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)
For more information click here: San Diego Wedding DJ
Positive Energy Productions
858.490.0445
A very cool space and a very cool crowd. We kicked things off with some downtempo music for cocktail hour while guests lounged around the patio area. I introduced the new couple and they went directly into their first dance. It was a party right from the start! Guests pretty much jumped on the dance floor right after their dance at 7:30pm and never left until the end at 11pm. Fire pits kept guests warm and “dinner” consisted of heavy appetizers and sushi which went well with the lounge style atmosphere. I projected the couples names and wedding date onto the wood structure above the sofas to add a personal touch to the space. I truly enjoyed working for this group. They ate up every song and just kept on dancing!
