry.  And who could forget the flourless chocolate cake, the perfect dessert for this deliciously romantic dinner.

So get ready for some fun and romantic V-Day inspiration below. You’ll also get advice on how to set the mood from our Creative Director Arpi Torosyan, followed by our next blog post of our Valentine’s Day photo contest  on details on HOW TO WIN A FREE DINNER FOR TWO cooked by award-winning Executive Chef Ashley Santo Domingo!

Now grab a bottle of your favorite wine, a feel good romantic movie, cozy up and enjoy!

My Heart Beets for You Salad

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Jen O’Sullivan Photography

Ingredients

Roasted Beets 2 each, sliced ¼” cut out with heart cookie cutter

** (to roast beets: lather with salt, pepper and oil, then roast off in the oven at 325 until tender, leave whole ( : cool completely, once cool use a paper towel to remove the skin of the beet)

Shaved hearts of palm 2 oz

Grilled artichokes 2 oz

Arugula 2 big handfuls

Your favorite vinaigrette 3 oz

Goat cheese 2 oz

Fresh herbs, chopped 1 oz

Instructions

In a mixing bowl, mix everything but the goat cheese together, evenly distribute salad on a small salad plate or share out of a bow, top with goat cheese and enjoy!

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Jen O’Sullivan Photography

The Perfect Lobster Tail Preparation

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Jen O’Sullivan Photography

Ingredients

2 8-oz Lobster Tails

2 sticks butter; melted, (up to 3)

Instructions

1.Thaw out tails. Do this at refrigerator temperature. Do not Use water. Take out of Freezer at least 36 hours before expected meal.

2.Boil enough water to cover 2 tails, This is for 2 8-10oz. tails When it is at a rolling boil add tails. Leave tails in for exactly 3 minutes. Water need not boil again. Take out as soon as the time is up. Pre-heat oven to 450.

3.Take the tails out of water right away. Let them rest for a few minutes to cool off. Use a pair of good scissors to slit top of shell to ½ inch from end of tail. Not all the way or you will have 2 tails.

4.Pull the meat out of shell but leave the very end attached, that would be the end in the ½ inch you didn’t cut at the shell. Push the shell together and drape meat over top of shell carefully. ½ in and ½ out is best but if shell is not stiff enough just drape over shell best you can. Just push it together the best you can.

5.Score the meat from end to end about ½ inch on the top if this wasn’t accomplished with the shell cut. This will cause the lobster to puff up nicely when cooked.

6. Put the tails on a rack over a pan in your preheated oven. Make sure and put about 1 cup of water in the pan below the rack. Put on middle rack of the oven.

7. Cook for about 12 minutes. Add an extra 5 minutes for the bigger tails.

8. Turn oven to broil. Baste tails with melted butter.…Cook time should be about 10 minutes after the broiler is heated up. Use spoon to baste butter on tails to make them crispy and lovely on the top. The tail will turn opaque white from translucent white. When the tails are done, the meat should feel firm when you press it.

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Jen O’Sullivan Photography

Sweet Corn Risotto

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Jen O’Sullivan Photography

Ingredients

3 cups chicken stock

1 tablespoon olive oil, divided

1/2 cup sweet corn cut off the cob

5 ounces roasted butternut squash, ¼ inch diced

1/2 shallots, diced

1/2 cup Arborio rice

2 tablespoons and 2 teaspoons dry white wine

sea salt to taste

freshly ground black pepper to taste

1 tablespoon finely chopped chives

1 tablespoon butter

 1/2 cup grated parmesan cheese

Instructions

1. In a medium saucepan, bring the chicken stock to a boil.  Keep the stock warm over very low heat.

2. In a large saucepan, heat the olive oil. Add the shallots and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock and stirring until it is absorbed between additions.  After about half of the stock has been added, stir in the corn and roasted butternut squash, then add the remaining stock. The rice is done when it’s al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with chives, salt and pepper.  We used a cookie cutter to cut out a shape of a heart!

Flourless Chocolate Cake

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Jen O’Sullivan Photography

Ingredients
1/4 cup unsalted butter,  plus 1 tablespoon, softened

1/8 cup sugar

1/4 pound semi-sweet chocolate, coarsely chopped

1.5 tablespoons amaretto

2 eggs

1/4 teaspoon pure vanilla extract

pinch kosher salt

Raspberry Coulis, recipe follows

Confectioners’ sugar, for decorating

1/4 cup fresh raspberries

1/4 cup toasted almond slivers

Fresh mint sprigs, for garnish

Raspberry Coulis:

1 cups raspberries (about 6 ounces), rinsed

0.375 cup Simple Syrup, recipe follows

3/4 tablespoons fresh lemon juice

1/4 tablespoon cornstarch

Simple Syrup:

1/4 cup sugar

1/4 cup water

 Instructions

1. Preheat oven to 325 degrees F.

2. Using 1 tablespoon of the softened butter, grease 3 ramekins (hey… we had to make one more for late night!). Sprinkle 1/2 teaspoon of the sugar into each ramekin and shake to coat the bottom and sides of each, evenly. Place the ramekins in a 9 by 13-inch baking dish and set aside. Bring a medium saucepan of water to a simmer.

3. Combine the chocolate, remaining butter and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the chocolate, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

4. Meanwhile, combine the eggs, remaining sugar, the vanilla and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 minutes. Fold 1/3 of the egg mixture into the chocolate mixture with a rubber spatula. Repeat this process 2 more times-until all of the egg mixture has been folded into the chocolate.

5. Divide the batter evenly between the prepared ramekins and add enough water to the baking dish to come halfway up the sides of each ramekin. Bake until the cakes have risen slightly and the edges are just beginning to set, about 20 minutes. Remove the ramekins from the baking dish and cool slightly. Use a dull knife or butter knife to gently loosen the cakes from the edges of the ramekin. Invert each cake onto a plate and invert the cakes again (so that the tops face upwards) onto a baking sheet or serving tray. Cool to room temperature. Cover and refrigerate overnight.

6. Remove the ramekins from the refrigerator about 30 minutes before serving. Spoon Raspberry Coulis onto individual dessert plates and carefully transfer the cakes to each plate.  Garnish with confectioners’ sugar, fresh raspberries, toasted almonds and fresh mint (if desired).

Raspberry Coulis:

1. Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.

2. Sprinkle the cornstarch over 1 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

3. Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. (Freeze any leftover coulis in a plastic container for up to 1 month.)

Simple Syrup:

1. Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.)

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Jen O’Sullivan Photography 

 

A Note From our Creative Director Arpi:

I had so much fun decorating this Dinner for Two. Valentine’s Day is the one holiday where you can go as “cheesy” as your heart desires – put hearts on everything!  I wanted to share a few tips to help set a fun and beautiful table for your loved one(s)!

Placemats – step away from the traditional once in a while.  I love using the sheets of paper from Paper Source for anything and everything. They have the most amazing patterns and colors, so you’ll be sure to find something you love! In this case, they made for perfect disposable placemats.  One sheet was perfect for two placemats.

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Flowers – Stop by your local florist, Farmer’s Market, or grocery store and pick up a bunch of cut flowers.  I love sticking to one color and type of flower. I chose beautiful red ranunculus for the table centerpiece.

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Vinyl – At 24 carrots, it’s safe to say we’re obsessed with vinyl-ing.  We have the Silhouette Cameo, but if you’re doing something simple, you can pick up sticker letters from any craft store.  I vinyl-ed “XOXO” on the plates, but also love having each person’s name on their plate.

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Hanging Garland – For special occasions, it’s always fun to hang something special. Our light fixture was perfect for this, so if yours is too, take advantage! It’s worth it!

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Greeting card from Carolyn Suzuki

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