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Holiday Party Catering San Diego – Holiday Menu

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Are you looking for Holiday Party Catering San Diego?

The amazing part about living is San Diego is the delicious food it has to offer us each season.

At CPC we offer the best Holiday Party Catering San Diego and we believe in providing not only gourmet meals, but a variety of seasonal food options.

We have added a seasonal menu section to our website which will show a few seasonal items.

In light of the holidays fast approaching, CPC has come up with the perfect seasonal food selections for you next event, check them out!

To start, we have CPC’s very own Almost Grown Up Grilled Cheese Wedge, who can say no to grilled cheese?

This delicious Hors d’oeuvres is made with brioche bread, caramelized balsamic onions, cheddar cheese, arugula and to accompany it a Moroccan Sweet Potato Lentil Sipper. Check out CPC’s “Holiday oh Holiday” Pinterest board which has great ideas for Holiday Party Catering in San Diego! Click to see the full Moroccan Sweet Potato Lentil Sipper recipe!

https://www.pinterest.com/cpcatering/holiday-oh-holiday/

What says more Holiday Party Catering San Diego, than a warm and cozy Polenta Bar! (presented in oversized martini glass)  Creamy polenta with short rib and a variety of topping to choose from: Achiote shrimp, artichoke hearts, oven dried tomatoes, blueberries, caramelized onions, sautéed mushrooms, frizzled leeks, basil, parmesan and mascarpone.

And we cannot forget about dessert…

Holiday Party Catering San Diego often includes Figgy Pudding, this pudding has fig cake, salted caramel sauce and whipped cream!

 

Locally Grown Vegetables
Butternut Squash Soup
Figgy Pudding

 

 

Short Rib with Mashed Potatoes

 

Alchemy: Air, Earth, Fire and Water

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On October 13, 2018, The San Diego Public Library Foundation held their 5th annual Celebration Under the Dome event in The New Central Library, this year it was Alchemy theme.

This night was pure magic.

At the start of the event, people were greeted in the courtyard by Crown Point Catering’s very own Lobster Lollipops, Moussaka and Datiles con Tocino (Dates with Bacon) YUMMM…

Food was being served all over the library, on the 8th floor CPC was serving Rustic Mashed Potato Duet with Short Rib and breathtaking sushi catered by, Patrick Giles from Fresh Sushi Catering https://freshsushicatering.com

On the 9th floor, there was an all American Slider Bar and Street Tacos, yes you heard right.

And the best must be saved for last, dessert. Michele Coulon provided a delicious and unique artisan donut wall for the guests. https://www.facebook.com/Ginny-Boland-Floral-and-Event-Designs-681903175314436/

Some of the many kind words people said about the event:

” I heard many times this was the best party” and “There was delicious food, decor, music and entertainment”

CPC would like to give a shoutout to Willie and Steve Redfern for their amazing production and planning of this magical event In addition, Ginny Boland nailed it on the Alchemy style and design, the ambience of the overall event was incredible. http://www.redfearnassociates.com/profile/steve

 

This is definitely a night to remember, and we cannot wait till next years.

 

Below is more information about The New Central Library and a list of many
more venus!

https://crownpointcatering.com/venues/the-new-central-library/#1490633296913-27750007-40e2

 

Assorted Sushi Station

 

Amazing Fire Blowers
Courtyard Reception
8th Floor- Rustic Mashed Potato Duet with Short Rib and Sushi
YUMMY Sushi

 

 

Early Autumn Wedding, Dining Under the Stars

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We recently catered this gorgeous early autumn wedding at a private home La Jolla home.  The bride wanted an intimate alfresco dining experience under the stars for her family & closest friends. And the Menu reflected her Italian heritage.

For starters the guests we’re served a selection of tray passed hors d’oeuvres, such as a Peach Caprese Skewer peach with fresh mozzarella & basil leaf with a balsamic glaze. Cabernet braised short rib on creamy mashed potato served in a spoon. Tuscan Flatbread Pizza with rosemary roasted potatoes, carmelized red onion and gorgonzola. And lastly Gamberoni Spiedini, grilled shrimp skewers marinated in orange and fennel.

Tables

For the romantic sit down dinner underneath the stars, the first course served was Gnocchi sautéed in olive oil, butter, peas & Proscuitto served with a Marscapone cream sauce.  The salad course was a refreshing and bright, watercress and melon salad, with seedless ruby watermelon and crumbled feta on upland watercress with a balsamic reduction glaze.

And the choices for the main course were equally as impressive. Your choice of  grilled filet of beef with a green peppercorn sauce. Pan seared local sea bass with lemon buerre blanc & crispy capers.  Oven roasted polenta cake with roasted tomato and spinach ricotta, all served with locally grown grilled seasonal vegetables and aritsanal Ciabatta bread.

Marissa & Maggie’s Wedding at 828/Brick in Liberty Station

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IMG_4009Marissa & Maggie’s Wedding at 828/Brick in Liberty Station on October 24th.
The venue has a very raw organic feel. Vintage brick. Edison string lighting. Exposed concrete floor. A tall farmhouse feasting table for the couple and their wedding party with farmhouse stools. Food stations were on wood farmhouse tables. Florist Annette Gomez absolutely killed it – the room was so romantic with oodles of candles and bursts of fall colors (oh those bronze lillies!)
What did we eat? For starters….our roasted beet and local & in season citrus salad;
then on to our signature tenderloin of beef; and then our made to order dim sum basket filled with a thai basil chicken lettuce cup; a duck & sun-dried cherry in bao with pickled slaw; a homemade potsticker; a selection of sushi rolls. Last but not least Street tacos – carnitas & mahi-mahi  and avocado-feta salsa, served with our grilled stuffed pasilla chiles with papaya mango salsa, and our decadent (but worth every drop) roasted poblano corn pudding.

Savor the quintessential flavors of the season

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“People who love to eat are always the best people.”
Julia Childs

9f862d2675125ad5ac52fd6a5a7850ae-612x344It is that time again.  Summer has turned to fall, Halloween is a week away, which means the holiday season is quickly upon us.  Like it or not, it’s time to relish in this joyful time of year and make it your most festive and DELICIOUS ever!  Whether you decide to cook for your guests yourself or have your event catered, check out our inspirations for our custom holiday menus.

 

THE MOST DELICIOUS BRIGHT & TEXTURED FALL SALAD
Crisp mornings and fall flavors are approaching, and there is nothing better than a warm salad coupled with cozy knits to celebrate.

Cheddar-Apple-Biscuits-with-Bacon-Jam1APPLE CHEDDAR BISCUITS + UPDATED BACON JAM
Tender, golden biscuits infused with aged cheddar, apple and onion with sweet and smokey bacon jam on the side. To me, this is a plate of pure happiness.

A Simple Carrot Soup Recipe
You are looking at the simplest of carrot soups.  It’s an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients.
Boozy Belly Pumpkin Cupcakes
So addicting!

Yotam Ottolenghi and Ramael Scully’s Pistachio and Pine Nut-Crusted Halibut

 

Crown Point Welcomes Kerensa Lorton To The Team

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CheersMeet Kerensa, our new executive of Sales and Event Planner.  Kerensa tripped and fell into catering at the ripe age of 18 as a summer job during college. Thus began a life time love of food and culinary exploration, now she is known for her experimental cooking and keeps her friends and families plates full with an ever-evolving array of tasty dishes.

Having taken a roundabout journey collecting tools for her toolbox including a degree in commercial photography, time in advertising, as a photo shoot producer, and a cooking class instructor; she has honed her skills for organization, aesthetic, and curating of flavors and returns to catering with an inherent joy for food and a full force Can Do attitude for event production.

Along with our new team addition, we decided to spruce up our website as well.  Check out new images and updates to see the refreshed new look!Wedding

 

 

 

 

 

Baluga Kisses

 

 

What if riding the waves meant changing the world?

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pb156All of us at Crown Point view ourselves as family.  Much more than co-workers or just showing up to do the job.  We’re lucky we get to support one another, share our family experiences and most of all learn admire one another for some of the amazing work we do when were not punching the clock.  Orsika’s our very talented Sales Executive’s, husband, Peter, is an avid surfer and volunteers for the organization Surfers Healing. Last week he was lucky enough to mentored our Kitchen Managers, Maria’s grandson, Luis.
Surfers Healing’s, mission is to enrich the lives of people living with autism by exposing them to the unique experience of surfing.  To learn more or to get involved, visit www.surfershealing.or

Check out these amazing photos of Luis and Pete  getting “gnarly and “hanging ten.”

pb167

I scream you scream we all scream for ice cream!!!!

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In celebration of  National Ice Cream Day, July 19th we have decided to ALL Scream For Ice Cream!
While Glamping on our annual family trip to Santee Lakes last year Grandma Lita made ice cream in a bag for the kids.   They loved it.  And then we thought, hey, why should Mom & Dad miss out  and we came up with some “adult” ice cream treats.  So we’ve included some of our favorite recipe idea’s here.  Try them out!
How to make Ice Cream in a Ziplock Bag, Anxious to get started, Click for Recipe here
And now for the adults, 10 Out-of-Control Grown-Up Sundaes. There is literally something for everyone, just “name your poison.”
SALTED CARAMEL, BOURBON, NUTTER BUTTER, AND CHOCOLATE CHUNK ICE CREAM  or if your more the fruity type check this out GRAPEFRUIT, GUAVA, AND RUM SORBET.  What the heck try all 10!
And it turns out you can improve on perfection. A scoop of creamy vanilla hits the spot on a sweltering summer day, but a new generation of chefs and gourmet-shop owners can’t leave the iconic cone alone.  Details Magazine did an amazing job of compiling, The Ultimate Guide to Gourmet Ice Cream, highlighting the country’s best new shops!
ice-cream-bar-250
 

Baby, Baby, We have a NEW Addition to the Crown Point Family

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We have a new addition to the Crown Point Catering Family 🙂 Our THIRD generation of Hamilton’s, Little Liam is 1 week old today, born May10th, weighing in at nearly 10lbs and 22 inches long!  He’s already fitting in to 3-6 month clothes. The proud parents, Jon & Eliza Hamilton, are getting into their new roles while trying to juggle their own eat, sleep, play routine.
Avid gardeners and advocates of living off the land, it won’t be long before they are making Little Liam’s food from scratch…..
We found this great blog, on The Diva Dish, check it out! BABY FOOD 101 PART 2: WHERE TO BEGIN AND PUREEING IN BULK

Dreaming Of Summer

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Our team of avid gardeners (with a little help from our friends in the worm bin) have been harvesting broccoli, cauliflower, kale & herbs.

Roses are always popping up too.

IMG_4390
Next up for spring to summer plantings are more herbs, lettuces, squash and heirloom tomatoes. A few of our petite tomato favs are Sweet 100 and Sun Sugar – pop in your mouth goodness. And the San Francisco Fog heirloom is delish fresh with burrata or roasted to find even more depth of flavor. If you’re already dreaming of summer, check this it out!