Last week we were thrilled to cater a VIP event at the museum and get a sneak peak at the highly anticipated exhibit! The Natural History Museum’s newest exhibit, Mummies: New Secrets from the Tombs, features beautifully preserved mummies and artifacts from Egypt and Peru
The exhibit does an amazing job of showcasing ancient Egyptian and Peruvian cultures along with the Mummies, and our menu and decor did the same! We spiced up the event with authentic Egyptian and Peruvian flavors with guests enjoying authentic regional dishes such as delicious falafel with tatziki sauce and Peruvian empanadas. The decor would not be complete without this traditional Anubis statue, the Egyptian Protector of Graves, and rare Egyptian silk fabric draped on the buffets!
To learn more about the exhibit visit The National History Museum’s website!
We’re very excited to share some photos and a video from the Pagani event catered by LA Spice last week. Held at the Petersen Automotive Museum, the event showcased the rare Italian “bespoke” Pagani Huayra. The catering reflected the Italian, hand-crafted theme through a luxurious Italian Crudo Bar with action chefs creating small plates, made to order, and sleek, modern décor adorning the room. Car enthusiasts were also served delicious appetizers as they enjoyed the sights and as they traveled around the room, they could indulge in desserts at a beautiful, decadent chocolate station and even have freshly rolled cigars. You can relive this elegant night through this video created by Pagani or through pictures of the event here:
For more fun party pictures, supplied by The Auto Gallery, please check out the link below…….
We get so many inquiries about our beautiful zinc cafe tables. They were hand-crafted for us by Bastille Metal Works. We love the warmth the zinc brings to the room rather than steel. We love the little brass nail details and the added depth to the table top. Thank you, thank you Bastille Metal Works!
It’s that time of year again: stone fruits are in season, and we’re crazy about peaches.
From their alluring sweet smell, their gorgeous hue, to their candied taste, they are the quintessential summer fruit.
Their triple-threat qualities are our prime inspiration for a summer party theme.
Summer-inspired, youthful, airy, and feminine, the event is decorated in peach, yellow, rose, and cream. The peaches are the centerpieces in the decor, displayed in baskets, glass bowls, or vases, giving off their appetizing sweet smell. The event takes place outdoors, decorated by summer’s bounty of peach-colored flowers and greenery.
LA Spice Cafe‘s special Summertime Peach Sangria
Sugared pureed fresh and luscious white peaches with Riesling, triple sec, peach schnapps, coconut syrup, and fresh vanilla bean
Layered sliced freestone peaches, burrata cheese, prosciutto, and basil drizzled with olive oil and balsamic vinegar
Halved yellow peaches, served alongside honey grilled salmon or chicken
Peaches and Cream
Sliced donut peaches and homemade cream, served in a martini glass
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 unique gourds, 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 homemade 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 coarsely chopped medium onion
1 bay leaf
1 medium fennel bulb, cored and cut into thin wedges
1 tbsp extra-virgin olive oil
1 tbsp. unsalted butter
3 cups of water
Garnish: toasted pecans, marjoram leaves, chopped
salt and pepper to taste
1. Preheat oven to 375 degrees. In large saucepan add 3 cups of water. Turn the stove to high heat. Mix in the chopped onion, bay leaf and pumpkin. After the mixture comes to a boil, turn the heat down to low, cover and simmer until the pumpkin is tender (20 minutes).
2. Meanwhile on a large baking sheet, coat the fennel and apple with the extra virgin olive oil. Flavor with salt and pepper and toss well. Roast for 25 minutes or until tender and browning.
3. Take the bay leaf out from the soup. Puree the roasted apples and pumpkin mixture in a blender until smooth. Return to saucepan and warm over low heat. Stir in butter and salt and pepper, to taste.
4. Serve in pumpkin serving bowls and garnish with pecans and 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 tbsps. water
5. Bake at 325 degrees for 30-45 min/until tender
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