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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.

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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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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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THE WEDDING PARTY BRIDAL SHOW @ THE SAN DIEGO HARD ROCK HOTEL 03.26.11

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A SMASHINGLY FESTIVE MARDI GRAS CELEBRATION! 03.23.11

Bridal Bar Vendors join forces….

“Panache Productions” Elegant Event Planning presents

A Smashingly Festive “Masked Mardi Gras Soiree” at the Hotel Parisi of La Jolla

Panache Productions launch party for “Le Petite” Panache & “Staffed with Panache” and coming out party for Kathryn Gayner Distinctive Florals & Events & SoBelle Chocolates & Favors was a fabulously exquisite affair, with the “Who’s Who” of San Diego in attendance at the Hotel Parisi in La Jolla.

Joining forces with Epod Photobooth and KOOL Party Rentals to create a prestigious fete of glow hoop dancers, live jazz band and a marvelous face painter. Who adorned the “Staffed with Panache” team of sushi chefs, servers, bartenders and dancers with eloquent peacock masks. She stayed on throughout the evening to paint many of the Guests who chose this mask preference, over the silver tray of assorted feathered masks offered upon arrival.

Guest dined on Cajun Crayfish Sushi Rolls, Blackened Salmon Nigiri and Champagne Bloody Mary Oyster Shooters while sipping on Hurricane “Cruz” Martinis. The Hotel Parisi Ballroom was overflowing with 500 peacock feathers, the bejeweled floral designs of Kathryn Gayner Distinctive Florals & Events and the hand designed chocolates of SoBelle Chocolates & Favors. Guest lounged on KOOL Party Rentals while the “glowing” bar, buffet and tables illuminated the room, accent lighting was provided by San Diego Stage & Lighting. As other Guests put on their party face, forever captured in a picture in the Epod Photobooth….An amazingly marvelous time was had by all and is still a buzz on the social grapevine…..

 

Panache. someone who has a dashing confidence of style, or shows a certain flamboyance and courage. Panache Productions is a full service event planning company. The style and sophistication of your soiree is what distinguishes a Panache event from the ordinary. Cruz, a La Jolla legend with over twenty years of expertise, orchestrating hundreds of elite events, will ensure that Panache seamlessly coordinates your event with the utmost attention to detail. “Be your own Guest”, whether you’re hosting a prestigious black-tie dinner, a private cocktail party or a corporate affair our professionals will handle every phase of your event. Under the guidance of Cruz, our esteemed collection of vendors will complement your unique style with the savoir faire that your fête deserves. “Dressed to impress”, Panache provides talented, knowledgeable event managers, servers, and bartenders, everything you’ll need to make your affair flawless from start to finish. Listening to our Clients is extremely important to us for a fabulously successful event. Call us for a complementary creative session to discuss your visions and our ability to make them a reality. Ask about “Le Petite Panache” for your more intimate petite affairs. “Everything you can imagine is real”…Pablo Picasso.

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JOIN US AT THE WEDDING PARTY BRIDAL SHOW MARCH 2011 03.22.11

The Wedding Party Bridal Show is very excited to bring San Diego’s truly local, sophisticated and stylish bridal show for over 11 years back to the dynamic Hard Rock Hotel San Diego!

Our 22nd show will be an upbeat, exciting, stylish and fun celebration of wedding style and planning at its finest. Our theme for this event is “True Beauty” and the show will feature many special attractions and promotions celebrating that all brides are beautiful including our Real brides are beautiful fashion show, our True Beauty lounge with lingerie fashions and boudoir photo shoots on site, and our regular show features like our couture fashion shows on the catwalk, rehearsal Dinner restaurant Row, CONSULT-A-THON and over 100 of the finest wedding services- everything you need to plan a special San Diego wedding!

 

Here is a glimpse of the fun experiences to be had……see you all there on Sunday!!

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THE US GRANT 2011 WEDDING & EVENT SHOWCASE: A ROYAL AFFAIR 03.10.11


We were so pleased to have participated in the US Grant 2011 Wedding & Event Showcase: A Royal Affair. We enjoyed every moment of our talented showcase of incredible wedding industry professionals like DJ Spencer Bezy from Mobile Music Plus, Jason Taylor of Taylor FilmTim Otto Photography,  ePod Eventsb.mookié JewelryA Better Deal TuxedoM Bride and regal table-tops from A Diamond CelebrationHartworks Floral DesignIndulge FlowersCLassic Party Rental,Wildflower LinenKool Party RentalsPink Star DesignSoBelle Chocolate Favors in the Palm Court Foyer.

IT WAS A GREAT GREAT DAY!!

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2011 WEDDING SHOWCASE ~ THE US GRANT PRESENTS: A ROYAL AFFAIR 02.23.11

We invite you to join The Bridal Bar in the Palm Court Foyer at the US Grant this Sunday, February 27, 12-4pm, for the 2011 Wedding & Event Showcase, celebrating bridal grace, glamour and elegance.

A Royal Affair will feature stunning bridal gowns by M Bride Couture Wedding Gowns, inspired men’s fashions and women’s apparel by Neiman Marcus and Lily Pulitzer, and a tiara and jewel collection from Tiffany & Co. to rival royal treasures. Spanning the entire hotel, from the Crystal Ballroom adorned with hand-painted ceilings, to the magnificent Presidential Ballroom, THE US GRANT’s multiple event ballrooms will be open for guests to tour and marvel. Over 70 of the most sought-after Southern California wedding vendors, including photographers, florists, event planners, designers and cake creators will be on hand showcasing their talents and meeting with guests face-to-face.

 

$20 Admission to A Royal Affair includes:

 

*First-hand experience with San Diego’s finest wedding vendors and the nation’s hottest fashion retailers

*Gourmet hors d’oeuvres, wedding tastings, and cake concepts

*Champagne and signature cocktails

*Opportunity to win luxurious accommodations to the landmark “Pink Palace of the Pacific” - The Royal Hawaiian, a Luxury Collection Resort in Waikiki, or to the magnificent St. Regis Deer Valley with ski-in, ski-out access to the Valley’s renowned slopes – both romantic destinations perfect for your honeymoon.

*For the grand prize giveaway, brides have the chance to win a wedding reception steeped in legendary style for up to 100 guests in one of THE US GRANT’s enchanting Wedding Venues!

 

In partnership with the American Heart Association, $5 of each ticket will directly benefit the Go Red for Women campaign.

PRESENTS:A ROYAL AFFAIR

Purchase Tickets

 

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CUPID’S VALENTINE’S DAY APHRODISIAC CENTERED DINNER MENU ~ FOR DELIVERY OR IN-HOME SERVICE 02.10.11

Valentine’s Day is only a few days away. Even if you aren’t a fan of the Hallmark hype, restaurant crowds, and inflated flower prices – it is still nice to observe cupid’s holiday with a sweet dinner at home with your honey. Dining Details offers a Valentine’s Pre-fix romantic, aphrodisiac centered dinner menu ~ for delivery or in-home service.

Or, create your own custom menu with your own personal foods of romance!

All you have to do is buy your favorite wines, await your delivery, heat and serve! Now THAT is a great way to spend a romantic Valentines!

Pre-fixe menu includes:

Shrimp Cakes with Chantrelles and Truffle Essence

Marcona Almond Crusted Goat Cheese: Roasted Fennel, Dried Figs, Arugula, Champagne Vinaigrette

Coffee Crusted Filet Mignon: Ancho Chile Chocolate Port Reduction, Jerusalem Artichoke Potato Puree, Asparagus

Chocolate Cakes with Strawberry Coulis and Almond Brittle

Notes on the ingredients and why they are considered to be aphrodisiacs

Valentine’s Romantic Dinner Delivery ~ February 14, 2011

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PLANNING YOUR HOLIDAY CELEBRATIONS….DINNING 11.16.10

Packages created exclusively for your intimate holiday celebrations by Panache Productions


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SWEETS FROM THE SWEET STUDIO 07.28.10

Our very own “Baking Barrister”, The Sweet Studio was featured for her colorful and perfectly beautiful treats of cookies, cake & desserts.  The incredible display was part of a Circus Wedding Theme for Style Me Pretty‘s bridal inspiration shoot.

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