Yes­ter­day the Pre­miere Events Man­age­ment Team had an ice cream tast­ing with our friends at MILK Ice Cream.  We tried the Cook­ies and Cream, Cof­fee Tof­fee, Choco­late,  Salty Caramel and Rasp­berry Sor­bet.  We also enjoyed the Grasshop­per and But­ter Pecan and Red Vel­vet Ice Cream Sand­wiches which were all deli­cious.  Pre­miere Events Cater­ing now offers MILK Ice Cream and Sand­wiches for our clients.  we can cus­tom design fla­vors with you favorite liquors, can­dies or fruit.  Please let us know if you’re plan­ing an event where you would like to sur­prise your guests with ice cream!

–Natalie Reynoso Mar­ket­ing Manager

On Tues­day, Lot 613 hosted a pop-up din­ner for Valentine’s Day.  Create:Fixate gen­er­ously left their art up for the event so guests could dine in the beau­ti­ful gallery.  The guests enjoyed a four course meal pre­pared by Pre­miere Events Cater­ing, includ­ing Stout Braised Sir­loin Tips and Agave Glazed Salmon. Bar­tenders mixed spe­cialty cock­tails includ­ing a Straw­berry Coconut Mar­tini, Tiramisu Mar­tini, Mex­ipoli­tan Mar­garita and Jalapeno Collins. The band, The High­top­pers, played an amaz­ing per­for­mance of Instru­men­tal Jazz, Blues and Rock, enter­tain­ing the guests as they ate.  Pre­miere Events hopes to host another pop-up din­ner soon, so be on the look­out for more information!

–Natalie Reynoso Mar­ket­ing Manager

Sat­ur­day was Create:Fixate’s 10 Year Anniver­sary Exhibit, I Art You at Lot 613. This show was ded­i­cated to Charles Berc aka Papa Create:Fixate and sup­ported by many patrons of the arts. Stu­dent art work from Create:Fixate’s com­mu­nity part­ner, A Place Called Home, was show­cased in the main gallery and there was were two Valentine’s card mak­ing sta­tions for chil­dren and adults to express their cre­ativ­ity. There was  live paint­ing face off on a Nis­san Sen­tra by John Park, Christina Angelina, Max Neu­tra, and Michael Pukac.

Art, pho­togr­pahy, sculp­tures and music by Create:Fixate Artists: Annie Ter­razzo, Art Weeks, Brian Robert­son,  Cur­tis Brooks, Donna Trous­dale, Emily White, Erik Abel, Gus Harper, Isabelle Alford-Lago, Jeff Klari, Jeremy Crab­tree, JK Was­son, John, Park, Jon Mea­sure, Kat Shoa, L. Croskey, Luis Sanchez, Michelle Nielsen, Mike Russek, Neil Russell, Saul Esco­bar, Sebas­t­ian Hal­magean, Sean Chango Chaf­fey, Stephanie Han, Zig Gron, Tari Karkanen

Fash­ion, jew­lery and crafts were sold by, Delevo Designs,  Irene LAVA Jewels,Jenneration Fix, Luv War­rior, Pink Pianos, (soy’-ka) designs, and iola Liv­ing Jewels.

–Natalie Reynoso Mar­ket­ing Manager

On Tues­day, Feb­ru­ary 14th, Lot 613 will be offer­ing a spe­cial Valentine’s Day Prix Fixe Menu catered by Pre­miere Events’ Chef Jae and Chef Ian. This event is open to the pub­lic and reser­va­tions are required. For this event Lot 613 will have a full bar, live music, and will be in its gallery form fea­tur­ing art from Create:Fixate’s 10 Year Anniver­sary Exhibit I Art You.

For fur­ther infor­ma­tion and for reser­va­tions please con­tact:
Natalie Reynoso,  Mar­ket­ing ManagerNatalie@PremiereLA.com
323.934.7777
Lot 613, 613 Imperial

Last week Pre­miere Events catered a huge pri­vate event for 600 peo­ple at Madame Tus­sands.  Guests enjoyed Chef Cordelia’s tray-passed appe­tiz­ers includ­ing Petite Crab Cakes with Lemon Dill Remoulade, Ahi Tuna Tar­tar on a Won­ton Crisp with Sesame Soy Vinai­grette, Hearts of Palm Frit­ters with Aioli Verde and Bacon-Wrapped Apri­cots with Rose­mary Bal­samic Honey.  Themed food sta­tions were set up all over the attrac­tion.  Some of the foods served were Grilled Chicken Bro­chettes and Lamb Kofta Kebabs at the Mediter­ranean Sta­tion, Roast Salmon with Coun­try Bacon-Mustard Glaze and Smoked Tri-Tip with BBQ Sauce at the All Amer­i­can Sta­tion, Creamy Penne Alfredo and Lemon Chicken Picatta at the Ital­ian Sta­tion,  and Red Hot Chicken Wings and Angus Slid­ers at the Sports Sta­tion.  There was also a mini cup­cake sta­tion, Rus­sell Stover choco­late sta­tion and many themed bar stations.

–Natalie Reynoso Mar­ket­ing Manager

Last week Lot 613 and Los Ange­les River Artists & Busi­ness Asso­ci­a­tion (LARABA) hosted Win­ter­fest 2012 in the Down­town Arts Dis­trict. This event  fea­tured Art, The­ater, Poetry and Music. four-day series of events is cen­tered around nightly new play read­ings from Padua Play­wrights, includ­ing new work by Guy Zim­mer­man, Heidi Darchuk, and Rachel Jen­drezewski, among oth­ers, and cul­mi­nat­ing in Paul Mackley’s crit­i­cally acclaimed per­for­mance of Wal­lace Shawn’s award-winning “The Fever”.

The 2012 Arts Dis­trict Win­ter­fest also fea­tures an exhi­bi­tion of new paint­ings by con­tem­po­rary artist Richard Kessler; an inter­ac­tive video instal­la­tion by Michael French; and col­lab­o­ra­tive large-scale works by street artists Cryp­tik, Chor Boo­gie, Vyal, Slick, and Defer, along with live music by Tawny Ellis, Eddie Reed Swing Quar­tet, Brad Cul­ver and Andrew Gilbert of Poor Dog Group, The Wulf, and com­poser Drew Lesso.

–Natalie Reynoso Mar­ket­ing Manager

With the hol­i­days right around the cor­ner, Pre­miere Events has had an espe­cially busy week!  It kicked off on Sun­day with the CNN Heroes Awards (hosted by Ander­son Cooper) at the Shrine Expo Cen­ter and Audi­to­rium. Celebrity guests and VIPs in the Green Room enjoyed Petite Potato Pan­cake with Smoked Salmon and Crème Fraiche, Grilled Chicken Skew­ers with Bour­bon BBQ Sauce, Fresh Moz­zarella Skew­ers with Heir­loom Cherry Toma­toes & Lemon Basil Pesto.  Rap­per 50 Cent liked Chef Cordelia’s Mini Grilled Cheese Sand­wiches with Gruyère & a Shot of Tomato Soup so much that he took the tray to the cor­ner or the room and fin­ished the whole tray him­self!  Pre­miere also ran the cash bars and recep­tion areas for the event, so it was a busy night!  The heart­felt awards show was a feel-good night for every­one involved.

On Mon­day night, one of Garret’s favorite clients, Power Sup­port USA, hosted their Hol­i­day Cel­e­bra­tion and guests enjoyed Chef Cordelia’s Mary­land Crab Cakes with Lemon Tar­ragon Aïoli, Chipo­tle Grilled Jumbo Shrimp, Ahi Tuna Tartare on a Won­ton Crisp with Wasabi Aïoli, Mini Burg­ers with Ched­dar & Home­made Pick­les, Prime Rib with Horse­rad­ish Sauce and Roasted Salmon with Lemon Dill Sauce.  Pre­miere is happy to have such a won­der­ful client like Power Sup­port USA, a brand of elec­tron­ics acces­sories that is sold in Apple stores.

On Tues­day, Pressed Juicery in West Hol­i­day cel­e­brated their Grand Open­ing and Pre­miere Events served spe­cialty cock­tails made with fresh squeezed juices. We were happy to be a part of this brand new store.  The Pre­miere Events bar­tenders also poured the bub­bly for a pri­vate farewell party at XAI Lounge on Tues­day night.

The Young Pro­fes­sion­als Coun­cil had their Hol­i­day Party in Stu­dio City on Wednes­day and guests enjoyed a made-to-order pasta buf­fet by Chef Jae.  Guests chose their pasta, sauce, meat, and top­pings, and then were wowed as Chef Jae heated each to order.  Among options avail­able were: Grilled Chicken, Grilled Shrimp, Pancetta, Ital­ian Sausage, Roasted Egg­plant, Roasted Gar­lic, hearty Bolog­nese Sauce, and a rich and creamy Alfredo Sauce.

On Thurs­day, Pre­miere Events started out the day early with the City of West Hol­ly­wood Employee Hol­i­day Party at the daz­zling new West Hol­ly­wood Library.  Lind­sey planned and cre­ated the design for this party, using gray and yel­low as the theme for the event.  Along with her vision, Chef Jae served a buf­fet includ­ing gourmet com­fort foods for the chilly day, includ­ing Grilled Chicken Pail­lard with Tomato Checca and Grana Padano, Rose­mary Skew­ered Tiger Shrimp with Tan­ger­ine Lemon­grass Sauce and Lasagna Verde with Zuc­chini, Cau­li­flower, Pesto, Asi­ago Cheese.

On Thurs­day evening, Pre­miere Events was happy to cater to one of our favorite venues, Madame Tus­sauds Hol­ly­wood, for their employee hol­i­day party.  Seated amongst their world-famous wax fig­ures, they enjoyed a gourmet din­ner by Chef Cordelia includ­ing Pan-seared Mushroom-Crusted Chicken Breast and Baked Man­i­cotti with Tomato and Moz­zarella Cheese.

Clos­ing our Thurs­day night at Pre­miere Events’ own venue, Lot 613, Cash­mere Agency hosted a hip hop artist show­case, spon­sored by Adi­das. Under Elle’s guid­ance, over 400 VIPs enjoyed lis­ten­ing to new and clas­sic hip hop jams, enjoyed cock­tails, dined from a gourmet hot dog food truck, and took in the ambiance that is Lot 613.

–Natalie Reynoso Mar­ket­ing Manager

Today our Pre­miere Events Man­age­ment Team had an incred­i­bly
infor­ma­tive and fun food and bev­er­age meet­ing!  The men from
Pacific Inter­na­tional Liquor came to our office to show­case their
sake and beer.  We learned a lot — how sake and beer are made as
well as the processes that each type of liquor goes through before
reach­ing our table.  We also learned that Japan­ese sakes and
beers not only go great with sushi, they go great with all types of
foods! Sake can be served warm, chilled or at room tem­per­a­ture,
but cer­tain sakes are best served at room tem­per­a­ture or chilled.
We learned that sparkling sake Mizbasho is made in a sim­i­lar
way to Cham­pagne, and that the pro­duc­ers even went to France
learn the Cham­pagne process.  Kigen sake comes in a bot­tle or
in a box for larger events and cel­e­bra­tions.  It can be sipped,
taken as shots or mixed drinks, fla­vored with syrups, or infused
with fresh fruit like san­gria! The syrups come in many fla­vors,
includ­ing gin­ger, which we can’t wait to pair with a seared ahi
appetizer.

The Japan­ese beer that we tasted, Kawaba, is a wheat beer
com­pa­ra­ble to a Blue Moon or Hef­fewiezen.  How­ever, we found
it to be par­tic­u­larly fresh and crisp and agreed it would go great
with steak or spicy food.  Over­all the sake tast­ing was a very
enjoy­able expe­ri­ence.  We look for­ward to learn­ing more details
about the dif­fer­ent types of liquors avail­able to us so that we can
share our knowl­edge with clients and cre­ate beau­ti­ful, unique
events themed all the way to the bev­er­ages.  We look for­ward to
throw­ing a Japan­ese themed cel­e­bra­tion with many refresh­ing
drinks, unique foods and, of course, paper lanterns!

–Natalie Reynoso Mar­ket­ing Manager