From our recent cafe opening until now, there is one question we keep getting from our customers.
“Where did you get those tables?”
A company that specializes in custom cast zinc and pewter countertops, Bastille Metal Works transforms “traditional metal into a new art form”.
Our zinc tables had quite the process. Bastille’s architectural team worked with us to hand-choose the edge, profile, metal, and finish of the table. Then, the artisans completed the project and created our design by hand.
We decided on zinc for our cafe tables. Why zinc and not aluminum or steel?
Zinc is a fascinating material. It is a living alloy and natural part of the Earth’s crust, responding easily to its environment. According to Bastille Metal Works, ”zinc goes through a natural oxidation process and forms a unique tarnish with age called patina.”
Our tables have a unique metallic look from the blend of the rich brown-grey shades from patina and the blue-grey hues of zinc.
We love how our tables feel to the touch. Zinc is a warmer material, assimilating easily to the surrounding temperature. Its softness is more inviting to the touch than its cold steel or aluminum counterparts. Come touch our tables, you’ll see what we mean.
Zinc tables are not new to the cafe scene. Tables made from zinc were originally used in Parisian Bistros and is a centuries-old French craft.
In our cafe, we have paired their unique, contemporary look with wooden bar stools and brightly painted orange wooden chairs to give a playful look, a perfect balance with the industrial-looking zinc. Our tablemats have metallic hues as well, highlighting the zinc and patina hues.
When it came down to choosing a theme for a dinner and cocktail reception for a leading furniture design and production company, we looked no further than the event’s location for theme inspiration.
Since the African Mammal Hall at the Natural History Museum was the location of this Annual Awards Gala, we decided on an African theme.
The Setting –
An impressive wall-to-wall diorama of African elephants and animal exhibits surrounded the seated guests at the NHM venue.
Our servers were dressed as safari guides, wearing khaki pants, white polo shirts, and pith helmets.
We used outdoor elements such as bamboo leaves, flowers, and wood for our appetizer plates and table set design.
The Menu –
We offered an eclectic African themed menu, highlighting the delicious cuisines from North, East, West, and South Africa.
Our menu highlighted common herbs, spices, produce, and meats from Africa, such as orange, saffron, mint, mango, ostrich, cous cous, moroccan spices, and yogurt.
Tray-Passed Hors D’ Oeuvres – 5 Flavors
Moroccan Scented Grilled Meatballs with Paprika, Garlic, Onion, Mint, and Cool Yogurt
Cucumber Cones with Spicy Dungeness Crab Salad, Saffron Crème
Durban Samosas with Curried Potato & Pea Crunchy Pastry Triangles Served with a Mango Atchar
Curried Coconut Chicken Salad in Phyllo Cups
Flash Fried Pampoenkoekies (Pumpkin Fritters) with Spicy Mango Salsa
Sit Down Plated Dinner
1st Course – Salad (Pre-Set)
Medjool Date and Mixed Green Salad with Feta Cheese, Toasted Marcona Almonds, Pomegranate Molassas And Honey Dressing
2nd Course – Main Entree
Moroccan Chicken Tagine: Braised Chicken with Saffron, Preserved Lemon, Garlic, and Olives with Steamed Citrus Cous Cous
Oven baked Sea Bass in Aromatic Chermoula Sauce with Baked Potatoes, Bell Peppers and Tomatoes
2nd Course – Vegetarian Main Entree
Vegetable Barley Cous Cous
Squash, Cabbage, Turnips, Chick Peas, Almonds and Fiery Harissa Spice Mix
3rd Course – Dessert
Spongy Apricot Pudding with Cardamom
handcuffs, corsets, and forbidden fruit skewers
The Venue —–
Stark white setting with lighting only by candles scattered throughout the room
The Buffet —–
The Decorations —–
The Food —–
Flash Fried Green Risotto Balls with Pesto, Peas, and Asparagus
Fresh Strawberry with Mozzarella, Mint, & Balsamic Glaze
Maple Pecan Chicken Skewers with Spicy Maple Dip
“Picking up a spear of asparagus, I gaze at him and bite my lip”
Dangerous Deserts -
Assorted cupcakes with an edible 50 shades image or “grey” frosting
We hope your party turns as many heads as ours did.
Here is a spicy sample of top five office favorites this fall season.
Where you can lose yourself among corn fields, and buy unqiue goards, pumpkins, and Ipad-sized eggplants all in one location. The Corn Maze took us 25 minutes. How long will it take you?
Tired of the pumpkin carving mess? So are we. We’re dying to paint our pumpkins with chalkboard paint.
What’s better than making home made apple pie, apple cider, and apple butter? Picking your own apples from a property of over 10 square foot miles with over 10 farms.
Discovering the caves in Bronson Canyon is the ideal ominous outdoor activity.
5. LA Spice’s Fall Soup Recipe -
Not only are pumpkins fun to decorate, but they are high in Vitamin A as well.
Chef’ Joachim’s Favorite Pumpkin and Apple Soup
(makes four servings)
1 1/2 pounds pumpkin, cut in one inch cubes
3/4 pound Fuji apples, peeled and cut in one inch cubes
1/2 medium onion, coarsely chopped
1 bay leaf
1 medium fennel bulb, cored and cut into thin wedges
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
Garnish: toasted pecans, marjoram leaves, chopped
salt and pepper to taste
1. Preheat oven to 375 degrees. In large saucepan, combine the cubed squash with the chopped onion, bay leaf, and 3 cups water. Bring to a boil over high heat. Cover & simmer over low heat until squash is tender, about 20 minutes.
2. On large rimmed baking sheet, toss fennel & apple with olive oil. Season with salt & pepper and toss well. Roast for 25 minutes or until tender and browning.
3. Discard the bay leaf from the soup. Puree the soup in a blender. Return to saucepan & warm over low heat. Stir in butter and salt & pepper, to taste.
4. Serve in pumpkin serving bowls and garnish with pecans & marjoram leaves.
Recipe for a pumpkin serving bowl -
Adapted from Better Homes & Gardens Grilled Pumpkin Bowl with Veggies recipe
1. Cut off the top 1/4 of the pumpkin & discard tops
2. Scoop pulp and seeds
3. Place cut sides down in 3-quart rectangular baking dish
4. Add 2 tbsp water
5. Bake at 325 degrees for 30-45 min/until tender
America has been celebrating President’s Day since 1885, but lets make this year extra special. Enjoy apple, cherry and blueberry-filled pie pops with your family and friends. Just fill two small circular pie crusts with your favorite filling, brush each layer of crust with egg wash and press between a cake pop stick (which you can find at your local cake decoration store or Michaels). Bake them and sprinkle powdered sugar over the tops then serve. So fun and so patriotic!
Happy President’s Day from LA Spice
We’re “Mad Men” for the Natural History Museum…
We would like to thank all the readers of the Los Angeles Daily News for voting for LA Spice as the “Best Caterer” of Los Angeles! We are so excited and honored to win this award for the second year in a row. After 20 years in the catering business, it is wonderful to know we are still spicy!
Take a big bunch of fiesta, mix in a few sambas or mariachis, sprinkle it with hot colors and warm lights, and your fabulous fiesta will be in full swing as your guests are enjoying their margaritas and mojitos.