LOCAL MOTION

"All I really need is a song in my heart, food in my belly, and love in my family," are some of the truest lyrics one can find. And if that speaks truth to you, then Dana Point's Concert in the Park is the place to be. Since the beginning of July until the end of this month, our local parks willl be featuring great tunes, fabulous cuisine (including your very own What A Dish), and familiar faces. This week we look forward to seeing you at Lantern  Bay Park!

"By Foodie J"

From the Farm to the Plate

There are many factors that make a meal impeccable, but it starts on the farm. The quality of each fruit and every vegetable depends on the farmer, and nothing is more vital to us than providing the absolute healthiest of food to our guests. This is precisely why What A Dish Cafe & Catering is so very proud to receive our produce from VRGF Green Farms. Located just in San Clemente, VRGF offers  the legacy of Old World tradition to the table with their fresh Italian vegetables grown from seeds originating from diverse regions of Italy. Each heirloom tomato, zucchini and cucumber is hand-selected by Owner, Nick Romano, who delivers from the farm to our restaurant.

We are especially excited for Nick to visit our cafe on Thursday night and present our guests with the freshest fruits and vegetable for our Wine Dinner. Looking forward to seeing you all there!


"By Foodie J"

F.R.E.S.H.

The Top 5 Best Fruits and Vegetables this week, according to Fresh Point, include Asparagus from Mexico, which are larger in size, Avocado Hass from Peru and California , Green Beens (although these suppossedly have a shorter shelf life and are quite limited), Blackberries from Guatamala,Georgia and California, and Blueberries from British Columbia Michigan & Oregon.
"By Foodie J"

A TASTING

Every day brings something new, but every month brings one very special event. This month, we are very proud to present you with an evening of wine and WhataDish specialties. Chuck Carlson, the man behind the making of Curtis Wines, will be joining us for the evening, providing a proper description of his finest wines as our Chef Tony and Chef Wrenn pair each tasting with all organic, local grown plates ranging in 20 different ingredients. Seats are by reservation only at $75.00 per person. There are still a few available tables, so please call in at 949.276.4884.

A votre sante,

WhataDish Cafe & Catering

 
"By Foodie J"

Soiree San Juan Capistrano Summer 2012

Congratulations Graduates of 2012. We were so proud to cater for you and celebrate your many accomplishments!

"By Foodie J"

Valentino Harvester's Luncheon

Valentino Harvester's Luncheon

"By Foodie J"

Pring Brunch Menu 2012

"By Foodie J"

Spring Lunch Mneu 2012

"By Foodie J"

Valentine Menu

"By Foodie J"

Evans Wedding WhataDish Cafe

Evans Wedding WhataDish Cafe

"By Foodie J"

St. Margaret's Episcopal School

Untitled Project

St. Margaret's Episcopal School Fundraiser

"By Foodie J"

 

 

Thanksgiving Menu

What a Dish is honored to celebrate with your family and friends this Thanksgiving. Our Menu includes some traditional favorites and our twisted favorites. Each Dish is made with the finest Organic Turkey's and trimmings. Our Turkeys are from Mary's Poultry farm in Central California and are certified organic. Our Aged Prime Rib is from Meyer ranch in Montana and 100% Angus beef. Our meals are prepared for you and easy to reheat and serve. Please call us before November 12^th to pre order your Turkey or one of the Holiday complete meals. This menu is available the week of Thanksgiving only and must be preordered and paid for. There is no café pick up or home delivery on Thanksgiving Day as our Family at What A Dish is celebrating the holiday with their families and friends.

 

MARY'S WHOLE ROASTED FREE RANGE ORGANIC TURKEY WITH FRESH HERBS AND CALVADOS

SERVED WITH CORNBREAD & APPLE STUFFING, YUKON GOLD MASHED POTATOES, OUR HOMEMADE TURKEY GRAVY AND Chef Cathy's CRANBERRY ORANGE RELISH

16-20 lb. turkey (serves 10-16) $235.00

20-24 lb. turkey (serves 16-20) $265.00

 

Mary's ORGANIC BONE –IN TURKEY BREAST WITH FRESH HERBS AND CALVADOS

SERVED WITH CORNBREAD &APPLE STUFFING, YUKON GOLD MASHED POTATOES, OUR HOMEMADE TURKEY GRAVY AND Chef Cathy's CRANBERRY ORANGE RELISH

8-12 LB. (SERVES 10-16) 195.00

 

WHOLE ROASTED HERB ENCRUSTED BONELESS PRIME RIB OF BEEF

SERVED WITH YUKON GOLD MASHED POTATOES, AU JUS, HORSERADISH CRÈME, AND OUR PEAR AND MAYTAG BLEU CHEESE SALAD ON ORGANIC FIELD GREENS WITH CITRUS VINAIGRETTE.

11-15 LB. (SERVES 10-14) $300.00

 

Spiral sliced ham with peach-cumin glaze

Yukon gold mashed potatoes, organic field greens with pears and bleu cheese, aloha sweet potatoes

Serves 10-14 $160.00

 

SIDE DISHES FOR YOUR TURKEY OR RIB: ALL PACKED TO-GO WITH RE-HEAT INSTRUCTIONS:

8-12 PERSONS….$30.00 PP

14-25 PERSONS…$25.00PP

25+……… $18.00 pp

Chef Cathy's famous CORNBREAD & APPLE STUFFING

YUKON GOLD MASHED POTATOES

HOMEMADE TURKEY GRAVY with herbs and calvados

CREAMED "RITZ' CORN

ALOHA SWEET POTATOES WITH CANDIED GINGER AND MACADAMIA NUT CRUST

CRANBERRY –ORANGE RELISH

 

Homemade pies made to order:

Apple crumb, Berry crumb, traditional pumpkin $20.00 each feeds 8-10

 

Sweet 16 Casino

"By Foodie J"

Animal Cake

"By Foodie J"

Tucker Wedding

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"By Foodie J"

Thanksgiving feast menu

"By Chef Cathy"

My daughter Shannon has a little turkey in the oven and he is due to join our family on November 18th! Your family might need one of our Mary's organic turkeys in your oven for your feast this year so stop by the cafe or check out our Thanksgiving menu on line . We would love to feed you and your family this year. We are also offering our Meyer Natural Prime Rib roasts and homemade pie! Dishilicious.

Brewfeast Oct 21 2011

"By Foodie J"

awesome autumn!

by Chef Cathy

I am scratching out the fall menu on my yellowpad, all those pre law classes come in handy! Where to start? The adundance of the local organic farm seems like a good place. I am thinking butternut gnocchi with fried sage and butter sauce with a sprinkle of asiago cheese.. simple but oh so dishilicious. Then there is the goat farmer across the way who brought in his chevre last week.. om my! so creamy with a hint of honey..I think I will stuff dates with it and wrap them in crispy bacon ( Chef Tony is the bomb and you will lick your lips with his recipe), maybe  add a Charbay whiskey reduction. I met Nic form VR farms, he brought in the pear sage honey that I have to pair with Rogue River smokey Blue cheese. All this new food made us want to share it with our dishy friends so come to our brew and food fest on October 21 and feast with us!

A Day at The Dish

ChefCathy

answer e-mails, customize menus, talk on the phone, look at the ocean, re-do custom  menus, look at the ocean, answer e-mails, re-do rental quote on wedding for the weekend ( our bride has lost her mind!)
help bride find her mind, stare out at the ocean wistfully!, re-do invoice with added full bar, answer the phone, re-do bid without full bar, now I am getting pulled back in the door by Jordan!! Re-do wedding bid with full bar again, now I have lost me mind. finally time for yoga. Peace (:

Jordan Richey, owner of What a Dish Cafe, gives Barbara and Mike Chamberlin a suggestion on which dish : News Photo

Jordan Richey, owner of What a Dish Cafe, gives Barbara and Mike Chamberlin a suggestion on which dish : News Photo

"By Foodie J"