Wine Tasting July 2nd…French Value!
June 29th, 2011
French Value Wine Tasting July 2nd
We will be showcasing wines from France that are far more delicious than their price tags suggest. Despite the exchange rate, French wine is a great value right now due to oversupply. If it does not have Burgundy or Champagne on the label, there’s a good chance that you can get a great deal on it.
$29 including tasting 6 wines/cheeses
(including baked brie)
and receiving a bottle of Gerard Bertrand Pic St. Loup 2005,
and $10 for an additional guest
(tasting only)
P.O.E.T.S Club Happy Hour
July 28th, 2010
P.O.E.T.S Club regulars
Stop by Bistro 39 for the P.O.E.T.S Club Happy Hour on Friday nights.
Before you get any ideas of stodgy old men smoking pipes and reading Dickens and Cummings, let us assure you the acronym has nothing to do with poetry. Join us on Fridays from 4-7pm to find out what it really means - hint: the last for words are “On Everything, Tomorrow’s Saturday.”
Here is what you can expect:
Free membership
Great drink specials
Friday Fun from 4-7pm
We look forward to seeing you there!
Wonderful Wine Makers Dinner Gets Shout Out On Radio
June 11th, 2010Bob Rauch & Ann Marie Kimble, of the Hilton Campus popped into The Show on Rock 105.3 radio to talk about the wonderful wine makers dinner on Thursday, June 10. To find out why Rauch calls the food and wine “truly orgasmic” click here to listen to the pod cast. Click on the segment titled, “8am wine tasting? Sure, why not?”
The evening was truly a success. The food lived up to it’s radio reputation, and the wines from Stanger Vineyards were popular with all who attended. Stay tuned for the date of the next wine makers dinner.
Neighboring Serenity Spa gets Happy Hour Shout Out
April 6th, 2010We want to give a quick shout out to our neighbors next door at Serenity Spa & Salon who are featured in April’s issue of Lodging magazine. Click here to read “Personalize, Economize and Socialize,” which highlights new trends in Spas. Leading the trend is the Serenity Spa Happy Hour.
“While day spas have always been a popular retreat, the concept of mini-spa services and sampler packages is becoming all the rage for those who don’t have the time - or funds - for big spurges.
Serenity Spa and Salon, on the Hilton Campus in San Diego, Calif., is combating the unstable economy by providing a quick fix. In addition to offering promotions and disconunted services, Serenity recently launched its “Serenity Happy Hour” that promotes fun express services, while introducing new clients to diverse treatments.
The happy hour offers 25-minute services ranging from massage, to body scrubs, pedicures, and facials. To encourage socializing, these discounted services come with low-cost appetizers and a free cocktail. Price points start much lower than a full treatment.
Spa Director Jessica Woolfrey expains, “I think guests are always seraching for different things to do in a group setting that does not have a huge price tag attached. We have definitely jumped on this with the Serenity Happy Hour. It meshes the right-priced services with a fun and relaxing time spent with yourself, one friend or a group of ten. The response has been fantastic!”
Nice work Serenity:)
Rave Reviews at San Diego Food and Wine Festival
January 6th, 2010Chef Larry featured his salmon and beet skewers at the San Diego Wine and Food Festival 2009.
Click here to see him featured on San Diego News Network. (When you get to the link click on the first video clip.)
The skewers were so popular, and the fans so impressed, that his entry was the first to go.
It was tons of fun to meet and mingle with all the Foodies and Wine connoisseurs. The scenery was second to none! Check out the beautiful bay and blue skies in the background. We definitely plan to return next year - and we can’t wait to see all of you again. In the meantime stay tuned to Bistro39sandiego.com for Chef Larry’s specials and Bob’s winemakers’ dinners.
Beer Week Special - $4 Beers
November 3rd, 2009November 6-15
All beer $4
at Bistro 39
Wine & Chocolate Tasting A Success!
August 12th, 2009The first Wine and Chocolate tasting at Serenity Spa & Salon and the Hilton Garden Inn, San Diego/ Del Mar was a complete success.More than 60 guests enjoyed the evening’s flavors and friendships.
Isabella Valencia, the founder and Chocolatier of Dallmann Confections, created five unique chocolates. While executive chef, Larry DiFolco, and Bob Rauch paired five wines for each chocolate. Stay tuned for the Hilton Garden Inn’s next events: Wall Street Wine Tastings in September (3-5pm at NY Garden Deli & Cafe), and a Winemakers Dinner in October.
Check out the great pictures:
Chocolatier, Isabella Valencia explains her techniques.
Linda Rauch, Michelle Moore, Michael Berg, and Bob Rauch enjoy the evening.
Flavorful wines and beautifully delicious chocolates filled the air.
Peet’s Coffee & Tea Comes To NY Garden Deli & Cafe
July 9th, 2009SAN DIEGO, CA – The NY Garden Deli and Café, located in the Hilton Campus, San Diego/ Del Mar, announced today it will partner with Peet’s Coffee & Tea, Inc., the premier specialty coffee and tea company in the U.S., to bring Del Mar and Carmel Valley fresh, deep roasted coffees, iced-coffees, and hand-crafted espresso drinks. Peet’s Coffee & Tea, Inc., offers a truly distinctive coffee experience featuring hand-crafted beverages and the freshest, artisan-roasted whole bean coffee available, which complements the NY Garden Deli & Café’s philosophy. A full Peet’s Coffee & Tea menu will be available at the NY Garden Deli & Café on July 8, 2009.
“The branded products from Peet’s Coffee & Tea represent the finest quality available today,” said Robert Rauch, General Partner of the Hilton Campus.
ABOUT NY GARDEN DELI & CAFÉ
NY Garden Deli & Café serves specialty drinks, meats, breads for breakfast and lunch. In addition to offering the finest and freshest Peet’s Coffee & Tea, Inc., it features healthy, top quality Boar’s Head specialty meats, Bread & Cie French rustic breads, and vegetarian options. Whether you are on-the-run or have a moment to relax, the NY Garden Deli & Café is the perfect spot to enjoy a refreshing cup of coffee, a delicious sandwich, wrap or salad. NY Garden Deli & Café is part of the Hilton Campus, San Diego/ Del Mar, which includes The Hilton Garden Inn, Homewood Suites, Bistro 39 Restaurant, and Serenity Spa and Salon. NY Garden Deli & Café is located in the Torrey Hills Neighborhood at 3939 Ocean Bluff Ave., San Diego, CA 92130. For more information visit www.bistro39sandiego.com.
Peet’s Coffee & Tea, Inc., (PEET), is the premier specialty coffee and tea company in the United States. Peet’s buys the highest quality Arabica coffee beans and the freshest tea leaves from the best growing regions of the world; artisan roasts every bean by hand to order, and delivers all of its coffee quickly for superior freshness no matter where it is sold. Founded in 1966 in Berkeley, Calif. by Alfred Peet, who is widely recognized as the grandfather of specialty coffee in the U.S., Peet’s has a rapidly growing, passionate customer following that seeks out Peet’s coffees wherever they go. Peet’s is committed to strategically growing its business through many channels without compromising the extraordinary quality of its coffee. For more information about Peet’s Coffee & Tea, Inc. visit http://www.peets.com.
Sizzling Summertime Salmon Skewers from Bistro 39
June 26th, 2009By: Larry DiFolco, executive chef at Bistro 39, part of the Hilton Garden Inn, San Diego/ Del Mar
It is summer and perfect time to break out the grill. One of the favorites at Bistro 39 are the Soy Glazed Salmon Skewers. We serve them as an appetizer but you can easily use whole fillets and serve as an entree.
Ingredients:
Salmon fresh cut into 1″-2″ cubes.
Salt to taste
Pepper to taste.
Soy glaze (recipe follows)
Toasted sesame seeds
Directions:
1. Arrange the salmon pieces onto a wooden skewer (metal or bamboo work fine).
2. Season on all sides with salt and pepper.
3. Brush the salmon with the soy glaze to evenly coat.
4. Place skewers on the grill, try to find an area of the grill that is not very hot (med heat is ideal).
5. Using a pair of tongs rotate the salmon every minute and baste with the soy glaze.
6. One minute on each side with repeated basting should cook the salmon to a nice medium.
7. Remove the skewers from the grill and finish with some toasted sesame seeds.
*Substitute the salmon pieces for a 6-8 oz fillet and use the same method. The cooking time will take a little longer and you might need to baste the fish more frequently.
Soy Glaze:
Soy Sauce Low Sodium 2 cups
Mirin wine 2 cups (can be found in most supermarkets in the Asian foods section)
Sugar 1 cup
1. Combine all ingredients in a pot and bring to a boil. Be sure to stir in the sugar or else it could gather on the bottom of the pot and burn.
2. Reduce the heat and simmer until the sauce reduces by 1/3.
3. When a syrup like consistency is reached the glaze is ready.
Enjoy!
Chef Larry DiFolco trained at the Culinary Institute of America in Hyde Park, NY and has his Associates in Culinary Arts and Bachelors in Hospitality Management. He has 15 years of practical experience ranging from fine dining to high volume restaurants, hotels, country club and private catering. While his passion lies in Italian cuisine, he has developed a curiosity and love for California cuisine and the amazing bounty of products available in San Diego.
Summer Party Planning 101
June 18th, 2009Expert Tips from Weddings and Bar/Bat Mitzvah’s to Summer Barbeques and Kids Birthday Parties
As the San Diego motto goes, “happy happens,” especially with longer days, warmer weather, summer weddings and parties. While many of us are still not eager to spend exorbitant sums of money on entertainment, we can still celebrate summer with good friends, good food, and good drinks.
Hoteguru.com caught up with Lindsey Jagoda, Catering Sales Manager at the Hilton Garden Inn, San Diego/ Del Mar, and party-planning expert, to get the latest food trends and tips for summer celebrations. Read on for the latest in summer barbeques, cocktail parties, weddings, bar/ bat mitzvahs, and birthday parties.
Summer Barbeques and Cocktail parties
“The first rule to throwing a barbeque or cocktail party is: do not stress out,” says Jagoda. “If you are having fun, chances are your guests will too.” Planning and delegating ahead of time will help reduce the potential stress that comes with planning a get-together.
With that in mind, Jagoda recommends a new and fun way to keep costs low, and involve others, ‘B.Y.O.M.’ “B.Y.O.B. (Bring your own Beverage) has turned into ‘Bring your own Meat,’” says Jagoda. “It’s a cost effective way to throw a party for you and your friends.”
Next, whether you are hosting a barbeque or a cocktail party, a couple of creative, colorful drinks will surely add spice to the night. You can find a variety of alcoholic and non-alcoholic drink recipes at www.drinksmixer.com, and www.drinknation.com/theme.
Another growing trend, recommends Jagoda, is hosting a spa happy hour. “Spas and salons have masseuses and estheticians that will come to your home. You can get discounted pricing if you have a larger group,” says Jagoda. “It’s a great ‘girls night in.’” Serenity Spa and Salon, at the Hilton Garden Inn, San Diego/ Del Mar confirms this trend is growing in popularity.
Weddings
June is the most popular month for weddings, so while food is just one part of the planning puzzle, Jagoda’s tips for the occasion can be applied to your wedding plate.
Wedding Planning Tips for the Bride and Groom:
1. Create a wedding website to inform and keep guests updated.
2. Get vendor recommendations from friends and family members. “Often, if you are referred by someone, the vendor will give you a better deal,” says Jagoda.
3. Get help from family and bridesmaids. “The last thing a bride needs is more stress,” says Jagoda.
4. Negotiate! “Many places will match prices, and the worst they can say is no,” says Jagoda. “Remember, right now they need your business!”
5. Having your wedding on a Sunday evening, or Saturday or Sunday lunch hour will usually save you money, because it is not a peak time.
6. Get tips and reviews from bridal magazines and websites
Bar/ Bat Mitzvahs
The tips to throwing a fantastic bar/bat mitzvah lie in the acronym D.O.C.T.O.R.
D: “The DJ is the key to the event,” says Jagoda. “Ask friends who they recommend, or better yet, ask them whose party had the best music.”
O: Online customer reviews will give you honest evaluations for everything from vendors to locations.
C: Centerpieces for Charity. “This is the new trend,” says Jagoda. “For example, one boy had a sports theme, and the centerpieces included stuffed animals in Padres and Chargers jerseys.”
T: Themes should be kept simple. “Honestly, the kids won’t remember all the intricacies of the theme that may stress out the parents,” says Jagoda.
O: Off-peak time: Just like planning a wedding, lunch and brunch events will likely save you money.
R: Recommendations. “Getting recommendations from friends and family is a double bonus,” says Jagoda. “You’re more likely to get quality service, and negotiate a better deal.”
Birthday Parties (for kids)
What better opoprtunity to have funwith food than at a child’s (or adult’s) birthday party. For kid’s parties, Jagoda recommends keeping it simple. “Finger foods are best,” she says, “kids want to grab the food and go. If you have to do plates and utensils, use paper or plastic.”
Also, Jagoda says lots of parents and kids are having fun with cake-alternatives. You might want to try cupcakes baked in ice cream cones and topped with ice cream, or ice-cream sandwiches, or fruit skewers (kids like being able to carry them around, just be sure to get the plastic kind). One option that makes the food even more fun is to let kids decorate their own cookies.
Experience the NY Garden Deli and Cafe with a relaxing yet elegant atmosphere while visiting the Hilton Garden Inn.
