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March 26, 2014

Chef’s Table with Executive Chef, Ashley Santo Domingo


What an exclusive Chef’s Table experience, introducing our new Executive Chef Ashley Santo Domingo to food writers and bloggers of Orange County, hosted by Kitchen Table Marketing + PR, and held at Chuck Jones Center for Creativity.  Ashley created a seasonal menu centered around citrus, which was not only apparent in the menu, but also tied into the décor and drinks.  Here’s a front row seat to the show-stopping meal!

But before we get started, we can’t say enough about how grateful we are to have such amazing vendor friends who are always by our side- THANK YOU Inviting Occasion, Found Vintage Rentals, Elevated Pulse and Studio EMP, for all that you do for us, always!






Tray Passed Amuse Bouche
Kurabuta Pork Belly with Pickled Red Cabbage and Soy Caramel Sauce
Paired with: Aimery Cremant de Limoux Brut N/V Champagne


Kumquat Shooter Toast


First Course
Oxtail and Truffle Cappuccino
Oxtail Consomme, Braised Beef, Whipped Truffle Butter with Mini Truffle Biscotti

Second Course
Pan Seared Sea Scallop and Radish Carpaccio
Shaved Radishes Lightly Pickled, Cauliflower Puree, Blood Orange, and Citrus Emulsion
Paired with: Bourbon Blood Orange Cocktail with Fresh Ginger
{photo credit: Wendyful World}



Third Course
“Hot Rocks” Yuzu-Chimichurri Kobe Beef
Hot Ishiyaki Stones on a Bed of Sea Salt and Cooked Table-Side
Paired with: Tozai Junmai Sake


Fourth Course
Braised Lamb Gnocchi
Roasted Butternut Squash & Sauteed Tuscan Kale with Red Wine Braised Lamb, Spinach Gnocchi, and Goat Richard Cheese
Paired with: Paired with: 2009 Qupe Roussanne – Bien Nacido Vineyard




Fifth Course
Meyer Lemon-Cherry Salmon
Smoked King Salmon, Fricassee of Baby Vegetables, and Aji Amarillo Citrus Sauce
Paired with: Paired with: 2009 Qupe Roussanne – Bien Nacido Vineyard


Sixth Course
Crispy Duck Breast
Citrus Infused Demi Glaze, Sauteed Wild Hedgehog Mushrooms, and Dauphinoise Potatoes
Paired with: 2010 Merryvale Pinot Noir – Napa Valley


Seventh Course (prepared by our Pastry Chef Robert LeSage)
White Chocolate Citrus Cake
Lemon Cream, Blood Orange Mousse, Pistachio Crumble, Raspberry Sorbet, and Candied Pistachios
Paired with: 2009 Chateau Suduiraut


January 29, 2014

Super Bowl

Today we have Chef Ashley as our Guest Blogger to share her favorite Super Bowl snacks! (Keep in mind she’s a Seattle native.)

Good tartines are so tasty! It’s really all about the hearty baguette or bread, so pick out something rustic, with a hard crust. I like an airy sourdough or rustic French baguette; ask the baker at your local bakery.  Toppings can be any and all of your favorite items. I have chosen three simple ones for you to do yourself: Seattle Smoked Salmon, Seahawk Steak, and Completion Caprese for the vegetarians at the party.  To grill the baguette, season with a little salt, pepper and olive oil first. Don’t overcook them, leave them a little chewy but also get a char, so high heat is good.  Assembling is easy- top the bread with desired topping, a little drizzle of sauce and enjoy!


Seattle Smoked Salmon


Photo Credit: Jen O’Sullivan

Smoked Salmon, thinly sliced
Goat Cheese
Fried Capers
Pickled Shallots – Bring 1 cup red wine & 1 cup sugar to a boil, then remove from the heat and add ½ cup ice cubes. Pour over 1 cup thin sliced shallots, cool before using.
Grilled ½ inch Sliced Baguette

Seahawk Steak


Photo Credit: Jen O’Sullivan

Grilled Chimichurri Steak, thinly sliced
Pickled Shallots – Bring 1 cup red wine & 1 cup sugar to a boil, then remove from the heat and add ½ cup ice cubes. Pour over 1 cup thin sliced shallots, cool before using.
Fresh Cilantro Leaves
Smokey Blue Cheese
Chimichurri Sauce – 1/4 cup minced parsley, 1/8 cup each minced thyme, cilantro and rosemary, 3 tbsp minced garlic, 3tbsp minced shallots,  1 cup oil,  1/8 cup red wine vinegar, 3 tbsp salt, and 1 tbsp fresh ground pepper
Grilled ½ inch sliced baguette

Completion Caprese


Photo Credit: Jen O’Sullivan

Red & Yellow Cherry Tomatoes, quartered
Basil, thinly sliced
Balsamic Glaze
Extra Virgin Olive Oil
Sea salt
Mini Mozzarella Balls, cut in ½
Grilled ½ inch Sliced Baguette

A special thank you to Jen O’Sullivan for capturing such great shots!

October 11, 2013

Fall Cocktails

We’ve finally accepted that it’s fall, and we’re embracing all its flavors in our seasonal cocktails.  Goodbye berries, hello pears, apples, citrus, pumpkin, and delicious spices.  All of a sudden, fall entertaining doesn’t sound so stressful! Bring on the cocktails & punches!

Pear Rum Bellini



  • 1 1/2-ounce pear juice
  • 3/4-ounce rum
  • 1 tablespoon cherry grenadine
  • 1 tablespoon fresh squeezed lemon
  • 1 ounce prosecco
  • Pear slices for garnish
  • Ice cubes


Pour the pear juice, rum, grenadine and lemon juice into a cocktail shaker with ice. Shake until the outside of the vessel is ice cold. Pour entire contents of shaker into a highball glass.

Gently pour prosecco into the glass and garnish with pear slice.

Hard Apple Cider Floats



Cinnamon Simple Syrup

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cinnamon stick

Hard Apple Cider Floats

  • 2 cups apple cider, chilled
  • 1/4 cup cinnamon simple syrup
  • 1/4 cup apple schnapps
  • 2 tablespoons bourbon
  • 4 scoops vanilla ice cream (or a seasonal favorite)


Cinnamon Simple Syrup

Combine the water, granulated sugar, ground cinnamon and cinnamon stick in a small saucepan.

Place over medium-high heat, and allow to cook until the sugar is dissolved, stirring frequently. This should take about 2-3 minutes, as soon as the sugar is dissolved, turn off the heat and allow the syrup to cool to room temperature.

When the simple syrup is cool, strain through a fine mesh sieve into a clean container, cover and store in the fridge until ready to use.

Hard Apple Cider Floats

In a small pitcher or cocktail shaker, combine the apple cider, cinnamon simple syrup, applejack and bourbon. Shake to combine, pour the mixture in frosted mug, top with vanilla ice cream.  You can even drizzle fresh caramel sauce on top!


Warm & Spicy Autumn Punch




  • 2 teaspoons whole cloves
  • 1/2 of a vanilla bean, split lengthwise
  • 1 64 ounce bottle apple-cranberry (or pomegranate) juice
  • 4 medium plums, pitted and sliced
  • 3 ½ cups of Gewurztraminer wine
  • Garnish with anise, cloves, cinnamon sticks
  • Ice cubes


Place cloves and vanilla bean in center of a double-thick 6-inch square of 100-percent-cotton cheesecloth. Bring corners of cloth together; tie closed with clean string. Pour apple-cranberry or pomegranate juice into a large container or pitcher. Add plums and spice bag. Cover and chill for 4 to 24 hours.

Remove and discard cheesecloth bag. Stir in Gewurztraminer. Serve beverage and plum slices over ice. Garnish.



September 18, 2013

Scott & Anree at the Adamson House in Malibu

We could tell this was going to be a good one based on their gorgeous engagement shoot at the Venice Canals with Harmony Loves. Scott & Anree chose the Adamson House in Malibu which has the perfect backdrop for the California wedding they were dreaming of. They kept their color palette neutral, letting nature be their pops of color.














Photographer: Harmony Loves
Videographer: Peter Chang 
Florals: Twig & Twine
Wedding Planner: Hylah White
Catering: 24 Carrots
Rentals: A Rental Connection
Linen: La Tavola Linen
Cake: Sweet Lady Jane
Band: Jordan Music Entertainment

August 31, 2013

Back to School Granola Bars

Our Pastry Chef, Robert, wanted to share his granola bar recipe with everyone, just in time for Back to School! It’s the perfect amount of sweetness and makes for a great mid-afternoon pick-me-up snack! What’s better is the quick and easy recipe, and the fact that it’ll be a treat for the kids and yourself!




  • 1 1/2 cups Oatmeal
  • 1 cup Sliced Almonds
  • 1 cup Shredded Coconut
  • 1/2 cup Toasted Wheat Germ
  • 1/2 cup Butter
  • 1 3/4 cup Honey
  • 1/2 cup Brown Sugar
  • 2 tbs. Vanilla
  • 1/2 tsp. Salt
  • 3/4 cup Dates, chopped
  • 3/4 cup Dried Apricots, chopped
  • 3/4 cup Dried Cranberries

Preheat oven to 300°.  Butter 1/2 sheet tray, line with parchment paper, and set aside.



Toss oatmeal, almonds, coconut, and toasted wheat germ.  Boil the butter, honey, brown sugar, vanilla and salt over medium-low heat until everything has dissolved; pour over oatmeal mix.


Add dried fruit and mix it all together.


Pour onto tray and bake at 300° for about 20-25 minutes or until golden brown. Wait for it to cool down before cutting into small rectangles. Enjoy!