Firetruck Food Truck

Amazing Feather Headpieces and a DIY tutorial to boot!

An “Old School” 3rd Birthday Bash

…I’m just such a fan.

We splurged and did the “Chef’s Mercy” Menu with wine pairings. This was one of the best meals I have ever had.  It’s hard to recall all the ingredients shown above but it was something like: (top left to bottom right) Carrot Panna Cotta Amuse Bouche, Hamachi Sashimi, Seabass with red bell pepper reduction, green garlic ravioli with white carrot…

Here you see some perfectly cooked flat iron steak with brussel sprouts, a Manchego Cheese course, and goat cheese cheesecake with honey and spiced pepitas.  There was so much more I am not showing here it was an amazing experience you have to try if you live in San Diego.

Since we are talking about food I also wanted to share with you my triumph over my arch nemesis, baking. I actually made a pie!  The dough and all! I know, I can hardly believe it myself.  I made it with whole wheat flour and mixed berries so it wasn’t that bad for you either.

Before the oven (only slightly jacked up)

After

Lastly I wanted to share with you some shots I took of the view from my hotel room at the Marriot in downtown San Diego.

Happy Weekend!

Anyways this restaurant is seriously good, I’m talking unbutton your pants because you literally cannot stop eating kind of good. Here is a snippet off the website:

“Old Vine Café, now in its fourth year, continues to redefine dining in Orange County, offering top-quality food and wine in a non-pretentious, casual atmosphere. The award-winning restaurant is the brainchild of brothers Mark and Brandon McDonald who have more than 30 years of restaurant experience between them. Old Vine Café serves breakfast, lunch, and dinner, with menu items reflecting regionalism and the use of seasonal ingredients, a hallmark of Chef Mark’s culinary training in southern Italy.”

I wanted to eat everything on the menu, especially the breakfast (which is served until 3pm each day) – they had caramel apple french toast!! I ended up taking advantage of their $20 3 course lunch special and had:

A Crispy Blue Salad (Certified Organic Greens, Crispy Prosciutto, Fried Onions & Maytag Blue Cheese Dressing)

Porcini Mushroom Mac & Cheese (Porcini Mushrooms and a Creamy Blend of Artisan Cheeses)

Grandma’s Cheese Cake (Rich Cream Cheese Cake with Graham Cracker Butter Crust Garnished with Wild Berry Puree) – This was perfection

Also shown is my friend’s Pulled Pork Panino (Tender All Natural Pulled Pork & Chef’s BBQ Sauce with Smoked Gouda Cheese)

Totally worth stopping for. A++

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It basically just says that pre-salting your skillet helps the meat not to stick and forms a great crust on the meat.

Venue: Casa Romantica / Photographer: Brittany Rene of BrittRene Photo / Ceremony Flowers + Bouquets: Starla Bork of Enchanted Fine Florals / Caterer + Wedding Coordinator: Lisa Wagoner of Iva Lee’s / Wedding Invitations: Bridget Lane Hostert Graphic Design /  DJ: Tim of Invisible Touch Events / Hair: Shanna Campbell of W Salon Studio / Hairpiece: Tessa Kim / Makeup: Jennifer Quinn / Wedding Dress: Monique Lhuillier / Bridesmaid Dresses: Donna Morgan via Nordstrom / Flower Girl Basket:BraggingBags / Cake: Frost It! Cakes / Escort Card Holders, Woodburned Signs, Flower Boxes, Table Number Holders, Centerpieces, Teacups with Succulents, Menus, Programs, Photo Booth Banner: DIY