Monterey, CA — The holiday season has never looked brighter! Portola Hotel & Spa, the elegant Four-Diamond hotel situated along Central California’s Monterey Bay, is hosting magical events for the whole family to celebrate the holiday season including a throwback to the 80’s with a righteous New Year’s Eve event. Portola Hotel & Spa invites families to celebrate the holiday magic of Monterey and take part in the second annual Winter Wonderland from December 13-25, 2019. Portola’s Winter Wonderland will offer a variety of entertainment, activities, dining experiences and more. In the spirit of holiday giving, the hotel has partnered with The Salvation Army and will provide barrels for food donations in the lobby. In addition, complimentary champagne and themed treats inspired by the 12 Days of Christmas will be served in the lobby from 4:30pm to 6pm, courtesy of Portola’s Culinary Team! With caroling from children’s choirs, a visit from Mr. and Mrs. Claus, cookie decorating and face painting, these are just a few of the back-to-back festivities the hotel has in store.
Although winter in California might be full of sunshine and sandy beaches, winter is still in full swing all around the property, from classic winter activities to cozy culinary experiences. From November 23 through January 5, 2020, visitors can lace up their skates at the Custom House Plaza adjacent to the Portola Hotel for Ice Skating by the Bay! Back for another year of ice skating under the Monterey sun, this is a winter activity the whole family can enjoy. Sip your favorite holiday beverage and savor in the seasonal menu selections from Jacks Monterey, located inside the Portola Hotel. Jacks is the perfect place to cozy up with your loved ones on the newly renovated terrace among a blazing outdoor fire pit. At Monterey’s first craft brewery, Peter B’s Brewpub, pick up the coveted Annual Ugly Sweater and warm your soul with handcrafted seasonal ales and locally sourced eats. To ring in the new year, Portola Hotel & Spa is hosting a Totally 80s New Year’s Eve Party! Festivities start at 7pm on December 31, 2019 for 21+ and older. Enjoy live music, a buffet dinner and an open bar for a righteous time in downtown Monterey. Arrive in new wave style – loud colors, statement makeup and excessive hair gel are welcome. Dance to live music from The Money Band in the grand ballroom and countdown to 2020 with a champagne toast and balloon drop at midnight. Guests can even capture their evening at The Vintage PhotoBox photobooth. To round out the night, guests can stay in a well-appointed guest room at Portola Hotel & Spa for ultimate relaxation after dancing the night away. The New Year’s Eve Party Overnight Package is now available and includes admission for two for the 80s themed-party. Tickets are available for pre-sale at $160 per person until November 30, 2019 and will be available for purchase until December 31, 2019 for $175 per person. Tickets are $160 per military personnel with valid ID. Totally 80s New Years Eve will be an unforgettable night of revelry. For overnight accommodations or for more information, visit portolahotel.com. |
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About Portola Hotel & Spa For more information, please visit www.portolahotel.com. |
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Abadia Retuerta and Bazaar by José Andrés Collaborating on Epicurean Events
LOS ANGELES, CA;—In a four-part event from November 13-16, The Bazaar by José Andrés at SLS Hotel, a Luxury Collection Hotel, Beverly Hills plays host to legacy Spanish winery and estate Abadia Retuerta LeDomaine. The Bazaar by José Andrés at SLS Beverly Hills has been a destination for unique culinary experiences since its launch in 2008, and now welcomes one of Spain’s most distinctive historic properties for a series of singular events. The traditional Abadia and the contemporary Bazaar represent two sides of the Spanish gastronomical coin, coming together for a series of tastings beginning on November 13 with an invite-only Sommelier Lunch; an invite-only Wine Collector’s Dinner on November 14; and culminating on November 15 and 16 with a ticketed wine pairing menu offered at The Bazaar.
A collaboration between Chef de Cuisine Holly Jivin of The Bazaar and Executive Chef Marc Segarra of Refectorio, the Michelin-starred restaurant at Abadia Retuerta LeDomaine, the ticketed ten-course tasting menu offered on November 15 & 16 will showcase signature dishes from both restaurants, paired with Spanish wines from Abadia Retuerta. Tickets, priced at $150 per person, are available via Tock.
Dishes that will be served throughout the series include Sopa Castellana, a traditional Spanish garlic-laced soup; oysters with a radish and black olive emulsion; sausage with kale and mint; and crayfish with bread and almond soup. Wine pairings will consist of several vintages of Abadia Retuerta LeDomaine Blanco de Guarda, a mature and layered white wine made with 80% sauvignon blanc grapes as well as verdejo and a small amount of godello.
Abadia Retuerta was founded in the 12th century as the Abbey of Santa Maria de Retuerta, once home to a monastery, and located in the fertile wine region of Sardón de Duero on the left bank of the Duoro River. The original Romanesque and Gothic structures still stand alongside modern additions including sprawling vineyards, a hotel and spa, swimming pool, and Michelin-starred restaurant, making it one of Europe’s most desirable resort wine-tourism destinations.
“From the first moment I stepped foot on the historic property of Abadia Retuerta, I was enchanted by the serene beauty melding old with new,” says Ricardo Gomez, General Manager at The Bazaar. “After months of planning amongst our teams, we’re ecstatic to bring these two renowned Spanish culinary concepts, The Bazaar and Abadia Retuerta’s Refectorio, together to celebrate both our similarities and our differences in a unique set of events at SLS Beverly Hills.”
With an exclusive group of wine collectors and sommeliers gathering to experience the largest tasting ever of Spain’s iconic Abadia Retuerta wines, the winery is embarking on its most ambitious introduction to the U.S market since its founding in 1996.
For more information on the collaborative event series at The Bazaar and to purchase tickets, please visit Tock.
About SLS Hotel, A Luxury Collection Hotel, Beverly Hills
After making a critically acclaimed splash with its 2008 debut, thanks to excellence in hospitality, cuisine, and design, the SLS Hotel, a Luxury Collection Hotel, Beverly Hills continues to define modern luxury at the crossroads of Beverly Hills and Los Angeles. Following a multimillion-dollar room renovation and with robust dining options from Culinary Director Chef José Andrés, including two Michelin Guide recognized restaurants—Somni (Two Michelin Stars) and The Bazaar (Michelin Plate) —as well as three-meal lobby restaurant Tres, in-room dining and the Altitude sixth-story rooftop pool deck, the hotel was recognized by Condé Nast Traveler Readers’ Choice Awards as the “#1 Hotel in the World” in 2019. Additionally, Ciel Spa by Pearl offers a full suite of wellness and salon services and 30,000 square feet of indoor/outdoor function spaces include a ballroom, conference rooms, and Garden Room & Terrace with retractable skylight roof. As part of The Luxury Collection’s portfolio of world renowned hotels and resorts, SLS Beverly hills is proud to participate in Marriott Bonvoy, the new name of Marriott’s travel program. Visit www.slsbeverlyhillshotel.com for more information.
About ThinkFoodGroup and José Andrés
Founded by Chef José Andrés and his partner Rob Wilder, ThinkFoodGroup is the creative team responsible for renowned dining concepts in Washington, D.C., Las Vegas, Los Angeles, Miami, Texas, the Bahamas, and most recently in Orlando and New York City. The nearly 3 dozen restaurants share a variety of culinary experiences that span from food trucks to world-class tasting menus, including two with two Michelin stars: minibar by José Andrés in Washington, D.C., and Somni at the SLS Beverly Hills.
Twice named one of Time’s “100 Most Influential People” and awarded “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation and recipient of the Worlds 50 Best Icon Award, José Andrés is an internationally-recognized culinary innovator, New York Times bestselling author, educator, television personality, humanitarian and chef and owner of ThinkFoodGroup. For more information, visit www.thinkfoodgroup.com.
About Abadía Retuerta LeDomaine
Dating from 1146, the Abadía Retuerta estate is nestled on 1,730 fertile acres in the heart of Spain’s Duero wine region. It is a unique destination offering a grand travel experience that combines a luxurious hotel with award-winning wines, exceptional gastronomy, an exclusive Spa and an array of unique experiences.
Imbued with the charm and lore of a by-gone age, Abadía Retuerta LeDomaine is among the most highly rated hotels in Europe, taking guests back in time while immersing them in the comforts and luxuries of today’s most savvy hospitality. Acclaimed for its award-winning single terroir wines, Abadía Retuerta winery is among the most advanced in Europe in combining ancient wine-making traditions with cutting-edge technology and sustainability.
Among the amenities and activities: 24-hour butler service, mountain biking and horseback riding on the estate, tours of the winery, helicopter rides to view the ancient landscape from the air, and falconry displays.
The Abadía Retuerta estate is less than a two-hour drive or train ride from Madrid. For further information and reservations: reservations@ledomaine.es; Tel. +34 98 368 0368.
About Refectorio by Marc Segarra
Refectorio, the abbey’s original dining hall with a vaulted Gothic ceiling and a 17th-century fresco, today is a one-Michelin-star sanctuary of haute cuisine. A biodynamic vegetable garden adopting the sustainable techniques and methods used by the abbey’s original monk inhabitants in the 12th century provides organic produce for the estate’s restaurants, including Refectorio.
Cognac Lesson, Tasting and Pairing Too! Oh My!
Tickled to have had an opportunity to learn about Cognac from one of my peers in our #LAWineWriters group, Irina Ponomarenko, at our favorite spot in LA for pairings, Napa Valley Grille in Westwood. This was the invite:
This table was special for me as my friends Eric, Terry, Gail, Rebecca, Steve and the one and only Louise joined us for the day!
Join us for a luncheon at Napa Valley Grille with Cognac Educator Irina Ponomarenko. Cognac, the most revered brandy in the world, is an expression of the distinct climate, soils, history and culture of the region where it is grown. We will taste several spirits that illustrate the diversity of Cognac’s terroirs and styles, as well as its versatility in food pairing.
Learning from Irina
Yes, Cognac is a city in France. They produce 10% of the French vineyard area.
The land is mild, no real elevations, by the sea, very green and gets enough rainfall. The key is their limestone-rich soils, known as the “Cognac terroir.”
Regarding the Cognac symbols on the bottle regarding their aging: V.S. (very special) is the youngest blend of at least two years old, V.S.O.P (Very Special Old Pale) is at least four years old, Napoleon is at least six years old and X.O. is 10 years old.
Champagne vs. Cognac Champagne: While the town of Champagne, France, produces Champagne, the word in itself means chalky soil, something Champagne has in common with Cognac. To further clarify, in 2008 Dr. Vinny in Wine Spectator wrote: Cognac is a brandy made mostly from Ugni Blanc grapes. Champagne is made from Pinot Noir, Chardonnay, and Pinot Meunier grapes. Cognac is made in a region called Cognac, and Champagne is made in a region called Champagne. But then it gets a little confusing, because there is something called “fine Champagne” Cognac. Within Cognac are six growing regions, including two named Grande Champagne and Petite Champagne. Turns out that “Champagne” is a way to reference “chalky soils” in France, so there are several areas in France that have “Champagne” in their names. So, if a Cognac comes from Grande Champagne and Petite Champagne, it can be called “fine Champagne Cognac.”
We don’t warm cognac in a big snifter anymore. We don’t just enjoy after dinner as a digestif either. Cognac comes in many styles all of which lend themselves to be stored in the freezer and served chilled. Irina explained that unless your home is as cold as a French castle, it’s not room temperature for Cognac. She said the best temperature for serving Cognac is 60-65 degrees.
The Charentaise method for distillation is a double distillation process, using small copper pot stills in comparison with the stills used in Scotland for whisky. Read more here.
The color of the spirit is not a good indication of its age. Color is allowed to be added. In fact the Asian market prefers it more caramel colored and special blends are made for their use.
Three quarters of all V.S. is used in cocktails. Angel’s share (evaporation) is about two percent.
Napa Valley Grille Pairing Menu and Sample Cognacs
Starter/palate cleanser: Kenwood NV “Yalupa” sparkling wine with notes of apple and pear that all enjoyed.
Smoked Salmon Salad (beets, orange and greens)
Camus Ile-de-Re Fine Island Cognac
Loved the smoked salmon with this Cognac that had been grown and matured on the Ile-de-Re Island. While Irina prompted us to find Iodine notes, I did detect some salinity and less sweetness than I would normally have associated with Cognac. This was my first to taste, it also ended up being my favorite in the lineup.
De Luze VSOP, Fine Champagne
Brian Cousins, the GM at Napa Valley Grille, had thought this Cognac would do well with the beets in the salad, and he was right, it also paired nicely with the orange slices. There was a slight sweetness to the Cognac that was slightly amplified by the orange.
Mini Grilled Soft Cheese and Prosciutto (Triple Cream Brie, mushroom)
D’Usse VSOP
The grilled cheese sandwich was a genius pairing for this VSOP Cognac! Who knew? The notes of brown butter, caramel and kernel made the sandwich a little sweeter…and yummier in my opinion.
Pierre Ferrand Reserve Double Cask, Banyuls cask finish, Grande Champagne
This Cognac reminded me of botrytis grapes due to a bit of a honeyed-sweetness, toast, butter and the rich mouthfeel.
Duck rillettes with plum jam on sourdough crostini (I wasn’t a fan of the gamey fatty dish but many loved it and felt it was an inspired pairing for Cognac.)
Hine Homage to Thomas Hine, Grande Champagne
This Cognac had been matured in Bristol, England, and had notes of orange zest, other citrus, a long finish and almost like a scotch whisky to me. Excellent just to sip.
Deau XO
This was my second favorite Cognac in the tasting with notes of honey, orange and spice.
Pork loin, house made Mole sauce, chickpea salsa, cilantro
Camus Borderies XO
I believe that this course was everyone’s favorite; from the flavorful mole sauce down to the pork, our plates were cleaned. The Cognac had notes of leather, dried citrus, honey, botrytis and cream with a huge mouthfeel – both sweet and creamy.
Flourless chocolate cake
Courvoisier Napoleon, Fine Champagne, 1980s bottling
Notes of orange, citrus, cream and caramel on the nose and on the palate. Irina said this Cognac was the “Quintessential after dinner drink” and one guest commented that the drink “is the dessert.” I was happy for both. An excellent finish – chocolate + Cognac – to an excellent lesson and pairing.
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.
Clink Different: French and German Wines at Napa Valley Grille? Only for this October!
Brian Cousins, General Manager of Napa Valley Grille in Westwood, recently treated my #LAWineWriters group to a wine pairing luncheon with a selection of French and German Wines represented by Clink Different. Of the featured wines we were to have Sparkling, Rosé, Riesling, Semillon, Pinot Noir and Bordeaux. Of the meal, we were to also have no less than five courses prepared by Executive Chef Kenny Spost. (Napa Valley Grille does a monthly promotion, so head there before the end of October to try these wines!)
Cousins has been our host for numerous luncheons, where our organizer Cori Solomon usually brings in a winemaker. I was happy to support his own wine program, and taste through wines he wanted our opinions on. Later that evening he would repeat the tasting for clients of the restaurant.
In the course of our discussion Cousins shared that the wines were not ones we would find in stores and were an “expression of what (he) tasted and liked” providing the restaurant with a “world’s list” of imports. Of our menu he said that there were many new items we were trying that were being offered for both lunch and dinner, including more selections for vegetarian and vegan diners – at least six new dishes. Cousins said that between the new imported wines on their list, and the new menu items, Napa Valley Grille seeks to be “in the conversation” with other innovative restaurants – I believe they already are. (Photos of the food and wine can be seen on my public Facebook post here.)
The menu (below) and tasting notes were provided, so I limited my commentary on how I liked the wine and how well I felt it paired with the menu, noted with an EB at the end of each course/wine descriptions:
Pairing Menu
1st Course
Oyster with Chipotle Herb Butter.
2016 Scharzhofberger Riesling sparkling wine brut, Saar
Fine citrus and grapefruit aromas, concise animating mineral, racy acidity, fine yeasty notes and elegant perlage.
EB: Chef Spost had made his own chipotle sauce with shallots, parsley, butter = I loved the savory qualities of this dish. The wine was so different for me, I noted a fresh apple cider and yeast that was a nice complement to the oyster.
2nd Course
Fruit Salad
mixed greens, frisée, toasted turmeric pepitas, pears, raspberries,
bubu arare, vanilla bean vinaigrette.
2018 Villa Wolf Pinot Noir Rosé, Pfalz
a true rosé, made with a brief maceration before pressing to extract color. It is light and refreshing, with deliciously bright berry and fruit flavors and a clean, zippy finish.
2017 Franz Keller Vom Löss Pinot Gris, Baden
concentrated grapefruit and lemon flavors that leave a pleasant murmur of citrus zest on midpalate. It finishes on lingering notes of crushed mineral and volcanic ash.
EB: Many of the LA Wine Writers commented that this was the best “fruit salad” they ever had. I loved the vanilla bean in the dressing and the toasted pepitas – crunchy, nutty, sweet and vinegar all working together well. I enjoyed both of the German wines; the Pinot Noir (bright raspberry with a very balanced acidity) and Pinot Gris (apple, perfumy, crisp).
3rd Course
Turmeric-Crusted Tuna
orange-ginger-soy reduction, shaved fennel, black sesame seeds, taro root chips.
2017 Clos des Lunes Lune d’Argent. Sauternes, Bordeaux
70% Sémillon and 30% Sauvignon Blanc. Featuring a mix of pear, tangerine, yellow and green apple flavors, lined with light honeysuckle and fennel hints. Creamy along the edges, and pure and vibrant through the middle.
2017 Scheferkorf Sylvaner, Franken, Germany
Brisk aromas of tangerine and quince gain ripeness and concentration on the palate of this dry but honeyed Silvaner. It’s an easy-drinking, juicy wine with ample yellow-peach flavor and just a hint of mineral complexity.
EB: I was in love with this flavorful tuna, especially with the soy reduction. The Sauterne was drier and less sweet than the usual dessert wine, with creamy apple notes. The Sylvaner, from Germany, had a light but round mouthfeel and lovely peach notes.
4th Course
Colorado Lamb Rack
corn polenta, mint-pomegranate reduction.
2016 August Kesseler, The Daily August, Pinot Noir, Rheingau
Hints of beetroot, black cherry and earth extend from nose to palate in this lusciously ripened Pinot Noir. Full bodied and supple in mouthfeel, it’s fringed by fine, smooth tannins and just a hint of astringency on the finish.
2017 Chateau St Sulpice, Bordeaux Superiore
70% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc
In the nose plum, red cherry, menthol, dried herbs, baking spice and oak. On the palate plum, red cherry and baking spice followed by dried herbs and a cedar finish.
2016 Franz Keller Pinot Noir, Baden
The nose suggests whiffs of cherry blossom, graphite, plum and smoke. Black cherry and berry flavors seem delicate initially, but amass concentration and complexity with aeration, building layers of savory earth and tannin.
EB: A lot going on here but let me just start with the Colorado lamb – yes it’s gamier than what you might be used to, but with that it’s also earthier, so having a flavorful meat was perfect for me. Of the three wines I appreciated the Bordeaux but my palate, for a change, leaned toward the two German Pinots, “The Daily August” especially as it had nice dark cherry and what Cousins referred to as a “herbaceous” quality.
5th Course
Australian Wagyu NY Strip Steak
10 oz, green peppercorn-cognac jus.
2010 Goulée by Cos d’Estournel, Medoc
On the nose aromatic ripe cherries, tobacco, coffee and minerals. On the palate rich and full bodied with velvety tannins and a long finish.
EB: Thank you for this course. The meat was cooked perfectly – pan seared with brown butter – and I thoroughly enjoyed it with the Bordeaux, that was all barnyard aromas at first but blew off to reveal nice dark fruit and a slightly sweet finish.
Dessert Course
Chateau Grand Jauga Sauternes, 2015
A lovely mix of aromas and flavors including apricot, honeysuckle, and juicy citrus, plus a streak of minerality. Gracefully balances honeyed sweetness against acidity, and finishes with appealing intensity and length.
EB: This is my idea of dessert after such a filling meal, just bring on one small taste of a luscious dessert wine. This one provided a sweet pineapple, Meyer lemon and a lingering fresh fruit cocktail finish.
Napa Valley Grille
1100 Glendon Avenue, #100
Los Angeles, CA 90024
310-824-3322
https://napavalleygrille.com/our-chef/
https://www.instagram.com/napavalleygrille/
https://www.facebook.com/NapaValleyGrilleWestwood/
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.
Travaglini Gattinara – Nebbiolo in Northern Piedmont – at Angelini Osteria
Recently at Angelini Osteria a group of wine writers were invited to an intimate wine tasting and luncheon hosted by Cinzia Travaglini, owner of Travaglini Winery, and her daughter Alessia Collauto Travaglini. Cinzia and Alessia belong to the third and fourth generation of the Travaglini family – a renowned producer of traditional, limited production wines made in the tiny appellation of Gattinara in northern Italy’s esteemed Piedmont region.
Cinzia and Alessia will share their full U.S. range alongside a carefully designed menu, including current releases of Gattinara and Gattinara Riserva, as well as, Tre Vigne – a blend of Nebbiolo grapes from three historic vineyard sites made only in the best vintages, and Il Sogno – a unique appassimento wine, together with a few special, older vintages.
Wine and Tasting
So excited to taste the portfolio of “one of Italy’s most recognizable wines and the #1 selling Gattinara in the world.” The first thing that struck me, besides meeting the amazing mother-daughter team and before my first taste of anything was the shape of the bottles. Misshapen, like a Chateauneuf Du Pape, but with a slightly rounded front, flat back and sides, except for one notch that holds the thumb perfectly for pouring. We later learned that they designed the bottle in 1958 with the idea of both a decanter shape and one that catches sediment. No other winery has adopted their design.
Cinzia talked about the volcanic soil in the Gattinara area, its proximity to the Alps, “more fresh” weather and how each of these elements contributes to the elegance in the wine. She said it was easy to drink with all foods – which we would soon learn for ourselves.
Alessia explained that her grandfather planted vineyards in the 1920s, with a focus on quality over quantity. They produce 20 thousand cases per year.
Nebole 2013 – aromas and flavors separated by ;
We were greeted with a taste of their sparkling wine that was made from 100% Nebbiolo – as were all of the wines we were to taste – that had been vinified into a white wine. Lemon zest, talcum powder, white flower; bruised yellow apple, sawdust, lively with medium acid.
Nebbiolo Coste Della Sesia DOC 2017
Aged four months in stainless steel followed by 10 months in Slovenian oak. Can be drunk after 2 years or 40. Rose petal, stewed tomatoes, dry earth; dry red fruit, tannic, oak and a long finish.
Gattinara DOCG 2015
After stainless steel fermentation the wine underwent two years on Slovenian oak casks of different sizes. Earth, spice, dried red cherries, tree bark, barnyard; small red berries, dry, tobacco.
Gattinara Tre Vigne DOCG 2013
Three vineyard blend, aged four years in Slovenian oak after initial time in stainless. However, for that last fourth year, 20% is aged in barrique. The wine is later blended together and then rests for an additional 10 months in bottle. Earth, grilled mushroom, incense, crushed red fruit; got that same red fruit and mushroom on the palate, gritty, dry with a long finish.
Gattinara Riserva DOCG 2013
35-60 year old estate vines, aged three years in different sized barrels of Slovenian oak, then rests in bottle for an additional year. Floral, aromatic, milk chocolate; spice, red fruit and bright.
Gattinara Riserva DOCG 2009
These last three wines may have been my favorites of the tasting. This one, a 2009 and the 2006 that follows, definitely surprised me and I commented to Cinzia how remarkably different the aromas and flavors were between the older wines and their younger siblings. I also learned from Cinzia – after I mentioned this – that these two were “considered great vintages.” 35-60 YO vines, three years in Slovenian oak and one year in bottle. Plum, bark, dark chocolate, brown sugar; layered dark fruit, tobacco, dusty and lingering.
Gattinara Tre Vigne DOCG 2006
The second “great vintage” wine came from three different estate vineyards, four years in Slovenian oak, 20% held back in barrique for the final year, then blended back in with the rest of the wine and rests in bottle for 10 months. Blueberry, blackberry, perfumy, toasted wood; plums, slightly sweet with a beautiful balance of dusty fruits and tannins.
Il Sogno 2014
100 days of drying out leaving only 50% of the water in the grapes, 40 months in Slovenian oak, in bottle for 10 months rest. The highest % of alcohol in the line-up with 15.5. Fleshy red fruit, stems, earth, mint; slightly sweet, chocolate covered black cherry, easy to drink with lots of lovely berries and tannin.
The Menu
There was no specific pairing for the foods and the wine. We had three wines per course, per se, to try. I found that the younger lighter wines were perfect with the tomato and cheese course and the Branzino, while the older reds were outstanding with the lasagna and steak. I had to agree with Cinzia, the wines paired well with all types of foods. This is the full menu:
FIRST COURSE
Insalata Caprese, Market Tomatoes, Fresh Burrata, Aged Balsamic, Basil. (Healthy portion of cheese and we all inhaled this dish.)
SECOND COURSE
Pasta Duo: Bombolotti all Norma, Eggplant, Tomato, Basil, Dried Ricotta.
Lasagna Verde “Omaggio Nonna Elvira”, Beef and Veal Ragu.
(This was truly to die for. As I’m writing this I’ve just finished the leftovers they packed up for me. I will never want plain lasagna again.)
THIRD COURSE
Choice of: Grilled Branzino Filet, Chopped Tomatoes, Sautéed Mixed Vegetables.
Grilled Organic Chicken, Roasted Potatoes, Spinach.
Grilled Hanger Steak, Arugula, Shaved Parmigiano Reggiano.
(I shared the fish and steak with a couple of other people but missed out on the chicken. The fish was so delicate and so wonderful with the younger reds as I stated earlier, and the steak was delectable with the older reds. I linger over this in my mind now…)
PER FINIRE
Selection of Cheeses.
Housemade Biscotti.
(I had to skedaddle on the road so I missed this finale. I saw photos and heard from other writers in attendance that both the cheeses and the desserts were incredible.)
Photos of the food and wine here.
About Travaglini
Driven by a passion for exceptional Nebbiolo, the Travaglini family has been producing remarkable, limited- production wines in Gattinara for four generations. The Travaglini family has owned land in Gattinara since the beginning of the 19th century. The family’s winemaking tradition started with Clemente Travaglini, who was succeeded by his son Arturo, however, it was not until 1958 when Arturo’s son, Giancarlo, took the helm that the Travaglini Estate Winery was established as it exists today.
Today, the Travaglini family owns 146 acres of vineyards, 128 of which are dedicated to vines, primarily Nebbiolo, covering roughly 50% of total vineyards within the Gattinara DOCG. This small appellation lies in the rocky foothills of the Monte Rosa range, where ventilating winds blow down from the nearby Alps. Soils are rocky and rich in porphyry, granite and iron. Similar in composition to the Alps, Monte Rosa’s sedimentary rock is highly acidic, due to low levels of calcium carbonate and magnesium, and an absence of calcium. Vines grown in this rare soil produce grapes with a unique flavor profile, high acidity and firm tannins. The finished wines offer refreshing acidity, soft tannins, minerality and complexity.
https://www.travaglinigattinara.it/en/winery/
About Angelini Osteria
Gino Angelini has become known as simply everyone’s favorite Italian chef in Los Angeles, winning over the city with his authentic dishes. The Angelini brand has evolved into three divisions: dining, catering and products.
In 2001, Gino Angelini and his wife Elizabeth opened Angelini Osteria, an Italian restaurant in Los Angeles. Since opening, Angelini Osteria has become one of LA’s most celebrated restaurants. The Osteria has blazed the trail for many Italian dishes in Los Angeles, including its famous Linguine Sea Urchin and the sought after Spaghetti Norcina. To this day the Osteria remains family owned and controlled.
The Angelini’s partnered with 17-year veteran employee, Girolamo Rindone, to open a classic Italian bar, Angelini Alimentari. Angelini Alimentari is a gourmet fast-casual dining concept featuring light California-Italian inspired breakfast, lunch and dinner fare with an focus on pickup and delivery.
https://www.angelinirestaurantgroup.com/angelini-osteria
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.
Iconic Chez Jay In Santa Monica Introduces the Backyard Where All Good Peep Meet to Eat & Drink!
SANTA MONICA – Santa Monica’s most iconic restaurant, Chez Jay, officially celebrated their 60th Anniversary by kicking off the festivities with the Grand Opening of The Backyard at Chez Jay, ‘where all good peep meet to eat and drink’ this past August.
Photo Credit: acuna-hansen.
Chez Jay, located in the heart of Santa Monica on Ocean Avenue, is Owned by Michael Anderson and now operated by his son General Manager Chris Anderson. Shortly after Chez Jay was named a Historical Landmark in 2012, The Backyard began as a vision that Michael Anderson had where he wanted to create a special experience for his longtime following of extremely loyal clientele so they could enjoy outdoor dining right by the Santa Monica ocean under the stars. M. Anderson set out to start this project, which he thought would be a great addition to Chez Jay and the City of Santa Monica, but the process turned out to take much longer than expected. “Everyone fought me at every turn, but I was not going down,” states M. Anderson. “I just kept thinking of Robert De Niro’s line as LaMotta in Raging Bull during one of his fights with Robinson when he says, ‘Hey, Ray, I never went down, man! You never got me down, Ray! You hear me, you never got me down,’ and he kept going.” Michael’s son Chris Anderson joined his father at Chez Jay approximately 2 years ago as the General Manager where he quickly decided he wanted to help his father finish what he had started.
“This was not my first priority when I came on board at Chez Jay, but after seeing how much this meant to my Dad and realizing that getting this done was taking such a toll his health, I jumped in and did everything I could to help him finish this project and make his vision a reality,” says C. Anderson.
The Backyard was designed by Chris Anderson and Nataly Lopez with the thoughtful mission to create a comfortable and welcoming gathering space for family, friends and longtime guests of Chez Jay. The space features picnic tables, couches, Adirondack chairs, fire pit, wine barrels, hanging vintage lanterns and string lights, large off-white canopy, and bright blue fence that backs up to Santa Monica’s Tongva Park.
Chef Guillermo De Arcos G, known as “Chef Memo,” is the special secret ingredient at The Backyard at Chez Jay. Having been in the kitchen at Chez Jay for over 27 years, he now has his son Guillermo De Arcos Jr. cooking by his side, making this a true family affair as he introduces the new Good Eats menu at The Backyard at Chez Jay. The Starters kick off the party with the Peppercorn Maple Bacon, Grilled Street Corn, Southwest Steak Nachos, Truffle Fries, Kimchi Guacamole, Rhode Island Calamari, Shrimp Ceviche Bites, and Baked Clams. There are three delicious Salads that can be shared or enjoyed on their own including the Crispy Calamari Salad, prepared with fried calamari, frisée, romaine radicchio, tomatoes, pickled red onion, and French Dijon vinaigrette; The Cobb served with grilled chicken, romaine, bacon, egg, blue cheese, tomato, avocado and lemon honey vinaigrette, or the NY Steak Salad prepared with Angus New York Strip, arugula, mixed greens, blue cheese, cranberries, walnuts, pickled onions and balsamic. The Mains start off with seafood selections such as the Mahi Mahi Sandwich served with a grilled filet of Mahi Mahi, lettuce, tomato, onion and tartar sauce on a toasted bun, or the Fish & Chips with Allagash beer battered cod and French fries. Next, step-up the savory by enjoying the Chez Burger comprised of a 1⁄2 pound Angus beef, cheddar cheese, lettuce, tomato and onion, served on a toasted bun; the Crispy Chicken Sandwich made of fried chicken, house coleslaw, apple, frisée, chipotle aioli, and pickles on a toasted bun, or the Steak Au Poivre Sandwich with a Peppered Angus NY Steak, cream of horseradish, picked cabbage, arugula on sourdough. Lastly, there is the Jay Dog prepared with a grilled 10 inch Wagyu hot dog, tomato, pickles, onions, relish, peppers and mustard on split-top brioche, or the appropriately named Mike’s Melt, in honor of Michael Anderson, prepared with a pressed 1⁄2 pound Angus beef patty, melted cheddar, and caramelized onions on rye.
For the final finish on the menu, the Sweet offering inspired by Chez Jay Chef Juan De Arcos known as “Chef Tony,” are Chef Memo’s Fried Oreos – the ultimate comfort food fried to perfection.
Of course, The Backyard at Chez Jay is all about Good Drinks and the cocktails the Chez Jay team has created are no exception. The menu offers signature drinks such as the Hotel California made of Bombay Sapphire, grapefruit, lemon and rosemary; the Chevy To The Levy comprised of mezcal, pineapple, Ramazzoti Rosato, lemon and sage, The Juan Margarita prepared with Casamigos Tequila, jalapeño, cucumber, cilantro and lime, and the Ketel Spritz made of Ketel One, St Germain, Prosecco, lemon, and thyme. For classics with a twist, guests can enjoy the Pimm’s Cup made of Pimm’s, cucumber, mint, ginger, and lemon, the Dark & Stormy prepared with Gosling’s Rum, ginger beer, and lime, the Never Old Fashioned with Slow & Low Rock and Rye Whiskey, orange peel, Luxardo Marashino Cherry and bitters, or the Tecate Michelada made with veteran Chez Jay Bartender Petter Whichman’s Wickie’s Bloody Good Mix, and lime with a Tajin rim.
For guests that prefer a glass of vino, The Backyard at Chez Jay will offer Wines by the glass including options such as the Cupcake Prosecco, Kim Crawford Sauvignon Blanc, Ferrari Chardonnay, Bev Rose, Meiomi Pinot Noir, or the Josh Cabernet.
Beer lovers can enjoy an ice-cold Draft, Can or Bottle in The Backyard at Chez Jay. Drafts feature the Allagash White, Heineken, Santa Monica 310, or Angel City IPA. The Can selections include Palmia Light, Tecate, Angel City Pilsner, or Golden Road Wolf Pup, along with Bottle offerings Corona, Bud Light and Angry Orchard.
The Backyard at Chez Jay is open every Wednesday and Thursday from 4:00 pm to 10:00 pm; every Friday from 4:00 pm to 11:00 pm; every Saturday from 12:00 noon to 11:00 pm, and every Sunday from 12:00 noon to 8:00 pm. For more information, please visit www.ChezJays.com or call Chez Jay directly at 310.395.1741.
Social Media: Please follow Chez Jay on Facebook @ChezJays and Instagram @chezjay_sm
The Backyard at Chez jay
1657 Ocean Avenue Santa Monica, CA 90401 T: 310.395.1741 www.ChezJays.com
Downtown Newhall’s Latest Wine Bar, Newhall Press Room, Achieves Prestigious Wine Award
Newhall Press Room Receives The Wine Spectator Award Of Excellence – The Only Santa Clarita Valley Restaurant Awarded With This Distinction
SANTA CLARITA VALLEY – Downtown Newhall’s brightest new star, the Newhall Press Room wine bar and restaurant, was recently presented with a very enviable honor: Wine Spectator magazine’s Award of Excellence. The Press Room is the only restaurant in the entire Santa Clarita Valley that has been given this award for 2019.
According to the Wine Spectator magazine, “The Award of Excellence recognizes restaurants whose wine lists feature a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style. Ranging in size from 90 selections to several hundred, these lists are well-focused and tend to emphasize discovery.”
The latest wine bar to open in downtown Newhall, The Press Room is known for its wine list – with over 100 wines on the menu and an inventory that currently has over 1,100 bottles. Wine lovers and aficionados alike appreciate the selection, a living and breathing entity as wine itself is often described, and current California wines on the list include varietals from Nickel & Nickel, Caymus, Leonetti, Oberon, Switchback Ridge, Sojourn, Opolo, Sextant and many more wines from around the globe including the new 2016 Tenuta San Guido Sassicaia, a Tuscan wine recently awarded 100 points.
One cannot live on wine alone and the Press Room rounds out their menu with popular small and large plates including building your own cheese and charcuterie boards, steaks and house-made pasta. Wine education, live music, special events, weekend brunch, Happy Hour and $7 wines by the glass every Sunday keep guests coming back.
Read more about the award and Newhall Press Room online or in the current issue of Wine Spectator. The Press Room is located in Downtown Newhall at 24257 Main Street and can be reached at 661-753-3454.
https://www.newhallpressroom.com/
https://restaurants.winespectator.com/restaurant/5282/newhall-press-room
Solvang’s First and Oak Restaurant Awarded 2019 “Michelin Plate”
Solvang, Santa Barbara County, California, USA—For the first time, a Solvang dining establishment has been recommended by the prestigious Michelin Guide. On June 3, the 2019 Michelin Guide California debuted, awarding First & Oak at the Mirabelle Inn at 409 First Street in downtown Solvang with the “Michelin Plate” which recognizes “Fresh ingredients, carefully prepared: a good meal.” Only 13 restaurants in the entire county of Santa Barbara received this recognition. Other Michelin Guide ratings include “Bib Gourmand” and “Stars.”
First & Oak’s Michelin review
states “In a small, romantic boutique hotel, this is a deliciously old-school restaurant that is coming into its own with ambitious contemporary cuisine. This should be no surprise, as the chef boasts a background in some esteemed and globally acclaimed kitchens. Guests are invited to create their own prix-fixe menu by selecting four to five dishes from a variety of categories, such as garden, ocean or farm. This might yield a meal that begins with a refreshing gazpacho made from delicately spiced melon with basil blossom and a bit of smoky fried shrimp. Masterful desserts have included a brown-butter sponge cake with dense clotted cream and marinated strawberries. Be sure to sample the owner’s own wine label, Coqueliquot, available in a range of styles.”
First & Oak opened in 2016, after the Rosenson family bought the Mirabelle Inn which houses the restaurant. Steven Snook, First & Oak’s opening chef, came to Solvang with a Michelin-starred Gordon Ramsay résumé. The restaurant’s current chef JJ Guerrero, a protégé of Chef Snook, continues to serve a popular, locally-sourced tasting menu format accompanied by a wine list created by Sommelier and General Manager Jonathan Rosenson. First & Oak serves dinner seven nights a week from 5:30-8:45 p.m. with reservations recommended by calling 805-688-1703.
Tracy Farhad, Executive Director of the Solvang Conference & Visitors Bureau enthused, “We are so thrilled to celebrate First & Oak being recommended by the prestigious Michelin Guide! Bravo to Jonathan Rosenson and his team at First & Oak for bringing your extraordinary international cuisine to California’s Denmark.”
The Solvang Conference & Visitors Bureau (SCVB) is a not-for-profit organization formed in 1986 to promote the City of Solvang, featuring its Danish-American heritage, Northern European culture, cuisine, arts and attractions. The SCVB operates the Solvang Visitors Center at 1630 Copenhagen Drive; open daily from 9:00 a.m.-5:00 p.m.; offering free maps, guides, savings options and plenty of information on the destination named by USA Today as one of the 10 best historic small towns in America.
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Solvang Conference & Visitors Bureau, Box 70, Solvang, CA 93464
Visitor Center: 1639 Copenhagen Drive ● Administrative Office: 436-G Alisal Road
TEL: 805-688-6144 FAX: 805-688-8620 TOLL-FREE: 1-800-468-6765 www.SolvangUSA.com
Vintage Eve Circa 9/2015: The EIGHTH Annual TPC/WEST RANCH art and wine Gala
Have you been supporting the Arts in the Santa Clarita Valley? The TPC/WEST RANCH art and wineGala is the only large-scale sell-out annual event that has, before the 8th event even began on Saturday September 26 at TPC Valencia, raised three-quarters of a million dollars for the arts community of Santa Clarita Valley.
“The whole thing started nine years ago with Guy Lelarge (owner of Valencia Wine Company) and a glass of wine,” Dave Bossert, Co-Founder and Co-Chair said as he began as MC for the evening. “See the catalog for all the charities that will benefit from tonight’s live auction…take a glass of wine, have a big guzzle, and repeat before we begin. Think: Bid heavily and drink indiscriminately!”
Bossert showed his usual combination of showmanship and gratitude throughout the evening. Thanking his wife Nancy, daughters Marlee and Sydney, the volunteers for the event, service staff, chairs and sponsors (listed below).
TimBen Boydston, representing the Canyon Theatre Guild, has been a recipient since the art and wineGala began. “The Bosserts are wonderful people. When Dave and Guy had that drink it was a great day for the arts of Santa Clarita Valley! The art and wineGala has made a real difference to our organization. Without great supporters the arts would not be flourishing. And this event is different from other events in the SCV because we not only get the best of SCV that love the arts, we get famous people as well.” (See the message from Dave Bossert below for a synopsis of the Disney royalty, and other dignitaries, that have been a part of this event.)
While dining on Executive Chef Peyton Poulsen’s exquisite fare (see menu below) guests meandered around the room to catch up with fellow supporters of the arts before the auction began.
Founding partner Greg McWilliams said, “From a very humble beginning the art and wineGala has grown into a premier fundraising event recognizing the arts in the Santa Clarita Valley, attracting wide-spread regional participation. The support of the arts is an absolutely critical component in enhancing the life of every community. I’m proud to be on the Board of Trustees of the Cal Arts Institute and a co-sponsor of this event.”
The auction got into full swing, with Bossert paving the way. He got the crowd whipped up into a frenzy when he announced that this year’s entertainment would be a “live painting” and those “seated in the splash zone” donned plastic rain gear. While Disney artist James Mulligan painted on a black canvas the crowd started snapping photos; when he threw Pixie Dust (glitter) over the painting at the end there was a collective audible gasp as Mickey Mouse was revealed. The crowd could not be calmed, another live painting was added to the auction – this one revealed itself to be Walt Disney himself.
I couldn’t have chosen better tablemates, Randy and Rose Marie Burzynski, owners of our local FastFrame on Valencia Blvd, commented “Support of the arts, literally, is good for us all. Custom framing and art go well together like a fine, long lasting marriage, as you can’t have one without the other – especially if you want to preserve it.”
Co-Chair, Disney animator and VP of Communications for Walt Disney, Howard Green, shared some of the highlights of his career, including meeting astronaut Buzz Aldrin when Aldrin had learned of a character that shared his name when Toy Story was in production. Later, it was Green that invited Aldrin to the art & wineGala. “My career has had a number of serendipitous moments.”
(The story in photos can be viewed here.)
Silent Auction Highlights
This year we had our eyes peeled on tickets for Madame Butterfly, pretty Beijo Bags that Alesia Humphries donated, a winery tour, box seats at the Hollywood Bowl, Frank Family Cabernet from the cellars of Jeff and Kiki Hacker, a white gold diamond pendant from Ro,Ma Jewelers, premium Kings tickets, original artwork – yet to be determined which one we might get – by various artists including Marc Davis, Mike Humphries, Michelle St. Laurent, Michael Kalish, Eric Poppleton, Jesse Kalisher, Salvador Dali, Heather Theurer, Rodel Gonzalez, Curt Gunther, Eric Goldberg, Tim Rogerson and Don Hahn.
Sponsors
Corporate Sponsors Underwriters Laboratories Co-Chairs Dave & Nancy Bossert, Don & Cheri Fleming, Guy Lelarge, Greg McWilliams, Howard Green, Michael Young, with Event Producer Michele Reckon-Golden.
Chairs
Co-Chairs Dave & Nancy Bossert, Don & Cheri Fleming, Guy LeLarge, Greg McWilliams, Howard Green and Michael Young with Event Producer Michele Reckon-Golden and Corporate Sponsor Underwriters Laboratories.
Menu, created by Le Cordon Bleu schooled Executive Chef Peyton Poulsen, included assorted tray-passed canapés and the Ice Carving seafood station we always looked forward to during the Champagne Reception. Once seated in the Oaks Grille Chef Poulsen’s other inspired courses included Seared Ahi Tuna served atop avocado mousse, crushed peanuts, shaved green onion, flash fried wontons, and finished with oolong tea gastrique; Shaved cabbage salad wrapped with a crisp cucumber, pickled carrots, roasted beets, heirloom cherry tomatoes, and splashed with sweet sesame vinaigrette; Juniper crusted lamb chop served over Okinawa sweet potatoes, roasted baby bok choy, red radish, and drizzled with a succulent hoisin glaze; Japanese Sweet Honey Loaf Cake served with green tea ice cream, and garnished with handmade almond brittle.
Who Benefits
The TPC/West Ranch Art & Wine Gala has raised over $750,000 in grants and scholarships in support of California Institute of the Arts, The Santa Clarita Ballet Company, Canyon Theatre Guild, The Master Chorale, COC PAC K-12 Arts Education Outreach Program, Art Gallery at COC and COC Division of Fine and Performing Arts as well as other programs throughout our community. California Institute of the Arts 501c3, a non-profit organization serves as fiscal sponsor.
A Message from Dave Bossert
The Santa Clarita Valley has always been an artistic hub. In fact, including the faculty, alumni and students of California Institute of the Arts (CalArts), along with our local residents, who are employed in all aspects of the entertainment industry, Santa Clarita Valley boasts one of the highest concentrations of artists per capita in the world! From the early days of the film industry, to the establishment of Disney’s Golden Oaks Ranch facility, to the founding of CalArts, to increased local filming, to the recently completed UCLA Film Archives, our community has been equally supportive of the arts through numerous local arts organizations and associations.
Over the past eight years, the TPC/West Ranch Art & Wine Gala has become the premier annual charity event supporting the arts in our community. Providing some of the finest food and entertainment, wines and art contributions from leading artists, many of whom have their roots right here in the Santa Clarita Valley, this gala has contributed more than three quarters of a million dollars to local arts organizations.
Each year, we try to bring the best of the arts to the TPC Oaks Grille for one spectacular night. In the past we have had honorary chairs Roy E. Disney, Astronaut Buzz Aldrin, Disney Legend Alice Davis, Roy P. Disney, composer and songwriter Richard Sherman, The Hayden Triplets, and many others. Some have spoken and others have performed, but all have delighted our guests. This year is no different. You will witness another, very different and amazing, artistic performance tonight.
We are proud that our annual TPC/West Ranch Art & Wine Gala is as pure a charity event as there can be. We are nearly all volunteer driven, which has allowed us to award grants and scholarships at the highest levels possible. It is our volunteers, the art and wine donations, along with your generosity, that has made this event such a success. Thank you for your continued support of the Santa Clarita Valley arts community!
Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column.
Toscana Restaurant Celebrates 30th Anniversary in Brentwood
LOS ANGELES, California – Mike and Kathie Gordon, owners of Toscana, the extremely popular Tuscan restaurant in Brentwood with a devoted following of food-lovers, celebrate their 30th year in business this year. In tribute, they’ve planned a week-long nod to their original menu from 1989 that started the story. Festivities begin Monday, June 10 and continue through Sunday, June 16, 2019, when the Gordons and the Toscana team invite their regulars and the public to join the festivities. The Toscana kitchen will offer their classic dishes of Salsicce all’ Uccelletto; Ravioli Radicchio; Scampi e Fagioli; Pollo al Mattone; Costolette d’Agnello alla Trevisana; and Florentina ala Bracie, among others that were featured on the opening of the restaurant and continue to be favorites to this day. The Gordons will be in-house nightly to personally greet their many loyal guests and to welcome new customers. In appreciation of many years of loyalty, they have created a special memento as a gift of thanks to the diners.
While looking back over the three decades, the Gordons have set their eyes to the future with an energized kitchen team. Newly installed Executive Chef Luca Crestanelli of Toscana’s sister restaurant S.Y. Kitchen in Santa Ynez will bring inspiration to the classic Tuscan cuisine. Working closely with Crestanelli is the recently recruited Samuele Minin as Chef de Cuisine. The two collaborate on Toscana’s menu and daily specials, infusing them with their Italian traditions along with the flavors and ingredients of Southern California’s markets.
Toscana was quietly opened in April 1989 by first-time restaurateurs Mike and Kathie Gordon and musician Doc Severinsen, who dreamed of creating a modest Italian trattoria in their neighborhood where friends and family could come together to eat the simple, delicious food they found in the small towns and kitchens of Tuscany. The trattoria’s success exceeded all expectations from the start. The cozy yet lively environment was discovered and soon populated by celebrities, industry leaders, politicians and athletes, along with locals and visitors from around the world. Dining on the clean, flavorful dishes of Toscana encouraged their clientele to return often; typically an average of several times a week.
The Gordons found it gratifying when their customers began bringing family and business associates for gatherings of their own. Every year, Director Michael Mann hosts a special dinner for all of the Oscar-nominated directors during the exciting week leading up to the Academy Awards. Just a few years back, Composer and Producer David Foster needed a place for a last-minute respite for acclaimed musical artists Andrea Bocelli, Josh Groban, Barbara Streisand and others following a long day’s rehearsal for the Grammys, and brought them to Toscana to relax and share dinner. Long-time patrons have had yearly multi-generational birthday and anniversary celebrations throughout all three decades. Today, grandkids of the original regulars are some of Toscana’s favorite guests.
From the moment the colorful, signature Pinzimonio (Italian-style crudité) arrives at the table to nurture everyone with a first bite, to the farewell thank-yous from the staff, everyone is treated like family. The Gordons’ warm and welcoming personalities inspire the style of the friendly and professional staff – the dear Alberto, now retired to Italy, and Mark, Max, Roby and Emilio among the others – many of them have been working at Toscana since opening day. Thirty years later, the restaurant continues to thrive and buzzes daily with the electricity of anticipation of another wonderful meal.
The talented culinary team at Toscana has firm Italian roots. Executive Chef Luca Crestanelli was born and raised in Verona, Italy, where he received his Culinary Arts degree. Luca’s career has taken him across the globe which helped refine his epicurean sensibilities through exploration and hands-on discovery of regional cooking styles. After stints at Vincenti in Brentwood and positions as a private chef, he was invited to work for the Gordon family, launching Bar Toscana in 2010. In 2013 the three partnered to open a third restaurant, S.Y. Kitchen in Santa Ynez, California, where he is based today. Born in the small town of Griis di Bicinicco in northern Italy, Chef de Cuisine Samuele Minin grew up in his family’s restaurant, learning how to create traditional plates from his parents. He moved to the United States as a young teenager with an abundance of energy and a drive to learn from seasoned Italian chefs around the country. Since arriving in California in 2010, he’s proudly opened several restaurants – and most recently served as sous chef at Nerano, Toscana’s sister restaurant in Beverly Hills.
The Gordons are grateful for the longevity of their restaurant and are actively involved in the management of Toscana, the adjacent Bar Toscana, Nerano in Beverly Hills and S.Y. Kitchen in Santa Ynez, California where they have a home.“As Toscana looks to the future, it continues to retain whatever is good from the past,” states Mike and Kathie Gordon. “We feel as if we belong to a special part of the world where each generation is connected to all the ones that went before.”
TOSCANA 30th ANNIVERSARY MENU
served daily from Monday, June 10 through Saturday, June 15, 2019
TOSCANA 30th ANNIVERSARY CELEBRATION
Monday, June 10 through Sunday, June 16, 2019
Lunch at Toscana:
Monday – Saturday 11:30 am – 3:00 pm
Sundays 11:30 am – 2:00 pm
Dinner at Toscana:
Monday – Thursday 5:30 pm – 10:30 pm
Friday – Saturday 5:30 pm – 11:00 pm
Sunday 5:00 pm – 10:00 pm
TOSCANA
11633 San Vicente Blvd #100
Los Angeles, CA 90049
310.820.2448
Become a Fan of TOSCANA on Facebook: www.facebook.com/toscanabrentwood
Keep up with TOSCANA on Instagram: @toscanabrentwood
Follow TOSCANA on Twitter: @TOSCANA1989
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