Dining Details Blog

First he told her that they were staying in a hotel. They were actually staying on the beach in Oceanside in a small vacation cottage.
Then he told her they were going to dinner at Pacifica del Mar on Saturday night. They drove from Oceanside to Del Mar and suddenly, he told her, he felt very ill. They turned around to return to the cottage.
They arrived at their beachfront property, to find a romantic dinner table, set for two, with champagne, red wine, candles, and roses. She could not believe her eyes!

They were welcomed by their chef, who poured their wine and let them know the menu for the evening.
Robert, of the “Sensationals” played a private concert of acoustic guitar throughout the dinner as the sun set.

Per Fernando’s request, all food and wine was organic, and of course, all produce was fresh picked from the farm that day.
The menu consisted of:

Dungeness Crab Cake with Spicy Coconut Chili Sauce, Marinated Cucumber Salad with Radish, Tomato, and Mint over Shredded Kohlrabi with Black Sesame Seeds

Chino Farms Corn and Caramelized Fennel Soup with Roasted Tomatillo and Aneheim Chile Salsa, Smoked Wild Salmon, and Tamari Roasted Pepitas

Seared MSC Certified Chilean Sea Bass with Orange Miso Reduction, Purple Cauliflower, Broccoli, Minted Yellow Carrots and Dragon Carrots, over Lemongrass and Star Anise Infused Coconut Jade Rice

If you know someone planning to “pop the question”- recommend Dining Details. All he has to do is set the date, book the rental, and lie through his teeth to keep the surprise!

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The board members of the Children’s Abuse Prevention Foundation, now “Promises to Kids” hosted a special dinner for the donors and clients of the foundation on Monday, June 8th.
It was the first dinner party that many of the clients had ever attended. Everyone, donors and clients alike, loved the cuisine, and ate their hearts out!
The menu included:

Bacon, Roasted Pear, Caramelized Onion Tartlettes with Brie and Pt. Reyes Blue
Lemongrass Gingered Chicken Cakes with Coconut Kaffir Lime Drizzle and Micro Cilantro
Melon, Prosciutto, and Fresh Mozzarella Skewers with Mint Vinaigrette

Mixed Greens with Strawberries, Goat Cheese, Candied Pecans
Stuffed Chicken Breasts with Sun Dried Tomatoes, Pine Nuts, Parmesan, and Spinach
Burgundy Tri Tip with Caramelized Sweet Onions and Red Wine Reduction
Wild Mushroom Risotto
Roasted Asparagus
Profiterols and Peanut Butter Brownies

Chicken Cakes with Kaffir Lime Coconut Drizzle

Mingling and enjoying the appetizers

PJ loving his creation!

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Although Chef Julie doesn’t cook as much as she used to, she still knows how to whip up some delightful creations! Below, two of Friday night’s yummy courses for some of Julie’s favorite “regulars,” Buzz and Ann.

Ahi Tartare Stack with Dungeness Crab and Cilantro Micro Greens

Seared Scallops over Celery Root Puree with Muscat Grape Sauce, Chino's Red Spinach, Fennel, and Peas

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We have done several events now at Downtown’s Sapphire Tower, most of which have been big cocktail parties, caravans, and open houses. This time, we were invited to do an intimate, special dinner party for one of the residents on the property and their guests.  There we were on the 16th floor of a gorgeous highrise property, presenting a 5 course dinner with all of San Diego in the backdrop!

It made us, and our host wonder, “Could there be a better restaurant in town with such personal service and such an amazing view!?” In our humble opinion, we don’t think so!

Conclusion: Don’t leave home if you can have the best restaurant in town in the comfort of your home!

Look at that view!

The Menu

To Begin
Hawaiian Style Crab Cakes with Coconut Chili Star Anise Sauce

Soup
Roasted Baby Artichoke Soup with Parmesan, Meyer Lemon Truffle Drizzle

Salad
Baby Arugula, Shaved Fennel, Pine Nut Crusted Goat Cheese, Asparagus, Grilled REd Pepper
Vinaigrette

Entree
Thyme Grilled Lamb Pops with Cranberry Port Demi Glace, Celery Root Puree, Vegetable
(Fish of the day to be substituted on two of the six entrees)

Sweets
White Chocolate Lava Cakes with Dark Chocolate Drizzle and Port Simmered Blueberries

Fresh Grouper for the Vegetarians

That was the BEST cake ever! Another one of PJs amazing recipes!

Mmmm... even more White Chocolate Cakes!

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Through a special fundraising donation for the Notre Dame Academy,  we had the opportunity to create a special house blessing and birthday celebration dinner. Here is what the host had to say about the experience:

“I just wanted to thank you and Robbie for making my birthday and the blessing of our house such a wonderful event.  The food was absolutely the BEST I have ever had.  Soooo delicious!  The girls are still enjoying the Mac n’ Cheese leftovers!  We will be sure to recommend you! ”
In appreciation,
Jessica

The Menu

Appetizer
Cilantro Pesto Prawn with Ginger Chinese Mustard

Salad
Mixed Baby Greens and Arugula Salad with Pecan Crusted Goat Cheese and Champagne Vinaigrette

Entree
Coconut Crusted Halibut with Sweet and Spicy Pineapple Glaze, Cilantro Scented Jasmine Rice, and Roasted
Baby Carrots

Dessert
Cheesecake with English Toffee and Chocolate Sauce

Children’s Menu
Fresh Green Salad with Petite Dragon Carrots
Homemade Three Cheese Mac N’ Cheese and Sauteed Vegetables

Garnishes of fresh fruit and vegetables from Chinos

Robbie putting his "love" in his dish

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Founder/Owner/Chef Julie Frans turned 30 on February 26th. For the first big night out since the baby was born, Julie chose to get her friends together to experience the “best restaurant in town”- which happened to be, for that evening, at the Whitman’s home. (The best restaurant happens to be where ever Dining Details’ chefs PJ and Robbie happen to be cooking!) PJ put on an amazing spread of small plates, customized just for Julie’s palate, topped off with a delicious banana truffle cake from “Cake.”

The mouthwatering menu was this:

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