You can come to us this year! We are collaborating with the coolest party goods store BONJOUR FÊTE in Studio City to create a ‘one stop Thanksgiving shop’ where you can shop for all of your entertaining needs from THESE chic (and disposable) plates to THESE darling place cards and pick up anything on our Thanksgiving menu.
We are all about the three F’s not only on Thanksgiving, but always: Family. Friends and Food.
This year, we added a second option to our signature autumn mezze platter, with a charcuterie + cheese appetizer platter that arrives pre-styled on a wood board – ready for it’s close up.
As always, we offer only organic, sustainably raised turkeys, classic American comfort side dishes as well as unique creations that reflect how we Angelenos look to experience Thanksgiving. Think healthy options, vegan options and gluten-free options. Think seasonal and handmade.
We are the boutique solution to making your life a little easier this holiday season, giving you more time to spend with friends and family and let us worry about that last ‘f’ – it’s what we love.
TO PLACE AN ORDER – CONTACT: INFO@HAUTECHEFSLA.COM
At Haute Chefs it is our vision to represent the most stylish and beautiful presentation of food. Our mezze is the perfect example of this. Not only is there an assortment of delicious flavors and unique tastes but the colors of all the dips, chips, cheeses, fruits and veggies really draws your eyes in. We want to share with you two of our most loved hummus recipes. The roasted carrot hummus and our green edamame hummus. Two different flavors but equally as delicious!
Roasted Carrot Hummus
3 ½ cups (15 servings)
1 pound Carrots (peeled and coarsely chopped)
1 tsp. Ground Cumin Seeds (roasted)
2 medium Garlic Cloves
4 Tbsp. Extra-Virgin Olive Oil
3 Tbsp. Tahini
4 to 5 Ice Cubes
3 to 4 Tbsp. Harissa Paste
2 Tbsp. Lemon Juice (freshly squeezed)
Salt and Pepper to taste
To prepare the Roasted Carrot Hummus, first you want to place the carrots in a mixing bowl and toss with the best olive oil you can find. Then add in the whole garlic clove and toasted freshly ground cumin seeds. During this initial prepping of the carrots you can preheat the oven to 350 degrees. Once the oven is fully heated you can add the mixture to a baking sheet and cook for 20 minutes.
After the 20 minutes, remove the carrots from the oven and let cool slightly. Use a food processor fitted with the blade attachment to combine carrots and garlic. This mixture should be processed until it is smooth consistency. Gradually add in olive oil, tahini, and ice cubes. Again process this mixture until smooth.
Lastly add the harissa, the lemon juice and season with the salt and pepper. Pulse again in the food processor to combine. It is up to your taste buds if you’d like to add more harissa! The hummus should then be cooled in the refrigerator for about 1 ½ hours before serving.
Edamame Hummus (Not Pictured)
1 (12 oz) package Frozen Shelled Edamame
2 Garlic Cloves (finely minced)
½ cup Tahini
½ cup Water
½ cup Cilantro (packed)
¼ cup Lemon Juice
4 Tbsp. Extra-Virgin Olive Oil
1 tsp. Kosher Salt
¾ tsp. Cumin
Cayenne to taste
This edamame recipe is a similar process to the carrot hummus. To start you want to boil a large pot with salted water and add frozen edamame. Once the water is at a simmer, let the edamame cook until tender for about 5 minutes, then drain.
In a small skillet, heat the olive oil over low heat. To the skillet, you then want to add garlic and let steep in the oil for two minutes. Let the garlic and oil cool.
The last step for this hummus is to combine all of the ingredients. This is where a food processor comes in handy again. Simply add in the edamame, tahini, water, cilantro, lemon juice, olive oil with garlic mixture, kosher salt, cumin and cayenne pepper. Blend it up until smooth!
Both of these recipes taste amazing with veggies or our house made toasted pita chips dusted with sumac. It’s the perfect healthy snack and something a little different from a traditional hummus!
We can’t believe how quickly summer crept up on us. This was the first official week and WOW it was a hot one! Looks like it’s time for some refreshing cocktails to cool us down a bit. Whether you are a vodka or rum drinker we have a selection of two amazing cocktail recipes for you to try.
One of our favorite vodka drinks is the “L.A. Story”. This cocktail is our definition of California living. Cool, beachy and fresh with quenching tastes of cucumber and celery. Lightly sweetened with a twist of lime to balance all of these flavors.
2 oz. Vodka
½ oz. Celery
1 ½ part Cucumber
½ oz. Lime Juice
1 oz. Simple Syrup
To prepare this cocktail it is important to have the freshest ingredients. That is why the Haute Chef kitchen always uses local and seasonal produce. The first step in this recipe is to juice the amount of celery and cucumber that the recipe calls for. This can either be purchased at your local juicery or it can be made at home. Then measure out 2 oz. of your favorite Vodka and add this to the cocktail shaker. We prefer to use the Absolute Elix Vodka for the L.A. Story. Now that you have the freshly prepared juices you can add these next with a squeeze of a lime. To top it off you want to then measure out ¾ part simple syrup to the shaker for just the right amount of sweetness. Add ice and shake it up! Pour into a stylish glass and garnish with freshly sliced cucumber. Last but not least take a sip and enjoy. 😉
For our next signature summer cocktail, we have a Brazil inspired drink named an “Evening in Bahia”. If you haven’t been to Bahia it might need to be your next vacation spot. Beautiful beaches and the turquoise ocean surrounding it’s shores, it might be the perfect spot to be sipping on this drink.
½ oz. Simple Syrup
1 ½ oz. Rum
¾ oz. Campari
1 ½ oz. Pineapple Juice
½ oz. Lime Juice
Dehydrated Pineapple Garnish
First you want to add ice to the shaker or mixing glass. Pour in the simple syrup, your choice of rum, the Campari, the freshly juiced pineapple and lime. If you haven’t tried Campari before it is an alcoholic liqueur and bitter, obtained from the infusion of herbs and fruit. Shake for about 30 seconds and strain into glass. The “Evening in Bahia” is so tasty with it’s first few sips of the frothy flavors of pineapple, lime, and the bitters. Lastly you want to garnish this cocktail with a piece of dehydrated pineapple. This not only looks beautiful but it is a tasty treat to save for the end!
Chef Nimer and his oldest of two sons, Nico. Los Angeles, CA Photo by: Steve Steinhardt
It’s time to celebrate that special someone in your life no matter how near or far he may be. Father’s Day is coming up this Sunday! And I bet we know exactly what would make his day a special one. We’ve created the perfect Father’s Day menu with our in house Seven Bone Prime Rib recipe. This recipe is the star of the show and every meat-lover’s dream.
When purchasing prime rib, you of course want to buy the best quality. When cooking this dish in our kitchen we make sure to use the freshest and tastiest ingredients. Believe us, it is worth it!
Seven Bone Prime Rib
½ cup Olive Oil
2 Tbsp. Sea Salt
2 Tbsp. Fresh Chopped Rosemary
1 ½ Tbsp. Fennel Pollen
1 cup Sour Cream
½ cup Horseradish
½ squeeze Lemon
Sea Salt & Pepper
To begin preparing this prime rib, it is important to let the meat rest for 30 minutes before cooking. During this time, you can start to preheat the oven to 450 degrees. Make sure the oven is left at this temperature for a full half hour. After the meat has been set out you can begin gathering the ingredients for the rub. This includes a mixture of olive oil, heavy sea salt, pepper, freshly chopped rosemary and fennel pollen. Pure fennel pollen is called “spice of the angels” because it can enhance any dish with its’ sweet and pungent qualities. Mix together these ingredients and generously rub on the meat so all is well seasoned.
After all the rub is used up, make sure the prime rib is placed on a roasting pan that can go straight into the oven! On the roasting pan you can also include chopped carrots, onions, or potatoes which can be used as a rack to rest the rib on while cooking. Once the rib is cooked in the oven for 30 minutes you need to turn it off for the next five hours. The chef made an important note in this recipe to not open the oven for any reason. Not even a peak! It must be in the oven for the full five hours without any heat escaping.
Finally, you can take the ribs out of the oven after the long, but worth it, wait! Although this prime ribs is wonderful on it’s own, this special sauce really makes the dish even more spectacular. For the sauce the juices from the meat must be saved. To the meat juices just add sour cream, horseradish (for the extra kick), squeeze of lemon, with a touch of sea salt and pepper to taste. In this sauce, you will also get the amazing flavors of the fennel and touch of rosemary from the rub.
This prime rib is so juicy and flavorful it is likely to be Dad’s new favorite dish! It is also an easy way to impress any dinner guests. Dad isn’t only going to love this prime rib, but there are many delicious Haute Chef recipes to be served by its’ side. We’ve even created a special menu from our kitchen for you to enjoy. If you’d like more information on how to make any of these recipes please shoot us an email!
7 Bone Prime Rib with Creamy Horseradish Sauce
‘New Style’ Kale Caesar Salad with Popped Garbanzo & Quinoa Croutons
Roasted Fingerling Potatoes with Garlic & Crispy Sage
Creamed Spinach Gratin
Crispy Brussel Sprout with Roasted Pistachio
Chocolate Chip Brioche Bread Pudding with Creme Anglaise
Let Haute Chefs LA deliver food and style to your Thanksgiving table this year – view our menu HERE
As always, we offer only organic, sustainably raised Turkeys, classic American comfort side dishes as well as unique creations that reflect how Angelenos are eating NOW. LA is truly the epicenter of new food movements and offers inspiration for creative new flavors. We are loving the Eastern Mediterranean influences that are trending and you will find them in our signature ‘Mezze’ starter along with other menu items. We are keeping desserts classic. What’s Thanksgiving without pumpkin pie, right?
In the end, we like to keep things simple and always remind ourselves why we love this crazy food business. We believe the best things in life happen at the table and are happy to be able to share them with you this Thanksgiving.
If you’d like to create the ultimate Thanksgiving table, add floral styling from Adele at Life’s Lookin Good for a beautiful pinterest-worthy table scape.
‘What the Chung?’ by Jamie Chung Launch at the Revolve Malibu House
photos from whatthechung.com
We first met the beautiful Jamie Chung on the set of ‘Grown Ups’ when I was ‘on location’ with one of my clients that starred in the movie. So, when we were chosen to create easy, low-key and light bites for the launch of her awesome lifestyle site, “what the chung” – we knew exactly what she’d like.
easy, casual bites
We served up vegan rolls, chicken satay and mini kobe beef sliders along with fresh crudites for her and her friends to graze and be able to grab and go cruise around the beautiful beach front house and mingle. It was meant to be casual, just like the beach itself.
As Coachella approaches, our phones start ringing with last-minute catering requests for parties, private chef needs and even drop-off schedules. When we got a call from the Daft Punk team to staff, cater and have an on-site chef team for Daft themselves, their entourage and their daily guests – we were thrilled. They’re French, so they know a thing or two about food.
Their visit out to Coachella was to be kept a secret, so we couldn’t share what we were doing before it was released, of course. Haute Chefs was the chosen luxury chef team in charge of crafting three main farm-to-table meals a day for what was about 20-30 people a day along with healthy snacks and even customized pressed juices (which they LOVED). Always, professional and creative, our team was at the Palm Springs estate daily at 7:30 a.m. armed with all the freshest ingredients to make unique, delicious meals for Thomas, Guy-Manuel, their record label team and chosen close friends. Our nights would end well into the wee hours. I guess you can say we were ‘up all night to get lucky’ – lucky for the opportunity to work with them and the fact that they loved all we did, all week long.