BOTTLED AVIATION NEGRONI
2 3/4 oz Gin 2 1/4 oz Cinzano Sweet Vermouth 2 1/4 oz Campari 3/4 oz Water In a mixing glass, combine spirits & mixers. Stir. Bottle and cap. Refrigerate until ready to use. Makes one 8 oz bottle.
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TILT A WHEEL
1 oz Gin 1 oz Sauvignon Blanc 3/4 oz Freshly pressed grapefruit juice 1/2 oz Freshly pressed lemon juice 1/2 oz Vanilla syrup* In a mixing bowl, combine spirits & mixers. Stir. Fine strain into a serving pitcher filled with ice. Garnish with grapefruit discs sliced in half. * Vanilla Syrup: in a saucepan bring…
An Interview with Andrew McNamara, Master Sommelier and Director of Fine Wines for Premier Beverage Company By Scott Richardson
I recently spent some time with Master Sommelier, Andrew McNamara during the Court of Master Sommelier’s Introduction and Certified level exams here in Orlando, Fl. Andrew was one of ten candidates to pass this rigorous exam in 2007, Andy is also one of the very few in the court’s history to successfully complete all three…
L.A. Loves Alex’s Lemonade Culinary Cookout Returns to Fight Childhood Cancer for Alex’s Lemonade Stand Foundation
Culinary Experts Join Host Chefs Suzanne Goin, Caroline Styne and David Lentz for 5th Annual Event to Help Fund Childhood Cancer Research The L.A. Loves Alex’s Lemonade culinary cookout, hosted by Chef Suzanne Goin, business partner Caroline Styne (Lucques, A.O.C., Tavern) along with Chef David Lentz (The Hungry Cat), and presented by Northwestern Mutual and…
Watermelon Lime Margarita
From Facebook friend Robin Rothwell Allison: Here’s one recipe, but I like less sugar and more lime, and use Patron Citronage instead of triple sec. You can also cheat and use watermelon juice drink, but fresh is always better! I added ice to each drink later so as not to water it down in the…
Mango Pineapple Margarita by Heidi Wiedeman
Ingredients 3 to 4 teaspoons of fresh pineapple 3 to four teaspoons of mango puree 1.5 oz of Parton silver 3/4 oz triple sec 1 teaspoon agave syrup juice of 1.5 limes Directions mix well and add ice. Garnish with slice of lime. From Heidi, “Didn’t follow any recipe, just experimented til we got it…
Beth Jacques: Pineapple Sage Champagne
Pineapple Sage Champagne Ingredients 2 tablespoons Pineapple Sage Syrup Champagne 1 fresh sage leaf, garnish Directions Add the syrup to a glass. Fill the glass with Champagne. Add the sage leaf. Serve. Pineapple Sage Syrup http://foodfashionandfun.com Ingredients 2 cups Pineapple Juice 3 fresh sage leaves Directions Heat the juice and sage leaves in a…
SUMMER CRAB NIGHTS BEGIN AT THE HUNGRY CAT SANTA MONICA CANYON; CRABFEST HOLLYWOOD ANNOUNCED
3 Nights Are Dedicated to Steamed Maryland Blue Crabs on 6/29, 8/10 and 9/7 Crabfest 10 Scheduled for 7/27 in Hollywood WHO: Chef/Owner David Lentz, The Hungry Cat Santa Monica WHAT: Chef David Lentz’s restaurant, The Hungry Cat in Santa Monica celebrates Summer Crab Night, three nights dedicated to the succulent crustacean, featuring Maryland Blue…