Man, what a week!  When it rains, it pours.  Two weeks ago when I was looking toward the end of a consulting contract with the Top of the Market at The Fish Market www.thefishmarket.com downtown on the harbor, this week seemed like it was going to be very peaceful.  Well, it has been anything but.  I’ve done six catering events ranging in size from 10 to 100, I’ll teach an Italian food class tonight at Macy’s cooking school in Mission Valley http://www1.macys.com/store/event/index.ognc?action=search&storeId=206, and tomorrow is the annual Meet the Chefs of Del Mar event at the Hilton in Del Mar http://vinvillage.com/event/Casa-de-Amparo-Meet-Chefs-Del-Mar .
 
Just a word about the event tomorrow in Del Mar.  It benefits Casa De Amparo, a child development center and shelter serving abused children and families in San Diego through group therapy, family therapy and child abuse prevention.  Check out this fantastic organization at www.casadeamparo.com.  The food is always fabulous, the wine pour freely, and it benefits a great cause.  What more could you ask for?
 
Last week I spoke about the yellow tomato gazpacho that I created for the menu at the Top of the Market.  With the temperature hitting 80 tomorrow, I thought I’d include that recipe in case you run into any great tomatoes at the farmer’s markets this weekend.
 
Before the recipe, I’ve one more event to talk about.  On May 16th, Friday, at Art Expressions www.artexpressionsgallery.com off Morena Blvd., VinVillage San Diego will be co-hosting fresh stART, an artist reception, food/wine pairing, and vodka tasting event extraordinaire.  The winery partner is Beringer Vineyards, the spirits partner is Pravda Vodka, and Chuck Samuelson Catering will provide the food.  This promises to be our best event yet.  Space is limited.  Sign up early.  See you there.
 
Yellow Tomato Gazpacho
(serves 4)
 
4 ea. ripe yellow tomatoes
1 ea. cucumber, peeled, seeded, and rough chopped
1 ea yellow bell pepper, peeled, seeded, and rough chopped
1 ea. Yellow onions, peeled, and rough chopped
1 oz white vinegar
2 cloves garlic, minced
1 tsp. cayenne pepper
salt and pepper to taste
 
Place all ingredients (minus cayenne, salt and pepper) in food processor and blend to a puree.  Garnish  a chilled bowls with paper-thin sliced of cucumber. Chill well and serve.
 
 
Cheers,
 
 
Chuck
Leader, VinVillage, San Diego
Chef/owner Chuck Samuelson Catering
5230 Fiore Terrace #315
San Diego, CA. 92122
619-851-4091
cafeman@san.rr.com