Los Angeles Philharmonic and Hollywood Bowl Food + Wine Introduce Hollywood Bowl Supper To Go

June 21, 2020 by evebushman

LOS ANGELES – The Los Angeles Philharmonic and Hollywood Bowl Food + Wine has announced the launch of Hollywood Bowl Supper To Go, that began Thursday, June 11, 2020. This offering allows Bowl fans to bring the Hollywood Bowl Food + Wine experience into their own homes with James Beard Award-winners Caroline Styne and Suzanne Goin presenting delicious meals prepared daily in the on-site kitchen and wine pairings from the Bowl’s extensive list.

Customers can order their favorite Hollywood Bowl Supper to Go meal and wine online and select a 45-minute window as their pickup time. After customers arrive in the Hollywood Bowl’s main parking lot, the meal will be brought to their vehicle and placed in the trunk. Payment is made in advance for a completely safe, contactless pickup. To ensure availability, ordering the day before is encouraged, but limited options may be available up to 3pm for same-day ordering.

Menu options feature six different three-course meals, a family-style barbecue meal for two, and á la carte selections such as Spanish fried chicken, summer squash gratin, Alaskan halibut, and more. The wine list, hand-selected by Caroline Styne, offers Old and New World varietals and a wine package of four bottles.

“We are beyond thrilled to be able to provide a little bit of the Hollywood Bowl Food + Wine experience to our guests in the comfort of their own home and to keep that connection with them until we can all be together again next summer,” states Caroline Styne.

“The experience provided by Hollywood Bowl Food + Wine is an integral part of the Bowl tradition,” said Gail Samuel, Hollywood Bowl President and LA Phil COO. “Though the 2020 season has been cancelled, we’re delighted that we can bring back a part of the joy for Bowl fans who are missing their summer nights and allow our guests to recreate this piece of being at the Bowl.”

Hollywood Bowl Supper to Go begins Thursday, June 11, with pickups from 4 to 7pm. Customers can begin placing orders beginning Tuesday, June 9.

For more information, and to browse the complete menu, click the following link: HollywoodBowl.com/togo

Salt Creek Grille Valencia: BRINGING BACK COCKTAILS AND DINNER PARTIES

June 14, 2020 by evebushman

When ‘Sheltering-at-Home” becomes “Small Gatherings” at your home, backyard or office… Salt Creek Grille Catering is ready!

Treat guests to the same decadent meals and event details you have come to expect – featuring customized menus with Themes, Ethnic Options & Fresh-Local Ingredients!

Catering Services include:

Full-service event catering with On-site Covid-19 Safe Staffing available.
Meals options that are individually packaged or in disposable tins.
Hand sanitizers at every food & beverage stations and when appropriate, modifying buffets to reduce communal access, and transitioning to individual servings where possible.
In addition to our daily cleaning procedures in our facilities, we’ve dedicated resources to make our routines even more rigorous, and we’ve added hand sanitizers and sanitizing wipes to all communal areas and workstations.

We proudly offer convenient delivery and pick-up options so you can enjoy our cuisine in the comfort and safety of your home and/or office.

Vintage Eve Circa 9/2017: 75th Anniversary of Vina Ardanza

June 9, 2020 by evebushman

In the elegant framework of the restaurant Wolfgang Puck at the Bel-Air Hotel, several somms, restaurant owners and wine buyers, as well as a few wine writers, were invited to learn about Vina Ardanza, celebrate in their 75^th anniversary, taste vintages dating back to 1989 and enjoy a multi-course luncheon. (Hyperlink to photos from the event can be seen here.)

La Rioja Alta Celebrates Vina Ardanza

Mr. Guillermo de Aranzabal Agudo of La Rioja Alta and others shared some of the history of Vina Ardanza with guests at the event:

They “follow trends, not fashion” which is why their wines are aged for eight years before release.

Their price point has been reasonable year after year.

Grapes are hand picked, barrels are from American oak and constructed by the winery.

They are now on the third generation of employees.

They only work with select distributors.

1970 was the first of many highlighted vintages to come.

Ninety percent of the profits stay in the winery.

Learn more about Vina Ardanza here.

Tasting

Though I was a wee bit distracted seeing Chef Wolfgang Puck and Valentino Santa Monica owner Piero Selvaggio, I was able to give full attention to the wines that were shared.

Aromas and Flavors separated by ;

Mystery Wine

We had one sample that didn’t have a description. It turned out to be a 2012 Riserva not yet released. I got aromas of earth, mushroom, dried dark cherry and cigar; the mouth was a bit tart but still earthy with that same dried red fruit.

Vina Ardanza 1989

70% Tempranillo, 25% Garnacha, 5% blend of Mazuelo and Graciano

13.5% alcohol

What a treat to have an older vintage. Both the 1989 and 1994 (tasted below) were browner in color, indicative of age and nothing else. Aromas of plum, raisin, dried leaves, stewed fruit and pipe smoke; yummy red to blue fruit on the palate as well as bolder fruits – some tart – that provided a very long finish.

Vina Ardanza 1994

75% Tempranillo, 25% Garnacha

13% alcohol

Stewed plum, forest floor, mushroom and a gamey quality; then came dark fruit, but brighter than I expected it to be for its age, and many layered.

Vina Ardanza 2000

75% Tempranillo, 25% Garnacha

13-14% alcohol

This newer vintage had the same stewed fruits, a hint of raspberry, cherry and white pepper; on the palate the fruit was bright, mostly red fruit and a bit milder of the wines I had sampled so far.

Vina Ardanza 2001 Reserva Especial

80% Tempranillo, 20% Garnacha

13.5% alcohol

Both red and black cherry greeted my on the nose, followed by stewed vegetables, rich and velvety; the flavor was full bodied, more blue to black fruit and youthful.

Vina Ardanza 2004

80% Tempranillo, 20% Garnacha

13.6% alcohol

Lush red fruit on the nose as well as cigar, dark chocolate and a pungency that hinted at a bold taste; it was bright on the palate, with lovely vanilla notes, balanced.

Vina Ardanza 2008

80% Tempranillo, 20% Garnacha

13.5% alcohol

Rich blackberry, fragrant – almost as if someone had lit an incense stick in the room – and a bit of mint followed; though young the fruit was black and dark, and also with hints of dried red berry.

Menu

Beginning with beautifully plated hors d’oeuvres while we visited with other guests, we knew then we were in for something extraordinary. The menu at each place setting didn’t disappoint when they were served: Our first course was Sorpressine Tortelloni Pasta made with Maine Lobster, Chanterelle Mushrooms, Brown Butter, “Vina Ardanza” reduction, Australian Black Truffles. The second course was Oakwood Grilled Sonoma Lamb with Ragout of Summer Shelling Beans and Natural Jus. Third up was the Composed Plate of Queso and Wolfgang Puck Bon Bons. The final was titled “Concord Grape” that included Dulce De Leche Custard and Frozen Pavlova.

Thanks to Mike Miller of Golden State Wine, a 30+ year old company that imports these and other select European fine wines.

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.

Favorite Downtown Restaurant Newhall Refinery is Changing Their Concept

May 14, 2020 by evebushman

Restaurants are taking many measures to comply with current safety laws while protecting their guests and staff,

Newhall Refinery is Leading the Pack With The First to Offer QR Code No Touch Dining

SANTA CLARITA, CA – Newhall Refinery, located on Main Street in popular Downtown Newhall, has moved far forward to protect their guests and staff with QR code scanning from the table. “QR scanning will play a big role for businesses to help minimize contact,” owner Simon Mee began. “By simply scanning a QR code located at the table guests will be able to view menu options and place orders from their own device.” Orders will then be sent directly to the kitchen and bar. This technology is designed to prevent handling of menus as well as providing no-touch payment. Guests will also have the option to order from a designated area at the bar if preferred. Mee continued, “We’re doing our best to be at the forefront of these challenging times and I believe these game changing steps are the way forward for us.”

Newhall Refinery has also partnered with OpenTable – one of the largest on-line reservation companies – to help limit guest flow at any given time. With eyes on the future Newhall Refinery is being proactive introducing new systems to minimize point of contact, that protect guests and are in compliance with L.A County restrictions.

Owner Simon Mee said, “Our focus remains on the health and safety of the community – including the well-being of our team. We have already implemented a number of enhanced safety measures, such as increasing the frequency of cleaning and disinfection in prep areas and front of house, adjusting practices to promote physical distancing, and providing our team and guests with access to necessary Personal Protective Equipment (PPE) including complimentary face coverings.”

Contact Newhall Refinery by phone at 661-377-4477 or online http://newhallrefinery.com to view their current menus.

L.A. Restaurants Introduce Baked Goods, Barbecue, Bread, Danish HYGGE, Italian, New American, Southern Soul Food, Sushi, Cocktails/Wine/Beer/ Spirits for Takeout/Delivery For Delectable Dining/Drinking at Home!

April 15, 2020 by evebushman

Drago Bakery (Culver City):

Owner and Executive Chef Celestino Drago has created a special Takeout Menu at Drago Bakery in Culver City that will feature freshly baked and freezable essentials that guests can pick-up and prepare at home. Chef Drago and the Drago Bakery team will be offering the following Takeout Menu every Monday though Friday for pick-up from 9:00 am to 5:00 pm – Fresh Pasta Package ($55) which will include a choice of Lasagna Bolognese, Chicken and Mushroom Lasagna, or Vegetarian Lasagna that will serve up to 10 guests and be packaged cold. Main Proteins such as the Chicken Breast with Marsala and Mushrooms ($80), and a Beef Stew with Red Wine & Spices ($95), will also be packed cold and serve up to 10 guests. Side Orders will feature 2-pound containers of Assorted Roasted Vegetables, Roasted Potatoes, and Brussels Sprouts with Ginger & Shallots ($18 each). Fresh Soups include a choice of Minestrone, Pumpkin, and Lentil, and will be packaged in 32-ounce deli-cups and offered cold or frozen ($12 each). Executive Chef Celestino Drago will also have plenty of Bakery Goods available such as Breads featuring a Ciabatta Loaf (1 ½ lbs., $3.50), Pagnotta Sourdough (2 ½ lbs., $5), Rustic Baguette ($2.50), and Whole Wheat Harvest (2 lbs., $5). The Cakes will include a Cheesecake ($28), and a Chocolate Flourless Cake ($28). Lastly, a selection of Fresh Breakfast Pastries will include Plain Croissants ($2.25 each), Chocolate Croissants ($3.00 each), Almond Croissants ($3.75 each), Ham & Cheese Croissants ($3.75 each), and Coffee Muffins, Banana Muffins, Walnut Muffins, and Blueberry Muffins ($3 each). To place a special Takeout Order please call Drago Bakery directly at 310.280.6004 or stop by Drago Bakery anytime Monday through Friday from 9:00 am to 5:00 pm.

Drago Bakery will be offering Takeout Monday through Friday from 9:00 am to 5:00 pm; 3828 Willat Avenue, Culver City, CA 90232; 310.280.6004; www.DragoBakery.com

Georgia’s Restaurant (Long Beach):

Grab a delicious bucket of savory Southern Fried Chicken for the family or any savory Southern dish from Georgia’s Restaurant at the Long Beach Exchange. Georgia’s Long Beach is offering Curbside Pickup all day and delivery through Grubhub. They are also offering incredible Family Packages featuring a Family Feast Take-Out Special with 8 Pieces of (dark meat) Fried Chicken(guests can add 2 white meat chicken breasts and 4 wings for $10); 6 Pieces of Fried Catfish, 4 Large Soulful Sides, 1 House Salad with a Romaine mix, and 6 Cornbread ($50), a Family Size Jambalaya Special featuring a ½ Pan of Gretchen’s Jambalaya with Garlic Rice that feeds up to five guests ($35); Family Bucket Special served with 8 Pieces of (dark meat) Fried Chicken, 2 Large Soulful Sides, and 6 Cornbread ($20), or the Feast for 2 Special which includes 2 Entrees with a choice of two of the following – Fried Chicken, Grilled Tilapia, Fried Catfish, Smothered Pork Chops,Blackened Chicken Pasta or Jambalaya, 4 Soulful Sides, 1 House Salad, and 4 Cornbread ($30). If guests prefer to order off the Georgia’s Restaurant Traditional Menu offering their Small Bites, Po Boys, Salads, Bowls, Sandwiches, Plate-Ups, Specialties, Soulful Sides, and Desserts, guests can never go wrong with the St. Louis BBQ Ribs, a half-rack of slow-roasted pork ribs in Georgia’s Restaurant signature house-made BBQ sauce, and a tasty Soulful Side such as the Collard Greens, Baked Beans, Mac & Cheese, Nana Gretchen’s famous Cornbread served with house-made honey butter, or her fresh Peach Cobbler for the perfect finish.

Georgia’s Restaurant is also now offering Wine and Beer for Takeout and Delivery. Wines by the Bottle feature two White Wines including the Prophecy Pinot Grigio ($18) and the Athena Chardonnay ($21). Red Wines by the Bottle include the Carnivor Cabernet Sauvignon ($21) and the Rabble Red Blend ($24). Beer is also now offered including LC Tangerine ($3.50), Scrimshaw ($3.50), LC IPA ($3.50), LC Great White ($3.50) or the LC Hazy IPA ($3.50).

Georgia’s Restaurant at the Long Beach Exchange offers Takeout and Delivery Monday through Sunday from 11:30 am to 6:00 pm; 4101 McGowen Street, Suite 115, Long Beach, CA 92630; 714.906.1900; www.Georgias-Restaurant.com

Gus’s Barbecue (South Pasadena):

Gus’s Barbecue in South Pasadena offers Takeout at all locations and online ordering through their website for both Lunch and Dinner. Gus’s Barbecue in South Pasadena offers Delivery through Postmates. Gus’s Barbecue has a special Takeout Menu at each location that can be found at www.GussBBQ.com. Guests can order some incredible BBQ for the entire family with Gus’s Real Pit BBQfeaturing Memphis Baby Back Ribs, BBQ Brick Chicken, Texas Beef Brisket, St. Louis Spare Ribs, Peppercorn Crusted Tri-Tip, Smoked Sausage and the Carolina Style Pulled Pork, each seasoned overnight and then smoked low and slow for up to fourteen hours over whole pecan logs in order to create Gus’s signature smoke flavor. Do not forget Gus’s Barbecue’s Cast Iron Cornbreadserved with jalapeño jelly and honey butter, or their Smokehouse Chili prepared with Nebraska ground beef, cheddar cheese, red onion and pickled jalapeños.

Gus’s Barbecue is now offering Southern Sangria, their Gus’s Old Fashioned and Gus’s Private Reserve Single Barrel Old Forester Kentucky Bourbon for Takeout and Delivery. Gus’s Barbecue will be offering their signature 16 oz. Southern Sangria ($16 each), their 12 oz. Gus’s Old Fashioned ($16 each), and Gus’s Private Reserve Single Barrel Old Forester Kentucky Bourbon by the bottle ($45).

Gus’s Barbecue South Pasadena offers Takeout and Delivery Monday through Thursday from 11:00 am to 10:00 pm, Friday from 11:00 am to 11:00 pm, Saturday from 8:30 am to 11:00 pm, and Sunday from 8:30 am to 10:00 pm; 808 Fair Oaks Ave, South Pasadena; 626.799.3251; www.GussBBQ.com

Mi Piace (Pasadena):

Mi Piace, Old Town Pasadena’s neighborhood favorite known for its Italian cuisine is offering Takeout and Delivery every Tuesday through Sunday from 12:00 Noon to 7:00 pm, starting Tuesday, March 31^st, 2020. Guests can call the restaurant directly and come pickup, or they can order Delivery through DoorDash, Grubhub, and Postmates. Mi Piace will not disappoint as they have created a full menu offering many of their classic favorites such as the Calamari Fritti, Caprese Burrata and Bruschetta in the Primi Piatte section. The Insalate section offers the Insalata Mi PIace, a Caesar, and Baby Kale salad, while the Pasta section of the menu offers twelve delectable options including Mi Piace’s Pappardelle Bolognese, Ravioli Della Casa, Linguine Pesto, Fettuccine Alfredo Tartufo, and more. The Carne e Pollo section surprises with savory selections such as the Pollo Al Sesamo, Piccata Di Pollo, and Bistecca, while seafood lovers will rejoice with the Scampi, Fra Diavolo, and theFiletto Di Salmone in the Pesce section. Families can enjoy their favorite Pizza featuring the Margherita, Classica, and Old Town Speciale, or a marinated chicken, New York pastrami, or handmade meatball Panino. Finally, for those craving some decadent comfort, the Mi Piace Black Label Burger will also be offered and is prepared with a special prime rib eye and brisket “exclusive” mix.

Mi Piace is also offering Wine, Beer, Spirits and Cocktails for Takeout and Delivery. Mi Piace will offer Wines by the Bottle that will rotate “daily” and will include a Red Wine, White Wine and a Rosé. Beers will be offered individually ($4 each) or by the Six Pack ($15) including Heineken, Modelo, Amstel Light or a rotating IPA. Mi Piace is also offering Cocktails ($10 each) featuring Mi Piace’s signature Old Forester Barrel Aged Manhattan, Tito’s Handmade Vodka & Q Soda, and Hendrick’s Gin & Q Tonic. Mi Piace will also be offering Spirits by the Bottle featuring Hendrick’s Gin ($45), Tito’s Handmade Vodka ($32), and Old Forester Bourbon ($22). Also, for every Bottle or Cocktail made of Hendrck’s Gin, Tito’s Handmade Vodka, or Old Forester Bourbon purchased, Mi Piace will donate one meal to the Boys & Girls of West San Gabriel Valley.

Mi Piace will offer Takeout and Delivery Tuesday through Sunday from 12:00 Noon to 7:00 pm; 25 East Colorado Boulevard, Pasadena, CA 91105; 626.795.3131; www.MiPiace.com

Open Face Food Shop (Los Angeles):

Open Face Food Shop’s fresh, healthy, Danish-inspired dishes will be available for Takeout for Lunch and Dinner every Tuesday through Friday from 11:00 am to 7:00 pm, and on Saturday from 10:00 am to 7:00 pm. Open Face Food Shop will be offering Executive Chef Lene Houck’s Traditional Lunch Menu and an expanded HYGGE-TO-GO Menu which features new dinner items and boxes of fresh, organic Farmer’s Market produce. Associated with comfort, conviviality, contentment and well-being, Hygge is a quality that has long been considered a part of the Danish national character. Guests can enjoy delicious items such as Danish Open Face Sandwich Box #3: Egg Salad/Pork that offers one sandwich made with curried egg salad, leeks, and optional pickled herring, paired with another sandwich with prepared with pork loin, apple, braised cabbage, and pickles. Meat lovers are in luck with the Hakke Bøf, a Danish-style open-faced burger made with grass-fed beef, caramelized onions, shaved Brussels sprouts, and quick-pickled cucumber on top of Nathan’s 3-day Sourdough. For something sweet, Chef Lene’s Almond Cake is scrumptious and served with labneh and house-made berry jam. Open Face Food Shop will soon be offering Online Ordering and will have updates at www.OpenFaceFoodShop.com when this is available. Since quantities may be limited, Open Face Food Shop asks that guests who are interested in Dinner call 855.676.3223 by 4:00 pm for same day pickup between 4:00 pm and 7:00 pm.

Open Face Food Shop offers Takeout Tuesday through Friday from 11:00 am to 7:00 pm, and on Saturday from 10:00 am to 7:00 pm; 5577 West Adams Boulevard, Los Angeles, CA 90016; 855.676.3223; www.OpenFaceFoodShop.com

SHU – Sushi House Unico (Bel Air):

SHU Sushi House Unico will be offering Takeout every Monday through Sunday from 4:00 pm to 9:00 pm to support their community and guests’ in-home dining needs. SHU will be offering a slightly reduced Takeout Menu, but guests will still be able to order many of their favorite Japanese-Italian fusion dishes. To place a Takeout Order directly, please call SHU at 310.474.2740.

SHU Sushi House Unico will be offering Takeout Monday through Sunday from 4:14 pm to 8:40 pm; 2932 ½ Beverly Glen Circle, Bel Air, CA 90077; 310.474.2740; www.ShuSushi.com

The Original Top’s (Pasadena):

The Original Top’s, a classic Pasadena institution and long-standing restaurant has been serving comforting and approachable scratch made food since 1952 and they are now offering Takeout and Drive-Thru to help feed families during this time. The Original Top’s offers Breakfast Takeout until 11:00 am which includes selections such as the Steak & Egg Burrito made with Carne Asada, scrambled eggs, homestyle potatoes, jack and cheddar cheese, and for Lunch Takeout, guests can opt for the Famous Pastrami with a slowly marinated special au jus, piled high on a French Roll mustard and pickles. For something warm and hearty, guests can order the Chili Bowl made with The Original Top’s signature chili and diced onions, Zucchini Sticks or French Fries. For something sweet, save room and order a vanilla, chocolate, or strawberry Old Fashioned Shake.

The Original Top’s offers Takeout and Drive-Thru from 6:30 am to 11:00 pm; 3838 East Colorado Boulevard, Pasadena, CA 91107; 626.449.4412; www.TheOriginalTops.com

The Raymond 1886 (Pasadena):

1886 Cocktails

The Raymond 1886, Pasadena’s beloved Craftsman Cottage is offering Takeout and Delivery for families to share at home Tuesday through Sunday. They are offering a 10% discount on all Takeout Orders when guests call the restaurant directly along with easy Curbside Pickup. The Raymond 1886 will also offer Delivery through DoorDash, Grubhub, and Postmates as well. The Raymond 1886’s Takeout Menu can be found at www.TheRaymond.com. For some tasty comfort guests can order Starters ($12), Sides ($7), Sandwiches ($16) like The Cuban Sandwich prepared with pork belly, Black Forest ham, Dijon, mojo sauce, Swiss cheese, and pickles, served on Cuban bread with Parmesan fries; Pastas ($20) featuring he Bolognaise made with veal, pork belly, beef, rigatoni, pomodoro, Grana Padano and crispy sage, Mains ($28) including the Steak and Frites, Mary’s Chicken, and New Zealand Salmon; The Kids ($12) section includes favorites like Chicken Tenders, Grilled Cheese, and Pasta. The Raymond 1886 also knows how to feed a family and they are offering a Family Meal for 2 ($55) including 1 Starter, 1 Side, choice of 2 Mains or Pastas, or the Family Meal for 4 ($75) including 2 Starters, 2 Sides, choice of 4 Mains or Pastas, as another top Takeout choice for a delicious meal that feels homemade without all the fuss.

The Raymond 1886 is also now offering Wine, Beer and Pre-Made Cocktails for Takeout and Delivery. Wines by the Bottle ($18.86 each) feature two White Wines including the Altamonte, Pinot Grigio, Alto Adige, 2018 and the Bonny Doon “Gravitas” Blend, Santa Cruz, 2015. Red Wines by the Bottle include the Condado de Haza, Tempranillo, Ribera del Duero, 2015 and the El Esteco, Malbec, Calchaqui Valley, 2017. Beer is offered by the Six Pack ($12.50 each) including Day Beer Lager-Brewed with Czech Sass, Hallertauer Mittlefruch Hops, 4.5% ABV or the Stone Delicious IPA with Lemondrop & El Dorado Hops, 7.7% ABV. Lastly, The Raymond 1886 is also featuring handcrafted COCKTAILS-TO-GO (4 Servings – $45) created by the 1886 Bar Team and prepared in Mason Jars. The three Cocktails offered are the 1886 Negroni prepared with gin, Carpano Antica Vermouth, Campari, and orange oil, the Little Italy comprised of rye whiskey, Carpano Antica Vermouth, and Cynar, or the Fair & Warmer, a blend of rums, Dolin Sweet Vermouth, house curacao, and lemon oil.

The Raymond 1886 offers Takeout and Delivery every Tuesday through Sunday from 11:00 am to 9:00 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Via Alloro (Beverly Hills):

Via Alloro will be offering Takeout for both for Lunch and Dinner every Monday through Sunday from 12:30 pm to 7:30 pm to support the community and their guests in-home dining needs. Via Alloro will be offering a slightly reduced version of their Traditional Takeout Menu featuring Appetizers, Pizzas, Pastas, Mains, and Desserts, long with their New Signature Family Menus featuring Family of 6 Menus, Vegetarian Family Menu, and Pescatarian Family Menu, Pasta, Pasta Sauce, Drago Olive Oil, Balsamic, Sicilian Salt, Bread, and much, much more!

Via Alloro is now offering a special selection of Wines by the Bottle from their Award-Winning Wine List for Takeout and Delivery every Monday through Sunday from 12:30 pm to 7:30 pm to support the community and their guests’ in-home needs. Via Alloro will also be offering 25% OFF ALL WINE ORDERS to all guests that call the restaurant to order directly. To place a Takeout Order, please call Via Alloro at 310.275.2900 and the restaurant also offers Curbside Pickup. Guests can also order from Postmates if they prefer delivery. To place a Takeout Order directly, please call Via Alloro at 310.275.2900 and the restaurant will also be offering Curbside Pickup. Guests can also order from Postmates if they prefer delivery.

Via Alloro offers Takeout and Delivery every Monday through Sunday from 12:30 pm to 7:30 pm; 310 North Canon Drive, Beverly Hills, CA 90210; 310.275.2900; www.ViaAlloro.com

Top L.A. Restaurants Introduce Tasty & Bountiful Take-Out & Delivery Options For Delicious and Healthy Dining at Home!

March 18, 2020 by evebushman

Drago Bakery (Culver City): Owner and Executive Chef Celestino Drago has created a special Take-Out Menu at Drago Bakery in Culver City that will feature freshly baked and freezable essentials that guests can pick-up and prepare at home. Chef Drago and the Drago Bakery team will be offering the following Take-Out Menu every Monday through Friday for pick-up from 9:00 am to 5:00 pm – Fresh Pasta Package($55) which will include a choice of Lasagna Bolognese, Chicken and Mushroom Lasagna, or Vegetarian Lasagna that will serve up to 10 guests and be packaged cold. Main Proteins such as the Chicken Breast with Marsala and Mushrooms ($80), and a Beef Stew with Red Wine & Spices ($95), will also be packed cold and serve up to 10 guests. Side Orders will feature 2-pound containers of Assorted Roasted Vegetables, Roasted Potatoes, and Brussels Sprouts with Ginger & Shallots ($18 each). Fresh Soups include a choice of Minestrone, Pumpkin, and Lentil, and will be packaged in 32-ounce deli-cups and offered cold or frozen ($12 each). Executive Chef Celestino Drago will also have plenty of Bakery Goods available such as Breads featuring a Ciabatta Loaf (1 ½ lbs., $3.50), Pagnotta Sourdough (2 ½ lbs., $5), Rustic Baguette ($2.50), and Whole Wheat Harvest (2 lbs., $5). The Cakes will include a Cheesecake ($28), and a Chocolate Flourless Cake ($28). Lastly, a selection of Fresh Breakfast Pastries will include Plain Croissants ($2.25 each), Chocolate Croissants ($3.00 each), Almond Croissants ($3.75 each), Ham & Cheese Croissants($3.75 each), and Coffee Muffins, Banana Muffins, Walnut Muffins, and Blueberry Muffins ($3 each). To place a special Take-Out Order please call Drago Bakery directly at 310.280.6004 or stop by Drago Bakery anytime Monday through Friday from 9:00 am to 5:00 pm.

Drago Bakery will be offering Take-Out Monday through Friday from 9:00 am to 5:00 pm; 3828 Willat Avenue, Culver City, CA 90232; 310.280.6004; www.DragoBakery.com

Georgia’s Restaurant (Anaheim & Long Beach): Grab a delicious bucket of savory Southern Fried Chicken for the family or any savory Southern dish from Georgia’s Restaurant at both the Long Beach Exchange and Anaheim Packing House locations. Georgia’s Long Beach is offering Curbside Pickup all day until close, and delivery through Grubhub. Georgia’s Anaheim is available for delivery through DoorDash, Grubhub and Uber Eats. They are offering incredible Family Packages at both locations featuring an 8-Piece Fried Chicken Dinner with 2 Large Soulful Sides for $20.00. They are also offering a Soulful Dinner with a choice of two of the following Georgia’s Restaurant Plate-Ups – Fried Chicken, Grilled Tilapia, Fried Catfish, Smothered Pork Chops, or Specialty Dishes including Blackened Chicken Pasta or Jambalaya. The Plate-Up and Specialty Dish selections will be served with two Georgia’s House Salads and Georgia’s house-made Cornbread for $30.00. If guests prefer to order off the menu they can never go wrong with the St. Louis BBQ Ribs, a half-rack of slow-roasted pork ribs in Georgia’s Restaurant signature house-made BBQ sauce, and a tasty Soulful Side such as the Collard Greens, Baked Beans, Mac & Cheese, or Nana Gretchen’s famous Cornbread served with house-made honey butter.

Georgia’s Restaurant at the Long Beach Exchange offers Take-Out and Delivery Monday through Thursday from 11:00 am to 8:00 pm, Friday from 11:00 am to 9:00 pm, Saturday from 9:00 am to 9:00 pm, and Sunday from 9:00 am to 8:00 pm; 4101 McGowen Street, Suite 115, Long Beach, CA 92630; 714.906.1900; www.Georgias-Restaurant.com

Georgia’s Restaurant at the Anaheim Packing House offers Take-Out and Delivery Monday through Thursday from 11:00 am to 9:00 pm, Friday from 11:00 am to 10:00 pm, Saturday from 9:00 am to 10:00 pm, and Sunday from 9:00 am to 9:00 pm; 440 South Anaheim Boulevard #209A, Anaheim, CA 92805; 562.420.5637; www.Georgias-Restaurant.com

Gus’s Barbecue (South Pasadena, Claremont & Porter Ranch): Gus’s Barbecue in South Pasadena, Claremont and recently opened Porter Ranch offers Take-Out at all locations and online ordering through their website for both Lunch and Dinner. Gus’s Barbecue in Claremont and Porter Ranch each offer Delivery through Postmates and Grubhub, and Gus’s Barbecue in South Pasadena offers Delivery through Postmates. Each restaurant has a special Take-Out Menu at each location that can be found at www.GussBBQ.com. Guests can order some incredible BBQ for the entire family with Gus’s Real Pit BBQ including Memphis Baby Back Ribs, BBQ Brick Chicken, Texas Beef Brisket, St. Louis Spare Ribs, Peppercorn Crusted Tri-Tip, Smoked Sausage and the Carolina Style Pulled Pork, each seasoned overnight and then smoked low and slow for up to fourteen hours over whole pecan logs in order to create Gus’s signature smoke flavor. Do not forget Gus’s Barbecue’s Cast Iron Cornbread served with jalapeño jelly and honey butter, or their Smokehouse Chili prepared with Nebraska ground beef, cheddar cheese, red onion and pickled jalapeños.

Gus’s Barbecue South Pasadena offers Take-Out and Delivery Monday through Thursday from 11:00 am to 10:00 pm, Friday from 11:00 am to 11:00 pm, Saturday from 8:30 am to 11:00 pm, and Sunday from 8:30 am to 10:00 pm; 808 Fair Oaks Ave, South Pasadena; 626.799.3251; www.GussBBQ.com

Gus’s Barbecue Claremont offers Take-Out and Delivery Monday through Thursday from 11:00 am to 11:00 pm, Friday from 11:00 am to 12:00 Midnight, Saturday from 8:30 am to 12:00 Midnight, and Sunday from 8:30 am to 10:00 pm; 500 W 1st Street, Claremont, CA 91711; 909.445.0931; www.GussBBQ.com

Gus’s Barbecue Porter Ranch offers Take-Out and Delivery Monday through Thursday from 11:00 am to 11:00 pm, Friday and Saturday from 11:00 am to 12:00 Midnight, and Sunday from 11:00 am to 10:00 pm; 818.341.3000; www.GussBBQ.com

Il Pastaio (Beverly Hills): Il Pastaio will be offering Take-Out for both for Lunch and Dinner every Monday through Sunday from 11:30 am to 10:00 pm to support their community and guests’ in-home dining needs. Il Pastaio will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite Drago Family dishes. To place a Take-Out Order directly, please call Il Pastaioat 310.205.5444 and feel free to utilize Il Pastaio’s Curbside Pickup as the City of Beverly Hills has made it possible for guests to pull right in front of Il Pastaio during this time.

Il Pastaio will be offering Take-Out and Delivery Monday through Sunday from 11:30 am to 10:00 pm; 400 North Canon Drive, Beverly Hills, CA 90210; 310.205.5444; www.IlPastaioBeverlyHills.com

Burrata Pizza, Courtesy of Il Segreto

Il Segreto (Bel Air): Il Segreto will be offering Take-Out every Monday through Sunday from 5:00 pm to 9:00 pm to support their community and guests’ in-home dining needs. Il Segreto will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their beloved traditional Italian dishes. To place a Take-Out Order directly, please call Il Segreto at 310.474.8644. Guests can also order from Grubhub if they prefer delivery.

Il Segreto will be offering Take-Out and Delivery Monday through Sunday from 5:00 pm to 9:00 pm; 2932 Beverly Glen Circle, Bel Air, CA 90077; 310.474.8644; www.IlSegretoRistorante.com

Open Face Food Shop (Los Angeles): Open Face Food Shop’s delicious and nutritious, vegetable-filled Danish-inspired dishes will be available for Take-Out for Breakfast, Lunch and Dinner every Tuesday through Friday from 11:00 am to 7:00 pm, and on Saturday from 10:00 am to 7:00 pm startingWednesday, March 18th. Open Face Food Shop will be offering Executive Chef Lene Houck’s Traditional Menu and an expanded HYGGE-TO-GO Menu including special Family Boxes that will be changing daily and feature fresh Farmers Market produce. Associated with relaxation, indulgence, and gratitude, Hygge has long been considered a part of the Danish national character. Guests can enjoy fresh and delicious items such as the Egg Salad & Pork Danish Open Face Sandwich offering a curried egg salad with leek and pickled herring sandwich paired with a pork loin, apple, braised cabbage, and pickles for a delicious and nutritious Lunch. Meat lovers are in luck with the Hakke Bøf, a Danish-style open-faced burger made with grass-fed beef, caramelized onions, shaved Brussels sprouts, and quick-pickled cucumber on top of Nathan’s Artisan Sourdough. For something sweet, Chef Lene’s Almond Cake is scrumptious and served with homemade labneh and blueberry compote. Open Face Food Shop will soon be offering Online Ordering and will have updates at www.OpenFaceFoodShop.com when this is available. Since quantities may be limited, Open Face Food Shop recommends that guests call 855.676.3223 ahead of time (preferably by 12:00 Noon) for that evening’s Take-Out Pickup.

Open Face Food Shop offers Take-Out Tuesday through Friday from 11:00 am to 7:00 pm, and on Saturday from 10:00 am to 7:00 pm; 5577 West Adams Boulevard, Los Angeles, CA 90016; 855.676.3223; www.OpenFaceFoodShop.com

Panzanella Ristorante (Sherman Oaks): Panzanella Ristorante will be offering Take-Out every Monday through Sunday from 3:00 pm to 10:00 pm to support their community and guests’ in-home dining needs. Panzanella Ristorante will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite Italian comfort dishes. To place a Take-Out Order directly, please call Panzanella Ristorante at 818.784.4400 and feel free to request Curbside Pickup as that has now been made available at Panzanella Ristorante. Guests can also order from Grubhub and Postmates if they prefer delivery.

Panzanella Ristorante will be offering Take-Out and Delivery Monday through Sunday from 3:00 pm to 10:00 pm; 14928 Ventura Boulevard, Sherman Oaks, CA 91403; 818.784.4400; www.PanzanellaRistoranteBar.com

Piccolo Paradiso Ristorante (Beverly Hills): Piccolo Paradiso Ristorante will be offering Take-Out for both for Lunch and Dinner every Monday through Sunday from 11:30 am to 10:00 pm to support the community and their guests in-home dining needs. Piccolo Paradiso Ristorante will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite classic dishes. To place a Take-Out Order directly, please call Piccolo Paradiso Ristorante at 310.271.0030.

Piccolo Paradiso Ristorante will be offering Take-Out and Delivery Monday through Sunday from 11:30 am to 10:00 pm; 150 South Beverly Drive, Beverly Hills, CA 90210; 310.271.0030; www.PiccoloParadisoBeverlyHills.com

SHU Sushi House Unico (Bel Air): SHU Sushi House Unico will be offering Take-Out every Monday through Sunday from 4:00 pm to 9:00 pm to support their community and guests’ in-home dining needs. SHU will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite Japanese-Italian fusion dishes. To place a Take-Out Order directly, please call SHU at 310.474.2740.

SHU Sushi House Unico will be offering Take-Out Monday through Sunday from 4:00 pm to 9:00 pm; 2932 ½ Beverly Glen Circle, Los Angeles, CA 90077; 310.474.2740; www.ShuSushi.com

Tacocita (Pasadena): Pasadena’s newest taco stop, Tacocita, featuring tacos and smoked chicken made with incredible flavors from regions all over Mexico and California is here to provide some Mexican goodness for Lunch and Dinner Take-Out by calling Tacocita directly, ordering online or for delivery through Grubhub, Postmates, and DoorDash. Tacocita wants to offer every guest some scratch made value-driven Take-Out Packages for their loved ones to help support families and the community during this time. Tacocita’s full Take-Out Menu is accessible online along with their newly created Take-Out Packages for Pickup or Delivery.

For groups of 4 People, Tacocita is offering the Hen House including 4 Citrus-Marinated & Smoked Boneless Half Chickens, Black Beans and Poblano Rice, 1 Tacocita Salad, and 12 Hand-Pressed Tortillas for $55.00; The Taco Party includes 8 Tacos, 2 Bags of Chips & Salsa, Guacamole, Black Beans, and Poblano Rice for $40.00, or the Burrito Bash served with 2 Tacocita Burritos, 4 Tacos, 1 Tacocita Salad, and 2 Bags of Chips & Salsa for $40.00.

For groups of 6 People the Hen House offers 6 Citrus-Marinated & Smoked Boneless Half Chickens, Black Beans and Poblano Rice, 2 Tacocita Salads, and 18 Hand-Pressed Tortillas for $85.00; The Taco Party includes 12 Tacos, 3 Bags of Chips & Salsa, Guacamole, Black Beans, and Poblano Rice for $65.00, or the Burrito Bash is served with 3 Tacocita Burritos, 6 Tacos, 2 Tacocita Salads, and 3 Bags of Chips & Salsa for $65.00.

For larger groups of 10 People, the Hen House offers 10 Citrus-Marinated & Smoked Boneless Half Chickens, Black Beans and Poblano Rice, 3 Tacocita Salads, and 30 Hand-Pressed Tortillas for $135.00; The Taco Party includes 20 Tacos, 5 Bags of Chips & Salsa,Guacamole, Black Beans, and Poblano Rice for $100.00, or the Burrito Bash is served with 5 Tacocita Burritos, 10 Tacos, 3 Tacocita Salads, and 5 Bags of Chips & Salsa for $100.00.

Tacocita offers Take-Out and Delivery Monday through Sunday from 11:00 am to 10:00 pm; 203 South Rosemead Boulevard, Pasadena, CA 91107; 626.460.8669; www.EatatTacocita.com

The Original Top’s (Pasadena): The Original Top’s, a classic Pasadena institution and long-standing restaurant has been serving comforting and approachable scratch made food since 1952 and they are now offering Take-Out and Drive-Thru to help feed families during this time. The Original Top’soffers Breakfast Take-Out until 11:00 am which includes selections such as the Steak & Egg Burrito made with Carne Asada, scrambled eggs, homestyle potatoes, jack and cheddar cheese, and for Lunch Take-Out, guests can opt for the Famous Pastrami with a slowly marinated special au jus, piled high on a French Roll with mustard and pickles. For something warm and hearty, guests can order the Chili Bowl made with The Original Top’s signature chili and diced onions, Zucchini Sticks or French Fries. For something sweet, save room and order a vanilla, chocolate, or strawberry Old Fashioned Shake.

The Original Top’s offers Take-Out and Drive-Thru from 6:30 am to 11:00 pm; 3838 East Colorado Boulevard, Pasadena, CA 91107; 626.449.4412; www.TheOriginalTops.com

The Raymond 1886 (Pasadena): The Raymond 1886, Pasadena’s beloved Craftsman Cottage is offering Take-Out and Delivery for families to share at home for Lunch and Dinner during the week, and for Brunch and Dinner on the weekend. They are offering a 10% discount on all takeout orders when calling the restaurant directly and curbside pickup. The Raymond 1886 will offer Delivery through DoorDash and Grubhub, and they are working on becoming available via Postmates as well. The Raymond 1886’s Take-Out Menus can be found atwww.TheRaymond.com. For some tasty comfort, guests can order The Cuban Sandwich prepared with pork belly, black forest ham, Dijon, mojo sauce, swiss cheese, pickles, served on Cuban bread with Parmesan fries, or the restaurant’s famous Raymond Currymade with marinated chicken breast, sautéed vegetables, rice, and golden raisins, peanuts, and fresh coconut shavings served on the side. The Bolognaise made with veal, pork belly, beef, rigatoni, pomodoro, Grana Padano and crispy sage, is another top Take-Out choice for a delicious meal that feels homemade without all the fuss!

The Raymond 1886 offers Take-Out and Delivery every Tuesday through Friday for Lunch from 11:00 am to 2:00 pm, for Dinner from 4:30 pm to 9:30 pm, for Brunch and Lunch every Saturday through Sunday from 9:30 am to 2:30 pm, and for Dinner from 4:30 pm to 9:30 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Via Alloro (Beverly Hills): Via Alloro will be offering Take-Out for both for Lunch and Dinner every Monday through Sunday from 11:30 am to 10:00 pm to support the community and their guests in-home dining needs. Via Alloro will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite Drago classics. To place a Take-Out Order directly, please call Via Alloro at 310.275.2900 and the restaurant will also be offering Curbside Pickup. Guests can also order from Postmates if they prefer delivery. Via Alloro will be offering Take-Out and Delivery Monday through Sunday from 11:30 am to 10:00 pm; 310 North Canon Drive, Beverly Hills, CA 90210; 310.275.2900; www.ViaAlloro.com

Yojisan Sushi (Beverly Hills): Yojisan Sushi will be offering Take-Out every Monday through Saturday for Lunch from 12:00 noon to 2:30 pm and for Dinner from 5:00 pm to 9:00 pm to support their community and guests’ in-home dining needs. Yojisan Sushi will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite fresh fish dishes. To place a Take-Out Order directly, please call Yojisan Sushi at 424.245.3799. Guests can also order from Postmates if they prefer delivery.

Yojisan Sushi will be offering Take-Out and Delivery Monday through Saturday for Lunch from 12:00 Noon to 2:30 pm and for Dinner from 5:00 pm to 9:00 pm; 260 North Beverly Drive, Beverly Hills, CA 90210; 424.245.3799; www.Yojisan.com

Culinary and Cultural Journey through the Tennessee River Valley

February 23, 2020 by evebushman

KNOXVILLE, TENN. (PRWEB) – According to the World Food Travel Association, “food tourism is the act of traveling for a taste of place in order to get a sense of place.” The Tennessee River Valley region, while an outdoor mecca with its beautiful scenery and endless recreation opportunities, is also very much a place for a cultural and gastronomic adventure with its diverse culinary scene.

Photo: Sean Pavone

“Dining out should be much more than just eating and drinking. Here in the Tennessee River Valley, living is centered around meals and this should be no different when visiting a destination. Mealtime should be about creating memories while offering an authentic and unique experience that cannot be obtained anywhere else,” said Julie Graham, spokesperson for the Tennessee River Valley Stewardship Council.

The Tennessee River Valley Mapguide has put together a must taste and experience list to showcase the region’s diverse culinary scene. Each of these locally owned establishments provide a unique culinary experience while connecting visitors to the local culture.

Housed in a historic 1800s log home, Old 23rd Restaurant in Big Sandy, Tenn. is a unique destination for visitors looking for authentic southern fare. Meals are made from scratch using old family recipes and local antiques and memorabilia are displayed throughout the restaurant.

Serving homestyle favorites, Clinch Mountain Lookout Restaurant’s claim to fame is its vinegar pie. For almost 60 years, the restaurant has been serving this unusual treat. The pie first appeared during the depression when lemons were relatively rare and expensive and resourceful homemakers learned to substitute vinegar for the tart flavor found in lemon pie.

Litton’s Market and Restaurant is a Knoxville favorite dating back to the 1940s, and today, the old-time diner style restaurant is known for its burgers featuring freshly-ground beef and buns made in house.

Located in a historic trolley barn in downtown Chattanooga just steps away from Ross’s Landing on the Tennessee River, Big River Grille and Brewing Works pays tribute to the riverboat heritage of the city and features made from scratch regional cuisine and beer made on-site by the on-site local brewer.

Dinner on the Diner allows patrons to enjoy fine dining while the train travels through the scenic Tennessee countryside on a railroad excursion.

Dutch Maid Bakery in Tracy City is on the historic registry for being the oldest family owned bakery in the state of Tennessee. Serving breakfast and lunch daily, the bakery uses the same traditional recipes that the Baggenstoss family has carried on for several generations.

While in Murray, Kentucky, stop by the Maple Street Market for unique made in Kentucky products and locally produced goods. Cooking classes featuring locally grown produce and goods are also offered throughout the year.

Led by chef/proprietor Sara Bradley, runner-up on season 16 of Bravo’s competitive cooking show Top Chef, Freight House’ s rotating menu features locally sourced meats, dairies, fruits and vegetables and Kentucky Blue Snapper sourced from the region’s rivers for a farm-to-table dining experience. The building that houses the restaurant was originally a freight depot.

This fifth-generation German bakery features traditional Old-World methods and family recipes. With roots dating back to 1873, Kirchhoff’s Bakery, Deli and Market has been a part of Paducah’s history, supplying the daily bread for locals’ tables through 1957. The deli reopened in 1997 and uses ingredients from the local farmer’s market to make fresh artisan breads, pastries, sandwiches, soups and salads.

Located in Grand Rivers, Ky., Patti’s 1880’s Settlement is famous for their two-inch thick pork chops, mile-high meringue pies and flower pot bread. With six gift shops in a recreated log cabin village, beautiful gardens, winding streams, miniature golf, remote control boats and a 26-foot tall rock wall, the restaurant is a destination in itself.

Nestled in the valley between the Cumberland and Blue Ridge mountains, downtown Dalton is Georgia’s fifth largest downtown district. From Southern cuisine, to pizza and beer, to quaint cafes, to Mexican and fine dining, Downtown Dalton has no shortage of culinary offerings to tickle any taste bud.

With its focus on nature and fresh ingredients, Wildflower Café is the go-to place in Mentone, a cozy little town located atop Lookout Mountain. The restaurant is featured in the book “The Southern Foodie: 100 Places to Eat in the South Before You Die.” Be sure to visit the Country Store for local artwork, handmade cards and other gift items and mementos to take back home.

Main Street Café is housed in the town’s old City Hall in downtown Madison, a suburban-Huntsville city. Enjoy lunch in one of the two previous jail cells while feasting on homemade casseroles such as Poulet de Normandie, Georgia Chicken and Cheesy Meatloaf.

Rattlesnake Saloon is a unique eatery nestled beneath a natural stone bluff that once sheltered Native Americans in northwest Alabama. Known as the watering hole under the rock, this is a place the whole family can eat, relax and enjoy connecting to local history.

The Freight House, located in the historic L&N freight depot in downtown Hartselle, Ala., offers views of passing trains and an opportunity to learn about the role of the railroad industry in North Alabama.

Save trip ideas and plan a trip easily with the Tennessee River Valley Geotourism MapGuide, an online guide of authentic places and adventures that have been recommended by locals. For additional dining options, click here.

Vintage Eve Circa 3/2017: Tablas Creek Tasting

January 28, 2020 by evebushman

This past month I got to sample some of the wines from Tablas Creek in a preview tasting held at Salt Creek Grille Valencia and organized by Carl and Terry Kanowsky. Why?

On February 22 (2017) I ran the news on my website, social media and my weekly newsletter, but here it is in a nutshell:

Local supporters of the Santa Clarita Boys and Girls Club Carl and Terry Kanowsky, along with Greg Amsler of Salt Creek Grille are holding “an intimate wine experience on March 21, 2017, beginning at 6:30 at Salt Creek” to benefit the club. This year marks their seventh collaborative wine tasting event.

The highlighted winery will be Tablas Creek from Paso Robles with winemaker Jason Haas on hand to pour six of his wines – that will be matched with dishes from Salt Creek Grille. An auction will also take place.

Now, back to me, I got to taste the wines so that I can make your mouth water enough to buy tickets to the event! Wine critic Robert Parker has already said, “These are fabulous wines that will certainly stand up to the best coming out of the Rhône Valley in France. Certainly a reference point for Paso Robles, Tablas Creek continues to produce wines in a restrained, age-worthy and savory style that sets them apart. To say I came away impressed would be an understatement.”

Photo from Yelp

Eve’s Tasting Notes – aromas and flavors divided by ;

Some of these notes were aided by 30 yearlong club supporters John and Debra Heys, Boys and Girls Club CEO David Menchaca, the club’s director of administration Matt Nelson, Salt Creek Grille Sales and Marketing Director Jennifer Chadwick, Terry Kanowsky and Chef Tamra Levine.

2015 Patelin de Tablas Rose

Grenache, Counoise, Mourvedre, Syrah

On the nose there was a lovely fresh strawberry followed by lemon, white peach and white pepper; in the mouth there was a bit of red berry, grapefruit, lemon and a medium acid that worked well with the menu.

2015 Vermentino

100% Vermentino

Ripe pear in light syrup, mandarin orange, Limoncello and wet stones appeared on the nose; on the palate I got a nice viscosity, lemon-lime, and that same tinge of orange again all in great balance.

2014 Esprit de Tablas Blanc

Roussane, Grenache Blanc, Picpoul Blanc

Golden delicious apple, cream and white flower were welcoming aromas; followed by flavors reminiscent of a fresh fruit cocktail. Definitely an easy sipper, very balanced.

2014 Cotes de Tablas

Grenache, Syrah, Counoise, Mourvedre

Dried black cherry, dark chocolate, blueberry, black licorice and bark on the nose; then robust flavors of blackberry, blueberry, dark chocolate covered cherry and cracked black pepper in the mouth.

2014 Esprit de Tablas

Grenache, Syrah, Mourvedre, Counoise

Detected blue to black fruits, mushroom and ash aromas; the same black fruit on the palate as well as firm tannins which made it appear seemingly older than a 2014.

2011 Esprit de Tablas

Brighter red fruit than the younger wines, including red currant and bing cherry, earth and mint; on the palate the wine was bright, spicy, balanced as the tannins had softened a bit.

Menu by Chef Tamra Levine

The first three wines, the rose and two whites, will be highlighted by “Salmon 3-Ways” and we sampled the second “way”, which was a beautiful presentation of Salmon Tartar, Grapefruit and Avocado.

The reds will be paired with the “Interlude Presentation” and we had the opportunity to sample the “Concluding Presentation”, which consisted of Discs of Grilled Artisan Sausage, Smoky Blackberry BBQ Sauce and Savory Waffle.

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

Luxury, High End Finishes among Top 6 Trends in Restaurant Construction in 2020

January 15, 2020 by evebushman

PHILADELPHIA (PRWEB) – Restaurant construction is booming in the U.S. as dining establishments and eateries seek to become more relevant in the ultra-competitive hospitality and culinary world. So what will be making news in the new year? Maxim Parkhomchuk, VP of Construction & Executive Project Manager at LOTT Restaurant Construction in Philadelphia, shares his insights on some of the top trends he’s predicting will continue into 2020. Parkhomchuk gained his expertise from managing the construction of many notable restaurants including B2 Bluefin (Bala Cynwyd), Andiario (West Chester), and coming in 2020…Steak48 (Philadelphia). The LOTT team has collectively built over 400 restaurants throughout the United States since 1992. Here’s what Parkhomchuk is seeing right now in restaurant design and construction in the U.S.:

Photo from Lott Restaurant Construction’s Facebook page.

The Return of Luxury
High-end finishes, grandiose designs and exclusive materials will be making a comeback. The new 12,000-square foot Steak 48 concept currently under construction at 260 S. Broad Street in the historic Atlantic building in Philadelphia is a prime example of the swing to a luxury dining experience, says Parkhomchuk. The $7 million project he is overseeing for one of the country’s most recognized names in steakhouse culture — Michael and Jeffrey Mastro — is loaded with custom materials from abroad. “We’re talking handmade tiles from Mexico and custom mirrors from overseas. The palette of bold, rich colors and details such as gold, brass, stone and metal trims in abundance.” He says, “Companies are no longer seeking to cut corners or skimp; when it comes to the ‘show’ or overall patron experience.” In the same vein, look for textured wall coverings, materials you want to touch, and innovative materials such as acoustical fabric ceilings and highly-decorative industrial grade flooring.

Private Dining Suites
Primarily earmarked for large parties, expect to see more private dining rooms for smaller groups designed with a lot of thought. These rooms increase revenue for owners, allowing them to offer different menu options and also serve as overflow dining spaces on busy nights. Many private rooms are equipped with audio visual equipment for meetings or to display photos for parties, but the technology is so well integrated into the design that when not in use, they disappear from view. Private rooms designed as “swing spaces” with roll away doors or glass walls gives the restaurant versatility in usage.

Visible Kitchens
Open kitchens continue to be popular allowing diners to be closer to the action. Steak 48 will feature a one-of-a-kind 1,500-square foot expo kitchen with ceiling-to-floor glass wall surrounds, including adjacent booth seating peering directly into the expo kitchen. Aside from being incredibly clean and well organized due to all of the “transparency,” open kitchen concepts allow the customers to get intimate with the action and provide wonderful modes of observation.

High-tech Communication Tools
Whether it’s utilizing ProCore or EarthCam, a high-tech framework/platform for effective team collaboration on complex projects; Revit or BIM software which uses 3D modeling in every phase of the project, from concept to visualization; or high definition photo and video scanning, there’s no denying the expanding role of technology. Virtual reality is now!

Bringing the Outdoors In
This trend will continue to get better with the use of higher tech products such as retractable roofs, accordion doors, outdoor fireplaces and all-weather heaters, and all weather rooftops. Restaurants that don’t have access to outdoor space are bringing the outdoors in using greenery, large glass windows, glass walls and oversized garage doors that can remain open in nice weather.

Fashionable and Functional Wine Storage
High-tech wine cases are becoming increasingly more visually stunning design statements in U.S. restaurants. No longer relegated to the cellar, restaurant wine collections are on full display in gorgeous glass cases in the bar or dining room. It’s often a challenge to incorporate an elaborate wine storage unit into front of the house designs, and construction teams need to coordinate multiple sophisticated engineering systems – refrigeration, lighting and HVAC controls — into an esthetically pleasing and functional design. Between the orchestration of material deliveries, the coordination of trades people, and the challenges of existing space fit-outs (as opposed to new construction), the creation of fashionable and functional wine storage can be quite tricky, but the LOTT team agrees that the visual and capital benefits for operators make it well worth the aggravation.

LOTT Restaurant Construction is a full-service construction management firm specializing in restaurant development and design. LOTT thrives on bringing complex projects to completion in record time and maintaining strict cost controls. The company has opened more than 400 restaurant locations in more than 15 states nationwide. As Frank Lott says, “We equate the construction of a restaurant to that of a fine watch. It must be precise, exact, consistent and on time. That’s what we do at LOTT. That’s the only way we know.” To learn more, please visit http://www.restaurantsontime.com/.

Kick in the New Year by Celebrating National Mocktail Week Raise a Toast Between January 12-18

January 12, 2020 by evebushman

SEATTLE (PRWEB) – Kick off the New Year and Dry January with a new reason to raise a toast—it’s National Mocktail Week. The second full week of January (January 12-18) is officially National Mocktail Week, a week that recognizes and celebrates the desire by a growing number of Americans to enjoy non-alcoholic alternatives to traditional drinks.

“Throughout 2019 more restaurants and people entertaining at home began to serve up mocktails with greater frequency and flare, a trend we don’t see slowing down. We saw establishments make an effort to create and serve extraordinary alcohol-free drinks to patrons,” said Marnie. “The mocktail movement is about so much more than the drink – it’s about making guests feel welcome at our establishments and included in the moment.”

Now celebrating its second year, National Mocktail Week supports and celebrates the decision to drink non-alcoholic cocktails and encourages friends and family to do the same. The movement is spearheaded by Founder Marnie Rae. 17 years ago, Marnie became sober and it didn’t take long for her to realize that fun, delicious, grown-up cocktails were not an option in most of the hospitality world. Marnie founded National Mocktail Week as just one aspect of her movement to make Mocktails a standard on the drink menu both at home and in bars/restaurants.

With the number of Americans choosing not to drink alcohol but still socializing and enjoying going out for a meal, the need for better and more Mocktails on the menu is needed and encouraged.

Here is the National Mocktail Week 2020 recipe.

Mocktail: Pomegranate Sparkler
Pomegranate Syrup
Ingredients:
2 cups pomegranate juice
1/4 cup sugar
1 tablespoon lemon juice

Instructions:
Bring 2 cups pomegranate juice, 1/4 cup sugar, and 1 tablespoon lemon juice to a simmer in an uncovered saucepan, stirring occasionally, until the sugar has dissolved. Reduce heat just enough to maintain a light simmer for one hour, or until the juice has a syrupy consistency and has reduced to about half a cup. Pour pomegranate syrup into a glass jar and allow to cool. Store chilled in the refrigerator for up to 1 month.

Pomegranate Sparkler
Ingredients:
4 tablespoons pomegranate syrup (from recipe above)
8 ounces spicy ginger beer or ginger ale
2 grapefruit slices
2 sprigs fresh mint

Instructions: In two champagne flutes, evenly divide the pomegranate syrup. Top with 4 ounces ginger beer, each. Garnish each flute with a fresh grapefruit slice and sprig of fresh mint.

And help support the movement, A Sober not Boing t-shirt is $21.99 and a set of 8 note cards $17.95 go to http://www.marnierae.com/shop to order.

Everyone is encouraged to choose a mocktail over a cocktail during National Mocktail Week and show support needed to continue a healthy lifestyle. Better yet, give a new Mocktail a try!

For more information visit http://www.marnierae.com and join her at https://www.facebook.com/marnieraec, https://www.instagram.com/marnieraec/, https://www.pinterest.com/marnie_clark1/. Use #NationalMocktailWeek to share recipes and experience the best that Mocktails have to offer!

About Marnie Rae
Marnie, the Founder of National Mocktail Week, is dedicated to bringing Mocktails to the forefront of entertaining and hospitality. She holds a firm belief that the Mocktail movement is about a much bigger picture than a beverage. It is about making people feel welcome, included, thought of, and a part of something. For more information visit http://www.marnierae.com