Raw Kale and Quinoa Salad with Toasted Pine Nuts, Marinated Garbanzo Beans, Heirloom Cherry Tomatoes with a Raspberry Balsamic Vinaigrette

Tender Kale with Sliced Wild Mushrooms and Shaved Parmesan Cheese with Mild Lemongrass Vinaigrette

Kale Caesar Salad with Shaved Parmesan, Croutons, Fried Capers and Creamy House Caesar Dressing

Brown Rice Pilaf with Raw Kale, Roasted Piquillo Peppers, Fresh Corn, Carrots, Sweet Peas and a Lemon Tahini Sauce

Hemp Seed Pesto with Tri-Color Quinoa, Shredded Kale, Tomatoes and Brazil Nut Parmesan drizzled with Olive Oil and topped with Fresh Sprouts

Tres L.A. had actually had the privilege of working with him several years ago and it was certainly a pleasure to see him again.

Our best wishes to the newlyweds and all of their family and friends!

10 Eleven

AG Jeans

Analysis Group

Bridal Bar

Bushmills

Cointreau

DNA Events

Eagle Rock Yacht Club

Extra Extra

NBC “Dateline”

Filmwerx

FOX “New Girl”

Insomniac Games

Lanvin

Playboy

Reel to Reel

Revlon

Southwestern Law School

Sterling Social

Subaru

Swinerton Builders

Track Marketing

We are very excited for all the wonderful produce and ingredients this season has to offer and have enjoyed creating our new Spring menus.

Here is a peak at some of our Spring inspired offerings:

Vietnamese Vegetable Spring Roll of Carrot, Daikon, Cucumber, Asparagus, Mango, Thai Basil, Mint and Red Leaf Romaine with House Spicy Peanut Sauce

Stuffed Baby Artichokes with Lemon Tarragon Aioli

Sweet Pea Arancini with Mornay Sauce

Flatbread Pizza with Lamb, Feta Cheese and Fresh Mint

Seared Scallop with Sweet Pea Puree, Orange & Mint Caviar and a Bacon Chip

Chilled Sweet Pea and Mint Soup with Lemon Tarragon Caviar and Olive Oil Whipped Cream

Creamy Spring Garlic Soup with Smoked Yukon Gold Potatoes and Chorizo finished with Herb Oil

Lemon Vinaigrette Marinated Artichokes and Asparagus served with a Bed of Frisee and Arugula finished with Truffle Aioli and Parmesan Frico

Duo of Green and White Asparagus with Soft Poached Quail Eggs and Black Pepper Pancetta Toast Point with Truffle Vinaigrette

Spring Risotto with Lemon Sweet Pea and Zucchini

Sweet Pea Ricotta Ravioli with Fresh Mint

Spring Lamb Chops with Feta Chive Potato Puree, Roasted Baby Eggplant and Zucchini served with an Olive, Tomato and Parsley Vinaigrette

Grilled Pork Chop with Peach Bourbon Marmalade, Grilled Asparagus and Roasted Rosemary New Potatoes

Mini Strawberry Rhubarb Tart with Lemon-Yogurt Mousse

Shortbread and Lemon Curd Bites with Raspberry Meringue

Mini Vanilla Spiked Cupcakes with Meyer Lemon Curd and Blackberry Buttercream

Savings

$1,000 discount on venue rental if Tres LA food and beverage totals to more than $7,000

$3,700 discount on outside catering fee

Rentals

Tres LA will provide all kitchen and service equipment, bar set up, buffet set up (if applicable), china, flatware and glassware at no cost. These required rentals can run between $20 and $30 per person when using an outside caterer.

Insurance

Tres LA will provide the necessary General Liability, Liquor Liability and Workers Compensation insurance requirements.

Experience

Tres LA has nearly 10 years of catering experience throughout the Los Angeles area. We have catered over 100 events at Carondelet since March 2011 and have presently booked over 100 future events at Carondelet.

Ownership

Carondelet is owned and operated by Tres LA founder Alan Dunn. As the former Food & Beverage Director for The Chateau Marmont Hotel and with nearly a decade of experience catering events in venues throughout Los Angeles, Alan has cultivated a sophisticated taste for designing events and creating menus. His vision to combine exceptional food with stellar service at one of the most charming venues in the city is unparalleled.

Staff

We provide the most highly skilled and experienced catering staff in LA. From the front office to the back of house, every staff member is dedicated to ensuring that every event is a success through meticulous attention to detail and the highest level of professionalism. We bring a passion for excellence and a commitment to client satisfaction that is second to none.

Synergy

Synergy is the ability of a group to outperform even its best individual member. Since Tres LA offices are located within the Carondelet venue, all venue and catering staff effectively collaborate and communicate together as a team and in real-time. This results in a productive cohesion that cannot be obtained if using an outside caterer.

“We all eat, and it would be a sad waste of opportunity to eat badly.”

- Anna Thomas

“One cannot think well, love well, sleep well, if one has not dined well.”

 - Virginia Woolf

“The only time to eat diet food is while you’re waiting for the steak to cook.”

- Julia Child

“Tell me what you eat, and I will tell you what you are.”

- Anthelme Brillat Savarin

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

- Luciano Pavarotti

“Food is very much theater.”

- James Beard

“Everything you see I owe to spaghetti.”

- Sophia Loren

“Salt is born of the purest of parents: the sun and the sea.”

- Pythagoras

“If you’re afraid of butter, use cream.”

- Julia Child

“Cooking is like love. It should be entered into with abandon or not at all.”

- Harriet Van Horne

“Cheese – milk’s leap towards immortality”

- Clifton Fadiman

“People who love to eat are always the best people.”

- Julia Child

“Life is a combination of magic and pasta”

- Federico Fellini

“Food is our common ground, a universal experience”

- James Beard

Stuffed Baby Artichokes with Brioche, Herbs and Lemon Aioli

Braised Beef Short Rib on Brioche Crostini with Buttermilk Mash and Crispy Roquefort Cheese

Mini Croque Madames – Ham & Swiss Sandwich with Béchamel Sauce and Sunny Side Up Quail Egg

Trio Deviled Eggs: Classic, Crab Salad and Bacon

Fried Mac & Cheese Balls with Béchamel Sauce

Grilled Calamari on Black Olive Scented Mash topped with Tomato Saffron Emulsion

Maple Glazed Pork Belly served over Celeriac Slaw with Organic Apple Compote

Sashimi Tuna on Crispy Cilantro Scented Rice Cake with Avocado topped with Scallion and Pickled Ginger

Wild Mushroom “Griddle Cake” with Sweet Pea and Black Truffle

Bucking tradition

More clients are choosing less traditional and more creative options than ever before. From unconventional, adventurous menus to daring black (and red!) wedding dresses to grooms handling the entire wedding planning process, the not so normal is becoming the new normal.

Specialty Cocktails and Craft Beers

Specialty cocktails are a highly customizable and creative way to express the personality of the host and the mood of the event. From spins on vintage classics to contemporary twists, clients frequently chose to personalize their event with fresh and exciting libations. Quality, craft brewed beers were also frequently on order from local to regional favorites with many styles and flavors.

Gourmet Comfort Foods

If one could receive a hug through food, comfort food would be the perfect warm embrace. We’ve found that clients are interested in the ease of recognition and familiarity in comfort food but also desire the most elegant, upscale versions as well. Some of our popular options included: Slow Braised Beef Short Ribs with Roquefort Cheese Shallot Crust, Buttermilk Fried Chicken with Rosemary Gravy, Maple Glazed Pork Belly with Celeriac Slaw and Organic Apple Compote, Fried Mac & Cheese Balls with Béchamel Sauce, Spiked Chive Potato Cheese Puffs, Southern Style Cornbread Muffins with Pulled Pork and Scallion, Roasted Pumpkin Soup Shooters with Cardamom Foam, Roasted Root Vegetables with Brown Sugar and Thyme, Creamy Truffled Mac & Cheese

Gourmet Street Food

In Los Angeles, food trucks have continued to roll as a popular trend with many selling gourmet versions of standard street food and we saw many requests for the same. Two of our most popular (and budget friendly) options included:

Action Taco Stations (Marinated Carne Asada, Spicy Chicken, Spicy Pork Belly, Grilled White Fish) with House Salsas, Creamy Black Beans and Saffron Spanish Rice

Action Slider Stations (Classic, Braised Short Rib, Pulled Pork, Bahn Mi) with Truffled Fries sprinkled with Sea Salt or Crispy Sage Polenta Fries with Red Wine Shallot Marmalade

Informal Dining Options

Although we definitely enjoyed many extravagant affairs with formal seated dinners, we also found many of our clients favoring more fun, unique and casual forms of dinner service that included the following:

Small Plates: Appetizer size portions served as entrees on small dessert plates. Several service stations are set up with several menu items at each point of service

Family Style: Courses are served (and replenished) on platters at the tables and guests serve themselves

“Dinner by Bite”: Heavy tray passed savory and sweet hors d’oeuvres (choice of 10) tray passed for either two or three hours

Action Stations: Chef attended buffet stations where guests are free to customize their selections that are created “ala minute” by attendants

Dessert Stations

Clients were much more interested in beautifully presently dessert stations than plated desserts or wedding cakes. Guests are then free to mingle and indulge in a variety of treats at their own pace and taste. Our most popular dessert station selections included: Mini Tartlets, Mini Cupcakes, Beignets, Cake Pops, Macarons, and Truffles

Seasonal Menus

While we have been using seasonal menus for years, we had a record number of clients proactively request and embrace seasonal menus. Not only is seasonal (and locally sourced) food better for our environment and cost effective, it also ensures that we are providing the highest quality, freshest cuisine available.

Vegetarian, Vegan & Gluten Free Menus

We saw an increased demand for specialized vegetarian, vegan and gluten free menu options. Tres LA always embraces the opportunity to create delicious and exciting options for our clients and some of our popular offerings in this category included:

Farmers Market Chopped Salad: Roasted Red Peppers, Grilled Corn, Roasted Mushrooms, Asparagus and Avocado tossed over Romaine Lettuce with Toasted Black Peppercorn Vinaigrette

Stuffed Piquillo Peppers with Grilled Zucchini and Basil Risotto paired with Braised Green Lentils and Kale topped with Shaved Parmesan

Curry Couscous with Golden Raisins and Roasted Baby Vegetables

Hemp Seed Pesto with Tri-Color Quinoa, Shredded Kale, Tomatoes and Brazil Nut Parmesan drizzled with Olive Oil and topped with Fresh Sprouts

On 2013….

While we never know exactly what the future holds, we expect that many, if not most, of these trends to continue well into 2013 and definitely look forward to experiencing (and setting!) new trends this year.

Not only is Champagne a wonderful start to any party, it pairs extremely well with a wide variety of foods due to it’s relatively high mineral and acid content. From a vast array of hors d’oeuvres, salads, vegetables, seafood or poultry entrees along with most types of desserts, it is one of the best food pairings available. And it makes the perfect holiday gift.

Champagne is made only in the Champagne region of northern France and all else should be referred to as sparkling wine. Fortunately, there are a steadily increasing number of outstanding sparkling wines that are available within all budget ranges. We are particularly fond of both Italian Prosecco and Spanish Cava and also love to support our local California sparklers. But when budget permits, there is something very distinctive about marking special occasions with Champagne. If splurging, some of our favorites include Krug, Beau Joie, and Veuve Clicquot.

Both Champagne and sparkling wine are best served at 45 degrees so chilling the bottle over ice is recommended to both reach and keep this temperature. The best type of glass for service is a Champagne flute – which helps to both preserve and show off the wine’s effervescent bubbles. Typically, a Champagne pour is approximately five ounces and there are around five glasses in each bottle. When estimating how much will be needed for a party, we suggest planning on two glasses per person per hour. We also recommend overestimating rather than underestimating so plan your purchase accordingly.

Whatever you choose to toast with, we wish you and yours a wonderful (and safe) holiday season.

Cheers!

The autumnal equinox on Saturday marked the beginning of the fall season. We are excited to implement our fall menus which take advantage of the rich and indulgent seasonal fruits and vegetables the fall offers. From the deep, dark hues of slow braised greens and meats to the bright, warm shades of butternut squash and pomegranates, our menus are inspired by and reflect the best of this season’s produce.

Fall Ingredients: Apples, Artichokes, Beets, Broccoli, Brussels Sprouts, Butternut Squash, Cauliflower, Celery Root, Collard Greens, Cranberries, Mushrooms, Parsnips, Pears, Pomegranates, Pumpkin, Sweet Potatoes, Turnips

Sampling of our Fall Menu Offerings:

Tray Passed Hors d’oeuvres

Braised Pork Belly with Harvest Apples and Cinnamon Twist

Mini Hot Turkey Sandwiches on Warm Stuffing Topped with Turkey Gravy and Fresh Cranberry Sauce

House Meatloaf in Puff Pastry with House Ketchup and Gravy

Salads

Crisp Romaine Salad with Cranberries, Candied Pecans and Butternut Squash with Pumpkin Seed Vinaigrette

Baby Vegetable Salad with Pickled Shallots, Goat Cheese Panacotta and Cashew Brittle finished with Roasted Pear Vinaigrette

Belgium Endive Salad with Cranberries, Walnuts and Apple Chips with Champagne Vinaigrette

Roasted Tri-Color Beets with Goat Cheese Panna Cotta, Citrus Segments and Toasted Pistachios

Soups

Cauliflower Soup with Salmon Roe, Green Onions and Chervil

Creamy Parsnip Soup with House Cumin Crackers

Curried Squash Soup with Dungeness Crab and Avocado

Wild Mushroom Soup with Sweet Pea and Black Truffle

Pastas

Squash Ravioli with Crispy Sage, Toasted Pine Nuts, Spaghetti Squash and Vermont Maple Cream

Sweet Potato Gnocchi with Maple Cured Bacon, Pecans, and Roasted Beets

Entrees

Roasted Rack of Colorado Lamb with Pumpkin Seed Crust & Pomegranate Jus with Boulangere Potatoes and Roasted Parsnips

Apricot and Date Stuffed Pork Loin sauced with Red Wine and Roasted Apple Jus over Braised Red Cabbage and Patty Pan Squash

Juniper & Black Pepper Crusted Venison Loin with Sweet Potato and Bacon Hash paired with Roasted Cauliflower and Pan Jus

Zucchini Stuffed with Butternut Squash, Braised Lentils and Garlic Sauteed Kale

Desserts

Roasted Fall Apple Tarts with Candied Pecans and Bourbon Caramel with Chantilly Cream

Cranberry Chocolate Bread Pudding with Bourbon Anglaise

Warm Poached Pears with Mulled Wine Gelee and Star Anise Creme Anglaise

Beverages

Mulled Wine and Clove Anise served with Physalis and Orange Peel

Rum Spike Egg Nog with Pumpkin Cream