Dining Details Blog

Having expanded his culinary palate to over-ripe bananas, carrots, whole grain rice cereal, and peas, PEAS have proven to be the favorite so far (besides mama’s milk, of course!!).
Mom loves the BEABA “Baby Cook” from William Sonoma for preparing fresh baby food for Johnny.
BPA Free 1-oz portion freezer trays make it possible to serve home made small portions each day, so cooking takes place only once a week. Making baby food doesn’t have to be an every day chore!

If you know an organic-minded mom in SD who is interested in using fresh made, organic baby food, contact Dining Details! We can share our bounty!

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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!

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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

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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!

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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.

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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If you missed this month’s Thirsty Thursday- you missed out!
One client wrote to us “We wanted to thank the two of you for having us as guests at the wine pairing event last Thursday. Your food is AWESOME! We had a great time. Thank you so much and we look forward to next time.”
The Menu was:
Champagne
Triple Cream Brie with Heirloom Tomatoes, Arugula, and Baguettes
Pinot Grigio
Salmon Tartare on Sushi Rice Cakes with Dill Creme Fraiche and Wilted Pea Shoots
Chablis
Shrimp Cakes with Coconut Saffron Sauce and Micro Cilantro.
Pinot Noir
Duck Confit, Goat Cheese, and Braised Cherries on Toastettes
Merlot based Barbera
Wild Mushroom and Morel Tartlettes with Brie, Ramps, and Green Garlic
Dessert Wine
Fresh Rhubarb Compote on Almond Cakes
The pics, with a great big THANK YOU to Sean of Resolusean Photography-

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Although Chef Julie doesn’t cook as much as she used to, she still knows how to whip up some delightful creations! Below, two of Friday night’s yummy courses for some of Julie’s favorite “regulars,” Buzz and Ann.

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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”

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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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