Last week I cooked for an intimate dinner party in San Marcos. The setting could not have been more perfect and the clients could not have ben more generous towards me & my staff and towards their guests! Hors d’Oeuvres were served with Margaritas on the veranda in the back yard, set on a hill w/ a view of the sunset around a fire pit. The dinner party was hosted by a business man and his wife for guests who were visiting from the Midwest for a Business Convention in San Diego. It was a relaxed atmosphere w/ lots of laughing and clinging of glasses. An exquisite setting and meal to enjoy one another away from the daily schedule of business as usual.
The hosts wanted an elegant Surf n Turf Mexican Menu to treat their guest to a bit of San Diego cuisine at it’s best.
I love creating recipes and menus to suit the mood and tastes of my clients and their event. Voila! The menu for the evening: First Course: Mexican Ceviche w/Sashimi Grade Halibut & Baby Shrimp
Salsa Fresca, Guacamole & Organic Tortilla Chips
Served w/Margaritas Wine & Beer
Second Course: Beer Battered & Breaded Jumbo Scampi w/ a Sweet Chili Crema Sauce
Served w/ more Margaritas, Wine & Beer
Third Course: Carne Asada & Grilled Halibut Tacos w/ Salsa Fresca,
Shredded Cabbage, Mexican Crema Sauce & Avocado w/ Cuban Black Beans & Spanish Rice
Served w/ Wine & Beer
Fourth Course: Mexican Chocolate Turtle Minks drizzled w/ Cajeta (a Mexican caramel sauce) topped w/ McDonnel’s Vanilla Bean Ice Cream (best Organic Creamery around in these here parts!) & Toasted Pecans
YEAH, IT WAS GOOD.