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Have you noticed that kale is not the “it” thing anymore? Honestly everywhere I look, I feel like the culinary world has caught up with me: it is all about CAULIFLOWER!! And I love it! Cauliflower is an ingredient that is a versatile blank canvas so the only way to go is up and build it however you would like to.

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The bright, clean flavor of citrus can greatly enhance the taste of many foods. With just a delicate squeeze of juice or a generous pinch of zest, a wide variety of dishes can be elevated from just the ordinary to quite the extraordinary.

Several options to add citrus as a finishing touch include juice, zest, sauce, salt, sugar, oil and vinaigrette. While lemon and limes are excellent standards, other creative options include oranges, grapefruit, tangerines, and even kumquats. Most citrus fruits are juice laden and notable for their fragrance partly due to flavonoids contained in the rind. The juice contains a high amount of citric acid that gives them their characteristic sharp flavor.

Tres LA uses citrus as a finishing touch for a v...

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Growing up in LA, one of the predominant sounds that bring many childhood memories is the faint jingle of bells on the streets that you will encounter on a sunny day.

It’s the “Paletero”! The man who pushed an iced box on wheels with bells attached to the handle of the cart.

He would ring them and walk down your street. On a really warm day you would see a large mass of children and adults gathered around this magical man that brought frozen happiness on a stick.

Flavors’ ranging from Coconut, Pineapple, Strawberry, Lemon, Bubblegum, Banana, Peach, Watermelon and the list goes on and on. All Flavors were either Water or Milk based. My particular favorite was Creamy Coconut. I loved the bottom part of the pale...

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Growing up, my parents always took me to India during Christmas vacation since that was summertime in India. I wasn’t always a fan of celebrating Christmas outside Los Angeles and my friends, but looking back, one thing I will always remember fondly about those trips was a simple food: corn.

My mom and I would walk down to the beach and get fresh corn on the cob from the vendors in the afternoon, and there was something about that smoky sweetness of the kernels melting in my mouth that brought me such happiness.

Today, not only does corn on the cob always transport me back to the beaches in Mumbai, but also it has inspired me to make a version of it into a dessert. A dessert that is both refreshing and light, perfect for the summe...

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Need to quickly and easily add flavor, color and texture to a dish?

Salt has its own unique voice and its own special character that elevates the flavor of food. Finishing salts refer to the many different varieties of salt that tend to be sea salt based and whose crystals tend to be larger. Just a sprinkle at the end as a finishing touch can be a game changer, raising flavor, and providing a playful crackle. A proper salting results in being able to taste the ingredients better, not the salt. There are many varieties of colors and flavors that are dependent on the location, the minerals, and the gathering process involved. Some examples include:

Himalayan Pink, French Grey, Hawaiian Black & Red, Flake, Fleur de Sel and Smoked Sea Salt....

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With St. Patrick’s Day right around the corner our chefs love to bring the classics back and get down with the “oh, so good” and delicious Irish recipes… Who doesn’t love meat, potatoes, bread and Beer?!

Here are a few recipes that will be making appearances through out the night on St. Paddy’s Day at our Trés LA Kitchen.

Irish Beef and Stout Stew

This Comforting Stew will bring everyone back for seconds.


  • 4 pounds beef chuck, cut into 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 2 cans (6 ounces each) tomato paste
  • 2 1/2 pounds new potatoes, scrubbed
  • 2 medium onions, cut into 1-inch pieces
  • 2 cans (14 1/2 ounces each) reduced-sodium beef broth
  • 1 can (14.9 ounces) Irish stout beer
  • 10 garlic cloves, sliced
  • Coarse salt and ground pepper
  • 2 boxes (10 ounces each) frozen baby peas, thawed


  1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
  2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

Calcannon (Colwhatton?)

This is a traditional side that brings both mashed potatoes with amazingly tender mouthwatering cabbage and leeks.


  • 1 1/2 pounds russet potatoes
  • 1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)
  • 1 leek, pale-green and white parts only, cut into 1/2-inch dice
  • 1 cup milk
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon freshly grated nutmeg
  • Coarse salt


  1. Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.
  2. Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.
  3. Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
  4. Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired

Pull Apart Irish Soda Bread

What’s St. Paddy’s Day without Soda Bread! Here’s a really neat idea inst...

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Weddings! The day that marks a new beginning for couples around the world. But we all know that after locking down the day and color scheme, the food is the next biggest decision for the big day.

Tastings can be so overwhelming, having to take a stab in the dark for what sounds most appealing to try. The Trés LA team has come up with an option that makes it easier for the happy couple. We simply want to make the whole experience an incredible and memorable one. We introduce you to our “Night Out Tasting.”

The way it works…

It's held once a month, in the evening and is a completely chef based menu. Consisting of items that aren't even on our website yet! You and a handful of couples come together to enjoy an exclusive dinner with private servers and best of all, a one on one with Chef, and commentary throughout every course of the meal.

A few nights ago was our February Night Out Tasting, and it was a huge success.

We started off with a few tray pass appetizer options, our “oh, SO GOOD” Sashimi Tuna on Crispy Rice Cake and our groovy take on a Deconstructed Chicken Caesar Salad.

We then went into a salad course, which was served family style-Seasonal Red Berries, Pomegranate, House Pickled Daikon and finished off with Marcona Almonds.

The salad was introduced and gave way to Chefs beautiful Miso Caramel Salmon, Spring Pea and Beech Mushroom Risotto, finished with a Shiso Beurre. This was some pretty amazing stuff!

We decided to give our couples a slight break, maybe unbutton or let go of a few notches on their belts and served a Lychee and LiHing Sorbet to cleanse their palates for round four.

The next main course was our Seared Chicken over Southern Fried Farro, Grilled Sunchokes and Red Garnet Crisps. Believe us this was a pretty unforgettable dish.

Just as our lovely couples thought the parade of their fine culinary experience was done our Chef’s served Vegan Miso Sesame Cupcake Pops, a perfect combination of sweet and savory, and a great way to round out the evening in more ways than one.

We hope to see many more of you happy couples out there at our next Night Out Tasting on March 26!

Here’s to Happy Eating!

We had such a wonderful, memorable and electric energy last week!

Thursday, we were happy to be the setting for the next “Most Interesting Man in the World” Dos Equis commercial.

The ads are the most clever and iconic spots running, so it was wonderful to meet the most interesting man himself, Jonathan Goldsmith.

He truly is one hell of a charming guy and, um…interesting.

Friday, we hosted an elegant wedding for the beautiful Amber Stevens and Andrew J. West. The warmth and love definitely radiated through out the evening.

People Magazine had an exclusive and quoted Amber:

"It was the most magical night of my life. I wish I could rewind and play it again, but I'm so looking forward to our future together."

They are a truly special couple and it was an honor to have them share their special day with Tres L.A. at Carondelet House.

And Saturday….

What can we say… Saturday was another wildly unexpected and extraordinarily memorable night at Carondelet House.

We had the privilege of hosting a wedding for the lovely Melanie and Ryan, but we were also in on a big secret…Maroon 5! The band chose Melanie and Ryan’s wedding to do an impromptu performance for their new video.

The guests went crazy and the bride was SO surprised. Definitely a night to remember. The Trés LA and Carondelet Family are all looking forward to many more surprises in the coming year!

Pumpkin Spiced Waffle Toast!

It’s official, Fall weather is here! Granted, Fall has been on the calendar for a while but LA weather had dictated otherwise with a heat wave a few days before Halloween.

“Oh Fall”, that time of year when the days get shorter and the nights get longer. Where that cold chill in the air lingers and makes you want to reach for your favorite comfy sweater or blanket and curl next to your family and friends.

That time of year that sparks the craving of comfort and tantalizes your palate with sweet, savory, warm and decadent aromas that fill the air with loving memories.

One of the ways we satisfy our cravings is by making some of our delicious

Pumpkin Spiced Waffle Toast! This is defi...

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Who doesn’t love Sausage and Peppers? Amazing Combo we think.This is definitely a crowd pleaser; weather your entertaining a few guests

For a cocktail party or just craving these yummy bites for a tapas dinner, these will surely satisfy anyone who loves great food, meat eater or not…

From our Trés LA Chefs to your kitchen, here is this great recipe!


½ a Package of Soyrizo

1-Cup Equal Parts Mirepoix, Brunoise (Onion, Carrot, and Celery)

6- Piece’s of Cioppolini Onions

10- Piece’s of Baby Sweet Peppers

1-Cup of Tomato Sauce

Salt and Black Pepper to Taste

½ Cup of Water, approximately

Neutral Oil, Such as Canola Oil

How to cook and assemble:

  1. Slice the Cioppolini Onions and add 3 Tablespoons of water and sweat them down in a saucepan until they are caramelized.
  2. Keep adding small amounts of water. Do not let the onions dry out.
  3. Sauté the Soyrizo and the Mirepoix separately in a different saucepan.
  4. Fold Mirepoix into the Soyrizo and add in the Tomato Sauce, let it reduce by 1/3.
  5. Wash Clean and Dry the Baby Sweet Peppers.
  6. Slice the Peppers on a bias lengthwise.
  7. Top the Peppers with Soyrizo and Mirepoix mix.
  8. Garnish with Caramelized Onions.

Sit back and Enjoy an amazing bite you just made!


Très L.A. Catering

627 S. Carondelet Street,

Los Angeles, CA 90057

Phone. 323-466-1835

Fax. 323-466-1875

Email. catering@tresla.com