Archive for the ‘Fundraiser’ Category

“Food 4 Kids” in August

Dining Details & “Dollar A Dish” FOOD 4 KIDS-
Put food in kids’ backpacks while you dine!

First introduced last year, the Dollar-a-Dish Fundraiser supports “Food 4 Kids Backpack Program,” launched by the San Diego Food Bank in 2007. Caron Golden (www.sandiegofoodstuff.com) and Alice Robertson (www.aliceqfoodie.blogspot.com) started it as way to involve local restaurants and chefs in the movement to feed hungry children, and to bring more attention to the program by introducing it to foodies and diners in a fun way.

How it works:
Participating restaurants choose an item on their menu to promote, and every time that dish sells, the restaurant donates $1 to the program. Last year, Urban Solace and Rimels participated; this year, over 20 local restaurants are participating, including the two mentioned, Pizza Fusion, Starlight, the Red Door, Sessions Public, the Gathering, and many more! You can view the list of participating restaurants on their facebook page, or donate here.

Who benefits:
food4kidsThe program provides food for chronically hungry elementary school students through the weekend. Every Friday, participating children receive a backpack filled with child-friendly foods.They need this weekend bag because while they receive free or reduced cost meals in school, food may not be available to them on weekends or school holidays. To qualify, students must attend a school where at least 80 percent of the population receives free or reduced cost lunches, and receive a teacher referral. During the ‘08-’09 school year, the program served 200 children in 8 schools throughout SD County. With our help, they are now serving 525 children in 19 schools and are looking to expand that further.

How Dining Details/Chickpeas is getting involved:
1) For every dinner or cocktail event booked in August, $1 per attending guest will be donated to “dollar-a-dish.”
2) Any delivered summer grill or platter package booked in August, 5% of food bill will be donated.
3) Kids cooking parties booked in August, $3 per child will go toward the project, and kids attending will learn a little bit about the program they are supporting and the kids they are helping to feed.

If you are considering hosting an event in August, please let Dining Details help you- you will be putting food in hungry kids’ weekend packs while you dine!

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Mama’s Day, 2010

San Diego’s most popular culinary and social event is a major source of funding for Mama’s Kitchen, the only organization that prepares and delivers three meals a day, seven days a week at no cost to San Diegans affected by critical illnesses such as AIDS or cancer. With the hard work of hundreds of volunteers, Mama’s Kitchen is able to achieve its mission every day because of the generous support of the community.

Dining Details supports Mama’s Day by providing the food in the VIP section of the event. This year we showcased Rosemary Lavender Lamb with Pistachio Mint Yogurt, Roasted Eggplant Bruschetta on Toastettes with Tapenade and Ricotta, and Flatbread Pizzettes with Arugula Pistachio Pesto, Fig, Prosciutto, and Goat Cheese.

A special thanks to Sharon, of Organic Elements, for helping us make our table look gorgeous!

View the slideshow here…http://www.mamaskitchen.org/events/mamasday.php

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“Romancing the Kitchen” Fundraiser for Mama’s Kitchen, 2010

“Romancing the Kitchen” was our second annual dining experience we hosted with Mama’s Kitchen.
The purpose of this event is to bring new people and potential donors into the space of Mama’s Kitchen to meet the faces and learn about the mission. Dining Details and a host of other wonderful vendors transform the industrial, raw warehouse and kitchen into an elegant dining room. We give a “sneak peak” of the actual harshness and primitive state of the kitchen by covering only half of the surroundings.
Dining Details provides the food and demonstrations. This year, our focus was on aphrodisiacs, or foods of love in folklore. Each course was filled with aphrodisiacs, and we discussed why each ingredient was considered as such. The guests really seemed to get a kick out of the topic of discussion.
We teamed up with Amber Regan, of Torrey Wines, who led the wine pairing and education, as well as secured the generous wine donations. Other gracious hosts included Jess and John Gillon of Events by Design, who managed the event set up, operations, lighting and sound. Concepts Event Design did the gorgeous linens, chairs, draping, and lighting. Dawn with Embellishmint really wowed the guests with her AMAZING centerpieces. The food was donated by Specialty Produce, Catalina Offshore Products, and Brandt Beef.  Thank goodness for TK&A providing all of our dinnerware and service- they carried out our food perfectly with style and grace! The musical entertainment was David Patrone, the most charismatic crooner in San Diego, see him at Prohibition every weekend for a real treat! David Wasserman provided his orgasmic coffee to follow suit with the aphrodisiac theme, giving a great end to the evening. While the entire night was captured by the amazing photography work of Sean Capshaw of Resolusean. .
It was a very successful evening- not only did we raise about $14,000, but we introduced a lot of great new people to the organization. We are confident that many of them continue to support Mama’s throughout the year, after such a warm and tasty welcome!
The menu was this…
Passed Apps
Blini with Artichoke Mousse and Smoked Salmon, Chives, Lemon Zest, Caper Vinaigrette
Strawberry Confetti with Basil, Brie, Balsamic Reduction on Herb Toasts

Fortunato Sparkling Wine

Amuse Bouche
Lobster Bruschetta with Caviar on Chinese Spoons over Rosemary Sea Salt

“X” Chardonnay, Carneros

Salad

Grilled Asparagus Salad with Roasted Fennel, Citrus Mustard Vinaigrette, Shaved Pecorino

Bliss Sauvignon Blanc, Mendocino

Entree

Filet Medallion with Ancho Chile Chocolate Fig Glaze, Shrimp Skewer with Caramelized Leeks and Black Truffle Butter, Sunchoke Parsnip Puree

i
Brutocoa Merlot, Mendocino
ii
Cana Proprietarty Estate Red Blend, Contra Costa

Dessert

Butterscotch Pot De Creme with Gingered Cream and Chocolate Dipped Toffee

Brutocoa Port
A few photos from the evening…. (more will be posted on our fan page and flicker site, shortly!) BIG THANKS to Sean Capshaw for the incredible shots.

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“Promises to Kids” Foundation Hosts a Dinner for Donors and Clients

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

Chicken Cakes with Kaffir Lime Coconut Drizzle


Mingling and enjoying the appetizers

Mingling and enjoying the appetizers


PJ loving his creation!

PJ loving his creation!

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Voices for Children/CASA Fundraiser in Rancho Santa Fe

Wining, Dining, and Fundraising was the purpose of this event at a beautifully remodeled home on La Bajada. The party was the kitchen’s “coming out” party, said Steve, the host.
The menu was:

Passed Hors d’Oeuvres
Grilled Prawn with Chipotle Peach Sauce, Pumpkin Seed Cilantro Pesto
Pancetta, Roasted Pear, Caramelized Onion, Gorgonzola stuffed Filo Bites

Stationary Hors d’Oeuvres and Wine Pairings
Champage or Sauvignon Blanc
Creamy Spring Pea and Watercress Soup with Dungeness Crab in Demitasse Cups
Pinot Noir
Wild Mushroom and Leek Risotto on Chinese Spoons
Cabernet Sauvignon
Skewer of Pepper Crusted Grilled Filet Mignon with Port Peppercorn Demi
Zinfandel
Mini Bittersweet Chocolate Cakes with Fresh Berries

A lot of true foodies showed up for the event, and recognized and appreciated the quality of the food presented. We LOVE it when that happens! Dining Details definitely made some fans on this one!

Emulating the famous Chez Panise Style Asparagus

Emulating the famous Chez Panise Style Asparagus


Ready for Cocktail Hour

Ready for Cocktail Hour


Fresh Pea and Watercress Soup with Dungeness Crab and Creme Fraiche

Fresh Pea and Watercress Soup with Dungeness Crab and Creme Fraiche


Wild Mushroom Risotto with Truffle Essence

Wild Mushroom Risotto with Truffle Essence


Peppery Filet Bites with Port Peppercorn Demi- MMMMM

Peppery Filet Bites with Port Peppercorn Demi- MMMMM


Hovering over the soups... some guests just couldn't get enough!!

Hovering over the soups... some guests just couldn't get enough!!

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Traveler’s Aid Springtime Soiree

Chefs PJ, Julie, and Natalie whipped up a delicious spring-inspired line-up of appetizers for the Traveler’s Aid Fundraiser, Spring Soiree.
The event, which hosted about 80 guests, was held at a volunteer’s home in Rancho Santa Fe. The guests were invited to wine, dine, and view a series of demos in the estate kitchen. Guests enjoyed the opportunity to taste, watch, and ask questions while the chefs demo’ed the appetizers.

Spicy Crab Cakes

Spicy Crab Cakes

Dining Details' Hostess with the Most-ess!

Dining Details

Ahi Tartare

Ahi Tartare

Green Papaya Salad Spring Rolls

Green Papaya Salad Spring Rolls

Lamb Kabobs with Rhubarb Currant Chutney

Lamb Kabobs with Rhubarb Currant Chutney

Garnishing with Melon Mint Salsa

Garnishing with Melon Mint Salsa

Cheers to the Chefs!

Cheers to the Chefs!

PJ demo-ing the Spring Rolls

PJ demo-ing the Spring Rolls

PJ flambe-ing the pineapple

PJ flambe-ing the pineapple

A captive audience!

A captive audience!

Voila! Crab Cakes all dressed up and at their best

Demo-ing how to wrap a Thai Papaya roll

The menu…
Hors d’oeuvres

Sliced Filet on Sourdough Toastettes with Brie, Roquefort, and Port Peppercorn Demi Glace

Spicy Crab Cakes with Mint Melon Relish

Crisp Taro Chip with Fresh Chevre, Figs, and Truffle Drizzle

Ahi Tartare with Tomato Avocado Ponzu and Edamame Hummus over Wonton Crisps

Tomato and Prosciutto Caprese Sliders with Basil Pesto and Fresh Mozzarella

Grilled Lamb Kabobs with Rhubarb and Currant Chutney

Thai Papaya and Cucumber Salad Rolls with Sweet Chile Peanut Sauce

Desserts

Mini Almond Cakes with Roasted Pineapple, Bourbon, and Vanilla Cream

Ghirardelli Chocolate Lava Cakes with Kahlua Centers and Fresh Berries

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The Presidential Dining Experience with Mama’s Kitchen

This year’s event was such a success that our second annual Presidential Dining Experience is already booked for next year! Besides the $12,000 that Wells Fargo donated to the event up front, we raised an additional $18,500 the night of the event. Not bad for our first fundraiser! Not only did we help raise a grip of funds for Mama’s, everyone had a great night! With Robbie running the kitchen, and Chef PJ on the demos, wine pairing with Sommelier, Mark Davidowski, and the great energy of everyone attending, our first annual “Presidential Dining Experience” was an absolute success!

See all of the photos at http://www.flickr.com/photos/30698433@N02/sets/72157616198337926/

The Menu:
Wild Mushroom and Goat Cheese Stuffed Filo Bites with Morels, Ramps, and Fresh Thyme
2005 D’Abbatis Cava Spain

Seared Scallop with Vermouth Grape Sauce over Celery Root Puree
2007 Domaine Cassagnoles Blanc, Gasgone France

Savory Roasted Red Pepper Mascarpone “Cheesecake” with Rosemary Crust, Balsamic Basil, and Yellow Pepper Drizzle with Parmesan Crisp
2007 Candella Pinot Noir, Mission Ranch Vineyard, Monterey, CA

Prosciutto Wrapped Baby Greens and Asparagus Spears with Sauteed Fava Beans, Baby Artichoke Hearts, and Balsamic Reduction
2006 Vietti Barbera d’Asti, Italy

Kaffir Lime and Champagne Sorbet

Chinese Five Spice Braised Short Rib with Sweet Soy Miso Glaze, Served with Wasabi Potatoes Au Gratin and Chinese Long Beans
2005 Abadia Retuerta Seleccion Especial, Sardon De Duero, Spain

Ghirardelli Chocolate Lava Cakes with Chocolate Ganache and Fresh Berry Coulis
2007 Icardi Brachetto, Italy

Thank you to our Generous Sponsors of the Evening:
Wells Fargo Bank
Meritage Wine Market/ www.meritagewinemarket.com
Specialty Produce/ www.specialtyproduce.com
Concepts Event Design/ www.conceptseventdesign.com
Embellishmint/ www.embellishmint.com
TK&A/ www.tkacatering.com
Todd Pyke on Guitar/ www.toddpyke.com
Don Mirra Photography/ www.donmirra.com
ADventure Imaging/ www.adventureimaging.com
Summerland Letterpress/ www.summerlandletterpress.com
Hyatt Regency La Jolla/ www.lajolla.hyatt.com
San Diego Culinary Institute/ www.sdci-inc.com

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Chino Farms

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Fundraising Event in Rancho Santa Fe

70 guests attended a school fundraiser event held in a gorgeous estate home nestled in Rancho Santa Fe on Friday, November 21, 2008. The guests roamed the tiki torch lit backyard and the beautifully decorated home while our servers passed a selection of tasty hors d’oeurves ranging from fresh caprese skewers to herb crusted lamb. 

 

Lisa will always serve you with a friendly smile!

Lisa will always serve you with a friendly smile!

The Menu:

Prawns Wrapped in Prosciutto with Pistachio Artichoke Pesto

Herb Crusted Lamb-Pops with Port Cranberry Sauce

Mini Beef Burgers on Homemade Caramelized Onion Buns with Port Peppercorn Demi Glace, Gorgonzola, and Wild Mushrooms

Grilled Chicken Satay Skewers with Curry Peanut Sauce

Buffalo Mozzerella Caprese Salad Skewers

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5th Annual Chefs and Champions “Helping Kids Take Flight” Event

Dining Details participated in the annual Chef and Champions gala for the Polinsky Center on October 18, 2008 at the Air and Space Museum, Balboa Park.The event honored San Diego community members who have gone above and beyond to help San Diego’s children and to further the mission of preventing child abuse.

There were 12 Restaurants and Chefs that participated in the event, and as one of the only tables of the evening offering a variety of seasonal and holiday inspired desserts, we were a hit!

The Holiday Dessert Menu:

Chai Panna Cotta with Pomegranate Drizzle
Parnsip Cupcakes with Espresso Cream Cheese Frosting
Flourless Chocolate Cake with Kaluah Ganache
Butternut Squash Cheesecake with Gingersnap Crust and Candied Pecans

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