Monday, August 8, 2011

Interview with the Caterer

Choosing the right caterer for your event is an important decision. On average, catering and reception costs add up to about 50% of your entire wedding budget. (That's a lot!) You'll want your meal to be presentable, delicious, and memorable - which means you'll need a top-notch professional who you trust, whose work you love, and whose food leave your taste buds happy!

There are a lot of factors to consider when selecting your caterer, so don't be afraid to ask questions! (After all, it's your day!) We've compiled a list of questions for you to start with after the jump (click: "Read more"). Happy caterer hunting!

Saturday, August 6, 2011

"Plate by Plate" and Bite After Bite!

Tonight, Four Seasons was at Project by Project LA's "Plate by Plate" event, hosted at the stunning venue of Vibiana. "Plate by Plate" is an exciting event that features fantastic restaurants, desserts, and beverages, as well as live entertainment, famous chefs, renowned bloggers, and celebrity appearances. This year, Project by Project LA, a national volunteer organization geared toward Asian American non-profits, has partnered with and is forwarding the proceeds to the Asian Youth Center, a community-based organization serving the social needs of youths and families, particularly Asian immigrants. SOURCE Helping others while helping yourself to some of the best culinary creations of Los Angeles? Now that's what I call a good deed (and good eats)!

Since we were invited to "Plate by Plate", we've been in the kitchen cooking and re-cooking this traditionally home-cooked meal until we thought it was absolutely fantastic. Several tries, and four very, very full food-tasters, later, we had it: our new spicy braised chicken and potatoes with kochujang (Korean spicy paste) sauce and our new kimchi and mozzarella crispy rice with masago mayo sauce! The crispiness of the rice adds texture to the tenderness of the stewed chicken and potatoes, the mozzarella hints at a familiar Western taste among the Korean flavors, and the spiciness of the kochujang is tempered by the savory-sweetness of the masago mayo. One guest even came back for his fourth helping!


We met Chef Suzanne Tracht, who brought a tasty chopped salad to Plate by Plate's table!
Posing with some volunteers, whose collective force made the night a success!
Over 500 people attended this event in the beautiful Vibiana cathedral!
Our chef Don showcasing our dish
Our spicy braised chicken, photo thanks to Kevin of kevineats.com :)

Chef Don gets some camera-time in; he deserves it!