Dining Details Blog

Every Tuesday PJ makes magic in the beautiful RSF kitchen of one of our favorite regular clients. Seeing his menus each week does no justice to what actually transpires in this kitchen! Healthy, light creations of one sort or another to last the couple the whole week- full of color, flavor, fresh from the farm and straight to their fridge. I had the opportunity to shadow PJ last week in order to help hi cut his time down (he had agreed to doing a class at the Prado for me so I could take the evening off)- and we joked that it was “take your boss to work” day at Dining Details!
Some of this weeks selections included: Roasted Cauliflower and Fennel Salad with Jicima and Cilantro Vinaigrette, acorn squash soup, quinoa salad with heirloom tomatoes and cucumber, zucchini wrapped chicken breasts, Sauteed giant prawns fresh from El Pescador… and much more.
Those LUCK LUCKY people! (I must admit… I was a bit jealous!)

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Nancy and Mario celebrated an intimate celebration of their matrimony at their beautiful home in Rancho Santa Fe Valley with their closest family and friends.
Working with Red Letter Days’ Mia and Rebecah is ALWAYS a joy; Zack the DJ set the perfect outside ambiance; and the cake, from “CAKE” was simple but amazing, as can always be expected from those wondrous baking goddesses!
Dining Details was honored to be a part of this beautiful event, full of love, sentiment, and gratitude! Happy futures together, Mario and Nancy!

Crab Cakes with Coconut Chili Sauce

Seared Pepper Crusted Ahi on Toastettes with Kalamata Tapenade, Pesto, Capers

Butternut Squash and Caramelized Fennel Soup in Demitasse Cups with Creme Fraiche and Spiced Pepitas

Winter Chicories Salad with Roasted Pears, St Agur Blue Cheese, Hazelnuts

Grilled Marinated New York Strip with Port Peppercorn Reduction, Truffled Wild Mushroom Risotto, Seasonal Vegetable

Stuffed Portabello Mushroom with Goat Cheese, Sundried Tomato, and Basil, Balsamic Gastrique, over Mushroom Risotto with Seasonal Vegetable

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Babies by the Sea is not just another baby boutique. It was created with a purpose!

The concept of the Babies by the Sea Boutique was conceived by pure synchronicity. San Diego Obstetrician and Gynecologist, Dr. Robert Biter, has been a proponent of natural women’s and babies’ health care for years. Witnessing the advent of the growing business of birth, Dr. Biter decided to establish a private birthing center where women and babies would not be subject to the pressure of revenue generating business practices and the lobbying of the pharmaceutical industry. Instead, he would offer his patients the ability to birth their babies in a natural, healthy setting with the convenience of having all the necessary surgical and medical back-up in the event of crisis situations.

Having years of experience familiarizing himself with the best and healthiest maternity products available, Dr. Biter decided that a natural fit for the birthing center would be a retail store where he could use his extensive background and expertise to make information and high-quality products available to the public.

Dining Details/Chickpeas is honored to be the sole provider of baby food and family dinners at Babies by the Sea Boutique. It was a blast being a part of the grand opening!

Quite a party!!

A sampling of seasonal CHICKPEAS baby food (see www.eatchickpeas.com)- parents and kids alike loved the fresh flavors!

Dr. Biter with the featured guest- he has sort of an obsession with monkeys! Don't worry, animal lovers- this monkey is WELL taken care of!

As the sun went down, the next element of entertainment! An AWESOME fire dancer!!!

Check out Babies by the Sea Boutique at www.babiesbytheseaboutique.com
Join the “I love Dr. Biter” Fan Page on Facebook, follow @babiesbythesea on twitter, or just pop in and say hi! For all moms, moms to be, and fans of babies and moms!

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September 29th- Catered Event for Equinox
The mission of Equinox is to ensure a quality environment, vibrant communities and a healthy economy for the San Diego Region. Equinox Center researches and advances innovative solutions to balance regional growth with our finite natural resources.

What they do: Equinox Center assists policy makers, community leaders and interested individuals in planning for the inevitable increased pressure on our energy and water supplies, housing infrastructure, natural areas, and transportation systems, while ensuring our region’s continued prosperity. They produce and disseminate research papers, policy briefs, statistics, and maps and graphics all aimed at advancing balanced, integrated, regional approaches to San Diego’s sustainability issues.

Photos from the event:

Chilled Ginger Beet Soup with Crab and Micro Cilantro

Rainbow over Encinitas, as seen from our appetizer station. God was smiling!

Our stationary aps were much appreciated well into the evening!

October 29th- Catered Event for the SDRGSD
Formed in 1999, the San Diego Regional School Garden Resource Center (RC) assists K-12 educators interested in using the garden as a tool to teach nutrition, agriculture, nature, and other school subjects in science, math, writing, reading, art, music, and others. The RC acts as a resource clearinghouse for teachers and school districts interested in garden-based nutrition education. The RC provides practical training, ongoing support and related resources for educators interested in programs aimed at encouraging students to appreciate fresh food and learn about the whole food cycle. The San Diego Regional School Garden Resource Center operates through a contract with the California Department of Education.

Some photos from this evening:

Our spread at this event highlighted all produce from Be Wise Ranch

Everyone

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Financial Team Hosts a Caribbean Island Dream
The menu included..
Assorted Artisan Cheese Platter
Fruit with Bounty of Seasonal Fresh Fruits, Candied and Spiced Nuts
Assortment of Gourmet Crackers and Breads

“Chilled” Tapas Station
Halibut Ceviche with Mango, Cilantro and Jalepeno served in Giant Margarita Glass with
Black Bean Hummus on Plantain Chips with Mango Salsa
Hearts of Palm Salad with Cashews and Green Papaya with Mango Cilantro Vinaigrette on
Endive

“Hot of the Grill” Tapas Station
Coconut Crusted Salmon Cakes with Caribbean Salsa
Jerk Marinated Pulled Pork Sliders with Pineapple Relish on Hawaiian Bread
Mini Grilled Cuban Sandwiches with Ancho Rubbed Roasted Pork, Smoked Ham, Dill
Pickles and Swiss Cheese
Jerk Chicken Bites with Rice and Beans on Chinese Spoons

Dessert and Coffee Station
Mini Spiced Rum Pineapple Upside Down Cake
Mini Almond Cakes with Rum Baked Bananas with Coconut Cream
Coffee

The cold bar...

Guests enjoying the cheese bar.

Heart of Palm and Mango Salad in Endive Leaves

Coconut Crusted Salmon Cakes with Banana Salsa

DELISH!! Upside down MINI Pineapple Cakes!

The musician was GREAT!!! So much fun... we were dancing in the kitchen!!

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A night of perfectly paired cheeses with voluptuous and energetic wines. Chef Robbie provided the food, John the Wine Heretic brought the show!

For more pictures Visit our Flickr Site: http://www.flickr.com/photos/30698433@N02/sets/72157622545549083/

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Sushi Rolling StationsFresh Picked

Learning from Chef PJ

Lavender Balsamic Strawberry Tarts

Fresh Picked Produce from Chino Farms

Yummy Papaya Salad

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