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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


January 28, 2015

Art of Catering Food- Smoking Hot Tableside

Our Executive Chef Ashley Santo Domingo and Pastry Chef Robert LeSage took the Art of Catering Food conference stage in Atlanta to bring the best outdoor real smoke flavored foods from the backyard into the dining room.

Ashley shared a unique concept of tableside smoking, and discussed all the details from prep to pack-out, to execution of this station concept. She discussed types of smoking, the flavors of wood chips, the aromas to use, as well as the costs and benefits of tableside smoking.

They prepared for this Catersource sponsored event with some four-alarm sizzle with a smoky taste.

Ask about this new fun concept for your next event!

 

Smoked Tableside Menu:

Fire-Roasted Tomato Bisque, Real Smoke, Cheese Crisp, Crème Fraiche, and Smoked Chili Oil

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Duck Pastrami, Apple Smoke, Caraway Micro-Slaw, Rye Crumble, and Cheese Foam

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Applewood-Smoked Bacon and Barbecue Tomato Salad: Smoky Grilled Heirloom Tomatoes, House-made Bacon, Smoked Blue Cheese

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Five-Spice Barbecue Smoked Ribs, Grilled Asparagus, Cornbread Fried, Hickory Smoke

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Chamomile Smoked Peaches, Pistachio Financier, White Chocolate, and Raspberry Gel

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Photo Credit: Marlin Salazar Photography

 

 

 


September 17, 2014

Stay Cool With This In Season Salad

At the most recent Wedding Industry Professionals Association (WIPA) End of Summer Dining Soiree, we were asked to come up with a plated salad course for over 200 guests.  Executive Chef Ashley Santo Domingo created a fresh in season watermelon salad that left guests raving for days.  Now enjoy this tasty salad recipe at home; not only is this refreshing and bright but the perfect way to cool off during these hot Southern California days.

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Compressed Watermelon Salad | Heirloom Watermelons Pickled and Compressed, Balsamic Reduction, Basil Emulsion, Sea Salt Foam, and Summer Micro Greens

WIPA-158

 

WIPA-162

Recipe as follows:

Compressed Pickled Watermelon

Ingredients

Peel a watermelon and cut 1 ½ inch by 6 inch square steaks

Lime zest of 4 limes

2 tbsp rice wine vinegar

Lime juice of 2 limes

Directions

Place each steak into a vacuum pack bag.

Mix the juice, vinegar, and lime zest with cracked pepper, pour over watermelon.

Seal the watermelon using a vacuum pack sealer on a medium to high setting, once sealed you will see it instantly compresses.

 

Basil Emulsion

Ingredients

300 ml (10.1 fl.oz) olive oil

300 grams (10.5 oz) fresh basil

Salt and pepper to taste

Directions

Mix the fresh basil with olive oil and puree with a hand blender.

Season to taste with salt and pepper.

Pour through an iSi Funnel and sieve directly into the iSi Whipper.

Screw on one iSi Cream Charger and shake vigorously.

 

Sea Salt Foam

Ingredients

100 grams white balsamic vinegar

200 grams salted water

3.75 grams Versa whip

45 grams Xanthan gum

Directions

Combine 4 ingredients.

Whip ingredients in a kitchen aid mixer for about 25 minutes or until ultra foamy and full to the rim of the bowl, with stiff peaks.

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To Assemble:

3 ea Compressed watermelon steak two colors, cut into 3×2 inch x1.5 inch blocks

2 oz sea salt foam

2 oz micro greens

1 oz basil emulsion

½ oz balsamic glaze

Fleur de Sel to taste

Directions

Arrange the basil emulsion on a plate with compressed watermelon and mozzarella and sprinkle with salt, balsamic vinegar reduction, then arrange a few dollops of the sea salt foam around the plate. Garnish with petite micro greens.  Enjoy!

 

Photo Credit: Marlin Salazar Photography &

Christopher Todd Studios