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!
Show appreciation this Holiday season with a LA Spice Holiday Luncheon.
Whether you’re recognizing employees or clients, Holiday Luncheon from LA Spice is a delicious way to express appreciation for those who have helped bring in another successful year for your company.
Trust us – we know wonderful things happen when people gather around great food.
Easy booking with a simple phone call!
Let your work-free, stress-free corporate holiday celebration begin!
We will deliver your selected scrumptious holiday dinner ready to eat, beautifully packaged in disposable platters and containers, including attractive plastic ware and paper goods. Packages available only M-F, 7:30am-2:30pm. 15 guest minimum. Delivery charge & sales tax will be added.
Here are our Corporate Holiday Suggestions for 2013.
Southern Style Holiday Luncheon
Cider Glazed Roast Turkey with Mixed-Herb Gravy
Country Mashed Potatoes
Citrus Cranberry Sauce
Roasted Seasonal Vegetables
Field Green Salad with Dried Cranberries, Oranges& Candied Walnuts
in a Champagne Vinaigrette
Artisan Rolls, Butter
Pumpkin Pie Bars
Outrageous Fudge Brownies
Santa’s Mid-Day Madness
Herb Roast Turkey Breast, Provolone & Field Greens
on a Baguette with Cranberry Sauce
Honey Glazed Ham on Croissant
with Rosemary Honey Mustard, Lettuce & Tomato
Brisket of Beef on Baguette with Caramelized Onions
& Horseradish Sauce
Grilled Winter Vegetables on Focaccia
Red Potato Salad with Spiced Pecans
Field Greens, Radishes & Cucumbers
in a Champagne Vinaigrette
Freshly Baked Holiday Cookies & Brownies
Add to any menu:
• Traditional Bread Stuffing with Celery, Onions, Apples & Fresh Herbs
• Maple Glazed Sweet Potatoes
• Crumb Crusted Ham
• Cabernet Braised Beef Brisket
• Beef Bourguignon
• French Braising Dish with Bacon Lardons & Button Mushrooms
• Penne Pasta with Butternut Squash Sage Parmesan Cream Sauce
Add desserts to any menu:
• Pumpkin Pie (Whole)
• Apple Pie (Whole)
• Chocolate Peppermint Brownie Bites
‘Tis the Season Holiday Buffet
Pomegranate Balsamic Glazed Baked Chicken Breast
Orechiette with Butternut Squash, Sage & Brown Butter
Seasonal Roasted Vegetables
Field Greens with Parmesan, Toasted Almonds &
Creamy Lemon Almond Vinaigrette
Rolls and Butter
Spirited Holiday Brunch
Dulce De Leche Strata (like French Toast on Top)
Brown Butter and Caramel Bread Pudding
Gruyere, Sweet Maui Onions, and Nueske Bacon
Chicken Apple Sausage
Roasted Breakfast Potatoes
Fresh Fruit Salad with Berries
Cranberry Muffins, Chocolate Muffins & Currant Scones
Soft Drinks & Still Waters
Chilled Spiced Cider or Ginger Punch
Holiday Coffee Bar with Festive Condiments
Rich & Creamy Hot Chocolate Bar
Add a Festive Holiday Theme –
We’ll deliver and set up a complete themed party on your tables or in your conference room, including:
Buffet Equipment Buffet Linens Theme Décor
Choose Your Party Theme:
□ White Winter Wonderland
□ Candy Canes & Peppermint
□ Go For Baroque ~ Opulent Red & Gold
An Artful Array of Domestic Cheeses
Wedges & Slices of Sharp Cheddar, Monterey Jack,
Smoked Gouda, Pepper Jack & Gorgonzola.
Garnished with Grapes & Crackers.
Graceful Platters of International Cheeses
Wedges & Slices of Sweet & Creamy Gorgonzola,
Sharp English Cheddar, Artisan Aged Manchego,
Smoked Gouda, Monterey Jack & Herbed Chevre.
Garnished with Grapes, Assorted Dried Fruits,
Toasted Nuts & Imported Crackers.
Cranberry and Orange Glazed Brie
with Peppered Almonds
Served with Toasted Pita Crisps.
Warm Brie with Red & Green Grape Salsa
Served with Crostini.
Smoked Salmon Pinwheel Log
Served with Whipped Cream Cheese, Capers,
Chives and Toasted Pine Nuts.
Served with Bagel Chips & Imported Crackers.
Shrimp Cocktail Platter
Served with Lemon Slices & Traditional Cocktail Sauce.
Assorted Sushi Platters
Cut Rolls: California, Spicy Tuna, & Cucumber
Nigiri Sushi: Tuna, Salmon & Shrimp
Bruschettas (3 pieces each)
Baguette Slices brushed with Olive Oil
then toasted until crispy.
Served with your choice of (1) Topping:
Tomato Basil Cranberry Walnut Olivada
Kalamata Olive Sun- Dried Tomato
Hummus, Baba Ghanoush, Artichokes, Marinated
Olives & Flat Bread.
Warm Spinach Artichoke Dip
Served with Toasted Pita Crisps. (Min. 25 Servings)
Chilled Tortellini Salad Platter
With Fresh Cherry Tomatoes,
Sun Dried Tomatoes, Basil & Pine Nuts.
LA Spice Holiday Favorites
Rare Roast Tri-Tip with Gorgonzola
On a Garlic Crouton.
Grilled Sirloin Steak Skewers
With Peach Bourbon Sauce.
Maple Pecan Crunch Chicken Skewers
Spicy Maple Dipping Sauce
Country Ham with Cranberry
in a Mini Buttermilk Biscuit
Toasted Beef Raviolis
With Alfredo or Marinara Sauce.
Toasted Butternut Squash Raviolis
With Sage Cream Sauce.
Mini Beef Sliders
Caramelized onions and Tomato Jam
Maple Glazed Turkey Slider
Petite Sandwiches On Artisan Rolls
Hearty little sandwiches that will
fill up your hungry guests
Roast turkey, provolone & maple tarragon mayo
Rare roast beef with bourbon mustard
Shaved ham, Swiss cheese & shallot thyme mayo
Grilled chicken with mango mayo
These bite-sized treats are sold by the dozen. Three dozen minimum per flavor.
Poached Salmon Bites
with Citrus Dipping Sauce
Silver Dollar Crab Cakes
with Key Lime Aioli
or Roasted Red Pepper Remoulade
Caramelized Onion Pizza Triangles
With Turkey Sausage & Goat Cheese.
Turkey Cranberry Meatballs
Curried Chicken Salad in Phyllo Cups
Spicy Butternut Squash Empanadas
With Tomatillo Salsa
Call us today to chat about your holiday party. 424-500-2125
Yesterday’s event might just change the future in travel.
And we were lucky enough to cater it.
The “Your Flight DNA” event took place at the Virgin Galactic Hangar at the Mojave Air and Space Port. Richard Branson shared his space travel enterprise with 680 guests, or shall we say, potential future astronauts.
Guests heard Branson, pilots, and the original visionaries speak about this exciting progress in out-of-this-world travel as they marveled at the Space Ship Two and White Knight Two , the crafts that plan to be the universe’s first commercial airline.
We all truly enjoyed our “behind the hangar” experience.
Of course, inside of the hangar where the event took place was top secret, so we are unable to share that experience with you through photos. However, here are some behind the scenes photos.
Yes, it is possible!
We catered a baby shower for our cafe manager Chiara last weekend, who is gluten and sugar free.
Although it sounds like an impossible trio, having a baby shower with only gluten and sugar free options is possible!
We made Chiara a superhero themed watermelon and fruit cake. The only ingredient? Fruit!
We also served owl chocolate cupcakes to align with the baby shower’s owl theme. Gluten free flour was the base, and no refined sugar was in the cupcake or frosting, only agave. Using nuts to create the owl face was a perfect gluten and sugar free addition!
Add some delicious gluten and sugar free small bites, and you’ve got yourself a party.
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
We’re “Mad Men” for the Natural History Museum…
What We’re Listening to in the Office
Unique Holiday Side Dishes