October 12, 2015 - 2015 FOX EMMY’S MEDIA CENTER

We were so thrilled to have been asked to cater this year’s FOX Emmy’s Media Center! UP was on hand making sure the media and winners were happy and full throughout the day. Keeping in mind that food needed to be accessible and easy to eat we created a menu of grab and go items placed on unique setups throughout 8 event spaces. It was a blast working on such a high energy event with an amazing group of vendors. Photos by Scott Clark.


October 09, 2015 - Burnham Anniversary

We love when our corporate clients think outside the box! UP teamed up with the incredible Savvy Events to help bring Burnham Benefits 20 Year Anniversary to life. They recently expanded their beautiful Irvine office and wanted to highlight the spaces throughout. To do this, we created four unique stations to be placed throughout the space, giving their guests a walking and eating tour of the new additions. Images below by Troy Grover Photography.

View More: http://troygrover.pass.us/burnham
View More: http://troygrover.pass.us/burnham
View More: http://troygrover.pass.us/burnham
View More: http://troygrover.pass.us/burnham
View More: http://troygrover.pass.us/burnham

July 22, 2015 - A Boho Bash with Justina Blakeney

Urban Palate recently had the pleasure of collaborating with bohemian designer and blogger Justina Blakeney, in celebration of her book release, The New Bohemians.


The event was held at the beautiful Hotel Figueroa — an ideal setting for Justina’s outdoor Boho Bash!

Our mostly vegetarian menu included exotic, contemporary items such as grilled shrimp, bucheron, pea shoots, grapefruit on ciabatta and a sunchoke and asparagus velouté with lemon oil and chervil.

We were thrilled to bring the boho vibes to life alongside One Kings Lane, photographer Amanda Vanvels, designer Eva Franco, as well as to be in the mix alongside Justina’s creative circle of family and friends!


May 29, 2015 - Spring Gifts

One of our favorite projects at UP is sending out yummy curated gifts to friends and collaborators. This spring we put together a basket filled with the essentials – bread, cheese, charcuterie in a jar, honey infused with lavender and rosemary, and of course wine in a can! Joanne Pio and Esther Lee captured these amazing photos of the process. Final photo by Urban Palate.


May 18, 2015 - Malibu Rocky Oaks Wedding

Wedding season is in full swing around here and this gorgeous event has us excited for more. Designed and coordinated by Kristin of Esoteric Events at the beautiful Malibu Rocky Oaks Estate. This breathtaking location is one of our favorites. Check out all of the stunning images captured by Esther Lee.

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May 13, 2015 - The Unique Space 1st Birthday

So excited to share another beautiful event we worked on with Nancy Park of So Happi Together! Nancy invited her nearest and dearest to the Unique Space in Downtown LA to celebrate her son’s first birthday. She designed the space to feel masculine yet still very pretty and the results were spot on. Check out all the gorgeous images and read more about Nancy’s process on Inspired by This.


April 13, 2015 - Saddlerock Ranch Wedding

We are so excited to see the stunning wedding of Laura and Rob up on Style Me Pretty today! This was one seriously beautiful event designed and coordinated by Nancy Park of So Happi Together. The celebration was full of ethereal pastel touches and set against the naturally gorgeous backdrop of Saddlerock ranch. Caroline Tran captured all of the picture perfect details below!

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April 06, 2015 - Firefly Events Launch Party

Firefly Events has re-launched in LA! One of our fave NY planners has finally come back to the west coast and we had so much fun being a part of their amazing opening at the Unique Space. Stunning florals by Putnam & Putnam, some of the best party tunes we’ve heard from Elan Artists (they even had a boy band!), and delicious drinks from the Cocktail Academy. Check out all the gorgeous details from Scott Clark photography below.


February 13, 2015 - Breakfast in Bed

A lovely little breakfast that we cooked up with Whitney Port for valentines day (or any day for that matter!) A delicious chia seed parfait, banana bread french toast hearts, and an italian scramble. Scroll down for the recipes and enjoy! Styling by JL designs and photos by Marble Rye.

Fruity Chia Seed Granola Parfait (serves 2)

1 cup of greek yogurt mixed with chocolate covered chia seeds
1 cup of greek yogurt mixed with fresh raspberries (kind of smashed to achieve pink color)
1pt. of blueberries
1 pt of strawberries (sliced)
1 cup of oats
½ cup granola

Layering instructions:
- First layer blueberries
- Second layer chia seeds with yogurt
- Third layer oats
- Fourth layer stawberries (very thin layer of sliced strawberries)
- Fill almost to the rim with the raspberry yogurt
- Top loosely with granola, blueberries, and raspberries

Banana Bread French Toast Hearts (serves 2)

1 loaf banana bread (purchase from your favorite café or use your favorite recipe)
1 banana
½ cup chocolate chips
2 tbsp of butter
2 eggs
1/3 cup milk
1 cup of maple syrup
1/3 cup bourbon
1 cup walnuts

Loaf of banana bread cut horizontally into 4 pieces (so they are large enough to cut a heart out of)
- Cut out heart shapes using cookie cutter
- Beat two eggs and 1/3 cup milk
- Dip banana bread into egg/milk mixture
- Cook in a pan with 2 tbsp of butter
- Flip once the bottom side is golden brown

Maple Bourbon Syrup

- Heat 1 cup of maple syrup and 1/3 cup of good quality bourbon together in a sauce pan. Careful! Bourbon may light up!
- Combine for about 2 minutes, turn off flame and get ready to top French toast.

- Roast 2 cups of walnuts in the oven on a baking sheet for 5 minutes at 350 degrees

Assembly: put the French toast on the plate top with chocolate chips, sliced banana, walnuts and bourbon syrup!

Italian Scramble (serves 2)

4 eggs
1 pt. cherry tomato
2 tbsp extra virgin olive oil
1 cup arugula
1 chicken Italian sausage
1 tbsp butter
1/3 cup pecorino, shaved plus a little for garnish
Salt + pepper to taste

- Take 1 pt. of cherry tomatoes. Wash and toss with olive oil and salt and pepper and roast in 400 degree oven for 25 minutes or until golden brown and begin to burst. (this can be done the day before)
- Take 1 chicken Italian sausage out of the casing and crumble into pan. Cook over medium heat.
- Crack 4 eggs and whip.
- In a small non – stick skillet, melt butter and add the eggs then the sausage, arugula (1/3 cup), and cherry tomatoes. Scramble eggs for about 30 seconds, then add 1/3 cup of shaved pecorino.
- Once eggs are cooked, remove from heat. Plate the eggs. Top them off with shaved pecorino and some sprigs of arugula.

February 09, 2015 - Spelt Turmeric Cake with Anne Sage

We’ve teamed up with Anne Sage and Lauren Cornell Nutrition to bring you all a delicious and detoxifying dish. This spelt turmeric honey cake with ginger raspberry lebneh has the perfect touch of sweetness and the variety of ingredients have lots of healthy bonuses.


“People are often looking for a ‘detoxification diet’ of sorts in the new year because they’re not feeling their best after the indulgent holiday season. The great thing is that the body has it’s own cleansing system. All we have to do is give it what it needs to function at its best while also boosting the systems that play a more prominent role in detoxification. This cake includes several foods that do both of those things. Turmeric has long been used in Eastern medicine as a healing agent to treat a variety of conditions associated with inflammation and spelt helps improve blood circulation and metabolic function due to its high levels of minerals. Chia seeds are what we call a “super food”. They are incredibly high in fiber and omega-3 fatty acids. Labneh is a cultured dairy food rich in beneficial bacteria, or probiotics. This delicious food helps to regulate gut flora for healthier digestion. If one is looking to ease the transition from the decadence of the holiday season to the health boost of the new year, this cake marries the two perfectly!” Lauren Cornell Nutrition


    spelt turmeric honey cake with toasted chia seeds, pine nuts and raspberry ginger labneh

4 tablespoons unsalted butter
1 cup organic spelt flour
1 cup organic stone ground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon turmeric
1 teaspoon cardamom
1 tablespoon chia seeds
2 eggs, lightly beaten
2 cups buttermilk
½ cup honey
1 tablespoon fresh rosemary, finely chopped
zest of 2 lemons
2 teaspoon vanilla extract

for topping
¼ cup honey
½ cup toasted pine nuts

for labneh
1 cup labneh
2 tablespoons honey
1 tablespoon grated fresh ginger
1 tablespoon fresh lemon juice
1/2 pint raspberries roughly chopped

Preheat oven to 375 degrees.

Make your labneh first so the flavors combine. Mix all ingredients and refrigerate. While you are prepping ingredients add 4 tablespoons butter to a cast iron skillet and place in the oven. For your cake, mix all dry ingredients in one bowl and all wet ingredients in another. Next, combine your wet and dry ingredients with a whisk. Once ingredients are mixed take your skillet out of oven and swirl butter around to coat all sides. Pour any excess butter into your batter and mix. Pour batter into skillet and set on middle rack of your oven. Bake 25 minutes or until a toothpick or cake tester comes out clean. Coat with honey and sprinkle pine nuts on top. Add a dollop of labneh and enjoy!

***if you can’t find labneh you can substitute plain greek yogurt***

Photos by Sarah Hrudka.