Chef Robbie did it up for some folks heading off to opening day at the races!
Check out this decadent expanse of deliciousness! Go, Chef!
Fontaine putting on the finishing touches to crab cakes
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Two lunches were held for the investors, board members, and visiting WASC members for the new InterAmerican College in National City.
The luncheon Menus included;
April 21 Lunch
Latin Spiced Salmon over Grilled Romaine Salad with Tomatillo Cilantro Vinaigrette
Cumin and Lime Spiced Shredded Chicken on Cabbage Salad
Black Bean Salad with Corn, Cherry Tomatoes, Cilantro
Spicy Cumin Roasted Vegetable Salad
April 23 Lunch
Mango Chipotle Marinated Chicken Wraps with Pumpkin Seed Cilantro Pesto
Stuffed Peppers with Shredded Pork, Black Beans, Rice, Corn, Agave Cilantro Vinaigrette
Smoked Salmon Quesadillas with Avocado Crema
Halibut Ceviche with Mango, Served with Tortilla Crisps
Chayote Salad with Lemon Vinaigrette
Pj and Robbie prepping in the breakroom.. or dancing?
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A beautiful Spring day in Olivenhein, with a luncheon overlooking Encinitas and Carlsbad, made the perfect setting for the luncheon wedding of Kalyn and Joey.
The menu, requested by Kalyn, was paired perfectly to their liking- she asked, and she received!
The menu was:
Cheese Sampler Plate ; Variety of Venisimo Cheeses to include: Pt. Reyes Blue, St Andre Triple Cream, Truffle Gouda, Mimolette, Parmesan, Prosciutto, Olive Variety, Antipasto, Marcona Almonds, Crackers and Baguette
Shrimp Bisque
Mixed Farm Lettuces with Strawberries, Goat Cheese, Candied Pistachios, Champagne Vinaigrette
Sauteed Orange Roughy with Dill, Fennel, and Lemon
Bacon Wrapped Filet Mignon with Port Peppercorn Sauce
Truffled Wild Mushroom Risotto with Thyme and Leeks
Roasted Seasonal Veggies with Asparagus and Brussels Sprouts
Dessert; Wedding Cake,from “Cake”
The View from Lunch
The ingredients...
Fresh Fish...
Orange Roughy
Bacon Wrapped Filet
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This clients’ late mother’s favorite season was Springtime, and to celebrate her life, her daughters hosted an intimate tea party with their mother’s closest girlfriends.
The ladies wanted traditional-style tea party fare in their Santa Luz home, so we mixed a little bit of tradition with our seasonal, creative twist to come up with a menu that had lots of variety and delicious, little savory and sweet bites. We served their mother’s favorite champagne drink, Peach Bellinis, as a welcome drink, followed by a nice White Burgundy, 2007 Jomain Bourgogne Blanc (Thanks goes to the guys at Meritage for the suggestions!) and an assortment of 4 amazing teas from Fortnum and Mason.
The Menu
Tea Sandwiches
Chicken Salad with Turkish Apricots and Pistachios on Multigrain
Cucumber, Herbed Goat Cheese, and Walnuts on White Bread
Curried Egg and Chive on White Bread
Small Bites
Mini Quiches with Bacon, Caramelized Onion, Brocolli and Aged Cheddar
Open- Face Wild Mushroom and Goat Cheese Tartine with Truffle
Roasted Pear and Carmelized Shallot Filo Cups with Brie and Pecans
Scones and Pastries
Blueberry and Lemon Zest Scones
Rosemary and Lavender Shortbread
Served with Lemon Curd, Devonshire Clotted Cream and Fruit Preserves
Sweets
Dark Chocolate Lava Cakes with French Strawberries
Mini Carrot Cupcakes with Candied Ginger Cream Cheese Frosting
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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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San Diego Recreations Benefit Association Luncheon at NTC Promenade
Fall Inspired Menu
Wild Mushroom Croustini with Thyme and Truffle Oil
Mixed Green Salad with Roasted Pears, Spiced Walnuts, Goat Cheese, Cranberry Vinaigrette
Sauteed Chicken with Figs and Port Sauce
Roasted Potatoes with Shallots and Herbs
Roasted Acorn Squash with Brown Butter and Sage
Sauteed Green Beans with Shallots
Mini Pumpkin CheeseCakes
Responses from the day:
“Dining Details is really the best kept secret in San Diego- Chef Robbie, Julie and their staff created a meal that everyone raved about, normally we have to twist arms to get a survey/meeting evaluation from this group. However, each participant felt compelled to complete the evaluation so they could comment on the food and service. So many members have called me after the meeting to say Dining Details was the best! Thank you Chef Robbie and Julie.”- Deborah Dimery, Board Member
“I just wanted to let you know that the staff at NTC Promenade thought you did an excellent job with the RBA event. The food was fantastic, and the presentation was just as terrific!” -Cheryl Penaskovic, Event Sales Representative
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Lysa Meurer hosted a “3- Day” Fundraiser luncheon on 10/3/2008 at her home in Poway, CA. The luncheon included 100 women who joined together to support Lysa’s walking efforts in the 3-day, and in the fight against breast cancer. To date, Lysa has raised $9000 for this year’s susan G Komen 3 Day event! Way to go Lysa!
Luncheon Menu:
Welcome Champagne and Passed Appetizers
Mini Salmon Cake with Dill and Creme Fraiche
Butternut Squash Hazelnut Sage Filo Purse
Endive and Radicchio Salad with Roasted Pears, Caramelized Onion, Blue Cheese, Candied Walnuts, Sherry Vinaigrette
Pecan Crusted Chicken with Apricot Glaze, Pureed Celery Root and Potatoes, Roasted Vegetable
Almond Essence Mini Cheesecakes with Candied Sliced Almonds, Raspberries, Raspberry Coulis in shape of Pink Ribbon
Chardonnay, Basil Iced Tea, Water, Coffee
Thanks to Suzanne Hansen for the photos- shewanders.com
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