WHAT'S FOR DINNER?
THOUGHTS, RECIPES, & COMPANY NEWS
Hello and welcome to our blog!
This is going to be a culmination and mix of all things food. We are going to recount past events, food trends, give suggestions for DIY hosting, and writing about other things that just spark our interest pertaining to the industry.
Be sure to take a look at the past few entries we've written and check back with us again for more content!
See you at the dinner table!
CBC Team
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
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
Two words: Theme Parks & Cars. Ok, that was actually three words, but it doesn’t make our event for VW any less awesome. Set on the iconic Santa Monica Pier, which boasts a roller coaster, Ferris wheels, and other rides, this two hundred person event was full of fun and excitement with the unveiling of the VW Atlas.
The event was a conversion of old and new, as antique VW bugs and a vintage VW bus photobooth sat next to the new Atlas model, displayed predominantly on a clean, white stage. After providing our VIPS with a Cheese & Charcuterie stations earlier in the day, guests walked the pier and marveled at the new car and, of course, all our food! Besides the passed appetizers and desserts, we had so many food stations set all around the pier, from tacos and hotdogs to cookies and ice cream.
See you at the dinner table,
CBC Team
PASSED APPETIZERS
Challah King’s Fig Brie Melt | Caramelized Onion | Parsley
Bacon Wrapped Dates | Pineapple | Sriracha Honey Drizzle
Mini Sweet Potato Fry Cup | Heinz 57 | Crushed Sea Salt
Chili Lime Grilled Shrimp Skewer | Avocado Mousse | Micro Herbs
SURFER DUDE TACO STAND
Grilled White Fish | Chipotle Cream | Crisp Slaw
Pork Carnitas | Picked Pineapple | Coriander
Shredded Chicken | Mango Salsa | Crumbled Queso
Grilled Beef Tacos | Marinated Heirloom Radish | Salsa Verde
Individual Chips | Guacamole | Salsa
CALIFORNIA FARM STAND
Individual Farm Fresh Salads | Quinoa | Market Fruits | Seasonal Ingredients
Butter Lettuce Salad | Avocado | Cucumber | Slide Radish | Pecorino | Citrus Dressing
Roasted Eggplant Carpaccio | Jalapeno | Lemon | Tahini | Clover Honey | Micro Herbs
Baby Arugula Salad | Persian Cucumber | Cherry Tomato | Manchego Cheese | Red Wine Herb Vinaigrette
LONGBOARD STATION
Surfin’ Mac N Cheese | Vidalia Onion | Crisp Bread Crumbs | Jalapenos upon request
Individual California-Style Shrimp Spice Udon Noodle | Green Onion | Micro Greens
Turkey Chili Bowl | Shredded Cheddar Cheese | Spring Onion | Crumbled Corn Bread
Individual Cherry Tomato & Marinated Burrata Salad | Pickled Red Onion | Balsamic Reduction | Micro Basil
CORN DOG & HOT DOG CART
Corn Dog | Turkey Dog | Hebrew National Hot Dog | Tofu Dog
Ketchup | Mustard | Relish | Onion | Sauerkraut | Hot Dog Buns
PIER STAND COOKIE CART
Chocolate Chip Cookie | Snickerdoodle Cookie | Oatmeal Raison Cookie
Apothecary Jars | Chocolate Chips | Mini Snickers | Classic Raisons & Oatmeal
PIER STAND FRUIT CART
Blueberries | Strawberries | Raspberries | Blackberries
Chocolate Sauce | Fresh Whipped Cream | Nuts
PIER STAND ICE CREAM CART
Individual Vanilla Cup | Individual Chocolate Cup | Individual Strawberry Cup
Caramel Sauce | Chocolate Sauce | Assorted Nuts | Cherries | Fresh Whipped Cream
TRAY PASSED DESSERTS
Pink Cotton Candy
FULL BAR
Ketel One Vodka | Bombay Sapphire Gin | Bacardi Reserve Rum | Cuervo | 1800 Anejo Tequila | Johnnie Walker Black Scotch | Maker’s Mark Bourbon
Heineken | Corona | Amstel Light | Sierra Nevada
Newton Red Label Chardonnay 2014 | Beresford Estate Sauvignon Blanc
Bezinger Cabernet Sauvignon | Beresford Estate Shiraz
Assorted Juices | Sodas | Flat & Sparkling Water
SPECIALTY COCKTAILS
Seaside Sidecar | Cognac | Cointreau | Fresh Squeezed Lemon Juice | Orange Peel Garnish
Coastal Blueberry Gin Fizz | Hendrick’s Gin | Muddled Blueberries | Fresh Squeezed Lemon Juice | Ginger Beer | Simple Syrup | Club Soda Splash | Blueberry Garnish
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
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
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
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
