Dining with Di

Barrio Queen Guacamole!

2012-02-21T09:02:00.000-08:00

Last night I had a great dinner at a local Scottsdale, Arizona restaurant called Bario Queen. One dish that stood out in particular was the Guacamole that they made table side. The ingredients were unique and very delicious and I wanted to share them on my blog! Here is the recipe:

Barrio Queen Guacamole

1/4 cup of each of the following ingredients

Dried Apricots

Dried Fig

Diced Red Onion

Chopped Cilantro

Minced Serrano Pepper (more or less to your temperature gauge!)

Diced Roma Tomatoes

Pomegranate Seeds

add:

1 Diced Haas Avocado

1 Tblsp Lemon Juice

Season with Kosher Salt and Pepper to taste

Combine all of the above ingredients together in a bowl, toss gently and serve with warm tortilla chips!

Simply Delicious!

Serve with a PELIGROSO Skinny Chola Margarita

SKINNY CHOLA MARGARITA
“An Ultra Premium Margarita made with a Dangerous Tequila”
In a shaker with ice add:
2 oz PELIGROSO Reposado Tequila
squeeze in 1/2 of a fresh lime
1⁄4 oz Agave Nectar
1 oz Grand Marnier
shake well and serve with the rocks in a margarita glass (no salt)
Garnish with Lime slice

Santa Barbara Maritime Museum ~ Harbor Tastings and Treasures Fundraiser

2012-02-17T07:11:00.000-08:00

I am excited to be one of the preferred vendors at this event next weekend February 25, 2012! I would love it if you would attend!

Maritime Museum Events

Harbor Tastings and Treasures Annual Fundraiser

Date: Feb 25 2012 Time: 5:00 PM - 8:00 PM

Please join us for Harbor Tastings and Treasures, the Santa Barbara Maritime Museum’s annual fundraiser, on Saturday, February 25 from 5-8 PM. Over 30 local restaurants, caterers, and wineries will prepare tastings for guests while competing for awards by celebrity judges Tommy Tang and Michael Hutchings. Proceeds from the event help to support the Maritime Museum’s educational and curatorial programs, along with general operating expenses. Each year up to 8,000 tri-county students visit the Santa Barbara Maritime Museum to learn more about our local maritime history and culture.

Tickets are $100 per person, and include sample tastings from dozens of local restaurants, caterers, and wineries. Silent and live auction items include a private tour for four of the Reagan Ranch, dinner for six on the Maritime Museum’s Fourth Floor for the Fourth of July Fireworks display, and a private cruise for six aboard the Maritime Museum’s 94-year old flagship, Ranger, and much more.

For more information or to purchase tickets for this fun filled evening please contact Fahim Farag, 805-962-8404 x102 or via email, development@sbmm.org.

What: Harbor Tastings and Treasures Annual Fundraiser
Where: Santa Barbara Maritime Museum, Waterfront Center, 113 Harbor Way, Santa Barbara, California
Why: To celebrate the Maritime Museum and raise funds to support educational and curatorial programs, along with general operating expenses
Cost: Tickets are $100 per person, limited patron tables available
Photo: Den S
SBMM Harbor Treasures Digital Invite

Buy Tickets Here

Warm Banana Bread on a Chilly Morning....simply delicious!

2012-02-15T08:24:00.000-08:00

This is one of my favorite recipes for Banana Bread! I can't tell you how many times I have made it but it always turns out perfect! If you have those very ripe bananas laying around that no one is going to eat, turn them into a simply delicious Banana Bread! I have had this recipe since my kids were at Our Lady of Mt. Carmel School and it is by far the best!

Kona Inn Banana Bread

2 cups sugar

1 cup soft butter

6 ripe bananas

4 eggs

2 1/2 cups cake flour

2 tsp. baking soda

1 tsp. salt

Preheat oven to 350 degreees. With electric beater or mixer cream sugar and butter until light and fluffy. Add bananas and eggs, beating until well mixed. In a separate bowl, sift together dry ingredients 3 times. Blend with banana mixture, but do not over mix.

Pour into 2 lightly greased loaf pans (I use my Pampered Chef stone loaf pans.)

Bake for 45 minutes to 1 hour, or until centers are firm and edges of bread pull away from sides. Cool on rack for 10 minutes. You can freeze these also!

Optional additions:

Toasted Walnuts

Chocolate Chips

Coconut

Serve warm with Tea, Coffee, or Hot Chocolate and everyone will be happy!

Valentine's Day

2012-02-12T08:51:00.000-08:00

Last night I catered a Valentine's day couples party for a wonderful couple high up above Santa Barbara on Hidden Valley Lane. I bought flowers from Trader Joes and put together this beautiful bouquet with Pink roses and White Freesia. You can do it too!

Butternut Squash Soup Recipe

2012-02-12T08:14:00.000-08:00

BUTTERNUT SQUASH -GINGER SOUP

WITH WALNUT AND SAGECHANTILLY CREAM

Recipe courtesy of Pete Clements Executive Chef

1 LARGE SQUASH, PEELED,SEEDED AND CUT INTO DICE

½ ONION CUT INTO DICE

2 CLOVES GARLIC SMASHED

1 TBL MINCED GINGER

CHICKEN STOCK OR WATER

1CUP HEAVY CREAM

SALT AND PEPPER

SUATE ONION, GARLIC ANDGINGER UNTIL SLIGHTLY GOLDEN, ADD SQAUSH COOK FOR AN ADDITIONAL 10 MINUTES OVERMEDIUM HEAT. ADD STOCK OR WATER TOCOVER. BRING TO A BOIL, REDUCEHEAT AND SIMMER UNTIL TENDER.

TRANSFER TO A BLENDER ANDPUREE UNTIL SMOOTH.

RETURN TO SAUCE PAN AND HEATTO CHECK THICKNESS AND SEASONING.

WHEN READY TO SERVE, WARMSOUP BOWLS, LADLE SOUP INTO BOWLS, FORM A QUNELLE OF THE SAGE CEAM AND PLACE ONTOP.

GARNISH

¼ CUP TOASTED GROUND WALNUTS

2 TEASPOONS FINE CHOPPED SAGE

½ CUP OF PRE WHIPPED CREAM

FOLD DRY INTO WET, LET STANDIN FRIDGE FOR 10 MINUTES BEFORE SERVING

February 2012

2012-02-04T19:18:00.000-08:00

I have a been a bit negligent on my posts to my blog, but, it has been very busy since the beginning of the New Year!

One event that is coming up for all to join, is the Santa Barbara Maritime Museum's

Harbor Tastings and Treasures Annual Fundraiser

Date: Feb 25 2012 - Time: 5:00 PM - 8:00 PM

I am happy to say that they have signed Dining with Di up as a preferred vendor! Pete Clements and I will be serving up a delicious appetizer of Creamy Gorgonzola and Polenta with Seared Shrimp! Please visit the Maritime Museum website for more information! http://www.sbmm.org/events/4/maritime-museum-commemorates-the-bicentennial-of-the-war-of-1812-with-paintings-by-hans-skalagard

We look forward to seeing you there! Diana Cuttrell

Happy New Year 2012!

2012-01-01T09:32:00.000-08:00

Thank you to everyone who supported me

and came to my dinner series throughout the year!

I am looking forward to a very busy 2012! Wishing you and your families a very Happy New Year!

Dining With Di

Dining with Di announces Winter Series I with Winemaker Doug Margerum and Chef Pete Clements

2011-11-15T07:19:00.000-08:00

Please join me on December 3, 2011 for this amazing dinner and wine pairing. This is an event not to be missed! This is rare opportunity with winemaker Doug Margerum pairing his wonderful wines with the exceptional menu by Chef Pete Clements.

Please reserve your space by November 28th, limit 20. RSVP to diningwithdi@gmail.com or simply call me at 805-689-3111. Limit 20

Dining with Di and Guest Chef John Trotta announces menu and wine pairing with Summerland Winery for Fall Series I October 21, 2011

2011-10-13T22:13:00.001-07:00

Wine Pairing with Guest Chef John Trotta ~ Fall Series !, 2011 ~October 21st dinner:
Summerland Winery
Starters:
Summerland Winery Paradise Viognier 2010

Tian of Seared Diver Scallop, Quinoa,
Seared Butternut Squash Flan
(can be a main course for non-meat eaters)

First Course:
Summerland Winery Bien Nacido Chardonnay 2009

Roasted Baby Beets and Pear Salad
Arugula, Radicchio, Marconna Almonds,
Fennel, Pear Vinaigrette

Main Course:
Summerland Winery Proprietor’s Reserve Pinot Noir 2009

Oven Roasted Rack of Lamb
Cauliflower, Goat Cheese Potato Gratin,
Baby Vegetables

Dessert:
Summerland Winery Late Harvest Viogner or the Syrah Port

Classic Apple Tarte Tatin
Caramel Sauce
French Vanilla Bean Ice Cream

Dining with Di presents a Chef's Table dinner with Chef John Trotta

2011-10-06T18:37:00.000-07:00

Ever wonder what goes on behind the scene in a 5 star restaurant? Well here is your opportunity to watch Chef John Trotta (formerly the Executive Chef at the renowned San Ysidro Ranch) prepare an amazing dinner, ask questions, learn cooking techniques, all coupled with a wine pairing!

Enjoy the relaxed atmosphere at Casa Las Olas, meet new friends, sip wine while Chef Trotta prepares a spectacular dinner.

When: Friday, October 21st, 2011

Where: Casa Las Olas

Cost: $80.00 per person and includes wine pairing

Time: 6:30 p.m. - 10:00 p.m.

Limit : 20 people

To reserve your spot, please call or email me prior to October 16th. A check or credit card will hold your reservation. Space is limited, so please call or email soon!

Dining with Di

Diana Cuttrell

805-689-3111

email: diningwithdi@gmail.com

Sauteed Kale, tomatoes and kalamata olives with Harvest Grain Couscous

2011-10-05T07:46:00.000-07:00

My new favorite dish!
Sauteed Kale, diced tomatoes, kalamata olives and Israeli Cous Cous, add a little minced garlic and olive oil while you sautee the vegetables and olives. Cook Cous Cous separately, add to pan and stir in! Easy and delicious! Can be a main course or a side dish.

Santa Barbara High School Evening for the Athletes ~ October 8, 2011

2011-10-03T09:04:00.000-07:00

Attention all Santa Barbara High School Alumni, parents, athletes! Here is your opportunity to support SBHS and the Athletic Department!

On October 8th, SBHS Athletic Department is hosting their Annual fund-raiser which includes a Charity Poker Tournament, Silent Auction, Appetizers and no host bar!

The event will be held at the beautiful QAD on Ortegal hill Road

PLease RSVP to Fran at SBHS: 805-966-9101 ext. 268

Date: Saturday October 8, 2011

Location: QAD, Inc. 100 Innovation Place, Santa Barbara, CA 93108

Time: 2:30 p.m. checkin for Poker Tournament, cards in the air at 3:30 p.m.

Silent Auction - 5:30 p.m.

Cost:
Poker Tournament - $100.00 includes play in tournament, heavy appetizers and two drinks

Silent Auction - $50.00 includes heavy appetizers, no host beer, wine and Appletini bar

Recipes from "Mastering the Heat of Thai Cuisine" with Ivy Dai

2011-09-16T18:14:00.000-07:00

In Thai cuisine, you always want to strike a balance between four taste sensations: sweet, salty, sour and spicy.

Usually you will use sugar for sweet, fish sauce for salt, lime juice or vinegar for sour and chili peppers or hot sauce for the heat. Play with these four ingredients, adding more lime juice or fish sauce, until you achieve authentic, mouth-watering flavor.

TOM KHA GAI (THAI COCONUT SOUP

SERVES 8

INGREDIENTS

1 quart chicken stock

I piece galangal or ginger root

1stalk fresh lemongrass

5 Kaffir lime leaves

2 Thai chiles

1/4 cup fish sauce (to taste)

Juice of 2 limes

Coconut milk, I can

1/2 lb. shrimp (or chicken)

Straw mushrooms, 1 can (or substitute fresh whiite mushrooms)

Bamboo shoots, 1 can (optional)

Slice galangal in thick rounds (about 1/4"l-inch thick). Smash lemongrass with the back of your knife and slice in 2-inch long sticks.

In a medium stockpot or saucepan combine chicken stock, galangal, lemongrass and kaffir lime leaves. Bring to a boil, turn heat to low and let simmer for about 15 minutes to let spices infuse.

Add fish sauce, lime juice and coconut milk. Add shrimp or chicken. When meat is cooked through, add mushrooms and bamboo shoots. Garnish with cilantro and serve.

THAI BASIL CHICKEN

SERVES 4

INGREDIENTS

2 chicken breasts, cut into bite-sized pieces

1/4 cup soy sauce

1/4 cup vinegar

2 Tbsp. sesame oil

1 Tbsp. fresh ginger, minced

5 garlic cloves, minced

2 Thai chiles or 1/2 jalepeno pepper

1/4 cup cornstarch

4 Tbsp. vegetable oil (neutral, like canola or grapeseed)

1/2 onion, thinly sliced

1 red bell pepper, sliced in 1/2 inch strips

1 head broccoli

1/4 cup white wine, rice cooking wine or water

1/4 cup fresh basil leaves

2 Tbsp. fresh mint leaves (about 10 leaves)

Chili garlic sauce or Sriracha hot sauce to taste

Salt and pepper to taste

In a medium bowl, combine chicken, ginger, garlic, soy sauce, vinegar and cornstarch. While meat is marinating, slice onion and red pepper. Cut broccoli into bite-size-florets.

Heat a large skillet on high heat, then add 3 Tbsp. of oil. When oil is shimmering and hot, add chicken to pan. Let brown for a few minutes, then flips. Cook chicken thoroughly and transfer to a clean bowl.

Add one Tbsp. of oil to the same pot and add onions. Lower heat to medium, add 2 large pinches of salt, and sweat onions until soft and translucent (no color).

Add broccoli, then 1/4 cup of white wine, rice cooking wine or water. When most of the liquid has evaporated, add bell pepper and saute until crisp-tender.

Add chicken back to the pan, combine with vegetables and heat through. Season with hot sauce and salt and pepper. Tear basil and fresh mint leaves with your fingers and add to pan. Cook for 30 seconds until herbs are slightly wilted and serve with your favorite rice.

SPICY PEANUT SLAW

SERVES4-6

Ingredients

1/2 cup fish sauce

juice of one 1 lime

1 Tbsp. ginger, minced

3 garlic cloves, minced

1 cup shredded carrots

1 cup shredded cabbage

1 cup bean sprouts

2 green onions/scallions, sliced thinly

Chili garlic sauce or Sriracha hot sauce to taste

Sugar to taste

Combine fish sauce, lime juice, ginger and garlic in a medium bowl. Add carrots cabbage and bean sprouts. Sprinkle green onions on top.

Toss all ingredients together, then add hot sauce and sugar to your liking. Makes a great side dish for dinner or a BBQ. Serve with grilled chicken or shrimp for a carb-free, low-fat meal packed with flavor.

Variation: Add 1 cup julienned zucchini or cucumber for something different! You can even add bell peppers or any of your favorite vegetables.

Mastering the Heat of Thai Cuisine with Chef Ivy Dai

2011-09-15T10:06:00.000-07:00

Tonight, September 15th I am featuring Chef Ivy Dai! She will demonstrate a complete Thai dinner. To access the recipes for our cooking demonstration tonight please visit Ivy's website! Click on Recipes.http://www.ivyeats.com/

Mastering the Heat of Thai Cuisine with Chef Ivy Dai

2011-08-26T11:30:00.000-07:00

What not to miss this September? Guest Chef Ivy Dai!!!

This will be a fun cooking demonstration and dinner on the patio of Casa Las Olas! Ivy will demonstrate how to cook a delicious Thai dinner, from Tom Kah Gai soup to Thai Basil Chicken, and a delicious Peanut Slaw. She will also show you how to control the heat in the in this scrumptious Thai dinner!

Demonstration and dinner cost is $60.00. Please bring your favorite beverage! Reservations can be made to my email: diningwithdi@gmail.com, or RSVP through Facebook: http://www.facebook.com/event.php?eid=225807670800307

Date of Event: Thursday, September 15th

Time: 6:30 - 9:30 p.m.

Cost: $60.00 per person

Hope to see you!

Diana Cuttrell
www.diningwithdi.com
Click on Menu to Enlarge!

805-689-3111

August Update

2011-08-13T10:55:00.000-07:00

This past month has been one of travel, good restaurants, and work! We have been busy with various events during the month of July, including catering for many out of town visitors who are vacationing in Santa Barbara for the Summer. Through Santa Barbara Luxury Rentals we have had the opportunity to cook for some wonderful people whether here for a 60th birthday party with family, or simply a Family Reunion and wanting and extra special meal! We have been in some AMAZING kitchens and have met many intersting people this summer! Good food, good wine and good people! Our job is very fun, and everyone loves the food!

If you have friends or family coming to Santa Barbara, and want to rent that extra special place, I would suggest visiting this site!
http://www.sbluxuryrentals.com/

The next Dining with Di cooking series will be held on September 15th with Chef Ivy Dai. Ivy Dai is a chef and food writer. She trained in France and at the Cordon Bleu College of Culinary Arts in Los Angeles. Dai is also the founder of Dragon Dinners, Chinese cooking classes for home cooks. Her articles have been published in the LA Daily News and Time Out Beijing. Of Chinese descent, she grew up in Los Angeles and worked in China as a dining correspondent. She has also appeared on Food Network's "Cupcake Wars."

--------------------------------------------------------------------------------
Stay posted for this upcoming cooking class and for signing up!!!

Summer Series I ~ Solstice Sizzle ~ June 23, 2011 6:30 P.M..

2011-06-21T17:20:00.000-07:00

We still have some spaces available for Thursday, June 23rd Solstice Sizzle party with Blood Orange Margaritas, "Risotto" Paella, Grilled Chimichurri Skirt Steak and Mexican Chocolate Soufle cakes, OLE! Please call Diana at 689-3111 if you would like to attend! Cost is $60.00 per person and includes Tapas, salad dinner and dessert and Blood Orange Margaritas!

Dining with Di and Chef Pete Clements announce the kick off to summer with our Summer Series I - Solstice Sizzle ~ June 23, 2011

2011-06-11T09:31:00.000-07:00

We will be heating up the patio at Casa Las Olas with some Solstice Sizzle and a hot Tapa inspired menu, Blood Orange Margaritas and and amazing Seafood Paella and Grilled Flat Iron Chimichurri Steak! You won't want to miss out as this will fill fast!

Email me at diningwithdi@gmail.com or call 805-689-3111 to reserve your spot!

Looking forward to seeing you!
Simply Delicious....Dining with Di and Chef Pete Clements

Dining with Di announces Spring Series II with Chef Pete Clements Thursday May 26th at Ferguson's 602 East Montecito Street

2011-05-15T09:59:00.001-07:00

Menu Posted

We are offering an array of food this night, lots of vegetarian options along with the main course of rolled pork. Chef Clements will demonstrate how to roll and stuff the pork with spring kale. We will top the night off with a delicious Chocolate Gran Marnier crepe Souflée!

Please RSVP to diningwithdi@gmail.com or call 805-689-3111. Cost is $60.00 per person and includes cooking demonstration, dinner, glass of wine and dessert. Location is at Ferguson's Kitchen and Bath - 602 East Montecito Street - Santa Barbara Time - 6;00 p.m. - 8:00 p.m.

TO SIGN UP FOR A CLASS:
Your check/monies reserves a spot, please have your check to Dining with Di 72 hours in advance of the class. Your check is 100% refundable upon notification of cancellation 48 hours before the class.

Menu posted for our Winter Series III, February 4, 2011

2011-01-24T11:34:00.001-08:00

Dining with Di announces Winter Series III February 4th, 2011

2011-01-18T11:18:00.000-08:00

Please save the date for our next class! Winter Series III on February 4th, 2011.

We have had a nice break since our hectic holiday schedule and are ready to start up our third class in our Winter Series!!! Menu will be posted soon! RSVP to www.diningwithdi@gmail.com or call 689-3111.

Winter Series II -December 31st

2010-11-19T10:51:00.000-08:00

WINTER SERIES II -NEW YEARS EVE

Dinner for 24 - will be held on December31st -Appetizers, Gourmet Dinner, and Champagne to ring in the New Year! This dinnerwill fill up quickly! So make your holiday plans now! Chef Pete Clementswill be serving a truly special dinner to ring in 2011. Appetizers, dinner,dessert and Champagne! 7:30 - 12:30 p.m. $100.00 per person or $180.00 per couple Limit 24

http://www.facebook.com/event.php?eid=164630636904350&ref=ts

Winter Series Events - December 11th

2010-11-19T10:00:00.000-08:00

WINTER SERIES I - Cocktails and Appetizers will beheld on December 11th, 2010 (Saturday) 6:30 -10:30 p.m. Cocktail attire, Barand Appetizers- Limit 50 $50.00-singles $90.00-Couples
We will be featuring Peligroso® Margaritas and Holiday Martiniswhich will be served along with Wine and Beer on the patio of Casa Las Olas.

To make a reservation, please call Diana at 805-689-3111 or use the PayPal cart option.

SB Digs announces Chef Pete Clements joins Dining with Di!

2010-10-26T13:39:00.001-07:00

Santa Barbara’s ultimate insider’s guide to what’s new and undiscovered in home design, fashion and entertaining. Once you subscribe, you’ll receive our weekly e-bulletins with all the must-know resources for your impeccable lifestyle. SB Digs’ been-there, seen-it descriptions, photographs, contact info and web links put the secrets to stylish living right at your fingertips

http://www.sbdigs.com/dining-with-di-catering-santa-barbara

~ SOLD OUT!~Fall Series I, Friday October 29th

2010-10-23T09:08:00.000-07:00

We have reached our maximum capacity for our Fall Series I Cooking demonstration and dinner on October 29th! Thank you to all who have signed up and paid through Paypal!

Our next class will be posted shortly!

Dining with Di announces the addition of Chef Pete Clements!

2010-10-21T10:22:00.000-07:00

Dining with Di, a local catering company owned and operated by Diana Cuttrell, announces the addition of Chef Pete Clements, formerly of Emilo’s Restaurant and Cook Better Live Better. This duo brings to Santa Barbara over 30 years of experience in the culinary and event planning field.

Diana Cuttrell began her catering business, Dining with Di in 2009. Encouraged by a dear friend to start her own business, she went from catering dinner parties for eight to an Easter party for 200 in her first two months of starting her business! Prior, Diana has always been involved in local non-profits and schools organizing and directing large fundraising events, auctions and parties. Her attention to detail and her sense of style, combined with her strong community involvement have helped launch her successful catering business. Diana can take your event from the planning stages all the way through the day of the event in a seamless fashion. Her resources are a result of her long time involvement in the community and the respect she has earned over the years.

Chef Pete Clements, also a long time resident of Santa Barbara, brings a wealth of knowledge and experience to Dining with Di. Pete has completed apprenticeships with such notable chefs as Albert and Michel Roux, Michelin three starred chefs from La Gavaroche and Waterside Inn of London. Ken Frank of La Toque, Claude Segal, Francois Pugeot of Orient Express. He has worked in the restaurant and food industry since age seventeen and studied in all facets of the culinary world. By the age of twenty, he completed advanced placement curriculum at the New England Culinary School. He has run cooking schools and student taught classes with famous chefs such as Jacque Pepein and Wolfgang Puck. Pete’s expertise in menu innovation is world renown, and his depth of creation in the kitchen is truly remarkable.

Dining with Di and Chef Pete Clements will truly make your next event a spectacular one with innovative menus tailored to suit every occasion, budget and palate, along with full-service event planning for intimate events to large gatherings!

Fall Series I, Friday October 29th

2010-10-11T14:22:00.000-07:00

Please join Chef Pete Clements and host Diana Cuttrell for our first in our 2010 Fall Series Class at the beautiful Casa Las Olas! This is our 18th class since we started last summer!

$50.00 per person includes cooking demonstration, recipes, and dinner! Please bring your favorite bottle of wine or libation! Sign up early as dinners fill up quickly!

Reserve your spot NOW with the click of a button!

We look forward to sharing an amazing evening with you!

Diana Cuttrell and Pete Clements

What's happening!

2010-10-11T14:17:00.000-07:00

WOW! It's been a busy month! And it's not over yet! Next week, the Texas Hold'em at QAD a benefit for Santa Barbara High School's Athletic department. If you are interested tickets are still available call: Fran 805.966.9101 X 269 (SB High School Business Office) Check out details on my facebook page:
.http://www.facebook.com/event.php?eid=154370581261340&ref=mf

Pete and I did a huge wedding last weekend at the Cabrillo Arts Pavillion and he did all of the food and I coordinated/decorated and oversaw the entire event! 4 chefs, 2 bartenders and 9 staff = an amazing evening! Valerie and Graham were the most amazing couple to work for from start to finish! Their first dance brought tears to everyones eyes... Nina Simone's, Feeling Good (http://www.youtube.com/watch?v=h8tuTSi6Sck) was the song...so romantic! Tequila Mockingbird was the band and they were fantastic!!! Dinner was amazing....Seafood Paella, Heirloom Tomato and Bermuda Onion Salad, Spinach and Endive Salad with pistachio and Gorgonzola, Potato Gratin and Beef Tenderloin with Creamy Horseradish sauce.... yum!

viktor budnik at Casa Las Olas

2010-09-01T07:10:00.000-07:00

One of the best things I feel about our Dinner Series at Casa Las Olas, is the people you meet. Each time we have a cooking demonstration/ dinner, I get to meet new and interesting people. Our classes not only are a great place to learn new cooking techniques, but it is a great venue to network with genuine people, share stories, meet new friends, learn about what they have to share....all you have to do is come with an open mind and a friendly attitude!

Last Saturday, during our Summer Series III class, I was fortunate enough to meet Viktor Budnik, who came with his wife Janie. Viktor politely asked if he could photograph Pete and the food, and of course I said yes! Unknowing that Viktor is a very recognized food photographer with clients such as American Express, Nabisco and Sunset Magazine to name a few.

Viktor shared a few of his photographs with me yesterday and I wanted to share them with you!

Please check out the link below for Viktor Budnik.

I want to again thank him for attending our Summer Series III and am so grateful for the gorgeous photographs he took last Saturday night it was truly a pleasure to meet him!

Thank you Viktor!!

http://www.viktorbudnikfilmprint.com/

always new but not brand new.
emerging but not overexposed.
20 years of print to film in 2 years.
new beauty-twist to classic styles.
loves to cook, smash, twist, drop,
splatter, squirt, slide, roll, fly, celebrate and eat food.
brings props to party.
wit plus beauty.
loves the conference call.
easy camera-side manner.
great eye, great taste.
sweet demeanor.
conceptually hip, seductively executed.
hong kong, san francisco, los angeles,
new york, europe.
award winning.
prolific.
style recognized by objects
full of character.
richly textured backgrounds.
never overwhelms the food.
background in architecture,
interior design and art history.
smoldering great taste.
european finery with US spunk.
wild curly hair.
juxtaposes rust, beauty and food.
romances the subject.
should probably cut his hair.

Summer Series III ~ Recap!

2010-08-31T07:42:00.000-07:00

Thank you everyone who came to make our Summer Series III a big success!

Planning is everything, and our plan was to eat on the patio at Casa Las Olas on Saturday, but the morning weather was cold and windy! After heading out for a morning hike on Jessusita Trail to Inspiration point, the weather started to improve. So the decision was made that we would be dining Al Fresco (it is August) and the Grilling Class would be held outside.

We had a sold out dinner with 24 guests attending, and Chef Pete demonstrated some amazing techniques, he demonstrated how to completely bone a half chicken, then fill it with sautéed spinach, sun dried tomatoes and a creamed feta cheese! Delicious! He also demonstrated how to make a classic Chimmicurri sauce served over a perfectly grilled Skirt Steak (recipe to follow.) The final item was Cornmeal and Green peppercorn crusted Spare Ribs. Is your mouth watering yet?

We finished the evening with a delicate coconut sorbet topped with a homemade chocolate sauce. Everyone had a great time and we are proud to say that this was our 17th event at Casa Las Olas!

Chimichurri Sauce

yield: Makes about 1 cup

This garlicky sauce from Argentina is great spooned over beef or chicken.

ingredients

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

preparation

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Simply Delicious....Wine and Champagne

2010-08-20T12:46:00.000-07:00

I wanted to share a great link for you wine enthusiasts out there! While being treated to a wonderful rose champagne, and listening to the wealth of knowledge John has for wines, we had the opportunity to cook dinner for he and his wife Laurie in Montecito the other night. We enjoyed appetizers on their patio with gorgeous views of the ocean and the Channel Islands, and were treated to many different fine champagnes and wines.

I wanted to share John Tilson's link to his news letter and wine club with you! Please visit his site : http://www.undergroundwineletter.com/

John was founder and managing editor of The Underground Wineletter and co-editor of Rarities. He has been collecting and tasting wine for over 35 years. As a prominent investment manager for over two decades, wine was always a true passion, rather than vocation. Consequently, John has had neither hidden agendas nor obligations to fulfill. In his tastings and trips to global winegrowing regions, he has tasted far too many wines to remember them all. While John is very knowledgeable in California and multiple European wine regions, he is renowned for his Burgundy expertise, having collected, tasted and written about the region and its wines for more than three decades.

I feel rather fortunate to have met John and his wife and to have dined on their patio sipping fine champagnes! I hope you will enjoy his newsletter as much as I have!

Simply Delicious Traveling with Di....Carmel

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If you are thinking of getting away for the weekend, Carmel is a great place to go! I just got back from spending the weekend there, and wanted to share a few of my favorite spots with you!

The first night, I was lucky enough to make dinner at the Trilogy cottage for the six of us which consisted of one of Chef Pete Clements signature salad's, Juilliene Spinach and Endive Salad with roasted pistachio's and gorgonzola, then served a wild grilled salmon with roasted portabello mushrooms, red pepper and asparagus on top of a bed or red quinoa with basil and parmesan cheese. Delicious! We enjoyed wines from the Monterey County with dinner.

A few places we checked out while in Carmel were The Bountiful Basket a great place to stop in and try some local wines and olive oils. I ended up buying the Choc Rock Chardonnay from Santa Lucia Highlands, it is a nice buttery Chardonnay, and would be great to serve with cheese and crackers.

For dinner, I highly recommend Little Napoli Bistro Italiano! Once you enter you will feel that you are right in Italy, and the owner Pepe makes a point to greet everyone at their tables. The food is delicious, and Pepe has his own wine, we tried his 2006 and 2007 red blends and they were delicious!

We went to breakfast on Sunday morning and ventured a few miles outside of Carmel-by-the Sea and ate at the Wagon Wheel Coffee Shop, you get a delicious breakfast (come hungary!), and make sure you sit at the counter, it is pretty entertaining! The staff was great and watching the chefs in the kitchen was even more fun!

Across from the Wagon Wheel, we shopped at Tancredi and Morgen a unique shop that feels feels like a great French flea market, specializing in the clean lines and subdued tones of vintage furnishings, linens by the yard, and stacks of hand sewn pillows and duvets. We just bought the french soap, but loved looking at all of their beautiful antiques. Across the parking lot, their sister store Estate just opened, and I purchased a beautiful oval platter for my catering business. We then ventured to the Barnyard and browsed around the shops there.

Finally we went back to Carmel-by-the-Sea and had to take the dogs to Diggidy Dog for some special treats and new collars and leads (Carmel is very dog friendly!) On our way back home, we got side tracked once again and found a wonderful clothing store with beautiful clothes called Paloosh, great jeans, beautiful silk blouses, lots of Marc Jacobs, Vince other designers. Quirky staff, but what the heck? We had a good time!

Well, that was the girl's weekend with a few tips from what I liked! I hope you will get a chance to visit Carmel-by-the-Sea soon!

Buon Appetito!

http://tancredimorgen.com/tancredimorgen.com/Home.html

http://www.diggidydogcarmel.com/

Little Napoli

Place page

Dolores Street & 7th Ave
Carmel, CA 93923
(831) 626-6335

Paloosh

Place page

Ocean Avenue & Dolores Ave
Carmel, CA 93923
(831) 626-2773

Wagon Wheel Coffee Shop

Place page

7156 Carmel Valley Road
Carmel, CA 93923-9525
(831) 624-8878

Summer Series III Menu!! August 28th, 2010

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Summer Series III - Special Edition - Grilling and Sauces

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Summer Series III
Saturday, August 28, 2010

Get ready for Labor Day and learn some new grilling techniques, make delicious sauces and enjoy a summer evening with friends! Chef Pete Clements has over 20 years of experience and has worked in notable kitchens such as: La Toque, Bistango, Spago, LE Hermitage!
Space is limited, please get your reservation in early.
Cost is $50.00 per person. Limit 25.
Bring your own wine or favorite libation!

6:00 p.m.- 10:00 p.m.

Please call 805-689-3111 to make your reservation!
Location will be emailed after your reservation.

Website: www.diningwithdi.com or
www.cookbetterlivebetter.com

NOW ACCEPTING CREDIT CARDS

Dining with Di

Barrio Queen Guacamole!

Santa Barbara Maritime Museum ~ Harbor Tastings and Treasures Fundraiser

Maritime Museum Events

Harbor Tastings and Treasures Annual Fundraiser

Warm Banana Bread on a Chilly Morning....simply delicious!

Valentine's Day

Butternut Squash Soup Recipe

February 2012

Harbor Tastings and Treasures Annual Fundraiser

Happy New Year 2012!

Dining with Di announces Winter Series I with Winemaker Doug Margerum and Chef Pete Clements

Dining with Di and Guest Chef John Trotta announces menu and wine pairing with Summerland Winery for Fall Series I October 21, 2011

Dining with Di presents a Chef's Table dinner with Chef John Trotta

Sauteed Kale, tomatoes and kalamata olives with Harvest Grain Couscous

Santa Barbara High School Evening for the Athletes ~ October 8, 2011

Recipes from "Mastering the Heat of Thai Cuisine" with Ivy Dai

Mastering the Heat of Thai Cuisine with Chef Ivy Dai

Mastering the Heat of Thai Cuisine with Chef Ivy Dai

August Update

Summer Series I ~ Solstice Sizzle ~ June 23, 2011 6:30 P.M..

Dining with Di and Chef Pete Clements announce the kick off to summer with our Summer Series I - Solstice Sizzle ~ June 23, 2011

Dining with Di announces Spring Series II with Chef Pete Clements Thursday May 26th at Ferguson's 602 East Montecito Street

TO SIGN UP FOR A CLASS:Your check/monies reserves a spot, please have your check to Dining with Di 72 hours in advance of the class. Your check is 100% refundable upon notification of cancellation 48 hours before the class.

Menu posted for our Winter Series III, February 4, 2011

Dining with Di announces Winter Series III February 4th, 2011

We have had a nice break since our hectic holiday schedule and are ready to start up our third class in our Winter Series!!! Menu will be posted soon! RSVP to www.diningwithdi@gmail.com or call 689-3111.

Winter Series II -December 31st

Winter Series Events - December 11th

SB Digs announces Chef Pete Clements joins Dining with Di!

~ SOLD OUT!~Fall Series I, Friday October 29th

Dining with Di announces the addition of Chef Pete Clements!

Fall Series I, Friday October 29th

What's happening!

viktor budnik at Casa Las Olas

Summer Series III ~ Recap!

Simply Delicious....Wine and Champagne

Simply Delicious Traveling with Di....Carmel

Little Napoli

Paloosh

Wagon Wheel Coffee Shop

Summer Series III Menu!! August 28th, 2010

Summer Series III - Special Edition - Grilling and Sauces

TO SIGN UP FOR A CLASS:
Your check/monies reserves a spot, please have your check to Dining with Di 72 hours in advance of the class. Your check is 100% refundable upon notification of cancellation 48 hours before the class.