From our recent cafe opening until now, there is one question we keep getting from our customers.

“Where did you get those tables?” 

Our response? 

Bastille Metal Works. 

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

1^st Course – Salad (Pre-Set)

Medjool Date and Mixed Green Salad with Feta Cheese, Toasted Marcona Almonds, Pomegranate Molassas And Honey Dressing

2^nd 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

2^nd Course – Vegetarian Main Entree

Vegetable Barley Cous Cous

Squash, Cabbage, Turnips, Chick Peas, Almonds and Fiery Harissa Spice Mix

3^rd Course – Dessert

Malva Pudding

Spongy Apricot Pudding with Cardamom

How does an

erotic

fictional book manifest into a birthday party

celebration?

With some

handcuffs, corsets, and forbidden fruit skewers

of course.

Anastasia and Christian’s erotic love came to life last weekend in Manhattan Beach with our

50 Shades of Grey themed 50th Birthday Party.

Below is our spicy

recipe

for making your very own 50 Shades of Grey themed Birthday Party.

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Ingredients:

The Venue —–
Stark white setting with lighting only by candles scattered throughout the room
The Buffet —–

The Decorations —–

The Food —–

Hos D’oeuvres -

“Ben-Wa” Risotto Balls

Flash Fried Green Risotto Balls with Pesto, Peas, and Asparagus

“Forbidden Fruit” Skewers

Fresh Strawberry with Mozzarella, Mint, & Balsamic Glaze

“Wrap your Lips around a Stick”

Maple Pecan Chicken Skewers with Spicy Maple Dip

“Lip-Biting” Asparagus Spears with Hollandaise

“Picking up a spear of asparagus, I gaze at him and bite my lip”
Dangerous Deserts -

Mini “Grey” Cupcakes

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. 

1. Forneris Farms Pumpkin Patch and Corn Maze 

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? 

2. Easy No Carve Pumpkin Decorating Ideas 

Tired of the pumpkin carving mess? So are we. We’re dying to paint our pumpkins with chalkboard paint. 

3.  Oak Glen Apple Farms 

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. 

4. The Best Autumn Hiking In LA 

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 recently catered an event at The Natural History Museum of Los Angeles County that highlighted the new exhibit, Artistic Evolution, a part of the larger initiative, Pacific Standard Time: Art in Los Angeles 1945-1980.

Attended by 120 guests, the event focused on a time when the museum was the premiere art venue for the City of Los Angeles. Art historian Dr. Charlotte Eyerman presented an in-depth look at the show’s paintings, drawings, and prints from Los Angeles’ past, including works from artists like John Baldessari, Ed Ruscha, Lee Mullican, and Mel Ramos, pictured here with Steve & LeAnne Schwartz (me!) in front of his picture “The Atom”.

To match the post-war era art displayed throughout the event, we created a retro-50′s vibe focusing on nostalgic eats and mod details.

The Yum:

“Daily News Read All About It” 

Appetizers:

French Onion Dip in Martini Glasses served with Celery, Carrots, and Tomatoes

Swedish Meatballs on Skewers

Classic Deviled Eggs

Lamb Kabobs with Mint Jelly

Signature 1950′s

Drinks:

Classic Martini with Orange Bitters and a Lemon Twist

Old Fashioned with Bourbon, Bitters, with a Sugary Twist of Orange Peel and Cherry

Classic Cosmopolitan with Vodka, Cranberry Juice, and a Squeeze of Lime

“Breaking News…Dinner Time…in the Fin Whale Passage”

Entrees:

Steak Diane, a Sauteed Thinly Sliced Pounded Filet Basted in a Rich Cognac Sauce

Sauteed Chicken Breast Supreme with a Creamy Mushroom-Sherry Sauce

Caesar Salad with Garlic Croutons and Shaved Parmesan

Peas and Pearl Onion

Macaroni & Cheese

Creamy Mashed Potatoes with Chives

Nostalgic 1950′s

Dessert:

Strawberry Pop Tart with Vanilla Ice Cream and Chocolate Sauce

The Look:

The event had a retro feel, decorated in black, white, and red accents, surrounded by the amazing natural artifacts of the museum.

The centerpieces of deep red amaryllis and roses created a striking contrast on the black linen and the white of the china and wood chairs.  We even used a retro-elegant napkin fold reminescent of fine dining establishments of the era.

We can’t wait to hear about Pacific Standard Time’s next new art exhibit!

It’s that time of the year again.

The most wonderful time of the year.

The time when we crave chestnuts roasting on an open fire,

and the fresh scent of pine and peppermint in our homes.

Click the following links to discover our favorite sources of inspiration for this holiday season.

We hope it inspires you too!

What We’re Listening to in the Office
Unique Holiday Side Dishes

 
Wedding & Event Inspiration Boards

 
Current Venue Obsession

 
Layered Desserts

 
Cranberry Centerpieces

 
Festive Drink Ideas

 
Unusual Produce from our Favorite Farm

 
Fall Color Trends

 
Los Angeles Chefs’ Thanksgiving Leftover Recipes

 
How We Debunk Holiday Stress

How bar-inspired made-to-order stations really {LA}spice things up.

It’s no secret that people love watching food being made-to-order. It’s like watching an artist make a masterpiece or a scientist create a new invention. Party guests love to chat away, sipping on a signature specialty drink and nibbling on chef-created small plates, personalized to every individual taste.

We love the Amalfi bar from

Town and Country Event Rentals

as pictured above.

The elongated deep wood table top and high bar stools give off a “Cheers” vibe, but with a more elegant look. A bar never fails to emit warmth, comfort, and fun…any time or place in any situation.

And that’s what is so great about bars. They are a blank canvass that can easily create a new and exciting setting for your party.

We used the Amalfi bar and bar stools recently at an “End of Summer Bash” in Rolling Hills as a tapas bar, but there are many different uses for a bar at your next party or event:

Shake your Salad and Martini Station

Asian Fusion Station with wok, sushi and sake

Pub Crawl Station with pub-inspired grub and drinks

Taste of Italy Station with wine tasting and antipasto

Early Bird Station with mimosas and crepes

Lets be Kids Again Station with juice cocktails and childhood favorite finger foods

Mad Men

Station with Tom Collins and tonics and tidbits in blankets

Caffeine Station with coffee-infused drinks and treats

Girls Only Station with cupcakes and cupcake-inspired cocktails

Bars hold a relaxing atmosphere where people can catch up with old friends or make new ones. With its community style seating, it’s easy to create an atmosphere where “everybody knows your name”.

Great additions such as these carnival lights from

Town and Country Event Rentals

give the bar an intimate and romantic, yet playful look from day until night-time.

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.

Continue reading “How to Throw a Fabulous Fiesta” »