On January 19th, the The Ebell of Los Angeles Special Events Department launched “A Taste of The Ebell,” a showcase offering clients the opportunity to sample delicious menu elements and unique event enhancements for their special day. The evening began with rounds of our Signature Cocktail (more on that in part 3 of the post series ) and hors d’oeuvres created by Executive Chef Louis Pechan, giving clients an opportunity to relax and explore a variety of table top decor, lighting, and entertainment: music and photo booth from J&M Entertainment provided a pulse to the evening as well as a take home photo treasure. Design Visage applied eye lashes to the ladies, adding a glamor accent. See the full list of participating event professionals below – they truly made the evening sparkle…!
(images by Marianne Lozano)
Thank you to our guests for joining us, and special gratitude to the event professionals who helped create a fabulous experience:
- Event & Table Top Design: The Wedding Jeannie, Jeannie Ward
- Linens: Elegant Design Specialty Linens, Jannette Galindo
- Place Settings: Classic Party Rentals, Jeff Volkman
- Floral Centerpieces: Commerce Flowers, Eddie Nomura
- Event Lighting: G2 Audio & Lighting, Brian So
- Stationary: Petalos di Pauli, Paula Estes
- Wedding Cake: Cakes By The Pound, Mendy Pound
- Makeup Treatments: Design Visage, Caren Lazarus
- Music, Emcee, Photobooth: J&M Entertainment, Dave Mancini
- Event Photographer: Marianne Lozano Photography
(images by Marianne Lozano)
Executive Chef Louis Pechan designed the evening’s menu to insure our guests enjoyed a variety of hors d’oeuvres, starter salads and entree selections. Ace photographer, Marianne Lozano, captured the deliciousness…! Here’s just a sampling of the samples!
Fresh Burrata and Roasted Tomato Bruschetta with Basil Oil
Pear Carpaccio and Baby Greens Salad with Shaved Parmesan and Lemon Vinaigrette
Thyme and Sage Roasted Chicken with Whipped Potatoes and Asparagus
Seared Salmon with Grilled Vegetable Orzo and Smoked Tomato Sauce
Red Wine Braised Beef Short Rib with Baby Carrots and Pearled Barley
Before sitting down to enjoy a sampling of starters, entrees and desserts from Executive Chef Louis Pechan, guests mingled in the Dining Room, enjoying hors d’oeuvres, wine and cocktails created especially for the occasion.
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“When making cocktails, I like to find a twist on traditional, so in this case, I was inspired by the classic Champagne cocktail, incorporating Grand Marnier, an orange infused cognac, and orange bitters, with a “kiss” of citrus flavored sugar on the rim. Below is the recipe- I hope you enjoy sampling it as much as I did!”
A Kiss To Build A Dream On
“Kiss” of citrus flavored sugar crystals on rim of champagne glass
1/2 teaspoon sugar at the bottom of glass*
6 dashes of orange bitters (enough to saturate sugar)
1 oz. Grand Marnier
Add kiss of citrus flavored sugar to the rim of the glass using juice from an orange or simple syrup.
Place sugar in flute and saturate with orange bitter.
Add Grand Marnier and stir until sugar dissolves.
Top slowly with Champagne and enjoy!
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