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PREPARE FOR THE THE BIG DAY” WITH A VOLUMETRICS WEIGHT CONTROL PLAN ~ VENDOR FEATURE: BROOKE JOANNA BENLIFER, RD ON FOX5 NEWS 05.17.11
Tips and ideas for great and filling eating habits from nutritional health & wellness expert Brooke Joanna Benlifer, RD that will trim you down and keep you full as you prepare for your wedding day on San Diego FOX 5 News.

Instead of starving yourself or attempting an unhealthy fad diet prior to your wedding, think of food as a way to increase your vitality and help you be in peak condition for your special day. Studies show that the top 5 most filling foods (apples, beans, eggs, fish & popcorn) each offer unique health benefits!!
Apples, beans & popcorn are great sources of fiber and beans provide filling protein, too. Eggs and fish provide excellent sources of protein and eggs contribute Vitamin D, while fish such as salmon & sardines are an excellent source of metabolism boosting, heart healthy omega 3 fatty acids.
To fill up without filling out, give these easy food combos a try:
Protein smoothie
Fruit & hard boiled eggs
Veggies & hummus
Salmon salad with Greek yogurt on a bed of greens
Air popped popcorn topped with Parmesan
You’ll be looking & feeling fantastic!
~ Brooke
Booke Joanna Benlifer, RD is a Cornell University graduate and Registered Dietitian. As a nutritional coach, she has expertise in weight management, emotional eating, sports nutrition, corporate wellness and integrative medicine. She offers special packages catered specifically to brides, grooms and wedding parties, helping them feel their best and reach their wellness goals.
You deserve to look and feel amazing on your special day!

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WEDDING VISION: VENUE ~ THE MARINE ROOM 05.11.11


The Marine Room now features a private room perfect for an exquisite marriage celebration. This distinctive room, which seats up to 50 guests, features unparalleled views of the azure Pacific Ocean and La Jolla cove, taking dining to new heights of sophistication.

The Marine Room offers a truly magical setting for an intimate rehearsal dinner, wedding ceremony, or reception. Every event becomes more inspired when you unite the creative and always adventurous cuisine of San Diego’s “Best Chef”, Bernard Guillas, with an exceptional service staff.

Incomparable views, impeccable service, award-winning cuisine and handpicked wines combine to create an event to surpass all expectations. For particularly large events, guests have the option of using the entire restaurant for complete buy-outs of up to 200 guests.

Stunning daytime affairs feature enchanting views of the sun and surf while the “surf lights” shine upon the ebb and flow of the evening tides during the dinner hours. The full-service catering staff, award-winning chef and sommelier are all on hand to help create the perfect ambience for memories that will last a lifetime.

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MOTHER OF THE OCCASION 05.06.11

Whether your are a Mother of the Bride (MOB) or Groom (MOG) here are some inspirational fashions from the Spring 2011 runway collections.

Slim bride’s mother’s wedding dresses are fashionable, get expert tips and advice on weddings and dresses.

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SOBELLE CHOCOLATE FAVORS LAUNCHES NEW WEBSITE 05.06.11

 

SoBelle Chocolate Favors Announces Launch of New Website

SoBelle Chocolate Favors has launched its brand new customer friendly website.

May 5, 2011

SoBelle Chocolate Favors, in San Diego, California, has officially launched their new website at www.sobellefavors.com.  SoBelle Chocolate Favors makes custom handcrafted favors for all occasions, specializing in wedding designs. They launched a brand new customer-focused, website this week. The website was designed with the customer in mind, with a picture showcase that allows the viewer to see the details of each piece. Customers wanting a custom designed piece are now able to view and get ideas for designing their own special occasion favors.

“We wanted to create a website in which customers would be able to view all of the many wonderful creations that can be achieved with a little bit of imagination and personalization” says Nada Adjadj.

Additional features include direct linked connection to the SoBelle Chocolate Favors Blogsite

About SoBelle Chocolate Favors:

SoBelle Chocolate Favors is a company specializing in wedding, social and corporate chocolate favors. We stand out among the competition because every detail is perfected. Not only are we widely known for the exquisite taste of our fine imported chocolate, we also receive praise for our unique and creative wrappings. SoBelle is sure to make all your events extra sweet!

What makes us different from others? Well, if you can dream it, we can make it! The customization of our chocolate arrangements is unprecedented and has no limit. Each favor is specifically crafted and tailored to meet our client’s need therefore each unique piece will leave a long–lasting impression which will not go unnoticed.

Nada Adjadj, the owner and designer, founded the company in 2006 as part of her life-long dream. Based on her cultural heritage, Nada truly believes no occasion is complete without customized, decorated chocolate favors. Nada has lived in several countries before moving to America, including Lebanon, Dubai, Greece, and Montreal, and it is these past experiences that gave her a unique and sophisticated eye for design, and allows her to create exquisite chocolate favors that are fit for all and any occasion. With SoBelle chocolate favors each and every one of your guests will walk away with a favor that is an adequate representation of the event itself, because each favor is customized and created to match the superior theme and design of the event.

SoBelle is European chocolate that no additives or preservatives are ever used, only fresh wholesome ingredients. We have variety of chocolate such as milk chocolate, dark chocolate, white chocolate, mixed with nuts etc… We have earned our reputation by consistently providing our customers with the best.

For further information please contact:

info@sobellefavors.com

619.504.2651

 

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SPRING DELIGHT 05.05.11

GIUSEPPE’S DISH OF THE MONTH:

Colazione del Contadino

{Farmer’s Breakfast}

Colazione del Contadino (serves 1-2)

  • Cage Free Organic Eggs each 4
  • Baby Zucchine with Blossom Each 4
  • White Onion Each 1/4
  • Feta Cheese Cup 1/4
  • Grated Parmiggiano Reggiano Cup 1/2
  • Extra Virgin Olive Oil Tbsp 2
  • Granulated Sugar Tsp 1
  • Crusty Levain Bread Slices
  • Any Fruit of your liking for side dish

Crack the eggs in a bowl and whisk them with some salt and pepper. In an Omelet Pan or Cast Iron Skillet Heat up 1 Tbsp of Olive Oil, dice the onions and slice the zucchini in to small little circles, then combine with the olive oil and let it brown a bit. Add the zucchini blossoms and let them wilt for a minute or so, then add the eggs, the feta and season with salt and pepper With the help of a rubber spatula start lifting the bottom of the frittata and let the lose eggs get underneath in order to cook properly. Once the bottom is cooked flip it over and cook the other side. Turn off the heat and let it rest.

Take the slices of bread, drizzle the remaining of the olive oil and either grill them or toast them, when done sprinkle the sugar on it.

Cut the fresh fruit to your liking and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

There is something so fascinating about simplicity in cooking, especially using classic methods and fresh ingredients. I grew up eating very simple dishes created from the most seasonal ingredients. At the farm we didn’t really know any different, since everything was sourced there. With very few trips to the grocery store, we ate everything that was available that season and there were plenty of choices.

This dish reminds me so much of my Grandmother (Nonna Antonia would have been 100 this year). On early mornings in the Spring, the outdoor temperature would still be a bit low in our area of Italy, and on busy days my father would ask me to go help Nonna Antonia. Like most kids, I would ask, “What do I get to do?” His answer would be, “Get your Nonna to cook you breakfast before we start the day, and you get to pick the ingredients you want.”

Even at that age, I would think, “Cool!” I already knew that I was going to become a chef, so it was a no brainer to take a quick walk around the farm and pick the ingredients.

Stop #1 – Figure out the protein. I would see all our chickens and pick the eggs still warm (No kidding! How much fresher can you get than that.) A couple of times they got kind of mean and started chasing after me.

Stop #2 – Figure out the vegetable part of the meal. I would see a beautiful baby zucchini with a nice little blossom and think “Frittata!” Then I would pick some onions and keep wandering around the garden.

Stop #3 – No breakfast would be served without fruit, so I would pick whatever looked best and would be easiest to reach. As a kid, there were a couple of times when, trying to be helpful, I climbed a fruit tree too high and took a bad fall. After that I always looked for things that could more easily be  accessed, like the little wild strawberries I loved. They were so sweet, one bite was like pure sugar on your tongue.

Once all the ingredients were in my little wicker basket I would go back to the farmhouse and my Nonna would take care of the rest. Colazione del Contadino was one of my very favorite breakfasts, a simple and flavorful frittata accompanied by a couple of pieces of grilled bread with our olive oil and some sugar (a cheap version of French Toast.) Every bite was so good, I can still see the smile on my Nonna’s face. She was so proud of her little grandson, and she always made me feel very special.

So since it’s springtime, I felt like giving you a very simple dish idea to make for your kids, or better yet, have them help make it and learn how to do it just like I did.

The one thing you may not be able to find is the cheese we used, because back then we would make our own Caciotta, which is a semisoft cheese made from sheep’s milk. I am pretty sure that nobody in this town will have that, so I suggest a great substitute – fresh feta.

Visit the downtown farmer’s market and look for Spring Hill, which is the very best feta product at this moment. While you are at the market, make sure to buy cage-free organic eggs and baby zucchini with blossoms. The dish photos show the kind of fruit I would serve at this time of the year.

Enjoy!

Giuseppe

 

Specializing in Wedding, Corporate Event and Celebration Catering in La Jolla & San Diego! Planning a special event, a wedding, a party, a corporate lunch… GIUSEPPE Restaurants & Fine Catering of San Diego & La Jolla will create, cater and customize every detail of your next festivity with a menu to tempt any invited guest. Imagine your special day through our sample wedding menus. Every delicious element, each luscious ingredient was carefully selected to express the desires of the bride and groom. We, at GIUSEPPE Restaurants & Fine Catering will cater your wedding day, a celebration to cherish forever. Whether it’s a Board of Directors luncheon in the conference room, an elegant cocktail reception for your clients, or a festive, holiday celebration for employees, GIUSEPPE Restaurants & Fine Catering is San Diego ‘s premier choice to cater any business event. Make your next elegant corporate event end in praise and success. We invite you to stop by the Museum Café in La Jolla for breakfast Saturday or Sunday beginning at 9am or for lunch, between 11 am and 3 pm each day. Or just stop in for a quick cup of Giuseppe’s famous, steaming Cappuccino with a foamy crest while enjoying the breeze over La Jolla Cove.

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WEDDING VISION: VENUE ~ LA JOLLA WOMAN’S CLUB 05.04.11

To host a wonderful and memorable wedding in a beautiful setting is the dream of brides to be. The La Jolla Woman’s Club fulfills that dream.

Imagine the ambience of beautiful old trees, lush green grass, an abundance of flowers and proximity to the ocean’s cool breezes all providing an unforgettable outdoor wedding.

The La Jolla Woman’s club provides ample room for family and guests to mingle and stroll around the restful atmosphere all within beautiful La Jolla.

Whether indoors or out, the courtyard is lovely and private, the ballroom spacious for dining and dancing.

What could be more exciting than having your special day in a place of such beautiful surroundings, and a place where it is convenient for family and friends to enjoy your special day with you!

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PRINCESS CATHERINE’S WEDDING DAY LOOKS 04.30.11

The lace applique for the gown’s bodice and skirt was handmade by the Royal School of Needlework, based at Hampton Court Palace. It was designed by Sarah Burton for Alexander McQueen.

The bride’s gown featured individual flowers hand-cut from lace and hand-engineered onto ivory silk tulle to create an organic design with rose, thistle, daffodil and shamrock motifs.

The bride wore a translucent veil, apparently in spite of a tradition for a royal bride to leave her face uncovered in order to show she is not an impostor.

The wedding gown was classic-looking, in silk gazar with long, intricate Chantilly lace sleeves and a V-shaped neckline.

Catherine’s dress is likely to be a force of pop culture for years to come, influencing fashion trends and reinforcing the sociological significance of the white wedding gown.

The bride slipped into her second wedding dress — also designed by Sarah Burton for Alexander McQueen — to attend an evening reception hosted by her new father-in-law, the Prince of Wales. The dress is a white satin strapless gown with a circle skirt and diamente detailing around the waist.
Catherine demonstrated that she was more than fit to become a princess with her amazing choices. She looked stunning and we believe that choosing the house of McQueen shows great homage payed by her to a great fashion icon and has placed her in the same iconic status.

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WE WELCOME KATHRYN GAYNER DISTINCTIVE FLORALS & EVENTS 04.28.11

The Bridal Bar is colorfully cheerful to plant another seed in our garden of beautiful designs….we proudly welcome Kathryn Gayner Distinctive Florals & Events!

Flowers are truly a passion of mine. From a very young age I found myself creating and designing projects around flowers. I love and appreciate all types of floral designs. From the ornate floral arrangement, to the simplicity of a single stem, I love it all.

I was fortunate to have lived in Asia as a child, and I have traveled extensively throughout Asia and Europe. I am fascinated by different cultures and traditions, and I work to incorporate fresh and exotic details into my designs.

My own style leans towards the tastefully ornate and naturalistic. I love designing around natural elements such branches, stones, bamboo and exotic wood. Starting with your taste preferences, theme, and colors, I look for ways to bring out the unexpected in the arrangements. It could be the coupling of succulents and wildflowers that provides a pleasant contrast. Or tiny, hand appliqué gems at the center of each bloom. To me, flowers are an art form and a way of expression; so if you’re pursuing a theme or mood, let’s really go for it!

I’ve been designing florals for almost fifteen years now, and I’m fortunate to share the benefits of my experience with great clients. I work with exceptional brides, corporations, organizations such as the San Diego Opera and UBS, and wonderful charities including National Charity League and Las Patrones. I’m a So Cal native, and I have four adorable kids, a devoted husband, and two loyal dogs (a Basset Hound and a Bernese Mountain Dog.)

I believe that florals bring events to life, and I’d love to help you with yours.

~ Kathryn

 

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NEW @ LOUNGE APPEAL 04.27.11

WOW the guests at your next event with Lounge Appeal‘s newest addition, The Sectional Showcase Bar!

The Sectional Showcase Bar allows you to design the look and size to suit your event! The possibilities are LIMITLESS!

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GOODNESS GRACIOUS, GREAT DISH FOR GOOD FRIDAY!! 04.22.11

Great food, good friends and tall glasses of wine – all this is a part of any occasion these days. Good Friday is one festivity that is celebrated all round the globe, by the Christian community. In case you are celebrating Good Friday  and  need any yummy ideas, we are sharing this very tasty and quick to make Good Friday recipe below, we hope you enjoy!!

Whole Roasted Fish Basquaise

2 Yukon Gold potatoes, cut into small pieces

4 tablespoons olive oil

1 onion, thinly sliced

1 red bell pepper, cored, seeded, and cut into thin strips

1 green bell pepper, cored, seeded, and cut into thin strips

4 garlic cloves, crushed

2 sprigs of thyme, leaves only

1/2 cup white wine

1 cup chicken broth or light chicken stock

1 red snapper, about 2 pounds, scales removed, gills removed, fins clipped, guts removed, but otherwise intact

Juice of 1 lemon

4 sprigs of flat parsley

Preheat the oven to 400°F. Place the potatoes in a small pot and cover them with water. Add salt to taste and bring to a boil. Cook for 10 minutes. The potatoes should still be firm. Remove them from the water and reserve.

On the stovetop, heat the olive oil in a roasting pan until it almost sizzles. Add the onions and peppers, and cook over medium heat until the vegetables are soft and browned. Add the garlic and thyme, and cook for another 2 to 3 minutes. Stir in the white wine, scraping the bottom of the pan with a wooden spoon to dislodge all that good stuff. Stir in the chicken broth and bring the mixture to a boil.

Season the fish with salt and freshly ground black pepper inside and out. After the broth and vegetables have been boiling for 5 minutes, place the fish in the pan, add the potatoes, and toss the whole thing into the oven. Cook for about 30 minutes, basting the fish with the pan juices 2 or 3 times during cooking.

Change the oven’s setting to broil, remove the pan from the oven, and remove the fish from the roasting pan. Place the fish on a baking tray and put it under the broiler for 3 to 5 minutes, or until the skin turns brown and crispy. Keep an eye on it: You do not want to scorch the thing. Transfer the fish to a serving platter. Add the lemon juice to the bell pepper and potato mixture, and season with salt and pepper. After a quick shot of heat and a stir or two, spoon the mixture over and around the fish. Garnish with the parsley and serve immediately.

Note: Do not neglect the cheeks, the meat at the collar, or the flaky bits between the bones. Feel free to eat with your hands.

Now think of all the ways you can improvise on this dish.

Beverage pairing: A brisk clean white from the País Vasco or Basque region of northern Spain would be an ideal accompaniment to this roasted fish. Txakoli or Txakolina (pronounced cha-ko-leena), a floral and crisp and slightly sparkling white from Spanish Basque country, would be an ideal match. Try the 2004 Etxaniz Txakoli Txomin.

Recipe courtesy of Anthony Bourdain’s Les Halles Cookbook , by Anthony Bourdain on chow.com.

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