Crown Point Catering

Art of Fashion

2011-09-22T10:35:00.000-07:00

As you know, we are gearing up for the Art of Fashion on Saturday, Sept. 24 at the Timken. It’s going to be a fabulous event – due in large part to your efforts!

The Timken is getting the word out for one last push for tickets. They are hoping for a sold out event. They’d love your support to help them do that. If you have a Facebook page or Twitter feed, please consider posting the following:

Facebook:

There’s only two days left to buy tickets for the Timken’s Art of Fashion! We will be providing (food, music, etc.) Come out and see us that night! http://www.timkenmuseum.org/calendar/fourth-annual-art-fashion

For Twitter:

Only two days left to buy tickets for the best fashion event of the year! http://www.timkenmuseum.org/calendar/fourth-annual-art-fashion

Feel free to tag the Art of Fashion Facebook page http://www.facebook.com/permalink.php?id=69630004288&story_fbid=252681908101775#!/pages/ART-OF-FASHION-Timken-Museum-of-Art/139854089364556 and @TimkenArtMuseum on Twitter if you’d like.

Any assistance you can provide would be helpful! Thank you so much!

BRIDAL FAIR

2011-05-03T13:50:00.000-07:00

Hello! The La Jolla Woman's Club is hosting a bridal fair on May 15^th, 2011. There will be a collaboration of industry people making this event happen. Wedding coordinators, musicians, florists, table designers, bar services, and caterers will be hosting this event from 11:00am-3:00pm. There will be booths showcasing the best the industry has to offer.

Crown Point Catering will have a booth serving a pre-composed plate of delectable food. We encourage anyone looking to get a sample of some of San Diego's finest catering and wedding services to come out to the La Jolla Woman's Club on May 15^th, 2011 to join in the fun!

From: 11:00am-3:00pm

Located at: 715 Silverado St.

La Jolla, CA 92037

Earth, Fire, Water & Air

2011-03-11T13:52:00.001-08:00

Culy Warehouse was the perfect urban element for the “Elements of Earth, Fire, Water, & Air” bash most recently enjoyed by 1100 revelers. The three warehouses, including an enormous outdoor space (let's not even talk about those permits!) were individually designed to

encompass each classical element.

In the Earth room a palette of chocolate

brown & mossy green set the tone, which was complimented with local and sustainable components of the earth; including a Living Tree that creept around the room.

The Fire room was, well, on fire and appeared in constant movement! The ceiling was low allowing for the hot red glow to truly ignite. We used a combo of tangerine, orange, copper and amber satins to accentuate our food presentation. Fire dancers wowed the crowd! (and started a small fire!!)

The Water&Air room was in direct contrast to Fire in it's extra tall floor to ceiling white and bright splendor. Clear lucite tables and wisps of white feathers – simple as that with such huge impact!

The outdoor lounge space was like carving out a fourth warehouse – but in the streets of San Diego. How cool is that!?!

http://www.culywarehouse.com/index_corp.html

http://www.hulsephoto.com/

http://www.proeventsolutions.com/index.htm

From The Mother of the Bride

2010-12-06T13:18:00.000-08:00

11/12/10
“I wanted to pass on to you all the compliments we have received on the food and service your company provided for Liz & Al's wedding. Everything was just delicious, beautiful to look at and professionally served. We are very pleased. Here are a few pictures of your goodies. The food added a great deal to what turned out to be a perfect wedding weekend! We would heartily recommend your services.”
Thank you and regards,
Debby

Congratulations Mr. and Mrs. Jones

2010-11-18T12:15:00.001-08:00

One of our own had a beautiful wedding in early November. Diego has been a key member of the Crown Point Catering team for nearly a decade now. His un-wavering commitment to this organization has contributed to our success tremendously.
Diego and his beautiful bride Rona were married November 8th, 2010 at Julie's house in Pacific Beach . Although the weather in the early morning looked to be tragic, the sky’s opened up with sunshine for the ceremony and reception. Congratulations you two. All the Best from the Crown Point Catering Team.

Sundt Memorial Foundation

2010-11-08T10:28:00.000-08:00

Annual Fundraiser 2010

The Gala for Sundt Memorial’s annual fundraiser this October was elaborate but eloquent. With gourmet food and a quorum of community leaders the Sundt Gala was a magnificent production. Live camera crews added an air of seriousness to an event vital to the future of many teens in San Diego and around the country. The Sundt Memorial Foundation is responsible for providing many teens with a future; embracing their vision, “for kids to grow up with a steady stream of natural high messages, inspiring a culture of healthier, drug-free youth across the country.”

Our staff provided our gourmet culinary services with a professional and artistic manner. Omar Guido coordinating with Kim Prendergast and many other valuable key people put into real life the vision that Sundt Memorial Foundation had for their annual Gala and Natural High program

Best of 2010

2010-11-05T09:45:00.000-07:00

The Southern California Meetings & Events Magazine has honored CPC for the second year in a row as the Best Caterer of the Year. Thank you for everyone who voted and all of team members who made this possible.

Southern California Meetings and Events Magazine says, "Emitting good taste and polished presentation, Crown Point Catering excels in delivering lavish spreads and custom creations. Owner Vicki Hamilton is committed to sustainability, seeing to it that what's served is created with the freshest of local produce and dairy products. Uniformed staff is available to enhance small private parties, or to smoothly handle an event of up to 4,000 in and around San Diego. Twenty-seven years of unfailingly impeccable service and quality food has earned this company both high regard among peers and clients-and this award twice in a row."

Just Another Weekend

2010-10-18T09:40:00.001-07:00

Rady’s Children's Hospital opened a new wing called the Acute Care Pavilion. This new wing is state of the art and will prove to revolutionize hospital designs around the U.S. It is deemed a “green” building with the entire medical “bells and whistles.” Crown Point Catering was honored with being a part of this grand event.

Business was steady throughout September and although we had blocked the week of September off to new parties, we could not turn down business; needless to say on top of lunch for 2,000 and a 10-station party for 700 people we still took on new clients that weekend. For 72 hours straight we had people working in the kitchen making things happen. Thursday night we had a decent size party at the USS midway. The two trucks returned to the kitchen at 1:00 in the morning; they left the next morning before 6:00am loaded with supplies for 2,000 sack lunches! Most of the staff worked doubles that day as we had a sit down dinner that evening. Saturday morning it started all over again as those of us who got a few hours of sleep the night before (some stayed up all night, washing dishes, unloading, re-loading, and preparing the kitchen for Saturday) managed to make it into the kitchen in the morning to prepare for our 10-station onslaught at Rady’s that evening.

The new Children’s Hospital wing was a grand opening to say the least. There were 10 stations set up with food, half a dozen bars (with glowing cocktail glasses), and a live music performance by a choir of Children’s Hospital former patients. The event was most successful.

10/10/10

2010-10-18T08:44:00.000-07:00

Vista Hill Gala: An Evening Not to be Forgoten!

The annual Vista Hill Gala went off last Sunday, October 10^th, without a hitch. Vista Hill is one of the most prominent community service leaders in the San Diego non-profit organizations. Specializing in domestic violence and drug rehabilitation assistance, Vista Hill has its hands into many corners of the greater San Diego community. Once a year the friends and families responsible for Vista Hill’s immense success congregate to celebrate their accomplishments over fine dining and dancing. Included in this wonderful evening is an auction: the purpose being to raise money for the upcoming year’s trials and tribulations. This year’s fundraising auction was the most successful ever; we would like to give a special Thank You to everyone who participated!

Crown Point Catering provided a fabulous sit down dinner for the 260 attendees. Our talented party managers in correlation with Rachel Peniche and Pacific Events, turned what looked originally like an abandoned warehouse into an elegant ballroom. In the spirit of 10/10/10, the theme of the evening, we provided a 10 topping salad, a duo entrée with 10-ounce portions, and people sitting around tables of 10. There was a stunning performance by Chula Vista’s High-School Glee Club. We had a wonderful staff that worked extremely hard to ensure the quality standards of these two organizations were met. Thank You!

CPC'S Newest Team Member

2010-10-14T11:14:00.000-07:00

Our Towering Skewer Grilling Station

We introduced a new station at the annual YMCA Mission Valley fundraiser Saturday October 2^nd, 2010. In the spirit of the Brazilian themed event, we wanted to have a station that represented the South American “Churrasco.” A true Churrasco is similar to an all day American Potluck BBQ. Each family brings different types of meats to be placed on skewers and roasted over and open coal pit. A typical Churrasco lasts all day; people eat, drink, celebrate life, and then eat some more. For obvious reasons we did not ask our clientele to bring different types of meats for the skewers, however in the spirit of the event we brought custom designed 3 1/2 foot skewers. We slow roasted Linguisa, Chicken, and Flank Steak and served the partygoers their meats carved fresh off the skewers. Overall, the event was a huge success and our newest station stole the show. Nearly every one, of the 400 in attendance, hoarded around the sizzling Churrasco style station. The guests watched intently as our staff entertainingly and efficiently carved up the delicious meats for the partygoers pleasure.

The event as a whole was festive and included face painting (for the staff and guests), dancing, and auctions to raise money for the YMCA. Everyone seemed to have a wonderful time; leaving the party with their belly’s full and wallets empty. Thanks to all the participants who made this event a success.

17th ANNUAL GRAPE STOMP!

2010-08-20T15:25:00.000-07:00

The prestigious Orfila Vineyards is having its 17th annual Grape Stomp Saturday August 28th, 2010. It should prove to be a most entertaining evening of grape stomping, tractor riding, and dancing. There will be a wonderful wine tasting before the dinner reception and live music by the Rhythm of Life Band to follow. Of course the catering will be provided by yours truly, Crown Point Catering. The event runs from 4:00-8:00pm and costs $85 per person. Typically there are between 300-400 amassing at this event. Tickets are available through the Orfila website at http://www.orfila.com Please join us for a wonderful and relaxing evening full of great food, interesting people, and sophisticated wine. Grazi

Buffet Menu

2 Hors D’oeuvre Displays
Assortment of California Cheeses and Slice La Brea Baguettes

Pâtés, Vegetarian Pâtés and Gourmet Crackers

Fresh Fruit in Season with a Honey Yogurt Dip

Garden Vegetable Spears with a Spinach Artichoke Dipping Sauce

3 Double Sided Dinner Buffets
Baby Greens with Fresh Mango, Raspberries, Strawberries,
French Feta, Avocado, Diced Green Onions and Slivered Almonds
Presented with a Balsamic Orange Dressing

Tomato Watermelon Salad with Feta and Toasted Almonds

Risotto Primavera Made Freshly on Site
Arborio Rice & Chicken Stock Combined with Asparagus, Artichokes,
Prosciutto, Fresh Basil, Onions and Peas
Finished with Freshly Grated Parmesan Cheese

Grilled Italian Sausages, Sweet and Spicy

Sauteed Chicken Piccata
With Dry White Wine, Butter Fresh Lemon Juice, Minced Parsley and Capers

Homemade Italian Flat Bread
Presented with Assortment of toppings:

Tomato Sauce, Olive Oil, Fresh Garlic,

Fresh Pesto, Pine Nuts, Seasoned Walnuts

Marinated Artichokes, Slivered Grilled Eggplant,

Sun Dried Tomatoes, Fresh Basil, Sliced Tomatoes, Mozzarella

Cheese, Feta Cheese, Gorgonzola Cheese & Parmesan Cheese

Two Dessert Buffets

Crepes Sucrees
Made to Order
Lemon Curd Chocolate Mousse

Served with Freshly Made Toppings of
Fresh Seasonal Fruit, Whipped Cream, Chopped Nuts and Chocolate Sauce

Freshly Brewed Regular and Decaffeinated Certified Organic
Sumatra Golden Mandheling Gourmet Coffees

LOLLYWOOD

2010-07-30T13:50:00.000-07:00

Welcome to LOLLYWOOD!

"LOLLYWOOD Birthday Party"

Making the LOLLYWOOD Glam:

When I first got the message from Lolly regarding her birthday party I got really excited about the Hollywood theme. The ideas started flying through my head thinking how I could make this something beautiful, glamorous, marvelous and something she will never forget!

It all started when she told me about her daughter's idea of Lollywood for the party theme, Perfect theme because her name is Lolly. I had my concept!
I instantly thought of the red carpet, black and white dance floor, red martini glasses, velvet draping, the lounge furniture, specialty linens and of course diamonds, LOTS of diamonds. Everything that Hollywood has to offer.
Because I couldn't express my ideas to a florist completely I decided to do the flowers myself and here is a picture.

The Lounge furniture was an excellent addition to the whole concept, I was thrilled to find out that Concepts Event Design added a new line Shabby Chic furniture and we created different areas for guests to enjoy themselves in this Hollywood glam appeal.
Her website is: www.conceptseventdesign.com
The lighting was a big deal to Lolly. One of her requests was to have twinkle lights everywhere, she said: "I love them".
This was one more addition that really made this Lollywood glam one of the best ever!
Together with Concepts we came up with a beautiful setting which everybody really enjoyed.

The Masking Tape Master: Leo

When I first saw these very unusual oversize boxes in our offices
I had no idea what it was or what it was for. Julie happened to be in the office and mentioned to me that it was the foam core material for a project that Omar had for one of his upcoming events.
I thought that creating something like this would be very interesting and challenging
Therefore I decided to help in the creation of the LOLLYWOOD sign
With a few years of engineering and industrial design background, it wasn’t that complicated for me.
But, I first had to figure out the scale of the original HOLLYWOOD sign in order to make an exact replica of the LOLLYWOOD sign. With no more tools than a roll of masking tape and a kitchen knife, like a Top Chef Ninja, I spent a day and half slicing & dicing the foam core to create the life size LOLLYWOOD sign.

The Food:

Walnut and Feta Cheese Salad
Mixed Greens, Fresh Raspberries, Candied Walnuts
and Feta Cheese Tossed with a Raspberry Walnut Vinaigrette
Garnished with Sliced Strawberries

Salad:

1 Bag of Mixed Greens (enough for 10 Plates)
1 Pound of Candied Walnuts -Can be made or you can buy them (We make our own)**
1 Cup of Feta Cheese
1 Small Box of Raspberries (about 40-50)
10 Fresh Strawberries (sliced)

Dressing:

1/3 Cup of Raspberry vinegar
2 Tablespoon of dijon mustard
5 Garlic cloves minced
2 Shallots minced
1 Lemon (Juice and Zest)
1 Cup of olive oil
Salt and pepper to taste

Mix all the ingredients except the oil in a bowl or food processor. Whisk the ingredients and start pouring the oil little by little (whisking vigorously) until you add one cup. If it is too thick, add more vinegar. If it is too thin, add mustard and oil.

Candied Walnuts:

4 Cups Shelled Whole walnuts
4 Cups of Sugar
1 Teaspoon of Salt
2 Tablespoon of Cinnamon
1 Teaspoon of Turmeric
1 Teaspoon of Cumin
Peanut or corn oil for Frying

Poach the Nuts in a large pot of boiling water for less than 1 minute. Remove the nuts with a strainer, shaking off, as much water as possible, and toss them immediately with the mixed remaining ingredients in a large bowl. Fill a deep heavy saucepan to a depth of approximately 3 inches with the peanut oil and heat to 340^O to 350^O. Fry the nuts in the oil until they begin to turn golden brown. Remove them with a strainer let them sit on a dry towel for a few minutes and toss a second time in the remaining sugar and spices. Remove. Shake off the excess, and let cool on a wire rack or on top of a paper towel. The Nuts will turn crispy as they cool. Serve the nuts at room temperature.

** You can store the nuts for at least 3 weeks in the refrigerator or 5-8 weeks in the freezer.**

In a large bowl mix the salad with the candied walnuts, raspberries and feta cheese, and desired amount of dressing. Add sliced strawberries on top.

The Photography:

Jaclyn Anne captured this Lollywood birthday party best with beautiful photos.
Check out more pictures at her website www.jaclynanne.com

Please stay tuned for our next featured event!
and Thank you you checking Crown Point Catering blog!

Sizzlin Summer Recipes

2010-06-11T10:53:00.000-07:00

Grilled Tenderloin of Beef on Garlic Crouton
With Artichoke Aioli & Micro Arugula

Artichoke Aioli

1/2 Cup Marinated Artichoke Hearts

1/2 Cup Mayonnaise

1/4 Cup Shredded Parmesan Cheese

1 Tablespoon Lemon Juice

2 Teaspoons Finely Ground Black Pepper

Procedure: Place all ingredients in a food processor and blend until smooth. Refrigerate until needed. This can be made up to 2 days in advance.

Crouton

Fresh Baked Baguette

1/2 Cup Olive Oil

2 Tablespoons Minced Garlic

2 Teaspoons Kosher Salt

Procedure: Cut the baguette on the bias into 1/4 inch slices so that the slices are each about 4 inches in length. Mix the garlic into the olive oil and brush onto both sides of each baguette slice. Sprinkle the salt lightly over each slice and grill on low flame for about 1 minute per side. Set aside where they will stay warm.

Beef

Beef Tenderloin (a 1 pound Section will do)

1/2 Cup Olive Oil

1 Tablespoon Each: Finely Chopped Oregano, Parsley, Thyme

1 Tablespoon Minced Garlic

1 Tablespoon Each: Kosher Salt and Coarse Ground Black Pepper

Procedure: Slice the tenderloin on the bias into six 2.5 oz slices. Mix all of the other ingredients together and rub liberally on each piece of meat. Grill the tenderloin on both sides until medium rare (or to your liking). Spread each baguette slice with a generous layer of the artichoke aioli. Lay each piece of meat on top of the artichoke aioli, garnish with micro arugula and serve immediately.

Grilled Pineapple Mojito

Mojito

3 Wedges of grilled pineapple**

8 Mint Leaves

3 Lime Wedges

1 1/2 Cups of Ice

2 1/2 ounces Pineapple Rum

1/2 Ounce Sour Mix

1 Splash of Club Soda

Procedure: In a large bar shaker, combine the pineapple, mint, and lime. Muddle together until you’ve broken up the pineapple and released the juice from the lime. Add the ice, rum, and sour mix. Cover and shake vigorously.

Pour the mixture into a tall highball glass, top off with the club soda, and serve.

**Grilled Pineapple**

1 Pineapple, sliced into wheels for grilling.

Grill the pineapple on a charcoal or gas grill until browned on both sides. 3-5 minutes. Core and cut into wedges to fit highball glass.

Welcome to our new blog!

2010-06-08T08:26:00.000-07:00

Crown Point Catering will be posting current events and even recipes here so check back soon!