It's officially Spring! Today marks the vernal equinox, and even though the weather of late hasn't been favorable, spring means the start of wedding season! I wish we could say we have been hibernating all winter, but corporate luncheons and parties have kept us quite busy still. With Four Seasons gearing up for all of the hungry couples and their guests this coming spring and summer, we'll be updating the blog with more photos and tidbits. Check back in soon!
Tuesday, March 20, 2012
Sunday, July 10, 2011
Proudly introducing... our new Pork Belly Bun!
Four Seasons Catering is proud to introduce our new Pork Belly Bun - a fun fusion hors d'oeuvre that blends Chinese, Vietnamese, and Korean tastes in a small, hand-held form.
These cute little eats are comprised of:
 |
| Our yummy fusion pork belly bun! |
- Chinese fluffy and steamed white buns (called "mantou"), typically found with peking duck
- Vietnamese-style pickled carrots, radish, green onions, and cilantro, typically found in Vietnamese baguettes (called "bánh mì")
- Korean-marinated pork belly, typically grilled with garlic (called "samgyeopsal 삼겹살")
- and topped with our savory house sauce mixed with aioli
Sunday, July 3, 2011
Happy 4th of July!
Happy 4th of July!
After a string of posts reminiscing about some memorable events Four Seasons Catering has been a part of, we are looking forward to creating new memories and new friends, especially on tomorrow's holiday. One of our family's favorite appetizers is bacon-wrapped asparagus - enjoy them with your loved ones, and here's to making this next memory extraordinary!
Bacon-Wrapped Asparagus
Ingredients:
- 1 1/2 lbs asparagus spears, trimmed 4 - 5 inches long with tips
- Extra-virgin olive oil, for drizzling
- One slice of center cut bacon or pancetta per spear (roughly 15)
- Fresh ground black pepper
- Fresh ground salt
Directions:
- Wash and trim asparagus spears. Lightly coat spears in extra-virgin olive oil. Season the asparagus with fresh ground black pepper and salt. Wrap a slice of bacon or pancetta around each spear, leaving tip exposed.
- Grill, uncovered, for 4 - 6 minutes on each side until bacon is crisp and asparagus is tender.
Take Me Out To The Ballgame at Dodger Stadium
February 17, 2010
Four Seasons Catering provided a lunch buffet for a fantastic event co-hosted by the International Special Events Society (ISES-LA) and the Association Bridal Consultants (ABC-GLA) at Dodger Stadium. The respective Los Angeles chapters, surrounded by the classic Dodger blue and white and remarkably large centerpieces of giant baseballs, bats, and famed Dodger players, enjoyed a sunny day at the vacant ballpark - eating, networking, and basking in the historical glory of the famed Blues.
Four Seasons Catering provided a lunch buffet for a fantastic event co-hosted by the International Special Events Society (ISES-LA) and the Association Bridal Consultants (ABC-GLA) at Dodger Stadium. The respective Los Angeles chapters, surrounded by the classic Dodger blue and white and remarkably large centerpieces of giant baseballs, bats, and famed Dodger players, enjoyed a sunny day at the vacant ballpark - eating, networking, and basking in the historical glory of the famed Blues.
I Now Pronounce You... Full of Love and Just Plain Full!
Continuous Events
Four Seasons Catering often joins in on joyous occasions, catering weddings ranging from 100 to 800 guests. Amongst the celebrations of love, we strive to make that special day even more special by providing the finishing touches: high-quality, delectable eats in either plated or buffet form, professional waitstaff, place settings (dinnerware, silverware, glassware, and linens), as well as serving decor. Every wedding is unique, and each event leaves its own lasting memory on the attendants - may they always remember how beautiful the bride was, how handsome the groom looked, how meaningful their vows were, how marvelous the venue seemed, and how delicious and gratifying the food tasted.
Following is a compilation of various wedding celebrations we have participated in:
Four Seasons Catering often joins in on joyous occasions, catering weddings ranging from 100 to 800 guests. Amongst the celebrations of love, we strive to make that special day even more special by providing the finishing touches: high-quality, delectable eats in either plated or buffet form, professional waitstaff, place settings (dinnerware, silverware, glassware, and linens), as well as serving decor. Every wedding is unique, and each event leaves its own lasting memory on the attendants - may they always remember how beautiful the bride was, how handsome the groom looked, how meaningful their vows were, how marvelous the venue seemed, and how delicious and gratifying the food tasted.
Following is a compilation of various wedding celebrations we have participated in:
Ain't No Party Like A Kabuki Party!
April 5, 2011
Four Seasons Catering teamed up with Kabuki Restaurants, Inc. as the latter kicked off its 20th anniversary celebration. Kabuki Japanese Restaurant is a full-service, casual restaurant chain known for both traditional and innovative Japanese cuisine as well as contemporary interior design. Kabuki's menu was created by Executive Corporate Chef Masa Kurihara and its sake drinks are invented by Master Sake Sommelier Yuji Matsumoto, who is currently the only certified master Samurai Sake Sommelier in North America. For their celebration, Four Seasons Catering furnished the event with its own waitstaff and decorated the tables with silver chargers, purple and white linens, dinnerware, silverware, and glassware:
Four Seasons Catering teamed up with Kabuki Restaurants, Inc. as the latter kicked off its 20th anniversary celebration. Kabuki Japanese Restaurant is a full-service, casual restaurant chain known for both traditional and innovative Japanese cuisine as well as contemporary interior design. Kabuki's menu was created by Executive Corporate Chef Masa Kurihara and its sake drinks are invented by Master Sake Sommelier Yuji Matsumoto, who is currently the only certified master Samurai Sake Sommelier in North America. For their celebration, Four Seasons Catering furnished the event with its own waitstaff and decorated the tables with silver chargers, purple and white linens, dinnerware, silverware, and glassware:
Living and Eating in Los Angeles
May 29, 2009
Four Seasons Catering was part of the grand opening of the Solair Wilshire, a $160 million project by KOAR Wilshire Western, LLC and L.A. Metro featuring a 22-story, contemporary glass-walled building with 186 for-sale residential units and a 40,000 square foot retail plaza. Situated at the Metro's Wilshire/Western station, Los Angeles Mayor Antonio Villaraigosa called Solair the "perfect example of [his] vision for creating a transit-oriented city that brings business and housing to Los Angeles." With prominent city figures, local news stations, and much more present, it made for a busy and memorable afternoon!
Four Seasons Catering was part of the grand opening of the Solair Wilshire, a $160 million project by KOAR Wilshire Western, LLC and L.A. Metro featuring a 22-story, contemporary glass-walled building with 186 for-sale residential units and a 40,000 square foot retail plaza. Situated at the Metro's Wilshire/Western station, Los Angeles Mayor Antonio Villaraigosa called Solair the "perfect example of [his] vision for creating a transit-oriented city that brings business and housing to Los Angeles." With prominent city figures, local news stations, and much more present, it made for a busy and memorable afternoon!
 |
| Mayor Villraigosa, ushering in the new development |
Subscribe to:
Posts (Atom)