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

Perlis Picks: Vintners Inn

February 9, 2019 by Michael Perlis

Karen and I often extol the virtues of staying at a winery when visiting wine country. Nothing beats the ambience of waking up to a vineyard scene. But, maybe you are looking for more than what a typical winery may have to offer.

What about staying at a property modeled after a Southern Mediterranean village, with all the amenities you could ask for? And, yes, you will have that vineyard view all day long.

Welcome to Vintners Inn.

Located in Santa Rosa with easy access to local wineries as well as being able to jump on the freeway to expand your adventures – but Vintners Inn offers so much that you don’t need to leave the property if you don’t want to.

We spoke to Percy Brandon, General Manager of Vintners Inn. He’s been with Vintners Inn over 18 years as he has shepherded them through their master plan with the expansion of additional luxury rooms, bringing the total from 44 to 78 – all of the new rooms have tons of modern features as well as vineyard views. Percy emphasized that the Vintners Inn motto of “Celebrate Everything” is not just a catchy phrase but it truly applied to all aspects of the guests’ stay.

Acquired by Rhonda Carano and her late husband Don in 2000, it was a great addition to their existing ownership of Ferrari-Carano Vineyards and Winery. Percy came on board initially to manage the onsite John Ash & Co restaurant but soon took over the entire property. His enthusiasm and clear love for what he does permeates all aspects of the Vintners Inn.

The elegant John Ash & Co restaurant is only the beginning of what this property has to offer. Other dining options include the The Front Room Bar & Lounge (its Happy Hour is a locals’ favorite) as well as the River Vine Café for breakfast and lunch. The recent additions not only include the luxurious new guest rooms but also the Vi La Vita Spa.

Being very environmental conscious, Vintners Inn has achieved the California Green Lodging Program’s Environmental Level. Not only is there an onsite 68 acre vineyard, but vegetable gardens and olive trees to supply the property’s restaurants. There are even beehives. Feel free to stroll among the vines and experience wine country firsthand.

With a total property size of 98 acres, Vintners Inn also boasts a meeting and event center – who wouldn’t want to hold a business or pleasure function in this paradise? Not to mention the outdoor Vineyard Pavilion. No wonder Vintners Inn is such a popular wedding site; I think we saw two during our last stay and Percy told us they host dozens of weddings annually.

Vintners Inn

https://www.vintnersinn.com/

4350 Barnes Road, Santa Rosa, CA 95403

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

Dining at the Hyatt’s NEW Greater Pacific Restaurant

January 4, 2019 by evebushman

On Facebook, as usual, and I spied a post about a local long-time respected restaurant that made a complete reboot of their menu by adding: “sea-to-table” fare that represents “the farmers and fisherman of this state in the most delicious and delectable way” courtesy existing Chef Daniel Csotai and new sushi Chef Eric Hu. The new restaurant takes over where Vines restaurant left off, in the Hyatt Regency Valencia on Town Center Drive and McBean Parkway in the beating heart of downtown Valencia.

The Setting

I was very surprised as I walked through the main doors to the hotel and entered the restaurant. The wall that previously stood between the reception area and the bar was no more; instead, by removing the wall, there was a much more open feel just to the bar alone, and it traveled from the bar to the seating in the reception area. In the past I had to get to the bar early for Happy Hour if I wanted to get a seat, now it would be no problem, and my people-watching view would be larger than ever before. There was also now two refrigerated units at the bar just for the sushi chef, who would be between two full bar areas. The bar is the same, but it looks completely different than before.

The restaurant’s main dining room has changed as well, from floor to ceiling with new flooring, dining tables and lighting. It has a very open and airy feeling. For our dinner that night we were ushered into a room that formerly housed small dining areas, now it was turned over into a private dining room, with doors on two sides, very nicely done. I settled in to see what we were going to be trying out for the first time.

The Dinner Menu

The dinner menu focuses on a “Chef’s Taste” section featuring charred local pear, Hamachi crudo…as well as pork belly with edamame, duck, and Baby Back Ribs. Then there’s a “Garden” section with four choices, several “Sandwiches”, five items in the “Share” section and then eight choices for mains: Pork Shank, Black Cod, Scottish Salmon, Bone-in NY Steak, Filet Mignon, Vegetarian Carbonara, Black Tiger Shrimp and Shelton Farms Chicken. The reverse side is a full page of wine choices, and there is a separate menu for cold sake that includes no less than seven choices = there should be something for everyone here! (Some of us at the table had sake with our dinner, the big hit was the Cowboy Yamahai: cowboy junmai ginjo – 50% of the sake rice was milled I believe – genshu yamahai.)

Greater Pacific Chef’s Table

Chef Csotai spent some time with us before each dish was served, introducing the dish as well as explaining their new program. He said that the new menu was their way of moving “away from the past to a greater future,” and added, “Everything is “farm-to-table, locally sourced, sustainable, no additives, fresh and clean.” We would notice that the “natural original flavor (as) intended by mother nature” would come through as well as what Chef Csotai called “the integrity” of the dishes.

We began with a First Course of Sushi, Carpaccio and Crudo. Chef Eric Hu prepared all of these. Accompaniments, like ginger, wasabi and soy sauce were available but I chose to enjoy mine as the chef intended and eat as prepared. This would prove to be my favorite course in the tasting, and set my palate, also enjoying the Cowboy Yamahai sake I paired it with, to welcome in our next course.

Our Second Course was Valencia Orange Pork Belly that was served over the most delicate and flavorful carrot puree – homemade of course. Chef Csotai explained that the pork had been marinated overnight – it was like charred butter, simply delicious. Alongside this on our plate was a Poached Baja Shrimp Cocktail that most of us dispatched in one or two bites, diving back into the dish to finish every drop of the homemade sauce.

Next up for our Third Course was a salad presentation: Camarillo Strawberry and Baby Kale. There was also some candied walnuts, maybe a feta or goat cheese and a dressing none of us could exactly describe…was it curry…or something else? Very delightful.

Our Intermezzo was a Yuzu Sorbet served in a martini glass. Of course I joked that the only thing the dish would benefit from would be three ounces of vodka – so don’t be shocked to find that on the bar menu soon! LOL. Todd Wilson, of FEEDSCV and the Santa Clarita Foodies group on Facebook, explained that Yuzo is used for Ponzu sauce. Ah, interesting as the flavor was hard for most of us to recognize, it was very unique, floral, fruity and tart.

Our Main Course was a sampling of several dishes: a Soy Miso Cured Black Cod with Garlic Miso and Parsnip Puree that I just loved for all that Miso; Shelton Farms Grilled Breast of Chicken with Wild Mushrooms had a lovely flavor; Aged Beef Tenderloin with a Maytag Blue Cheese Demi Glace that was cooked perfect with just the right amount of pink inside; and a side plate of roasted potatoes and Parmesan cauliflower.

I really had no room left for more food, however Chef Csotai put us all over the edge with his version of S’mores: several layers of graham crackers stacked high with both white and milk chocolate – and pop rocks!

Now, it’s your turn to go try!

Hyatt Regency Valencia: 661-799-1234

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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Fall In Love With Happy Hour At Eight Happy L.A. Hot Spots!

November 14, 2018 by evebushman

Bone Kettle:

Serving original Southeast Asian dishes in the heart of Old Town Pasadena, Bone Kettle, is the perfect place to take your taste buds on a culinary adventure while relaxing on a fall afternoon. Sip your way through the 5 o’clock hour by enjoying Craft Beers on Tap, House Wine, and Hot Sake all for just $7.00 each. Pair your beverage of choice with Executive Chef Erwin Tjahyadi’s mouthwatering Small Plates like the fresh Oysters with a seasonal mignonette and granité, or the Steak Tartare prepared with St. Helen’s Ranch hangar steak, chili vinaigrette, lemongrass and krupuk. For those looking to enjoy more than a snack, there are Chicken Wings made with fried citrus-brined Petaluma free-range chicken wings and charred lime; the Bone Marrow with scallion confit, toasted bread, mizuna, pears and apples, and Bone Kettle’s famous savory Oxtail Dumplings with seasonal mushrooms, leeks and San Bai Su. So, do not just choose one appetizer to enjoy, as Happy Hour at Bone Kettle will leave both your pocket book and your belly full all season long!

Bone Kettle offers Happy Hour every Monday through Sunday from 5:00 pm to 6:00 pm; 67 North Raymond Avenue Pasadena, CA 91103; 626.795.5702; www.BoneKettle.com

Casita Del Campo:

For over 50 years, Casita Del Campo has been known as an exceptional Mexican restaurant in Silver Lake that serves up delicious dishes and drinks in a party atmosphere with two outdoor patios and a beautiful dining room. With a lively nightly Happy Hour, guests may enjoy a wide selection of margaritas including the Casita Classic prepared with tequila, fresh squeezed lime, Triple Sec; the Fruit Margaritas with selections such as Strawberry, Peach, Banana, Watermelon, Mango, Ginger, Pomegranate and Guava, as well as a Smoky Margarita made with Cazadores Reposado Tequila, mescal, Triple Sec and fresh squeezed lime. Bartenders also serve house-made Pina Coladas, Tequila Sunrises, Palomas and Mojitos. Appetizers include Quesadillas Con Rajas prepared with two corn tortillas with a combination of cheese and mild green chile strips; Casita’s Special includes six crispy mini tortillas topped with chicken, beef, beans, guacamole and sour cream, and the Sweet Corn Tamales include two delicately sweet tamales filled with raisins and jack cheese. Every day is a Fiesta at Casita Del Campo during Happy Hour!

Casita Del Campo offers Happy Hour every Monday through Sunday from 3:00 pm to 7:00 pm; 1920 Hyperion Avenue, Los Angeles, CA 90027; 323.662.4255; www.CasitaDelCampo.net

CHAYA Modern Izakaya:

CHAYA Modern Izakaya offers the perfect respite to long days plugging away in Silicon Beach or just a fun day relaxing on Venice Beach with their great Happy Hour that is available “All Night Long!” You cannot start without a proper Happy Hour Cocktail like the Lychee Martini made with vodka, St. Germaine, lychee purée and lemon; the Last Mule made with bourbon, ginger, cassis and lime, or a Highball prepared with Suntory Toki Whisky and club soda for just $8.00 each. If cocktails are not your style, guests can also enjoy a Sapporo Beer on draft or House Wine for $5.00 each. With a beverage in hand, treat your palate to the Happy Hour Food and Sushi without ever having to worry about breaking the bank. Nigiri and Sashimi lovers can enjoy fresh Tuna, Hamachi, Eel, Salmon and other seafood selections from the Kaisen Bar, along with a daily selection of fresh Oysters. Sushi is also a must at CHAYA Modern Izakaya and guests will not be disappointed with rolls such as the Yuzu Spicy Tuna Roll; the Salmon California Roll with crab, avocado, and cucumber, and the American Wagyu Roll prepared with spicy shrimp, cucumber, and green onions. Guests can also spice up the evening with the Spicy Chicken Wings served with sambal chili; Beef Sliders with white cheddar and spicy aioli, or the Chicken Kara- age prepared with Jidori fried chicken and smoked soy. When Cocktails and Happy Hour Food are this good, every night feels like a Friday at CHAYA Modern Izakaya!

CHAYA Modern Izakaya offers Happy Hour every Sunday through Thursday from 5:00 pm to 10:00 pm, and every Friday and Saturday from 5:00 pm to 11:00 pm; 110 Navy Street, Venice, CA 90291; 310.396.1179; www.TheChaya.com

Church & State:

A long day at the office or an early evening out with friends calls for a fun and festive Happy Hour filled with cocktail specials and delectable dishes which can all found at Church & State in Downtown Los Angeles. Enjoy a daily selection of Executive Chef Tony Esnault’s $1 Oysters paired with lemon and mignonette; the Le Cachat, a lavender herbed goat cheese on crostini; the Foie de Volaille which is a chicken liver mousse on crostini, or the Deviled Eggs with paprika, lardon, and chives. For Cocktails, guests can enjoy the specialty Craft Cocktail prepared with gin, lemon, Pimm’s, Aperol and mint. At Church & State Happy Hour, guests can easily let the hectic day slip away as they sip and savor the DTLA night away!

Church & State offers Happy Hour every Tuesday through Sunday from 5:00 pm to 7:00 pm; 1850 Industrial Street, Los Angeles, CA 90021; 213.405.1434; www.ChurchandStateBirstro.com

Lunetta All Day:

Spend the afternoon and early evening at Lunetta All Day in Santa Monica for a Happy Hour that is sure to end your day the perfect way! Whether with friends or wanting a place to unwind after the long workday, Lunetta All Day is here to greet and treat you with House-Inspired Libations ($8.00), Well Spirits ($7.00), Draft Beer ($6.00), delicious Wine By The Glass ($6.00 – $7.00), and special Bites from Proprietor & Chef Raphael Lunetta and Executive Chef Emilio Cuyuch. Sip a crisp glass of Vinho Verde paired with the Albacore Crudo with mashed avocado and Meyer lemon relish, or enjoy the Rock Shrimp Ceviche with fresh guacamole and house-made lime chips. For Beer enthusiasts, savor a large selection of Draft Beers that taste best when paired with the Chicken Wings with pineapple wing sauce and Cabra Verde, or indulge in the Wood-Fire Octopus Tacos prepared with white beans, fire-roasted peppers and charred tomatillo salsa. Regardless of how the day went, Happy Hour is always happy when lounging at Lunetta All Day!

Lunetta All Day offers Happy Hour every Monday through Friday from 4:00 pm to 6:30 pm; 2420 Pico Boulevard, Santa Monica, CA 90405; 310.581.4201; www.LunettaSM.com

Preux & Proper:

Preux & Proper Photo Credit: Ziv Sade

Happy Hour at Preux & Proper is the perfect place to unwind after a long, laborious day or to gather with friends before heading out to explore a night in DTLA! Grab a seat in the Barroom and start with a classic Beer or House Wine special for $7.00, or branch our get really happy with one of the delicious Frozen Daiquiris or select House Cocktails for just $9.00. Specially priced Barroom Eats are also available for guests to enjoy including items like Executive Chef Sammy Monsour’s Baked Mac & Cheese prepared with orecchiette pasta, scallions, Turbodog ale and Cabot extra sharp cheddar; the Colorado Lamb Ribs made with Jamaican jerk rub, passionfruit-scotch bonnet barbeque and radish pickles, and Lowcountry Mussels served with house-andouille, sweet corn, shallots, butter, scallions, boil spice and crispy fingerling potatoes. On top of daily Happy Hour, guests can also enjoy $1 Oysters every Monday from 4:00 pm to 10:00 pm. Preux & Proper’s tasty drinks, delicious dishes, hearty Happy Hour and genuine Southern Hospitality will quickly have you falling for Fall!

Preux & Proper offers Happy Hour every Monday through Saturday from 4:00 pm to 7:00 pm, and every Sunday from 4:00 pm to 9:00 pm; 840 South Spring Street, Los Angeles, CA 90014; 213.896.0090; www.PreuxandProper.com

South City Fried Chicken:

Sometimes, all you need is a Fried Chicken Sandwich and a sweet treat to help wash away all the work day woes and Happy Hour at South City Fried Chicken offers you just that! After a long day, head to Corporation Food Hall in Downtown, Los Angeles to enjoy Happy Hour at South City Fried Chicken where every city-inspired Fried Chicken Sandwich is just $9.99 from 4:00 pm to 7:00 pm. Try the Greenville prepared with house-smoked chicken bacon, gruyère, Duke’s mayonnaise, shaved gem lettuce, heirloom tomato and bo spice, or the Birmingham made with Tillamook cheddar, Alabama white barbeque sauce, hickory-smoked red onions and chimichurri. For those who enjoy some heat, spice things up with the unique Miami made with jerk spice, lemongrass remoulade, mint, jalapeño, lime, shaved gem lettuce, and heirloom tomato, or enjoy the classic Nashville which is served with house-made Nashville hot sauce, house pickles, cookout slaw, and guests choice of four levels of heat. Pair your favorite Fried Chicken Sandwich with a Fountain Soda and cut all that spice with something sweet by savoring a frosty (and vegan!) Dole Whip for dessert, made exclusively of Dole pineapples and served with shaved coconut, pecans, or Mexican chocolate. Happy Hour at South City Fried Chicken will have you leaving with your belly, and wallet full this Fall!

South City Fried Chicken offers Happy Hour every Monday through Sunday from 4:00 pm to 7:00 pm; 724 South Spring Street, Los Angeles, CA 90014; 213.278.0008; www.SouthCityFriedChicken.com

The Raymond 1886:

There is nothing like a good Happy Hour to help liven up a long workday or start a fun night with friends and Pasadena’s The Raymond 1886 has exactly what you need. Guests of The Raymond 1886 can enjoy 50% off Well Drinks and Bar Bites, $5.00 Select Wines, $4.00 Craft Beers, and $7.00 Daily Craft Cocktails. Pair the drink of your choice with a variety of tasty Bar Bites like the Hand Cut Onion Rings served with The Raymond 1886’s aged Worcestershire; the Suckling Pig Carnitas Tacos with white onions and salsa verde; Mac-n-Cheese baked with Irish cheddar and gruyère, or the Steamed Mussels served with Angry Lady sauce and Chinese sausage. Sip a cocktail (or two) and enjoy Pasadena’s finest as you lounge the rest of the day away without breaking the bank at Happy Hour at The Raymond 1886!

The Raymond 1886 offers Happy Hour every Tuesday through Friday from 4:00 pm to 7:00 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Can you Find Happy Hours in Santa Clarita from SCVHappyHour.com?

August 7, 2018 by evebushman

For those of you searching this site for our annual local Happy Hour article, we gave that up in 2017 because there is a website dedicated to all of the SCV Happy Hours in place, and we’re thrilled their doing all the work. Well, one special entrepreneur is, meet Kyle Swick.

Our story begins

True Story – I was in-between jobs and still wanted to have a Pint and a Bite, but on a budget. I searched the Internet but could not find anything related to Happy Hours. Hence, SCVHappyHour.com I love Santa Clarita and have lived here for 30 years.

I wanted to create a Happy HOUR Website for my city and it’s residents. SCV Happy Hour is your only resource for the best Happy Hours in the Santa Clarita Valley.

Remember to please tell the bartender or manager you saw them on SCV Happy Hour.

Locations to Pick From:

· CANYON COUNTRY

· CASTAIC LAKE

· NEWHALL

· SAUGUS

· STEVENSON RANCH

· VALENCIA

SCV Happy Hour is not affiliated with any of the businesses listed on this website. As specials may change, please call the restaurant or check their website before you rely on the information posted here.

https://www.scvhappyhour.com/

https://www.facebook.com/scvhappyhour/

https://www.instagram.com/scvhappyhour/

Email Kyle Swick: scvhh15@gmail.com

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, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email

L.A.’s Best “Happy Hours” Guaranteed to Make You Smile As You Sip, Savor & Save This Spring!

April 7, 2018 by evebushman

Get out of your comfort zone Santa Claritans and check out these great Happy Hours from Beverly Hills to Venice!

Casita Del Campo - Classic Margarita _preview

Casita Del Campo: Casita Del Campo Margarita. Photo Credit: Three-Fold Agency

For over 50 years, Casita Del Campo has been serving up exceptional Mexican cuisine in Silver Lake, in a party atmosphere with two outdoor patios and a beautiful dining room. With a lively nightly Happy Hour, guests may enjoy a wide selection of margaritas including the Casita Classic prepared with tequila, fresh squeezed lime, triple sec, Fruit Margaritas comprised of strawberry, peach, banana, watermelon, mango, ginger, pomegranate, and guava, and a Smoky Margarita made with Cazadores Reposado Tequila, mescal, triple sec, and fresh squeezed lime. Bartenders also serve up Pina Coladas, Tequila Sunrises, Palomas, and Mojitos. Appetizers include Quesadillas Con Rajas two corn tortillas prepared with a combination of cheeses and mild green chile strips, the Casita’s Special includes six crispy mini tortillas topped with chicken, beef, beans, guacamole and sour cream, and the Sweet Corn Tamales which include two delicately sweet tamales filled with raisins and jack cheese. Every day is a fiesta at Casita Del Campo during their nightly Happy Hour!

Casita Del Campo is open for Happy Hour Monday through Sunday from 3:00 pm to 7:00 pm; 1920 Hyperion Avenue, Los Angeles, CA 90027; 323.662.4255; www.CasitaDelCampo.net

CHAYA Downtown:

CHAYA Downtown offers a wide selection of Happy Hour cocktails, wines, beers, and bites that will take the edge off after a long day at the office and satisfy tourists in need of a rest after exploring Downtown Los Angeles. Choose from a selection of specialty cocktails for $8.00 including the Russian Blues, prepared with lemon-infused Crystal Palace vodka, house-made spritzer and fresh blueberries, the Bourbon Mash mixed with Jim Beam bourbon, passionfruit purée, orange juice, and mint, or the Bahama Mama comprised of Cruzan Coconut Rum, pineapple, orange juice, fresh sweet & sour, and garnished with an orange slice. If wine is more to your liking, guests can enjoy a selection of including Castle Rock Sauvignon Blanc, Castle Rock Chardonnay, Mouton Cadet Rosé, and the Castle Rock Pinot Noir. Guests of CHAYA can also opt for a nice cold beer like Sapporo Premium Draft Pale Lager, Kirin Light Pale Lager or the Estrella Damm Euro Pale Lager. Finally, a tasty beverage should not be left without delicious small bites, so guests can enjoy a Spicy Shrimp Crunchy Roll, Crispy Brussels Sprouts with Pomegranate Seeds, Shrimp Hushpuppies with Karachi mustard dip, and Salmon Belly Skewers with yuzu pepper miso as well.

CHAYA Downtown is open for Happy Hour every Monday through Friday 4:00 pm to 10:00 pm; 525 South Flower Street, Los Angeles, CA 90071; 213.236.9577; www.TheChaya.com

CHAYA Venice:

Chaya Venice offers a respite to long days spent plugging away in Silicon Beach, or for a drink and some nosh after a fun day at the beach. Choose from a selection of specialty priced snacks, cocktails, sake, beer, and wine in the CHAYA Venice bar. Enjoy a variety of small plates including a Yuzu Spicy Tuna Roll, the classic California Roll, and Ramen made with creamy chicken, pork belly, and Casamigos Reposado. Choose from a variety of Happy Hour Cocktails that are sure to tantalize the palate including the Pear Pressure mixed with Shochu, pear purée, lemon and ginger, and the Blood Orange Sour prepared with gin, blood orange, and soda. Of course, if cocktails do not strike your fancy, sake flights are always an excellent choice at CHAYA Venice, along with an ice-cold beer or specially selected glass of wine.

Chaya Venice serves Happy Hour every Sunday through Thursday from 5:00 pm to 10:00 pm, and every Friday and Saturday from 5:00 pm to 11:00 pm; 110 Navy Street, Venice, CA 90291; 310.396.1179; www.TheChaya.com

Church & State:

After a long day at the office, or an early evening out with friends, look no further than visiting one of Downtown L.A.’s most beloved restaurants, Church & State, for a Happy Hour filled with small bites and drink specials to liven the evening. Enjoy a daily selection of $1 Oysters paired with lemon and mignonette, along with the Le Cachat, a lavender herbed goat cheese on crostini, the Foie de Volaille(chicken liver mousse on crostini), or the Deviled Eggs with paprika, lardon, and chives. For cocktails, enjoy a crisp Craft Cocktail prepared with gin, lemon, Pimm’s, Aperol, and mint. With all the delectable choices at hand, guests can easily let the hectic day slowly slip away, as they sip their drink of choice.

Church & State is open for Happy Hour every Monday through Friday from 5:30 pm to 7:00 pm; 1850 Industrial Street, Los Angeles, CA 90021; 213.405.1434; www.ChurchandStateBistro.com

Spring:

Come unwind for Happy Hour in the Springside Lounge at Spring in Downtown Los Angeles after a long work day and enjoy specialty libations and appetizers every Tuesday through Friday right at the Springside Bar from 5:00 pm to 7:00 pm. Nibble on an array of snacks such as the Marinated Olives, Herbed Goat Cheese on Crostini, Beef Tartare, and the true pearl of the menu, the $1 Oysters, which are served with fresh lemon and mignonette, all while enjoying a glass of wine or one of Spring’s perfectly balanced cocktails.

Spring serves Happy Hour every Tuesday through Friday from 5:00 pm to 7:00 pm; 257 South Spring Street; Los Angeles, CA, 90012; 213.372.5189; www.SpringLosAngeles.com

The FLATS:

You may not think of going to Beverly Hills for Happy Hour, but with the recent opening of The FLATS restaurant, you now have a spot to go for a refreshing cocktail and tasty bite after a day of shopping or a tough day at the office. Come enjoy featured Happy Hour cocktails created by Head Barman Shaun Summers including the Old-Fashioned prepared with whiskey, aromatic bitters, and Demerara sugars, the Margarita comprised of tequila blanco, house Curacao, and fresh lime juice, the Daiquiri prepared with white rum, sugar, and fresh lime, along with other popular classics that are sure to please the palate. After a long day, pair your drink of choice with delicious Small Platesincluding Fried Olives, Crispy Hen of the Woods Mushrooms with tempura, garlic water and Fresno chili, Fresh Cut Fries with rosemary aioli, or the delicious Brussels Sprouts made with brown butter, pickled dates, and cured egg yolks. And, don’t forget about Executive Chef Paul Shoemaker’s fresh, artisanal Flatbread Artisan Pizzas including the Margarita with organic tomatoes, fresh basil, and creamy mozzarella, and the Pepperoni with organic tomato sauce, mozzarella, and smoked pepperoni. Of course, what would Happy Hour be without sliders? Choose between the Honey Boo Boo Sliders with whipped honey butter, bacon, and gruyere cheese or the Baby Calibamma that is sure to deliver a kick, prepared with Calibamma hot cabbage slaw, red jalapeños and pickles. With food this amazing, the only thing up for debate during Happy Hour at The FLATS is what cocktail to order next?

The FLATS is open for Happy Hour every Monday through Friday from 4:00 pm to 7:00 pm, and Late Night Happy Hour every Monday through Sunday from 11:00 pm to 12:00 Midnight (cocktails only); 8400 Wilshire Blvd., Beverly Hills, CA 90211; 310.909.7549; www.TheFlatsRestaurant.com

The Raymond 1886:

With a Happy Hour this good, The Raymond 1886 is the place to be after a long day at the office or a day out with friends. Guests of The Raymond 1886 can enjoy 50% off Well Drinks and Bar Snacks, 50% off Wines by the Glass, $4 Craft Beers, and $7 Daily Featured Craft Cocktails! Pair the drink of your choice with a variety of tasty bites like the Tater Tots served with The Raymond 1886’s homemade Ketchup, Suckling Pig Tacos Al Pastor with pineapple, avocado, and salsa roja, Mac-n-Cheese baked with Irish cheddar and gruyère, and the Salmon Creek Pork Belly with pickled and roasted Cipollini, fried apple purée, fennel. Sip on a cocktail (or two) and indulge in some of Pasadena’s finest food as you lounge the rest of the day away at The Raymond 1886!

The Raymond 1886 is open for Happy Hour every Tuesday through Friday from 4:00 pm to 7:00 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Twohey’s Tavern:

Pasadena’s newly opened Twohey’s Tavern is the place you want to be when Happy Hour is this good! Wind down with after a long day with delicious small bites created by Executive Chef Travis Limoge that are sure to satisfy your hunger. Start with the Deviled Eggs topped with Ellie Shaft 2yr. blue cheese, Fresno Red Hot, and orange zest, or the Fresno Wings with fresh horseradish, blue cheese dressing, and carrots. Then, there is the Burger & Beer with caramelized onion, blue cheese, bread & butter pickles, and garlic aioli all paired with a beer of your choice for just $15. And of course, don’t forget to pair your favorite bites with any $6 Well Cocktails, rotating $5 Draft Beers, and White andRed Wines by the glass for under $7. Sip and savor the end of the day at one of Pasadena’s finest new dining and drinking destinations – Twohey’s Tavern!

Twohey’s Tavern is open for Happy Hour every Tuesday through Sunday from 3:00 pm to 6:00 pm; 2835 East Foothill Boulevard, Pasadena, CA 91107; 626.449.2337; www.TwoheysTavern.com

Something Wicked Comes This Way: The Raymond 1886 Unveils The Final Solstice Winter Cocktails!

December 9, 2017 by evebushman

Pasadena, CA: Darkness falls across the land, the midnight hour is close at hand. Situated inside The Raymond 1886, the historic craftsman cottage turned acclaimed restaurant in Pasadena, The Raymond 1886 tempts guests to get in touch with their morbid side and brood over the cold infinite of the universe and our own mortal coil by bringing out the macabre in everyone with their new The Final Solstice Winter Cocktails Menu!

Amaro Rye, Photo Credit: Acuna-Hansen

“This season we decided each cocktail would have a sci-fi, horror, and ominous feeling to the menu,” says Head Barman Peter Lloyd Jones. “This is our first dark and offbeat menu, so it is an edgy departure from our previously lighthearted themes and opens the door for each bartender to really show their own unique creative style.” Known for their highly innovative seasonal cocktail menus, The Raymond 1886 raises the bar once more with The Final Solstice Cocktail Menu, eleven spine-tingling libations, where each bartender offers their own signature take on what the end of the world means to them. However, before anyone pays Charon to ferry them across the River Styx, all potential concoctions go through the signature The Raymond 1886 “5 palate rule” test. “Once a cocktail has a name and a story behind its creation,” explains Jones, “it must be approved by five people that have been through our bar program. Every cocktail ever created and printed on a menu at The Raymond 1886 has passed this rule. We believe the broad palate spectrum helps to make sure the cocktail appeals to a wider audience.”

Welcome to Los Angeles 2019, a tech-noir urban dystopia where the Tyrell Corporation holds the monopoly on bioengineered androids known as a Replicant. This neo-noir infant-style cocktail created by Peter Lloyd Jones is comprised of London Dry Gin, lemon, Orgeat, smoked salt, and a house-made Butterfly Pea Tincture float and will leave you wondering: Do androids dream of electric sheep? Are we living out implanted memories in an environment manufactured by a tyrannical corrupt corporation? Though Roy Batty and his ragtag team of escaped androids may have failed, make no mistake, the Robot Revolution is on its way. There have been many advancements and revolutions for the human race that have had effect on our survival; advancements in all walks of life have helped us succeed, or fail and learn. But what happens when our most prized creation surpasses our intelligence. Will it realize its limitless potential? Will it realize how limited we are as humans and purge for optimal existence? With technology advancing as it has, it is important to keep your loved one’s close, your eyes open, and your brain awake with this cold brew cone from Cameron Masden, featuring deep flavors from Galliano Ristretto espresso liqueur, Amaro Montenegro, Cynar 70, cold brew coffee, mint, and cinnamon. A nice treat for the potentially bittersweet end. Robots. Androids. Humanity is encouraged to reach for the stars – but what happens when the stars reach for humanity? Luis Nava presents The Dreamcatcher, named after the Stephen King novel about four friends dealing with a parasitic alien during their annual camping trip. Comprised of cacao, Averna, house-made Woodford Reserve Bourbon infused graham cracker, cream, chocolate, and a toasted marshmallow; you never know what is lurking when you are enjoying S’mores next to the campfire.

Before locusts and fire, there was blood! Upset with the beer cocktail scene, Jesus Gomez and Adam Vaughn have decided to turn the whole place bloody with Plagues of Egypt. This exquisitely rich, robust and romantic concoction will raise your spirits during the times of damnation, featuring Top Tank 7 Saison, lemon juice, house made hibiscus syrup, Lustau Amontillado Sherry, Camus Cognac, and watch out for the frogs, they’re everywhere! There is no remedy for the 10 plagues, except for this cocktail. When John Milton imagined the Garden of Eden in his seminal poem Paradise Lost, his rich prose evoked images of a utopia not unlike a Caribbean island, with its luscious environment and delectable delicacies. However, paradise is no more in this world of iniquity and indulgence, where guests are invited to fall into temptation with this take on an old-fashioned created by Nathan Baker, featuring Rhum J.M. Gold from the edenesque island of Martinique, Nate’s house-made chai tincture, barrel-aged maple syrup, and lime peel. It takes three components to become the Master of Toddy, but are you cunning enough to wield the power of the Deathly Hallows? This toddy-style cocktail created by Adam Vaughn pays due respect to both the legendary Master of Death and a Hot Buttered Rum, comprised of Wray & Nephew OP, vanilla, and a house-made butterscotch patty. Not for the faint of heart, this cocktail promises to bewitch the mind and ensnare the senses.

You can run, you can hide, but you cannot escape the imminent Zombie Apocalypse! After a long day of fighting off zombies and searching for shelter, re-energize with this tribute to both a Tiki classic and an iconic end-of-the-world-scenario, comprised of Deanston 12 year whisky, Bowmore 15 year whisky, Laphroaig 10 cask, pineapple juice, lime juice, Orgeat, Falernum, house-made lemongrass syrup, mint, and a zombie apocalypse garnish. A multi-layered and exceptionally well-balanced cocktail created by Jesus Gomez and Adam Vaughn, this collaboration demonstrates that two brains are better than one. Perhaps those zombies originated from a horrible, government virus? When the great sickness spread, they said it didn’t exist. Humanity is doomed to toil in the dredge of a sick and dying world. But survivors believed, hoped, worked, and now have it: the medicine that will end the end of days and bring about the rebirth of human civilization. A new dawn begins with The Antidote, created by Casey Levantal, featuring Laphroaig Select, Absinthe St George, Carpano, Campari, flamed absinthe sugar, and lemon peel.

Some catastrophes are not worth more than throwing our hands up in defeatist acceptance. Screw it! The world is over! It came and went and we few left must wallow in whatever remains on this, The Morning After. Mercifully, Ned Kirby has something a little bit stronger than coffee this morning, with El Dorado 12 year, Galliano Ristretto, cacao, coffee, heavy cream, and cinnamon. The biggest mistake humans made was believing they had all the time in the world. They didn’t, we don’t, and Ned Kirby entices guests to take the thyme to enjoy the End Of Thyme. Appreciate its aroma, savor its flavors and revel in its marvelous effects, featuring Amaro Montenegro, Suze bitters, Rittenhouse Rye, Del Maguey Vida, and thyme. One or two more of these and time won’t mean anything at all. Whichever way you look at it, it has begun and it will finish, make no mistake about it, We’re in it. With endless possibilities of “The End,” (pun intended), enjoy every moment, every person, and every delicious libation. With London Dry Gin, house made plum syrup, yellow chartreuse, lemon juice, and lime mint island garnish, this cocktail created by Cameron Masden will leave you knowing exactly just how far in it you are.

It’s the end of the world as we know it, but everything is feeling fine at The Raymond 1886 Happy Hour! From 4:00 pm until 7:00 pm every Tuesday through Friday, guests can partake in $5.00 Wines by the Glass, $4.00 Draft Beer, and Half-Price Well Drinks. Additionally, a daily Specialty Cocktail selected by the bartender will be available for $7.00 each. An extensive Bar Snacks Menu created by Executive Chef Tim Guiltinan is also offered Half-Price during Happy Hour, enticing guests with hearty dishes like Suckling Pig Al Pastor Tacos made with pineapple, avocado, salsa roja, the Greek Style Cauliflower, with half-a-head with whipped feta, or the Jidori Chicken Wings, prepared with caramelized fish sauce, and marinated cucumbers.

Winter is coming and the end is nigh, so take advantage of these dark times with even darker cocktails at The Raymond 1886!

The Raymond 1886 is open for Lunch Tuesday through Friday from 11:30 am to 2:30 pm, for Dinner every Tuesday through Sunday from 5:30 to 10:00 pm, and for Brunch every Saturday and Sunday from 9:00 am to 2:30 pm. 1886 is open every Tuesday through Thursday, and Sunday, from 4:00 pm to 12:00 Midnight, and every Friday and Saturday from 4:00 pm to 2:00 am. 1886 Happy Hour is every Tuesday through Friday from 4:00 pm to 7:00 pm. For more information or reservations, please visit www.theraymond.com or call The Raymond 1886 directly at 626.441.3136.

Social Media: Please follow 1886 on Facebook: Facebook.com/1886BarAtTheRaymond Twitter: @1886Bar Instagram: @TheRaymond1886

The Raymond 1886

1250 South Fair Oaks Avenue

Pasadena, CA 91105

T: 626.441.3136

Sherryfest 2017 Returns to New York This October

October 8, 2017 by evebushman

New York, New York (PRWEB) – Sherry lovers – mark your calendar. Sherryfest, one of the world’s largest and most prominent sherry events, is returning to New York City this fall for its fifth year running. The 2017 program will take place over the weekend of October 27-29th, broadening its reach to a wider consumer and collector audience in addition to programming for wine professionals. The weekend will be full of fabulous and rare sherry, in-depth seminars, and expertly paired dinners hosted by some of Jerez’s most noteworthy producers.

The 2017 Sherryfest will consist of a full schedule of events including a Grand Tasting, in addition to producer dinners and tasting seminars, with three in-depth themed seminars on Friday and a broader look at the spectrum of sherry on Saturday. The Grand Tasting, with an exclusive early entry for wine professionals and VIP rare tasting, will showcase the diverse styles and producers of sherry. The dinner events – Tradición and Osborne at Toro and Williams & Humbert and González Byass at Rouge Tomate – will highlight rare sherries paired alongside dishes from some of New York’s leading restaurants who have dedicated menus and bar programs to highlight sherry. The events will be punctuated with a Happy Hour with Lustau at Compagnie des Vins Surnaturels on Friday and an after-hours party at Terroir Tribeca on Saturday. The final morning will be Sherryfest’s first-ever Sherry Brunch, hosted by North End Grill. The more casual affair will showcase the versatility of sherry at all meals, and guests will be invited to bring their own bottles of rare sherry to share.

“We are very excited that the 2017 Sherryfest is returning to New York, a city that embraces and highlights sherry regularly,” explains Peter Liem, co-founder of Sherryfest. “This year we will reach a wider audience of consumers and collectors, with tastings, seminars, parties, and producer dinners, showcasing the distinctive characteristics of sherry. We believe this will be our best year yet!”

The bodegas joining the 2017 Sherryfest include Gonzalez Byass, Barbadillo, Bodegas Tradicion, Delgado Zuleta, Bodegas 501, Rodriguez La-Cave, Valdespino, La Guita, Real Tesoro, Williams & Humbert, Hidalgo – La Gitana, Fernando de Castilla, Lustau, Emilio Hidalgo, Gutiérrez Colosía, Osborne, Alexander Jules, Callejuela, and more!

Sherryfest Schedule of Events:

Friday, October 27
11:00 am – 12:15 pm    Single Vineyard Pago Master Class with Valdespino at Craft Private Dining Room ($45)
1:00 pm – 2:15 pm    Vintage Sherries Master Class with Williams & Humbert at Craft Private Dining Room ($45)
3:00 pm – 4:15 pm    Biological Aging Master Class with González Byass at Craft Private Dining Room ($45)
5:00 pm – 7:00 pm    Happy Hour Welcome Party hosted by Lustau at La Compagnie des Vins Surnaturels ($55)
7:30 pm – 10:30 pm    Bodegas Tradición & Osborne Producer Dinner at Toro ($160)

Saturday, October 28
11:00 am – 12:00 pm    ‘The Sherry Spectrum’ Tasting Seminar hosted by the Consejo Regulador de Jerez at Astor Center ($45)
11:00 am – 1:00 pm    Exclusive Wine Trade & Media Grand Tasting at Astor Center
12:00 pm – 1:00 pm    VIP Rare & Vintage Tasting at Astor Center ($50)
1:00 pm – 4:00 pm    Grand Tasting at Astor Center ($30)
7:00 pm – 10:00 pm    Williams & Humbert & González Byass at Rouge Tomate ($160)
10:00 pm – 12:00 am    Saturday Night Sherry Fiesta at Terroir Tribeca ($55)

Sunday, October 29
11:00 am – 1:00 pm Sherry Brunch at North End Grill ($99)

For additional event information, please visit http://www.sherryfest.com, contact info(at)sherryfest(dot)com, or follow @Sherryfest on Twitter, Facebook, and Instagram.

About Sherryfest:
Sherryfest is one of the world’s largest and most prominent sherry events, celebrating all aspects of this magnificent Spanish wine. Created by Peter Liem, author of Sherry, Manzanilla & Montilla and Champagne: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region (in pre-release) and Rosemary S. Gray, Sherryfest was launched in New York City in 2012, and further events have since been held in San Francisco, Toronto, and Portland, Oregon. In 2015, the team expanded to include Siu Ki Wan as director of event production, Sarah Bray as director of marketing and communications, and Caitlin Laman as bodegas liaison.

About Consejo Regulador of the Dominations of Origin “Jerez-Xérès-Sherry” and “Manzanilla”:
The Consejo Regulador of the Dominations of Origin “Jerez-Xérès-Sherry” and “Manzanilla” is the regulatory council for Sherry Wines, the first wine to be protected by a Denomination of Origin in Spain. Established in 1933, the role of the Consejo is to both protect and market the Sherry Wine brand locally and internationally. Exporting to over 50 markets, sherry is one of the most exported wines of Spain. We will keep you up to date on events and news taking place both in Jerez and internationally.

What This Italian Found at the New and Improved Sisley Kitchen

October 6, 2017 by evebushman

Sisley got such an unbelievable re-boot this year (2017) that it’s now the most incredible bar and dining venue you have ever seen – and probably will ever see – in the Santa Clarita Valley.

My extreme close-up of the Grilled Brussels Sprouts at Sisley Kitchen…I took some leftovers home and tossed on pasta = so good!

(Note: If you came in during the soft opening phase this summer and let the management know that you wanted some of your favorite menu items back and a longer Happy Hour – your voice was heard so keep reading.)

Walking up to Sisley from the parking structure you will now see a new side lounge (aka the West Patio) with trees, sofas and a large screen television. The front outdoor patio is still a great dining choice, capable of serving several large parties. It’s a bit more colorful too, along with a bar that I bet could be easily be filled with cocktail-ers.

Entering through the same doors as before your eyes will gravitate – everywhere! The focal point for me began in the center of the room. An enormous oval-shaped bar replaced the original dining area. Doesn’t stop there. The area is crowned by the most amazing chandelier, equally as expansive as the bar, that lights up not only the bar but the new turquoise bar chairs, booths, and communal table. Definitely a place to be seen – and for selfies.

Then you just gotta look around! Both red, gray and turquoise upholstered tables and booth seating will catch your eye. More chandeliers! Two private dining rooms – one enclosed and the other open. For me, I’m thinking one for meetings and one for partying! Also new is a lovely little dessert and coffee station, very tantalizing!

At Sisley you will find…what real Italians eat. The recipes come from the Alba family: owners Fran and Jamie along with three generations of Albas, as well as recipes culled from multiple visits to Italy’s best restaurants. And this Italian approved of it.

These are some of the appetizer items I sampled that I would suggest you try: Calamari Fritte, Adult Mac N’ Cheese, Spanish Octopus, Italian Quesadilla and the Grilled Brussels Sprouts. The new Bar Bites Menu also has the Italian Quesadilla and Brussels Sprouts but also Ceviche, Bacon Wrapped Dates, Chopped Salad, Bruschetta, Meatball, Mini Pizza, Colorado Lamb Ribs, Carnitas Tacos…and drink specials that included not only domestic beer, well drinks and house wine but also the Daily Bartender’s Specialty, Margarita and select Martinis! The current “Summer Haze Happy Hour” menu is offered to those over 21 in the bar area only, and is nice and long: Monday through Saturday 12-6pm and again from 9pm until closing! Honestly, there is truly something for everyone from weekend brunching to business lunching or just casual fun times over dinner, you will be entertained.

As far as dinner fare I only had room in my tummy for one, after sampling all those apps, so I got my favorite: Fettuccine Carbonara…clearly I have to go back as there are many more items to try including their Sous Vide Filet Mignon, Pork Chop, Cioppino, Chicken Parmesan, Linguini and Clams, Chilean Sea Bass…as well as plenty of pizza and pasta options. A little bird told me to stay tuned come October…new additions are coming to the already new menu!

Sisley Kitchen, 24201 Valencia Blvd, Valencia, CA 91355, (661) 287-4444

www.sisleykitchen.com, Hours 11:30AM – 1:00AM.

Learning at the Western Foodservice and Hospitality Expo 2017, Part One

September 22, 2017 by evebushman

I think this is the third time I visited the Western Foodservice & Hospitality Expo at the Los Angeles Convention Center and yet I always find several new items to taste, learn and see each time. If you work in the food industry, or own a bar, restaurant, catering business or winery you definitely should attend this multi-day event at least once.

I always take a slew of photos. If you don’t want to read my article take a gander at my slideshow here for the short version.

The favorites for me this year in both food and beverage include:

Kelvin Slush Company for several drinks including the Frose aka Frozen Rose made with wine and vodka, John Daly and Miami Mule; the “Resort Charger” that is a wine cooler/phone charger/beach table in one; St. Petersburg Vodka had a ever-so-slight sweet edge to it and “outscores Ketel One, Stoli, Grey Goose and Belvedere”; the Croqu Monsieur made with Ayoya Flatbread; Ginja 9 Cherry Liqueur can be purchased along with little dark chocolate cups; Lick’d natural ice cream bars; Pops Rumpopa Rum Cream Liqueur Almond flavor was yummy but they also make an original and banana; Torani syrup just came out with a lemonade flavor; Brooklyn Gin in its blue glass bottle was striking, as was its clean botanicals; Point Reyes cheeses; Don Chelada Michelada mix was perfectly spicy enough for a Michelada but would also lend itself well to a Bloody Mary or a spicy shrimp cocktail; Toguchi Japanese Whiskey from peated malt and grain aged in sherry and brandy casks; Kradjian olives and stuffed grape leaves; Breckenridge whisky; never skip watching the Honey Smoked Fish Co. “voted best smoked salmon” at least for the demo show they put on every year; Ohishi Japanese Whisky; Tailormade Foods cookies; Jozen Sake.

This year I attended two classes and share my notes from each below:

Driving Sales through Grass Roots Marketing, a Productive Team and Smart Operations.

I’ve heard Darren Denington from Service with Style speak before, may have even been the same topic. These are my takeaways this year:

Start with employee morale, if they are unhappy they are looking elsewhere, giving away freebies and talking about you negatively. Owners/Managers: spend time with your team.

Make sure your staff knows what items you make the most money from and push those.

Marketing starts with your guest’s perspective. Secret shoppers are one way to find out. You will need to impress a guest at least three times – by focusing on service. The “how can I help you” type of serve that In-N-Out and Chick-Fil-A are known for.

A whopping 85% of diners do the “one and done” with a restaurant due to staff with an “attitude of indifference.”

Staff need to allow just a 15-second statement to make to a customer that is not about the restaurant. (I highly recommend that you allow the staff to find their own script for that. It will come across more sincere if your cosmetic-loving waitress compliments a diner on her makeup.)

Once employee morale is high, then sell your promotions. Events, Happy Hour, whatever – if they are vested in the restaurants then their sales efforts will be effective and not forced.

Be aware of something the diner liked and offer a deal on a return visit. If the desserts slayed them then offer a free dessert at their next visit, etc. This gives them a reason to come back.

Partner with a non-profit on an event. Tests have shown that sales can go up afterwards.

Design a bulletin board to hold breakable items, add in what the cost is for each so that staff is tangibly aware of how things can add up.

Design different Happy Hours for each day it’s offered: Singles Nights, Legal/Biz Nights where they can invite potential clients.

Meat + 3 sides lunch campaign where less meat is offered than the full entrée, and less expensive sides are pushed.

Build your own marketing committee from your existing staff. This makes them listened to and engaged. Then plan one year in advance for all of the campaigns you want to do.

Lots to digest here so I’ll give you a week off and then you can return to read Part Two – all about what I learned from Bartender of the Year…Bar Rescue’s Rob Floyd.

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, 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