Blog | All Diced Up

Chef Avery Roemer Nominated for LA’s Hottest Chef

By avery | Published: February 8, 2011

Hottest Chef Round 1: Hersch, Thompson, Roemer, Ernest, Ortega

Here now, one last round of eliminations before we move on to round two later this week. But first, let’s congratulate last year’s overall winner Danielle Keene for another win on Friday. Victory.

Today Rachel Hersch, chef and founder of dessert truck Whisk LA competes against Bret Thompson of Milk and Market, Avery Roemer of All Diced Up catering, Eric Ernest executive chef of USC Hospitality, and pastry chef Manuel Ortega from Napa Valley Grille.

February 8, 2011 | Tags: Baby Shower, Bel Air, Beverly Hills, boutique caterer, boutique catering, Brentwood, Calabasas, Caterer, Catering company, Century City, chef, Chef Instructor, Children’s Parties, Cooking Classes, couture caterer, Dinner Parties, Eagle Rock, Encino, Event Planner, event production, Flintridge, food service for meetings, full-service catering, group cooking classes, Hancock Park, Hollywood, Hollywood Hills, Kids cooking classes, La Crescenta, Los Angeles, Lunch parties, North Hills, Party Planner, Pasadena, Personal Chef, Private Chef, Private Dinner Parties, Santa Clarita, Silverlake, small catering company, Studio City, Team Building Classes, wedding planner, Weddings, West Hollywood, West Los Angeles, Westwood |Category: News

Quick One hour Vegetable Stock

By avery | Published: February 1, 2011

Usually a veg stock or broth (elementary style) is made with onions, celery, and carrots any other herbs and other vegetables are going to enhance and add to the complexity of your stock base. Also, roasting your vegetables first can also add to the rich flavor. For a subtle pure flavor with a lighter color, simply sweat your vegetables and simmer your stock. Take into account, what you will be using your stock for and then be careful when adding other ingredients to your stock for flavor reasons. For instance, if you are making the stock as a base for a corn soup you may not want to add mushrooms to your stock, for a pure corn flavor, you would want to use the cobs of the corn to extract corn flavor and infusing it into your base. Stocks are a great way to utilize vegetables leftover from a recipe and can be used for sauces and other applications in recipes. It is sustainable in the freezer and will keep up to three months for optimal flavor. Be sure to leave enough room in your plastic container to allow for expansion when freezing. Label it for quick grabbing and sometimes while in the freezer, foods can absorb other flavors and can create an “off” taste. Always check the flavor before using. After thawing your stock, also bring it to a boil before use, this ensures that any microbes that may have entered the stock are cooked off and released before further use in your recipe. Also, be sure to taste as you go…checking for salt content, flavor composition and profile…….

Banana Rum Bread Pudding

By avery | Published: January 31, 2011

3,5- 4 ounces stale (brioche) French bread, cut into small pieces

¼ cup thinly sliced almonds (optional)

1 cup cream

¼ cup dark brown sugar plus extra for the ramekins

butter

2 eggs

3 tablespoons Capt’n Morgan dark rum

a bit of salt a few drops vanilla extract

1 banana, sliced

In a wide pan divide the almonds over the pieces of bread.

Preheat the oven to 325F. Mix the eggs, cream, salt, rum, vanilla and sugar. Pour this over the bread/almond mixture. Let it soak for about 45 minutes. Butter 4 ramekins and put a little piece of butter (about ½ teaspoon) on the bottom. Sprinkle with dark brown sugar, and be generous with the sugar! 

On top of the sugar you divide the banana slices, and then the bread mixture.

Put the ramekins in a wide tray, filled with boiling water, and put it in the oven. Bake for 40-45 minutes but you have to check after 30 minutes if they’re not getting too dark. If so, put some aluminium foil over the ramekins.

January 31, 2011 | Tags: all diced up, avery roemer, Baby Shower, banana recipe, Bel Air, Beverly Hills, boutique caterer, boutique catering, bread pudding recipes, Brentwood, Calabasas, Caterer, catering, Catering company, celebrity chef, Century City, chef, Chef Instructor, Children’s Parties, cooking, Cooking Classes, couture caterer, Dinner Parties, Eagle Rock, Encino, Event Planner, event production, Flintridge, food service for meetings, full-service catering, group cooking classes, Hancock Park, Hollywood, Hollywood Hills, Kids cooking classes, La Crescenta, Los Angeles, Lunch parties, North Hills, Party Planner, Pasadena, Personal Chef, Private Chef, Private Dinner Parties, private parties, recipes, Rum recipe, Santa Clarita, Silverlake, small catering company, Studio City, Team Building Classes, wedding planner, Weddings, West Hollywood, West Los Angeles, Westwood |Category: News

The right tools for the job… do you have them?

By avery | Published: January 2, 2011

In reality, a great Chef needs one thing, a good knife. With so many variations of knives to choose from who’s to know where to start? Begin at the basics, a good old fashioned “Chefs Knife.”

A Chef’s knife is also referred to as a French knife which is an all purpose knife that can be used for most any task in the kitchen such as mincing, slicing, dicing and chopping vegetables and meats. As your techniques and recipes develop so then will be the need for further equipment. But again, let’s stick with the starters. A chef’s knife blade is generally 8 to 10 inches in length and a usually a 1.5 to 2 inch width. The blade is available in a variety of different materials, however most frequently they are made with a high-carbon stainless steel. This metal blend allows for easier sharpening and holds the sharp edge longer. I could write a book on the importance of caring for your knife but for time and sanity sake here is a quick breakdown. Read More »

January 2, 2011 | Tags: all diced up, avery roemer, Baby Shower, Bel Air, Beverly Hills, boutique caterer, boutique catering, Brentwood, Calabasas, Caterer, catering, Catering company, Celebrity Chefs knives, Century City, chef, Chef Instructor, chef knife, Children’s Parties, choosing a chef knife, cooking, Cooking Classes, couture caterer, Dinner Parties, Eagle Rock, Encino, Event Planner, event production, Flintridge, food service for meetings, french knife, full-service catering, good knives, great chef's knife, great Chefs and knives, group cooking classes, Hancock Park, Hollywood, Hollywood Hills, Kids cooking classes, knife, knife blogs, La Crescenta, Los Angeles, Lunch parties, North Hills, Party Planner, Pasadena, Personal Chef, Private Chef, Private Dinner Parties, private parties, restaurant supply, Santa Clarita, shopping for a knife, Silverlake, small catering company, star supply knives, Studio City, sur la table knives, Team Building Classes, wedding planner, Weddings, West Hollywood, West Los Angeles, Westwood |Category: News

Vadouvan the new IT spice!!!

By avery | Published: October 26, 2010

Vadouvan or Vadouvan Spice is a spice blend originated in France. Created after a French settlement in India, it is equivalent to a French curry. Already popular in France and Belgium it is making its way to North America through various fine-dining establishments. Specifically, it is being added to a kicked up “chicken nugget” dish at XIV by Michael Mina located at 8117 Sunset Blvd., Los Angeles. It was first featured on Bravo TV networks Top Chef, Season 5. It can be difficult to find but you can create a batch at home with the featured recipe or have Chef Avery create a dish for you featuring the spice blend at your next dinner party. Vandouvan can be stored in the refrigerator for 1 month or up to six months in the freezer. It’s a great additive to any meat, chicken or seafood dish and keeps your food spiced up.

• 2 lb onions, finely chopped
• 1 lb shallots, finely chopped
• 12 garlic cloves, peeled and finely chopped
• 1/4 cup vegetable oil
•
• 1 teaspoon fenugreek seeds
• 1 tablespoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon brown mustard seeds
• 3/4 teaspoon turmeric
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon hot red-pepper flakes
• 1/4 teaspoon ground cloves

Preheat oven to 350ºF with rack in middle.
.
Heat oil in a deep heavy nonstick skillet over medium heat add and sauté onions, shallots, and garlic (stir often) until golden brown and caramelized, 25 to 30 minutes.

Grind fenugreek and mustard seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, sprinkle with kosher salt and pepper and stir until combined.

Transfer to a parchment-paper-lined sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally to separate onions mixture until well browned and barely moist about 1 to 1 1/4 hours.

Cool completely before storing

October 26, 2010 | Tags: Baby Shower, Bel Air, Beverly Hills, boutique caterer, boutique catering, Brentwood, Calabasas, Caterer, Catering company, Century City, chef, Chef Instructor, Children’s Parties, cooking, Cooking Classes, cooking with vadouvan, couture caterer, Dinner Parties, Eagle Rock, Encino, Event Planner, event production, Flintridge, food service for meetings, french curry, full-service catering, group cooking classes, Hancock Park, Hollywood, Hollywood Hills, Kids cooking classes, La Crescenta, Los Angeles, Lunch parties, Michael Mina, North Hills, Party Planner, Pasadena, Personal Chef, Private Chef, Private Dinner Parties, Santa Clarita, Silverlake, small catering company, Studio City, Team Building Classes, vadouvan, vadouvan recipes, vadouvan spice, wedding planner, Weddings, West Hollywood, West Los Angeles, Westwood |Category: News

Alldicedup.com Launches New Website!

By avery | Published: July 22, 2010

We have been working away to create a new website that makes it easier for you all to learn about what we do here at alldicedup.com. From cooking classes to high end couture catering we have it all. You can even get gift certificates for your friends and families. Please contact us if you have any questions.

July 22, 2010 | Tags: all diced up, avery roemer, Baby Shower, Bel Air, Beverly Hills, boutique caterer, boutique catering, Brentwood, Calabasas, Caterer, catering, Catering company, Century City, chef, Chef Instructor, Children’s Parties, Cooking Classes, couture caterer, couture catering, Dinner Parties, Eagle Rock, Encino, Event Planner, event production, Flintridge, food service for meetings, full-service catering, group cooking classes, Hancock Park, Hollywood, Hollywood Hills, Kids cooking classes, La Crescenta, Los Angeles, Lunch parties, North Hills, Party Planner, Pasadena, Personal Chef, Private Chef, Private Dinner Parties, private parties, Santa Clarita, Silverlake, small catering company, Studio City, Team Building Classes, wedding planner, Weddings, West Hollywood, West Los Angeles, Westwood |Category: News

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