Summertime in the City

Summer in Los Angeles is filled with lots of heat and lots of beautiful produce. The Copper Key Catering and Events uses this produce in our new offerings to bring vibrant color and flavor to your event.

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If you read our most recent blog, Experiential Marketing and the Entertainment Industry are Changing Events, then you know how important marrying every aspect of the event can be. That is one big reason why we choose to create new items for each season. It allows us to innovate, constantly pushing ourselves to create while at the same time having new items in our repertoire for those times when a client needs a wow factor for that next experience.

 

We begin with a Summertime classic, the watermelon. Chef Guus Wickenhagen does his signature move of taking classic flavors with a modern twist and compresses the watermelon with fresh basil. He adds a tiny bit of feta cheese and reduced balsamic. The colors pop and we transform something that is traditionally sweet into a savory bite.

 

Off to the sea for the next offerings with two new seafood experiences that are very different from each other.

First up is the King Crab Cannelloni, wrapped in a thin slice of jicama for a fresh crunch which is inished with wasabi créme, lime zest, and the earthy contrast of roasted shiitake mushrooms.

Next is a nod to our Chef’s Dutch roots with smoked eel. This pretty little bite features golden beet, apple, fennel, and lemon with the crunch of hazelnut.

Both can work well for one event where it’s important to have pescetarian items that require one non-shellfish option. The flavor profiles and presentations are very diverse.

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The next two bites on offer are intended to transport your guests to different popular Summer vacation spots around the globe.

Our Basil Ricotta Crostini with Honey Bacon is a nod to spending time on a yacht in the Mediterranean. The fig compote and pistachios finish off this bite with the taste of Sicily. A crisp Albariño wine from Spain would be a beautiful way to cut through the sweet fattiness of this bite and complete the fantasy.

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If spicy Caribbean flavors are what you’re looking for, we’ve got a new Jerk Chicken bite served over a plantain cake with a mango relish. Pair that with one of our craft cocktails made with Rhum en Blanc from the island of Martinique and you’ve got the beginnings of a pretty exciting beach party.

The Copper Key Catering and Events is all about bringing Summertime to the table, not just to your cocktail party.

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Our grilled peach salad is the epitome of Summer with watercress and burrata cheese with crispy pancetta and rosemary lemon dressing that balances the sweetness of the caramelized peaches. The best accompaniment with this is definitely a chilled California sparkling wine like Schramsberg Brut Rosé.

 

 

Our new entrée offerings span the Western part of the world with more classic flavors that celebrate some of the most prolific veggies in the Summer garden.

Your seafood selection is pan roasted sea bass with Israeli cous cous, roasted bell pepper and zucchini, and tomato and garlic dressing.

The oven roasted Jidori frenched chicken breast is served with a twist on the classic succotash and includes local corn, broccoli rabe, baby tomatoes, and basil lemon oil. This dish is reminiscent of American dinners that look like a million bucks but taste like it came from Mom’s kitchen, high-end comfort food.

We’ve opted for a flat iron cut of steak this Summer as a lighter option. Chef Wickenhagen gives a light touch to mashed potatoes by adding arugula and pine nuts. This dish is completed with buttered asparagus and roasted chanterelle mushrooms.

Our Summertime offerings are a vibrant selection of everything your favorite season has to offer.

Bon Appetite! Mangia Bene! Eet Goed!

Experiential Marketing and the Entertainment Industry are Changing Events

Industry Events used to be boring. You’d dress up to sit at a table, eat a two-toned catered meal, drink sweet white wine, and listen to an aspirational speech drone on before driving home, hoping you could think of a reason not to attend next year. They’d call it a gala, or worse, a “night under the stars!” But it never quite felt that way.

The advent of Food Network and the like started to change the game.  We got confident.  We could entertain on our own…. and make it fun!  Then we got creative.  Ambitious spreads of beautiful, and even sometimes delicious, food was the thing.  We became discerning.  Where is this lamb from?  How was it raised?  Is it local?  And we started posting.  Now everyone gets to see the impossibly perfectly nuanced herb crust on our artisanal black truffle & burrata pizza.

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Then came the millennials.  A generation so over it, so bored with the status quo, arms crossed, can’t be bothered…  And while their elder generations wondered when this group of upstarts would finally join the labor pool, those same kids reinvented the wheel, with results nothing short of seismic.

Enter the Experiential Marketing firms, (many now lead by millennials) reimagined the game, taking huge steps away from the self-congratulating galas. Instead, now creating immersive experiences that envelope guests completely in whatever world corporate America is promoting.  It is no surprise why highly skilled hospitality minded Catering & Events companies have found symbiosis in this new paradigm.

Experiences are mandatory in 2018.

That means, of course, that catering has to raise the bar too. We have to do something more than just provide a meal to keep you in your seat.  The media is showing up, everyone is posting, the stakes are higher than ever.

We now see our food & beverage integrating into the DNA of these events.  Discerning, focused clients understand the value of 360-degree event curation.  The food must not only look and taste amazing – but follow a narrative that enhances the experience.

The entire process has become a full collaboration with venues, event planners, production houses, PR firms, and entertainment industry clients to create these new experiential events that are changing the way everyone wants to celebrate.

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We see many of our partners, like Goya Studios, a raw event venue in Hollywood, CA transform into everything from an 80’s post-apocalyptic trailer park, to a pre-historic Cave meets Burke Williams for men.  We are no longer putting out chafing dishes of well-prepared proteins/veggies/starch.  The food and beverage programs are being themed down to a granular level – and the results are stunning. 

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Track Marketing came to Los Angeles for a screening of Black Panther looking for interesting items that were just a step beyond movie theater concessions. House-made fruit roll-ups in mango-jalapeño and blueberry-ginger flavors, hot pretzels with Nutella, and s’mores bites fit the bill by being approachable while still raising the bar beyond the usual popcorn and junior mint offering.

The Academy of Motion Picture Arts and Sciences decided they wanted to step outside the box from their traditional set up for a pre-Oscar event. The “Welcome to LA Station” showed nominees from around the world the fun of our street food with duck confit sopes and K-Town sliders, to name a few. An Avocado Bar was a perfect complement and offered something that could satisfy every major dietary restriction in one stop.

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The trendsetters in our industry all have one very important thing in common. They want to make sure their guests feel like they’re having a completely unique experience, and through food, creating a one-on-one experience with resonance.

Now, the ripples are felt in social and corporate events. More and more we see weddings, private gatherings, employee appreciation events, all asking for something new and different.  And it’s the highly skilled Catering & Events companies, including The Copper Key Catering & Events, bringing it full circle and delivering this next phase to the masses.

Spring Comes To Los Angeles

Spring Comes To Los Angeles

Spring has begun in Southern California. Menus are changing all over the city and new produce is on offer. The Copper Key Catering & Events is no exception. While we always have our signature favorites, with a Michelin trained Chef at the helm it’s no surprise that The Copper Key Catering & Events will strive to be at the forefront of innovation when it comes to flavors.