Vintage Eve Circa 5/2014: Six out of 661 Questions for Wine 661

September 19, 2017 by evebushman

To keep myself busy while caring for my injured-yet-again spouse, satisfied more by angry single malt Scotch than the doctor prescribed Vicodin, I called Tanya Green, the new owner of Wine 661 to find out what new things they are offering the SCV wine drinking public, myself copiously included.

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Okay Tanya, I have been to this location before, when it was Wine Savor and now as Wine 661. Jeff Jacobson, chair of the SCV Wine Classic, suggested that I talk to you as he holds you in high regard as the new owner. Want to tell West Ranch Beacon readers what your wine story is?

My “wine story” is pretty simple…I love wine so I bought a wine bar, but my passion for wine began by going tasting. I love listening to the experts explain how the grapes were grown and fermented; why I’ll taste certain things because of the composition of the soil, that fruit grown on mountain tops develops thicker skins because of its proximity to the sun and therefore has more character than thin-skinned grapes.

I also have a strange fascination/respect for grapes that are difficult to grow, so those are the wines I’m most interested in. Everything about wine fascinates me from the farming of the grapes to the finished product, which makes owning a wine bar, like being a kid in a candy shop! I love it!

I understand you are serving beers as well as wine; what are some of your customer’s favorites from both?

To me, it was important to be able to carry something other than wine just in case a “beer guy” was dragged in by his wife. That’s why I spent months tasting beer from all over the world to put together, what I think, is the best beer list in town.

I carry rare, hard-to-get beers and artisan ales from Belgium, France, Germany, Austria, Oregon, Santa Barbara and Maine. Each of my beers has won some sort of award from “Best Hefeweizen” to “Best Beer in the World.”

Schonramer Gold, for example, is a German Pilsner that won “Best Beer in the World” for 13 straight years and had to be removed from the contest to allow another beer the opportunity to win. I’m proud to carry a beer that good, and, I personally have grown to love beer as much, if not more, than wine.

My personal favorite is a cork-finished 750ml bottle of Belgian Farmhouse Ale called Saison Dupont. It’s gold and hoppy and has lots of personality. I pride myself on carrying beers that no one else carries and in most cases, beers that no one’s even heard of.

This may be off-putting to Coors Light lovers but I don’t mind. I want adventurous drinkers in here. Those that know what they like but can get excited to try something new. Nothing excites me more than transforming a Coors Light drinker into a beer snob!

What’s new now that you’ve taken over?

Wine 661 was a great spot long before I took it over. The ambience is comfortable and cozy and in my opinion, the best in the Valley, but I can’t take credit for that.

What I can take credit for, is a great appetizer list; including some amazing gourmet cheeses from all over the world (my fave is the five-year aged Gouda and the Spanish Blue cheese) as well as artisanal meats from near and far.

I’ve also changed the beer and wine lists and am proud of both. I promise to always rotate my beer and wine inventory so that my regulars never get bored and to carry both inexpensive as well as high-end beer and wines.

Tell readers what’s on your menu and any specials:

The most popular items on my menu are my cheese and chocolate flights. For the “Cheese Flight,” I’ve paired three red wines with gourmet cheeses that compliment them. Cave-aged blue cheese is paired with a phenomenal Merlot. The semi-hard, Manchego from Spain is paired with a complex and delicious Tempranillo and finally a 5 year aged Gouda is paired with a California Zinfandel. The “Chocolate Flight” is the same idea; three reds paired with three different E.Guittard chocolates with different cocoa contents. I think of it as delicious and fun.

Your employee Kirsten is a delight. She poured us some very different water to go with our wine, what’s that about?

The water at Wine 661 has taken on a life of its own. I’ve always loved spa water infused with various fruits (the combinations are endless) so I take filtered tap water and infuse it with cucumber and lemon. It’s refreshing and different and people freak out over it. I serve it chilled in a frosted 750 ml wine bottle over ice. I recently had a customer visit a resort in Hawaii where similar water was served by the pool. When she tried theirs, she told the pool-side waitress that ‘while it was good, it wasn’t as good as the water at Wine 661.’

Tell us what your customers can expect as far as service?

I don’t think anyone can possibly care about their guests as much as the owner so I try to be here six days per week to ensure that everyone who walks through the door has a good experience. I like to have a good time and not take myself too seriously, and I think the service here reflects that. We’re pretty down to earth so people will always feel comfortable and at ease. We get to know our guests and over time we become like family with many of our regulars. I try to remember everyone’s name although I usually find it easier to remember their wine preference. The service here is personal and nowhere near stuffy. There is a certain sophistication that comes with serving and selling wine but this is a casual environment meant for a having a great time and good laugh!

Well, now that now that your palate is whetted by the wine, beer and water at Wine 661, in the immortal words of Ferris Bueller, “Life moves pretty fast. You don’t stop and look around once in a while, you could miss it.” Now…go!

A Rustic Burger Pairing

May 13, 2016 by evebushman

Where does one go after a restaurant garners the “ultimate burger” honor in the Santa Clarita Valley? Humbled by the award, Alex Rush, co-owner of Rustic Burger, upped his burger game when he held a tasting event for members of the local press in which he showed exactly how his craft burgers pair with his craft beers.

“It’s not always the best idea to start with a lighter styled beer and end with a dark,” Alex began. “it’s too crazy on the palate.”

The press learned just that as they dove head first into the appetizers like Mac and Cheese made with creamy Mornay sauce, panko and chives alongside the Belgium St. Bernardus abt 12 that “accented the mellow dish” according to Alex. As the dish and the drink disappeared, which would be the trend of the night, all agreed it was a great pairing.

The Weinhenstephner Hef (pronounced Wine-stephan-er) balanced well with the three different housemade dipping sauces (just like all of the meat is made in house) for the toasty Tater Tots.

The Ballast Point Sculpin IPA calmed the wings in their sweet chili sauce.

A Weinhenstephner Lager also complemented the classic Chuck n Brisket. A later pairing of the Chuck n Brisket, with the addition of blue cheese and a pretzel bun (the only bread not made on the premises) was paired with a tart red-colored New Belgium Transatlantic Kriek. Alex said the pairing was “a play on a fig jam and brisket pairing, and that the bitter arugula leaves worked well with the fruit beer.” And a third pairing had this burger, with the addition of bacon, cheese, mushroom, thyme and aioli, alongside a Firestone Nitro Merlin that was one of Alex’s favorites. The Firestone was similar in taste and color to a classic Guinness, yet “smoother and slightly sweeter.”

The salmon burger on brioche with an Allagash White, with notes of “lemongrass, coriander and orange peels”, was another outstanding pairing, both visually and on the palate.

Of course we had their signature burger, The Farm (OMG this “sow and cow” combo included pork belly and bacon, egg, arugula, pepper jack cheese and aioli) this time with Bootlegger’s Muscle Sandwhich. And then came the subtly marinated Seoul, Seoul burger on brioche with and Oskar Blues IPA.

“People have an affinity to food especially when it invokes memories,” Alex said. “Things like the burn of raw white onions, the fresh snap of a pickle and the comfort of a tomato remind me of burgers I had growing up with my dad. We respect those memories here.”

And with that, we finished up the remarkable tasting with one of Rustic Burger’s homemade shakes, this time blended with one of their beers: Choco Toffee Stout – Humboldt Brewing Black Xantus Imperial Stout, that though the group was over sated, not one left a single drop in their glass.

Come see these burgers and beers, a rotating selection of the latter not found in any other Santa Clarita Valley restaurant, as this is not something to miss!

Watch our tasters here: https://www.youtube.com/watch?v=KfInGKwmmXk&feature=youtu.be

http://www.rusticburger.net

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Salmon burger on brioche with an Allagash White

Belgium Transatlantic Kriek with Chuck N Brisket

Have you tried: Pocock Brewing Company

January 14, 2016 by evebushman

The scoop from their website:

We Are Proud to Announce That We Are NOW OPEN!

We are Pocock Brewing Company – a family run craft brewery in Santa Clarita, CA. We start with a passion for quality craft beer, and a desire to share that beer with a thirsty public.

Taste evolves. Craftsmanship matters. Quality is essential. Choice is mandatory.

We witness these truths manifest themselves again and again in industries from technology, to food, to vacation experiences. Everywhere we look, there is evidence of these four ideals revolutionizing the way we enjoy our world. Beer sits poised on the cusp of this revolution and will not be ignored.

Yellow, fizzy, flavorless suds, peddled by scantily clad co-eds, no longer satisfy the American public. Brewers like Sam Adams, New Belgium, Stone and Karl Strauss have tested the waters. These brewers put their toes in and swam. They defined the need, created the demand and expanded a once flat industry. These pioneers cut a path and laid the ground work for the next generation of brewers to come along and fill the needs of the beer drinking world.

This is where we come in. Pocock Brewing Company is positioning itself to craft flavorful, surprising and exciting beer. Our beer will be enjoyed by drinkers throughout California — locally crafted beer delivered to local drinkers — keeping the beer as fresh and flavorful as possible before it hits the tongues of happy people.

Thank you for taking a moment to read this. We hope you will come visit and join us for a pint of one of our delicious brews soon!

The Most Important Meals of the Day Start at Sangers & Joe: A Globally Inspired Café Opening in Old Town Pasadena

November 8, 2015 by evebushman

Pasadena, CA: Just in time for a warm and blustery Pasadena autumn, Old Town Pasadena welcomes a new neighbor to the beautiful brick-clad historic community. Introducing Sangers & Joe, a vibrant and inviting breakfast, lunch and brunch cafe boasting tasty intercontinental-inspired dishes and beverages opened on Thursday, October 15^th, 2015.

(Watch my video here of the preview night.)

“Sanger,” Australian lingo for sandwiches and, “Joe,” meaning coffee, of course, combined to create a modern and airy market-style cafe featuring a myriad of tasty breakfast, lunch and brunch dishes, alongside coffee, tea, natural sodas and even a handful of beer and wine options. “The name itself reflects a casual eatery,” says Managing Partner Scott Kay. “We really wanted to create a community-based café that locals will love.”

A concept born through the collaboration of two key players with rich backgrounds in restaurants, Managing Partners Scott Kay (Founder, No Roof Restaurant Group which also includes Wood & Wine and Spin The Bottle Wine Studio) and Dario Dell’ Anno (Wood & Vine, Providence, Mozza Osteria, Drago Centro, Bastide) set out to create Sangers & Joe after stumbling upon an opportunity to take over a space in Old Town Pasadena.

“I had just gotten back into town when Scott called me,” says Dell’ Anno. “When I saw the space I knew right away that it was a good fit and everything grew from there.”

Beginning with the design, antique elements stand out in a clean and inviting space draped in white subway tile with a smooth white granite countertop, and community tables with pops of bright orange and blue. Overhead lighting resembling bell-shape sconces, hail from the Philadelphia Civic Center where they shined six stories high above the stage, covered in blue film and a grand metal-plated mirror fixated near the entrance reflects light throughout the interior.

As for the menu itself, Consulting Chef Claudio Dell’ Anno (Dell’ Anno’s brother and renowned Michelin starred, Belgium celebrity chef: Le Gavroche (London), De Librije (Holland), Le Calandre (Venice, Italy) and author of the dell’ anno Cookbook, which has sold over 23,000 copies) helped breathe life into the dishes on this opening menu. Chef Claudio has returned to the US after selling his Michelin starred restaurant Ciccio in Belgium. Although the establishment is clearly Aussie by name, the menu at Sangers & Joe is actually a diverse woven tapestry of globally-influenced bites from Europe, Australia and of course, America. There are Breakfast, Lunch and Brunch dishes from scrambles, benedicts and waffles to freshly baked Pastries presented by Cake Monkey Bakery from North Hollywood (and coming to Beverly Blvd. this fall), as well as Hot Panini’s, Sangers (of course) and Salads.

The most important meal of the day, Breakfast features an array of clean, tasty and satisfying dishes from Granola & Yogurt with fresh fruit to the hearty and succulent Steak & Eggs plate served with rosemary garlic roasted potatoes. A toasty Smoked SalmonBagel is served with cream cheese, red onions and cornichons and the Crushed Avocado with lime and toast is a delicious way to start the day. Eggs reign in two more signature dishes, including the Joe’s Scramble mixed with fresh kale, onions, herbed tomatoes and burrata and the Breakfast Sanger is topped with scrambled eggs, melted cheese and Applewood bacon. Boasting a morning menu with truly something for everyone, there is a Choose Your Own Adventure menu section as well, offering small bites meant for mixing and matching, like the Two Eggs Any Way, Applewood Bacon, Toast & Jam, a Fruit Cup, Roasted Potatoes and a side of Avocado. For those who are “on the go,” and looking for a quick bite, grab the In & Out Special which includes a pastry, one drip coffee and one fresh juice for under $10.00.

For those who prefer muffins, buttery croissants and sweeter treats with their morning cup of Joe, an assortment of delectable Pastries are on display and available daily. These freshly baked bites are procured by the popular North Hollywood baker, Cake Monkey Bakery and include delightful offerings such as Huckleberry Donuts With Maple Glaze, various Muffins, three types of Croissant (Butter, Almond and Sage-Gruyere-Sea-Salt), Brown Sugar Cinnamon Monkey Bread and sweeter treats like the Red Velvet Cake Sandwich, Sticky Toffee Blondie bar and even a Vegan Spicy Chocolate Banana Cookie.

On Saturdays and Sundays, breakfast transforms into Brunch, and while most of the weekly morning meals are still available; they are joined by even more hot and delicious offerings. There is the fluffy French Toast with macerated strawberries and syrup, crispy Fried Chicken & Waffles as well as a Waffle with berries and cream and two types of benedicts, including the Eggs Benedict with poached eggs, Parisian ham and spinach atop an English muffin drizzled with Hollandaise sauce and the Smoked Salmon Benedict.

Midday to afternoon appetites can be appeased by fresh and seasonal Lunch menu items, featuring Hot Panini’s, Sangers, signature Salads and deli-style Sides.

Freshly pressed, warm and toasty, four Hot Panini’s range from classically constructed sandwich flavors like the Caprese with mozzarella, basil, oregano, heirloom tomatoes, lemon and balsamic to a buttery Brie slathered with a tasty fig spread and topped with apples, pine nuts, avocado and micro greens. There is also a Turkey & Cheese Panini pressed with Gouda, fresh turkey, avocado and sautéed kale, as well as a Veggie option loaded with roasted peppers, zucchini, ‘al dente’ kale, a tangy goat cheese spread and green olives.

Seven mouth-watering sandwiches, not only literally put the “sanger” in Sangers & Joe, but are also sure to satiate and satisfy. Two tasty “salad sandwich” offerings include the Tuna Salad with snow peas, herb tomatoes and black olives topped with parsley, herbs and lettuces, while the Egg Salad is a fluffy hard-boiled egg chopped mixture of green onion, parsley, mustard, arugula and aioli. The Parisian Ham & Gouda Cheese sanger is served with Dijon mustard and pickled veggies, there is a Turkey Club with bacon, tomato, baby lettuce and aioli and the Prosciutto is a tasty combination of mozzarella, heirloom tomatoes, basil and balsamic. Additionally, there is a Chicken Caesar option with grilled chicken, parmesan, avocado, croutons, lightly sautéed kale and romaine lettuce, as well as the BLTA Sandwich topped with bacon, avocado, tomato and baby lettuce.

Leafy green Salads are a standout at Sangers & Joe. These tossed green gems are elevated in clean flavor and components, boasting farm-fresh, seasonal ingredients along with house-made dressings (Chili Ginger and Soy Lime to Lemon Vinaigrette to name a few). Starting with simple and clean, there is an Italian Mozzarella and Tomato Salad with arugula and crostini. There are two classics, including the California Cobb Salad w/ Chicken and the Caesar Salad w/ Avocado and Kale. There are two eponymous signature salads to enjoy as well! The ‘Sangers Salad’ is tossed with mixed greens, avocado, tomato, cucumber, bell pepper, olives, red onion, feta, dates, mixed nuts and an herb dressing while Joe’s Summer Salad comes with burrata, beets, grapefruit, fennel, crunchy greens, parmesan, giant garlic croutons and a lemon-grapefruit dressing. Additionally, there is a succulent Sweet Chili Steak Salad with cucumbers, papaya, fresh peppers, snap peas, soya beans, basil, mint, arugula, mixed greens and a chili ginger dressing. Patrons will also be happy to know that Add-Ons of Bacon, Mary’s Chicken, Steak and Smoked Salmon are available to be added to any salad.

Small bites come in the form of deli-style Sides like Red Quinoa/Cucumbers, Fingerling Potato Salad and Spiced Wedge Potatoes to name a few that are perfect for midday snacking.

Beverage options are numerous, from creamy coffee creations and Aussie-inspired Joes to hot Tea, fresh Juices, Bottled Drinks and an eclectic array of Beer and Wine options procured by Spin The Bottle Wine Studio in Toluca Lake.

Not your typical cup of Joe (or Tea for that matter), all coffee and tea hails from Lamill Coffee in nearby Silver Lake. And while these elevated brews and silky tea bags filled with fine herbs standout in quality, it is the types of coffee drinks that make Sangers & Joe truly unique. “Traveling to back and forth to Australia in the past year and a half, I have really been inspired by their coffee-themed drinks,” says Aussie-born Kay. “So we thought we would implement a little bit of that into the concept.”

While the java menu is well-rounded with drip Coffee, Espresso, Latte, Cappuccino and Cold Brew options, it is hot brewed cups like the Flat White, a coffee prepared by pouring fine bubbled micro-foam over a single shot of espresso, that rule the list. There is the Long Black mixture of a double shot of espresso poured into a large mug and topped off with hot water, the Piccolo Latte, which is a ristretto shot served in a glass demitasse and topped off with milk, as well as the Babycchino with steamed milk and a sprinkling of chocolate or cinnamon for young Joe imbibers. Additionally there is a decadent Belgian Mocha (representing the Dell’ Anno brothers culture of course) that is made with Arabica coffee and European style cocoa. Tea selections are available in Earl Grey, Jasmine Pearls Green Tea, Moroccan Mint and there is also a Chai Tea Latte, to name a few.

Three freshly squeezed Juices are available, including Orange, Grapefruit and Mint-Lemonade and an extensive list of Bottled Drinks occupies a portion of the menu. There are classic glass bottles of naturally flavored handcrafted sodas from Boylan’s Orange Soda and Diet Root Beer to Bubble Up, Fentiman’s Cola, Capone Ginger Beer, Virgil’s Cream Soda and Steward’s Grape Soda. Additionally there are San Pellegrino flavored cans of Blood Orange, Limonata and Aranciata, along with Blue Monkey Coconut Water and a pear flavored Kombucha.

Wine and Beer selections at Sangers & Joe are eclectic, yet approachable. Offering a list curated by Spin The Bottle Wine Studio, varietals vary from the Italian Sodevo Pinot Grigio and Chehalem Chardonnay (Oregon) to the Barrel 27 “Right Hand Man” Syrah (Central Coast, California) and the Sharecropper Cabernet Sauvignon from Columbia Valley. Bottled Beer choices hail from local-domestic and foreign breweries, including California options like Mission IPA (San Diego) and North Coast Scrimshaw Pilsner (Mendocino County) to Kay’s favorite beer from “down under,” brewed in his hometown of Adelaide, Australia, Cooper’s Sparkling Ale.

“When it comes down to it, it is not just about opening a cafe,” says Kay. “The inspiration stems more from partnering and connecting with the community.” And that mantra is just what Sangers & Joe is all about: an approachable neighborhood café for breakfast, lunch and brunch (and dinner… stay tuned!) that offers something for everyone in a warm and welcoming environment.

Sangers & Joe is open every Monday through Friday from 7:30 am to 4:30 pm, every Saturday from 8:30 am to 5:30 pm and every Sunday from 8:30 am to 4:30 pm. For more information, please visit www.sangersandjoe.com or call Sangers & Joe directly at 323.553.0563.

Sangers & Joe

57 East Holly Street

Pasadena, CA

T: 323.553.0563

www.sangersandjoe.com

Fairytale Brownies: Personalized, Decorative and Tasty!

October 30, 2015 by evebushman

I was pretty excited to review Fairytale Brownies – as everyone agrees that chocolate is a perfect pairing for red wine – so I shared them with my Brainstormers group for a collective tasting.

Before we started I learned that the company began when the two partners, Eileen Spitalny and David Kravetz, met in a playground – at age five.

They use a secret family recipe, certified kosher Belgian chocolate, are winners of the 2012 BBB International Torch Award, have been in business over 20 years, and have 12 different brownie flavors and six different cookies and bars (as well as seasonal additions) all individually wrapped so they are perfectly fresh when delivered.

Collective Review Of the “Holiday Tower” by Brainstormers

(The gift had 41 pieces: 8 full-sized brownies, 10 snack-sized brownies, 12 bite-sized brownies; 8 cookies; 3 blondies.)

Toffee Crunch Brownie: Buttery decadence.

Plain Chocolate: Light and fluffy.

Espresso Nib Brownie: Melt in your mouth, except for the little espresso crunchy bits.

Coconut Walnut Cookie: Great combo, not to mention that the nuts are also in a rich dark chocolate cookie. Try with Port.

Cheesecake Swirl: Like yummy cookie dough and frosting.

White Chocolate Brownie: Amazing, delicious, light, creamy…and I actually, visibly drooled while eating one!

Raspberry Swirl: The bite of raspberry would be perfect paired with your favorite red wine.

Raspberry White Chocolate Brownie: In between a cookie and a brownie, as the texture was of a brownie but the “beautiful-ness” of a cookie.

Pecan Blondie: Love the nuts, buttery, want with sparkling wine or a Sauterne.

Cream Cheese: Smooth, with an incredibly long finish, just like a fine wine.

Mint Chocolate Brownie: The perfect finale, both smooth and bold, a palate refresher.

Overall: Love that the ingredients are all pronounceable and natural. Used to order from them and didn’t know about the personalization! While one found them very sweet another thought they were pleasantly not over-sweet.

KABOOM (Excerpt)

Fairytale Brownies Co-Founders Eileen Spitalny and David Kravetz believe that they can do more for children and promote the importance of play. Since 2001, the company has been donating brownies and funds to KaBOOM!, the national nonprofit that helps communities build playgrounds, but this year, Fairytale’s focus will be to raise funds to construct a KaBOOM! playspace in the Phoenix area.

“We’ve helped fund and build playspaces in several Arizona cities, Chicago, Mississippi and New York, but other companies were the main funding partners,” Eileen Spitalny said. “Our goal is to fund a playspace in Phoenix that will truly be a fairytale for children to experience.”

Holiday Themed Press Release (Excerpt)

“Some of the colors are a little unexpected for the holidays,” said Erin Kress, Fairytale Brownies Marketing Team Leader. “Everything is bright and beautiful.”

Bright blue, rich turquoise and deep navy represent the colors of the Holiday packaging line. Design elements within each of the packaging options are similar, but each gift box overall look and feel is different. On the new small treat box, snowflakes gently fall over the cool winter forest. Snowflakes create a colorful pattern on nesting tower boxes, and they form an artful arrangement on a gift band for classic boxes.

Holly branches, berries, garland, pine cones and vintage ornaments play the classic role to make the Christmas gift packaging merry. Red, green and cream are used to create a traditional yuletide feel.

Fairytale’s newest packaging option is the whimsical Warm Wishes design…range and frosty blue forest critters – cute fox and owl – are dressed in comfy mittens, scarves and hats to send cheery thoughts and delicious treats to the gift recipient.

“Our new designs are fun. We’re fun!” Kress said. “Fairytale Brownies is all about spreading joy, and these gifts will definitely make people happy when receiving and eating.”

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Downtown Johnny’s Gets Back To Basics With Good Times In Downtown Sherman Oaks!

May 17, 2015 by evebushman

Sherman Oaks, CA – The Valley has been a booming destination this past year with its numerous and notable restaurant and bar openings. And now, Downtown Sherman Oaks is about to receive its newest addition on the already bustling Ventura Boulevard. Introducing Downtown Johnny’s, officially opened Wednesday, April 29, 2015!

“My Uncle Johnny introduced my family to the hospitality business with his nightclub back in 1980,” says Richard DiSisto (Principal, Vantage Restaurant Group) of the new spot’s namesake, “and his advice to me was always to keep it simple.”

Now, 35 years and many successful restaurants and bars later, DiSisto is heeding that advice with his new modern sports tavern. “The art of hospitality is all about people coming in and having a great time,” he says. “Downtown Johnny’s really goes back to basics: It is just down to earth food, approachable cocktails, a long and versatile beer list, and a great time!”

Vantage Restaurant Group Executive Chef Marc Johnson, also in charge of overseeing the kitchen and creativity at DiSisto’s neighboring seafood-inspired Tipple & Brine, created a menu of what he calls “modern tavern cuisine” for Downtown Johnny’s. “Anyone walking down the street can come in and find something they will like,” Johnson says, “but I don’t want your typical sports-bar food—I want to elevate it with modern technique, quality ingredients and unique presentation.”

Will Bliss Photography

This philosophy is well reflected in Downtown Johnny’s selection of Starters. Johnson prepares Chicken Wings Korean-style, flavored with spicy-savory gochujang and garnished with peanuts and cilantro. Johnson’s Poutine, which is sure to be a crowd favorite, tops hand cut French Fries with duck confit, white cheddar and perfectly rich gravy. The Deviled Eggs are kicked-up a notch with kimchi and bottarga, while the Macaroni and Cheese is made with speck and black truffles. The Tuna Tartare has an Asian flair with sesame, soy sauce and avocado, while the clever Tongue & Cheek Tacos are an authentic Mexican treat, filled with hearty and tender beef. For simpler tastes, there are plenty of bar classics, as well: house-made Beer Nuts, a large house-baked Pretzel served hot with mustard and salt, and made-from-scratch Chips with herbs and a garlicky dip.

For larger appetites, Johnson has created a long list of Salads, Flatbreads and Burgers & Sandwiches that will satisfy any taste. A Beet Salad incorporates tart orange, creamy goat cheese, spicy horseradish and crunchy pistachios, and the Brussels Sprouts come with Caesar dressing, almonds, scallions, lemon confit and sourdough. The Chicken Flatbread is topped with smoked Gouda, caramelized onions, eggplant and a romesco sauce, and the Mediterranean-styled Lamb Flatbread comes with potatoes, olives and feta. Two burger options stand out, both delivering a huge 8-ounce patty: the Downtown Burger is topped with caramelized shallots, blue cheese and mushrooms, and the Patty Melt hews to tradition, with Swiss cheese, caramelized onions and house-made special sauce on toasty sourdough.

If you are coming in for dinner, you won’t want to miss any of the Mains, which run the gamut from classics—Fried Chicken, served with spicy honey and bread-and-butter pickles atop potato purée, and flatiron Steak Frites with a red wine sauce—to the more unique, including Mussels, cooked in a green-curry coconut-milk broth, and the marvelously rich Crispy Pork Belly, served over polenta with pickled ramps, oven-dried tomato and a clever vanilla bean applesauce. More fresh seafood will rotate through the menu, as well: Ocean Trout comes with beets, potatoes, grapefruit and cauliflower purée, but you will have to order it soon: Johnson plans to replace it with a salmon dish as Pacific salmon becomes more plentiful over the summer.

“I have not been this excited in a long time,” DiSisto says of Johnson’s dishes. “I can genuinely say that I really like every single thing on the menu.” One of DiSisto’s favorites is the Braised Short Rib, a hearty and filling classic served with carrot purée, English peas and gremolata.

The goal with Johnson’s menu is to keep everybody happy, and that really does mean everybody: There are also 16 gluten-free choices and several vegan and vegetarian options.

Johnson plans to change the menu with each season to incorporate what is fresh. “Switching things up keeps me interested, and it keeps diners coming back to try something new,” he says. He also plans to start making a variety of charcuterie in-house in coming weeks as well.

When it comes to beverages, Downtown Johnny’s embraces the same something-for-everyone vibe. “There is a huge spectrum of flavor profiles on both the cocktail and beer lists. We definitely cover all the bases,” says Bar Director Daniel Ponsky, a 21-year veteran of the hospitality business who has slung drinks at such notable spots as Chapter 8 Steak House in Agoura Hills, Vitello’s in Studio City and Ford’s Filling Station in Culver City.

Will Bliss Photography

When it comes to cocktails, “My philosophy is to keep the focus on the spirit and use the other ingredients to accentuate it,” Ponsky says. His list of eight cocktails features deceptively simple concoctions with deliciously deep flavor, like the 1st Street, a mix of gin, cucumber, lime, Fresno chiles and house-made ginger beer, or the Rye in the Eye, a rye-based Whiskey Sour with a float of cabernet wine on top.

Downtown Johnny’s will also feature 20 beers on tap, plus another 35 bottles and 6 cans. The selection focuses on local and regional brews (all but five of the draft beers are made in California), but also encompasses a wide range of styles from around the world. Some of the more unique options are Belching Beaver Peanut Butter Milk Stout, a lush brew from San Diego that is like a Reese’s Cup in a glass; Früli Strawberry Beer, a sour and fruity concoction from Belgium; and Stoner Duck Hemp Brown Ale, a toasty and nutty brew made just a short distance away in Venice with a bit of herbaceousness from real hemp seeds. Four of the 20 taps will also rotate weekly, showcasing seasonal and other special beers by California breweries.

The space has been fully renovated and designed by DiSisto himself, with reclaimed wood now wrapping the dining room and outside patio to soften the formerly industrial space, a 58-foot bar and vintage booths set atop a 14-inch raised platform that DiSisto calls “the coolest seating in the entire Valley.” Every seat will have a great view for sports fans, with six televisions behind the bar, two on the patio and a pair of 9-foot drop-down screens that will show big games as well as black-and-white movies in the late night hours.

Whether you are a gourmet, a sports fanatic or just a local from the neighborhood, Downtown Johnny’s is the best new hangout in Downtown Sherman Oaks. Its keep-it-simple and back to basics philosophy ensures that everybody will have a great time. “We will find something that suits you, no matter who you are,” DiSisto says, “and we will have fun doing it.” Drop into this local haven for after work happy hour, a leisurely dinner, a fun date, or to watch a game at Downtown Johnny’s starting tonight!

Downtown Johnny’s is open daily from 4:00 pm to 1:30 am. For more information or reservations, please visit www.downtownjohnnys.com or call Downtown Johnny’s directly at 818.205.1616.

The Innovative New Cocktail Menu At Magnolia House Makes A Toast To Two Coasts!

March 15, 2015 by evebushman

Pasadena, CA – Until now, those passing by on South Lake Avenue may have been blissfully unaware that located in a little 100-year-old craftsman bungalow, there exists a new and innovative craft-cocktail bar. Magnolia House may be the new kid on the block, but take a sip of one of their sensational solutions and you will see why they are becoming Pasadena’s best new drinking destination!

Magnolia House is the work of restaurateur brothers Chris and John Bicos of Bicos Hospitality. “We wanted our guests to get excited once they began to explore our menu,” says John. “Rather than focus on a single liquor category or specific cocktail style, we are building a repertoire of cocktails that offer a unique variety to navigate and something for everyone to enjoy.”

The initial cocktail concept for Magnolia House was developed by Evan Zimmerman, a Portland-based bartender and cocktail craftsman who has previously worked at some of the finest bars in the country, including Teardrop Lounge, Laurelhurst Market and The Woodsman Tavern in Portland and Todd Thrasher’s Restaurant Eve and PX outside of Washington, D.C. To execute and expand upon Zimmerman’s original vision, the Bicos brothers commissioned Colin Shearn, who brings 15 years of experience to the craftsman bar. Shearn is an East Coast bar star, having been the opening Bar Manager at Philadelphia’s famed The Franklin Mortgage & Investment Co., which was a semi-finalist for the James Beard Award for Outstanding Bar Program three years running under Shearn’s reign, as well as the St. Charles Exchange and the El Camino in Louisville.

The current Magnolia House menu features nine drinks that run the gamut from light and fruity to strong and boozy. “A cocktail menu should be concise and have some type of overarching ideology,” Shearn says. “With this list, I tried to represent as many different base spirits and cocktail styles as possible, without having anything repeat itself.”

Two of Magnolia House’s cocktails are Zimmerman’s unique creations: the Mendocino Sour, a clever take on the Whiskey Sour that incorporates Rooibos tea, lavender and fino sherry, and The

Mendocino sour

Lumberjack’s Breakfast, a great cold-weather drink with blended scotch, apple brandy, maple and cardamom syrup, lemon, egg white for rich texture, garnished with two green apple slices. “We have been open for a little while now, and I have already started to see the trends of what people want,” Shearn says. “These were two instant crowd favorites that I just was not willing to mess with.”

Many of Shearn’s original cocktails were inspired by classics, though his inventive interpretations render them wholly unique. Take the Barracuda, which tweaks the bartender-favorite Mexican Firing Squad (tequila, lime, grenadine and Angostura Bitters) by swapping out the Angostura with celery bitters. “Our house-made grenadine is nice and tart, so the combination of that and the celery bitters makes this drink a little more fiery and a lot more interesting.” The Copper Heart #2 was inspired by Shearn’s favorite drink from Zimmerman’s previous list, a mix of pisco, lemon, grapefruit and cinnamon. “Grapefruit and cinnamon are a classic tiki combo, so I used a blend of rums in place of the pisco,” Shearn says. “The result is warm and autumnal, but still bright and refreshing.”

Ask Shearn what he would be drinking if he were to take a seat on the other side of the bar, and he will divulge that his personal favorite drink on the current menu is the Phantom Engineer, a smoky concoction of mezcal, rye, Cocchi Americano, lime and grapefruit. It is a spin on the 20th Century, a drink which traditionally calls for gin as a base spirit. Then there is the Love is Not a Victory

Love Is Not A Victory March

March (named for a lyric in Leonard Cohen’s “Hallelujah”), an all-spirits combo of Genever, Green Chartreuse, Campari and allspice dram. “Believe it or not, at it’s heart this is actually an Old Fashioned, with the Chartreuse, Campari and allspice dram replacing both the sugar and the bitters,” Shearn says.

Not all of Shearn’s drinks fit into pre-existing molds. The Wicked Game is a cocktail served on the rocks in a tall glass, with jalapeño infused gin and watermelon blended with vermouth for a sweet-spicy bite, along with honey, lemon and bitters.

The oddball cocktail on the list is the Crown City, with rum, rye whiskey, bitters and orange, cacao and banana liqueurs. “This cocktail does not follow a traditional structure at all,” Shearn says. “Even though it has flavors you think of as sweet, do not be fooled, as this is not a sweet drink.” If you are looking for something bright and fruity, try the Everyday Sunshine instead. This is a refreshing vodka drink with pineapple, raspberry, lime, vermouth and a touch of bittersweet Aperol. “So many bartenders dislike vodka and make their vodka cocktails throwaway drinks,” Shearn says, “but I didn’t want to take that route. This cocktail is approachable but maintains balance, so anybody should be able to enjoy it.”

Even those who abstain from alcohol will find tasty libations to tempt the taste buds at Magnolia House. “We want to be the bar that shows some love to non-drinkers,” Shearn says. “Drinking at Magnolia House should be a fun experience for everyone.” For this, there are two specialty non-alcoholic beverages for just that reason: a Cherry & Lime Rickey, created by Zimmerman, with fresh cherry juice, honey, lime and seltzer, and the Teacher’s Pet, created by Shearn, which is a mix of grapefruit, grenadine, lemon and ginger ale.

Magnolia House also offers ten Draft Beers, all from the West Coast except for Belgium’s Duvel Single. “We felt that there were plenty of great options within California, and it was a great approach for us to keep it local,” says John Bicos. The beers range from the light and refreshing Craftsman 1903 Lager (made right here in Pasadena) to the deep, dark Black Butte Porterfrom Deschutes Brewery in Bend, Oregon. John’s personal favorite is Santa Barbara Common Ale from the relatively new Pure Order Brewing Co. in Santa Barbara. “It is a great easy-drinking everyday ale that still has tons of flavor,” says Bicos. Shearn also added three A Shot and a Shorty options, which are classic Boilermaker-style pairings of half-pints and spirits.

The Magnolia House Wine List is also quite extensive, including twenty-two reds, whites and sparkling wines from around the world that are offered by the glass and another twenty-two by the bottle. General Manager Chris Mangandi put the list together, explaining, “Most of the selections are from small producers whose focus is to create wines that reflect their vineyard source. They pair well with a broad range of foods and exhibit good balance.” One special recommendation of Mangandi’s is the Ovum Riesling from Oregon. “It is produced by a passionate husband and wife team who are consistently pushing the envelope on what domestic Riesling is ‘supposed’ to be,” he says. “It has excellent balance of acidity, mineral character, floral notes and a long finish. It is a really complex, yet drinkable wine that tells the story of the vineyard in one sip. It’s wild.”

Should you get hungry while enjoying the beverage selection, Executive Chef Kyu Yi delivers the goods, with an extensive selection of Snacks, shareable Small Plates and larger Entrees ranging from the King Crab Mac & Cheese to their House Burger with house-made American cheese, dill pickle remoulade, bacon and bourbon-caramelized onions. Take a cue from Mangandi and go for the spicy Korean Chicken Wings paired with Copain Chardonnay. John Bicos also recommends the Moroccan Lamb Meatballs with a refreshing Duvel Single.

Whether you are a full-on cocktail aficionado, or a curious but cautious beginner, Magnolia House is the place for you to come expand your horizons – and your palate. So why not visit Pasadena, because Magnolia House is anything but ordinary… it’s extraordinary! You won’t regret splurging on an extra cocktail, or two!

Magnolia House is open from 4:00 pm to Midnight every Monday through Wednesday, 4:00 pm to 2:00 am on Thursday and Friday, 10:00 am to 2:00 am on Saturday, and 10:00 am to 10:00 pm on Sunday. For more information, please visit www.TheMagHouse.com or call Magnolia House directly at 626.584.1126.

Photo Credit: acuna-hansen

Magnolia House

492 S. Lake Ave.

Pasadena, CA 91101

T: 626.584.1126

www.TheMagHouse.com

Six out of 661 Questions for: Wine 661 (Vintage Beacon Circa 5/09)

May 20, 2014 by evebushman

Okay Tanya, I have been to this location before, when it was Wine Savor and now as Wine 661. Jeff Jacobson, chair of the SCV Wine Classic suggested that I talk to you as he holds you in high regard as the new owner. Want to tell West Ranch Beacon readers what your wine story is?

2. I understand you are serving beers as well as wine; what are some of your customer’s favorites from both?

What’s new now that you’ve taken over?

Wine 661 was a great spot long before I took it over. The ambience is comfortable and cozy and in my opinion, the best in the Valley, but I can’t take credit for that.

Tell readers what’s on your menu and any specials:

Your employee Kirsten is a delight. She poured us some very different water to go with our wine, what’s that about?

Tell us what your customers can expect as far as service?

Benelux Spirits and Liqueurs

January 9, 2014 by evebushman

Settling back into my seat, I languidly surveyed my surroundings. Luxembourg’s CafeKonrad is quite the place to enjoy a cozy afternoon with friends and enjoy some fine liqueurs. My thoughts drifted back to California. Growing up in Los Angeles, I never would have thought I would adjust so well to the harsh winters of Europe. In LA when the temperature drops to 40 degrees Fahrenheit, we Angelinos are predicting the possible end of the world. A terrible day for me was when I had to put up the top on my M Roadster. Then again, my heated seats were a big help in enduring the cold just a tad longer. Ok, my apologies for having a laugh at the expense of my readers who have never been to sunny Southern California. Our weather is typically warm and lovely most year round.

Today, I am joined by long time friend and fellow sommelier, Martine Ries. Martine and I were classmates at, ESS, the European School for Sommelier. We have met today for a special tasting of spirits from the Benelux Nations, Belgium, the Netherlands, and Luxembourg. Hence the name. This economic union between the “countries of the lowlands” has been in existence since 1950. For those of you who are not familiar with this part of Europe, both Belgium and the Netherlands are often referred to as the “Lowlands,” which most scholars agree is a loose Latin translation from when the Romans controlled the region. Luxembourg, on the other hand, is referred to the “Gibraltar of the North.” This is because of the duchy’s impregnable Fortress of Luxembourg. Unfortunately, the landmark site was demolished in 1883.

For today’s tasting, Martine selected one of Luxembourg’s most popular cafees, the Konrad. “Which spirit is up first?”

“Jenever, from the Netherlands,” she smiled as she filled our glasses.

Jenever is the national drink of the Netherlands and first distilled circa 1500s. It is a juniper based spirit that is some times referred to as “Dutch or Holland gin.” There are two types of Jenever, “oude” and “jonge” (old and new). This reference is with regard to distilling technique, not aging. Jonge is a blended spirit, primarily from grain alcohol, and infused with juniper. However, alcohol derived from molasses or sugar beets are quite acceptable in the blending process. Oude is distilled with only grains such as wheat, rye, and or barley, along with an infusion of juniper. Oude is sometimes aged in wood, resulting in malty, woody, and smoky flavors in the same vein as whiskey.

“Tulip glasses,” I queried, as I examined the traditional ceramic styled bottle of Zuidam Young Grain Jenever.

“This is the traditional way to serve Jenever. Some even prefer it chilled or on the rocks,” Martine chuckled softly. “Purists such as yourself would balk at the thought.”

“Touche,” I chuckled. The nose on our Jenever was lightly scented with juniper, vanilla, and bread. The mouth-feel was characteristically gentle and easy to drnk. The alcohol content is 35% with a price tag of $40.

“I’m glad you enjoyed it because I know that you are not particularly fond of gin,” Martine’s eyes brightened as she smiled.

Our next selection, Van Wees Zeer Oude Jenever, is from one of the Netherlands top distillers. The nose permeated delicate aromas of juniper, vanilla, oak, and grain. On the palate, there were rich flavors grain, with notes of toffe and fudge. Aged for just over a year in oak, this oude Jenever is 37% alcohol with a price tag of $55.

“I selected two young spirits,” Martine paused lightly. “Do keep in mind that Jenever ages well, and brands that have been aged for 25-35 have also left their mark on the international market.”

Mandarine Napoleon, was it really Emperor Napoleon’s favorite liqueur? Hardly. Mandarine Napoleon though one of Belgium’s oldest liqueurs, was first distilled by Antoine-Francois de Fourcroy in 1892, dispelling the myth that the liqueur was a favorite of the Emperor.

Most Triple Secs actually contain orange peels from Curacao, while De Kuyper’s Mandarine Napoleon uses only the finest Mandarin oranges. In turn, they have been macerated for four weeks in neutral grain spirits, and then combined with exotic spices. These include, cardamon, cinnamon angelica, clove, nutmeg, along with black and green teas. The resulting liqueur is a subtle blend of tenderness and passion, and an unforgettable experience. Meant to be drunk neat, the bouquet is wonderfully scented and followed by a mouth-feel of citrus fruit that is sure to warm the cockles of your heart. The alcohol content is 38% with a price tag of $35.

“I love the warm fuzzy feeling I get after the first glass,” Martime giggled under her breath. “Mandarine Napoleon has been known to sneak up on those who imbibe, so I will issue a warning beforehand.”

“On that note, how about another one of those little tummy warmers,” we simultaneously broke into laugher.

Modern cassis first appeared in 1841, and Luxembourg’s Chateau de Beaufort Cassero Liqueur is among the best. It is made solely from blackcurrants. All natural, dark red in color, it is a very popular after dinner liqueur. Typically it is served neat and very well chilled. However, it is popular, and quite acceptable, to serve mixed. In Luxembourg the most popular mix with Cassero is cherry brandy. Champagne, white wine, and soda water are all popular mixes. The alcohol content is 15% with a price tag of $45.

“Some of my countrymen also prefer to take Cassero with hot water,” she shook her head in non-approval. “I guess the thought here would be like a type of grog.”

“Definitely not my palate,” I cracked an amused smile. On completely different note, Agatha Christie’s fictional detective, Hercule Poirot, was quite fond of drinking cassis. I am sure that Chareau de Beaufort was among his favorites.

“But that my friends, is another story …”