|
 SAN DIEGO—August is really heating up in America’s Finest City where each week NBC 7/39 is televising interviews with contestants who hope to be married at The Prado on October 9, 2009 courtesy of the station and The Cohn Restaurant Group, familiar to the Jewish community in San Diego for their constant participation in social action.Viewers can take part in the wedding plans by going to NBCSandiego.com and through weekly votes, determine elements of the wedding, including vendors for floral décor, invitations, wedding gowns, stylists, wedding cakes and wedding bands. The perfect venue for the lucky couple, in my opinion.
Through August 27, seven nights a week, Thee Bungalow’s summer of 7s will feature $7 wines by the glass and $7 Absolut table side martinis. Entrée selections include Pistachio Crusted Ahi Salad, Traditional Crispy Sweetbreads, and Grilled Prime Top Sirloin. Thee Bungalow Restaurant is a San Diego dining favorite for over 30 years. It’s better than ever with Chef Paul Niles at the helm; indulge in his summer of 7s menu at Thee Bungalow located at 4996 W Point Loma Blvd. in Ocean Beach. For reservations, call 619-224-2884.
Traveling east and north is where another delectable deal is being offered at Acqua Al 2, voted the Gaslamp’s “Best Italian Restaurant” in 2003, 2004, 2005, 2006 & 2007. On September 2, 2009 and for only $20, you’ll have the opportunity to sample four Chardonnays, each paired with exquisite appetizers. I went to the tasting in early August about Warm Weather Reds and walked away with half a case of a well-priced La Montecchia Cabernet Franc! Wine manager Bruno Cumar educates his guests with wine factoids peppered with his charming Italian humor. Winsome Chef Martin follows with an explanation of his menu prepared specifically to pair perfectly with each wine. You could visit Acqua Al 2’s sister location in Florence, Italy, but it’s much
cheaper to patron the one on 5th Avenue near the San Diego Convention Center. To make your reservation for the wine tasting or dinner, call 619.230.0382.
Finally, for a fabulous freebie… Cal-a-Vie Health Spa’s Executive Chef Jason Graham has graciously given me permission to share with you his to-die-for gazpacho recipe (notice that it’s made with agave syrup instead of with honey).
Go to top of next column
|
|
When I saw him on the Today Show on August 8, Chef Graham demonstrated to viewers how to create a delicious and healthy three-course meal under 500 calories, including this Gazpacho, a succulent Roasted Natural Beef Tenderloin and Peach Cobbler. Contact me if you’d like the recipe for the beef and/or cobbler. Or, better yet, experience Chef Jason at Cal-a-Vie Health Spa in Vista 1-866-SPA-Havens (772-4283)…B’Tayavon
Executive Chef Jason Graham’s
Tomato Peach Gazpacho
¾ lb Heirloom tomatoes
½ (large) peach
¼ of 1 hot house cucumber
½ small Shallot
½ t each – basil, parsley, tarragon
½ t Tapatio hot sauce
½ t Worstershire sauce
1 T Agave syrup
1 ½ T Extra Virgin Olive Oil
1 T Champagne Vinegar
½ t lemon juice
1/16 t Xanthan gum
1 t Salt
½ t Pepper
½ Cup Ice
Combine all ingredients in blender. Blend at high speed for one minute. Push with a ladle the mixture through a china cap strainer. Refrigerate for at least four hours.
Yields 5 servings; Serving size: 4 ounces
Nutrition per serving: CAL 71 / FAT 6g
|
