An evening at the C Magazine Summer Soiree

Kalamazoo at the C Magazine Summer Soiree in LA

Bradley Carlson, Kalamazoo Outdoor Gourmet | 08/21/2015 | Food and Drink

It was more than 2,000 miles away from the Midwest, but we felt right at home.

C Magazine's Summer Soiree dinner party in Los Angeles on August 13 was a memorable night filled with excellent food and great company. 

C Magazine Summer Soiree

The C Magazine party begins and guests start arriving to the party in Los Angeles. 

Settled in the beautiful backyard of a private residence, the party kicked off with Neapolitan-style pizzas cooked in our Artisan Fire Pizza Oven. We made them all night in a station illuminated by a string of elegant lights.

Steven Petrarca and Brook Davenport

Party organizer Steven Petrarca and host Brooke Davenport make last-minute adjustments before guests arrive.

And the pizzas were a hit.

Pizzas from the Kalamazoo Artisan Fire Pizza Oven

Pizzas are made throughout the night in our Artisan Fire Pizza Oven.

Vegetable and Goat Cheese Pizza from Kalamazoo

One of several kinds of pizzas we cooked, this one has summer vegetables, pistou goat cheese and squash blossoms.  

Together with organizer Steven Petrarca Events, we cooked several different kinds. One had burrata, prosciutto, nectarine and smoked honey. Another was made with sottocenere truffle cheese, roasted mushrooms and sage. Needless to say, guests – including actor Armie Hammer – kept coming back for more.

Pizza from the Artisan Fire Pizza Oven

Guests gather around the pizza station. 

Next came the main course, also by Steven Petrarca.

A buffet-style dinner included herb-brined and grilled free-range chicken breast with sweet corn avocado salsa and opal basil, along with grilled hanger steak from Creekstone Ranch in Kansas joined with roasted poblano chile butte. Both were cooked with our K500HS Hybrid Fire Grill.

Kalamazoo Outdoor Gourmet Hybrid Fire Grill

The chef begins cooking dinner with our Hybrid Fire Grill. 

For the side, there was salad made with summer pole beans, cherry tomatoes and quinoa, topped with toasted almonds, mint, basil, cilantro and lime.

Chicken and Steak grilled on the Hybrid Fire Grill

Guests head to the buffet for grilled chicken and hanger steak made with our Hybrid Fire Grill. 

Members of the Kalamazoo team were on hand at the party, including our new president, Greg Kadens. Throughout the night, we chatted with old friends and met new acquaintances.

Kalamazoo Outdoor Gourmet Team

Members of the Kalamazoo team were on hand at the dinner party. From left, Brad Carlson, communications manager; Polly Ho, senior regional sales manager; Greg Kadens, president; Don Sivesind, vice president of sales; Chris Mordi, vice president of communications.   

Dinner parties are great, but they’re even better with wonderful hosts, good partners and new friends.

We would like to thank C Magazine, Brooke Davenport and Todd Traina for hosting such a fantastic dinner. For more pictures from the party, head over to our Facebook album or check out C Magazine’s gallery.  

Kalamazoo Artisan Fire Pizza Oven at the end of the evening

The pizza oven station winds down after a night of cooking. 


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Innovation is at the heart of every Kalamazoo product. Each part of the collection – from grills and pizza ovens to refrigeration and cabinetry – represents a significant departure from the established norm. Our passion for outdoor cooking and our fiercely independent design philosophy drive us to establish new industry benchmarks. Consequently, our list of exclusives and innovations speaks for itself.

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