Private, Picturesque ......home of the Scorpion Bay Surfing and Fishing Club, founded by Fred Borrelli

Scorpion Bay Surfing and Fishing Club

frequented by legends of surfing and CEO's of business

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~ The Social Diary ~

all photos and content are the strict copyright of TheSocialDiary.com and those noted

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The Brandes Halloween Ball Menu at The Very Haunted Castle

of Tanya and Charles Brandes

Note: All remaining food was donated and immediately delivered to Father Joe's and Mama's Kitchen

The Specially Designed Water's Fine Catering Menu :

Reception Bites

greed

scallop shaka shaka
bay scallops in rich kewpie japanese mayo, garlic, chili,
served warm on gold spoons with ginger tobikko

envy

mulligatawny soup

with jasmine rice, brunoise of white permain

heirloom apples, micro cilantro, lime oil

sloth

minature monte cristo
cypress grove midnight moon cheese, roasted butternut, sage, layered
between brioche, battered and pan fried, topped with
sweet roasted tomato compote

lust

meat and potatoes

roasted creamer potato filled with brandt short rib,
horseradish emulsion, chive batons

Haunted House

gluttony
(served by the performers in the gluttony vignette only)

tsar nicoulai select california estate osetra buckwheat
blini, bellwether farms’ crème fraîche

Dinner Menu

wrath

spicy shrimp
really big shrimp in spicy marinade with paprika, cayanne black
pepper, tabasco, chilis, in tempura batter

salmon mole
loch duart sustainable salmon, pan seared and oven roasted,
black oaxacan mole, citrus “gremoulata” micro cilantro,
pumpkin seeds, pomegranate seeds

cooling salad
salad of white permain apple, cucumber, jicama,
sweet red onion, cilantro, lime zest, yuzu and mint

envy

waters’ weiser farm sugar pie pumpkin ravioli
served with fra’mani pancetta, parmesan, beurre noisette,
mcgrath farms’ sautéed spinach, purple russian
and tuscan kale, micro mirepoix greens,
spinach oil, chanterelle mushrooms,
crisped parmesan stick

pride

brandt flat iron steak
pan seared peppered prime brandt flat iron, sliced, served
brittany gris sea salt, black truffle mustard sauce

wild mushroom “salad”
wild mushroom salad with porcini, hen of the woods, brown beech,

lemon zest, roasted shallot oil, micro celery, parmesan

greed

liberty duck, spätzle, roasted root vegetables
crispy duck breast, wild huckleberry demi glace, orange
zested spätzle, roasted nantes orange carrot,
petite parsnips, lavender honey

lust

Brandes petits fours

little chocolate gems laser branded with the brandes castle logo,
served with chocolate covered espresso beans

little caramel apple
crimson gold heirloom apples dipped in soft caramel, then in
valrhona “ivorie” white chocolate, dusted with cinnamon

halloween sugar cookies

sugar cookies in the shape of bats and pumpkins,
black and orange sprinkles

pumpkin chai crème brûlée

little crème brûlée in ramekins accompanied

by death by chocolate cookie

email editor@thesocialdiary.com

Party Archives

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* Margo Schwab, more formally known as Margaret E. Schwab, has produced, written, interviewed and photographed for various media organizations since 1989. Schwab attended Holton Arms School, La Jolla Country Day School and La Jolla High School. Schwab has a B.A. from Scripps College, spent a business internship with S.A.I.C., Science Applications International Corporation, and earned a Masters of Business degree, M.B.A., from the University of San Diego. Schwab volunteers for numerous charity organizations. She also continues to support animal organizations and the prevention of people and animal abuse. Schwab is the editor of The Social Diary.

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