Clink Different: French and German Wines at Napa Valley Grille? Only for this October!

October 18, 2019 by evebushman

Brian Cousins, General Manager of Napa Valley Grille in Westwood, recently treated my #LAWineWriters group to a wine pairing luncheon with a selection of French and German Wines represented by Clink Different. Of the featured wines we were to have Sparkling, Rosé, Riesling, Semillon, Pinot Noir and Bordeaux. Of the meal, we were to also have no less than five courses prepared by Executive Chef Kenny Spost. (Napa Valley Grille does a monthly promotion, so head there before the end of October to try these wines!)

Cousins has been our host for numerous luncheons, where our organizer Cori Solomon usually brings in a winemaker. I was happy to support his own wine program, and taste through wines he wanted our opinions on. Later that evening he would repeat the tasting for clients of the restaurant.

In the course of our discussion Cousins shared that the wines were not ones we would find in stores and were an “expression of what (he) tasted and liked” providing the restaurant with a “world’s list” of imports. Of our menu he said that there were many new items we were trying that were being offered for both lunch and dinner, including more selections for vegetarian and vegan diners – at least six new dishes. Cousins said that between the new imported wines on their list, and the new menu items, Napa Valley Grille seeks to be “in the conversation” with other innovative restaurants – I believe they already are. (Photos of the food and wine can be seen on my public Facebook post here.)

The menu (below) and tasting notes were provided, so I limited my commentary on how I liked the wine and how well I felt it paired with the menu, noted with an EB at the end of each course/wine descriptions:

Pairing Menu

1st Course
Oyster with Chipotle Herb Butter.

2016 Scharzhofberger Riesling sparkling wine brut, Saar

Fine citrus and grapefruit aromas, concise animating mineral, racy acidity, fine yeasty notes and elegant perlage.

EB: Chef Spost had made his own chipotle sauce with shallots, parsley, butter = I loved the savory qualities of this dish. The wine was so different for me, I noted a fresh apple cider and yeast that was a nice complement to the oyster.

2nd Course

Fruit Salad

mixed greens, frisée, toasted turmeric pepitas, pears, raspberries,

bubu arare, vanilla bean vinaigrette.

2018 Villa Wolf Pinot Noir Rosé, Pfalz

a true rosé, made with a brief maceration before pressing to extract color. It is light and refreshing, with deliciously bright berry and fruit flavors and a clean, zippy finish.

2017 Franz Keller Vom Löss Pinot Gris, Baden

concentrated grapefruit and lemon flavors that leave a pleasant murmur of citrus zest on midpalate. It finishes on lingering notes of crushed mineral and volcanic ash.

EB: Many of the LA Wine Writers commented that this was the best “fruit salad” they ever had. I loved the vanilla bean in the dressing and the toasted pepitas – crunchy, nutty, sweet and vinegar all working together well. I enjoyed both of the German wines; the Pinot Noir (bright raspberry with a very balanced acidity) and Pinot Gris (apple, perfumy, crisp).

3rd Course

Turmeric-Crusted Tuna

orange-ginger-soy reduction, shaved fennel, black sesame seeds, taro root chips.

2017 Clos des Lunes Lune d’Argent. Sauternes, Bordeaux

70% Sémillon and 30% Sauvignon Blanc. Featuring a mix of pear, tangerine, yellow and green apple flavors, lined with light honeysuckle and fennel hints. Creamy along the edges, and pure and vibrant through the middle.

2017 Scheferkorf Sylvaner, Franken, Germany

Brisk aromas of tangerine and quince gain ripeness and concentration on the palate of this dry but honeyed Silvaner. It’s an easy-drinking, juicy wine with ample yellow-peach flavor and just a hint of mineral complexity.

EB: I was in love with this flavorful tuna, especially with the soy reduction. The Sauterne was drier and less sweet than the usual dessert wine, with creamy apple notes. The Sylvaner, from Germany, had a light but round mouthfeel and lovely peach notes.

4th Course

Colorado Lamb Rack

corn polenta, mint-pomegranate reduction.

2016 August Kesseler, The Daily August, Pinot Noir, Rheingau

Hints of beetroot, black cherry and earth extend from nose to palate in this lusciously ripened Pinot Noir. Full bodied and supple in mouthfeel, it’s fringed by fine, smooth tannins and just a hint of astringency on the finish.

2017 Chateau St Sulpice, Bordeaux Superiore

70% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc

In the nose plum, red cherry, menthol, dried herbs, baking spice and oak. On the palate plum, red cherry and baking spice followed by dried herbs and a cedar finish.

2016 Franz Keller Pinot Noir, Baden

The nose suggests whiffs of cherry blossom, graphite, plum and smoke. Black cherry and berry flavors seem delicate initially, but amass concentration and complexity with aeration, building layers of savory earth and tannin.

EB: A lot going on here but let me just start with the Colorado lamb – yes it’s gamier than what you might be used to, but with that it’s also earthier, so having a flavorful meat was perfect for me. Of the three wines I appreciated the Bordeaux but my palate, for a change, leaned toward the two German Pinots, “The Daily August” especially as it had nice dark cherry and what Cousins referred to as a “herbaceous” quality.

5th Course

Australian Wagyu NY Strip Steak

10 oz, green peppercorn-cognac jus.

2010 Goulée by Cos d’Estournel, Medoc

On the nose aromatic ripe cherries, tobacco, coffee and minerals. On the palate rich and full bodied with velvety tannins and a long finish.

EB: Thank you for this course. The meat was cooked perfectly – pan seared with brown butter – and I thoroughly enjoyed it with the Bordeaux, that was all barnyard aromas at first but blew off to reveal nice dark fruit and a slightly sweet finish.

Dessert Course

Chateau Grand Jauga Sauternes, 2015

A lovely mix of aromas and flavors including apricot, honeysuckle, and juicy citrus, plus a streak of minerality. Gracefully balances honeyed sweetness against acidity, and finishes with appealing intensity and length.

EB: This is my idea of dessert after such a filling meal, just bring on one small taste of a luscious dessert wine. This one provided a sweet pineapple, Meyer lemon and a lingering fresh fruit cocktail finish.

Napa Valley Grille

1100 Glendon Avenue, #100

Los Angeles, CA 90024

310-824-3322

https://napavalleygrille.com/our-chef/

https://napavalleygrille.com/

https://www.instagram.com/napavalleygrille/

https://www.facebook.com/NapaValleyGrilleWestwood/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Travaglini Gattinara – Nebbiolo in Northern Piedmont – at Angelini Osteria

September 20, 2019 by evebushman

Recently at Angelini Osteria a group of wine writers were invited to an intimate wine tasting and luncheon hosted by Cinzia Travaglini, owner of Travaglini Winery, and her daughter Alessia Collauto Travaglini. Cinzia and Alessia belong to the third and fourth generation of the Travaglini family – a renowned producer of traditional, limited production wines made in the tiny appellation of Gattinara in northern Italy’s esteemed Piedmont region.

Cinzia and Alessia will share their full U.S. range alongside a carefully designed menu, including current releases of Gattinara and Gattinara Riserva, as well as, Tre Vigne – a blend of Nebbiolo grapes from three historic vineyard sites made only in the best vintages, and Il Sogno – a unique appassimento wine, together with a few special, older vintages.

Wine and Tasting

So excited to taste the portfolio of “one of Italy’s most recognizable wines and the #1 selling Gattinara in the world.” The first thing that struck me, besides meeting the amazing mother-daughter team and before my first taste of anything was the shape of the bottles. Misshapen, like a Chateauneuf Du Pape, but with a slightly rounded front, flat back and sides, except for one notch that holds the thumb perfectly for pouring. We later learned that they designed the bottle in 1958 with the idea of both a decanter shape and one that catches sediment. No other winery has adopted their design.

Cinzia talked about the volcanic soil in the Gattinara area, its proximity to the Alps, “more fresh” weather and how each of these elements contributes to the elegance in the wine. She said it was easy to drink with all foods – which we would soon learn for ourselves.

Alessia explained that her grandfather planted vineyards in the 1920s, with a focus on quality over quantity. They produce 20 thousand cases per year.

Nebole 2013 – aromas and flavors separated by ;

We were greeted with a taste of their sparkling wine that was made from 100% Nebbiolo – as were all of the wines we were to taste – that had been vinified into a white wine. Lemon zest, talcum powder, white flower; bruised yellow apple, sawdust, lively with medium acid.

Nebbiolo Coste Della Sesia DOC 2017

Aged four months in stainless steel followed by 10 months in Slovenian oak. Can be drunk after 2 years or 40. Rose petal, stewed tomatoes, dry earth; dry red fruit, tannic, oak and a long finish.

Gattinara DOCG 2015

After stainless steel fermentation the wine underwent two years on Slovenian oak casks of different sizes. Earth, spice, dried red cherries, tree bark, barnyard; small red berries, dry, tobacco.

Gattinara Tre Vigne DOCG 2013

Three vineyard blend, aged four years in Slovenian oak after initial time in stainless. However, for that last fourth year, 20% is aged in barrique. The wine is later blended together and then rests for an additional 10 months in bottle. Earth, grilled mushroom, incense, crushed red fruit; got that same red fruit and mushroom on the palate, gritty, dry with a long finish.

Gattinara Riserva DOCG 2013

35-60 year old estate vines, aged three years in different sized barrels of Slovenian oak, then rests in bottle for an additional year. Floral, aromatic, milk chocolate; spice, red fruit and bright.

Gattinara Riserva DOCG 2009

These last three wines may have been my favorites of the tasting. This one, a 2009 and the 2006 that follows, definitely surprised me and I commented to Cinzia how remarkably different the aromas and flavors were between the older wines and their younger siblings. I also learned from Cinzia – after I mentioned this – that these two were “considered great vintages.” 35-60 YO vines, three years in Slovenian oak and one year in bottle. Plum, bark, dark chocolate, brown sugar; layered dark fruit, tobacco, dusty and lingering.

Gattinara Tre Vigne DOCG 2006

The second “great vintage” wine came from three different estate vineyards, four years in Slovenian oak, 20% held back in barrique for the final year, then blended back in with the rest of the wine and rests in bottle for 10 months. Blueberry, blackberry, perfumy, toasted wood; plums, slightly sweet with a beautiful balance of dusty fruits and tannins.

Il Sogno 2014

100 days of drying out leaving only 50% of the water in the grapes, 40 months in Slovenian oak, in bottle for 10 months rest. The highest % of alcohol in the line-up with 15.5. Fleshy red fruit, stems, earth, mint; slightly sweet, chocolate covered black cherry, easy to drink with lots of lovely berries and tannin.

The Menu

There was no specific pairing for the foods and the wine. We had three wines per course, per se, to try. I found that the younger lighter wines were perfect with the tomato and cheese course and the Branzino, while the older reds were outstanding with the lasagna and steak. I had to agree with Cinzia, the wines paired well with all types of foods. This is the full menu:

FIRST COURSE

Insalata Caprese, Market Tomatoes, Fresh Burrata, Aged Balsamic, Basil. (Healthy portion of cheese and we all inhaled this dish.)

SECOND COURSE

Pasta Duo: Bombolotti all Norma, Eggplant, Tomato, Basil, Dried Ricotta.

Lasagna Verde “Omaggio Nonna Elvira”, Beef and Veal Ragu.

(This was truly to die for. As I’m writing this I’ve just finished the leftovers they packed up for me. I will never want plain lasagna again.)

THIRD COURSE

Choice of: Grilled Branzino Filet, Chopped Tomatoes, Sautéed Mixed Vegetables.

Grilled Organic Chicken, Roasted Potatoes, Spinach.

Grilled Hanger Steak, Arugula, Shaved Parmigiano Reggiano.

(I shared the fish and steak with a couple of other people but missed out on the chicken. The fish was so delicate and so wonderful with the younger reds as I stated earlier, and the steak was delectable with the older reds. I linger over this in my mind now…)

PER FINIRE

Selection of Cheeses.

Housemade Biscotti.

(I had to skedaddle on the road so I missed this finale. I saw photos and heard from other writers in attendance that both the cheeses and the desserts were incredible.)

Photos of the food and wine here.

About Travaglini

Driven by a passion for exceptional Nebbiolo, the Travaglini family has been producing remarkable, limited- production wines in Gattinara for four generations. The Travaglini family has owned land in Gattinara since the beginning of the 19th century. The family’s winemaking tradition started with Clemente Travaglini, who was succeeded by his son Arturo, however, it was not until 1958 when Arturo’s son, Giancarlo, took the helm that the Travaglini Estate Winery was established as it exists today.

Today, the Travaglini family owns 146 acres of vineyards, 128 of which are dedicated to vines, primarily Nebbiolo, covering roughly 50% of total vineyards within the Gattinara DOCG. This small appellation lies in the rocky foothills of the Monte Rosa range, where ventilating winds blow down from the nearby Alps. Soils are rocky and rich in porphyry, granite and iron. Similar in composition to the Alps, Monte Rosa’s sedimentary rock is highly acidic, due to low levels of calcium carbonate and magnesium, and an absence of calcium. Vines grown in this rare soil produce grapes with a unique flavor profile, high acidity and firm tannins. The finished wines offer refreshing acidity, soft tannins, minerality and complexity.

https://www.travaglinigattinara.it/en/winery/

About Angelini Osteria

Gino Angelini has become known as simply everyone’s favorite Italian chef in Los Angeles, winning over the city with his authentic dishes. The Angelini brand has evolved into three divisions: dining, catering and products.

In 2001, Gino Angelini and his wife Elizabeth opened Angelini Osteria, an Italian restaurant in Los Angeles. Since opening, Angelini Osteria has become one of LA’s most celebrated restaurants. The Osteria has blazed the trail for many Italian dishes in Los Angeles, including its famous Linguine Sea Urchin and the sought after Spaghetti Norcina. To this day the Osteria remains family owned and controlled.

The Angelini’s partnered with 17-year veteran employee, Girolamo Rindone, to open a classic Italian bar, Angelini Alimentari. Angelini Alimentari is a gourmet fast-casual dining concept featuring light California-Italian inspired breakfast, lunch and dinner fare with an focus on pickup and delivery.

https://www.angelinirestaurantgroup.com/angelini-osteria

Iconic Chez Jay In Santa Monica Introduces the Backyard Where All Good Peep Meet to Eat & Drink!

August 24, 2019 by evebushman

SANTA MONICA – Santa Monica’s most iconic restaurant, Chez Jay, officially celebrated their 60th Anniversary by kicking off the festivities with the Grand Opening of The Backyard at Chez Jay, ‘where all good peep meet to eat and drink’ this past August.

Photo Credit: acuna-hansen.

Chez Jay, located in the heart of Santa Monica on Ocean Avenue, is Owned by Michael Anderson and now operated by his son General Manager Chris Anderson. Shortly after Chez Jay was named a Historical Landmark in 2012, The Backyard began as a vision that Michael Anderson had where he wanted to create a special experience for his longtime following of extremely loyal clientele so they could enjoy outdoor dining right by the Santa Monica ocean under the stars. M. Anderson set out to start this project, which he thought would be a great addition to Chez Jay and the City of Santa Monica, but the process turned out to take much longer than expected. “Everyone fought me at every turn, but I was not going down,” states M. Anderson. “I just kept thinking of Robert De Niro’s line as LaMotta in Raging Bull during one of his fights with Robinson when he says, ‘Hey, Ray, I never went down, man! You never got me down, Ray! You hear me, you never got me down,’ and he kept going.” Michael’s son Chris Anderson joined his father at Chez Jay approximately 2 years ago as the General Manager where he quickly decided he wanted to help his father finish what he had started.

“This was not my first priority when I came on board at Chez Jay, but after seeing how much this meant to my Dad and realizing that getting this done was taking such a toll his health, I jumped in and did everything I could to help him finish this project and make his vision a reality,” says C. Anderson.

The Backyard was designed by Chris Anderson and Nataly Lopez with the thoughtful mission to create a comfortable and welcoming gathering space for family, friends and longtime guests of Chez Jay. The space features picnic tables, couches, Adirondack chairs, fire pit, wine barrels, hanging vintage lanterns and string lights, large off-white canopy, and bright blue fence that backs up to Santa Monica’s Tongva Park.

Chef Guillermo De Arcos G, known as “Chef Memo,” is the special secret ingredient at The Backyard at Chez Jay. Having been in the kitchen at Chez Jay for over 27 years, he now has his son Guillermo De Arcos Jr. cooking by his side, making this a true family affair as he introduces the new Good Eats menu at The Backyard at Chez Jay. The Starters kick off the party with the Peppercorn Maple Bacon, Grilled Street Corn, Southwest Steak Nachos, Truffle Fries, Kimchi Guacamole, Rhode Island Calamari, Shrimp Ceviche Bites, and Baked Clams. There are three delicious Salads that can be shared or enjoyed on their own including the Crispy Calamari Salad, prepared with fried calamari, frisée, romaine radicchio, tomatoes, pickled red onion, and French Dijon vinaigrette; The Cobb served with grilled chicken, romaine, bacon, egg, blue cheese, tomato, avocado and lemon honey vinaigrette, or the NY Steak Salad prepared with Angus New York Strip, arugula, mixed greens, blue cheese, cranberries, walnuts, pickled onions and balsamic. The Mains start off with seafood selections such as the Mahi Mahi Sandwich served with a grilled filet of Mahi Mahi, lettuce, tomato, onion and tartar sauce on a toasted bun, or the Fish & Chips with Allagash beer battered cod and French fries. Next, step-up the savory by enjoying the Chez Burger comprised of a 1⁄2 pound Angus beef, cheddar cheese, lettuce, tomato and onion, served on a toasted bun; the Crispy Chicken Sandwich made of fried chicken, house coleslaw, apple, frisée, chipotle aioli, and pickles on a toasted bun, or the Steak Au Poivre Sandwich with a Peppered Angus NY Steak, cream of horseradish, picked cabbage, arugula on sourdough. Lastly, there is the Jay Dog prepared with a grilled 10 inch Wagyu hot dog, tomato, pickles, onions, relish, peppers and mustard on split-top brioche, or the appropriately named Mike’s Melt, in honor of Michael Anderson, prepared with a pressed 1⁄2 pound Angus beef patty, melted cheddar, and caramelized onions on rye.

For the final finish on the menu, the Sweet offering inspired by Chez Jay Chef Juan De Arcos known as “Chef Tony,” are Chef Memo’s Fried Oreos – the ultimate comfort food fried to perfection.

Of course, The Backyard at Chez Jay is all about Good Drinks and the cocktails the Chez Jay team has created are no exception. The menu offers signature drinks such as the Hotel California made of Bombay Sapphire, grapefruit, lemon and rosemary; the Chevy To The Levy comprised of mezcal, pineapple, Ramazzoti Rosato, lemon and sage, The Juan Margarita prepared with Casamigos Tequila, jalapeño, cucumber, cilantro and lime, and the Ketel Spritz made of Ketel One, St Germain, Prosecco, lemon, and thyme. For classics with a twist, guests can enjoy the Pimm’s Cup made of Pimm’s, cucumber, mint, ginger, and lemon, the Dark & Stormy prepared with Gosling’s Rum, ginger beer, and lime, the Never Old Fashioned with Slow & Low Rock and Rye Whiskey, orange peel, Luxardo Marashino Cherry and bitters, or the Tecate Michelada made with veteran Chez Jay Bartender Petter Whichman’s Wickie’s Bloody Good Mix, and lime with a Tajin rim.

For guests that prefer a glass of vino, The Backyard at Chez Jay will offer Wines by the glass including options such as the Cupcake Prosecco, Kim Crawford Sauvignon Blanc, Ferrari Chardonnay, Bev Rose, Meiomi Pinot Noir, or the Josh Cabernet.

Beer lovers can enjoy an ice-cold Draft, Can or Bottle in The Backyard at Chez Jay. Drafts feature the Allagash White, Heineken, Santa Monica 310, or Angel City IPA. The Can selections include Palmia Light, Tecate, Angel City Pilsner, or Golden Road Wolf Pup, along with Bottle offerings Corona, Bud Light and Angry Orchard.

The Backyard at Chez Jay is open every Wednesday and Thursday from 4:00 pm to 10:00 pm; every Friday from 4:00 pm to 11:00 pm; every Saturday from 12:00 noon to 11:00 pm, and every Sunday from 12:00 noon to 8:00 pm. For more information, please visit www.ChezJays.com or call Chez Jay directly at 310.395.1741.

Social Media: Please follow Chez Jay on Facebook @ChezJays and Instagram @chezjay_sm

The Backyard at Chez jay

1657 Ocean Avenue Santa Monica, CA 90401 T: 310.395.1741 www.ChezJays.com

Downtown Newhall’s Latest Wine Bar, Newhall Press Room, Achieves Prestigious Wine Award

August 12, 2019 by evebushman

Newhall Press Room Receives The Wine Spectator Award Of Excellence – The Only Santa Clarita Valley Restaurant Awarded With This Distinction

SANTA CLARITA VALLEY – Downtown Newhall’s brightest new star, the Newhall Press Room wine bar and restaurant, was recently presented with a very enviable honor: Wine Spectator magazine’s Award of Excellence. The Press Room is the only restaurant in the entire Santa Clarita Valley that has been given this award for 2019.

According to the Wine Spectator magazine, “The Award of Excellence recognizes restaurants whose wine lists feature a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style. Ranging in size from 90 selections to several hundred, these lists are well-focused and tend to emphasize discovery.”

The latest wine bar to open in downtown Newhall, The Press Room is known for its wine list – with over 100 wines on the menu and an inventory that currently has over 1,100 bottles. Wine lovers and aficionados alike appreciate the selection, a living and breathing entity as wine itself is often described, and current California wines on the list include varietals from Nickel & Nickel, Caymus, Leonetti, Oberon, Switchback Ridge, Sojourn, Opolo, Sextant and many more wines from around the globe including the new 2016 Tenuta San Guido Sassicaia, a Tuscan wine recently awarded 100 points.

One cannot live on wine alone and the Press Room rounds out their menu with popular small and large plates including building your own cheese and charcuterie boards, steaks and house-made pasta. Wine education, live music, special events, weekend brunch, Happy Hour and $7 wines by the glass every Sunday keep guests coming back.

Read more about the award and Newhall Press Room online or in the current issue of Wine Spectator. The Press Room is located in Downtown Newhall at 24257 Main Street and can be reached at 661-753-3454.

https://www.newhallpressroom.com/

https://restaurants.winespectator.com/restaurant/5282/newhall-press-room

Solvang’s First and Oak Restaurant Awarded 2019 “Michelin Plate”

July 13, 2019 by evebushman

Solvang, Santa Barbara County, California, USA—For the first time, a Solvang dining establishment has been recommended by the prestigious Michelin Guide. On June 3, the 2019 Michelin Guide California debuted, awarding First & Oak at the Mirabelle Inn at 409 First Street in downtown Solvang with the “Michelin Plate” which recognizes “Fresh ingredients, carefully prepared: a good meal.” Only 13 restaurants in the entire county of Santa Barbara received this recognition. Other Michelin Guide ratings include “Bib Gourmand” and “Stars.”

First & Oak’s Michelin review states “In a small, romantic boutique hotel, this is a deliciously old-school restaurant that is coming into its own with ambitious contemporary cuisine. This should be no surprise, as the chef boasts a background in some esteemed and globally acclaimed kitchens. Guests are invited to create their own prix-fixe menu by selecting four to five dishes from a variety of categories, such as garden, ocean or farm. This might yield a meal that begins with a refreshing gazpacho made from delicately spiced melon with basil blossom and a bit of smoky fried shrimp. Masterful desserts have included a brown-butter sponge cake with dense clotted cream and marinated strawberries. Be sure to sample the owner’s own wine label, Coqueliquot, available in a range of styles.”

First & Oak opened in 2016, after the Rosenson family bought the Mirabelle Inn which houses the restaurant. Steven Snook, First & Oak’s opening chef, came to Solvang with a Michelin-starred Gordon Ramsay résumé. The restaurant’s current chef JJ Guerrero, a protégé of Chef Snook, continues to serve a popular, locally-sourced tasting menu format accompanied by a wine list created by Sommelier and General Manager Jonathan Rosenson. First & Oak serves dinner seven nights a week from 5:30-8:45 p.m. with reservations recommended by calling 805-688-1703.

Tracy Farhad, Executive Director of the Solvang Conference & Visitors Bureau enthused, “We are so thrilled to celebrate First & Oak being recommended by the prestigious Michelin Guide! Bravo to Jonathan Rosenson and his team at First & Oak for bringing your extraordinary international cuisine to California’s Denmark.”

The Solvang Conference & Visitors Bureau (SCVB) is a not-for-profit organization formed in 1986 to promote the City of Solvang, featuring its Danish-American heritage, Northern European culture, cuisine, arts and attractions. The SCVB operates the Solvang Visitors Center at 1630 Copenhagen Drive; open daily from 9:00 a.m.-5:00 p.m.; offering free maps, guides, savings options and plenty of information on the destination named by USA Today as one of the 10 best historic small towns in America.

###

Solvang Conference & Visitors Bureau, Box 70, Solvang, CA 93464

Visitor Center: 1639 Copenhagen Drive ● Administrative Office: 436-G Alisal Road

TEL: 805-688-6144 FAX: 805-688-8620 TOLL-FREE: 1-800-468-6765 www.SolvangUSA.com

Vintage Eve Circa 9/2015: The EIGHTH Annual TPC/WEST RANCH art and wine Gala

July 2, 2019 by evebushman

Have you been supporting the Arts in the Santa Clarita Valley? The TPC/WEST RANCH art and wineGala is the only large-scale sell-out annual event that has, before the 8^th event even began on Saturday September 26 at TPC Valencia, raised three-quarters of a million dollars for the arts community of Santa Clarita Valley.

“The whole thing started nine years ago with Guy Lelarge (owner of Valencia Wine Company) and a glass of wine,” Dave Bossert, Co-Founder and Co-Chair said as he began as MC for the evening. “See the catalog for all the charities that will benefit from tonight’s live auction…take a glass of wine, have a big guzzle, and repeat before we begin. Think: Bid heavily and drink indiscriminately!”

Bossert showed his usual combination of showmanship and gratitude throughout the evening. Thanking his wife Nancy, daughters Marlee and Sydney, the volunteers for the event, service staff, chairs and sponsors (listed below).

TimBen Boydston, representing the Canyon Theatre Guild, has been a recipient since the art and wineGala began. “The Bosserts are wonderful people. When Dave and Guy had that drink it was a great day for the arts of Santa Clarita Valley! The art and wineGala has made a real difference to our organization. Without great supporters the arts would not be flourishing. And this event is different from other events in the SCV because we not only get the best of SCV that love the arts, we get famous people as well.” (See the message from Dave Bossert below for a synopsis of the Disney royalty, and other dignitaries, that have been a part of this event.)

While dining on Executive Chef Peyton Poulsen’s exquisite fare (see menu below) guests meandered around the room to catch up with fellow supporters of the arts before the auction began.

Founding partner Greg McWilliams said, “From a very humble beginning the art and wineGala has grown into a premier fundraising event recognizing the arts in the Santa Clarita Valley, attracting wide-spread regional participation. The support of the arts is an absolutely critical component in enhancing the life of every community. I’m proud to be on the Board of Trustees of the Cal Arts Institute and a co-sponsor of this event.”

The auction got into full swing, with Bossert paving the way. He got the crowd whipped up into a frenzy when he announced that this year’s entertainment would be a “live painting” and those “seated in the splash zone” donned plastic rain gear. While Disney artist James Mulligan painted on a black canvas the crowd started snapping photos; when he threw Pixie Dust (glitter) over the painting at the end there was a collective audible gasp as Mickey Mouse was revealed. The crowd could not be calmed, another live painting was added to the auction – this one revealed itself to be Walt Disney himself.

I couldn’t have chosen better tablemates, Randy and Rose Marie Burzynski, owners of our local FastFrame on Valencia Blvd, commented “Support of the arts, literally, is good for us all. Custom framing and art go well together like a fine, long lasting marriage, as you can’t have one without the other – especially if you want to preserve it.”

Co-Chair, Disney animator and VP of Communications for Walt Disney, Howard Green, shared some of the highlights of his career, including meeting astronaut Buzz Aldrin when Aldrin had learned of a character that shared his name when Toy Story was in production. Later, it was Green that invited Aldrin to the art & wineGala. “My career has had a number of serendipitous moments.”

(The story in photos can be viewed here.)

Silent Auction Highlights

This year we had our eyes peeled on tickets for Madame Butterfly, pretty Beijo Bags that Alesia Humphries donated, a winery tour, box seats at the Hollywood Bowl, Frank Family Cabernet from the cellars of Jeff and Kiki Hacker, a white gold diamond pendant from Ro,Ma Jewelers, premium Kings tickets, original artwork – yet to be determined which one we might get – by various artists including Marc Davis, Mike Humphries, Michelle St. Laurent, Michael Kalish, Eric Poppleton, Jesse Kalisher, Salvador Dali, Heather Theurer, Rodel Gonzalez, Curt Gunther, Eric Goldberg, Tim Rogerson and Don Hahn.

Sponsors

Corporate Sponsors Underwriters Laboratories Co-Chairs Dave & Nancy Bossert, Don & Cheri Fleming, Guy Lelarge, Greg McWilliams, Howard Green, Michael Young, with Event Producer Michele Reckon-Golden.

Chairs

Co-Chairs Dave & Nancy Bossert, Don & Cheri Fleming, Guy LeLarge, Greg McWilliams, Howard Green and Michael Young with Event Producer Michele Reckon-Golden and Corporate Sponsor Underwriters Laboratories.

Menu, created by Le Cordon Bleu schooled Executive Chef Peyton Poulsen, included assorted tray-passed canapés and the Ice Carving seafood station we always looked forward to during the Champagne Reception. Once seated in the Oaks Grille Chef Poulsen’s other inspired courses included Seared Ahi Tuna served atop avocado mousse, crushed peanuts, shaved green onion, flash fried wontons, and finished with oolong tea gastrique; Shaved cabbage salad wrapped with a crisp cucumber, pickled carrots, roasted beets, heirloom cherry tomatoes, and splashed with sweet sesame vinaigrette; Juniper crusted lamb chop served over Okinawa sweet potatoes, roasted baby bok choy, red radish, and drizzled with a succulent hoisin glaze; Japanese Sweet Honey Loaf Cake served with green tea ice cream, and garnished with handmade almond brittle.

Who Benefits

The TPC/West Ranch Art & Wine Gala has raised over $750,000 in grants and scholarships in support of California Institute of the Arts, The Santa Clarita Ballet Company, Canyon Theatre Guild, The Master Chorale, COC PAC K-12 Arts Education Outreach Program, Art Gallery at COC and COC Division of Fine and Performing Arts as well as other programs throughout our community. California Institute of the Arts 501c3, a non-profit organization serves as fiscal sponsor.

A Message from Dave Bossert

The Santa Clarita Valley has always been an artistic hub. In fact, including the faculty, alumni and students of California Institute of the Arts (CalArts), along with our local residents, who are employed in all aspects of the entertainment industry, Santa Clarita Valley boasts one of the highest concentrations of artists per capita in the world! From the early days of the film industry, to the establishment of Disney’s Golden Oaks Ranch facility, to the founding of CalArts, to increased local filming, to the recently completed UCLA Film Archives, our community has been equally supportive of the arts through numerous local arts organizations and associations.

Over the past eight years, the TPC/West Ranch Art & Wine Gala has become the premier annual charity event supporting the arts in our community. Providing some of the finest food and entertainment, wines and art contributions from leading artists, many of whom have their roots right here in the Santa Clarita Valley, this gala has contributed more than three quarters of a million dollars to local arts organizations.

Each year, we try to bring the best of the arts to the TPC Oaks Grille for one spectacular night. In the past we have had honorary chairs Roy E. Disney, Astronaut Buzz Aldrin, Disney Legend Alice Davis, Roy P. Disney, composer and songwriter Richard Sherman, The Hayden Triplets, and many others. Some have spoken and others have performed, but all have delighted our guests. This year is no different. You will witness another, very different and amazing, artistic performance tonight.

We are proud that our annual TPC/West Ranch Art & Wine Gala is as pure a charity event as there can be. We are nearly all volunteer driven, which has allowed us to award grants and scholarships at the highest levels possible. It is our volunteers, the art and wine donations, along with your generosity, that has made this event such a success. Thank you for your continued support of the Santa Clarita Valley arts community!

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column.

Toscana Restaurant Celebrates 30th Anniversary in Brentwood

June 3, 2019 by evebushman

LOS ANGELES, California – Mike and Kathie Gordon, owners of Toscana, the extremely popular Tuscan restaurant in Brentwood with a devoted following of food-lovers, celebrate their 30^th year in business this year. In tribute, they’ve planned a week-long nod to their original menu from 1989 that started the story. Festivities begin Monday, June 10 and continue through Sunday, June 16, 2019, when the Gordons and the Toscana team invite their regulars and the public to join the festivities. The Toscana kitchen will offer their classic dishes of Salsicce all’ Uccelletto; Ravioli Radicchio; Scampi e Fagioli; Pollo al Mattone; Costolette d’Agnello alla Trevisana; and Florentina ala Bracie, among others that were featured on the opening of the restaurant and continue to be favorites to this day. The Gordons will be in-house nightly to personally greet their many loyal guests and to welcome new customers. In appreciation of many years of loyalty, they have created a special memento as a gift of thanks to the diners.

While looking back over the three decades, the Gordons have set their eyes to the future with an energized kitchen team. Newly installed Executive Chef Luca Crestanelli of Toscana’s sister restaurant S.Y. Kitchen in Santa Ynez will bring inspiration to the classic Tuscan cuisine. Working closely with Crestanelli is the recently recruited Samuele Minin as Chef de Cuisine. The two collaborate on Toscana’s menu and daily specials, infusing them with their Italian traditions along with the flavors and ingredients of Southern California’s markets.

Toscana was quietly opened in April 1989 by first-time restaurateurs Mike and Kathie Gordon and musician Doc Severinsen, who dreamed of creating a modest Italian trattoria in their neighborhood where friends and family could come together to eat the simple, delicious food they found in the small towns and kitchens of Tuscany. The trattoria’s success exceeded all expectations from the start. The cozy yet lively environment was discovered and soon populated by celebrities, industry leaders, politicians and athletes, along with locals and visitors from around the world. Dining on the clean, flavorful dishes of Toscana encouraged their clientele to return often; typically an average of several times a week.

The Gordons found it gratifying when their customers began bringing family and business associates for gatherings of their own. Every year, Director Michael Mann hosts a special dinner for all of the Oscar-nominated directors during the exciting week leading up to the Academy Awards. Just a few years back, Composer and Producer David Foster needed a place for a last-minute respite for acclaimed musical artists Andrea Bocelli, Josh Groban, Barbara Streisand and others following a long day’s rehearsal for the Grammys, and brought them to Toscana to relax and share dinner. Long-time patrons have had yearly multi-generational birthday and anniversary celebrations throughout all three decades. Today, grandkids of the original regulars are some of Toscana’s favorite guests.

From the moment the colorful, signature Pinzimonio (Italian-style crudité) arrives at the table to nurture everyone with a first bite, to the farewell thank-yous from the staff, everyone is treated like family. The Gordons’ warm and welcoming personalities inspire the style of the friendly and professional staff – the dear Alberto, now retired to Italy, and Mark, Max, Roby and Emilio among the others – many of them have been working at Toscana since opening day. Thirty years later, the restaurant continues to thrive and buzzes daily with the electricity of anticipation of another wonderful meal.

The talented culinary team at Toscana has firm Italian roots. Executive Chef Luca Crestanelli was born and raised in Verona, Italy, where he received his Culinary Arts degree. Luca’s career has taken him across the globe which helped refine his epicurean sensibilities through exploration and hands-on discovery of regional cooking styles. After stints at Vincenti in Brentwood and positions as a private chef, he was invited to work for the Gordon family, launching Bar Toscana in 2010. In 2013 the three partnered to open a third restaurant, S.Y. Kitchen in Santa Ynez, California, where he is based today. Born in the small town of Griis di Bicinicco in northern Italy, Chef de Cuisine Samuele Minin grew up in his family’s restaurant, learning how to create traditional plates from his parents. He moved to the United States as a young teenager with an abundance of energy and a drive to learn from seasoned Italian chefs around the country. Since arriving in California in 2010, he’s proudly opened several restaurants – and most recently served as sous chef at Nerano, Toscana’s sister restaurant in Beverly Hills.

The Gordons are grateful for the longevity of their restaurant and are actively involved in the management of Toscana, the adjacent Bar Toscana, Nerano in Beverly Hills and S.Y. Kitchen in Santa Ynez, California where they have a home.“As Toscana looks to the future, it continues to retain whatever is good from the past,” states Mike and Kathie Gordon. “We feel as if we belong to a special part of the world where each generation is connected to all the ones that went before.”

TOSCANA 30^th ANNIVERSARY MENU
served daily from Monday, June 10 through Saturday, June 15, 2019

TOSCANA 30^th ANNIVERSARY CELEBRATION

Monday, June 10 through Sunday, June 16, 2019

Lunch at Toscana:

Monday – Saturday 11:30 am – 3:00 pm

Sundays 11:30 am – 2:00 pm

Dinner at Toscana:

Monday – Thursday 5:30 pm – 10:30 pm

Friday – Saturday 5:30 pm – 11:00 pm

Sunday 5:00 pm – 10:00 pm

TOSCANA

11633 San Vicente Blvd #100

Los Angeles, CA 90049

310.820.2448

Become a Fan of TOSCANA on Facebook: www.facebook.com/toscanabrentwood

Keep up with TOSCANA on Instagram: @toscanabrentwood

Follow TOSCANA on Twitter: @TOSCANA1989

www.toscanabrentwood.com

Fall in Love At These Eight Special Date Spots This Spring

April 29, 2019 by evebushman

Bone Kettle:

Old Town Pasadena has welcomed Bone Kettle with open arms as brothers and Partners Eric Tjahyadi and Executive Chef Erwin Tjahyadi have transformed beloved Indonesian dishes into a modern dining experience that ignites the taste buds, creating a very unique and special place for Date Night. Guests can enjoy Executive Chef Erwin Tjahyadi’s homemade Bone Broth, using time-honored cooking techniques and fresh, ingredients reflective of Southeast Asian traditions, is made by boiling beef for 36 hours in filtered water with onions, garlic, ginger and a specific to Bone Kettle mix of dried spices; the Oxtail Dumplings made with oxtail, seasonal mushrooms, leeks, San Bai Su, or the Spicy Papaya Salad prepared with green papaya, mangoes, tomatoes, chili, cilantro, green beans, peanuts, and bay scallops adding just the right amount of zest for the perfect night. The sharable plates and unique desserts, along with Bone Kettle’s specially curated Wine, Sake and Beer List, will nourish your mind, body and soul, making this your new go-to Date Night spot!

Bone Kettle is open for Dinner every Monday through Sunday from 5:30 pm to 9:30 pm; 67 North Raymond Avenue, Pasadena, CA 91103: 626.795.5702; www.BoneKettle.com

Casita Del Campo:

Legendary Casita Del Campo celebrating 57 years in Silverlake is colorful, artistic and the perfect setting for a Date Night in a cozy booth or in the Chimney Room by the fireplace. Delicious Fresh Fruit Margaritas, such as the Strawberry and Pomegranate Margaritas made with fresh lime juice, triple sec and tequila are the perfect treat to get you in the mood. Homemade Mexican fare like the Casita’s Special; six delicious crispy mini tortillas topped with chicken, beef, beans, jack cheese, sour cream, and fresh guacamole, served with chopped tomatoes and peppers is served to share; the cheesy Enchiladas are prepared with a choice of protein or can be served vegan with a light tomatillo sauce, and the Mahi Mahi is grilled and topped with red bell peppers, onions, cilantro, tomatoes and is served with white rice, black beans, and plantains made with love and perfect to enjoy over conversation. Casita Del Campo’s atmosphere will take your Date Night to the next level, not to mention, the music will bring just the right amount of fun to spice up any night!

Casita Del Campo is open every Sunday through Wednesday from 11:00 am to 11:00 pm, every Thursday from 11:00 am to 12:00 Midnight, and every Friday and Saturday from 11:00 am to 2:00 am; 1920 Hyperion Avenue, Los Angeles, CA 90027; 323.662.4255; www.CasitadelCampo.net

Celestino, Photo Credit: acuna-hansen

Celestino Ristorante:

A true Pasadena staple, Celestino Ristorante, is the epitome of where to go to impress a date. The perfect combination of Old School flare with just the right amount of Pasadena sophistication, this Drago establishment has you covered with delectable Wines from Italy, as well as authentic and highly regarded Italian cuisine from Owner and Executive Chef Calogero Drago. Whether you begin with the Prosciutto & Melon or the Jumbo Scallops, be sure to also enjoy one of Celestino Ristorante’s Homemade Pastas like the Spaghetti Alla Vongole, spaghetti with clams, or go for the delightful Risotti Porcini e Mascarpone, risotto with porcini mushrooms and Mascarpone cheese, and do not forget to leave room for the Cannoli and an Italian Grappa to make this Date Night one for the books!

Celestino Ristorante is open for Dinner every Monday through Thursday from 5:30 pm to 10:30 pm, every Friday from 5:30 pm to 11:00 pm, every Saturday from 5:00 pm to 11:00 pm, and every Sunday from 5:00 pm to 9:45 pm; 141 South Lake Avenue, Pasadena, CA 91101; 626.795.4006; www.CelestinoPasadena.com

Culina & Vinoteca: Four Seasons Hotel Los Angeles at Beverly Hills

Make it a night in Beverly Hills and impress your special date with a modern Tuscan meal from Chef de Cuisine Luca Moriconi at Culina & Vinoteca located in the Four Seasons Hotel Los Angeles at Beverly Hills. Chef Luca will take you on an Italian getaway through his masterpieces beginning with the Antipasti with choices such as the Cozze al Prosecco comprised of black mussels, Prosecco, garlic, tomato, parsley and grilled ciabatta to ignite the fire on this “Buona Notte.” Continue to impress with an assortment of house-made pasta, such as the understatedly refined Gnocchi alla Sorrentina prepared with San Marzano tomatoes, basil, and buffalo mozzarella, or the robust Tortellini Lucchesi served with roasted beef and prosciutto stuffed pasta, thyme, and braised beef sugo. Continuing on to the Secondi, where Chef Luca offers a multitude of proteins from the land and sea, such as the Baccala Ripassato, a dish that centers on fried and braised salted cod filets in an escarole and leek stew with San Marzano tomatoes, shallots and garlic, or the Cinghiale in Umido con Polenta prepared with braised wild boar, polenta Gialla, black olives, Piave Vecchio, and Taggiasca olives. Finally, indulge your date and your inner cheesemonger by enjoying the Quattro Formaggi with mozzarella, Gorgonzola, Pecorino, Taleggio, and San Marzano tomatoes. All of these unique and addictive dishes pair perfectly with the incredible and worldly wine selection that Culina & Vinoteca offers, making this Beverly Hills meets an Italian dream night very real.

Culina & Vinoteca is open for Dinner every Sunday through Wednesday from 6:00 pm to 10:30 pm, and every Thursday through Saturday from 6:00 pm to 11:00 pm; 300 South Doheny Drive, Los Angeles, CA 90048; 310.860.4000; www.CulinaRestaurant.com

HATCH Yakitori + Bar:

Make it a yakitori night and opt for a modern izakaya experience that celebrates creativity and quality at HATCH Yakitori + Bar in Downtown’s Financial District. Partner and Executive Chef Daniel Shemtob brings a fresh take on Japanese cuisine to excite and make Date Night memorable in more ways than one. Dive into dinner with your date and try the unique and zestful Beef Tongue Gyoza, a slow braised beef tongue with herbs and special XO sauce, or get cheeky and cuddly over an order of a Half Dozen Oysters, prepared Chilled, Grilled or Fried. HATCH Yakitori + Bar’s signature Sticks are also a must try with choices like the Organic Jidori Chicken Heart, Chicken Breast and Shiso or Seared Ahi Belly among many other incredible pairings! Date Night should be lavish just like the sharable Half Maine Lobster with house pickles, micro cilantro, key lime, tomato, Japanese chili sauce and onigiri rice, or savor the 18 Day Aged Rib Eye, Aspen Ridge beef steak, wasabi mash, potato three ways, and mustard tare. Cocktails are the perfect accompaniment to this Date Night adventure with the Matcha Highball made with Iwai whisky, coconut lemongrass Nigori, lemon juice, honey syrup and matcha powder, or the For Goodness “Sake” prepared with dry sake, Tito’s vodka, lychee juice and pear syrup. Finally, to end the perfect evening savor the sweetness with the Yuzu Panna Cotta made with yuzu kosho, pickled pear and honey dust. HATCH Yakitori + Bar will soon become a regular Date Night for you and your sweetheart!

HATCH Yakitori + Bar is open for Dinner every Monday through Thursday from 5:00 pm to 10:00 pm, every Friday from 5:00 pm to 11:00 pm, and every Saturday through Sunday from 6:00 pm to 11:00 pm; 700 West 7^th Street, Suite G600, Los Angeles, CA 90017; 213.282.9070; www.HatchYakitori.com

Mi Piace:

Head to an Old Town Pasadena classic, Mi Piace, where modern Italian cuisine takes reign in this contemporary, yet homey establishment. The food will delight so take your time and start the evening off with the Escargot, prepared with imported Burgundy Escargot baked with Pernod liqueur, garlic, shallots, fresh parsley and herb butter, served with grilled Ciabatta crostini, or opt for the Cozze con Chorizo, steamed Prince Edward Island black mussels topped with Pamplona Spanish Chorizo, cherry tomatoes and lobster cream sauce. Continue the extravagance with the Osso Bucco di Vitello to share, a 16-ounce slow braised veal shank served with mushroom risotto, or try one of the handmade pastas such as the Pork Ragu Papperdelle made with a slow-braised Moroccan spiced pork ragu and topped with homemade lemon zest ricotta and a touch of Fleur de sel. The Cocktails are not to be forgotten with the sweet and savory Oi’Pas, made with vodka, St. Germaine, strawberry preserves, rose orgeat and fresh lemon juice. Just when you think the night could not be going any better, end an evening of Italian fun with a Chocolate Soup, Mi Piace’s signature bittersweet Belgian flourless chocolate soufflé served with a side of Chantilly cream. Vita Amorosa!

Mi Piace is open every Monday through Thursday 11:00 am to 11:00 pm, every Friday from 11:00 am to 12:00 midnight, every Saturday from 8:00 am to 12:00 midnight and every Sunday from 8:00 am to 11:00 pm; 25 East Colorado Boulevard, Pasadena, CA 91105; 626.795.3131; www.MiPiace.com

Preux & Proper:

Bringing Southern hospitality to Los Angeles, Owner Joshua Kopel and Executive Chef Sammy Monsour have created a heavenly haven right in the middle of Downtown Los Angeles, which includes two open window dining areas and a beautiful and lively bar. Start this Southern adventure off with the Chicken Liver Pate with Knob Creek whiskey, bacon fat, house piccalilli relish, creole mustard seeds, served with a baguette, or the tasty Squash Blossom Chile Relleno prepared with Humboldt fog, midnight bean succotash, cornmeal crust, and pumpkin seed mole. Preux & Proper also offers sharable Southern plates such as their signature Dungeness Crab Hushpuppies made with house-bourbon barrel-aged green hot sauce, boil spice and charred poblano butter, or make the night really authentic with the Cast Iron Seafood Gumbo Pot served with Louisiana crawfish, tiger prawns, Willapa Bay oysters, PEI mussels, rice and tobacco leeks. Delight and sip on Beverage Director Kassady Wiggins’ Handcrafted Cocktails such as the classic P&P Old Fashioned – 110 Proof, P&P Makers Mark, organic cane sugar and bitters. Laughing over cocktails and savoring Southern fare is truly all you need for a great date, but do not forget to finish off this perfect Date Night with Preux & Proper’s famous Beignets for that final touch of sweetness!

The Preux & Proper Dining Hall is open for Dinner every Thursday from 6:00 pm to 12:00 Midnight, every Friday and Saturday from 5:30 pm to 12:00 Midnight, and every Sunday from 4:00 pm to 9:00 pm. The Preux & Proper Barroom is open every Monday and Tuesday from 4:00 pm to 10:00 pm, every Wednesday through Saturday from 4:00 pm to 12:00 Midnight, and every Sunday from 4:00 pm to 9:00 pm; 840 South Spring Street, Los Angeles, CA 90015; 213.896.0090; www.PruexandProper.com

The Raymond 1886:

For over 40 years, the iconic Craftsman Cottage that is The Raymond 1886 has been delighting diners with both its delicious dishes and refined Old-World charm. There are three beautiful patios; the South Patio with an especially cozy fireplace; the Main Dining Patio, and the Wisteria Patio that each offer a perfect dining experience for a lovely Date Night. Soft lighting, warm flames and a delicious new menu from new Executive Chef Jon Hung include Micro Farmed Oysters with champagne mignonette; Roasted Chicken with creamy truffle polenta, Maitake mushrooms, fried capers and preserved lemons, or the house favorite Strozzapreti prepared with a short rib ragu and citrus gremolata. Executive Chef Hung’s real-life and professional partner new Pastry Chef Alexa Clark could not be any sweeter and her Peanut Butter Mousse with Nutella cremeux, honeycomb, cinnamon condensed milk and lime gel is an absolute must. Any selection from the mouthwatering new menu will pair perfectly with one of 1886’s Handcrafted Cocktails, so try The Forbidden Peach prepared with Cognac, peach purée, peach bitters and rosemary simple syrup, or sip and savor a special selection from the Wine List, making for one truly memorable Date Night at The Raymond 1886 in Pasadena!

The Raymond 1886 is open for Dinner every Tuesday through Sunday from 5:30 to 10:00 pm. 1886 is open every Tuesday through Thursday from 11:30 am to 12:00 Midnight, every Friday and Saturday from 11:30 am to 2:00 am, and on Sunday from 11:30 am to 12:00 Midnight; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Cattle and Claw at Sofitel LA Celebrates Year One and Introduces New Menu

April 28, 2019 by evebushman

LOS ANGELES – Sofitel Los Angeles at Beverly Hills is commemorating the one year anniversary of Cattle & Claw with the launch of a new menu just in time for the spring and summer months. The laidback, SoCal eatery will be enhancing its offerings with seasonal fare that celebrates the core ingredients which inspired the restaurant’s creation – lobster and beef. Located in the heart of Los Angeles at the intersection of Beverly and La Cienega, Cattle & Claw has quickly become a destination for foodies across the city and beyond as it offers omnivores a place to enjoy two of the world’s favorite foods – lobsters and burgers. With the introduction of its latest menu, guests can enjoy a colorful selection of shareable appetizers and family-inspired entrées among the blooming ambience of the restaurant’s garden patio, decorated with florals.

Diners can begin their meal with a Summer Kebab featuring locally-sourced, freshly grilled veggies and beef, or a Lobster Minestrone made with cannellini beans, tomato and squash. Pizza-lovers can rejoice with a choice of meatball or lobster pizza, and those looking for a pasta dish can enjoy the ravioli stuffed with lobster and mascarpone potato served in a light cream sauce with asparagus and cherry tomatoes. Guests seeking ultimate decadence will be delighted by the Cattle & Claw’s two crowning achievements of the seasonal menu: the Lobster Burger, made with a lobster patty and a grilled beef patty, both smothered in melted brie and lobster aioli, and the Lobster Paella, a SoCal-take on the traditional Spanish dish that is topped with whole Lobster and which can be served as individual portions or family-style.

Locals and travelers alike can experience the best of SoCal’s food and drink scene at Cattle & Claw’s Boozy Brunch. Taking place on the garden patio every Saturday from 12:00 p.m. to 2:00 p.m., and every Sunday from 12:00 p.m. to 5:00 p.m., the restaurant’s terrace features an outdoor DJ, classic menu items, including the popular Lobster Waffle, Lobster Roll, 10oz Lobster and combo towers. The top-notch selection of drinks include fresh jar cocktails, a selection of local craft beer, and the eatery’s exclusive Lobster Bloody Mary.

All you need to join in and celebrate a year of success at Cattle & Claw is a love of beef and lobster mixed with a splash of Southern California-cool. For more information on the restaurant’s new menu, or to make a reservation, please visit www.cattleandclaw.com, or call 1-310-358-3906.

About Sofitel
Sofitel Hotels & Resorts is an ambassador of modern French style, culture and art-de-vivre around the world. Established in 1964, Sofitel is the first international luxury hotel brand to originate from France with over 120 chic and remarkable hotels in the world’s most sought after destinations. Sofitel exudes a refined and understated sense of modern luxury, always blending a touch of French decadence with the very best of the locale. The Sofitel collection includes such notable hotels as Sofitel Paris Le Faubourg, Sofitel London St James, Sofitel Munich Bayerpost, Sofitel Rio de Janeiro Ipanema, Sofitel Washington DC Lafayette Square, Sofitel Sydney Darling Harbour and Sofitel Bali Nusa Dua Beach Resort. Sofitel is part of Accor, a world-leading augmented hospitality group offering unique and meaningful experiences in 4,800 hotels, resorts, and residences across 100 countries.

sofitel.com | accorhotels.com

About Sofitel Los Angeles at Beverly Hills
Sofitel Los Angeles at Beverly Hills is a stunning hotel in LA offering elegant luxury accommodations and dramatic decor with an ambiance that combines see-and-be-seen excitement and the calm of an urban resort. Ideally situated on the corner of La Cienega and Beverly Boulevard, opposite the Beverly Shopping Center, this West Hollywood hotel is conveniently located near Cedar Sinai Medical Center, Rodeo Drive, Melrose Avenue, and Sunset Boulevard. Discover a unique blend of French fashion mixed with Hollywood glamour at this elegant hotel offering 295 rooms on 10 floors including 28 suites all featuring Sofitel’s luxurious feather top and state-of-the-art technology. Make the most of Sofitel Los Angeles’s numerous onsite amenities from the 2,500-square-foot gym SoFIT to the French cosmetology SoSpa and the Celebrity Hair Salon LeSalon. Have breakfast at our farm-to-table breakfast restaurant Esterel, join us for lunch or dinner at Cattle & Claw, our burgers and lobster SoCal Eatery and finish the night at Riviera 31 Lounge Bar for a night of breathtaking live music and unforgettable cocktails.

www.sofitel-los-angeles.com

Rioja: Tradition VS Terroir with Nina Sventitsky

April 5, 2019 by evebushman

The wine region of Rioja, Spain is undergoing an evolution from within. The famed wine style of long-aged wines built a reputation for Rioja; now the growers and winemakers are helping to re-shape the rules to focus the region on terroir and grape provenance…

Rioja Lesson with Educator Nina Sventitsky

I’ve had classes with Nina before and have always been impressed with her wealth of knowledge and ease in covering a given subject. Her understanding of the Rioja wine region of Spain was enlightening. I expected to learn a few new things, as the teaser above let us know that there were new rules afoot in this old world wine region, and reminded me of the few things I already knew:

Rioja is located in North Central Spain, surrounded by two large mountain ranges and several smaller ranges. The Atlantic Ocean and Mediterranean seas influence the area.

Historically, Rioja wineries sourced grapes from all over the region to create blends.

Until 2019 all Rioja wines were simply labeled Rioja DOCA, without any specific area designations. It was all one region and one appellation. As of this year, wineries may start to label with the source of the grapes – from vineyards, villages and local regions. Rioja has varied terrain, soils and climate; now the differences in grapes grown in varied conditions are allowed to be on the labels.

Tempranillo is the indigenous grape of the region. Reds are “king” but they also produce whites and rose.

Riojas were popularly exported mostly to Great Britain; over time China and the U.S. have enjoyed being the primary importers.

While we may age our wines in cellar before drinking, all wines from Rioja have been aged (mainly) in American oak barrels and bottle before release, and are ready to drink upon release. Rioja wines may be aged for decades as well, but when you buy a bottle of Rioja, you won’t have to wait at all as the winery had done the initial work for you.

Currently there are four Rioja classifications and Seals of Authenticity that appear on the back label of every Rioja wine: Generico (young with minimal aging), Crianza (wines with a year of oak aging), Reserva (Aged at least 3 years in oak and bottle) and Gran Reserva (red wines aged five plus years in oak and bottle).

2019 will be the first release of 2017 Sparkling Blanco and Rose wines, produced using the traditional method.

Menu by Chef Kenny Spost, Napa Valley Grille, and Wine Pairings

Chicken Liver Pate Toast – sourdough crostini, balsamic glaze, san andreas goat cheese, micro peppercress. This was a delightful dish, and I’m a huge pate fan. I finished it all before remembering I had to pace myself for three more dishes.

Wine: Deobriga Fermentado en Barrica Blanco 2016

Viura, Garnacha Blanca.

Bruised yellow apple, perfumy, stainless steel and oak on the nose followed by tartness, spice and some of that same bruised apple on the palate.

Wine: Beronia Rosado 2017

Garnacha, Tempranillo.

Fresh aromas of peach, metal, green apple and then flavors of ripe fruit, tart cherry and a long finish.

Mussels – house made chorizo, white wine, chix peas, cilantro. The entire table was all OOHS and AHHHS over this dish. The buttery tenderness of the mussels paired with the crispy saltiness of the chorizo, and then lightened again by chix peas sauce…was all quite remarkable.

Wine: Bodegas Hermanos Pecina 2016

Tempranillo, Graciano, Garnacha.

Spices, dark fruit, pepper on the nose, and then a tartness, followed by blueberry and grass one the palate.

Nicoise Salad – blackened albacore tuna, blackberry vinaigrette, sugar snap peas, sundried tomatoes, crispy shallots. This may have been my favorite dish. The tuna was perfect sushi grade, the peppered edge just right, that blackberry vinaigrette played off well with the wine and then finding the peas, tomatoes and shallots all added to the fun. Not your typical Nicoise salad by any means.

Vina Herminia Tempranillo 2016

Tempranillo

Fresh bright red fruit, bark and creaminess all on the nose, then a palate that was bright, dry and balanced.

Lamb Merguez Sausage – white bean stew, Mire pox, parsley. Chef really outdid himself with this dish. I don’t think I’ve ever had a lamb sausage, so not sure what to expect, the flavors he added between the sausages themselves and the stew they nestled in it was all just lovely. I wished I had packed up my leftovers to dine on again.

Wine: Marques de Murrieta Reserva 2013

Tempranillo, Graciano, Mazuelo, Garnacha

Aromas of blackberry, blueberry, spice, crushed leaves and possibly sage; then came dark fruit, spice, mushroom and toasted oak in the mouth. This was my favorite wine in the lineup.

Wine: LAN Reserva 2010

Tempranillo, Graciano

Sugary plum and blackberry balanced with a nice amount of spice, then a mouthful of big, dark, dusty, dry and tannic.

Story in photos can be seen here.