Westgate Hotel N.A.C.E. Meeting 3/9/10

This month’s N.A.C.E. meeting was held at the beautiful Westgate Hotel in downtown San Diego. In the photo you can see some lighting I have done for the Westgate Hotel in the past.

“Timeless, classic, elegant, artistic… When you enter The Westgate Hotel, you are transported to a world of beauty, art and refinement. Built in 1970, The Westgate is considered a cultural landmark in San Diego. A premiere hotel, The Westgate continues to deliver on its original vision of classic luxury. Acclaimed as San Diego’s finest hotel, the Westgate, is beautifully appointed with exquisite European luxuries throughout.”

The educational program and speaker was Anita Boen, a representative of the widespread movement and organization SLOW FOOD. They seek to create dramatic and lasting change in our local food system. Their mission is to reconnect Urban San Diegans with each other, rediscover food traditions and cultural heritage and educate our community about the plants, animals, fertile soils and waters that produce our food. In addition, they support the mission, tenets, programs and values of Slow Food USA. They seek to inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat.  “Slow food” is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.

Menu – All Produce is Locally Grown

HORS D’OEUVRES

Goat Cheese Crostini with Sun Dried Tomato and Basil Pesto

Baked Artichoke Heart, Cream Cheese, and Parmesan Reggiano

Heirloom Tomato Bruschetta

SALAD

Red and Green Pear Salad, Belgian Endive, Maytag Blue Cheese, Balsamic Dressing

ENTREE

Petite Filet, Truffled Potato Gratin, Haricot Vert and Pancetta Fricassee, Wild Mushroom and Bordelaise Sauce

or

Vegetarian Entree: Ricotta Ravioli, Dried Apricot, Sun Dried Tomatoes, Wilted Spinach and Sage Butter Sauce

DESSERT

Homemade Creme Fraiche Cheesecake, Passion Fruit Caramel, Blood Orange Sorbet (made by Westgate French Pastry Chef Sylvan)

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