Culinary's "Concepts"

Ayumi and Ryan Wedding Trailer from Alumiq Productions on Vimeo.

Courtesy of Anthony Vu with Alumiq Productions (www.alumiq.com)

Here's a fun menu concepts: the BLT SOUP.  A rich creamy tomato bisque, garnished with a chiffonade of crisp green leaf lettuce, and a crunchy applewood smoked bacon 'straw.'  The delicious soup is perfect for a cold winter's day, and satifies both the craving for soup and sandwich!  Serve with a crusty sourdough roll and a freshly tossed mixed greens salad to complete the meal. 

Many thanks the dedicated wedding planners that peeled themselves away from the TV to attend the Wedding Planner's Tea Party on the scenic Rooftop high above the San Diego Natural History Museum during the Charger's playoff game (in retrospect, anyone who watched the game knows they were probably better off not watching!!)

Thrown by Kate Capshaw of Resolusean Photography and Events, elegantly decorated by Dawn Stone with Embellishmint Floral and Event Design, and deliciously catered by our chefs here at Culinary Concepts, the event was a great success!    Photos courtesy of Sean Capshaw at Resolusean.

Here is a timely message from the head buyer at our produce supplier Moceri: 
"Florida has suffered crushing damage to the tomato crop among others.  This will affect tomato supplies nationally in price and availability  A good portion of the tomato crop has been lost, which means they will turn to our pipeline to cover east coast supplies. Nogales will surely not be able to handle all this new found popularity and prices will spike. Please advise customers of this situation before bids go out next week as to avoid sticker shock."

Just a head's up before you hit the grocery store!  Maybe a good time to make a white pizza instead?

San Diego Museum Month is coming up!   During the entire month of February 2010, individuals can pick up a free Museum Month Pass at Macy’s to receive half-off admission at 39 San Diego County museums all month long. Guests with a pass may bring up to three people with them to any participating museum to receive half-off, too.

Museum Month was created in 1989 to promote awareness of the region’s museums, historical sites, educational institutions and cultural offerings. Since that time the promotion has grown to become a cultural tradition on a level witnessed by very few cities in the country. Last year more than 19,000 visitors used the Museum Month Pass to visit museums at half-price. This year the Council will be celebrating 21 years of museum going!  
 
Participating museums and historical sites are some of San Diego’s most important institutions including:

• Adobe Chapel Museum
• Barona Cultural Center and Museum
• Birch Aquarium at Scripps
• Bonita Museum & Cultural Center
• California Center for the Arts, Museum (Feb. 13-28)
• Coronado Museum of History & Art
• Flying Leatherneck Aviation Museum
• Heritage of the Americas Museum
• La Jolla Historical Society
• LUX Art Institute 
• Maritime Museum of San Diego
• Marston House
• MCRD Command Museum
• Mingei International Museum
• Mingei International Museum North County
• Museum of Contemporary Art San Diego - Downtown
• Museum of Contemporary Art San Diego - La Jolla (Feb. 21-28)
• Museum of Making Music
• Museum of Photographic Arts
• Oceanside Museum of Art
• Old Town San Diego Historic Park
• Quail Botanical Gardens
• Reuben H. Fleet Science Center
• San Diego Air & Space Museum
• San Diego Archaeological Center
• San Diego Automotive Museum
• San Diego Hall of Champions Sports Museum
• San Diego Historical Society Museum
• San Diego Model Railroad Museum
• San Diego Museum of Art
• San Diego Museum of Man
• San Diego Natural History Museum
• Tijuana Estuary Visitors Center
• Timken Museum of Art 
• USS Midway Museum
• Veteran’s Museum & Memorial Center
• Water Conservation Garden
• Whaley House
• Women’s History Museum & Education Center

Culinary Concepts #2 (another highly regarded catering company called Culinary Concepts, no relation to us, located in Philadelphia), seems to have a lot uncanny similarities to Culinary Concepts #1!  This post is an ode to our sister company!

Jim Israel and his wife Janet Binswanger, founders of CC#2 have been operating the successful company for 22 years (we've been here for 20)

CC#2 has catered inaugural balls and galas in the Nation’s Capital for presidents Clinton (1992, 1996), Bush (2004) and Obama (2009)--WOW!!  very impressive!  CC#1 catered the 1998 World Seried Celebration for the Padres and Major League Baseball and the 1996 Republic National Convention Dinner for Bob Dole!

CC#1 and CC#2 seem to have very similar business practices and standards:  Israel understands what homeowners are going through and prides himself on adapting to changing circumstances. It’s part of the business.  “We’re a full-service caterer,” said Israel. “Our job is to listen carefully and, based on our clients’ budget, needs, tastes and so on, come up with a strategy that works for them.”  The economic downturn has caused CC#2 (and CC#1 as well, of course!) to readjust and rethink its approach to social entertaining. Depending on the clients’ budget and needs and whether the affair is more formal or casual, the company can provide everything from one cook in the kitchen and a bartender on the floor to six or seven staffers working the event.

“The fun part of what I do,” Jim says, “is meeting with the clients, engaging them, building confidence in what we can do. Then I start to interpret what they want to help them make it happen. Then the right moment comes, when they smile and light up.  That’s when you’ve found their their comfort zone. We don’t force anything on them. We give them what they want.  The business is changing, and you have to be realistic, and work harder and smarter to maintain your business and its reputation.”

“All of the following,” he said, “are about two to three bites in size, easy to nosh and put on a small plate, but items that make a meal for those guests who have come for the night. All of them will make fun light small presentations. No heavy pasta, fresh sauces, something for everyone.”  YUMMMMY!  Time to trade recipes perhaps?

• Mini mahogany-glazed ham in cranberry cornbread biscuits with pommerey sauce
• Herb roasted filet with a porcini mayo topped with tarragon-scented wild mushroom and served on French baguette
• Scallop and crab cakes with a pomegranate and mango salsa
• Chicken crepes with artichoke hearts and roasted baby carrots
• Watercress trifle in a votive cup topped by a homemade rosemary cracker
• Winter salsa roasted zucchini, yellow squash and butternut squash served with flatbread crisps
• Parmesan paté with sweet red pepper relish served with strawberries and crackers