The New York Times recently coined Heirloom LA the hottest catering company in Los Angeles, and for the city’s mindful young eaters, they would happen to agree. Partners in and out of the kitchen, Matt Poley and Tara Maxey launched their well-sourced, restaurant quality business in 2009 specializing in fresh pasta and local ingredients. Both classically trained- Poley at a three-star restaurant in Italy, and Maxey having studied pastry under Suzanne Griswold of Spago- the duo came to catering not only for the creative freedom but to leave behind the smallest ecological footprint where they could cook with a conscience.
Heirloom LA has made a name for itself catering large weddings and events, such as the recent Thai and Korean Street Fair with Poketo, and in the past four years it has become a growing catering community. The couple runs a half-block long facility and 20-member team in Eagle Rock, just outside Los Angeles, as well as a roaming food truck and a private tasting room called The Salon. But their signature lasagna cupcake is still the rage, a creation of individually sized lasagna that consists of hand-rolled pasta, fresh cheeses and herbs, seasonal organic vegetables and humanely raised meats of which The Food Network featured as The Best Thing I Ever Ate, and Vogue Magazine and The Wall Street Journal also chimed in. Even at elegant weddings guests indulge in savory flavors such as wild boar, sweet corn and mascarpone, and squash with brown butter.
About once a month, Poley and Maxey take part in the Sunday tastings at Silverlake Wine where they serve four courses of food while the shop pours five flights of wine to hip food and wine enthusiasts that share Heirloom LA’s value of farm to plate commitment and sustainable living…done deliciously. www.heirloomla.com
they sound awesome…