10 New Menu Items From Los Angeles Caterers

To promote Hpnotiq’s lavender spirit, Harmonie, at a Buzz Girls event at Frédéric Fekkai, Custom Candy Buffet Bars created eye-catching, sugar-coated cake pops on a stick in an on-theme hue.

For an art event at Greystone Mansion in Beverly Hills, Bread & Wine Events & Catering and chef Roberto Cortez created a food and drink bar that merged chefs’ and artists’ talents and ideas. Offerings included a Casa Dragones tequila-flavored chocolate truffle by Cortez.

For a wedding industry association event at Malibu’s Church Estate and Vineyards, Good Gracious!’s mixologist Dan Smith looked to incorporate the reception’s surroundings (grapes on the vine and fields of fresh herbs) into a signature cocktail. He created the Vineyard Martini, which included green grapes, white pepper, oregano-infused simple syrup, vodka, and sparking lemon soda, and was garnished with a grape skewer and oregano sprig.

Patina Catering provided the meal for Bafta’s high-profile “Brits to Watch" event attended by the royals at the Belasco Theater, and will repurpose the menu for events throughout the country. Patina Restaurant Group chef and founder Joachim Splichal created the three-course menu: The first course was courgette and mint tian with lemon and pine nut gremolata; the entrée, filet of beef with creamed leeks and a red wine sauce; and dessert was a take on "Eton Mess," an English rose meringue with fresh-picked strawberries and cream.

At the Beverly Hilton, executive pastry chef Thomas Henzi is launching some new dessert items on the catering and banquet menus. Included among the offerings are crispy tropical cream cheese beignets with strawberry and mango salsa, caramelized bananas, and peppered strawberry sorbet. There’s also a warm chocolate pudding cake with vanilla bean ice cream, balsamic strawberries, and whipped cream and chocolate pearls; and fruit parfaits served in martini glasses.

Wolfgang Puck has a new menu for hors d'oeuvres receptions. It includes tray-passed smoked salmon potato chive knish with onion caramel; spring pea pancake with sweet crab and mint; crispy rice with spicy tuna, pickled jalapeño, and radish; and gougères with Gruyère and smoked bacon. Stationary hors d'oeuvres include jicama roll with Asian pear, mint, cashews and passion fruit soy; taro root taco with smoked sturgeon, caviar, and chives; grilled fig flatbread with caramelized onion and black truffle; and seared wagyu carpaccio on potato chip with Japanese horseradish.

Choura Events catering service has a new sustainable menu as part of the company’s growing green practices, and the items are available for events beginning this summer. They include dishes like Gold Star certified salmon with root vegetable hash, roasted sweet corn, sweet potatoes, red grape tomatoes, and Meyer lemon-thyme vinaigrette; or, for a vegetarian diet, tofu fajitas with Thai basil, spinach, bean sprouts, shallots, and spicy hoisin. Desserts include vanilla cones with peanut butter and jelly mousse, and crunchy peanuts.

The Four Seasons Los Angeles at Beverly Hills is now offering crudo and ceviche stations for catering at events on property. Made-to-order crudo includes ahi tuna, Loch Duart salmon, and yellowtail. Ceviches include shrimp with salsa verde, cucumber, cilantro, melon, and traditional red snapper, Zihuatanejo style, with onions, tomatoes, cilantro, and lime juice.

Along Came Mary has a new dessert item on the menu: the “deconstructed s’mores brownie” is cake topped with a marshmallow fluff and composed with chocolate-dipped graham cracker with a side of mini homemade marshmallow cubes and white and dark chocolate swirls.

Simplethings, in addition to its decadent pies, is offering lunch catering with a healthful, locally sourced, from-scratch twist. Items like quinoa, brussels sprouts, and signature sandwiches and potpies round out the offerings.