Chef Celestino Drago Officially Welcomes Legendary Restaurateur Piero Selvaggio as Managing Partner at Drago Centro!

September 5, 2020 by evebushman

Downtown Los Angeles, CA – For over forty years, Restaurateur Piero Selvaggio (Valentino, Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship transcends to a proprietary level as Chef Celestino Drago officially welcomes Piero Selvaggio to Drago Centro as New Managing Partner!

Piero Selvaggio (left) with Chef Celestino Drago (right). Photo Credit: Courtesy of Drago Centro

Originally from Sicily, both Piero and Celestino met over forty years ago in Los Angeles when Celestino first came to the states. Piero opened the renowned Valentino, the flagship restaurant in his Valentino Restaurant Group in Santa Monica in 1972. Valentino was widely regarded as one of the finest Italian restaurants in the U.S. and credited with introducing Angelenos to true Italian food, fresh ingredients and new products. Also, introducing a new wave of Italian Chefs that in time built world-wide reputations on the their own. Piero went on to build a multimillion-dollar restaurant empire garnering numerous James Beard Foundation awards for its wine list and service, along with critical acclaim for its food, wine, and service by top national publications including Wine Spectator, Bon Appétit, Gourmet, Food & Wine, local Los Angeles press. with more along the way. In 2018, after forty-five plus years, he decided to retire and close Valentino to look for new challenges. Piero met again with Celestino and started considering Drago Centro as the perfect venue for a new chapter.

Celestino has also created a restaurant empire of his own featuring IL Pastaio, Celestino Ristorante, Drago Bakery, Drago Ristorante, Drago Catering & Special Events, and for the past eleven years, Drago Centro has been Downtown L.A.’s premier dining destination for fans of an authentic Italian experience with a modern and innovative edge. “When I first arrived in Los Angeles there was nothing else like Valentino in Santa Monica (and Rex Il Ristorante in Downtown L.A.), and I always looked up to Piero as a mentor,” says Celestino. “Piero helped me out with many of my early ventures and being that we are both from Sicily, we have always had a special respect for one another.”

Over the years Piero and Celestino have remained very close and have done many events together. Both men have also dedicated their legacies to promoting modern Italian cooking with fine ingredients, so it is no surprise that these to celebrated restaurateurs would finally come together. Says Celestino, “When Piero decided to retire, we just kept talking. You can never really retire from this business, so the conversation just kept going.” And, the timing could not be more serendipitous as Celestino just Reopened Drago Centro while introducing a stunning New Outdoor Dining Patio, New Summer Menu, Takeout, Delivery, Curbside Pickup, and now the exciting celebratory new partnership between Chef Celestino Drago and the maestro himself, Piero Selvaggio!

These two new partners are today’s most exclusive package. Says Piero, “I am very excited to bring Drago Centro to the next level in time. Celestino and I understand each other completely and we are focusing on the future of dining in Los Angeles. I feel the stamina of this new project and I am excited for all of the new things we are going to do together now and in the future.”

As Angelenos are able to take advantage of L.A.’s great summer weather, Piero and Celestino have created a magical al fresco dining experience featuring a New Summer Menu on their New Outdoor Dining Patio. The tables for dining are spaciously and safely placed all throughout this stunning outdoor atrium surrounded by luscious greenery, verdant olive trees, and a resplendently calming water feature, where the pair await to take each guest on an extraordinary journey as they sip and savor under the stars.

Both Piero and Celestino know all too well that a memorable dining experience must be perfectly paired, so guests can expect great wine experiences featuring Drago Centro’s award-winning Wine List, and much more. “I am very excited to welcome Piero to Drago Centro. He is a longtime friend and we are going to have fun together,” states Celestino.

Benvenuti!

Drago Centro will be open for Outdoor Patio Dining, Takeout, Delivery, and Curbside Pickup every Monday through Saturday from 5:00 pm to 10:00 pm. For more information or to make a reservation, please visit www.DragoCentro.com or call Drago Centro directly at 213.228.8998.

Social Media: Please follow Drago Centro on Facebook @DragoCentro and Instagram @DragoCentro

Drago Centro

525 South Flower Street

Los Angeles, CA 90071

T: 213.228.8998

www.DragoCentro.com

New Cookbook Says Let’s Brunch – Celebrate the Best Meal of the Week

August 30, 2020 by evebushman

We are becoming a “brunch culture.” Be it brunch à deux, a brunch buffet, or a group of friends hanging out on the patio via Zoom eating frittatas and drinking Bellini’s, it is a concept that is here to stay! Chef Belinda Smith-Sullivan brings all these flavors and feelings together in her new cookbook, LET’S BRUNCH: 100 Recipes for the Best Meal of the Week. Lend a little Southern hospitality to your brunch menu with Chef Belinda’s flavor-packed recipes for breakfast and brunch, including front porch-worthy libations.

Photo from Chef Belinda’s Facebook page.

Brunch, a meal designed for leisure and good times spent with family and friends, is the perfect target for Chef Belinda’s southern flavors and hospitality. Smith-Sullivan grew up at her grandmother’s elbow, learning how to cook from scratch long before she had any professional training. This down-home connection to food is the base for her more sophisticated ingredient and spice combinations.

“In my opinion, brunch is the most creative meal because there are no rules—as menu offerings can range from a full array of breakfast items to steak and potatoes and everything in between,” Chef Belinda states.

In LET’S BRUNCH Chef Belinda offers up some of her tastiest dishes yet. With 100 satisfying recipes, the cookbook is divided up into chapters that focus on starters, soups, and salads; eggs dishes; casseroles; breakfast meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and beverages that include hot drinks, juices, and alcohol libations. Explore some of her tastiest dishes yet with brunch menu ideas like:

–   Collard Green and Rice Casserole served with Honey Pepper Bacon
–   Ramp Biscuits
–   Panettone Grand Marnier French Toast
–   Bacon Deviled Eggs
–   Salmon-Asparagus Quiche
–   Grit Cake, Collard, and Pulled Pork Sammie
–   Breakfast Macaroni and Cheese
–   Seafood and Chicken Paella
–   Red Velvet and Pecan Waffles with Fried Chicken
–   Black Walnut-Cardamom Pound Cake
–   Croissant, Pear, and Chocolate Bread Pudding
–   Pomegranate Mimosa
–   Chef Belinda’s Creole Mary

There is no end to where this “brunch culture” is taking us! Whether it’s to honor Mother’s Day, a cooking break during the holidays, or to sweep away the cobwebs of a long week during a pandemic, brunch just might become the new party. Celebrate it!

BELINDA SMITH-SULLIVAN is a chef, author of Just Peachy, food writer, spice blends entrepreneur, and a commercially rated pilot. She has a culinary arts degree from Johnson & Wales University and writes a monthly column for South Carolina Living. She also is featured on South Carolina Living’s website with monthly how-to videos. Smith-Sullivan is an active member of the Southern Foodways Alliance, International Association of Culinary Professionals, American Culinary Federation, and Les Dames d’Escoffier. She lives in Trenton, South Carolina.

These recipes can be reprinted with the following credit:
RECIPES FROM LET’S BRUNCH BY BELINDA SMITH-SULLIVAN

Brie, Fig, and Walnut Crostini
Serves 6-10

Good but not complicated—this is the perfect appetizer for a brunch or party. Substitute goat or blue cheese instead of brie or make a combination of the three.

1 French baguette, sliced
1⁄2 inch thick diagonally
1⁄4 cup Garlic-Infused Olive Oil (see recipe below)
1⁄2 pound wedge brie cheese,
room temperature
1⁄2 cup fig preserves
1⁄2 cup coarsely chopped
toasted walnuts
Honey, for drizzling

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

Place bread slices on baking sheet and brush with olive oil on both sides. Toast in the oven until brown on both sides, about 5 minutes per side.

Spread each crostini with brie, followed with a dollop of fig preserves and sprinkling of walnuts. Arrange on a serving tray and drizzle with honey.

Breakfast Steak and Eggs on Asparagus Spears
Serves 2

Whether its slices of leftover steak from the night before or a special 5-ounce breakfast cut from the butcher, steak and eggs is a hearty breakfast choice that will get you through the day. And the bonus is that you only need to use one skillet for the entire meal.

2 tablespoons Garlic-Infused Olive Oil, divided (see recipe below)
10 to 12 asparagus spears (about 1 pound), trimmed
Kosher salt, to taste
Freshly ground black pepper, to taste
2 (5-ounce) steaks, of choice
Freshly ground grains of paradise or favorite steak seasoning, to taste
4 large eggs
1⁄2 teaspoon chopped fresh chives
Dash of Tabasco sauce
1⁄2 tablespoon unsalted butter
1⁄4 cup grated cheddar cheese
Sliced heirloom tomatoes, for garnish
Chopped fresh chives, for garnish

In a cast iron skillet, heat 1 tablespoon olive oil over medium heat. Season asparagus with salt and pepper and cook until tender, turning occasionally, 8–10 minutes. Remove to a platter and keep warm. Add remaining olive oil to the same skillet. Season steak with seasoning and cook for approximately 2 minutes on each side to desired doneness. Remove from pan, tent with foil, and let rest for 5 minutes.

Meanwhile, prepare eggs. In a medium bowl, whisk together eggs, chives, Tabasco, salt, and pepper. Wipe out the same skillet and melt the butter over medium heat. Gently scramble eggs to just under the desired doneness and remove skillet from heat. Fold in cheese. It is better to undercook the eggs than overcook, as they will continue to cook from the heat of the skillet.

To serve, arrange half the asparagus spears on 2 individual plates. Place steaks on top of asparagus, followed by eggs on top of the steak. Fan tomato slices on each side of plates and garnish with chives.

Garlic-Infused Olive Oil
MAKES 1 PINT (2 CUPS)

Garlic-Infused Olive Oil is a timesaver in the kitchen and so easy to make. No more bits of minced garlic to bite into in your homemade salad dressings or on your roasted veggies. Basically, use in any recipe requiring both garlic and olive oil—which there are many. This will become a staple in your kitchen!

large head garlic, peeled
1 pint extra virgin olive oil

In a medium saucepan over medium-low heat, add garlic and oil. Let simmer slowly for 20–30 minutes. Remove from heat and cool to room temperature.

In the meantime, sterilize storage jar in a 275-degree oven for 20 minutes. When olive oil is cool, strain into jar and seal. Oil will last 2–3 months in the refrigerator. Be sure to properly label and date before storing.

Vintage Eve Circa Jan 2018, “Wine 101: The Demise of the Dinner Party”

August 25, 2020 by evebushman

Cruising a foodie group on Facebook one member’s query kind of stuck out in my mind. It was something like, “Does anyone do dinner parties anymore?” About half of the comments, if not more, said no. Due to pets, small dining spaces, children, busy schedules and a lack of ideas.

Bushman Kitchen – overlooking our Napa Valley vineyard (We wish!)

That lack of ideas on what to do for a dinner party got my mind racing. I never run out of ideas. Granted we have a kitchen made for entertaining, and a home that has managed events for up to 75 people, but the size of our kitchen isn’t where our dinner party ideas stem from.

It stems from our interests not only in food preparation and presentation, but also with the wine and/or spirits we want to serve to complement our meals.

If we go back a few decades we began as young married couples often do: experimenting in the kitchen. I happened to share my kitchen with a firefighter that was used to cooking for a dozen or more crew members. Hence, we always had too much. (Truth be told this is still a problem!) We had pals that lived close by that were more than willing to come up for a ready made meal, bring wine, and our Thursday Night Dinners began.

Every other week we walked over to see the Andrews, and they came over to our house on the weeks when it was our turn. Eventually other friends got wind of our dinners and they grew – with more couples and more wine than we really wanted to partake in on a week night.

Fast forward to our third home in Awesometown. Our kitchen prep area is probably four or five times greater than the kitchen was in our starter home was. And now we knew that the kitchen was where the action was. Ed had become an excellent cook, as most fire fighters are, and I was happy to be his sous chef.

Now we plan monthly dinner parties, with a rotating set of pals (as we are all so busy everyone is not always free) and still enjoy the menu planning as well as pulling wines from our cellar to pair. Over the years I have also enjoyed hosting meetings for the different events I’m working on, as well as a monthly Brainstormer’s Group – and these are mostly potluck with some kind of wine or spirit tasting I throw in for fun.

These are the different ideas we’ve tried over the years:

We did a large wine event with five different tasting stations where guests moved from room to room, outside to inside, and returned to the kitchen for the final pairing.

Hosted a jam-making class!

The “Buck Bar” idea borrowed from Lesley and David Solmonson’s book “The Twelve Bottle Bar” where guests are prompted to replace the vodka in a Moscow Mule with rye, bourbon or scotch, and the lime with orange or lemon. Just crafting your own cocktail with all the bartender tools is fun!

Pot lucks with everyone bringing one of their prized homemade dishes – can’t ever go wrong with that.

Gin or vodka tastings – those are not so usual – after dining.

After dinner put on a movie like Ferris Bueller’s Day Off that you can talk over.

I’ve done chocolate tastings where I’ve guided guests to go from dark to light, with some wine and port as well, to see how the chocolate flavors develop and change when we study them.

An adult Pinata with tiny plastic booze bottles.

Make friends with restaurant owners – they make you want to up your game!

Play Apples to Apples, or any easy to play game for families, after dinner.

Single malt scotch tastings, with minor pairings like grilled sausage and Snicker bars!

Wine and Junk Food pairing. We like popcorn and sparkling wine and chocolate candy with Zinfandel – with a lot in between. You have to do some experimenting before you plan this one.

After a dinner: blind wine tastings, single varietal tastings, aroma lessons…

So if you were on the fence about planning a fun dinner party I hope this article helped to get your creative juices working. And if you need more assistance, or a really fun guest, you know where to find me!

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.

Glamorous New Seaside Al Fresco Cafe Unveiled At Los Angeles’ Iconic Art Deco Hotel Shangri-La

August 16, 2020 by evebushman

SANTA MONICA, CALIF. (PRWEB) – Los Angeles’ Art Deco Hotel Shangri-La has further elevated its culinary excellence with the launch of its chic al fresco dining space. Boasting panoramic views of the Pacific Ocean and Santa Monica’s city skyline, The Sidewalk Cafe is the latest addition to the iconic LA destination, a continental style café tucked alongside the glorious coast.

Vibrant white Tulip chairs lined up in a Parisian fashion on the hotel’s VIP roped off pavement outside among the palm trees – where guests can enjoy timeless rituals such as the morning parfait and croissants, lunchtime pizzas made in Santa Monica’s only wood-fired oven shaded by umbrellas, or a leisurely dinner with a Pacific Ocean view while taking in the extraordinarily intense sunsets. Offering internationally inspired, Californian-infused cuisine, everything on the menu is locally sourced, organic seasonal ingredients, from Santa Monica Farmers Market.

Santa Monica’s chic new Parisian style café has been designed for the ultimate outdoor dining experience with dedicated attention from the hotel’s talented team, on hand to create unmissable dishes. The concept has been inspired by CEO Tamie Adaya and GM Armond Khosrovyan, with a varied menu fizzing with flavours, and a design that features space age tables and chairs that were originally designed by Eero Saarinen, of the famed TWA Flight Centre.

Ms Adaya said: “People coming together – dining outside – eating and drinking immediately makes any city come alive again. The Hotel Shangri-La is bringing summer to the streets with a degree of improvisation, vibrancy and spontaneity. Our Sidewalk Café gives our iconic hotel a continental sheen – a bit of Paris on the Pacific that visitors, residents and regulars alike will enjoy surrounded by palm trees and spellbinding ocean views.

“It’s an enticing and intimate space. When you feel like gazing at the ocean on a balmy summers day while sipping your coffee, a glass of Chablis or Shangri-La cocktail, The Sidewalk Café is the ultimate seaside dining spot in Santa Monica for an eclectic alfresco experience.”

Entrees include Whole Branzino accompanied by sautéed baby squash, zucchini and heirloom fingerling potatoes drizzled with a citrus butter sauce, Whole Red Snapper, roasted beets, turnips and heirloom fingerling potatoes, and a 12oz. New York Steak with a purple potato purée and a mushroom cognac sauce. For dessert, groups can tuck into the signature Shangri-La Knickerbocker Glory – the only place in the USA that offers this unique and delicious dish which features Vanilla and strawberry ice cream topped with strawberry compote, pineapple chunks, pop rocks, whipped cream and meringue.

A series of safety features has been put in place to protect both staff and customers, and the space will have a limited capacity in compliance with guidelines set by the State of California, the City of Los Angeles and the City of Santa Monica.

Offering lunch, dinner and weekend brunch, The Sidewalk Café is open every day 7am – 9pm Reservations can be made online at OpenTable

Rates at Hotel Shangri-La start at $286 for a timeless luxury room per night. To experience more visit Hotel Shangri-La

Vintage Eve Circa Jan 2018: Call it What Happy Hour Really Is…A Precursor For Dining in Our Old Age (With new photo of courtyard at Salt Creek Grille!)

July 14, 2020 by evebushman

I was at one of my regular Happy Hour haunts, The Social in Newhall, when I noticed that the bar was completely packed at 5pm, much like it is at Olive Terrace Bar and Grill and Salt Creek Grille when we venture over to the other side of the valley and Le Chene when we want to go even further.

And then I noticed that the people that were packing these bars weren’t 20 somethings…not even 30 somethings…they were people that have “cultivated” their palates for a couple of decades longer than that.

There are lots of great Happy Hours all over Awesometown and we used to do a round-up of their menus annually just to share what they offer. (The last one is our 2016 version you can read here.) The four that I mentioned just happen to be the ones we have been going to of late…at least the past 10 years or so.

So why do we prefer these bars over others? They aren’t particularly loud or noisy, have comfortable seating and, as drinking at 5pm is a precursor to dining at 6 or 7, it seems to work for our seasoned age group.

Of the Happy Hours we go to – the ones that specifically were full very early in the evening – they also offer small bites for free or nominal prices, and some larger plates culled from the main menu. The libations extend from beer and wine to excellently crafted cocktails; one even doesn’t offer any kind of price deal on the drinks at all, just a Happy Hour menu of food. (And that one just happens to be our favorite. Why? Well we can walk there – we’ve said this many times, and yet we never actually have walked there! It’s the neighborhood bar and we often run into people we know. The owner gives us a welcome hug, maybe a peck on the cheek, and we know some of the servers and bartenders. Maybe at a certain age we just like to feel welcome…)

So, as we dined on dishes from appetizers to pastas we noticed how nice it is to dine early, have a well-made cocktail, linger a bit, then go home and…be asleep by 9pm. (And well on our way before the young’uns took over the bars.) However many younger people do go out to Happy Hour – when we were younger these were places with deep discounts, we could get a little rowdy with pals and we would end up staying for dinner as well. (Many were/are family friendly – we weren’t really hip on the idea of bringing our daughter to a bar or winery, but to each his own.) Back in the day that meant the party was to be found at places like TGI Fridays and El Torito. (The latter, if you stayed long enough even offered dancing in the bar. Anyone else remember the Discos of SCV? LOL.)

I feel like the next step for us will be the early bird dinners at iHop, and no cocktail at all…? I hope not. I do know that older friends of mine have pulled back from wine club memberships – at least from wines that are meant to sit in our cellars for 10 years or more – because my pals in their 70s are buying more splits (half bottles), trying to drink through what they already do have and/or are looking for wine brokers to sell their wines to. They do go out…or at least join us for wine on the porch sometimes!

Life is an every changing highway. I’m hoping by the time we start dining at 4pm we’ll be in a place like Atria assisted living, where my mother has happily camped for nearly a year now, and be having cocktails by 2pm and up to two glasses of wine with dinner…now that doesn’t sound too bad does it?

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

June 21, 2020 by evebushman

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

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

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

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

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

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

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

Salt Creek Grille Valencia: BRINGING BACK COCKTAILS AND DINNER PARTIES

June 14, 2020 by evebushman

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

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

Catering Services include:

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

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

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

June 9, 2020 by evebushman

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

La Rioja Alta Celebrates Vina Ardanza

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

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

Their price point has been reasonable year after year.

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

They are now on the third generation of employees.

They only work with select distributors.

1970 was the first of many highlighted vintages to come.

Ninety percent of the profits stay in the winery.

Learn more about Vina Ardanza here.

Tasting

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

Aromas and Flavors separated by ;

Mystery Wine

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

Vina Ardanza 1989

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

13.5% alcohol

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

Vina Ardanza 1994

75% Tempranillo, 25% Garnacha

13% alcohol

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

Vina Ardanza 2000

75% Tempranillo, 25% Garnacha

13-14% alcohol

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

Vina Ardanza 2001 Reserva Especial

80% Tempranillo, 20% Garnacha

13.5% alcohol

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

Vina Ardanza 2004

80% Tempranillo, 20% Garnacha

13.6% alcohol

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

Vina Ardanza 2008

80% Tempranillo, 20% Garnacha

13.5% alcohol

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

Menu

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

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

Favorite Downtown Restaurant Newhall Refinery is Changing Their Concept

May 14, 2020 by evebushman

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

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

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

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

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

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

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

April 15, 2020 by evebushman

Drago Bakery (Culver City):

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

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

Georgia’s Restaurant (Long Beach):

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

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

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

Gus’s Barbecue (South Pasadena):

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

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

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

Mi Piace (Pasadena):

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

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

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

Open Face Food Shop (Los Angeles):

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

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

SHU – Sushi House Unico (Bel Air):

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

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

The Original Top’s (Pasadena):

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

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

The Raymond 1886 (Pasadena):

1886 Cocktails

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

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

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

Via Alloro (Beverly Hills):

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

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

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