cafe del REY

Live From CDR's Non-Stop Oyster Bar

2011-06-22T12:08:00.000-07:00

Here we are at the Le Merigot hotel for Wally's Annual Champagne Tasting benefitting UCLA Jonsson Cancer Center. We brought over 1200 oysters and freshly shucked them on the spot for about 300 event supporters. A great time was had by all! Check us out!

Celebrating 25 years!

2011-05-27T14:46:00.000-07:00

Beginning on Saturday June 25th we will begin our summer long celebration of our 25th year of service here in the fantastic Marina del Rey. Come on by for some celebratory oysters and champagne all summer long!
Stay tuned for further information on our anniversary party as well as other fantastic promotions throughout the summer!

2011-04-13T14:18:00.000-07:00

Happy Spring!

Join Us On Sunday April 24^th

For A Fabulous Easter Brunch

Featuring Free Flowing Sparkling Wine and Mimosas

AND Live Music From

The Juan Carlos Trio!

STARTERS

CAULIFLOWER APPLE SOUP apple, walnut, tiny greens

DUNGENESS CRAB CAKE kataifi, shaved fennel and apple salad, harissa aioli

GRILLED VEGETABLE SALAD asparagus, fennel, red onion, eggplant, peppers, organic lettuces, lemon vinaigrette

MIXED BABY LETTUCES pomegranate, toasted almonds, pomegranate vinaigrette

SEASONAL FRUITS tahitian vanilla bean yogurt, granola

ENTREES

GRILLED ASPARAGUS SALAD wild mushrooms, fried egg, reggiano, black truffle vinaigrette

CROISSANT SANDWICH bacon and egg scramble, mixed greens

POUND CAKE FRENCH TOAST berry syrup, whipped cream

EGGS BENEDICT prosciutto, traditional béarnaise sauce

AGNOLOTTI OF ENGLISH PEAS pea tendrils, brown butter, reggiano

SCOTTISH SALMON potato cake, wild mushrooms, crème fraiche

GYRO lamb shawarma, picked vegetables, cucumber tzatziki

MOROCCAN LAMB BURGER sheep’s milk cheese, tzatziki, harissa spiced fries

PRIME FLAT IRON STEAK & EGGS parmesan scrambled eggs, potato hash

DESSERT

VANILLA SHORT BREAD nutella cream, port mousse, port reduction, orange nut tuille

RHUBARB TART strawberry gelato, lemon thyme sauce, vanilla tuille

CREPES chocolate raspberry mousse, chocolate sauce, raspberry coulis

DECONSTRUCTED CARROT CAKE walnut caramel, traditional cream cheese frosting, shaved sweet carrot

Children’s menu available upon request

We hope to see you there!!!!!!

Join Us For Our First Wine Dinner of 2011!

2011-02-02T11:21:00.000-08:00

Chef Daniel Roberts and Chef de Cuisines Atsushi Takatsuki and Michelle Lainez have collaborated with the wonderful Domaine Chandon winery located in Napa, California. Please join us on Wednesday February 9, 2011 for an evening of delicious food and delectable wines. This five course dinner begins at 6:30pm and is only $65 per person (excluding tax and gratuity). We will be featuring dishes such as house cured scottish salmon paired with the Chandon Carneros Chardonnay and roasted quail served with the Chandon Carneros Pinot Noir. Call today for your reservations, seating is limited! (310) 823-6395

Cafe del Rey Nominated!

2011-01-26T12:53:00.000-08:00

Good Afternoon Cafe del Rey Fans! So we've been nominated for the "Los Angeles Hotlist" (which highlights the best of food, shopping and more around LA) as the "best place to impress a date!" Please vote for us when you have a second. We definitely think there is no better place to win some brownie points then right along the water with some great food and drinks and hope you all agree!

Ring in the New Year at CDR!

2010-12-29T09:34:00.000-08:00

Join us for one of our two fabul0us dinner seatings this New Years Eve!

Our first seating will begin at 5:30pm and will include a 3-course prix fixe dinner at $65 per person. Second seating will be at 8:30pm and will also have a 3-course prix fixe dinner and will include a champagne toast and new years goodies at $95 per person. We will have live music all night, festive decor and even a dance floor! Check out our website for the full menu or call us at (310) 823-6395 for a reservation.

Happy New Year to you and yours!

Thanksgiving Eats!!!!

2010-11-09T12:03:00.000-08:00

THANKSGIVING THREE-COURSE PRIX FIXE
THURSDAY, NOVEMBER 25
1-8PM

STARTERS

WALDORF SALAD grapes, celery, walnuts
RED KURI SQUASH SOUP dried cranberries, roasted pecans, maple cream
KUMAMOTO OYSTERS fresh horseradish mignonette
DUNGENESS CRAB CAKE shaved fennel and green apple salad, harissa aioli
CRISPY CALAMARI preserved meyer lemon aioli
HOUSEMADE BOUDIN BLANC SAUSAGE applesauce, savoy cabbage

ENTRÉE
FREE- RANGE TURKEY BREAST wild rice stuffing, green beans, cranberry sauce
BUTTERNUT SQUASH AND WILD MUSHROOM RISOTTO sage, parmesan reggiano
MAINE DIVER SCALLOPS parsnip puree, wild mushrooms, mulled cider reduction
NIMAN RANCH PORK CHOP cheddar and potato gratin, cavalo nero
CHATEAU FILET STEAK mashed potatoes, creamed spinach and pearl onions, red wine sauce
VENISON TENDERLOIN braised red cabbage, caramelized salsify, juniper berry reduction

DESSERT
CHOCOLATE BOMB soft caramel, pecan nougatine, jack daniel’s chantilly
PUMPKIN BRULEE sable cookie, dried fruit medley
MEYER LEMON TART italian meringue, preserved citrus segments
CHILD’S PLATE
DONUTS & HOT CHOCOLATE bombolinis, hot chocolate, mini marshmallow

55 per person
18 per child, menu available upon request

Free Corkage!

2010-10-29T13:03:00.000-07:00

Join us every Sunday and Monday for lunch or dinner and we'll waive the $20 corkage fee! Bring your friends, family or colleagues in for a special meal along the water and don't forget your favorite bottle of wine! We will uncork it for FREE and let you enjoy every last drop without any hesitation!
*Offer good Sundays and Mondays, October 31st- December 31st. Not valid on holidays or for private dining. Call for questions (310) 823-6395**

Cafe del Rey's "New Look"

2010-10-22T09:40:00.000-07:00

For those of you who have been popping in over the last couple of weeks I'm sure you've noticed some of the great new aesthetic changes to the restaurant's appearance. We began by painting the inside perimeter walls a nice clean and fresh white, followed by the hanging of some beautiful Mediterranean inspired artwork and finishing up with the blue washed side walls.
The artwork was all done by Renata Castillo (http://renata-castilho.artistwebsites.com/). The 3 paintings above the booths shown below reflect aerial google map shots of Rome and other parts of Italy. The middle painting over the fireplace is a representation of a male Brazillian flower. There are a few additional works by Renata hung in the restaurant as well, so definitely come by and take a look, we'd love to hear your own interpretation!
The blue walls on either side of the dining room are also important in the understanding of us and our interpretation of the Mediterranean coast. When you look outside our windows many of you will notice the blue covers on many of our local boats, this blue hue is used on boats and ships all over the world and we thought it was an important tie to our surroundings. We want to drawn you in to love the view and feel that the restaurant is a continuation of the relaxed and beautiful seaside setting.

MDR Digital Photo Hunt

2010-10-11T14:39:00.000-07:00

We are participating in the first-ever Marina del Rey "Hit Me With Your Best Shot" Digital Photo Hunt. This fun contest invites you, your family and friends to capture the sights of Marina del Rey and win prizes including fun weekend getaways. It is very easy – anyone with a camera can submit photos. We hope you can join us and For more information, please visit http://bit.ly/dzWP36.

Mediterranean Pizza Buzz!

2010-10-11T14:26:00.001-07:00

One of Chef Niederkorn's favorite dishes, our Mediterranean Pizza, has been popping up all over including being listed in both the Los Angeles Times and the Seattle Times. Check out the article here http://seattletimes.nwsource.com/html/foodwine/2013065681_web06pizza.html?cmpid=2628 and definitely make sure you come in and try this soon. It's delish!

Good Luck to our Executive Pastry Chef Carlos Enriquez!!!

2010-09-16T10:55:00.000-07:00

Beginning this coming Monday, September 20, 2010, Cafe del Rey's very own Executive Pastry Chef Carlos Enriquez will be traveling to New York to participate in The First Annual StarChefs.com International Pastry Competition. Joined by our Chef de Cuisine Atsushi Takatsuki, Carlos will be going up against 20 pastry chefs from all around the country. Each representative will be showcasing their own individual styles and techniques during the 3 day competition. Carlos was one of 3 chefs choosen from the entire Los Angeles area so clearly this is a huge honor for both Carlos and all of us at Cafe del Rey.

Here is what these talented chefs will be doing for three whole days:

Day 1: They will have one hour to prepare and present a pre-dessert. The dessert has to include the use of a gelato machine. 10 chefs will get eliminated and the rest will move on to day two.

Day 2: The chefs will have 3 hours of prep and one hour to prepare and present a plated dessert. The dessert has to include one of three different cheeses from Wisconsin (buttermilk blue/petit freres/cave aged cheddar), fig paste from "Pre-Gel" (one of the main sponsors), and the use of a cotton candy machine. 7 chefs will get eliminated on this day and only 3 will continue.

Day 3: On the final day the chefs will have 7 hours to prepare and present 12 bon-bons, 2 individual 8" cakes and a small showpiece, all must made out of "Belcolade Chocolate".

The chefs will not be allowed to take any tools or ingredients, they will have to use whatever the competition provides for them. Clearly this makes much of the praciticng and preparing difficult. But all of us here at Cafe del Rey have full faith in Carlos' creativity and ability, and with Atsushi by his side we have no doubt we will be welcoming them, and their trophy, back home!

Make sure to check out the website below for further information and of course send Carlos lots of luck!!!

http://www.starchefs.com/cook/events/pastry-competition/2010

California Wine Month!

2010-09-08T17:28:00.000-07:00

Not sure if all of you out there were aware but September is California wine month and being that we do love our golden state we thought this would be a great time to take advantage of some great wine deals and share them with our fantastic customers! A large selections of both red and white California wines (and a few European options) are currently being offered by the bottle at reduced prices here in the restaurant. Make sure to come on by, join us for a great dinner by the water and take advantage of these great prices!

Congratulations Brett and Victoria!!!

2010-08-21T15:03:00.000-07:00

On Saturday August 7th Cafe del Rey hosted the wedding reception for a truly wonderful couple, Victoria and Brett Klyza! The evening was filled with good food and great fun for all. Here are some pictures of this great affair to remember. Victoria and Brett (and all that were with us that night) thank you so much for celebrating with us! We wish you all the best! Beautiful Table Settings

Cake made by out pastry chef Carlos Enriquez

The "Klyza Kocktail" (muddled mango, mint and champagne... YUM!)

Beautiful bridesmaid and bride bouquets

Introducing "Nduja"

2010-08-10T16:41:00.000-07:00

Nduja (pronounced in-doo-ya) is a type of salumi made with pork, calabrian chilies, herbs and spices. It is considered to be unique because it is spreadable, unlike the salamis you typically see in the store. Ndjua originated in the Southern-most region of Italy, Calabria, and is considered to be a rustic street food made for the masses. Nduja is not very well known in the United States and so far we only know of one other producer of it, Boccalone, based out of San Francisco, CA.

Creating this dish was a really fun project for Chef Jason because there is minimal information on the ingredients and preperation allowing him to really be challenged in his creativity. The whole process took almost 6 months of extensive detective work and the sourcing of various foreign ingredients. The first time Chef tasted the nduja he felt that it would pair beautifully with a lager-style beer. He then successfully sourced that style of beer from a similar region in Italy. So now, when we serve the nduja, it is paired with Oro di Milano Lager from Milan, Italy. Additionally Chef also felt that the nduja and beer pairing was beautiful in it's own simplicity so the only accompaniment we add is grilled toast to spread the nduja on to complete the dish. Please come out and try it as soon as you can!!!

Sumer Desserts 2010

2010-07-20T16:23:00.000-07:00

Well it finally feels like summer down in the marina and one great thing about being located in sunny California is the wonderful fresh local produce we are able to get. Pastry Chef Carlos Enriquez has being busy in the kitchen developing some fabulous new desserts to compliment all these beautiful ingredients. Here are some of his latest offerings:

chocolate bacon cake, smoked chocolate gelato, bacon powder

creme brulee, raspberries, rose water meringue, prickly pear

strawberry-rhubarb crumble, "pop rocks", tarragon air, olive oil gelato

"black forest cake"
chocolate sponge, poached cherries, mascarpone gelato, micro currants and basil

"candy store"

"creamsicle"

passion fruit creamsicle, coconut sponge, freeze dried fruit salad, micro buzz leaves

So make sure to leave room for any (or all!) of these scrumptious desserts on your next visit

Congratulations Darin and Lola!

2010-07-17T11:49:00.000-07:00

On June 12, 2010 we were lucky enough to host a glorious wedding for two great people! Darin and the guests joined us around 1pm for cocktails and hors d'oeuvres while Lola put on her finishing touches just next door. At 2pm everyone walked down to the California Yacht Club where the ceremony took place on the lawn overlooking the entire marina (we even got to watch from up at the restaurant!). After the ceremony everyone headed back up to CDR for some nosh, reggae tunes and great fun. Darin and Lola thank you so much for choosing Cafe del Rey for your momentous occasion! We hope you both have a wonderful life together!

Beautiful Flowers at the Entrance

The Dining Room Pre-Guest Arrival
Prime Rib and Turkey Carving Station
Tuna Tartare on a Crispy Papadum

Duck Rillette with Cherry Marmalade

Wallys Champagne Tasting

2010-06-23T15:36:00.000-07:00

On Sunday June 6th we were thrilled to fill our spot for the 3rd year in a row at the Wally's Champagne Tasting held at the Le Merigot Hotel. The event is a great opportunity not only for us to showcase some of Cafe del Rey to our local residents, but it's also benefits an amazing cause, the UCLA Jonsson Cancer Center. We hosted the infamous Oyster Bar complete with 3 different types of Oysters and our house made mignonette. Here are some pictures from the event:Chef de Cuisine Michelle, Event Sales Manager Maya and Executive Chef JasonOur Wonderful Oyster Shuckers!Chef Jason Hard At Work Shucking Oysters!

All We Need Now Is A Glass of Champagne!

Chamberfest 2010!

2010-06-09T11:48:00.000-07:00

On Thursday June 3rd Cafe del Rey had the pleasure of attending the Chamberfest hosted by the LAX Coastal Chamber of Commerce (which we are proud members of!). The event was hosted at the beautiful Playa Vista CenterPointe Club in Playa Vista. The event was a great way to showcase all the local vendors in the Westchester, LAX, Marina del Rey and Playa Vista area. We were one of 12 food vendors that provided some yummy munchies for the local residents. We had a blast and hope to see some of our new friends soon!
Pastry Chef Carlos and Executive Chef Jason

Exotic Parfait
passionfruit gelee, coconut tapioca, sesame brittle, italian meringue

Chocolate Peanut Butter Pudding Parfait
chocolate crunchies, peanut butter crisp

Tandoori BBQ Pork Sliders

Chateau Montelena Wine Dinner

2010-05-25T16:04:00.001-07:00

On May 12, 2010 we were fortunate enough to be able to hold a wine dinner for a truly prominent Napa Valley Wine, Chateau Montelena. Friends of Cafe del Rey came from near and far to join our Chef Jason Niederkorn and Brian Baker from Chateau Montelena in an adventure for the senses! Chef Jason and his team created a dinner of delectable dishes and Brian Baker provided wines that paired in a perfect harmony. Below are some pictures from the dinner. Stay tuned for updates on our next wine dinner in July!
The night began with the 2008 Riesling from Potter Valley, followed by the 2007 Chardonnay, 2006 Cabernet Sauvignon, 2005 Estate Cabernet Sauvignon and finished with the 2006 Estate Zinfandel. All the wines were truly enjoyed by all.

Table set up in the CDR lounge

Deckle of Dry-Aged Prime Beef

pommes dauphine, braised ramps, morel mushrooms, estate cabernet reduction

Berry Cobbler

stewed berries, brown butter crumble, zinfandel gelato

Happy Mother's Day From Cafe del Rey

2010-05-13T12:00:00.000-07:00

We'd like to wish the best to all those wonderful moms out there! And thank you to all who came and celebrated with us! We had a truly enjoyable brunch here at the marina and got to spoil all the moms just a bit! We hope you had as good a time as we did! Oh and a special thank you and congratulations to all those LMU graduates! Good luck!

Celebrating all the great mom's!

Sounds of the Juan Carlos Jazz Trio help add to the festivities!

Yummy chocolate truffles that the kid's got to box for their mom's.
Some more chocolates

And of course brunch wouldn't be complete without some of Chef Carlos' delectable pastries!

2010 Spring Desserts

2010-05-04T17:26:00.000-07:00

As the restaurant develops and grows with a stronger mediterranean influence we have re-created some of our fantastic desserts to reflect an escape to the good life. Pastry Chef Carlos Enriquez and his team have come up with desserts that focus on seasonality with avant garde techniques. Here are some of the latest offerings:" Chocolate Caramel Popcorn"

"Lemon Meringue Pie"

"Chocolate Peanut Butter Banana Tart"

"Raspberry Creme Brulee"

"Candy Store"

"Tapioca Pudding"
**vegan dessert...YAY**

Housemade Breads

2010-04-17T13:35:00.000-07:00

Over the past six months we have reconfigured our bread/pastry program at Cafe del Rey and now make 100% of all of our products in house! This is very exciting and in turn means that all the breads are baked fresh daily. Chef Carlos, our pastry chef, and his team have taken on this huge feat and have successfully created some of the most delicious items available at Cafe del Rey. Here are some of the breads and pastries we have been making lately: foccacia herb rolls

potato cheddar rolls

raspberry lemon puffs

vanilla cream filled bombolinis

banana caramel muffins

Finally, these are our breakfast pastry bags that we give out each night to our guests to hopefully help them remember what a wonderful night they shared with us at Cafe del Rey!

Jordan Wine Dinner

2010-04-14T16:12:00.000-07:00

On Tuesday March 23, 2010 we held our second wine dinner of the year and everything was more than satisfying! We had a nice turnout and even had the pleasure of many of our regulars attending. Chef Niederkorn and his team really went above and beyond with the food and all the dishes paired perfectly with the Jordan wines. Check out some pictures from the event below:house made terrine of rabbit

with fines herbs, pickled young vegetables and whole grain mustardmuscovy duck breast

with rillette tortellini, chanterelles, spring onions, roasted duck consomme

spring lamb loin and crispy sweetbreads

fava beans, morels, creamy polenta and natural jus apple "tatin"

with frissone apples, caramelized brioche, almond pudding, apple gelato, cinnamon milk foam

Save the date.... May 12th.... Chateau Montelena Wine Dinner... BE THERE!

Presenting Mark Damico!

2010-03-18T15:52:00.000-07:00

Cafe del Rey is proud to annouce the arrival of our new

General Manager!

Born and raised in Southern California Mark Damico has recently made his way to us in the marina. Before coming over to us Mark ran a wine bar in his hometown of Camarillo and previously opened Roy's Hawaiian Fusion in Woodland Hills. Mark still resides in Camarillo with his wife, 2 daughters and 4 dogs. We are happy to have him here with us and look forward to many new adventures for the Cafe del Rey team! Welcome aboard Mark!

Jordan Wine Dinner

2010-03-09T14:12:00.000-08:00

Join us on Tuesday March 23rd at promptly 6pm for an evening of Chef Jason Niederkorn's delectable pairings with the tantalizing wines from the famous Jordan Winery and Vineyard.
Call to make reservations at (310) 823-6395. Seating is limited.

Canapes

J Winery Brut Cuvee 20 NV

Housemade Terrine of Rabbit

Salad of Fines Herbes, Pickled Young Vegetables, Whole Grain Mustard

Jordan Chardonnay 07’

Muscovy Duck Breast

Leg Confit Dumpling, Seasonal Vegetables, Roasted Duck Consomme

Jordan Cabernet Sauvignon 05’

Spring Lamb

Saddle and Crispy Sweetbreads, Farmers’ Market Shelling Beans, Natural Jus

Jordan Cabernet Sauvignon 02’, 03’

Apple “Tatin”

Frissonne Apples, Caramelized Brioche, Almond Pudding, Apple Gelato, Cinnamon Milk Foam

Riviera Russe Dessert Wine 82’

Babcock Wine Dinner

2010-03-04T15:30:00.000-08:00

On Thursday February 25th we held our first wine dinner of 2010!!! And I am proud to say it was an absolute sucess!! Thank you to all of our wonderful guests who joined us for an evening of amazing wines and delicious food. We hope you enjoyed yourselves as much as we did! Below are some pictures from the event...The Heros of the Night : Servers Julie and James! Table SettingRegatta RoomWinemaker Bryan Babcock discussing his fantastic winesChef Jason Niederkorn explaining some of the food for the eveningsome of our lovely guests enjoying the delicious foodsome more happy guests :) Fruitwood Smoked Squab Breast
with caramelized young turnips, frisee, coriander and orange zest jus

Tagine of Colorado Lamb Shank

with harissa scented couscous, medjool dates, carrots and mint tzatziki

Next Wine Dinner March 23rd JORDAN WINERY!!!

Congratulations Kristine and Brian!!!

2010-02-26T16:08:00.000-08:00

On Saturday January 16, 2010 we had the pleasure of hosting both the ceremony and reception for the lovely Kristine and Brian in the Regatta Room. Here are some pictures from the event. Congratulations to you both!! Everyone at Cafe del Rey wishes you the very best!!

2010-01-30T12:11:00.000-08:00

Café del Rey presents….

Reception

Canapés

2008 Identity Crisis – Syrah

Estelle Vineyard, Santa Ynez Valley

First Course

Chilled Maine Lobster Salad

ruby grapefruit, pommelo, hearts of palm, haas avocado

2008 Sauvignon Blanc, Estate Grown

Santa Rita Hills

Second Course

Fruitwood Smoked Squab Breast

caramelized young turnips, frisee, coriander and orange zest jus

2008 Pinot Noir, “Ocean’s Ghost” 2008 Pinot Noir, “Déjà Vu”

Babcock Estate, Santa Rita Hills Rabbit Ridge Vineyard, Paso Robles

Third Course

Tagine of Colorado Lamb Shank

harissa scented couscous, medjool dates,

carrots, mint tzatziki

2007 Fathom

merlot, cabernet sauvignon, petit verdot

Estelle Vineyard, Santa Ynez Valley

Dessert

Apple-Gingerbread Agnolotti

pickled apples, amoretti cookie crumbs,

frangipane gelato apple cider foam

2002 Gewurztraminer “Cuvee Sublime”

Join Us On Thursday February 25, 2010 beginning at 6:30pm for a feast of the senses! Chef Jason Niederkorn and wine maker Bryan Babcock have worked together to create an absolutely delectable menu and are very excited to share it with all of Cafe del Rey's fans. Call today for reservations as seating is limited (310)823-6395. We look forward to seeing you there!!

Congratulations Damon Wolf!!!

2010-01-19T15:26:00.000-08:00

Last Thursday January 14th Damon Wolf and his friend came in for a nice relaxing lunch at Cafe del Rey, little did they know what kind of excitement was in store for them!!!!
After handing the server his bounceback gift card to check the balance, Damon was surprised to find that the server disappeared and suddenly General Manager Greg Thomas was approaching the table with a wine box. It turns out that Damon had won the free trip to Napa Valley!!!
Everyone at Cafe del Rey is so excited for Damon and we truly hope you have a wonderful time! Take lots of pictures for us to see!!

Babcock Wine Dinner

2010-01-11T12:57:00.000-08:00

Cafe del Rey fans please mark your calendars for our 1st wine dinner of 2010!!!

On Thursday February 25th we will be offering a dinner paired with wines from Babcock Winery.

Chef Jason and Brian Babcock will be working hand in hand to create a menu of extraordinary delights!!

Please call for questions or to make reservations.

And look for the menu to follow in the next few weeks!!!

Happy New Year!!!

2010-01-02T13:02:00.001-08:00

We'd like to wish all of our wonderful guests and fans a terrific 2010!
We look forward to seeing you in the new year!
the dining room before the madness hit!

the lounge

yummy dessert display

the juan carlos trio rocking out

some of our lovely guests on the dance floor getting their groove on

Congratulations Kyle and Nicole!!

2009-12-23T12:57:00.000-08:00

On Sunday December 20 we were able to share in the joyous occasion of celebrating Kyle and Nicole's Wedding! Kyle, Nicole and 37 of their closest friends and family joined us for a night of good food and dancing. We want to wish Kyle and Nicole a heartfelt congratulations and hope we get to celebrate many more wonderful occasions with you both!
Here are some pictures of an amazing transformation done to our Regatta Room...

Holiday Season

2009-12-17T11:16:00.000-08:00

Join us this year for the holidays! We are super excited to be open for the holidays this year and to be able to share them with you! We will be open on Christmas eve from 4pm until 9pm offering a limited ala carte menu as well as a special pre fixe menu for only $45! We'd also like to invite you to join us for New Years Eve and to ring in 2010 with fireworks over the marina! We will be offering two seatings for NYE, the first seating beings 530pm and there will be a ala carte menu availabile, then at 830pm we begin our second seating which features a 3-course pre fixe menu (two courses at your table and then join us in the lounge for a special intereactive dessert display!). Throughout the night there will a live trio band, favors, dancing and of course the wonderful staff here at CDR! We hope you can join us!

Congratulations Chef Jason!

2009-11-25T14:17:00.000-08:00

In this month's issue of Angeleno Magazine they highlighted special things that have occurred over the last ten years right here in Los Angeles. In one particular article staff writer Brad A. Johnson wrote about the best 10 dishes he's had over the last ten years. And who showed up in that list... our own Executive Chef Jason Niederkorn! Johnson described Chef's foie gras as "seared perfectly, [with] a gorgeous terrine layered with blood-orange aspic". YUM! Along with Chef Jason the article featured such famous chefs as Mario Batali, Tom Colicchio, Alain Giraud and David Myers. We are proud to see one of our very own listed in such a prestigious article, Congratulations Jason on your success!!

Let us bring a little extra something to your holiday!

2009-11-11T12:49:00.000-08:00

Give yourself a little extra thanks this year and leave the cooking to us!! Join us for a scrumptious 3-course menu, featuring a full turkey dinner, where you do not even have to do the dishes!! Visit our website at cafedelreymarina.com for a full menu listing or call (310) 823-6395 to reserve a cozy window table over looking the marina!

Weddings Galore!!!

2009-11-11T12:31:00.000-08:00

Looks like wedding season is still in bloom down here in the marina! We were lucky enough to have two fantastic celebrations over the last few days and would like to offer our heartfelt congratulations to both lovely couples!!

Congratulations Steve and Michelle!!!

On Saturday November 7, 2009 we were lucky enough to hold a wedding reception for Steve, and Michelle along with their closest family and friends. Everyone had a great time and the event went on into the afternoon ending with a energetic bouquet toss!! Everyone at Cafe del Rey wishes you both a lifetime of happiness together!!!

Congratulations Cynthia and Douglas!!!

On Tuesday November 10, 2009 we held both the ceremony and reception for the bride and groom to be right here in the Regatta Room! A small intimate evening for 30 close family and friends was completed with lots of champagne and a beautiful wedding cake made by Chef Carlos. Best of luck to you Cynthia and Douglas, we wish you a wonderful life together!!

Thanksgiving

2009-10-28T13:05:00.000-07:00

Join us for a three course prix-fixe menu

55 per person

1-7pm

first course

waldorf salad

grapes, celery, walnuts

red kuri squash soup

dried cranberries, roasted pecan cream

kumamoto oysters

fresh horseradish mignonette

dungeness crab cake

shaved fennel and green apple salad, harissa aioli

crispy calamari

meyer lemon aioli

veal sweetbreads and housemade sausage

applesauce, savoy cabbage

entrée

free- range turkey breast

wild rice stuffing, green beans, cranberry sauce

butternut squash and wild mushroom risotto

sage, parmesan reggiano

maine diver scallops

parsnip puree,wild mushrooms, mulled cider reduction

berkshire pork chop

aged cheddar and potato gratin, cavalo nero

chateau steak

mashed potatoes, creamed spinach and pearl onions, red wine sauce

venison loin

braised red cabbage, caramelized salsify, juniper berry reduction

dessert

chocolate cake

soft caramel, rum marshmallow

pumpkin pie

vanilla chiboust, dried fruit compote

apple crepes

green apple gelato, apple ajus

Corn Agnolotti

2009-10-09T11:49:00.000-07:00

Agnolotti or "priest hats" is a housemade pasta we consider one of our signatures here at Cafe del Rey. We change the fillings seasonally and they are made fresh daily. The filling is made with white corn, mascarpone, and fresh goat cheese. Our chefs pipe the filling down the sheet of handrolled pasta and then fold it over, it is then sealed, pinched and cut. The pasta is cooked to order and sauced with browned butter and topped with grated parmesan reggiano. Here are some images of Chef de Cuisine Michelle and Executive Chef Jason making some agnolotti!

Look for Red Kuri Squash Agnolotti in the next few weeks!

Congratulations Christina and Imad!

2009-09-30T13:56:00.000-07:00

On Saturday September 26, 2009 we were lucky to share in a momentous event for two of our special patrons. Christina and Imad held their wedding reception on Saturday evening utilizing the entire dining room for their 90 guests, DJ and of course dance floor! The group had a fantastic time and danced until the wee hours getting down with some disco tunes! Everyone at Cafe del Rey wishes Christina and Imad all the best in their future together!! Here are some pictures from the event: "wishing branch"

chilled seafood display (prawns, crab claws, oysters)

beautiful flower arrangements from "Belle of the Ball Designs"

Bride and Groom's Table

International Cheese Display

2009-09-24T11:59:00.000-07:00

We are really excited for the addition of some phenomenal new California Cabernet Sauvignon to our fantastic wine list. First off we have the 2005 Paul Hobbs "Stagecoach Vineyard" from the Napa Valley. This fully bodied, robust single vineyard wine is perfect for a celebration here at Cafe del Rey. The richness of the wine and all of it's complexity matches up famously with Chef Jason's Filet Mignon topped with truffle butter. If you are looking for something similar with a less hefty price tag the 2005 Crossbarn "by Paul Hobbs" is a satisfying alternative. Another wonderful addition is the 2005 Etude out of the legendary Napa Valley. Developing a winery based on philosophical underlinings gave the winemakers at Etude (which translates to "study" in French) the creativity to carefully craft a full bodied Cab filled with flavors of black currant. This wine is a perfect pairing for our Colorado Lamb Chops with red pepper hummus and zucchini chips. We have also included the Freemark Abbey "Bosche Estate", a 2003 Cab from the Napa Valley. This wine truly is a well-integrated, complex and delicious accompaniment to our rib chop. It is both lush and well-rounded, with a nose of soft dark fruit.

Yum!

2009-09-16T12:14:00.000-07:00

It's almost fall at Cafe del Rey, which means we are just about ready to roll out with our latest seasonal menu. Chef Jason Niederkorn and Chef de cuisines Michelle and Atsushi are working around the clock to come up some innovative dishes utilizing new flavors and seasonal ingredients. Look for more information on those coming up later next week! Besides for the great savory dishes here in the marina, we are lucky enough to have an extremely talented pastry chef. Carlos Enriquez is constantly bringing new and creative ideas to the world of dessert, here are some pictures of our latest options...

strawberries and cream

exotic

tart au chocolate

sorbeto

lounge goodness

2009-09-10T17:27:00.000-07:00

Cafe del Rey currently offers happy hour from 3pm until close with items like the pizzette, calamari and skewers at very affordable prices. Previously, we also offered grissini sticks for those who enjoyed their stay in the lounge. We are excited to replace the grissini sticks with our new Mediterranean potato chips. Chef Jason has a special mix of spices that he creates just for us that is sprinkled over the tops of the chips, giving them just the right kick. Come by soon and try these yummy chips along with a nice cold beer and listen to the live music on Thursday, Fridays and Saturday nights. We can't wait to see you!

Meet James!

2009-08-17T10:03:00.000-07:00

Two and a half years ago James was bartending at a local bar when Julie, a current CDR employee, told him to come and work with us as a server. He came in and it was a match made in heaven! A few years later James is still here and is one of our best employees. His sincere desire to learn and teach has made our team stronger and we are all thankful for having such an awesome guy working with us.

He loves working with us because he is able to connect with people on a daily basis. If you are ever at one of James tables you will find yourself immersed in friendly conversation and definitely tasting something new. James has a keen ability to pair wines with just about anything you're eating. If you ask him what his favorite thing on the menu is, he will smile and say “anything lamb”. You can sometimes catch James and Chef talking about a new varietal of vegetable or fruit, trying to come up ways to make it tast magnificent.

When he’s not hard at work James likes to garden and hang out with his dog Logan. James would eventually like to be a farmer. His dream is to have a CSA farm; that’s a farm were the community owns a part of land and farms it, they are then able to sell their good to restaurants and at markets. You can often find James at the local farmers markets, making friends and nibbling on the day’s harvest.

Top 10 reasons why
James Saidy is cool

1. He has an amazing sense of humor

2. He has a good ear for up and coming music & art

3. He is confident in his skill set & takes pride in his service

4. He wants to own his own farm someday, and is super knowledgeable about agriculture

5. He is always willing to help others

6. He has a sincere desire to learn and experience new things

7. He leaves plenty of bacon for Chef to eat

8. He’s an excellent listener, and isn’t afraid to give honest feedback

9. He always has good suggestions for places to go when guests asks about what’s good to do in the marina

10. He loves his dog Logan, and loves the beach

A picture will follow soon! Be sure to say "Hello" to James if you see him :)

Cakes Galore

2009-08-12T18:19:00.000-07:00

Hello All!!

We wanted everyone to know that we are now able to produce any celebration cake to fit your individual needs. We have a vast variety of flavors that are seasonally driven. As far as the design of your cake, the sky is the limit! We can create pretty much any design or cake that you can dream up, and as part of your cake presentation we will make a handmade sketch so you can personally view what the cake will look before the actual event. For parties of 20 or more we will also do a tasting so you can choose the flavors and the cake that YOU really want. Check out some of our recent cakes below...

2009-08-04T15:27:00.000-07:00

We are so delighted in introduce Greg Thomas as our new General Manager here at Cafe del Rey. Greg comes from a background of both solid wine and food knowledge and we are really excited to get him involved with all of our new upcoming events. We are especially looking forward to his assitance in reformulating the wine list to showcase a wonderful mix of Mediterranean flavors and sunny Californian varietals. Once those are in place we will be featuring plentiful wine dinners monthly, one to watch out for is Henriot wine dinner.
Over the last few weeks we've been lucky to have several wedding events, including an actual ceremony, take place in the restaurant and private room, seems like a popular trend here down at the marina and we've been thrilled to share in everyone's special occassions!!

2009-07-22T10:09:00.000-07:00

In the spirit of the summer, Chef Jason is pleased to share with you the secrets to his famous heirloom tomato salad with yellow watermelon and micro basil recipe! Chef says, "One of my previous chefs and I came up with the combination of tomato and watermelon while on a guest chef event in Hawaii several years ago. We actually did it as a canapé with king crablegs. It was a wonderfully refreshing and beautiful marriage of flavors, perfect for a summer day in Hawaii. The dish evolved into a salad after we realized that the crab didn't really add anything to the dish... sometimes less is more. As heirloom tomatoes and yellow watermelon share the same growing season, this dish is always one I look forward to enjoying in the summer, and I hope you will too! We love to get our watermelon from the farmer's market, and our heirloom tomatoes from scarborough farms, which is a local small family owned farm."

Try it at home, and let us know how it turns out!

Heirloom Tomato and Yellow Watermelon Salad

Ingredients:
Serves 1
1 ea. Heirloom tomato (baseball size)
4 oz. Yellow seedless watermelon
1 tsp. Micro basil
½ oz. Aged sherry vinegar
1 oz. Extra virgin olive oil
½ tsp. Toasted coriander
½ tsp. Minced tarragon
½ tsp. Honey
½ tsp. Whole grain mustard
Salt and pepper to taste

Slice the watermelon and tomato into ½ inch slices. Combine all other ingredients except the micro basil in a mixing bowl, and whisk until incorporated. Add tomato and watermelon, and toss until evenly dressed. Assemble salad by stacking the watermelon and tomato, alternating them. Garnish with micro basil. Enjoy!

2009-07-16T10:22:00.000-07:00

Cafe del Rey is ready for the summer heat! Try our newest addition, the Bing Cherry Sangria and yes, it’s just tasty as it sounds. Whether you're with a date or just lounging...the cherry sangria is a perfect accompaniment to the vacation-like atmosphere right here in the marina.

Also wanted to send out a big thanks to everyone who came to some of our recent events:

Caymus Wine Dinner last month
Our first annual Oyster Fest
July 4th Dinner

Hopefully those of you who did not make it will be able to join us for the next event. Nest up is our HENRIOT WINE DINNER. Stay tuned for more details and check back often for dates, menu, pricing and more.

We look forward to seeing you soon,
team del rey

Featured Guest Interview!

2009-07-09T13:56:00.000-07:00

We are pleased to feature five of our most regular guests this week! Get to know a little more about them, and what makes them keep coming back:

The Browns

They lived in the Marina for 10 years before moving to Coronado down south. They used to have a boat in the marina, but sold it several years ago. They have been coming to CDR for 10 plus years, and they keep coming every week because they love it! They have seen chefs, GMs and staff members come and go, but they are still here because of two things: the staff and the food. Although the menu has gone through a significant change over the last 2 years, they said that the food is always consistent, They also said that the staff, even though they see new faces, is always cordial, professional and welcoming. The Browns usually sit at the bar, and two of their favorite things to order are the truffle pizza, and the Caesar salad. They also crave the lamb chops, and the pork belly. One of the items they miss however is the sushi, but they love so many other things that it keeps them coming back. Thank you for your loyalty!!

John Atterbury

His first time to Cafe del Rey was in 1999 to watch a Spurs/Laker game. He bought a condo in 2006 at the Cove, a high rise across the street. But he also has a home in San Antonio, and a place in S. Lake Tahoe. So, he is in LA about 12 days a month, and he eats here every one of those days, usually for lunch or take-out. He comes here for a couple of reasons: its convenient for him as it takes him about 3 minutes to walk across the street. But above all, he really loves the staff and the consistency of the food. He is a very pleasant man, and very engaging. He loves the calamari, the crab cakes, and the eggs Benedict, not to mention the black spaghetti with seafood. He does miss the sushi, but because everything else is so wonderful, he keeps coming back. Thanks, John! (I see a sushi-missing pattern, here!)

Peggy and Michael Harden

Peggy and Michael live across the street. They say that we are their home away from home. They love to come here because it is convenient, but more importantly is because of the service and the recognition that they receive from the staff from valet, to the FOH, and the BOH staff. They love the food, especially the Roasted Chicken with Risotto, Mahi Mahi Dayboat Wraps, and the special Crudo dishes that Chef Atsuhi prepares for them. We keep special wines for them on-hand, and we are always ready for them when they arrive. We have done a few parties for them at their home, but whether it is at their home or our home, we love taking care of them.

Summertime and the living IS easy!

2009-07-07T17:41:00.000-07:00

Wanting to get away but can't find the time? Let Cafe del Rey become your new vacation destination, without having to take a day off of work! Take advantage of the longer days, come take a stroll around the marina and then pop in for some happy hour drinks while you watch the sun go down. Or make an evening of it and bring your loved one in for a special dinner, without having to go far.
And don't forget about our Regatta Room! Located just two steps above the dining room and with windows that open overlooking the entire marina, the patio-esque room is perfect for a family get together or a fun birthday celebration. Take advantage of our wonderful California summers and have your next special event in a one of a kind airy, but cozy space.
We hope to see you soon and don't forget happy hour goes everyday from 3pm-midnight so don't miss out on bringing your friends in for this great deal!!

4th of July!!!

2009-06-30T17:14:00.000-07:00

Still deciding what to do for July 4th? Why not come join us for our 4th of July Oyster Fest from 1pm - 4pm??? For $35, you can enjoy a dozen of our best oysters and pair it with Perrier-Jouet champagne, or Russian Standard Vodka. Afterwards, come join us for dinner and we will add an extra course to your meal prepared especially for you by our chef. Whether you're here for a romantic date by the waterside, or just to have a great view of the fireworks show, we can provide a great time for you and your guests!

Summer at Cafe del Rey

2009-06-23T18:19:00.000-07:00

Getting ready for the summer heat? Looking places to chill out and relax? Cafe del Rey is the place to be.
Cruise into our lounge where you can relax and set your mind at ease. Make sure to order refreshing house made cocktails, and don't forget happy hour has now been extended from 3pm to midnight 7 days a week!
And wait there's more!!! Thinking of what wine to choose from? Relax and have one of our servers explain our wine flights, look out for the Tour de Med and the godfather flights.
In last month's blog we mentioned our caymus wine dinner... well now it's here. June 26th for $89 per person at 6:30pm. This event is a 5-course dinner with a wine pairing from Caymus for each course. Call in now and make your reservations.

Father's Day!!!!

2009-06-17T12:54:00.001-07:00

Father’s Day Brunch at Cafe del Rey
10:30am-2:30pm, Sunday June 21, 2009

Looking for a fun way to show dad some extra love this year? How about with some homemade ribs, all you can drink tap beer, and of course some Jack Daniels bread pudding? This year, incorporate the elegance of the waterfront setting of Cafe del Rey with the playful brunch menu from Chef Jason Niederkorn, and show the father’s in your life how important they really are. Join us for a father’s day bbq, including unlimited tap beer for the dads. $45 a person, plus a belly-filling kid’s menu at $20 per child.

For more information or to make a reservation tickets, please call our host desk at (310) 823-6395. We look forward to helping you celebrate this fun-filled occasion!

Happy Hour

2009-06-10T17:11:00.000-07:00

Ever find yourself speeding through traffic to meet your friends at happy hour? With Cafe del Rey's happy hour you will no longer have to pay those speeding tickets or those high prices for some delicious food. We have extended our happy our from 3pm until midnight every day (YES 7 DAYS A WEEK!). We also have live music Thursday through Saturday from 6pm-10pm. With items such as the three dollar sliders, two dollar oysters and six dollar signature cocktails, Cafe del Rey is the perfect place to get away from work with friends or have a romantic date.

Caymus Wine Dinner!!!

2009-05-13T17:24:00.000-07:00

Mark your calendars for June 26th! We are pleased to offer a phenomenal evening right here in the marina. Chef Jason Niederkorn along with Chef de Cuisines Atsushi Takatsuki and Michelle Lainez have put together an absolutely delectable menu to be paired with four of the famous Caymus wines. We will start at 630pm for some hors d’oeuvres and mingling in our lounge and then head back to the lovely Regatta Room for a four course sit down dinner, catered by our excellent staff. We would love to have you, to make a reservation please call our event manager Maya Diamond at (310) 823-0027 to ensure a spot at this fantastic event!
Here is a sample of what the menu will be featuring...

Maine Dayboat Lobster Salad
Cucumber and Honeydew Melon Soup, Purslane, Squash Blossoms

Free Range Poussin
Grilled “Fitzgerald’s” Peaches, Cipollini Onion Confit, Mache, Rosemary Jus

Bacon Wrapped Saddle of Oregon Rabbit
Ragout of Leg, Celeryroot Agnolotti, English Peas, Bing Cherries

Colorado Lamb Chops
Seasonal Shell Beans, Petite Basque Popover, Spring Garlic Jus

2009-05-04T17:57:00.000-07:00

We are so excited about our oyster cart addition to happy hour and dinner service here at Cafe del Rey. We offer 3 different types of oysters that are shucked daily, as well as a variety of accompaniments to enhance the flavors of the oysters. So far our guests have been really excited and impressed by the tableside service, and some of our regulars make sure to come in almost every day to get a sample of our latest offerings.
Another fun new addition to the Cafe del Rey menu has been the enhancement of our winelist. In particular, we are now offering the famous House of Caymus wines, including the Conundrum. With this new section to our wine list Raymond Ho (our beverage manager) and Chef Jason Niederkorn have been able to assemble some great food pairings to go with the Cabernet Sauvignon, Meiomi Pinot Noir, Chardonnay and Conundrum blend. We also offer a wine flight of the Caymus wines, allowing our guests to sample a taste of each and learn a little more about progressive wines. Look out for a special Caymus wine dinner designed by our Chef de Cuisines in the next few weeks, more information to follow!

We look forward to seeing you soon!

Warmly,
Cafe del Rey

IT DOESN'T GET ANY MORE FRESH

2009-04-20T10:31:00.000-07:00

Atsushi (my Chef de Cuisine) and I left for a day trip out of Santa Barbara on March 31 on the Sea Landing. This was a chartered boat and about 20 other fishermen were with us. We arrived just East of the Channel Islands and fished in about 12 different areas. The first 11 had moderate success and we caught varieties of Rockfish, Cod, and Sculpin. Our last spot of the day was very hot! Everyone on the ship was reeling in huge red grouper- one after another - as you can see from the pictures below. The excitement was intense seeing all of these big fish coming aboard. It seemed like it only lasted a minute even though it was about 45 minutes before the boat caught it’s limit. Wow- what a great day! Stay tuned on more outings as we catch your dinner, fresh off the boat.

DON'T BE SHY.......JUST ASK

2009-03-06T17:50:00.000-08:00

Ever want to know how to make your favorite dish? Well all you need to do is ask. In fact, we encourage you to ask and then share with others. Recently a guest dined with us and loved Chef Jason's Cauliflower Soup with Apples, so we thought we'd share it with you all. Try making it at home and then tell us your thoughts. Did you make any changes? What did you serve it with? We want to hear from you (post a comment below).

CAULIFLOWER SOUP

2 heads cauliflower, remove florets and discard the root

2 ea. Granny Smith Apples- cored and diced

1 ea. Yellow onion- peeled and diced

2 ea. Celery Stalks- washed and diced

1 ea. Leek- diced and washed

2 qt. Chicken Stock (chicken broth may also be used)

½ lb. Unsalted Butter

1 ea. Sachet ( 1 bunch thyme stems, 1 bunch parsley stems, 4 ea. Bay leaves, 1 Tbsp. Black peppercorns- wrapped and tied in cheesecloth)

½ cup Canola Oil

Salt and Pepper to taste

In a large saucepot, add the oil, onion, celery and leek and sauté over medium heat until onion is translucent- do not brown (about 5 mins.). Add the cauliflower and apple and continue to sauté until you are able to smell the apple and cauliflower (another 5 mins or so. Add the chicken stock and sachet and bring to a simmer. Skim off any impurities or foam using a ladle and simmer for about 30 mins or until the vegetables are tender. Remove sachet and puree in a blender while adding the butter. Strain through a fine strainer. Season with salt and pepper to taste and enjoy. The curry cream is just toasted madras curry powder and crème fraiche or sour cream- make as strong or as subtle as you would like.

WINE & JAZZ

2009-01-23T14:55:00.000-08:00

benefiting The Children's Nature Institution

Saturday, February 7
2-5pm

Meet in Marina del Rey, journey across the globe!

Come and enjoy a Global Wine Tour with 20 top quality and top value wines from around the world: Argentina, Australia, Chile, California, Italy, France, New Zealand and Spain, with LearnAboutWine at Café Del Rey

Sommeliers will be on hand to discuss the wonderful details behind the hidden gems scheduled for tasting. Global Wine Discoveries, live jazz, appetizers, and a spectacular view of the Harbor, what more could you ask for?

Appetizers will be provided.
Live Jazz by the Maple Drive Jazz Trio

General Admission $70 ($75 total with ticketing fee)
TASTE/Vintage Members $65

For further information or to purchase tickets, click here or call the restaurant directly. We look forward to seeing you soon.

HAVE A HEART

2009-01-22T15:17:00.000-08:00

Love is in the air.

From the heart.
TLF.
Whatever your take is on Valentine's Day, know that you have a place in our hearts here at Cafe del Rey. In fact, Valentine's Day falls on a Saturday this year but we've decided to "share the love" all weekend long. Indulge in Chef Jason's special menu (below) and make your reservations today.

With this amazing weather we've been enjoying, it's a perfect time to wine and dine or be wined and dined. No need for excuses, just stop in and make it a day you, yes you, want to enjoy.

first course

kumamoto oysters

served on the half-shell, fresh yuzu mignonette, scallions

prawn cocktail

fresh horseradish cocktail sauce

maine lobster veloute

lobster knuckle and tarragon tortellini

traditional caesar salad

sourdough croutons, reggiano

mixed baby lettuces

young beets, caracara segments, jerez vinaigrette

dungeness crab cake

shaved hearts of palm, ruby grapefruit, haas avocado

agnolotti of wild mushroom

truffled brown butter, parmesan

hudson valley foie gras

blood orange and pomelo “en gelee,”

$10.00 supplement

entrée

wild mushroom and asparagus risotto

italian parsley, reggiano

monkfish tail

traditional bouillabaisse, saffron rouille, sourdough crouton

seared ahi tuna

madras curry, green apple, cauliflower puree

maine dayboat lobster

fennel, ruby grapefruit, vanilla bean “quatre quartz”

$10.00 supplement

free range chicken breast

creamy grits, pancetta, brussels sprouts

filet mignon

baby braising greens, celery root puree, bone marrow

colorado lamb chops

lamb shank ravioli, swiss chard, shaved pecorino

dry-aged new york strip

bloomsdale spinach, twice baked butterball potatoes

$10.00 supplement

dessert

his and hers dessert for two

strawberry shortcake with brown butter cake, mascarpone cream, strawberry gelee and banana lollipop with soft caramel, banana bavarian cream, praline crisp

soft hazelnut brownie

milk chocolate mousse, cocoa nib stick

passion fruit pomponet

coconut crisp, strawberry consommé

Black Friday

2008-12-20T17:40:00.000-08:00

As it turned out, December 19th was the “Black Friday” of the season for us. With over 300 guests joining us for lunch or happy hour cocktails, there was a festive note in the air as many companies chose to spend Friday celebrating with a holiday gathering at Cafe del Rey. From groups of 40 to intimate gatherings of 2, diners enjoyed the sunny view of the marina while exchanging gifts and good cheer.

Happy holidays!

Good Libations

2008-12-16T19:51:00.000-08:00

Josh our sommelier has redesigned our drink menu to include a selection of Speakeasy era classics as well as modern favorites.

One of the new Speakeasy cocktails is the Hemingway Daiquiri, made as Hemingway himself drank it at the El Floridita Bar in Havana, Cuba. He became entranced with the Daiquiri, and modified the formula to suit his tastes.

Hemingway is said to have remarked that if he was just going drinking, he'd have about six of these drinks. If he really wanted to get drunk, he'd have 12 doubles. A double Hemingway Daiquiri is called a Papa Doble. Just use 4 ounces of rum.

Hemingway Daquiri

2 oz white rum
1 lime
1/2 grapefruit
1/4 oz Maraschino liqueur
1/4 oz cane syrup

Build all ingredients over crushed ice in a cocktail shaker. Give it a quick, sharp shake or two and strain into a martini glass. Garnish with a lime.

Cheers!

Roasted Tomato and Chorizo Soup

2008-12-16T18:32:00.000-08:00

With the colder weather upon us, we have the perfect soup to help you stay warm. Easy to prepare, this soup is sure to be a winter favorite.

Roasted Tomato and Chorizo Soup

16 oz diced Spanish style chorizo
3 large diced white onions
3 tbls minced garlic
1 tbls toasted cumin
16 oz stewed Roma tomatoes
16 oz veal stock
Salt and Pepper
10 oz chickpeas

Sauté chorizo until golden brown. Add onions and garlic and sauté until translucent. Stir in cumin, and tomatoes. Simmer about 10 minutes. Add veal stock and reduce by half. Season with salt and pepper to taste. Stir in cooked chickpeas. Garnish with chopped cilantro.

Enjoy!

Jason O'Brien

Executive Sous Chef

Beer, Bubbles & Jazz!

2008-12-06T21:42:00.000-08:00

We teamed up with Learn About Wine again for an afternoon of great food, music & libation! This afternoon was Beer, Bubbles & Jazz, featuring an international selection of beers, sparkling wines and champagne. Chef Jason served up items from our new happy hour menu, along with a cheese display to accompany the 10 beers, 10 bubbles and varietal table. Ian put together a Blind Wine Tasting Table, where guests were challenged to guess what wine they were tasting.

The Maple Drive Jazz Trio performed in the lounge throughout, and the event benefitted Meals on Wheels West.

http://www.mealsonwheelswest.org/

http://www.learnaboutwine.com/

Perhaps you’d like something to drink with that?

2008-11-28T18:08:00.000-08:00

Does Aunt Eleanor need a little something stronger to sit through Grandpa’s countless retelling of the time he was on TV? Take those leftover apples and cranberries from Chef’s recipes and throw them in a sealed jar with some of your favorite vodka. Come back a day or two later and voila! CranApple vodka you can turn into a Fall Metropolitan that will put a perpetual smile on Eleanor's face.

Fall Metropolitan
3 oz cranberry & apple infused vodka
1 oz white cranberry juice
1 oz cointreau
juice of ½ lime

Combine in shaker over ice.
Shake then strain into martini glass.
Garnish with a cinnamon stick.

Cheers!
Matt Simpson

Green Beans Amandine

2008-11-26T18:22:00.000-08:00

We can't forget the vegetables. Here is a light alternative to that green bean casserole I am sure you have all encountered at a holiday dinner. This simple side dish is a perfect accompaniment for almost any meal or occasion.

Green Beans Amandine

4 lbs. green beans (blue lake or haricot vert)
1 C. slivered almonds
¼ C. minced shallots
¼ lb. unsalted butter
Salt and pepper

Cut stems off of the beans.

Using a large saucepot (the bigger the better,) fill pot ¾ full with salted water. Keep adding salt until the water tastes like ocean water. Make sure water is boiling rapidly, and add the green beans. Do not overcrowd the pot- it is important that the beans actually boil.

Continue boiling for about 4-6 minutes depending upon how large the beans are. Pull out one bean to check the doneness before going to the next step. You want the beans to have a slight crunch.

Once the beans are cooked to the right degree of doneness, immediately submerge them in ice water until chilled. Remove beans from the water.

Toast almonds in a 350 degree oven for about 10 minutes or until golden brown.

Preheat a large sautee pan. Add the butter and shallots. Sautee for about 30 seconds over medium heat until shallots are translucent- do not brown. Add green beans and continue to sautee for about 4 minutes or until beans are piping hot. Add the almonds and toss well. Season with salt and pepper (to taste).

Jason Niederkorn
Executive Chef

Wine Notes

2008-11-23T14:17:00.000-08:00

For me, Thanksgiving always brings back fond memories of over-eating and passing out on the couch with my uncles to football games on TV. Long before the tryptophan kicks in, you should definitely try to brine your first turkey and stuff it with wild rice and pine nut stuffing, but also take a trip to your local beverage retailer to make sure you dazzle your dinner guests with food and drink.

For your pigskin fans, you can’t go wrong with beer, but mix it up this year with some imports. We’ve recently changed all our beers here at CdR; my favorite is a Czech beer we added called Staropramen (think Pilsner Urquell, but better and less bitter). Maybe Grandma’s not a beer drinker (a lot of them aren’t) pick up a bottle of easy drinking Au Bon Climat Pinot Noir out of Santa Barbara. It’s always a crowd pleaser (and yes, we have it here at the restaurant as well, we pour it by the glass--how do you like that for shameless self-promotion?)

Thanksgiving became a national holiday in 1941 here in the United States, if you want to pair a vintage port from that year with your dessert it’s going to set you back about $400, so that better be some killer pumpkin pie.

Happy Thanksgiving!
Matt Simpson

Granny Smith Apple Sauce

2008-11-22T14:53:00.000-08:00

I've been going to Oak Glen Apple orchard every year since I was born and will admit to being a little obsessed with apples; I baked my first apple pie at age 5, and yes, I made the crust from scratch!

This is a really simple apple sauce recipe--the key is to use outstanding apples!

http://www.oakglen.net/

Granny Smith Apple Sauce
12 ea. granny smith apples
2 ea. cinnamon stick
1 ea. fresh bay leaf
1 tsp. ground allspice
2 C. water
1 C. granulated sugar
1 tsp. salt

Preheat oven to 325 degrees. Peel and core the apples. Cut into roughly a medium dice (1/2 inch by 1/2 inch.) Combine ingredients in an oven safe saucepot and bring to a simmer. Continue to cook by placing the pot in the oven and cook for about 2 hrs. (stiring every 20 mins), or until there is no excess moisture and the apples begin to caramelize. More sugar can be added if you prefer a sweeter applesauce. Remove bay leaf and cinnamon stick and enjoy. Makes 1 quart.

Jason Niederkorn
Executive Chef

Wild Rice and Pine Nut Stuffing

2008-11-21T11:57:00.000-08:00

Now that you've brined your turkey, you need that critical accompaniment--stuffing! This is a recipe I developed at Aubergine and have fine tuned over the years; I hope you enjoy it!

Wild Rice and Pinenut Stuffing
1 qt. cooked wild rice
2 C. chicken broth
½ lb. breakfast sausage patties
1 C. yellow onion (peeled, medium dice)
1 C. celery (medium dice)
2 C. day old white bread or brioche (medium dice)
1 C. toasted pinenuts
1 T. spanish paprika
1 T. minced sage
¼ C. canola oil

Preheat a large saute pan, add canola oil and brown the sausage over medium heat. Add the onions and celery and continue to saute until the onions are translucent. Add the rice, broth, pinenuts, paprika, and sage- and simmer for about 10 mins- stirring frequently until there is no excess broth. Add the bread and incorporate. Season with salt and pepper to taste. Serves 16.

Enjoy the holiday, and, if you have any culinary questions, post them here and we'll get you an answer. If that doesn't work, we're open from 1-7 pm Thanksgiving!

Jason Niederkorn
Executive Chef

Cranberry Sauce

2008-11-20T17:08:00.000-08:00

How about some cranberry sauce for Thanksgiving? Here's a great recipe, that’s quick and easy, and doesn’t look like the can it came in! This cranberry sauce can be pre-made and chilled in the fridge prior to the big day--it will be one less thing to stress about.

Easy Homemade Cranberry Sauce
2 lbs fresh cranberry
4 cups orange juice
3 1/2 cups sugar
1 ea. bay leaf
2 ea. cinnamon sticks

Wash cranberries in cold water before you start. Then in a heavy bottom sauce pot, add cranberries, orange juice, bay leaf, and cinnamon sticks. Gently bring to a simmer and add sugar. Now simmer over medium heat for about 2 hours, or until the berries open, and the sauce begins to thicken.

Enjoy!

Jason O'Brien

Executive Sous Chef

Event Trends

2008-11-18T21:00:00.000-08:00

A request we’re getting a lot this season is for events that are more interactive than a sit-down meal. Many of our event clients are opting for cocktail parties with food stations: in the lounge, in the Regatta Room, or, in several cases, throughout the entire restaurant.

These parties feature tray passed hors d’oeuvres for longer than the usual ½ hour or hour, accompanied by food stations, so guests can eat whatever they want, whenever they want, over a longer period of time.

Popular stations include: mini sirloin burgers with thyme-scented fries (pictured), pasta, pizza & charcuterie.