I Learned a Lot: Japanese Drinks by Stephen Lyman and Chris Bunting

September 27, 2019 by evebushman

I had titled this review before writing it, then I read this very educational and entertaining book and had to make a change because, well, I learned a lot about Japanese drinks yes, but also about the history and drinking culture in Japan. I found myself taking copious notes – some of which I will share in bullet points below – as well as a shopping list and travel plans. This is what I knew from the publicist:

The Complete Guide to Japanese Drinks: Drink your way through Japan (even from home) with the help of: The Complete Guide to Japanese Drinks! This comprehensive survey of Japanese drinks covers all the main types of beverages found in Japanese bars and restaurants, as well as supermarkets and liquor stores around the world (including Sake, Shochu, whisky, wine, beer & fruit wines). Descriptions of the beverages, their history, production method, current trends and how to drink them are provided. Detailed bar and buyer’s guides list establishments where readers can go to enjoy and purchase the drinks, both in Japan and cities around the world!

My Review

As I said above I learned a lot. The authors, Stephen Lyman and Chris Bunting, shared all of their information clearly so that anyone from a student of wine and spirits to wine and spirit lovers – that might just want to travel to Japan – would find more than helpful. Chock full of professional photographs, this was one of the best “textbooks” I had the pleasure to read in a long time.

These are a few takeaways for wine 101ers:

First off, you won’t “get lost in translation” as can happen with some book translations, as the authors are American and English.

Japan’s alcohol traditions date back two thousand years. A Chinese author made the first written record in 297 AD.

Early beer brewing was often done at home due to alcohol taxes and regulations. Beer remains the most popular drink in Japan. However, depending on what part of Japan you are in you may find the locals prefer shochu, sake, or wine.

Fermented rice for making sake was originally fermented through human chewing. Steamed rice goes in, spat out into a communal jar, by end of the day the saliva from chewing creates enzymes that turn the starch to a sugar, and yeast begins making it all alcohol – to be consumed that same evening. Wait a week and the concoction would create a beer-strength drink. Google the word for mouth-chewed sake if you like: kuchikamizake.

The word “sake” in Japan refers to all alcohol. Japanese use the word “Nihonshu” to refer to brewed rice sake.

Shochu is a Japanese distilled spirit that can be made from anything that can be distilled; most common is sweet potato, followed by rice and barley. An interesting one to find is the “black-sugar” aka “kokuto” in Japanese – it’s made from blocks of sun-dried molasses found in the Amami Islands. (Note: I’ve sampled a few sweet potato shochu at Japanese trade shows and always look forward to trying them.)

Shochu is distilled three times more in Japan than Tequila is in Mexico. And Shochu is mostly all consumed in Japan.

The spirit Awamori is referred to as “Japanese moonshine” in the book. We get the history, who drinks it (originally for aristocrats) and learn that it’s stronger than Shochu.

In 1853 Bayard Taylor, an American, said that Awamori tasted “old and mellow with a sharp, sweet unctuous flavor, somewhat like a French liqueur.”

Umeshu is a category of plum liqueur as well as for other fermented fruits drinks. The “ume” plum is the most common, a green pickled tart plum, sugar is added during the fermentation process. Many Japanese make the drink at home.

The two early giants in the Japanese whisky market remain the same: Suntory and Nikka. At one point in the early 70s Japan was the fourth largest whisky producer worldwide, and producing three times as much as Ireland. Currently they are garnering more attention for several awards for aged whiskeys.

There is a shout out and recommendation in this book to read the next book I’m reviewing: Brian Ashcraft’s Japanese Whisky.

Gin distillers use the required juniper but they also may add in green tea, bamboo leaves and ginger.

Over 100 beer breweries were open in Japan by the end of the 1800s, two today still stand: Sapporo and Yebisu. Craft breweries began popping up in 1994 as the Japanese minimum production laws changed.

Japanese wine is made most often from Koshu (a white grape varietal – and not the same thing as Koshu aged alcohol) or Muscat Bailey (the red grape varietal). There are many domestic sweetened and inexpensive wines. Manga (adult Japanese comic books) have made huge inroads in creating a desire to learn and taste more Japanese wines.

Cocktail making can be traced back to one bartender that opened many bars – the first without hiring costly entertaining hostesses – trained many bartenders, created an association of bartenders, created a bartending school and focused on professionalism: Tatsuro Yamazaki.

Sake, Shochu, Awamori and Japanese Whisky can be served many different ways and the book goes into detail the differences in each. How each is made is also a good part of the book.

The last two sections of the book is a global bar guide and shopper’s guide – both worth examination if you are looking for a particular Japanese drink near you.

About the Authors

Stephen Lyman interned for a sake distillery in Japan before becoming the first graduate of the Sake School of America’s Shochu Adviser Course and a kikisakeshi (sake sommelier) through Sake Service International. In 2016 he was named the first Honkaku Shochu Ambassador by the Japanese government through the Cool Japan program.

Chris Bunting has worked in London and Japan for publications including the Asahi Shimbun, Times and Independent. He developed his love of Japanese alcohol while living in Tokyo and is the author of Drinking Japan.

Get yours here à https://www.tuttlepublishing.com/japan/the-complete-guide-to-japanese-drinks

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits

Iconic Chez Jay In Santa Monica Introduces the Backyard Where All Good Peep Meet to Eat & Drink!

August 24, 2019 by evebushman

SANTA MONICA – Santa Monica’s most iconic restaurant, Chez Jay, officially celebrated their 60th Anniversary by kicking off the festivities with the Grand Opening of The Backyard at Chez Jay, ‘where all good peep meet to eat and drink’ this past August.

Photo Credit: acuna-hansen.

Chez Jay, located in the heart of Santa Monica on Ocean Avenue, is Owned by Michael Anderson and now operated by his son General Manager Chris Anderson. Shortly after Chez Jay was named a Historical Landmark in 2012, The Backyard began as a vision that Michael Anderson had where he wanted to create a special experience for his longtime following of extremely loyal clientele so they could enjoy outdoor dining right by the Santa Monica ocean under the stars. M. Anderson set out to start this project, which he thought would be a great addition to Chez Jay and the City of Santa Monica, but the process turned out to take much longer than expected. “Everyone fought me at every turn, but I was not going down,” states M. Anderson. “I just kept thinking of Robert De Niro’s line as LaMotta in Raging Bull during one of his fights with Robinson when he says, ‘Hey, Ray, I never went down, man! You never got me down, Ray! You hear me, you never got me down,’ and he kept going.” Michael’s son Chris Anderson joined his father at Chez Jay approximately 2 years ago as the General Manager where he quickly decided he wanted to help his father finish what he had started.

“This was not my first priority when I came on board at Chez Jay, but after seeing how much this meant to my Dad and realizing that getting this done was taking such a toll his health, I jumped in and did everything I could to help him finish this project and make his vision a reality,” says C. Anderson.

The Backyard was designed by Chris Anderson and Nataly Lopez with the thoughtful mission to create a comfortable and welcoming gathering space for family, friends and longtime guests of Chez Jay. The space features picnic tables, couches, Adirondack chairs, fire pit, wine barrels, hanging vintage lanterns and string lights, large off-white canopy, and bright blue fence that backs up to Santa Monica’s Tongva Park.

Chef Guillermo De Arcos G, known as “Chef Memo,” is the special secret ingredient at The Backyard at Chez Jay. Having been in the kitchen at Chez Jay for over 27 years, he now has his son Guillermo De Arcos Jr. cooking by his side, making this a true family affair as he introduces the new Good Eats menu at The Backyard at Chez Jay. The Starters kick off the party with the Peppercorn Maple Bacon, Grilled Street Corn, Southwest Steak Nachos, Truffle Fries, Kimchi Guacamole, Rhode Island Calamari, Shrimp Ceviche Bites, and Baked Clams. There are three delicious Salads that can be shared or enjoyed on their own including the Crispy Calamari Salad, prepared with fried calamari, frisée, romaine radicchio, tomatoes, pickled red onion, and French Dijon vinaigrette; The Cobb served with grilled chicken, romaine, bacon, egg, blue cheese, tomato, avocado and lemon honey vinaigrette, or the NY Steak Salad prepared with Angus New York Strip, arugula, mixed greens, blue cheese, cranberries, walnuts, pickled onions and balsamic. The Mains start off with seafood selections such as the Mahi Mahi Sandwich served with a grilled filet of Mahi Mahi, lettuce, tomato, onion and tartar sauce on a toasted bun, or the Fish & Chips with Allagash beer battered cod and French fries. Next, step-up the savory by enjoying the Chez Burger comprised of a 1⁄2 pound Angus beef, cheddar cheese, lettuce, tomato and onion, served on a toasted bun; the Crispy Chicken Sandwich made of fried chicken, house coleslaw, apple, frisée, chipotle aioli, and pickles on a toasted bun, or the Steak Au Poivre Sandwich with a Peppered Angus NY Steak, cream of horseradish, picked cabbage, arugula on sourdough. Lastly, there is the Jay Dog prepared with a grilled 10 inch Wagyu hot dog, tomato, pickles, onions, relish, peppers and mustard on split-top brioche, or the appropriately named Mike’s Melt, in honor of Michael Anderson, prepared with a pressed 1⁄2 pound Angus beef patty, melted cheddar, and caramelized onions on rye.

For the final finish on the menu, the Sweet offering inspired by Chez Jay Chef Juan De Arcos known as “Chef Tony,” are Chef Memo’s Fried Oreos – the ultimate comfort food fried to perfection.

Of course, The Backyard at Chez Jay is all about Good Drinks and the cocktails the Chez Jay team has created are no exception. The menu offers signature drinks such as the Hotel California made of Bombay Sapphire, grapefruit, lemon and rosemary; the Chevy To The Levy comprised of mezcal, pineapple, Ramazzoti Rosato, lemon and sage, The Juan Margarita prepared with Casamigos Tequila, jalapeño, cucumber, cilantro and lime, and the Ketel Spritz made of Ketel One, St Germain, Prosecco, lemon, and thyme. For classics with a twist, guests can enjoy the Pimm’s Cup made of Pimm’s, cucumber, mint, ginger, and lemon, the Dark & Stormy prepared with Gosling’s Rum, ginger beer, and lime, the Never Old Fashioned with Slow & Low Rock and Rye Whiskey, orange peel, Luxardo Marashino Cherry and bitters, or the Tecate Michelada made with veteran Chez Jay Bartender Petter Whichman’s Wickie’s Bloody Good Mix, and lime with a Tajin rim.

For guests that prefer a glass of vino, The Backyard at Chez Jay will offer Wines by the glass including options such as the Cupcake Prosecco, Kim Crawford Sauvignon Blanc, Ferrari Chardonnay, Bev Rose, Meiomi Pinot Noir, or the Josh Cabernet.

Beer lovers can enjoy an ice-cold Draft, Can or Bottle in The Backyard at Chez Jay. Drafts feature the Allagash White, Heineken, Santa Monica 310, or Angel City IPA. The Can selections include Palmia Light, Tecate, Angel City Pilsner, or Golden Road Wolf Pup, along with Bottle offerings Corona, Bud Light and Angry Orchard.

The Backyard at Chez Jay is open every Wednesday and Thursday from 4:00 pm to 10:00 pm; every Friday from 4:00 pm to 11:00 pm; every Saturday from 12:00 noon to 11:00 pm, and every Sunday from 12:00 noon to 8:00 pm. For more information, please visit www.ChezJays.com or call Chez Jay directly at 310.395.1741.

Social Media: Please follow Chez Jay on Facebook @ChezJays and Instagram @chezjay_sm

The Backyard at Chez jay

1657 Ocean Avenue Santa Monica, CA 90401 T: 310.395.1741 www.ChezJays.com

LA Food Fest – The 10th Annual and The Last

July 26, 2019 by evebushman

It may have been the 10^thAnnual LA Food Fest, held on the infield of Santa Anita Park, but it was the first LA Food Fest for me. Unfortunately, it was set to be the last. This is what I learned from their (abbreviated) press release:

The LA Food Fest was born as the LA Street Food Fest in 2009 founded by Shawna Dawson, Founder + CEO of Angeleno, Inc. (Sauce LA, LA Food Fest, Artisanal LA and Clean Made). She officially kicked off her very first event in Downtown Los Angeles in February 2010. With a lofty goal to not only to fill a gap in the event scene by creating something that was the first of its kind, Dawson created a culinary community and a platform to support independent small businesses that has traveled from Los Angeles Center Studios in DTLA, the historic Rose Bowl in Pasadena, Exposition Park, Los Angeles Memorial Coliseum and to its final destination Santa Anita Park in Arcadia, cementing the LA Food Fest as L.A.’s premier street food event.

What We Had

Approximately 5,000 foodies had their pick from over 100 “restaurants, carts, stands, trucks, bars, beer, wine and craft cocktail makers” and “Nuevo Gastropub.”

The infield, I would quickly learn, is huge! What I thought was the main event was just one corner. Of course I took a lot of photos, and these were standouts for me:

The myriad of flavors from Truly Hard Seltzer (loved that blueberry) and Jiant Hard Kombucha (Green tea, elderflower and jasmine = yum!) canned low-alcohol beverages; Red Rock Deli’s many potato chip flavors; Tequila Sin Rival, seeing park workers smiling under their Sahara hats; the many-flavored Bertha Mae’s Brownies that would be swell in both wine and whisky pairings; You Had Me At Helado refreshing honeycomb ice cream and grapefruit Champagne sorbet; discovered Citrus Grove Distillers vodka and bourbon (planning a road trip to Claremont to try their many gins); The Pie Hole’s amazing mini pie selections (more blueberry!); Revel Spirits Agave – especially the barrel aged; Uncle Tetsu’s Japanese light and cool cheesecake; every taste from Tequila Don Nacho, Bite Me Gourm-Asian “Kimchini” kimchi rice ball stuffed with cheese and topped with teriyaki and Sriracha aioli (my favorite dish!); Krafted Rum – white, pineapple and barrel aged; Takami seared tuna; Nine Banded Whiskey cocktail made by Mister O’s was my fave cocktail of the day; Mama Musubi gourmet rice balls; Alexander’s Steakhouse tuna, roe and Ponzu shooter; Wedell Cellars wines; from “Gordon Ramsay Uncharted” we enjoyed Manuel’s Potatoes fried in duck fat, honey and cheese; Tequila Corazon; the mole sauce from Quiadayn; both the booth workers and the pizza from Pizza of Venice; and pretty floral crowns and clothing from Crown Bloom Floral.

We got in on some of the dishes created by the “international guests chefs” in the “Nuevo Gastropub” section of the event including chef Sergio Meza and his innovative dish of broiled beet with cheese, pistachio and lemon dust. Chef Meza came all the way from his restaurant in Columbia to blow our minds at the LA Food Fest. Chef Rafael Covarrubias, born in Mexico and currently at Hexagon in Ontario, Canada created a delectable Spanish shrimp tostada with peanuts, salsa, mushrooms, onions and more. Chef Eduardo Morali, from Monterrey, Nuevo Leon, Mexico thrilled guests with a simple grilled corn on the cob with black garlic and creamy sauce. Then Chef Emmanuelle Deboise, currently at La Casa Caramel, finished us off completely with a small dessert of grilled plantain, avocado, cheese and honey.

Participating Chefs and Restaurants

Chef Dante Ferrero (Dante Brasa y Fuego, Mexico City); Olivier Deboise (Aperi, San Miguel de Allende); Sergio Meza (Villanos en Bermudas, Mexico City), co-owner of one of Latin America’s 50 Best Restaurants; Rafael Covarrubias (Hexagon and 7 Enoteca, Ontario, Canada); Eduardo Morali (Pangea, Monterrey, Nuevo Leon) and French pastry chef Emmanuelle Deboise (La Casa Caramel, San Miguel de Allende). Restaurants included Cuizina, Quiadaiyn, The Burristas, Cevicheria las Olas, African Chop, El Chef Taco, Ken’s Ramen, POKEBAR, Big Grandma’s Kitchen, Sushi Roku, Oak Smoke BBQ, EK’BALAM Yucatan Cuisine (formerly Delicias Yucatecas), The Vegan Salvi, Always Coffee, Maquina Taco, Pasta Sisters, Eagle Rock Public House, Comfort LA, Pinches Flautas, Barranco Lounge by Chef Walther, Fishin for Brews,Low Key Burritos, Luckdish Curry, Takami Sushi, Bearology, Humbleburgerz, Bite Me Gourmasian, Pez Cantina, Padthai Boran, Mama Musubi, Nature Well, Café de Leche and more.

Dessert fare came from The Donuttery, Pie Hole, You Had Me at Helado, Communitea Bakery, Down South Treats, Dearly Beloved Confections, Tastee Flavors New Orleans style shaved ice, Uncle Tetsu’s Japanese Cheesecake, 12 Oaks Desserts and others.

Cocktails from Birds & Bees, Mister O’s, Citrus Grove Distillers, Revel Spirits, Broken Shed Vodka, Pez Cantina micheladas. Mexican beers from Border X, Cabotella and CALIDAD. Wines were served by Riboli Wines, Obvious Wines. Beers and ciders were available from Stella Airstream, Golden Road, Eagle Rock Brewery, CALIDAD, Border X, Elysian Brewing IPA, Glutenberg Beer, Hop Valley Brewing, Michelob Gold Organic, Common Cider and Hard Kombucha. Non-alcoholic drinks were served by Spindrift, KeVita, Honest Tea and more.

VIP guests were treated to HotPoint Lightbox Photo Booth, Alexander’s Steakhouse, FrankieLucy Bakeshop and Wedell Cellars wines.

Charity

A portion of the proceeds from the 10^th Annual LA Food Fest will directly benefit Food Forward, this year’s charity partner. Food Forward fights hunger and prevents food waste by rescuing fresh surplus produce, connecting this abundance with people in need and inspiring others to do the same. Food Forward is synonymous with food waste reduction in Los Angeles and the LA Food Fest could not ask for a better partner as they head into their third and final year of being LA’s only Zero Food Waste event.

Sponsors: Essentia Water, National Geographic, NASA Jet Propulsion Laboratory (JPL), Entercom, Baja Brewing, Golden Road, Calidad, Tequila Cocula, Corazon Azul Spirits, Aguirre Tequila, Tequila Don Nacho, Spindrift, KeVita, Good Farms, Kumana Foods, 4^th & Heart and more.

Instagram: @LAfoodfest

Facebook: https://www.facebook.com/LAFoodFest/

Snapchat: @LAfoodfest

Twitter: @LAfoodfest

STU AND THE KIDS RETURNS TO VIBIANA FOR THE 6TH ANNUAL FLAVORS OF ASIA FOOD FEST ON SUNDAY, AUGUST 4TH

July 25, 2019 by evebushman

Stu and the Kid’s Flavors of Asia Food Fest at Vibiana – photo credit Erik Fisher

The 6th annual Stu and The Kid’s Flavors of Asia Food Fest Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky with the help of his friends, returns to Vibiana on Sunday, August 4, 2019. The event is a rare chance to experience original dishes created by Los Angeles’ Asian-food-loving chefs expressed through Far East influences and personal styles that have impressed guests since the inception of the event in 2014. All of the proceeds from this event are used towards scholarships for university education to help underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand.

In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and rising-star chef, made a dramatic life change by giving up a promising culinary career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Don Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these at-risk Hill Tribe kids following their graduation, he founded Stu and The Kids to better prepare them for adulthood, help them get into a university or technical college and give them the tools for an independent future. Funds raised go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education. Now in their ninth year of fundraising throughout the world, Stu and The Kids has raised over $658,000 for the charity, including last year’s astounding record of $164,000 accumulated from the Los Angeles festival, in addition to fundraising on the east coast and online donations during 2018. Stu and The Kids supervises thirty-six kids, including sixteen that received 4-year scholarships in 2018 to support education and jobs in accounting, business management, in-home elder care, cooking and fashion and textiles and two with continuing 2-year master degree programs. The charity hopes to increase the awards to twenty more four-year university scholarships in the coming year.

VIP ticket purchasers will have early entrance at 2:30 p.m. to meet and chat with the chefs and receive a Stu and The Kids tote bag filled with special gifts including a signed copy of Jet Tila’s new cookbook, 101 Epic Dishes, a collectible Stu and the Kids baseball hat and much more.

Among the participating chefs for this year’s event are Hosts Neal and Amy Fraser, Vibiana; Walter and Marguerite Manzke, République; Hugo Bolanos, Wolfgang Puck at Hotel Bel-Air; Eric Klein, Wolfgang Puck Catering; Eric Bost, Auburn; Gilberto Cetina, Chicken Itza, Holbox; Matt Lee, Restaurant 917; Jason Neroni, The Rose Café; Sherry Yard, The Tuck Room; Warren and Rose Schwartz, Magpies Softserve; Mei Lin, Nightshade; Food Network’s Jet Tila; Sarintip “Jazz” Singsanong, Jitlada; and Chef/Author Robert Danhi.

Other chefs to be announced; a complete list of participating chefs, restaurants, caterers and food artisans is listed below.

Beverages are plentiful to pair with spicy food and this year’s top-shelf purveyors list features a Thai-inspired cocktail made by tipple-smith Joshua Lucas and crisp summer selections from Bodega Wine Bar. Singha and Leo are featured Thai beers and Winebow Fine Wine+Spirits includes a fantastic range of wineries. Non-alcoholic choices are supplied by Herb + Orchard’s ready-made water infusions and Stu and The Kids famous fresh Coconut Bar.

The Flavors of Asia Food Fest fundraiser provides not only an amazing culinary experience but also showcases the exotic Thai culture. Guests can experience an educational presentation, activities for all ages including a vivid display of Northern Thai umbrellas and lanterns from the Tourism Authority of Thailand, performances of Thai music and an authentic Muay Thai boxing demonstration. The silent auction benefiting Stu and The Kids has a vast offering of beautiful photography of Chiang Mai locations, hand-made Hill Tribe bags and silver jewelry, gift baskets, autographed cookbooks, dinners at many of Los Angeles’ best restaurants and more available at great pricing.

A live auction of packages and experiences includes:

· Stu’s priceless Thailand vacation for two which includes a six-night stay at a luxury suite in a private eight thousand square meter estate bordering the National Parklands in the in the breezy foothills of Doi Suthep Mountain of Chiang Mai; a trip to the white temple in Chiang Rai and an elephant sanctuary; zip lining; overnight trekking and cooking class. The lucky winners will also have the honored chance to visit the Wat Don Chan Orphanage and serve lunch to The Kids, and have dinner with recipients of the Stu and The Kids Mentor and Scholarship Program.
· Lunch for two at Wolfgang Puck at the Hotel Bel Air with an exclusive overnight stay.
· A three night stay for up to eight guests in a luxurious Palm Springs desert estate, inclusive of a BBQ lunch or dinner by private chef, Deb Caponetta.
· Four Diamond Club tickets to the Angels vs. Boston Red Sox game on Friday, August 30, valued at $1,000.
· Four tickets to the LA Rams vs. San Francisco 49ers game.

Event hours for Stu and The Kid’s Flavors of Asia Food Fest are 3 p.m. to 7 p.m. Tickets are $135 General Admission, $225 for VIP Admission and $25 for children 6-12 (under 6 are free). To purchase tickets, visit Flavors of Asia Food Fest to Benefit Stu and The Kids on eventbrite.com.

FLAVORS OF ASIA FOOD FEST TO BENEFIT STU AND THE KIDS
SUNDAY, AUGUST 4, 2019
3:00 p.m. to 7:00 p.m.
2:30 p.m. for VIP tickets

General Admission: $135 in advance; $150 at the door, subject to availability
VIP Admission: $225; includes early admission and chef access.
Kids tickets: $25 for kids 6-12, (under 6 are free)

All tickets may be purchased online; visit: Flavors of Asia Food Fest to Benefit Stu and The Kids

WHERE: Vibiana, 214 South Main Street, Los Angeles, California 90012

Presenting Chef and Culinary Ambassador to Thailand: Chef Jet Tila

Participating Restaurants, Caterers and Food Artisans

Auburn
Ayara Thai
Bar Amá
Bodega Wine Bar
Chao Krung
Chicken Itza
Cookie Good
E Stretto
Ensaymada Project
Friends and Family
Holbox
Jitlada
Magpies
Night Shade
Olive Pit
Otus Thai Kitchen
Patina Catering
Redbird
Republique
Restaurant 917
Same Same
Savore Catering
Sinners and Saints
Tender Greens
The Rose
The Tuck Room Tavern
Vibiana
Wolfgang Puck Catering
Wolfgang Puck at Hotel Bel Air

SPONSORS
6 Degrees LA
Behind the DJ Booth
Chefs to End Hunger
Erik Fisher Photography
LA & SF Specialty
Red Boat Fish Sauce
The Bouqs Co.
Tourism Authority of Thailand
Vibiana
Winebow Fine Wines + Spirits
Wolfgang Puck Catering

ABOUT STU AND THE KIDS:
Stu and The Kids is a 501c3, tax-exempt nonprofit organization that provides scholarships for orphaned and underserved Hill Tribe children for continuing their education in Chiang Mai, Thailand. Stu and The Kids is committed to do good and make change by empowering kids, offering support, resources, opportunity and motivation while celebrating and respecting the diverse traditions, customs and culture of the communities where they do their work.

For further information, please visit Stu and the Kids on the web: www.stuandthekids.org
Stu and the Kids are social!
On Facebook: www.facebook.com/stuandthekids
On Instagram: @stuandthekids
On Twitter: @stuandthekids

Come Celebrate 10 Tasty Years One Last Time At The 10th Annual LA Food Fest June 29!

June 22, 2019 by evebushman

(Los Angeles, CA) Angelenos, it’s time to dust off your stretchy pants one last time and be part of the 10th Annual LA Food Fest that will take place on Saturday, June 29th, 2019 from 2:00 pm to 7:00 pm on the grassy infield of Santa Anita Park!

The LA Food Fest was born as the LA Street Food Fest in 2009 founded by Shawna Dawson, Founder + CEO of Angeleno, Inc. (Sauce LA, LA Food Fest, Artisanal LA and Clean Made). She officially kicked off her very first event in Downtown Los Angeles in February 2010. With a lofty goal to not only to fill a gap in the event scene by creating something that was the first of its kind, Dawson created a culinary community and a platform to support independent small businesses that has traveled from Los Angeles Center Studios in DTLA, the historic Rose Bowl in Pasadena, Exposition Park, Los Angeles Memorial Coliseum and to its final destination Santa Anita Park in Arcadia, cementing the LA Food Fest as L.A.’s premier street food event. LA Food Fest was also the first event to support their vendors by subsidizing the participation of nearly every participant, leading many other events to do the same. And in 2016, Dawson saw an opportunity to do good and help make this amazing city we call home a little better, so she decided to make LA Food Fest LA’s first Zero Food Waste event. Says Dawson, “We couldn’t be more proud of what we’ve accomplished over the years. The thousands of restaurants, chefs and caterers we’ve had the pleasure of working with. The bevy of events we’ve inspired all over the country, and the world. Not to mention, making the term “Food Fest” a common expression everywhere!”

The 10th Annual LA Food Fest is a community event that promises not to disappoint bringing 5,000 foodies and 100+ restaurants, carts, stands, trucks, bars, beer, wine and craft cocktail makers together including some of the city‘s Top Chefs, Restaurants and International Guest Chefs.

Highlights from this year’s 10th Annual LA Food Fest include:

The Nuevo Gastropub is where the LA Food Fest says adiós with an international lineup for the books! Guest chefs include the grill guru Dante Ferrero (Dante Brasa y Fuego, Mexico City) returning for his third year; Olivier Deboise (Aperi, San Miguel de Allende) with his eclectic approach on sustainable cuisine; the daring gastronomy of Sergio Meza (Villanos en Bermudas, Mexico City), co-owner of one of Latin America’s 50 Best Restaurants, and one of the youngest executive chefs in the world, Rafael Covarrubias (Hexagon and 7 Enoteca, Ontario, Canada). Joining the team, Eduardo Morali (Pangea, Monterrey, Nuevo Leon) executive chef of one of 2019’s Best Restaurants in Mexico said Latin America’s Best 50 Restaurants 2019, and the talented French pastry chef Emmanuelle Deboise (La Casa Caramel, San Miguel de Allende). All will bring unique dishes created just for the event and an unforgettable culinary show. The theme for this year’s Nuevo Gastropub is “parrilada” (translates to BBQ), and will include dishes for every palate, from Dante’s primal cuts grilled over coals on site, to organic vegan tacos, ethnic bites (Charbroiled shrimp tostada with peanut salsa macha, mushrooms and grilled onions duxelle, dill aioli; Grilled Street Corn with black garlic and huitlacoche), experimental appetizers (Charbroiled beet with mascarpone cheese, pistachios and black lemon dust) and refreshing fusion desserts (Grilled banana sandwich with avocado mousse, fresh goat cheese, and honey). As in previous years, the Nuevo Gastropub will also feature an extensive Top Shelf Tequila Tasting and Mexican beers like Border X, Cabotella and CALIDAD.

This year, guests will also get a very special taste of Gordon Ramsay’s UNCHARTED, featuring an exclusive preview of the upcoming National Geographic series and sample dishes inspired by the show in the NatGeo Lounge.

As in past years, the Fest will also help a number of New Chefs and Restaurants make their debut including Cuizina (Filipino street food), Quiadaiyn (authentic vegan mole), The Burristas, Cevicheria las Olas, African Chop, El Chef Taco, Ken’s Ramen, POKEBAR, Big Grandma’s Kitchen, Sushi Roku, Oak Smoke BBQ, EK’BALAM Yucatan Cuisine (formerly Delicias Yucatecas), The Vegan Salvi and Always Coffee, alongside neighborhood faves like Maquina Taco, Pasta Sisters, Eagle Rock Public House, Comfort LA, Pinches Flautas, Barranco Lounge by Chef Walther, Fishin for Brews, Low Key Burritos, Luckdish Curry, Takami Sushi, Bearology, Humbleburgerz, Bite Me Gourmasian, Pez Cantina, Padthai Boran, Mama Musubi, Nature Well, Café de Leche and more.

The Ice Cream Social is back with treats from The Donuttery, Pie Hole, You Had Me at Helado, Communitea Bakery, Down South Treats, Dearly Beloved Confections, Tastee Flavors New Orleans style shaved ice, Uncle Tetsu’s Japanese Cheesecake, 12 Oaks Desserts and many more.

To keep the party going, Birds & Bees and Mister O’s Rafael Jonathan Barba brings some amazing bar talent to the mix alongside bars from local Citrus Grove Distillers doing both cocktails and mocktails, Revel Spirits and Broken Shed Vodka. Plus, Pez Cantina micheladas.

For the wine drinkers, local Riboli Wines return, plus a new Wine Garden sponsored by Obvious Wines featuring acoustic tunes from Sylvia Bosco and games of pétanque from La Boulisterie Los Angeles. And for the beer drinkers there’s the Stella Airstream, Golden Road, Eagle Rock Brewery, CALIDAD, Border X, Elysian Brewing IPA, Glutenberg Beer, Hop Valley Brewing and Michelob Gold Organic, plus Common Cider and Hard Kombucha. Plenty of non-alcoholic drinks will be on hand from Spindrift, KeVita, Honest Tea and more.

In the VIP Lounge find plenty of shaded seating, an exclusive HotPoint Lightbox Photo Booth, Alexander’s Steakhouse, FrankieLucy Bakeshop and wines from Napa’s Wedell Cellars.

This year’s event also features a grassy new GA Lounge area. While you’re taking a food coma break, meet friendly Martians and other enthusiastic communicators from JPL. Hear about the latest news and discoveries about NASA exploration across our universe and those made by the rovers, the InSight lander, and NASA orbiters currently at Mars. Take a selfie with various NASA & Apollo backdrops – make a flower crown with Crown Bloom Co. and grab a bottle of cold Essentia Water from the refresh station while you’re there!

Roving Live Entertainment, Mariachi, DJ, a performance on the stage by Black Crystal Wolf Kids, face painting and henna for the (little and big) kids round out the experience.

A complete lineup and event map will be announced closer to the event date. Stay tuned!
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A portion of the proceeds from the 10th Annual LA Food Fest will directly benefit Food Forward, this year’s charity partner. Food Forward fights hunger and prevents food waste by rescuing fresh surplus produce, connecting this abundance with people in need and inspiring others to do the same. Food Forward is synonymous with food waste reduction in Los Angeles and the LA Food Fest could not ask for a better partner as they head into their third and final year of being LA’s only Zero Food Waste event.

Thank You to Our Friends who help make this event possible: Essentia Water, National Geographic, NASA Jet Propulsion Laboratory (JPL), Entercom, Baja Brewing, Golden Road, Calidad, Tequila Cocula, Corazon Azul Spirits, Aguirre Tequila, Tequila Don Nacho, Spindrift, KeVita, Good Farms, Kumana Foods, 4th & Heart and more.

Ticket Information: The LA Food Fest will take place on Saturday, June 29th, 2019 on the grassy infield at Santa Anita Park. To ensure all guests enjoy the event to its fullest, the LA Food Fest attendance is capped at just 5,000 all-inclusive (pre-sale only) tickets. A VIP Power Hour + Early Entry ($99) will be held from 2:00 pm to 3:00 pm and VIP Check-in will start at 1:30 pm. General Admission ($69) will be from 3:00 pm to 7:00 pm and General Admission Check-in starts at 2:30 pm. This event is for all ages and family friendly. Children age 10 and under are free with a paying adult. ID is required for a 21+ wristband and 21+ wristbands are required for all craft beer, cocktail bars, wine and spirit tastings. For more information on the 10th Annual LA Food Fest and to reserve tickets today, please visit www.LAFoodFest.com.

Location: Santa Anita Park (Gate 6) – 275 Colorado Place, Arcadia, CA 91007

Transportation and Parking: Guests are encouraged to utilize car services or alternative transportation such as Lyft, Uber, Taxi, Rideshare, Metro, etc., since this event does serve alcoholic beverages. Guest parking for the LA Food Fest is available onsite via Gate 6 at Santa Anita Park for $5 per car (cash only). Complimentary parking is also available for VIP Guests.

LA Food Fest Pro Tips & FAQS: The LA Food Fest is a festival for foodies and a good strategy for the day is the best Fest companion! To ensure an awesome time, check out the Insider Pro Tips & FAQS.

Instagram: @LAfoodfest
Facebook: https://www.facebook.com/LAFoodFest/
Snapchat: @LAfoodfest
Twitter: @LAfoodfest
2019 Hashtags: #LAfoodfest #stretchypants

LA Food Fest
Santa Anita Park
Gate 6 (ONLY Event Entrance)
275 Colorado Place
Arcadia, CA 91007
www.LAFoodFest.com

Raise Your Glass as HATCH Yakitori + Bar Introduces Cracking New Cocktail Bar

June 5, 2019 by evebushman

Los Angeles, CA – With their first anniversary just around the corner, DTLA’s HATCH Yakitori + Bar raises their glass and kicks-off the celebration by introducing a cracking new Cocktail Bar!

Photo Credit: Jacob Layman

Centrally located in DTLA’s The Bloc, a vibrant, open-air metropolitan center with its own access to the 7th Street Metro Station, HATCH Yakitori + Bar is the vision of Owner-Partners Akarad “AK” Tachavatcharapa, Nara Latip, and Executive Chef Daniel Shemtob. These hip-hop jammin’, globe-trottin’, food and drink lovin’ “Yakitori Boyz” created an urban nest for the burgeoning DTLA community and commuter’s alike; an oasis to congregate, rejuvenate, and celebrate with progressive Japanese cuisine and unrivaled new Bar Program that includes handcrafted Cocktails, meticulously curated Sake List, select premium Japanese Whisky, and eclectic Japanese Beer Menu, poising HATCH Yakitori + Bar as a not-to-be-missed drinking destination among the ever-evolving landscape of Downtown Los Angeles. The new Cocktail Bar features seating for lucky guests to get a premium view of the bartenders working on their craft, while the standing side bar welcomes guests looking to stretch their legs after a long day sitting in the office. The man behind the bar, Bar Director James Fastiggi set off to shake and stir things up as he first embarked on a culinary journey to better understand Partner and Executive Chef Daniel Shemtob’s menu. “I learned everything about the food before I even thought about the cocktails,” says Fastiggi. “Comprehending the menu was key to developing the cocktail menu.” With this epicurean education as his foundation, Fastiggi confidently moved forward to expand his knowledge on Japanese spirits, building the menu outward from his tutelage. “There is a Japanese twist to each of these cocktails, all of which beautifully compliment the overall Hatch Yakitori and Bar Menu.”

Paired with food or enjoyed on their own, eight thirst-quenching bangin’ Cocktails are ready to drop, like the Matcha Highball made with Iwai Whisky, coconut lemongrass nigori, lemon juice, house-made honey syrup and matcha powder, or the Yuzu Sour offering guests a refreshing twist on a reliable standby, prepared with Iwai Whisky, yuzu liqueur, lemon juice, simple syrup and a fresh creamy egg white. The shocking pink For Goodness “Sake” receives its vivacious color from the splash of prickly pear juice, also featuring dry sake, Tito’s vodka, lychee juice and pear syrup, while the sweet and spicy Mangorita is comprised of Lunazul Tequila, house-made mango syrup, agave nectar, lime juice, orange bitters, and serrano pepper. Guests will be too furious if they are too fast when drinking the Tokyo Drift driven by Kaiyo Whisky, Angostura & orange bitters, and magic sauce (a citrus laden elixir) developed by Fastiggi which was based on a savory sauce originally created by Chef de Cuisine Erick Cielo. The Rum Tum Tum begins with house-made tepache, a beverage of Mexican origins in which pineapples are fermented for seven days before spices are added, and then joined by Greenbar Spiced Rum, lemon juice, Demerara syrup and Angostura bitters. Intriguing as it is innovative, the Wassup Bae is made with Roku Gin, wasabi, cucumber, lemon juice, lemongrass syrup and charcoal salt rim. Says Fastiggi, “When a guest requests a drink outside of the box, the Wassup Bae is where I will direct them.” Finally, for those feeling adventurous or indecisive there is the Bartender’s Choice, a special weekly cocktail crafted by Fastiggi to keep his creativity sharp and offer regulars something new.

HATCH Yakitori + Bar exclusively sources a myriad of Sake equally approachable for the sake novice and enticing for the sake connoisseur. Available on draft or carafe is the Bushido: Way of the Warrior, paying homage to the code of honor and morals developed by the Japanese samurai that stresses loyalty, self-discipline, and bravery. By bottle or carafe, the Junmai Sake selections are ready for guests to imbibe including the aromatic and ultra-dry Itami Onigoroshi: Demon Slayer, the light and mild Shintaro: Imperial Loyalist, the clean and crisp Joto Nigori, or the Hatch Organic brewed right here in California. The Ginjo style sake selection includes the delicately complex Gokujo: The Excellence, while AK is personally excited to introduce guests to the almighty Ryujin: Dragon God, noted for its vibrance and full-bodied flavor. Finally, Junmai Daiginjo, the highest caliber of sake categories begins with the award-winning Soto: The Outside, or the highly sought after Kitaya Kanasansui: Cold Mountain Water. Finally, for true aficionados, HATCH Yakitori + Bar offers guests a miracle with the Kimurashiki Kiseki: Miracle Sake, certified organic and produced under the supervision of Akimori Kimura, the pioneer of modern organic farming methods in Japan.

HATCH Yakitori + Bar also offers a new highly curated selection of premium Japanese Whisky, such as the Mars Iwai, with tasting notes of pear, quince, red fruits and vanilla. Matured in the finest Japanese handmade mizunara oak casks, Kaiyo Mizunara Oak spends the last leg of their maturation at sea, the salt air and ebb and flow of the tides enriching the whisky. Named by Forbes as one of the “10 Japanese Whiskies To Try Now,” the Akashi White Oak hails from Japan’s smallest whisky distillery, where only two months out of the year are dedicated to whisky production. Blended from whiskies matured in oak for 10 years, Yame Eight Goddesses 10 Yr is inspired by the mythical Yametsu Hime protector of the mountainous beauty of the Yame Region, home of the famed Kitaya Distillery. Dubbed a ‘worldwide blended whisky’, Ichiro’s Malt & Grain is comprised of whiskies from distilleries in Scotland, Canada, U.S.A., England, and Ireland, as well as young malt and grain whisky stock from the legendary king of Japanese distilling, Ichiro Akuto. HATCH prides themselves on being able to offer rare, high-end whisky, such as Ichiro’s Malt Chichibu “The US Edition”, a highly-limited single malt release made specifically for the US market from the extremely sought-after Ichiro Akuto Chichibu Distillery. Dry and honeyed with gentle oak spice and Tahitian vanilla, Mars Lucky Cat “Mint” Whisky is limited to less than 4,000 bottles, while the Mars Komagatake Limited Edition 2018 is aged entirely in Shinshu, the highest elevation of any distillery in Japan, creating a noticeable influence on this unique whisky’s taste.

If Beer is more your brew, HATCH Yakitori + Bar has an array of beers on Draft: Asahi, Sapporo, Orion, and Kirin, as well as select offerings that may inspire guests to expand their tastes including Coedo Shiro Hefeweizen Wheat Beer, Samurai Blonde Ale, Delicious IPA, and the Cali Creamin’ Vanilla Cream Ale. Two varieties from the Kyoto Brewing Company kick off the Bottle selections beginning with the Kyoto Matcha IPA, followed by the Kyoto Kuromame Black Soybean Ale. At 8% alcohol content the Hitachino Ginger Brew is not your Mama’s ginger ale, although let us not forget its slightly herbaceous sibling, the Hitachino White Ale. Brewed from kintoki sweet potatoes, the award-winning Coedo Beniaka Sweet Potato Ale is earthy and rich, while the equally acclaimed Coedo Shikkoku Black Lager boasts an enchantingly smooth elegance. It’s in the Can with the Yona Yona: Every Night Pale Ale, made with premium Cascade hops, and the Suiyoubi No Neko: Wednesday Cat White Ale is smooth enough to get guests through every day of the week. If Wine is the only way to wind down, there is selection of California Wines and one deliciously unorthodox Chinese wine. Adventurous minds are encouraged to inquire within.

There is no better companion to a cool libation than Happy Hour and Partner and Executive Chef Daniel Shemtob has pulled out all of the stops to deliver guests one solid hour of discounted gluttonous glory. Guests can enjoy Oysters, Chilled, Grilled, or Fried accompanied by ume mignoette, Sticks like Breast and Plum, Thigh & Miso, and Mushroom Party, or the Plates with selections such as the Black Karaage, with two day brined chicken thighs, squid ink, house pickles, grilled lime, and black ranch dip, or Miso Pork Spare Ribs, featuring slow cooked pork ribs, miso caramel, spice blend, and green onions. During this happiest hour, a selection of Drinks including Draft and House Sake, Wine by the Glass and Beer by the Glass will also be available at special prices.

Whether your glass holds the liquid amber of Japanese Whisky, the aqueous ambrosia of a perfectly chilled Sake, or a meticulously crafted Cocktail, raise it high and give a mighty, “Kanpai!” to the bangin’ New Cocktail Bar at HATCH Yakitori + Bar!

HATCH Yakitori + Bar is open for Lunch every Tuesday through Friday from 11:30 am to 2:30 pm, and for Dinner every Monday through Thursday from 5:00 to 10:00 pm, every Friday from 5:00 pm to 11:00 pm, every Saturday from 6:00 pm to 11:00 pm, and every Sunday from 6:00 pm to 10:00 pm. Happy Hour is every Monday through Friday from 5:00 pm to 6:00 pm. For more information or reservations, please visit www.HatchYakitori.com or call HATCH Yakitori + Bar directly at 213.282.9070.

Please follow HATCH Yakitori + Bar on Facebook @hatchyakitori and Instagram @hatchyakitori

HATCH Yakitori + Bar

700 West 7^th Street, suite G600

Los Angeles, CA 90017

T: 213.282.9070

www.HatchYakitori.com

KVC Kentucky Holds 2nd Annual Brews, Boots and Beats Concert Event

May 8, 2019 by evebushman

LEXINGTON, Ky. (PRWEB) – KVC Kentucky will host the 2nd Annual Brews, Boots & Beats presented by Sleep Outfitters and Tempur Sealy, at Fasig-Tipton horse farm on May 17, 2019 to raise funds to support KVC Kentucky’s mission and further their work. Located in the heart of the Bluegrass, this elegant venue highlights Kentucky’s stunning farmland, prized Thoroughbred horses and beautiful equine architecture.

This year’s event features live concert performances by The Tee Dee Young Band, Dustin Collins, The Swells, Small Batch, and Ben Lacy, heavy hors d’oeuvres catered by award-winning Chef Ouita Michel and her team, beer by West Sixth Brewing, cocktails and more! This event brings together guests of all ages to enjoy a night of music, dancing and fun – plus, your chance to win a Tempurpedic bed and other great prizes, all for a great cause!

While this evening event promises to be a fun time with family, friends, and community partners, Brews, Boots & Beats will also raise awareness for the vital work of KVC Kentucky in supporting those in our communities who are experiencing mental health distress, substance use and family trauma.

For over 18 years, KVC Kentucky has provided an array of behavioral health, substance use and child welfare services that target significant problems that youth, adults and families face in our contemporary society. KVC Kentucky positively impacts the lives of over 12,000 children and families each year by providing in-home behavioral healthcare and substance abuse treatment, family preservation and reunification, and foster care services. KVC Kentucky is committed to strengthening and supporting the well-being and vitality of Kentucky’s children, families and communities through their high-quality, collaborative, and impactful services designed to empower clients by building on their unique strengths.

Doors will open at 6:00pm. VIP and General Admission Tickets are on sale now at https://brewsbootsbeats2019.eventbrite.com. Come dance the night away in support of KVC Kentucky’s mission to strengthen and support the well-being and vitality of Kentucky’s children, families and communities!

Fall in Love At These Eight Special Date Spots This Spring

April 29, 2019 by evebushman

Bone Kettle:

Old Town Pasadena has welcomed Bone Kettle with open arms as brothers and Partners Eric Tjahyadi and Executive Chef Erwin Tjahyadi have transformed beloved Indonesian dishes into a modern dining experience that ignites the taste buds, creating a very unique and special place for Date Night. Guests can enjoy Executive Chef Erwin Tjahyadi’s homemade Bone Broth, using time-honored cooking techniques and fresh, ingredients reflective of Southeast Asian traditions, is made by boiling beef for 36 hours in filtered water with onions, garlic, ginger and a specific to Bone Kettle mix of dried spices; the Oxtail Dumplings made with oxtail, seasonal mushrooms, leeks, San Bai Su, or the Spicy Papaya Salad prepared with green papaya, mangoes, tomatoes, chili, cilantro, green beans, peanuts, and bay scallops adding just the right amount of zest for the perfect night. The sharable plates and unique desserts, along with Bone Kettle’s specially curated Wine, Sake and Beer List, will nourish your mind, body and soul, making this your new go-to Date Night spot!

Bone Kettle is open for Dinner every Monday through Sunday from 5:30 pm to 9:30 pm; 67 North Raymond Avenue, Pasadena, CA 91103: 626.795.5702; www.BoneKettle.com

Casita Del Campo:

Legendary Casita Del Campo celebrating 57 years in Silverlake is colorful, artistic and the perfect setting for a Date Night in a cozy booth or in the Chimney Room by the fireplace. Delicious Fresh Fruit Margaritas, such as the Strawberry and Pomegranate Margaritas made with fresh lime juice, triple sec and tequila are the perfect treat to get you in the mood. Homemade Mexican fare like the Casita’s Special; six delicious crispy mini tortillas topped with chicken, beef, beans, jack cheese, sour cream, and fresh guacamole, served with chopped tomatoes and peppers is served to share; the cheesy Enchiladas are prepared with a choice of protein or can be served vegan with a light tomatillo sauce, and the Mahi Mahi is grilled and topped with red bell peppers, onions, cilantro, tomatoes and is served with white rice, black beans, and plantains made with love and perfect to enjoy over conversation. Casita Del Campo’s atmosphere will take your Date Night to the next level, not to mention, the music will bring just the right amount of fun to spice up any night!

Casita Del Campo is open every Sunday through Wednesday from 11:00 am to 11:00 pm, every Thursday from 11:00 am to 12:00 Midnight, and every Friday and Saturday from 11:00 am to 2:00 am; 1920 Hyperion Avenue, Los Angeles, CA 90027; 323.662.4255; www.CasitadelCampo.net

Celestino, Photo Credit: acuna-hansen

Celestino Ristorante:

A true Pasadena staple, Celestino Ristorante, is the epitome of where to go to impress a date. The perfect combination of Old School flare with just the right amount of Pasadena sophistication, this Drago establishment has you covered with delectable Wines from Italy, as well as authentic and highly regarded Italian cuisine from Owner and Executive Chef Calogero Drago. Whether you begin with the Prosciutto & Melon or the Jumbo Scallops, be sure to also enjoy one of Celestino Ristorante’s Homemade Pastas like the Spaghetti Alla Vongole, spaghetti with clams, or go for the delightful Risotti Porcini e Mascarpone, risotto with porcini mushrooms and Mascarpone cheese, and do not forget to leave room for the Cannoli and an Italian Grappa to make this Date Night one for the books!

Celestino Ristorante is open for Dinner every Monday through Thursday from 5:30 pm to 10:30 pm, every Friday from 5:30 pm to 11:00 pm, every Saturday from 5:00 pm to 11:00 pm, and every Sunday from 5:00 pm to 9:45 pm; 141 South Lake Avenue, Pasadena, CA 91101; 626.795.4006; www.CelestinoPasadena.com

Culina & Vinoteca: Four Seasons Hotel Los Angeles at Beverly Hills

Make it a night in Beverly Hills and impress your special date with a modern Tuscan meal from Chef de Cuisine Luca Moriconi at Culina & Vinoteca located in the Four Seasons Hotel Los Angeles at Beverly Hills. Chef Luca will take you on an Italian getaway through his masterpieces beginning with the Antipasti with choices such as the Cozze al Prosecco comprised of black mussels, Prosecco, garlic, tomato, parsley and grilled ciabatta to ignite the fire on this “Buona Notte.” Continue to impress with an assortment of house-made pasta, such as the understatedly refined Gnocchi alla Sorrentina prepared with San Marzano tomatoes, basil, and buffalo mozzarella, or the robust Tortellini Lucchesi served with roasted beef and prosciutto stuffed pasta, thyme, and braised beef sugo. Continuing on to the Secondi, where Chef Luca offers a multitude of proteins from the land and sea, such as the Baccala Ripassato, a dish that centers on fried and braised salted cod filets in an escarole and leek stew with San Marzano tomatoes, shallots and garlic, or the Cinghiale in Umido con Polenta prepared with braised wild boar, polenta Gialla, black olives, Piave Vecchio, and Taggiasca olives. Finally, indulge your date and your inner cheesemonger by enjoying the Quattro Formaggi with mozzarella, Gorgonzola, Pecorino, Taleggio, and San Marzano tomatoes. All of these unique and addictive dishes pair perfectly with the incredible and worldly wine selection that Culina & Vinoteca offers, making this Beverly Hills meets an Italian dream night very real.

Culina & Vinoteca is open for Dinner every Sunday through Wednesday from 6:00 pm to 10:30 pm, and every Thursday through Saturday from 6:00 pm to 11:00 pm; 300 South Doheny Drive, Los Angeles, CA 90048; 310.860.4000; www.CulinaRestaurant.com

HATCH Yakitori + Bar:

Make it a yakitori night and opt for a modern izakaya experience that celebrates creativity and quality at HATCH Yakitori + Bar in Downtown’s Financial District. Partner and Executive Chef Daniel Shemtob brings a fresh take on Japanese cuisine to excite and make Date Night memorable in more ways than one. Dive into dinner with your date and try the unique and zestful Beef Tongue Gyoza, a slow braised beef tongue with herbs and special XO sauce, or get cheeky and cuddly over an order of a Half Dozen Oysters, prepared Chilled, Grilled or Fried. HATCH Yakitori + Bar’s signature Sticks are also a must try with choices like the Organic Jidori Chicken Heart, Chicken Breast and Shiso or Seared Ahi Belly among many other incredible pairings! Date Night should be lavish just like the sharable Half Maine Lobster with house pickles, micro cilantro, key lime, tomato, Japanese chili sauce and onigiri rice, or savor the 18 Day Aged Rib Eye, Aspen Ridge beef steak, wasabi mash, potato three ways, and mustard tare. Cocktails are the perfect accompaniment to this Date Night adventure with the Matcha Highball made with Iwai whisky, coconut lemongrass Nigori, lemon juice, honey syrup and matcha powder, or the For Goodness “Sake” prepared with dry sake, Tito’s vodka, lychee juice and pear syrup. Finally, to end the perfect evening savor the sweetness with the Yuzu Panna Cotta made with yuzu kosho, pickled pear and honey dust. HATCH Yakitori + Bar will soon become a regular Date Night for you and your sweetheart!

HATCH Yakitori + Bar is open for Dinner every Monday through Thursday from 5:00 pm to 10:00 pm, every Friday from 5:00 pm to 11:00 pm, and every Saturday through Sunday from 6:00 pm to 11:00 pm; 700 West 7^th Street, Suite G600, Los Angeles, CA 90017; 213.282.9070; www.HatchYakitori.com

Mi Piace:

Head to an Old Town Pasadena classic, Mi Piace, where modern Italian cuisine takes reign in this contemporary, yet homey establishment. The food will delight so take your time and start the evening off with the Escargot, prepared with imported Burgundy Escargot baked with Pernod liqueur, garlic, shallots, fresh parsley and herb butter, served with grilled Ciabatta crostini, or opt for the Cozze con Chorizo, steamed Prince Edward Island black mussels topped with Pamplona Spanish Chorizo, cherry tomatoes and lobster cream sauce. Continue the extravagance with the Osso Bucco di Vitello to share, a 16-ounce slow braised veal shank served with mushroom risotto, or try one of the handmade pastas such as the Pork Ragu Papperdelle made with a slow-braised Moroccan spiced pork ragu and topped with homemade lemon zest ricotta and a touch of Fleur de sel. The Cocktails are not to be forgotten with the sweet and savory Oi’Pas, made with vodka, St. Germaine, strawberry preserves, rose orgeat and fresh lemon juice. Just when you think the night could not be going any better, end an evening of Italian fun with a Chocolate Soup, Mi Piace’s signature bittersweet Belgian flourless chocolate soufflé served with a side of Chantilly cream. Vita Amorosa!

Mi Piace is open every Monday through Thursday 11:00 am to 11:00 pm, every Friday from 11:00 am to 12:00 midnight, every Saturday from 8:00 am to 12:00 midnight and every Sunday from 8:00 am to 11:00 pm; 25 East Colorado Boulevard, Pasadena, CA 91105; 626.795.3131; www.MiPiace.com

Preux & Proper:

Bringing Southern hospitality to Los Angeles, Owner Joshua Kopel and Executive Chef Sammy Monsour have created a heavenly haven right in the middle of Downtown Los Angeles, which includes two open window dining areas and a beautiful and lively bar. Start this Southern adventure off with the Chicken Liver Pate with Knob Creek whiskey, bacon fat, house piccalilli relish, creole mustard seeds, served with a baguette, or the tasty Squash Blossom Chile Relleno prepared with Humboldt fog, midnight bean succotash, cornmeal crust, and pumpkin seed mole. Preux & Proper also offers sharable Southern plates such as their signature Dungeness Crab Hushpuppies made with house-bourbon barrel-aged green hot sauce, boil spice and charred poblano butter, or make the night really authentic with the Cast Iron Seafood Gumbo Pot served with Louisiana crawfish, tiger prawns, Willapa Bay oysters, PEI mussels, rice and tobacco leeks. Delight and sip on Beverage Director Kassady Wiggins’ Handcrafted Cocktails such as the classic P&P Old Fashioned – 110 Proof, P&P Makers Mark, organic cane sugar and bitters. Laughing over cocktails and savoring Southern fare is truly all you need for a great date, but do not forget to finish off this perfect Date Night with Preux & Proper’s famous Beignets for that final touch of sweetness!

The Preux & Proper Dining Hall is open for Dinner every Thursday from 6:00 pm to 12:00 Midnight, every Friday and Saturday from 5:30 pm to 12:00 Midnight, and every Sunday from 4:00 pm to 9:00 pm. The Preux & Proper Barroom is open every Monday and Tuesday from 4:00 pm to 10:00 pm, every Wednesday through Saturday from 4:00 pm to 12:00 Midnight, and every Sunday from 4:00 pm to 9:00 pm; 840 South Spring Street, Los Angeles, CA 90015; 213.896.0090; www.PruexandProper.com

The Raymond 1886:

For over 40 years, the iconic Craftsman Cottage that is The Raymond 1886 has been delighting diners with both its delicious dishes and refined Old-World charm. There are three beautiful patios; the South Patio with an especially cozy fireplace; the Main Dining Patio, and the Wisteria Patio that each offer a perfect dining experience for a lovely Date Night. Soft lighting, warm flames and a delicious new menu from new Executive Chef Jon Hung include Micro Farmed Oysters with champagne mignonette; Roasted Chicken with creamy truffle polenta, Maitake mushrooms, fried capers and preserved lemons, or the house favorite Strozzapreti prepared with a short rib ragu and citrus gremolata. Executive Chef Hung’s real-life and professional partner new Pastry Chef Alexa Clark could not be any sweeter and her Peanut Butter Mousse with Nutella cremeux, honeycomb, cinnamon condensed milk and lime gel is an absolute must. Any selection from the mouthwatering new menu will pair perfectly with one of 1886’s Handcrafted Cocktails, so try The Forbidden Peach prepared with Cognac, peach purée, peach bitters and rosemary simple syrup, or sip and savor a special selection from the Wine List, making for one truly memorable Date Night at The Raymond 1886 in Pasadena!

The Raymond 1886 is open for Dinner every Tuesday through Sunday from 5:30 to 10:00 pm. 1886 is open every Tuesday through Thursday from 11:30 am to 12:00 Midnight, every Friday and Saturday from 11:30 am to 2:00 am, and on Sunday from 11:30 am to 12:00 Midnight; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

What’s New in Wisconsin Dells: From Lavender to Libations, Adult Offerings Abound

April 24, 2019 by evebushman

WISCONSIN DELLS, Wis. – Wisconsin Dells is famous as a family vacation destination. However, with the addition of a new winery, wine bar, lavender farm, outdoor music venue and expanded world-class spa, “The Waterpark Capital of the World!®” is quickly becoming a hotspot for adult travel groups and couples, as well.

Vine and Stein
Local, artisanal wineries have become increasingly popular travel destinations, and the Dells area, in particular, has become a magnet for wine lovers. Home to five wineries – including the state’s oldest and largest, Wollersheim Winery & Distillery – it is also home to the state’s newest. Set to open this spring, Broken Bottle Winery will temporarily source its grapes from the vineyard of parent Baraboo Bluff Winery while its own vineyard fully takes root. The winery will feature two indoor bars, plus a large front porch for sipping outside.

Wisconsin Dells also will welcome a new premium wine bar in the historic downtown area this summer. In addition to wine, Kilbourn Cork will also feature single-malt whiskies, small-batch bourbons and other handmade spirits, as well as local and regional craft brews and seasonal small plate selections – not to mention an outdoor fire pit.

Beer aficionados will find a new microbrewery in the Wisconsin Dells area in 2019. Tumbled Rock Brewery & Kitchen, nestled in the hills near Devil’s Lake State Park, is a family-friendly restaurant and brewery boasting a wood-fired oven, pizzas and pub food. Its stouts, witbiers and IPAs are brewed in-house.

For a little caffeine to balance the libations, guests can visit Bella Goose Coffee’s new roastery located downtown Dells on Eddy Street. Customers can tour the roastery, participate in coffee tasting events and purchase freshly roasted coffee beans. Bella Goose creates a craft coffee experience with pour over coffee, seasonal smoothies and juices, and their signature waffle bar complete with toppings.

Spa Experiences: Pass the Salt, Please
Halotherapy, more commonly known as salt therapy, is a trending treatment in the wellness industry. Spa Kalahari & Salon has added a salt therapy room that incorporates pure organic Himalayan salt and a halogenerator, which changes pure salt into salt vapor. When inhaled, the vapors detoxify the body and boost the immune system.

Similarly, Sundara Inn & Spa now offers a salt therapy treatment room as part of its recently completed 40,000-square-foot expansion. In this salt microclimate, salt crystals line the floor and walls as the halotherapy generator adds to the curative feel. Sundara’s expansion also includes new woodland suites, a dedicated restaurant, meditation spaces, a second outdoor pool, a signature indoor sanctuary, waterfalls, and replicated casts of the Cambrian sandstone bluffs seen along the Wisconsin River.

Love Lavender
Soothing scents, pastels and memorable flavors can be found at the New Life Lavender & Cherry Farm. Open June through September, this family-run farm is tucked away in the beautiful bluffs of the Baraboo Range. Guests can enjoy homemade lavender ice cream and original lavender cherry pies made fresh at the farm, in addition to handcrafted lavender soaps and lotions. Guided tours of the fields are offered, examining the 21 varieties of lavender grown on the farm, as well as Wisconsin’s sustainable agriculture industry.

Bon Appetit
Riverfront Terrace in downtown Wisconsin Dells has created a collective space to showcase the arts and celebrate the Wisconsin River. This hangout spot will open for its first full season this spring and have plenty of live music, food and drinks, and, of course, spectacular views.

The Vue Restaurant located in the River Inn Resort is slated to debut its first season this spring. The Vue is nestled along the Wisconsin River offering 180-degree views of the Sand Stone cliffs along the Upper Wisconsin Dells. A perfect choice to sip a local libation and watch the setting sun.

Hot Rocks – Sear.Sizzle.Savor. is the only restaurant of its kind in Wisconsin, the tiki-themed dining experience empowers guests to cook their food at the table on lava stones heated to 750 degrees Fahrenheit. Dating back to 7,000 B.C., hot rock cooking is one of the oldest styles of cooking.

Innovative Fun
The Wilderness Resort – America’s Largest Waterpark Resort – continues to add fun to its indoor inventory with a trio of rock-climbing walls to their Timberland Playhouse area. The three vary in difficulty and design, giving visitors a wide range of challenges.

The American Resort & Treehouses will offer some natural heat relief this summer with the debut of The Lagoon with 250,000 gallons of naturally filtered water complete with a cascading waterfall, stone grotto, and lazy stream.

For something exciting Knuckleheads Trampoline Park * Rides * Bowling will debut Hologate Virtual Reality (VR). This award-winning VR takes the gaming experience to a new dimension, with zero motion sickness. Suitable for all ages and skill levels.

Tournament Golf Courses
Wild Rock Golf Club at the Wilderness has been selected by the United States Golf Association to host a qualifying round for the 2019 U.S. Open on May 8. This magnificent 18-hole course, built on a former quarry, was designed by Hurdzan-Fry, the same duo who created Erin Hills, site of last year’s U.S. Open. The course incorporates an old stone quarry and a woodland area with a stream, as well as extreme elevation changes. Many holes play up and down the sandstone ridges for which the Dells is famous, and offer views of the quartzite cliffs of the Baraboo Range.

A memorable 9-hole course can be found in nearby Baraboo, adjacent to Ho-Chunk Gaming. Fairfield Hills Golf Course & Driving Range offers golfers the chance to play 3, 9, 12, or 18 holes. Recognizing that many golfers may not have enough time for a full 18-hole round, Fairfield Hills is one of the few Midwestern courses with a 12-hole option. This unique course was awarded the Golf Course Owners of Wisconsin’s 2018 “Golf Course of the Year” ranking in the 9-hole category.

For more information, and to order the 2019 Wisconsin Dells Vacation Guide, go to http://www.wisdells.com.

Paradise Limousine Announces Spring and Summer Paso Robles Winery Tours

April 21, 2019 by evebushman

PASO ROBLES, Calif. (PRWEB) – The Paso Robles wine tours that are offered by Paradise Limousine Services are the perfect rides to take along the several area wine tasting trails, and beer and spirits tasting tours. The limo service drivers know some of the best-kept wine tasting secrets in the region.

Wine tasters can choose any one or combination of at least seven distinct winery trails, including downtown Paso Robles, or leave the day up to the knowledgeable drivers from Paradise Limousine Service to create a unique tasting and dining experience.

“We even help people customize their own tasting tour to make sure they get the chance to visit their favorite wineries,” said Owner Paul Eitel.

Winery trails in the Paso Robles area include:

The Adelaida District that travels around the hills along Adelaida Road to Vineyard Drive, and includes a choice of wineries, some serving meals, and snacks for a full day of enjoyment.
Highway 46 East features the Tobin James Winery, the cave tours at Eberle and some bocce ball at Robert Hall Winery.
Highway 46 West includes more of the region’s family-owned wineries and a special visit to master gelatier, Leo Leo Gelato for dessert.

More winery trails include the Backroads Trail, the Union Road Wine Trail, and the Pleasant Valley Trail. Many of these trails intersect so there is the opportunity to visit many wineries in a single tour when the driver knows the back road connections.

Paradise Limousine also travels the wine trails in the San Luis Obispo wine region, giving visitors the chance to experience the full range of wine from the entire area.

Beer, distilled spirits and wine festivals are more tasting activities the Paso Robles area has to offer. More than a dozen breweries call the Paso Robles area home. A new Paso Robles Distillery Trail was created a few years ago so visitors can experience the unique spirits distilled from wine production.

Wine festivals, wine tasting events, winemaker’s dinners, concerts, and a variety of activities fill the community calendar all year round, and spring, summer, and early fall are particularly full of fun events.

Call Paradise Limousine Service to plan winery visits and wine tasting tours. Rely on Paradise Limo to customize a unique wine tasting experience or give the driver your personal itinerary for the day. Either way, relax and enjoy.

Paradise Limousine Service
1785 Bella Vista Ct.
Paso Robles CA 93446
(805) 610-2724
(805) 461-3303