Filed under: Caroline's Seaside Cafe, Culinary Confessions, Dish of the Month, Features, Museum Cafe, Sculpture Court Cafe, Staying Healthy
Greetings and Happy New Year Everyone!
Usually when I’m getting ready to type my Giornale I have notes, photos and ideas already in place way in advance. I would say for every issue I prepare myself about a month in advance.
Now, since I haven’t done a Giornale in the last few months, then you know the outcome…I have so much to tell you. I’ll try to consolidate this issue down to the very best or to the most important parts of 2011.
So …where to begin?
Let me start out by saying that I am sitting at the desk in my new home office with a cup of espresso and a crazy cold and flu. But I couldn’t let it stop me… I just wanted to let you know in advance in case I misspell something or in my delirious mode I write something bizarre. I don’t deal very well with medicine to begin with, and combined with a shot of espresso….yeah baby….mind goes crazy!!
Speaking of what the mind can do, here’s a little story about sixth sense:
A few years back while visiting during the holidays, my father and I would drive down to Scripps pier where I would surf and my father would walk on the beach admiring the beauty of La Jolla.
At the end of my surf session, we would meet in the parking lot by the Institute of Oceanography. Back then the lot was kind of a mess with a large construction zone which would later become the Scripps Seaside Forum. Just out of curiosity and as good Italians, we managed to cross the fence and start walking through the construction zone. I had absolutely no idea what that building was going to be. We just walked around admiring the architecture and the layout of the space. Then my father pointed out a spot on the upper level (the building was almost fully completed) and said, “See up there…wouldn’t it be great to dedicate that space to a restaurant and have the best view in this city. You should look into it.”
I replied, “Dad, you’re out of your mind. There is no way anyone will get this spot. It must be for some office use or something.” After all, UCSD was in charge of this development, so I was thinking it would be for research more than food. But he insisted, “Son I am telling you right now, just look into it. Do me a favor so I can feel good about this a few years from now.”
My father is for sure no kind of medium or anything like that. He’s actually a very humble man who had an amazing career but had to retire at age 40 due to an illness that almost killed him. But he always had a great sense of business, and I have to be honest that without his wise advice at so many times in my life I wouldn’t be where I am today…who know where I would be.
I am a strong believer in the saying “Things happen for a reason.” I also believe that the best reason for that moment years ago was for me to appreciate being with him, listening to his advice once again. But as most of you know, part of that UCSD construction project turned into our newest venture – Caroline’s Seaside Café – which opened August 8th, 2011 and became one of the hottest spot in town.
So, looking back it was a special kind of intuition, or sixth sense, when my Dad not only had the vision to develop a restaurant in that space, but he saw ME being the person to do so. Being able to share this story means a lot to me, and I hope that you are all lucky enough to have a father like mine. I am forever grateful to him for what is has contributed to my life.
Man the espresso is working now.
I’m typing as fast as a Ferrari would race at the Grand Prix. Hey wait a minute, speaking of racing… Check this out, back in May one of my good friends kindly invited Salem and I to go stay on his brand new yacht which was being launched in Monaco during the Formula One Grand Prix.
We got to take a private flight, stay a week on the yacht, watch my dream car racing, eat good coastal French food, dance and drink until dawn, and follow it all up with a slice of pizza at 6am. Come on! For sure you didn’t have to twist my arm. For those who’ve never been in that part of the world during that time of year, I suggest you save whatever you need to so one day you can treat yourself to the most amazing time of your life.
On the boat we were fortunate enough to have one of the top chefs in the yacht industry (an Australian dude picked against all the Europeans lined up for the job), and we had some unbelievable meals on board. Lunch, dinner, happy hours….eating all day was definitely the highlight of the trip. But I have to be honest and hopefully not harsh, the food in the restaurants we tried was way below my expectations and in some cases quite bad. I don’t know if that was because that week the town goes crazy and every food establishment is completely packed, but it was not what I expected. They were over priced and over booked. At one restaurant, we had a reservation at 10pm, but weren’t seated until 1am for a “reasonable” price of 2000 euros. NUTS, isn’t it?
To avoid disappointment I suggest, if you happen to go, you opt for fine dining restaurants when possible. And for casual eating, stop at little shops to grab a slice of pizza or a salame baguette and a beer. It’s definitely worth it.
So thank you so much to my dear friend for treating us to such an amazing trip. His boat, one of a kind. The company, best ever. During the trip I was over my head excited, and even now I can’t talk enough about the fun time we had.
Another year of Philanthrophy has gone by…
Yes, once again we were able to make a difference in the charity world. As a company, not only did we have the privilege of catering some of the most amazing charity galas and help worthy organizations raise unbelievable amounts of money, on top of it I personally had the privilege to help create one of the newer galas in town.
The 3rd annual PEERS gala took place last November at a phenomenal private estate in Rancho Santa Fe. The PEERS Network is a professional not-for-profit group founded by local entrepreneurs who want to give back to the San Diego community. The evening was put together to benefit Just In Time (JIT), an volunteer-driven organization that assists former foster youth with the resources needed to ensure school, job and life success.
As a PEERS member, I kind of took charge of the event’s planning and logistics, but of course we worked as a team, and Just in Time helped so much along the way. What I personally handled was creating the food portion of the evening by inviting some of my chefs/friends to donate their food and their time for this amazing cause.
The evening started a bit rocky. No joke, we planned an outdoor event for 300 people and two days beforehand, the worst rain storm ever hits San Diego. So PLAN B kicked in and we rented a huge tent, and with the help of Janelle, our PEERS event coordinator, we managed to get lighting, cover every corner, and make room for everything outdoors. With that taken care of we thought, “Yeah, we’re good to go…right?”
The rain was so hard that it started dripping right into the tent! Panic…frantic moments…despite months of planning and thousands of dollars later, we are going to fail…but NO WAY…things happen for a reason… trust me…
We get there on party site early and start running around like chickens with our heads cut off trying to cover everything, getting soaked with the water leaks in the tent. Then one of our PEERS has a great idea. “Let’s go get sand bags!” Sure let’s do it…only thing is, we didn’t account for the tent having to hold 300 guest, which would require not just a few but a few hundred sand bags… wow…go figure how to get them!
Long story short, we managed to get some sand bags, we did start right on time, the rain kept pouring all night, trees were falling on the street, people were delayed, the “F” word was the main word of the moment…people start arriving, one after another…the space got pretty full. It was like a reality show, but worse because I wasn’t just watching.
Fortunately, the outcome of the evening was that our 300+ guest raised a record (at least for us) of $175k.
Did I have to share all this with you…heck yeah!!!
After all we did, I think it’s a good lesson. Everyone can help, and through any circumstance and any challenge, you can make a difference in people’s life. So for this coming year, look in to helping others. You can always ask me for the names of any charity organizations that need help since I work with a boat load of them. Roll up your sleeves, get your check book ready and let’s do it.
DISH OF THE MONTH: Anello di Zucca Con Burrata e Bieta Saltata
No Giornale has ever been done without the recipe of the month….
Come on, after all my blog is called “Culinary Confessions” so I must talk about food at some point right?
Everyone wonders what is in season and what’s not. There is a perception that winter doesn’t offer much of a selection of good produce since it’s cold. But cold weather helps in growing specific things, and cold weather makes people think of comfort food. So the recipe I’m about to share with you is the perfect reflection of that.
You can use this recipe for your small dinners at home, or when you have some people over. Think gourmet, and spend some time creating something unique. Get away from those baby greens, dried cranberries and blue cheese salads and try something new as a starter.
You know that all my recipes are pretty easy and I call it “Dummy Proof,” which means they’re super easy to execute. On a recent visit to the Little Italy Mercato (Farmer’s Market every Saturday), I was walking around the produce stands looking for something that would be perfectly in season and could be served as a starter. I saw squash. I saw chards. I smelled the farm fresh garlic. Down the street I saw a cheese stand…blink…an idea came up in my head right away.
So I bought all of the ingredients, went back to our Museum Café in La Jolla and started playing with it. Here is the outcome:
Anello di Zucca Con Burrata e Bieta Saltata
Butternut Squash Ring with Burrata & Sauteed Swiss Chards
Download recipe for Butternut Squash Ring with Burrata and Sauteed Swiss Chards
Try it out…and enjoy with a crisp glass of sauvignon blanc.
Ok, we are getting close to the end. My espresso is gone and my cold keeps bothering me, so I guess going back to bed is my only option for the day.
Just some quick updates about our company before I wrap up:
- Of course most of you already know about Caroline’s Seaside Café. If you haven’t been there, you should go on a beautiful sunny day. It’s priceless.
- Museum Café in La Jolla celebrated our 10th year, and as a gift MCASD and ourselves decided to give it a little lift as far as colors, menu items and ambience. So look out for some new things coming up in the next few weeks and then share with me your thoughts…I love feedback.
- Sculpture Court Café was still going strong last year. Finally the awning issue over the Sculpture Court was resolved, and we had our best year ever. In addition to the new awning the Café will also get a little lift in the next few months, hopefully before the summer comes.
- And last but not least, we don’t talk about so much about this part of our business, but do you know that we have a fully licensed and insured bar services department? Well, I guess alcohol in this country means $$, because that was the most profitable part of our year. We now have three exclusive beverage contracts: Museum Of Contemporary Art, San Diego Museum Of Art and Scripps Seaside Forum. Looks like there are more to come, thanks to our beverage services team who did an extraordinary job last year earning the trust of many institutions and organizations during the busy season.
click for larger view
And to finish…I promise you I am done after this…
I am so excited about this I have to let you know. You know my other passion is sports. Finally after so many years of racing triathlons I decided to become one of the team sponsors for our Triathlon team Breakaway Training.
From now on when you see those bright orange uniforms at local or national races, look above the bib (yes, right at the athlete’s butt) you can see our name as the co-main sponsor.
I am so excited and so honored that in addition to that, I decided to go back racing longer distance. Therefore my training journey will start hopefully soon (once I feel better) and I will share that with you in the next few issues.
The first race of the year is Half Ironman Oceanside. For those of you who need a life change, talk to me about it. I’m a good listener, and I know I can help you and direct you to the right sources so you can be one of us.
Triathlon is not only a sport but a lifestyle and I embrace that every day…
That’s all people….talk to you soon!
Until then,
Mangia Bene e vivi meglio
Giuseppe Ciuffa
Filed under: Culinary Confessions, Dish of the Month, Features, Staying Healthy, Weddings
Happy Spring Everyone!
Usually I would start my Giornale with a little story, but since I’m so excited about the upcoming season, I want to start off with the dish of the month…but of course I’ll add a story about it.
DISH OF THE MONTH:
Colazione del Contadino
(The Farmer’s Breakfast)
Colazione del Contadino "Before"
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.
Colazione del Contadino "After"
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! And let me know if you want to hear more about farm style, simple cooking.
An Ultimate San Diego Wedding
On January 19th, we catered the ULTIMATE San Diego wedding. Actually, it’s not just my opinion – the wedding was the prize for Magic 92.5′s “Ultimate San Diego Wedding” contest, sponsored by Bridal Insider. Over 200 couples entered the contest and the public chose winners, Rachel Stewart and Matthew O’Donovan, to receive the free wedding courtesy of over 30 local vendors. More information about the contest and the winners.
We were asked to be the caterers for Rachel and Matthew, and we had a great time with their theme of “golden winter romance.” As always, the El Cortez was a gorgeous backdrop for their special day, and as you can see in the pictures, the couple had a wedding they’ll never forget.
Share Your “Best Of” Opinion
As you’ve seen over the past year, we’ve grown in many ways, and we’ve also recommitted ourselves to the things that are most important to us, like healthy living and sustainable food. So much of what we do is in response to the support and great feedback we get from our clients. We are always deeply grateful, and we hope we’ve given back to our community as much as we’ve gained.
The San Diego Magazine “Best Of” poll is just one way for us to get that all-important feedback, and we hope you would take a moment to vote for us. If we’ve delivered the kind of service this year that you’ve found worthy of mentioning, then all of us at Giuseppe Restaurants and Fine Catering can celebrate a job well done!
Please click here to place your vote. There are several categories, so we are concentrating on the following:
- Best Chef – Giuseppe Ciuffa
- Best Catering – Giuseppe Restaurants & Fine Catering
- Best Outdoor Dining – Museum Cafe at the Museum of Contemporary Art San Diego
Thank you so much for supporting us!
Getting Ready for Graduation
Each year as the end of the school year gets close, I see families rushing around, getting ready for more warm weather activities and all the changes that will come with the summer. Students are busy too, concentrating on their final exams, and probably daydreaming a lot about their vacations. I also notice that, since it’s not something that happens every year, graduation parties can get planned at the last minute, with families not realizing the preparation it can take to produce the event they had imagined.
I look at my kids and it seems impossible that they’ll be done with school someday. From the graduation events we’ve catered, I’ve come to see the party as a fun and special way for the whole family to reflect on their achievements and to mark a turning point in their lives.
So here is my reminder that comes at this time each Spring… If you have a soon-to-be graduate in your family, it’s time to party! For students who’ve reached your goals, whether it’s a diploma or a degree, you deserve some fun. And for parents who’ve given all your support over the years, it’s your celebration too.
For parties of any size, you can choose from our full-service private catering, Specialty Menu drop-off service, or private dinners at our cafes. Just get started soon! Call 858.581.2205 for more information.
Stay Healthy
A couple of times each year, I share my thoughts about health and fitness, since I spend a good amount of time training for my triathlon races. I’m always looking into ways to stay healthy and fit, but sometimes I overlook things and I pay the price.
A perfect example happened right before the holidays. On the evening before Thanksgiving, I was having dinner with Salem, the kids and some other friends and families. It was a great evening. We grilled all night, cooked some serious side dishes and drank some good wine. At one point, we said why not and smoked a couple of cigarettes just for the fun of it. Bad combo for someone who lives a very healthy lifestyle!
The result was an episode in the middle of the night where I woke up, tried to stand and passed out not once, but twice. Luckily Salem was there to help me. Long story short, I ended up in an ambulance and spent the night at the emergency room.
So what happened? Nothing was wrong with me, but they called it a fainting episode that can happen to people sometimes when getting up too quickly. In any case, the doctors asked me to go for a follow up visit to make sure there was nothing wrong with my heart. Being a good stubborn Italian, I waited a few months but did finally get all the tests they ordered.
Thanks to a good friend who recommended the Cushman Wellness Center at Sharp Hospital, I found this unbelievable deal called the Men’s Health Assessment. For the unreal price of $399, I got a full check up that included all blood work, check of my BMI (body mass index), weight and body fat and a stress test for my heart. They even fixed me a great breakfast and finished with a one hour massage to die for….what is there NOT to like!
Doctor Levinson is the man in charge. During the stress test he was right there with me at the treadmill. He would ask, “Go higher? How do you feel?” and I would answer, “Good Doc. Keep going.” Then again, he would ask, “Go higher? Now how do you feel?” and I’d answer the same, “Good Doc. Keep going.” After about 18 minutes of this, the guy looks at me and smiles. “Giuseppe, you have the heart of a professional athlete. Your level of fitness is way above average, and yes there is nothing wrong with you. Happy now?”
You bet I was happy and blown away! Two months before, I was freaking out, concerned that there was something wrong with my health. In one afternoon, I had a doctor reassuring me and telling me I had the heart of a pro athlete. It was such a relief and a self-confidence builder that now I’m recommending everyone get their health checked.
I got my health report in the mail one week later. Each category was detailed and tailored to my current conditions. More than ever, I know what I need to do to stay healthy, and I’m re-energized about taking good care of myself. I think about all the valuable things that I learned from my health report, and I encourage all of you to take the time to go there and try it out. Especially if you have a full working schedule with everyday stresses and an active lifestyle. Better safe than sorry! For more information about the Men’s Health Assessment, call 1-800-82-SHARP.
That is it for this Giornale. It really helped me clear my head, and I hope that all the things I mentioned will help you to feel better in life, from food, to health to physical activity. I can’t wait to give you some of the latest and most exciting news, so I will send a special announcement soon. Stay tuned on Facebook and/or Twitter and you’ll find out soon enough!
Until then,
Mangia Bene e Vivi Meglio
Filed under: Culinary Confessions, Dish of the Month, Sculpture Court Cafe, Staying Healthy, Weddings
Greetings Everyone and Happy 2011 to all of you!
We made it through the last few crazy weeks of 2010! The work load during the month of December is always a bit much, but at the end of the day it is a great problem to have.
Just to give you a quick update about our company, we had a terrific year with both cafes going full swing, our catering services as usual busy with stunning weddings, charity galas and some super cutting edge private parties.
One of the things most evident about 2010 was the 40% growth in revenues from last year through our Giuseppe Specialty Menu. This tells us that you all are enjoying the drop off service with “No Fuss” just as much as our full service. A very pleasant surprise! So, since the specialty menu has become so popular, we will have a new addition to the menu each season. I’ll email you the next one, our Spring selection, which should begin around March 1st.
We also saw tremendous growth in the Giuseppe Pronto Services, which deliver delicious and affordable meals for corporate meetings throughout the county.
We’re working on some new things for 2011 that I can’t wait to share with you, like a possible remodel and complete transformation of our Museum Café in La Jolla to celebrate our 10th year anniversary. We may also be opening another café sometime in the Spring, something which is still in the preliminary stages, but I figured I’d give you the heads up anyway.
I want to take this opportunity to thank all of you for your support, and to thank all the vendors that we partnered with on some very cool events. The beginning of the year seems like the perfect time for me to express my gratitude for my family, my business, my good health and for living in the best place on Earth.
The Popularity of “Farm to Table”
Sometimes I think about this and I wonder, “Why is it such a big deal?” It should always be like this! Why is “Farm to Table” just now getting so popular, and why aren’t we much more aware of sustainable practices and organic foods?
For someone who grew up around farms in a town where the main business is agriculture, it was a way of life to eat fruit right off the trees and then pick the chicken that would be dinner. “Farm to table” was all I knew until moving to this country which, for all that I love, I believe has some serious nutritional problems. It’s obvious in the percentage of widespread health issues like obesity and diabetes.
I grew up eating the best ingredients – pure, fresh and of course, seasonal. I never really tried a chicken with added hormones until I moved here. Seventeen years ago I arrived here in perfect shape, my diet was always top of the line ingredients, and I never had health problems. Once I got here I started having trouble, because my body and my system weren’t used to eating processed foods and preservatives. To this day, I still struggle with this issue. Wherever I go, I have to plan my meals, and when going out for dinner, I have to think carefully about what food might be available to provide the type of nutrition my body needs.
The growth of Farm to Table has been huge in the last couple of years, and this is why:
- Farmers who make the effort to show up at the Market on Sunday
- Farmers who make the effort to hand deliver boxes full of beautiful produce to your door
- Companies who are fully committed to sending you a weekly report of product availability
- And of course, thanks to all the creative minds in professional kitchens, yes the chefs, who have a big role in the development of this new “Trend.”
I see more and more colleagues attending events and seminars, visiting farms, and going to the markets just to get what will be the Special of the Day on their menu. I am confident that by raising the awareness of this practice and promoting even more through school programs, more people will get the message and make positive changes for their health… sooner or later.
Among my favorite places to shop is the Farmer’s Market in La Jolla on Sunday. It is always great and well-stocked. But HATS OFF to the Mercato in Little Italy on Saturdays as well. Whole Foods is also the place to go if you are looking for Hormone-Free Meats/Seafood/Top Artisanal Cheese/Bread/Produce. I call it the Chef’s Playground, because there is so much to see and so many ways to play.
DISH OF THE MONTH:
Fregola Sarda con Salmone Affumicato e Porri
(Fregola Sarda with Smoked Salmon and Leeks)
Can anyone recall the first time you heard of a cheese called Burrata? If not, all you have to do visit any of the top restaurants in town and you will find it somewhere on the menu.
The burrata has become so popular in the last five years, which to me is so funny because I’ve been eating it since I was a kid. Eventually it became commercially available in the United States and I immediately began using it, but burrata as a culinary trend has only recently caught hold. Go figure!
My point?
How often do you see Fregola Sarda on menus? Probably not as much as the burrata, however the popularity of this ingredient is growing in a similar way, and again I just have to look back at my childhood meals to understand why people love it.
Fregola Sarda is considered the regular everyday pasta for the people from the Island of Sardegna. Most of the fregola used in home cooking is made from scratch, but the fregola you’ll get here will most likely be produced in Italy and packaged for transport all over the world.
The texture is quite different. Even though it’s made out of semolina like any other pasta, the fregola has a bit of a crunch. I would describe it as a cross between Gnocchi and Pearl Couscous. The uses of Fregola that I’m seeing in restaurants are mostly seafood soups or anything with a clear broth, salads, and sometime purely as a main dish with seasonal ingredients added. In fact, my favorite way of preparing it is by tossing warm fregola in hot olive oil with some caramelized garlic, Parmiggiano, and sautéed root vegetables.
At some point, we in the catering industry will seal its popularity by adding Fregola to our own menus, which exposes the ingredient to larger numbers. For my part, I want to share this recipe with you simply because you can adapt this to your next cocktail party when you need heavy hors d’oeuvres. Just prepare it ahead and let it rest, then you can serve it lukewarm in a martini glass, a small soup bowl, bamboo plates or whatever small container you like. It’s a good type of food to pair with cocktails as it’s definitely on the hardy side. Try it out and let me know… (download recipe here)
By the way, you can buy Fregola at a couple of specialty stores in Little Italy. Makes me proud to be Italian!
Healthy Start for the Year
Right around the beginning of the Fall I was feeling a little out of shape. As most of you know, I teach spinning classes at La Jolla Sports Club every Sunday, so I’m constantly around people who have a need to exercise, and I see how hard it can be. Sometimes just the physical effort won’t do it. We work out really hard, we try to watch what we eat, we try to rest and take good care of our bodies, but we still don’t get the results we want.
It has a lot to do with our mental state and the way we approach the problem. That is why nutritionists and health professionals study nutrition AND psychology, because you can’t only focus on one issue.
Recently I had the privilege to be a guinea pig for ARMR. Accept Refine Manifest Results (ARMR) was founded by Alisha Randall and Melanie Rivera, two women who have taken their knowledge of physical fitness and combined it with their passion for nutrition to help people who want to transform themselves to a healthier life. Alisha and Melanie are an inspiration for their own achievements, but it’s in the way they apply their expertise to coaching others where they are real masters.
Working with them, I tackled my most difficult challenge, the acceptance of my injuries and their effect on my future as an athlete. Then they taught me the mechanics of getting out of shape and what it takes to get back on. They really helped me to analyze my day, my nutrition, my habits and behaviors and at the end of the day I was able to document all of the above in a report that I share with them on a weekly basis.
The outcome….well I’m not even close to where I was a few years ago. So I’ve set a goal to fully recover from injuries and start racing again. To help achieve it, I’ve learned how to deal with my day and have a more positive attitude, which leads to making better decisions about food and lifestyle in general. It’s a slow process, but everyday I’m reminded of the lessons I treasure from Alisha and Melanie. They’ve helped me trust that eventually, a little at a time, my body will return to normal, just as I expect.
If you feel you need help getting to the next level of your physical health, or if you just think it’s time to make a change, please take my word…these are the two people who will help you get there. For more information, contact them directly or come to visit them at the gym.
Events for the month
Tuscan Style Ribollita Soup
Saturday, January 22: Taste of Italy Cooking Demonstration at Macy’s Home Store, Mission Valley
Since my cooking demonstration last November, I’ve realized how much I enjoy spreading my love of Italian cuisine for a live audience. It’s so rewarding to see immediate reactions to the dishes, and I love being able to talk with people directly and answer questions.
So when another cooking demonstration opportunity came up from Macy’s Mission Valley Home Store School of Cooking, I was excited to say yes!
They’ve asked me to prepare two of my favorites for a special Event on Saturday January 22nd. I’m really looking forward to it, and these are great dishes, the Ribollita Soup and Pollo Al Rosmarino.
Pollo Al Rosmarino
I would like to see you all there, especially since the $5 donation benefits the San Diego Food Bank, which is such a great cause.
To attend or for more information, please visit Macy’s site here.
Wednesday, January 19: Ultimate San Diego Wedding
BridalInsider.com along with Magic 92.5, Exquisite Weddings Magazine and San Diego Magazine have given a very deserving San Diego couple the Ultimate San Diego Wedding, which will be catered by us!
Rachel and Matthew won their Ultimate San Diego Wedding by popular vote on November 23rd, and we’ve had a great time coordinating with all the other wonderful wedding vendors who are providing their services for the lucky couple, including one of our favorite venues, the El Cortez.
After the wedding, we’ll be posting some descriptions of the event and pictures, so come back to Culinary Confessions after January 19th.
Thursday, February 17: *Save the Date* for CULTURE AND COCKTAILS at San Diego Museum of Art
Get your party shoes on and experience art in a whole new way with Culture and Cocktails at SDMA. We will host the after party at Sculpture Court Cafe. Get ready for “London Underground”! More details will come soon.
That’s it for our first edition of this year’s Giornale. I’m looking forward to more great things in 2011!
Until I see you again,
Mangia Bene e Vivi Meglio
Filed under: Culinary Confessions, Dish of the Month, Features | Tags: best of la jolla, catering, celebrity chefs tour, challenged athletes foundation, charities, cooking, food, giving back, la jolla light readers poll, peers annual gala
Greetings and Happy Fall to all of you!
November is always a quiet month right before holiday season chaos, so it’s a good time to devote some energy to something I really enjoy. We help charity organizations often throughout the year, but this month I’m excited to be more involved than catering, donating to live auctions, or simply writing a donation check. This month, I’ve been able to help organize events with my friends around the city, and as you’ll see, I’m learning so much…
PEERS Annual Gala
When people ask me to help, I’m usually inclined to say yes and “You can count on me.” This time I am the one reaching out to all of you.
click to enlarge
I am involved with a local philanthropic group called PEERS (Philanthropy, Entrepreneurism, Environment, Relationships & Social Endeavors). Our members work to give back to the San Diego community by helping to enhance and improve the philanthropic pursuits of members while providing a network to encourage entrepreneurship. This year, PEERS is holding their 2nd Annual Gala on November 13th in Rancho Santa Fe to help support the Tariq Khamisa Foundation (TKF). TKF is dedicated to breaking the cycle of youth violence by empowering kids, saving lives and teaching peace.
I ask you to help make this event a success by attending or simply making a donation directly to PEERS. I trust that, with your help, we can have a sold out event and raise a lot of support for such a worthy foundation.
A brief background on how TKF was formed:
Tariq Khamisa, age 20, was killed on January 21, 1995 by a 14-year-old gang member. His assailant, Tony Hicks, shot him on orders from an 18-year-old gang leader. After his son’s murder, Azim Khamisa didn’t demand revenge, instead he saw two children lost – one forever, and one to the state prison system. “From the onset, I saw victims on both ends of the gun,” says Azim Khamisa, “I will mourn Tariq’s death for the rest of my life. Now, however, my grief has been transformed into a powerful commitment to change. Change is urgently needed in a society where children kill children,” he said.
Azim established the Tariq Khamisa Foundation (TKF) in October 1995 to honor his son. He reached out to Ples Felix, Tony Hicks’ grandfather and guardian, who joined Azim in his dedication to end youth violence. Together, Azim and Ples began presenting Violence Impact Forum (VIF) assemblies to thousands of children to share the “power of forgiveness” to break the cycle of violence.
Please come help us break the cycle of youth violence. Tickets are $100 per person, (After October 21st- $125). Support TKF while having an incredible time at a wonderful estate home in Rancho Santa Fe. If you would like more information, please give me a call, or to buy your tickets, click here.
Challenged Athletes Foundation
Once again this year I was able to participate in the San Diego Triathlon Challenge to benefit the Challenged Athletes Foundation. Thanks to my dear friend, Dr. David Smotrich, who sponsors us every year, we had three relay teams to complete the whole race. Of course I chose the bike part, since it’s my favorite sport.
Throughout the race I chatted with incredible athletes who, because of missing legs or paralysis, used hand cycles and pushed through the 56 mile bike course along Rancho Santa Fe, La Costa and back to the coast. It was a grueling course for me, but before I could feel sorry for myself, sure enough one of my dear friends and an unbelievable athlete, “One Arm Willy,” pulled up next to me. I said, “Willy let me take a photo of you while I can,” and he said, “You better hurry up before I drop you!” As soon as I heard the camera click, he took off, flying ahead of me.
There were many athletes in the Triathlon just like Willy who share a deep passion for sports. Participating in the Challenge was truly a terrific experience for me, and I respect all the athletes who overcame their challenges and did the hard work it takes to reach competitive levels.
To learn more about the organization, please visit them at www.challengedathletes.org and support them any way you can. This year, they raised over 1 million dollars, and we hope next year they’ll see even greater growth and success. Until then, to all my challenged athlete friends: train hard, achieve your goals and remember that I will always be there for you when you need me.
* A special note to David:
Not only you are one of my best friends, but you are one of the most amazingly generous men I know. Thanks to people like you, our community is more inspired to support our charities. It’s time for everyone to give back, just like you!
A Moment To Reflect
Let me take this opportunity to thank all of the charity event gala chairs who’ve given us the opportunity to work together. This past year has been a record year for us as far as catering high profile local functions. I think back six years ago to the conversations I used to have with my wife Salem at the dinner table. Many nights we asked ourselves how we would ever get to work with all the organizations we considered the cream of the crop. We weren’t always sure how, but we knew we’d always strive for it. It turns out the answer is to follow your vision and work hard, to stay true to yourself, and to communicate who you are by what you do. And enjoy yourself along the way…
I remember we would get so excited to book charity events that were just starting out with sometimes 100 to 150 people. But today we regularly cater established galas that involve thousands of community members and make a huge financial impact on their charities each year. We do our part, of course, with donations of money, auction tickets, and our participation and attendance. (By the way, kudos to Salem for being designated “Best Dressed” by San Diego Magazine at the Montecarlo Gala at the Museum of Contemporary Arts.) So I feel very thankful that we’ve reached this point, and I look forward to a great holiday season and prosperous 2011!
Celebrity Chefs Tour
click to enlarge
Ok, usually I feature the Dish of The Month on each Giornale, but this time I am going to ask you to come hang out with me, and you can get two recipes this time…
A while ago I was contacted by a Production Company about participating in the Celebrity Chefs Tour (“Celebrity”…Wow, that is a big word. It feels a little weird.) What they do is organize cooking shows on stages all around the country. The next show will be in San Diego on Sunday, November 14th from 12noon to 4pm at Anthology downtown.
The theme “Thanksgiving to Remember” will bring together Chefs from the East Coast, myself, a local mixologist, and a fabulous pastry chef to close out the event. Guests will get cooking demonstrations and samples of the food prepared on stage, all while enjoying mimosas and other fun demonstrations.
So I invite you to spend some time with me on November 14th. I would love to see familiar faces, and I am going to create a couple of easy recipes that you can serve to your family and friends at your own amazing thanksgiving dinner. Tickets are limited to 250, so don’t wait too long! To purchase tickets, click here or go to www.celebritychefstour.com.
Wait, There’s More!
Thank you so much to everyone who voted us Best Catering Company once again and one of the best outdoor cafes in the 2010 La Jolla Light Readers’s Poll. I appreciate your patronage and support, and on behalf of my family and my entire company, I want to thank you once again!!
Don’t forget to place your orders for Thanksgiving (Specialty Menu & 2010 Holiday Menu), and make sure to book your holiday party right away. We are almost sold out for the month of December.
As always I have a ton of news, like projects at our cafes, new menu ideas for 2011, the dates for my cooking engagements at Macy’s and so much more. But I’m going to save these announcements for the next issue of the Giornale. So stay tuned!
Until then,
Mangia Bene e Vivi Meglio
Filed under: Culinary Confessions, Dish of the Month, Features, Sculpture Court Cafe, Staying Healthy
Greetings Everyone,
Like last year, I took a little break from writing during the summer months and fully focused on our many Summer Events. We also dedicated a lot of time to our two cafes at the museums and they were very busy.
Between events I found some time to take a little trip back home. It had been over two years since my last visit, and I felt a need to reconnect with my roots and my family. I also felt my family needed a well-deserved break after over a year of extreme growth at our company, with the new Café in Balboa and big developments on the catering side.
I had the privilege to work with so many great clients and organizations this summer. There were lavish weddings, fashion events, a stunning private estate reception, and of course all of our Charity Galas that took us to some really cool venues. So to begin, I want to tell you about our “Party Of The Season” and why this event gets our award this year.
Private Dinner for the Ronald McDonald House Sponsors
Phil and Cheryl Stewarts, long time clients of mine and great supporters of the Ronald McDonald House, opened up their beautiful estate in La Jolla for the evening. The estate is a stunning space and I feel one of the best homes in the entire county.
Great care and attention was brought to every detail. And with that in mind, we wanted to create the best possible event for them by creating the perfect menu for the occasion.
Phil and I planned the menu together, and from the start I was looking forward to working with his favorite chef he was flying in from Texas, Jon Barrios. Jon created some really cool and flavorful Hors d’Oeuvres while my crew and I prepared the Six Course Dinner.
The menu featured an Amuse Bouche of Chilled Cucumber and Avocado Soup topped with Yuzu Crème Fraiche and Dulcinea Cantaloupe. We followed this with a Little Gem Butter Lettuce with Point Reyes Blue Cheese and Candied Hazelnuts, complete with a Banyul’s Shallot Vinagrette. For the third course, we served juicy Mana De Leon Scallops topped with American Caviar served over a colorful Lemon Mascarpone Risotto. During dinner, the guests sipped Veuve Cliquot to a great performance by an internationally-acclaimed tenor flown to the U.S. by the Stewarts just for the evening. By then the dinner with its unbelievable concert under the stars was going so well that the guests felt transported to the Piazza San Marco in Venice.
For the Main course, we prepared Wild Alaskan Halibut with Yellow Pepper Coulis served alongside Thyme Roasted Peewee Fingerling Potatoes and Oregon Wild Mushroom Ragout. Of course we couldn’t forget a great cheese course featuring all Sustainable cheeses from California cheesemakers, “Andante Dairy,” with some local Figs, Champagne Grapes, Truffle Honey and a Port Wine Gelee. The dinner ended with Warm Flourless Chocolate Cakes topped with Frangelico Whipped Cream.
What a night my friends! The entire experience of working with people from Texas taught me a great lesson in Southern Entertainment and I will treasure that for future events.
Now we are off to the big Ronald McDonald House Gala, named “The Romp,” coming up Saturday October 2nd. We will see everyone who attended the Sponsors Dinner and many more! We predict the event will be sold out, so if you would like to attend, please purchase tickets soon here.
I look forward to seeing you there and celebrating a great cause with many friends…. Look out for a chic playground dining experience!
Our Trip to Italy
Since it was couple of years since we’d taken a vacation, Salem and I decided that, during our trip to Italy, we’d leave the kids with my parents and spend a week in Capri and Positano. And well, beside the fact that the Euro kicked my (you know what), the whole get-away was fabulous!
We stayed at the Caesar Augustus in Anacapri, which is hands-down one of the best places I’ve ever stayed. Polished, elegant, authentic, and it has a million dollar view from the cliffs of Capri.
What is so interesting is that the family who owned this Hotel rented out the operation for 15 years to a company that almost ran the hotel to the ground. Then Mr. Paolo Signorini, the oldest son of the family stepped in, fired the company and took over by remodeling the entire property and raising it to the highest standards on the Island.
Me with Chef Giuseppe and Mixologist Massimo
It is a must see, with an all-organic Vegetable Garden where Chef Giuseppe (another one!) cultivates every vegetable and fruit used for his menus. We would be laying by the pool and he would run by with a basket of Zucchini Blossoms, then 10 minutes later, there’d be an amazing tray of lightly fried zucchini blossoms passed among the hotel guests. Such an unexpected treat!
Also one of the most impressive parts of the Hotel is the bar where Massimo creates cocktails with 100% passion and commitment to seasonal fruits and top spirits. We were thrilled to be invited for “Aperitivo Time,” where we had the most delicious Peach Bellini, and we were able to take a few moments to get to know the Signorini family. When you have a chance to visit Capri, this is the place where you want to stay!
RECIPE OF THE MONTH – Bucatini All’Amatriciana
Now, the whole idea of going back home was to reconnect with my roots, which of course involves the food I love. So I went to visit my very first boss, Ottavio, the man who gave me the opportunity to start doing what I do today. Twenty-five years ago he took me under his wing and taught me some of the most valuable things I know in the culinary field.
We chatted for a while, and he was so proud to tell me that a Swedish TV Network had been in town and did a complete documentary of Cori, my hometown. Among the different topics in the documentary was Ottavio’s cooking demonstration of the Bucatini All’Amatriciana, one of the most popular pasta dishes in Lazio (the region where Cori is located). I had watched Ottavio make this pasta dish for years, but I’d never seen him on TV. I was so proud that my mentor had made it to the screen!
In Ottavio’s honor, I’ve made the Bucatini All’Amatriciana this month’s recipe. You might think, “Yeah, pasta. I will try it out. It should be EASY to make.” But just like any other worthwhile venture, you need a special process to make it just right.
To help you get the best results, I am guiding you through the preparation by video. If you like the idea, I will prepare a video demonstration each time I have a new featured recipe. Just enter a comment below to let me know and I will start doing so.
Bucatini All’Amatriciana
1 lb Bucatini or Perciatelli (De Cecco Brand)
3 Tbsp Extra Virgin Olive Oil
8 Slices Guanciale or Thick Sliced Pancette
2 Basket Cherry Tomatoes
2 Cups Puree Tomatoes (Pomi Brand)
1 Tsp Red Chili Flakes
1/2 Cup White Wine
1 Cup Grated Pecorino Romano
Salt and Pepper to Taste
4 portions
Heat Up Olive Oil in a skillet, dice the Guanciale or Pancetta and add to the oil at high heat. Remove the meat once the meat starts getting brown and crisp and place on a paper towel. Add tomatoes to the hot oil, splash the wine and reduce the heat. Add chili flakes and seasoning and let simmer for a few minutes, then add the puree tomatoes.
In the meantime, cook the pasta in a pot of boiling water (make sure to salt the water.) Once cooked, drain and add to the sauce.
Add the Guanciale back and mix with the pasta. Add half a cup of the Pecorino, divide the pasta in four plates, and top it off with remaining cheese and enjoy!
CULTURE AND COCKTAILS at the SAN DIEGO MUSEUM OF ART
If you’re not familiar with “Culture and Cocktails” at the San Diego Museum of Art in Balboa Park, you must check it out. It is one of the most fun parties in town and it happens a few times a year. The next Culture and Cocktails on Thursday, September 30th will be inspired by Toulouse Lautrec with a French cabaret theme.
During the first part of the evening, you’ll enjoy cocktails and stroll through the galleries. You’ll be entertained by music and live dance performances in the spirit of the cabaret. Then at 9:00 pm, it’s show time! I am extremely honored to announce that we are going to be hosting the “After Party” at our Sculpture Court Café space. We’ll be serving a sidewalk Bistro with some really cool French Inspired Club Plates, as well as some cool and trendy cocktails. Our favorite DJ Scott Thompson will get everyone going on the dance floor.
I don’t want to ruin any surprises, but I will tell you that our partners in crime, Haydee and Fred from Concepts Event Design, will make the place look fabulous. We look forward to seeing you there! Please visit the SDMA website here to purchase the admission tickets and remember that parking will be tight. I recommend you arrange a cab ride and take the opportunity to party safely with no worries!
Venerdi Veloce
Ok… enough of food, travels and parties. Let’s talk about another big part of my life…sports and fitness.
Last year my friend Bob and I came up with the idea to start a bike ride that would be an opportunity to meet people, ride, chat, network and have a great time.
We call the ride VENERDI VELOCE (Italian for Fast Friday), and we meet every Friday at 7.30 am in front of our favorite bike shop, CALIFORNIA BICYCLES. Shop owner Kevin and his son Jason always welcome us with smiles and great appreciation for supporting their local business.
I’m happy to announce that Bob and I are celebrating Venerdi Veloce’s one year anniversary! Now that we’ve reached this important milestone, we’re thinking ahead with a plan for creating a legitimate cycling club in La Jolla. We want to start the club for three reasons:
- To encourage more people to enjoy the benefits of cycling
- To start an elite circle of athletes who want to start racing for the Club
- To give back to charity by creating some key events and fund raisers related to the sport
Though we have some sponsors lined up, we will always be looking for more partners. And we need to know from our La Jolla residents if you like the idea of having an Official Cycling Team to represent our community. If you do, you’re invited to write me, to submit a comment, and of course to join us in Venerdi Veloce any Friday to see what this is all about…
For the next Giornale, look for the Holiday Season Menu update. We are finalizing our food selection, and we will send out all the information in the next few weeks.
In the meantime, please remember to look at your Fall, Holiday and New Year entertainment plans and let us know right away [click to link] if you will need our catering services. if you know that you will need our catering services please let us know right away. This is going to be a busy season, and we’re already quickly filling up our December calendar.
Until then – -
Mangia Bene e Vivi Meglio
Truly Yours,
Giuseppe
Filed under: Culinary Confessions, Dish of the Month, Features, Sculpture Court Cafe
Greetings and Happy May to all of you!
After a busy month, I’m finally coming up for air and reflecting on the great results of our hard work. This has been a very interesting month, partly because I was able to get back in touch with a different aspect of art that I think is very cool. In the past I’ve mentioned that I’m always drawn to work with art related organizations, and recently I got to indulge my fascination with fashion. Yes fashion! I love clothes, I love to shop when possible, and I love the idea of wearing the latest creations from the fashion world. And of course I love Italian designers.
So I was thrilled when we had the privilege to cater the Grand Opening Celebration for “Prada” in South Coast Plaza. An Italian design house from Milan that dates back to 1913, Prada is one of my all time favorite designers. In the past few years we’ve had the opportunity to cater some high profile events for companies like Hermes, Louis Vitton, Missoni, and San Diego’s style mecca, Neiman Marcus, but this one truly was the ultimate experience for me and my staff. We were awed by the sophistication of their operations. Prada USA strives for perfection, and they are as close to it as I’ve ever seen.
For example, all of our wait staff were dressed in Prada clothing, with every aspect of their outfits approved by the Milan office. I was so impressed by how much care they took with each detail. Precise attention to everything served included sending photos of each item for approval before preparation. In the end, the menu was the perfect match for the occasion.
So between culinary delights, bubbly Prosecco and a super trendy audience, we celebrated the grand opening of this “MUST SEE” store where you will find items not available elsewhere. To top it off, the store is located right next to another one of my Italian favorites, the shoe company “Tods.” If you have the time (and the resources), go visit Prada in South Coast Plaza and enjoy the day OC style.
Winner of “Party of the Spring”….Lumina MMX
This month we’d like to begin celebrating some of the outstanding events in which we’re lucky enough to take part. Our “Party of the Season” award is our way of recognizing some excellent events and the people behind them. For this spring, the winner is hands-down the Bishop School. On Saturday April 17th, we were involved in Lumina MMX, the annual Bishop School fundraiser and one of the best parties I’ve ever seen in this city. Lumina MMX was chaired by Cecilia Aguerre and Molly Eldredge, two very sophisticated ladies who took the chance to change the standard set up and create something that was truly amazing.
With the help of one of my favorite event designers, Jim Lennox, Cecilia and Molly turned the gymnasium into a super chic and colorful setting filled with bright colors (“lumina” translates to bright light in some languages), endless lighting effects, an elevated VIP stage and huge Lanterna style balls hanging from the ceiling.
But it was the bold choice they made in the menu that was the most remarkable part of the evening for me.
From the planning stage, Cecilia and Molly made it clear that they were not interested in serving the usual steak and potatoes entree. Instead they wanted to take a chance and serve fish. Yes, fish! And not an easy one to cook at that – Wild Alaskan Halibut. Well, for me it was Game On!! We all added our cultural perspectives, with Molly the nice American girl often squashed between the hot blooded points of view, meaning me the Italian and Cecilia the Argentinian. The result was an International Menu that featured a great blend of all our heritages.
We started in the silent auction tent with a Truffle and Vermont Cheddar Grilled Cheese, accompanied by a shot of Local Asparagus soup. There were handcrafted Ravioli filled with Maine Lobster served in a light Vodka-Aurora Sauce. Specialty drinks for the evening included fresh Tangerine Juice with Vodka and a splash of Prosecco, which was a delightful and not too heavy way to start the night.
We kicked off dinner with one of my own favorite dishes, ”Cured Bresaola,” complete with Wild Arugula, Parmiggiano, Citrus Juice, our own olive oil and seasoned with crunchy Pink Peppercorn and Sel Gris. Following the starter was the Wild Alaskan Halibut seared to golden brown and then oven-baked, resting over a bed of Sautéed Chanterelle and Spring Peas. Smoked Red Pepper Coulis made a perfect dip. The finish was a Purple Peruvian Potato Purée. Now THAT is a serious International menu, AND it incorporated all the bright colors we wanted.
The night ended back in the silent auction tent, which was transformed, again thanks to Jim, into a really cool disco Lounge with Rolling Stones music and a great night of dancing.
We were all wiped out at the end, and so glad that the party was such a success. To Cecilia, Molly and the entire Bishop School, thank you for bringing us on board and we look forward to the next one to come!!!
DISH OF THE MONTH: Warm Corn AND Cherry Tomato Salad with Grilled Shrimp
Are you ready for another one of my very favorite recipes?
One of the reasons I waited to write this month’s Giornale is that I was waiting for local farmers to start carrying this great ingredient: Corn! As we approach the “Grilling Season,” I find myself invited to great backyard parties with family and lots of kids. I’m always asked, “What are you making?” And I have to wonder if anyone can invite me without expecting me to cook, and if they didn’t ask me to cook, would I bring something anyway?
So last week we had a great party for some friends and I was in charge of the grill. So I took the opportunity to grab some fresh corn and have some fun with it. The Roasted Corn was a big hit, so I’m sharing it with you. Trust me when I say it is super easy to make. If you do it right it will knock your socks off, or flip flops off, whatever the case may be. Like most of my recipes, the dish can be adapted for different purposes. If you want to serve it without the Shrimp, it makes a great side dish with any protein.
INSALATA TIEPIDA DI GRANTURCO & POMODORINI CON GAMBERI GRIGLIATI
(Warm Corn AND Cherry Tomato Salad with Grilled Shrimp)
RECIPE
4 cobs of Corn
1 basket of Heirloom Cherry Tomatoes (cut in half)
8 snipped Chives
4 Tbsp Fresh Basil (Chiffonade, aka cut in very thin strips)
1 Cup Feta Cheese
16 to 20 Shrimp or Tiger Shrimp
4 Tbsp Extra Virgin Olive Oil
Salt
Pepper
Brush the corn with a little olive oil and roast until golden brown. Take kernels off the cobb, add the basil, snipped chives, cherry tomatoes, 1/2 cup of feta, 2 tablespoons of olive oil, salt and pepper to taste.
Mix all together. Top with remaining feta and drizzle the rest of the olive oil.
Once done, brush the shrimp with olive oil, season with salt and pepper and place them on the grill for about 2 minutes on each side.
Remove Shrimp and place them all around the (5 pp) Corn &Tomato Salad.
Garnish plate with a nice center leaf of fresh basil.
Enjoy!!
What’s New?
OPEN KITCHEN TABLE
When you want an extra-special culinary experience, what do you do? Do you try to get a Chef Table at a high profile restaurant? Or maybe you take a big trip to a “destination restaurant” with travel costs and big crowds? For many reasons, these options aren’t ideal. For one, these choices always involve astronomical costs. And how “special” do you feel when you get put on a waiting list for a chef table, or when the only reservation you can get is for 11:00pm?
Recently I had a great culinary experience that combined the value factor with hands-on involvement, and the guests had a great time!
Last year while catering a charity event for Las Patronas, I offered a gift for the raffle, which consisted of a “Party for 20 at Giuseppe’s Kitchen”. The lucky winner had the chance to use that prize a few weeks ago.
We opened our kitchen, invited the guests and guess what? We made them cook with us! We gave each one a task to complete as we prepared dinner, and our bartenders mixed some killer lemon drops which helped everyone to relax right away. By the end of the hors d’oeuvres, everyone was having a blast. I popped in a Latin CD to give us a quick beat as we moved around the kitchen. When we were done with preparations, we all sit down at a long table and we had our dinner family style, just like we would do at home in the Farmhouse. The menu that night featured some of my family’s recipes, including the famous Mamma Angela’s Artichokes and many more.
One of the guests opened a Magnum of Barolo 2005 that was to die for. And there we were, eating and laughing just as if we were in the middle of some remote wine country. We finished off dinner with Frangelico Truffles, Apricot and Pistachio biscotti and of course…my homemade Limoncello – a sweet final touch that I would blame for any hangovers the next day.
So after thinking about the party, I decided that we should host more parties and call it the OPEN KITCHEN TABLE. If you want to know more about Open Kitchen Table, email me and I will discuss the set up in person. Open Kitchen Table is great for birthdays or celebrations, especially when you want a culinary experience that’s “extra-special”.
Welcome Larry!
I’m very pleased to announce our newest staff member, Larry Rinehart. For many years, Larry owned one of the most successful companies in San Diego. After selling it, he did a lot of traveling, all the while staying plugged in to local business community. When he was picked to lead the Culinary team for the winter Olympics, his passion for food and entertainment was rekindled. Now back in San Diego, Larry joins us as our new Director of Business Development. He will focus on our charity programs and community outreach, as well as menu development and sales strategies.
Larry, you’re now officially a Giuseppe Fine Catering Member…welcome on Board!!
The San Diego Museum of Art SCULPTURE COURT CAFÉ
After being closed for almost 3 months waiting for the new canopy, we reopened the doors of the Sculpture Court Cafe on May 4th. We are so excited to reopen, so it’s definitely “Game On” in the park!
As we approach the summer, we see the park getting more visitors every day. The San Diego Museum of Art has started to promote the venue for special events, so there’s quite a buzz in Balboa Park these days.
Starting June 15th, we will extend our business hours to 8:00 pm Tuesday to Saturday. Everyday between 3pm and 6pm, you can come by and enjoy a fabulous HAPPY HOUR in the park. Try one of our signature drinks, the Balboa Paloma, with some great truffle fries or a plate of cured Salumi.
We look forward to seeing you there!
School Graduation Parties
Guys, I see this happen every year. Graduations sneak up on families and they get stressed out making last minute party arrangements when it’s supposed to be a happy occasion.
All I’m going to say is don’t wait until it’s too late to place your catering order! If you haven’t tried it already, a graduation party makes the perfect time to order from our Giuseppe Specialty Menu. Throughout the year, we’ve seen great success with the Specialty Menu, which is made for “no fuss entertaining.” We do need a little lead time, so call soon. We are almost sold out for the month of June! (how to order)
That’s all for now. Have a great long weekend and I look forward to connecting with you again next month.
As always, Mangia Bene e Vivi Meglio,
Truly Yours,
Giuseppe
Filed under: Culinary Confessions, Dish of the Month, Museum Cafe | Tags: artichokes, asparagus, Lance Armstrong, Mario Batali, Museum Cafe, olive oil
Greetings and Happy Spring!
Lately I’ve been thinking about people who inspire me, especially for their ability to overcome obstacles in their lives. One of the most moving books I’ve read was about Lance Armstrong called “It’s Not About The Bike.” There aren’t many people who can do what he did, to survive advanced cancer and come back to win one of the most extreme sport challenges (Tour De France) for the 7th time.
And then there’s one of my culinary idols, Mario Batali, a guy who doesn’t look even remotely Italian, with his red hair, pony tail, shorts and Crocs while cooking. But I love to read his books telling of his experiences in the culinary industry, like memories about his training at a tiny trattoria in a remote Italian village just to learn how to make pasta dough. Despite his difficulties, he became one of the most awarded chefs in the world, and he makes me extremely proud of Italian cuisine.
When I think back to my own experiences, the ones that stand out in my memory are either the most difficult failures – I mean “lessons” – or my most fulfilling achievements. I like to think that in the future I’ll be able to tell these stories in a way that helps people get past their own challenges. It’s become my pet project to put my memories to writing, and I hope this journal of mine can go from blog to book someday. When you read my “Culinary Confessions” blog, you’re actually reading thoughts that are making their way into chapters.
And like my role models, Mario Batali and Lance Armstrong, my stories will tell of a life that hasn’t been easy, but I’ve stayed true to who I am and the best has always come out of it.
So here’s your latest glimpse at a new chapter:
Mom and I at the farmhouse
A Culinary Upbringing…
I don’t know if I ever shared this with you, but I started working in this industry at the early age of 14. Just like a lot of teenagers, I was caught up in materialistic things, like designer brands, cool shoes, watches, scooters, and American gadgets. All I wanted was to have really cool stuff to show off to the girls. Quickly I realized that I needed to earn some money, so I went to work.
Soon I was making enough money to buy whatever I wanted, so I pulled out of school right after 8th grade and never went back. Instead I visualized where I wanted to be one day and started pursuing those dreams. My goals were to have my own business, be self sufficient, create something that my family could benefit from one day, but most of all I wanted to make my parents proud. They weren’t very pleased with my decision, but once Mom realized how serious I was about working, she let it go and stopped making me feeling guilty about it.
Back then my Mom owned a produce shop, and most of the products would come in daily from our farm. Around this time of the year, the Artichoke Harvest was in full swing, and her clients would order sometimes 2-3 weeks in advance then wait right at the shop for my father to arrive. His minivan would be packed full of gorgeous Artichokes of many sizes, still wet from the morning dew and shiny as gold. The artichokes were part of my family, because my father took care of those plants as much as he would take care of me and my sister. He put so much passion and love into them. I can still remember their delicious flavor, even though it’s been 15 years.
My passion for spring ingredients comes from those memories. Spring is truly my favorite season, because everything is bright green (one of my very favorite colors), and there are so many great flavors to combine. My mom used to make this dish call “Scafata”, which had slow-cooked fava beans, artichokes, new potatoes, and the most amazing wild mint picked from the field. She would serve it on a crusty piece of bread and drizzle some olive oil over the top along with a handful of grated Parmiggiano. Man, it was good!
I also remember walking around the olive farm looking for things like Wild Mushrooms, Wild Arugula and another great vegetable called “Asparagina,” which translates to Little Asparagus. They’re tiny little pencil asparagus, almost as thin as a toothpick, but so full of flavor. We would make a Frittata with them and the eggs would come from our 1500 crazy chickens that were always running around everywhere. I don’t think I would ever find Asparagina in this country, so I make up for it by using asparagus in creative ways. One of my all time favorite Asparagus dishes is “Asparagi Milanese”, an asparagus dish with my own twist…
DISH OF THE MONTH:
Asparagi Milanese con Uovo e Prosciutto
Milan Style Asparagus with Fried Egg and Prosciutto
Just like any other dish in the culinary world, chefs have their own method of preparation, and even when recipes should be set in stone, we still add our own spin to it just for fun.
The Asparagi Milanese recipe is actually quite simple. It’s just steamed asparagus, grated Parmiggiano, olive oil, lemon juice and seasonings. But I added a couple of ingredients to make the dish a little more flavorful and more interesting.
If you host a dinner this would be the perfect “starter” to serve instead of the everyday salad or soup. With so many foodies around these days, you want to give your guests something out of the ordinary. This is also a great meal to fix after a long day. To use for dinner, just increase the quantities proportionally and you will have a great entrée.
The following recipe will prepare a starter for 4 to be plated individually:
20 Jumbo asparagus
4 Organic brown eggs
4 Slices of San Daniele Prosciutto
1 Lemon
1/2 Cup grated Parmiggiano Reggiano
1 Tsp Pink peppercorn
1 Tsp Olive oil
Kosher salt
Fill up a large pot with water, add one handful of Kosher Salt and bring to a Boil. Place asparagus in boiling water and cook covered for about 10 minutes until semi soft. Drain asparagus and let it rest. Julienne or slice the prosciutto in very thin strips.
In a large skillet, heat up 1 Tbsp of olive oil, place the prosciutto and let it get crispy, when done let it rest on a paper towel.
In a no stick skillet heat up 1 Tbsp of olive oil, crack the eggs and cook them over easy.
Per each serving place 5 asparagus on the plate, add some grated Parmiggiano, add the crispy prosciutto, drizzle some olive oil, squeeze a little lemon juice, add some pink peppercorn, salt to taste and at the very end place the fried egg on top and enjoy with a good slice of crusty bread.
My wine suggestion for this specific dish is Sauvignon Blanc or even better a semi dry Rose.
Museum Cafe at MCASD
I’m not sure why, but I recently realized that I haven’t talked much about our Museum Café at the Museum of Contemporary Art San Diego. Last week, instead of eating my lunch at my desk and checking email, I sat outside at the end of the lunch rush. It was a great sunny day, so I opted for a nice table under the veranda with its blooming wisterias. It was so pleasant and relaxing, I felt like I was back in Europe. I decided to take a photo and post it here and on our Facebook page to let everyone know how lucky I felt to have such a gracious space to operate my business.
Wisteria in bloom at Museum Cafe
The wisteria is truly an attraction for people. We can barely do a seating without a full round of people waiting at the doors for those tables. So in honor of Spring and the Summer fast approaching, we are going to switch gears and adapt the Museum Cafe menu to the season’s best ingredients. Be on the lookout for some new items coming on board.
How do these sound… Grilled Artichoke Bottoms and Egg White Scramble complete with Garden Pesto and Sundried Tomatoes. Or how about Asparagus Grilled Cheese on Bread & Cie Sourdough with Black Truffle Butter, Vermont Cheddar and Mozzarella?
Oh and by the way, for all the ladies who’ve been after me for not having a chopped salad, this one’s for you…Local Baby Lettuce, Hass Avocado, Sweet 100’s cherry tomatoes, corn, feta, all tossed together with a light Red Wine Vinaigrette. Come on, now we’re getting serious! Though I would love to tell you all about the new seasonal menu, it’s always good to keep a few secrets…
One more thing, before Cousin Rosa kicks my a&$, the new batch of Olive Oil has been shipped. This is the 2009 Harvest (we call the new batch OLIO NUOVO), and it’s top of the top of the top of the line blow-your-mind type stuff. But please remember, I can only order so many bottles at the time. I have 60 bottles coming for this one, so I would highly suggest ordering ahead. I’ll try to have some available if you walk in, but bottles will be reserved first for advance orders.
Man, it’s almost noon, and no wonder my stomach has started rumbling. I’ve been writing about all this great food and I just realized that I haven’t eat yet. But as I go, wish me luck for my big day tomorrow. The GMAN (this has become my Triathlon nick name) has returned to racing! I’ll keep you posted on the results. For now, I’m going to prepare myself a nice carb-loaded dish and start mentally preparing for a good physical challenge. As always…….Mangia Bene e Vivi Meglio!
Truly Yours,
Giuseppe
Filed under: Dish of the Month | Tags: cauliflower, pollo al rosmarino, rosemary chicken
Rosemary Chicken with Wilted Spinach and Smashed Cauliflower
I can’t end the Giornale without giving you a recipe this month. Since we’re on the subject of health and fitness, here’s a great recipe for your heavy workout days.
An excellent source of fiber for your diet is cauliflower. As a child I never realized how good cauliflower is, but now I use it often in a variety of ways. Always trying to cut down my intake of starch in the evening, I like to substitute potatoes or pasta with cauliflower to get the feeling of being full. After a heavy workout or training session, cauliflower gives you a happy tummy without weighing you down for the rest of the day.
I like this recipe because it combines one of my favorite vegetables with one of my favorite proteins, along with other ingredients that are light and good for your everyday diet. The preparation is pretty basic. Just make sure to follow the steps closely and use good ingredients. If you can, visit the Farmer’s Market on the weekend. They have the most amazing cauliflowers by local farms as well as incredible spinach. These are full of iron and vitamins, and the flavors combine nicely with good olive oil and garlic.
After you try out this recipe, let me know the outcome!
4 6 oz. boneless and skinless chicken breasts (organic)
4 cups (one bag) pre-washed organic spinach
1 cauliflower
1/2 cup nonfat milk
1/2 cup grated parmiggiano reggiano
1 tsp truffle oil
4 tbsp olive oil
2 tsp rosemary
5 cloves garlic
1/2 cup chicken stock
1/2 cup white wine
water
Fill up a large pot with Water, add one handful of Kosher Salt and bring to a boil. Submerge Cauliflower in boiling Water face down and with no leaves, cook covered for about 30 minutes until soft. Drain Cauliflower and let it rest.
In a large skillet heat up 1 Tbsp of olive oil, place the chicken breast face down at high heat, sprinkle some salt, pepper and the rosemary. Cook 3 minutes and then flip them over and add 3 sliced garlic cloves. Reduce heat to Medium, cook 3 more minutes. Bring the heat back to high, add wine and chicken stock and let the liquid reduce for about one minute or so.
Place the Chicken on a tray and save the sauce to add on the chicken once you are ready to plate.
In a smaller skillet heat up the other tbsp of olive oil and the remaining garlic. Once garlic starts to get brown add spinach and splash 1/3 cup of water, high heat for about 30 seconds, turn off the heat ,stir the spinach and let it rest.
In a sauce pan heat up the non fat milk, add the boiled cauliflower and start smashing just like making mashed potatotes. Add truffle oil and Parmiggiano, salt and pepper to taste. Mix until smooth and uniform.
Per each guest place some cauliflower in the center of the plate, add the chicken breast to the plate with the sauce on top and the spinach will complete the dish….Enjoy and Buon Appetito!
(makes 4 portions)
Oh man, I’ve been writing for a while now and it’s almost bed time. I don’t want to fall asleep on my keyboard, so I’ll put this Giornale to bed by saying this – I am truly grateful to all of you who read the Giornale, our new Culinary Confessions blog, our Facebook posts and even our Tweets. I enjoy sharing these stories and I look forward to getting more inspiration from our upcoming events. Wedding season is about to start, the Gala season never ends, and the summer season is always an active time for both our restaurants.
I can’t wait for the exciting things ahead! Until then…
Mangia Bene E Vivi Meglio
(Eat Well and Live Better)
Filed under: Dish of the Month
Hello Everyone! We got so many requests for this recipe, I decided to go ahead and post it here. You’ll love this delicious dish.
- 18 Purple Baby Artichokes
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Minced Garlic
- 2 tbsp Fresh Basil (chiffonade, or cut into very thin strips)
- 1 cup Water
- 4 Lemons
- Salt & Pepper to Taste
Fill up one plastic container with a gallon of water, squeeze the lemons in the water and leave the lemons in the water as well.
Start cleaning the artichokes by discarding the outside leaves until you see the white part which will feel very nice and tender, make sure to cut the top part which is always very chewy and also clean the stem by using a little paring knife.
Drop the artichokes in the lemon water as you go in order to avoid the change of colors on the artichoke (if you don’t put them in water right away they will start turning black).
In a sauce pan heat up the olive oil at full blast, drain the artichokes on a towel. once the olive oil is nice and hot, place the artichokes face down and let them get the nice and golden brown color. Reduce the heat, add garlic, basil and cup of water, season with salt and pepper, cover the sauce pan with a lid and bring the heat up in order to let that little water boil.
Once water starts boiling reduce the heat and let it cook for about 20 minutes until the water is completely gone. Done deal…Enjoy
6 Portions
Filed under: Dish of the Month
One of my favorite vegetables during this time of the year is the artichoke. When I was a little kid, my father took care of about 4,000 plants on our farm. He used no machines, no chemicals, nothing but pure hard work. That man took care of those plants just like a teacher of little kids at preschool. He would tend to the artichoke field every day during the fall months in order to harvest the very best products by the early spring, usually around Easter time.
The type of artichokes he grew were called Baby Anzious – truly one of the very best you can find, very tender and buttery. When cooked well, they melt in your mouth.
In California, the peak season is around March and April, and again from September to November. Since I couldn’t find Baby Anzious locally, I tried the recipe with another type, the Purple Baby Artichoke, easily found at most of the Farmers Markets in town.
Well, as a result the dish came out perfect. It was just like I remembered when my mother used to cook them at home as a great side dish for dinner. I am very excited to share this recipe with you. It should be fairly easy to follow and I look forward to hearing some feedback on the outcome.
Please leave a comment on this post to receive the email for the recipe. (Be sure to provide your email address. (addresses are not shown online)
*Update: I’ve gotten so many requests for the recipe, I decided to post it. Here you go. Enjoy!
