Private, Picturesque ......home of the Scorpion Bay Surfing and Fishing Club, founded by Fred Borrelli
Scorpion Bay Surfing and Fishing Club
frequented by legends of surfing and CEO's of business
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The Social Diary ~
all photos and content are the strict copyright of TheSocialDiary.com and those noted
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The Brandes Halloween Ball Menu at The Very Haunted Castle
of Tanya and Charles Brandes
Note: All remaining food was donated and immediately delivered to Father Joe's and Mama's Kitchen
The Specially Designed Water's Fine Catering Menu :
Reception Bites
greed
scallop shaka shaka
bay scallops in rich kewpie japanese mayo, garlic, chili,
served warm on gold spoons with ginger tobikko
envy
mulligatawny soup
with jasmine rice, brunoise of white permain
heirloom apples, micro cilantro, lime oil
sloth
minature monte cristo
cypress grove midnight moon cheese, roasted butternut, sage, layered
between brioche, battered and pan fried, topped with
sweet roasted tomato compote
lust
meat and potatoes
roasted creamer potato filled with brandt short rib,
horseradish emulsion, chive batons
Haunted House
gluttony
(served by the performers in the gluttony vignette only)
tsar nicoulai select california estate osetra buckwheat
blini, bellwether farms’ crème fraîche
Dinner Menu
wrath
spicy shrimp
really big shrimp in spicy marinade with paprika, cayanne black
pepper, tabasco, chilis, in tempura batter
salmon mole
loch duart sustainable salmon, pan seared and oven roasted,
black oaxacan mole, citrus “gremoulata” micro cilantro,
pumpkin seeds, pomegranate seeds
cooling salad
salad of white permain apple, cucumber, jicama,
sweet red onion, cilantro, lime zest, yuzu and mint
envy
waters’ weiser farm sugar pie pumpkin ravioli
served with fra’mani pancetta, parmesan, beurre noisette,
mcgrath farms’ sautéed spinach, purple russian
and tuscan kale, micro mirepoix greens,
spinach oil, chanterelle mushrooms,
crisped parmesan stick
pride
brandt flat iron steak
pan seared peppered prime brandt flat iron, sliced, served
brittany gris sea salt, black truffle mustard sauce
wild mushroom “salad”
wild mushroom salad with porcini, hen of the woods, brown beech,
lemon zest, roasted shallot oil, micro celery, parmesan
greed
liberty duck, spätzle, roasted root vegetables
crispy duck breast, wild huckleberry demi glace, orange
zested spätzle, roasted nantes orange carrot,
petite parsnips, lavender honey
lust
Brandes petits fours
little chocolate gems laser branded with the brandes castle logo,
served with chocolate covered espresso beans
little caramel apple
crimson gold heirloom apples dipped in soft caramel, then in
valrhona “ivorie” white chocolate, dusted with cinnamon
halloween sugar cookies
sugar cookies in the shape of bats and pumpkins,
black and orange sprinkles
pumpkin chai crème brûlée
little crème brûlée in ramekins accompanied
by death by chocolate cookie
email editor@thesocialdiary.com
Party Archives
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* Margo Schwab, more formally known as Margaret E. Schwab, has
produced, written, interviewed and photographed for various media
organizations since 1989. Schwab attended Holton Arms School, La Jolla Country Day School and La Jolla High School. Schwab has a B.A. from Scripps College, spent a business internship with S.A.I.C., Science Applications International Corporation, and earned a Masters of Business
degree, M.B.A., from the University of San Diego.
Schwab volunteers for numerous charity organizations. She also
continues to support animal organizations and the prevention of people and animal abuse. Schwab is the editor of The Social Diary.
Warning ** photos, video and writing on this site are the
copyright
of The Social Diary, San Diego Social Diary
no reproduction of any part or parts is allowed without written permission
by The Social Diary
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