60th Birthday with a KnockOut Punch

There is no question that Sugar Ray Leonard is a champion.  As one of the greatest boxers of all time, with a career spanning 20 years, Leonard won world titles in five weight divisions and lineal championships in three weight divisions.  Needless to say, when catering his 60th birthday, we knew we couldn’t take it easy.

The event was hosted at a private residence in Beverly Hills.  A beautiful clear-tented canopy, provided by Premiere Party Rents, set the stage, as twinkling lights were draped across the top.  Guests first dined on Plantain Chips, topped with shredded BBQ Scented Chicken and a Pineapple Salsa, and our Black Mission Fig Melt with Caramelized Onions and Parsley, before convening under the tent for a multi-course meal that included plated salads, family style sides and butlered entrees.  A traditional birthday cake and vanilla ice cream closed out the evening. 

See you at the dinner table,

CBC Team

Photo: Maya Myers Photography - @mayamyersphoto

MENU

PASSED APPETIZERS

Baby Artichoke & Sweet Pepper Crostini | White Truffle Oil | Micro Greens

Black Mission Fig Melt | Caramelized Onion | Parsley

Shredded BBQ Scented Chicken | Plantain Chip | Pineapple Salsa

FIRST COURSE: SALAD – PLATED

Oven Roasted Beet Salad | Arugula | Goat Cheese | Walnuts | Red Wine Vinaigrette

Charred Corn & Jalapeno Corn Bread | Honey Butter

Sourdough Bread | Butter | Sea Salt

SECOND COURSE: ENTRÉE – PLATED

Pan Seared Halibut | Truffle Mash Potatoes | Broccolini | Red Wine Sauce | Micro Greens

SECOND COURSE: SIDES – FAMILY STYLE

Southern-Style Buttermilk Marinated Fried Chicken Wings

Mac N Cheese

THIRD COURSE: ENTRÉE – FRENCH SERVICE

Sliced Slow Roasted Filet of Beef | Bordelaise Jus | Sea Sauce  

FOURTH COURSE:  DESSERT

Birthday Cake | Vanilla Ice Cream | Mint

COFFEE SERVICE

Regular Coffee | Decaf Coffee | Hot Tea

BAR

Red Wine | White Wine | Prosecco

Italian Soda | Soft Drinks | Sparkling Water 

Love Atop The Bluff

If you’ve ever been to the Gulls Way Estate in Malibu, you would agree the views from the bluffs are unbeatable.  Tucked away from the Pacific Coast Highway, this eleven-acre paradise once belonged to the late Dick Clarke.   Now, the property, which boasts a front main house and guesthouse, serves as a venue, including hosting only four weddings a year.

Sara and Jared looked as though they jumped out of a storybook.  Allowing the venue to speak for itself, the carefully thought-out accents of lush green and sophisticated ivories and whites highlighted the romantic nature of their special day. 

Greeted with both alcoholic and non-alcoholic beverages, guests watched as Sara and Jared exchanged their vows under an ornate white floral chuppah.   Once the glass was stomped, guests were treated passed champagne and wine, along with six tray passed hors d’oeuvres, including out Hamachi Ceviche served on a Purple Potato Chip with Ginger and Chive, and Ricotta Toast, topped with Marinated Strawberries, Clover Honey, and Micro Basil.  Mediterranean Antipasti and Cheese Stations filled out the cocktail hour.

Photo: Gary Ashley Photo @garyashleyphoto

For dinner, guests began with a fresh Grilled Tenerelli Orchard Pears and Kale Salad, mixed with Watermelon Radish, Persian Cucumber, Creamy Burrata, and Pistachios, all tossed in a Citrus Vinaigrette.  For entrees, guests were given a choice of a Soya & Honey Glazed Sea Bass, a Honey Roasted Chicken Breast, or Slow Braised Short Ribs, served with Charred Corn, Shitake Mushrooms and Chives.  Dessert consisted of Bread Pudding and a Spiced Chocolate Cake.  Finally, at the end of the night, guests walked away with a small takeaway consisting of Avocado Bruschetta and our Black Mission Fig Brie Melt. 

And candles melted to a romantic glow and the music slowed down, our couple and final guests danced into the night, happy, smiling and completely in love.

See you at the dinner table,

CBC

Photo: Gary Ashley Photo @garyashleyphoto

 

MENU

WELCOME DRINKS

Aperol Spritz | Prosecco | Aperol | Splash Soda Water  | Orange Wedge Garnish

Unsweetened Iced Green Tea

Arnold Palmer

Flat Water

 Sparkling Water | Lime Wheel

COCKTAIL HOUR PASSED DRINKS

Champagne | Rosé | White Wine | Canned Beers

PASSED APPETIZERS

Ricotta Toasts | Marinated Strawberries | Clover Honey | Micro Basil

Baby Artichoke & Red Pepper Crostini | Burrata | Mint Pesto | Crispy Shallots

Seared Avocado Spring Roll | Sun-Dried Tomato | Pickled Red Onion | Cilantro Cream

BBQ Braised Chicken | Plantain Chip | Crisp Mango Salsa | Micro Green

Hamachi Ceviche | Purple Potato Chip | Ginger & Chive Yuzu

Spicy Ahi Tuna Tartare Wonton Cup | Sriracha | Cucumber | Ginger | Wasabi Dust

MEDITERRANEAN ANTIPASTI STATION

Hummus | Tahini Spinach | Tzatziki Sauce | Olives | Pepperoncini

Cumin Scented Pita Bread | Grilled Pita Bread

CHEESE STATION

Creamy Brie | Aged Cheddar Cheese | Gorgonzola

Dried Fruit | Jams | Marinated Olives | Assorted Crackers

FIRST COURSE – PLATED

Grilled Tenerelli Orchard Pears | Kale | Watermelon Radish | Persian Cucumber | Burrata | Pistachios | Citrus Vinaigrette

Red Oak Lettuce Salad | Roasted Asparagus | Pears | Radish | Shaved Fennel | Toasted Almonds | Orange Balsamic Dressing

Assorted Bread Butter

SECOND COURSE – PLATED

Soya & Honey Glazed Sea Bass | Charred Corn | Shiitake Mushroom | Spring Onions | Sweet Carrot Purée

Lavender-Clover Honey Roasted Chicken Breast | Shallot Confit | Charred Corn | Shiitake Mushroom | Spring Onions | Sweet Carrot Purée

Slow Braised Crème De Cassis Short Ribs | Shallot Confit | Chives | Charred Corn | Shiitake Mushroom | Spring Onions | Sweet Carrot Purée

Charred Eggplant | Shallots | Vegan Tzatziki | Rustic Tomato Sauce | Micro Mint

DESSERTS – TRAY PASSED & FAMILY STYLE

Warm White Chocolate Challah Bread Pudding | Brownie Crumble | Caramel Drizzle

Spiced Chocolate Cake | Valencia Orange Reduction | Vanilla Bean Marscapone Whipped Cream | Cardamom | Hazelnut Brittle

Fruit

LATE NIGHT TAKEAWAY

California Avocado Bruschetta | Ciabatta | Balsamic Reduction | Sea Salt

Challah King’s Black Mission Fig Brie Melt | Caramelized Vidalia Onion | Parsley

Beet Hummus | Toasted Pine Nuts | Olive Oil | Paprika | Cumin Scented Crisps

ESPRESSO BAR

Espresso | Café Latte | Cappaccino | Americano | Cade Mocha | Chai Latte | Hot Chocolate | Mocha Latte

Flavoring | Caramel | Rose | Vanilla | Hazelnut | Lavender

COFFEE STATION

Regular Coffee | Decaf Coffee | Assorted Teas

FULL BAR

Spirits | Red Wine | White Wine | Beer

Ginger Ale | Cranberry Juice | Fresh Grapefruit | Fresh Orange Juice | Tonic | Cub Soda | Sparkling Water

January: A Tasting For Two

Tastings are a great way to meet a couple and learn who they are and get their story, but it’s also a time to have them try out their options, give opinions, and select a finalized menu for their wedding.  We had a great tasting with Bruna and Danny in January.  While they absolutely loved the food, they did have a few notes that we changed for their meal.  For instance, they are sensitive to sweetness, so on our Bruschetta with roasted Bartlett Pear, Brie, and Fine Herbs, we opted to remove the honey drizzle.  Other notes included adding olives to the bride’s salad, adding charred corn to their second dish, and presentation notes for the final course.  It is so important for us to get that feedback so we can put any worries to rest and make their meal exactly what they want.

See you at the dinner table,

CBC Team

MENU

PASSED APPETIZERS

Bruschetta | Roasted Bartlett Pear | Brie | Fine Herbs

Wild Mushroom & Fig Sautee | Mascarpone | Olive Oil Crostini

Slow Braised Short Rib Arancini | Shaved Asiago | Bordelaise Jus | Micro Flowers

Smoked Salmon Tartare Blini | Crisp Celery | Gala Apple | Dill Crème Fraiche

Jumbo Lump Crab Cake | Orange | Coriander Aioli

Spicy Ahi Tuna Wonton Cup | Ginger | Jalapeno | Avocado Mousse | Wasabi Dust

FIRST COURSE – PLATED

Mixed Green Salad | Roasted Red Peppers | Almonds | Champagne Vinaigrette

PLATED SECOND COURSE – PLATED

Goat Cheese Ravioli | Arugula | Brown Butter | Pine Nuts

THIRD COURSE – PLATED

Seared Chilean Sea Bass | Olives | Cherry Tomatoes | Parsley

Grilled Asparagus Spears | Shallots | Lemon | Basil

Roasted Heirloom Fingerling Potatoes | Baby Herbs

Grilled Lamb Chops | Mint Pesto | Harissa | Roasted Garlic

Grilled Asparagus Spears | Shallots | Lemon | Basil

Roasted Heirloom Fingerling Potatoes | Baby Herbs

Baked Spaghetti Squash | Tomato | Garlic | Cilantro | Black Beans | Olive Oil

Strike A Pose

Sometimes simple is better; clean lines, bold flavors, and sophisticated presentation. When the food and fashion collide, it is important to represent a brand to its truest nature.  When working with the luxury brand, Valentino, we took everything under consideration while crafting the menu.  Of course we wanted it to be delicious, but we wanted the food to be fanciful yet understated, much like the early designs of Valentino Clemente Ludovico Garavani, the line’s original designer, who is known for his chic one-color collections, such as “Valentino Red” and “No Color” collections.

Our menu, comprised of Passed Hors D’oeuvres and Desserts, entertained the guests, comprised of Social Influencers, mimicked the simple, yet striking designs of the Maxfield boutique courtyard.  This was truly a fabulous event for the fabulous client.

See you at the dinner table,

CBC Team

MENU

PASSED APPETIZERS

Crostini | Roasted Truffle Cauliflower Mousse | Goat Cheese

Zucchini Blossoms Avocado Tartine | Lemon Zest | Extra Virgin Olive Oil

Montreal Crusted Filet of Beef | Arugula | Horseradish

Spicy Ahi Tuna Wonton Cup | Ginger | Jalapeno | Avocado Mousse | Wasabi Dust

PASSED DESSERTS

Bittersweet Chocolate Glazed Espresso Brownie Bites | Salted Caramel

BEVERAGES

Voveti Prosecco

La Vielle Ferme Blanc

Flat Water | Sparkling Water

Can You Hear It?

Hosting an event really starts by picking the venue, as it can really set the tone for the entire evening.  Since Los Angeles is so populated with special occasions, it gets difficult to find a location where people haven’t been that’s still exciting.  The good new is, because we are part of an ever growing city, there are always really cool new sites being built or found where people can hold events.  This was the case when we catered an event for an Ultimate Ears.

Ultimate Ears is a local company who specializes speaker production, including in-ear monitors, speakers, and ear phones; their newest innovation is a waterproof wireless Bluetooth speaker that can hook up to existing platforms like Alexa.  With a sleek and colorful design, the company looks to stand out against all its competitors.

Because of this, the event had to be cool and different.  The Row is a new development of industrial workspaces set just outside Downtown Los Angeles.  Comprised of multiple buildings with exposed materials, high ceilings, massive windows, and overlooking DTLA with an unparalleled view, the location is perfect for art exhibits, sample sales, food trucks and festivals; it’s definitely a cool location.

With seventy social media influencers attending, the stage was set for the perfect event.  Our menu was classic yet flashy, much like the product they were unveiling.  Guests dined on four passed apps, including our crisp Bacon wrapped Medjool Dates with shredded Duck and a Cranberry drizzle, and sipped two specialty cocktails.  The event, which went from 7pm until 10pm, allowing the buildings of downtown to twinkle from dusk into evening, was a complete success.

See you at the dinner table,

CBC Team

MENU

PASSED APPETIZERS

Mini Cheese Pizza Bites

Marinated Seasonal Fruit | Whipped Mascarpone Cheese | Crostini

Butternut Squash Puree Tartlette | Sage | Candied Pecans (Vegan)

Crisp Bacon Wrapped Medjool Date | Shredded Duck | Cranberry Drizzle

BBQ Scented Mary’s Chicken | Plantain Chip | Tangy Pineapple Salsa

SPECIALTY COCKTAILS

Tequila Slammer | Splash Sprite | Bright Green Organic Food Dye

Irish Mule | Whiskey | Ginger Beer | Fresh Squeezed Lime | Mint Sprig

FULL BAR

Absolute Vodka | Bombay Sapphire Gin | 1800 Tequila | Bacardi Superior Rum | Jameson Whiskey | Maker’s Mark Bourbon

Bogle Cabernet | Bogle Pinto Noir

Bogle Chardonnay | Bogle Sauvignon Blanc

Lagunitas IPA | Blue Moon | Carona

Orange Juice | Cranberry Juice | Pineapple Juice

Coke | Diet Coke | Sprite | Ginger Ale