Favorite Dishes From Favorite Restaurants

June 30, 2017 by evebushman 2 Comments

Being honest, I saw this as query on Facebook about favorite dishes at favorite restaurants. It had dozens of answers that I didn’t read. Why? Because I was already thinking of my own answers, and how soon I could get these faves – that I share with you now – in my mouth!

Le Chene Filet Mignon Roquefort

Presented alphabetically as I have no single favorite, limited to restaurants in the Santa Clarita Valley and those (at press time participating in Cocktails on the Roof 2017 are noted:

Backwoods Inn – Garlic Bread, New England Clam Chowder, Pork Chops, Bacon Wrapped Filet Mignon, Ribs, Prime Rib, Twice Baked Potato, a single malt from the bar or a bottle of wine from home as the corkage is low.

Bricks on Lyons – The Cobb Salad (that has enough protein and veggies that you don’t miss the usual cheese ingredient), Salmon BLT, Ahi Tuna Burger and Tater Tots. Plenty of wine and beer on the menu but we usually eat there for lunch and skip the booze.

Burrito Factory – Mexican Pizza (Nachos) with whatever meat I want it topped with – usually go for Chile Colorado, the #8 Burrito (Beans, Cheese, Lettuce and Guac) and, when I’m feeling the need for a guilty pleasure nothing beats the Chile Relleno and Beans Burrito.

Dario’s Newhall or Canyon Country – Standard fare like Fajitas, Nachos, Chile Colorado or Chile Verde, Grande Tostadas, “Dario’s Chicken” with either a Cadillac, Cucumber or Coconut Margarita.

Egg Plantation – The Classic Eggs Benedict, their version of Chilaquiles with lots of avocado, tomato, sour cream – on the side – of eggs scrambled with tortilla strips, a number of deli sandwiches or maybe just one of the 101 + build your own omelets! All with a Bloody Mary piled high with enough veggies to be a meal of itself…or an Espresso drink if I’m being good.

Jimmy Deans – Junior Breakfast Burrito, Patty Melt, Tuna Melt, Tuna Salad Sandwich, Grilled Cheese and Chili Cheese Fries.

Karma – Samosas, Coconut Curry Chicken, Tandoori Chicken, Saffron Rice and Aloo Paratha. If the full bar is back I usually would get the Vesper Martini.

Kinza Sushi and Asian Izakaya – With a rotating menu of special rolls and fresh fish this one is harder to pin down a favorite. We usually start with any type of belly, yellowtail tuna or plain tuna, and always end with Oyster Shooters (no booze). For our booze we only do cold sake now that we have developed a taste for it and order the Kikusui Junmai Ginjo.

Le Chene – For decades we have made the well-worth-it drive for Happy Hour, brunch, special events and important dinners. My favorites include Escargot, Soup of the Day (after tasting a decadent “Cream of Lettuce” we always order the house made soups), Filet Mignon Au Poivre, Filet Mignon Au Roquefort, New York Steak Bordelaise Butter, Seafood Pasta, Shrimp Escoffier, Tenderloin Tip Béarnaise, Veal Forestiere, Chocolate Soufflé (order this dessert when you order dinner as it takes some time) and whatever strikes our palate’s fancy from the wine list. (Note: The Bar Menu has many of the items from the big main menu, but for a little less, and 4:30 – 7pm Sunday through Friday those prices are discounted 25%! You can dine in the bar or outside on that killer patio for the Happy Hour pricing.)

Maria’s Italian Deli – I sometimes just grab the frozen homemade ravioli, both cheese and meat, to take home and whip up with sauce. But if I want to meet a pal for lunch I get a Genoa salami and Provolone cheese sandwich and to-go for my family it’s always the Chicken Parmesan, Chicken Alfredo and a simple pasta with marinara sauce. (With sides of garlic bread and green salads too!) I also order their deli trays for parties, always a winner.

Newhall Refinery – With a seasonal menu that never fails to impress, different fare offered at lunch and dinner, my favorites from both include the Refiner Fries, Oysters, any Flatbread they dream up, the “Boole” Dog, Grilled Cheese, Ruben, the Cheese or Charcuterie Board, Handmade Pretzels, Hummus, Drunk Mac, Hanger Steak and Fish and Chips. The cocktails that incorporate far-from-ordinary ingredients I’ve ordered are the Bourbon Bramble (winner of the best cocktail at Cocktails on the Roof 2016), Moscow Mule, Old Fashioned and Rye Manhattan. Participating in Cocktails on the Roof 2017.

The Oaks Grille (in the Tournament Players Club (TPC) Clubhouse) – Seasonal menus, killer wine and growing cocktail list, the last time we went we loved the Ahi Tuna Crudo, Prosciutto Pizzetta, Kobe Beef Sliders, Spicy Duck Meatballs, Braised Short Rib and Tortellini, Sea Bass…and a Napa Valley red blend from Falcor, Perrier-Jouet Grand Brut Champagne and Napa Valley Girard Cabernet Sauvignon. Participating in Cocktails on the Roof 2017.

The Olive Terrace Bar and Grill – So much to try here, and I’ve liked them all: Ahi Runa Poke, The Bistro Chopped, Filet Mignon, Braised Eggplant Beef Stew “Gheimeh”…and kill me but I can’t remember which pasta! Also the bartender/manager Jonathan Cross makes a mean Negroni, Old Fashioned and Manhattan (the last was also a Cocktails on the Roof 2016 winner). Participating in Cocktails on the Roof 2017.

Persia Lounge – The lunch buffet and dinners with fresh house made Hummus, Falafel, Shirazi Salad, Taboule and Shish Kabob. Participating in Cocktails on the Roof 2017.

Piccola Trattoria – Prosciutto di Parma e Pecorino, Insalata di Spinaci, Dolcelatte all Caprese, Risotto ai Funghi, Carpaccio di Bue and the Pumpkin Tortellini, Tortellini di Zucca, just like they make in Italy, Ossobuco, Scaloppine di Vitello Marsala and whatever wines they suggest for the pairings.

Rose and Crown – Bangers and Mash, Chicken Tenders, Fish and Chips, Shepherd’s Pie – all with whatever sounds good on tap for hubbie and Hard Pear or Apple Cider for me. The family that runs the place knows what they are doing.

Route 66 Classic Grill – When we want to avoid a crowd at the movie theater at the mall we head to Canyon Country and always hit Route 66 before or after the film. (They have a special ticket price for the movies when you dine there too.) Veggie Sandwich, Club Sandwich, BLT, All American Dip, Bacon Burger, Chinese Chicken Salad and a vodka Martini if during the evening, iced tea during daylight.

Salt Creek Grille Valencia – I’m here monthly for staff meetings so I do get a good chance to try lots of items. The classic Goat Cheese Marinara is always a winner, as well as the Artichoke, Parmesan and Spinach Dip, Creek Sliders, Coconut Shrimp, Ahi Tuna Stack, Caesar over Mesquite, Seared Ahi Salad, The Grille Chop, Porterhouse Stroganoff, Filet Mignon with Garlic Mashed Potatoes with any cocktail made with Nolet’s Gin, the special cocktail that day or a bottle of wine from the Wine List or Greg’s Wine List. Participating in Cocktails on the Roof 2017.

The Social – Starting with the warm bread and tapenade, we love the Grilled Artichoke, Bacon Wrapped Scallops, Calamari, Crab Cakes, Caribbean Chicken Satay Brochettes, Filet Mignon Satay, Crostini with Brochette, French Onion Soup, (Buffalo) Mozzarella and Tomato Salad, The Social Salad, Baked Penne, (some of these items are smaller portions in the Happy Hour menu) Jambalaya, Cuban Style Skirt Steak, Filet Mignon Béarnaise and Osso Buco. And though they have a 100 martinis to chose from I always go with a Perfect Rob Roy.

solita Tacos and Margaritas – Queso al Forno, Grilled Corn Elote cut and served at the table, the huge Ceviche Tropicale, Coconut Calamari Strips with Dos Salsas, Watermelon Copa, Guacamole Solita, any of the new supertacos or a taco plate. For drinks I like the Horchata Cocktail or a Margarita with a fresh fruit puree of whatever sounds good in the moment like Watermelon or Kiwi. Participating in Cocktails on the Roof 2017.

Southern Smoke BBQ and Brewhouse – Fried Pickles, Hoe Cake, BBQ Tri Tip Salad, Combo Sliders and the Two (or Three) Meat Combination Plate where I can choose from Tri Tip, Brisket, Spare Ribs, Pulled Pork, Pulled Chicken, Half Chicken or Hot Links.

“BOTTLEST Winery, Bar & Bistro” Opens in Santa Barbara

June 26, 2017 by evebushman Leave a Comment

On Thursday, May 4, 2017, Santa Barbara’s wine region received a trailblazing wine, bar and fine food enterprise in the form of the new BOTTLEST Winery, Bar & Bistro, a full-service restaurant, bar and winery operation debuting in Buellton, California.

The hospitality space, located adjacent to Terravant Wine Company’s winery facility, inhabits the outgoing “Terravant Winery Restaurant” (a.k.a. “Avant”), which has undergone a design and menu overhaul in addition to receiving a new team in the kitchen, new management, new front-of-house staff, a dedicated Sommelier, and a full bar, with a signature cocktail mixology program. Bottlest anchors the south end of Buellton’s burgeoning Industrial Way, an urban-industrial district becoming synonymous with food and drink due to its concentration of wineries and wine tasting rooms, craft distilleries and breweries, and gourmet restaurants and bake shops.

Bottlest features Lunch, Mid-Day (3:00 PM to 5:00 PM) and Dinner menus with frequently-changing dishes constructed from seasonal, locally-sourced produce, highest-quality natural meats, and local seafood. The “wine country bistro” fare – prepared with classic French techniques, complemented by avant-garde culinary processes like molecular gastronomy and sous vide – is accented by modern California flair. Bottlest also boasts a separate Bar Menu, with comforting, classic foods for a more casual dining option.

Overseeing the menus is Executive Chef Owen Hanavan, who comes to Bottlest from Santa Barbara dining phenom Barbareño, where, as Head Chef, he opened the restaurant. Chef Hanavan’s culinary résumé also includes time spent at Four Seasons Resort The Biltmore Santa Barbara and the Michelin-starred COI Restaurant, in San Francisco, among other stops.

“Bottlest is an exclusive opportunity for a Chef in the Santa Ynez Valley. I get to create food that becomes an integral part of the ultimate wine country experience, and I get to work with a world-class Somm, to pair my food with our wines,” said Bottlest’s Executive Chef, Owen Hanavan.

Working in conjunction with Chef Hanavan is General Manager and Certified Sommelier, Vlada Stojanov. Stojanov arrives at Bottlest post-Bacara Resort Santa Barbara, where he managed the resort’s beverage program and rebuilt the on-site restaurant’s wine cellar. Stojanov’s wine and hospitality career highlights include his work in high-end, international resort locales such as Eastern Europe and Cancún; and stateside, in Lake Tahoe and Martha’s Vineyard.

A wine world award-winner and active participant in select competitions, Stojanov recently earned a finalist spot in the 2017 Chaîne des Rôtisseurs Young Sommeliers Far West Regional Competition, and will travel to Vienna in May 2017 to compete in the European Sommelier Championship.

Terravant Wine Company’s President, Lew Eisaguirre, explained, “Our motivation for the name ‘Bottlest’ is derived from Terravant’s many-year history of sourcing ultra-premium varietals and grapes from all over world – and our desire to ‘bottle’ the best of those wines. We realized this opportunity to custom craft a unique wine country experience, by creating a restaurant that parallels the quality of Terravant’s wines and showcases the hundreds of wines produced at this state-of-the-art winery.”

Exemplifying Bottlest’s custom-crafted wine country experience, is the venue’s focal point in the form of a 52-bottle “Wine Wall”, a Napa Technology WineStation system dispensing 52 ever-changing wine tasting options available as one ounce tastes, half-glasses or full glasses.

The Bottlest wine program also entails, in part, “Bottlest” branded wines. Created by the Bottlest restaurant and wine team, and powered by Terravant Wine Company, Bottlest wines are deliberately sourced from some of the world’s most renowned growing regions, selected to specifically represent the brand.

Stojanov added, “What appealed to me about Bottlest, was the incredible grape and wine sourcing capabilities. Here, I have access to representative styles from every major wine growing region. I look forward to working with Chef Owen to create sensory experiences that combine great wine with custom-crafted food.”

The Bottlest restaurant wine list also includes numerous offerings from non-Bottlest branded wineries at a wide range of price-points, including both local selections and luxury-level international wines, offering fine wine seekers a singular wine tasting experience in the Santa Ynez Valley.

The Bottlest wine list will run deep when it comes to local representation providing what Stojanov calls “a liquid history” of Santa Barbara Wine Country, showcasing a rotating roster of local producers’ rare library wines in vintages dating back to the beginnings of the viticultural area. Bottlest also features a wine retail section, allowing guests to take a piece of the Bottlest experience “to go”.

Rounding out the new Bottlest team is Consulting Chef De Cuisine, Barton Jones. Jones’ innovative, entrepreneurial and edgy restaurant and bar experience garnered in cities like Boston, New York and Denver, brings progressive culinary techniques to Bottlest’s food and drink menu items, complementing Chef Hanavan’s style and what the kitchen produces.

Bottlest’s menu items run the carefully-considered gamut from starters like lamb meatballs served on a “potato chip”, to pork belly with sunchoke and apple gastrique; to dynamic ingredient-laden mains such as Sumac Rack of Lamb (with farro, roasted beets, tzatziki, red wine sauce), Jidori Chicken (whipped potato, kohlrabi noodles, grapefruit, chicken jus), and the NY Strip (sousbise, duck fat potato, chimichurri, crispy leeks). Bottlest also revived some locally-favorite items – such as bacon-wrapped dates with goat cheese, a Steak Burger (bacon jam, gruyere, aioli, on brioche), and playful pizzas like “The California” (with chicken confit, fontina) – offering more casual dining in the bar, at lunch and late-night.

Inventive desserts include the likes of “The Chronic” (white chocolate cranberry semifreddo tossed with popcorn and white chocolate ganache) and a house-made California Bay Leaf Ice Cream.

In the coming months, the existing Terravant Wine Club will be replaced with the “Bottlest Club”, which will function as a “wine and dine” club membership: Bottlest Club members will be afforded a restaurant membership of sorts, akin to a private club membership (further details TBA).

Bottlest also serves as a physical component to a new web-based wine business, Bottlest.com. Bottlest.com, currently in Beta, is the first on-line experience allowing consumers to custom craft wine from start to finish, based on their personal preferences.

BOTTLEST Winery, Bar & Bistro is located at 35 Industrial Way, Buellton, CA 93427. Bottlest’s initial opening hours will be Sunday through Saturday, 11:00 AM to 9:00 PM, with extended Bar hours until 11:00 PM on Fridays and Saturdays (initial opening hours subject to change). Ample, free lot parking is available at the restaurant. Reservations may be made through the Bottlest restaurant web site (http://www.BottlestBistro.com), through OpenTable, or by calling 805.686.4742.

Suzanne Goin and Caroline Styne Announce 2017 Hollywood Bowl Food + Wine Concepts

June 4, 2017 by evebushman Leave a Comment

Chef Suzanne Goin and Restaurateur Caroline Styne Introduce New Offerings for their Second Season with the Hollywood Bowl

LOS ANGELES, CA – The Los Angeles Philharmonic Association announced today details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998, when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired menus, which include over 17 concepts, are created by Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne. Before being finalized, the dishes meet thorough testing and approval from Goin, Styne, Sodexo Sports & Leisure and the LA Phil. Hollywood Bowl Food + Wine is pleased to welcome back Executive Chef Jeff Rogers to oversee the broad range of dining operations that serve thousands of guests nightly.

This year premieres the newly-built Plaza Marketplace – located in the completely renovated Box Office Plaza – which offers pre-entry shopping for picnics on the grounds. Suzanne Goin’s “grab-and-go” prepared foods will be available along with fresh breads, cheeses, and snacks, complemented by a collection of Caroline Styne’s favorite wines. This location will also be the new pick-up spot for pre-ordered picnic boxes.

Another pre-entry dining option is a new snack bar located on Peppertree Lane, featuring classic concession food including nachos, hot dogs, popcorn, and soft pretzels, as well as chips, beer, and sodas. Inside the venue, a second stand offering a choice of hand-crafted pizzas has been added alongside a new BBQ kiosk.

Hollywood Bowl Food + Wine’s many dining options range from two full-service restaurants, food kiosks, and custom picnic boxes for pre-order, to Supper in Your Seats. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.

Highlights of the 2017 Hollywood Bowl Food + Wine portfolio include:

Supper in Your Seats – Available by pre-order online up to 4pm the day before a performance, Supper in Your Seats offers the choice of curated three-course dinners or customized meals from à la carte selections delivered right to your box seats. You can also pre-order complete market-fresh picnic boxes that can be conveniently picked up at the new Plaza Marketplace.

Menu Highlight: The brand new Moroccan Feast features a trio of hummus with grilled flat bread, spiced carrot salad, shaved summer squash with preserved lemon, labneh with toasted seeds, parsley and mint, chicken tagine with apricots, saffron cous-cous, almonds and harissa, and olive cake with pistachios and citrus zest for dessert.

The Wine Bar by a.o.c – Boasting a wine list curated especially by Caroline Styne, L.A.’s favorite wine bar comes to life at the Hollywood Bowl and features artisanal cheese and charcuterie, signature vintner’s and farmer’s plates, grilled flatbreads, market-fresh salads, and a.o.c.-styled fish and meats. There are also craft brews and farmers’ market- driven cocktails made with soju and other wine-based liquors.

Menu Highlight: Alaskan halibut niçoise with haricots verts, tomato, olive and anchovy.

the backyard – Al fresco dining featuring an all-new menu at the Hollywood Bowl centers around two large wood-burning grills with a farmers’ market-driven menu of summer salads, grilled fresh fish, scallops, lamb merguez, pork chops, steaks, side dishes and an extensive raw bar. Menu Highlight: Kurobuta pork chop with summer figs, St. Agur, speck, arugula and saba.

Kitchen 22 – Made-to-order beef and turkey burgers, savory sandwiches and grilled delights anchor the Hollywood Bowl’s tribute to American classic fare.

Menu Highlight: The Cali, featuring free organic turkey, Monterey Jack, avocado and tomato aïoli served on a whole wheat bun.

Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including a diverse selection of the multi-cultural foods of Los Angeles from street tacos and specialty hot dogs and sausages, to confections and signature desserts at the Sweet Shop and Larder Baking Company.

Marketplace East & Plaza Marketplace – Feature “grab-and-go” salads, hot entrées that include rotisserie chicken, barbecued beef brisket and mac n’ cheese, as well as other picnic-friendly sandwiches and cheese plates. Showcasing the best of Goin and Styne’s casual Larder café-marketplace, these Hollywood Bowl venues also feature a large selection of hand-picked wines, craft beers, sodas and waters, as well as salty and sweet snacks including cookies and brownies, candy,nuts and crackers.

Menu Highlight: Slow-roasted salmon with cucumber yogurt, quinoa and turmeric.

Buzz McCoy’s Marketplace and Sushi – The west side of the Hollywood Bowl features its own brand of market favorites at Buzz McCoy’s Marketplace. A delicious menu of freshly made “grab-and-go” salads, sandwiches, and other, hot and cold, picnic-friendly foods, alongside the Bowl’s very own Sushi Bar, where chefs prepare premium sushi, all of which can be pre-ordered, as well as purchased on-site.

Menu Highlight: Chopped chicken salad with feta, fried pita, cherry tomatoes, cucumbers and mint.

Lucques at the Circle – This is a full-service dining experience for subscribers of the Pool Circle. Showcasing a seasonal made-to-order menu and exceptional wine list styled from the award-winning cuisine of Lucques.

Menu Highlight: Grilled mustard chicken with spinach, pine nuts, pecorino and soft egg.

Please visit www.HollywoodBowl.com/FoodandWine for more information about the food and wine experiences available at the Hollywood Bowl.

About the Los Angeles Philharmonic Association

The Los Angeles Philharmonic Association, under the vibrant leadership of Music & Artistic Director Gustavo Dudamel, presents an inspiring array of music from all genres – orchestral, chamber and Baroque music, organ and celebrity recitals, new music, jazz, world music and pop – at two of L.A.’s iconic venues, Walt Disney Concert Hall (www.LAPhil.com) and the Hollywood Bowl (http://www.HollywoodBowl.com). The LA Phil’s season extends from September through May at Walt Disney Concert Hall, and throughout the summer at the Hollywood Bowl. With the preeminent Los Angeles Philharmonic at the foundation of its offerings, the LA Phil aims to enrich and transform lives through music, with a robust mix of artistic, education and community programs.

About the Hollywood Bowl

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922, and plays host to the finest artists from all genres of music. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz offerings. The venue offers something for everyone, from its sizzling summer evening concerts to the daytime arts festival for children, “Summer Sounds: World Music for Kids at the Hollywood Bowl.” In February 2017, the Hollywood Bowl was named Best Major Outdoor Concert Venue for the thirteenth year in a row at the 28th Annual Pollstar Concert Industry Awards. For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer. http://www.HollywoodBowl.com

About The Lucques Group

With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two other fine dining restaurants – a.o.c. and Tavern – and four marketplace restaurants – The Larder at Maple Drive, The Larder at Burton Way, The Larder at Tavern and The Larder at Tavern at the Tom Bradley International Terminal at LAX. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company and, since 2016, comprehensive food services for the Hollywood Bowl. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

About Sodexo Sports & Leisure

Sodexo Sports & Leisure, a division of Sodexo, Inc., is a premier provider to cultural destinations and event venues around the world and in the U.S. including The Jules Verne restaurant at the Eiffel Tower, the Museum of Science and Industry in Chicago, Space Center Houston, Smithsonian’s National Zoo, and the Detroit Institute of Art. Sodexo, Inc. is headquartered in Gaithersburg, MD and funds all administrative costs for the independent and charitable Sodexo Foundation – granting more than $29 million since 1999 to end childhood hunger in America. Visit the corporate blog at SodexoInsights.com.

Blue Nectar Tequila and iichiko Shochu Named Chairman’s Trophy Winner

May 28, 2017 by evebushman Leave a Comment

New York, NY – The Ultimate Spirits Challenge has awarded Blue Nectar Tequila and iichiko Shochu with their highest honor, the Chairman’s Trophy. Dubbed the “world’s trailblazing spirits competition,” the Ultimate Spirits Challenge is led by globally renowned spirits reviewer Paul Pacult and an expert panel of judges from around the world. The judges taste over 4 days in Hawthorne, NY, with upwards of 400 spirits to evaluate. iichiko BLU won for the Shochu category and took home a 90+ score for five of their expressions, while Blue Nectar’s Founder’s Blend won for the best Añejo within the 100% Agave Tequila category. Both of the brands are represented by Colangelo & Partners, a leading integrated communications agency specializing in premium wine and spirits.

“We’re thrilled that Blue Nectar and iichiko have been honored by the team at the USC, the best of the best in the spirits industry,” said Gino Colangelo, president of Colangelo & Partners. “We represent the highest quality spirits and often collaborate with members of the USC’s esteemed panel who guide spirits and cocktail trends, and develop some of the best drink menus in the world.”

Colangelo & Partners, which recently celebrated their 10 year anniversary, continues to be an important player in the spirits world by helping to build awareness for premium, entrepreneurial spirits brands. Since January 2017, the spirits team at Colangelo & Partners has expanded their clientele to include Aviation American Gin, Berentzen Liqueurs and Purus Vodka. Colangelo & Partners also represents Diplomático Rum, Lost Distillery Company Scotch Whisky, Sombra Mezcal, TY KU Sake, Consejo Regulador de la Denominaciones de Origen Jerez-Xérès-Sherry, Lepanto Brandy, Nomad Outland Whisky and London No. 1 Gin. Colangelo & Partners focuses on four strategic pillars of expertise: media relations, social media and influencer relations, trade relations, and events.

About Blue Nectar Tequila
Founded by father and son BN and Nikhil Bahadur, Blue Nectar Tequila (http://www.bluenectartequila.com/) is a small-batch, super-premium Tequila focused on agave-forward flavor profiles indicative of the terroir of “el valle” or the valley of the Tequila producing region. Using estate-grown blue agaves from “el valle,” Blue Nectar skillfully crafts and bottles its Tequilas in Amatitán, Mexico, widely recognized as the birthplace of Tequila. Since its launch in 2011, Blue Nectar has garnered numerous industry accolades in both the United States and Mexico. Current production includes Silver, Reposado Extra Blend, Reposado Special Craft and Añejo Founder’s Blend Tequilas.

About iichiko Shochu
iichiko’s shochu (http://www.iichiko.co.jp/en/) is the #1 barley shochu in Japan. Each iichiko shochu begins with only the highest quality barley and water drawn from natural springs deep beneath the earth. The flavors of iichiko’s shochu are refreshing and boast a crystal clear taste, truly embodying the essence of Japanese refinement. The lush greenery, pure water and cool breezes of Oita Prefecture, famously known for their hot springs, provide the perfect setting to house the distillery where iichiko shochu is produced. It all begins with carefully selecting the finest natural ingredients and water. Advanced distilling technologies are then applied to produce the highest quality shochu. Since 1958, iichiko has prided itself on putting quality first, the way it’s always been done and will always continue to be done.

About Colangelo & Partners
Colangelo & Partners (http://www.colangelopr.com) specializes in premium food, wine, spirits and lifestyle brands, and has long established relationships with the key press that drive these business categories and help determine the industry leaders. Agency principals have years of experience in retail and distribution as well as communications, a rare combination that gives Colangelo & Partners invaluable insights into consumer purchasing behavior. The agency focuses on ‘closing the loop’ between creative communications programs, distribution, promotion, publicity and the consumer in order to maximize the efficiency of its communications programs and deliver measurable results. Founded in 2006, Colangelo & Partners was honored as one of the year’s top integrated communications firms at the 2013 Agency Elite Awards and for one of the best digital marketing campaigns at the 2014 Digital PR Awards.

Getting Our Cocktail Glass Filled by Brady Weise

May 26, 2017 by evebushman Leave a Comment

This week we learn all about veteran “Barman” Brady Weise, followed by a 5-question interview that should interest those that want a rewarding bar career and those of us that just like spending time in a bar.

Brady Weise, Barman

With a flare for the flavorfully dramatic and the keen instincts that gift top‐notch bartenders, Brady Weise has carved the perfect spot for himself among L.A.’s cocktail elite by creating memorable cocktails, many of which find their base in beer.

It’s no surprise, considering Weise started brewing his own beer at 15 and won his first award for it at 16. The journey to becoming a professional bartender started in Chicago, where a marketing company hired Weise to launch Yellowtail Wines in Japan. When that venture was a success, Weise moved on to creating his own alcohol import/export business, which inspired him to step behind the bar and that is when he realized there was much for him to learn.

He moonlighted at a few spots in Chicago and San Francisco, and then moved back to Los Angeles, where he split his time between building cocktail programs in Hollywood and working the bar at the famed Library Bar at The Roosevelt Hotel. After the Roosevelt, Weise moved to Pasadena where he was a lynchpin of the 1886 bar at the Raymond. Staying loyal to his roots and his market, Weise was one of the principal architects of the cocktail program at the Rathskeller. Still creating and always challenging conceptions with his work, Brady has moved into the event area where he spends his hours educating consumers and restaurant staff alike about new products and their space in the marketplace.

And as Weise shares his unique cocktails with his dedicated clientele, his passion for liquid creations continues. Says Weise, “One of my favorite things is stepping behind the bar. It’s always changing, it’s always interesting and there’s never a dull moment. It’s such an interesting place to be!”

Q and A With Brady

Where do you see the future of spirits leading?

The spirits industry is going through an unprecedented shift with massive consolidation of brand portfolios, huge multi-billion dollar mergers, and a marketing storm that we have never seen before. Part of this change is due to a failure of the current distribution model, and part of this is a function of attempting to broaden choice through the opportunities created by that system failure. In California for example, we have three major distributors; one of whom controls close to 80% of all major brands. This has allowed smaller labels to take advantage of holes in the market that large producers can’t fulfill.

A great example of this would be the explosion of whiskey, gin, tequila, and rum brands. While vodka is still the most popular spirit, consumers these days are interested in well-balanced drinks that include ingredients that are unique with a range of flavor profiles. This has given rise to the bartender asking for more ingredients from producers that meet these taste requirements; whether it be bitters, unique syrups, or exotic herbs and spices, the bartender of today is a much different craftsperson from the bartender 20 years ago.

What is your biggest challenge?

I’d say one of the biggest challenges today is keeping up with trends and demand. It used to be even 10 years ago that one new restaurant a month had a cocktail program. Now it seems like there’s one a week! Bartenders have been really pushing new trends and keeping up with them has been part of the everyday challenge of the business.

It used to be that a well-made Old Fashioned was enough to keep people excited. Now you have to have infusions, house syrups and tinctures, large block ice, etc. to get people to come and see your bar.

I think this is great for the industry as a whole, but keeping up with all the changes can be exhausting sometimes. I find that it’s best to look at what changes are coming down the pipeline and to examine the trends as a whole rather than what’s hot and new this week.

How were you trained?

I was trained by some of the best in the business. Marcos Tello is a great teacher, and gave me a lot of the tools I still use when creating cocktails. Part of the reason his program is so successful is that he has templates and formulas for everything; you don’t need to guess at what you’re doing. This helps you to focus your energies on working within the formula, and not trying to reinvent it. The other training I’ve had comes from some of the best minds in the Los Angeles restaurant scene. Working with talented and determined people is always a joy; especially if it’s with the kitchen AND the bar. I think any bartender that refuses to work with their kitchen in menu creation is missing out on a huge chance to succeed.

Part of my training also comes from the guests themselves; as you become successful their expectations of you changes. This forces you to keep evaluating your decisions when creating a menu. I think that is one of the most important lessons for me in recent memory.

What advice do you have for a budding mixologist?

Read a lot. A LOT. There are so many books out there that have technique and tips from some of the top talent around; they are basically giving you their bar programs for the cost of the book. Don’t watch YouTube unless it’s for fun; most of the information out there is incorrect and won’t explain execution to you like a book will.

Another thing to learn about is the financials of a bar program. This is one of the points I can’t stress enough. If you can’t understand how the money is being spent, then you can’t be an effective asset to the business. Anyone can make an amazing cocktail with a $100 bottle of liquor and expensive produce. The trick is to make it taste expensive even though what’s in it is not.

What events can drinkers find you next?

I’m usually at events all over Los Angeles lately. I work with the MYM agency and they are great! I’m currently not behind any bar at the moment, but I’m always pouring something people enjoy. If you catch me at a bar, it’s usually in Pasadena. I live there and have great relationships with most of the restaurant staff around town. There are some great gems in Pasadena if you know where to look.

Contact Brady: bradyweise@gmail.com

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve May 2013: The Wines of Calabria, Vino California 2013

May 23, 2017 by evebushman Leave a Comment

Below are my notes from Vino California’s Seminar One: “CALL TO CALABRIA, Discovering the Wines from the “Toe” of Italy’s Peninsula”, that I recently attended at the Skirball Cultural Center. I am sharing what I learned with readers as it fits the Wine 101 mantra: Learn by tasting, and if possible, have experts to lead you. Next week I will share the notes from a second seminar, “FROM LAGREIN TO NEGROAMARO, Exploring the Rare Varietals of Italy.”

Event Description

Led by Anthony Dias Blue, Editor-In-Chief of the Tasting Panel magazine, this seminar delves into the extraordinary wines hailing from the southern region of Calabria. Celebrating traditional Calabrian varietals such as Greco, Magliocco and Gaglioppo, this seminar will outline the unique features that make Calabria one of the premier wine regions of Italy.

Piero Selvaggio, owner of Valentino restaurant and Jonathan Mitchell, General Manager of Locanda del Lago restaurant, joined Blue on the panel.

Introduction

Blue began by saying that the people of Calabria normally drank all of their native Italian varieties and didn’t export their wine until recently. The area is on the tip of the boot in Italy and one of its first settlements.

The Greco grape, according to Blue, was one of the first brought into Italy by the Greeks. The Mediterranean diet also started in Calabria. The Calabrian wines match with Calabrian food – which is mostly seafood as three sides of the area is surrounded by water. It’s not an opulent Italian area, and they have been “eating nose to tail since the second century.”

One final note, Blue said all of the wines were inexpensive; the most expensive is maybe $35, most about $20.

Selvaggio said that these are wines for today, with medium bodies, a fresher style, and, in general, no further aging is needed. The mountain and sea region of the area produces simpler foods like goat and mutton, with seafood being “the blessing of the area.” A poor region, people often left it for other countries. There are no Calabrian restaurants in the U.S., according to Selvaggio, but they do influence the menus in our Italian restaurants. Of note, he said technically, the wines of Calabria will improve.

Tasting

Azienda Agricola Ceraudo Roberto Graysusi et. Arg. IGT val di Nieto 2011

Rich rose petals, Luxardo cherries, white pepper – a really rich nose. Acidic, cherry fruit and stems, palate drying, tingly finish. Mitchell suggested pairing with smoky meats. A favorite.

Statti Mantonico IGT 2010

A honey nose, ripe cantaloupe, deep color, mouth coating viscosity, pear/fruit salad. Selvaggio suggested this wine to pair with a light seafood pasta.

Azienda Agricola Biologica Santa Venere White Ciro DOC 2012

A steely, mineral, fresh cut grapefruit nose. Acidic and fruit forward with burst of yellow peach and lime. Selvaggio said this was indicative of the food and wine pairing found in the region, and it lends itself to a seafood Carpaccio, maybe with the addition of olives and capers. I was pleased with this one.

Le Moire SRL Mute DOC Savuto 2011

Obscure grapes were used in this wine per Blue. Dusty dark blue fruit on the nose. Astringent, dry, green pepper, dry/dark plums, palate drying finish. I wanted more fruit on the palate. Selvaggio thought it could stand up to pork or pasta with a good ragu sauce, due to tannins. Mitchell noted that the grape had a thick skin but the wine was not aggressively tannic. Blue thought it was charming. Everyone wanted cheese to pair it with.

Casa Vincola Crisera SRL Nerone di Calabria IGT 2008

Nice fruit-forward nose, plum, blackberry, somewhat candied. On the mouth it was tart, dark chocolate, cigar. Selvaggio thought that other than a robust fish, this would go well with Calabrian boiled meats – called bollito. Blue liked that the length goes on an on. Mitchell thought it would pair well with items from his restaurant menu.

Vintripodi Scilla IGT 2010

This wine is a three-grape blend. Brown edge, stewed mushrooms, mint, and plums on the nose. Dark cherry skins, astringent, blackish tannins. (There are 100 plus grape varietals in Calabria per Selvaggio.)

Cantine Viola Moscato Passito IGT Calabria 2010

Sugared apricots, nut fruit, honeysuckle, French toast and syrup. Honey coating, pears and peach in vanilla bean ice cream. (This was a rare wine per Blue.)

Introducing Mama Lion: Koreatown’s Roaring New Supper Club!

May 21, 2017 by evebushman Leave a Comment

Los Angeles, CA – The time has never been more auspicious for the new dawn of a new era: a social hub for the community and Los Angeles commuter’s alike, a sanctuary to have a bite after work and wait out traffic; an oasis to congregate, rejuvenate, and celebrate with mouthwatering cuisine, thirst-quenching cocktails among the ever-evolving landscape of Los Angeles. It was only a matter of where and when, and on Tuesday, May 2nd, 2017, poised and ready to pounce, Mama Lion, L.A.’s New Lively Supper Club officially opened its doors, combining the elegance of mid-century glamor with modern day epicureanism in the heart of Koreatown, today’s hottest and ever diversifying neighborhood!

Blue Hawaiian, Photo Credit: acuna-hansen

Los Angeles serves as home to the largest population of Koreans outside of Korea itself. Among them is hospitality veteran Mama Lion Owner Robert Kim, whose 18 years in the food and beverage industry has ushered him through some of Los Angeles’s most legendary establishments including tenure at The Beverly Hills Hotel, where Kim spent over eleven year’s operating numerous restaurants and overseeing all food and beverage purchasing for the hotel, before moving on to become the Chief Operations Officer with the mission to revitalize The Legendary Park Plaza Hotel. Kim also spent time at some of Los Angeles’s most prestigious dining establishments such as Eurochow, sibling restaurant to the famed Mr. Chow. Sensing the time was ripe for creating his own venture, Kim found himself coming full circle when he took ownership of a property in his old stomping grounds of Koreatown that once held the original Mama Lion, a groovy nightclub where first generation and newly immigrated Koreans flocked for a cheap drink and to boogie the night away. Though Kim’s concept is a vast departure from what she once was, he decided to pay homage to the Korean community of that era in keeping Mama Lion’s namesake.

A beast not to be taken lightly, Kim set out to assemble a ferocious team of the industry’s best to transform Mama Lion into a force to reckon with. “I needed to find top talent who were also seasoned in this industry,” Kim explains. “Besides their experience, their chemistry working with me on this project and understanding the vision I had for Mama Lion was imperative.” Leading the Mama Lion pack is Chef/Partner Michael Hung, whose illustrious credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardiniere, overseeing the kitchen at Roland Passot’s Michelin-starred La Folie, then leaving San Francisco to open Faith & Flower in Downtown Los Angeles, where under his leadership the restaurant was honored “Best New Restaurant” by Esquire Magazine, Los Angeles Magazine, and Travel + Leisure, to then opening the highly-acclaimed Viviane in the Avalon Hotel in Los Angeles, all of which perfectly primed him for the development of Mama Lion’s playfully decadent new Supper Club Menu. Next came L.A. nightlife authority Aidan Demarest, previously of Seven Grand, The Edison, 1886 Bar, The Spare Room and Neat Spirit Bar who has taken the reins of not only the Mama Lion Beverage Program, but also the role of General Manager, a role Demarest feels strongly suited to as it permits him to “create a living, breathing room.” Along with Head Barman Todd Eames, the Mama Lion pride is ready to embrace their lively neighborhood.

Kim had always envisioned Mama Lion as a Supper Club, true to its original definition; a traditional dining establishment that also functions as a social club, with a high-class image that is affordable to all. Now, with his pack in place, the vision is a reality. “Koreatown is now the new frontier of Los Angeles, much in the way Downtown once was,” says Hung.

With a menu that is reflective of the people of Los Angeles itself, Chef/Partner Michael Hung debuts a “forward thinking” Supper Club Menu that is comforting in a way that guests can dine at Mama Lion multiple times a week, but unique enough for special occasions. The Snacks and Finger Foods are familiar but bold enough in variation to keep guests coming back more, with the likes of the Crispy Avocado Samosa, with a smoked pimenton ranch dressing. The Isaan Style Sausage invokes flavors of the Southeast Asian tropics, with Thai chili sauce and cilantro, while the Smothered Tater Tots are All-American, with braised short rib ragout and cheddar cheese. An elegant twist on a Mediterranean staple, the Truffled White Bean Hummus is accompanied by warm flatbread, rosemary and thyme.

The Raw menu keeps things cool with selections like Oysters on the Half Shell with champagne mignonette and chili lime vinaigrette. The Hamachi Tartare puts a fresh spin on this raw classic by swapping out tuna for yellowtail, accompanied with Asian pear, Korean chili, and roasted sesame vinaigrette, while the Santa Barbara Uni Tostaditas are a Japanese love letter to MexiCali flavors with avocado, grapefruit salsa, and crème fraiche.

While there is no hard and fast rule that Shared plates must be split, guests will be eager to spread the word of these extraordinary bites, such as the Potato and Apple Salad, with sultana raisins, hard cooked egg, and honey aioli dressing. Get fresh with the Young Field Greens Salad, with Easter Egg radish, Persian cucumber, and herbed ricotta crostini. Have a taste of luxury while savoring the Seared Foie Gras, served with rhubarb conserve, grilled brioche, and watercress, or take delight in the ocean fare with the Plancha Seared Gulf Shrimp, with anchovy butter, sourdough croutons, and herb salad.

Designed with the purpose of sharing, Shared Mains invoke the cosmopolitan flavors of Los Angeles, like the Pan Fried Jidori Chicken Schnitzel, accompanied by a salad of brassicas and greens, and whole grain mustard jus. Steering away from traditional red sauce, the Fresh Bucatini Pasta is served with asparagus, braised leeks, pork sausage, and a 63 Degree Egg. Land and sea are represented with the 10oz Prime New York Steak, cast iron roasted with herbs and Sauce Ravigote, and the Plancha Mediterranean Bass, joined by young carrots, English peas, and curried mussels jus. Heighten each of these dishes with any of Chef Michael’s Sides, such as Market Broccolini Glazed in Hollandaise, Creamy Yukon Potato Purée with cultured butter, or Mushrooms and Snap Peas Roasted in Green Garlic.

Innovation does not stop at savories, with four stunning and delectable Desserts to sweeten the Mama Lion experience. For a dance with true decadence, there is the Dark Chocolate Pots De Crème, with raspberries, bourbon caramel, and chocolate sable, and the Classic Soufflé with smoked apricot and hazelnut anglaise. Lighten it up without losing depth with the Sweet Cream Panna Cotta, accompanied by strawberry gelée, candied ginger, and gingerbread crumble. For guests without a sweet tooth, there is Warm Humboldt Fog Goat Cheese, joined by honey-beet conserve, candied almonds, and grilled raisin bread.

Equally integral to the Mama Lion experience is the Cocktail Menu created by Head Barman Todd Eames, featuring thirteen unique and luscious libations which serve as a refresher course on fundamental cocktails, with a twist.

If clear spirits are within your wheelhouse, start off with the Alpine Lift made with Rogue Spruce Gin, aperol, zirbenze, and white vermouth, or what Demarest refers to as a “super sexy California cocktail,” the Golden Tonic, comprised of Beefeater gin, carrot juice, lemon juice, house made turmeric, ginger syrups, and soda. The Black Swan puts a dark spin on this creamy classic, with cardamom-infused vodka, vanilla, Kahlua, cold brew, and coconut foam, while the Harpoon latches onto your tastebuds, with vodka, St. George Raspberry Liqueur, cranberry liqueur, lime, and simple syrup. The quintessential spirit from South of the Border is front and center in the Sun God, made of tequila, Ancho Reyes, house-made tangerine cordial, habanero shrub, cucumber, and mint.

Guests intending on visiting the extended whiskey family will enjoy the Rusty Nail, made of Johnny Walker Black, atholl brose and pecan bitters. Two cocktails named to inspire a luxurious life include the Rockefeller, featuring Rittenhouse rye, lemon, sugar, and Cabernet foam, and the Statesman, with Bulleit bourbon, Averna, aperol, walnut bitters, and Angostura. For a taste of the sweet life, the Blue Hawaiian uses a house rum blend, blue curacao, fresh pineapple, and cinnamon, while the Doumi features Belvedere vodka, elderflower, raspberries, lemon, and marquis super berry. Go for the gold with the Honey Pot, with Beefeater gin, honey, lemon, and lavender. A class unto itself, the Baby Mama features Hennessy VSOP, pomegranate liqueur, lemon, and champagne. Feel like getting back to basics? There is nothing like a classic, such as an Old Fashioned, made with bourbon, sugar, and bitters, a Vodka Collins, elevated with vodka, lemon, rosemary, sugar and soda. Keep it sweet and simple with a Daiquiri, made with dark rum, lime, demerara sugar, or the East Side, prepared with gin, lime, sugar, cucumber and mint.

The Mama Lion beverage program and kitchen meet to deliver an opulent one of a kind experience with ½ oz. Osetra Caviar Service, served with buckwheat blinis and traditional accompaniments of hard cooked egg whites and yolk, parsley, lemon, and shallots. Paired beautifully with one of Mama Lion’s premium champagnes, this luxurious service satiates both the palate and the inner bon vivant.

Rounding off the Mama Lion pack, is designer and visionary George Kelly of Kelly Architects, a firm with an extraordinary portfolio admired throughout Los Angeles, such as Copa d’Oro, Clifton’s Cafeteria, Public School 213, and The Continental Club. The exterior of the building has been largely left untouched, so as not to infringe on the integrity of the building, a very conscious strategy to reveal nothing of the interior, with just enough grit to lend an aura of mystique to all who pass by. A feast for the eyes awaits inside, with blues and gold as the forefront color palette and luxury at every turn: chandeliers to make the glittering light dance across tables, dramatic arches, antique mirrors, cocktail tables so richly deep in Caribbean blue that it gives cocktails a floating illusion. The focal point is the bar itself, with a bar top made from 3Form resin and Crossville gold mirrored tile, lit from below for an ethereal illumination. A nod to the past, elements leftover from the building remain intact to be admired and incorporated into the theme of timeless glamor. “It is important to give authenticity to the building itself and leave elements from its previous life,” says Kelly. “This is a design that transcends the eras.”

For a touch of artistic drama, local Koreatown artist Eddy Lee has created several original works of art exclusively for Mama Lion. Using birch wood as his canvas and the female form as his subject, Lee uses his uncanny ability to capture the beauty of an ephemeral moment, by recreating the instant when our eyes meet the gaze of an alluring stranger. “There is a lot that goes on in that shared moment,” says Lee. “It’s loaded with empathy. The feminine mystique enhances the timeless elegance of Mama Lion’s interior, a seductiveness that never goes out of style.”

Glamor never goes out of style, especially when that style includes elevated fare and retrospective cocktails served in an opulent setting. A glorious new era has officially arrived: Welcome to Mama Lion, Koreatown’s lively new Supper Club!

Mama Lion is open every Monday through Friday from 5:00 pm to 2:00 am, and every Saturday and Sunday from 6:00 pm to 2:00 am. The Mama Lion kitchen serves the full Dinner Menu every Monday through Friday from 5:00 pm to 10:30 pm, Saturday and Sunday from 6:00 pm to 10:30 pm, and a Late Night Dining Menu is served nightly from 10:30 pm to 1:30 am. For more information or reservations, please visit www.MamaLion.com or call Mama Lion directly at 213.377.5277.

Please follow Mama Lion on Facebook, Twitter & Instagram @MamaLionLA

Mama Lion

601 South Western Avenue

Los Angeles, CA 90005

T: 213.377.5277

www.MamaLion.com

Windstar Cruises and the James Beard Foundation Announce Super-Star Chef Lineup

May 15, 2017 by evebushman Leave a Comment

At a celebration of Windstar Cruises as the official cruise line of the James Beard Foundation at the famed Beard House in New York City, the two organizations unveiled the full lineup for their James Beard Foundation Culinary Cruise Collection. Offered on eight sailings in Windstar’s diverse portfolio of cruise destinations – including the Mediterranean, Northern Europe, Asia, and the Caribbean – cruise guests will have a chance to interact and taste creations from James Beard Foundation-selected chefs.

Windstar’s Corporate Executive Chef Graeme Cockburn joined an exclusive club of chefs to have the honor of cooking at the James Beard House, serving up dishes like Fois Gras Cromesquis with cured golden raisins and Marinated Cucumber and Burrata with sweet heirloom tomatoes at the epicurean extravaganza. Guests at the event were the first to hear the list of renowned North American chefs that Chef Cockburn’s team will partner with to offer authentic culinary opportunities on sailings to small ports around the globe.

“Other cruise lines have one celebrity chef, but thanks to our partnership with the James Beard Foundation, we have an array of incredible culinary superstars in our ranks,” said Windstar President John Delaney.

Guest chefs on the James Beard Foundation Culinary Cruise Collection will host an intimate cooking demonstration of a signature recipe that will be served on that cruise, as well as added to the rotating menu repertoire in AmphorA, Windstar’s principle dining room. The small size of Windstar ships allows guests plenty of personal interaction with the chefs. Culinary demonstrations, special menu items, unique culinary shore excursions, and local market tours will charm guests aboard these captivating and varied itineraries, giving Windstar guests opportunities to indulge in memorable meals prepared with locally-sourced ingredients by some of the most recognized culinary talent in the world.

Throughout 2017, Windstar Cruises’ and the James Beard Foundation’s unique travel-culinary alliance, which began in 2016, aims to elevate genuine local culinary encounters for cruise travelers. It also introduces travel enthusiasts to the important work of the formidable James Beard Foundation, including focusing on sustainable food advocacy and identifying the vital influence that leading chefs and restaurateurs have in their communities.

Windstar’s James Beard Foundation Culinary Cruise Collection

June 16, 2017 — Cuisines & Cultures of Spain, Portugal, and France
Chef Annie Pettry of Decca in Louisville, KY
Annie Pettry uses classic French techniques on Southern and Midwestern ingredients at her lauded Louisville restaurant Decca, where her wood-fired cooking program is a hot attraction. Inspired by locally farmed and small production ingredients, she’ll guide cruise guests through bountiful Portugal, Spain, and France. Fans of Top Chef will recognize Pettry from season 14. She is also an alumna of the James Beard Foundation Chefs Boot Camp for Policy and Change.

Aug. 4, 2017 — Lands of the Midnight Sun
Chef Paul Berglund of The Bachelor Farmer in Minneapolis, MN
Minneapolis Chef Paul Berglund celebrates Minneapolis’ Scandinavian food heritage at his restaurant The Bachelor Farmer, with fresh and simple dishes that change daily, making him the ideal fit for the journey from Iceland to Norway, and finally to Ireland. And as a former officer in the U.S. Navy, Berglund will be no stranger to sailing! Berglund is a James Beard Foundation award-winner for Best Chef Midwest.

Sept. 2, 2017 — Gaelic Explorers
Chef Renee Erickson of The Whale Wins, The Walrus & the Carpenter, Barnacle, Bar Melusine, Bateau, and General Porpoise in Seattle, WA
It’s been said that Renee Erickson’s restaurants are “the reason Seattle is one of the country’s most exciting places.” Chef/Author Erickson hallmark is an innovative approach to seafood and often described as European country cooking. Cruise guests will sail with her to Ireland and Scotland in search of the best coffee, whiskey, and scotch in port. Erickson is a James Beard Foundation award-winner for Best Chef Northwest.

Oct. 18, 2017 — Islands of the West Med
Chef Amy Brandwein of Centrolina in Washington, D.C.
D.C. Chef Amy Brandwein embraces seasonal Italian fare at Centrolina, which has her well prepared for to sail this attractive itinerary visiting Alghero, Portovenere, Portoferraio, and Rome, Italy She relies heavily on fresh market selections, so guests should expect local delicacies hand-selected by Brandwein, like fresh branzino, mushrooms, or prosciutto. Brandwein is a 2017 James Beard Foundation award finalist for Best Chef Mid-Atlantic.

Nov. 10, 2017 — Jewels of the Windward Islands
Chef Keith Rhodes of Catch Restaurant in Wilmington, NC
Wilmington Chef Keith Rhodes passion for seafood is the cornerstone of his restaurant Catch. Every ingredient in his delicious cuisine is consciously sourced from organic growers and local fisheries that support sustainable practices. He’s a fantastic fit to navigate the seafood options on this Caribbean sailing. Rhodes is recognizable from his time on Top Chef and is a James Beard Foundation award semifinalist for Best Chef Southeast.

Dec. 9, 2017 — San Juan & the Virgin Islands
Chef Mario Pagán of MARIO PAGAN Restaurant, SAGE Steak Loft, Dorado Beach & Golf Resort, San Juan, Puerto Rico
San Juan, Puerto Rico’s (arguably) best Chef Mario Pagán has been preparing meals rooted in Caribbean cuisine since his mother taught him in their family kitchen. Now his three San Juan restaurants fulfill a mission to “bring Puerto Rican food to the world” which his involvement in the James Beard Foundation Chefs Boot Camp for Policy and Change and multiple media appearances including the 3rd season of Next Iron Chef has furthered.

Jan. 20, 2018 — Icons of Southeast Asia
Chef Lee Anne Wong of Koko Head Café in Honolulu, HI
Honolulu Chef Lee Anne Wong’s career has been a quest to explore global flavors, often cooking her fusion creations at New York’s James Beard House. She frequents kitchens in Asia and around the globe to discover new, exciting flavors and techniques. A Top Chef original contestant, Wong boasts a notable media career as television chef and author of “Dumplings All Day Wong: A Cookbook of Delights from a Top Chef.” Wong will lead guests from Hong Kong to Bangkok, tempting guests to try “not so familiar” foods whenever possible.

More About the Windstar/James Beard Foundation Partnership
The James Beard Foundation Culinary Collection is in addition to a marquee food- and wine-themed cruise in August with acclaimed chef, restaurateur, and author Hugh Acheson. The itinerary sails to the famed wine region of Bordeaux for an overnight stay and wine valley visit, as well as visiting the storied oyster beds of Northern France aboard the James Beard Foundation Epicurean Explorations of France, Spain, and Portugal voyage. Acheson’s longtime colleague Sommelier Steven Grubbs will co-host the cruise, leading four wine tastings, and pairing varietals and vintages to complement Acheson’s three chef demonstrations.

On each sailing starting this summer, Windstar guests will enjoy a James Beard Foundation recognized chef’s Signature Recipe on the dinner menu, created with local market ingredients whenever possible.

Foodies also will get their creative juices flowing during Culinary Demos Powered by the James Beard Foundation. Director of Hotel Operations Peter Tobler and Corporate Executive Chef Graeme Cockburn, will guide Windstar’s talented chef teams to prepare the recipes during an interactive cooking demonstration. Designed to impart tips from the culinary pros that have sailed in the region and been inspired by the ports they are visiting. Windstar fans will be able to try out the recipes at home from articles featured on the Windstar blog that will showcase the most recent recipes from the celebrated chefs on the James Beard Foundation Culinary Cruise Collection of sailings.

In addition and as part of the partnership, as the exclusive cruise line of the James Beard Foundation, Windstar is a sponsor of the acclaimed James Beard Awards; JBF’s Taste America® tour – a two-day affair in 10 different cities around the U.S. including fundraising dinners and complimentary culinary tastings; the JBF Celebrity Chef Tour – a dinner series in more than 20 cities; and Chefs & Champagne® – the James Beard Foundation’s annual trendy summer tasting party in the Hamptons.

Throughout the flourishing partnership, Windstar and the James Beard Foundation are immersing guests in epicurean adventures both ashore and while cruising to each intriguing port of call, bringing together the best of travel and cuisine around the globe for foodies everywhere.

For additional information on the James Beard Foundation Culinary Cruise Collection and private yacht-style cruising with Windstar, contact a travel professional or Windstar Cruises by phone at 877-958-7718, or visit http://www.windstarcruises.com.

Perlis Picks: The Oaks Grille at TPC Valencia

May 13, 2017 by Michael Perlis Leave a Comment

For as long as I can remember, the Santa Clarita Valley has been referred to as “chain restaurant hell” [okay, maybe that was me saying that]. With the independent restaurants that have opened in our valley in the last several years, it is getting harder and harder to make that joke.

And now, having somehow gotten myself and Karen invited to the “influencers” preview at the NEW Oaks Grille Restaurant at TPC Valencia [it helps having Eve Bushman as my boss], I can safely say that the SCV has moved to the restaurant “heaven” category.

Before getting into the details of what we tried that evening, let me share with you some information that was provided to us by Troy Hooper, Director of Operations of Tournament Players Club Valencia…

The Oaks Grille (along with the Banquet venues and special events) is open to the public – so come one and come all!

The menu is “seasonally refreshed.” Produce comes from regionally local growers and proteins are “Farm to Fork” – they know at all times where their meats and fishes come from.

Products are certified sustainably sourced. Executive Chef Peyton Poulsen is a winner of SCV Ultimate Chef and the wine list has been put together by a Sommelier with 25 years of experience.

Now, onto the menu for the evening, where we got to sample a small selection of what you have in store when you visit the Oaks Grille…

Starters

Salmon Poke – house cured salmon tossed with tomatoes, cilantro, onion and jalapeno, finished with Hawaiian chili pepper water, toasted macadamia nuts and red sea salt.

House Bacon – thick cut house made bacon, beer battered and flash fried, served with pancake fritters and drizzled with a blackberry gastrique and Vermont maple syrup.

Salads

“Garden” Salad – mizuna, blue cheese crème, shaved candy cane beets and pomegranate seeds, tossed in a hazelnut vanilla vinaigrette and garnished with edible flowers.

Smoked Ahi Salad – cold smoked ahi with tatsoi, pickled mushrooms, cucumber and roasted macadamia nuts, toasted in a lilikoi vinaigrette with a hard-cooked egg.

Entrees

Vegetable Sacchetti – truffle and cheese filled pasta purses with mushrooms, onion, sun dried tomatoes and arugula, tossed in a white wine butter reduction.

Glacier 51 Sea Bass – pan seared over an orange cardamom quinoa with marinated golden raisins, candied pecans, splashed with a passion fruit reduction and micro basil.

Ora King Salmon – pan seared over farro, baby squash, finished with a peach and chilie chutney.

Colorado Rack of Lamb – harissa marinated lamb flame grilled, over babaganoush with spiced garbanzo beans and lentils finished with a cool cucumber relish.

All of the above were delicious, but I do have some notes on a few that really stood out for me…

House Bacon – OMG, OMG, OMG. I could have stopped with this. Fortunately, Karen doesn’t eat bacon, so I got hers. And then Eve was wandering around with a plate of these and Karen took another one…for me! OMG.

Smoked Ahi Salad – loved the smokiness of the ahi. From Karen: The smoke enhanced/complemented the fish. The nuance was subtle but distinct.

Vegetable Sacchetti – almost didn’t try this because, you know, vegetable. That would have been dumb. Amazingly rich and delicious.

Glacier 51 Sea Bass

Glacier 51 Sea Bass – another one that I almost skipped. Karen loves sea bass; me usually not that much. This was cooked perfectly. From Karen: I congratulated the chefs on having the fish just right – medium to medium rare.

Colorado Rack of Lamb – of course I’d love this one.

Everyone this evening seemed to agree that the entire evening’s menu was perfect. And again, this is only a sample of a much larger new menu at the Oaks Grille that looks like it will please everybody, from starters to desserts. [I’m personally especially looking forward to trying the Berkshire Pork Porterhouse and the Durham Ranch Bison Rib Eye.]

Along with the new wine list, the Oaks Grille offers a great selection of specialty cocktails, including The Daily, which as the name implies is created new each day by the TPC Valencia bartenders.

I’d be remiss to not give a shout out to our servers that evening. You can tell when people are well trained and care about providing great service. Thank you to them and to Troy for hosting us. We can’t wait to go back.

Check out Eve’s slideshow of the event here: https://www.youtube.com/watch?v=BVIngqlZRAo&feature=share

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

Southern Smoke BBQ and Brewhouse Collaborates with 65+ Year Veteran Chili John’s

May 8, 2017 by evebushman 2 Comments

The collaboration marks the first time Chili John’s famous Burbank Location Shares Their Chili

SANTA CLARITA VALLEY – As of May 5th the wildly popular Downtown Newhall restaurant, Southern Smoke BBQ and Brewhouse, has begun serving chili from another popular restaurant – Chili John’s in Burbank. And while Chili John’s has been going strong for nearly 70 years, the new menu addition will only serve to add to the popularity of the just over one-year-young Southern Smoke.

Southern Smoke co-owner Sam Gardian said, “We are honored and delighted to partner with such an icon.”

The chili will be offered on the menu as a side or a main dish, depending on whatever other items diners will be tempted with. Gardian already does a brisk business, recently adding in Chicken and Waffles to the menu.

Popular items currently served at Southern Smoke include Sliders (two) – Brisket, Pulled Pork or Pulled Chicken topped with coleslaw, or kicked up Wasabi slaw; “Widow Maker” – Two single grind brisket patties, onion jam, spring mix lettuce, Applewood smoked bacon, avocado, sharp cheddar, five blend cheese sauce, topped with a fried egg; PB and J – Single grind brisket patty, smoked Applewood bacon, blackberry jam and peanut butter; Hoe Cake – A Southern minimalist cornbread favorite topped with homemade honey butter, Fleur de Sel and chives. Made and served in a sizzling cast iron skillet.

Southern Smoke BBQ and Brewhouse, 24255 Main St, Santa Clarita, California 91321, telephone 661-888-4585. Hours: Monday Closed, Tuesday through Thursday 11am to 10pm, Friday 11am to 11pm, Saturday – 8:00am to 11pm and Sunday 8:00am to 10pm. A full breakfast menu is available Saturday and Sunday only from 8am to 11 am.

Website: http://www.ssbbqbrew.com/

Facebook: https://www.facebook.com/Southernsmokebbqandbrew/

Instagram: https://www.instagram.com/southernsmokebbqbrew/

Twitter: https://twitter.com/ssbbqbrew