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.
Chef Guus Wickenhagen, a Dutch immigrant, brings a twist to Spring ingredients with new dishes like our New Potato passed appetizer which features crème of leek and mascarpone with Neuske’s bacon. Chef Wickenhagen also works with classic flavor profiles like lobster and vanilla and then brings a taste of California by adding avocado cream.
For your main course, Spring lamb is on the menu with English peas, artichokes, roasted pee wee potatoes, and garlic vadouvan sauce.
Our newest station, The Avocado Bar was a collaborative creation by both Chef Wickenhagen and CEO and Founder Michael Duddie. It features hand scored avocados that guests can choose to pair with items like grilled lemon chicken, bacon, feta cheese, mint, and harissa to name a few.
No event would be complete without cocktails. The Copper Key Catering & Events partners with WLDE to cultivate mixology cocktails that reflect the season and your personal taste. For Spring, we’re featuring a cocktail with strawberry and lime as well as one with apricot, mint, and lime. Both pair perfectly with your choice of spirit.
For more Spring selections, please contact The Copper Key.