Wine and Spirit Goals for 2019, NOT Just About Drinking

January 11, 2019 by evebushman Leave a Comment

Thinking that in my ten years of writing about wine and spirits, I must’ve set some goals, written them down and shared them in past articles. Did a quick Google search and found yea, sounds familiar as I did it once, just last year, in the column titled: Why Not Have…Drinking Goals for 2018? And No, it’s not too late to set them!

So I gave my 2018 article a gander, to see how many of my goals were met, to see if I should even attempt goals for 2019. The first goal, to learn about Mezcal, wasn’t a complete failure as I got to taste at least one in 2018. So that goal has a continuance for this year. I also went to more wine bars this year…or maybe I should say visited one wine bar more: Newhall Press Room. So that goal was partially met.

I made it to the Japanese Food and Restaurant Expo again, co-hosted our first Wine on the Roof and fourth Cocktails on the Roof for the WiSH Education Foundation, visited Salt Creek Grille and had wine, attended another Peatin’ Meetin’ organized by the LA Scotch Club and didn’t die…

But I still need my WSET Level 2 in spirits to be offered hands on as online classes are still the only type being offered. So I may have to give in on that goal, bite the bullet and try the online course this year.

Didn’t make it back to Utah or Denver for more spirits, but I did make it to SCOTLAND for plenty of Whisky!

Attended the tastings and classes at the Universal Whisky Experience in Las Vegas – which we plan to attend again this year in April.

So what’s up for 2019:

As the West Ranch Beacon* website shut down earlier this year, removing me from one weekly column commitment after about a decade, I thought I should look around for something new.

I can add more Eve Bushman Consulting Clients – so if you own a bar, restaurant, winery or wine bar and need some marketing ideas email me at Eve@EveBushmanConsulting.com. My business partner Michael Perlis and I have been successfully consulting and marketing for our clients for many years now.

Also thinking about trying something new…starting out as a small Brand Ambassador might be a good fit, though I’d need some training as that part of the industry is very new to me. I have plenty of experience with wine and spirits via the numerous events we’ve created and hosted, as well as the many we’ve marketed, and have enough wine and spirit education under my belt to be able to easily learn about a brand that is looking for representation in Santa Clarita Valley, San Fernando Valley and Los Angeles. If you hear of anything email me at Eve@EveWine101.com

So, those these new goals aren’t drinking goals, they all still involve the industry I’ve been involved with for over 10 years. I’m not going anywhere! Regardless of what I may add to my workload to make up for the closure of the West Ranch Beacon, know that Eve Wine 101 and Eve Bushman Consulting will continue as they have for many more years to come.

*If you hadn’t finished reading a particular article of mine on the Beacon, or are looking for my archived articles, please email me: Eve@EveWine101.com. I have all of my articles saved. Those over three years old were shared again, under the title “Vintage Eve” on Tuesdays on https://www.EveWine101.com. Newer articles, including the last three I did in the Scotland series, I can email out as word docs to whoever wants them. These will also be re-purposed on EveWine101 on Tuesdays within the next three years.

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

Dining at the Hyatt’s NEW Greater Pacific Restaurant

January 4, 2019 by evebushman Leave a Comment

On Facebook, as usual, and I spied a post about a local long-time respected restaurant that made a complete reboot of their menu by adding: “sea-to-table” fare that represents “the farmers and fisherman of this state in the most delicious and delectable way” courtesy existing Chef Daniel Csotai and new sushi Chef Eric Hu. The new restaurant takes over where Vines restaurant left off, in the Hyatt Regency Valencia on Town Center Drive and McBean Parkway in the beating heart of downtown Valencia.

The Setting

I was very surprised as I walked through the main doors to the hotel and entered the restaurant. The wall that previously stood between the reception area and the bar was no more; instead, by removing the wall, there was a much more open feel just to the bar alone, and it traveled from the bar to the seating in the reception area. In the past I had to get to the bar early for Happy Hour if I wanted to get a seat, now it would be no problem, and my people-watching view would be larger than ever before. There was also now two refrigerated units at the bar just for the sushi chef, who would be between two full bar areas. The bar is the same, but it looks completely different than before.

The restaurant’s main dining room has changed as well, from floor to ceiling with new flooring, dining tables and lighting. It has a very open and airy feeling. For our dinner that night we were ushered into a room that formerly housed small dining areas, now it was turned over into a private dining room, with doors on two sides, very nicely done. I settled in to see what we were going to be trying out for the first time.

The Dinner Menu

The dinner menu focuses on a “Chef’s Taste” section featuring charred local pear, Hamachi crudo…as well as pork belly with edamame, duck, and Baby Back Ribs. Then there’s a “Garden” section with four choices, several “Sandwiches”, five items in the “Share” section and then eight choices for mains: Pork Shank, Black Cod, Scottish Salmon, Bone-in NY Steak, Filet Mignon, Vegetarian Carbonara, Black Tiger Shrimp and Shelton Farms Chicken. The reverse side is a full page of wine choices, and there is a separate menu for cold sake that includes no less than seven choices = there should be something for everyone here! (Some of us at the table had sake with our dinner, the big hit was the Cowboy Yamahai: cowboy junmai ginjo – 50% of the sake rice was milled I believe – genshu yamahai.)

Greater Pacific Chef’s Table

Chef Csotai spent some time with us before each dish was served, introducing the dish as well as explaining their new program. He said that the new menu was their way of moving “away from the past to a greater future,” and added, “Everything is “farm-to-table, locally sourced, sustainable, no additives, fresh and clean.” We would notice that the “natural original flavor (as) intended by mother nature” would come through as well as what Chef Csotai called “the integrity” of the dishes.

We began with a First Course of Sushi, Carpaccio and Crudo. Chef Eric Hu prepared all of these. Accompaniments, like ginger, wasabi and soy sauce were available but I chose to enjoy mine as the chef intended and eat as prepared. This would prove to be my favorite course in the tasting, and set my palate, also enjoying the Cowboy Yamahai sake I paired it with, to welcome in our next course.

Our Second Course was Valencia Orange Pork Belly that was served over the most delicate and flavorful carrot puree – homemade of course. Chef Csotai explained that the pork had been marinated overnight – it was like charred butter, simply delicious. Alongside this on our plate was a Poached Baja Shrimp Cocktail that most of us dispatched in one or two bites, diving back into the dish to finish every drop of the homemade sauce.

Next up for our Third Course was a salad presentation: Camarillo Strawberry and Baby Kale. There was also some candied walnuts, maybe a feta or goat cheese and a dressing none of us could exactly describe…was it curry…or something else? Very delightful.

Our Intermezzo was a Yuzu Sorbet served in a martini glass. Of course I joked that the only thing the dish would benefit from would be three ounces of vodka – so don’t be shocked to find that on the bar menu soon! LOL. Todd Wilson, of FEEDSCV and the Santa Clarita Foodies group on Facebook, explained that Yuzo is used for Ponzu sauce. Ah, interesting as the flavor was hard for most of us to recognize, it was very unique, floral, fruity and tart.

Our Main Course was a sampling of several dishes: a Soy Miso Cured Black Cod with Garlic Miso and Parsnip Puree that I just loved for all that Miso; Shelton Farms Grilled Breast of Chicken with Wild Mushrooms had a lovely flavor; Aged Beef Tenderloin with a Maytag Blue Cheese Demi Glace that was cooked perfect with just the right amount of pink inside; and a side plate of roasted potatoes and Parmesan cauliflower.

I really had no room left for more food, however Chef Csotai put us all over the edge with his version of S’mores: several layers of graham crackers stacked high with both white and milk chocolate – and pop rocks!

Now, it’s your turn to go try!

Hyatt Regency Valencia: 661-799-1234

Unique Wine Blend To Salute the 25th Annual Screen Actors Guild Awards

December 24, 2018 by evebushman Leave a Comment

LOS ANGELES (PRWEB) – Cooper’s Hawk Winery & Restaurants, the lifestyle brand centered around wine and food, focused on creating memorable moments that enrich lives, has expanded its role as the Official Wine of the Screen Actors Guild Awards® to salute the 25th Annual SAG Awards.

At the heart of the Cooper’s Hawk’s celebration is a wine named the “Artist’s Red Blend” developed under the supervision of Cooper’s Hawk CEO/Founder Tim McEnery and Winemaker Rob Warren to salute the SAG Awards’ Silver Anniversary. This limited-edition wine, which bears a commemorative label, will be served during the Awards ceremony on Sunday, Jan. 27, 2019. This event will be simulcast live at 8 p.m. (ET) on TNT and TBS.

Cooper’s Hawk’s “Artist’s Red Blend” will also be the Official Wine being served at the Post-Awards Gala that same evening. In addition, Cooper’s Hawk will be offering this exclusive wine in its restaurants during live viewing parties on Jan. 27, and it will be available to the nearly 350,000 members of the Cooper’s Hawk Wine Club as January’s wine of the month.

“The Cooper’s Hawk wine club and SAG-AFTRA members are large communities who share similar characteristics – artistry, passion and dedication,” said Tim McEnery, Founder and CEO of Cooper’s Hawk Winery & Restaurants. “We are honored to be part of such an extraordinary occasion and to celebrate the outstanding representatives of the acting community.”

This marks the second in a multi-year partnership between Cooper’s Hawk and the SAG Awards. The critically acclaimed winery also returned for its second year as a partner of the SAG-AFTRA Foundation’s Patron of the Artists Awards, held on Nov. 8, and provided wine for the receptions.

“I truly enjoyed my visit the Cooper’s Hawk winery in Illinois to watch the Artist’s Red Blend being bottled and labeled,” said Kathy Connell, SAG Awards Executive Producer. “I am appreciative that it both celebrates the SAG Awards’ Silver Anniversary and honors the excellence of actors’ performances.”

Cooper’s Hawk Winery & Restaurants will provide exclusive taste experiences throughout the evening of the SAG Awards. Honorees, presenters, industry notables and members of SAG-AFTRA at the SAG Awards ceremony and Post-Awards Gala will be served Cooper’s Hawk Artist’s Blend. The individual components of this deep red blend come together in a synergistic way; much like the characters in a movie, to form something that is more than the sum of its parts. The nose is loaded with aromas of blackberry, cherry, plum, vanilla, and baking spices. It is full-bodied with firm, well-rounded tannins and an exceptionally long finish.

Cooper’s Hawk wines have earned more than 500 awards, including Best of Show at the prestigious 2017 San Francisco Chronicle Wine Competition. In addition to its winery, the company operates 34 restaurants/tasting rooms and the country’s largest members-only Wine Club.

About Cooper’s Hawk Winery & Restaurants
Founded in 2005 by CEO Tim McEnery, Cooper’s Hawk Winery & Restaurants is built upon the passionate belief that food and wine hold the power to forge lasting connections. Cooper’s Hawk is a lifestyle brand centered around wine and food and focused on enriching lives. The concept is a fusion of familiar elements – winery, modern casual restaurant, Napa-style tasting room and artisanal retail market – that has combined to create an entirely new hospitality experience.

Connect with Cooper’s Hawk Winery & Restaurants
Hashtag: #sagawards
Website: chwinery.com
Instagram: @CHWinery
Twitter: @CHWinery
Facebook.com: /coopershawk

About the 25th Annual Screen Actors Guild Awards®
The 25th Annual Screen Actors Guild Awards, presented by SAG-AFTRA with Screen Actors Guild Awards, LLC will be produced by Avalon Harbor Entertainment, Inc. and nationally simulcast live on TNT and TBS on Sunday, Jan. 27, 2019 at 8 p.m. (ET) / 5 p.m. (PT). Nominations will be announced on Wednesday, Dec. 12, 2018.

One of the awards season’s premier events, the SAG Awards® annually celebrates the outstanding motion pictures and television performances from the previous calendar year. Of the top industry honors presented to actors, only the SAG Awards are selected entirely by performers’ more than 160,000 peers in SAG-AFTRA. The SAG Awards was the first televised awards show to acknowledge the work of union members and the first to present awards to motion picture casts and television ensembles. For more information about the SAG Awards®, SAG-AFTRA, TNT and TBS, visit sagawards.org/about.

Connect with the SAG Awards®
Hashtag: #sagawards
Website: http://www.sagawards.org
Facebook: http://www.facebook.com/sagawardsofficialpage/
Twitter: http://www.twitter.com/sagawards/
Instagram: http://www.instagram.com/sagawards/

Vintage Eve Circa October 2015: Eve Reviews Brent Boso on “Leadership: The 5 Fundamentals for Restaurant Managers”

December 11, 2018 by evebushman Leave a Comment

It took a few weeks to find the time to dedicate myself to read and focus on the messages in Brent Boso’s 74-page book on leadership for restaurant managers. However, once I did, I didn’t regret it. These are the tips that I learned from a very young man with a very long history in restaurant service and management:

Managers can and should “take a dull moment” when things are slow to teach and coach their staff.

When a restaurant is “poorly run” managers are more like firefighters putting out one emergency situation after the other. Not very productive, eh?

Somewhat reminding me of the book, 7 Habits Of Highly Effective People, Boso instructs managers to build from the bottom and not the top, and to learn the fundamentals of their business first.

If you aren’t passionate, Boso writes, you won’t be able to become “the ant that just discovered it could carry 10 times its weight…”

When this happens I just want to leave, but Boso attacks it: “We must avoid making guests feel like they are part of a ‘problem’ at all costs, otherwise they may not come back.”

Boso spends some time on a tactic, which is practically ordering readers to Buy A Notepad! I have to agree that people will remember what they need to do just by the action of putting pen to paper.

Taking the time to teach your staff is paramount, Boso explains that it make take a lot of time but “in reality it would only take two minutes” to explain each task. He then explains, in detail, what those two minutes would look like.

In a chart Boso has the Way to do things next to the Why to do it a certain way. Honestly? I think that if restaurants were to put some thought behind the way they do things they might have a tough time with the reasoning for why they do it that way. It’s not based on shortcuts alone, but also on service and perception of service.

Invest Time In Your Co-Workers. This point is drilled into the reader and I found it compelling. Boso shares his own techniques in speaking so that his message is heard instead of ignored.

Instead of ignoring a problem, Boso wants you to confront it – in a conversation not an argument. I agree, when you wait too long emotions can take over.

There is a chapter dedicated to reinventing yourself and never settling. This is very helpful to any of us in any career that experiences “burnout” from time to time. Boso offers several ways to find “your reset button” including asking yourself “questions that you can say yes to, which could spark at least a little motivation.” (I’ve done this when selling – getting the customer to say yes to a few things before the thing I need to sell them is presented.)

My conclusion? Buy the book to learn more from this young man. He will motivate you to get involved and fix the problems plaguing your business.

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

Five-Star Hotel on Historic Via Giulia Offers Private ‘Liquor Room’ with Rare Collection of Distilled Spirits

November 29, 2018 by evebushman Leave a Comment

Rome, Italy – Inside the D.O.M Hotel Roma, an elegantly modern hotel in a 17^th century palazzo near the Tiber River with 18 guest rooms and suites and restaurant, another surprise awaits: the exclusive Liquor Room, with a far-ranging private collection of distilled spirits from around the world and the first of its kind in Italy.

The refined interior of the spirited space, curated by Italian architect Antonio Girardi, reflects a “modern meets classic” interpretation of Rome’s finest aristocratic homes. Hand-crafted furniture and original artworks create a comfortably elegant space in which to peruse the 33-page menu of the Liquor Room’s Distilleries Collection and then suitably appreciate the selected spirits.

“We are pleased to offer our guests one of the world’s finest private collections of distilled spirits in an inviting space designed to enhance tasting and convivial relaxation. Our Liquor Room menu features hand-selected Whiskys, Rums, Tequila, Mescal and Cachaça, Cognac, Bas-Armagnac and Calvados, Porto and Brandy, Grappa, Fruit Distilles, Vodka, Gin, Genever, Vermouth, Saké and Schochu,” said Matteo Fornasier, Hotel Manager.

“The collection was curated by the owners of Rome’s Enoteca Achilli al Parlamento who are highly respected as experts in wine and gastronomy. Research for unique and rare liquors for the Liquor Room is ongoing, with the menu updated based on findings. Sommeliers of Achilli al DOM oversee the Liquor Room along with Patrizio Boschetto, a world champion bartender.”

Whiskys include a selection of Single and Blended Irish and Scottish Malts, Irish Whiskey, Bourbon Whiskey, Rye Whiskey and New World Whisky from Japan. One of the most prestigious is the Banff Rare Malt Collection Cask Strength 21 Years that was distilled in 1982, with water sourced from Fiskaidly Farms springs. The celebrated Banff Distillery, opened in 1824 on Banff Bay in Inverboyndie, Scotland, ceased operations in 1983.

Rums are sourced from Martinique, including the Vieux Agricole – Carbat 1975, as well as selections from Cuba, Trinidad, Jamaica, Dominican Republic, Guyana, Marie Galante, Haiti, Venezuela, Guatemala, Panama and Nicaragua.

Tequilas from Mexico are offered in Anejo, Blanco, Plata, Silver and Gran Patron Burdeos styles by eight different brands, including Casamigos, Don Julio, Espolon and Patron. There are seven Mescal selections from Mexico and two Cachaça options from Brazil made from fermented sugarcane juice.

There are 10 selections of Cognac du Grande Champagne, including Lherand Vintage 1971, and two choices of Cognac du Petite Champagne.

Aged Brandy from Malaga is offered in three vintages, 1780, 1857 and 1866. Jerez Brandy is a Gran Solera Reserva from Carlos I.

From Italy, the Liquor Room features an inspired selection of Grappa, including a Marolo Grappa di Barolo-15 anni, and a Poli Pavillac 2007, Bottle 2673/5000. Fruit Distillates from Caponella, known for the distilling artistry of Gianni Caponella, includes an Amarena di Montagna, made from sour mountain cherries, and Albiocche de Vesuvio, produced from apricots from Mount Vesuvius.

Eighteen different vodka options are sourced from Poland, Russia, Holland, France, Italy and Japan.

Gin selections include 14 choices from the United Kingdom, United States, France, Germany and Spain, as well as Coffey Gin by Japanese distiller Nikka, and two gins from Italy.

There are thirteen selections of Vermouth from distillers in Italy, Spain and France, ranging from Extra Dry, Rosso and Bianco to Vanilla from Italy’s Martini, Mulassano, Carpano, Martelletti, Cocchi and Galliano; Spain’s Sarti and Lustao, and France’s Lillet.

Six different choices of Sakè and Schochu from Japan by producers Sakè Company and Asahi round out the extensive Distilleries Collection offered to guests at D.O.M. Hotel Roma by Liquor Room.

The Liquor Room Distilled Spirits pricing ranges from €10 to €800 per pour depending on the spirit selected. Advance reservations are required to experience the collection. The Liquor Room is also available to host private events or intimate dinners for up to six people.

About D.O.M Hotel Roma

D.O.M. Hotel Roma is an intimate five-star hotel in a 17^th century palazzo near the Tiber River with 18 luxurious guestrooms and suites. Set in the heart of Rome on historic Via Giulia, the richly textured interiors were restored and curated by Italian architect Antonio Girardi to reflect a “modern meets classic” interpretation of Rome’s finest aristocratic homes. Handcrafted furniture and artworks include original photographic works by Man Ray and Bert Stein and Andy Warhol silkscreen designs. Achilli al D.O.M. serves an inspired menu year-round, with service in season on the rooftop terrace noted for stunning views and an aromatic herb garden. The Liquor Room, home to one of the world’s largest private collections of distilled spirits that date from the 1780s to today, was designed to enhance tasting and convivial relaxation. D.O.M Hotel Roma, Via Giulia 131, Rome, Italy, derives its name from the initials of a Latin inscription, “Deo Optimo Maximo,” found on the original palazzo turned Claretian monastery. For more information, please visit https://www.domhotelroma.com/en/ and connect with us on Facebook and Instagram.

Glion Awards Honorary Doctorate Degree to World’s Best Sommelier Paolo Basso

November 18, 2018 by evebushman Leave a Comment

MONTREUX, Switzerland (PRWEB) – Glion Institute of Higher Education, a world-leading hospitality management institution, has granted Swiss-Italian sommelier Mr Paolo Basso the degree of Doctor honoris causa in an awards ceremony held at the institution’s flagship Glion campus on 24 October 2018. The honorary doctorate was awarded in recognition of Mr Basso’s achievements in oenology and the wider field of hospitality, and his transmission of expertise and excellence to future generations.

Photo from Glion Institute of Higher Education Facebook page.

Mr Paolo Basso, award-winning sommelier
A passion for oenology has taken Mr Basso from his native Lombardy, in Italy, to a global career as a renowned sommelier. His persistency and quest for perfection has earned him accolades such as Best Sommelier of Switzerland (1997), Best Sommelier of Europe (2010) and Best Sommelier of the World (2013).

Based in Switzerland, Mr Basso currently delivers the weeklong “Universe of Wine” course at Glion, which forms part of the mandatory practical arts curriculum for all first-semester bachelor’s degree students. Topics covered in the course include wine-making processes, wine tasting and food pairing, understanding the value of wine, and business concepts such as investing in fine and rare wines.

At the worldwide level, Mr Basso also represents Glion as a global brand ambassador. “As an essential part of luxury hospitality, oenology is core to our practical arts curriculum. We are therefore delighted that Mr Basso is able to share his vast knowledge and experience with our students and the next generation of hospitality leaders,” said Georgette Davey, Glion’s Managing Director. “This is a wonderful opportunity for Glion students to benefit from Mr Basso’s expertise and to learn by example. Mr Basso embodies key values that we strive to instil in our students, such as humility, passion and the drive for excellence.”

In addition to teaching students at Glion, Mr Basso hosts a series of gourmet dinners open to the public at Le Bellevue, Glion’s student-operated gastronomic restaurant. Featuring food and wine pairings selected by Mr Basso, the most recent dinner took place on 25 October 2018, with two more scheduled for 2018.

Useful information

Le Bellevue
Glion Institute of Higher Education
1823 Glion-sur-Montreux

Reservation
http://www.glion.edu/restaurants
T: +41 21 966 35 25
E: reservations(dot)bellevue(at)glion(dot)edu

Opening hours
Mon – Fri
12:00 – 14:30
19:00 – 23:30

Glion Institute of Higher Education
Founded in 1962, Glion Institute of Higher Education is a private Swiss institution offering bachelor’s and master’s degrees in hospitality, luxury and event management to an international student body across three campuses in Switzerland and London, UK. Glion also offers a dual-degree MBA and MSc programme in partnership with Grenoble Ecole de Management.

Part of Sommet Education, Glion is accredited by the New England Commission of Higher Education (formerly the Commission on Institutions of Higher Education of the New England Association of Schools and Colleges, Inc.). Glion is ranked number five of the world’s top institutions for hospitality and leisure management and number one worldwide for employer reputation (QS World University Rankings by Subject 2018).

For more information, visit http://www.glion.edu

Fall In Love With Happy Hour At Eight Happy L.A. Hot Spots!

November 14, 2018 by evebushman Leave a Comment

Bone Kettle:

Serving original Southeast Asian dishes in the heart of Old Town Pasadena, Bone Kettle, is the perfect place to take your taste buds on a culinary adventure while relaxing on a fall afternoon. Sip your way through the 5 o’clock hour by enjoying Craft Beers on Tap, House Wine, and Hot Sake all for just $7.00 each. Pair your beverage of choice with Executive Chef Erwin Tjahyadi’s mouthwatering Small Plates like the fresh Oysters with a seasonal mignonette and granité, or the Steak Tartare prepared with St. Helen’s Ranch hangar steak, chili vinaigrette, lemongrass and krupuk. For those looking to enjoy more than a snack, there are Chicken Wings made with fried citrus-brined Petaluma free-range chicken wings and charred lime; the Bone Marrow with scallion confit, toasted bread, mizuna, pears and apples, and Bone Kettle’s famous savory Oxtail Dumplings with seasonal mushrooms, leeks and San Bai Su. So, do not just choose one appetizer to enjoy, as Happy Hour at Bone Kettle will leave both your pocket book and your belly full all season long!

Bone Kettle offers Happy Hour every Monday through Sunday from 5:00 pm to 6:00 pm; 67 North Raymond Avenue Pasadena, CA 91103; 626.795.5702; www.BoneKettle.com

Casita Del Campo:

For over 50 years, Casita Del Campo has been known as an exceptional Mexican restaurant in Silver Lake that serves up delicious dishes and drinks in a party atmosphere with two outdoor patios and a beautiful dining room. With a lively nightly Happy Hour, guests may enjoy a wide selection of margaritas including the Casita Classic prepared with tequila, fresh squeezed lime, Triple Sec; the Fruit Margaritas with selections such as Strawberry, Peach, Banana, Watermelon, Mango, Ginger, Pomegranate and Guava, as well as a Smoky Margarita made with Cazadores Reposado Tequila, mescal, Triple Sec and fresh squeezed lime. Bartenders also serve house-made Pina Coladas, Tequila Sunrises, Palomas and Mojitos. Appetizers include Quesadillas Con Rajas prepared with two corn tortillas with a combination of cheese and mild green chile strips; Casita’s Special includes six crispy mini tortillas topped with chicken, beef, beans, guacamole and sour cream, and the Sweet Corn Tamales include two delicately sweet tamales filled with raisins and jack cheese. Every day is a Fiesta at Casita Del Campo during Happy Hour!

Casita Del Campo offers Happy Hour every Monday through Sunday from 3:00 pm to 7:00 pm; 1920 Hyperion Avenue, Los Angeles, CA 90027; 323.662.4255; www.CasitaDelCampo.net

CHAYA Modern Izakaya:

CHAYA Modern Izakaya offers the perfect respite to long days plugging away in Silicon Beach or just a fun day relaxing on Venice Beach with their great Happy Hour that is available “All Night Long!” You cannot start without a proper Happy Hour Cocktail like the Lychee Martini made with vodka, St. Germaine, lychee purée and lemon; the Last Mule made with bourbon, ginger, cassis and lime, or a Highball prepared with Suntory Toki Whisky and club soda for just $8.00 each. If cocktails are not your style, guests can also enjoy a Sapporo Beer on draft or House Wine for $5.00 each. With a beverage in hand, treat your palate to the Happy Hour Food and Sushi without ever having to worry about breaking the bank. Nigiri and Sashimi lovers can enjoy fresh Tuna, Hamachi, Eel, Salmon and other seafood selections from the Kaisen Bar, along with a daily selection of fresh Oysters. Sushi is also a must at CHAYA Modern Izakaya and guests will not be disappointed with rolls such as the Yuzu Spicy Tuna Roll; the Salmon California Roll with crab, avocado, and cucumber, and the American Wagyu Roll prepared with spicy shrimp, cucumber, and green onions. Guests can also spice up the evening with the Spicy Chicken Wings served with sambal chili; Beef Sliders with white cheddar and spicy aioli, or the Chicken Kara- age prepared with Jidori fried chicken and smoked soy. When Cocktails and Happy Hour Food are this good, every night feels like a Friday at CHAYA Modern Izakaya!

CHAYA Modern Izakaya offers Happy Hour every Sunday through Thursday from 5:00 pm to 10:00 pm, and every Friday and Saturday from 5:00 pm to 11:00 pm; 110 Navy Street, Venice, CA 90291; 310.396.1179; www.TheChaya.com

Church & State:

A long day at the office or an early evening out with friends calls for a fun and festive Happy Hour filled with cocktail specials and delectable dishes which can all found at Church & State in Downtown Los Angeles. Enjoy a daily selection of Executive Chef Tony Esnault’s $1 Oysters paired with lemon and mignonette; the Le Cachat, a lavender herbed goat cheese on crostini; the Foie de Volaille which is a chicken liver mousse on crostini, or the Deviled Eggs with paprika, lardon, and chives. For Cocktails, guests can enjoy the specialty Craft Cocktail prepared with gin, lemon, Pimm’s, Aperol and mint. At Church & State Happy Hour, guests can easily let the hectic day slip away as they sip and savor the DTLA night away!

Church & State offers Happy Hour every Tuesday through Sunday from 5:00 pm to 7:00 pm; 1850 Industrial Street, Los Angeles, CA 90021; 213.405.1434; www.ChurchandStateBirstro.com

Lunetta All Day:

Spend the afternoon and early evening at Lunetta All Day in Santa Monica for a Happy Hour that is sure to end your day the perfect way! Whether with friends or wanting a place to unwind after the long workday, Lunetta All Day is here to greet and treat you with House-Inspired Libations ($8.00), Well Spirits ($7.00), Draft Beer ($6.00), delicious Wine By The Glass ($6.00 – $7.00), and special Bites from Proprietor & Chef Raphael Lunetta and Executive Chef Emilio Cuyuch. Sip a crisp glass of Vinho Verde paired with the Albacore Crudo with mashed avocado and Meyer lemon relish, or enjoy the Rock Shrimp Ceviche with fresh guacamole and house-made lime chips. For Beer enthusiasts, savor a large selection of Draft Beers that taste best when paired with the Chicken Wings with pineapple wing sauce and Cabra Verde, or indulge in the Wood-Fire Octopus Tacos prepared with white beans, fire-roasted peppers and charred tomatillo salsa. Regardless of how the day went, Happy Hour is always happy when lounging at Lunetta All Day!

Lunetta All Day offers Happy Hour every Monday through Friday from 4:00 pm to 6:30 pm; 2420 Pico Boulevard, Santa Monica, CA 90405; 310.581.4201; www.LunettaSM.com

Preux & Proper:

Preux & Proper Photo Credit: Ziv Sade

Happy Hour at Preux & Proper is the perfect place to unwind after a long, laborious day or to gather with friends before heading out to explore a night in DTLA! Grab a seat in the Barroom and start with a classic Beer or House Wine special for $7.00, or branch our get really happy with one of the delicious Frozen Daiquiris or select House Cocktails for just $9.00. Specially priced Barroom Eats are also available for guests to enjoy including items like Executive Chef Sammy Monsour’s Baked Mac & Cheese prepared with orecchiette pasta, scallions, Turbodog ale and Cabot extra sharp cheddar; the Colorado Lamb Ribs made with Jamaican jerk rub, passionfruit-scotch bonnet barbeque and radish pickles, and Lowcountry Mussels served with house-andouille, sweet corn, shallots, butter, scallions, boil spice and crispy fingerling potatoes. On top of daily Happy Hour, guests can also enjoy $1 Oysters every Monday from 4:00 pm to 10:00 pm. Preux & Proper’s tasty drinks, delicious dishes, hearty Happy Hour and genuine Southern Hospitality will quickly have you falling for Fall!

Preux & Proper offers Happy Hour every Monday through Saturday from 4:00 pm to 7:00 pm, and every Sunday from 4:00 pm to 9:00 pm; 840 South Spring Street, Los Angeles, CA 90014; 213.896.0090; www.PreuxandProper.com

South City Fried Chicken:

Sometimes, all you need is a Fried Chicken Sandwich and a sweet treat to help wash away all the work day woes and Happy Hour at South City Fried Chicken offers you just that! After a long day, head to Corporation Food Hall in Downtown, Los Angeles to enjoy Happy Hour at South City Fried Chicken where every city-inspired Fried Chicken Sandwich is just $9.99 from 4:00 pm to 7:00 pm. Try the Greenville prepared with house-smoked chicken bacon, gruyère, Duke’s mayonnaise, shaved gem lettuce, heirloom tomato and bo spice, or the Birmingham made with Tillamook cheddar, Alabama white barbeque sauce, hickory-smoked red onions and chimichurri. For those who enjoy some heat, spice things up with the unique Miami made with jerk spice, lemongrass remoulade, mint, jalapeño, lime, shaved gem lettuce, and heirloom tomato, or enjoy the classic Nashville which is served with house-made Nashville hot sauce, house pickles, cookout slaw, and guests choice of four levels of heat. Pair your favorite Fried Chicken Sandwich with a Fountain Soda and cut all that spice with something sweet by savoring a frosty (and vegan!) Dole Whip for dessert, made exclusively of Dole pineapples and served with shaved coconut, pecans, or Mexican chocolate. Happy Hour at South City Fried Chicken will have you leaving with your belly, and wallet full this Fall!

South City Fried Chicken offers Happy Hour every Monday through Sunday from 4:00 pm to 7:00 pm; 724 South Spring Street, Los Angeles, CA 90014; 213.278.0008; www.SouthCityFriedChicken.com

The Raymond 1886:

There is nothing like a good Happy Hour to help liven up a long workday or start a fun night with friends and Pasadena’s The Raymond 1886 has exactly what you need. Guests of The Raymond 1886 can enjoy 50% off Well Drinks and Bar Bites, $5.00 Select Wines, $4.00 Craft Beers, and $7.00 Daily Craft Cocktails. Pair the drink of your choice with a variety of tasty Bar Bites like the Hand Cut Onion Rings served with The Raymond 1886’s aged Worcestershire; the Suckling Pig Carnitas Tacos with white onions and salsa verde; Mac-n-Cheese baked with Irish cheddar and gruyère, or the Steamed Mussels served with Angry Lady sauce and Chinese sausage. Sip a cocktail (or two) and enjoy Pasadena’s finest as you lounge the rest of the day away without breaking the bank at Happy Hour at The Raymond 1886!

The Raymond 1886 offers Happy Hour every Tuesday through Friday from 4:00 pm to 7:00 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

SUZANNE GOIN AND CAROLINE STYNE PRESENT THANKSGIVING DINNER AT TAVERN FOR FAMILY AND FRIENDS

November 12, 2018 by evebushman Leave a Comment

Photo credit: Aaron Cook | AACK Studio

TAVERN, Suzanne Goin and Caroline Styne’s popular neighborhood restaurant in Brentwood, presents a complete Thanksgiving dinner prepared by Chef de Cuisine Joel Walsh. The holiday meal is designed for meat lovers, vegetarians and vegans, satisfying everyone in the family circle. Beginning with a Persimmon and Pomegranate Salad with Arugula, Walnuts & St. Agur, guests may choose either an Herb-Roasted Organic Turkey Breast with Stuffed Leg served with generous trimmings; or a Vegan “Extravaganza” of Sweet Potatoes, Brussels Sprouts, Fingerling Potatoes, Italian Broccoli, Suzanne’s Stuffing & Wild Mushroom Persillade, featuring meatless versions of the hearty sides. Decadent desserts include a choice of a Spiced Pumpkin Pie; or Chocolate Pecan Tart served with Vanilla Ice Cream; or a vegan dessert option of Apple Crumble.

In addition to Tavern’s exceptional cocktail and wine list, Caroline Styne offers some of her favorite wines to pair with Suzanne’s Thanksgiving menu – Philipponat, Royale Réserve, Mareuil-sur-Ay, Brut NV; Jean-Phillipe Fichet, Vieilles Vignes, Bourgogne Blanc ’16; and Camille Giroud, Santenay ’16.

Pricing for the menu is $95 per adult, $45 for children 10 and under. No charge for children 4 and under.

THANKSGIVING DINNER AT TAVERN
Thursday, November 22, 2018
1pm-8pm

persimmon and pomegranate salad
with arugula, walnuts & st. agur

***
herb-roasted organic turkey breast and
stuffed leg with mashed potato & gravy
served with
sourdough stuffing with turkey sausage, almonds, dates & cavolo nero
sweet potatoes with sherry & roasted shallots
brussels sprouts with pancetta & thyme
cranberry sauce with orange & mint

vegan thanksgiving extravaganza
sweet potatoes, brussels sprouts, fingerling potatoes, italian broccoli
suzanne’s stuffing & wild mushroom persillade

***
spiced pumpkin pie
or
chocolate pecan tart
served with vanilla ice cream

vegan dessert option:
vegan apple crumble

$95 per adult
$45 for children 10 and under
no charge for children 4 and under

Thanksgiving Day
Thursday, November 22, 2018
1 – 8 p.m.

TAVERN, 11648 San Vicente Blvd., Los Angeles, 90049
310.806.6464

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

For further information and complete menus, please visit:
a.o.c., TAVERN, and LUCQUES

Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:
www.thelucquesgroup.com or visit www.OpenTable.com

Suzanne Goin and Caroline Styne are Social!
Follow Suzanne on Twitter and Instagram at @SuzanneGoin
Follow Caroline on Twitter at @styneonwine and on Instagram at @carolinestyne
For further information and complete menus at TAVERN, visit www.tavernla.com

Vintage Eve Circa 9/2015: Wine Tasting in Downtown Napa at Pure Cru, Bounty Hunter and Vintner’s Collective

November 6, 2018 by evebushman Leave a Comment

There is an alternative for wine tasters that are ready to explore more after Napa winery tasting rooms shut down at night: get thee to the Pure Cru wine bar and tasting room in downtown Napa to taste winemaker Mitch Cosentino’s latest vintages. (And if that’s not enough of an inducement, the downtown Napa area also boasts dozens of restaurants, hotels, a meandering river walk…and a some other tasting rooms I’ll cover in this article. Story in photos here.)

Winemaker Mitch Cosentino tasting through a few of his wines with us!

We were visiting during this recent harvest season, so we met up with Mitch at the end of his day, 7pm, for a chat and a tasting. I was asking which of the other Long Beach Grand Cru judges we needed to kill off for me to get a permanent spot and Mitch, bless his hard-working heart, indulged my fantasy while leading us through a stellar tasting. We ended up ordering a mixed case.

Tasting – aromas and flavors separated by ;

2013 Chardonnay: Asian pear, unsalted creamy butter, crème fraise, and a pale hint of rosemary; pear, apple and, see if you can find-it-cranberry delivered a perfect balance. 91 Eve pts.

2011 Sangio Vetta: Very smooth, with nuances of cherry and bark; a very easy drinker with that same cherry on the palate but this time it was crushed onto toast. 90 Eve pts.

2011 Cabernet Sauvignon: Plum, tri-color peppercorns, milk chocolate; beautiful balance of fruit, spice and chocolate. 94 Eve pts.

2011 CFM (Cabernet Franc and Merlot blend): Spiced plum, mint, pepper, creamy with some pleasing vegetation; there was that chocolate-covered-cherry again, nice and chewy, great balance, 94 Eve pts.

2011 The Don: (25% of the sales of this wine go to Make-A-Wish foundation and is named after a former partner in the winery that has since passed away.) 100% Cabernet from “two of the rarest clones” that shall not be named…I got aromas of dust, what Mitch referred to as “lead pencil”, blackberry and hard candy; very rich dark fruit, velvety, intense black cherry that would be hard for any taster to miss, doesn’t need food or aging. 96 Eve pts.

2011 Reserve Cab Franc: With only 44 cases made your best bet is to get to the tasting bar and ask if there is any left. Dark berry, cigar, eucalyptus, resonating with melted chocolate; loved the balance of dark fruit, spice and tannin. Great melding of flavors. 95 Eve pts.

Of this last wine, the Reserve Cab Franc, Mitch commented, “The worst this wine will taste over the next 10 to 15 years is today.” Well done.

We were headed over to dinner at the Bounty Hunter Wine Bar and Smokin’ BBQ (great $10 sampler for their Happy Hour, skip the house wines but definitely go for the wine flights and spirits.) and lo and behold I saw someone I knew: Ben Mason, formerly of the Hipster Enology wine blog that I had met at Rhone Rangers LA about five years ago!

Ben is now living the dream: living and working in wine country doing Sales and Hospitality for the Vintner’s Collective Napa Valley. Their collective tasting room is right in downtown Napa and we etched out another hour of our wine tasting day to visit him, coincidentally when he was doing a nice tasting event.

The tasting room had been damaged in the recent Napa earthquake, and while under construction is open for business. They represent over a dozen wineries. We tasted from four during our visit and bought a mixed half case. Of these wineries, all new to us, we purchased a Napa Zinfandel from D Cubed and a red Bordeaux blend from Buoncristiani. Both were very reasonably priced for Napa standards.

Besides seeing Ben there we thoroughly enjoyed meeting other people on the comfy seating on their huge second story porch. Definitely a place to revisit!

Akasha Restaurant & AR Cucina Present a Thanksgiving to Remember

November 5, 2018 by evebushman Leave a Comment

Chef Akasha Richmond and Partner Alan Schulman present three wonderful options for celebrating Thanksgiving Dinner on Thursday, November 22, 2018. AKASHA, the flagship restaurant, presents a traditional dine-in feast as well as a complete take-out menu of best-loved dishes for entertaining at home. A few doors down, AR cucina offers an exceptional Italian-inspired menu for enjoying with friends and family. Each environment offers a different dining experience where guests can choose their preference of cuisine and setting.

Photos courtesy of AKASHA

AKASHA, located in the renovated historic Hull Building in downtown Culver City, keeps sustainability in mind with both architectural and culinary details. The building’s exposed original steel, wood, concrete and brick arches have been lovingly restored and paired with a seventies modernity to exude an inviting and lively atmosphere. Chef Akasha Richmond crafts her Thanksgiving menu here from her favorite recipes, all sourced from her favorite farmers and ranchers. Dine-in Thanksgiving Dinner at AKASHA is served from 1:00 pm – 8:00 pm on Thursday, November 22, 2018. Pricing is $80 per person, $35 for children 10 and under, exclusive of beverage, tax and 20% gratuity. Reservations can be made by calling the restaurant at 310.845.1700 or by visiting www.akasharestaurant.com. (menu featured below)

For dining at home or potluck with friends and family, AKASHA offers an expansive Thanksgiving Take-Out Dinner. Build a complete holiday feast for four guests or more from AKASHA’s à la carte menu or add to a home-cooked meal with easy-to-heat and assemble dishes for carnivores and vegans alike.

Orders must be placed by 2:00 pm, Sunday, November 19, 2018 with pick up is on Wednesday, November 21, 2018 from 3:00- 9:00 pm. For more information, call AKASHA at 310.845.1700 or visit www.akasharestaurant.com. (menu featured below)

A few doors down at AR cucina, Akasha’s inventive Italian restaurant, guests are offered a tempting variety of rustic-styled dishes drawn from Akasha’s travels throughout the many regions of Italy for her Thanksgiving dinner. During her sojourns, Akasha immerses herself in the farming, harvesting and production of Italian epicurean products and ancient cooking traditions and returns with a treasure trove of ideas and products to incorporate into her menus. Ingredients from these travels are discovered in many of the Thanksgiving Dinner selections to be enjoyed in the airy dining room and patio with a vibrant Italian bar and treasured Beech stone hearth oven illuminating the open kitchen and flavorful Italian cuisine. Dine-in Thanksgiving Dinner at AR cucina is served from 2:00 pm – 8:00 pm on Thursday, November 22, 2018. Pricing is $70 per person, $35 for children 10 and under, exclusive of beverage, tax and 20% gratuity. (menu featured below)

AKASHA THANKSGIVING DINE–IN MENU

Thursday, November 22, 2018, 1:00 pm – 8:00 pm

to start: choose one

cauliflower bisque

crispy leeks

fuyu persimmon & romeo’s lettuces

pomegranate, goat cheese, pumpkin seeds, golden balsamic dressing

***

for the table

whole grain country bread & gluten-free cornbread

honey-butter & olive oil

***

the big plate: choose one

herb-roasted turkey

white or dark meat, chestnut & sage stuffing

yukon gold mashed potatoes, pan gravy, cranberry chutney

pan-seared diver scallops, lobster sauce, crispy kale

cornbread stuffing (gluten-free), yukon gold mashed potatoes

for the vegans & vegetarians

herb-roasted king trumpet & hen of the woods mushrooms

baked squash with chestnut & sage stuffing, porcini & wild mushroom gravy

coconut butter mashed potatoes, cranberry chutney

***

family style sides: choose 1 per guest

green bean casserole, mushrooms & fried onions (vegan option)

millikin farms yams with orange, cinnamon, & coconut sugar

brussels sprouts with shallots & golden raisins

broccoli & cauliflower gratin with goat gouda, pecorino & hazelnuts

macaroni & cheese, buttered breadcrumbs

annual pie buffet

old fashioned pumpkin • maple pecan

toasted coconut custard • chocolate-bourbon banana cream

lemon meringue • sour cherry slab with oat crumble (vegan)

salty caramel chocolate tart (vegan)

fair hill farms apple almond-crisp (vegan & gluten-free)

whipped cream & coconut whip (vegan)

$80 per guest exclusive of drinks, tax & service charge

$35 for children 10 and under

*****

AKASHA THANKSGIVING TAKE–OUT MENU

Orders must be completed by 2pm, Sunday, November 19, 2018

Pick-up Wednesday, November 21, 2018 from 3:00 pm – 9:00 pm

STARTERS

cauliflower bisque, crispy leeks (V), – $10 (serves 4-6)

fuyu persimmon & romeo’s lettuce, pomegranate, goat cheese, pumpkin seeds, golden balsamic dressing – $40 (serves 4-6 as first course, 8 as a side)

TURKEY & SIDES

oven-ready brined turkey, herb butter & turkey stock (varies at 12-20 lbs.) – $10 a pound (1 & ½ pounds per guest, cooking instructions included)

ciabatta bread stuffing with chestnut and sage – $24 (serves 4-6)

stuffed squash with chestnut, sage & ciabatta bread stuffing (V), – $30 (serves 4-6)

southern cornbread stuffing (gluten-free) – $24 (serves 4-6)

herb-roasted king oyster & hen of the woods mushrooms (V) – $60 (serves 4-6)

yukon gold mashed potatoes – $20 (serves 4-6) • (V) with coconut butter – $20 (serves 4-6)

macaroni & cheese with buttered breadcrumbs – $28 (serves 4-6)

millikin farms yams with orange, cinnamon, & coconut sugar – $24 (serves 4-6)

brussels sprouts with shallots & golden raisins – $26 (serves 4-6)

green bean casserole with mushrooms & fried onions – $32 (serves 4-6) • (V) vegan – $32 (serves 4-6)

broccoli & cauliflower gratin with goat gouda, pecorino & hazelnuts – $28 (serves 4-6)

EXTRAS

turkey pan gravy – $10 per pint (serves 6-8)

porcini & wild mushroom gravy (V) –$18 per pint (serves 6-8)

akasha’s cranberry chutney (V) – $15 per pint serves 6-8)

DESSERT (serves 8)

pumpkin pie – $26 • maple pecan pie – $35 • toasted coconut custard pie – $28

fair hill farms apple-almond crisp (V & GF) – $30 • chocolate-bourbon banana cream pie – $35

*(V) VEGAN (GF) GLUTEN FREE

Orders must be placed by 2pm on Sunday, November 19^th

This includes cancellations and adjustments to the order.

Pick up is on Wednesday, November 21st between 3pm & 9pm

All to-go orders come in reusable aluminum pans with cooking and heating instructions.

*****

THANKSGIVING AT AR CUCINA

Thursday, November 22, 2018, 2:00 pm – 8:00 pm

antipasti for the table

mixed olives with fennel & orange

house focaccia & gluten-free breadfirst – choose on

chestnut soup

lake garda olive oil, celery root, jerusalem artichokes

chanterelle mushrooms, pumpkin

“garden of” lettuces

pecorino, persimmons, santa barbara almonds, pomegranate

olive oil & golden balsamic dressing

tortelli di zucca

kabocha squash-filled pasta, brown butter, crispy sage, parmigiano-reggiano

***

dinner – choose one

turkey breast “porchetta” style & braised dark meat

sage & chestnut stuffing, yukon gold mashed potatoes,

marsala pan gravy & cranberry-pomegranate sauce

grilled branzino

lemon & pantelleria caper sauce, braised kale, fingerling potatoes with salsa verde

wild & porcini mushroom ragu with tomato strattu

olive oil-smashed potatoes, sage & chestnut stuffing, marsala gravy & cranberry-pomegranate sauce (V)

sides – choose one per person

brussels sprouts with red onions, pancetta & crispy kale (vegan option available)

millikin farms yams with sardinian honey, 12-year balsamico di modena

market green beans with dried cherries, candied almonds, crispy shallots

***

dessert – choose one

apple & cherry crostata, vanilla gelato

pear & cranberry crisp, coconut-almond gelato

pumpkin cheesecake, walnut crust, whipped cream (gluten-free)

vegan & gluten-free options available

$70 per person, $35 for children 10 & under, exclusive of beverage, tax & 20% gratuity.

THANKSGIVING DINNER AT AKASHA

Thursday, November 22, 2018, 1:00 pm – 8:00 pm

THANKSGIVING DINNER TAKE–AWAY FROM AKASHA:

Orders must be placed with a credit card guarantee by 2:00 pm, Sunday, November 19, 2018.

Pick up is on Wednesday, November 21st from 3:00 – 9:00 pm.

There will be no pick-ups on Thursday, November 22rd. All to-go orders come in reusable aluminum pans with cooking and heating instructions.

THANKSGIVING DINNER AT AR cucina

Thursday, November 22, 2018, 2:00 pm – 8:00 pm

Reservations recommended

WHERE:

AKASHA RESTAURANT, 9543 Culver Boulevard, Culver City, 90232

Reservations can be made by calling the restaurant at 310.845.1700 or by visiting www.akasharestaurant.com

AR cucina, 9531 Culver Boulevard, Culver City, 90232

Reservations can be made by calling the restaurant at 310.558.8800 or by visiting www.opentable.com

The mission of owners Akasha Richmond and Partner Alan Schulman is not only to provide high-quality food, friendly service in a welcoming neighborhood atmosphere but also to bring the community together by holding events that celebrate its rich cultural diversity.

About Akasha Richmond:

Richmond is well known in the Los Angeles food community having spent most of her career as a self-taught chef and baker, as well as the owner of a successful catering business. Richmond has established herself as a celebrated culinary talent and opened her first concept AKASHA in 2008. She emphasizes the importance of eating local foods utilizing health conscious cooking methods, sustainable practices and dedication to authentic ingredients and products that are sustainable and organic. A longstanding affinity for cuisines from around globe, Richmond has traveled the world taking inspiration back to her kitchen from Southeast Asia, Bali, Australia, as well as Eastern and Western Europe. The author of Hollywood Dish: More than 150 delicious, healthy recipes from Hollywood’s chef to the stars (Avery, 2006) she has been featured in Food & Wine and has acted as a guest editor for Vegetarian Times. She continues to consult on numerous natural food product lines while exploring new cooking methods and practices for living a healthier life.

AKASHA RESTAURANT

9543 Culver Boulevard, Culver City, 90232

310.845.1700

www.akasharestaurant.com

follow AKASHA on:

Facebook: www.facebook.com/akasharestaurant

Twitter: @AkashaCC

Instagram: @akashacc

Or get the Akasha App on itunes

for further information about AR cucina, the public may contact

AR cucina

9531 Culver Boulevard, Culver City, CA 90232

(310) 558-8800

www.arcucina.com

follow AR cucina:

Facebook: www.facebook.com/ARcucina

Twitter and Instagram: @ARcucina