Purchase Tickets

October 2007

Pages 12-14: Concept, accessories and styling courtesy of Ingrid Anderson DeOrlow, owner of Garlands Home Furnishings, 6985 El Camino Real, Carlsbad, CA 92009, 760-431-2420.

Pages 16-18: Interior design by Kathleen Zbacnik, ASID, KZ Design Group, 7964 Prospect Place, La Jolla, CA 92037, 858-454-8090; kzdesigngroup.com.

Page 19: Interior design by Beverly Feldman, ASID, Space San Diego, 1531 Pacific Highway, San Diego, CA 92101, 619-237-0727, spacesandiego.com.

Pages 28-35: Food preparation and catering services for the Jacobs family photo session courtesy of Jeff and Deni Jacobs and their private chef, Lara Hayes (larafleurpower@hotmail.com). Interior design by Helene Ziman, ASID, Helene Ziman & Associates, 4241 Jutland Drive, Suite 301, San Diego, CA 92117, 858-274-8522; heleneziman.com. Architecture by Bill Hayer, 858-792- 2800; bhayer@hayerarchitecture.com. Landscaping by Martin Schmidt, Environs Landscape Architecture, 1909 State Street, San Diego, CA 92101, 619-232-7007; environs.us. Page 64: Recipes for pumpkin soup (included on this page) and the abalone sliders pictured on page 64 are by chef Pascal Courtin, special events coordinator and food services manager of Sidney Frank Importing Company, 858-518-0386; sidneyfrank.com, pcourtin@sidneyfrank.com.

Pumpkin Soup

2 whole medium-size pumpkins
3 russet potatoes
2 tablespoons unsalted butter
6 cups chicken broth
Pinch of salt
1⁄2 cup heavy cream
Freshly ground pepper
Freshly grated ginger
Strips of orange peel

Cut the top third off one pumpkin and scoop out seeds. Set aside until the soup is ready to serve.

Peel and remove the seeds from the remaining pumpkin and cut into 1-inch cubes. Peel the potatoes and cut into 1-inch cubes as well. Sauté the pumpkin and the potato cubes in the butter for 10 minutes, until they are golden. Stir in the broth and salt. Cover and simmer for 30 minutes over medium heat.

Purée cooked mixture in a food processor or blender. Stir in the heavy cream, pepper and ginger. Mix well. To serve, pour the hot soup in the hollowed-out pumpkin, and garnish with strips of orange peel. Serves four.

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