Dining Details Blog

Chefs Julie and Natalie had the honorable opportunity to present a gluten free spread of appetizers and an introduction to Dining Details at the big SDDA holiday meeting in November. Recommended by Rotation Diet “LEAP” specialist, Donna Wolf, Dining Details was able to speak about how the company takes care of clients with special needs, from celiac to severe food allergies and rotation diets. By preparing food on a regular basis, or consulting on how they can cook for themselves, Dining Details chefs are a perfect resource for the Dietitians’ clients.

All Natural, Gluten Free Menu Selections
Black Bean Cakes with Avocado Salsa
Edamame Hummus with Pickled Radish on Cucumber Crisps
Chicken Salad with Turkish Apricots on Endive Leaves
Devilled Eggs with Shrimp and Turkey Bacon
Buffalo Mozzarella Caprese Salad Skewers with Micro Basil and Truffle Oil
Flourless Chocolate Cakes

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Gillian Gensler, socialite extraordinaire, hosted a dinner party for 10 in late November to celebrate “Fall and Friends.” The table was gorgeous, the “food was out of this world good,” and the ladies had a wonderful evening.

The Menu:

Cheese and Antipasto to start

Prawns with Pumpkin Seed Pesto over Pureed Coconut Purple Yams

Pumpkin Miso Soup with Marscapone Cream 

Arugula with Asian Pear and Pomegranate

Filet with Port Peppercorn Demi, Pureed Celery Root and Parsnips, Haricot Verts

Basil Crepes with Sauteed Apples and Fennel with Home Made Honey Thyme Ice Cream (YUMMY!)

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The brand new Sapphire Tower on Kettner Blvd. opened its doors for a broker showing on Thursday, November 20, 2008. The open house was hosted in their model home on the 17th floor which made for a fantastic view! We helped them celebrate this exciting opening with a variety of cheese platters and appetizers, and a “Sapphire Tower Signature Martinis” menu that was created especially for the occasion.

Appetizer Menu

Roasted Pear, Caramelized Shallot, Gorgonzola, Brie Filo Cups with Toasted Crushed Pecans

Oven Roasted Tomato Tartines with Kalamata Olive Tapenade, Fresh Ricotta, Balsamic Drizzle

Bacon Wrapped Dates stuffed with Manchego Cheese, Olive, Antipasto Spread 

Sapphire Tower Signature Martini Menu

Blue Vue
SKYY Vodka, Triple Sec, and Fresh Blueberry Garnish

Sapphire Tower
Bombay Sapphire Gin and Organic Pickled Ginger Garnish

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The United Jewish Federation YAD hosted “A Sushi Extravaganza” themed event at a private home in La Jolla on November 13, 2008 for 50 Donors and their members. We created a menu that was a mix of creative appetizers and traditional sushi buffet with a modern twist, topped off with something sweet to finish off the night. Just take a look at the menu below!

Sushi and Tapas-Style Menu:

To Begin…
Edamame
Demitasse Cups of Miso Soup
Ahi Tartare on Wonton Crisps with Edamame Hummus and Avocado Ponzu
Salmon Tartare with Dill and Creme Fraiche on Chinese Spoons

Buffet Menu:
Miso Marinated Sea Bass over Rice Cakes
Albacore Rolls with Avocado and Sweet Soy
Asian Style Halibut Ceviche with Asian Pear, Mango, and Yuzu Sauce
Spicy Tuna Rolls and Vegetarian Rolls
Vegetarian Tartare on Cucumber Chips with Edamame Hummus
Mixed Traditional Sushi and Sashimi

To Complete the Meal
Banana Spring Rolls with Mango Sorbet and Raspberry Coulis
Coconut Ginger Chocolate Flourless Cakes

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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!

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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Did you see Chef PJ and Julie on KUSI Good Morning San Diego?

I just ate the turkey that we cooked on the show. I’m not even a fan of turkey- I never even eat it at THanksgiving… but OMG!!!! This cider brine PJ made turned this turkey into the best darn turkey that ever was. Check out the recipe- I definitely recommend it!!!

We talked tips and tricks for Thanksgiving, showing roasted brined turkey, sweet yams with quince and fennel, cornbread stuffing with spicy italian sausage and artichoke hearts, shaved brussels sprouts in brown sage butter, and cranberry pomegranate sauce. Don’t worry! You can find the link after 11.24.08 on KUSI.com, and check out the recipes immediately on our website under “recipes,” the holiday category.

We hope to help you this holiday season with your cooking! Go on “ask the chef” with culinary questions and entertaining advice.

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Aztec Graphics invited friends, colleagues, and clients to the opening for Local Artist, Gabe Leonard, and his feature, “World Wave.” The turn out was huge- about 75 guests packed into the small framing store in Pacific Beach to mingle, browse, and snack on Dining Details Nibbles.

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Sushi Performance and Visual Arts is a non-profit multi-disciplinary presenting organization, founded in San Diego since 1980. This year 2008, they were proud to present the public with the opening of their new Center for Urban Arts located in Downtown San Diego.

We were truly inspired by the raw, creative, and artistic elements of performing arts, so we decided to invent the menu playing with the concept of “sushi”. Here is our inspired menu:

The Sushi Inspired Menu:

Grilled Portabello Mushroom Nigiri with Seaweed Belt and Unagi Drizzle

Tomato Tartare with Avocado on Edamame Hummus and Crisp Cucumber Chip

Soy Ginger Marinated Filet on Wasabi Mashed Potato Roll, Ponzu Drizzle and garnished with Organic Pickled Ginger

Szechuan style Green and Yellow Hericoverts served in Paper Cones

Kaffir Lime Leaf Panna Cotta

Wasabi Ginger Mini Flourless Cakes

Jacqueline, the wife of the president of the board wrote:

“The audience gave Dining Details a roaring round of applause at the conclusion of the performance last night.  I wish you could have been there to enjoy the limelight.  You were indeed noticed and appreciated.  Thank you again for your generous contribution, impeccable service, perfect presentation and truly delectable menu.   Best of all, you and your Dining Details Family are simply lovely to work with.”

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It only happens once a year. Meritage Wine Market in Encinitas holds their annual “Guest Bartender Night,” featuring some of their favorite wines, poured by some of their favorite people, and paired with the perfect foods.

40 guests attended, who sampled some amazing wines from around the world, and Dining Details Chefs were there on-site creating the pairing menu. Here’s to another successful year!

Bratwurst and BBQ Shrimp Skewers on the grill

The always popular slider went sooo fast!

The Menu

Welcome Appetizers and Champagne
Cheese and Antipasto Spread
Charcuterie, Breads, Crackers, and Condiments

Dry Token Reisling
Bratworst and BBQ Shrimp Skewers

Barolo
Wild Mushroom and Leek Risotto

Bordeaux
Braised Short Ribs in Balsamic Demi with Horseradish Cream, Gruyere Mashed Potatoes

Napa Cabernet
Mini Sliders with Gorgonzola and Caramelized Shallots

Dessert
Small Plate of Profiterols and Berries

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A very romantic sunset 5 course birthday dinner was in store for this lucky birthday guy on November 8th. This destination dinner for two took place on a secluded park right by the water in Coronado, California, overlooking all of Downtown San Diego.

A Special THANK YOU to Dawn, at “Embellishmint Floral and Event Design” for providing the flowers and linens for this special dinner. Visit Dawn at www.embellishmint.com.

The 5 Course Menu:

Appetizer
Oven Roasted Tomato Tartines with Fresh Ricotta and Olive Tapenade

Soup
Butternut Squash and Caramelized Fennel Soup with Spiced Pepitas and Marsapone Cream

Salad
Filo Wrapped Goat Cheese over Baby Arugula with Asian Pear, Pomegranate Seeds, Candied Pine Nuts, and Persimmon Vinaigrette

Entree
Pumpkin Ravioli with Tomato Miso Sauce, Mixed Chino Farms Vegetables

Dessert
Ginger Apple Cranberry Crisp with Macadamia Nut Topping, Fresh Whipped Cream

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