Author: cmgdev

Name your poison.  Korean BBQ, Burrito’s, Bloody Mary’s, Craft Beers or pork belly?  Even pork belly corn dogs.  I know, “SHUT THE FRONT DOOR.”  Oh and waffles LOTS of waffles.  Apparently San Diego has gone absolutely MAD over waffles.  Waffle taco-esque sandwiches, Belgium style, sweet & savory.  You name it you can get it here in our fair city.  Just when you’ve become bored of the same old same old, 7 new HOT and creative joints open to tempt and satisfy just about any decerning pallet.   See what www.thrillist.com Touts as the 7 new San Diego Restaurants you need to hit this summer.

Common Theory Public House, Clairemont – www.commontheorysd.com
Bar food creations like bourbon bacon-wrapped garlic corn dogs and truffle mac and cheese.  Asian influences of the neighborhood are also represented thanks to Korean-style seafood pancakes, “Galbi” short ribs, salt & pepper chicken wings.

Wow Wow Waffle, North Park – www.wowwowwaffle.com
While there’s no official sign out front yet, look for their chalkboard menu, then follow the driveway and the intoxicating smell of fresh made waffles.  They are serving all of your sweet and savory favorites like chocolate infused with strawberries or candied bacon, goat cheese, and avocado, all atop a Liege waffle.

Bruxie, SDSU – www.bruxie.com
Gourmet Waffle Sandwiches. The light, not-so-sweet Belgian waffles come made to order, wrapped around a variety of fixings, including buttermilk fried chicken, angus beef patties, and hot pastrami.

Stone Tap Room , Petco Park/East Village – www.stonebrewing.com
Stone Brewery has expanded their craft beer empire yet again, this time with the addition of the Petco Park-adjacent Stone Brewing Tap Room. Decked out with gargoyles and their signature rustic design, the bar is pouring 16 frosty Stone drafts with tasters, flights, pints, bottles, and growlers available.

Rare Form , Petco Park/East Village
The masterminds from Consortium Holdings are at it again.  Rare Form is a deli/bar hybrid in the East Village. The menu is a list of flavor-packed savory sandos stuffed with pork belly, grilled swordfish, chicken schnitzel, and other delicious proteins.

Draft, Mission Beach – www.belmontpark.comLocated directly on the Mission Beach boardwalk, Draft is serving up 69 beers on tap and 30+ bottles pairing the surf and sand with a wide variety of craft beers. But the appeal doesn’t stop at the #brewsandviews; Come hungry and experience a fresh take on beachside dining.

Truckstop, Pacific Beach – www.thewoodgroupsd.com/truckstop
Truckstop has you covered for breakfast, BBQ, and beer by the beach. They start at 7am, serving hearty country-style breakfast plates of biscuits and gravy, coconut-crusted American toast (like French toast, but better), and breakfast skillets.

Don’t just take our word for it.  Get out there at EAT!

We get asked this question all the time.   How much alcohol do I need to buy for my party? Figuring out how many bottles of wine you need for a small dinner party might be easy, but what about planning for a large event like a wedding reception or a family reunion? Here are some guidelines for calculating how much wine, beer, and liquor you’ll need for a party, no matter the size.

First, figure out how many drinks you’ll need for the duration of the party. As a general rule, assume guests will have two drinks during the first hour of the party, and one drink every hour after that.

Next, figure out how you want to divide those drinks among wine, beer and liquor, depending on the crowd you’re serving. Or to make it simple, just allocate a third of the total number of drinks to each type.

Wine: A regular size bottle is 750-ml bottle of wine contains about 5 servings, so divide the number of wine drinks by 5 to come up with the number of bottles you’ll need. For Champagne or sparkling wine, a bottle will fill about 6 flutes.

Beer: For large parties, a keg often makes the most sense. In general U.S. half-barrel kegs are 15.5 gallons and quarter-barrels contain 7.75 gallons, which, if you are using 10-ounce cups, this equals about 100 to 200 servings depending on your keg size.

Liquor: Don’t get crazy and buy every mixer under the sun. Stick with basics such as Soda Water, Tonic, a Juice & a Soda.  Mixed drinks have a 1.5-ounce (45 ml) serving of liquor per drink, so a 750-ml bottle will make about 16 drinks. To figure out how many bottles you need, just divide the number of liquor drinks needed by 16.  Like the mixers create a modified bar picking 3 to 5 main liquor choices.  i.e.: vodka, gin, Whiskey.  Alternately you can add Rum or Tequila.

To estimate the amount of mixers needed, figure about 1 quart (1 liter) of tonic water, soda water, or juice for every 3 guests.

A great way to not be shocked by the overall alcohol cost may be to start buying alcohol at the store piece by piece in the months leading up to the big day. The trick is just not to drink it!

Check out this basic guide from http://apracticalwedding.com/2014/06/how-to-buy-alcohol-for-your-wedding/

 

 

 

 

Whether you’re crazy health-conscious or still hoarding a box of fluorescent orange Halloween cupcakes, few comfort desserts hit home quite like a fresh-baked doughnut. There are plenty of local bakeries and fry factories that cook up these pillowy rings of wonder, just waiting for you to sink your teeth into them after your very worst Terrible No Good Very Bad Day. Whatever, kale, we don’t care about you. Here are some of our favorite doughnuts and/or places across the country where you should try them too.  Portland, OR is famous for Voodoo Doughnut, and their Bacon Maple Bar. Seattle & Dallas have Top Pot – Hand Forged Doughnuts and right here in San Diego we have our own, Japanese-Style Doughnuts: Beach City Baked Donuts.  They’re fun, perfect for summer’s quick grab and go or fun weekend brunches, you can do them a million ways!

Check out these yummy recipes and make your own donuts at home!

http://tutti-dolci.com/2014/03/meyer-lemon-poppy-seed-doughnuts

http://www.thesugarhit.com/2014/05/blackberry-jam-custard…

http://www.handletheheat.com/2014/05/old-fashioned-sour-c…

http://www.thrillist.com/eat/los-angeles/west-hollywood/t…

 

Wildfires have transformed San Diego countryside into an otherworldly landscape.  Charring more than 26,000 acres of drought-parched brush and dozens of homes and buildings in the process. A combination of unseasonable triple-digit temperatures, extremely low humidity and hot winds blowing in from the desert stoked the blazes, kicking off what promises to be a historically destructive wildfire season.  If it wasn’t for the amazing men & women who commit their lives or volunteer to save ALL of our homes, lives and businesses we just might not all be here writing this blog post today.

Thank you FIREFIGHTERS!

For inspiration we’d love to share some special dishes with all of you by celebrating their bravery and just plain GREAT cooking by a few “celebrity” firehouse Chefs including a some from right here in San Diego. Specialties include such delicacies as: seared ahi tuna with a wasabi ginger dressing; feta stuffed chicken breast with a wild mushroom reduction; porcini mushroom and truffle risotto and chocolate hazelnut soufflé. 
For Seared Tuna & to read more about the Chefs!
www.closetcooking.com/2010/06/ahi-tuna-tostadas.html
www.firehousechefs.com/chefs.php

“I’m not 60, I’m 18 with 42 years of experience.”  “Vintage 1954, Baby”
-Anonymous

Turning 60, no sweat.  What does the top dog doctor in town do for his 60th bday? For starters, rise at 6 with 6 of your buddies for 60 laps in the pool, 60 miles on the bike then party with your best 60 friends for the hottest damn birthday bash on the block!

Can’t have killer mexican food without some killer margs…..

www.thelifestyledblog.com/spicy-grapefruit-margarita

www.thrive-style.com/2014/01/margarita-gummies

www.cookingstoned.tv/recipe/frosty-mexican-bulldog-margarita

An absolutely spectacular day filled with love, commitment, celebration and DELICIOUS FOOD & DRINK.  The Ceremony for our own Kimberly Loughlin, Director of Sales and the reception was held at The Ultimate Skybox at Diamond View Tower on April 12, 2014.  It was a beautiful spring day with a few clouds, which added to the dramatic backdrop of the urban setting, and the noise of Padre’s game going just added more to the party vibe buzz atmosphere.   My Mom made the ceremony more special by her and my son walking me down the aisle and “us” Writing our own very 
heartfelt vows.  We celebrated late into the night with our dearest friends and family from across the U.S., New York, Florida, Washington, Idaho, North Carolina, Pennsylvania, New Mexico, Arizona and all over California.
Our own Ryann Hastings and Gabriela Contreras not only coordinated the event but also killed it on the stunning tabletop design complimenting perfect floral design from Ashley Elizabeth.  For an even more personal touch we incorporated our families great and great-great grandparents wedding photos into the station design and lined trays with our Great-Great Grandparents marriage licenses dated from 1890’s.
The Menu: lamb riblet with chipotle mustard crust; poke ahi; herb crusted tenderloin of beef; petite cheese plates with local artisan cheeses, nuts, grapes & la brea baguettes; mashed potato/sweet potato duet with short ribs; made to order gnocchi with marsacapone, pea & prosciutto cream; grilled langostini with roasted garlic & herbs; locally caught grilled white fish tacos and famous house made carnitas.  To end the meal were my favorite sweets from Michele Coulon desserts.
With full bellies and even fuller hearts with danced the night away to live bluesy tunes from Jesse LaMonaca and James Conway and dance party from Effren with TAP Productions.

It was an extraordinary day.  “I DO”

Big Thank You to all our vendors, they come highly recommended!

theultimateskybox.com
ashley-tatum.squarespace.com
resolusean.com
dessertier.com
taproductions.com
facebook.com/JLandTheDN

 

 

 

As spring has sprung it is the beginning of another busy wedding season.  We recently participated in an early season bridal show hosted at one of our favorite venues, Orfila Vineyards,
www.orfila.com.
The theme of the show was Old Hollywood and to keep with this theme we featured tasty small bites of deconstructed chicken and waffle sandwiches (mini waffle, corn flake breaded chicken, Bibb lettuce, bacon, a cherry tomato half drizzled with a mustard and maple glaze) an antipasto salad skewer (salami, pepperoncini, cheese tortellini, tomato, kalamata olives), and our champagne pop-tail (a frozen strawberry puree and grapefruit juice popsicle shaped like a heart, floating in Orfila’s sparkling wine topped with edible orchids) So cute!  These elegant finger foods were not only gorgeous and delicious but allow guests to mingle and socialize while eating these delectable bites.

At Crown Point we can cater everything from the rehearsal dinner to the after wedding brunch and everything in between!

Follow us on Facebook for some more fun and exciting ideas for this wedding season!   And check out our website for menu’s, our favorite venue’s & photo gallery of our work.
www.facebook.com/pages/Crown-Point-Catering-Inc/201474603202026

Bridal show photography by Eddie Garcia, www.e3photography.com
Orfila Vineyard Photography by www.truephotographyweddings.com

 

 

 

I love quesadillas.  I love them for breakfast, lunch & dinner.  They really are, “the perfect food.”  They’re easy to make, compact for a quick on the go meal and you can literally fill them with ANYTHING you want.  Meat, cheese, veggies, tofu or eggs. The possibilities are endless.

Wikipedia describes a quesadilla as “a flour tortilla or a corn tortilla filled with a savory mixture containing cheese and other ingredients including vegetables, (often) then folded in half to form a half-moon shape. The dish originated in Mexico, and the name is derived from tortilla and the Spanish word for cheese queso.

This formal definition does not convey the excitement that a REALLY GOOD quesadilla can convey or how the evolution of this once traditional dish has managed transform into one of the best non-traditional dishes ever.  Customize it any way you want.  Savory or sweet.   Here are some of our favorite combinations!

Apricot  Salsa Quesdillas
http://www.topwithcinnamon.com/2013/06/apricot-salsa-quesadillas.html
Bacon Jam and Guacamole Quesadilla topped with a Fried Egg
http://www.closetcooking.com/2012/09/bacon-jam-and-guacamole-quesadilla.html
Pizzadillas
http://www.closetcooking.com/2012/11/pizza-quesadillas-aka-pizzadillas.html
Peach, Chicken & Gorgonzola Balsamic Quesadilla with Arugula Pesto
http://www.closetcooking.com/2013/08/peach-chicken-and-gorgonzola-balsamic.html

See 29 Life Changing Quesadilla Recipes here and get cooking!
http://www.buzzfeed.com/emofly/lifechanging-quesadillas?bffbfood

 

 

 

“There are many good reasons for drinking, 
One has just entered my head. 
If a man doesn’t drink when he’s living, 
How in the hell can he drink when he’s dead?”
-Irish quote, author unknown

Who really looks forward to Mondays? Well, next week we have an excuse to because it’s St. Patrick’s Day.  The official drinking holiday of all Americans, Irish or not. Have a “sip” of green beer here, an Irish car bomb there because, what else, it’s St. Patrick’s Day! Regardless of whether you are 100 percent Irish or .01 percent, what began as a religious feast day for the patron saint of Ireland has become an international festival celebrating everything Irish and green.   So Here’s to a long life and a merry one, A quick death and an easy one, 
A pretty girl and an honest one, 
A cold beer – and another one!  CHEERS!

“Our Ideal, the day after eats.”

The French Onion Soup Sammie
http://www.tastespotting.com/features/french-onion-soup-grilled-cheese-recipe

Lobester Rolls With Lemon Vinaigrette & Garlic Butter.
http://sugarandspice-celeste.blogspot.com/2009/07/lobster-rolls-wlemon-vinaigrette-garlic.html?m=1

Bacon Burger With Bacon Onion Balsamic Jam
http://www.smells-like-home.com/2012/07/bacon-burgers-with-bacon-onion-balsamic-jam/

Waffle Breakfast Sandwiches With Chicken Chorizo & Guacamole
http://www.climbinggriermountain.com

 

 

Whether it’s planning the “perfect” wedding or creating your “perfect” space, one of our favorite wedding planners, Heather Balliet of Amorology Weddings shares some of her favorite tips that work for both.   See more on Heather’s style in the January 2013 issue of San Diego Magazine, where her very own “living” space is featured and she offers some more useful”DYI” tips.

http://www.sandiegomagazine.com/San-Diego-Magazine/Januar…

Heather suggests, always bringing the outside in. Keep things fresh with movement.  There should always be something living in the space…such as flowers, a plant or goldfish. It’s also important to embrace the seamless combination of textures, patterns and price points. Find an old piece of furniture you love and customize it with a fresh coat of paint or upholstery. Use as a showpiece at the wedding then bring it home to use as a focal point in your design. Don’t keep things too matchy matchy, combining styles and colors make for much more inviting and interesting look.  It keeps your look relevant and interesting. Another great tip is anchoring a room with a splash of black then add color for richness and elegance.  Let your unique style shine through!  Learn more about Heather & Amorology Weddings: www.amorologyweddings.com