subject: Grazing – the New Kind of Meal [print this page] The fundamental definition of a meal has changed. Unlike snacking, grazing isn't a nibble between meals. It replaces the meal. Grazing has become a lifestyle. It's the way a generation has learned to eat. Food stations at catered events are more popular than ever. One of the best ways to get event guests up and interacting is not to bring the food to them, but to bring them to the food.
We are often asked for cuisine that reflects our Southern California sensibilities and lifestyles. We do this by promoting artisanal products. Cheeses are available to us that are handcrafted by small companies specializing in one type of cheese www.cowgirlcreamery.com, bakeries that produce amazing breads www.oliversbreads.com and organic local farmerswww.southcoastfarms.com that grow seasonal crops. We accompany this with comfitures and preserves (candied kumquats, fig and pine nut cakes, persimmon compote, honey and toasted hazelnuts) that we product ourselves in our kitchen. Our cheese stations are phenomenal. We partner with a great sommelier (Lisa Redwine) so that our clients can have an extraordinary food pairing experience.
When it comes to desserts, grazing is loved by just about everyone. We often serve a dessert table at weddings that compliment the traditional wedding cake. Many brides and grooms think one dessert is not enough. Next weekend our wedding menu has a small hazelnut wedding cake for the cake cutting ceremony, orange and cardamom mascarpone tart, rich chocolate/espresso mouse, zabaglione with fruit and a croquembouche.
