Acme Hospitality Introduces Pearl Social, Santa Barbara’s Most Innovative Cocktail Lounge

November 14, 2019 by evebushman

Santa Barbara, California – Acme Hospitality introduces Pearl Social, an intimate cocktail and music bar opened to the public on November 1, 2019. The bar is located at 131 Anacapa Street in Santa Barbara in Suite B, located between The Lark and Helena Avenue Bakery.

Pearl Social is a nod to the celebrated first lady of Santa Barbara, Pearl Chase, a community activist who worked tirelessly on the historic preservation and beautification of the popular coastal city. Pearl Chase was an intelligent and courageous woman who deeply loved her adopted hometown of Santa Barbara and spent her life committed to bettering it. Pearl Social is intended to be a place of connection for the community to come together in a social and convivial atmosphere.

The cocktail program is led by Gavin Koehn, a Santa Barbara local and long-time Acme alumnus. Starting his career in hospitality as a server at The Lark, Gavin quickly established himself as a cocktail prodigy and moved on to lead the beverage program at sister restaurant Loquita. A participating U.S.A. finalist in the Mediterranean Inspirations global cocktail competition held in Ibiza, Spain, Gavin brings his passion for Old World cocktails with modern twists to Pearl Social. The eclectic cocktail menu has five cocktail classics; Not So Classic; Rule Breakers; Are they Martinis; Communal Consumption; and B. Anthony Approved non-alcoholic drinks. Samples include the Dry Appletini with Calvados, Pineau de Charentes, Dry French Vermouth and London Dry Gin; an absinthe-laced twist on the ever-popular espresso martini; The Unheard Melody features Blanche Armagnac, mezcal, blueberry-infused grappa, lemon, pineapple and basil. Communal Consumption selections offer librations served in vintage punchbowls to share, sure to please couples on a night out.

Enter Pearl Social’s intimate space, designed by Doug Washington and Kim Calabrigo of August Studio, located in the heart of Santa Barbara’s popular Funk Zone. Washington is an integral part of the Acme family, responsible for the design of all of its successful concepts. The design of Pearl Social is inspired by the 1930s-1950s transatlantic urban social clubs of the United States and Europe. Influenced by the Mediterranean climate, gorgeous Pacific coastline and lush flora of Santa Barbara, Pearl Social is illuminated by tranquil hues of deep blue, green and soft pink. The custom overhead chandeliers, originally designed by Washington, are reinterpretations of lights that hang in New York City’s Grand Central Station. Deep blue walls encapsulate the space creating a romantic and luxurious vibe. Emerald green tile provides the backdrop for the custom-built back bar built by Alan Lockwood, bordered in front with Calacatta Luccia quartz. Mid-century style leather sofas atop vintage Persian rugs, soft rose-colored velvet chairs and low-slung conversation areas create the perfect opportunity for connection. A nature-inspired mural saturates the space with intense color and energy while the intimate patio provides a cozy place to circle up. Pearl Social is designed for relaxing, settling in and connecting with friends.

Acme Wine Director Hayden Felice is credited for development of the wine program at Pearl Social. By-the-glass wine selections are small but focused, with an emphasis on sustainable farming practices and natural winemaking processes featuring both Old World and local winemakers that produce the finest wine worldwide. Similar to the by-the-glass list, the bottle list selections have substantial breadth. The numerous fans of Pearl Social’s previous incarnation, Les Marchands, can find selections from the extensive wine list from the beloved wine shop on Pearl Social’s list and at The Lark restaurant. All four of the Les Marchands Wine Clubs continue to be offered online.

The service team is led by Kacey House, also General Manager for The Lark, who is committed to delivering the warm and gracious hospitality that all Acme concepts are known for.

Award-winning Chef Jason Paluska from The Lark designed a complementary menu of snacks for Pearl Social. As the original chef for The Lark, Jason has garnered numerous awards and international recognition for his Central Coast inspired, seasonal, locally sourced, and scratch-made menu. His small bites menu at Pearl Social includes a choice of West Coast Oysters with Foraged Pink Peppercorn and Sea Bean Mignonette as well as Malt Vinegar Potato Chips with Smoked Trout Roe Dip. Some larger format dishes include a Golden Beet Tartine with French Butter Pear, Burrata, and Crispy Sage, as well as a Dry-Aged Beef Burger Paired with Green Peppercorn Aioli, Jasper Hill Aged Cheddar and Pickled Red Onion, served on a Helena Avenue Brioche Bun.

Live and recorded music is planned as a regular feature of Pearl Social featuring jazz, blues, folk, rock, acoustic instrumental and vocal performances as well as DJs spinning favorite tunes.

Pearl Social is open nightly from 5:00 p.m. – 11 p.m. Sunday – Thursday and 5:00 p.m. – midnight on Friday and Saturday.

ABOUT ACME HOSPITALITY:

Acme Hospitality owns and operates an innovative collection of boutique food and beverage concepts in the heart of Santa Barbara, California’s Funk Zone. The group has earned numerous awards and accolades for its many concepts. Recognition includes “America’s Top 100 Wine Restaurants” from Wine Enthusiast for both The Lark and Les Marchands; “36 Hours in Santa Barbara” by the New York Times for Loquita; Travel + Leisure; “Top 100 Hot Spot Restaurants in America” by OpenTable for The Lark; “10 Hottest Restaurants in Santa Barbara” by Zagat for Lucky Penny; and “10 Best New Restaurants by U.S.A.Today for Loquita, and Los Angeles magazine; Food & Wine for The Lark, Loquita, Santa Barbara Wine Collective, Tyger Tyger and Monkeyshine. Acme Hospitality is dedicated to delivering outstanding food, wine, cocktails, service and beautiful interiors to the Santa Barbara community and visitors to the American Riviera from around the globe.

PEARL SOCIAL

131 Anacapa Street, Ste. B, Santa Barbara, California 93101

(between The Lark and Helena Avenue Bakery)

805.284.0380

info@pearlsocialsb.com

For more information, the public can visit: www.pearlsocialsb.com

Follow PEARL SOCIAL:

Facebook: www.facebook.com/pearlsocialsb.com

Twitter & Instagram: @pearlsocialsb

For information on the ACME HOSPITALITY visit: www.acmehospitality.com

Presqu’ile Recruits Julie Simon As New Executive Chef

October 28, 2019 by evebushman

Santa Maria, California – Presqu’ile, the estate winery poised high in the hills of Santa Maria with stunning ocean and vineyard views, announces the addition of Julie Simon as their new executive chef. Simon will be creating the tasting room wine and food pairings, as well as developing special event menus and overseeing wine dinners, including those with guest chefs.

Julie recently headlined at one of the winery’s sell-out Guest Chef Dinners which brought her to the attention of the Murphys and invited her to come aboard. In her new position, she plans to rework the wine and food pairings to reflect both her style and to complement the library of wines at Presqu’ile. She is also designing an organic garden on the property.

Tim Wanner, Director of Hospitality and Sales for the winery welcomes Simon to the Presqu’ile family, stating, “We are very excited to have Julie join the team. Her commitment to local sourcing, organic farming, and clean, ingredient-focused cooking truly aligns with Presqu’ile’s philosophy, and will make for a very great partnership showcasing our wines in their best light.”

Julie Simon is enthusiastic about joining Presqu’ile, remarking, “I am thrilled to be joining such a strong and dedicated team, where I can be a part of propelling the Presqu’ile hospitality experience forward. And the addition of a permaculture garden not only shows our commitment to great food, it also nurtures the ‘sense of place’, mirroring our winemaking philosophy.”

ABOUT CHEF JULIE SIMON

Julie Simon is a San Luis Obispo based chef and farmer. Ten years ago, Simon was enrolled in university in her native France, ready to follow that path to a law career. Her restlessness and uncanny ability in the kitchen compelled her to move to Paso Robles where her aunt and uncle farmed an olive grove and pressed olive oil. Soon after, Simon landed kitchen jobs in some of the Central Coast’s finest restaurants and eventually became executive chef at the renowned Thomas Hill Organics Bistro when she was 23 years old. Julie served as opening chef at Foremost restaurant in San Luis Obispo. Her history in farming and pop-up dinners bring a worthy contribution to Presqu’ile’s vast array of services, further enriching the most sought after wine destination in the area.

PRESQU’ILE WINERY

5391 Presqu’ile Drive

Santa Maria, CA 93455

Phone 805.937.8110

www.presquilewine.com

ABOUT PRESQU’ILE WINERY:

Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to making exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Presqu’ile is a multigenerational collaboration between Madison and Suzanne Murphy, their three adult children, Matt, Anna and Jonathan, and their daughters-in-law, Amanda and Lindsey. No strangers to agriculture, four generations of the wine-loving Murphy family have been farming land in Louisiana for almost a century. Led by eldest son Matt Murphy, the family founded Presqu’ile—the Creole word for “almost an island”—both as a tribute to a beloved Gulf Coast family gathering place that was lost in Hurricane Katrina, and because they envisioned Presqu’ile as an island-like haven amid the vines. Also on the team is rising star winemaker Dieter Cronje.

The Santa Maria Valley is one of the most distinctive winegrowing appellations in the world. With one of the longest growing seasons in all of California. The Santa Maria Valley is a true cool-climate winegrowing region, yielding wines of extraordinary elegance and purity—qualities that define the world’s best Pinot Noirs and Chardonnays. To preserve the complexity of these grapes, the Murphys worked with acclaimed San Francisco-based Taylor Lombardo Architects to create a gravity-flow winery designed to Matt and Dieter’s specifications. And to ensure that each wine reflects its vineyard, Dieter practices a naturally minimalist approach to winemaking, with a focus on whole clusters, native yeasts and modest new oak. As a result, Presqu’ile’s wines are pure and purposeful, conveying the authentic charm, complexity and signature Santa Maria spice that have made the wines of the Santa Maria Valley famous among enthusiasts of elegant and balanced wines.

For further information on Presqu’ile Winery visit

www.presquilewine.com

Become a fan of Presqu’ile Winery:

on Facebook: www.facebook.com/presquilewine

on Twitter: @PresquileWine

on Instagram: @presquilewine

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

October 18, 2019 by evebushman

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

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

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

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

Pairing Menu

1st Course
Oyster with Chipotle Herb Butter.

2016 Scharzhofberger Riesling sparkling wine brut, Saar

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

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

2nd Course

Fruit Salad

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

bubu arare, vanilla bean vinaigrette.

2018 Villa Wolf Pinot Noir Rosé, Pfalz

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

2017 Franz Keller Vom Löss Pinot Gris, Baden

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

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

3rd Course

Turmeric-Crusted Tuna

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

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

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

2017 Scheferkorf Sylvaner, Franken, Germany

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

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

4th Course

Colorado Lamb Rack

corn polenta, mint-pomegranate reduction.

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

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

2017 Chateau St Sulpice, Bordeaux Superiore

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

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

2016 Franz Keller Pinot Noir, Baden

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

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

5th Course

Australian Wagyu NY Strip Steak

10 oz, green peppercorn-cognac jus.

2010 Goulée by Cos d’Estournel, Medoc

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

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

Dessert Course

Chateau Grand Jauga Sauternes, 2015

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

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

Napa Valley Grille

1100 Glendon Avenue, #100

Los Angeles, CA 90024

310-824-3322

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

https://napavalleygrille.com/

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

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

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

Fan Girl Alert: Margerum and Barden Tasting Rooms in Santa Barbara

September 13, 2019 by evebushman

During my Santa Barbara trip this past summer – the word trip is used lightly as we only stayed two days – my focus was on the winery tasting rooms in the Funk Zone for an article for Elite magazine.

Photo credit: Mergerum’s Facebook page.

One of the winemakers that I interviewed was Doug Margerum of Margerum Wine Company. (Photos) I’d tasted Doug’s wines, mostly Rhônes, at different events over the years but when I learned he had just opened this new tasting room I really wanted to visit. I wrote up some for the magazine, below, but also had a LOT of notes on the wines and on Doug himself. Hence, this blog article just to cover all of the bases. First, we’ll start with the section in the magazine:

From Elite Magazine

Margerum Wine Company and Barden: Not what I expected when I walked into the new tasting room for Margerum wines. First of all Doug Margerum, owner and winemaker, was there – a special treat – as my eyes also took in two stories, lots of seating, a “from the kitchen” menu (rarity in tasting rooms, and probably the only one in the Funk Zone), open in the evenings on weekend, and a tasting flight showing off all of his Wine Enthusiast and Wine Spectator high scorers: 2017 D Sauvignon Blanc, 2017 M5 White Rhone, 2017 Grenache, 2016 M5 Red Rhone Reserve, 2017 Black Oak vineyards Syrah and an Amaro liqueur that was also infused in an ice cream! At his second label, Barden up the road award winners included their 2018 Vin Gris of Pinot Noir, 2018 Viognier, 2017 Fonte (white blend), 2017 Chardonnay, 2018 Grenache and 2016 Pinot Noir.

Doug shared more than his wines, at both Margerum and Barden with me. He shared some of his stories. And over the years I’ve learned that connecting to a winery – how much we like the wine, how they treat us in the tasting room and knowing the stories behind some of the labels – compel us to become fans. Here’s what I learned from Doug that turned me into a bigger fan:

Each of Margerum’s wine bottles are individually hand-numbered, as they are all small lot wines and collectibles. His first vintage was 2001. (Click through the link for the website below to see some of the library wines available.)

The name Barden is Welsh for “boar’s den” and happens to be Doug’s middle name, though he wasn’t born with it. At his 40^th birthday party, he asked his friends to help come up with a suitable middle name for him. His grandmother, 89-year-old Ruth Barden, suggested that his middle name be her surname. His friends agreed.

The Margerums lost 23 neighbors during the Montecito floods.

Barden, located in downtown Santa Barbara, serves a “couture collection” of “limited release wines from the cold climate of the Sta. Rita Hills.”

Doug had been in the restaurant industry before the wine industry. The Wine Cask, his former restaurant in Santa Barbara, was sold in 2007 and he stayed on as a consultant for a few years. His restaurant experience made having a kitchen at Margerum a natural fit, and he hopes to have a full time chef in the near future.

Open just since this past May, the Margerum Tasting Room, with tastings, wines by the glass, light fare at the bar and the upstairs mezzanine, is available for private parties and special events.

*Margerum Tasting Room

19 East Mason
Santa Barbara, CA 93101

805-845-8435

www.margerumwines.com

www.facebook.com/margerumwine/

*Barden Wines

32 El Paseo in the Center Courtyard

Santa Barbara, CA 93101

805-686-8500

www.bardenwines.com

*Note: Both Margerum and Barden have tasting rooms in Buellton, this article is about the tasting rooms in Santa Barbara.

Lusso Della Terra Cellars Wins Top People’s Choice

September 12, 2019 by evebushman

Lusso Della Terra Cellars won first place in the People’s Choice Award at the 21st annual Winemakers’ Cookoff in Paso Robles on August 10. It was the winery’s first year participating in the Paso Robles Rotary sponsored event, which was held at the Paso Robles Event Center.

The owner and winemaker, Edward Cholakian, helped serve up Texas Beef Sliders alongside Cali Grill chefs, Marlynna and Adam Farleas. The sliders featured Texas beef, bacon, cheddar, onion straws, house-made barbecue sauce, on a toasted brioche bun, served with Cali Grill’s famous waffle fries, and was paired with Lusso Della Terra Cellars’ 2016 Barrel Select Cabernet Sauvignon.

Cholakian was proud to win the top award at the competition, which pits area winemakers in competition with each other, serving grilled masterpieces alongside their best wine in order to raise funds each year for local high school scholarships. “We were so thrilled to be apart of this amazing community event,” Cholakian said about participating. “We couldn’t have done it without our amazing staff and the staff from Cali Grill. They all worked hard to make this event unforgettable.”

The winemaker said he was also grateful to the event coordinators, who helped make their first year worthwhile. “This is an unforgettable event, we hope to continue participating in the future,” he said.

Lusso Della Terra Cellars is a boutique winery located in the Paso Robles AVA. Their small lot, specialty wines win competitions across the country and please wine connoisseurs from around the world. Their winery is located in San Miguel’s rolling hills, and they provide a luxurious experience for visitors, a space for private events, and vineyard backdrops for small, intimate weddings. Lusso Della Terra also provides full service Custom Crush to a variety of clients, and they work with winemakers from around the world, large and small.

Edward Cholakian is a Paso Robles area winemaker and has been making wine locally for over 10 years. A graduate from Sonoma State University with a Bachelor’s degree in Accounting, Edward began his wine industry career on the accounting side of winery operations after graduation. He worked for an inspirational Italian winemaking family in the Russian River Valley that showed him the true wine industry lifestyle; he inevitably fell in love and the rest is history. Cholakian went to UC Davis and received a degree in Enology and named his winery Lusso Della Terra, Italian for luxury of the land, to honor their family.

Cali Grill is a family owned and operated restaurant and has been part of the Central Coast Community for over 40 years. Their home style Cooking is fresh and delicious, and the restaurant’s atmosphere is perfect for a business lunch, or a family dinner.

For more information on Lusso Della Terra Cellars, visit https://ldtcellars.com/.

For more information on Cali Grill, visit http://www.caligrillpaso.com/.

Tasting a Classic: Rodney Strong Vineyards

August 30, 2019 by evebushman

Do you know anything about Rodney Strong Vineyards? If you do recognize the name, as most would for the 50+ year-old Sonoma County winery, forgetaboutit for just a few more minutes while you read what I learned about their iconic label, as well as newer labels we tasted from: Symmetry Collection Red Meritage, Alexander Valley; Alexander’s Crown Single Vineyard Cabernet Sauvignon, Alexander Valley; and Rowen Red Wine Blend, Cooley Ranch, Sonoma County; presented by Director of Winemaking Justin Seidenfeld and Director of Communications Christopher O’Gorman during a spectacular paired wine luncheon at Cafe Del Rey.

(If your appetite can’t bear waiting…see photos of the wine and winemaker Justin Seidenfeld click here, if you are after the food prepared by Sous Chef Jackie Ramsey that’s all here. I suggest a gander at both.)

What We Learned

The winery opened in 1959 and was the 13^th bonded winery in Sonoma County. Beginning with producing an annual 30,000 cases they now make 860,000 cases.

Tom Klein and family purchased Rodney Strong in 1989.

Rodney “Rod” Strong was a former dancer turned winemaker. He was a leader in pushing Sonoma County wines and is considered a “pioneer in the industry”.

Seidenfeld, now on his 15^th vintage for Rodney Strong, uses the vineyards and science to make great wines, as he “loves to make people happy.” He looks forward to taking Rodney Strong into the future.

Rodney Strong is “solar powered, certified sustainable, practice Fish Friendly Farming and Sonoma County’s first carbon neutral winery.”

The Menu and Wine Pairing – aromas and flavors separated by ;

Welcome: 2018 Rose of Pinot Noir, Russian River Valley, Estate Sonoma County.

Floral, pink grapefruit, fruit cocktail, wet pebbles, some mild and pleasant salinity; fresh fruit, pink lemonade, mild acid and some of the same fruit as found on the nose. Rodney Strong lovers will note a new white label, very artistic, to catch the eye. This is the third best-selling Rose over $15 in the U.S.

Starter: 2018 Sauvignon Blanc, Charlotte’s Home, Estate Sonoma County.

Fresh pear, white peach, with notes that reminded me of both a sandy beach and fresh mown grass; fresh citrus, low acid, balanced and a nice long finish. The “10% barrel fermented in French oak with completed malolactic” gave a nice creaminess to the wine, not what I expect from the usual highly acidic Sauvignon Blancs, so it was very welcoming. Nicely priced at about $17 and a new white label to catch the eye as well.

Pairing: Oyster, tuna tartar, preserved lemon aioli and cucumber mignonette. The oyster was to die for, and the slight creaminess in the wine was the perfect balance.

First Course: 2016 Chalk Hill Estate Vineyards Chardonnay.

Unsalted butter, toast, kiwi, earth and oak; butter again, hay, Meyer lemon. The 12 months in French Oak left its lovely buttery mark on this classic Rodney Strong label.

Pairing: Scallops, coconut sunchoke, pureed grilled peach, pea coulis, fried leeks. I noted that the scallops, amazing on their own, were more buttery with the Chard.

Second Course: 2016 Russian River Valley Estate Vineyards Pinot Noir.

Crushed cherries, stems, bramble, rose petal and stewed red fruit; richly layered, both peppery and velvety with bright red fruit.

Pairing: Chicken, roulade prosciutto spinach, sundried tomato, charred shallot and red wine jus. The chef had used a Pinot Noir in the red wine sauce that of course complemented the wine very well.

Third Course (two wines): 2015 Symmetry Red Meritage, Alexander Valley and MY WINE OF THE WEEK FOR SURE.

Blue to black fruit, cracked black pepper, incense and earth; great balance of fruit and spice, earthy, dark and brooding with an incredible length. This blend, 73% Cabernet Sauvignon, 10% Merlot, 8% Petit Verdot, 7% Cabernet Franc and 2% Malbec was great right now in my opinion. It came from five different Alexander Valley Vineyards and their estate on the hills north of Lake Sonoma: Cooley Ranch.

SECOND WINE: 2015 Alexander’s Crown, Cabernet Sauvignon, Single Vineyard, Sonoma County.

Blueberry, dark chocolate, dust and cigar; balanced mouthfeel, peppery, dark fruit, creamy, toasted oak. This was also an exceptional wine.

Pairing: Grilled lamb, Romesco, risotto, pickled ramp and pea mint gremolata. I chewed that bone until it was bare – so very good only made better by the Symmetry.

Final Course:

2015 Rowen, Red Wine, Sonoma County, Cooley Ranch.

Blackberry, blueberry, lots of plum, milk chocolate, rich wet soil; peppery, dry, big, juicy fruit and tannins to give it an incredibly long finish. This wine had been decanted, so now ready to drink. 55% Cabernet Sauvignon, 26% Malbec, 17% Syrah and 2% Viognier. All Cooley Ranch – in my opinion, you should keep your eye on wines from this area.

Pairing: What a delight of hard-to-get award-winning cheeses we were presented with along with toasted nuts and fresh fruit. We thought we were done. Then came a chilled chocolate truffle served alongside a little jar of white creamy pudding with a rim of red fruit. Then we thought we were done again, only to be handed a small box containing a tart…for the road.

All of the wines I would definitely buy, the last three I will look for on wine lists and snatch up if I’m lucky enough to find. (Or you could join the wine club to get yours.) The restaurant I will definitely return to, the food is incredible and matched only by the service and incredible views of boats in the Marina.

https://www.rodneystrong.com/

https://www.rowenwinecompany.com/

https://cafedelreymarina.com/

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

August 24, 2019 by evebushman

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

Photo Credit: acuna-hansen.

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

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

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

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

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

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

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

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

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

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

The Backyard at Chez jay

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

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

August 12, 2019 by evebushman

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

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

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

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

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

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

https://www.newhallpressroom.com/

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

L.A. Loves Alex’s Lemonade Turns 10!

July 17, 2019 by evebushman

LOS ANGELES, CA — Marking a momentous tenth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, is set for Saturday, September 14, 2019, from 12:30 – 4:30 pm on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. The Presenting Sponsors for the cookout are Northwestern Mutual and Volvo Cars of North America.

photo credit Becky Sapp/Getty from 2018 event

Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more. The 2019 event is guaranteed to surpass the aspirations of previous years with returning chefs Michael Cimarusti, Chris Bianco, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures. First time participant is Gabriela Cámara, Mexico City’s beloved chef of Contramar (and Cala in San Francisco) who will open her first restaurant in Santa Monica in the coming months. More chefs will continue to be announced, as well as leading vintners and mixologists from across the country.

Pricing for General Admission tickets is $195 until August 1, when the price increases to $225. L.A. Loves Alex’s Lemonade also offers a $1,200 premier ticket level that includes early access to the event, VIP seating and an exclusive invite to the private and intimate Welcome Dinner the evening before, on Friday, September 13. The culinary cookout is family-friendly; children under the age of 12 are free with accompanying adult and do not need to register for the event.

For complete listings of participants and to purchase tickets for this year’s event visit the ALSF website. All proceeds will benefit the Foundation.

L.A. supporters enthusiastically responded with huge turnouts in the first nine years, sampling signature dishes of world renowned chefs and reaching over $7.3 million in sponsorship, ticket and auction sales to date. In addition to the generous backing of the community, prominent personalities from the entertainment industry – long time attendees Jimmy Kimmel, Laura Dern, Joe Mantegna, Timothy Olyphant, Kirsten Vangsness and others – have become champions of the cause.

More than 2,000 people, including more than 100 chefs, mixologists and vintners, attended the 2018 event, which raised nearly 1.5 million. Those in attendance heard an inspiring speech by Jay & Liz Scott, Alex’s parents, and co-executive directors of Alex’s Lemonade Stand Foundation, and Cooper Gray, a childhood cancer hero who was diagnosed with Wilms Tumor at age 4.

“I can’t believe it’s our tenth year. It seems like yesterday that we were introducing LA Loves Alex’s Lemonade to everyone here and now it’s a huge part of the Los Angeles experience.,” said co-founder Caroline Styne. “I’m so beyond thrilled to be part of such a worthwhile organization. And this day is by far my most favorite one of the year. Always.”

“We’re in awe of the commitment and generosity of Suzanne, Caroline and David, all the participating chefs, vintners, mixologists and guests of L.A. Loves Alex’s Lemonade,” said Liz Scott, Alex’s mom and Co-Executive Director of the Foundation. “It is so special to celebrate an entire decade of L.A. Loves Alex’s Lemonade! Every year we move closer to achieving Alex’s vision of finding a cure for all kids with cancer!”

For information on how to become a sponsor, contact Sara Moyer at Alex’s Lemonade Stand Foundation, (610) 649-3034 or S.Moyer@AlexsLemonade.org

Become a fan of L.A. Loves Alex’s Lemonade on Facebook: www.facebook.com/ALSFCulinaryEvents Follow on Twitter and Instagram: @LALovesAlexs

About Alex’s Lemonade Stand Foundation
Alex’s Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of 4-year-old Alexandra “Alex” Scott, who was fighting cancer and wanted to raise money to find cures for all children with cancer. Her spirit and determination inspired others to support her cause, and when she passed away at the age of 8, she had raised $1 million. Since then, the Foundation bearing her name has evolved into a national fundraising movement. Today, ALSF is one of the leading funders of pediatric cancer research in the U.S. and Canada raising more than $175 million so far, funding nearly 1,000 research projects and providing programs to families affected by childhood cancer. For more information, visit AlexsLemonade.org.

Partial List of Participating Chefs

Chris Bianco (Phoenix) – Pizzeria Bianco

Gabriela Cámara (Mexico City, San Francisco) – Contramar, Cala
Michael Cimarusti (L.A.) – Providence
Josiah Citrin (L.A.) – Melisse

Eva Ein (L.A.) – McConnell’s Ice Cream

Susan Feniger & Mary Sue Milliken (L.A.) – Border Grill

Michael Fiorelli

Neal Fraser (L.A.) – Redbird
Suzanne Goin (L.A.) – Lucques Group

Hedy Goldsmith (L.A.) – Sweet Hedy

Valerie Gordon (L.A.) – Valerie Confections

Sarah Grueneberg (Chicago) – Monteverde Restaurant & Pastifico

Timothy Hollingsworth (L.A.) – Otium, Barrel & Ashes

Bruce Kalman (Pasadena, CA)

Sara Kramer & Sarah Hymanson (L.A.) – Kismet, Madcapra

Adam Perry Lang (Hollywood) – APL Restaurant

David LeFevre (Manhattan Beach) – Manhattan Beach Post, Fishing with Dynamite

David Lentz (L.A.)

Donald Link (New Orleans) – Link Restaurant Group

Jenn Louis (Portland, OR)

Walter Manzke & Margarita Manzke (L.A.) – Republique

Kevin Meehan (L.A.) – Kali

Matt Molina (L.A.) – Everson Royce Bar, Triple Beam Pizza, Hippo

Dahlia Narvaez (L.A.) – Mozza Restaurant Group

Zoe Nathan (L.A.) – Huckleberry

Nancy Oakes (San Francisco) – Boulevard

Zachary Pollack (L.A.) – Alimento, Cosa Buona

Mark Rosati (Nationwide) – Shake Shack

Steve Samson (L.A.) – Rossoblu

Michael Santoro (Beverly Hills) – The Beverly Hills Hotel

Michael Schwartz (Miami) – Genuine Hospitality Group, Fi’Lia

Jon Shook & Vinny DiTolo (L.A.) – Jon & Vinny’s

Nancy Silverton (L.A.) – Mozza Restaurant Group

Jonathan Sundstrom (Seattle) – Lark

Suzanne Tracht (L.A.) – Jar

Marc Vetri (Philadelphia) – Vetri Cucina

Rocco Whalen (Cleveland/Charlotte) – Fahrenheit

Shiho Yoshikowa (L.A.) – Sweet Rose Creamery

***All chefs and vintners have graciously donated their time, food and talent to the cause for this event***

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

July 13, 2019 by evebushman

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

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

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

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

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

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

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

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