Thanksgiving Festivities

Thanksgiving is a fantastic holiday to sharpen the cooking skills, celebrate with family and friends and give thanks for all that you have.

Let's start with the turkey. A 26lb bird was prepared fro this year's celebration, stuffed with a mixture containing prunes, raisins, breadcrumbs and baked until tender to pull apart.

A side of stuffing.. spiked in with fruits, prunes, corn, raisins and bread stuffing...

a full spread included roasted brussel sproats, green beans with onion and bacon, a honey baked ham topped with pineapple, homemade mash potatoes and sides of gravy.

honey glazed sweet potato...

and for all those that won't let anything go to waste, the neck meat of the turkey is apparently the softest and tenderest of the entire bird:

Happy thanksgiving and to all the creative leftover recreations!

Urban Plates -Carmel Valley

Carmel Valley and Del Mar have experienced a recent expansion of restaurants. From the popular and scene at Burlap, to timely spots such as Blue Taverna, and Flavor. All to be found in the convenience of strip mall amenities! A newly opened up place in the Del Mar Heights shopping area is Urban Plates.

A casual and comfortable atmosphere, Urban Plates is a mesh between a gourmet cafeteria and a food court with various options. From a salad station where fresh kale, spinach and greens are whipped into Cesar, Asian chicken salad or Mediterranean style, to a carving station where beef, chicken and grilled fish is available, to a pizza and dessert bar. You can pick and choose to your liking, with full entrees averaging between $10-12. Plus various wines and beers and tap, in a lofty and natural earth toned environment and you have a casual dining experience.

Tuna salad nicoise. A seared ahi steak layered on top of fresh greens, baby fingerling potatoes, fresh boiled eggs and cherry tomatoes with green beans mixed in a light vinaigrette... delicious

The seared ahi plate, served with fingerling potatoes, green beans and a grilled piece of bread..

a lemon bar for dessert.. tart and flavorful..

Urban Plates: grilling, serving or tossing it fresh daily...

http://www.urbanplates.com/

SD Food & Wine Event

The annual Food & Wine event in SD takes over the marina and seaport village area, showcasing many of the local restaurants and wineries from Sonoma, Paso Robles, Napa and Temecula. Foodies, purveyors and wine aficionados from the area came by on this gorgeous sunny day to taste and drink to their hearts content.

Romesco, a baja med bistro located in Bonita was showcasing some fabulous colors and flavors. Corn tortilla wrapped carnitas with marinaded red onions, shreds of papaya, guacamole and a slice of jalapeno..

Blue Point was serving some supersized crab claws. Sustainable harvest, apparently only one claw is taken. Hearty and great with the garlic aoili, but a bit challenging to eat while on the go.

Sea Rocket was rocking with the baja shrimp, pipette containing tomato enhanced juice, topped with a candied basil and thai basil foam. Inside the plastic holder was a butternut chowder.. delicious, but an environmental disaster..

Buster's beach house was sporting a healthy sizes ahi poke, layered with seawood and avocado

Masala prepared a vegetarian biryani. Spicy and flavorful.

Peruvian specialties were prepared by Secret Cafe. Ceviche prepared in several ways, clam and tomato, spicy mahi and scallops

brisket and potatoes... how can you go wrong?

beef cheek... in a semi sweet glace..

With several hundred options to choose from and wines to equally match, tasting is definitely a fun adventure to enjoy with your local foodie friends.

Red Door - Mission Hills

The Red Door restaurant offers a cozy atmosphere, all american cuisine in a comfortable setting. A Mission Hills gem and local neighborhood spot with charm. Walk away from the busy Washington street into the Red Door, a low lit environment and gracious host welcomes you. Two small dining room areas seating about 20 or so tables provide a comfortable space.

A garden kale salad prepared with roquefort and balsamic vinaigrette was refreshing:

The halibur, a whole filet sauteed and then baked with a garlic basil coating, cooked in a red ripe tomato sauce with grilled zucchini and squash :

the Iowa pork schnitzel, covered with a lemon capers and sauteed red cabbage cooked in vinegar:

With a side of haricot vert, cooked in garlic and onion:

The lemon panna cotta, a light preparation with fresh raspberries was fantastic:

Great cuisine, comfortable environment awaits you behind the Red Door.

Estancia Hotel Events -Scripps 50th Gala

The Estancia hotel, located in La Jolla, is a gorgeous and exclusive place nestled in between UCSD, Scripps, the Salk Institute and the new Craig Venter Institute. The grounds are meticulously maintained, inviting landscapes and southern California charm, events at Estancia are always well done.

This particular event was Scripps 50th Gala night. Celebrating 50 years of scientific research with 6 nobel laureates and over 270 investigators unraveling the mechanisms of disease and life processes. The pre-dinner reception presented trays of salmon covered lemon crostini, seared shrimp topped baguette crisps with scallions and risotto bars with tomato soup dipping trays.

A common them for decorations, was utilizing the glassware and beaker sets for the flower arrangements. A whimsical yet aesthetically pleasing option for the event:

The salad was a julian apple salad, presented with both red and green apples, candied walnuts, a creamed brie wrapped in a thin filo crust, and a robust apple ginger vinaigrette.:

The main entree was a surf and turf variation. A petite filet in a zinfandel glace and chorizo emulsion, a sea bass oven baked with broccoli and a butternut squash and parsnip risotto:

The dessert was a pear tarte tatin with cinnamon ice cream.. a fantastic combination