Table Design Tuesday: Literacy Love

The designers chose warm hues of antique bronze and rust along with lush foliage with pops of vibrant greens & orange to set off this table design. Designed with a real couple in mind incorporating their passion for their careers into a very personalized tablescape that reflects the future blending of their families.

The Dream Team

Location: Paradise Point Resort & Spa

Photography: Resolusean Photography

Florist: Embellishmint Floral & Event Design Studio 

Coordinator: Ann’s Plans

Rentals: Ann’s Plans, Embellishmint & Tidal 

Linens: Paradise Point Resort & Spa

Mangia Monday: Provencal Roasted Chicken

Callaway Vineyards & Winery has an unbeatable recipe for Provencal Roasted Chicken.  With a few expert tips, they have a step by step recipe on how to make the best roast chicken you've ever had.  They suggest you pair it with their Callaway Special Selection Dolcetto or their Callaway Special Selection Sauvignon Blanc.

Ingredients:
1 Whole Chicken 3-4 lbs
2 tbsp olive oil
4 oz of soft butter
Kosher salt and freshly ground pepper
Fresh herbs such as:  lavender, rosemary, thyme, sage, bay leaf or marjoram
4 cloves of smashed garlic
1 lemon cut in half

Here's a Tip:

Roasting a chicken is easy and yields delicious results, a perfect comfort food.  Take the extra ten minutes marinating the chicken properly, it’ll be worth the extra effort.  Use an organic chicken if possible, they are not only raised humanely, under strict guidelines, but they taste better   In the end, the chicken will eat well w/ about anything from a green salad and baguette to grilled vegetables to a creamy risotto, there’s no shortage of combinations.

Directions:

1. Take chicken and rinse under cold running water, pat dry and place in a roasting pan .
2. Pierce the inside of each thigh w/ the tip of a knife, then stud a clove of garlic into the hole.
3. Place the cut lemon, the remaining garlic, and ¾ of the herbs, stems can be intact, into the cavity of the chicken.  Also season the cavity w/ salt and pepper.
4. Chop the remaining herbs;  incorporate the herbs w/ the butter, olive oil, salt and pepper, then rub the outside of the chicken w/ the mixture.Truss the chicken to ensure that the bird cooks evenly.
5. Roast in a preheated oven at 375 degrees until the chicken is cooked, 165 degrees internal temperature.  Could take between 50 minutes to a little over an hour.  The cooking time depends on the size of the chicken and your style of oven.
6. As the chicken is cooking, continually baste the bird, w/ the pan drippings.
7. After the chicken is cooked, place on a platter to let rest for about 7-8 minutes.
8. For a quick sauce, deglaze the roasting pan w/ a splash of the wine you are drinking and 2 cups of chicken broth or water. Scrape the bottom of the roasting pan w/ a spoon to loosen all of the caramelized goodness and reduce by half.. Spoon over the chicken after it is carved.
9. 
   

PHOTO CREDIT: Callaway Winery

-JW

Personalized Touches: Flower Petal Drop

Details with a personalized touch make a wedding more your own. If you want to surprise your guests with something a little unexpected, a flower petal drop may be for you. At the end of your wedding ceremony, you seal your vows with a kiss. It makes the moment extra special to have rose petals fall from the ceiling onto the newlyweds during the kiss. And if your photographer times it just right, the first kiss photos will be amazing.

Petal drops work best for ceremonies taking place under an arch, canopy or gazebo. To create the petal drop, cut clear or white plastic or fabric into a rectangle 4-6 feet in length. Attached long fabric ties or ribbon to the 2 front corners of the fabric. You are going to secure the fabric to the inside of the top of the gazebo. Start with the 2 back corners of the fabric and secure them with ties, nails or staples to the top of the gazebo. You want these to be strong so they remain attached after the petals have dropped. Next loosely attach the front corners of the fabric to the gazebo roof with Velcro or fabric ties. The long ties should remain hanging (and can be tucked behind the sides of the gazebo) until the kiss. Load the petals on the fabric once secure.  When it's time to kiss, the best man and maid of honor pull the long ties, detaching the front corners of the fabric and releasing the petals.
Submitted from our guest blogger-Kristin of Stephanie Rose Events, Fine Wedding Planning & Design, 858-461-8423. We appreciate the contribution to our San Diego Style Weddings Blog. Follow us for her weekly new craft or insight on ways to personalize your wedding!

Wedding Wednesday: Casey & Nick

April 26, 2014 |  Santaluz Club

Their Story: Casey and Nick's wedding was lighthearted, full of humor and saturated in jewel tones.  They were married under an elegant draping purple arch and the ring bearer was a quad helicopter drone with an attached GoPro camera that captured overhead footage of the ceremony.  Casey's tendency to pull out all the stops and go over the top influenced elements of the reception, like a suspended cake stand and hanging orchid chandeliers.

Ingredients: 

Photography Joseph Matthew Photography  

Coordinator Wynn Austin Events  

Florist Aileen Tran Event Stylist  

Catering The Santaluz Club

Cake CAKE  

Entertainment Gypsy Jazz Quartet/DJ Delano  

Stationery Elum Designs  

Bridal Gown Vera Wang  

Hair & Makeup Henna's Hair Studio/Ann DiNicolo Makeup Artist  

Menswear Military Uniform/Hugo Boss 

Videography Classic Filmworks

Wedding Wednesday: Sydney & Matt

4/19/14  |  Bernardo WineryTheir Story: With an incredible couple and a wedding party as big as Sydney and Matt’s, you have two things… AMAZING friends/family on both sides and a lot of help for the photographer at the girls’ getting-ready house. So many gorgeous details accompanied their day and you would never know that Sydney did most of her designs and creations herself in this mostly DIY wedding. Each detail complimented the Bernardo Winery’s rustic and whimsical ambiance .From the burlap accents to the baby’s breath flowers in the bridesmaid’s hair, their wedding was nothing short of a fairytale out of a wedding magazine. Sydney and Matt's love for each other is so sweet and true.

Ingredients:

Photography: Petula Pea Photography

Catering: Cafe Merlot

Hair: Jellis Faces

Entertainment: Party People San Diego

Table Design Tuesday: Deeply Romantic

Every love story is different and unique. This tablescape embodies the distinguished romance of the most bold couple. The deep reds and purples represent daring to be different while the bright pops of color bring happiness and celebration to this look. 

The Dream Team

Location: Wyndham San Diego Bayside

Photographer: Siegel Thurston Photography 

Florist/Designer: White Wedding Day Events

Rentals: Classic Party Rentals Event Specialists 

Stationery/Paper Goods: Inviting Invites 

Linens/Chairs: White Wedding Day Events

Mangia Monday: Grilled Chicken Fajitas with Fresh Guacamole

From our very own Orfila Vineyards & Winery, they've cooked up a zesty fajitas recipe for you to try at home.  As always, they encourage you to pair this meal with their 2011 Estate Lotus. Bare with us through this lengthy recipe.  We assure you, it's worth the every minute.

Ingredients:
- For the Fajitas -
Vegetable oil cooking spray
1 pound chicken, boneless breasts or thighs, rinsed and dried
1 large sweet onion
3 large bell peppers (red, green, yellow, or orange; a mix of color looks nice for presentation)
2 ½ tablespoons All Natural or Key Lime Avocado Oil, divided
½ tablespoon brown sugar
1 teaspoon dried oregano
1 tablespoon sea salt, divided
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon garlic powder
¼ teaspoon or less cayenne pepper (depending on heat preference)
½ teaspoon fresh ground pepper

- For the Guacamole -
3 large Hass avocados, diced
1 fresh lime, juiced
2 tablespoons sweet white onion, minced
½ cup fresh tomatoes, small dice
½ tablespoon fresh jalapeño, minced
2 tablespoons fresh cilantro, diced
1 teaspoon Tabasco sauce
1 teaspoon sea salt

- For Service -
8 -12 corn tortillas, warmed
2 tablespoons fresh cilantro leaves, garnish
1 cup sour cream (on the side)

Instructions for the Fajitas:
In a small bowl, combine brown sugar, dried oregano, ½ tablespoon of sea salt, smoked paprika, ground cumin, ground coriander, garlic powder, and cayenne pepper. Coat chicken with seasoning and drizzle with 1 tablespoon Avocado Oil. With your hands, massage seasoning and oil into chicken. Let marinate for 10 minutes.

Clean and pre-heat grill; spray grill with oil.

Peel onion. Cut in half lengthwise and into ¼ inch strips. Remove stem and seeds from peppers. Cut into ½ inch strips. Place into grill pan. Drizzle with remaining Avocado Oil, salt and pepper. Place on grill.

Reduce heat to medium-low. Place chicken and vegetables on the grill at the same time. Cook chicken approximately 5 to 7 minutes on each side depending on thickness, (temperature 160˚F). Occasionally stir vegetables until they are al dente, approximately 15 minutes. Remove from grill. Let chicken sit for 5 minutes before slicing into strips. In a platter mix chicken and vegetables.

Instructions for the Guacamole:
In a bowl, combine lime juice, tomatoes, onions, jalapeño, cilantro, Tabasco sauce, and salt. Gently mix in diced avocado.

Instructions for Service:
Fill each tortilla with chicken and vegetables. Top with fresh guacamole and garnish with cilantro leaves. Serve with sour cream on the side. Enjoy this recipe with our 2011 Estate Lotus. Cheers!

PHOTO CREDIT: Orfila Vineyards & Winery