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Los Angeles, CA 90019

Catering Services

Since 1990, people in the greater Los Angeles area have been experiencing the unique flair of Morgan & Company. Wedding receptions, […]

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Corporate Events

Bringing your employees out of their environments to celebrate their accomplishments? Calling a meeting of sales reps to discuss strategy? Planning […]

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Wedding Catering

You’ve exchanged vows, departed the chapel, and now you enter your reception room. Breathtaking…past your pedestalled portrait and throngs of smiles […]

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Event Catering Options

Corporate Events

Bringing your employees out of their environments to celebrate their accomplishments? Calling a meeting of sales reps to discuss strategy? Planning […]

Wedding Catering

You’ve exchanged vows, departed the chapel, and now you enter your reception room. Breathtaking…past your pedestalled portrait and throngs of smiles […]

Social Dining

Get the taste of your favorite restaurant catered at your next event! Can’t get enough of the fried brussels and duck […]

Our Goal

We aim to create an event and menu for you that is uniquely one-of-a-kind. Our chefs take pride is tailoring each menu specifically to your taste, needs and service preferences keeping in mind your occasion, guest list, season and time of event. After meeting with you our talented staff will develop a specialized menu to highlight the style and theme of your event.

Peruse a sampling of our hors d’oeuvre, from playful favorites to bite-sized bombshells! Feed your inner child with a variety of flavors, from hiramasa crudo with serrano chili “caviar” to chicken fried steak sliders. Whether you’re throwing a casual backyard birthday barbecue, or an extravagant over-the- top-dinner party with friends, let us start your evening with a savory bite.

Whether it’s offered as a tasty trifle to amuse your mouth, or a petite plate to kick a seated dinner off on the right foot, these little culinary gems will leave you wanting more… … and we’ll be happy to comply! Appetizers are the calling card of the event to come, small in stature but high in impact, so let us surprise, entertain and delight with every bite.

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Our Latest Recipes and Cooking Advice

Grapefruit Yogurt Cake

As my dear local readers are well aware, we were blessed with another 10” of snow yesterday. School cancelled. Don’t you think the DPW should just attach a snowplow blade onto the front of the school buses and get two jobs done for the price of one? I certainly think so.

I also think we needed a little spot of sunshine in the midst of such a wintery day. So I made a Grapefruit Yogurt Cake. It smelled so fresh, tasted so light that I was momentarily transported to a warmer clime. Momentarily. Then the dog came in for something like the twelfth time, and shook off all the snow.

I got the recipe from Smitten Kitchen, a great recipe and food photo blog.

Grapefruit Yogurt Cake

1 1/2 cups all-purpose flour

2 tsps. baking powder

1/2 tsp. kosher salt

1 cup plain whole milk yogurt

1 cup sugar, plus 1 Tbsp.

3 extra-large eggs

grated zest of one large grapefruit

1/2 tsp. vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed grapefruit juice, plus 2 Tbsps.

Preheat the oven to 350 degrees.Grease an 8 1/2 x 2 1/2″ loaf pan. Line the bottom with parchment paper.

Sift together the flour, baking powder and salt into a bowl.
In another larger bowl, whisk together the yogurt, 1 cup sugar, eggs, zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into batter, making sure it’s well incorporated.
Pour the batter into the prepared pan. Bake for about 50 minutes, or until a cake tester (or toothpick) placed in the center comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and the remaining 1 Tbsp. sugar in a small saucepan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Place a cooling rack over a baking sheet lined with wax paper.  Remove cake from pan, peel off parchment paper and carefully place on rack. Pour the juice/sugar mixture over the still warm cake and allow it to soak in. Cool completely.

Make a glaze with 2 Tbsps. grapefruit juice and 3/4 cup confectioner’s sugar. Drizzle over cake, so some drips down the sides.

You could substitute any citrus fruit for the grapefruit. Lime would be delicious!

 

Granola? Yup, Granola!

Of all the things you’d expect me to make and give as a food gift this year, I’ll bet this one never even entered your mind…Granola.

Sure I could have gone the fudge route. I certainly have nothing against fudge. In fact, I probably like it a little too much.

I briefly considered – and rejected-  chocolate bark, almond toffee, coffee cakes, peppermint brownies, caramel sauce, chocolate truffles, even homemade marshmallows.
I’m pretty sure any of them would be warmly welcomed by my friends and my kids teachers.

But I went with granola.
You’re shaking your head in wonder, aren’t you? You thought you knew me.
Well guess what? I really like granola.
(But nowhere nearly as much as I like chocolate. Let’s not get ridiculous).
I went to college in Vermont where granola is the state food.

Granola is homey and healthy.
It keeps a long time.
You can package it in all kinds of cute jars and bags.
People are secretly glad for a break from all that sugar.
And the number one reason I made granola…
is because it’s wicked easy.
As we say in Maine.

This recipe is inspired by one that 2 Stews (a beautiful, very delicious blog) posted last spring. After a bit of trial and error (and burnt oats), I find this works well. I’ll give you measured amounts, but feel free to ignore them. Use any kinds of nuts you like, and any kind of dried fruit. I added some crystallized ginger because I am a little obsessed with it and I like the zing it adds.

Holiday Granola


4 cups of whole oats

1 cup shredded, sweetened coconut

1 cup slivered or chopped almonds

1 cup chopped pecans or walnuts

3/4 cup honey

3/4 cup maple syrup

Heat oven to 400 degrees.
Line a heavy roasting pan with non-stick foil. Pour all of the ingredients listed above into the pan and mix well.
Roast in oven 10 minutes. Remove from oven, stir well and roast another 10 minutes.
Remove and stir it again. Place back in oven and roast until lightly golden, about another 5-8 minutes, checking often.
The edges tend to burn very quickly so keep an eye on it!

Remove from oven and allow granola to cool.
Mix in 1 cup dried cranberries (or other dried fruit) and 1/4 cup crystallized ginger, diced small.

That’s it.
Wicked easy, huh?

Pizza on the Griddle

Men might think they rule the house, but it’s really only on Father’s Day that you have to do whatever they want.
Well, maybe their birthday too. Luckily, the dad in this family is pretty easy to please.

And what’s that, honey? You want pizza for dinner? Oh what a surprise.

Pizza is my husband’s favorite food. He would eat it every night, given the chance. He certainly appreciates very good pizza, but will never turn down even a bad pizza. A couple of years ago we started making pizzas on a griddle.

What began as an experiment has grown into a family favorite. In the winter I’ll make them on a griddle pan stretched over two burners. In the summer, Bob gets to fire up his big new griddle and cook up the pizza outdoors (don’t read anything into this statement that isn’t there).

If you have never griddled pizza before, I highly recommend it. You get a nice smoky flavor and a crust that’s crispy on the bottom but chewy around the edges. I usually buy pizza dough at my grocery store, but I’m sure many of you will want to make it yourself. You can make one or two large pizzas, or you can divide the dough into several individual pizzas. We often do this, so everyone can top their own any way they like.

Brush one side of each piece with some olive oil, and place on the griddle, oiled side down. Cook for about five minutes, or until the bottom is golden brown and has some nice grill lines. We just started using an electric griddle to do this and if you have one with the grill lines on it, it makes for a smashing pizza with some extra taste that you can’t usually get with a traditional grill or oven.

Have your toppings ready, including the sauce (again, some of you will want to make this yourselves. That’s a nice thing and ambitious, but a good jar of sauce is fine) and cheese, plus whatever else you’re using. We like pepperoni, caramelized onions, sauteed mushrooms, and some chopped hot sausage. For cheese, you can use the traditional mozzarella or a combination, with Parmesan and asiago. Fresh mozzarella is also delicious.

Stretch the dough into whatever size you want using the “steering wheel” method. Divide the dough and use the heel of your hands to push it out, making a rough circle. Then hold the piece of dough at the top, like you would a car steering wheel, and keep turning. The dough will stretch and thin. Keep turning until you get a size you like. Be careful not to make it too thin, or it will burn on the griddle.

Remove from the electric griddle and place onto a large cookie sheet or cutting board, with the uncooked side up. Brush with olive oil and flip, so that the cooked side is now UP. Cover with the toppings (the kids love to do this). I also like to brush the edges with a bit of olive oil and sprinkle with garlic salt.

Place pizzas back on the electric griddle and cover for 5-10 minutes until cheese is nicely melted. When they come off the grill, sprinkle some fresh basil on top. What I like to do is melt some extra cheese when it’s done with the griddle. You can do this in a few minutes and it tastes amazing!

Jessica, over at the blog Griddle Chef, has some awesome griddle recipes and I just simply love her cooking style. Defintiely would encourage you all to check her out to get some good ideas on how to spice up your dinners using griddles. The best thing about griddles is that they are one of the healthiest materials to cook on and ever since I started using them about a decade ago, I haven’t gone back to tradtional pots and pans ever again.

Crustless Quiche for Graduation Brunch

Yesterday was one of those events that you know will come sometime, yet you’re never quite prepared for it.
When you’ve picked the thousandth Lego off the floor, when your three year old won’t sleep through the night, when you step on a Barbie shoe barefoot, when your kid won’t eat anything but white food, when they don’t get long division, you think this day is so far off, it’s unimaginable.

Then suddenly, there it is. High school graduation.

It was a beautiful June day, full of sunshine and anticipation.
One hundred and twenty five fresh-faced young adults, clad in blue and white robes, marched purposefully into the tent. They took their seats facing proud parents. There were encouraging speeches and music performed by a few from this very talented class.

In a small town, you know a lot about each other. Who’s going to what college, who’s working (or not working) where, and whose family needs a little extra hug and support. As each student came forward to accept his or her diploma, the cheering was loud and sincere. Parents and parents of friends who’d seen them grow up, were there now, one last time.


There was a cool breeze inside the tent, but so much warmth in the air that no one minded.

Afterwards, the kids indulged their parents as they snapped photo after photo. They tolerated all the hugs and congratulations with smiles and grace.

It was a beautiful June day that we thought was always a million years away.

Ok, of course you want to know, what did we eat?
For the five us, plus grandparents and an uncle, I put together a brunch that guaranteed no growling stomachs during the ceremony.

Crustless Mushroom, Spinach and Leek Quiche adapted from Baking Bites
(I think it’s better to have crustless quiche and save the calories for an extra piece of coffeecake)

1 medium leek, thinly sliced

6 oz. fresh baby spinach

4 oz. fresh white mushrooms, thinly sliced

3 large eggs

2 large egg whites

1/2 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

1 1/3 cups milk

1/2 cup shredded Parmesan cheese

Preheat oven to 400F.
Lightly grease a 10″ quiche or tart pan.
Heat 1 Tbsp. oil in a skillet. When hot, add leeks and mushrooms. Saute until soft, but not browned. Add spinach and cook about one minute until it is wilted. Set aside.
In a large bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in vegetable mixture and cheese. Pour into prepared pan.
Bake for 25-30 minutes, or until the center is set and the edges are golden brown.
Let set for at least 5 minutes before slicing.

I also made a second quiche that was very popular with the guys. Follow same directions, but swap out vegetables and Parmesan for smoked ham and pepper jack cheese.

Enjoy, because it’ll be gone before you know it.

Philly Cheesesteak Eggrolls

Philly Cheesesteak Eggrolls with Better Than “Cheez Whiz” Dipping Sauce

one of my favorite party pickup/appetizer items are eggrolls, and this East meets West combo is especially yummy.

Ingredients:

• 2½ cups chip steak
• ⅔ cup sweet onion, minced
• salt and pepper
• Oil, for sautéing and frying
• Egg roll wrappers, refrigerated
• 2 egg whites, slightly beaten

Instructions
1. Cut steak into very thin ribbons (easily done when meat is partially frozen). Drizzle a little oil in a frying pan, sauté onions over med-high heat until they start to soften then add the steak. After a minute turn heat on low and continue to cook until meat is fork tender. Remove from heat and season,to taste, with salt and pepper.
2. Pour oil into a deep fry pan (at least 1 inch high) and heat to 375 degrees.
3. Place a 2 or 3 heaping tablespoons of the filling onto an egg roll wrapper and roll up according to the instructions on package. (brush seams with egg whites helps them hold together a little better than just water)
4. With tongs, gently place uncooked rolls into the hot oil and fry for a couple minutes on each side, until the roll turns a golden brown.
5. Let cool on paper towels.
6. Slice each egg roll diagonally, lengthwise and serve each person 4 egg roll halves with individual bowls “Better Than Whiz Sauce” and Heinz Ketchup

“Better Than Cheese Whiz” Dipping Sauce

Ingredients:

8 slices or 1 cup American Cheese (Boars Head makes one of the best; or if lucky enough to live in the Mid-Atlantic region of the USA, Cooper Sharp CV, a delicious flavored American Cheese)

2 TBSP milk

Directions:

Break/Chop up the cheese and place in a microwave safe bowl. Add the milk. Microwave for about 3o seconds to a minute Stirring every 15 seconds until melted.