Beer vs. Wine

It's always fun to attend work events esp our Dining Odysseys. It was the 5th annual Beer Vs. Wine, Beer and Wine were tied 2-2, this dinner was the tiebreaker. Food was fabulous (of course) and the drinks were even better, (the menu is below). Our chefs did an amazing job dining and entertaining 90+ people. To everyone's surprise BEER won! My favorite dish was the Hamachi "Fish N' Chips" paired with beer and my favorite wine was the Field Blend. YUM!! I'm pretty sure I'm still full from this dinner.



ROASTED GARDEN BEETS
Avocado pudding, beet gelee, arugula, minus 8 vinaigrette, candied walnuts
Beer: Stone Brewing, Cali-Belgique IPA
Wine: Raymond Reserve Sauvignon Blanc

HAMACHI “FISH ‘N CHIPS”
Hamachi en croute, onion chip, yuzu pickles, caper pistou, frisee, malt vinegar espuma
Beer: Iron Fist, Spice of Life
Wine: Sonoma Cuvee Chardonnay, Russian River Valley


SONOMA DUCK BREAST
Truffle butternut squash, fried brussel sprouts, pistachio crumb, duck jus
Beer: Lost Abbey, Lost and Found
Wine: Raymond R. Collection Lot No.3, Field Blend, California


SHORT RIB EN SOUS VIDE
Bleu cheese polenta, freeze dried corn, English peas, horseradish beef jus
Beer: St. Bernardus, Abt 12
Wine: Raymond Reserve Cabernet Sauvignon Napa

MEYER LEMON PANNA COTTA
Candied persimmon, cookie crumble, micro lemon mint
Beer: Alesmith Horny Devil
Wine: Chateau Grand Piquey Sauternes, France

La Jolla

A few days ago I spent my work day in beautiful La Jolla visiting our bed & breakfast. Once there, we were welcomed by the pet concierge! (Too cute!) The property sits right along the shores of La Jolla and the room views are incredible. For lunch we dined at one of trusted restaurant partners and had items "off-menu" courtesy of the sous chef. It's always fun "to work" by the beach for the day!

Goodies

This week I experienced my first yakyudori (Japanese skewers) and ramen house in San Diego, Yakitori Yakyudori & Ramen. I played it safe by ordering beef and chicken breast yakudori then trying the ramen. MY goodness the portion was huge, the ramen enough could fill you up. Probably looked like a fat kid from ordering all this food.

Side note: At one of our hotels, we got a sneak peak of the one of the items we'll be offering during the holiday season. YUM!!

California love

Let me start with that I am SO glad it's the weekend! It's been a very busy week, but all fun! Along the coast ride to Laguna Beach, Sweet Deposition by The Temper Trap played on the radio and the Metro Link Train was pacing on my right side. It was a moment where I thought, "I LOVE my life right now". Up in OC, Laguna Beach Magazine threw their annual fall launch party at one of our properties. The food prepared by the chefs was delicious and you could tell everyone was just having a great time.

On a side note, today is the first day of fall. It started without a cloud in the sky then late afternoon there was sudden rain, hail, thunder and lighting! It was madness.

More food!!!

I love this charcuterie bar at Bice in downtown. We were here to film a morning TV segment and I just couldn't help myself, but gawk at the beautiful display of different cheeses and meats! They are participating in San Diego Restaurant Week, I hope I'm able to make it there for dinner!

Speaking of San Diego Restaurant Week, yesterday I dined at Kitchen 1540 (one of my favorites) and finally sat outside! It's such an amazing setting out there, more so than their dining room. There is an outdoor fireplace, candles in mason jars hanging from the trees and the vertical gardens next to their awesome semi-private dining cabanas. During dinner a few chefs picked herbs from the vertical garden and bought them back to the kitchen. The service was impeccable! On Monday I was at Flavor Del Mar and prior to dinner I was found at their wine bar Sip. Food was great, but the wine was much better! Sip is the perfect place to hangout and have great conversations with friends.

For my last SDRW dinner adventure is Kensington Grill! Can't wait!

So Much Food...

MY goodness, I feel like I've been eating non-stop! Last night at work we had a fall menu tasting for the Chef's new fall dishes and prior to the tasting we had cocktails down at the hotel bar. The dinner was five amazing courses, the sampling included: duck breast; heirloom tomato salad; diver scallops with octopus, japanese eggplant; beef tenderloin with fig, sweet potato croquette, beet gel; and for dessert, chocolate chip cookie with dulce de leche and malted vanilla shake. All the dishes were so delicious, all my plates went back to kitchen fully cleaned off. The next morning at work we had breakfast at the casual restaurant, I had a Belgium waffle with strawberries and chantilly cream. And finally after work I had some of the best sushi in SD. I am definitely ready to r-e-l-a-x this 3-day weekend.

Freshest of the Fresh!

Today is the Garden Dinner Party at one of our properties! The F&B team held a special reception this afternoon where Chef Nic, Chef Travis and Tim Connelly of Connelly Farms spoke to our guests about how our on-property garden came about! All tray passed hors d'oeuvres and cocktails at the reception, plus the dishes presented at the dinner were made with ingredients fresh from the garden. The table decor was also made by our florals team using ingredients from the garden as well! Our food and beverage team is extremely talented and I'm proud to showcase their hard work! Listed below are the goodies from the reception and the menu that will be presented at dinner.

Hors D'oeuvres

• Salmon Tartare, poppy seed wonton, shallot crème fraiche
• Green Gazpacho Shooter, micro celery
• Pistacho Crusted Bison, wine poached pears, goat cheese

Cocktails

• Aromatherapy Cosmopolitan, goose la ‘orange, grand marnier, white cranberry juice, lime, simple syrup, tea forte lavender infusion
• Cucumber Cilantro Gin-arita, hendricks gin, diced cucumbers, cilantro, agave nectar, splash of orange juice, triple sec

Dining Odyssey: Garden Dinner Party Menu

• Hamachi Tartare, sesame strudel, madras curry
• Jerusalem Artichoke Soup, chicken oysters, black garlic, honshimeji mushrooms
• Farmer Tim’s Heirloom Tomato Salad, first press olive oil, goats milk feta, compressed watermelon
• Seared Duck Breast, cherry polenta, asparagus, fig compote, natural jus
• Charcoal Grilled Elysian Fields Lamb, turnip gratin, sauteed chard, smoked bacon and cipollini confit
• Wild Berry Clafoutis, vanilla bean ice cream and lemon cookies