VAMPIRES BEWARE...THE STINKING ROSE IS ALL ABOUT THE GARLIC!

If there is anyone out there that is a huge fan of garlic, such as...oh, none other then yours truly, then you absolutely have to visit The Stinking Rose.  This amazing restaurant forgoes all the stops and truly defines their signature saying,  "We Season Our Garlic With Food®!" 

Garlic Olive Oil, Garlic Relish
& Foccacia Rolls

Unfortunately for those of you on the East Coast, this restaurant has two locations in California: Beverly Hills and San Francisco, but this is a trip to the West Coast worth taking.  Don't let the name of the restaurant deter you garlic virgins.  They keep everything within the feast of garlicy sensations they serve, not the air you breath.  Who can resist the freshly baked foccacia rolls, infused with (yes) garlic? 

Garlic Rose Relish

That little jar of Garlic Rose Relish that starts your taste bud adventure down garlic blissfulness is a treasure that brings forth your first hint of amazing yumminess.  Who would have thought a simple mixture of parsley, garlic, vinegar and salt, soaked in garlic olive oil could be so addicting?  It makes us honest women want to slip it into our purse, like a squirrel who just found the their prized acorn!   I'm convinced its the reason why this culinary delight is complimentary at the table...and keeps on coming!  And the unlimited supply of garlic olive oil?  You think it can't get any better?

  

Zuppa Di Pesce

How about starting off with a tureen of their Zuppa Di Pesce?  Imagine a heaping amount of mussels, crab, fish, calamari and shrimp, married together in a savory, spicy tomato bordetto.  It's a festival of seafood that has you intentionally burning your tongue, like a over anxious child who can't wait for their food to cool down.  What's a few scorched taste buds?  Eh, the mouth is the fastest healing part of the human body...you'll live.  Believe me, it's worth it!  The amount of seafood packed in this bowl will make you wish you didn't order an entree....not!  Who am I kidding? 

Garlic Braised Boneless Short Rib

You can't dine at this restaurant and not order their Garlic Braised Boneless Short Rib!  This big hunk of juicy, tender short rib in a beef broth infused with white wine, thyme,  rosemary and (need I say) garlic has any carnivore in meat heaven!  Add a hearty serving of Creamy Garlic Spinach and Garlic Mashed Potatoes...you'll have your long awaited garlic food coma!

I have to admit after this culinary adventure, you probably won't have room for dessert, but....alas my EDC followers!  Don't be disappointed, this restaurant keeps no secrets!  Pick up their famous Restaurant Cook Book and you'll be making their Garlic Ice Cream at home.  01/29/11

A SOUTH AMERICAN DELIGHT

Menu at Mi Lindo Peru

If you've never had Peruvian food, then you're definitely missing one of the best cuisines offered in South America.  And if you live in San Francisco, you don't have to travel far to seek your Peruvian fix.  The Mission District in San Francisco offers the perfect place to begin your culinary adventure in this hearty cuisine. 
"Mi Lindo Peru" is a quaint, little restaurant offering Peruvian and Spanish delights.  Their reasonably priced menu allows you to experience a new culture without having to cross a relative off of your holiday gift list.  They offer entrees that range between $12.95-$15.95, where as appetizers and tapas run between $5.95-$10.95 each. 

I can never resist starting with the "Papa a la Huancaina," a traditional appetizer with sliced boiled potatoes, topped with a  mildly spicy, cheesy sauce that has a hint of yellow chile peppers (aji amarillo) and saltine crackers.  I know, it probably isn't the first thing you'd throw into a blender and make into a sauce to pour over boiled potatoes, then garnish with a marinated olive and hard boiled egg slice, but believe me, once you've had it you can't get enough.  And you better believe that if the potatoes are all gone, I'm reaching for their fresh bread to soak up any leftover remnants of this creamy goodness that may be on the plate. 

Typically when I dine at a Peruvian restaurant I prefer to order the "Lomo Saltado" which is this wonderful concoction of beef strips, onions, tomatoes and french fries (yes! french fries...oh my goodness, it's so GOOD!), served with a Peruvian style seasoned rice.  As a lover of french fries, I thank the Peruvian Gods that their people decided to throw in something you'd normally eat with a burger into an otherwise healthy dish.  Brilliant! 



Bisteck a lo Pobre
Mi Lindo Peru, San Francisco

This time, it was a special night and I wanted to try the one with a twist.  The "Bisteck a lo Pobre" is basically the same as the "Lomo Saltado," but it's topped with a fried egg, prepared over-medium, and a fried plantain.  Sounds too risky?  Well, don't fret, if you've ever had steak, eggs & potatoes for breakfast, it's basically the same concept.  Trust me, the combination works.  And the fried plantain?  It just adds that perfect balance of salty-sweetness that bumps any dish up a notch from 'okay' to 'mmm, this is very good...' 

If you're looking for a Peruvian Restaurant in San Francisco, California, you'll have to stop at this intimate, casual restaurant.  It's a South American delight you'll wish you had discovered long ago.  12/04/10

2010 SAN DIEGO BAY WINE & FOOD FESTIVAL

Embarcadero North Park

As I wake up this morning and gaze out my window to the gloomy sky of San Diego, California, I can not believe that I'm really staring at the heavily pouring rain on what was to be an exciting day at the 2010 San Diego Bay Wine & Food Festival.  For a brief moment I contemplate the idea of walking away from $125 tickets to such an amazing event for food & wine lovers, but then realize...since when did bad weather stop me from great food and libations?  Taking my time to get ready I think to myself, "I'm sure there will be plenty of parking because no sane person would dare come out in this weather," but as I pull up to the Embarcadero North Park, I drive by discouraged that I, my fellow bloggers, am not the only die hard foodie out there.   After finally deciding to park at the San Diego Convention Center, I make the short, but very wet stroll down the boardwalk to the entrance and stare at the white tents marking the reason for my travel through what some may call a small storm.



Grabbing my complimentary wine glass, the vessel to which my thirst will thank me I place it in my conveniently designed plate, leaving a free hand to reach for and taste any culinary samplings to calm my grumbling stomach.   Hastily, I weave my way through other eager attendees to the first booth offering some type of culinary delight.



Executive Chef Anthony Calamari
Suite & Tender

As I make my way through the local culinary scene and across the mud filled grass, I watch as chefs from some of the most recognized restaurants in San Diego work quick and hard to meet the demands of anxious people waiting to experience their signature offerings made "a la minute."  From the savory scallops made by Chef Anthony Calamari of Suite & Tender to the unique mini turducken nuggets of Kitchen 1540.  Little morsels of turkey, duck and chicken all in one bite sized perfection that is usually only found it an enormous size served on Thanksgiving Day.  



Turducken
Kitchen 1540

On to the next, I gladly accepted the simple, yet succulent stone crab claw handed out by Truluck's Seafood, Steak & Crab House.  Something so easy, yet received incredibly by lines of people.  As I looked around the soaked crowds, I was proud to be one of the daring souls that braved the rain visiting each tent as they happily provided their own little showcase on a plate.  With over 170 wine & spirit purveyors offering everything from Rock Sake to Folie à Deux Wine and POM Wonderful cocktails to Stella Artois beer, there was definitely something to quench everyones thirst.



Despite the inclement weather, this day was one not to be missed.  I urge to you check out our photos and let us know what you think by clicking:  http://www.facebook.com/EventDiningConnections?v=photos&ref=sgm#!/album.php?aid=18936&id=111406608920784

  



Stone Crab
Truluck's Seafood, Steak & Crab



The Grant Grill



Top of the Market



Blue Point

 

If you have any photos to share, please do our Event Dining Connections fans!

READY FOR YOUR HOLIDAY PARTY?

Okay everyone...December is quickly approaching; like in a month and a half, so literally speaking, that's in 6 weeks.  Do you realize that because Christmas falls on a Saturday, there are only 3 available Saturday's in December that you can actually book for your holiday party?  Come to think about it, there are only 3 Friday's as well.  So, what are you waiting for?  No time to find a venue?  Or is it really because the thought of making mulitple calls to various venues makes you cringe?  Especially when most of the time the venues you call will either: 1) not meet your budget; 2) not accomodate the size of your group; or 3) not have availability? 

Well, wait no further!  Event Dining Connections is here to take that tedious task off your "to do list!"  Yes, we assist with finding a location for your event at NO COST TO YOU.  That's right everyone, absolutely no cost...zero, zip, ziltch.  So stop waiting around and leave the job to us.  You could be receiving information from locations that fit exactly what you're looking for.  Don't wait any longer; submit your holiday party information on our website at: www.eventdiningconnections.com/Request.html   10/17/10

MAY I HAVE A STRAW FOR MY WATER PLEASE?

So the other night, I had a casual dinner with my beautiful family at a pretty well known restaurant chain.  It was one of those days where a glass of wine was the perfect way to end the evening.  After a long, rough day it's the perfect way to sooth the soul.  But no matter what my drink of choice is at any establishment, I always (always) ask for a glass of water.  You see, I was raised in a home where, "water is good for you; especially your skin," which in reading all the health magazines, this isn't some crazy idea my mother came up with just to make me drink water (unlike some of the other crazy concoctions she came up with to make me take liquid medicine as a child).  I usually remember to ask for a slice of lemon, but typically if I don't, the waiter is kind enough to ask me if I would like one.  Very considerate of them, but what I can never understand is why they never give me a straw?  I mean, in all my years dining out, I just can never get my arms around that one.  Okay...maybe I have a slight germ phobia (which I really can't help for having a mother who is a nurse by trade), but I still feel they should at least offer me a straw if they don't automatically give one out.  So I'm ordering water...I get it.  Maybe they think I'm not going to spend money on a drink...but does that really warrant me not receiving a straw?  Especially if the dinner entree averages anywhere between $25-$40 a plate (and even more so if I order a glass of wine, salad and dessert).  Somehow, there must be this unknown code that says, "if you serve a glass of water, do not provide a straw."  Does it really cost that much compared to the delicious free rolls or bread that is provided no matter how many courses I order?

If a waiter is thoughtful enough to remember to ask me if I would like lemon for my water....can they not offer me a straw too?  How do you feel about this? I'd really like to know if I'm the only one who thinks every glass of water deserves a straw.  10/13/10

DECOR...CAN YOU AFFORD IT?

When planning decorations (or decor) for an event, it really does not have to be over the top, expensive or complicated.  The great thing about decor is that there are so many objects to choose from to really dress up a room or table.  It can be as simple as lighting or table centerpieces to something elaborate as perimeter decor or specialty linens. 

A safe starting point when planning decor is to consider the theme, color scheme or ambiance you are trying to evoke from your room.  Is this an event during the holiday or season?  Or maybe one that should be fun and festive?  Or are is this a high profile group that you are trying to keep the room elegant and sophisticated?  Still can't think of a theme?  How about bringing in a theme based on the menu you are offering, such as a Southwestern, Italian or Asian theme?  Try gearing your event around the age group and have that play a part in selecting decor.  If your event is a birthday celebration, maybe theme the event around the era the celebrant was born.

Consider making the decor yourself, rather then outsourcing it.  Sounds like a lot of work, but decor can be simple and easy to make, but still make a statement.  Fabric and craft stores offer resonably priced ideas, supplies and fabric to dress up any room.  Some of our favorites include: "Joanne Fabrics & Crafts," "Hancock Fabrics," and "Michaels."  Visit clearance sections for great deals on items that are out of season or being taken out of inventory.  You may even want to check out their websites as well.  Often times items on-line will not be on sale in the stores.  If you are planning in advance, find out when new shipments come in because this usually means current items are moving to the clearance section.  Pay attention to store advertisements and the dates sale items are available.  From this you can gauge when the date of the next sale starts and be the first to find the quantity of items you're looking for.  Look for wholesale florists in your area for great prices on fresh flowers and vases.

Here are 4 great ideas to decorate any room or table...and some inexpensive ways to do this:

CENTERPIECES
The table is the first thing your guests look at, so when the center is bare the table looks unfinished.  Centerpieces can be as simple as a single bud vase with a rose or orchid stem to maybe a clear square vase, filled at the bottom with river rocks or glass beads and float a single orchid, gerber daisy or candle.  Going with a season theme?  Use items such as sand & sea shells, beach balls, or a fisherman's net for a summer theme.  Try a tray of wheat grass with fake butterflies for spring and for winter?  How about rock salt as snow poured strategically around candles and glitter covered pine cones.   Place items directly on the table, in a clear tall vase or in a seasonal basket or crate.  Celebrating a holiday?  How about empty gift wrapped boxes or a cornicopia basket overflowing with fresh pumpkins, gords, dried corn on the cob, mini pine cones and various colored maple leaves to bring the feeling of a the season?  There are so many creative ways to add decor to any table and not cost a bundle.

LINEN 
This can be anything from Table Linens, Overlays, Table Runners, Chair Covers, Chair Ties/Sashes and Napkins.  Before you begin your hunt for linen, ask the venue what options they offer complimentary.  Most stick with white or black, but you'll be surprised how many venues actually have other color options.  If you have white table linens, try adding chair covers in a different color to make your tables "pop."  You can also keep your costs down by adding a touch of color with a simple sash around each chair and a matching napkin.  Or maybe a simple runner along the center of the table to add color.   These can be easily made by sewing the edges of a retangle piece of fabric.

PERIMETER
If your budget does not allow for centerpieces or linen on each table, focus on the room itself.  Uplighting can add ambience to the perimeter of a room.  Whether it's just the front wall washed in a themed lighting color or accent uplights in the four corners of the room.  If the room is small enough, try a simple tree light or two with various color patterns on the wall.  Have a custom gobo made in the company logo, your bridal couples initials or even the celebrants photo.  This adds a more personalized decor element to the room that will be admired by all the guests.  You can also bring in live potted plants and trees to  warm up the room.  Creatively shaped topiary tree, palm trees, ficus trees or ferns give a more visual appeal to otherwise bare walls.  Space out your trees and add twinkle lights for added charater.  Live plants as opposed to lighting would eliminate "overtime" labor cost that some lighting rental companies apply if their setup time is after normal business hours or on the weekends. 

FOCAL POINT

A central focal point for your decor is a great way to eliminate exorbinant costs.  If the ceilings in your space permits, stack a couple of tables to give added height to your focal point.  Ceilings too low?  Try long calla lily stems, dried curly willow branches, bamboo or pussy willow branches to gain height.  Dried curly willow is a wonderful start to your focal point.  Hang candles, flowers, lanterns or long crystals to make the room festive or romantic.  Use items that give width to your focal point such ostrich or peacock feathers.  Get creative with tall glass cylinders or trumpet vases filled with fruit, floating candles or submerged floral stems.  Keep costs down with monochromatic groups of inexpensive flowers or objects.

On a final note, always check with the restaurant or venue on what restrictions they have on bringing in decor.  It's best to keep them informed of what you plan on bringing in instead of finding out the day of the event that the decor you spent weeks planning isn't permitted. 

Have any final decor ideas on a budget?  Our fans at Event Dining Connections would love to hear them!  10/03/10

HOSTED BAR vs. CASH BAR...HOW TO DECIDE...

Greetings to all my connections and followers!  I had a very interesting conversation with a Meeting Planner today who I was assisting.  It was her first time planning a reception for her company, so as you can imagine it was a bit nerve racking for her.  And who can blame her?  She only had to plan a very important reception for her boss (she is an executive assistant) for oh...only potential clients they are trying to impress...no big deal...NOT!  Yes, that can be a very nerve racking and important task I hear often from people who reach out to me for assistance.  I have to admit, it is these conversations I enjoy most because it keeps me on my toes and reminds me of what I know best...events!

As we discussed her event in detail, we came to the topic of whether or not she should have a bar at her event due to budget reasons.  I find that this topic is one that I discuss often with my clients, so I decided to share a bit of insight with all of you.

Deciding if you should have a cash bar (where your guest pay) or a hosted bar (where you or your company pays) is quite simple.  I think the real questions are:

1.  Do you want your guests to pay for their own drinks while they attend your event?

...and...

2.  Do you have a budget or dollar amount you are willing to allocate towards this expense?

For the first question, it seems simple enough.  In my experience I have planner that says, "No I don't want a bar because I don't have the budget for it."  Usually that prompts me to ask the questions: "Will you have clients attending this event?...Or is this more of a social/informal event where it can be somewhat casual?...Or are you networking and entertaining clients?"  Not surprisingly, their response is usually that they are entertaining clients (which is why they are tossing around the idea of hosting a bar) or they would like to be able to pay for a drink for their guests, but they feel they just don't have a budget for it.  Unfortunately, in the world of "entertaining clients" it's not good practice to have clients pay for their own drinks.  Usually when I have a client who is contemplating whether or not to have a bar, they would certainly like to host a bar, but they feel that they cannot afford it.  Social events, on the other hand, it would be very impressive to host a bar, but something that's just out of their reach.  Well the great news is, YES, if you have a budget to work with, then you can certainly have some form of hosted bar.

So this leads me to answering the second question.  There are so many ways that you can have a hosted bar, without breaking the bank and still maintaining control of how much you allot towards the bar.  Here are 6 great tips:

1.  Host the bar up to the dollar amount you've allocated towards this budget, then turn the bar into a cash bar.

2.  Host drink tickets.  This is a great way to control costs and ensure that each of your guests receive a drink or two.  It doesn't have to be a boring raffle ticket; get creative!  Make a ticket look like an old movie ticket, add your photo or company logo...but don't forget to indicate on the ticket that it is redeemable for one drink.

3.  Host: a "signature" drink, wine & beer, or soft drinks, water & juice, then have it tray passed.  For all the other beverages, have those available on a cash basis at the bar.  The signature drink can be a couple of martinis in the colors of your wedding or company logo.  It doesn't have to be something boring.  Look up ideas that are trendy, hip and fun.

4.  Host the bar for a duration of time..maybe the first hour or two, then turn the bar into a cash basis.  I typically estimate about 1.5 drinks per person, per hour.  Obviously if you know your guests are heavy drinkers, you may want to increase this estimate.

5.  Host an alcoholic beverage that is offered "by the gallon."  Some venues will offer a sparkling alcoholic fruit punch or sangria by the gallon.  This is great to have in a cool glass beverage dispenser with a spout or a silver punch bowl.  You can make this a self-serve station or have this offered at the bar.  With fresh fruit, this can be visually appealing.

6.  Order specific quantities and selections of wine or beer, then have these available at the cash bar.  As a rule of thumb you get about 4 glasses of wine per bottle.  Once these run out, it's done!  The rest of the event can be a cash bar.

Keep in mind that most venues charge separately for the bartender, so make sure to budget for that cost.  Some will have the option of waiving the bartender fee if a certain dollar amount is met.  You may want to host the bar up to what that dollar amount is, just so you do not have to pay for the bartender.  Maybe this means only hosting beverages ordered by your VIP or bridal couple to reach that minimum.

I hope this gives you some ideas of how you can host a bar.  In any case, always communicate to the venue exactly what your "total" budget is for your bar and what this budget is to be allocated towards.  If any of you have more ideas, please share them with our fans at Event Dining Connections!  We'd love to hear them!