Stu and the Kids Announces 2017 Fundraiser at Vibiana on July 30

July 17, 2017 by evebushman Leave a Comment

A Thai flavored Food & Wine Festival hosted by Chef Stuart Skversky and his chef friends who will create dishes for the 4^thannual Stu and the Kids Fundraiser on Sunday, July 30. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand.

Stu and the Kids 2016 – photo credit Erik Fisher

Participating chefs for this year’s event include Hosts Neal and Amy Fraser, Vibiana; Brooke Willamson and Nick Roberts, Playa Provisions; Walter Manzke, République; Eric Klein and Connor Shanahan, Wolfgang Puck Catering; Shirley Chung, Steamer’s Co. Raw Bar & Bowl of Hug; Gilberto Cetina, Chicken Itza; Matt Lee, Restaurant 917; Kris Yenbamroong, Night+Market; Jason Neroni from The Rose Café; Akasha Richmond, AKASHA and AR cucina; Sherry Yard, The Tuck Room; Warren and Rose Schwartz, Magpies Softserve; Jason Fullilove, Barbara Jean’s; Tetsu Yahagi,Spago Beverly Hills; Roxana Jullapat, Friends & Family; Gavin Mills, Miro; Joel Miller, The Wallace; Carlos Enriquez;Bakers Kneaded; Matt Dixon, Division 3; Gilberto Cetina, Chichen Itza; Food Network Celebrity Chef Jet Tila and special guest Rocco Whalen of Fahrenheit who will be flying in from Cleveland, Ohio with his team. Other chefs to be announced.

Other participating restaurants include 71 Above; Bar Alma; Chadaka Thai; and Jitlada (complete list of participating chefs and restaurants below).

Beverages will be plentiful, featuring the Stu and The Kids popular fresh Coconut Bar and Herb + Orchard water infusions. The Bodega Wine Bar will offer Santa Monica Brew Works beer and a great selection of beverages for a summer afternoon. Wines will be provided by Youngs Market, including sparkling wine and cider. Thanks to a generous donation from Tito’s Handmade Vodka, the festival will showcase a Thai-inspired cocktail mixed with Austin’s favorite spirit.

In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and a rising- star chef, made a dramatic life change by giving up a promising chef career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high-risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future. Proceeds from this event go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education. Now in their ninth year of fundraising throughout the world, Stu and the Kids has raised over $300,000 for the charity, including last year’s astounding record of $110,000 accumulated from the LA festival, fundraising on the east coast and online donations during 2016. Stu and the Kids supervise seventeen kids, including fifteen who have earned four-year scholarships to university and a seven and fourteen-year-old that is supported with rent and food due to family hardship. The charity hopes to increase the awards to twelve four-year university scholarships in the coming year.

During the evening there will be an educational presentation and activities for all ages, including a vivid display of Northern Thai umbrellas and lanterns from the Tourism Authority of Thailand and performances of Thai music and dancing. The silent auction benefiting Stu and the Kids will include photos of locations in Chiang Mai, Thailand, hand-made Hill Tribe bags and silver jewelry, gift certificates, gift baskets, autographed cookbooks and a month of yoga classes.

The incomparable Billy Harris, celebrity charity auctioneer and host of Hanging with Harris will lead the live auction with several spectacular experiences:

An exclusive 4 night, 5 day trip to Thailand to meet the kids and enjoy the beauty and flavors of Chiang Mai.
2 tickets to the two hour finale and live reunion show for Survivor: Heroes v Healers v Hustlers.This also includes an exclusive, fun luncheon with the Survivor players where the winner can meet, chat and take photos. Winner of the auction will also participate in some Survivor challenges that will be set up on the CBS lot. This once in a lifetime afternoon for the diehard Survivor fan is tentatively scheduled for Dec 20th, 2018 at CBS in Los Angeles. Dates might fluctuate slightly.
Dinner for eight guests at The Rogue Experience, Wolfgang Puck’s experimental Test Kitchen at the Pacific Design Center. A one-of-a-kind full dining experience valued at $5000.
Dinner for four at Vespertine by Jordan Kahn, valued at $1000.

Hours are 4 p.m. to 8 p.m. Tickets are $125 General Admission, $195 for VIP Admission and $25 for children 6-12. To purchase tickets, visit StuandtheKidsTickets
Sunday, July 30, 2017, 4 p.m. to 8:00 p.m. and 3:30 p.m. for VIP tickets

General Admission: $125

VIP Admission: $195; early admission at 3:30 p.m. including a meet and greet with Chef Jet Tila, the Culinary Ambassador to Thailand and of the Food Network fame. Includes a personalized autographed copy of Chef Tila’s new cookbook, “101 Asian Dishes You Need To Cook Before You Die.”

Kids tickets: $25 for kids 6-12
Tickets for general admission, VIP admission and kids may be purchased online: https://www.eventbrite.com/e/stu-and-his-friends-a-thai-style-food-festival-to-support-stu-and-the-kids-tickets-33984327037

Vibiana, 214 South Main Street | Los Angeles, California 90012

ABOUT STU AND THE KIDS:

Stu and The Kids is a 501c3, tax-exempt nonprofit organization that provides scholarships for orphaned and underserved Hill Tribe children for continuing their education in Chiang Mai, Thailand.

For further information on Stu and the Kids, visit www.stuandthekids.org

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

Follow Stu and the Kids on Twitter and Instagram at @stuandthekids

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Participating Chefs

Presenting Chef and Culinary Ambassador to Thailand – Chef Jet Tila

Gilberto Cetina

Shirley Chung

Neal and Amy Fraser

Jason Fullilove

Eric Klein and Connor Shanahan

Jason Neroni

Warren and Rose Schwartz

Rocco Whalen

Brooke Willamson and Nick Roberts

Sherry Yard

Tetsu Yahagi

Kris Yenbamroong

Participating Restaurants

71 Above

Akasha

AR cucina

Bar Alma

Barbara Jean

Broken Spanish

Chadaka Thai

Chichen Itza

Division 3

Fahrenheit (Cleveland, Ohio)

Friends & Family

Jitlada

Magpies Softserve

Miro

Night+Market

Pastry Lab

Patina Catering

Playa Provisions

Redbird and Vibiana

République

Restaurant 917 at the Porches Experience

Savore Catering

Sinners & Saints

Spago Beverly Hills

Steamer’s Company, Raw Bar and Bowl of Hug

Tender Greens

The Ensaymada Project

The Olive Pit

The Rose Café

The Tuck Room

The Wallace

Wolfgang Puck Catering

Sponsors

6 Degrees LA

Behind the DJ Booth

Chef Spoons

Chefs to End Hunger

Erik Fisher Photography

LA & SF Specialty

Sustainable Works

The Bouqs.com

Tito’s Handmade Vodka

Tourism Authority of Thailand

Vibiana

Wolfgang Puck Catering

Young’s Market Company

Cocktails On The Roof PRE-PARTY Announcement!

July 7, 2017 by evebushman Leave a Comment

The Location of This Year’s #CocktailsOnTheRoof Pre-Party will be at The Oaks Grille Inside TPC Valencia!

SANTA CLARITA VALLEY – On August 17 The Oaks Grille at TPC Valencia is welcoming guests for a mini Cocktails on the Roof Pre Party – with many of the same attractions that will be at the main event on August 25.

From 5pm until 10pm guests can enjoy a no-cover charge event, happy hour prices, bartender lessons, the same “DJ MAV” from the main event, dancing under the stars and the uncontested best view of the Santa Clarita Valley! A percentage of the evening’s sales will be donated to the WiSH Education Foundation, a local non-profit that serves local public education in the Hart School District.

Troy Hooper, General Manager at TPC Valencia; Eve Bushman of Eve’s Wine 101 and Eve Bushman Consulting; Marlee Lauffer, President of Henry Mayo Newhall Hospital Foundation; WiSH Executive Director Amy Daniels as well as the Cocktails on the Roof Committee and the entire Wish Board host the evening. (Look for them enjoying the party but also there to answer questions about the main event – and sell tickets!)

“So thrilled that Troy agreed to hear my lengthy pitch to host our pre-party fundraiser, giving us everything on our ‘WiSH list’” began Eve Bushman “We can’t wait to welcome guests to one of the best restaurants in the Santa Clarita Valley. And of course The Oaks Grille will have a table at our main event, Cocktails on The Roof.”

“TPC Valencia is proud to be a part of such a great event for an important cause like the WiSH Education Foundation. We are excited to invite the community to this Pre Party and hope it creates even more awareness for the cause.” Troy Hooper said. Marlee Lauffer added, “It’s fitting we hold this year’s pre-party at TPC Valencia/Oaks Grille as they have been part of the event’s success from the beginning. COTR is all about showcasing our local businesses, having fun and, most importantly, supporting our schools. We appreciate all of WiSH’s donors and we look forward to promoting ticket sales and awareness at this fun sneak peek event!”

This year marks the third year of the Cocktails on the Roof event, and the fourth year of fundraising collaborations between Eve Bushman, Marlee Lauffer and the Wish Education Foundation – representing thousands of dollars raised for our local student programs.

To learn more about the WiSh Education Foundation: www.WiSHscv.org

To see what’s “happening on the roof” and purchase tickets check out: www.cocktailsontheroofscv.org

Favorite Dishes From Favorite Restaurants

June 30, 2017 by evebushman 2 Comments

Being honest, I saw this as query on Facebook about favorite dishes at favorite restaurants. It had dozens of answers that I didn’t read. Why? Because I was already thinking of my own answers, and how soon I could get these faves – that I share with you now – in my mouth!

Le Chene Filet Mignon Roquefort

Presented alphabetically as I have no single favorite, limited to restaurants in the Santa Clarita Valley and those (at press time participating in Cocktails on the Roof 2017 are noted:

Backwoods Inn – Garlic Bread, New England Clam Chowder, Pork Chops, Bacon Wrapped Filet Mignon, Ribs, Prime Rib, Twice Baked Potato, a single malt from the bar or a bottle of wine from home as the corkage is low.

Bricks on Lyons – The Cobb Salad (that has enough protein and veggies that you don’t miss the usual cheese ingredient), Salmon BLT, Ahi Tuna Burger and Tater Tots. Plenty of wine and beer on the menu but we usually eat there for lunch and skip the booze.

Burrito Factory – Mexican Pizza (Nachos) with whatever meat I want it topped with – usually go for Chile Colorado, the #8 Burrito (Beans, Cheese, Lettuce and Guac) and, when I’m feeling the need for a guilty pleasure nothing beats the Chile Relleno and Beans Burrito.

Dario’s Newhall or Canyon Country – Standard fare like Fajitas, Nachos, Chile Colorado or Chile Verde, Grande Tostadas, “Dario’s Chicken” with either a Cadillac, Cucumber or Coconut Margarita.

Egg Plantation – The Classic Eggs Benedict, their version of Chilaquiles with lots of avocado, tomato, sour cream – on the side – of eggs scrambled with tortilla strips, a number of deli sandwiches or maybe just one of the 101 + build your own omelets! All with a Bloody Mary piled high with enough veggies to be a meal of itself…or an Espresso drink if I’m being good.

Jimmy Deans – Junior Breakfast Burrito, Patty Melt, Tuna Melt, Tuna Salad Sandwich, Grilled Cheese and Chili Cheese Fries.

Karma – Samosas, Coconut Curry Chicken, Tandoori Chicken, Saffron Rice and Aloo Paratha. If the full bar is back I usually would get the Vesper Martini.

Kinza Sushi and Asian Izakaya – With a rotating menu of special rolls and fresh fish this one is harder to pin down a favorite. We usually start with any type of belly, yellowtail tuna or plain tuna, and always end with Oyster Shooters (no booze). For our booze we only do cold sake now that we have developed a taste for it and order the Kikusui Junmai Ginjo.

Le Chene – For decades we have made the well-worth-it drive for Happy Hour, brunch, special events and important dinners. My favorites include Escargot, Soup of the Day (after tasting a decadent “Cream of Lettuce” we always order the house made soups), Filet Mignon Au Poivre, Filet Mignon Au Roquefort, New York Steak Bordelaise Butter, Seafood Pasta, Shrimp Escoffier, Tenderloin Tip Béarnaise, Veal Forestiere, Chocolate Soufflé (order this dessert when you order dinner as it takes some time) and whatever strikes our palate’s fancy from the wine list. (Note: The Bar Menu has many of the items from the big main menu, but for a little less, and 4:30 – 7pm Sunday through Friday those prices are discounted 25%! You can dine in the bar or outside on that killer patio for the Happy Hour pricing.)

Maria’s Italian Deli – I sometimes just grab the frozen homemade ravioli, both cheese and meat, to take home and whip up with sauce. But if I want to meet a pal for lunch I get a Genoa salami and Provolone cheese sandwich and to-go for my family it’s always the Chicken Parmesan, Chicken Alfredo and a simple pasta with marinara sauce. (With sides of garlic bread and green salads too!) I also order their deli trays for parties, always a winner.

Newhall Refinery – With a seasonal menu that never fails to impress, different fare offered at lunch and dinner, my favorites from both include the Refiner Fries, Oysters, any Flatbread they dream up, the “Boole” Dog, Grilled Cheese, Ruben, the Cheese or Charcuterie Board, Handmade Pretzels, Hummus, Drunk Mac, Hanger Steak and Fish and Chips. The cocktails that incorporate far-from-ordinary ingredients I’ve ordered are the Bourbon Bramble (winner of the best cocktail at Cocktails on the Roof 2016), Moscow Mule, Old Fashioned and Rye Manhattan. Participating in Cocktails on the Roof 2017.

The Oaks Grille (in the Tournament Players Club (TPC) Clubhouse) – Seasonal menus, killer wine and growing cocktail list, the last time we went we loved the Ahi Tuna Crudo, Prosciutto Pizzetta, Kobe Beef Sliders, Spicy Duck Meatballs, Braised Short Rib and Tortellini, Sea Bass…and a Napa Valley red blend from Falcor, Perrier-Jouet Grand Brut Champagne and Napa Valley Girard Cabernet Sauvignon. Participating in Cocktails on the Roof 2017.

The Olive Terrace Bar and Grill – So much to try here, and I’ve liked them all: Ahi Runa Poke, The Bistro Chopped, Filet Mignon, Braised Eggplant Beef Stew “Gheimeh”…and kill me but I can’t remember which pasta! Also the bartender/manager Jonathan Cross makes a mean Negroni, Old Fashioned and Manhattan (the last was also a Cocktails on the Roof 2016 winner). Participating in Cocktails on the Roof 2017.

Persia Lounge – The lunch buffet and dinners with fresh house made Hummus, Falafel, Shirazi Salad, Taboule and Shish Kabob. Participating in Cocktails on the Roof 2017.

Piccola Trattoria – Prosciutto di Parma e Pecorino, Insalata di Spinaci, Dolcelatte all Caprese, Risotto ai Funghi, Carpaccio di Bue and the Pumpkin Tortellini, Tortellini di Zucca, just like they make in Italy, Ossobuco, Scaloppine di Vitello Marsala and whatever wines they suggest for the pairings.

Rose and Crown – Bangers and Mash, Chicken Tenders, Fish and Chips, Shepherd’s Pie – all with whatever sounds good on tap for hubbie and Hard Pear or Apple Cider for me. The family that runs the place knows what they are doing.

Route 66 Classic Grill – When we want to avoid a crowd at the movie theater at the mall we head to Canyon Country and always hit Route 66 before or after the film. (They have a special ticket price for the movies when you dine there too.) Veggie Sandwich, Club Sandwich, BLT, All American Dip, Bacon Burger, Chinese Chicken Salad and a vodka Martini if during the evening, iced tea during daylight.

Salt Creek Grille Valencia – I’m here monthly for staff meetings so I do get a good chance to try lots of items. The classic Goat Cheese Marinara is always a winner, as well as the Artichoke, Parmesan and Spinach Dip, Creek Sliders, Coconut Shrimp, Ahi Tuna Stack, Caesar over Mesquite, Seared Ahi Salad, The Grille Chop, Porterhouse Stroganoff, Filet Mignon with Garlic Mashed Potatoes with any cocktail made with Nolet’s Gin, the special cocktail that day or a bottle of wine from the Wine List or Greg’s Wine List. Participating in Cocktails on the Roof 2017.

The Social – Starting with the warm bread and tapenade, we love the Grilled Artichoke, Bacon Wrapped Scallops, Calamari, Crab Cakes, Caribbean Chicken Satay Brochettes, Filet Mignon Satay, Crostini with Brochette, French Onion Soup, (Buffalo) Mozzarella and Tomato Salad, The Social Salad, Baked Penne, (some of these items are smaller portions in the Happy Hour menu) Jambalaya, Cuban Style Skirt Steak, Filet Mignon Béarnaise and Osso Buco. And though they have a 100 martinis to chose from I always go with a Perfect Rob Roy.

solita Tacos and Margaritas – Queso al Forno, Grilled Corn Elote cut and served at the table, the huge Ceviche Tropicale, Coconut Calamari Strips with Dos Salsas, Watermelon Copa, Guacamole Solita, any of the new supertacos or a taco plate. For drinks I like the Horchata Cocktail or a Margarita with a fresh fruit puree of whatever sounds good in the moment like Watermelon or Kiwi. Participating in Cocktails on the Roof 2017.

Southern Smoke BBQ and Brewhouse – Fried Pickles, Hoe Cake, BBQ Tri Tip Salad, Combo Sliders and the Two (or Three) Meat Combination Plate where I can choose from Tri Tip, Brisket, Spare Ribs, Pulled Pork, Pulled Chicken, Half Chicken or Hot Links.

“BOTTLEST Winery, Bar & Bistro” Opens in Santa Barbara

June 26, 2017 by evebushman Leave a Comment

On Thursday, May 4, 2017, Santa Barbara’s wine region received a trailblazing wine, bar and fine food enterprise in the form of the new BOTTLEST Winery, Bar & Bistro, a full-service restaurant, bar and winery operation debuting in Buellton, California.

The hospitality space, located adjacent to Terravant Wine Company’s winery facility, inhabits the outgoing “Terravant Winery Restaurant” (a.k.a. “Avant”), which has undergone a design and menu overhaul in addition to receiving a new team in the kitchen, new management, new front-of-house staff, a dedicated Sommelier, and a full bar, with a signature cocktail mixology program. Bottlest anchors the south end of Buellton’s burgeoning Industrial Way, an urban-industrial district becoming synonymous with food and drink due to its concentration of wineries and wine tasting rooms, craft distilleries and breweries, and gourmet restaurants and bake shops.

Bottlest features Lunch, Mid-Day (3:00 PM to 5:00 PM) and Dinner menus with frequently-changing dishes constructed from seasonal, locally-sourced produce, highest-quality natural meats, and local seafood. The “wine country bistro” fare – prepared with classic French techniques, complemented by avant-garde culinary processes like molecular gastronomy and sous vide – is accented by modern California flair. Bottlest also boasts a separate Bar Menu, with comforting, classic foods for a more casual dining option.

Overseeing the menus is Executive Chef Owen Hanavan, who comes to Bottlest from Santa Barbara dining phenom Barbareño, where, as Head Chef, he opened the restaurant. Chef Hanavan’s culinary résumé also includes time spent at Four Seasons Resort The Biltmore Santa Barbara and the Michelin-starred COI Restaurant, in San Francisco, among other stops.

“Bottlest is an exclusive opportunity for a Chef in the Santa Ynez Valley. I get to create food that becomes an integral part of the ultimate wine country experience, and I get to work with a world-class Somm, to pair my food with our wines,” said Bottlest’s Executive Chef, Owen Hanavan.

Working in conjunction with Chef Hanavan is General Manager and Certified Sommelier, Vlada Stojanov. Stojanov arrives at Bottlest post-Bacara Resort Santa Barbara, where he managed the resort’s beverage program and rebuilt the on-site restaurant’s wine cellar. Stojanov’s wine and hospitality career highlights include his work in high-end, international resort locales such as Eastern Europe and Cancún; and stateside, in Lake Tahoe and Martha’s Vineyard.

A wine world award-winner and active participant in select competitions, Stojanov recently earned a finalist spot in the 2017 Chaîne des Rôtisseurs Young Sommeliers Far West Regional Competition, and will travel to Vienna in May 2017 to compete in the European Sommelier Championship.

Terravant Wine Company’s President, Lew Eisaguirre, explained, “Our motivation for the name ‘Bottlest’ is derived from Terravant’s many-year history of sourcing ultra-premium varietals and grapes from all over world – and our desire to ‘bottle’ the best of those wines. We realized this opportunity to custom craft a unique wine country experience, by creating a restaurant that parallels the quality of Terravant’s wines and showcases the hundreds of wines produced at this state-of-the-art winery.”

Exemplifying Bottlest’s custom-crafted wine country experience, is the venue’s focal point in the form of a 52-bottle “Wine Wall”, a Napa Technology WineStation system dispensing 52 ever-changing wine tasting options available as one ounce tastes, half-glasses or full glasses.

The Bottlest wine program also entails, in part, “Bottlest” branded wines. Created by the Bottlest restaurant and wine team, and powered by Terravant Wine Company, Bottlest wines are deliberately sourced from some of the world’s most renowned growing regions, selected to specifically represent the brand.

Stojanov added, “What appealed to me about Bottlest, was the incredible grape and wine sourcing capabilities. Here, I have access to representative styles from every major wine growing region. I look forward to working with Chef Owen to create sensory experiences that combine great wine with custom-crafted food.”

The Bottlest restaurant wine list also includes numerous offerings from non-Bottlest branded wineries at a wide range of price-points, including both local selections and luxury-level international wines, offering fine wine seekers a singular wine tasting experience in the Santa Ynez Valley.

The Bottlest wine list will run deep when it comes to local representation providing what Stojanov calls “a liquid history” of Santa Barbara Wine Country, showcasing a rotating roster of local producers’ rare library wines in vintages dating back to the beginnings of the viticultural area. Bottlest also features a wine retail section, allowing guests to take a piece of the Bottlest experience “to go”.

Rounding out the new Bottlest team is Consulting Chef De Cuisine, Barton Jones. Jones’ innovative, entrepreneurial and edgy restaurant and bar experience garnered in cities like Boston, New York and Denver, brings progressive culinary techniques to Bottlest’s food and drink menu items, complementing Chef Hanavan’s style and what the kitchen produces.

Bottlest’s menu items run the carefully-considered gamut from starters like lamb meatballs served on a “potato chip”, to pork belly with sunchoke and apple gastrique; to dynamic ingredient-laden mains such as Sumac Rack of Lamb (with farro, roasted beets, tzatziki, red wine sauce), Jidori Chicken (whipped potato, kohlrabi noodles, grapefruit, chicken jus), and the NY Strip (sousbise, duck fat potato, chimichurri, crispy leeks). Bottlest also revived some locally-favorite items – such as bacon-wrapped dates with goat cheese, a Steak Burger (bacon jam, gruyere, aioli, on brioche), and playful pizzas like “The California” (with chicken confit, fontina) – offering more casual dining in the bar, at lunch and late-night.

Inventive desserts include the likes of “The Chronic” (white chocolate cranberry semifreddo tossed with popcorn and white chocolate ganache) and a house-made California Bay Leaf Ice Cream.

In the coming months, the existing Terravant Wine Club will be replaced with the “Bottlest Club”, which will function as a “wine and dine” club membership: Bottlest Club members will be afforded a restaurant membership of sorts, akin to a private club membership (further details TBA).

Bottlest also serves as a physical component to a new web-based wine business, Bottlest.com. Bottlest.com, currently in Beta, is the first on-line experience allowing consumers to custom craft wine from start to finish, based on their personal preferences.

BOTTLEST Winery, Bar & Bistro is located at 35 Industrial Way, Buellton, CA 93427. Bottlest’s initial opening hours will be Sunday through Saturday, 11:00 AM to 9:00 PM, with extended Bar hours until 11:00 PM on Fridays and Saturdays (initial opening hours subject to change). Ample, free lot parking is available at the restaurant. Reservations may be made through the Bottlest restaurant web site (http://www.BottlestBistro.com), through OpenTable, or by calling 805.686.4742.

Perlis Picks: Wilson Artisan Wineries – Wilson Winery

June 17, 2017 by Michael Perlis Leave a Comment

Diane and Ken Wilson now own nine wineries that fall under the umbrella of Wilson Artisan Wineries. Truthfully, one could spend a day or two or three [depending on your speed and capacity] just visiting the Wilson-owned wineries and no others and have a wonderful wine country experience, traveling through Sonoma County’s Alexander Valley, Dry Creek Valley, Russian River Valley and Valley of the Moon, as well as into Mendocino County.

On our latest visit to Dry Creek Valley, Karen and I chose two – their eponymous Wilson Winery as well as a revisit to Mazzocco Sonoma.

Wilson Winery

We had some good reasons to want to visit Wilson Winery. I’ve tasted some of their wines before, and was looking forward to trying the latest releases of their legendary Zinfandels as well as their (perhaps even better) Petite Sirahs. But the factor that guaranteed we were going to visit was to see our good friend Rick Fraga.

Rick Fraga is the wine expert that I aspire to be. We met several years ago at a restaurant in Las Vegas and quickly bonded over wine. We always try to visit him every time we come to the Sonoma area. Now that he is wine educator at Wilson…well, that was even more of a reason for us to go there.

Lest you think the owners are hands-off investors in a winery vanity project, Diane Wilson has been winemaker at Wilson Winery since its inception. Founded in the early 1990s, the property’s history goes back a lot farther than that, with the winery facility operating in a restored and modernized century-old barn. The Wilsons are also growers in the Dry Creek Valley, naming their vineyards first after their children and later ones after their parents. Wilson Winery has nine estate vineyards as well as sourcing grapes from other high quality growers.

Diane’s winemaking skills were evident from the beginning as even with no formal training her wines immediately began racking up the accolades and awards, a trend that continues to this day. And she makes a lot of different wines at Wilson Winery.

As I said, a lot of different wines, mostly vineyard designate Zinfandels with a few Petite Sirahs and others mixed in for good measure. The order form lists a couple dozen or so wines to choose from. With so many delicious choices, it was really hard to pick favorites, but my notes indicate that I especially enjoyed the 2014 Botticelli Zinfandel, the 2013 Molly’s Reserve Petite Sirah and the 2013 Sydney Petite Sirah.

Diane also designates certain Zinfandel as “barrel select”, four, as a matter of fact. While they’d be considered for most of us as special occasion wines, the 2013 Diane Marie Reserve and the 2013 Victoria Johannah Reserve [the two we tasted] were both amazing full-bodied representatives of Zinfandel and worthy of a place in your cellar.

Wilson Winery

1960 Dry Creek Rd

Healdsburg, CA 95448

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

One of CA’s pioneering women winemakers reflects on 100 years of success

June 12, 2017 by evebushman Leave a Comment

Riboli Family, Maddalena Riboli is seated on the far right.

The Riboli family began its legacy of winemaking in downtown Los Angeles in 1917 when four brothers from Lombardy, Italy, established San Antonio Winery. Four generations have since grown Riboli Family Wine Estates’ portfolio to include several brands, but it’s the strength and tenacity of one pioneering woman in the family that has been the guiding force behind the Riboli legacy – Maddalena Riboli.

Maddalena Satragni moved from Italy to the United States in the 1940s, and began working in agriculture with her family. She was driving a tractor one day when Stefano Riboli saw her, and it was love at first sight. Stefano had also moved to the U.S. from Italy to help his uncle run San Antonio Winery. In 1945, the two married and together they took over the winery, building the family business into the successful company that it is today.

Armed with passion and vision, Maddalena Riboli has been a driving force behind the family business from the start, demonstrating her strong work ethic and dedication. As a forward-thinking visionary, she also helped San Antonio Winery make history when she started Maddalena Restaurant in 1970 – the first restaurant within a winery in California. “Cooking was a passion I’ve had since I was a child,” shares Maddalena Riboli. “I grew up in Italy making bread and pasta alongside my mother, who taught me the techniques and love that goes into cooking.” Opening the winery’s restaurant allowed her to translate her love of cooking into a business, adding that she “could not have been happier to bring that passion to the winery and share it with our guests.”

In a very male-dominated industry, Maddalena’s passion, confidence and dedication to quality winemaking have been driving forces behind Riboli Family Wine Estates, proving to be instrumental foundations for the business to span four generations and celebrate 100 years of business. The brand truly embodies her sophistication and unwavering vision.

Today, at 94 years old, the matriarch says she still loves being involved with the winery, visiting with guests and making them feel at home. “It makes me happy to see my children, grandchildren, and great grandchildren continue our family values and be as passionate about the business as Stefano and I are.”

Circa 7/13 Vintage Eve: Five Questions with the Lady Herself, Lady Ducayne SCV Food Blogger

June 6, 2017 by evebushman Leave a Comment

My friend and food blogger Lady Ducayne has two, count ‘em, two websites tucked neatly under her belt: The original Lady Ducayne blog and now as the highlighted restaurant blogger for SantaClarita.com, SCV Eats with Lady Ducayne Blog. Lady Ducayne, who prefers to work anonymously, has succinctly reigned in all of the attention from local restaurants…luckily for me, she doesn’t drink. (2017 Editor’s Note: Lady Ducayne reviews can now be found at http://eatscv.com/)

Golden Spoon, by Lady Ducayne

I met the Lady herself through one of her tweet-ups that she sometimes organizes to introduce her followers to a Lady Ducayne-approved restaurant. I learned from that first meeting and through reading her blog that she doesn’t pull any punches when met with mediocre dish and never fails to praise when a chef makes a dish bloom.

So here are my five questions that I thought SCV Beacon readers would want the answers to:

EB: I know that your reviews are your opinions alone, but it’s clearly obvious that you are a “foodie.” Tell us, how did you learn so much about food?

LD: I always say I’m just a hungry girl with a camera, and I’ve been that way ever since I can remember! The credit goes to my parents, because from such a young age they always took me out to try the latest and greatest eats throughout Los Angeles, and beyond. We also traveled a lot, whether it was a quick road trip up the coast, or gaining some stamps on my passport, I feel that those experiences shaped who I am today. I’m a traveler, not a tourist, and even street food in a different country has never let me down.

Now that I’m older, I’ve learned so much more about how the restaurant industry works and what goes on inside a professional kitchen from my better half. He is a professional cook and currently works at a well regarded, award-winning restaurant on Fairfax in Los Angeles. I’m not as quick to judge a place anymore, and when something goes wrong during a meal, or I complain about something seemingly trivial, he explains the possible causes to me. I feel this helps my writing in that I can see things more objectively.

EB: You don’t call restaurants ahead, and arrange for interviews over their best dishes like other reporters do. Can you tell us why?

LD: I don’t consider myself a reporter, I’m just a customer with a camera. Ever since I can remember, friends have always asked me where they should go out to eat, and the blog started as a place to make it easier to show them. I also feel that you get a more genuine experience that way. A large majority of my posts are just from me going to lunch after work or heading out to dinner with a group of friends. My motive for going to these places is that I was hungry and needed a place to eat, since I don’t cook at home. I just happen to always have my camera in my purse. If a place is worth writing about (be it good or bad) then I’ll do it. I just want to keep it genuine and not forget the essence of why I started the blog.

EB: Professional photographs always accompany your reviews. Is it difficult to remain anonymous in a restaurant when you whip out a real camera instead of a cell phone to take your mouth-watering photos?

LD: Yes! I have a DSLR and I try to be as discreet as possible when taking photos, which is incredibly difficult! I also want to snap the perfect photo before the food gets cold so I try to be quick and stealthy. Funny, because I always joke that I know my friends don’t read my blog, they just look at the photos.

EB: Tell us what some of your favorite SCV restaurants are.

LD: My favorite restaurant in Santa Clarita is Sabor Cocina Mexicana located in the Bridgeport Marketplace. It reminds me of my travels to San Miguel de Allende. For a quick after school meal, you can find me at Rustic Eatery eating a prime cut sandwich on house made bread, served with a side of fresh cut fries. I’ve actually overheard a couple of customers come in and mention to the owner that they read about Rustic from “Lady Ducayne’s website” and I just get so embarrassed and quietly keep eating my sandwich. I’m flattered, of course, but I still think my friends are the only ones that visit the site.

EB: Of the restaurants in town that haven’t fared well in your reviews, what were some of the reasons? Lack or originality? Fresh ingredients? Service?

LD: Getting decent service is a huge problem in Santa Clarita. Lack of communication between front of house and back of house is evident in many local restaurants. At a majority of the places that have come and gone from SCV, the common factor I’ve noticed is that the owners seemed to be more interested in looking good and walking around and talking about themselves, instead of focusing on the food coming out of the kitchen. In LA, Bill Chait is a successful restaurateur, but he’s not above bussing a dirty table or refilling a water glass. When I go to a place, I like to see real heart and genuine concern in providing a great experience to diners, which is why I like supporting mom and pop restaurants locally. I try to avoid chains, except once a year when I get the Red Lobster cheddar biscuit craving.

If a place is absolutely dreadful, and I decide to post about it, I’ll omit the name or make it a blind item. I haven’t done that in a while because I haven’t had a terrible experience lately, and if I did then it wasn’t worth writing about. Most of those places don’t last long anyway. Having said that, I just ate the worst slice of tiramisu in my life over by Tesoro del Valle. I’ve been contemplating a post titled “Sad Tiramisu” but haven’t quite figured out how I want to go about it. I feel like that place lacks customers so they just gave up. The pastries look sad, the workers look bored, and no care is taken into plating or presentation. If you go through the trouble and risk involved in opening a restaurant, a little heart and soul (and research) goes a long way. Open a cookbook, look at what pastry chefs are doing at their own bakeries, find inspiration, and customers will come.

EB: I couldn’t help myself, but in adding a sixth question, I have to know why the name Lady Ducayne?

I don’t get that question as often as one would think so thanks for asking! I majored in English Literature as an undergrad, and right around the time period I was contemplating a blog, my professor assigned a short story titled Good Lady Ducayne by Mary Elizabeth Braddon. I couldn’t come up with a name for my site (and didn’t want to use my real name of course) but as I was procrastinating on my reading assignment, and probably doodling in the margins, it just clicked, and that’s how I became known as Lady Ducayne.

Suzanne Goin and Caroline Styne Announce 2017 Hollywood Bowl Food + Wine Concepts

June 4, 2017 by evebushman Leave a Comment

Chef Suzanne Goin and Restaurateur Caroline Styne Introduce New Offerings for their Second Season with the Hollywood Bowl

LOS ANGELES, CA – The Los Angeles Philharmonic Association announced today details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998, when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired menus, which include over 17 concepts, are created by Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne. Before being finalized, the dishes meet thorough testing and approval from Goin, Styne, Sodexo Sports & Leisure and the LA Phil. Hollywood Bowl Food + Wine is pleased to welcome back Executive Chef Jeff Rogers to oversee the broad range of dining operations that serve thousands of guests nightly.

This year premieres the newly-built Plaza Marketplace – located in the completely renovated Box Office Plaza – which offers pre-entry shopping for picnics on the grounds. Suzanne Goin’s “grab-and-go” prepared foods will be available along with fresh breads, cheeses, and snacks, complemented by a collection of Caroline Styne’s favorite wines. This location will also be the new pick-up spot for pre-ordered picnic boxes.

Another pre-entry dining option is a new snack bar located on Peppertree Lane, featuring classic concession food including nachos, hot dogs, popcorn, and soft pretzels, as well as chips, beer, and sodas. Inside the venue, a second stand offering a choice of hand-crafted pizzas has been added alongside a new BBQ kiosk.

Hollywood Bowl Food + Wine’s many dining options range from two full-service restaurants, food kiosks, and custom picnic boxes for pre-order, to Supper in Your Seats. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.

Highlights of the 2017 Hollywood Bowl Food + Wine portfolio include:

Supper in Your Seats – Available by pre-order online up to 4pm the day before a performance, Supper in Your Seats offers the choice of curated three-course dinners or customized meals from à la carte selections delivered right to your box seats. You can also pre-order complete market-fresh picnic boxes that can be conveniently picked up at the new Plaza Marketplace.

Menu Highlight: The brand new Moroccan Feast features a trio of hummus with grilled flat bread, spiced carrot salad, shaved summer squash with preserved lemon, labneh with toasted seeds, parsley and mint, chicken tagine with apricots, saffron cous-cous, almonds and harissa, and olive cake with pistachios and citrus zest for dessert.

The Wine Bar by a.o.c – Boasting a wine list curated especially by Caroline Styne, L.A.’s favorite wine bar comes to life at the Hollywood Bowl and features artisanal cheese and charcuterie, signature vintner’s and farmer’s plates, grilled flatbreads, market-fresh salads, and a.o.c.-styled fish and meats. There are also craft brews and farmers’ market- driven cocktails made with soju and other wine-based liquors.

Menu Highlight: Alaskan halibut niçoise with haricots verts, tomato, olive and anchovy.

the backyard – Al fresco dining featuring an all-new menu at the Hollywood Bowl centers around two large wood-burning grills with a farmers’ market-driven menu of summer salads, grilled fresh fish, scallops, lamb merguez, pork chops, steaks, side dishes and an extensive raw bar. Menu Highlight: Kurobuta pork chop with summer figs, St. Agur, speck, arugula and saba.

Kitchen 22 – Made-to-order beef and turkey burgers, savory sandwiches and grilled delights anchor the Hollywood Bowl’s tribute to American classic fare.

Menu Highlight: The Cali, featuring free organic turkey, Monterey Jack, avocado and tomato aïoli served on a whole wheat bun.

Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including a diverse selection of the multi-cultural foods of Los Angeles from street tacos and specialty hot dogs and sausages, to confections and signature desserts at the Sweet Shop and Larder Baking Company.

Marketplace East & Plaza Marketplace – Feature “grab-and-go” salads, hot entrées that include rotisserie chicken, barbecued beef brisket and mac n’ cheese, as well as other picnic-friendly sandwiches and cheese plates. Showcasing the best of Goin and Styne’s casual Larder café-marketplace, these Hollywood Bowl venues also feature a large selection of hand-picked wines, craft beers, sodas and waters, as well as salty and sweet snacks including cookies and brownies, candy,nuts and crackers.

Menu Highlight: Slow-roasted salmon with cucumber yogurt, quinoa and turmeric.

Buzz McCoy’s Marketplace and Sushi – The west side of the Hollywood Bowl features its own brand of market favorites at Buzz McCoy’s Marketplace. A delicious menu of freshly made “grab-and-go” salads, sandwiches, and other, hot and cold, picnic-friendly foods, alongside the Bowl’s very own Sushi Bar, where chefs prepare premium sushi, all of which can be pre-ordered, as well as purchased on-site.

Menu Highlight: Chopped chicken salad with feta, fried pita, cherry tomatoes, cucumbers and mint.

Lucques at the Circle – This is a full-service dining experience for subscribers of the Pool Circle. Showcasing a seasonal made-to-order menu and exceptional wine list styled from the award-winning cuisine of Lucques.

Menu Highlight: Grilled mustard chicken with spinach, pine nuts, pecorino and soft egg.

Please visit www.HollywoodBowl.com/FoodandWine for more information about the food and wine experiences available at the Hollywood Bowl.

About the Los Angeles Philharmonic Association

The Los Angeles Philharmonic Association, under the vibrant leadership of Music & Artistic Director Gustavo Dudamel, presents an inspiring array of music from all genres – orchestral, chamber and Baroque music, organ and celebrity recitals, new music, jazz, world music and pop – at two of L.A.’s iconic venues, Walt Disney Concert Hall (www.LAPhil.com) and the Hollywood Bowl (http://www.HollywoodBowl.com). The LA Phil’s season extends from September through May at Walt Disney Concert Hall, and throughout the summer at the Hollywood Bowl. With the preeminent Los Angeles Philharmonic at the foundation of its offerings, the LA Phil aims to enrich and transform lives through music, with a robust mix of artistic, education and community programs.

About the Hollywood Bowl

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922, and plays host to the finest artists from all genres of music. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz offerings. The venue offers something for everyone, from its sizzling summer evening concerts to the daytime arts festival for children, “Summer Sounds: World Music for Kids at the Hollywood Bowl.” In February 2017, the Hollywood Bowl was named Best Major Outdoor Concert Venue for the thirteenth year in a row at the 28th Annual Pollstar Concert Industry Awards. For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer. http://www.HollywoodBowl.com

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, since 2016, 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.

About Sodexo Sports & Leisure

Sodexo Sports & Leisure, a division of Sodexo, Inc., is a premier provider to cultural destinations and event venues around the world and in the U.S. including The Jules Verne restaurant at the Eiffel Tower, the Museum of Science and Industry in Chicago, Space Center Houston, Smithsonian’s National Zoo, and the Detroit Institute of Art. Sodexo, Inc. is headquartered in Gaithersburg, MD and funds all administrative costs for the independent and charitable Sodexo Foundation – granting more than $29 million since 1999 to end childhood hunger in America. Visit the corporate blog at SodexoInsights.com.

Tasting and Getting to Know: Chateau Angelus

June 2, 2017 by evebushman Leave a Comment

Getting to meet the newest (8th Generation) Estate Director and third female Director in the history of Chateau Angelus, Stéphanie de Boüard-Rivoal, was a huge treat for me. Add that we would meet over dinner at Wolfgang Puck at Hotel Bel-Air – and taste at least five different vintages – and I was over the top with delight.

What I Learned

In 2012 Chateau Angelus, a Premier Grand Cru, was awarded a “class A” distinction.

The 2012 vintage bottle is completely different looking from the others with gold embossing instead of a front label. You can read more about it in this Forbes article.

The bell shown on the label does exist, and rings three times daily. You can hear it yourself without traveling to Saint-Emilion here. There is now a chip hidden in that bell to avoid counterfeiting.

The name Angelus is in reference to a Catholic prayer.

The estate vineyards are predominantly Cabernet Franc and Merlot.

Prices, between $350 to $450, can increase 100% after release. (The restaurant had one vintage for $880.)

The Wine

Stéphanie was enchanting, the venue and food lovely – all eclipsed by some remarkable vintages that were chosen to show us the range and depth of the wines. We tasted in this order:

2014: (Bottled September 2016, this latest release marks the 30^th vintage with a banner on the bottle). Ripe and dark with black fruit as well as raspberry, earth and smoke. Remarkably open and ready to drink. 94 Eve pts.

2012: (With a gold embossed bottle in honor of the new class A distinction.) Great fruit flavors like plum and blueberry were followed by mushroom, spice and had a great backbone. This was my favorite. 97 Eve pts.

2007: (Stéphanie said she loved this one.) Big fruit that included black plums, blackberry, a bit softer on the spice, cigar and dark tannins that were starting to soften. The red fruit really opened up in the mouth. 94 Eve pts.

2006: The fruit – red to black – had aged perfectly; the wine was dry, mildly spiced and held a perfect balance. 97 Eve pts.

2010: (Thought to be the most outstanding.) Bolder fruit, peppery, tannic, Stéphanie said it was opulent, one of the best they’ve produced, and my second favorite. 97 Eve pts.

http://www.angelus.com/en/

https://www.instagram.com/chateauangelus/

https://www.facebook.com/chateauAngelus

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

THE OTHEROOM ANNOUNCES LAS VEGAS DEBUT AT THE FORUM SHOPS AT CAESARS PALACE

May 29, 2017 by evebushman Leave a Comment

A trendy neighborhood favorite in LA and New York, The Otheroom is set to bring its unique and sophisticated bar and restaurant concept to Vegas

LAS VEGAS – The Otheroom, the stylish and unique bar concept that has long been a favorite of the fashionable set in LA and New York, is preparing to open its doors in Las Vegas at The Forum Shops at Caesars Palace later this spring. Known for its sexy atmosphere and premium selection of fine wines and craft beers, The Otheroom Las Vegas will also boast a new addition to the concept – a signature cocktail line and gourmet bites.

The Las Vegas outpost of this swanky neighborhood haunt, which for more than 30 years has attracted celebrities and tastemakers who appreciate an under-the-radar drink, will occupy premium real estate within The Forum Shops footprint with street-level access to Las Vegas Boulevard and dedicated patio space in front of the Strip-side Trevi Fountain landmark. The upscale lounge and dining concept is the latest addition to The Forum Shops, which celebrate the 25^th Anniversary of opening this May.

“As a premier hub for hospitality and entertainment, Las Vegas was a logical next step for expanding The Otheroom brand,” said The Otheroom Managing Partner Pete Nowak. “Our location within The Forum Shops will expose The Otheroom brand to the upscale clientele that patronize the high-end retail outlets inside, while the more casual outdoor patio seating will allow even more visitors to enjoy our premium hospitality offerings. We are thrilled to bring our brand of sophistication to the Las Vegas Strip.”

Nowak, who boasts more than 20 years of experience in entertainment and hospitality development and management, heads up an all-star team of hospitality operators and financiers. Liam Dwyer, a Light Group veteran with background developing and opening successful concepts in Las Vegas, New York City, The Hamptons and Ireland, will serve as General Manager. Element Management Group, known for other highly successful hospitality concepts in Las Vegas, San Francisco and Denver, will serve as the operating partner.

The 3,200 square-foot lounge and patio will feature a chic, candle-lit aesthetic with industrial, yet glamorous, brick and metal finishes, providing patrons a seductive setting that blends both masculine and feminine touches. A curated playlist of contemporary, chill tunes further enhance the vibe immersing the customer in an intoxicating assault of the senses which is amplified by the impressive list of on-tap craft beers and selection of fine wines accompanied by the rich flavor profiles of the restaurant’s small bites menu.

ABOUT THE OTHEROOM

The Otheroom is a unique brand of hip and sophisticated bars and restaurants with flagship locations in New York City and Los Angeles. For more than 30 years, The Otheroom has served as the neighborhood haunt of choice for celebrities and tastemakers in Venice Beach, Calif. and Manhattan’s West Village. Offering a stylish and vibrant setting for an affluent clientele, The Otheroom is known for its fine wine selections and list of hand-picked craft beers. As the brand expands into other major U.S. markets and glamorous destinations abroad, the concept continues to evolve and now offers a signature line of cocktails and delicious gourmet bites at select locations. For more information or for reservations, visit TheOtheroom.net.