event gallery

from gourmet gatherings to rehearsal dinners, enjoy our collection of fabulous plated feasts
 

a jewelled affair

 
    A swellegant reception to commemorate a Venetian wedding; the garden was transformed into a glamorous sea of black & white tables; tasty food & fun dancing were the only "must do's" the bride specified; the sit down dinner menu reflected their shared love of cooking & all cuisines: coconut poached lobster salad on corn blini with amaranth; baby spinach with ruby grapefruit, avocado, cumin roast yams, pine nuts with white balsamic vinaigrette; silky winter pumpkin & ginger laksa with cumin crisp, served in petite espresso cups; planked Tasmanian Ocean Trout with roast grapes, asparagus & verjus dressing, on fennel & potato gratin.
     

flying high

 
    Qantas & The American Australian Association celebrated the launch of the biggest jet flying across the globe by throwing a dinner at a mansion with jetliner views. The menu was inspired by famed Australian Chef Neil Perry and executed in partnership with a team from rockpool… guests loved the tuna & kimchee sandwich snack; a lobster & duck confit salad that nods towards the asian flight routes & lands back in Australia with slow cooked lamb loin over cumin mayonnaise. cosmo glasses of vanilla pannacotta with pernod jelly, fennel meringue & blood orange sorbet made the guests feel as if they were flying in the front of the plane.
     

bubbles & statues

 
    Perrier Jouet celebrated early for the Emmys by hosting an intimate dinner with nominees at a long al fresco table the night before….the menu was created in concert with the Champagne House to reflect their service principles & bold tasting combinations…the evening kicked off with a PJ "Fleur" vintage that paired with a lobster salad & couscous with fennel in mini tagines set a style & food note for the evening…roast kurobata pork tenderloin in an oolong brine, apple cider jus & smoked bacon was matched with a pink champagne, the seared striped bass in a lemongrass & ginger emulsion with a classic blanc de blanc; ironically Perrier Jouet dictated the dessert of kabocha squash brulee with pumpkin seed brittle be accompanied by a dessert wine not champage.
     

locavore & vegan

 
    Long before eating locally & thinking globally became a fad, our client was living a sustainable life in Laurel Canyon. For her 30th birthday, she concocted a locavore menu completely vegan for all her guests, down to the wine choices. Family & friends dined on artichoke puree croutes; shiitake mushroom tartare on black & white sesame rice cakes, soy caviar, Chinese spoons of weiser farms fall vegetable salad, crispy Indian pakora vegetables with tomato – curry sauce. The main event was a duo of tofu & seitan picata style with ruby grapefruit, verjus & capers; followed by a vegan carob birthday cake, complete with soy candles…

 

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