855.456.6652

HeirloomLA.com 855.456.6652 “Arguably the breakout catering company of the decade.” –Hollywood Reporter “Looming large, an exciting duo leads the way in modernizing the taste of LA weddings.” –C Magazine ABOUT US In late 2008, Matt Poley and Tara Maxey zipped a pasta machine into a backpack and ventured out during off hours of their regular kitchen and restaurant jobs to set up shop in commercial kitchens around town—basically wherever would have them. They performed regular, sold-out five course tastings at Silverlake Wine cooking on Bunsen burners for 100 guests. LA Times and LA Weekly featured these early events and soon The Wall Street Journal did as well. Heirloom LA was off and running. As the years went on, HLA regularly cooked for over 6,000 people a week. During a pandemic that overturned the food industry, HLA pivoted their services several times to remain open, and emerges from this world-wide crisis not only intact, but stronger than ever with an online ordering platform and an auxiliary non-profit, Meals for People. “Heirloom LA serves better meals than most restaurants.” –New York Times Originally from Clarkston, MI, outside Detroit, Executive Chef/ Co-Owner Matt Poley began “catering” at an early age, cooking for friends and family at high school tailgate parties before football games. In 2004, he moved to Los Angeles, where he was classically trained by Gino Angelini of Angelini Osteria and from there, sent to intern at the two-star restaurant, Vissani, near Orvieto, Italy. Centrally based on a small farm and completely self-contained, this was where Matt learned the value of personally knowing where he sources his ingredients. Matt continues this tradition at Heirloom LA, seeking out small farms and humanely raised livestock for the fresh ingredients in his dishes. Co-owner Tara Maxey, formerly Heirloom LA’s pastry chef, trained with Suzanne Griswold of Spago and Elizabeth Belkind of Cake Monkey Bakery. Although she still jumps in the kitchen, Tara primarily operates the company’s marketing, branding, and non- profit work. A California native who has traveled the state observing the negative impact of industrial agriculture on the environment and the inhumanity of factory farming, Tara is passionate about the need to change our country’s food system. Appointed by Mayor Eric Garcetti as a Los Angeles Commissioner to the Commission of Community and Family Services, she uses the platform of Heirloom LA to advocate for progressive food policy, along with other issues and needs facing the city’s most disadvantaged groups. As of 2019, Heirloom LA is a majority female owned company. “ Heirloom LA makes some of the most photogenic food in the city.” –LA Confidential “Perennially hot, Heirloom LA...” –C Magazine SIGNATURE DISH “Nothing really beats the ‘Lasagna Cupcakes’ from Heirloom LA.” –Jonathan Gold OUR MISSION & VALUES Heirloom LA is “LA’s farm-to-plate catering company.” –Los Angeles Magazine THE ONLY CANS WE OPEN ARE COCONUT MILK & CALIFORNIA TOMATOES • We pride ourselves for making everything from scratch. • We make all of our own fresh pasta and pastries in-house. • All vinaigrettes, sauces, ketchup, aioli, pickles, etc, are prepared at Heirloom LA. OUR INGREDIENTS ARE SOURCED WITH GREAT CARE • We are committed to supporting responsible supply chains • 90% of our ingredients are from California, everything else is domestic • Although several of our farmers are not certified organic, they use beyond-organic regenerative practices such as crop rotation, and they do not use any of the sprays that are allowed in organic certification • Our meats are all pasture-raised from small farms, and our fish is wild, seasonal, and caught by hook and line • Most of our produce is farm direct delivery and organic, or it is from small farms using organic practices • Our milk, yogurt, half and half, grains, flours, and eggs are all certified organic SUSTAINABILITY IMPACTS OUR DECISION MAKING • Our plates and utensils are compostable • Our drop-off trays and jugs are reusable • We process our own compost • We grow most of our own edible flowers • All of our ingredients are seasonal • Recycled and biodegradable materials are used whenever possible • Our dried pasta is from whole grain flours and made in Los Angeles SCOPE OF SERVICES FULL-SERVICE DROP-OFF CONSULTING & WHOLESALE • Execute a restaurant quality • Elevated food experience for experience to any location corporate, photo shoots, and • Restaurant Kitchen Design private parties up to 1000 guests • Hospitality driven • Menu Planning • Experienced sales and branded • Innovative menu design in-house delivery fleet • Staff training • Online ordering EXPERIENCE IN CORE COMPETENCIES • Client relationship building • Hospitality driven managers • Rotating seasonal menus • Innovative menu design • Attention to detail • Maintain food service areas in superior condition • Encouragement of growth and respect for employees • Nimble to grow and change as technologies and client needs demand • Staying ahead of trends • 100% word-of-mouth and customer referral business • Eager to push creativity • Committed to giving back to our community COMMUNITY PARTNERSHIPS South LA Boys and Girls Club LA Kitchen “Heirloom LA has heart.” –Janis Spire, former CEO Alliance for Children’s Rights Garden School Foundation Alliance for Children’s Rights LA Kitchen South LA Manhood Program Alliance for Children’s Rights In March of 2020, when the pandemic ricocheted through our country and food became very difficult to obtain for our most vulnerable populations in Los Angeles, we created Meals for People to organize weekly food deliveries to families in need of help. Well over $100,000 was raised in 2020 alone to assist in these efforts, enabling our team to deliver not only packages of prepared, nutrient-dense food, but also we distributed basic necessities like period products, diapers, detergent, and hygiene supplies. FEATURED IN THE L.A. COOKBOOK, ON BOOKSHELVES NOW PARTIAL CLIENT LIST Food Network A more comprehensive list is available Silverlake Conservatory of Music upon request and discretion Jane Goodall Foundation Phase One Natural Resource Defense Council We work hard to keep food simple™ .

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