Dinner for 30 at Loft Seven

A couple of Wednesdays ago we were asked to cater a Dinner/Mixer for 30 at Loft Seven for a Four Course Whiskey Tasting with Edward “Dirt” Adams. We got to cook whatever we wanted (while sampling whiskey) in a beautiful rooftop kitchen on one of those crisp, clear Los Angeles nights that allows for views reaching many of the ornate crowns of downtown’s glorious buildings. Perfect setting for a fabulous winter meal.

We started the evening with two tray passes while cocktails were being served.

Duck Braised in Apple Juice on Crostini with Speck Aioli and Sweet and Sour Onions

Pumpkin Agnolotti sauteed in Brown Butter and Sage served with Toasted Marcona Almonds

Because it was Wednesday, we traveled west to the Santa onica Farmer’s Market and although

we were between seasons, we still found some special items like Onion Sprouts, Swiss Chard Sprouts, Dandelion and Mustard Greens. Meyer Lemons are going strong and so are Grapefruit which enabled Matt to put together a pretty terrific salad:

Sauteed Scallop atop a Sprout Salad with Grapefruit Segments, Toasted Pumpkin and Sunflower Seeds tossed in a Saffron Meyer Lemon and Grapefuit Vinegrette

And what’s a party without Lasagna Cupcakes?

Wild Mushroom Lasagna Cupcakes with Fontina and Ricotta Cheese

For the main course, Matt roasted some gorgeous red rocket torpedo onions and rutabega that we found at the market and got a wild hair to braise up some venison.