Boy oh boy, had an opportunity to learn from my favorite sake instructor, as well as taste tons of hard-to-find Awamori and Shochu alone and in cocktails. This was my social media post the day after:
“About last night…went to the @JapanHouseLA in Hollywood for a “fun evening of Japanese Craft Spirits”, specifically to learn about and taste distilled spirits Shochu and Awamori alone and in a wide range of amazing cocktails along with other interested press, bartenders and students. We also had a class on these spirits led by my former educator @Ueno_Toshio from @SakeSchoolofAmerica where we learned how they are made, where they are made, how to pair them and more…”
Spirits that stood out for me included Nankai Gold Shochu finished in oak casks, all of the Awamori made from Thai rice in Okinawa, different Shochu made from brown and black sugar as well as sweet potato, Yanagita Mizunara cask barley shochu, the Iichiko brand Saiten with 43% alcohol as well as their number one seller Silhouette and black bottle Kurobin with 25% alcohol. Remarkable Shochu cocktails included a highball, Manhattan and Old Fashioned. Photos can be seen here.
What I Learned from Instructor Toshio Ueno
Ueno grew up in a wine grape growing family that sold their grapes to wineries in Japan. This is where his interests began. He explained that Japan is the size of California, they get a lot of rain and temperatures range between 43 and 74 Fahrenheit. USA is the number one importer of Shochu. He described how distilled sake becomes Shochu, distilled beer becomes whisky and distilled wine becomes brandy. Shochu is unique in that it is only distilled once – which allows for the aroma, flavor profile and craftsmanship to stay true to the base grain or potato used.
From the Invitation: What is Shochu and Awamori?
Shochu is a popular distilled spirit in Japan that has been perfected and refined over the past five centuries, mainly in southern Kyushu. This spirit is made with a variety of ingredients such as sweet potato, barley, rice, brown sugar, and so on. A Japanese entrant in the 2018 Los Angeles International Spirits Competition received the Best Shochu award and won third place overall in the Spirits category.
Awamori is produced in Okinawa, Japan, and also boasts a long history, much like Shochu. Despite using rice as its main ingredient, it has a distinct fruity aroma (similar to apples or bananas), due to its unique atmospheric distillation method. Vintage Awamori that has been allowed to mature for three years or more is called Kusu, and it has a sweet and mellow vanilla-like aroma. Kusu, even with an alcohol level of over 40%, tastes mellow without a strong alcohol flavor and smells sweet.
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.
THE HEART OF HOLLYWOOD – Overflowing with the very same blend of warmth, sophistication, tradition, variety, and delectable flavour that have made Musso & Frank Grill such an iconic Hollywood destination for the past 100 years, the restaurant’s 2018 signature Peake Ranch Syrah has just been added to the menu to help welcome the new year. The addition of the new wine represents an integral facet of Musso’s ongoing efforts to expand and embellish its “Award of Excellence” – winning wine program.
The announcement was jointly made today by Musso’s COO, Proprietor, and fourth-generation member of the family of owners Mark Echeverria, and the famed restaurant’s General Manager and Wine Director Andrea Scuto, who blended the new vintage of the wine.
Musso’s 2018 vintage, already labelled classic, is similar to the great 2016 – another classic year for a great vintage and strong growing season, resulting in high quality wines. 2018’s cool temperatures in the late summer and early fall provided ideal weather by which to allow the fruit to have great concentration, with healthy acidity and a good depth of flavor.
Says Mr. Scuto, “Musso’s Peake Ranch Syrah is deep red with purple reflections, shiny in the glass, and shows the concentration typical of a long ripening season. The nose is powerful, with a burst of black fruit and purple flowers accented from the cardamom and baking spices generously imparted by the French oak barrels used to elevate the wine.
The attack on the mouth of our new Peake Ranch Syrah is supple, and confirms the deep core of black fruit, releasing on the mid-palate floral notes and the precious spice accents perceived at the nose. Tannins are sweet and smooth, working together with the natural acidity of the Syrah, to give great structure to the wine in order to pair it with our famous steaks. The finish is long and clean, and leaves the mouth ready for another bite of our legendary food options.”
The new 2018 Musso & Frank Syrah “Peake Ranch,” available by the bottle ($70) or by the glass ($15) – as long as limited supplies last – will be available exclusively to Musso diners. The wine has been barrel picked and blended by Mr. Scuto to offer the very same mixture of old-world sophistication and contemporary warmth that has defined Musso & Frank for a full century and counting. The new wine will play a leading role by its addition to a rapidly-growing wine program that earned Musso’s a coveted Restaurant Award of Excellence for 2019 from Wine Spectator Magazine: https://restaurants.winespectator.com/restaurant/4977/the-musso-%26-frank-grill.
The introduction of the new Musso & Frank signature wine kicks off the legendary restaurant’s 101st year in business, following the seminal year of 2019 which included the unveiling of an unprecedented “Award of Excellence for a Hollywood Restaurant” from the Hollywood Chamber of Commerce on Musso’s 100th anniversary (9/27) and the publication of a stunning new coffee table book entitled “The Musso & Frank Grill,” chronicling – for the first time ever – the landmark venue’s history. The book is now available to the public at https://mussoandfrank.com/shop/ or on site at Musso & Frank.
Commenting on the new Musso & Frank wine brand, Mr. Echeverria said, “While Musso’s is primarily known for offering the greatest martinis in the world as well as other popular cocktails, we felt now was the perfect time to expand our award-winning wine program. We look forward to introducing both longstanding and new patrons to our wine program, and to enhancing their Musso’s experience by offering our specially blended new vintage as well. Under Andrea’s expert guidance, we are confident Musso’s will soon become as renowned for our wine selections as for our steaks, chops, seafood, salads, and, of course, legendary martinis!”
Added Mr. Scuto, “We’re committed to offering our patrons an expansive wine list as varied and appealing as our classic dishes themselves. Our new signature vintage is a boutique product made from fruit grown in the extraordinary Peake Ranch organic vineyards in the St. Ynez Valley, and vinified by local star winemaker Kevin Law out of Challen Vineyard in Santa Maria. We’re confident it will serve as an ideal complement to many of our most popular signature dishes throughout the year.”
Pouring On Quality
In addition to creating the new signature vintage and expanding the restaurant’s wine list, Mr. Echeverria and Mr. Scuto will further showcase the restaurant’s growing commitment to serving fine wine with the debut of a new, temperature-controlled wine display. The new display will be featured within one of three new private rooms currently under construction adjacent to Musso’s and slated to open to the public April, 2020.
Representing the first addition to the Musso & Frank Grill since 1955, the new private dining rooms will include one room offering an 8-10 person intimate dining experience, along with two others that can be converted for larger receptions accommodating up to 100 people – ideal for entertainment industry wrap parties, corporate gatherings, wedding celebrations, and a variety of other large and small events.
Raising The Bar For 100 Years
Founded in 1919 by Joseph Musso and Frank Toulet, the Musso & Frank Grill was sold in 1927 to a duo of Italian immigrants named Joseph Carissimi and John Mosso (a coincidentally similar name). Today, Musso’s is owned and operated by the families of Mr. Mosso’s three granddaughters: John and Cathy Echeverria, their son Mark Echeverria and his wife Tina, Steve and Anne Jones, and Richard and Kristen Kohlmeyer.
In addition to Musso & Frank’s remarkable cuisine and welcoming atmosphere, the restaurant has been a favorite watering hole for thousands of Hollywood stars, writers, directors, and studio executives, starting with none other than Charlie Chaplin. Business increased after Musso’s owners first opened an intimate and exclusive Back Room with a full-service bar in 1935. Twenty years later, the now-famous bar from the Back Room – including original light fixtures and furniture – was relocated to what is today referred to as Musso’s “New Room.”
Only The Beginning!
While 2019 was certainly a year for reflection by the owners of the Musso & Frank Grill, Mark Echeverria, his family, and their entire team remain laser focused on the present and future – a key reason why this past year was the most successful in the restaurant’s storied history to date. As Mr. Echeverria sums it up, “For all of us fortunate enough to be associated with Musso & Frank, 2019 wasn’t solely the culmination of our first hundred years – it also marked merely the beginning of our second hundred years!”
For more information, please visit www.mussoandfrank.com.
DALLAS (PRWEB) – Silver Screen Bottling Company and Fox Studios have partnered to launch Dutch Bourbon Whiskey to celebrate “Predator,” the iconic Hollywood blockbuster that was ranked one of the best action movies of all time by Rolling Stone magazine.
Dutch Bourbon Whiskey is a nod to the film’s main character, Major Alan “Dutch” Schaefer, who leads an elite band of soldiers on a rescue mission in central America. On the mission they encounter an alien-like creature who destroys most of the team in gory fashion. In the movie’s closing scenes, Dutch defeats the creature and is rescued by helicopter.
Dutch Bourbon Whiskey is fit for a person on a mission with a bold taste for adventure. This whiskey will do more than cover you with mud, it will take you to a new level with its full-bodied flavor and hints of vanilla, coconut, and bergamont.
The label is designed to look like an elite special forces patch and features the targeting crosshairs of the alien creature, a military helicopter and the quote made famous in the movie, “Get to the Chopper!” Bottles sell for $34.99 each and are available for presale at http://www.dutchwhiskey.com.
Dutch Bourbon Whiskey is the latest release by Silver Screen Bottling Co., which has launched award-winning spirit brands around other iconic franchises like Star Trek, Fear the Walking Dead and the Fallout videogame. Visit http://www.silverscreenbottling.com to learn more about Silver Screen Bottling Company’s extensive licensed sports and entertainment spirits line.
About Silver Screen Bottling Co:
Silver Screen Bottling Company is a partnership between The Whitener Company and Chronicle Collectibles forming a premiere licensing, bottling, and distribution company for the most prized properties in film, television, and gaming industries with plans to deliver expertly crafted and marketed spirits, collectibles, and merchandise.
“We will be returning to the City of Angels with a our national Feast event and will continue to feature the best up-and-coming chefs in the Los Angeles area. Popular Pop-Ups will be joined by brick-and-mortar mainstays under one roof, with plenty of Asian-influenced cocktails from the city’s top mixologists to help wash down the grub.” Lucky Rice.
I had attended the LuckyRice LA feast once before, and in one word I would have to say: IMPRESSIVE. The fact that we were able to sample from so many excellent LA-based Asian restaurants at one time, and have the food paired with full-sized innovative cocktails, most made with Bombay East Sapphire Gin, was almost overwhelming. Almost.
This year we found the pairings equally ambitious. There were three separate areas to taste inside and outside of the Create nightclub in Hollywood. I couldn’t find any repeat dishes or cocktails so there was a lot of ground to cover. I took to the task in my usual diligence.
Of special note to me was the discovery of Bittercube Tonic Extracts. To see a bartender use a small dropper to add flavors like ginger, peppermint, sassafras, jasmine, lavender, orange, fennel, cinnamon…really changed the flavor profile of the juniper and other botanicals normally found in gin alone. Loved these inspired drinks with the moist and artful dumplings from Bling Bling Dumpling, the fresh scallop sashimi from Katsuya and the flavorful Szechuan Pork and Crab Wontons from Phorage.
I have bolded some of my favorites in the list below and instead of doing a story in photos, I uploaded them into a short YouTube. View it here.
The Cocktail Menu
Asahi Super Dry
Asahi Kuronama Black
Bombay Sapphire® East Gin
Feeling Sheepish: Chamomile-infused Bombay Sapphire® East Gin, Bruce Cost Ginger Ale, Garnished with Lemon Slices
Break Room 86
Bruce Cost Ginger Ale
Original, Pomegranate with Hibiscus, Jasmine Tea, Passion Fruit with Turmeric, Bruce Cost 66 Calories with Monk Fruit, Blood Orange with Meyer Lemon
Butchers & Barbers
CATHAY PACIFIC AIRWAYS
Oriental Breeze: Sour Plum Tea, Cranberry Juice, Honey, Fresh Lemon Juice, Rose Water, Dried Rose Bud Garnish
Good Times at Davey Wayne’s
Harvard & Stone
Hinoki & the Bird
Son of a Beesting: Bombay Sapphire® East Gin, Sweetened Ginger, Honey Syrup, Lemon Juice, Mist of Rose Flower Water
Smashing Leaves: Shiso Infused Cognac. Lemon Juice, Kumquat Cordial
The Tasting Menu
Lamb Meatballs, Coconut Curry, Summer Herbs, Asian Street Dust
Glass Noodle Salad, Pineapple, Golden Raisins, Tamarind Vinaigrette
Ayara Thai Cuisine
Chicken Khao Soi: Thai Curry Noodles Garnished with Pickled Mustard Greens, Shallots, Fried Noodles, Coconut Cream Foam, and Lime
Chicken Biryani with Cilantro-Lime Whip and Paprika Masala
Bling Bling Dumpling
Spicy Tuna Hand Roll: Raw Tuna, Spicy Mayo, Sushi Rice, Vinegar, Nori
Salmon Avocado Hand Roll: Salmon, Avocado, Sushi Rice, Vinegar, Nori
Spicy Crab Hand Roll: Crab, Spicy Mayo, Shiso Leaf, Masago, Sushi Rice, Vinegar, Nori
Crème Caramel LA
Ube Upside Down Pie: Ube (Purple Yam) Custard topped with Brûléed Graham Cracker, Greek Yogurt Crumble Crust
“Chamango”: Mango Fluff with Spicy Popping Boba
Bara Chirashi: Tuna, Snapper, Salmon, Egg, Sesame, Seaweed, Shiso, Rice
Truffle & Chive Chawanmushi: Three Layers of Truffle, Dashi Tamago and Light Soy
Hokkaido Scallop Sashimi: Tomatillo Ponzu, Fuji Apple, Watercress & Ginger
Vietnamese Chicken Liver Pate on Bruschetta topped with Smoked Caramelized Onions, and Pickled Carrots
HUTCHINSON COCKTAILS & GRILL
Nasi Goreng: Rice, Pork, Chicken, Shrimp, Fried Egg, Sambal Oelek, Kejap Manis, Chicken Stock, and Trassi (Shrimp Paste)
Braised Beef Shank and Tendon, Sweet Onion, aromatics, Chili Noodles, Black Vin
Cobia Crudo, Chicken Skin Chicharron, Hearts of Palm, Young Ginger and Lime Gremolata, Tomatillo-White Soy Glaze
Parks Galbi: Marinated Short Ribs
Szechuan Pork and Crab Wontons: Pork, Crab, Onions, Cilantro, Water Chestnut
Seoul Sausage Company
Southern Korean Braised Bacon with Country Potato Salad
Crispy Tofu Balls
The District By Hannah An
Open Faced Bahn Mi: Tofu Pate or Beef Pate, Pickled Carrots, and Pickled Daikon with an Aioli
the Dudley Market
Seafood Shoyu Style Ramen
Slow Braised Octopus: Black Bean Chili Glaze, Garlic Aioli, Pickled Radish, Preserved Young Peach
I highly recommend this event to anyone that is interested in where to find LA’s best Asian fare, and those budding mixologists that want to try their hand at making something well beyond a gin and tonic! http://luckyrice.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 (over 15k 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
LOS ANGELES, CA — The Los Angeles Philharmonic Association announced today details of the menus for the 2018 Hollywood Bowl Food + Wine season. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.
This year concert-goers can skip the line before the concert and use the Hollywood Bowl Food + Wine mobile app and choose pizzas, barbecue, bánh mi, hot dogs, and popcorn, and easily pick up their picnic on the way to their seats. For the highly praised Supper in Your Seats, Suzanne adds her Susanita’s Carnitas Feast for Two as well as a new picnic box, the Maple Drive, slow-roasted prime beef tenderloin served with Early Girl tomato salad, roasted potatoes, wild mushrooms and a caramel chocolate brownie. For a grab-and-go option, Alex’s Veggie Sandwich – a tribute to Suzanne’s daughter Alex – will be found at all Marketplace venues.
Returning for the 2018 season is the well-received Winemaker Wednesdays series, an eight-week program of complimentary wine tastings at the Plaza Marketplace from guest winemakers hand selected by Caroline Styne.
Hollywood Bowl Food + Wine’s many dining choices include two sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.
Highlights of the 2018 Hollywood Bowl Food + Wine portfolio include:
Supper in Your Seats – Available by pre-order online up to 4 pm the day before a performance, Supper in Your Seats offers curated three-course dinners or customized meals from à la carte selections delivered right to your box seats. Menu Highlight: The brand new Susanita’s Carnitas Feast for Two features ceviche de mariscos; sweet corn tostadas; patio salad of cucumber, tomato & romaine; pork carnitas; Javi’s guacamole; black beans; tomato rice; pico de gallo; and tres leches cake with mango, coconut and lime.
Picnic Boxes – All five of Suzanne Goin’s complete picnic boxes can be pre-ordered a day before a concert and picked up at the Plaza Marketplace or delivered to your box seats. Menu Highlight: This year Suzanne adds The Maple Drive – peppered beef tenderloin with horseradish cream; early girl tomato salad with red onion and basil pesto; fingerling potatoes and wild mushrooms with salsa verde; triple crème cheese with dried figs and walnuts; and a caramel chocolate brownie.
The Wine Bar by a.o.c – Boasting a wine list curated especially by Caroline Styne, L.A.’s favorite wine bar comes to life at the Hollywood Bowl and features artisanal cheese and charcuterie, signature vintner’s and farmer’s plates, grilled flatbreads, market-fresh salads, and a.o.c.-style fish and meats. There are also craft brews and farmers’ market-driven cocktails made with soju and other wine-based liquors. Menu Highlight: Lamb skewers with fava bean purée and tomato-preserved lemon salsa.
the backyard – The al fresco dining room is flanked by two large wood-burning grills and offers an updated seasonal market-driven menu of summer salads, grilled fresh fish, scallops, lamb merguez, pork chops, steaks, side dishes and an extensive raw bar. Menu Highlight: Diver scallops with cornbread panade, wild mushrooms and gremolata.
Kitchen 22 – Made-to-order beef and turkey burgers, Suzanne’s Spanish fried chicken, grilled Comté cheese on Larder sourdough, and savory sandwiches anchor the Hollywood Bowl’s tribute to American classic fare. Menu Highlight: The new falafel wrap with house-made carrot-jalapeno slaw, green onion zhoug, and tahini dressing.
Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including a diverse range of multi-cultural foods of Los Angeles, from street tacos, gourmet pizzas, specialty hot dogs, BBQ, bánh mì, sandwiches, and nachos, to confections and signature desserts at the Sweet Shop.
Marketplaces – Three Marketplace locations – Plaza, East and West – feature “grab-and-go” salads, hot entrées that include rotisserie chicken, barbecued beef brisket and mac ’n’ cheese, as well as other picnic-friendly sandwiches and cheese plates. The west side Marketplace features a sushi bar where chefs prepare premium sushi, available for pre-order or to purchase on-site. Showcasing the best of Goin and Styne’s casual Larder café-marketplace, these Hollywood Bowl venues also feature a large selection of hand-picked wines, craft beers, sodas and waters, as well as salty and sweet snacks including cookies and brownies, candy, nuts and crackers. Menu Highlight: A new sandwich and a summer favorite of Suzanne’s daughter – Alex’s Veggie sandwich – goat cheese, farmers’ vegetable slaw, and basil pistou.
Lucques at the Circle – This is a full-service dining experience for subscribers of the Pool Circle, showcasing a seasonal made-to-order menu and exceptional wine list styled from the award-winning cuisine of Lucques. Menu Highlight: Tunisian grilled halibut with couscous, summer squash, harissa, and pistachio yogurt.
Please visit hollywoodbowl.com/foodandwine for more information about the food and wine experiences available at the Hollywood Bowl.
The Los Angeles Philharmonic Association, under the vibrant leadership of Music Director & Artistic Director Gustavo Dudamel, presents an inspiring array of music from all genres – orchestral, chamber and Baroque music, organ and celebrity recitals, new music, jazz, world music and pop – at two of L.A.’s iconic venues, Walt Disney Concert Hall (www.laphil.com) and the Hollywood Bowl (www.hollywoodbowl.com). The LA Phil’s season extends from September through June at Walt Disney Concert Hall, and throughout the summer at the Hollywood Bowl. With the preeminent Los Angeles Philharmonic at the foundation of its offerings, the LA Phil aims to enrich and transform lives through music, with a robust mix of artistic, education and community programs.
About the Hollywood Bowl
One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922 and plays host to the finest artists from all genres of music, offering something for everyone. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz performances. In February 2018, the Hollywood Bowl was named Best Major Outdoor Concert Venue for the 14th year in a row at the 29th Annual Pollstar Awards and was awarded the Top Amphitheater prize at the 2017 Billboard Touring Awards. For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer.
About The Lucques Group
With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Chef/Author Suzanne Goin and James Beard award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two other fine dining restaurants – a.o.c. and Tavern – and four marketplace restaurants – The Larder at Maple Drive, The Larder at Burton Way, The Larder at Tavern, and The Larder at Tavern at the Tom Bradley International Terminal at LAX. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company and, since 2016, comprehensive food services for the Hollywood Bowl. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.
About Sodexo Sports & Leisure
Sodexo Sports & Leisure, a division of Sodexo, Inc., is a premier provider to cultural destinations and event venues around the world and in the U.S., including The Jules Verne restaurant at the Eiffel Tower, the Museum of Science and Industry in Chicago, Space Center Houston, the Smithsonian’s National Zoo, and the Detroit Institute of Art. Sodexo, Inc. is headquartered in Gaithersburg, MD, and funds all administrative costs for the independent and charitable Sodexo Foundation – granting more than $29 million since 1999 to end childhood hunger in America. Visit the corporate blog at sodexoinsights.com.
Annual Cookout with Culinary Stars Breaks New Record with Enthusiastic Support from the Entertainment Industry
The 8th annual L.A. Loves Alex’s Lemonade Stand was an overwhelming success raising over $1.3 million for Alex’s Lemonade Stand Foundation, breaking last year’s record for the event. Located at Royce Quad on the campus of UCLA, the day was perfect for chefs and fans to come together to support childhood cancer research.
A few highlights:
- More than 2,200 people, including more than 100 chefs, mixologists and vintners were on hand to raise funds and awareness for childhood cancer research.
- Inspiring speech by Jay & Liz Scott, Alex’s parents, and co-executive directors of Alex’s Lemonade Stand Foundation, and highlighting the importance of how we all can make a difference. Patrick Scott, son of Liz and Jay and older brother to Alex read a letter he wrote to his sister on the 13th anniversary of her death.
- A dynamic live and silent auction that raised more than $640,000, including a women’s chef dinner including Suzanne Goin, April Bloomfield, Giada De Laurentiis, Nancy Oakes and Sherry Yard and an impromptu dinner coordinated with Jimmy Kimmel and chefs such as Jonathan Waxman and Chris Bianco held at his barn, which raised $200,000 ($100,000 twice)
- A Kids Campaign that raised over $50,000 from holding lemonade stands, bake sales and other creative activities, with the check being presented to Liz and Jay Scott
- Over 60 Young Investigator grantees who have dedicated their lives and careers to finding better treatments and cures for kids with cancer.
To view more images: L.A. Loves Alex’s Lemonade 2017
Culinary and Entertainment Stars Join Battle Against Childhood Cancer At L.A. Loves Alex’s Lemonade Culinary Event
Camilla Belle – 10,000 B.C.,. The Lost World
Denise Butte – For the Love of Ruth
Brian Dietzen – NCIS
Kate Flannery – The Office
Taylor Hay – Strings, childhood cancer hero
Jimmy Kimmel and Molly McNearney – Jimmy Kimmel Live!
Alex Lange – social media influencer
Tom Lenk – Buffy the Vampire Slayer
Bailee Madison – Good Witch
Adam McArthur – Star vs. the Forces of Evil
Renee Felice Smith – NCIS
Emily Tyra – Code Black
Wilmer Valderrama – NCIS
Kirsten Vangsness – Criminal Minds
Jaleel White – Family Matters
Emily Wickersham – NCIS
Nick Anderer (New York, NY) – Maialino
Wes Avila (Los Angeles, CA) – Guerrilla Tacos
Chris Bianco (Phoenix, AZ) – Pizzeria Bianco
April Bloomfield (Los Angeles, CA) – The Hearth and Hound
Michael Cimarusti (Los Angeles, CA) – Providence
Josiah Citrin (Los Angeles, CA) – Melisse
Scott Conant (Los Angeles, CA) – Ponte
Giada De Laurentiis (Las Vegas, NV) – Giada
Eva Ein (Santa Barbara, CA) – McConnell’s Fine Ice Creams
Sue Feniger and Mary Sue Milliken (Los Angeles, CA) – Border Grill
Michael Fiorelli (Los Angeles, CA) – Love & Salt
Jeremy Fox (Los Angeles, CA) – Rustic Canyon
Neal Fraser (Los Angeles, CA) – Redbird
Evan Funke (Venice, CA) – Felix Trattoria
Ray Garcia (Los Angeles, CA) – Broken Spanish
Suzanne Goin, Javier Espinoza, Amy Deaderick, Adam Cherney and Mercedes Rojas (Los Angeles, CA) – Lucques, a.o.c., Tavern
Hedy Goldsmith (Los Angeles, CA) – Sweet Hedy
Valerie Gordon (Los Angeles, CA) – Valerie Confections
Cosmo Goss (Chicago, IL) – The Publican
Jonathan Grahm (Los Angeles, CA) – Compartes Chocolatier
Hilary Henderson (Los Angeles, CA) – CUT by Wolfgang Puck
Maria Hines (Seattle, WA) – Tilth Restaurant
Timothy Hollingsworth (Los Angeles, CA) – Otium, Barrel & Ashes
Bruce Kalman (Los Angeles, CA) – Union, Knead Pasta + Co.
Sara Kramer and Sarah Hymanson (Los Angeles, CA) – Madcapra, Kismet
David LeFevre (Manhattan Beach, CA) – Manhattan Beach Post, Fishing with Dynamite
David Lentz (Los Angeles, CA) – The Hungry Cat
Donald Link (New Orleans, LA) – Pêche, Herbsaint, Cochon, Cochon Butcher
Jenn Louis (Portland, OR) – Ray
Bricia Lopez (Los Angeles, CA) – Guelaguetza
Tyler Malek (Los Angeles, CA) – Salt & Straw
Walter and Margarita Manzke (Los Angeles, CA) – Republique
Kevin Meehan (Los Angeles, CA) – Kali
Ori Menashe (Los Angeles, CA) – Bestia
Ryan Messina (Yosemite National Park, CA) – Majestic Yosemite Hotel
Danny Meyer (Los Angeles, CA) – Shake Shack (After Party)
Matt Molina (Los Angeles, CA) – Everson Royce Bar
Dahlia Narvaez (Los Angeles, CA) – Mozza Restaurant Group
Zoe Nathan (Los Angeles, CA) – Huckleberry
Nancy Oakes (San Francisco, CA) – Boulevard
Adam Perry Lang (Hollywood, CA) – APL Restaurant
Chris Phelps (Los Angeles, CA) – Salt’s Cure
Zachary Pollack (Los Angeles, CA) – Alimento
Steve Samson (Los Angeles, CA) – Sotto, Rossoblu
Michael Schwartz (Miami, FL) – The Genuine Hospitality Group, Amara at Paraiso
Jon Shook and Vinny Dotolo (Los Angeles, CA) – Animal Restaurant Group
Nancy Silverton (Los Angeles, CA) – Nancy’s Fancy Gelato
Cal Stamenov (Carmel, CA) – Lucia Restaurant & Bar
John Sundstrom (Seattle, WA) – Lark, Bitter/Raw, Slab Sandwiches & Pie
Andrew Sutton (Anaheim, CA) – Napa Rose at DISNEY
Shannon Swindle (Los Angeles, CA) – Craft
Suzanne Tracht (Los Angeles, CA) – Jar
Marc Vetri and Jeff Michaud (Philadelphia, PA) – Pizzeria Vetri
Jonathan Waxman (New York, NY) – Barbuto
Rocco Whalen (Cleveland, OH) – Fahrenheit
Jason Winters (Los Angeles, CA) – Urban Pie
Sherry Yard (Los Angeles, CA) – IPIC Group
Shiho Yoshikawa (Los Angeles, CA) – Sweet Rose Creamery
Jeremy Allan – Minibar Hollywood
Eric Alperin – Varnish
Neal Bodenheimer – Cure
Matthew Biancaniello – Eat your drink
Beau du Bois – Corner Door
Dave Kupchinsky – Freehand Hotel
Shawn Lickliter – Republique
Darwin Manahan – 71 Above
Ignacio Murilla – Lucques Group
Christiaan Rollich – AOC, Lucques and Tavern
Marcos Tello and Federico Lozano – El Silencio Mezcal
The Hungry Cat
Ryan Wainwright – Faith & Flower, The Ponte
Black Sheep Finds
Chambers & Chambers
Emanuel Tres Wines
Garber & Co. A Wine Company
Grandes Places Sélections
Grapevine Wine Co.
Greg Condes Wines
Hitching Post Wines
Hollywood & Wine
Hudson Wine Brokers
Jelly Roll Wines
Kimberly Jones Selections
Lang & Reed
Melville Winery; Samsara
Next Generation Wine Co.
Rare Wine Company
Return to Terroir
Red Car Winery
Sandhi/Domaine de la Cote/Evening Land
Paul Jaboulet Ainé
Silverlake Wine; Everson Royce; Silverlake Wine Arts District
Springboard Wine Co.
Trombetta Family Wines
***All chefs graciously donated their time, food and talent to the cause for this event***
Photography available on request
For more information, visit alexslemonade.org
About Childhood Cancer
Childhood cancer is a general term used to describe cancer in children occurring regularly, randomly and sparing no ethnic group, socioeconomic class, or geographic region. Childhood cancer extends to over a dozen types of cancers and a countless amount of subtypes. Just a few of these cancer types include: Ewing’s sarcoma, glioma, leukemia, lymphoma, medulloblastoma, neuroblastoma, osteosarcoma, retinoblastoma, rhabdomyosarcoma and Wilm’s tumor. In the United States, childhood cancer is the leading cause of death by disease in children under the age of 15. Every day, approximately 250 kids around the world die from cancer, accounting for 91,250 losing their lives to the disease every year.
About Alex’s Lemonade Stand Foundation
Alex’s Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott (1996-2004). In 2000, 4-year-old Alex announced that she wanted to hold a lemonade stand to raise money to help find a cure for all children with cancer. Since Alex held that first stand, the Foundation bearing her name has evolved into a national fundraising movement, complete with thousands of supporters across the country carrying on her legacy of hope. To date, Alex’s Lemonade Stand Foundation, a registered 501(c)3 charity, has raised more than $140 million toward fulfilling Alex’s dream of finding a cure, funding over 690 pediatric cancer research projects nationally. For more information on Alex’s Lemonade Stand Foundation, visit AlexsLemonade.org.
Chef Suzanne Goin and Restaurateur Caroline Styne Introduce New Offerings for their Second Season with the Hollywood Bowl
LOS ANGELES, CA – The Los Angeles Philharmonic Association announced today details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998, when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired menus, which include over 17 concepts, are created by Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne. Before being finalized, the dishes meet thorough testing and approval from Goin, Styne, Sodexo Sports & Leisure and the LA Phil. Hollywood Bowl Food + Wine is pleased to welcome back Executive Chef Jeff Rogers to oversee the broad range of dining operations that serve thousands of guests nightly.
This year premieres the newly-built Plaza Marketplace – located in the completely renovated Box Office Plaza – which offers pre-entry shopping for picnics on the grounds. Suzanne Goin’s “grab-and-go” prepared foods will be available along with fresh breads, cheeses, and snacks, complemented by a collection of Caroline Styne’s favorite wines. This location will also be the new pick-up spot for pre-ordered picnic boxes.
Another pre-entry dining option is a new snack bar located on Peppertree Lane, featuring classic concession food including nachos, hot dogs, popcorn, and soft pretzels, as well as chips, beer, and sodas. Inside the venue, a second stand offering a choice of hand-crafted pizzas has been added alongside a new BBQ kiosk.
Hollywood Bowl Food + Wine’s many dining options range from two full-service restaurants, food kiosks, and custom picnic boxes for pre-order, to Supper in Your Seats. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.
Highlights of the 2017 Hollywood Bowl Food + Wine portfolio include:
Supper in Your Seats – Available by pre-order online up to 4pm the day before a performance, Supper in Your Seats offers the choice of curated three-course dinners or customized meals from à la carte selections delivered right to your box seats. You can also pre-order complete market-fresh picnic boxes that can be conveniently picked up at the new Plaza Marketplace.
Menu Highlight: The brand new Moroccan Feast features a trio of hummus with grilled flat bread, spiced carrot salad, shaved summer squash with preserved lemon, labneh with toasted seeds, parsley and mint, chicken tagine with apricots, saffron cous-cous, almonds and harissa, and olive cake with pistachios and citrus zest for dessert.
The Wine Bar by a.o.c – Boasting a wine list curated especially by Caroline Styne, L.A.’s favorite wine bar comes to life at the Hollywood Bowl and features artisanal cheese and charcuterie, signature vintner’s and farmer’s plates, grilled flatbreads, market-fresh salads, and a.o.c.-styled fish and meats. There are also craft brews and farmers’ market- driven cocktails made with soju and other wine-based liquors.
Menu Highlight: Alaskan halibut niçoise with haricots verts, tomato, olive and anchovy.
the backyard – Al fresco dining featuring an all-new menu at the Hollywood Bowl centers around two large wood-burning grills with a farmers’ market-driven menu of summer salads, grilled fresh fish, scallops, lamb merguez, pork chops, steaks, side dishes and an extensive raw bar. Menu Highlight: Kurobuta pork chop with summer figs, St. Agur, speck, arugula and saba.
Kitchen 22 – Made-to-order beef and turkey burgers, savory sandwiches and grilled delights anchor the Hollywood Bowl’s tribute to American classic fare.
Menu Highlight: The Cali, featuring free organic turkey, Monterey Jack, avocado and tomato aïoli served on a whole wheat bun.
Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including a diverse selection of the multi-cultural foods of Los Angeles from street tacos and specialty hot dogs and sausages, to confections and signature desserts at the Sweet Shop and Larder Baking Company.
Marketplace East & Plaza Marketplace – Feature “grab-and-go” salads, hot entrées that include rotisserie chicken, barbecued beef brisket and mac n’ cheese, as well as other picnic-friendly sandwiches and cheese plates. Showcasing the best of Goin and Styne’s casual Larder café-marketplace, these Hollywood Bowl venues also feature a large selection of hand-picked wines, craft beers, sodas and waters, as well as salty and sweet snacks including cookies and brownies, candy,nuts and crackers.
Menu Highlight: Slow-roasted salmon with cucumber yogurt, quinoa and turmeric.
Buzz McCoy’s Marketplace and Sushi – The west side of the Hollywood Bowl features its own brand of market favorites at Buzz McCoy’s Marketplace. A delicious menu of freshly made “grab-and-go” salads, sandwiches, and other, hot and cold, picnic-friendly foods, alongside the Bowl’s very own Sushi Bar, where chefs prepare premium sushi, all of which can be pre-ordered, as well as purchased on-site.
Menu Highlight: Chopped chicken salad with feta, fried pita, cherry tomatoes, cucumbers and mint.
Lucques at the Circle – This is a full-service dining experience for subscribers of the Pool Circle. Showcasing a seasonal made-to-order menu and exceptional wine list styled from the award-winning cuisine of Lucques.
Menu Highlight: Grilled mustard chicken with spinach, pine nuts, pecorino and soft egg.
Please visit www.HollywoodBowl.com/FoodandWine for more information about the food and wine experiences available at the Hollywood Bowl.
About the Los Angeles Philharmonic Association
The Los Angeles Philharmonic Association, under the vibrant leadership of Music & Artistic Director Gustavo Dudamel, presents an inspiring array of music from all genres – orchestral, chamber and Baroque music, organ and celebrity recitals, new music, jazz, world music and pop – at two of L.A.’s iconic venues, Walt Disney Concert Hall (www.LAPhil.com) and the Hollywood Bowl (http://www.HollywoodBowl.com). The LA Phil’s season extends from September through May at Walt Disney Concert Hall, and throughout the summer at the Hollywood Bowl. With the preeminent Los Angeles Philharmonic at the foundation of its offerings, the LA Phil aims to enrich and transform lives through music, with a robust mix of artistic, education and community programs.
About the Hollywood Bowl
One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922, and plays host to the finest artists from all genres of music. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz offerings. The venue offers something for everyone, from its sizzling summer evening concerts to the daytime arts festival for children, “Summer Sounds: World Music for Kids at the Hollywood Bowl.” In February 2017, the Hollywood Bowl was named Best Major Outdoor Concert Venue for the thirteenth year in a row at the 28th Annual Pollstar Concert Industry Awards. For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer. http://www.HollywoodBowl.com
About The Lucques Group
With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two other fine dining restaurants – a.o.c. and Tavern – and four marketplace restaurants – The Larder at Maple Drive, The Larder at Burton Way, The Larder at Tavern and The Larder at Tavern at the Tom Bradley International Terminal at LAX. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company and, since 2016, comprehensive food services for the Hollywood Bowl. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.
About Sodexo Sports & Leisure
Sodexo Sports & Leisure, a division of Sodexo, Inc., is a premier provider to cultural destinations and event venues around the world and in the U.S. including The Jules Verne restaurant at the Eiffel Tower, the Museum of Science and Industry in Chicago, Space Center Houston, Smithsonian’s National Zoo, and the Detroit Institute of Art. Sodexo, Inc. is headquartered in Gaithersburg, MD and funds all administrative costs for the independent and charitable Sodexo Foundation – granting more than $29 million since 1999 to end childhood hunger in America. Visit the corporate blog at SodexoInsights.com.
This week we learn all about veteran “Barman” Brady Weise, followed by a 5-question interview that should interest those that want a rewarding bar career and those of us that just like spending time in a bar.
Brady Weise, Barman
With a flare for the flavorfully dramatic and the keen instincts that gift top‐notch bartenders, Brady Weise has carved the perfect spot for himself among L.A.’s cocktail elite by creating memorable cocktails, many of which find their base in beer.
It’s no surprise, considering Weise started brewing his own beer at 15 and won his first award for it at 16. The journey to becoming a professional bartender started in Chicago, where a marketing company hired Weise to launch Yellowtail Wines in Japan. When that venture was a success, Weise moved on to creating his own alcohol import/export business, which inspired him to step behind the bar and that is when he realized there was much for him to learn.
He moonlighted at a few spots in Chicago and San Francisco, and then moved back to Los Angeles, where he split his time between building cocktail programs in Hollywood and working the bar at the famed Library Bar at The Roosevelt Hotel. After the Roosevelt, Weise moved to Pasadena where he was a lynchpin of the 1886 bar at the Raymond. Staying loyal to his roots and his market, Weise was one of the principal architects of the cocktail program at the Rathskeller. Still creating and always challenging conceptions with his work, Brady has moved into the event area where he spends his hours educating consumers and restaurant staff alike about new products and their space in the marketplace.
And as Weise shares his unique cocktails with his dedicated clientele, his passion for liquid creations continues. Says Weise, “One of my favorite things is stepping behind the bar. It’s always changing, it’s always interesting and there’s never a dull moment. It’s such an interesting place to be!”
Q and A With Brady
Where do you see the future of spirits leading?
The spirits industry is going through an unprecedented shift with massive consolidation of brand portfolios, huge multi-billion dollar mergers, and a marketing storm that we have never seen before. Part of this change is due to a failure of the current distribution model, and part of this is a function of attempting to broaden choice through the opportunities created by that system failure. In California for example, we have three major distributors; one of whom controls close to 80% of all major brands. This has allowed smaller labels to take advantage of holes in the market that large producers can’t fulfill.
A great example of this would be the explosion of whiskey, gin, tequila, and rum brands. While vodka is still the most popular spirit, consumers these days are interested in well-balanced drinks that include ingredients that are unique with a range of flavor profiles. This has given rise to the bartender asking for more ingredients from producers that meet these taste requirements; whether it be bitters, unique syrups, or exotic herbs and spices, the bartender of today is a much different craftsperson from the bartender 20 years ago.
What is your biggest challenge?
I’d say one of the biggest challenges today is keeping up with trends and demand. It used to be even 10 years ago that one new restaurant a month had a cocktail program. Now it seems like there’s one a week! Bartenders have been really pushing new trends and keeping up with them has been part of the everyday challenge of the business.
It used to be that a well-made Old Fashioned was enough to keep people excited. Now you have to have infusions, house syrups and tinctures, large block ice, etc. to get people to come and see your bar.
I think this is great for the industry as a whole, but keeping up with all the changes can be exhausting sometimes. I find that it’s best to look at what changes are coming down the pipeline and to examine the trends as a whole rather than what’s hot and new this week.
How were you trained?
I was trained by some of the best in the business. Marcos Tello is a great teacher, and gave me a lot of the tools I still use when creating cocktails. Part of the reason his program is so successful is that he has templates and formulas for everything; you don’t need to guess at what you’re doing. This helps you to focus your energies on working within the formula, and not trying to reinvent it. The other training I’ve had comes from some of the best minds in the Los Angeles restaurant scene. Working with talented and determined people is always a joy; especially if it’s with the kitchen AND the bar. I think any bartender that refuses to work with their kitchen in menu creation is missing out on a huge chance to succeed.
Part of my training also comes from the guests themselves; as you become successful their expectations of you changes. This forces you to keep evaluating your decisions when creating a menu. I think that is one of the most important lessons for me in recent memory.
What advice do you have for a budding mixologist?
Read a lot. A LOT. There are so many books out there that have technique and tips from some of the top talent around; they are basically giving you their bar programs for the cost of the book. Don’t watch YouTube unless it’s for fun; most of the information out there is incorrect and won’t explain execution to you like a book will.
Another thing to learn about is the financials of a bar program. This is one of the points I can’t stress enough. If you can’t understand how the money is being spent, then you can’t be an effective asset to the business. Anyone can make an amazing cocktail with a $100 bottle of liquor and expensive produce. The trick is to make it taste expensive even though what’s in it is not.
What events can drinkers find you next?
I’m usually at events all over Los Angeles lately. I work with the MYM agency and they are great! I’m currently not behind any bar at the moment, but I’m always pouring something people enjoy. If you catch me at a bar, it’s usually in Pasadena. I live there and have great relationships with most of the restaurant staff around town. There are some great gems in Pasadena if you know where to look.
Contact Brady: email@example.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 Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com
Los Angeles, CA: Spring has sprung and the time has come to celebrate and savor the finer things at this year’s 2nd Annual Masters of Taste, an outdoor, luxury food and beverage festival being held on Sunday, May 7th, 2017 from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl!
The 2nd Annual Masters of Taste will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, signature handcrafted cocktails and tastings from over 30 Beverage Masters, including L.A’s top bartenders and cocktail bars, local California wineries, local craft breweries, pressed juices, hand roasted coffee, live entertainment and much more.
100% of the proceeds from Masters of Taste 2017 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in Los Angeles County that are leading the way to end homelessness in our community and offers an array of services including street outreach, meals, shelter, housing, case management and career development. Last year, Masters of Taste 2016 raised over $435,000 for Union Station Homeless Services, and this year Masters of Taste hopes to grow that number to $560,000.
Some of this year’s Masters of Taste 2017 participating Culinary Masters and Restaurants include:
- 118 Degrees Chef Jenny Ross (Tarzana)
- Alexander’s Steakhouse Chef Matt Bata (Pasadena)
- Bacchus Kitchen & Eatery and Claude & Co. Chef Claud Beltran (Pasadena)
- Bone Kettle and Komodo Chef Erwin Tjahyadi (Pasadena and Los Angeles)
- CAST at the Viceroy Santa Monica Chef Larry Monaco (Santa Monica)
- Celestino Chef Calogero Drago (Pasadena)
- Church & State and Spring Chef Tony Esnault (Downtown Los Angeles)
- Crossings Chef Lalo Sanchez (South Pasadena)
- HACHÉ LA Chef Michael “Mick” Schepers (Silver Lake)
- HokePoke Chef Lauren Haas (Downtown Los Angeles)
- Hamasaku Chef Yoya Takahashi (Los Angeles)
- Hyperion Public Chef Paddy Aubrey (Silver Lake and Studio City)
- INTRO Art Gallery & Chef’s Table Chef Paul Shoemaker (North Hollywood)
- Little Beast Chef Jose Perez (Eagle Rock)
- Magnolia House Chef Evan Colter (Pasadena)
- Mama Lion Chef Michael Hung (Koreatown)
- Mexikosher Chef Katsuji Tanabi (Los Angeles)
- Milk & Honey Chef Lulu Cai (Hollywood)
- Miro Chef Gavin Mills (Downtown Los Angeles)
- Momed Chef Alex Sarkissian (Beverly Hills and Atwater Village)
- Nerano Chef Michele Lisi (Beverly Hills)
- Prince of Venice
- Ramen Tatsunoya (Pasadena)
- SpireWorks Chef Kuniko Yagi (Westwood Village and Eagle Rock)
- Redbird Chef Neal Fraser (Downtown Los Angeles)
- The Raymond 1886 Chef Tim Guiltinan (Pasadena)
- True Food Kitchen Chef Phil Noresetter (Pasadena)
- Venice Whaler Chef Nick Liberato (Venice)
Sweet Masters: A select group of Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as the gourmet single-origin chocolate and vanilla ice creams from Choctal, homemade premium sorbets from Helados Pops, the finest globally-procured cacao from Chocolate Stars USA, and much more from Café Dulce, Icy Rush, Lark Cake Shop, Magpies Softserve, Mignon Chocolate, Nothing Bundt Cakes, Sprinkles, Street Churros and The Dirty Cookie.
Some of this year’s participating Beverage Masters include:
Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites Bootlegger’s Brewery, Indie Brewing Company, Iron triangle Brewing, MacLeod Ale Brewing Co., Three Weavers Brewing Company and 101 Cider House.
Wineries: A specially curated collection of Wine Masters will be showcasing their finest varietals including premium boutique winery Ascension Cellars, Antelope Valley’s Golden Star Vineyards, Jardesca, St. Helena’s Hall Wines, Anderson Valley’s Navarro Vineyards, San Antonio Winery in Downtown Los Angeles, Santa Barbara County’s Tercero Wines, Napa Valley’s Trinchero Family Estates and Vinemark Cellars.
Bars & Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails, including Peter Lloyd-Jones and 1886 Bar, Garrett McKechnie of Downtown L.A.’s Bar Mattachine and Bar Manager Bethany Ham of the newly opened 1950s inspired hidden cocktail den Birds & Bees. Top brands showcasing their finest spirits will also include American Born Moonshine, Dulce Vida Tequila, Mezcal El Silencio, Glenlevit, Kikori Whiskey, Martell Blue Swift and ZYR Russian Vodka just to name a few.
Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate, featuring the “bevolutionary” Bai who will be presenting their antioxidant juices, teas and water infusions, Boxed Water, Califia Farms Juices and Cold Brew Coffees, Dry Sparkling, Kombucha Dog, Milk+T, cold-pressed juices from Nekter Juice Bar, Philz hand roasted customized blended Coffee, and all natural, refreshing beverages from Zico Coconut Water.
More Culinary Masters, Sweet Masters and Beverage Masters to be announced.
Sponsors: Masters of Taste is made possible through the generous support of our sponsors, which include HomeStreet Bank, Judith L Chiara Foundation, Western Asset Management, Capital Group, Floe Financial Partners, Kaiser Foundation Hospitals, Bank of America, Femino Family Foundation, Goldstar, HKG LLP, Kauffman Wealth Management, MUFG Union, Tournament of Roses, Wells Fargo, Westport Construction, Citizens Business Bank, Hahn & Hahn, LLP, Hybrid Foundation, Massage Envy, Tsan Tsun Memorial Foundation, Westmount Asset Management, RE/Max, Arroyo Insurance Services, Norton Rose Fulbright LLP, Individual FoodService, and California Linen Services.
Ticket Information: Masters of Taste will take place on Sunday, May 7th, 2016. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over. For more information on Masters of Taste or to book your tickets directly, please visit www.MastersofTasteLA.com/Tickets.
Location: Pasadena Rose Bowl – 1001 Rose Bowl Drive, Pasadena, CA 91103.
Transportation and Parking: Guests are encouraged to utilize car services – Lyft, Uber, Taxi, etc. – since this event does serve alcoholic beverages. To get 20% off your ride to and from Masters of Taste, please visit Lyft. Complimentary parking will also be available at the event.
Follow Masters of Taste for the latest updates on: Facebook: www.facebook.com/MastersOfTaste Twitter: @MastersofTaste
Masters of Taste
Pasadena Rose Bowl
1001 Rose Bowl Drive, Pasadena, CA 91103
Masters of Taste Direct Line: 626.791.6677