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 evebushman 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

Piero Selvaggio Announces Valentino Veteran Chef Luciano Pellegrini as Consulting Chef

May 7, 2017 by evebushman Leave a Comment

A New Menu Debuts at Valentino, Placing the Legendary Restaurant Again at the Forefront of Italian Fine Dining in Los Angeles

Valentino, the legendary Los Angeles restaurant by Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, announces a new collaboration with Chef Luciano Pellegrini and the launch of their stunning new dinner menu. Selvaggio recruited Valentino Las Vegas veteran Chef Pellegrini – a James Beard Foundation award-winning chef – as the restaurant’s Executive Consulting Chef to design and implement the dazzling menu prepared by Chef de Cuisine Tommaso Tarantino. Together, the three talents have created a beautifully balanced group of dishes that celebrate the elegant style of Valentino and again place the restaurant among the best destinations in the city for sophisticated Italian cuisine served with faultless service and superior hospitality.

New Valentino entry (from website)

Highlights of the menu include Tuna Tartare with Orange Flavored Burrata Sauce; Sauteed Breaded Octopus on Sweet Onion-Potato Puree with Peperoncini Oil; Smoked Quail on Potato and Asparagus Salad with Blueberry Sauce; Grilled Eggplant Terrinewith Sweet Pepper Gelée and Gazpacho Sauce; Fresh Tagliatelle with Creamy Sweet Gorgonzola and Homemade Egg Yolk Bottarga; Prosciutto Stuffed Ravioli with Cantaloupe Melon Cream Sauce; Riso Di Venere – Pan-Sautéed Forbidden Rice with Fresh Water Shrimp in “Salsa Rosa;” Lo Stinco – Bone Marrow Stuffed Veal Shank Braised with Vin Santo served with Soft Polenta; Acorn-Fed Iberico Pork “Secreto” with Sautéed Spinach, Potatoes Chips and Fresh Tomato Salsa; and Veal Scaloppinawith Warm Caponata and Creamy Bottarga Sauce.

“Valentino has forever been the trend-setting place for creative Italian fine dining cuisine,” states Piero Selvaggio. “With Luciano back overseeing our kitchen and the restaurant offering a wine program that is better than ever, we feel that we are again positioned to be the Ferrari in this competitive Italian dining field. And we are still the original who set the bar.”

Chef Pellegrini was enthusiastic about working with Selvaggio again, saying, “It was Piero’s wish to bring a breath of fresh air to the menu and making it relevant for today’s diners. Of course, we also strive to showcase the California seasons and embellish Valentino’s on-going dedication to combining tradition with innovation in an elegant fashion reserved for fine dining.”

Selvaggio and Pellegrini spent several months testing and refining the selections before trying them out with their guests who are enthusiastically embracing the changes and the resurrection of Valentino’s culinary standing.

ANTIPASTI

Tartara di Tonno e Burrata

tuna tartare with a orange flavored burrata sauce 20

Polpo Panato con Crema di Patate e Cipolla

sauteed breaded octopus on sweet onion and potato puree with peperoncini oil 21

Polpette di Granchio

crab cakes wrapped in smoked guanciale with sweet pepper rings and horseradish sauce 21

Ibérico de Bellota

cold cut selection with buffalo mozzarella, caponata and fried gnocchi 23

Smoked Quail

rollè on potato and asparagus salad with blueberry sauce 19

Terrina di Melanzane e Peperoni

grilled eggplant terrine with sweet pepper gelée and gazpacho sauce 18

ZUPPA E INSALATE

Soup of the Day 11

Verdura e Frutta

julienned vegetables and fruit with verjus dressing 16

Insalata Riccia Robiola e Fagioli

frisée salad, sweet peppers, robiola cheese,

cannellini beans and roasted shallots with olive vinaigrette 16

Insalata Bianca alla Romana

napa cabbage, fennel, belgian endive and celery root with anchovy vinaigrette 15

I PRIMI

(entree portion add $7)

Tagliatelle al Gorgonzola e Bottarga di Pollo

fresh tagliatelle with creamy sweet gorgonzola and homemade cured yolk bottarga21

Gnocchi Patate e Rapini

potato and rapini dumpling sautéed with cherry tomatoes and jalapeño on creamy ricotta 21

Spaghettini alla Chitarra “Campofilone” ai Frutti di Mare

thin spaghetti with clams, mussels, shrimp in sweet pepper sauce 24

Linguine con Pesto di Mandorle

linguine tossed with an almond-basil pesto and crispy pancetta 22

Ravioli Prosciutto e Melone

prosciutto stuffed ravioli with cantaloupe melon cream sauce 23

Riso di Venere

pan sautéed forbidden rice with fresh water shrimp in “salsa rosa” 24

SECONDI

Sformato di Verdura Campana

baked eggplant, zucchini and scamorza cheese served with pizzaiola sauce 29

Spigola Nera

pan-seared black sea bass filet with wild fennel pollen vellutata and fennel gratin 39

Salmone

norwegian salmon filet with vignarola and saffron sauce 37

Lo Stinco

bone marrow stuffed veal shank, slowly braised with vin santo served with soft polenta 46

Veal Scaloppina

warm caponata and creamy bottarga sauce 40

Pollo Ruspante

mary’s free range chicken two ways – milanese chicken breast and tuscan-style braised leg 31

Il Manzo

mishima farms wagyu beef ny strip tagliata with saba sauce MP

Costolette d’Agnello

grilled lamb chops with fava beans and roasted tomato-olive tapenade 44

Il Suino Spagnolo

acorn-fed iberico pork “secreto” quickly seared,

sautéed spinach with potatoes chips and fresh tomato salsa 39

CONTORNI

Side dishes

Finocchi

fennel gratin 8

Vignarola

flash steamed fresh english peas, fava beans and baby artichokes

sautéed with spring onions and guanciale 10

Zucchini Trifolati

sautéed with garlic, extra virgin olive oil and parsley 8

Sformato di Bietola

swiss chard flan 8

Available now; menu subject to change with seasonal availability

Valentino Santa Monica

3115 Pico Boulevard, Santa Monica, CA 90401

310.829.4313

www.valentinosantamonica.com

ABOUT VALENTINO:

Piero Selvaggio and Valentino have made a significant contribution to the Los Angeles restaurant scene, introducing authentic Italian products, wine and regional cuisine to the public and nurturing many of our most influential chefs and restaurateurs.Selvaggio was recently recognized for his achievement in Wine Spectator magazine and Valentino has been honored with the magazine’s venerable Grand Award for its wine list every year since 1981. The restaurant is consistently named one of the Top 10 Italian Restaurants in Los Angeles and the United States by Gayot.com and named one of the Best Restaurants in Santa Monica and Best Service by Zagat.com. Valentino also received recognition from restaurant critic Patric Kuh of Los Angeles magazine as among the city’s Top 16 Italian Restaurants and placed #7 on America’s 50 Best Italian Restaurants by The Daily Meal. With its intimate dining rooms, unsurpassed wine cellar, and the consummate graciousness of owner Piero Selvaggio,Valentino remains the favored destination for some of the best dining in Los Angeles.

ABOUT LUCIANO PELLEGRINI:

Luciano Pellegrini was born in Bergamo, Italy. At age 13, he enrolled at San Pellegrino, one of Italy’s most prestigious hotel schools. In 1985, Pellegrini took what would be his career-changing step by moving to the United States to work with restaurateur Piero Selvaggio, who had achieved a solid reputation for bringing genuine Italian cuisine to California. He led the kitchen at Selvaggio’s many restaurants in both Los Angeles and Las Vegas. Taking a sojourn in Italy, Pellegrini immersed himself in the culture and cooked with some of the most creative and respected Italian chefs in the world including Gianfranco Vissani, Fulvio Pierangelini, Paola DiMauro and Nadia Santini. Returning to Las Vegas in 1999, Pellegrini became Executive Chef and Partner of Valentino Las Vegas at The Venetian Resort-Hotel-Casino earning many awards for food, wine and service. In 2004, Pellegrini achieved one of the food world’s highest honors by receiving the prestigious award for Best Chef in the Southwest by the James Beard Foundation. Pellegrini has been a guest chef for some of Italy’s leading epicurean events, including the Bacco d’Oro di Brunello wine dinner in Montalcino, Gambero Rosso magazine’s dinner gala in Rome and the Guida L’Espressocelebration dinner in Palermo.

When Valentino in Las Vegas closed its doors in November 2013, Pellegrini took a break from the restaurant scene after a career spanning 36 years, and embarked on a new career, opening Dolcevita Gelato, a manufacturing company producing artisanal gelato for wholesale distribution. He now consults and cooks for various events nationwide.

For further information and complete menus, visit www.valentinosantamonica.com

Become a fan on Facebook: www.facebook.com/ValentinoSantaMonica

Follow Valentino on Twitter at @Valentino_LA and Instagram at @valentinosantamonica

Perlis Picks: The Blaq Square

April 15, 2017 by evebushman 2 Comments

So is it worse to be forgetful or ignorant?

When I knew I was going to be meeting with Brad Slaughter, General Manager and part owner of The Blaq Square, the first question I wanted to ask him was the origin of the name of the restaurant.

[The second question was going to be if he was related to pro wrestler Sgt. Slaughter, but that would have been just silly, right?]

But, I forgot to ask. So, I emailed Brad right after our interview asking him to explain the name, and he immediately responded:

Photo from Facebook

“The name is inspired by the famous painting called “The Black Square” by Kazimir Malevich. It’s very unique, eclectic, rustic and inspires thought. That’s exactly what we wanted for our restaurant. The spelling Blaq is to give a chic name to match our brand and creativity.”

Well, dear reader, I hope you are a little better versed in art than I am. In retrospect, yes, I had heard of the painting [I’m gonna stick with that], but that’s about it. Some internet research led to some fascinating stuff, but I will leave that to you to do on your own. This article is supposed to be about The Blaq Square restaurant.

But, the name does make sense in the context in which Brad explained it. The restaurant, Brad said, is a fusion gastropub, but the fusion is not of cuisines, but “of preferences.” While the menu is 50% vegan, and there are many gluten-free choices, there are also lots of items that would satisfy a carnivore such as myself.

When Karen and I ate there the first time, I ordered The Sober Irishman sandwich, described as Corned Beef, Beer Mustard, Whiskey Onions, Red Cabbage and Carrot Pepper Slaw on a Brioche Bun. While these days I am trying to really only eat half portions, gosh darn if I couldn’t help myself with this sandwich. So good.

The selection of burgers and other items look just as enticing. [Speaking of burgers, Brad heavily suggests trying a burger made from Beyond Meat plant protein. While I admit the idea initially held little appeal, Brad’s description makes me want to give it a shot.] The rest of the menu is a selection of small bites and sandwiches, in keeping with the gastropub motif, along with several different pizzas made in the pizza oven that the predecessor occupant of the premises left behind.

The availability of the pizza oven was a major influence on Brad and his partners’ [including Owner/Partner/Executive Chef Nate Malonson] ability to effect the transition from the previous tenant to The Blaq Square in what has to be record time. Even then, getting things ready in only three weeks for their opening on December 8^th last year seems pretty amazing, given all the work that was done to the interior of the restaurant. Brad said that they have really focused on a philosophy of doing things to “provoke thought” and “increase creativity”. This attitude shows not only with the interior of The Blaq Square and the food items but also carries over into the drink selection, both alcohol and non. Having high quality choices, sourced organic and locally whenever possible [they even grow they own herbs] and with input from what customers are asking for, with an assortment of shakes, juices and teas, along with lots of craft beers, many of them local. And the wines…local favorites including Pulchella and Reyes highlight the list, along with some standouts from Paso Robles and beyond are sure to appeal to a wide range of wine lovers.

Brad says the community has really embraced The Blaq Square, which is great to hear. Online comments bear this out. It’s good to see a place like this in the Santa Clarita Valley, to join the small but growing group of independently owned restaurants – definitely worth checking out.

The Blaq Square

23460 Cinema Dr Suite A

Valencia, CA 91355

Vintage Eve Circa April 2013: Five Questions With the Bar and Restaurant Manager that Had Me at Hello

April 11, 2017 by evebushman Leave a Comment

It was such a pleasure weekend brunching it at Vines – there were at least three people who I met that day that I wanted to get to know better, and share with readers. The first (you’ll have to guess at the other two) is the Restaurant and Bar Manager Giovanni P. Corvino.

Of course, being a good manager, Giovanni reached out to me after the brunch and he gently reminded me that he was ready for his close-up. So here goes:

EB: When you came over to our table, incredibly poised and professional for someone in his early 30s, you had us at Hello Mr. and Mrs. Bushman. Come to find that you are willing, and able, to be as familiar as your guests demand or as professional. Impressive. So one of my first questions is about you: Tell readers about yourself, and what you think your qualities are as a manager.

GC: Well, I grew up in the business and have had a love of food and hospitality ingrained in me at a young age. I spent a lot of time in my family’s restaurant and in the kitchen with my grandparents. Our family used any reason to have a get together with family and friends. As I got older I wanted to host parties like my family had growing up. So I would spend a couple days prepping and then invite all my friends over and put on a big feast and have some good wine and swap stories.

Growing up in the business I had a great mentor, my grandfather. He taught me that if you want your staff to respect you have to respect them, and earn their trust. I am big on communication through open dialogue. It is important to understand where your guests and employees are coming from in order to empathize with them. Additionally, I am big on leading by example and holding myself to a higher standard than my employees. By working in the trenches your employees will realize that they have the support they need, and it has been my experience that they will go the extra mile for you.

EB: You’ve got a great spot here with the patio, bar, buffet…we got into discussing some grand plans for events right away! Not going to divulge the ideas we shared just yet, lest someone runs with them first, but what is your vision for the bar and restaurant?

GC: My vision of the restaurant is for it to become one of the premier destinations in the Santa Clarita Valley, both for the local residents and our hotel guests. Chef Rolf does an amazing job with the quality and presentation of the food. I have inherited a great staff with a great understanding of the area and our long time regulars. By coming on board here at Vines I really want to recapture the local market and make Vines the place to be for a night out on the town.

EB: You grew up in Carlsbad and went to college in Santa Barbara. Now tell us about your life here – is it very different? How long have you been working in Santa Clarita? What do you like about our fair city?

GC: I have been around the Santa Clarita Valley my whole life because a number of my cousins grew up here, and when I was young I would spend a lot of time with them. I even lived here for about six months as my girlfriend and I transitioned from Santa Barbara to Glendale, where I presently reside. I have been working here for the past two months, and enjoy the commute, especially since I go against the flow of traffic.

I really enjoy the family environment that exists here in Santa Clarita. The numerous parks everywhere, athletics and plenty of attractions to stay busy is a definite perk. I am a big roller coaster fan so it is always nice to be so close to Magic Mountain. It has been great to see this town continue to grow over the years, and I am looking forward to what the future holds for the area.

EB: Please tell readers what you told me about your experience working in Santa Barbara before coming to Santa Clarita.

GC: I moved to Santa Barbara right out of high school and enrolled in UC Santa Barbara, a beautiful campus in a stunning town. When I started school I still had the notion of possibly following in my grandfather’s footsteps and work in the back of the house.

I spent three years in the kitchens, and gained an immense amount of experience cooking for groups as small as 6 people to as large as 6,000. I realized that as much as I loved cooking it was not for me.

I then spent a couple of years as a bartender/bouncer for a popular nightclub and really enjoyed my time in the nightlife but – was looking for something more refined. That is when I was recruited by Tre Lune Ristorante as they were getting ready to open and had the opportunity to get in from the ground up on a new restaurant.

This allowed me the chance to apply my cocktail knowledge and creativity in creating a customized cocktail list, and also gave me the opportunity to learn about wines, especially Italian wines. Which, Amarone and Barolo! Need I say more?

After Tre Lune I was recruited by Stella Mare’s restaurant, which is a quaint French provincial restaurant on the border of Santa Barbara and Montecito. It was here I was introduced to the amazing wines of Santa Barbara County; Brewer Clifton, Sea Smoke, Longoria etc., as well as other great wines produced in California; Caymus, Chateau Montelena, Justin etc.

I bounced between Stella’s, and doing some consulting work for my friend Dario Furlati and his amazing restaurant Ca’ Dario in Santa Barbara, when the economy went south. I found myself laid off and decided to finish off my Bachelor’s degree and head back down to Los Angeles so I could help take care of my grandparents. It was very hard to say goodbye to my beautiful home and friends of the last 16 years but I know I will end up back there someday.

EB: How much say do you have in the menus – both for the bar and restaurant? And how do you establish what is featured?

GC: Our Chef is the primary orchestrator of our menu selections, but we work together with the Sous Chefs and collaborate on ideas that we would like to see on the menu.

When we do pairing menus or have a special occasion the Chef looks to me for dish ideas that would go well with our featured items – whether it be wine, spirits or just a special occasion meal. When deciding on a dish we try and pick items that we can produce using local ingredients to keep that sense of community involvement and quality products. Once we have decided on a dish, we prepare and sample it and make sure that what we created is how we envisioned it. It is a very fun and enjoyable part of the job, plus it is a chance to sample some of Chef’s better ideas.

Vintage Eve Circa March 2013: Local Chef Linda Spiker and The Organic Kitchen

March 21, 2017 by evebushman Leave a Comment

Once again I met a local chef via Facebook. And the latest, Linda Spiker, has a blog, an online store, videos, many sold-out hands-on cooking classes (so act fast!), sample menus, how-to videos and has just written her second cookbook. So, of course, all of this information just whetted my appetite so I asked Linda to do one of my 5-question interviews.

EB: Wowza. You sure have a lot going on! I found you via a chocolate tasting at Wine 661 recently and was so thrilled to find you again online, and with so much to offer Santa Clarita residents. Please tell readers a little about how the “Organic Kitchen” sticks to organic ingredients in all of your recipes? Is that a challenge to Santa Clarita shoppers – finding all organic ingredients?

LS: Not really. I can usually find what I need for my classes and my family right here in the SCV. Between Trader Joe’s, Sprouts and Whole Foods Market we really have a great selection. If I can’t find it organic I either improvise or use conventional. The things I won’t compromise on are berries, broccoli, potatoes, leafy greens, dairy, chicken, eggs, and anything I juice with! I do wish we had a better local Farmer’s Market that carried organic produce.

EB: Your “Fabulous Dinner Party” menu includes Roasted Garlic Lemon Chicken, Roasted Rosemary Potatoes, Shallots and Carrots, Autumn Salad with Pomegranate Vinaigrette and Molten Spice Chocolate Cabernet Cakes is pretty impressive. But then you take these recipes and sometimes break them down in your cookbook, blog, videos, as well as your classes. So…can a Chef 101er like myself (and some of my readers) tackle these easily?

LS: Absolutely! When I teach I pack as much into a class as I can. I don’t recommend beginners tackle too much at once after a class. I usually suggest making two things on the menu on one occasion and the rest another. When it comes to cooking, gaining confidence is essential. I usually suggest making a salad that involves no cooking, just preparation and then one item that actually needs to be cooked. When your first attempts work well you have the confidence to try bigger and better the next time. I have taught people that never boiled an egg to make gorgeous, delicious and healthy food that their families love. Hearing the success stories of my students is my favorite part of my job…besides eating the food of course.

EB: Tell us about your two books. What will we find that separates them from other cookbooks?

LS: I released my first book “Seasonal Favorites from The Organic Kitchen: Autumn/Winter Menus last August and release the Spring/Summer Cookbook next week! Both books are designed exactly like my classes. Each chapter is a complete menu from appetizer to dessert. Usually cookbooks are separated by category i.e.: appetizer, side dish, main dish, and dessert. Mine are really quite unique. But the really great thing is, I don’t leave my readers hanging with just a recipe and a photo of the finished product. I have all my menus posted on my blog, broken down in steps complete with pictures of the process, eliminating the guesswork. I also post recipes not in the books and have fabulous juicing and blending recipes on my website.

EB: How about telling readers a little bit about yourself? You are a Valencia resident. What is an average day like in your household?

LS: I have been married to my husband Steve for 32 years and spent the first ten years of marriage having six children! Then I spent the next 20 raising them. Now we are empty nesters and really enjoying it. My third grandbaby is due in April. Never a dull moment around here! I recently finished the 500-hour teacher training program at Yogaworks and teach yoga as well as cooking classes. So we are busy, but enjoying it all, which is the point after all.

EB: One more question, as an organic chef, do you have any local restaurants you can recommend to other healthy eaters in Santa Clarita? Is that something we have to query a restaurant specifically on? For instance two local haunts people have been talking about, Rustic Eatery and Bricks on Main, have lots of healthy options, how would we know if they are organic? And, in your opinion, how much does it matter?

LS: Well we don’t have any restaurants here that serve exclusively organic food, but we do have some that offer some menu items that are organic. The Vines has an organic chicken dish that is divine. Sabor has organic chicken tacos and an amazing chicken and veggie burrito, I also love their tortilla soup and their vegetarian Tacos de Papas.

What I usually do is find restaurants I know have healthy choices (not necessarily organic) and frequent those places. If you name a place I will probably know what I am willing to eat on their menu.

We do lack good salads here in the SCV. Salads are pretty much my ‘thing’. I have 14 in the first cookbook and 13 in the second. I am hard to please when it comes to my greens! I would rather not order one than eat a mediocre salad. Believe it or not CPK has a delicious Greens with Pear and Gorgonzola salad and a Quinoa/Arugula salad, love them both!

My feeling is this, we all love to eat out, be served, be spoiled and have a night off from cooking, and it’s not realistic to never eat out because you can’t find restaurants that serve organic. Just do your best to choose the healthiest options, keep your portions reasonable, and my best advice is to eat an apple right before you go out. It fills you up a bit, raises your blood sugar a little so you aren’t ravenous, and makes it easier to tell the waiter to keep the bread basket off the table!

Find the Organic Chicken on Facebook: https://www.facebook.com/pages/The-Organic-Kitchen/360972007254358?ref=ts&fref=ts and their website: http://www.theorganickitchen.org/

solita Tacos & Margaritas New Menu Features SUPER TACOS (Eve and Foodie approved!)

February 17, 2017 by evebushman Leave a Comment

A couple of weeks ago I orchestrated a small event with local foodies at solita tacos Valencia. They were rolling out a new menu and wanted some feedback. Well. The evening turned into a social media blitz with the newly coined #BadassChickenMoleTacos everywhere, Facebook live video, Facebook posts, Snapchat, Twitter, Instagram, blog posts…you get my drift. Clearly, they won us over. This is a one minute slideshow of some of the goodies, and below, the full professional press release. Hope to see you at solita soon!

Chef Deborah Schneider and Eve

Executive Chef Deborah Schneider’s new menu features her signature Super Tacos, new antojitos, and specialty dishes

Valencia, February 2017 – solita has introduced a new menu featuring more than a dozen new dishes, including the long-awaited debut of Super Tacos! Executive Chef/Partner Deborah Schneider’s Super Tacos became famous when it they debuted on the menu of sister concept, SOL Cocina, in 2009. Over the past 8 years, SOL’s ‘Super Tacos’ have gained much attention and a quite few awards (including OC’s Best Taco) for elevating the basic taco with more salsas, cheese, and garnishes – adding layers, toasting and frying, and generally pushing the taco to its limit. Chef Deb’s taco-focused cookbook, Amor y Tacos, fueled the popularity of the Super Taco with recipes for the home cook.

Now, solita guests will have the opportunity to partake in five new Super Taco selections, including Chef Deb’s acclaimed Vampiro, inspired by great ideas from both sides of the border. While many of her Super Taco flavors are traditional, Chef’s techniques and combinations take the typical taco up to the edge – and occasionally, over it.

“A taco can always be made larger, spicier, gooier, or have more goodies on top – at solita, we like to have fun and take a few risks,” says Chef Deb. “We take the street traditions and add a little modern innovation to bring you something a little different.”

As Chef Deb says, “Tacos may not be considered a serious meal by most, but here at solita, we take them very seriously. Even the most humble taco stand in Mexico is plastered with signs proclaiming that here are to be found ‘tacos ricos,’ ‘tacos super-fantasticos,’ ‘tacos el mejores del mundo” – humility is clearly not part of the recipe for a great taco. What is essential are freshness and character – delivering big flavors in small bites.”

Following are the new Super Tacos, Antojitos and solita Specialty dishes now available:

SUPER TACOS
vampiro – double tortilla with cheese, serranos & green onions, guacamole, choice of carne asada or grilled chicken, chipotle sauce, cotixa cheese, salsa fresca

xolo pork adobo – pork in special sauce with cheese, pineapple, avocado, taquero sauce, onion

pescado – pan-seared wild fish with salsa rosa and slaw

squido – grilled spicy calamari steak with salsa verduras

grilled toreado – grilled jalapeño, cheese & bacon, smoked tequila onions, crema salsa fresca

ANTOJITOS
bean dip ‘frijoles puercos’ – refried charro beans, chorizo, carnitas, cheese, freshly-fried pork chicharrón

chicharrón – paper bag of fresh-fried hot chicharrón shaken at table with chile con limon, lime

valentina fried chicken – boneless dark meat, secret marinade and breading, Valentina garlic butter sauce

calamari strips with dos salsas – panko-crusted calamari strips deep-fried, salsa verduras & spicy salsa rosa

chicken mole empanaditas – chicken & cheese, cilantro, house-made mole poblano, crema, sesame seeds

SOLITA SPECIALTIES
chicken mole – boneless chicken, house made mole poblano, crema, sesame seeds

red chile beef flautas – shredded beef, red chile sauce, crema, chipotle sauce

chicken verde – pulled chicken, salsa verde, poblano chiles, cheese, crema & avocado

SWEETS
demonic brownie – rich chocolate brownie topped with salated caramel pecan sauce, ice cream and strawberry rum salsa

In addition to a great daily menu, solita offers Taco & Tequila Tuesday specials, Weekend Brunch menu, and a daily Happy Hour with specials on food and margaritas.

solita Tacos & Margaritas is located in the Valencia Town Center (24201 W Valencia Blvd., Suite 3470). More information and a complete menu of solita‘s offerings can be found at www.solitatacos.com.

ABOUT SOLITA
With solita, Partners Matt Baumayr, Rich Howland and Executive Chef Deborah Schneider, the restaurateurs behind the SOL Cocina brand, have created yet another unique interpretation of contemporary Mexican food, with its own personality, look and distinctive menu. Similar to SOL, solita builds on an appreciation for fresh ingredients, big flavors, and seasonally changing menus. They deliver a Mexican food experience in a way that represents the soul of coastal Baja California.

At the heart of the restaurant and the menu is a wood-fired open grill and oak smoker, the inspiration for Executive Chef Deborah Schneider’s unique takes on familiar Mexican favorites such as tacos, carne asada, skirt steak asada, ancho chile chicken, oak–roasted chipotle chicken, house carnitas, red chile borracho beef and wood-grilled wild fish – all created with premium fresh ingredients and served with delicious hand-made salsas.

The bar menu at solita takes an equally fresh approach to traditional Mexican cocktails, featuring fresh fruit-based and agave-sweetened margaritas made with 100% blue agave tequilas. Margaritas focus on vibrant and immediate flavors, and all recipes are made in-house with fresh citrus juices and sugar, and contain no HFCS, preservatives or coloring. solita offers an extensive selection of artisan, premium and ultra premium tequilas.

In addition to highlighting the true flavors of Baja, the setting of solita Tacos & Margaritas invites diners to experience the simplicity, ruggedness, timelessness and warmth of the region. Much of the interior detail and furnishings were hand-made by Mexican artisans and craftsmen, and the space reflects the charm, sophistication and hospitality of modern Mexico, but also to represent some of the overlooked sophistication that is evident in the country. The airy 150-seat space offers 80 seats indoors and 70 seats in a covered, all-weather patio, with 20 of those seats shared in a unique indoor/outdoor bar.

solita Tacos & Margaritas has two Southern California locations, in Valencia (Valencia Town Center, 24201 W Valencia Blvd., Suite 3470) and in Huntington Beach (Bella Terra Center, 7631 Edinger Avenue, Suite 1508). More information and a complete menu of solita‘s offerings can be found at www.solitatacos.com.