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The Creepy Crawlies:
Chris Donlon (vocals, guitars, recording, mixing, anything not mentioned)
Kate McLean (vocals, keys, Hammond),
Justin Riner (drums on not thinking)
Anthony Donlon (bass on not thinking)

Garden to Table Dinner Menu Click Here

Overview:

TAKE YOUR TASTE BUDS THROUGH OUR FRESH FROM THE ORGANIC GARDEN CUISINE APPETIZERS SERVED BY THE GARDEN AND AROUND THE POND. INSPIRED POOL DINNER FROM FRESH HEIRLOOM TOMATOES TO CHEF INSPIRED MANGO LIME GAME HENS.FINISHING WITH FRESH BASIL AND LEMON CHEESECAKE IN THE OPEN AIR UNDER THE OAK TREES. PAIRED WITH WINES FROM MALIBU FEATURING Malibu Valley Vineyards AND LOBO’s SIGNATURE CASTLE BLEND.

WHEN: AUGUST 20th, 2011 TIME: 6:30PM – 10:30PM

Price: Before August 12, 2011

$89 + $7.79 (tax 8.75%) + $16.02 (gratuity 18%) = $113.00

Price: After August 12, 2011

$99 + $8.66 (tax 8.75%) + $17.82 (gratuity 18%) = $125.00

Garden to Table Dinner Menu

Appetizers

Castle Signature Cheese Platter with Fresh Berries and Roasted Nuts

Lamb Lettuce Wraps with a Tangy Mint Sauce

Cristinni – Fresh Tomato, basil and garlic

Quesadilla filled with the Castle’s own Zucchini and Corn Salsa, grilled chicken and
Smoked Fontina Cheese

Starter

Grilled Eggplant stacked with Roasted yellow Peppers and Heirloom Tomatoes topped
with Fresh Tomato Vinaigrette, served along side of Polenta Cake Amatriciana

Salad

Cabbage, Arugula, red peppers, red onion and Castle cured spiced olives topped with
orange pieces and tossed in a Kumquats sesame dressing

First Course

Castella Dontico Mongolian Short Ribs

Castle made Fettuccini in a Chard and Mushroom light cream sauce.

Main Course

Oven Roasted Cornish Game Hens basted in Mango Lime Sauce served with Cilantro
Pesto Basmati Rice and Roasted Baby Carrots

Dessert

Mini Cheese Cakes – Sweet Lemon Basil, White Chocolate Raspberry and Lemon Pie

2011 Winter Cooking Class Series

• All classes are 3 1/2 to 4 hours.

• We will be serving wine from the region of Italy we are exploring.

• We are taking a trip to Italy and we would love for you to join us!

First Stop: Parma in the Emilia Romagna Region

When: Feb 1, 2010 at 6:30pm (Tuesday)

Description:

Most famous for Prosciutto di Parma, Parmigiano Reggiano and the best Traditional Balsamic Vinegar from Modena. Also asiago cheese which is the second most famous cheese in Italy after Parmigiano Reggiano. While traveling through the region, in Bolonia you will find the most wonderful mortedella you have ever tasted. Join us for a taste of Parma!

Menu

• Prawns Alla Bolognese – Prawns with proscuitto in a light tomato sauce
• Crocchette di Parma – Potatoes balls stuffed with a surprise then rolled in Italian seasoned bread crumbs and egg then fried to a golden brown.
• Pasta Con Polpette de Parma – Pasta with veal and mortetella meatballs in a fresh pomodora sauce.
• Chicken Involtini Parma – Chicken breast stuffed with Proscuitto and asiago cheese in a white wine mushroom sauce.
• Sweet Raviole Bolognesi – Sugar cookies from Parma toped with marmalade

Stuffed Dough from Around the World

When: Feb 5, 2011 at 12:00pm to 4:00pm (Saturday)

Description:

This one is just for the fun of it. How many ways can we stuff it…

From the beginning of time people have been making dough and stuffing it with goodness. Every nationality seems to have it’s own version. In this class we are going to explore some of my favorites. Come ready to get your hands in the flour!

Menu

• Pork filled steamed Dumplings from China with a plum dipping sauce
• Thai curry pan-fried dumplings with a spicy dipping sauce
• Classic cheese Ravioli in a fresh marinara sauce
• Russian Pelmeni in broth – Russian dumplings: small portions of ground meat and onion wrapped in dough
• Empanadas-Fried beef and olive Stuffed Dough from Cuba served with a pigue sauce

Second Stop: Venezia in the Veneto Region

When: Feb 14, 2011 at  6:30pm (Monday)

Description:

Join us for a romantic special Venetian Valentines Day menu.

Venetian’s have a unique style of cooking seafood, with strong Austrian and Slavic influences. We have selected some of our favorites to bring you into the world of a city built on the water. Picture yourself on a condola being serenaded while passing through the great canals of Venice. You are let off at a small café and served this delicious meal. You fall in love all over again…

Menu

• Dates wrapped in bacon and fried until golden (you will be feeding these to each other like candy)
• Capesante alla veneziana – Venetian Scallops
• caparossoli in cassopipa – Clams with parsley
• radicchio veneziano – grilled radicchio with white raisins in an I love you, honey vinaigrette
• Champagne Risotto with Mushrooms – This champagne risotto is almost ethereal the two of you will love it
• Pesce Bianco – Seasonal white fish baked in a creamy lemoncello sauce
• Chocolate Caromello – Cream Carmel topped with a decadent chocolate sauce, whipped cream, shaved chocolate and roasted hazelnuts.

Third Stop: Roma in the Lazio Region

When: March 3, 2011 at 6:30pm (Thursday)

Description:

The typical Roman food has its roots in the past and reflects the old traditions in most of its offerings. It is based on fresh vegetables, not expensive cuts of meats, and cooking with herbs and hot chilli pepper. It also consists of deep fried, tasty appetizers and sharp “pecorino cheese” (made from sheep’s milk from the nearby countryside), a very important ingredient in many recipes. In this class Chef Vitorrio who is from Rome will lead us through this amazing region and it’s rich food history.

Menu

• Arugula alla romana – Baby arugula, grape tomatoes and shaved Parmigiano Regiano in a balsamic vinaigrette served with a Crostinni Formaggio (Slice of Italian bread topped with Fontina cheese then baked)
• Zucchine Fritte – Zucchini, deep fried in a favorite Roman light batter
• Spaghetti alla Carbonara – A famous spaghetti served in a sauce whose main ingredients are eggs, “guanciale”( bacon ), black pepper and pecorino cheese.
• Salti In Bocca alla Romana – Scaloppina of veal topped with prociutto and sage, a clasic!
• Tiramisu – A cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you.

Fourth Stop: Villa San Giovanni in the Calabria Region

When: March 10, 2011 6:30pm (Thursday)

Description:

Calabria is a major supplier of olive oils. Certain forest areas are noted for porcini mushrooms. If you enjoy Earl Grey tea, you might be surprised to learn that the citrus Bergamot (Bergamotto di Reggio Calabria) hails from Calabria. The most important cheese is Caciocavallo Silano, from cow’s milk. The deli’s in Calabria are noted for their meats such as capocollo, pancetta and soppressata similar to a hard salami. Don’t get me started on the breads…mmmmm

Menu

• Frittata mad with last night’s left over spaghetti and ingredients we find in the fridge.
• Croquettes of rice and fish fried in olive oil then drizzled with extra virgin olive oil
• Baked macaroni with Caciocavallo cheese, sopressata or smoked capocollo
• Bucatini Dominican – pasta with porcini mushrooms tossed with herb breadcrumbs and anchovies
• Lamb alla Silana Calabrese – Lamb braised in the oven and served with crusty Italian bread

Check out some behind the scene pics!

October 23, 2010 (6:30pm-11pm)

Price: $99.00 per person: plus taxes ($9.16) and gratuity 18% ($17.82)

New Announcement!

Lobo Castle is excited to announce we are partnering with Rosenthal Wines of Malibu, CA for our Fall Wine Dinner. After the rave reviews of our Fall and Spring Wine Dinner we can not wait to wow our guests for the 2nd Annual Fall Wine Dinner. You can expect only the freshest ingredients taken directly from our onsite gardens and wine from Rosenthal Wines.
Check out Spring Wine Dinner Photos

Rosenthal Wines

Visit Rosenthal Wines Website

Check out there wines

Excerpt from Story of Rosenthal

The New Malibu Tastemakers The wines are then aged in French oak barrels under the watchful eye of winemaker Christian Roguenant who strives to bring out their unique character. The reds are vinified with limited intervention to highlight terroir and the Chardonnay is made in a Burgundian style yielding a lightly oaked, crisp wine that complements a wide array of foods.
We invite you to enjoy a bottle at your table and taste the flavors of Malibu for yourself.

For more information or questions please Contact Us

All Classes: $99.00 and include wine

Limited to 10 guest per class

A Trip to Rome

Course 1 – September 21 – 6:30pm to 9:30pm

Menu

• Shrimp wrapped in pancetta in a white wine and garlic sauce
• Artichoke hearts, black olives and fennel salad marinated in a wine vinegar parsley dressing
• Fettuccini con vegetables in a pink wine sauce
• Veal Salti in bocca – Thin slices of veal with proccuito and sage
• Granita – An Italian style sorbet dessert made with expresso. The desired texture may very from city to city. We are lucky to have with us our own Chef Vittorio who is going to show us how they make in Rome.

Summary

Bring your appetite! Looking forward to seeing you there.

Fall Harvest on a Plate

Course 2 – October 5 – 6:30pm to 9:30pm

Menu

• Fresh tomatoes with roasted garlic, fresh oregano and fontina cheese drizzled with wine vinegar dressing
• Fresh from the garden zucchini stuffed with a blend of Italian sausage, spinach, mushrooms and provolone cheese.
• Cornish hens smothered in a mango lime glaze pared with a classic risotto made with peas pancetta and onions
• Cake in a glass – Pan di Spagna soaked in liquor and layered with Italian cream, berries and shaved chocolate.

Summary

Harvest time is a bountiful time in the garden. In this class we are making use of the fantastic vegetables we have growing in our Castle gardens. See you in the garden.

Sold Out

How many ways can we fill pasta?

Course 3 – October 15 – 6:30pm to 9:30pm

Menu

• Cheese ravioli in a fresh tomato marinara sauce
• Chicken, chard, mushroom and leek, ravioli in a pink sauce
• Pumkin ravioli in a brown butter sage sauce topped with amaretto cookie and lemon zest
• Cannelloni filled with lobster, crab and shrimp in a béchamel sauce

Summary

Mamma Antico will be joining us in the kitchen to show us all how it is done. Join my fabulous Mamma and myself; learn how pasta was done in the old days and how we still do it today.

Dim Sum and then Sum

Course 4 – October 21 – 6:30pm to 9:30pm

Menu

• Chicken and vegetable Pot Stickers – spicy Thai dipping Sauce
• Pork Steamed Dumplings – soy-ginger dipping sauce
• Avocado and Vegetable Vietnamese egg rolls – tamarind /Cashew dipping sauce
• Vegetable Egg Rolls – tangy apricot dipping sauce

Summary

We will also be making a cabbage peanut salad to go along with our Dim Sum. This one will get your taste buds sizzling! Come prepared to get your hands in the four.

Sold Out! Look Forward to seeing you all!

Veggies Anyone? Our First Vegetarian Cooking Class!

Course 5 – November 16 – 6:30pm to 9:30pm

Menu

• Spicy red pepper hummus with flax seed flat bread – A great party starter.
• Vegetable fritters with a sweet chili dip - Just plain yummy.
• Eggplant tikka masala – Chicken tikka is one of the favorite dishes of Indian cuisine. I feel it is only fitting to make a vegetarian version.
• Chard and wild mushroom enchiladas covered in mole sauce and topped with guacamole – Mexican food at it’s best!
• Fresh pumpkin custard topped with fresh whipped cream, chocolate sauce and toasted pecans – One of my personal favorites!

Summary

I have been asked to do a class on vegetarian cuisine by many of my guests at the Castle. I have come up with some recipes that will take you to Asia, India, Mexico and America. We will also be enjoying a wonderful salad of fennel and oranges that will add a bit of Italy to the mix.

Come join me in this trip around the world, vegetarian style! Denise

Holidays Special Recipes

Course 6 -  November 10 – 6:30pm to 9:30pm

Menu

• Turkey covered in pancetta and basted with port wine.
• Italian sausage stuffing an Antico family favorite
• Green beans with hazelnuts and lemon zest
• A sweet potato and russet potato mash incrusted in roasted garlic and romano cheese
• Fresh cranberries with honey and walnuts

Summary

Experience the holidays at the Castle and learn some new recipes for old favorites.

Check out this picture montage of Jenny and Matt’s wedding at Lobo Castle shot by the talented team of photography team of Edwin and Nancy. Please notice all the wonderful food photos of Lobo Castle’s in house event catering service.

Lobo Castle is quickly becoming the premiere castle wedding destination in Los Angeles and Malibu area.

For additional information: wedding info

Lobo Castle is featured in Yahoo Associated Content article “Amazing Wedding Locations in Los Angeles”

Sign up now!

Course 6 – August 24, 2010 (Tuesday)- 6:00pm to 10:00pm

10 max $99.00

Old Family Recipe

• Sunday Sauce
• Meatballs
• Making the pasta
• Cheese layers

Summary

Learn Denise’s family’s traditional lasagna from scratch. You will not want to eat any other lasagna ever again! This one fills up fast so book your spot now!