STUDIO CITY (KCAL9) — Executive Chef Ashley Santo Domingo and Creative Director Arpi Torosyan of 24 carrots stopped by KCAL9 Monday to talk about a series of pop-up dinners taking place this summer.

These special summer events, hosted by Domingo, will feature seasonal and themed menus at breathtaking venues meticulously designed to create an exceptional night of conversation and cuisine.

One pop-up dinner, Biergarten themed, will take place June 26 at 7 p.m. at the Franciscan Gardens in San Juan Capistrano – just about an hour from LA. For tickets, click here.

24 carrots is the most sought-after Orange County catering and events company in Southern California.

Here are some recipes they shared:

K-Town Spicy Pork Dog


1 Scallion julienne

1 tablespoon fresh lime juice plus the zest of a lime

Salt and fresh ground pepper

1 tablespoon Toasted sesame seeds

½ cup mayo

Vegetable oil

1 cup kimchi, drained and patted dry

8 hot dog buns, split

8 of your favorite hot dogs, partially split, or spicy pork sausages

1 cup shredded sharp cheddar

2 cups shredded romaine

1 small onion, thinly sliced

2 cups cilantro sprigs

Korean Chili Paste, for drizzling


1.  In a large bowl, toss the cabbage, scallion and lime juice and zest; season with salt and pepper. In a mortar, pound the sesame seeds until crushed and transfer to a small bowl. Stir in the mayonnaise and season with salt and Korean chili paste.

2.  In a nonstick skillet, heat 1 tablespoon of oil. Add the kimchi and cook over high heat until browned all over, 3 minutes.

3.  Light a grill. Brush the insides of the buns with oil and grill over moderately high heat, cut side down, until crisp, 20 seconds. Turn and grill for 20 seconds longer. Spread the cut sides with the sesame mayonnaise.

4.  Grill the hot dogs over moderately high heat until nicely charred all over, 3 minutes. Tuck the hot dogs into the buns with the kimchi and cheddar. Top with the cabbage salad, romaine, onion and cilantro sprigs. Drizzle a little more chili mayo on top and enjoy!

Potato Chips


4 medium potatoes, peeled and sliced paper-thin

3 tablespoons salt

1 quart oil for deep frying


1.  Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.

2.  Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt, truffle oil and salt, dill pickle spice or bbq spice mix, see recipe below.

BBq Spice Mix for the Chips


1/2 cup brown sugar

1/2 cup paprika

1 tablespoon ground black pepper

1 tablespoon salt

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper  (optional)


Mix everything well to combine and sprinkle on hot potato chips before enjoying.

Dill Pickle Chips Spice Mix


2 tablespoon ground fine pickling spice

3 tablespoon dry dill

3 tablespoon fresh dill chopped


Mix everything well to combine and sprinkle on hot potato chips before enjoying.


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