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A Catered Affair

Our top chefs share their dream wedding menus

A MIDSUMMER NIGHT’S GARDEN WEDDING

Dining Details at Villa de Flores, Rancho Santa Fe

Dining Details Personal Chef Service specializes in intimate weddings at estates such as Villa de Flores, the site of understated, romantic elegance.

“There are many potential settings at Villa de Flores, but our favorite is dinner under the beautiful trellis. It is covered in pink and white flowers and so much greenery—it is the perfect place to put a gorgeous farm table dressed in very simple, elegant organic centerpieces,” says Fontaine Ho, director of operations.

“The farm table is ideal for conversation and togetherness. It allows time for everyone to reconnect, share fond memories of the couple, and enjoy their togetherness over the feast.”

THE MENU

Passed Appetizers
Chorizo and Vegetable Turnovers with Tomato Saffron Purée. Lavender Lamb Pops with Pistachio Mint Pesto Yogurt

First Course
Tempura Stuffed Squash Blossom with Grilled Peppers and Ricotta, with Basil Corn Purée.
Paired with 2006 J. Jenkins Winery Estate Pinot Grigio

Second Course
Trio of the Sea: Baby Smoked Salmon Crêpe,
Truffled Seared Scallop over Wild Mushroom Ragout with Chanterelles, Poached Black Cod with Trio of Jams. Paired with 2007 Orfila Winery Ambassador’s Reserve Chardonnay

Third Course
Soft-shell Crab with Warm Heirloom Tomato Vinaigrette over Roasted Fennel and Celery Root Puree. Paired with 2006 J. Jenkins Winery San Diego County Viognier

Intermezzo
Lemon Basil Sorbet

Fourth Course
Grilled Quail Breast with Pickled Figs and Prosciutto, Truffled Corn Soufflé. Paired with 2007 Cactus Star Vineyards Estate Tempranillo

Fifth Course
Moroccan Spiced Braised Short Rib, Purple Sweet Potatoes and Grilled Pole Beans, Paired with 2006 Chuparosa Vineyards Estate Zinfandel

BACKYARD WEDDING WITH A VIEW TO DIE FOR

Pamplemousse Grille at a Del Mar home

Jeffrey Strauss, chef and owner of Pamplemousse Grille in Del Mar, makes a personal statement with every meal he serves. “When I built my restaurant, I tried to create a menu around dishes I would like to feed my friends and family,” he says. His approach is casual yet elegant, inspired yet straightforward. And it’s no different when he caters weddings. “I have always felt that weddings in a hotel or restaurant, no matter how much you decorate, have a commercial feel to them,” he explains. “However, a wedding in a house or private estate creates an aura of intimacy, warmth and originality.”

The Menu

Reception
Homemade Pizzas from Chef Jeffery Strauss’ Wood-burning Pizza Oven. Kobe Sliders from the Grille

First Course
Lobster, Avocado and Citrus Martini with Lobster. Truffle Grilled Cheese Sandwich

Second Course
Duo of Seared Filet of Beef & Braised Short Rib Angliotti with Sautéed Sweet White Corn and French Green Beans, Madeira Sauce

Dessert
Copper Ovals of Chocolate Pecan Bread Pudding.
Blackberry Peach Crisp Baked in Wood-Burning Oven with Vanilla Crème Anglaise

CELEBRATING NATURE’S FINEST BOUNTY

ChileCo Catering at Hazy Meadow Ranch, Lakeside

Executive chef Scott Wagner always encourages potential clients to ask themselves, “Do I just want to feed my guests, or do I want to elevate my guests’ experience with first-class cuisine?” It is this perspective that has elevated his culinary skills from a six year-old would-be chef with a Fisher Price “ready bake” oven to the culinary artist behind ChileCo Catering. “The best wedding menus are those that are conceived by means of collective collaboration between a chef and the bride and groom,” he says. “And one that highlights seasonally available produce while evoking epicurean flavors that resonate with the couple’s culinary favorites, family traditions and childhood passions.” For this dream menu, he took into account his own Midwestern roots, and “our enjoyment in honoring our ‘catch’ by way of spices and herbs, lovingly preparing it for a group of friends and family and pairing it with glasses of hand-crafted wine.”

The Menu

Five Elements Martini Bar
“Wind” Elderberry Liqueur, Champagne,
Red Currant, Lemongrass Wand
“Water” Cucumber-Lavender Spring Water with Frozen Persian Cucumber Wedge
“Fire” Black Pepper-Laced Vodka Martini, Pepperoncini Juice, Oil-Cured Olive
“Earth” Sailor Jerry’s Spiced Rum, Key Lime, Mint, Grand Marnier, Tamarind Ice Cubes

The Beginners
“Dueling Kumamoto” Sake Shooter with Tobiko and Korean Barbecued Oyster
“Moonbird” Kashmiri Chicken Basket with Saffron-Cardamom Yogurt, Apricot and Pistachio
“Dim-Spin” Chinese Five-Spice Duck Confit Dumpling with Hibiscus Sweet-and-Sour

Amuse Bouche
Chilled Persian Cucumber Gazpacho with Wild Salmon Canapé and Osetra Caviar. Paired with Barth Riesling

Second Course
Arugula Salad with Organic Chioggia Beet, St. Andre Chevre, White Truffle-Shallot Vinaigrette. Paired with Catena
Malbec

Third Course
Alaskan Halibut with Lemon Ricotta Pillow and Caperberry-Porcini Browned Butter Sauce. Paired with Il Bastioni Chianti

Piece de Resistance
Kona Coffee-Cacao Rubbed Elk Medallion with Huckleberry Gastrique and Vanilla Bean Mashers. Paired with San Simeon
Petite Syrah

Dessert
Decadent Dark Chocolate Terrine with Hazelnut Genoise soaked in a Port Reduction, Buttermilk Ice Cream, Pink
Peppercorn-Hazelnut Praline and Culinary Wedding Confetti

THE ULTIMATE COCKTAIL PARTY

Giuseppe Restaurants & Fine Catering
at the Museum of Contemporary Art, La Jolla

Leave it to Giuseppe Ciuffa, founder and CEO of Giuseppe Restaurants & Fine Catering, to pair chic Italian dishes with the museum’s distinctively modern architectural design. “I absolutely love doing tasting menus, and I also love designing cocktail receptions that flow through the space,” says the Italian-born chef. “I would create a menu that combines both types of services, starting with small bites on the Lower Terrace, moving up to the Ocean Terrace and Coast Room for food served in small contemporary china, and finishing with small club plates and sweets upstairs in the Axline Court, with club music and a really swanky setup. Of course, every step of the reception will feature a specific signature drink, such as the limoncello martini coming from an ice sculpture to kick off the party.”

THE MENU

Welcome Drinks
Chilled Prosecco and Summer Peaches
Limoncello Martini with Lavender Sugar Rim
To Begin...
Lower Terrace
Prime Beef “Carpaccio,” Olive Bread Crostini, Parmiggiano, White Truffle-Caper Aioli, Garnished with Micro Arugula Leaves

House-Smoked Salmon Pizzetta, Robiola Tre Latti
Meyer Lemon Zest, Dill Sprig, Snipped Chives

Fitzgerald Farm Peaches, Endive Spoon,
Gorgonzola Dolce and Candied Hazelnuts

To Follow...
Coast Room and Ocean Terrace
Local Heirloom Tomatoes and Burrata
Giuseppe’s Olive Oil, Petite Basil Mix,
Aged Balsamic Syrup, Artisan Levain Bread Crostone

The Tasting Plates…
Paired with Pinot Grigio Santa Margherita
and Russian River Pinot Noir Rose

Hand-Cut Tagliatelle Pasta "Carbonara"
Rutiz Farm Peas, Crispy Pancetta, Soft Egg, Parmiggiano, Cracked Peppercorn

Herb Roasted Rack of Colorado Lamb “Scottadito,” Purple Peruvian Potato Purée
and Barolo Reduction

Intermezzo: Whipped Raspberry Sorbet, Vodka
Lemon Zest, Prosecco, Wild Mint Sprig Garniture

Pan-Seared Wild Alaskan Halibut with Salsa “Pizzaiola,” Braised Summer Greens, Forest Mushroom, Tarragon Oil

The Sweet End…
Lemon Mascarpone Semifreddo with Glazed Summer Berries

Dark Chocolate Flauti with Chocolate Mousse and Crème Anglaise

Espresso and Vanilla Bean Pannacotta
with Frangelico Caramel Sauce

Chilled Cappuccino in Demitasse with
Cocoa Dust and Vin Santo with Apricot
and Pistachio Biscotti

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