Local Organic Catering

TableOne Events & Catering is dedicated to building local organic sustainable awareness within the urban environment through our special dinners and catering department which will showcase  purveyors within our city. Each event is designed to feature local and regional food producers that practice organic and sustainable production methods and love growing food as much as we love eating it.

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RT @WholeFoods: This Friday only, all our US stores – One Day Grassfed Beef sale, $3.99/lb! http://cot.ag/ajJNfO #grassfed

Roasting red peppers, egg plant and padron peppers for tonight pepperonata http://yfrog.com/nc4wclj

@WholeFoods WOW, checker 297 at National…Rude. She didn’t notice I had a discount and said, “just tell me first next time” excuse me!

Saturday night, thirteen red wine drinking, red meat loving guys got together at a great house for a four course dinner that provided an opportunity to show off your favorite wine and cut of beef. The evening started off with Sapphire and Tonics, plus a selection of cold beers including Session Black Label and Dale’s Pale Ale. One guest shared a bottle of Eagle Rare 17 year Small Batch Bourbon.       

We thought by the time we sat down for dinner, the evening would turn cold, instead we began our evening under a warm sun. Up first was a quintessential summer salad of heirloom tomatoes and fillet beans served with a crisp 2007 Bastianich Vespa.       

We started the dinner with a salad of ripe heirloom tomatoes, some actually from my own garden, French Fillet Beans from Harry’s Berry’s, creme fraiche, fresh pesto, walnuts, a drizzle of California olive oil and a slice of baguette from Bread Lounge. Besides the fact that the tomatoes were delicious, I need to point to parts of this dish that I think really stood out; the walnuts and the bread. The roasted walnutsare from Rancho La Vina (http://www.rancholavina.com) in Buellton Ca. These made it to the menu on an impulse buy at that mornings Santa Monica Farmers Market. Lightly roasted, perfectly salted walnuts…sublime (I promise I won’t use this word again in this article). The bread!! If you don’t live in the LA area..I’m sorry because as far as I know Wally’s in Westwood is the only retail source for bread from the Bread Lounge. By far some of the best bread in California with a great crust and soft inside that is so good, I’d travel to get it!       

With thirteen bottles of red wine to taste and sun beginning to set, we moved on to the next course. Mac and Cheese. With the help of Jenny, the cheese pro at Wally’s, a beautiful gratin of Mac and Cheese was served. Made with St. Agur, Emmental, Cabot Clothbound Cheddar and Caved aged Gruyere. Scattered about were lardons of New Braunfels Hickory Smoked Bacon. The first two corks to be pulled were the 2005 Cavollotto Barolo and 2001 Artessa Alexander Valley Cabernet.       

I gotta say the most stressful part of the night was grilling the steaks. Trying to cook 13 steaks of various thicknesses and cuts was no small task. We started the Red Oak fire about two hours before dinner which provided all the heat we would need. To this day theres nothing more tribal or primal than men standing around a fire cooking meat. Even as a young kid I remember watching my dad and his friends standing over the fire drinking beer. Not much has really changed other than then it was hamburgers and chicken and now, at times, its 3″ porterhouse steaks and $70 bottles of Califonia Cabernet.       

Steaks from the 2nd Annual Cabs & Carnivores Dinner

Here’s the run down:
5- Porterhouses
5 – Rib-eyes
3 – New York’s       

Butchers and farms from all around California were represented. From Bryan Flanneryin Corte Madera two of the thickest steaks, dry-aged 45 days, I’ve ever seen, made it. The New York’s from Vicente Foods in Brentwood had the usual perfect marbling and of course Marconda’sgets it done to. I opted for a slightly different cut. Niman Ranch has some of the best grass-fed corn finished beef in California. Cut from a full rib-eye roast, the question was, “how thick”?. We also saw dry-aged steaks from Whole Foods and Bobs Santa Monica. Served along the side was a roast of Shitake Mushrooms, Red Onion and Gorgonzola Dolce. Also served was Fresh Organic Corn Polenta and baked potatoes. The wines, which I believe exceeded last years showing, were great. Mostly California with a few Spanish and French bottles tossed in, it was exactly what was needed with the level of steaks that were being served. My favorite could have been the 1997 Dalle Valle or 1996 Beringer Reserve.       

To finish off our dinner, we had to go with peaches. This time it was perfectly ripe Sunny Girl peaches with a lemon corn biscuit crust and crème fraiche whipped cream. The smell of these peaches was awesome..sublime (sorry, had to use it one more time)       

Fresh Peaches and Corn

We moved on to after dinner drinks next to the fireplace with various spirits that included an Isle of Sky and an 1991 Highland Park Cask Strength Scotch Whisky. I think there were a few Cuban Montecristo 2 cigars filling the air.       

All in all what a great night. Thanks to all those that attended. A special thanks to our hosts the taxi drivers that got us home and Dave Bullock at eecue for the photos.  

If you missed this years carnivores dinner, go here to get on the mailing list.      

What’s next? I’m working on putting together a couples dinners in the next few months in hopes of creating a October based menu.  The premise will be nearly the same withmore of a true supperclub style with only 8 spots available.  Email me at troy@tableoneevents.com if you’re interested.
   

The Menu:       

Heirloom Tomato and French Fillet Bean Salad with Pesto, Crème Fraiche and Roasted Rancho La Vina Walnuts
2007 Bastianiach Vespa       

Macaroni with Four Cheeses       

BYOM (Bring Your Own Meat) Steak
Roasted Shiitake Mushrooms, Onions and Thyme
Fresh Organic Corn Polenta       

Sunny Girl Peach Cobbler with Whipped Crème Fraiche       

Wines of the Night       

1997 Groth Cabernet
1997 Dalle Valle
1999 Cinq Cepages
2000 Chateau Fiegac
2001 Artessa Alexander Valley Cabernet
2001 Behrens & Hitchcock The Heavyweight
2004 Pride Syrah
2004 Alion Vega Sicilia
2005 Cavollotto Barolo
2005 Chateau Leoville Barton
2006 Neil Cabernet Sauvignon       

Steak anyone? http://yfrog.com/06eb4xj

I think that fire should be able to handle 14 man size steaks just fine! http://yfrog.com/bgc1uoj

Cleaning peaches for tonights Cabs & Carnivores dinner! Very peachy http://yfrog.com/jqp4rkj

@SavvyWineFood – What’s on the menu? Your roasted shitake mushrooms and red onions continues to be a hit!

Picked up the best corn @ #wholefoods on National/LA, even after tasting corn at the Santa Monica FM on Sat & Wed. Mixing it w/polenta

Dinner last night- Rancho Padre Peach Cobbler and Home-grown Blackberries Cobbler with Lemon Cornmeal Biscuit Topping and Vanilla ice cream