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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


July 16, 2014

Chef’s Tour to Suzie’s Organic Farm

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At 24 carrots  we are committed to supporting small, local organic farms; so when we were approached by LA Specialty Teams to spend a day at Suzie’s Farm, where we get most of our fresh seasonal and organic produce, we were fully onboard!  We got the opportunity to meet the actual farmer’s that work hard everyday to produce the food that nourishes our guests.  We were able to deepen our connection to our food and broaden our understanding of how a farm works.

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Suzie’s Farm is a 140-acre USDA-certified organic farm located thirteen miles south of downtown San Diego. They grow over 100 varieties of seasonal vegetables, herbs, flowers, and fruits, year-round. Suzie’s farm-ily includes 85 employees, a handful of happy farm dogs (that we had the privilege of petting), and a fleet of 300 egg-laying hens.  Like other certified organic farms, Suzie’s Farm does not use chemicals on its crops but rather natural herbicides and pesticides, such as lemongrass oil and clove oil.

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As we toured and walked along the rich soil we were able to learn about planting seeds, bringing in the harvest, composting, and discovered how seeds that were over hundred of years old became plants. Suzie’s farm specializes in heirloom vegetables—something that never seems to go out of demand.  Benefits of heirloom plants are their superior flavor, color, size, and production. Some varieties of heirloom plants can be traced back hundreds of years and have been cultivated by Native Americans.

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What’s in season this summer?
Cucumbers
Summer Squash
Zucchini
Peppers
Melons
Tomatoes
Bulb Onions
Herbs
Beans

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We were so fortunate to be able to u-pick vegetables that day and be able to stop by the Farm Stand for our seasonal favorites!

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We love incorporating Suzie’s vegetables into our 24 carrots menus! Ask us about our local, organic, in-season menu offerings with raves from omnivores, vegans & every kind of guest in between.

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Photo Credit: Marlin Salazar Photography

For more information on Suzie’s Farm, visit: http://suziesfarm.com/