The Pearl Hotel
1410 Rosecrans Street, San Diego, CA, United States
August is all about soaking up the last bit of the summer season and with that comes rounding up your bests to party by the pool, bask in the sun, feast on summer's bounty and, of course, see who can stand on your giant flamingo floatie the longest. But first comes the art of coordinating your unforgettable bash. We know planning the party can be a lot to handle so allow us to take some of the load off of you!
The gang over at Barçon Cocktail Co. already created your drink of choice. Trust us, this blushing cocktail is delicious and sure to get your party started off right. Food? Tabletop decor? Don’t you dare think we forgot! MIHO Catering Co. designed a menu full of their summer favorites that are not only easy to prepare but are the perfect garnish to Hostess Haven’s very own tabletop trends of the season with Lovely Blooms Florals. Keep scrolling for recipes and tips from the experts themselves.
LOCAL BIGEYE TIRADITO
Thinly sliced big eye tuna with grilled peaches, ramp mojo and pickled fresno chiles
Want to add another texture and that wow factor? Sprinkle on some dehydrated leeks - Executive Chef, Ryan Bullock
Inspiration: The dish is perfect for a picnic gathering at the beach or wherever your heart takes you. It’s something that you can easily prep ahead and hold cold in a cooler. It brings that big WOW factor to your guests, and it only takes seconds to plate up!
Mix patterns on your tabletop to create texture, layers and interest.
Tip: Choose a pattern you love and build from there. Don't be afraid to keep trying different prints with your favorite. Bring in colors and shapes that you love from your favorite pattern. Even if you're just mixing napkins, do it! - Hostess Haven Founder, Farra Miron
STONE CRAB & AVOCADO TOAST
multigrain toast topped with english pea and avocado mousse, stone crab, shaved radish
Brighten it up and add some spice with some house made tan and chile oil. - Executive Chef, Ryan Bullock
Inspiration: With Summer comes brunch fun and that’s exactly where this dish belongs! It’s a sure way to impress your squad, make sure to bring the Rose.
It's the new blush. A softer cousin of the either 'love it' or 'hate it' purple, it's a fresh update to the 'millennial pink'.
Tip: Add in small doses. A little goes a long way. - Hostess Haven Founder, Farra Miron
NY STRIP CARPACCIO
Shaved NY strip steak on rye crostini with crispy shallots, chives, white sturgeon caviar.
Surprise your guests with cured egg yolks shaved on a microplane, it adds a creamy and richness to the dish that is unexpected. - Executive Chef, Ryan Bullock
Inspiration: Grab your friends and set up for a summer dinner party under the stars, start off your dinner right with this dish. Trust me on the egg yolk, it’s worth the extra effort, you’ll put it on everything!
Different from just blue; indigo has a richness that you could bring in from just a napkin or even a plate.
Tip: Don't be afraid to use the full range of indigo from a light denim to a saturated hue, even glossy or chalky. No need to go overboard with it, a little goes a long way here, too. - Hostess Haven Founder, Farra Miron