On the Lamb is a new event and catering firm operated by three Los Angeles food and wine pros. Baker Joy Wilson is behind the baking blog JoytheBaker.com. Chef Rachel Humphrey trained at the French Culinary Institute, cooked in New York and Chicago, and was a lead instructor at the nation’s busiest recreational cooking school, the Chopping Block. And sommelier Whitney Adams has a background in restaurant management, most recently at Cube Cafe and Marketplace. The partners offer food- and wine-related services, though their company is not a traditional catering operation.
In addition to hosting their own events, the group offers programs and services like teambuilding activities (demonstration or hands on); classes on food and wine pairings; and cook-off contests in which they act as coaches and judges.
On the Lamb can also put together baskets for client gifts, employment anniversaries, and thank-yous. (They work with a graphic designer who creates custom cards.) Or try their hotel turndown amenity for a visiting V.I.P.: a welcome basket with fresh-baked treats, charcuterie, hand-made accoutrements, wine and cheese, travel sachets of local herbs, herbal refresh sprays, scented soaps, and candies.
“There is no prix-fixe menu of services. We take great pride in the fact that everything we do is custom made, designed, or sourced to our collective high standards, beautiful, unique, thoughtful, and overall a good time,” Humphrey says.
Alex Brown of specialty food importer Gourmet Imports, who has participated in On the Lamb’s own events, adds, “The work that [On the Lamb does] is deeply heartening, especially in L.A., as the food culture here is growing and expanding in leaps and bounds. Not only does your ticket to an On the Lamb event get you a solid and whimsical menu, you also fall into interactions with your fellow diners, strangers that may [become] friends, and you get to interact with the three wonderful creators of your intimate culinary spectacle.”
