Menu
24 carrots catering and events
24 carrot Blog

Blog Archives

February 16, 2017

Ole Hanson Beach Club Grand Reopening

Ole Hanson Beach Club is a well-known coastal landmark that embodies the true Southern California beach experience with its panoramic ocean views and historic roots, Ole Hanson is an ideal event venue for a seaside wedding or special event.

Named after Ole Hanson, founder and developer of San Clemente’s “Spanish Village by the Sea”, the 1928 Spanish-Revival-style white stucco building features traditional arches, elaborate hand-painted tiles, ornate stain-glass windows, and original crafted wrought iron grillwork.

24 carrots catering and events opened the doors to our event industry peers, to welcome this quintessential California venue to the map. With sunset views and rooftop receptions, it’s hard to beat this picture perfect spot!

 

 

Many thanks to our gracious vendors who generously contributed their time and talents:

Photography: Studio EMP

Furniture: Archive Rentals

Entertainment: Scott Cummings Music

Lighting: Elevated Pulse

Florals: The Bloom of Time

Linens: Luxe Linen


May 6, 2015

Mother’s Day: A Pizza Your Heart

We know how challenging it is to show our mothers appreciation that does our thanks justice. This Mother’s Day, we chose to love on our moms the best way we know how: with food!

A homemade meal shows thoughtfulness in preparation, and also gathers the family together for a meal – two things that mom is sure to love. Our menu inspiration of pies (pizza) and pies (peach) includes uncomplicated but interactive recipes for fathers and littles to make together, while being elegant enough in presentation to wow everyone! Give mom a “pizza your heart” (and don’t forget the champagne!).

Pro-tip: Prep the dessert pie ahead of time and have it bake off while enjoying pizza!

24C Mother's Day-37

Pizza My Heart (Arugula and Prosciutto)

Ingredients:

1/2 cup your favorite marinara sauce

1 (8-ounce) your favorite pizza dough

4 ounces fresh mozzarella cheese, sliced

2 ounces very thinly sliced prosciutto, torn into 1/2-inch-wide strips

1 teaspoon fresh lemon juice

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 1/3 cups baby arugula

 

Recipe:

1. Preheat oven to 450°.

2. Take pizza dough and flatten with your hands on a slightly floured work surface. Start at the center and work outwards, using your fingertips to press the dough to ½ inch thick.

3. Brush the top of the dough with olive oil. Spoon marinara sauce on top of pizza. Top evenly with mozzarella.

4. Place pizza directly on middle oven rack. Bake at 450° for 10 minutes or until bottom of crust is browned and cheese melts.

5. Remove pizza from oven; blot away any liquid from cheese using a paper towel. Top pizza with prosciutto.

6. Combine lemon juice, salt, and pepper in a medium bowl. Add arugula; toss well to coat. Arrange arugula mixture over pizza. Cut pizza into 6 slices. (Double the recipe to fill more hungry stomachs!)

24C Mother's Day-20 24C Mother's Day-23 24C Mother's Day-32

24C Mother's Day-6324C Mother's Day-44

 

Peachy Keen On You (Old Fashioned Peach Pie)

Ingredients:

Pastry for a double-crust 9 inch pie

5 cups fresh peaches, sliced

1 cup sugar

1/3 – 1/2 cup all purpose flour

1/4 – 1/2 teaspoon cinnamon

2 tablespoons butter

2 tablespoons sugar

 

Recipe:

1. Preheat oven to 425°.

2. Stir together flour, 1 cup sugar, and cinnamon. Set aside.

3. Mix together peaches with the combined dry ingredients.

4. Turn into pastry-lined pie pan and dot with butter.

5. Sprinkle top with 2 tablespoons of sugar.

6. Cover the edges with foil to prevent over browning. Remove foil for last 15 minutes of baking.

7. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.

(In lieu of a traditional lattice or crumb topping, we cut out hearts from our extra pastry. This is a great task to keep little hands busy, while adding an extra special touch to dessert.)

24C Mother's Day-73 24C Mother's Day-80 24C Mother's Day-86

 

Photo credit: Mike Villa Visuals

Linens (napkin only): Luxe Linen

Pie Dish and Server: Anthropologie 

 


November 19, 2014

Gluten-Free Tasting Menu

We’ve developed a tasting menu for our guests with all gluten- free appetizers, entrees, and desserts for today’s refined palate.  We’re very excited about giving our clients exactly what they want and creating these new menus that make everyone happy!   The one-on-one tastings we offer our clients is also the perfect opportunity to meet with our Executive Chef who can answer menu questions and/or provide recommendations to suit your needs. Enjoy!

VIP Tasting 8.20.14-2

HORS D’OEUVRES

 

Heirloom Tomato Bloody Mary

Chili Infused Vodka and House Smoked Bacon, Mini Celery Stick, and Skewered Spanish Olive

VIP Tasting 8.20.14-5

 

Paella Barcelona

Traditional Spanish Paella, Served with Savory Saffron Rice, in a Mini Paella Pan

VIP Tasting 8.20.14-12

 

Mini Waldorf Salad in a Bacon Cup

VIP Tasting 8.20.14-27

 

Surf and Turf Spoons

Kurabuta Pork Belly with Pickled Red Cabbage and Fish Sauce

and Seared Scallop with Ginger and Scallion

VIP Tasting 8.20.14-20 

Tropical Fruit Ceviche

Served with House Ceviche Sauce and Crispy Plantain Chips

VIP Tasting 8.20.14-32 

 

SOUP

 

Roasted White Corn Chowder with Dungeness Crab

VIP Tasting 8.20.14-37 

 

SALAD

 

Grilled Peaches and Basil Salad, with Toasted Pine Nuts, Grilled Tree-Ripened Peaches, Fresh Basil, Shaved Pecorino Cheese, and a Drizzle of Balsamic

VIP Tasting 8.20.14-40 

 

SMALL PLATES

 

Grilled Butternut Squash Steak

With Roasted Poblano and Corn Relish, Queso Fresco, and Fresh Coriander

VIP Tasting 8.20.14-49 

Crispy Skin Striped Sea Bass

With Bean Ragu, Meyer Lemon Emulsion, and Popcorn Shoots

VIP Tasting 8.20.14-54 

 

DESSERT

 

Peach Cobbler Served in a Roasted Peach with a Brown Sugar Crumble and Vanilla Bean Ice Cream

VIP Tasting 8.20.14-60

Photo Credit: Mike Villa Visuals


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.

HighSelects_BrianTropiano_for_OneHopeWine_0063

HighSelects_BrianTropiano_for_OneHopeWine_0009

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!

HighSelects_BrianTropiano_for_OneHopeWine_0140

 

HighSelects_BrianTropiano_for_OneHopeWine_0012

 

HighSelects_BrianTropiano_for_OneHopeWine_0109

 

HighSelects_BrianTropiano_for_OneHopeWine_0024

 

HighSelects_BrianTropiano_for_OneHopeWine_0046

 

HighSelects_BrianTropiano_for_OneHopeWine_0135

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.

 

HighSelects_BrianTropiano_for_OneHopeWine_0020

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.

HighSelects_BrianTropiano_for_OneHopeWine_0004

HighSelects_BrianTropiano_for_OneHopeWine_0019

 

HighSelects_BrianTropiano_for_OneHopeWine_0144

 

HighSelects_BrianTropiano_for_OneHopeWine_0013

 

HighSelects_BrianTropiano_for_OneHopeWine_0151

 

 

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

 

 


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)

5-20-2014 Kids and Cocktails-144
Black Raspberry Popsicles

Ingredients:

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

Instructions:

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.

5-20-2014 Kids and Cocktails-145

  Popsicle time!

5-20-2014 Kids and Cocktails-199

5-20-2014 Kids and Cocktails-188

Executive Chef Ashley Santo Domingo of 24 carrots

Photo Credit: Marlin Salazar Photography

Design: Arpi Torosyan, Creative Art Director of 24 carrots