Archive for the ‘From the Kitchen’ Category
A Greener Abbey in 2011
Posted by: Chris Campbell
March 23rd, 2011 >> From the Kitchen, Notes from the Director, Other, Promotions, Trends, Weddings
Feeling Eco-Conscience?
Birch Wood
For all of you Eco-conscience, earth friendly bride and grooms, or any one that cares about the planet and of leaving little or no carbon footprint, The Abbey Team wants to let you know that many of our Clients trends are moving towards a Greener , Lower Carbon Emission Event. The Abbey is Eco-Minded and offers these clients alternatives to customize their day and set their minds at ease. Two ways this is being facilitated are by recycling to reduce trash to landfills and using Eco-Friendly products on Event Site. Recycling makes sense regardless on your stance for climate change. From kitchen product to the bar, recyclables are separated and disposed of properly. It’s a small thing but it does make a difference. Eco-Friendly Products have been a trend for years and the Abbey has partnered with several companies so that we can offer these items to our clients. One popular new product is flatware made entirely of birch wood. They are sourced from sustainable forests and trees are replanted to account for loss. Prepared in a completely Carbon Neutral facility without any harsh products and sanitized by steam. Impress your friends with your care for the future by taking advantage of this and many other new options for your next Event. For an additional charge, your birch flatware can even be personalized with your logo. Go Green-Go Abbey!
The Abbey would love to help you plan your big day, while looking out for the environment and making your wedding dreams come true.
Because Everyone Has a Birthday
Posted by: Chris Campbell
March 21st, 2011 >> Abbey staff, Abbey Vendors, From the Kitchen, Other, Preferred Vendors, Preferred Venues, Trends
A birthday is always a wonderful reason to celebrate. Family and friends joined us on this special occasion for Mr. Drew’s… 40’th birthday. This celebration took place in a stylish and beautiful private residence in Mission Hills with a stunning view.
The Abbey catering served the most amazing & signature hor dourves, on silver platters. Just to name few, Ahi’ Poke’ served on cucumber rounds, Beef Sliders, miniature Beef Wellington Bites and more were a hit that won’t be forgotten for a long time, all 75 guests raved about the food and service. Spectacular drinks mixed by Best Beverage Company kept the party going and champagne pouring. Even on a rainy day, The Abbey was able to put together a spectacular event that pleased all! We wish Drew many happy years and celebrations to come and we are grateful for making us a part of day, it was nothing short of perfection.
Beef Sliders
Ahi Poke served in cucumber rounds
Click here to find out more about how The Abbey can help make your birthday wishes come true by giving you a perfect event in which you and your friends will be raving about…
A Different Kind of Reception…
Posted by: Chris Campbell
March 4th, 2011 >> Abbey staff, Events, From the Kitchen, Other, Promotions, Tablescapes, Trends, Weddings
Something Old
Sometimes couples want a different type of wedding. A little change from the norm. Most weddings have structured tables and chairs, seating for all guests, and the usual. Not to say that’s a bad thing… that’s how my wedding was for over 300 guests. But now “flow reception’s” are becoming much more popular. There are no rules really, just whatever you want and envisioned for your reception.
LoungeSeating
Typically, we’ll arrange for seating for approximately 25-50% of your guest count. I can arrange for assorted sized tables from 48″ cocktail tables to seat 4-6, 60″ dining tables to sit 8-10, and Belly Bars to accommodate the rest of your guests standing comfortably with drinks and food. We can also arrange lounge furniture which is a HUGE hit at these type of events.
Something Borrowed and Blue
For the food, we try to go with the same theme. Tray-passed appetizers for the Cocktail Hour, Stations with a variety of options served in smaller portions so your guests can continue from one station to the next. All in all everything’s ultimately up to you and we’re here to accommodate in any way. It’s YOUR wedding after all.
Appetizers to Die For!
Appetizers Galore
Specially Catered food for all your guest
The Abbey would love to help you plan your big day, and we work with many of the top venues in San Diego and other locations to make your wedding dreams come true.
At The Abbey Catering & Event Design, we’ve long been known as a pioneer in food quality and presentation. Hand in hand is the excellent quality and personable nature of our service staff. Dressed professionally in black attire, our servers will accommodate your every need. From the moment of arrival your guests will see the team expertly setting and serving the reception room. They will be carefully orchestrated to treat your guests to the finest of appetizers and offer superb communication about the flow of your event. It is a true pleasure to work with so many unique and gifted individuals. Know that we will prepare the finest in cuisine, and know that it will be delivered by a smiling and accommodating professional.
Contact us here to find out more about our experienced servers and expertly-crafted cuisine.
Our serving staff
One Sunday, my staff and I were delighted to join the Meketa’s for a private luncheon. As we drove through the lovely estate we were led high up on a hillside with breathtaking views. The Meketa’s welcomed us into their beautiful home and showed us straight to their kitchen. The Abbey’s Executive Chef, Matt Berardi, felt privileged to be able to cook in a kitchen such as this one.
While the Meketa’s sat back and enjoyed their various wildlife, we were able to prepare a four course meal, all paired with a specially chosen wine. As they arrived, a table set for eight was waiting with ice cold water to hydrate the guests. Once conversation was ready to begin, Mrs. Meketa gave us the go. One by one each guest cooled off with a fennel and onion bisque, topped with an anise sprig made by Mr. Meketa himself, and the soup was directly paired with a Pinot Noir. When all guests were ready, the Abbey staff quietly collected their bowls and headed for the kitchen.
Wild Copper River Salmon
Lemon sorbet with compote
A rich salad
Homemade rolls and a Summer arugula salad awaited. Baby arugula, crisp summer corn, pan fried shallots, Pecorino cheese and thyme citrus vinaigrette were just what these guests needed to get their nutrition. A chilled Vouvray was poured as the plates were presented to the guests, and in no time they were ready to be cleared again.
On the next course’s plate a citrus chive risotto was laid, on top of which was a perfectly cooked fillet of Coho Silver Wild Copper River Salmon. Chive-wrapped white asparagus was neatly placed above with Chef Matt’s perfect Beurre Blanc sauce to finish, after which he gave the nod that it was ready to be served. When plates were set down in front of each guest, a look of satisfaction came across their face and for the first time the table was quiet while each person took their bites. Afterward, the Chef knew by the clean, white plates that his dish was a success.
Finally, as such an important luncheon was coming to a close the guest were delivered a light palate cleanser. Lemon sorbet was carefully balled into large berry compote-glazed martini glasses with a crisp vanilla tuille cookie rested on top. Each glass was held by a small white plate that carried ripe raspberries and blackberries with a fresh mint leaf. Lunch was finished with a cold glass of Moscato and a shot of coffee.
The Abbey team and I wrapped up the day feeling extremely proud. Just as we finished tidying up Mr. and Mrs. Meketa opened the kitchen doors letting out aromas of newly-picked herbs and spices. I knew that our mission had been accomplished when the Meketa’s invited us back again to prepare another mouthwatering meal!
Contact our advisers here to find out more about Au Bon Abbey’s fine cuisine.
Au Bon Abbey, the Abbey’s Fine Dining Division, throws a private party.
Posted by: Chris Campbell
July 4th, 2010 >> From the Kitchen, Other
What an amazing event we had this past weekend. As part of The Abbey Catering Fine Dining Division, Au Bon Abbey serves
Southern California with highly refined dining and event design services for only the most discriminating of palettes.
Chocolate fountains with homemade dipping desserts, Filet Mignon chipotle pesto kabobs, pear potatoes stuffed with bacon
and Parmesan cheese, chicken roulades, and of course some jumbo cilantro honey shrimp were the delectable delights that
were on hand for this party. The food received great reviews along with all of our professional staff that were on site. The
event took place in a spectacular residence. The kitchen was amazing, the bar was phenomenal, and the people were
overjoyed with their evening of fun. Despite being a smaller, more intimate “appetizer party”, it was complete smash hit.
I am so thrilled that I had the opportunity to work with such a wonderful client in their lovely home. It is great to be able
to provide such high quality service to clients who expect every little detail to be accounted for meticulously. It is parties
like these that remind me just how great it is to be a professional chef in San Diego. Thank you for calling on Au Bon Abbey
to help make that night…one for the ages.
Chef Matt
To find out more about Au Bon Abbey’s services, menu and philosophy…check us out here.