Dining Details Blog

Chef Julie and Chef PJ cheffed a delicious dinner party for our client in their private home in Rancho Santa Fe. The dinner party was in honor of their guest, the President of Westmont College, in Montecito, Ca. The hosts, President, and other dignified guests gathered Tuesday evening, February 24, 2009 to enjoy the gourmet creations Dining Details.

Having done numerous dinner parties with our client in the past, Julie was able to get right back in gear, chef coat donned for her first dinner party since the birth of John Eric. Side by side with PJ, they created a tasty gourmet feast fit for a President! Take a look at the menu (Photos taken on an iPhone!): 

Passed Hors d’oeuvres

Roasted Tomato Tartines with Olive Tapenade and Fresh Goat Cheese
Bacon, Brie, Gorgonzola, Pear, and Caramelized Onion Tartlettes

Dinner Menu
First Course
Filo Wrapped Goat Cheese, Asian Pear, Arugula and Mustard Greens with Candied Pine Nuts and Champagne Vinaigrette

Second Course
Stuffed Pork Chops with Turkish Apricots, Pistachios, Goat Cheese, and Sage, Poached Pear Reduction, Celery Root Puree and Fresh Chinos Baby Carrots

Dessert Course
Almond Cake with Roasted Pineapple and Vanilla Cream

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There were three reasons to celebrate this February 14th for one of our clients and her guests: A 50th Birthday celebration, celebrating the love on Valentines Day, and the unveiling of their newly remodeled home.

It had always been a dream for our hosts to remodel their home, especially the kitchen space, which was small and cramped in the corner of the room. Being lovers of cooking and entertaining, there were always family and friends gathered around the kitchen to feast, so they decided to build their dream kitchen in honor of those get- togethers! Dining Details Chefs were well impressed with the caliber of appliances and gadgets that made up the new kitchen. What a pleasure to cook in!

The guests were greeted at the door with champagne and passed appetizers, as Audrey wanted her guests to feel “swept away” upon their entrance.

Our Chefs had 5 different “Appetizer” stations, all with different foods: The Signature Market Selection of Cheese and Tapas, Appetizers fresh, hot and off-the-grill, an assortment of mini tea sandwiches and seasonal fruits for the kiddos, a colorful selection of hors d-oeurvres from the kitchen, and a bountiful table of Valentine’s inspired desserts.

The party didn’t stop there… our Chefs even created a family dinner, to leave behind for the host and their late comers to enjoy.

The Menu
Stationary Appetizer/Tapas Table- Market Selection
Dining Details Signature Artisenal Cheese and Tapas Array

“Hot off the Grill”
Prosciutto Wrapped Chicken Skewers with Apricot Rosemary Glaze
Top Sirloin Sliders with Mixed Wild Mushrooms, Goat Cheese, and Port Peppercorn Sauce
Chipotle Mango Marinated Grilled Prawn Skewers with Pumpkin Seed Cilantro Pesto 

Passed Appetizers 
Seared Ahi on Wonton Crisps with Miso Mustard Vinaigrette and Wasabi Micro Greens
Heirloom Cherry Tomato, Basil, and Fresh Mozzarella Skewers with Balsamic Vinaigrette
Sliced Seared Filet on Toasts with Brie, Port Peppercorn Demi Glace, Horseradish Cream, and Chives

Kids’ Table
Mini Tea Sandwiches, Turkey, Roasted Pepper Spread and Cheese, Egg Salad, Grilled Chicken Salad with Apricots, Pistachios, and Herbs. Fruit, Chips, Brownie Bites

Dessert 
Mini Almond Essence Cheese Cakes with Raspberry Coulis Hearts
Mini Chocolate Lava Cakes with Chambord Centers and Berries
Meyer Lemon Bars with Almond Crust

Family Dinner for 30
Marinated Burgundy Tri-tip (to grill)
Potatoes Au Gratin
Roasted Mixed Vegetables
Seasonal Chef Salad

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Sapphire Tower, at 1262 Kettner Boulevard, overlooks San Diego with floor-to-ceiling windows showing panoramic views of the Pacific ocean, the waterfront, Downtown, and San Diego Bay. The developers opened the doors on Tuesday, January 27, 2009 to welcome over 250 guests into their exclusive 33 story high rise property for their Red Carpet Grand Opening. Dining Details was fortunate and honored to be chosen as Sapphire Towers’ Chef Service to cater and coordinate this awesome affair.

Guests were greeted on the red carpet with Sapphire signature martinis and champagne, then invited to explore the 17th floor units, where Chef Robbie wined and dined them with passed appetizers, including Hawaiian Style Crab Cakes with Coconut Chili Sauce and Prosciutto Wrapped Chicken Skewers with Apricot Rosemary Glaze.

The Penthouse was rockin’ with a live band and dance floor, lounge effects by Concepts Event Design, and floral decor by Embellishmint Floral Design. The menu upstairs included an array of tapas and artesenal cheeses, passed hors d’oeuvres such as Thyme Crusted Lamp Pops with Cranberry Port Demi and Seared Ahi with Miso Mustard Drizzle and Pickled Cucumber Relish.  A carving station of Burgundy Marinated Tri Tip and sides was available, as well. A delectable spread of mini desserts and coffee bar tempted guests to visit the pool.

The full Menu:

Lobby

Bar, Provided by “Backyard Bartenders”

Featuring Blueberry Studded Champagne and “Blue Sapphire” Signature Martini

17th Floor Model, Units #1 and # 2; Passed Hors’D’Hoerves

Crab Cakes with Coconut Chili Sauce

Chipotle Mango Marinated Grilled Prawn Skewers with Pumpkin Seed Cilantro Pesto

Top Sirloin Sliders with Goat Cheese, Mixed Wild Mushrooms, Port Peppercorn Demi

Prosciutto Wrapped Organic Chicken Skewers with Apricot Rosemary Glaze

Penthouse Suites, Passed Hors’D’Hoerves

Macadamia Crusted Halibut Nuggets with Coconut Saffron Sauce and Papaya Salsa

Seared Ahi on Wonton Crisps with Miso Mustard Vinaigrette and Wasabi Micro Greens

Herb Crusted Lamb Pops with Cranberry Pomegranate Port Reduction

Heirloom Cherry Tomato, Basil, and Fresh Mozzarella Skewers with Balsamic Vinaigrette

Food Station- Band Room

Dining Details Signature Artisenal Cheese and Tapas Array, Including…

Marcona Almonds and Spiced Pecans

Bruschetta, Hummus, and Other Fine Dips and Spreads

Misc. Fresh and Roasted Vegetables

Antipasto, Olives, and Cured Meats, including Serrano Ham, Spanish Chorizo, Prosciutto

Fresh Fruits, ie. Grapes, Figs, Berries, Kumquats, etc., and Pure Honeycomb

Fresh Bread and Gourmet Cracker Variety

Food Station- Slideshow Room

Grilled Burgundy Marinated Tri Tip, Shitake Mushroom Red Wine Reduction, Horseradish Cream

Smashed Roasted Garlic and Herb Potatoes

Roasted Organic Seasonal Baby Vegetables and Asparagus with Lemon, Garlic, and Thyme

Spicy Apple Celery Salad with Roquefort and Sherry Vinaigrette

Poolside Dessert and Coffee Bar

Mini Ghirardelli Chocolate Lava Cakes with Kahlua Centers and Fresh Berries

Mini Dulce De Leche Cheesecakes with English Toffee Crumble

Meyer Lemon Bars with Almond Crust and Raspberry Coulis

Tropical Fruit Platter

Premium Coffee Bar with Assorted Liquors; Decaf Coffee, Served with Cream, Sugars, and Shaved Chocolate

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