Gina: A Tasting for Two

Our client Gina’s big day is still over a year away, but it doesn’t mean we weren’t so excited to meet with her and her fiancé for her wedding tasting last week.  Months before the couple heads up to Saddlerock Winery to exchange their vows, they were wined and dined at Chris’ house in order to try their custom-made menu. 

MENU

FIRST COURSE

Arugula | Roasted Beets | Toasted Almonds | Shaved Reggiano Cheese | Balsamic Vinegar

SECOND COURSE

Orecchiette Pomodoro | Fresh Ricotta | Cherry Tomato | Basil | Extra Virgin Olive Oil

THIRD COURSE

Grilled Sea Bass | Crushed Almonds | Chili Lemon Dressing

Cherry Jam Marinated Chicken | Charred Onions | Olives | Cilantro

Brown Butter Roasted Filet of Beef | Crème de Cassis | Bordelaise Jus

SIDES

Charred Green Beans | Shallots | Lemon | Parsley

Rustic Mashed Potatoes | Shaved Reggiano Cheese

DESSERT BITES

Meyer Lemon Coconut Panna Cotta | Raspberry Compote

Cannoli | Mini Chocolate Chips | Chopped Pistachio | Powdered Sugar

Bittersweet Chocolate Glazed Espresso Brownie Bites | Salted Caramel

Ghiradelli Chocolate Flourless Cake | Orange Segments | Pistachio Dust

Tahitian Vanilla Scented Cheesecake Bites | Wild Raspberry Reduction | Micro Mint

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

The Force is Strong with These Ones

We love clients with a funny bone!  Don’t get us wrong, every event is spectacular, but a couple with a sense of humor is a dream for us.  Jen & Jeff were just that couple. 

Jen & Jeff love Star Wars.  And we don’t mean, “seen it a few times,” but rather they love Star Wars so much they wanted to make sure it was sprinkled throughout their entire wedding.  Set atop the beautiful loftSeven, guests were greeted by Storm Troopers ushering everyone to their seats.  Upon conclusion of the ceremony, guests marveled at cocktail napkins adorned with the Death Star, themed table names, and even Star Wars action figures playfully smiled upon the wedding cake.  This couple mixed the perfect amount of humor with class and elegance.

The menu itself reflected more of the foods the couple enjoyed.  After passed appetizers consisting of Roasted Chicken Club Spring Rolls dipped in a Chipotle Aioli and Mission Fig Challah Brie Melts with Caramelized Onion and fresh Basil, guests got a choice of either Grilled Sea Bass, Montreal Crusted Filet of Beef, or Moroccan Vegetable and Quinoa Tagine.  And of course, we had to end the night with a delicious red velvet wedding cake, fresh berries, and mint. 

We were so happy with how this wedding turned out, and even happier when we heard from the happy couple.  “As my husband and I looked around the room during dinner, people were eating, laughing, and there was so much happiness in the air. It felt like we were hosting a large dinner party for all of our family & friends! Good food really does bring people together.”

See you at the dinner table,

CBC Team

Photos by Caca Santoro @caca_santoro

MENU

 

PASSED APPETIZERS

Mission Fig Challah Brie Melts | Caramelized Onion | Basil

Baby Artichoke & Red Pepper Crostini | Shaved Parmesan | Truffle Oil

Caribbean Jerk Chicken | Plantain Chip | Mango Relish

Roasted Chicken Club Spring Roll | Chipotle Aioli

FIRST COURSE

Baby Arugula | Cucumber | Creamy Burrata | Roasted Grapes | Brown Butter Balsamic

Assorted Bread | Butter

SECOND COURSE

Grilled Sea Bass | Crushed Almonds | Chili Lemon Dressing

Montreal Crusted Filet of Beef | Bordelaise Jus

Roasted Asparagus | Sea Salt | Yukon Gold Potato Puree

Moroccan Vegetable, Quinoa, & Raison Tagine (Veg)

DESSERT

Wedding Cake | Berries | Mint

COFFEE STATION

Decaf Coffee | Tea

Emily & Corey – A Malibu Dream

Nothing makes us happier than being able to celebrate the happiest day with a couple in love.  We were lucky enough to be invited to cater Emily and Corey’s wedding up at Malibu Rocky Oaks.

Our process began in January 2017, when we had a tasting for the couple.  During this time, we get to really meet and talk with our clients and see what they are thinking when it comes to their wedding.  It was such a delight to see Corey and Emily’s excitement as they imagined how their celebration was going to unfold.

Finally, over a year later, the big day was upon us.  Set up in the gorgeous hills of Malibu, at the stunning Malibu Rocky Oaks, this wedding was nothing short of breathtaking.  While the sun shone brightly over the golden haze of the hills, the happy couple exchanged their vows surrounded by their loved ones.

Photo by Rich Lander - @chardphoto

As cocktail and champagne were poured, tray passed appetizers consisting of slow braised short rib arancini with veal jus and grated pecorino, as well as a spicy Ahi tuna wonton cup with pickled ginger, jalapeno, avocado mousse and finished with a wasabi dust were passed around.  A cheese and charcuterie station rounded out the cocktail hour.

As the sun began to set, our formal plated dinner began with an arugula salad with charred corn, cherry tomatoes, radish, and a Parmesan zest, all tossed in a Meyer lemon dressing.  Guests had the choice of a seared branzino or pepper crusted fillet of beef as their entrees.  Finally, the evening concluded with the traditional wedding cake.

We never expect anything post-event, so it sure made our day to hear back from the lovely bride.  “Thank you so much, Chris!! Everyone raved about your food and the absolutely incredible service. I literally cannot say enough good things. You guys did such an amazing job. Thank you, thank you, thank you.”

Such a fantastic evening for such a fantastic couple!

See you at the dinner table,

CBC Team

MENU

PRE –CEREMONY BEVERAGES

Flat Water | White Wine | Champagne

TRAY PASSED APPETIZERS

Slow Braised Short Rib Arancini | Veal Jus | Grated Pecorino

Spicy Sausage & Gouda Flatbread | Shaved Fennel | Sweet Onion | Basil

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

Challah King's Fig Brie Melt | Parsley

CHEESE & CHARCUTERIE STATION

Creamy Brie | Aged Cheddar | Creamy Goat Cheese

Prosciutto | Salami | Bresaola

Hummus | Eggplant Caponata | Dried Fruit

Preserves | Mustard | Nuts | Crackers

PLATED SALAD

Arugula Salad | Charred Corn | Cherry Tomato | Radish | Parmesan Zest | Meyer Lemon Dressing

Assorted Bread Basked | Butter

ENTREES

Seared Branzino | Red Wine Reduction | Micro Greens | Charred Lemon Twist

Sliced Pepper Crusted Fillet of Beer | Merlot Sauce | Micro Greens

Charred Asparagus | Golden Potato Puree | Reggiano Cheese

Roasted Shaved Brussels Sprouts | Cranberry Brown Butter

DESSERT

Wedding Cake

Coffee | Tea

BAR

J. Roget Brut Champagne

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

Lagunitas IPA | Blue Moon | Carona

Coca Cola | Diet Coke | Sprite | Ginger Ale | Flat Water | Sparkling Water