We’re very excited to share with you this year’s holiday dishes from Executive Chef Libry Darusman inspired by classic fall and winter flavors. These are just a few of our seasonal highlights. We are more than happy to translate your vision into reality, whether that’s a holiday roast or something more specific. Simply peruse our menu and give us a call.
tasks include: the sales coordinator would be the primary contact for the client from the time of inquiry to the actual event day, and to that end has experience dealing with sales, client services, events, rentals, venues, and all of the aspects of the events industry. a critical distinction for interested parties is that our product is food and service–so someone would need to be knowledgable about food, or a very quick study. we need someone who is an articulate communicator (both on the phone and in emails), psychotically organized, comfortable with the negotiation process, natural at selling, and can maintain grace under pressure. creating proposed menus and contracts is a big piece of the scope of work. this position juxtaposes the creative/intuitive and administrative.
more details: the salary would be a combination of base plus commission. our office is located in highland park and and shares a property with the Fig House.
contact: please email cover letter and resumé to email@example.com
A week before the Grammy’s, Jay Z and music royalty such as Madonna, Daft Punk, Rihanna, Niki Minaj, Beyonce, Jack White, Kanye West, Chris Martin and more gathered at The Fig House for a – then secret – meeting about the launch of TIDAL. We weren’t allowed to talk about it at the time, but yesterday, Jay Z announced TIDAL to the world!
It was an honor for The Fig House to host and roomforty to cater for such spectacular guests. Check out this short clip from the meeting!
Braedon Flynn from The Artist Report visited us at roomforty for the afternoon to interview the man in charge, Steve Fortunato. In this interview, Steve shares his entrepreneurial journey and how roomforty came to be what it is today. Enjoy the video!
Antonio Diaz from Life & Thyme sat down with Steve to talk about how roomforty first emerged into the world of catering and how they became the first ‘Restaurant Without Walls’.
(excerpt from Life & Thyme)
“Just keep pushing, guys!” Chef Libry called out to his kitchen brigade as they worked like an assembly line plating hundreds of dishes. On the plate is garganelli, chicken pate, house made ricotta, and crispy pork belly. Servers waited patiently outside of the kitchen with large wooden blocks to deliver the finished plates to the hundred or so guests sitting inside The Fig House, a venue space in Los Angeles.
I should be networking with the guests attending roomforty’s popup dinner with winemaker Paix Sur Terre, but you’re more likely to find me inside the kitchen observing and chatting with the cooks at most dinners. I’m intrigued by the whole process as I’ve never seen a catering company place so much attention to detail on presentation and flavor.
roomforty is no ordinary catering company. Their philosophy and flawless execution is more like a fine dining restaurant with extreme care for the food and a knack for hospitality. Although roomforty can be hired to cater events, they often host their own pop-up dinners with select winemakers at their beautiful space, The Fig House—designed by Emily Henderson.
I sat down with owner Steve Fortunato—who previously worked at Patina Group—to learn about about his personal journey and hear the story of how roomforty came to be.
This was a fun wedding coordinated by our friends La Fete Weddings in Montecito. Amanda and Christian wanted a Spanish flare to their menu, while keeping the menu modern, market driven, and whimsical. We’re often approached with a desired “theme” for a wedding. Under the leadership of La Fete, with the help of great, trusting clients, a staggering setting, and a well thought out menu–the thematic cohesion of this wedding was fantastic.
Tacos and margaritas. As good is gets. Cilantro Margaritas, with taco coronets, filled with braised short rib, avocado mousse, and jalapeño chimichurri.
Our plating planks always get people excited. Dramatic, efficient, memorable, and a great way to serve a lot of dishes without feeling like you’re at a hotel ballroom.
A huge thanks to Mi Belle Photographers for the amazing photos. They did an amazing job capturing the magic of this day. A huge thanks to La Fete for letting us be part, and of course and huge thanks to Amanda and Christian. Happy Marriage!
AMANDA + CHRISTIAN’S MENU
— tray-passed hors d’oeuvres —
braised short rib taco coronets. chimichurri. savoy cabbage slaw.
rock shrimp ceviche. lime vinaigrette. avocado foam.
liquid center meatball. warm pomodoro. panko crunch.
mango gazpacho. grilled fruit.micro basil.
mini goat cheese quesadillas. stone fruit salsa. avocado mousse.
— action station : fresh guacamole —
roasted vegetable salsa. stone fruit salsa. rainbow radish slaw.
savoy cabbage slaw. salsa verde.
— first course —
marinated heart of palm. sweet corn pudding. heirloom tomato. english peas.
brown butter gnudi. coriander quinoa vinaigrette.
— main course —
mixed shellfish paella. chorizo. english peas. saffron jus.
pacquiao braised short rib. grilled olive gremolata. saffron sunchoke puree.
— stationary desserts —
housemade churros. warm + spicy chocolate dipping sauce.
traditional pan tres leches.
mexican hot chocolate.
butterscotch pudding. thyme panna cotta. sweet potato brittle.
We love working with our friends from BashPlease. Especially when they bring us amazing clients like James and Tomasina who have a passion for food, and a commitment to providing their guests with a meal to remember for their wedding feast.
We don’t automatically serve bread at weddings–for lots of reasons, but when we do, we go for it. James and Tomasina wanted the roomforty breadboards at the ready when guests were seated–which include all house made breads and lavash, pickled vegetables and fruit, house made ricotta and local honey.
For their hors d’oeuvres–they opted for whimsical and accessible–our version of chicken and waffles, waygu beef corn dogs, duck sausage on bao buns, salmon tartare, and our take on bruschetta. As a former chef, James has a passion for great market products–so we made sure that our “farm to form” approach had loads of market produce — from organic beets, to nante carrots, to seasonal cherries pickled for the breadboards, to baby candied crab apples for dessert–California farm produce was a big part of their menu.
Suffice it to say–this was the favorite wedding cake we’ve ever served. Who needs fondant and angel food when you can eat CHEESE!!
All these beautiful photos were shot by Christian Cruz for Max and Friends. Thanks to our amazing clients James and Tomasina for letting us be part of such an amazing celebration. Thanks to our partners in crime BashPlease,pharmacie and Christian Cruz of Max and Friends for being such incredible colleagues to work with. And thanks to Northern California for just being unassumingly awesome. The full menu is below.
We were so excited to work with our friend Beth Helmstetter for this awesome destination wedding for an incredible couple. Stephanie and Scott are SUPER passionate about food–and knowing that is the one element of a wedding that nurtures the guests, really wanted to make the wedding meal memorable. We were happy to oblige.
Cheese is always a festive part of the cocktail hour. And the key to a great cheese display–is having someone there to serve it. That service component ensures the presentation stays beautiful, and adds a festive and interactive component to the display.
We love getting a little whimsical with our menus. We call the dish below: “cedar planked salmon” but it’s our version of an arctic char crudo. We make blood orange pearls look like salmon roe, and serve the dish on little individual cedar planks. Starting meals this way add a little more impact than starting with a green salad.
Fresh pasta–the stuff summer mid courses are made of. The full menu is listed below.
It’s not often our brides and grooms grab us and say: “hey we want a picture with our caterer!” (there’s a few other photos they need to take) Loved working with this amazing couple and wishing them a beautiful marriage! A huge thanks to Beth Helmstetter for including us in this special day, and to Tec Petaja for the awesome photos.
Stephanie and Scott also leaned on us for wine pairings. We thought this menu was perfect for the wines of Lone Madrone, made by our friend Neil Collins. The wines pairings are listed below.