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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 19, 2016

The Art of Setting a Table

If you’ve ever watched the opening sequence of Chef’s Table, you know that setting a table is an orchestrated art. (If you haven’t, it’s available on Netflix, and you’re welcome ;)

Yes, the back of the house is undoubtedly where the magic happens, but the place setting is the guest’s first impression, and thus, equally important. There are a lot of nuisances on a table setting that vary depending on the situation (restaurants, bistros, catering), but today we’d like to take you behind our scenes and approach this from a wedding and event stand point.

All of our in-house staff is trained to follow this little cheat sheet:

Cheat Sheet

Helpful hints:

  • Table setting varies from event to event based on the menu (i.e. most fine-dining menus require an extra knife – one for salad, one for entrée. Most menus do not require any spoons unless they have coffee service).
  • All flatware needs to be placed 1 inch from the edge of the table.  It must be polished and clear of any spots.

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View More: http://troygrover.pass.us/aimee-bryan-submission

These hints are great for hosting at home, setting up photo shoots, or just being one step ahead of your other A-type personality friends. When you book with 24 carrots catering, we’re happy to arrange dinnerware rentals on your behalf – you don’t have to worry about counts, setting up, or cleaning up. Some clients choose to arrange their own rentals themselves or use their wedding planner for this task. We love collaboration and are happy to assist with guidance on table setting rentals based upon your menu (such as sizes appropriate for service, quantities, and padding). Please don’t hesitate to ask us for help!

If you’re interested in learning more, 24 carrots is honored to be a part of LVL Academy this year, expanding on “Table Top How To’s”. More information and registration here: http://www.lvlevents.com/lvl-academy

Happy place-setting!

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Photos: Brandon Kidd Photography | Troy Grover Photography | Brian Leahy Photography

LVL Events | Giracci Vineyards | Wayfare | Mod Mix Studios | Casa de PerrinSignature Party Rentals | Olive Willow Designs | Sugar Doodle Cookie Co | Lavender’s Flowers | Found Vintage Rentals 


March 17, 2016

All Aboard the Party Train

We’re all aboard the party train! This sweet second birthday we had the honor of putting together had the best details – from personalized conductor’s caps to a gourmet “dining cart” menu, both parents and their littles were attended to.

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Tray Passed Hors D’oeuvres

Ahi Taco

Mini Brie Grilled Cheese with Apricot Compote

Mini Chicken Tostadas

Mini Mac n Cheese

Kobe Beef Sliders with mini Diet Cokes

Shoestring French Fry Cones

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Steam Engine Popcorn Station

Kettle corn or caramel corn quickly dipped in liquid nitrogen and served to your

guests. One bite into the popcorn and you will be blowing out smoke like that of

a steaming locomotive.

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Soft Pretzel Station

Salted soft pretzels served with whole grain dijon mustard, honey mustard, and warm cheese sauce

Cinnamon sugar soft pretzels served with sweet glaze

 Mini Hot Dog Station

Guests built their own gourmet mini hot dogs on Hawaiian rolls

 Choice of all-beef, chicken-apple, or veggie

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Custom Birthday Cake

by Sweet and Saucy

Pumpkin cake, cinnamon cream cheese frosting, salted caramel

Vanilla cake, lemon cream, fresh raspberries, lemon cream cheese frosting

Chocolate cake, whipped cream, chocolate ganache, fresh raspberries

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Photo credit: Michelle Kim Photography

Inviting Occasion  | Town and Country  | La Tavola LinenSweet and Saucy Shop

 


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!

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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!)

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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.)

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Photo credit: Mike Villa Visuals

Linens (napkin only): Luxe Linen

Pie Dish and Server: Anthropologie 

 


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