+1 323-676-7400
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

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.

Beef or Chicken Chimichangas

While Fajitas and Tacos are my number one, a perfectly made Chimichanga is a very close third favorite Mexican food!

Ingredients
-4 large flour tortillas
-1 grilled or sautéed boneless/
skinless and thinly sliced, tender
steak or chicken breasts
-1/2 Vidalia or sweet onion AND
1 sweet pepper. sliced and sautéed
until caramelized
-1/4 lb Monterey Jack, shredded
Or a Mexican blend cheese
-Bush’s Black Beans, puréed Or
the more traditional refried beans
-Vegetable oil for frying

Plus: Mixture of slightly beaten egg white & a little bit of water mixed makes a great “glue” to seal edges.

Directions:
Lay out all four tortillas on a work surface. You’re going to put all the ingredients onto these and roll them up for frying.

Remembering to pile all the ingredients in the very center of the tortilla, allowing room to seal up tortilla for frying.

Add a couple of spoonfuls of beans into the center of your tortillas, and then divide up all the other filling ingredients into piles on top of the beans.

Take one of the tortillas, and roll it over once. Add some of your glue to the two ends, and fold them in towards the center.

Roll it again, and use some more glue to seal off the edge. Repeat with the remaining tortillas. (Note: If your tortillas are breaking, you can warm them up in the microwave a bit first, to make them more pliable.)

The deep fry method is best, but most people would rather shallow fry method. To shallow fry you want to add at least an inch of oil to your deep skillet, and heat it up over medium heat. When hot, (a little piece of tortilla starts bubbling immediately when dropped into the oil), add your chimichangas.

Do this in small batches, as you don’t want to over crowd the skillet and drop the oil temperature down too much. Fry for about 2 minute’s per side, or until crispy and golden brown.

Serve with your favorite salsa, hot sauces, and guacamole.

Tiny Bits Casserole

I don’t know about you but when I get about 2/3rds down in a bag of tortilla chips, there’s more tiny bits than chips..

Part of the cause for my dilemma is the vibration of the truck.. So tonight I wanted a plate of beef nachos..

I had so many tiny bits I made it a layered casserole instead.. And I like it better 😄

When your chips,

are crushed to bits,

just try this:

1 lb ground beef

1 or 2 large shallots

1 tsp of EVOO

Spices to taste : garlic powder, taco seasoning, dried cilantro and squirts of lime.. cumin too is awesome but I know many ppl don’t like it..

Heat skillet to medium high, add EVOO, then add diced shallots, cook til translucent.. Add hamburger, seasonings and just cook till browned..

Meanwhile, Preheat oven to 400 f  and add up to 2 cups of  the chip bits to make about a 1 inch layer in the bottom of a brownie pan..

Add burger, then top with shredded taco cheese and bake about 10 mins..  Remove from oven and scoop into servings..

Top with dollops of Greek yogurt or cottage cheese or sour cream.. avocado or guacamole

Bees Knees London Broil with Brussels Sprouts

Here is a slightly adapted recipe from the Brooklyn-based company, Bushwick Kitchen, makers of Bees Knees Spicy Honey

Ingredients:
1-2 pound flank steak
¼ cup Balsamic vinegar
2 TBSP Worcestershire sauce
1 large shallot, sliced
2-3 medium cloves of garlic, smashed
¼ cup olive oil
2 TBSP Bees Knees Spicy Honey
½ tsp ground pepper
½ tsp sea salt

Directions:
Pat dry the flank steak and place into 1-gallon zip-lock bag
In a medium metal bowl, mix all ingredients (minus steak) with a whisk. Make sure to fully incorporate the honey.
Pour the mixture over the flank steak and carefully seal (or else you’ll be cleaning your fridge for days)
Marinade for 4-6 hours in refrigerator. Go have a beer or two.
1-hour prior to cooking, take steak out of refrigerator and place it aside
Turn grill on as high as humanly possible (heat = caramelization)
Grill to taste; I prefer rare which equates to about 5 minutes per side
Let the meat rest (under a tent of aluminum foil)on a cutting board for 10 minutes. Fight every urge you have to tear into the meat with your bare hands, as a rest allows some the juices to absorb back into the meat.

————————————

Brussels Sprouts

1 lb. of Brussels sprouts
3 slices of thickly cut pancetta diced into small cubes (ask your butcher for 1/4” slices)
1 medium shallot, very thinly sliced
1 tablespoon of olive oil
2 cloves of garlic, minced
coarse ground black pepper, to taste
Bees Knees Spicy Honey, to taste

Directions:

Trim brussels sprouts of small stems and cut larger sprouts in half, leaving smaller sprouts whole. Rinse in a colander and set aside.

Heat oil in a large non-stick or heavy bottom skillet over medium heat. Once hot add diced pancetta and cook for 5 minutes until the fat starts to render, stirring frequently. Make sure to scrape the hardened bits of pancetta from skillet.

These are little pieces of heaven you surely don’t want to leave in the pan.
 
Add sliced shallots and crushed garlic to pan and cook until shallots are soft and garlic is fragrant, 3-5 minutes.

Add trimmed sprouts to the pan and pepper them, to taste.
 
Pan roast the sprouts on the stove for 30 minutes or until crispy. Once the sprouts are cooked add a heathy glob of Bee’s Knees Spice honey directly to the pan and stir to incorporate. Serve immediately.

If you want to check out all of Bushwick Kitchen’s delicious specialty honeys, maple syrups and more delicious recipes their website is:

Football Sunday Beef Brisket

For this recipe, you’ll need:

2-3 lb brisket
1/4 cup soy sauce
1/3 cup olive oil
4 tbsp brown sugar
4 garlic cloves, minced
cracked or coarse grind black pepper

Directions:

Place all ingredients except the beef in a bowl. Whisk until well combined.
Place the beef in a gallon-size zip-lock food storage bag. Pour marinade over beef in bag, squeeze excess air out and seal up the bag. Massage the marinade into the beef to make sure beef is completely coated. Place bag in refrigerator until ready to grill (at least two hours or as long as overnight).
**Make sure your charcoal or gas grill is very hot. Remove the beef from the marinade and wrap and seal up in no-stick or heavy duty aluminum foil.
Place foil-wrapped beef in the center of the grill and cook until desired doneness.

Approximately:
rare: 35 min
med rare: 45 min
med: 50 min
*The last ten minutes, remove foil to caramelize the outside of the meat.

**Or alternately,for delicious pulled beef sandwiches, pour all contents in crock pot. Place heat on high and cook for about 4 hours, or until fall apart tender. After resting the meat for ten minutes, shred apart the meat with two forks.