TESTIMONIALS
"Like so many other people these days, I fancy myself a food nerd, traveling to far-away neighborhoods for that perfect dish or making a mess in my kitchen trying to pull off new recipe. So when it came to planning our wedding, food was a key component that we wanted to get right. We wanted a delicious menu that used seasonal ingredients and accommodated our guests' dietary preferences, food that was elegant and festive yet comforting. From the first conversation I had with Candice, I was struck by her passion for food and her ability to listen, initiate a plan, and troubleshoot. She was not at all jaded, so pleasant to deal with, and willing to work within our budget. And creative! Our wedding was a few weeks before Thanksgiving, and I wondered if turkey should be incorporated in any way. "Maybe not as a main course, but how about an appetizer that evokes the holiday, like some shaved turkey breast with cranberry relish on toast points," she suggested on the fly. The idea was so perfect, and along with our other hors d'oeuvres, it completely delighted our guests. ("Off the hook," is how one guest described the appetizers.") We have since gotten many raves about the food, and I am so grateful to her and her team for providing the food/service magic that helped make our wedding the joyful success that it was." Thanks so much!
--Sheryl Stanley,
Los Angeles, CA
"Hello Candice - Just wanted to thank you for such a professional, tasty, elegant presentation that made our dinner party such a success and lots of fun. We all appreciated your expertise, but I was completely impressed when my very picky friend formerly from Gourmet Magazine thoroughly enjoyed the fare." -Karen Tallent,
Playa Del Rey, CA
"Hi Candice, I wanted to thank you again for the amazing job you did. My guests loved the food and I appreciated your kind, prompt, wonderful service."
-Jennifer Pearlmen, Glendale, CA
"Thank you so much, Candice! Your food continues to be the greatest social magnet our company has ever known! You guys rock!" -Chris Erach,
Long Beach, CA
"Candice, that was amazing! It was even better than I imagined. We just got home, I'm still high on excitement and can't seem to go to bed, can't say the same for the B'day boy...haha. Everyone was so impressed with your food and your services. I will work with you again in a heart beat. Thank you so much!!!.....Again, thank you and I cannot tell you how wonderful you guys were. :-) "
-Lana Antonova,
Venice, CA
"Can't wait to have another party just to have your food again! Thank you for being so flexible too! You guys definately exceeded our expectations. Talk to you soon!"
- Angie Solamen, Valencia, CA
By Foodies. For Foodies.
What does it mean? That our #1 priority is the quality and taste of our food. We have a love affair with food that doesn't stop when the shift is over. We are constantly testing, exploring, and experimenting with new recipes and inspiration on a daily basis. If we wouldn't love to eat it, it doesn't go on our menus and definately doesn't go on your plate! We know there are many of you out there that share this some love and appreciation for great tasting food, and we are here for you!
Eat. Fabulous. Food.
with Gouda Grilled Cheese Crouton
Topped with Arugula Salad
Brown Butter, Fried Sage
Shaved Parmesan, Sherry Vinaigrette
Saffron Aioli & Creamy Coriander Dip
Served with a Duo of Dips
served with Creamy Cilantro Dip
Roasted Beet, Goat Cheese, Champagne vinaigrette, Micro greens
Sharp cheddar, chipotle ketchup, onion marmalade, pickle
Airplane Hanger
Airplane Hanger- tablescape
Tarina Taratino Makeup Line Launch Servers dressed in Tarina's accesories and passing fun hors d' oeuvres Mini BBQ Pulled Pork Tacos w/pickled onions and guacamole (pictured)
Tarina Tarantino Makeup Line Launch
Tarina Taratino Makeup Line Launch Design by: Jes Gordon ProperFun
Walking the "Hot Pink" carpet Design by: Jes Gordon ProperFun
Suiting up for my interview with David Tutera.
David Tutera
Daytime view of the bride's "Day of the Dead" theme that David's Team created.
Candice with David Tutera after a long day of filming and still smiling
Scott A Nelson Photography www.scottanelson.com
Siren Studios, Patron Tequila
Siren Studios
Michele Evens www.michelenicole.com
MEET CANDICE
Being a Los Angeleno native, food was always a part of Candice's life, it was everywhere she looked, and in every cuisine imaginable. This translated very well in Candice's household growing up. She was raised in a house of "foodies". A lot of people don't know this, but Candice Food Couture is very much a family business.
Dave Pepe, the company's Sous Chef, is also Candice's father. Dave came into the picture about a year after Candice started CFC, and it has really been a perfect fit for both of them. "He is my right-hand man. As many chefs as I have had the privlige to work with over the years, my dad can out cook them all, in my opinion. He is so talented, but is always too modest to admit it. It's really a dream to work with someone you can trust and respect personally & professionally."
Candice has worked in the food & hospitality biz for over 13 years. And in that time, she has made it her mission to learn every aspect of the business. She's done everything from being a server, cocktail, bartender, bookkeeper, expeditor, Garde Manger line cook, supervisor, to event coordinator, pastry chef and manager. It was during all this work that she finally decided to research Culinary Schools. She knew she was a decent cook, but wanted to hone her skills, learn classical techniques, and broaden her knowledge about food and cooking. She finally decided on the California School of Culinary Arts, Le Cordon Bleu in Pasadena, CA.
She enrolled and thus began one of the best experiences of her life. She relished her fellow foodies, and soon proudly graduated with Honors. "I learned so much; it was the first schooling experience where ideas were pumping through my brain but there was so much more I wanted to know! The biggest thing I took away from the entire experience is career direction. I went into school envisioning that I would slowly work my way up the kitchen brigade until I became this famous Executive Chef at an incredibly sophisticated restaurant, (that I just happened to own). I left school, however, thinking no way!" she recalls.
Catering was her calling. And not just working for a catering company, she knew she wanted to start her own business. She'd be free to create her own menus, be a part of different events, and work face to face with the people that are actually enjoying her food. And she would not only get to cook but bake as well, and baking has become a huge interest to Candice. Her head was bursting with ideas! She soon learned that she was not only good at it, but discovered how well she connected with her clients. Even her very first job was a smashing success! She knew she was onto something. She knew that if she could control over the quality, the staff, and the business in general, that people would be drawn to what she had to offer. "I have always been a leader and felt comfortable handling a heavy work load. I need to be challenged. Starting the adventure of being an entrepreneur in the world of Culinary Arts is one of the toughest businesses to break into (besides show biz) and it was now going to be my #1 goal!"
Since then Candice's life has been about perfecting and molding her business vision. In the past years, she's done everything from 6 course plated dinner parties, to fabulous weddings, corporate events, baby showers, to cocktail parties on the beaches of Malibu. "I am the Official Party Planner for all my friends and family, and it seems the only get-togethers I get to truly relax as a guest are the ones where we go out to eat. Other than that, Im in the kitchen. Its stressful, time consuming, laborious, and I love it! Its my creative outlet; I need to cook to feel like myself. Its become a part of who I am."
Candice was also recognized and awarded by the National Association Of Professional Women (NAPW) as Women of the Year 2010. CFC was also ranked Top 10 LA Caterers by Thumbtack.com, and TheKnot awarded them Best of Weddings 2011.
Meet Dave
There is no question that when it comes to the kitchen, Candice has inherited her talent from the man that raised her. When it comes to his love for food, there was no bigger influence. Dave has always been a "self-taught" cook. He was and is the master of creating the dishes that generations of his family have been perfecting.
He has the most amazing skill to replicate flavors of his families treasured Italian dishes, like Great Grandma Pepes meatballs and 10 hour marinara sauce that tastes like no other. Baked ziti, Aunt Claires potato casserole, and his famous savory Italian Torte are all equally unbelievable. (Take a wild guess what his speciality is...)It seems everything he touches tastes better than you can imagine, from a favorite childhood snack to a turkey sandwich. Dave has instilled in Candice what their familys version of comfort food was.
Dave really had no formal training nor did his career have anything to do with food! For years he worked behind the scenes for grocery stores and wine distributors managing the inventory staff. He also ran his own carpentry business. Cooking was always just a hobby. One day he asked Candice if he could help out in supporting her business. He suggested being a prep cook, since he was a little nerveous about jumping into a business he knew very little about. Candice thought it was a great idea, but had much bigger plans for her father.
Soon she had him coming on site to help with different jobs and before they knew it, they were planning weddings and huge events together! Dave was a natural. Not surprising to Candice. "I think it's what my dad should have been doing professionally all these years, but didn't realize until now." Candice says. They both hope to keep expanding the business and grow together as a team. It's been an exciting ride so far for both of them, and they both are excited to see what the future holds for Candice Food Couture!
Label:New!
Price:100
Original Price:300
Label:On Sale
Price:50
Original Price:100
Label:50%
Price:250
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Sample Menus
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Goat Cheese Stuffed Strawberries
BBQ-Bacon Jalapeno Wrapped Shrimp
Hot Sun-dried Tomato & Artichoke Dip w/Toasted Crostinis & Crackers
Stilton & Tangerine Stuffed Endive Leaves
Shanghai Duck
on Wonton Skins w/Hoisin & Fresh Cilantro
Chipotle Grilled Shrimp
w/Roasted Red Pepper Romesco
Korean Glazed Beef in Butter Lettuce Cups
Asian Slaw
Roasted Jalapeno Queso Fundido
Housemade Tortilla Chips
Wild Mushroom & Caramelized Onion Quesadillas
Roasted Red Pepper Crema
Mini Ahi Tostadas
Avocado Mousse, Black Sesame
Chicken and Olive Pastries
Blue Cheese and Bacon Stuffed Mushrooms
Creamy Corn and Chorizo Stuffed Mushrooms
Candices Stuffed Mushrooms
Sautéed Pear, Prosciutto, and Gorgonzola Crostinis
w/Balsamic Reduction
Brie Baked in Puff Pastry Topped with Dried Cherries & walnuts.
Served with assorted crackers
Nectarine, Gorgonzola, & Toasted Walnuts
Served in Belgian Endive Cups
Cilantro Jalapeno Hummus On Toasted Pita Crisps
Goat Cheese Crostinis w/Oven Roasted Tomatoes, & Pine Nuts
Prosciutto & Basil wrapped Shrimp
California Rolls
Spicy Tuna Rolls
Crab Crunch Roll
Mango-Onion Salsa on Crispy Plantain Chips
Caprese Skewers
Basil wrapped Cherry Tomatoes, Mozzarella w/ Balsamic & Olive Oil
Balsamic Figs wrapped w/Prosciutto, stuffed with Goat Cheese
Petite Mac & Cheese Cups
Curried Chicken Salad Crispy Baguette Bites
Pecan Crusted Chicken Tenderloins
w/Apricot Sauce
Classic or Sweet Potato Fries
w/Chipotle Ketchup, Roasted Garlic Aioli, Cajun Ranch
"Beet Salad"
Roasted Beet Cubes topped with Goat Cheese, Champagne Vinaigrette & Micro Greens
Fried Green Tomatoes
Sprinkled with feta, fresh basil, balsamic
Gourmet Grilled Cheese Sandwiches
Garlicky Beef Tenderloin Crostinis
w/Onion Marmalade & Boursin Cheese
Dave's Fall Off the Bone Baby Back Ribs
BBQ Duck Stuffed Empanadas
Petite Burgers
Gorgonzola and Lavender Honey Crostinis
Artichoke Tartlettes
Spicy Glazed Shrimp
Tuna Tartar Martinis
w/ Avocado Mousse
Seafood Ceviche on Crisp Tostones
w/Avocado Salsa
Coconut Shrimp "Lollipops"
w/Orange-Plum Dipping Sauce
Shredded Chicken, Roast Chile, & Sweet Corn Quesadillas
w/Cilantro Crema
Thai Vegetable Spring Rolls
Petite Crab Cakes
w/Spicy Remoulade and Mango Salsa
Bruchetta Crostinis
w/White Bean Puree
Grilled Chipotle Chicken Wings
w/Bleu Cheese Yogurt
Crispy Potato Cakes
w/Chive Crème Fraiche
Pizzettes with Caramelized Onions and Crispy Bacon
Seared Scallops with Bacon, Tarragon, and Lemon
Served in Chinese Soup Spoons
Corn Fritters
w/Creamy Cilantro Dip
Vegetable Crudite Platter
Beautiful Display of Fresh Seasonal Vegetables with 2 Dipping Sauces
Artisinal Cheese & Fruit Platter
Imported and Domestic Cheeses
w/Fresh & Dried Fruits, Variety of Nuts, Assorted crackers
Traditional or Tropical Fruit Platters
The freshest fruits of the Season
Antipasti Platter
Finest Italian Meats, Cheeses, Marinated Olives, and Vegetables
Gourmet Sandwich Bar
Selection of Gourmet Meats & Cheeses, w/Arugula, Farmers Market Tomatoes, Grilled Onions, Herb Aioli, Whole Grain Mustard, Fresh Baked Kaiser Rolls
salad collection
Heirloom Tomato Salad
(seasonal)
Pears and Gorgonzola Salad
with Mixed Greens, Walnuts and Balsamic Vinaigrette
Salad of Roasted Beets, Blood Oranges, and Fennel
w/Dijon Vinaigrette
Candices Everyday Salad
Organic Greens, Strawberries, Buttermilk Bleu, Almonds, Flat leaf Parsley, Raspberry Vinaigrette
Mix Greens with Dried Apricots, Toasted Almonds, Goat Cheese
Spinach Salad with Dried Cranberries, Toasted Pecans Balsamic Vinaigrette
Baby Field Greens, Avocado, Egg, Slivered Onions, Sweet Tomatoes in Fresh Lemon Vinaigrette
Classic Caprese Sweet Tomatoes, Buffalo Mozzarella, Basil
drizzled w/Extra Virgin Olive Oil & Balsamic
Grilled Corn and Avocado Salad
Fennel and Mushroom Salad
Tarragon Dressing
Rocket and Parmesan Salad
Grapefruit Segments, Balsamic
Hearts of Romaine with Housemade Bleu Cheese Dressing & Bacon
Grilled Plum Salad with Aged Gouda and Pecans
w/ Sherry Honey Vinaigrette
Grilled Asparagus with Tomato and Mozzarella Salad
soup collection
Carrot Ginger Soup
Topped with Crispy Ginger
Cream of Asparagus
Tomato Bisque
w/Grilled Cheese "Croutons"
Roasted Cauliflower Soup
w/Grilled Curried Shrimp
Classic French Onion
Southwest Tortilla
Butternut Squash
Herbed Clam Chowder
Garlic and Herb Soup
Brioche Croutons
Wild Mushroom
w/Crème Fraiche
White Bean & Escarole
Shrimp & Corn Bisque
Chicken Cheddar Chowder
w/Roasted Pasilla Peppers
entree collection
the meats
Crack Pepper Crusted Beef Tenderloin with Hollandaise Diablo
Bacon and Herb Wrapped Pork Tenderloin
Chicken Roulades with Goat Cheese, Sun-dried Tomatoes, Spinach
Garlic and Rosemary Rubbed Pork Tenderloin
Jamaican Jerk Chicken w/Orange-Avocado Salsa
Herb-Crusted Lamb Chops w/Dijon-Basil Cream
Grilled Rib-eye w/ Shallot-Pinot Noir Cream Sauce
Rustic Italian Chicken w/Fennel, Cherry Tomatoes, in a White Wine Broth
New York Strip with Green Peppercorn & Port Reduction
Beef Tenderloin w/Honey-Bourbon
Apricot-Glazed Chicken w/ Fresh Thyme
Chicken or Veal Scaloppini (Marsala, Picatta, or Parmesan Style)
Daves Breaded Round Steak
Spiced-Rubbed Pork w/ Ancho Chile Mustard Sauce
Bacon Wrapped Filet w/ Bleu Cheese Butter
Grilled Chicken w/ Habanero Papaya Salsa
Vindaloo Spiced Pork w/Mango Chutney
the seafood
Baked Snapper w/ Chipotle Butter
Citrus-Herb Salmon
Spicy Mahi Mahi w/ Cilantro Pesto & Smoked Red Pepper Sauce
Baked Dill Salmon in Phyllo
Seabass w/ Pineapple-Chili-Basil Glaze
Bourbon-Glazed Salmon
Citrus Grilled Halibut Tacos w/Accompaniments
Pan Roasted Seabass w/Honey- Red Pepper Sauce
Crab Stuffed Shrimp in a Lemon-Basil Cream
Lobster Tail w/Drawn Butter
Blackened Swordfish w/Citrus-Avocado Compote
Seared Scallops w/ Bacon and Whole Grain Mustard
Tilapia w/ Lemon Vinaigrette
Spicy Coconut Shrimp with Mango-Basil Salsa
fresh pastas
Sweet Potato, Caramelized Onion & Sausage Ravioli
w/Brown Butter & Sage
Tequila-Lime Chicken Pasta
Lobster Ravioli w/Asparagus in Tomato-Vodka Sauce
Farfalle w/Mushroom, Peas, Sausage
In a Marsala Cream Sauce
Sun-dried Tomato, Goat Cheese, Chicken & Pesto Cream Pasta
Roasted Vegetable & Penne Pasta
Smoked Gouda & Spinach Mac & Cheese
Pumpkin Ravioli w/Sage Brown Butter
Gnocchi in Gorgonzola Cream
Grandma Pepes Spaghetti & Giant Meatballs
Spicy Shrimp Pasta
Asiago Chicken Pasta w/Spinach & Oven-Roasted Tomatoes
Wild Mushroom Madeira Fettuccine
Italian Sausage Baked Penne in a Cognac Cream
Truffled Mac & Cheese
side collection
Lime Jasmine Rice
Caramelized Shallot Smashed Potatoes
Loaded Smashed Potatoes
Roasted Baby Red Potatoes with Rosemary
Warm Potato Salad
w/Caramelized Onion, Whole Grain Mustard, Fresh Herbs
Steamed Seasonal Vegetable
Garlic Broccoli Rabe
Wild Mushroom Risotto
Parmesan Risotto
Glazed Carrots and Cippolini Onions
Pomes Puree (Classic Mash Potatoes)
Curry Couscous
w/Cranberries, almonds, cilantro, & mint
Gorgonzola Polenta
Ratatouille
Spinach & Leek Gratin
Dijon-Crusted Roasted Potatoes
Roasted Corn "Succotash" w/Jalapenos, Bacon, Roasted Peppers, Cilantro
Balsamic Grilled Vegetables
Honey Roasted Root Vegetables
Creamed Spinach
Decadent Twice Stuffed Potatoes
w/ham, mushroom, gruyere and parmesan cheese
Pilaf of Rice, Carrot and Herbs
Roasted Fingerling Potatoes
Sautéed Haricot Verts with Toasted Almonds & Crispy Shallots
Pan-Roasted Wild Mushrooms w/ Red Wine and Leeks
sweets collection
All items with a (+) symbol indicates best suited for Plated Dinner Service
Petite Desserts
served in individual tasting dishes
Petite Cupcakes
(please inquire for gourmet flavors)
Petite Tartlets
Sweet "Shots"
Crème Brulee+ (seasonal flavors)
Crème de Menthe Brownie Bites
Fresh Banana Beignets+
w/Chocolate Soup Shooters
Passion Fruit and Coconut Cream Parfaits
Meyer Lemon Parfait
Meyer Lemon Curd, Housemade Poundcake, Blackberries
Chocolate Dipped Strawberries
Petite Cheesecakes
(Original, Pumpkin, Lemon Curd, Butterfinger, Chocolate, Peppermint Patty, or Fresh Strawberry,)
Chocolate Dipped Rice Krispy Skewers
Served on a Rice Krispy Tray
Assorted Homemade Cookie Tray
Chocolate Chip Cookies w/Milk Shooters
Seasonal Fruit Galettes
Coconut Flan
Chocolate or Caramel Pot de Crème+
Pumpkin Chai Pot de Crème+
Hawaiian Bread Pudding+
w/Coconut Anglaise
Petite Lemon Cakes+
w/ Blueberry Pinot Noir Sauce
Bourbon Minted Fruit Kebabs
Housemade Caramel Popcorn
w/Spiced Nuts in Classic Popcorn Bags
Frozen Passionfruit Soufflés+
w/edible flowers
Dark Chocolate Torte+
w/ Spiked Blueberry Coulis
Assorted Truffle Tray
White Chocolate Banana Pudding+
Tiramisu Parfaits+
Build your own Pumpkin Sundaes
w/seasonal and traditional accompaniments
policies and info
Deposits & Payments- Deposits are required to book event date. All deposits are 50% of estimated event total. Events booked more than 3 months in advance may break deposit into 2 payments of 25%. Deposits do not include labor. The event contract will be signed when deposit is due. Final Payments are due 7 days prior to event date, with final guest count. The prices and contents of menu are subject to change without notice until the booking is confirmed and deposit is received. Payments on last minute bookings (2 weeks or less) will be discussed with cater. Deposits may not be accepted for such events.
*Any additional costs will be billed and due within 30 days after event date*
Event Cancellation Policy -Deposit will only be refunded, less 25%, if the caterer is notified over 3 weeks (21 calender days) prior to agreed date of event. If not notified of cancellation 3 weeks (21 calander days) or less prior to event date, client's deposit will not be refunded. Full payment will still be due if event is cancelled within 78 hours or less notice.
Food Tastings- We will be happy to provide our clients with a tasting for $20/person 4-6 people maximum (depending on event size). If client books his/her event with us and the event is over 50 people, the tasting price will be deducted from event total making the tasting FREE! If event less than 50 people, 50% of the tasting will be deducted from event total making it HALF price!
Leftover Policy- Your food, is your food! We will happy to do what you like with your leftovers. We can wrap it up for you, donate it, etc.
Vendor Meals- We will be happy to provide any of your vendors meals during your event. Vendors are anyone outside of our staff (photographer, DJ, etc.) that will need a meal during your event. The meals are 50% off the guests price. We just ask that you inform us of how many vendor meals you will be needing when the final guest count is given. If we do not receive a vendor count, we cannot guarantee there will be enough food to feed them all.
Deliveries- Additional charges will be assesed for deliveries with difficult access and /or for set-up for food. There are no delivery charges for catered functions with service staff. At Candice Food Couture presentation is extremely important. Items can be delivered in disposable containers with any assembly or heating instruction and you may plate them on your own platters, OR we will be happy to loan trays and platters with a deposit. All trays and serving utensils will be picked up within a few days of function. Please ensure that all trays are simply rinsed and left in one designated place. Any missing or damaged trays caused by the client will be invoiced separately.
Table Settings- CFC will set the tables for you _ a charge of $1/setting.
Rentals- We use local rental companies for all rentals. We will be more than happy to help you with placing the order to insure that everything that is required is ordered.
Event Staff -We will be glad to help you with how many event professionals you may need at your event. Our event staff are well trained, fun, and professional!
Bartenders- $30 per hr.
Servers- $25 per hr.
Bussers and Dishwashers -$15 per hr.
Private Chef's-$65 per hr.
All staff are paid for a minimum of 4 hours. They are paid from when they arrive at CFC to load supplies until they return from your event to unload. Any time worked over 8 hours will be billed at time and a half. Any time over 11 hours will be billed at double.
CFC does not provide any alcoholic beverages, however, our bartenders will come with the necessary equipment, and will work with you to provide excellent service! Whether it's a Martini Bar, Full Bar, or Beer & Wine Service you need. All of our bartenders are qualified and have at least 2 years of experience.
Our professional and curteous staff are attired in black button down shirts or chef's jackets, black pants or skirts, and black bistro aprons. Other requested attire can be discussed separately.
Staffing Guidelines
Formal Sit Down Dinner
(10-12 guests per table)
Budget- 2 Servers per 3 tables
Standard- 1 Server per table
Superior- 1 Server per table plus
1 Back Server/runner per 2 tables,
1 Floor Captain for every 5 tables
Buffet Service
(8 ft. buffet 2-3 items served)
1 Server per item
1 Runner per buffet
1 Server per 25 guests using china
1 Server per 50 guests with disposable
1 Floor Captain for every 100 guests
Tray/Passed Appetizers
1 Server per 25 guests
1 Busser per 25 guests
Beverage Service
Budget-1 Bartender per 100 guests and 1 Barback for every 2 bars
Standard- 1 Bartender per 50 guests
Superior- 1 Bartender and 1 Barback per 50 guests
Located in West Los Angeles
We service all of Los Angeles and beyond!
Tel: 310.398.3466
Email:
info_candicefoodcouture.com
Favorite Venues
Siren Studios (Hollywood)
www.SirenStudios.com
Professional Make-Up Services (Wedding, TV, Film)
Heather Pepe
www.MakeUpHKP.com
Professional Photography Services
Scott A Nelson Photography
www.ScottANelson.com
Professional Hair Services
Steve David
www.SteveDavidSalon.com
Speciality Foods, Market & Goods
Surfas
www.CulinaryDistrict.com
Local Farmers Market
www.Farmernet.com
