DAVE AND PATTI REISS, AND JARED MEISLER, ANNOUNCE GRAND RE-OPENING OF VENICE’S THE BRIG

June 2, 2021 by evebushman

VENICE, California – THE BRIG, the iconic Westside watering hole, reopened on Friday, May 28, 2021. Owned and operated since 2000 by the reputable Dave and Patti Reiss (Reiss Co – Nueva, The Alibi Room & Vito’s Pizza), are newly joined by notable Los Angeles restaurateur Jared Meisler (Nueva, Roger Room, The Friend & The Little Friend). Fresh off their recent successful launch of Nueva, the trio has teamed their talents in reintroducing their fans to THE BRIG 3.0. Taking guests back in time to experience what was Babe Brandelli’s original Brig, featuring a late sixties mid-century esthetic of terrazzo floors, wood paneling, light earth-toned walls, smooth sounds of vintage Soul, Rock & Roll, and of course, Babe’s raison d’être – boxing.

Photo credit: Rob Stark Photography.

THE BRIG, located at 1515 Abbot Kinney Boulevard (where it meets Palms Blvd.), with its bohemian charm and charisma reflecting the neighborhood’s diverse spirit, has always been the gateway to Los Angeles’ premier dining and shopping mecca in Venice, California. When travelers first glimpse THE BRIG’s iconic sign above the illustration of renowned Golden Globes boxer and former owner, “Babe” Brandelli, they know they have arrived in the heart of the Abbot Kinney district.

The Babe’s other passion, THE BRIG’s drink menu, has been re-mastered by Meisler and the reputable Raul Yrastorza, who crafted the tequila and Mezcal collections at Nueva, El Carmen and Las Perlas. The bountiful options include playful takes on boxing-centric craft cocktails, a who’s who of local brewers, California winemakers, kombucha and sparkling cider craftsmen, as well as a fresh take on the obligatory spirits menu. And to make a good situation even better, Meisler and the Reiss’s have invited sought-after sandwich aficionado UNCLE PAULIE’S to join the party, setting up shop at the far end of the bar, offering their classic Italian-American sandwiches in-house to match the playful beverage program.

THE BRIG’s storied marquee guides visitors to its entrance. Once through the weathered door, guests are greeted by a newly refreshed mid-century interior, influenced by the popular modern stylings during the early years of “Babe” Brandelli’s Brig. On the left lies a long Brazilian mahogany bar handsomely fitted with nougat leather barstools accentuated by brass fixtures. Behind the bar, patrons can ogle THE BRIG’s broad collection of distinctive spirits showcased below three large rectangular wood-framed mirrors that allow guests to observe the comings and goings around the room. There are three large flat-screen televisions perfect for upcoming spectating events. Complementing the bar are intimate mahogany banquettes covered in camel ultra-suede. Venturing deeper into the hull of THE BRIG, find subtle rise leading to an elevated play area where L-shaped, camel-colored bench seating frames the vintage maroon Valley-Dynamo billiard table. Large globes hang from the ceiling, effusing soft light reflecting off back-painted mirrors, flowing with varying shades of colored glass. The walls are adorned with Ellsworth Kelley-inspired mid-century geometric works of art.

At the rear of the bar is the entrance to the newly added expansive patio, flanked by the famed Art Mortimer mural-with-in-a mural. Guests can lose themselves in this spacious outdoor seating area as they wind through a mix of Ficus trees and colorful picnic-style tables and benches reminiscent of the mysterious corners and out-of-the-way spots found in yesterday’s fern bars. The setting exudes the relaxed southern California style and vibe for which Venice is known. Whether it is a warm summer evening or First Friday, it will be the place to see and be seen.rum

THE BRIG continues with its popular MOJITOS menu, including SPICY with Havana Club Rum, Mint, Lime & Thai Bird Chili; MEZCAL with Mal Bien Mezcal, Mint & Lime; ABSINTHE with Pernod Absinthe, Mint & Lime. HOUSE COCKTAILS include BANTAMWEIGHT with Passion Fruit, Aperol & Prosecco; KNOCK OUT with Vodka, Cucumber, Mint, Ginger & Crushed Ice; D0WN BY LAW with Rye Whisky, Fernet Branca & Angostura Bitters, Stirred and Served Up; SOUTHPAW with Reposado Tequila, Hibiscus, Mandarin, Averna, Served Tall & Over Ice; MAIN EVENT with Blanco Tequila, Ancho Chili, Pineapple, Lime, Served Tall & Over Ice; and SLUGGER with Bourbon, Baronjager Honey Liqueur, Lemon, Habanero Bitters, Stirred & Served on the Rocks. Meisler also adds a SHOT & BEER menu including “BABE” BRANDELLI with Bourbon + Rolling Rock Bottle; JULIO “EL CESAR” CHAVEZ with Tequila + Carta Blanca Bottle; RAY “BOOM BOOM” MANCINI with Ferrari (Half Fernet/Half Campari) + Peroni Bottle; JAMES “LIGHTS OUT” TOMEY with Elijah Craig + IPA Can; and “MARVELOUS” MARVIN HAGLER with Mezcal + Grapefruit Radler Can. (For a complete list, please visit THE BRIG’s online drink and spirits menu)

THE BRIG is open for service Monday – Friday from 4:00 p.m. – 2:00 a.m., and Saturday & Sunday from 12:00 p.m. – 2:00 a.m. For those seeking a refined private experience, THE BRIG offers customized Private Events by appointment.

Beverages will be available for takeout.

ABOUT JARED MEISLER:

Jared Meisler, raised in Los Angeles, discovered his passion for nightlife and bringing people together while playing music in clubs on the Sunset Strip. Meisler began his career promoting shows and parties and booking fellow musicians and DJs in old mansions and warehouses throughout Los Angeles. In 2006, Meisler partnered with restaurateur and hotelier Sean MacPherson. Together they opened Bar Lubitsch, an art deco-styled Vodka bar in West Hollywood, then the instant classic – The Roger Room, followed by The Pikey, a high-end pub on the Sunset Strip. Desiring to expand his network, Meisler partnered with Artist Andre Saraiva to open The Friend, in Silverlake which instantly became a hub for artists, musicians and all creative types. The Friend, known as one of the coolest bars in town, expanded to Venice with The Little Friend. The Little Friend is located just behind the former Sunny Spot in Venice and led to the successful collaboration with Dave & Patti Reiss (Reiss Co) and the transformation of Sunny Spot into Nueva in 2020.

ABOUT DAVID & PATTI REISS (REISS CO):

Dave Reiss is an icon of the L.A. scene, responsible for opening Swingers on Beverly, Red, Sugar, The Brig, and half a dozen other properties. Patti met Dave while working in marketing at New Line Cinema, having spanned an extensive career in the entertainment industry from Warner Music Group to BMG. Patti is no stranger to the food world, having founded a family baking company patronized by hotels and gourmet food shops in the Twin Cities. After The Brig, Patti and her husband Dave opened a series of properties under the Reiss Co umbrella, beginning with Beechwood in 2004. Together, the two share an entrepreneurial spirit that has grown over the years into the vibrant Reiss Co portfolio of restaurant and bar concepts providing outstanding food, wine, cocktail, and service in exceptional spaces throughout their Los Angeles community.

THE BRIG

1515 Abbott Kinney Boulevard, Venice, CA 90291

310.399.7537

info@thebrig.com

For more information, the public can visit:

www.thebrig.com

Follow THE BRIG:

Facebook: @TheBrigVenice

Instagram: @thebrigvenice

Twitter: @thebrigvenice

Absinthia’s Bottled Spirits Releases Absinthia Verte

April 22, 2021 by evebushman

OAKLAND, Calif., /PRNewswire/ — Absinthia’s Bottled Spirits (@Absinthia_Absinthe), a woman-owned artisan spirits company, has released Absinthia Verte, the follow-up to its inaugural and Gold Medal-winning Absinthia Blanche.

“As an unregulated category, there are a lot of ‘crapsinthes’ on the market that use artificial ingredients and dyes to achieve the end product. Absinthia absinthes are carefully crafted according to a vintage Swiss recipe using all-natural ingredients and no sugar,” said J. Absinthia Vermut, founder and creator of Absinthia’s Bottled Spirits. “We start with a neutral spirit made from biodynamic grapes from California, and distilled that with organic herbs – fresh wormwood (artemesia absinthium), star anise, fennel seed, and coriander seed – from an organic farm in Oregon. The result is an aromatic, brilliantly clear and modern take on absinthe, launched in 2018 as Absinthia Blanche.”

To create the beautiful peridot green of the Verte, Absinthia distills the Blanche with organic artemisia pontica, anise hyssop, and lemon balm. The Verte has a natural sweetness and earthier flavor than the Blanche. It is delicious neat, on the rocks, with a splash of cold water, or in a cocktail.

“I started with the release of the Blanche because out of the still, it was delicious,” said Vermut. “Also, we knew if we released a blanche and a verte at the same time, most absinthe drinkers would gravitate to the better known verte. The blanche is so delicious that we wanted to make sure our customers tried it first – and they did.”

Absinthia Blanche has received several awards, including a Gold Medal from the prestigious San Francisco World Spirits Competition in 2018.

Absinthia Facts:

Farm to glass authentic absinthe from a vintage Swiss recipe
Twice distilled in California in a copper pot from biodynamic grapes and fresh herbs
110 proof (55% ABV)
Blanche SRP $44.99 (375ml)
Verte SRP $44.99 (375ml)

About Absinthia’s Bottled Spirits:
Absinthia’s Bottled Spirits is a WBENC-certified woman-owned artisan craft beverage business based in Oakland, California. The passion of founder J. Absinthia Vermut, the company began hand crafting absinthe according to an authentic Swiss recipe in 2017. Distilled in a copper pot from biodynamic grapes, grown in California, and fresh organic herbs – wormwood, anise, fennel, and coriander – from Oregon, Absinthia Blanche was awarded a Gold Medal in 2018 at the San Francisco World Spirits Competition. Absinthe Verte was launched in 2021. Absinthia’s absinthes are distributed in key markets and available online. For more information, visit www.absinthia.com.

Follow Absinthia’s Bottled Spirits on Social Media: @Absinthia_Absinthe #Absinthia #GreenFairy

Vintage Eve Circa 12/2017, “Gin Martini: A Round Up of Recipes”

August 18, 2020 by evebushman

Not exactly sure when my taste for a vodka Martini – with Domaine De Canton Ginger liqueur instead of vermouth – switched to a gin Martini…but it did. Only problem was that every bar always made them better than the ones I made at home. My first gin martinis were made with Hendrick’s gin and a bit of vermouth and bitters. Wasn’t working.

Ginny Fowl gins from South Africa

So what did I do? I turned to Facebook and asked my boozy online friends for their go to recipes.

Robin: Stop with the vermouth.

Scott: Take the cap off of the vermouth. Pour 1/2 capful of dry vermouth into the bottle cap. Hold the bottle cap about three inches away from your martini glass filled with Gin. Whisper the word, “vermouth” softly across the cap-full… letting your breath carry the fumes into the glass. That is more than enough vermouth.

Chris: The Hendrick’s martinis may taste odd with a twist because the rose/cucumber of the Hendricks fights with the lemon oil. Garnish botanical gins (like Hendrick’s Gin or Uncle Val’s Handcrafted Gin) with a cucumber or sprig of something green. Citrus-forward gins (like Tanqueray) and dry gins (like Nolet’s or Beefeater) pair very well with a twist.

And Dolin is an exceptional vermouth. Colin Blanc is my favorite dry vermouth substitute, but their dry is wonderful as well.

When it comes to shaking: usually the rule is “if juice or egg is present, shake. If not, stir.” However many people prefer their martinis to be much more diluted than the traditional way and shake it (which ads more water).

Carlos: Less vermouth and everything must be ice cold: glass, vermouth and gin. Teaspoon of vermouth, swirl around cold glass and throw out excess.

Laura: I’m thinking that you need to throw a $20 bill down and then it will taste better.

Steve: 2 parts Nolet’s, 2 parts Hendrick’s, 1 spray from Vermouth sprayer. Shake over ice, strain into Martini glass, add straw and use straw!

Jeannie: We just go Sapphire, olive & onion. No vermouth. Perfecto.

Margaret: I love Hendrick’s, no vermouth with either a rose petal or a cucumber slice.

Matt: Call a friend on another continent and ask them to whisper “vermouth” out the window and you’ll be all set as far as the vermouth is concerned.

Paul: In a drink class I attended on a Disney cruise ship given by the head of their bartending department he said, “shaken, not stirred” is okay with a vodka martini, but not with drinks with herbal bases like gin, ouzo, absinthe, etc. Shaking degrades the flavor. He said a drink made with primarily gin should be stirred gently (not even vigorously).

Robin: Wave the opened bottle of vermouth over the martini, garnish with a twist of lemon!

Semaj: Why are you shaking it? Stir. There’s no fruit juice. Hendrick’s is fine. Dolin dry vermouth. 6:1 ratio. And olives!

William: Bare minimum of dry vermouth and shake the heck out of it. If you prefer several martinis use Gilby’s or Gordon’s (as they are) low octane. One large green olive is just fine.

Doug: Too much vermouth, drop about 3/4 oz. into an empty shaker, swirl it around to coat the inside then pour out whatever doesn’t stick. Then add the ice and gin.

Jonathan: Hey Eve! Several techniques to add the vermouth. The glass rinse, we (Olive Terrace Bar and Grill) use a spray bottle for consistency at work, or another one I like is coating the rocks: pour an ounce into the shaker over the rocks, swirl around and then strain out excess. However the problem you might be having is with the vermouth itself. Vermouth is a fortified wine and should be kept in the fridge, and if it’s been open for a long time it might be time for a new bottle. Other than that I would definitely stir over shaking the gin. Hope that helps!

From a booze book writer that private messaged me: Our go-to recipe is: 2 1/2 oz. Beefeater gin, 1/2 oz. Dolin blanc, 2 dashes Angostura orange bitters (it has a bit of sweetness without losing the bitter notes). Place the gin, vermouth, and bitters in a mixing glass filled with ice. Stir vigorously until you can smell the gin aroma – about 30 seconds. Strain into a coupe. Express a lemon peel over the drink – then toss peel; do not put in drink. (If Beefeater is too strong for you, go with Plymouth) Cheers!

And this last recipe, dear reader, has been my go-to gin martini recipe ever since! Although when I go out I’ll often order Nolet’s or Hendrick’s Martini and, as you guessed it, those bartenders know what they are doing as it always tastes perfect!

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.

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

November 14, 2019 by evebushman

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

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

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

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

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

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

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

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

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

ABOUT ACME HOSPITALITY:

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

PEARL SOCIAL

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

(between The Lark and Helena Avenue Bakery)

805.284.0380

info@pearlsocialsb.com

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

Follow PEARL SOCIAL:

Facebook: www.facebook.com/pearlsocialsb.com

Twitter & Instagram: @pearlsocialsb

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

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

April 3, 2018 by evebushman

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!!

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

Vodka & Latkes Returns to AKASHA for Hanukkah! December 12-20

December 13, 2017 by evebushman

Chef Akasha Richmond and Partner Alan Schulman’s AKASHA present VODKAS & LATKES, a holiday Hanukkah Dinner served nightly from Tuesday, December 12^th through Wednesday, December 20^th. Or if you prefer to dine at home with family and friends, try AKASHA’S Hanukkah To-Go Menu.

Image from: California By Design

CHEF AKASHA, in addition to her ever-popular dinner menu, presents Hanukkah specialties. Begin the evening with Small Plates – Akasha’s Yukon Gold Potato Latkes with a Choice of Toppings: Heirloom Apple Sauce & Sour Cream, Smoked Salmon & Horseradish Crème Fraîche or Duck Confit &

Pomegranate-Cranberry Sauce; or sample Chopped Chicken Liver with Olive Oil Crostini. Big plate offerings include Old School Brisket with Potato Pancakes and Thao Farm’s Carrots. Tempt yourself with dessert – Fried Apple Fritters with Cinnamon Ice Cream.

Imaginative vodka cocktails by Clare Ward are showcased for the week and include the Illumination, with Vodka, Salers Aperitif, Lillet Blanc, Galliano & Fernet Spritz; The Dreidel with Vodka, Pomegranate Grenadine, Thyme, Lime, Absinthe & Prosecco; and Gelt with Vanilla Vodka, Western Grace Brandy, Chocolate Bitters, Pineapple, Ginger, Lemon, Soda & Cinnamon. Cocktails are priced from $12-14 each.

Pricing for Hanukkah specials range from $8 – 28. The specials are served in addition to AKASHA’s à la carte menu.

VODKAS & LATKES

Hanukkah Dinner Specials at AKASHA

Tuesday, December 12^th to Wednesday, December 20^th

Vodka Cocktails by Clare Ward

$12-14

illumination

vodka, salers aperitif, lillet blanc, Galliano, fernet spritz

the dreidel

vodka, pomegranate grenadine, thyme, lime, absinthe, prosecco

gelt

vanilla vodka, western grace brandy, chocolate bitters,

pineapple, ginger, lemon, soda, cinnamon

specials in addition to our regular menu

HANUKKAH DINNER

small plates

akasha’s yukon gold potato latkes

served with choice of:

heirloom applesauce & sour cream

smoked salmon & horseradish crème fraîche

duck confit & pomegranate-cranberry sauce

chopped mary’s chicken liver

olive oil crostini

big plates

old school brisket

potato pancakes, apple sauce, thao farms carrots

braised citrus chicken

date syrup, olives, onions

couscous with dried fruit & roasted vegetables

dessert

fried apple fritters, cinnamon ice cream

Pricing for Hanukkah specials range from $8 – 28

WHEN:

Hanukkah Dine-In at AKASHA

December 12-20, 2017

Monday-Thursday 5:30 p.m. – 9:30 p.m.

Friday-Saturday 5:30 p.m. – 10:30 p.m.

Sunday 5:00 p.m. – 9:30 p.m.

WHERE:

AKASHA RESTAURANT, 9543 Culver Boulevard, Culver City, 90232

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

WHY:

The mission of owners Akasha Richmond and Partner Alan Schulman is to provide high-quality food, friendly service in a welcoming neighborhood atmosphere and to bring the community together by holding events that celebrate its rich cultural diversity.

ABOUT AKASHA RICHMOND:

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

for further information, the public may contact

AKASHA RESTAURANT

9543 Culver Boulevard, Culver City, 90232

310.845.1700

www.akasharestaurant.com

follow AKASHA on:

Facebook: www.facebook.com/akasharestaurant

Twitter: @AkashaCC

Instagram: @akashacc

Or get the Akasha App on iTunes

Vintage Eve Circa 8/2011: Eve’s Envy Knows No Bounds: Review of Jay McInerney’s A Hedonist in the Cellar, Adventures in Wine

April 19, 2016 by evebushman

This article could also be titled: Who will Bind My Wine Columns for ME?

I’ve probably got about four or five folders of columns saved on my computer. One for reviews, another of interviews, Chef 101 stories, and the basic bashing fun of others. Then Borders shut down, e-books became free, and what did I do? Kept writing.

So that’s why this book, circa 2006, from a real published author, Jay McInerney of Bright Lights, Big City fame, Just. Kills. Me.

It’s like he stole my idea and added talent, knowledge and money!

The Book

I figured out it was a collection of columns based on two things, he says the word “column” in several and hover at about 3 pages in length. The short missives, making it very easy to read between parasailing and snorkeling during my recent Jamaica trip, was right up my wine-alley.

It was also quite fun to read! Even for your own, Miss-Know-A-Little.

The book is broken down into eight chapters, devoted to his favorite wines, winemakers, sommelier stories, pairings, ending with what we should end with after a night of wine tasting: “Bubbles and Spirits.”

But, instead of writing the same old drivel about Napa Valley being the crown achievement of California winemaking – duh – he takes us to places not as familiar.

For example, in the last chapter McInerney doesn’t spend much more on Champagne than he does on Armagnac, Chartreuse and Absinthe.

Other examples are his columns on Tocai Friulano, Soave, Amarone, Bandol, Sagrantino di Montefalco, Cheval-Blanc and Kosher wines. As a true wine 101er, not all of these are familiar to me, or, I expect, most of my readers. It’s easy reading and the learning… just makes you want to taste something new.

Eve Tangent

Three things get me every time:

Only liking white wines.

Only liking red wines.

Drinking what I’m drinking.

One and two are obvious, keeping McInerney’s columns in mind, how could you possibly know that you only like one kind of wine if you haven’t tried others? Like the crispness of a Sauvignon Blanc then try the bright cherry in a Pinot Noir. Like the fruit in a rosé then try the young nouveau Beaujolais. And, drinking what I’m drinking because you figure I know what’s good? Great in point, but I tend to side with McInerney and give as many wines as I can their due. That’s how I roll. So, you may want to think about what might really be in my glass and put some more thought into what you want in yours.

Back to McInerney

I dog-eared several pages (Yes, that term actually means something. I turned the tip of a page down as I didn’t have enough book markers and I owned the book) that I liked in particular. Here are some drops of McInerney wisdom:

Writer Auberon Waugh segued from his own work and also wrote a wine column for Tatler. His columns are collected in a book called Waugh on Wine and is known, as McInerney put it, to produce “the liveliest and most pungent wine writing of the century.” He got into trouble using the word “anal” and commonly said wines were “filthy” or “disgusting.”

Another pal McInerney quotes is Kermit Lynch, a wine store owner in California that doesn’t carry California wines. Lynch, per McInerney, said “Why is it that most men don’t like fat women but they think they like fat wines?”

His column on monks making Chartreuse was a real history lesson for this vinophile. If you don’t know where Chartreuse came from, or even what it is, read McInerney’s take on it.

McInerney’s column, “The Mountain Men” The Smith Brothers of Smith-Madrone, takes him on a journey after he discovers a surprise 97 Riesling, made by the brothers, inspired him learn just how an American Riesling from Napa Valley “could taste this complex.”

McInerney thinks out of the box, I only wish I could climb in there with him.

Cocktail Recipes for your Valentine’s Day

February 10, 2016 by evebushman

Lover’s Lagoon. McCoy’s Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa, Fla.

Think of as a moonlit stroll on the beach — in a glass.

Ingredients:

1 oz vodka
1 oz spiced rum
1 oz peach juice
1 oz pear juice
1 oz plum juice
½ oz blue curacao

Preparation:

Stir all ingredients in a glass without ice.
Pour mix into a chilled glass.
Garnish with a mint sprig.

Fiery Mandarin. Lead Mixologist Eddie Garcia, jade bar at Sanctuary on Camelback Mountain, Scottsdale, Ariz.

Guaranteed to add heat to any romance.

Ingredients:

2 oz Absolut vodka
1 slice jalapeno
1/3 of an orange zest
1 oz cranberry juice
½ oz lemon juice
¾ oz simple syrup

Preparation:

Muddle jalapeno, add zest and liquids.
Add ice, shake and double strain.
Serve up in chilled martini glass with jalapeno slice garnish.

Fennel. The Umstead Bar, The Umstead Hotel and Spa, Cary, N.C.

Deceptively simple, this three-ingredient cocktail gets a romantic boost from aphrodisiac fennel.

Ingredients:

2.0 oz Conniption Navy Strength gin
.75 oz fennel syrup
.50 oz lime juice
Dash of fennel powder

Preparation:

Mix first three ingredients in a cocktail shaker.
Fill with ice and shake.
Strain into a martini glass.
Garnish with a dash of fennel powder.
Hint for the adventure home mixologist: The Umstead adds candied fennel fronds to its garnish.

The Wink. Henry’s Hotel Bar, Harbor View Hotel, Martha’s Vineyard

The name of this cocktail says it all.

Ingredients:

1 2/3 oz. gin
2 tsp. triple sec
1/2 tsp. sugar syrup
3 dashes of Peychaud’s Bitters
1/2 oz. absinthe, to coat the glass
Orange twist

Preparation:

Combine gin, triple sec, sugar syrup and bitters in a shaker over ice and shake.
Strain into the absinthe-coated rocks glass.
Finish with a spritz of orange zest and garnish with the orange peel.

Get In The Spirit This Halloween With Spook-tacular Sips & Boo-zy Treats!

October 28, 2015 by evebushman

From several LA-based bars and restauurants!

FIN – Dark & Stormy, photo courtesy FIN.

Alley Lounge:

Witch’s Brew
Created by Ken Whang

Dare to sip the Witch’s Brew! This vibrant red potion concocted by Bar Manager Ken Whang is a mouthwatering mixture of Absolut Peach Vodka, Svedka Citron Vodka, OR-G Liqueur and a dry ice finish that is sure to put a spell on you this Halloween.

Alley Lounge will be open for Halloween, Saturday, October 31^st from 6:00 pm to 2:00 am; 12223 West Washington Boulevard, Culver City, CA 90066; 310.398.8611; www.alleyloungela.com

Bar Mattachine:

Rudi’s Downfall
Created by Garrett McKechnie

A terrifyingly tasty Tiki libation, the Rudi’s Downfall is an icy frozen treat blended with Flor de Caña 4 yr and 7 yr Rum, honey syrup, fresh pineapple juice and lime juice served in a scary-faced tiki mug.

Bar Mattachine will be open for Halloween, Saturday, October 31^st from 5:00 pm to 2:00 am; 221 West 7^th Street, Los Angeles, CA 90014; 213.278.0471; Facebook.com/BarMattachine

FIN:

Dark & Stormy
Created by Ken Whang

A fitting libation for a frightful Halloween evening, try the Dark & Stormy cocktail shaken up with dark rum, lime juice, lychee juice and ginger beer poured over ice and garnished with floating lychee nuts stuffed with bright red cherries that resemble a pair of eerie eyeballs.

FIN will be open for Halloween, Saturday, October 31^st from 5:00 pm to 11:00 pm; 12223 West Washington Boulevard, Culver City, CA 90066; 310.398.8611; www.finculvercity.com

HACHÉ LA:

Spiced Chocolate Chip ‘N Fig Republic Stout Beer Float
Created by Michael “Mick” Schepers

This Halloween, avoid the tricks and indulge in boo-zy treats! Sip on the Spiced Chocolate Chip ‘N’ Fig Bear Republic Stout Float crafted with velvety spiced chocolate chip and fig frozen custard and Bear Republic Black Stout served in a glass goblet with a spoon-straw to savor sips and spoonfuls of this tasty indulgence. Available and prepared in celebration of HACHÉ LA’s one-year anniversary!

HACHÉ LA will be open for Halloween, Saturday, October 31^st from 12:00 pm to 12:00 Midnight; 3319 West Sunset Boulevard, Los Angeles, CA 90026; 323.928.2963; www.hachela.com

Magnolia House:

La Básica
Created by Brian Klemm

Built from “all things basic,” the La Básica cocktail is anything but basic. Crafted with El Silencio Mezcal, chocolate, coffee, vanilla ice cream and a dash of pumpkin spice, this creamy cocktail is a brilliantly balanced beverage you are bound to enjoy this Hallow’s Eve.

Magnolia House will be open for Halloween, Saturday, October 31^st from 10:00 am to 2:00 am; 492 South Lake Avenue, Pasadena, CA 91101; 626.584.1121; www.themaghouse.com

Rooftop Film Club:

The Thing On The Rocks, Created by Brady Weise

Make it a movie night this Halloween season and head to the iconic rooftop of The Montalbãn in Hollywood for a scary screening of the cult classic The Thing (Tuesday, October 27^th). Pair the eerie evening with The Thing on the Rocks cocktail mixed up with Modern Times Stout and sparkling wine created by onsite guest Barman Brady Weise.

Bates Cough Syrup, Created by Brady Weise

Suppress those screams while watching Alfred Hitchcock’s thriller Psycho on Thursday, October 29th with the Bates Cough Syrup mixed up with Hefeweizen beer and fresh blueberry syrup.

The Hockey Mask
Created by Brady Weise

Take in Friday the 13th at Rooftop Film Club during Halloween Week (Tuesday, October 27^th through Saturday, October 31^st) and sip on The Hockey Mask (Friday, October 31st, 2015). This sinful sipper is a mixture of Chenin Blanc, lemonade, dry vermouth and fresh seasonal fruit.

Rooftop Film Club will be hosting Halloween Week on the rooftop of The Montalbãn from Tuesday, October 27^th to Saturday, October 31^st; 1615 Vine Street, Hollywood, CA 90028. For more information or to book tickets directly, please visit www.la.rooftopfilmclub.com.

The Raymond 1886:

Hob Goblet
Created by Peter Lloyd Jones

Crafted with applejack, house-made pumpkin syrup, allspice dram, cinnamon, fresh lemon juice and garnished with spookily sensational cobweb candy, the Hob Goblet is a devilishly delicious cocktail to sip on this Halloween.

The Raymond 1886 will be open for Halloween, Saturday, October 31st for Brunch from 9:00 am to 2:30 pm, Lunch from 11:30 am to 2:30 pm and Dinner from 5:30 pm to 10:00 pm; 1886 Bar will be open from 4:00 pm to 2:00 am; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.theraymond.com

Tipple & Brine:

Danse Macabre
Created by A.J. Korchak

A ghoulish gulper from Bar Manager A.J. Korchak, the Danse Macabre cocktail is a crafty sipper composed of Laird’s Apple Brandy, Ballast Point Devil’s Share Moonshine, Giffard Apricot Brandy, honey and aged pumpkin bitters dusted with freshly grated nutmeg and cinnamon, topped off with an orange peel and cinnamon stick garnish.

Tipple & Brine will be open for Halloween, Saturday, October 31st from 5:00 pm to 12:00 Midnight; 14633 Ventura Boulevard, Sherman Oaks, CA 91403; 818.528.2550; www.tippleandbrine.com

Tunnel Bar:

Polyjuice Potion
Created by Victoria “Ninja” Ortiz

A spellbinding sipper that is enchanting in color and flavor, the Polyjuice Potion from Bar Manager Victoria “Ninja” Ortiz is shaken up with absinthe, gin, Crème de Violette, lemon and pineapple syrup, served in a coupe with a lemon peel garnish.

Access to Tunnel Bar is granted through Tipple & Brine; Tunnel Bar will be open for Halloween, Saturday, October 31^st from 7:00 pm to 2:00 am; 14633 Ventura Boulevard, Sherman Oaks, CA 91403; 818.528.3434; www.tunnelbarla.com

Venice Whaler:

Tequila Mockingbird
Created by Anthony Settecase

A murderous masterpiece that is perfect for pairing with a balmy beachside on Halloween weekend, the Tequila Mockingbird cocktail from Bar Director Anthony Settecase is handcrafted with Sauza Hornitos Black Barrel Tequila, agave, blood orange bitters and grapefruit.

The Venice Whaler will be open for Halloween, Saturday, October 31^st from 11:00 am to 2:00 am; 10 West Washington Boulevard, Venice, CA 90292; 310.821.8737; www.venicewhaler.com

Vintage Beacon Circa Oct. 2010: A Peep Sent me a Pic…for a Scotch Tasting From Vom Fass

July 21, 2015 by evebushman

The photo, if I’ve done my job right, is here in this post. What appears to be Scotch Casks turned out to be much, much, more. So much more that I’m planning a field trip with other students of the current Wine & Spirits Education Trust (WSET) so that they too can sample Spirits, Liqueurs and more “From The Cask”. (See the e-mail from one of the owners of Vom Fass, and my story, below.)

Hi Eve,

The short answer is yes, we do cask scotch tastings. But there is so much more. Vom Fass (meaning “from the cask” in German) is an international company with approx 250 stores worldwide but only 5 in the U.S. Vom Fass Westlake Village is the first Vom Fass store in California. (Editor’s note: The Westlake store is now closed, this is the closest Vom Fass now: 451 E Main St, Ventura, CA 93001)

In our store customers are allowed to taste all of our products before choosing a bottle of a size to their liking to take the product home.

On one side of the store are wonderful olive oils, infused olive oils (citrus and herb infused such as tangerine, basil, rosemary, oregano, truffle etc), nut and seed oils (pistachio oil, pumpkinseed oil, hazelnut oil etc), wonderful aged balsamic vinegars and fruit vinegars such as calamansi, pear, chili-fig and date.

On the other side of the store are single malt whiskeys, cognacs, armagnacs, grappas, liqueurs (including the Green Fairy–Absinthe!) and other spirits. We do have a wine section as well. From your background you I’m sure have much more experience with wine then we do but we are learning fast!

Customers can sample anything in the store (including the wine…and the Absinthe!) and then select from a multitude of bottle sizes (50 ml to 750ml) to take the selected products home. If they choose an oil or vinegar they can bring the bottle back and we will refill it for them as well. We do private tasting and cooking events as well.

We have chefs on staff who can provide you with a full tour of our offerings and suggest various pairings and uses for our products. But allow yourself an hour or so if you want to experience the whole store.

We would love to have you come in and look, taste and enjoy with us! My partner Mike Romance and our General Manager Chef Matt Belzano will be in the store tomorrow and would be happy to host you and give you the tour. Let us know if this would be convenient and we will look forward to meeting you.

Eric Alcorn

Owner

Vom Fass Westlake Village

So, off I went

The only thing that comes prepackaged at Vom Fass? The wine. Although they are happy to open up a bottle, along with anything else in the store, for a sampling. I kept my sampling to things I’d never tried before: Grappa, 144 proof Absinthe and cask strength single malt Scotch.

You could have three tastes of the spirits on the house, and then pay $1 for additional tastes, but Vom Fass isn’t a bar. It’s a store. And this is what I found on their shelves: spirits, liqueurs, Absinthe, Grappa, fruit brandies, Cognac, Armagnac, domestic and imported wines, Scotch and Irish Whiskey.

But that’s not all.

Then came the extra virgin olive oils, wellness oils, nut and seed oils, infused oils…whew…and you have to have the vinegars to pair with the oils right? They have aged fruit vinegars, wine vinegars and Aceto Balsamico Di Modena, the “king of sweet and sour seasonings”. Tastes of the oils and vinegars are unlimited and free.

I tried truffle oil, ginger sesame oil, grape seed oil, lemon oil and…and learned that they were imported from all over Greece, Spain and Italy.

A drop of very special vinegar was then added to the oil in my tasting spoon – “Aceto Balsamico Di Modena Maletti Riserva Speciale. OMG, I had died and gone to heaven in Italy.

The liquor items were stored on the other side of the brightly lit shop. I made my move…

Mike Silk, one of the store chefs, and Matt Belzano, a chef and the General Manager, were there that day to help me. Mike told me that his years with the culinary school in Oxnard as well as his restaurant experience with the Plug Nickel and Mariann’s Italian Villa, suited him to staff a shop like this. And Matt, with equal culinary credentials and management experience, led me on to my first Absinthe tasting.

With 72% alcohol and 140 proof I was happy to watch the “Absinthe Fountain” dilute the star anise liquor from its bright green color to a more manageable shade. The fountain trickled water over a waiting sugar cube and into a small glass. From that I had my first, and possibly not my last, taste of Absinthe. If for nothing else, go to Vom Fass for that!

By the time I got to the single malt Scotches I had grown anxious – as I was keeping track of so many new favorites! So I took advantage of their bottling. I could get any size glass container, and in a wide choice of unique styles, of whatever I liked. I have a square bottle of absinthe, a couple of mini pitchers of the Modena vinegar and the truffle oil, and two small (compared to my normal stash) bottles of single malt.

The smaller sizes made it easy for me to take home more “samples” of what I liked.

I watched as they hand-wrote on each bottle with a thin white marker. What a show that was! I’m planning on making a show of them again later when I have friends over! No doubt that my find was truly unique. Who’s to say that when you go, and you shall, you might choose the same item in the same container?

While my order was being wrapped up I learned that Vom Fass, established 17 years ago, has 250 stores in Europe. This one, in Westlake Village, is the only one in California so yes, dear reader, I drove almost an hour for this. And, I will again!