Vintage Eve Circa 4/2015: Chef Larry Monaco Pops Up at Frankie’s on Melrose

May 22, 2018 by evebushman Leave a Comment

I miss the Frankie’s NY Italian Restaurant we had in the Bridgeport Marketplace that shuttered in July of 2013, and was vaguely aware that its sister restaurant (truth be told our restaurant’s former owner, Teresa Competelli, is Frankie’s daughter) had been open on Melrose for 25 years. So when I saw this Facebook post, “Chef Lawrence “Larry” Monaco Four-Course Tasting Menu Dinner and Wine Pairing at Frankie’s on Melrose” it was enough to make my taste buds cry out. I made my reservations, and this is what I enjoyed:

Chef Larry Monaco Dining

First Course

Spring Salad of Wild Rocket Arugula, Radicchio, Whipped Ricotta, Pickled Grapes, Corn Nuts, Shaved Fennel, Aged Sherry Vinaigrette and paired with 2013 Altanuta Pinot Grigio.

The wine had pleasant notes of lemon and honey dew melon, sweet edged and balanced. I enjoyed it with the salad’s nutty (the Corn Nuts really were a cool – very unexpected – addition) pickled and creamy flavors. We were off to a good start!

Second Course

Humanely Raised Certified Beef Tartare, Barolo Shallots, Tallow Farmed Weiser Farms Potato Chips, Quail Egg paired with what the waiter described as a “full-bodied rosé” that had notes of strawberry, maraschino cherry, raspberry and cherry: a 2013 Vitiano Rosato from Umbria made with Sangiovese, Merlot, Cabernet Sauvignon and Aleatico.

Together the medium acid and fruit in the wine, against the pleasantly gamey dish (I wonder if it was the tartare and quail egg that gave it that quality), worked great as a palate cleanser between bites. And we enjoyed scooping up every last morsel with the chips.

Third Course

Rabbit Stew, Coarse Ground Creamy Polenta, Niçoise Olives, Extra Virgin Olive Oil paired with 2013 Briccotondo Barbera. This was my favorite wine of the night with aromas of stewed plum, black cherry and green peppercorns. On the palate I got a bowl of dark fruit, good tannin structure and balance.

And the dish, on its own, was pure genius. I even pulled Chef Larry over for a photo with the dish and told him so. It was my first experience with rabbit, and the flavors reminded me of a decadent pate or foie gras. The creamy polenta reduced the meat characteristics, but in a way that only increased my pleasure. The stew, I could only imagine, had been stewing quite awhile to create such lovely flavors. Love to have that recipe! Halfway through the dish I forced myself to stop eating – only because I wanted to bring the dish home for my husband that had to work that night.

Fourth Course

Triple Chocolate Mousse, Caramelized Walnuts, Black Pepper Ice Cream Sauce paired with 2012 Batasiolo Moscato d’Asti. The wine had aromas and flavors of heavy cream, lime, cling peaches, poached pear, apple and honey.

I liked the pairing of the candied pecans against the crisp apple in the wine. The Mousse reminded me of the triple-colored Neapolitan ice cream my mom used to buy, except about 20 notches better and in chocolate! The black pepper sauce was elegant against the chocolate as well.

All I can say is I want more…so will be following Chef Larry Monaco wherever he goes next!

Story in photos here: https://www.facebook.com/media/set/?set=a.10205252388416677.1073741906.1455706632&type=1&l=b652781b98

About Chef Larry Monaco

From the website, “Using only the freshest ingredients, often locally and organically grown, Chef Larry Monaco creates customized menus and meals for couples, families, private parties, business dinners and special events for up to 50 people. Larry brings the ease, elegance, and delicious dining experience of being in a fine restaurant right into his clients’ homes.”

And from Chef Larry, “I am a chef and caterer based in Southern California. I indulge affairs ranging from cozy sit-down dinner parties to cocktail and fancy hors d’oeuvres feasts, to weddings and big soirees. In addition to planning the menu and cooking for your event, I will handle all of your worries from rentals to staffing, etc. you name it. I will take care of everything for you so you can just sit back, relax and enjoy your party. Please contact me if you’re interested in making your next event amazing and delicious!”

Chef Larry Monaco Website: http://www.cheflarrymonaco.com

Telephone: 323-424-4370

Facebook: https://www.facebook.com/pages/Chef-Larry-Monaco/110707482340987?fref=ts

Email: Larrry@ChefLarryMonaco.com

Frankie’s on Melrose: 7228 Melrose Avenue, Hollywood, CA 90038

Telephone: 323.937.2801.

Website: http://www.frankiesonmelrose.com

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

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

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

May 8, 2018 by evebushman Leave a Comment

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

The Dishes and Wine Pairing

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Photo from Celestino Facebook page.

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

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

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

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

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

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

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

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

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

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

The Atmosphere

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

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

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

In Conclusion

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

The Details

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

Website: http://celestinopasadena.com

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

Twitter: https://twitter.com/CelestinoOnLake

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

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

May 1, 2018 by evebushman Leave a Comment

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

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

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From The Raymond’s Facebook page

Our Menu

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

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

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

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

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

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

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

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

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

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

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

Cocktails and Wine List

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

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

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

Wine List

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

Conclusion

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

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

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

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

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

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

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

Nightclub and Bar Show: Build Brand Ambassadors of Your Restaurant or Bar (For those interested, or in, the industry)

April 27, 2018 by evebushman Leave a Comment

This was the last class I took during the Nightclub and Bar show and one, if not the – most engaging. For our readers in the winery, bar or restaurant industry from Eve Bushman Consulting we share:

Create Engaged Employees to Build Brand Ambassadors for Greater Awareness for Your Restaurant or Bar

Speaker James Feldman, Chief Innovation Officer, James Feldman Associates, Inc.

Feldman engaged his audience within seconds of his prepared lecture. He had us on our feet, doing a little test to illustrate how well we adapted to change and listened to instructions. (And yes, I had a wee bit of trouble with it. He singled me out a couple of times after that, teasing me and then rewarding me with a free 3-day trip. Read on to see how this tactic can engage a person, and make them your fan.)

If you looked around the room all you saw were smiling faces. Not one person was looking down at their cell phone. Everyone stood.

So think, what can you do to engage your staff?

Provide lots of training, offer benefits and positive reinforcement. Why? Because in the long run it costs less than replacing employees.
Millennial aged employees want gadgets and not always just money as a reward. Look at the latest technology for what’s hot now and affordable for you.
Recognize and Reward good work.
Create the end result first – and then design your path to get there.
Don’t unknowingly create tension. (Look at how your staff responds when you speak to them.)
Let your team create contests and have your customers vote on them.
Be supportive, not disruptive.
Detect the positive capabilities in your staff, and use them.
Measure level of employee engagement and likelihood of retention by: their overall job satisfaction, productivity, quality of peers they get to work with, if they recommend your company and think they work in a great place.
An engaged employee is the best employee.
Put your employees in positions of influence. (I’ve actually titled created positions where there weren’t any previously.)
Reward them, and share their accomplishments on your social media.
Promote and manage whenever you find an employee simply Being Helpful.
Fact: 66% of all millennials will quit their current job by the year 2020. So what to do? Bonus those that you want to stay now, well before 2020.
Get your logo on everything, give that personalized swag to your staff to proudly wear on and off duty. That’s called a Walking Billboard for your business.

I had a lot of handwritten notes, and even more photos of slides that were used during all presentations, if anyone needs more please contact Eve@EveBushmanConsulting.com

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

Nightclub and Bar Show: Employee Issues and Bar Theft (For those interested, or in, the industry)

April 20, 2018 by evebushman Leave a Comment

These two classes were on two totally different subjects, and I learned quite a bit about working with employees that want to succeed and that want to be honest. For our readers in the winery, bar or restaurant industry from Eve Bushman Consulting we share:

Employee Performance Issues: Easy to Implement Steps to Building a Self-Motivated, Winning Team

Frank Besednjak. Chief Instigator (President & CEO), Training Source, Inc.

Just like the long-running established restaurant McDonald’s, have systems in place when you hire and train personnel. One day of training is never enough.
If you have good service at a like or non-like business, recruit the person.
Always start your day with getting something productive done, get the hard tasks out of the way first and feel productive doing it.
If any of your staff have outside issues that plague them – help them. Don’t limit yourself to workplace issues as outside issues can certainly affect their job performance as well.
Ask your staff for input at meetings, push them to give you their most out-of-the-box extreme ideas, you never know where the next great idea will come from. And you empower them by doing this.
Create a “swim lane chart” for service from the start when your guest enters your doors until they leave through them. Everyone would know what to do and when to do it.
Think Zap over Sap. Meaning: Zapped people have energy while those Sapped of energy have none.
Measure results, then share and reward.

Theft Behind the Bar

TheRestaurantExpert.com

First and foremost, as soon as you start watching you will help an honest employee remain honest: take weekly inventory, limit all free drinks and use a clipboard to check liquor in and out.

Look for little piles of toothpicks, cherry stems or a Jack Daniels square bottle being turned = your bartender is counting.
Look for staff taking money from the register to the tip jar to “make change.”
Look for orders of slow moving product to hide a variance in your inventory.
Look for low sales but high customer nights.
Look at hours worked per output.
Look for calls asking if your bartender is working that night. (This could be because they have a great following, but could also mean they give freebies to friends.)
Look for bottle marks at the bottom of a bottle.
Look at POS that shows too many “no sale” tickets.

I had a lot of handwritten notes, and even more photos of slides that were used during all presentations, if anyone needs more please contact Eve@EveBushmanConsulting.com

Nightclub and Bar Show: Marketing, Mentorship and The Audience (For those interested, or in, the industry)

April 13, 2018 by evebushman Leave a Comment

These notes are from Day One of the Nightclub and Bar Show and cover three classes I was lucky to attend. For our readers in the winery, bar or restaurant industry from Eve Bushman Consulting we share:

Produce Big Results with a Small Marketing Budget

Whitney Larson, President, Vēmos

Tell a compelling story.
Can’t do the same thing for every client.
While “Data is the Engine…To Success” the story/ad has to be compelling.
Track the data to see if your marketing was successful (I see this not done too often.)
Advertising price is often over-looked in the marketing mix.
Make sure you have a Business Objective.
If your ad is all about your brand (photos, logo) then that doesn’t garner sales.
You need both artists (visionaries) and scientists (thinkers) working on your advertising.
Look at your P and L statements, and set a goal.
Look at the data your POS gives you: when is your busy time, who is new and who is returning, age, sex, etc.
Don’t be shy at looking over the prices your competitors are offering. If they are upselling you need to be competitive and make changes where needed.
Use Facebook Events – and know that your customer needs to be touched 7 – 8 times for them to make a decision.
Use affiliate links and track.
Don’t give away freebies = devalues your product.
Don’t charge covers.

Bar Entrepreneurship, Mentorship and Leadership

Get involved at your job and with community.
Be nice but don’t be a pushover.
Listen to your staff, don’t speak down to them.
Have rewards – a lot – in place. Tangible rewards like plaques and gifts, employee of the month type stuff.

Keeping Up With Your Ever Changing Audience

Harold Johnson, Director of Food & Beverage, Hooters Casino Hotel Las Vegas

Women make up 80% of the entertainment, dining and travel decisions.
Starbucks baristas are really mixologists – and that’s how making craft cocktails got their start and interest from the public.
Don’t ever correct a guest, don’t embarrass them.
From chefs to wait staff: throw your ego out the window.
Give the guest what they want.
Watch guests’ faces.
Offer specials that deliver volume only.
Netflix is your competition – diner can stay at home and enjoy. So why not offer a mimic: couches, TV if you can, anything that spells out comfort.
Charge or give away phone chargers with your logo if affordable.
Add Uber and Lyft to your events.
Your bartenders and staff = that’s what makes the difference.
60% of your marketing $ should be for social media – including Twitter.
Find out what your customers want.
You will see an increase in sales if you use handheld POS devices. (Speaker illustrated an increase from 14k to 19k in the nights they took orders with handhelds.)

I had a lot of handwritten notes, and even more photos of slides that were used during all presentations, if anyone needs more please contact Eve@EveBushmanConsulting.com

Vintage Eve Circa 1/2015: The Best Wine or Spirits Experience in 2014

April 3, 2018 by evebushman Leave a Comment

Yep, it’s that time of year again. Forget about learning what your pesky new year resolutions were for 2015, I just wanted to know what your drinking epiphanies were in 2014! After learning what our Eve Wine 101 Facebook pals experienced, I’d have to say I have some new boozy goals for 2015:

Grape vineyards in Tuscany.

Scott E: At The Ace rooftop bar. A drink called the Mi Corazon. Fresno pepper infused cachaca, coconut, lime, nutmeg, served in a chilled metal cup.

Lisa B: Drinking shots of Russian Vodka with friends in St. Petersburg! We didn’t do it for long! It was the last day of our two-day tour and we begged our guide and driver to find us a place for that “Bucket List” experience. She found us a very nice restaurant and the servers and kitchen staff were so sweet to let us barge in and just do shots. It was a great experience! I highly recommend it! Just wish we could have stayed longer and tried some of their food. The restaurant looked very upscale. All the staff was young and gorgeous, polite and perfectly dressed. The food looked awesome!

Hope G: A 4-course Scotch dinner. Who knew the differences in Highland and Lowland Scotches were so pronounced and paired so well with oysters, game and beef. I did not expect to find a favorite in Dalwhinnie 25yr!

Barbara B: I simply liked discovering wines from areas under-represented here like the Xianomavro wines of the Naoussa region of Greece or the Slovenian wines fermented in ancient Amphorae…too cool and now planning wine visits to both countries!

Lee W: “The Black Dahlia” A toast to Elizabeth Short with Absolut Citron, Chambord and Kahlua, with an orange peel garnish at the Gallery Bar and Cognac Lounge in the Millennium Biltmore Hotel, Los Angeles. (The last place she was seen alive!!)

Wayne L: Chateau Montelena in Napa. Great venue and great wines.

Kelly B: Lunch at the Louis Roederer Champagne Family Home with Cristal, and other assorted favorite along with a 3 star Michelin Chef Prepared Meal and eating off Napoleon’s own gold eating utensils… or there is was the Zurich Wine Expo…nothing like drinking wine on a boat!

Theresa H: My 25th wedding anniversary trip to Napa. The castle hands down. Temecula was very enjoyable too. My first year in California has introduced me to so much fun… Oh oh wine tasting at The Jelly Belly Factory as well. That is near Napa.

Lori R: Tequila at Solita.

Michelle T: We took our 10 and 12 year olds to Napa for the first time and took a winery tour at Frog’s Leap. Yep, we are those parents.

Jane S: Watching my husband sipping a glass or two or three of his special hand picked red wine every night.

Orlando R: Making shot glasses out of watermelon then freezing them with liquid nitrogen, and filling them with a habanero flavored vodka.

Ron C: Traveling to Willamette Valley in Oregon, staying in the Archery Summit winery guest house! Touring the winery and having an incredible experience with…great wine, great food and great friends!

Cathy M: Geeez, I was just happy to find original copper Moscow Mule mugs my parents had from the 1950s. Steve makes Alcatraz cocktails in them. You substitute vodka for tequila.

Melissa L: I must say that the adventures in Absinthe have been most enjoyable and filled with surprises. We evaluated 200 year old samples alongside the modern – like a liquid history lesson. Delicious.

Michael D: My favorite wine experience was during our trip to Italy last spring. The highlights for me were the driving tour through the Florence countryside in a classic Fiat 500 that ended with a wine tasting in a 15th century villa and drinking with the locals at the Cantina Do Mori in Venice… My favorite sprits experience was going to Bourbon and Branch in San Francisco for my 50th birthday. You have to love a place that won’t even ask you if you have a reservation unless you know the password and whose house rules include “Don’t even think of asking for a Cosmo”!

Michael M: Hands down the Henry Wine Group’s “Taste the World” event in Beverly Hills at the historic Beverly Hills Hotel. Loved meeting Elizabeth Spencer and trying her delicious Sirah. I think I met a few other cool people there too… (Eve Hammond Bushman)

Robin B: Had an amazing time with my partner-in-crime, Robin A., up in Paso Robles last August at one of Tobin James Winery’s annual barbeques. Got to taste a great array of wines (actually, it was more like glug it down to our heart’s content), eat fantastic food from local top chefs and listen to live music under the stars. Fun evening, and I will be going back.

Scott H: Finally getting 2 bottles of Alban Vineyards Syrah after being on the waiting list for 2 1/2 years. We opened one. It was worth the wait.

Dale G: Stagecoach wine tours in Solvang and Santa Barbara; day trip to winery in Lancaster surprisingly good. Still want to go to Temecula. Did Napa years ago.

Chris C: Hands down, getting married in a Vineyard in Temecula at Ponte in March, to my beautiful wife Jennie C. Boom!!

The Ritz-Carlton, Half Moon Bay Unveils a Refreshed Look for the Iconic Resort’s Oceanfront Restaurant, The Conservatory

March 28, 2018 by evebushman Leave a Comment

HALF MOON BAY, Calif. (PRWEB) – Perched atop a rugged ocean bluff overlooking sweeping views of pristine California coastline, The Ritz-Carlton, Half Moon Bay is thrilled to announce the debut of the resort’s newly renovated and re-concepted oceanfront restaurant — The Conservatory. Boasting a modern beach house aesthetic and a new vibrant menu curated by Executive Chef Xavier Salomon, the newly transformed restaurant combines fresh, homegrown cuisine and carefully crafted cocktails for an elevated, yet relaxed dining experience.

Greeting guests with dramatic floor-to-ceiling ocean views the moment they enter the lobby, The Conservatory invites guests to embark on a unique culinary journey inspired by fresh flavors of land and sea combined with Northern California’s rich local bounty. The new menu – served daily from 11:00 a.m. to 11:00 p.m. – features handmade pasta dishes, the finest seafood and premium cuts, and decadent desserts that reflect distinct coastal flavors with a touch of Mediterranean flair.

Menu highlights include the photo-worthy ‘Towers’– offered in varying displays of seafood, cheeses, charcuterie, and vegetables – along with ‘Garden & Harvest’ items such as Chickpea and Avocado Tartine with wild arugula and grilled ACME sourdough; Lacinato Kale Salad with Point Reyes bleu cheese, satsuma, walnuts, and citrus vinaigrette; and Grilled Carrots with cherry tomatoes and roasted garlic caper vinaigrette.

Larger plates include Quinoa Pilaf with pine nuts, Meyer lemon, mushrooms, and arugula pesto; HMB Cioppino with Dungeness crab, cod, mussels, manila clams, and spicy tomato broth; and Heritage Pork Chop with lentils, eggplant, dates, pickled shallots, and Greek yogurt. Sweet treats, such as Baked Apple Crostata with honey kataifi and vanilla ice cream and Crème Catalan Mousse with honey roasted pear and amaretti cookie, round out the menu.

To complement the dishes, The Conservatory also offers a full slate of hand-crafted beverages inspired by the elements of the coast, including cocktails on draft. Innovative favorites such as The Redlands – combining Meyer lemon-infused tequila, orange liqueur, and egg white – as well as non-alcoholic creations such as the Juniper Tree – featuring Fever-Tree elderflower tonic, juniper berry syrup, and lime – offer guests a variety of flavor combinations to explore. In addition, the re-opened Conservatory bar features rare collectible bourbons, allowing guests to discover the range of this complex spirit – from rich and rounded to full-bodied and smoky.

Mirroring the resort’s elegant coastal décor, The Conservatory brings the beauty of Half Moon Bay’s pristine beaches and golden sunsets indoors with light earthy tones and hues of gray that combine modernity and high-design with the familiar comforts of home. Thoughtfully curated design touches are found throughout the bright and inviting space, including woven rattan, custom designed area rugs on warm hardwoods, and burnished bronze finishes. Ocean blue accents and sleek, neutral furniture complete the modern beach house look.

The Conservatory is open daily from 11:00 a.m. – 11:00 p.m. Reservations are currently being accepted and can be made by calling (650) 712-7000. More information and full menu details can be found at ritzcarlton.com/en/hotels/california/half-moon-bay/dining/the-conservatory.

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About The Ritz-Carlton, Half Moon Bay
Set atop a rugged bluff overlooking 50 miles of pristine California coastline, The Ritz-Carlton, Half Moon Bay is a 261-room spa and golf resort offering a relaxing and romantic setting. The timeless estate provides guests with a relaxed yet refined experience for a romantic getaway. For more information, please contact The Ritz-Carlton, Half Moon Bay at 650-712-7000. For room reservations, contact your travel professional, visit ritzcarlton.com/HMB or call Ritz-Carlton worldwide reservations at 800-241-3333. Visit ExperienceHalfMoonBay.com to learn more about the destination.

Introducing Montrésor – New Lively French Bistro Gives Studio City a Taste of “La Belle Vie”!

March 19, 2018 by evebushman Leave a Comment

(Studio City, CA) – Studio City has been building a reputation as a new dining mecca, not just for residents of “The Valley,” but for all throughout Greater Los Angeles. Now, an even more exciting addition, Montrésor, Studio City’s newest French bistro with Executive Chef Paul Shoemaker in the kitchen, emulates the grace and style of Paris in the 1920’s is calling this city home. Serving traditional French cuisine with innovative technique and a whimsical flare, this lively, neighborhood bistro has finally arrived just in time and Montrésor officially opened February 14th, 2018!

Photo Credit: acuna-hansen

Montrésor is the brainchild of actress, producer and long-time restaurateur, Lisa Long, and designer and partner, Ann Booth Luly. Long, originally raised in the Midwest, has made a name for herself in Los Angeles over her remarkable thirty-year career as an actress with over 77 film and television credits, and Restaurateur of some of L.A.’s top spots such as La Loggia Ristorante, Barsac Brasserie, Firenze Osteria with Top Chef fan favorite Chef Fabio Viviani, and The FLATS in Beverly Hills with Michelin starred Executive Chef Paul Shoemaker. Long met her now-business partner, Ann Booth Luly, 30 years ago on the set of a Pointer Sister video and the two hit it off right away. Luly is a multi-faceted talent who taught herself how to sew at the young age of 6. She began designing clothes for her family which led her to open a boutique store 20 years ago in Studio City called “Hoity Toity.” Her clothing store features her custom-made clothing, bags and functional art and from there, Luly branched out to restaurant design. Her stylistic eye and concern for the environment helped conceive the very essence of Montrésor’s look and design, creating a fun French setting for guests to feel swept away to the French countryside.

Long and Booth Luly, decided to partner professionally to open Montrésor, Studio City’s lively new French Bistro with Executive Chef Paul Shoemaker creating the menu and overseeing the kitchen. Shoemaker gained recognition at Alan Ducasse and French Laundry before making his way to the kitchens of Water Grill and Providence with Chef Michael Cimarusti, Firefly in Studio City, and his very own restaurant Savory in Malibu. His most noteworthy accomplishment was at Joe Pytka’s Bastide, where he earned himself a Michelin star in less than six months. Shoemaker’s recent talents landed him at INTRO Art Gallery & Chef’s Table, a secret supper club that took guests on a multi-sensory journey, before joining Long as Executive Chef at The FLATS in Beverly Hills, Long’s restaurant that specializes in delectable comfort foods, featuring artisan flatbread pizzas and mouthwatering burgers all served with fresh, Farmers Market produce.

Shoemaker was excited to get back to cooking traditional French cuisine with some innovative techniques he has learned along the way. “I like to take a classic dish and have a little fun, give it some flair and get playful. I want to create something different, that stands out amongst the classics,” says Shoemaker. Rich flavors combined with the beautiful, fresh produce Angelenos are accustomed to seeing at Farmers’ Markets will be making a noteworthy appearance on the opening menu. “It is simple and classic French cuisine prepared with modern technique and seasonal ingredients, accompanied by an eclectic wine bar,” states Shoemaker. Guests will start their evening with a choice of Appetizers including a crisp Bib Lettuce Salad with avocado, fines herbs and a tarragon cream dressing, the French Onion Soup with house-made baguette croutons, Mussels in a garlic white wine sauce, or fresh the Crab Cake served with remoulade and frisée. The Entrées include a choice of the Black Truffle Winter Gnocchi served with a Reggiano foam, the delicious Short Rib with a potato purée, the Salmon served over a porcini ragu and Bloomsdale spinach, and 10 oz. Bone in Tenderloin Steak with potato pavé and tomato confit. Dessert includes two delectable choices to start: the classic, French Profiteroles served with an almond toffee brittle, vanilla ice cream and topped with chocolate sauce, and the delicate Crème Brulée served with a savory pistachio biscotti.

Like the infamous wine regions of France, Montrésor has an eclectic wine list to perfectly pair with Chef Shoemaker’s menu. Enjoy the Château Haut Rian from Bordeaux or a glass of the Saint-Véran blend from Burgundy as each wine is offered by the glass and has been handpicked to accompany your meal. Guests can enjoy a bottle of the Puligny Montrachet, the Château Monbousquet, or the Perrier Jouët “Belle Epoque” champagne. Those that prefer a fruiter, New World California wine can also enjoy a selection of Northern California selections such as the Stags Leap Cellars Sauvignon Blanc, the Cakebread Cellars Chardonnay, and the beloved Caymus Cabernet Sauvignon. Beer aficionados can also enjoy a bottle of Chimay “Grand Réserve Blue, Delirium Tremens, Bavik, Gavroche, Duchesse de Bourgogne or Saison Du Pont, and there is also a selection of American beers including the Allagash, Anderson Valley, Old Stock and Old Rasputin to match every beer-lover’s preference.

Montrésor, which translates to “my treasure” in English, is just that. Tucked away on Ventura Boulevard, Montrésor was designed with a 1920’s French theme in mind, full of vintage design and repurposed decor at every turn. A vintage refurbished headboard serves as one of the restaurant’s benches while the 8-foot reclaimed wooden doors are recycled from a winery in Orange County. Even the mannequin bodice lamp was recycled and crafted by Luly herself. Every hand-picked piece at Montrésor tells a story, full of whimsical inspiration. Luly wanted to evoke a feeling that guests were effortlessly transported to the past, in a way that is both whimsical and comfortable. “From the beginning, the vision for the design of the restaurant was to inspire a lively, yet romantic setting, leaving guests feeling reminiscent of the late 1800’s in the Loire Valley of France where the village of Montrésor is located,” explains Luly. “From the moment you first see the green patina on the exterior of Montrésor and then enter through the carved wood doors, guests will see a copper patina ceiling and etched glass extending down to the carefully hand-tufted banquettes, creating a sense of whimsical decadence. I really tried to create a world of treasures,” says Luly. “Walls painted in a Venetian plaster help to conjure a feeling as though we traveled back in time to decades past, while the rich burgundy and pewter colors, with green and gold accents make you think of the Rhône and Burgundy valley. That, and of course the wall of decorated wine bottles and red, silk brocade.”

As guests sit amongst playful, French vintage decor in the heart of Studio City, each of their senses are playfully indulged leaving one feeling delighted and sentimental. Vive La France and Vive Montrésor!

Montrésor is open Tuesday through Sunday from 5:30 pm to 10:30 pm. For more information about Montrésor, please visit www.Montresor.LA or call Montrésor directly.

Montrésor
11266 Ventura Boulevard
Studio City, CA 91604
T: 818.760.7081
www.Montresor.LA

BAR TOSCANA INTRODUCES ITALIAN SPRITZER LINE-UP – AN EXCLUSIVE AND AUTHENTIC APERITIVO

March 17, 2018 by evebushman Leave a Comment

In the stylish and social traditions of northern Italy, the talented Bar Toscana Mixologists – Bar Manager/Mixologist Brighid Maguire in collaboration with Mixologists Miguel Hernandez and Robert Carder – have designed four Spritzers for guests to mingle over a pre-dinner cocktail at the recently redesigned bar and restaurant in Brentwood. Considered the most popular cocktail in Italy, and differing from the American Spritzer, the Bar Toscana Spritzers are created with premier Italian liqueurs of grape, rose and bitter citrus mixed with spirits of Aperol, Campari and Cynar, prosecco, fresh fruit juices and soda.

The Spritzers, in addition to the Bar Toscana specialty drink menu, include the Michelangelo; the Donatello; the Raphael; and the Leonardo. The cocktails have been created to complement the extensive Italian Stuzzichini menu of light appetizers and shared plates created by Chefs Hugo Vasquez and Justino Quirino at Bar Toscana. All Spritzers are priced at $14 and will be available beginning March 20, 2018.

From Toscana website

BAR TOSCANA ITALIAN SPRITZERS

Michelangelo

bitter bianco, pamplemousse, prosecco, soda, grapefruit twist, raspberry

$14

Donatello

aperol, pavan, lemon, prosecco, soda, lemon twist, grape

$14

Raphael

italicus rosolio, campari, lime, blood orange, prosecco, soda, blood orange twist

$14

Leonardo

italicus, bitter bianco, lemon, prosecco, soda

$14

Available March 20, 2018 and continuing

Nightly from 5:30 pm

Bar Toscana

11633 San Vicente Boulevard, Los Angeles, CA 90049

310.826.0028

ABOUT BAR TOSCANA:

Bar Toscana is where traditional Italian cuisine meets the modern art of craft. LA Confidential credits Bar Toscana as increasing the interest in Italian aperitifs and aperitif-based cocktails in the United States.

Located in the heart of Brentwood next door to the legendary Toscana, Bar Toscana is an intimate restaurant and cocktail bar showcasing a simple, elegant menu of small plates – or Stuzzichini – an array of hand-crafted cocktails and an Italian-focused wine list. At once relaxed and stylish, this neighborhood spot is ideally fashioned for imaginative market cocktails and sparkling conversation.

The Minty says, “Cocktails incorporating fresh produce are a rare find in Brentwood. If you’re ever looking for a place to eat or drink in Brentwood, don’t miss this place.” Gayot.com states “the emphasis at Toscana’s vibrant little sister, Bar Toscana, is on imbibing…but the food will compel you to plan a return visit.”

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

Keep up with BAR TOSCANA on Instagram: @bar_toscana_brentwood

Follow BAR TOSCANA on Twitter: @bartoscana

www.bartoscana.com

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