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:
Sit back and Enjoy an amazing bite you just made!
Posted on 10/21/2014 at 11:24:24 AM
We love hot summer days with fried calamari and marinara sauce but why not freshen it up a bit? One of our new favorites this summer is a rendition of the traditional calamari! Here at Très LA, we have taken to doing baby octopus, marinating and grilling it and wait… yes topping it with saffron tomato purée!
It’s DELICIOUS and so simple to make! It’s perfect for summer barbecues, nights with family and friends. So try it out tonight and enjoy this delectable experience.
Posted on 09/29/2014 at 12:29:13 PM
We were so pleased to be approached by Breguet Boutique on 2 Rodeo in Beverly Hills a few weeks ago. They asked us to help them create an intimate experience for their esteemed clients.
They really wanted patrons to rendezvous with an intimate cocktail hour. Where exquisite artful fare would greet them at the door, and bubbly would accompany.
This all to enhance the experience of being introduced to their beautiful watches.
Here at Très LA we are all about the experiences!
Take a glimpse at the delicious hors d’oeuvre our wonderful chefs put together. They tasted as marvelous as they looked.
Posted on 09/23/2014 at 05:44:00 PM
Playing devil’s advocate, if you will, this recipe for deviled eggs offers a new take on the staple party food. They are not your traditional deviled eggs but they do have classic deviled egg flavors. For one, the recipe forgoes hard-boiling for medium-boiling, in order to get a runny, velvety texture on the yolk. Top each off with a sprinkle of paprika and fresh dill and it’s bound to be one of those hors d’oeurves that your guests will be hoarding on their small plates.
Posted on 06/10/2014 at 12:00:00 AM
What an amazing evening at Carondelet on Friday! It was certainly an honor and a pleasure for Tres LA and Carondelet to be part of this special event!
See more details here:
Posted on 03/18/2014 at 05:45:00 PM
Last week, we were on our way to Project Gallery in Hollywood to cater a dinner for Moby, so we streamed in Play and cranked up the volume. GENIUS. Truly one of the greatest albums of all time by one of the most creative producer/performer/DJ/photographers of all time. Moby is vegan, so we got to have some fun with his vegan menu.
We started off the evening with 3 tray pass vegan bites which included pickled Beech mushrooms on a cilantro scented rice cake with avocado, heirloom tomato and wilted beet green salad with balsamic glaze and finally, a re-imagined sausage & peppers skewer with Soyrizo and baby bell peppers. Main was a grilled portabello cap filled with popped quinoa risotto. Yum. We finished with a double layer veg...Read more
Posted on 02/26/2014 at 12:00:00 AM