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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


February 4, 2014

Valentine’s Day Dinner for Two

jenosullivan_20140124_0002_web-3045295226-OJen O Sullivan Photography

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


Jen O’Sullivan Photography


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


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!


Jen O’Sullivan Photography

The Perfect Lobster Tail Preparation


Jen O’Sullivan Photography


2 8-oz Lobster Tails

2 sticks butter; melted, (up to 3)


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.


Jen O’Sullivan Photography

Sweet Corn Risotto


Jen O’Sullivan Photography


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


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

Jen O’Sullivan Photography

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


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.)


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.


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.


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.


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!


Greeting card from Carolyn Suzuki



January 22, 2014

The Top Questions to Ask Your Wedding Caterer… Answered

Finding the best caterer for your wedding involves much more than just tasting the food, so today I am joined by Event and Design Specialist, Carizza Rose of 24 carrots, who has provided us answers to the top questions that will help you prepare for your big day.  After all, a wedding is an event of a lifetime, and you’re only taking efforts to make it memorable for yourself and your guests.


{Photo credit: Nicole Caldwell Photo}

Janet: What size of events does 24 carrots cater?

Carizza:  Whether hosting 10 of your closest friends for a special occasion, 400 guests for a lavish event, or planning a backyard Garden Wedding, we pour in the same care and dedication to each event, to ensure that the event is executed flawlessly and that you get to enjoy your celebration.


{Photo Credit: Studio EMP Photography}

{Photo Credit: Studio EMP Photography}

Janet: What do you do best and why do so many clients end up booking with 24 carrots?

Carizza: We believe in the complete guest experience. From the minute guests arrive to your wedding, they’re attended to. Special touches come standard for us, such as a welcome beverage, bride and groom service during cocktail hour, or complimentary cake cutting. We make sure that we create an atmosphere in which people are blown away by the excellent food and the quality of service.


Janet: What range of menu options and courses does 24 carrots offer?

Carizza: We offer a variety of outstanding cuisine that we all personally love and have sampled ourselves. And because everybody’s taste buds differ, we don’t limit ourselves to the standard menus. Our chefs are always up for a challenge and we’re always looking for ways to expand our culinary horizons. We believe that food is a journey and we want to take you along for the ride.


{Photo credit: Studio EMP Photography}

Janet: Could a client sample your menu?

Carizza: Of course! Our complimentary, intimate menu tastings are part of what makes 24 carrots unlike any other caterer. You are joined by your personal Event & Design Specialist, who leads you through the process of selecting your menu and makes sure that your experience is just right. Since we don’t do group sessions, we’re able to take the time to get to know you and focus all of our attention on perfecting the meal for your event.


Janet: How many times will a client be meeting with you and will you be present at a client’s wedding or special event?

Carizza: Every experience is unique to each couple, but regardless of how many times we meet, you’re always our priority. We work closely with outstanding wedding professionals who have nothing less than your best interest in mind. We’ll not only be there through the planning process to create a delightful menu and arrange logistics, but we’ll also be there the day of your wedding.


Janet: Will  24 carrots be providing tables, chairs, plates, table linens, silverware, salt and pepper shakers, and more?

Carizza: We can coordinate and provide full- service rentals for you or you can arrange your own.  Typically we find that it’s less of a burden on you if we take care of it, since it makes for a shorter to-do list for you! 24 carrots takes the burden of day-to-day management off your shoulders and frees you to focus on the fun parts.


Janet: Does 24 carrots offer food for certain dietary restriction, such as vegan, vegetarian, gluten-free, etc?

Carizza: Absolutely – we regularly cater for gluten free, vegetarian, and vegan requests and are happy to provide for any specific requirements you may have. Just let us know ahead of time and those guests are attended to with extra care.



Janet: Does 24 carrots provide liquor, what about signature cocktails?

Carizza: Yes – We have a talented bar manager and mixologists to help you create the perfect cocktails and food wine pairings.  Tell us your favorite liquors and even your color palette of your wedding and we can make it happen!

{Photo Credit: Mike Villa Visuals}

Janet: What is your staffing ratio?

Carizza: Since every event has its nuances and challenges, so we believe that boiler-plate staffing formulas don’t work. Based on what we learn about your needs relative to service caliber and budget, our detailed catering proposal will show you exactly how many chefs and wait staff you’ll need. We always want to ensure we have enough hands on deck so that everyone gets fed in a timely manner.  All of our staff is trained in-house the 24 carrots way, which means that exceptional service is consistent through and through.


Janet: Where is the food prepared?

Carizza: All of our food is cooked fresh (never frozen) on-site by our chefs. This in turn means quality of food is exquisite and that you get the best culinary experience possible. We often build out satellite kitchens, which means that even if your wedding venue doesn’t provide a kitchen space, it’s not a hindrance to us, because we just bring our own! Our chefs are not only professionally trained in the kitchen, but also trained as event chefs, which means that whatever challenges may arise on site, they can adjust and accommodate – which is especially important in weddings.


Janet: Do you provide cake cutting?

Carizza: No matter what the occasion (wedding, corporate grand opening, birthday celebration, etc.), we provide a complimentary cake cutting when we are providing the meal for the event.


Janet: If a wedding is centered around a theme, would 24 carrots be able to accommodate me with details and décor?

Carizza: Our Executive Chef at 24 carrots, Chef Ashley, will partner with Creative Art Director, Arpi Torosyan to create and evolve the memorable appetizers, dishes, and desserts and tie it all together with a cohesive theme.  Aside from food styling, Arpi could bring in a variety of vessels, displays, and finishing touches to make your special day truly your own.  Follow our pages on Facebook, Pinterest & Instagram for creative ideas to get you started!


{Photo credit: Studio EMP Photography}

Janet: What is your favorite menu item?

Carizza: Our Chili and Spice Rubbed Chilean Sea Bass with Cilantro Lime Butter is to die for! Served with our Three Potato Gratin Dauphinoise and Glazed Baby Carrots makes it a dream meal, which is making my mouth water just thinking about it!


Janet: When should a client book their wedding?

Carizza: Absolutely reserve your date with us as soon as possible. We want to make your wedding a priority, so we don’t overcommit ourselves with events. This means we do close dates off to new events, so get in for a tasting, sample the menu, and then book the full experience with us!


{Photo Credit: Studio EMP Photography}

Janet: Any last minute advice?

Carizza: Firstly, take time to enjoy being engaged. It’s easy to get overwhelmed at this time that should be such a joyous occasion. Once you get an idea of your wedding wish list, call us and trust the professionals to guide you along. We get to plan weddings every single day and we want nothing but the best for your big day. After all, we’re in this together.


Carizza Rose, 24 carrots Event and Sales Specialist

Meet Carizza Rose, 24 carrots Event and Design Specialist
{Photo Credit: Mike Villa Visuals}

Get In Touch With Us:


December 6, 2013

24 carrots Brings Exciting Culinary Presence to Orange County Through Addition of Top Chef Star

24C Thanksgiving (Web)-102

Irvine-based 24 carrots catering and events adds globally inspired, award-winning culinary extraordinaire Ashley Santo Domingo as Executive Chef.

24 carrots is excited to introduce Ashley Santo Domingo to Orange County’s growing foodie community. Santo Domingo, brings a diverse range of culinary experience to 24 carrots, having previously worked alongside nationally renowned master chefs and competing on season 9 of Bravo’s Top Chef.  Beyond all of her accolades, Chef Ashley is young, vibrant and happy-go-lucky. Her fresh approach, competitive nature, and ability to master unique cultural fusions gives 24 carrots an exciting edge guaranteed to surprise and delight.

Ashley’s diverse experience and quick rise to prominence has marked her as a top young talent. In her native Seattle, she experienced humble beginnings at Ray’s Boathouse Catering, rising from intern to sous chef in only 3 years. Afterwards, she worked for a variety of top restaurants and caterers alongside notable mentors who helped diversify her skills. This includes Michelin Award-winning master chef and restaurateur Terrance Brennan – driving force behind the famed Artisanal Fromagerie Bistro and Wine Bar. Ashley has also worked with Iron Chef contestant and Thomas Keller protégé Rachel Yang at award-winning Korean-French fusion restaurant Joulé.

Together, these valuable experiences have armed Ashley with excitingly fresh abilities and earned her a James Beard Foundation Rising Star Northwest nomination.

“Chef Ashley propels 24 carrots into the next stratum of culinary exploration. Her credentials as a Top Chef contestant and media personality create the perfect pairing with the 24 carrots family,” said 24 carrots co-owner Jon Brown.

The trendsetting catering company is preparing to connect Chef Ashley with the public through exciting culinary demos, appearances and even online classes. “I could not be more excited to join 24 carrots! My goals are to continue to grow 24 carrots’ culinary team, creatively improve our amazing menus, and expand our client relationships. We can do this with private interactive culinary classes, ‘how-to’ blogs… the possibilities are endless!” said Santo Domingo. “Most importantly, I’m here to cook and create. I plan to take 24 carrots to the next level by adding style and flare. The sky’s the limit!” she says. Be sure to follow Ashley’s involvement in the OC culinary community on the 24 carrots blog and at your next event!

24C Thanksgiving (Web)-5Photo credit: Mike Villa Visuals