Eve's Wine 101

Top L.A. Restaurants Introduce Tasty & Bountiful Take-Out & Delivery Options For Delicious and Healthy Dining at Home!

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

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

Georgia’s Restaurant (Anaheim & Long Beach): Grab a delicious bucket of savory Southern Fried Chicken for the family or any savory Southern dish from Georgia’s Restaurant at both the Long Beach Exchange and Anaheim Packing House locations. Georgia’s Long Beach is offering Curbside Pickup all day until close, and delivery through Grubhub. Georgia’s Anaheim is available for delivery through DoorDash, Grubhub and Uber Eats. They are offering incredible Family Packages at both locations featuring an 8-Piece Fried Chicken Dinner with 2 Large Soulful Sides for $20.00. They are also offering a Soulful Dinner with a choice of two of the following Georgia’s Restaurant Plate-Ups – Fried Chicken, Grilled Tilapia, Fried Catfish, Smothered Pork Chops, or Specialty Dishes including Blackened Chicken Pasta or Jambalaya. The Plate-Up and Specialty Dish selections will be served with two Georgia’s House Salads and Georgia’s house-made Cornbread for $30.00. If guests prefer to order off the menu they can never go wrong with the St. Louis BBQ Ribs, a half-rack of slow-roasted pork ribs in Georgia’s Restaurant signature house-made BBQ sauce, and  a tasty Soulful Side such as the Collard Greens, Baked Beans, Mac & Cheese, or Nana Gretchen’s famous Cornbread served with house-made honey butter.

Georgia’s Restaurant at the Long Beach Exchange offers Take-Out and Delivery Monday through Thursday from 11:00 am to 8:00 pm, Friday from 11:00 am to 9:00 pm, Saturday from 9:00 am to 9:00 pm, and Sunday from 9:00 am to 8:00 pm; 4101 McGowen Street, Suite 115, Long Beach, CA 92630; 714.906.1900; www.Georgias-Restaurant.com 

Georgia’s Restaurant at the Anaheim Packing House offers Take-Out and Delivery Monday through Thursday from 11:00 am to 9:00 pm, Friday from 11:00 am to 10:00 pm, Saturday from 9:00 am to 10:00 pm, and Sunday from 9:00 am to 9:00 pm; 440 South Anaheim Boulevard #209A, Anaheim, CA 92805; 562.420.5637; www.Georgias-Restaurant.com

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

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

Gus’s Barbecue Claremont offers Take-Out and Delivery Monday through Thursday from 11:00 am to 11:00 pm, Friday from 11:00 am to 12:00 Midnight, Saturday from 8:30 am to 12:00 Midnight, and Sunday from 8:30 am to 10:00 pm; 500 W 1st Street, Claremont, CA 91711; 909.445.0931; www.GussBBQ.com 

Gus’s Barbecue Porter Ranch offers Take-Out and Delivery Monday through Thursday from 11:00 am to 11:00 pm, Friday and Saturday from 11:00 am to 12:00 Midnight, and Sunday from 11:00 am to 10:00 pm; 818.341.3000; www.GussBBQ.com

Il Pastaio (Beverly Hills): Il Pastaio will be offering Take-Out for both for Lunch and Dinner every Monday through Sunday from 11:30 am to 10:00 pm to support their community and guests’ in-home dining needs. Il Pastaio will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite Drago Family dishes. To place a Take-Out Order directly, please call Il Pastaioat 310.205.5444 and feel free to utilize Il Pastaio’s Curbside Pickup as the City of Beverly Hills has made it possible for guests to pull right in front of Il Pastaio during this time.

Il Pastaio will be offering Take-Out and Delivery Monday through Sunday from 11:30 am to 10:00 pm; 400 North Canon Drive, Beverly Hills, CA  90210; 310.205.5444; www.IlPastaioBeverlyHills.com

Burrata Pizza, Courtesy of Il Segreto

Il Segreto (Bel Air): Il Segreto will be offering Take-Out  every Monday through Sunday from 5:00 pm to 9:00 pm to support their community and guests’ in-home dining needs. Il Segreto will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their beloved traditional Italian dishes. To place a Take-Out Order directly, please call Il Segreto at 310.474.8644. Guests can also order from Grubhub if they prefer delivery.

Il Segreto will be offering Take-Out and Delivery Monday through Sunday from 5:00 pm to 9:00 pm; 2932 Beverly Glen Circle, Bel Air, CA 90077; 310.474.8644; www.IlSegretoRistorante.com

Open Face Food Shop (Los Angeles): Open Face Food Shop’s delicious and nutritious, vegetable-filled Danish-inspired dishes will be available for Take-Out for Breakfast, Lunch and Dinner every Tuesday through Friday from 11:00 am to 7:00 pm, and on Saturday from 10:00 am to 7:00 pm startingWednesday, March 18th. Open Face Food Shop will be offering Executive Chef Lene Houck’s Traditional Menu and an expanded HYGGE-TO-GO Menu including special Family Boxes that will be changing daily and feature fresh Farmers Market produce. Associated with relaxation, indulgence, and gratitude, Hygge has long been considered a part of the Danish national character. Guests can enjoy fresh and delicious items such as the Egg Salad & Pork Danish Open Face Sandwich offering a curried egg salad with leek and pickled herring sandwich paired with a pork loin, apple, braised cabbage, and pickles for a delicious and nutritious Lunch. Meat lovers are in luck with the Hakke Bøf, a Danish-style open-faced burger made with grass-fed beef, caramelized onions, shaved Brussels sprouts, and quick-pickled cucumber on top of Nathan’s Artisan Sourdough. For something sweet, Chef Lene’s Almond Cake is scrumptious and served with homemade labneh and blueberry compote. Open Face Food Shop will soon be offering Online Ordering and will have updates at www.OpenFaceFoodShop.com when this is available. Since quantities may be limited, Open Face Food Shop recommends that guests call 855.676.3223 ahead of time (preferably by 12:00 Noon) for that evening’s Take-Out Pickup.

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

Panzanella Ristorante (Sherman Oaks): Panzanella Ristorante will be offering Take-Out every Monday through Sunday from 3:00 pm to 10:00 pm to support their community and guests’ in-home dining needs. Panzanella Ristorante will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite Italian comfort dishes. To place a Take-Out Order directly, please call Panzanella Ristorante at 818.784.4400 and feel free to request Curbside Pickup as that has now been made available at Panzanella Ristorante. Guests can also order from Grubhub and Postmates if they prefer delivery.

Panzanella Ristorante will be offering Take-Out and Delivery Monday through Sunday from 3:00 pm to 10:00 pm; 14928 Ventura Boulevard, Sherman Oaks, CA 91403; 818.784.4400; www.PanzanellaRistoranteBar.com

Piccolo Paradiso Ristorante (Beverly Hills): Piccolo Paradiso Ristorante will be offering Take-Out for both for Lunch and Dinner every Monday through Sunday from 11:30 am to 10:00 pm to support the community and their guests in-home dining needs. Piccolo Paradiso Ristorante will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite classic dishes. To place a Take-Out Order directly, please call Piccolo Paradiso Ristorante at 310.271.0030.

Piccolo Paradiso Ristorante will be offering Take-Out and Delivery Monday through Sunday from 11:30 am to 10:00 pm; 150 South Beverly Drive, Beverly Hills, CA  90210; 310.271.0030; www.PiccoloParadisoBeverlyHills.com

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

SHU Sushi House Unico will be offering Take-Out Monday through Sunday from 4:00 pm to 9:00 pm; 2932 ½ Beverly Glen Circle, Los Angeles, CA 90077; 310.474.2740; www.ShuSushi.com

Tacocita (Pasadena): Pasadena’s newest taco stop, Tacocita, featuring tacos and smoked chicken made with incredible flavors from regions all over Mexico and California is here to provide some Mexican goodness for Lunch and Dinner Take-Out by calling Tacocita directly, ordering online or for delivery through Grubhub, Postmates, and DoorDash. Tacocita wants to offer every guest some scratch made value-driven Take-Out Packages for their loved ones to help support families and the community during this time. Tacocita’s full Take-Out Menu is accessible online along with their newly created Take-Out Packages for Pickup or Delivery.

For groups of 4 People, Tacocita is offering the Hen House including 4 Citrus-Marinated & Smoked Boneless Half Chickens, Black Beans and Poblano Rice, 1 Tacocita Salad, and 12 Hand-Pressed Tortillas for $55.00; The Taco Party includes 8 Tacos, 2 Bags of Chips & Salsa, Guacamole, Black Beans, and Poblano Rice for $40.00, or the Burrito Bash served with 2 Tacocita Burritos, 4 Tacos, 1 Tacocita Salad, and 2 Bags of Chips & Salsa for $40.00.

For groups of 6 People the Hen House offers 6 Citrus-Marinated & Smoked Boneless Half Chickens, Black Beans and Poblano Rice, 2 Tacocita Salads, and 18 Hand-Pressed Tortillas for $85.00; The Taco Party includes 12 Tacos, 3 Bags of Chips & Salsa, Guacamole, Black Beans, and Poblano Rice for $65.00, or the Burrito Bash is served with 3 Tacocita Burritos, 6 Tacos, 2 Tacocita Salads, and 3 Bags of Chips & Salsa for $65.00.

For larger groups of 10 People, the Hen House offers 10 Citrus-Marinated & Smoked Boneless Half Chickens, Black Beans and Poblano Rice, 3 Tacocita Salads, and 30 Hand-Pressed Tortillas for $135.00; The Taco Party includes 20 Tacos, 5 Bags of Chips & Salsa,Guacamole, Black Beans, and Poblano Rice for $100.00, or the Burrito Bash is served with 5 Tacocita Burritos, 10 Tacos, 3 Tacocita Salads, and 5 Bags of Chips & Salsa for $100.00. 

Tacocita offers Take-Out and Delivery Monday through Sunday from 11:00 am to 10:00 pm; 203 South Rosemead Boulevard, Pasadena, CA 91107; 626.460.8669; www.EatatTacocita.com

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

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

The Raymond 1886 (Pasadena): The Raymond 1886, Pasadena’s beloved Craftsman Cottage is offering Take-Out and Delivery for families to share at home for Lunch and Dinner during the week, and for Brunch and Dinner on the weekend. They are offering a 10% discount on all takeout orders when calling the restaurant directly and curbside pickup. The Raymond 1886 will offer Delivery through DoorDash and Grubhub, and they are working on becoming available via Postmates as well. The Raymond 1886’s Take-Out Menus can be found atwww.TheRaymond.com. For some tasty comfort, guests can order The Cuban Sandwich prepared with pork belly, black forest ham, Dijon, mojo sauce, swiss cheese, pickles, served on Cuban bread with Parmesan fries, or the restaurant’s famous Raymond Currymade with marinated chicken breast, sautéed vegetables, rice, and golden raisins, peanuts, and fresh coconut shavings served on the side. The Bolognaise made with veal, pork belly, beef, rigatoni, pomodoro, Grana Padano and crispy sage, is another top Take-Out choice for a delicious meal that feels homemade without all the fuss!

The Raymond 1886 offers Take-Out and Delivery every Tuesday through Friday for Lunch from 11:00 am to 2:00 pm, for Dinner from 4:30 pm to 9:30 pm, for Brunch and Lunch every Saturday through Sunday from 9:30 am to 2:30 pm, and for Dinner from 4:30 pm to 9:30 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Via Alloro (Beverly Hills): Via Alloro will be offering Take-Out for both for Lunch and Dinner every Monday through Sunday from 11:30 am to 10:00 pm to support the community and their guests in-home dining needs. Via Alloro will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite Drago classics. To place a Take-Out Order directly, please call Via Alloro at 310.275.2900 and the restaurant will also be offering Curbside Pickup. Guests can also order from Postmates if they prefer delivery. Via Alloro will be offering Take-Out and Delivery Monday through Sunday from 11:30 am to 10:00 pm; 310 North Canon Drive, Beverly Hills, CA  90210; 310.275.2900; www.ViaAlloro.com

Yojisan Sushi (Beverly Hills): Yojisan Sushi will be offering Take-Out every Monday through Saturday for Lunch from 12:00 noon to 2:30 pm and for Dinner from 5:00 pm to 9:00 pm to support their community and guests’ in-home dining needs. Yojisan Sushi will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite fresh fish dishes. To place a Take-Out Order directly, please call Yojisan Sushi at 424.245.3799. Guests can also order from Postmates if they prefer delivery.

Yojisan Sushi will be offering Take-Out and Delivery Monday through Saturday for Lunch from 12:00 Noon to 2:30 pm and for Dinner from 5:00 pm to 9:00 pm; 260 North Beverly Drive, Beverly Hills, CA 90210; 424.245.3799; www.Yojisan.com

Masters of Taste Announces 2020 Date and Introduces Chef Vanda Asapahu as 2020 Host Chef! (Sunday, April 5th, 2020)

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Los Angeles, CA – Come celebrate and be part of the fifth annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival taking place on Sunday, April 5th, 2020 from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl!

Masters of Taste 2020 is introducing Chef Vanda Asapahu as Host Chef of Masters of Taste 2020 which also happens to mark the 5th Anniversary of this celebrated event. Masters of Taste Culinary Master and 2020 Host Chef Vanda Asapahu is the chef and owner of Ayara Thai Cuisine and has participated since its inception in April 2016. Asapahu went to college at UCLA and to graduate school at Yale, then she spent four years living, traveling, and working her way through Thailand before returning home to Los Angeles. During Asaphu’s stay in her native country, she took extensive notes, which included absorbing the Bangkok street food scene and reviving old family recipes. After cooking with relatives and eating her way through the streets and countryside, Asapahu brought back these treasured old recipes and new flavors to share at Ayara Thai. While her mother Anna Asapahu still helms the family kitchen, Asapahu is the vanguard, taking up the torch of her family’s culinary tradition at Ayara Thai Cuisine, and in May of this year Ayara Thai Cuisine was named one of Michelin Guide California’s 2019 Bib Gourmands.

“I have had the pleasure of participating in Masters of Taste since its inaugural year,” states Asapahu. “As a proud UCLA alum (Go Bruins!), I’d give anything for the opportunity to cook, eat and dance on the field of the Rose Bowl. The most amazing thing about Masters of Taste is that 100% of the proceeds go directly to benefit Union Station Homeless Services and not many food festivals can say that. Union Station Homeless Services is committed to ending homelessness in Los Angeles.” 

Masters of Taste 2019 was a sold-out event that attracted over 3,000 guests and garnered media attention all throughout Southern California and beyond. The fifth annual Masters of Taste 2020 is also expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, a premier 50-Yard-Line Cocktail Bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.  

100% of the proceeds from Masters of Taste 2020 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping men, women and children experiencing homelessness, rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last four years Masters of Taste has raised over $2 Million in support of Union Station’s life-saving programs.

Mark your calendars and save-the-date for the fifth annual Masters of Taste 2020!

Ticket Information: Masters of Taste 2020 will take place on Sunday, April 5th, 2020 and is a 21+ event.  A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets will go on sale on Wednesday, January 1st, 2020, and Early Bird Tickets will be available from January 1st, 2020 through Sunday, March 1st, 2020.  For more information on Masters of Taste 2020, please visit www.MastersofTasteLA.com.  

Masters of Taste

Pasadena Rose Bowl

1001 Rose Bowl Drive

Pasadena, CA 91103

T: 626.791.6677

E: info@MastersofTasteLA.com

www.MastersofTasteLA.com

Fall in Love At These Eight Special Date Spots This Spring

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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 7th 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 

Masters of Taste 2019: Mastering it All

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It was a beautiful day – a sold out day – for Masters of Taste 2019. We love the event, as it’s the only one on the field of the Rose Bowl in Pasadena, with fabulous wineries, mixologists, sweet makers and all that FOOD. If that doesn’t tickle your fancy this year we had Chef Michael Hung as the event’s first-time Host Chef. And of course, the money raised goes to charity: Union Station Homeless Services, a 501(c)(3) nonprofit organization.

Entering the field!

Links to all of the participants are below. These are some of my favorites:

Nosotros barrel aged tequila, Dulce Vida grapefruit, lime and pineapple flavors, Pomp and Whimsy Gin Liqueur in its new golden hue, the chefs at Mrs. Fish that used chopsticks to drop samples into the waiting mouths for some of their guests, Celestino pastas, Wild Roots spirits had some fun “northwest fruit infused” vodkas, My/Mo Mochi green tea flavor, the new Hurricane in a convenient box from buzzbox premium cocktails, The Raymond 1886 cocktails made with Woodford Reserve Bourbon, flavorful Mediterranean food from Spire Works, Akagisan sake, pesto pasta from Prince of Venice, cocktails made with Ki No Bi Dry Gin from the Kyoto Distillery, Kass lemon meringue, all of the tonics by East Imperial, ZYR Russian vodka, the Mignon chocolate fountain, Matcha Matcha green tea rice crispy treats, the plain straight bourbon from American Born, Granville mac and cheese, cocktails from Magnolia House, Lark Cake Shop chocolate cake and everything from Ascension Cellars and Golden Star Vineyards. 

Story in photos here.

Masters of Taste 2019 participating Culinary Masters and Restaurants included:

Sweet Masters: A select group of Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as the deliciously scrumptious scratch baked custom cakes and cupcakes from Fantasy Frostings, Lark Cake Shop and Lady M., Chocolatier Mignon Chocolate, My/Mo Mochi Ice Cream, Nomad Ice Pops, homemade premium sorbets from Pop’s Artisinal Creamery,  Porto’s Bakery, SuperCool Creamery, THE Bakery Truck and more.

Beverage Masters Included

Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites Indie Brewing Company, Iron triangle Brewing, Los Angeles Ale Works, Lincoln Beer Company, MacLeod Ale Brewing Co., Arcadia’s first  Microbrewery Mt. Lowe Brewing Co., San Fernando Brewing Co. and State Brewing Co..

Wineries: A specially curated collection of Wine Masters will be showcasing their finest varietals including premium boutique winery Ascension Cellars, CRŪ Winery, Frisco Cellars, Golden Star Vineyards & Winery, Hitching Post Winery, Kieu Hoang Winery, Anderson Valley’s Navarro Vineyards, San Simeon Wines, Vinemark Cellars, Wrath Wines and more.

Bars and Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails, including Cameron Masden of The Raymond 1886, Ned Kirby of Magnolia House, and Katie Putterlik of Otoño. Top brands showcasing their finest spirits will also include American Born Moonshine, Buzzbox, Dulce Vida Tequila, KI NO BI Dry Gin, Krafted Spirits, Neustra Soledad Mezcal, Pomp & Whimsy,  SelvaRey Rum, Ventura Spirits, Wild Roots Organic Vodka, Woodford Reserve, ZYR Russian Vodka and many more.

Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate, such as Boxed Water, Califia Farms Juices and Cold Brew Coffees, Dry Sparkling, East Imperial, Groundwork Coffee, Honeydrop Beverages, Humm Kombucha, Immordl energy elixirs, Matcha Matcha, Zico Coconut Water and more.

Sponsors: Masters of Taste 2019 is made possible through the generous support of our Sponsors, which include HomeStreet Bank, Judith L Chiara Foundation, US Bank, Western Asset Management, Kaiser Permanente, Capitol Group, Citizen’s Business Bank, Chase Bank, Westport Construction, App Dynamics, Pasadena Tournament of Roses, Clear Stream Media Group, Tsutayo Ichioka & Satsuki Nakao Foundation, HKG LLP, Wescom, California Linens and more.

Non Profit

100% of the proceeds from Masters of Taste 2019 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last three years Masters of Taste has raised over $1.5 Million in support of Union Station’s life-saving programs.

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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

4th Annual Masters of Taste: 2019 Host Chef Michael Hung and L.A.’s Top Tastemakers Celebrate the Finer Things on Field of the Iconic Pasadena Rose Bowl!

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Los Angeles, CA – Come celebrate and be part of the 4th Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, April 7th, 2019 from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl!

Masters of Taste 2019 is also introducing Chef Michael Hung as the event’s first-time Host Chef. 2017 and 2018 Masters of Taste Culinary Master, Michael Hung’s illustrious career credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardinière and overseeing the kitchen at Roland Passot’s Michelin-starred La Folie. Chef Hung then left 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. Michael’s success continued when he opened the highly-acclaimed Viviane in the Avalon Hotel Los Angeles and then he started his own company Ardour Hospitality in 2016, which focuses on full-service consulting, culinary and hospitality experiences in Greater Los Angeles. In addition to running his own company, Michael has also returned to Faith & Flower where he oversees the kitchen.

“I have been a participant in Masters of Taste for the past two years and it is spectacular. Cooking and serving people on the field of the Rose Bowl could be a once in a lifetime dream, but I have been lucky enough to get to do it for the past two years, and this year, the honor to be able to formally host the event,” says Hung. “And, while the festivities are amazing, what is most impressive is that Masters of Taste donates 100% of proceeds from this event to Union Station Homeless Services each year. Homelessness deserves our attention, focused work and finances, and Union Station Homeless Services and Masters of Taste are truly leaders in helping those who are in need.” 

Masters of Taste 2019 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 95 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, a premier 50-Yard-Line Cocktail Bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.

100% of the proceeds from Masters of Taste 2019 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last three years Masters of Taste has raised over $1.5 Million in support of Union Station’s life-saving programs. Thank you for making that possible.

Some of this year’s Masters of Taste 2019 participating Culinary Masters and Restaurants include:

Sweet Masters: A select group of Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as the deliciously scrumptious scratch baked custom cakes and cupcakes from Fantasy Frostings, Lark Cake Shop and Lady M., Chocolatier Mignon Chocolate, My/Mo Mochi Ice Cream, Nomad Ice Pops, homemade premium sorbets from Pop’s Artisinal Creamery,  Porto’s Bakery, SuperCool Creamery, THE Bakery Truck and more.

Some of this year’s participating Beverage Masters include: 

Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites Indie Brewing Company, Iron triangle Brewing, Los Angeles Ale Works, Lincoln Beer Company, MacLeod Ale Brewing Co., Arcadia’s first  Microbrewery Mt. Lowe Brewing Co., San Fernando Brewing Co. and State Brewing Co.. 

Wineries: A specially curated collection of Wine Masters will be showcasing their finest varietals including premium boutique winery Ascension Cellars, CRŪ Winery, Frisco Cellars, Golden Star Vineyards & Winery, Hitching Post Winery, Kieu Hoang Winery, Anderson Valley’s Navarro Vineyards, San Simeon Wines, Vinemark Cellars, Wrath Wines and more.

Bars & Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails, including Cameron Masden of The Raymond 1886, Ned Kirby of Magnolia House, and Katie Putterlik of Otoño. Top brands showcasing their finest spirits will also include American Born Moonshine, Buzzbox, Dulce Vida Tequila, KI NO BI Dry Gin, Krafted Spirits, Neustra Soledad Mezcal, Pomp & Whimsy,  SelvaRey Rum, Ventura Spirits, Wild Roots Organic Vodka, Woodford Reserve, ZYR Russian Vodka and many more. 

Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate, such as Boxed Water, Califia Farms Juices and Cold Brew Coffees, Dry Sparkling, East Imperial, Groundwork Coffee, Honeydrop Beverages, Humm Kombucha, Immordl energy elixirs, Matcha Matcha, Zico Coconut Water and more. 

Sponsors: Masters of Taste 2019 is made possible through the generous support of our Sponsors, which include HomeStreet Bank, Judith L Chiara Foundation, US Bank, Western Asset Management, Kaiser Permanente, Capitol Group, Citizen’s Business Bank, Chase Bank, Westport Construction, App Dynamics, Pasadena Tournament of Roses, Clear Stream Media Group, Tsutayo Ichioka & Satsuki Nakao Foundation, HKG LLP, Wescom, California Linens and more. 

Ticket Information: Masters of Taste 2019 will take place on Sunday, April 7th, 2019. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over. For more information on Masters of Taste 2019 or to book your tickets directly, please visit www.MastersofTasteLA.com/Tickets.

Location:  Pasadena Rose Bowl – 1001 Rose Bowl Drive, Pasadena, CA 91103.

Transportation and Parking: Guests are encouraged to utilize car services – Lyft, Uber, Taxi, etc. – since this event does serve alcoholic beverages and is a 21+ and over event. Complimentary parking is also available at the Rose Bowl.

2019 Heralds A Year of Change as The Raymond 1886 Introduces New Executive Chef Jon Hung and Pastry Chef Alexa Clark!

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(Pasadena, CA): A new year means new changes, new adventures, and new faces, and after well over a decade, The Raymond 1886 introduces New Executive Chef Jon Hung and Pastry Chef Alexa Clark!

Executive Chef Jon Hung is the new secret ingredient at The Raymond 1886, whose brother is none other than Los Angeles based Chef Michael Hung (Traci Des Jardins’s James Beard Award-winning Jardinière, Roland Passot’s Michelin-starred La Folie, Viviane in the Avalon Hotel, Faith & Flower, and his culinary and hospitality consulting company Ardour Hospitality) proving that talent, culinary ingenuity, and a keen sense of business runs in the family. Before his cross-country move to helm the kitchen at The Raymond 1886, Executive Chef Jon Hung was most recently at the highly collaborative restaurant Common Lot in New Jersey, which was awarded 4 stars by the New York Times. Chef Hung began his career in New Jersey as owner and operator of The Bagel Box, during which time he received his Certificate of Culinary Arts from The Art Institute of New York. These experiences set the foundation for Chef Hung’s trek towards a new frontier at The Raymond 1886, where his fifteen years overseeing all aspects of his own business made him cognizant and empathetic of all restaurant operations, while his team work skills at Common Lot gave Hung the training ground to create a collaborative environment in the kitchen. “I consider it a failing of my leadership if I do not support the creativeness of my team.” For his all new Dinner Menu at The Raymond 1886, Executive Chef Jon Hung stayed within the parameters of tradition while still coloring just outside the lines in texture and flavor profile.   

Pastry Chef Alexa Clark and Chef Jon Hung

The Raymond 1886 new Dinner Menu begins with an unprecedented array of Starters to share, like the Cedar Planked Broccolini, grilled broccolini, lemon dressing, fresh horseradish, and grilled lemon, and the Roasted Cauliflower, Romesco, toasted almonds, and bread crumbs, or the Shishito, with shallots, sweet chili sauce, and crispy garlic. Two salads round out these verdant selections, starting with the Grilled Caesar Salad, charred romaine lettuce, house made dressing, croutons, and shaved parmesan, while the Kale Salad is comprised of Tuscan kale, balsamic vinaigrette, sumac yogurt, candied hazelnuts, and goat cheese. All will bow down and declare their undying fealty to the King Trumpet and Truffle Polenta, comprised of roasted shimeji, mushroom broth, and carrot top chimichurri, while Chef Hung offers two spins on a classic with the Steak Tartare, blood orange soy dressing, sesame seeds, and wasabi powder, served with brioche, and the Salmon Tartare, featuring avocado mousse, white soy, furikake, crispy salmon skin, and salmon roe. A bounty of sea fare is available beginning with the Steamed Blue Mussels, with angry lady sauce, Chinese sausage, Thai chili, and tomato, served with toasted bread, or the Miso-Sake Glazed Hamachi Kama, comprised of whole roasted yellowtail collar, blistered shishito peppers, and lemon, or the slurp worthy Micro-Farmed Oysters accompanied with champagne mignonette, and finally, the Grilled Octo, featuring cranberry beans, linguica, baby kale, and black olive gremolata. Go classic with the Artisanal Baguette served with homemade butter, or the Imported and Domestic Cheeses, accompanied by assorted seasonal pickles, fruit and house made focaccia, or the Charcuterie Board, assorted cured meats and pickles served with brioche.

The Entrees section include ten mouthwatering dishes, beginning with the vegetarian friendly Sweet Potato Cavatelli, featuring butternut squash coconut sauce, peas, and arugula. Make a wish on a fish and you will have two pescatarian dishes at the ready, starting with the Seared Salmon, roasted heirloom carrots, carrot puree, Salsa seco, and spiced pepitas, or the moist and flakey Barramundi, featuring black lentils, harissa butternut squash puree, house-pickled butternut squash, and preserved lemon. Prepare to be in a “fowl” mood with the succulent Roasted Chicken, served with truffle polenta, Maitake mushrooms, red peppercorn brandy jus, preserved lemon and fried capers, or the Roasted Duck with warm potato salad and braised red cabbage. A dish near and dear to Chef Hung’s heart, the Pan Seared Pork Chop waited until the opportune moment presented itself to develop and share it with the world, with wheat berries, baby fennel, house-pickled fennel, fermented apples, and sage jus. The tender Short Rib begins with a 72-hour braise before plating up crispy pig ear salad, French green beans, and potato-butter emulsion, while the short rib joins forces with pasta for the Strozzapreti, featuring short rib ragu and citrus gremolata. Robust and meaty, the New York Steak, features roasted kombu scalloped potatoes, which Chef Hung describes as “intense flavor that elevates the umami” and pairs beautifully with the accompanying sautéed mushrooms and shitake jus. Be it platonic, familial, or Eros, nothing says “I Love You” like the Dry-Aged Rib Eye For Two, with elephant garlic and family style vegetables.

The sweet to Executive Chef Jon Hung’s savory, The Raymond 1886 also introduces Pastry Chef Alexa Clark. Calculated and thoughtful, Clark’s career began immediately following her completion in Pastry and Baking Arts at The Institution of Culinary Education in New York, and in New York and New Jersey based kitchens such as TriBeCa Treats, No Nut Nation, and Local Seasonal Kitchen, before gaining recognition for her contributions at Common Lot and Viaggio Ristorante, with whom she was profiled in the April 2018 issue of New Jersey Monthly. Hung and Clark met at Common Lot and quickly discovered a similar work ethic that only strengthens under the same kitchen roof, synergistically playing off one another with their supportive palates. The Owners of The Raymond 1886 were equally impressed with Clark’s passion and skill, prompting she and Hung to excitedly make the move across the United States. Clark knew from the get-go that her approach to The Raymond 1886 new Dessert Menu would be about perfecting balance. States Clark, “Guests want something they cannot easily make at home, but something that is also familiar.” Clark walks that tightrope with the greatest of ease seen in her four delectable treats, beginning with the Passion Fruit Cacao Tart, featuring blood orange, chocolate coconut mousse, and coconut powder. Creamy and luscious, the Peanut Butter Mousse is comprised of Nutella cremeux, honeycomb, cinnamon condensed milk, and lime gel, while the Hazelnut Linzer Tart offers guests a satisfactory contrast in texture with black currant cranberry preserves, citrus caramel creme, and sugared pepitas. Feeling fancy? Go for the French classique, Chocolate Bavarois, with Tahitian vanilla ice cream, pink peppercorn graham crumble, and caramel. Always seeking new opportunities to expand her prowess, Clark leapt at the chance to get behind the bar and collaborate with the critically acclaimed 1886 bar team for their new 2019 Winter Cocktail Menu. “This was an amazing experience and I am looking forward to more collaborations with the 1886 team,” says Clark.

Should auld acquaintance be forgot? Not when there is a tantalizing new year full of delicious beginnings, so head to The Raymond 1886 where the innovation keeps on cooking with Executive Chef Jon Hung and Pastry Chef Alexa Clark’s new Dinner and Dessert Menus! 

The Raymond 1886 is open for Lunch every Tuesday through Friday from 11:30 am to 2:30 pm, Dinner every Tuesday through Sunday from 5:30 to 10:00 pm, and for Brunch every Saturday and Sunday from 9:00 am to 2:30 pm. 1886 is open every Sunday, Tuesday through Thursday from 11:30 am to 12:00 Midnight, and every Friday and Saturday from 11:30 am to 2:00 am. 1886 Happy Hour is every Tuesday through Friday from 4:00 pm to 7:00 pm. For more information or reservations, please visit www.TheRaymond.com or call The Raymond 1886 directly at 626.441.3136.

Masters of Taste Announces 2019 Date And Introduces Chef Michael Hung as 2019 Host Chef!

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Los Angeles, CA- Come celebrate and be part of the fourth annual Masters of Taste 2019, L.A.’s premier outdoor, luxury food and beverage festival taking place on Sunday, April 7th, 2019 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl!

Photo Credit: Courtesy of Masters of Taste

Masters of Taste 2019 is also introducing Chef Michael Hung as the event’s first-time Host Chef. 2017 and 2018 Masters of Taste Culinary Master, Michael Hung’s illustrious career credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardinière and overseeing the kitchen at Roland Passot’s Michelin-starred La Folie. Chef Hung then left 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. Michael’s success continued when he opened the highly-acclaimed Viviane in the Avalon Hotel Los Angeles and then he started his own company Ardour Hospitality in 2016, which focuses on full-service consulting, culinary and hospitality experiences in Greater Los Angeles. In addition to running his own company, Michael has also returned to Faith & Flower where he oversees the kitchen.

“I have been a participant in Masters of Taste for the past two years and it is spectacular! Cooking and serving people on the field of the Rose Bowl could be a once in a lifetime occasion, but I have been lucky enough to get to do it for the past two years, and this year, the honor to be able to formally host the event,” says Hung. “And, while the festivities are amazing, what is most impressive is that Masters of Taste donates 100% of proceeds from this event to Union Station Homeless Services each year. Homelessness deserves our attention, focused work and finances, and Union Station Homeless Services and Masters of Taste are truly leaders in helping those who are in need.” 

Masters of Taste 2018 attracted nearly 2,800 guests and garnered media attention throughout Southern California and beyond. Masters of Taste 2019 is expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 45 Master Chefs including returning Culinary Masters Chef Erwin Tjahyadi (Bone Kettle), Chef Kyle Johnson (Bourbon Steak), Chef Calogero Drago (Celestino Ristorante), 2019 Host Chef Michael Hung (Faith & Flower) and Chef Lee Hau Fu (Lunasia Dim Sum House) just to name a few. Also, participating in Masters of Taste 2019 will be L.A.’s top Sweet Masters, signature handcrafted cocktails and tastings from over 40 Beverage Masters including spirit brands and bars, a premier 50 yard-line cocktail bar featuring four of L.A.’s most distinguished drinking destinations and their Master Mixologists, select wineries, local craft breweries, live entertainment and much, much more.

100% of the proceeds from Masters of Taste 2019 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last three years Masters of Taste has raised over $1.5 Million in support of Union Station’s life-saving programs. Thank you for making that possible.

Mark your calendars and save-the-date for Masters of Taste 2019!

Ticket Information: Masters of Taste 2019 will take place on Sunday, April 7th, 2019 and is a 21+ event.  A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. For more information on Masters of Taste 2019, please visit www.MastersofTasteLA.com. Masters of Taste 2019 Tickets will go on sale Tuesday, January 1st, 2019.

Masters of Taste

Pasadena Rose Bowl

1001 Rose Bowl Drive, Pasadena, CA 91103

T: 626.791.6677

E: info@MastersofTasteLA.com

www.MastersofTasteLA.com

Taking It All In: Masters of Taste 2018

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The Masters of Taste event is top-notch – obtaining only the most sought after chefs, restaurants, sweet makers, mixologists, spirits and wineries – and it’s only their third year holding the event. My mouth waters in anticipation just writing this out…

27751752_1599581886822497_6563305568753270249_nThe Invite

Walk the field of the Rose Bowl and enjoy unlimited samplings from some of L.A.’s most eclectic chefs and restaurants, wineries, craft breweries, mixologists and more! 2,500 influential food and beverage enthusiasts from all throughout the Greater Los Angeles area are expected to attend this exciting festival which will include spectacular offerings from over 50 Culinary Masters and restaurants, an array of signature sweets prepared by L.A.’s finest Sweet Masters, signature handcrafted cocktails and tastings from over 25 Beverage Masters which will include top cocktail bars, wineries, local craft breweries…

My Takeaways

It was a wee bit warm at the start of Masters of Taste, but soon clouds took over a good hour or so into it, and, as you will see from the photos I’ve shared, many people decided to take advantage of the weather and forgo the shaded tables just to lollygag on the grass – to eat, drink, socialize and even toss a football around!

This year the VIP end zones had chef and cocktail classes on one end as well as a Wolfgang Puck seated pop up wine-paired meal on the other. The four-course meal was absolutely inspired and fabulous, a real treat for VIP ticket holders.

Of course we drank and ate plenty, and had fun running into many friends including Liz and Bruce Pack, Joe Wehinger (for Daily Ovation), Adam Rubenstein (Viva LA Foodies), Danielle Salmon (Follow My Gut foodie blogger), Kevin Friend, Lee and Helen Williams (and their pack of helpers from Golden Star Vineyards), David Dinsmore (Ascension Cellars), Lawrence Moore (Lawrence Moore and Associates) and Anthony Duggan as well as making new friends on what proved to be a most memorable day.

Even with so many killer foods, drinks and desserts, the lines were more than manageable. This year they also challenged chefs to whip up something with Woodford Reserve Bourbon. Guests were given wooden chips to leave at the tables they wanted to cast a vote for. My fave was a chocolate Gelato with the Bourbon. (Come to find out the next day that they – Fatamorgana Gelato – won!)

We didn’t make it to every vendor, but of those we did make it to we enjoyed Fried Chicken n’ Beignets from Maple at Descanso Gardens, plant based “Lazy Sushi” at M Café, Dulce Vida Grapefruit Tequila, Deviled Turkey Salad Sandwich from Wax Paper, Mignon Chocolate Truffles, Crème Caramel, ZYR Russian Vodka, cocktails from The Raymond 1886, Chicken Pot Sticker from LiOrient, Spicy Baja Tuna Tostada from Pez Cantina, cocktails from Momed, Organic Tuscan Kale Salad from True Food Kitchen, a Salmon Belly Summer Roll from Garlic and Chives, Pad Thai Calamari from Bourbon Steak, Toasted Barley with Sugar Snap Peas (love this one!) from Derive, American Born Whisky, Carnitas Tacos from Mercado, cookies from Zooies, Burrata Stuffed Ravioli in a Red Beet Sauce from Celestino, Golden Star Vineyards, Wrath Wines, Hitching Post Wines and Ascension Cellars….

Culinary Vendors Include

Ardour Hospitality Chef Michael Hung (Los Angeles)

Alexander’s Steakhouse Chef Travis Flood (Pasadena)

Ayara Luk Chef Vanda Asapahu (Westchester)

Bacchus Kitchen & Eatery and Claude & Co. Chef Claud Beltran (Pasadena)

Bistro Mon Cheri Chef Kimmy Tang (Pasadena)

Bone Kettle and Komodo Chef Erwin Tjahyadi (Pasadena and Los Angeles)

Bourbon Steak Chef Kyle Johnson (Glendale)

Celestino Ristorante Chef Calogero Drago (Pasadena)

CHAYA Chef Joji Inoue (Downtown Los Angeles and Venice)

Church & State and Spring Chef Tony Esnault (Downtown Los Angeles)

Dérive Chef Shane Alvord (Pasadena)

Eat @ Rollin’ Joe’s Chef Mark Salazar (Los Angeles)

Fahrenheit LA Chef John McLellan (Los Aneles)

Garlic & Chives Chef Kristin Nguyen (Garden Grove)

Grill Em All Chef Ryan Harkins (Alhambra)

Gus’s Barbecue Chef Mike Stern (South Pasadena)

Jaffa Chef Anne Conness (Los Angeles)

Kato Chef Jonathan Yao (Los Angeles)

Li Orient Asian Bar & Restaurant and Triple 8 China Bar & Grill (Los Angeles)

Loquita Chef Peter Lee (Santa Barbara)

Lunasia Dim Sum House Chef Lee Hau Fu (Pasadena and Alhambra)

M Café Chef Atsushi Kenjo (Melrose and Beverly Hills)

Maestro Chef Elena Vega (Pasadena)

Maple at Descanso Gardens Chef Philip Mack (La Cañada Flintridge)

Mercado Chef Jose Acevedo (Hollywood, Los Angeles, Pasadena, Santa Monica)

Momed Chef Alex Sarkissian (Beverly Hills and Atwater Village)

Montrésor and The FLATS Chef Paul Shoemaker (Studio City and Beverly Hills)

Nerano Chef Michele Lisi (Beverly Hills)

Pez Cantina Chef Bret Thompson (Downtown, Los Angeles)

Poppy and Rose Chef Michael Reed (Los Angeles)

Prince of Venice Chef Alberto Bertoncin (Los Angeles)

Ramen Tatsunoya (Pasadena)

Redbird Chef Neal Fraser (Downtown Los Angeles)

Sweet Greek Chef Christina Xenos (Los Angeles)

The Bellwether Chef Ted Hopson (Studio City)

The Raymond 1886 Chef Tim Guiltinan (Pasadena)

True Food Kitchen Chef Sebastian Pfleging (Pasadena)

Wax Paper Chef Peter Lemos (Frogtown)

Wolfgang Puck Catering (Los Angeles)

World Empanadas Chef Matthew Hirtz (Burbank)

Sweet Masters

Butter Cake Shoppe, Chocolate Stars USA, Crème Caramel, Fatamorgana Gelato, Helados Pops, Mignon Chocolate, Nothing Bundt Cakes, Porto’s Bakery, Sidecar Doughnuts, The Dolly Llama, Zooies Cookies and others.

Brewmasters

Angel City Brewery, Brewyard Beer Company, Indie Brewing Company, Iron Triangle Brewing, Lincoln Beer Company, MacLeod Ale Brewing Co., Mt. Lowe Brewing Co., San Fernando Brewing Co. and State Brewing Co.

Wineries

Ascension Cellars, Cosentino Winery, Foris Winery & Vineyards, Golden Star Vineyards & Winery, Hitching Post Winery, Jax Vineyards, Kieu Hoang Winery, Lorimar Vineyards and Winery, Navarro Vineyards, Riboli Family Wines, Rutherford Ranch Winery, and Wrath Wines.

Bars

Ann-Marie Verdi of The Bellwether, Cameron Masden of 1886, Dan Garvin of Magnolia House, Devon Espinosa of Sunset & Vinyl, Feisser Stone of CHAYA Izakaya and world-class Barman Payman Bahmani.

Spirits

American Born Moonshine, Buzzbox, Dulce Vida Tequila, SelvaRey Rum, Smirnoff Spiked Sparking Seltzer, Woodford Reserve and ZYR Russian Vodka and many more.

Non-Alcoholic Bevvies

Bai, Boxed Water, Califia Farms, Dry Sparkling, Groundwork Coffee, Honeydrop Beverages, Humm Kombucha, Immordl, Nekter Juice Bar and Zico Coconut Water

Sponsors

HomeStreet Bank, Judith L Chiara Foundation, Western Asset Management, Woodford Reserve, Kaiser Permanente, US Bank, Capitol Group, Universal Studios Hollywood, Kauffman Wealth Management, Westport Construction, Bank of America, MUFG Union Bank, HKG LLP, Norton Rose Fulbright US LLP, Douglas Elliman Real Estate, Pasadena Tournament of Roses and California Linens.

Mission

EAT MORE. GIVE MORE.
100% of event proceeds support Union Station Homeless Services, a 501(c)(3) nonprofit helping individuals and families rebuild their lives and end homelessness.

Website: https://mastersoftastela.com/

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

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

Vintage Eve Circa 3/15: Several Firsts at Celestino Ristorante & Bar

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Where does one begin after their first dining experiences at Celestino Ristorante and Bar? The seasonal mushroom menu that included my first experience tasting truffles? Meeting Partner and Executive Chef Calogero Drago? Tasting “only three percent of the menu” but possibly the best as recommended by our server? Pairing Italian Cabernet Sauvignon and Italian Syrah with a meal that began with Sicilian rice croquet and ended with Panna Cotta vanilla custard and strawberries…wait, that dessert was served with a small glass of chilled Italian Moscato dessert wine. Egads, lets just get started!

The Dishes and Wine Pairing

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Photo from Celestino Facebook page.

As is our custom in a restaurant that is new to us, we asked our server for advice on their best dishes and wines (in this case he offered them to us by the glass) for each. We began with an item not on the menu: Sicilian Rice Croquet paired with a 2011 Vitiano Cabernet Sauvignon. Our waiter said not to “judge at first page, like a book” and see how the wine worked with the food (as we all know Italian wines are made for food).

The wine was not as big and bold as a domestic Cabernet and paired with the soft, warm and inviting creamiest of provolone cheese in the croquet – it subtly complemented it. My husband Eddie said the wine opened up more with the oil and fat in the dish, I found it to be a pleasant palate cleanser.

Then we made a selection from the Seasonal Mushroom and Truffle Menu: Veal Carpaccio with Shave Fresh Truffle and Pecorino Cheese, paired with the same Vitiano Cabernet. Neither of us had had Veal Carpaccio or Truffle before. This was a treat! I picked up the aromas of the dish from at least a foot away, though no one item overpowered the other in flavor once I dived in – except the capers of course! Having no point of reference on what truffle tastes like (and no, for my food 101ers, it’s not chocolate) this root, this mushroom, had the strength of flavor of the finest cured meat, and against the firm cheese and delicate veal it was simply a wonderful discovery.

Next we moved over to main dishes, that we had split so we could try each other’s dishes. We ordered the Ossobuco all Milanese with Saffron Risotto and Risotto with Fresh Porcini Mushroom (our waiter exchanged the Risotto with Homemade Wide Pappardelle noodle so we didn’t have too much Risotto) both paired with a 2012 Adesso, made from the Nero d’avolo grape our waiter said was “an ancestor” to the Syrah grape.

Trying the wine on its own I noted great spice and dark fruit, yet very balanced with low acid and good tannin structure.

(This is where I must take a breath. When you look over the photo album on Facebook, you will see a shot of tricolored drying pasta. The Pappardelle noodle was cooked perfectly al dente, I had to wonder how they could do this. Eddie figured it’s because the noodles don’t need to be rehydrated, and cooks faster. But still, 90 seconds or 100 seconds, they have it down to a science.)

Now, back to noodle nirvana. Starting with the Pappardelle I thought it was comfort food at its finest: creamy, milky, buttery and meaty too, courtesy the flavorful mushrooms. Yet we were told that the only liquid in the sauce was white wine. There was NO cream in the dish. What made it taste like this? Our waiter came to our aid again and said that when made with fresh Porcini mushrooms it’s the mushrooms alone that makes the dish creamy.

Now, if you’re keeping up we have one more – and incredible – main dish and then dessert. Try to hold on because here comes Ossobuco alla Milanese with Saffron Risotto paired with 2003 Cersus 100% Sangiovese. Our waiter had asked if we wanted a domestic wine or a big Italian, we chose the big Italian because we had enjoyed the others so much before this. On its own I got aromas of dirt, blackberry, cigar…and dare I say mushroom? The taste was all blue and black fruit, balanced pepper, firm tannins and a staggeringly long finish.

Now, onto the tenderest of veal framed by an equally tender risotto. Both were creamy, and both gave into the wine cutting right through them, making you want to dive back into the dish over and over again even if…you are getting a tad full.

So here it is, dessert: Panna Cotta Vanilla Custard Over Strawberries paired with a chilled Italian Moscato dessert wine. Our waiter said there was a great selection of desserts, but this one, the Panna Cotta, would not be found anywhere else. Reminded me of a vanilla bean in fresh whipped cream though denser, custard though softer, a crème Brûlée without the hard shell. The flavor of the vanilla and strawberries against the orange in the Moscato was something to relish and linger over. And that we did.

The Atmosphere

We were early diners so we could select a booth or table, and we chose a spot close to the kitchen to watch things. At one point we were quietly serenaded in Italian as workers went about their business. Nice.

I took a tour around and was pleased to fine more than one dining room and a beautiful outdoor patio complete with an arbor, lights and a young boy that wanted to be in my photos.

At one point our waiter announced, “The Capitan, Senior Drago is here” and we watched as Partner and Executive Chef Calogero Drago went from table to table to greet his guests, making the evening that much more special for all. And yes, we got another photo.

In Conclusion

We want to try more Italian Cabernets, we want to try the other 97% of the menu, and we want to go back for my birthday.

The Details

Celestino Ristorante & Bar – 141 S. Lake Ave., Pasadena, CA 91101 – 626.795.4006  –

Website: http://celestinopasadena.com

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

Twitter: https://twitter.com/CelestinoOnLake

Pinterest: https://www.pinterest.com/CelestinoOnLake

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 guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve Circa 2/15: Flavor, Color and Texture at The Raymond 1886

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Although The Raymond 1886 is well known to many, my husband and I had our first experience via a multi-course meal, cocktails and dessert, that brought our level of culinary education up a notch…or three.

Executive Chef Tim Guiltinan has a way with food. It appeared to us, right off the bat, that he had designed his plates to delight a diner with three things: flavor, color and texture. It went like this:

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From The Raymond’s Facebook page

Our Menu

Steamed Blue Mussels, angry lady sauce, Chinese sausage, Thai chili served with toasted bread.

What a wonderful batch of flavors, from the subtle tang of chili, the meaty and spicy sausage, to the tender flavorful mussel nestled inside. The toasted bread served on the side was the perfect accompaniment to sop up all of the juices nestled at the bottom of our bowl. I actually wrote down, “finger licking good” and labeled the dish an “Eve’s Pick.”

Micro-Farmed Massachusetts Oyster, Tim’s Habanero Horseradish Hot Sauce.

Cool, clean, crisp, refreshing with a hint of salt – and then with one drop of Tim’s orange-colored sauce and our oysters were spiced up just enough to make them that much more interesting to savor. (Ed liked two drops.)

Hand Harvested Scallops, Oregon black trumpets, grapefruit, English peas and vanilla-bean potato.

I took some time to savor the colors before diving into my scallops: the green peas, bright grapefruit segments, the blackest of Oregon black trumpets and slightly golden and glistening scallops. Dear me, the taste did not disappoint and I ate all five.

Short Rib-72-hour braise, liquefied potato, haricot vert, radish-onion-carrot slaw.

An extremely tender, smoky and juicy short rib was surrounded by a blend of colorful vegetables cooked al dente. And again, the colors, red, brown, green, orange and white, added to our pleasure. Eddie thought the dish worked in perfect balance.

“Chocolate Hazelnuts” Dark chocolate cremeaux, coffee soil, milk chocolate hazelnut praline crunch, espresso ice cream.

In the dessert, the crescendo of our meal, Chef Tim Guiltinan again used flavor, color and texture to tantalize our taste buds. We loved breaking up the sweet crunchy hazelnut praline and then dipping into the cool and creamy espresso ice cream. Simply decadent.

More menus can be viewed online. (We asked our server for recommendations as we think that’s a good bet the first time we visit a restaurant.)

Cocktails and Wine List

“Pimms #6” – Russian Standard vodka, Pimms, mint, cucumber, citrus and carbonated lemonade. I could see right away why this was a signature drink. It refreshed the palate perfectly between bites of appetizers with its fruit, mint and cucumber. Definitely something I could imagine sipping on over brunch in the patio – next time.

“Rye Reverse” – Templeton rye, Rittenhouse 100, dry Vermouth, Maraschino cherry, a drop of curacao, stirred and served over large rock with lemon and orange peels. Ed ordered this one and loved it. From the presentation to the taste, this was a perfect aperitif.

This is just a sample, there are a lot of cocktails to choose from, so have fun selecting your own!

Wine List

As we had a single cocktail we didn’t order wine as well, but we did note these favorite wineries had found their place on The Raymond’s multi-page list (I’m sure you’ll find some of your favorites there too): Ramey, Pahlmeyer, Joseph Phelps, Robert Craig, Turley, Schramsberg, Veuve Clicquot, Rocca, Frank Family, Ancient Peaks, Stolpman…to name just a few.

Conclusion

What do you think? Heading back for brunch in a week to enjoy the patio and all that Chef Tim Guiltinan has in store for diners again!

Facebook album link: https://www.facebook.com/media/set/?set=a.10204937099854660.1073741900.1455706632&type=1&l=04cc16796d

In its heyday, The Grand Raymond Hotel was an East Coasters’ winter respite celebrating the finer things in life. Though the hotel is gone, its original caretaker’s cottage remains and houses The Raymond | 1886 Bar. With beautiful patios, gardens, fireplaces, and one of the top cocktail and wine programs in the U.S., The Raymond | 1886 Bar provides a comprehensive experience that marries gorgeous atmosphere, top notch drinks, and innovative American cuisine inspired by international technique. (read more from Discover Los Angeles)

The Raymond 1886 – 1250 S. Fair Oaks Ave, Pasadena, CA 91105  – 626.441.3136 – http://www.theraymond.com

Find on Twitter: https://twitter.com/RaymondPasadena

Discover on Facebook: https://www.facebook.com/TheRaymondRestaurant

Website: http://www.theraymond.com/

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 guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

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