Dining Details Blog

Guests to the event included the Mayor of National City, the Chief of Police for National City, and many investors for the new InterAmerican College in National City. 3 Days of brainstorming meetings and seminars would not have been complete without a very special VIP dinner at the Chamber of Commerce. The menu included influences of hispanic cuisine with a strong California Cuisine flare.
The menu:
Crab Cakes with Caramelized Onion and Chipotle Sauce
Fresh Veggie Salad with Mint Citrus Vinaigrette, Fogs Light Goat Cheese, and Spiced Pistachios
Mixed Fresh Bread and Avocado Butter
Ancho Spiced Sea Bass with Citrus Glaze
Latin Spiced Braised Short Ribs with Poblano Demi
Chipotle Cheddar Infused Grilled Polenta
Baby Veggie Medley Roasted with Fresh Cilantro and Cumin
White Chocolate Lava Cakes with Raspberry Coulis and Whipped Cream

The flowers, by Flower Frenzy in Cardiff on the 101 MADE the atmosphere! Thanks to J, the owner, for making this event really shine!

The entrance of the chamber... transformed for dinner!

Meet the live mariachis

Cocktail Hour Appetizer

Ready for the buffet to start!

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Chefs Robbie, PJ, and Natalie whipped up quite a spread for one of Dining Details’ “regulars,” to celebrate the soon-to-arrive baby of a close friend. With a Smoked Wild Salmon Bar, Almond Croissant French Toast Creme Brulee with Mint Maple Syrup, a mixture of creative quiches like Chorizo, Caramelized Onion, and Manchego Cheese, (and lots more), it’s not surprising that the food was practically cleared from the buffet table in a heartbeat! The ladies came hungry (knowing the host, they must have expected a delectable spread!) and were very enthusiastic to fill their plates and their bellies! There’s really no brunch in town that compares to Dining Details’!

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We are glad to be able to help so many families eat well over the holidays! Here is what our clients had to say about their Thanksgiving Deliveries!

“Hi Julie,  We had a perfect T-day!  Thank you so much, I don’t feel the least bit guilty (well maybe a teeny-weenie bit) that you and your crew hit a home run for us.  All was well with the cooking.  We often can’t count on cooking instructions for high altitudes such as us, therefore, I go the old fashioned way of poking the thigh to see if the juices are still pink, then check the tenderness of the fork insertion.  I think it was pretty right on to the timing you provided in the instructions, at least we did synchronize everything based on that.  Plus we let it sit for like a half an hour before carving.  It typically takes longer up there, and we have done them in those Reynolds cooking bags which split the time in half (or it seems to).  So I have to vote for a brine, it was very, very moist.  This was our first brined turkey, and it was fine without the cooking bag — I did tent it right away to keep from browning excessively.  Well I’m trying to scheme for another brutal, days long kitchen marathon party so I can have my make-up and not my slippers — I’ll be turning it over to you.”  Dori Clapp

“Julie - the food was wonderful and tasty!  Strange thing about those turkeys, but ours sure was good!  We had so much food left over, so everyone went home with food for dinner.  THe stuffing was my favorite!  I will definitely use you again to help me out with cooking!” - Susan Doshier

“OMG - the most amazing Thanksgiving ever.  My family loved all the food. It was the most perfect Thanksgiving ever.  We were ALL saying that.
And I am sure it was because we weren’t all stressed out from preparing all the dishes. Plus we can’t cook as well as you!!
Thank you once again!!” -Lysa Meurer

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This holiday season, take the time to focus on your family and friends, instead of slaving away in the kitchen! Let Dining Details help you to create the most amazingly delicious, memorable dinner parties with these holiday inspired menus. Don’t see your favorite dish? Let us know and we’ll create it!

“Holiday Delivery” Menu 

Main Dishes 

Herb and Whole Grain Mustard Rubbed Turkey, Ready to roast 

Porcini Mushroom Turkey with Mushroom Gravy 

Roasted Beef Tenderloin with Caramelized Onion Mushroom Stuffing 

Stuffed Cornish Game Hens with Wild Rice, Dates, and Herbs 

Herb Crusted Leg of Lamb, Cranberry Port Reduction 

Pork Roast Stuffed with Cherries, Pistachios, Sage, and Goat Cheese, Poached Pear Reduction 

Shepherd’s Pie (with Beef or Chicken) with Potato, Parsnip, and Butternut Squash Topping 

Side Dishes 

Butternut Squash Mash 

Chestnut Puree 

Scalloped Potatoes with Gruyere and Thyme 

Mashed Potatoes with Roasted Garlic and Gravy 

Maple Roasted Quince and Sweet Potatoes 

Roasted Sweet Potatoes with Garlic and Thyme 

Cheesy Baked Penne with Cauliflower and Creme Fraiche  

Stuffing 

Bread Stuffing with Bacon and Apples 

Bread Stuffing with Sausage, Mushrooms, and Sage 

Bread Stuffing with Turkish Apricots, Pistachios, Sage, and Goat Cheese 

Wild Rice Dressing with Prosciutto, Roasted Grapes and Walnuts 

Cornbread Stuffing with Roasted Winter Vegetables 

Vegetable 

Green Bean Casserole, Farm Style 

Broccoli Leek Casserole with Gorgonzola Horseradish Bread Crumbs 

Roasted Butternut Squash with Grapes, Sage, and Hazelnuts 

Glazed Baby Carrots

Winter Vegetable Succotash 

Salad 

Spinach Salad with Apple, Dried Cherries, Spiced Pistachios, and Gorgonzola, Champagne Vin 

Roasted Beets, Butternut Squash, Goat Cheese, Arugula, Walnut Honey Vinaigrette 

Apples and Asian Pears with Radicchio, Mint, and Buttermilk Dressing 

Iceberg Salad with Bacon, Blue Cheese, Tomatoes, and Scallion 

Rolls/Biscuits/Muffins 

Cornbread Bacon Muffins 

Gingered Zucchini Bread Muffins 

Traditional Biscuits 

House-made Rosemary Wheat Rolls 

Cranberry Walnut Olive Oil Loaf 

Relishes and Chutneys 

Cranberry, Pear, and Ginger Chutney 

Cranberry and Blood Orange Relish 

Persimmon Chutney with Apples and Raisins 

Desserts 

 Cornmeal Rosemary Cake with Pine Nuts and Blood Orange Glaze 

Apple Raisin Bread Pudding 

Cranberry Upside Down Cake 

S;pice Cake with Coffee Toffee Crunch 

Spiced Pumpkin Cheesecake with Gingerbread Crust 

Delivery Service Includes 1 of Each Selection 

For 10 people, $450 

Without Main Dish, $375 

Services for Over 30 People, Save 10% and Free Delivery 

Pick-up Service, Save $25 

Holiday Delivery Services Schedule: 

Every Monday and Wednesday through November and December

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The Menu:

Hor’D'Hoerves-

Beggars Purses with Lemon Creme Fraiche and Caviar

Potato Corn Cakes with Crab Creme Fraiche and Smoked Salmon

Dinner-

The new superintendent said, “We have been looking for the best restaurant in San Diego since we arrived here a few week ago. I think I have found it! It’s right here! In Buzz’s house!” Ann shrugged cooly, “we get that all the time!”

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