STARGAZER DINNER

Stargazer Tomatoes with Stargazer Pesto on Grillled Rosemary Bread.

Stargazer Salad………whatever looks good in the greenhouse

Oregon Steelhead Trout or Oregon Coho Salmon…… preparation TBD

Stargazer Raised Goose

Roasted Stargazer Onions and a Medley of Stargazer Roasted Potatoes with Stargazer slightly spicy green sauce.

Cobbler made with Stargazer Wild Blackberry Compote

So we just want to thank our friends, family and loyal customers that support what we do, and eat our food.  We know last year was a rough one, and we are hoping that 2010 is a year that is refreshing and full of new opportunities, and of course, tasty food.  Happy New Year!  -Isabel and staff

Here are some photos from our Christmas Party…

The ladies that serve you smiles.

The men that slice it, dice it, and dish it all up.

The kid behind the camera, puts himself in front.

Goofy group photo numero uno.

Goofy group photo numero dos.

In this photo: Keeley, Natalie and Coco (Surf Diva), Rino, Teresa, Neens (Coordinator), LindseyB

The uber talented all girl break dance crew the Beat Freaks stopped in to Cantina for breakfast.  They met up with San Diego’s premiere surf school Surf Diva, to have some breaky, and then head out to the bay for a Stand Up Paddle lesson.  Cantina was a great spot for them to meet because two of the girls are vegetarians, so the menu catered to both bacon and tofu eaters.  Click on this link if you want to see the Beat Freaks in action!

The first thing that I want to say is, I love this event!  The hardest part for me to convey to somebody that’s never been, is just how cool it is.  It’s not just another foodie event.  This is a production.  The Viejas team builds stages, they bring sound, lighting, flat screens, a huge projector screen, etc., and Dacor brings two cooking lines.  Two teams of five chefs compete with some crazy challenge ingredients to create as one judge put it, “The best dinner of the year.”

This years challenge ingredients were Monkfish, King Crab, Geoduck Clams, Flatiron Steak, and Pom pomegranete juice. Each team had one hour to create 5 different dishes using all of the ingredients at least once.  Amy Dibiases’ team took it  this year to beat out Paul McCabes 4 year winning streak!  Not only do guests get to watch a great show, they get to eat fantastic food by some of the cities best restaurants (not to mention some excellent cocktail selections), they got  Sam The Cooking Guy and Chef Bernard Guilles as the entertaining MC’s, and the best part is that the food community comes together to help a great cause via the  Center for Community Solutions, or CCS.

If you weren’t able to attend this year, make a note to self that you need to go in 2010!

Team "A" Captain Paul McCabe from Kitchen 1540, Norma Martinez of El Virtual, Matt Gordon of Urban Solace, Alejandro Vicens of Harry's Bar and Grill and Augie Salcido of The Shores.

Team "B"Captain is Amy Diabiase of Roseville, Nathan Coulon of Quarter Kitchen (The Ivy), Joe Magnanelli of Cucina Urbana, Jay Payne of Cafe Japengo and Colin MacLaggen of Avenue 5.

Marcela Valladolid, author of Fresh Mexico, was invited to hang out with me at Cantina for a book signing event put on by Warwick’s La Jolla.  It was a packed house as people traveled from north and south of the border to hear Marcela talk about her approach on what Mexican food really is.  This was such a unique event in that while Chef Marcela was entertaining in the dining room, the crew and I were in the kitchen putting together dishes from Marcela’s cook book.  Marcela herself said that the food tasted just how she meant for it to be, so we were all happy on how it turned out!

Click here if you would like to know more about Marcela Valladolid.

Click here if you would like to purchase her book.

It’s pickling time! Last week, Bill and I spent part of the day pickling veggies, drinking (a little) beer, and eating berry pie with some friends in Portland.

Here are some of the pictures:

So what’s the bestest most funnest thing to do if you’re vacationing in San Diego from Boston?  Surf?  No.   Sea World?  Nope.  Go shopping?  Wrong again.  According to this adorable family that you see pictured here, the raddest thing in San Diego is eating at Coffee Cup.  They loved it sooo much that they showed up three times in one week, so naturally we had to give them props and feature them on the blog.  Thanks to the Boston family for filling their tummies a few times during their stay.  We hope to see you again, and soon!

Okay, so I don’t remember if he really had coffee, but the Elf himself, along with his family stopped by the Coffe Cup for breakfast.  They were all very nice and seemed to be very impressed with the breakfast they ordered.  As the adults of the table continued to have conversation, Will took 4 of the kids and walked around the block.  We caught up with Will and politely asked him if we could take a picture.  He politely declined with this response, “I’m with my family so I don’t want to take a picture, but you can post on the blog that I really enjoyed what I ate”.

Marc (Coffee Cup server/personality) reported that Will had the Power Breakfast with Black Beans.  So if you want to be a funny hollywood start like Will, we suggest you stop by and order the Power Breakfast ASAP!

Will, thanks for stopping by and thanks for being cool about things!

Coffee Cup Crew

When was the last time you’ve been to Seaside Cantina for some breaky?  Well if it’s been a while, or if you’ve never been….let me break it down for you.

Segways and beach babes, bike riders and sun rays, french toast and OJ, coffee and banana pancakes, ocean views, sand in your toes, the best ever grande breakfast burrito!

Seaside Cantina is all about good food and great people watching.  Have a meal 10 steps away from the sand and watch a hundred different characters from around the globe pass by on foot, skateboard or bike.  See you in the sun!

This is a recipe that I took with me from Kauai, Hawaii.  You can drizzle Chili Pepper Water on your rice, meat, or anything else you think it would pair well with.  Alooooooha!

6-8 small red chilies, serranos or thai
1 tablespoon rice wine vinegar
2 sliced garlic cloves
1 teaspoon kosher salt
1 tablespoon minced ginger (optional)
2 cups hot but not boiling water

Put first 5 ingredients into sterilized jar. Pour hot water over mixture, let cool down and flavors infuse for at least 5 hours. Cover with tight lid. Refrigerate.