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Advisory Board Luncheon

It was a "meeting of the minds" as key players in the wedding community gathered for an Advisory Board luncheon on May 18, 2010.  Dining Details prepared light summer salads during a cooking demonstration and the San Diego Wine and Culinary Center followed with wine pairings.  Any of the salads would be perfect for a bridal shower or rehearsal dinner alfresco.  Linens were provided by Concepts Event Design and Sharon of Organic Elements created unique floral arrangements for the tables, using fresh vegetables and flowers.  Dessert from Heavenly Cupcakes topped off the afternoon.  Photos by Shelby Clark of 927 Photography.  Browse the images for some fresh inspiration for a food loving couple!

Quinoa Tabouli Salad

2 T of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 T of fresh mint, chopped
4 green onion, white part only, finely chopped
2-3 medium tomatoes, diced
1 small Red Bell Pepper, diced
1/2 cucumber, peeled, seeded, and chopped1 cup quinoa
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1 c sheep's milk feta cheese, cubed
1/2 c garbanzo beans, rinsed and drained well.
Make Quinoa and drain well. Combine all ingredients and toss well. Season to taste.
Serve immediately or chill in refrigerator for 2 hours before serving.
** Can use Bulgar OR Lentils in place of Quinoa

Chicken Salad with Dried Apricots and Pistachios

1 lb Grilled Chicken, diced
1/2 Yellow Bell Peppers, diced
1/2 large Fennel Bulbs, diced and lightly roasted in olive oil
1/4 Red Onion, minced, soaked in lemon juice for 5-10 minutes
1/2 C Turkish Apricots (you can use regular dried apricots), diced
1/3 C Pistachios, Chopped
1 T fresh thyme, minced
1/4 jar Lemonaise, or to taste (can be found at most health food and specialty foods stores)
Rice Wine Vinegar and/or Apple Cider Vinegar, Olive Oil
Combine all ingredients in a large bowl and mix well. Season to taste w/ Sea Salt & Pepper
Serve with Croissants and Baguettes and enjoy!

Roasted Beets with Corn, Heirloom Tomatoes, Basil

4 Red Beets and 4 Yellow Beets, Roasted, peeled, and quartered
4 Heirloom Tomatoes, Quartered
2 Ears of Corn, Grilled and Kernals cut off
Green and/or opal basil
1/2-3/4 c crumbled Ricotta Salata or other cheese (Fog lights, manchego, goat, parmesan)
High Quality Olive Oil, Balsamic Vinegar, Sea Salt and Ground Pepper
Combine all ingredients.

All recipes serve 6-8
For recipe information contact Julie Frans of Dining Details

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