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: Features, Sculpture Court Cafe | Tags: culture & cocktails, london underground after party, san diego museum of art, sculpture court cafe
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, 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
Greetings everyone…
It’s that time of the year again! The Sculpture Court Café summer season starts on Tuesday, June 15th, and our bartenders and kitchen crew are warming up for a great new Happy Hour in the Park.
We’ll have delicious specialty cocktails like the chilled Balboa Paloma and, as always, great bites like “To Die For” Truffle & Parmesan Fries. And we’ve invited back our favorite musician David Di Alva’s Latin-inspired beat.
Come join us for the first Happy Hour on Tuesday June 15, 2010 from 3pm to 6pm. The cafe will be open until 8pm, and you can order all your favorites from our regular menu.
Hope to see you there!
If you’re looking to host a networking mixer, The Sculpture Court Café at The San Diego Museum of Art is the perfect venue!
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: Sculpture Court Cafe
Today the blog, Travels in San Diego, wrote this about Sculpture Court Cafe in Balboa Park:
The fare at the cafe in the park is fresh and beautifully delivered. (Among some of the more interesting items on the menu: a yummy Tuscan cannellini bean and black cabbage soup, a cured salumi board, roasted portobello pizza, and an “ultimate” grilled cheese sandwich made from San Daniele prosciutto, mozzarella, tomatoes, and basil pesto on sourdough bread.) Prices are reasonable, you can always get in, and it’s usually pleasant to gaze out the sculpture collection from the protected space of the covered courtyard.
The post also talks about our temporary period sans roof, due to the recent weather storms. We thought it was a great article and wanted to share it with you. click
It’s probably also a good idea to mention that the soup mentioned in the article was the November “Dish of the Month.” You can get the recipe here.
