To get the bad stuff out of the way first: Finally after almost 19 years in this country, I got a little taste of what “Fighting the System” means. I want to stay positive and it’s a bit complicated, so instead of explaining in detail, I’ll just say that it was not an easy kickoff to 2013. In the end, everything turned out OK and it’s behind us. But MAN OH MAN, fighting the system can be a real trip.

One of my greatest memories was catering a reception for the Dalai Lama.

And now, THE GOOD STUFF! Most importantly, let me thank all of you – friends, clients, family members, vendors, charity organizations…everyone really. Without all of you, our company wouldn’t have had a great and successful 2012. We kept growing and we kept moving in the right direction. My slogan “Follow Your Vision” guided us forward in many ways.

Just like in the past few years, we had the privilege of catering some amazing charity galas, as well as some of the most elaborated weddings. There were incredible private home parties, which were fun and very interactive. Even our large corporate events increased as the economy shaped up for local businesses. On top of the great catering events, our three cafes had a solid year, especially Caroline’s, a place that still blows my mind every time I go there.

Salem in Puerto Vallarta

I took some pretty cool trips, starting with a visit to Cuba which made me realize how good we really have it in the U.S. We had a great Summer trip to Puerto Vallarta to celebrate Salem’s Birthday. I took a few days with some colleagues for a restaurant tour in New York City, and ended the year skiing the Colorado mountains. On each trip I was able to taste some amazing dishes and learn much more about our limitless industry. Though I missed going back home this past year I can tell you that I am truly satisfied with the amount of traveling and discovering.

Between business and travel, I managed to squeeze in a few other interesting activities too. I did some cool educational cooking videos for EHOW, had several appearances on the local networks, and got interviewed by local and national magazines. I did a few triathlon races (nothing pretty though) and started a new way of training and of course eating. I had a lot of fun teaching spinning at the new Breakaway Training after spending the last 7 years at La Jolla Sports Club. All of that, and I can already tell 2013 will be even bigger and better!

Want to learn how to make Italian Bruschetta With Feta Cheese? Click on this eHow video or choose others in my Divine Dishes series.

Before I go into that, I want to extend a special thanks to a few people in particular who helped me a ton during this past year:

• Our PR Agency, Beck-Ellman-Heald Media, for all the good exposure they created
• Our Marketing and Creative consultant, Glynn Selesnick, for all our beautiful materials and of course for editing all my “Giornale” (which is not an easy job…lol)
• My wife Salem (our company CFO) for putting up with the SYSTEM during the toughest moments
• All of our employees for their constant effort in making our company better by the day and keeping us on the A List in the city

An idea for a new possible project came from our culinary tour of New York

….there are so many more people that I should thank, but the list would take much more than a Giornale, so again thank you all for a great 2012 and cheers to a great 2013 ahead of us.

WHAT’S ON THE HORIZON

Even though nothing is official,  we may surprise you this year with some new locations. Nothing is set in stone, but I’m very excited about some great possibilities and I’d love to see more quality locations added to the fold.

My PEERS group picked a great cause to benefit from this year’s gala, which will take place September 28^th 2013. (Save the date.) I’m proud to announce that our 5^th PEERS BLACK TIE GALA will help support the Challenged Athletes Foundation (CAF).

The Challenged Athletes Foundation believes that involvement in sports at any level increases self-esteem, encourages independence and enhances quality of life.

This year, CAF also celebrates a milestone, since 2013 marks 20 years since the organization began helping people with physical disabilities participate in active lifestyles and competitive sports. We couldn’t ask for a better organization to celebrate, and obviously the work that CAF does touches my heart in particular.

In fact, CAF’s signature annual fundraising event, the amazing Million Dollar Ride from San Francisco to San Diego, takes place in October. You guessed it:  I am doing it. YES I am, and I’m going to bug you all to help me accomplish my fundraising goals before I take off. So STAY TUNED. We’re going to have some fun with this one.

Other notable events for 2013 include:

• Giuseppe Restaurants and Fine Catering celebrates our 10^th ANNIVERSARY this year. How time flies! We can’t wait to roll out some of our anniversary plans as the year gets going, and we can’t wait to celebrate with all our customers and friends.
• Our continuing team sponsorship for Breakaway Training. Team Breakaway Training earned top results all around the world and we’re proud to support the team’s ongoing success.
• Galas, galas and more galas! We have booked some of the COOLEST galas in the city, and we’re still working toward more, which makes me really proud. It’s a good measure of our great partnerships with San Diego’s most amazing organizations. Truly, it’s these strong relationships that make all of our hard work worthwhile.

SOME OF MY FAVORITE FOODS

While still trying to get back in top shape, I started to pick the type of foods that I really enjoy eating, and I found out what the most important parts of the day are for me. Of course I try to eat the best nutrients all day, but there are two essential parts of the day that are critical: How I feed myself before my crazy training sessions, and how I eat at the end of a super active day.

All my favorites

Since so many people ask me how I eat while I’m training and what habits help me stay healthy, I want to share with you some of my favorite foods that are delicious and beneficial for your health.

START OF THE DAY

• For my pre-training sessions, I really enjoy a slice of DAVES KILLER BREAD spread lightly with my all-time favorite Nutella.
• Just like anyone else who is training and trying to keep the weight down, I alternate my meals. So my bread option when I need to tie the belt  is an actual Gluten Free bread UDI’S which is really good and extremely tasty
• That is pretty much how I start my day, at times I enjoy some really organic eggs from Sunday’s Farmer’s Market mixed with some local Avocados and my favorite O’BROTHERS HOT SAUCE drizzled over the top. Delicious.
• Another great option to start my day is local berries with greek yogurt and some of our Signature Granola.

END OF THE DAY

The important part for me is really the end of the day. After waking up early, training hard, and working at full blast all day, night time is when I really try to relax and calm down so I can actually have a good night of sleep to recharge.

So two things that are essential for me before going to bed:

• GREEN & BLACK’S Organic Dark Chocolate made with fine Trinitario Cacao beans…just a couple of little pieces to satisfy my sweet tooth.
• JAY’S “DEEP SLEEP” TEA, a special blend created by my actual personal trainer Jay Hoehn. It consists of a  mix of Chamomile/Valerian Root/Passion Flower/Cinnamon/Orange Peel

Speaking of Jay, I just have to tell you how much this man has changed me and changed my habits. Since I started working out with Jay and following some of his nutritional tips, my endurance level has really improved. Even though I had a huge setback with a torn ligament in my ankle, I was still able to accomplish my goals… all the way until right before the holidays, then as you may remember….BUMMER I fell off the wagon.

Now I am fully committed to getting back in shape for the racing season. I believe that Jay is one of the very best trainers and most inspiring people in the fitness industry. If you want to learn more about him, visit Armone Core Connection which is the gym where I train with him.

In addition to training, you always need to know what fuel your body needs. I took some time to visit MD Revolution and after going thru their testing, including my DNA, I learned so much about my body with things that never crossed my mind before. MD Revolution’s concept is to change the old model of reactive disease care to a more empowering type of proactive health care. It was such a helpful experience that I believe everyone should try it. Most of the time I’m pretty conservative about my opinions for these type of businesses, but I can assure you 100% that taking this step will change you forever and for the best.

I am now so much more aware of what is good and bad for me, I know exactly what my body needs/wants during heavy training sessions, and I am more productive. The best part is that I just started, so moving forward I will be able to share more goals with you and keep you in the loop.

DISH OF THE MONTH: Farro con Vegetali D’Inverno

For this dish, I simply pan-roasted a piece of Organic Salmon and drizzled fresh made pesto.

One of my goals is to combine protein/fat/carbs all in one to keep a good balance of nutrients in the main meals of the day. It’s not always possible for various reasons, but this month’s dish helps me stay disciplined.

One of my favorite ingredients is Farro. Composed of the grains of certain wheat species, Farro is sold dried and is prepared by cooking in water until soft, but still crunchy. Some eat Farro plain, but it’s mostly used as an ingredient in salads, soups, pasta or bread.

This specific recipe can be prepared year-round, but it’s versatile enough to incorporate the best seasonal ingredients. It’s easy to prepare,  tasty and healthy, plus it makes a convenient snack when you’re on the run. You can chose your own accompaniment when it comes to protein or you can just eat it as a vegetarian meal.

Download the recipe here. Enjoy!

I hope you all have a wonderful 2013.

And remember… Mangia bene e vivi meglio ~

Giuseppe Ciuffa

Since the summer edition of the Giornale is always the most popular, I wanted to start by talking about my very favorite ingredient of the season. Recipes are usually placed 3rd or 4th in the Giornale, but let’s give a recipe priority this time. This particular recipe is so simple and so good that I had to make it first.

Insalata Di Anguria (Summer Watermelon Salad)

So why do I like watermelon so much?

What’s not to like? The taste, the bright red color (my favorite), the sweetness, the texture…you name it, watermelon’s got it. But as you know, behind all my favorite ingredients there is a story, which usually has to do with my childhood and my family…remember the story about the Artichokes?

Cori, Italy

When I was a kid, I lived in Ferrara (northern Italy) since my father’s job was up there. But as soon as school was over, we would go spend the warm summer months at my parents’ native town of Cori. As you may know, Cori is in the hills southeast of Rome and north of Latina, the closest place to go to the beach (only 20 miles).

Our daily ritual was to wake up really early (summer heat in Europe is pretty uncomfortable, so everyone starts their day early), have breakfast, meet up with my cousins and my aunt (R.I.P. Zia Paola…will always miss you). During the half hour drive down the hill to the beach, our faces would be glued to the windows admiring the beauty of our town. The horses on the side of the road, the farms, the vineyards, even at times stopping for chickens crossing the street. You can imagine it was quite an entertaining drive for little kids. Such a contrast to today – there were no videogames to play (Thank God!).

On the side of the road, we would usually see little kiosks, which by 8-9 am, would be open to sell anything from peaches to vegetables to plums. And of course my favorite was the little watermelon kiosk about 15 minutes into the drive. WHY?

Because on every single trip back from the beach, we would stop there and grab one giant waterlemon, bring it home, throw it in a huge bucket of ice, and after a quick shower we would DEVOUR that thing like nobody’s business. So with all this said, I realize the reason I love watermelon so much is as much the flavor as it is its ability to bring back memories of family time and SUMMER fun.

Even now, summertime trips to farmers’ market stands take me back to those unbelievable memories. I hope you don’t mind my reminiscing, but that’s what happens when you write your Giornale so early. It’s 5am as I’m writing this, and I’m still dreaming of my homeland and my childhood. TRANSLATED: I’m home sick!!!

Enjoy the recipe for your summer dinners. This is a great start for an outdoor BBQ outdoor with family and friends, or a formal seated dinner. It’s easy to prepare and its vibrant colors make it look really cool.

Insalata Di Anguria (Summer Watermelon Salad)

INGREDIENTS:
1 Small Seedless Watermelon from local farms
1/4 cup Sliced Kalamata Olives
2 Limes
1/2 cup Feta Cheese
2 springs of Fresh Mint
4 tbsp Extra Virgin Olive Oil
Salt & Pepper to taste

Cut the watermelon in small cubes of 1” X 1”.
Each salad will have 12 pieces, or you can combine it all on a tray for family style service.
Squeeze the Fresh limes and set them aside.
Place watermelon on a plate, drizzle some of the lime juice, drizzle some of the olive oil (both divided equally), add 5-6 slices of kalamata olives, add some feta cheese, and complete with a few leaves of fresh mint.
You can juice the remaining parts of watermelon and make an amazing watermelon-vodka cooler topped off with some prosecco.

“NEW” Hands On Cooking Classes

Those who know me well can tell you there’s one thing I’m not so crazy about (because of time and logistics), it’s cooking class!!!

BUT when the cooking class involves lots of fun, eating, drinking, making gigantic messes in the kitchen, plus more eating, drinking, laughing and storytelling? …  Welcome to my new career…LOL

A few months ago, a dear friend approached me to ask if I would do something special for a mutual friend’s bridal shower. This particular bride-to-be must have been Italian in a past life, judging from the way she dresses, speaks, and acts, as well as her passion for food and fun.

I was asked to create some interactive way of cooking while having fun, and she mentioned the possibility of teaching the guests how to make fresh pasta. At the time I thought, “NO WAY! Me making fresh pasta with 10 ladies chatting, drinking and giggling…the pasta will never be done and they would be STARVED.”

So instead I had this idea to make “Dining al Fresco” the theme, and I created a menu using all local summer ingredients. The menu included some of my favorite dishes and ingredients, like heirloom tomato, burrata, cantaloupe and wild arugula salad, stuffed figs, pea and ricotta bruschetta, pasta with bresaola, shaved asparagus and lemon zest, chicken in piccata sauce and so much more…

The way I did it??

After creating the menu, I submitted the list of ingredients to the host, and I pointed out the stores and local farms where they could be found. I showed up a few hours early and made sure the dinner table was set. I prepared the Mis En Place (French terms for staging ingredients) for each dish, prepared the cutting boards and the knives and of course chilled some beverages.

When the ladies arrived, the first thing was to welcome them with a drink, get everyone familiar with each other, then go over the menu and assign everyone a specific task under my supervision. By 2-3 hours, dinner was done and ready on platters, and everyone took a seat. We served the dinner family style, all the while chatting and laughing our heads off….

As a good married man I left at that point…LOL

SO IF YOU ARE INTERESTED in this new type of Cooking Class, please email me directly at giuseppe@giuseppecatering.com. I’m sure it would make a great birthday gift, a fun baby or bridal shower, or a memorable get together with your friends.

What’s New in my Fitness World…Breakaway Cycle

A Boutique Indoor Cycling Studio

This year again I was able to complete a few more triathlons and stay connected with the sport. Then after signing up as a team sponsor for Breakaway-Training, another opportunity landed right in my lap.

In Italy we say “Catch the ball while the ball is bouncing,” which I would explain means take a new opportunity while you can. So where was the ball bouncing?

When one of my dearest friends and longtime clients, Jon Halberg, approached me about a year ago, he said “Hey G can we have coffee?” and, admittedly, I was thinking that this guy was about to hire me for another amazing party. (I had the honor to cater his kids’ celebrations, his and his wife’s milestone birthdays, and all the family functions through the years.) So with business coming my way and a great chance to have coffee and catch up with my friend, I was ready for a great start to my day.

Now those familiar with Jon know he was one of the most successful people in the car business in this city. Remember the Metro-Volkswagen dealer on Kettner Blvd and its commercial with the “Metro MAN”?

Well that is Jon, a one-of-a-kind human being who was lucky enough to happily retire and move on in life with new ventures. So I was surprised when, once we sat down, Jon asked me, “G what would you think about opening a spinning studio?” I just said, “WHAT?”

It took me a minute to process why he was asking ME this question, and most of all why would he want to go back to work, dealing with employees and overhead when he’s happily retired?

It turns out he asked me because  I’d been teaching spinning for a few years and my class on Sunday was always very popular, and he trusted my judgment as a business person. Most of all, he wanted some guidance on starting this new venture and getting away from the retired lifestyle. So to make a long story short, we grabbed a cocktail napkin, wrote some notes, drew a few schematics…and Breakaway Cycle was born. Isn’t that amazing??

From one little napkin to a state-of-the-art boutique indoor cycling studio, and surely nothing like this exists in this part of Southern California. Described in our words:

We are up-at-5-AM, day-conquering, boundary breakers. We see a mountain, we climb it. …We sweat passion. We pedal ambition. We break free from limitations. We break a sweat. We break through barriers. And together—we breakaway.

It is truly a MUST SEE and a MUST TRY. By visiting the website (http://www.breakawaycycle.com/) you will find out more information about what we do and how we do it. I teach there now three times a week and you can see my classes on the schedule.

As a new local business, the studio is offering limited special deals so you can try things out. Stop by at the studio anytime. The first class you take is free. The second class is free when you bring a friend.  Watch out, because it’s becoming pretty popular, so hurry up and go see it.

As always I look forward to sharing some fitness time with you and balancing out my culinary life as well. I hope to see you there. 

Philanthropy & Upcoming Events

Bishop School Gala

Another first semester has passed, and we stayed pretty active in the philanthropic and charity community, both as a company and as an individual through my own personal work. We had the privilege to cater some really amazing charity galas back in the spring. The highlights of March and April were the amazing Supper Club evening at the Playhouse and the Disco Nights to celebrate the Bishop School annual auctions.

Another really good and heartwarming event was the Alzheimer foundation gala which drew almost 500 guests, including some of the top players in the city.

So much more happened that it would take me too long to explain, so instead I will tell you what is ahead of us:

Playhouse Gala

. Upcoming in August is the annual UCSD CANCER CENTER LUAU AND LONGBOARD INVITATIONAL. This event is unbelievable and takes place right by our Caroline’s Seaside Café. As a local surfer and as a local philanthropist, I am extremely honored to be working with this organization. I am reaching out to all of you to visit the website and get familiar with this amazing celebration. (http://longboardluau.org/)

. Another up and coming Gala is for the LUX ART INSTITUTE, which will take place late in September at a gorgeous estate in Rancho Santa Fe. The theme will be built around the 50’s with a swanky setting, low lights and a ton of great food. There will be plenty of fun with drinks, music and auctions. (http://www.luxartinstitute.org/)

click to enlarge

. As you know, I belong to a group of local CEOs called PEERS. This is a group that works together and supports each other in life and business, and most of all this is one of the fastest growing groups in the San Diego philanthropy scene. Last year our annual gala raised almost 200K to benefit Just in Time for Foster Youth.

This year we are about to sell out our gala coming on October 13th. It will be held at a beautiful estate just above Black’s Beach. More info can be found here  and here.

I look forward to seeing you there.

So to everyone, giving back is key in life. Help others, support your locals, and make a difference. There are people out there who can use your help.

And of course, HAPPY SUMMER EVERYONE!!!!

Mangia bene e vivi meglio ~

Giuseppe Ciuffa

What a day yesterday!!
Was such of nice event…I truly experienced what homeland security it’s all about
I never see that before and let’s say..hats off to them
The entire building was surrounded by police/secret service/bodyguards/bomb squad…crazy stuff!
My only regret for the day…I wasn’t able to get close to him but at least I took a close shot..
And with this,I am adding another amazing experience to my culinary repertoire
I know that one day will make a nice book

Just wanted to wish you all a very happy Easter !!

Stay tuned for some culinary confessions after the trip

Giuseppe
]]> http://giuseppecatering.wordpress.com/2012/04/05/spring-break/feed/ 0 giuseppecatering http://giuseppecatering.wordpress.com/2012/03/31/pre-race-meal/ http://giuseppecatering.wordpress.com/2012/03/31/pre-race-meal/#comments Sat, 31 Mar 2012 02:46:52 +0000 http://giuseppecatering.wordpress.com/?p=546 ]]>

Night before the race,let go the heavy carb load with pasta..breads..sauces
Heavy to digest especially if waking up early
Instead check this spread out and perhaps you can make good use in the future
Farmer’s market baby lettuce with baba’s feta and early cherry tomatoes
Spring peas and corn with caramelized shallots
Organic brown rice
Ground organic turkey
Brussels sprouts

So I got my carbs..my protein..my veggies..ton of fibers…

Now 2-3 bottles of water..then early bed time

Good race to everyone!!
G

Today was my last heavy workout before the race next week,60 miles on bike at race pace followed by 5 miles easy run
Hot and windy out there today
Felt good but really tired now
What a better way to recover with a good healthy lunch meal
Baby ruby butter lettuce with my own olive oil and balsamic
Rudy’s gluten free bread with organic hummus,farm tomatoes,mary’s chicken
Steamed California asparagus with lemon oil

Try it out…so fresh…so clean…so good
Stay tuned for more healthy tips during your training
Giuseppe

Check my new racing shoes for the upcoming season!!!!
Testing them out at California half ironman next week

What a pretty setting at our museum cafe with the wisteria in full swing…happy spring everyone!!

Usually when I’m getting ready to type my Giornale I have notes, photos and ideas already in place way in advance. I would say for every issue I prepare myself about a month in advance.

Now, since I haven’t done a Giornale in the last few months, then you know the outcome…I have so much to tell you. I’ll try to consolidate this issue down to the very best or to the most important parts of 2011.

So …where to begin?

Let me start out by saying that I am sitting at the desk in my new home office with a cup of espresso and a crazy cold and flu. But I couldn’t let it stop me… I just wanted to let you know in advance in case I misspell something or in my delirious mode I write something bizarre. I don’t deal very well with medicine to begin with, and combined with a shot of espresso….yeah baby….mind goes crazy!!

Speaking of what the mind can do, here’s a little story about sixth sense:

A few years back while visiting during the holidays, my father and I would drive down to Scripps pier where I would surf and my father would walk on the beach admiring the beauty of La Jolla.

At the end of my surf session, we would meet in the parking lot by the Institute of Oceanography. Back then the lot was kind of a mess with a large construction zone which would later become the Scripps Seaside Forum. Just out of curiosity and as good Italians, we managed to cross the fence and start walking through the construction zone. I had absolutely no idea what that building was going to be. We just walked around admiring the architecture and the layout of the space. Then my father pointed out a spot on the upper level (the building was almost fully completed) and said, “See up there…wouldn’t it be great to dedicate that space to a restaurant and have the best view in this city. You should look into it.”

I replied, “Dad, you’re out of your mind. There is no way anyone will get this spot. It must be for some office use or something.” After all, UCSD was in charge of this development, so I was thinking it would be for research more than food. But he insisted, “Son I am telling you right now, just look into it. Do me a favor so I can feel good about this a few years from now.”

My father is for sure no kind of medium or anything like that. He’s actually a very humble man who had an amazing career but had to retire at age 40 due to an illness that almost killed him. But he always had a great sense of business, and I have to be honest that without his wise advice at so many times in my life I wouldn’t be where I am today…who know where I would be.

I am a strong believer in the saying “Things happen for a reason.” I also believe that the best reason for that moment years ago was for me to appreciate being with him, listening to his advice once again. But as most of you know, part of that UCSD construction project turned into our newest venture – Caroline’s Seaside Café – which opened August 8th, 2011 and became one of the hottest spot in town.

So, looking back it was a special kind of intuition, or sixth sense, when my Dad not only had the vision to develop a restaurant in that space, but he saw ME being the person to do so. Being able to share this story means a lot to me, and I hope that you are all lucky enough to have a father like mine.  I am forever grateful to him for what is has contributed to my life.

Man the espresso is working now.

I’m typing as fast as a Ferrari would race at the Grand Prix. Hey wait a minute, speaking of racing… Check this out, back in May one of my good friends kindly invited Salem and I to go stay on his brand new yacht which was being launched in Monaco during the Formula One Grand Prix.

We got to take a private flight, stay a week on the yacht, watch my dream car racing, eat good coastal French food, dance and drink until dawn, and follow it all up with a slice of pizza at 6am. Come on! For sure you didn’t have to twist my arm. For those who’ve never been in that part of the world during that time of year, I suggest you save whatever you need to so one day you can treat yourself to the most amazing time of your life.

On the boat we were fortunate enough to have one of the top chefs in the yacht industry (an Australian dude picked against all the Europeans lined up for the job), and we had some unbelievable meals on board. Lunch, dinner, happy hours….eating all day was definitely the highlight of the trip. But I have to be honest and hopefully not harsh, the food in the restaurants we tried was way below my expectations and in some cases quite bad. I don’t know if that was because that week the town goes crazy and every food establishment is completely packed, but it was not what I expected. They were over priced and over booked. At one restaurant, we had a reservation at 10pm, but weren’t seated until 1am for a “reasonable” price of 2000 euros. NUTS, isn’t it?

To avoid disappointment I suggest, if you happen to go, you opt for fine dining restaurants when possible. And for casual eating, stop at little shops to grab a slice of pizza or a salame baguette and a beer. It’s definitely worth it.

So thank you so much to my dear friend for treating us to such an amazing trip. His boat, one of a kind. The company, best ever. During the trip I was over my head excited, and even now I can’t talk enough about the fun time we had.

Another year of Philanthrophy has gone by…

Yes, once again we were able to make a difference in the charity world. As a company, not only did we have the privilege of catering some of the most amazing charity galas and help worthy organizations raise unbelievable amounts of money, on top of it I personally had the privilege to help create one of the newer galas in town.

The 3rd annual PEERS gala took place last November at a phenomenal private estate in Rancho Santa Fe. The PEERS Network is a professional not-for-profit group founded by local entrepreneurs who want to give back to the San Diego community. The evening was put together to benefit Just In Time (JIT), an volunteer-driven organization that assists former foster youth with the resources needed to ensure school, job and life success.

As a PEERS member, I kind of took charge of the event’s planning and logistics, but of course we worked as a team, and Just in Time helped so much along the way. What I  personally handled was creating the food portion of the evening by inviting some of my chefs/friends to donate their food and their time for this amazing cause.

The evening started a bit rocky. No joke, we planned an outdoor event for 300 people and two days beforehand, the worst rain storm ever hits San Diego. So PLAN B kicked in and we rented a huge tent, and with the help of Janelle, our PEERS event coordinator, we managed to get lighting, cover every corner, and make room for everything outdoors. With that taken care of we thought, “Yeah, we’re good to go…right?”

The rain was so hard that it started dripping right into the tent! Panic…frantic moments…despite months of planning and thousands of dollars later, we are going to fail…but NO WAY…things happen for a reason… trust me…

We get there on party site early and start running around like chickens with our heads cut off trying to cover everything, getting soaked with the water leaks in the tent. Then one of our PEERS has a great idea. “Let’s go get sand bags!” Sure let’s do it…only thing is, we didn’t account for the tent having to hold 300 guest, which would require not just a few but a few hundred sand bags… wow…go figure how to get them!

Long story short, we managed to get some sand bags, we did start right on time, the rain kept pouring all night, trees were falling on the street, people were delayed, the “F” word was the main word of the moment…people start arriving, one after another…the space got pretty full. It was like a reality show, but worse because I wasn’t just watching.

Fortunately, the outcome of the evening was that our 300+ guest raised a record (at least for us) of $175k.

Did I have to share all this with you…heck yeah!!!

After all we did, I think it’s a good lesson. Everyone can help, and through any circumstance and any challenge, you can make a difference in people’s life. So for this coming year, look in to helping others. You can always ask me for the names of any charity organizations that need help since I work with a boat load of them. Roll up your sleeves, get your check book ready and let’s do it.

DISH OF THE MONTH: Anello di Zucca Con Burrata e Bieta Saltata

No Giornale has ever been done without the recipe of the month….

Come on, after all my blog is called “Culinary Confessions” so I must talk about food at some point right?

Everyone wonders what is in season and what’s not. There is a perception that winter doesn’t offer much of a selection of good produce since it’s cold. But cold weather helps in growing specific things, and cold weather makes people think of comfort food. So the recipe I’m about to share with you is the perfect reflection of that.

You can use this recipe for your small dinners at home, or when you have some people over. Think gourmet, and spend some time creating something unique. Get away from those baby greens, dried cranberries and blue cheese salads and try something new as a starter.

You know that all my recipes are pretty easy and I call it “Dummy Proof,” which means they’re super easy to execute. On a recent visit to the Little Italy Mercato (Farmer’s Market every Saturday), I was walking around the produce stands looking for something that would be perfectly in season and could be served as a starter. I saw squash. I saw chards. I smelled the farm fresh garlic. Down the street I saw a cheese stand…blink…an idea came up in my head right away.

So I bought all of the ingredients, went back to our Museum Café in La Jolla and started playing with it. Here is the outcome:

Anello di Zucca Con Burrata e Bieta Saltata
Butternut Squash Ring with Burrata & Sauteed Swiss Chards

Download recipe for Butternut Squash Ring with Burrata and Sauteed Swiss Chards

Try it out…and enjoy with a crisp glass of sauvignon blanc.

Ok, we are getting close to the end. My espresso is gone and my cold keeps bothering me, so I guess going back to bed is my only option for the day.

Just some quick updates about our company before I wrap up:

• Of course most of you already know about Caroline’s Seaside Café. If you haven’t been there, you should go on a beautiful sunny day. It’s priceless.
• Museum Café in La Jolla celebrated our 10th year, and as a gift MCASD and ourselves decided to give it a little lift as far as colors, menu items and ambience. So look out for some new things coming up in the next few weeks and then share with me your thoughts…I love feedback.
• Sculpture Court Café was still going strong last year. Finally the awning issue over the Sculpture Court was resolved, and we had our best year ever. In addition to the new awning the Café will also get a little lift in the next few months, hopefully before the summer comes.
• And last but not least, we don’t talk about so much about this part of our business, but do you know that we have a fully licensed and insured bar services department? Well, I guess alcohol in this country means $$, because that was the most profitable part of our year. We now have three exclusive beverage contracts: Museum Of Contemporary Art, San Diego Museum Of Art and Scripps Seaside Forum. Looks like there are more to come, thanks to our beverage services team who did an extraordinary job last year earning the trust of many institutions and organizations during the busy season.

click for larger view

And to finish…I promise you I am done after this…

I am so excited about this I have to let you know. You know my other passion is sports. Finally after so many years of racing triathlons I decided to become one of the team sponsors for our Triathlon team Breakaway Training.

From now on when you see those bright orange uniforms at local or national races, look above the bib (yes, right at the athlete’s butt) you can see our name as the co-main sponsor.

I am so excited and so honored that in addition to that, I decided to go back racing longer distance. Therefore my training journey will start hopefully soon (once I feel better) and I will share that with you in the next few issues.

The first race of the year is Half Ironman Oceanside. For those of you who need a life change, talk to me about it. I’m a good listener, and I know I can help you and direct you to the right sources so you can be one of us.

Triathlon is not only a sport but a lifestyle and I embrace that every day…

That’s all people….talk to you soon!

Until then,

Mangia Bene e vivi meglio

Giuseppe Ciuffa