How Was “Masters of Taste” LA 2022?

April 8, 2022 by evebushman

The fifth annual Masters of Taste event, held on the field of the Rose Bowl, was last Sunday and we were thrilled to attend.

This is from my social media post the next day:

Oh WHAT FUN we had at Masters of Taste yesterday! This is the event where 100% of the profits go to Union Station Homeless Services! And it was on my birthday this year!

Traveling by limo courtesy my publishers Moe and Linda Hafizi, was an additional treat! Some of the liquor we sampled included wine from Golden Star Vineyards and Ascension Cellars, Lucky Dog (juice box) Sake, Knox and Dobson ready-to-drink cocktails (full article just on them runs 4/22), Smoke Lab Aniseed vodka distilled from Basmati rice is India’s “first premium vodka”, Dulce Vida Tequila, Ventura Spirits for their Amaro Angelino, Roku Gin, Suntory Whisky, Pomp and Whimsy Gin Liqueur, American Born bourbon whiskey, Woodford Reserve, the 1886 Bar at the Raymond…and then there was the FOOD!

If you want to just see the story in photos and videos click this, for more details keep reading!

The Details

It’s always such a rush walking down to the Rose Bowl field from the stadium seats! I always make an immediate right turn and hit as many tables as possible before resting after that first loop around. This is who made an impact this time:

Georgia’s Restaurant made Gretchen’s Jambalaya – the first booth I had food at and it was delicious, flavorful and not too spicy!

The long but fast moving line for delectable Dim Sum from Lunasia Dim Sum House was worth it.

Another line was to sample the food and meet the host chef, Vanda Asapahu, at the Ayari Thai table!

Golden Star Vineyards and Ascension Cellars, two wineries that I’ve enjoyed for years, so it’s always nice to see them on the playing field.

The detail on the animal-faced macarons, an item you can request for special occasions, from Etoile Filante Patisserie was another cool find.

Maneki Wanko Lucky Dog (juice box) Sake: I saw people sipping from juice boxes and was surprised to find that the cute little turquoise boxes with a playful dog design was holding Sake!

Fantasy Frostings makes a killer cake, moist and tasty. I looked at their Facebook and their wedding cakes are lovely!

Knox and Dobson ready-to-drink cocktails made an impact on me again – see the full article just on them April 22 on Eve Wine 101.

Little Llama Peruvian Tacos made a Shrimp Ceviche Tostada that was full of flavor.

Dulce Vida Tequila has THE best flavored tequila in my opinion, this time I enjoyed their grapefruit, on its own as it doesn’t need a thing. And it’s made with real fruit.

Enjoyed discovering Ventura Spirits Amaro Angelino, also their Limoncello. Nice local place to support.

Who doesn’t love short ribs? Chef Gil Saulnier from Mi Piace made a Prime Slow Braised Short Rib over Saffron Risotto and a Mini Crème Brûlée cheesecake too = so very decadent!

Pomp and Whimsy Gin Liqueur was my first big find at Masters of Taste years ago. If you like gin try this liqueur, it softens all that juniper with other botanicals.

I got more comfort food from Granville as they served up their Uptown Mac n’ Cheese!

American Born bourbon whiskey was tasty, again on its own, no mixer needed!

World Empanadas baked several varieties, I wanted to try them all but settled on sharing a Nutella-filled one with my husband. Family run, locally owned and Vegan too.

Woodford Reserve had a huge area just at the entrance, and made a refreshing slush cocktail with their bourbon, lemonade and cranberry juice. I wanted a second one, but that would not do with all that we had to try!

The 1886 Bar at the Raymond always make the best cocktails, on the field and in their Pasadena restaurant!

Bertha Mae’s brownies, in all kinds of flavors, were yummy.

There was quite a buzz going for the Jicama Shrimp Tacos from Mercado! They were sooooo good!

Smoke Lab Aniseed vodka distilled from Basmati rice is India’s “first premium vodka”, and not at all like the sweet or thick Sambuca anise liqueur.

Mignon Chocolate had their fountain flowing and I had a nice freshly dipped strawberry from them!

Enjoyed the Suntory whisky booth for the whisky and the Roku gin.

Seeing two of the Drago brothers and trying their pasta with pork sausage and Gorgonzola from Drago Centre was a big thrill for me.

See all of the Masters and their social media outlets here  https://mastersoftastela.com/masters/

2022 Host Chef Vanda Asapahu of Ayara Thai

Vanda Asapahu is the second-generation owner and chef of Ayara Thai and Ayara Luk in Los Angeles, CA. Vanda worked with non-profit organizations and the United Nations in Thailand. Living in Thailand allowed Vanda to revive old family recipes and travel through the different regions to discover new tastes and inspirations…read more here.

From the Start

Our mission was to create a unique event that would benefit an organization that focuses on addressing and resolving the issues surrounding homelessness in the San Gabriel Valley. The solution was to produce a one-of-a-kind, premier food and beverage festival for those who appreciate delicious food, cocktails, and sweets! Anyone who attends Masters of Taste can feel confident that they’re making an impact in their community because 100% of the proceeds help Union Station Homeless Services end homelessness and rebuild lives.

2022 Platinum Sponsors

The House of @suntorywhisky and Judith L. Chiara Foundation.

http://www.MastersofTasteLA.com/

https://www.instagram.com/mastersoftaste/

https://www.facebook.com/MastersOfTaste

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

LOS ANGELES STAPLE, S BAR, ARRIVES TO MANDALAY BAY RESORT AND CASINO IN LAS VEGAS

December 21, 2021 by evebushman

Nightlife Destination to Feature an Elevated Cocktail Program by Renowned Master Bartender Yael Vengroff

Las Vegas, NV (December 20, 2021) – S Bar, a concept by visionary Sam Nazarian and sbe’s elevated dining brand Disruptive Restaurant Group, joins the Las Vegas nightlife scene by bringing a sensual and elegant social space to The Strip. Debuting New Year’s Eve, the venue will deliver a craft cocktail experience and lush lounge ambience along with high-energy entertainment to Mandalay Bay Resort and Casino guests and visitors from around the globe.

Celebrating the culture of mixology, S Bar will feature innovative libations paired with a tempting array of decadent shareable bites by sbe Director of Culinary Thanawat Bates. The concept also will offer an eclectic live entertainment experience by integrating classic instrumental sounds with modern tunes and unexpected DJ sets by west coast resident artists. Lounge enthusiasts will be welcomed by brass tones, luxe drapery, plush seating, and a polished black marble bar adorned by iconic art pieces from one of the world’s most collected photographers, Terry O’Neil.

S Bar’s focus will center around its curated craft cocktail program, designed by award-winning master bartender Yael Vengroff, who also is Head of Bars & Mixology Programming at Katsuya and S Bar. Named “American Bartender of the Year” by the prestigious Tales of the Cocktail Foundation, Vengroff is dedicated to crafting visually stunning cocktails that combine simple spirits with unexpected ingredients such as aloe vera, yuzu tonic and umami bitters. Vengroff’s new S Bar Las Vegas menu cocktails will include:

Moonage Daydream, Pisco, Salted Honeydew Peanut Cordial, Tarragon, Lime, Egg White
Umeshu Highball, Ume Whiskey, Amaro Montenegro, Shiso Plum Wine, Bubbles
Palm Reader, Bourbon, Cacao Rum, Licor de Elote, Palo Santo, Bitters
Tiger Julis, Mandarin Vodka, Cognac, Campari, Cinnamon, Black Tea, Hazelnut
Starry Night, Pear Brandy, Lemon, Butterfly Pea Flower, Sparkling Rosé

S Bar has become a key brand within Sam Nazarian’s Disruptive Restaurant Group (DRG), emerging as a Los Angeles mainstay known for sophisticated interiors, impeccable hospitality, and elevated menus. The much-anticipated S Bar Las Vegas debuts its sultry lounge December 31 and will feature a DJ set by emerging Los Angeles native BYNX, who produces melodic House sounds combined with Indie Nu Disco.

To make S Bar Las Vegas reservations and for more information, visit https://www.sbe.com/nightlife/s-bar/las-vegas

Hours of Operation:

Sunday/Monday – Closed

Tuesday – Thursday 5pm – 12am

Friday – Saturday 5pm – 2am

The S Bar Story

Each S Bar reflects the character and edginess of each location and the creatives who inhabit them with sophisticated interiors, world-class cocktails, rare spirits, and deliciously elevated bar menu. A Hollywood classic originally conceived by Phillippe Starck, S Bar was imagined as an intimate neighborhood bar, striking the perfect balance between culture and sophistication and raw elegance, evoking the spirit of an artist’ gallery. S Bar embodies casual elegance, sensuality, and a sense of belonging.

To make reservations and for more information on all S Bar locations, visit https://www.sbe.com/nightlife/s-bar.

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About Disruptive Restaurant Group

DRG, Disruptive Restaurant Group, incubates and operates globally renowned culinary brands including

critically-acclaimed restaurants, lounges and nightclubs. By partnering with an impressive roster of internationally renowned culinary talent, DRG concepts are committed to innovation and setting new industry standards. Restaurants within the portfolio include Katsuya by Chef Katsuya Uechi, Sa’Moto by Chef Masaharu Morimoto, Hyde Sunset Kitchen and Cocktails and the much anticipated opening this winter of Casa Dani by Michelin Chef Dani Garcia.

About Mandalay Bay Resort and Casino

Mandalay Bay Resort and Casino is set on 120 lush acres featuring Mandalay Bay Beach, a tropical pool paradise with real sand. The Michelob ULTRA Arena, award-winning restaurants, exhilarating entertainment, unique shopping, Shark Reef Aquarium and the 2-million-square-foot convention center combine to make Mandalay Bay a captivating Las Vegas resort destination. The resort offers three distinct hotel experiences: Mandalay Bay with 3,211 luxurious rooms and suites reflecting a modern tropical ambiance; Four Seasons Hotel, a AAA Five Diamond hotel offering 424 rooms and suites; and the luxury all-suite Delano Las Vegas. Mandalay Bay is operated by MGM Resorts International (NYSE: MGM). For more information and reservations, visit mandalaybay.com, call toll free at (877) 632-7800, or find us on Instagram, Facebook and Twitter.

Women Who Whiskey and Straightaway Cocktails? Yes! Because Not All Whisky Drinkers Stick to Whiskey Alone!

September 18, 2020 by evebushman

Been a member of the Women Who Whiskey group since I first discovered their LA chapter a few years back, but I had never made it to one of their events. Who would have thought that a pandemic, and the ease of Zoom meetings, made joining in finally so easy? This was the invite that grabbed my thirsty attention:

Enjoy FIVE delicious Straightaway Cocktails (+ paired snacks!) at a virtual Happy Hour with Women Who Whiskey members from around California! (There would also be a) Guided Tasting and History… (where we would) Sip and learn about the origins of the following cocktails: Old-Fashioned, Paper Plane (both rye-based), Negroni, Lintik (both gin-based) and The Cosmos (vodka).

The event was held on August 26. The snacks that Straightaway Cocktails included with the cocktails were Marconi almonds, dark chocolate, rosemary bagel chips, corn nuts, and sweet/salty hazelnuts. We picked up the small sample bottles and the pairings at Remedy Liquor in Glendale. (Remedy also carried very limited quantities of 750 ml bottles of Straightaway Cocktails.)

What Happened

At the appointed hour I was let into the Zoom meeting, watched faces pop up and pages grow from one screen to three. Lots of thirsty women out there. Women that usually gather over single malt or whisky cocktails, and yet here they were, anxious to try these drinks, some made with gin and vodka.

Niki Green, the president of Women Who Whiskey Bay Area instigated the event for every chapter statewide. She introduced Cherina Sellens, the GM for Straightaway. Sellens explained that the company was new, about 19 months old, and had two founders. (More information about the founders and the cocktails themselves can be found on their website, listed at the end of this article.) Knowing she was addressing a group of drinkers she quickly got us started. I was able to jot down some tasting notes:

Lintik: A cocktail of gin infused with bitters and lemon, reminded me of a Limoncello laced martini, as it had none of the cloying sweetness that can sometimes be the case in a straight Limoncello, but with the same rich mouthfeel. Sellens said that the cocktail itself was over 90 years old. I liked the aroma, the balance of tart and sweet, the lightness and found it very refreshing. Sellens prompted us to save a bit to mix with our next drink which was…

The Cosmos: A vodka cocktail in the spirit of a Cosmopolitan but without the pink to red coloring, and a lot less sweet. I think everyone liked this drink far better than Carrie Bradshaw’s of Sex in the City fame. Sellens called it their “Blanco” version. I found it very interesting, with lots of citrus and ginger, which paired nicely with their ginger candy and Marcona almonds that are roasted in olive oil. Also tasted great with just a splash that I had left of the Lintik.

Negroni: This one was sadly missing from my sample box. I’m a big fan of the cocktail and it was described as being made with gin, liqueur, vermouth and cochineal extract. Sellens said that historically the drink was too sweet, so bartenders added more gin.

Paper Plane: Unfamiliar with this rye whiskey-based cocktail, it reminded me of a nicely spiced Whiskey Sour. This drink was Sellens’ favorite. Straightaway makes their own Amaro, and the Paper Plane, as well as the Negroni, benefited from the flavor.

Oregon Old Fashioned: This may have been my favorite drink. Certainly was my favorite pairing as it came with chocolate covered hazelnuts. The difference in this one compared a standard Old Fashioned was the addition of Filbert and Fir bitters, both of which are found in Oregon where the company is based.

One more tasty idea: Anyone that likes low-alcohol Spritzers (and who doesn’t when it’s nice and toasty out?) look for these: Negroni Spritz, Apico Spritz, Last Word Spritz and Fiore Spritz. All are made with their in-house amaros. Information on the full ingredients can be found on their website below.

My conclusion

In a time of Covid or not, having batched and bottled ready-to-drink cocktails is a great convenience. Of the ones I’d tried before I felt most were lacking in flavor, balance, and/or alcohol content. It was not the case with these from Straightaway. I will purchase them again, at Remedy Liquor in Glendale, or locally if I can find them.

https://www.straightawaycocktails.com/

MARGERUM WINE COMPANY ANNOUNCES NEW TASTING ROOM IN SANTA BARBARA’S FUNK ZONE

June 26, 2019 by evebushman

Santa Barbara, California; May 28, 2019 – Doug Margerum and the Margerum Wine Company announce the opening of their new tasting room at the Hotel Californian in Santa Barbara, California. The Margerum Wine Company tasting room offers distinctive flights and wines by the glass from their premium wines produced at their state-of-the-art Buellton winery.

Leading the Margerum Wine Company team is creator and namesake, Douglas Barden Margerum, a long term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Rani Mclean oversees the tasting room as the Direct to Consumer Manager.

Enter the MARGERUM WINE COMPANY tasting room across from the entrance to the Hotel from Mason Street, near the corner of Helena Avenue, and discover a balanced mix of quintessential Santa Barbara Spanish Colonial architecture and a multi-faceted modern style. The interior was styled by designer Marni Blau Margerum and she describes it as “where modern farmhouse meets couture boutique”. Marni’s eclectic design style centers around an expansive bar made of a reclaimed and flattened oak barrel staves from the winery. The bar is the main focal point, anchoring the spacious and exquisitely finished interior to create a naturally defined room for wine tasting and socializing.

The oak stairs lead one past the hand-forged cast-iron railings to the stunning private room that sets the stage for an unforgettable wine tasting experience in Santa Barbara. The private tasting room accommodates up to 32 people for a seated event or 50 for a stand-up reception or custom wine-tasting menu. Crafty details and sky-high ceilings are accented by the crimson red velvet curtains on the mezzanine, providing a cozy lounge for wine club members and for larger groups with reservations. Private lunches or dinner parties are available for an exceptional wine and dining experience.

The beautiful outdoor patio boasts a spectacular vantage point for lounging, wine tasting and people-watching. The patio can also be transformed into a private space for exclusive events day or night, which can accommodate up to 24 guests for an alfresco experience at this quintessential Santa Barbara wine tasting venue.

The wines are produced from their Estate vineyard and from purchased top Santa Barbara County growers to create hand-crafted wines that are indicative of the region, showcasing individual characteristics and personality of each terroir. The scale of production is kept at a level where they can touch and know the wine as it is raised to the bottle. The standards of quality are measured by their own criteria (not by external sources) and they only make wines they personally enjoy – some to drink young; others for long aging in cool cellars for future generations to enjoy.

Margerum produces several different wine varietals, including Sybarite Sauvignon Blanc; UBER Syrah (a blend of Syrah grapes from Santa Barbara County’s best vineyards); Riviera Rosé (made primarily from Grenache grapes); the flagship Rhône Varietal Red Blend M5 (blended from Grenache, Syrah, Mourvèdre, Cinsault and Counoise grapes); the M5 White (blended from Grenache Blanc, Roussanne, Marsanne, Viognier and Vermentino); and Amaro – a fortified wine made from Herbs (Sage, Thyme, Marjoram, Parsley, Lemon Verbena, Rosemary, and Mint), Barks, Roots, Dried Orange Peels, Barrel-Aged Brandy and Caramelized Simple Syrup. Currently, the Margerum Wine Company produces about 16,000 cases a year.

The Tasting Room will be its ever-changing menu featuring rare bottlings and excellent older vintages of Margerum Wines. For those seeking a more refined experience, the Margerum Wine Company offers customized Private Winemaker Tastings with Doug Margerum by appointment.

The Margerum Wine Company tasting room is open daily from 12:00 p.m. – 7:00 p.m. Sunday through Thursday, 12:00 p.m. – 9:00 p.m. Friday/Saturday and by appointment.

ABOUT MARGERUM WINE COMPANY:

MARGERUM WINE COMPANY produces limited quantities of wines made from grapes grown both on their estate vineyard and grapes purchased from other top vineyards from in and around Santa Barbara County. The 18-acre estate vineyard is planted exclusively to Rhône grape varietals. The acreage is divided between limestone hillsides and gravelly alluvial flatlands along Alamo Pintado Creek. The wines are made at their state-of-the-art winery located on Industrial Way in Buellton. Owner and Director of Winemaking, Douglas Barden Margerum, works with the top vineyards from the cool, eastern end of the valley in Happy Canyon to the western end’s cold vineyards of Sta. Rita Hills. Doug carefully selects the vineyards with meticulous attention to detail in all factors influencing the ultimate quality of the wines, including pruning, soil, climate, and farming methods. MARGERUM WINE COMPANY is committed to creating hand-crafted wines using only the highest quality grapes in order to make wines that are indicative of the place where they are grown. They strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality. The scale of production is kept at a level where they can touch and know the wine as it is raised to the bottle – the antithesis of mass production. The standards of quality are measured by their own rigid criteria – not by external sources. They make wines they personally enjoy – some to drink young, others for long aging in cool cellars for future generations to enjoy, but mostly to share at the table with family and friends.

ABOUT DOUG MARGERUM:

Doug’s multi-faceted background as the Sommelier/Owner of The Wine Cask, a Wine Spectator Grand Award restaurant recipient, and as a highly respected winemaker made him sought out by a variety of wineries to assist in the formation of their brands. Doug has consulted for Chêne Bleu super Rhône wines in France, and continues to consult for La Encantada Vineyards, Rancho Boa Vista and Happy Canyon Vineyards, all in Santa Barbara County, as well as the Santa Barbara wines of Paradise Springs Winery based in Virginia.

MARGERUM WINE COMPANY TASTING ROOM

19 Mason Street, Santa Barbara, CA 93101

805.845.8435

tastingroom@margerumwines.com

For more information the public can visit:

www.margerumwines.com

Follow MARGERUM WINE COMPANY:

Facebook: www.facebook.com/margerumwine

Twitter: @MargerumWine

Instagram: @margerumwine

For information on the Barden Wines visit:

www.bardenwines.com

The Night Is Bright At The Moon Bar At Lunetta: Santa Monica’s Stellar New Cocktail Bar Offers Evening Oasis For Thirst-Quenching Cocktails & Cool Coastal Ambiance!

August 13, 2018 by evebushman

Santa Monica, CA – After a fun day of surf and sun, when the tide begins to rise and the moon makes its nightly arch, The Moon Bar at Lunetta opens its doors and welcomes guests to partake in an evening of progressive, chef-driven elevated New Californian Cuisine and masterfully Handcrafted Cocktails. Presented by Chef Raphael Lunetta and the Lunetta Team, The Moon Bar is coquettishly tucked inside Lunetta Dining, capturing the atmospheric California coast quiescence with the approachability of an evening neighborhood cocktail bar that welcomes guests from all over Greater Los Angeles!

Photo credit – acuna-hansen

Helming The Moon Bar beverage program is Beverage Director & Sommelier Kristine Bocchino, who contributes her expertise in food and wine to quarterly publication EdibleLA, Westlake Magazine, and has most recently served as a judge in Italy for the Cocktail & Bartending Competition at the Florence Cocktail Week 2018. Describing her approach to the House Libations, Bocchino says, “The cocktails are heavily influenced by Chef Raphael Lunetta’s menu, particularly his incorporation of produce from the Farmers Market.” Fortuitously, there is no need to vacate the alluring ambience of The Moon Bar once guests begin feeling peckish as the full menu from Lunetta Dining is always available.

Vodka + Gin employs the use of clear spirits to bring guests three light and revivifying cocktails beginning with the cheekily named Spicy Like a Sleepover, undoubtedly the star cocktail of the menu, and prepared with St. George Green Chili vodka, Becherovka, coconut cream, lemongrass, ginger, and lime; the East Side to the West Side featuring Fords Gin, cucumber, mint, lime, orgeat, and Angostura Bitters, and the Honey Ryder made with London Dry Gin, pamplemousse, lemon and bubbles. Creamy with a hint of spice, the Spirits from South of the Border sizzle things up with Tequila + Mezcal based cocktails such as the Mariposa Calor comprised of Espadin mezcal, Amaro Nonino Aperol, lime, Firewater bitters, or get a little pep in your step with the Tired but Wired featuring blanco tequila, Rhum Agricole, housemade chamomile-turmeric syrup, coconut cream, Blackstrap Bitters, and lime. What restaurant by the beach would be complete without a couple of Rum libations, starting with a creative twist on a beachy classic, the Oaxacan Mai Tai, comprised Plantation Pineapple Rum, mezcal, lime, Dry Curacao, orgeat, and Angostura bitters. Hang ten and bottoms up to the Gnarly Surfer, a mixture of Rhum Agricole, pineapple gomme, lime, Blackstrap Bitters, and vegan egg white. Three liquid amber cocktails await Whiskey enthusiasts, starting with the Salted Butter, featuring Japanese whisky, Cocchi di Torino, Suze, Italicus, and grapefruit bitters, while Bocchino breathes new life into two quintessential mixed drinks, first with the Pimms Cup 2420, with Buffalo Trace, lemon, honey peach bitters, and Pimms, and lastly, make no mistake this is Not Your Nonna’s Negroni, comprised of rye, Mr. Black Cold Brew, Cappelletti, and Cocchi di Torino.

If Wine is your pleasure, there is no better place to enhance your meal than The Moon Bar with eclectic varietals offered by the glass and by the bottle. Offering a tickle of Sparkling effervescence is the French Aubry Brut Rosé, and Hébrart Brut Cuvee de Reserve, or the Italian Ferrari Brut Sparkling. Pert and pink, Rosé includes the 2017 Liquid Farm “Vogelzang” Happy Canyon from Santa Barbara, as well as a Grenache based Rosé straight from the Sierra Foothills of California: the 2017 The Wither’s El Dorado. Essential for California coastal living, the White varietals start with a wine that Bocchino boasts is, “ideally paired with shellfish as it provides superb acid,” the 2015 Picpoul Forlorn Hope Rorock Vineyard, from Calaveras County, followed by a 2015 Viognier Yves Cuilleron from Condrieu, France, and all of the way from Kamptal, Austria the 2016 Gruner Veltliner Weinschlossl. Bold and sumptuous, a Red is sure to compliment the meal, such as the Spanish 2015 Grenache Palacios, Les Terrasses, or a bold and refreshing blend of Cabernet Sauvignon, Merlot, Petit Verdot, and Malbec, uniting to create the 2015 Alpha Omega II Rutherford from Napa Valley. With the final Cabernet Sauvignon-Merlot blend, the 2010 Phélan Ségur Saint Estephe is sure to please every Bordeaux lover. For the true connoisseur, the Cellar Selections provide unique vintages such as the Bordeaux-Style blend from Napa Valley, the 2001 Joseph Phelps Insignia, or a wine born from the Nebbiolo grape in the mountains of the famous Piemonte region of Italy, the 1998 Gaja Costa Russi, also offered from Champagne, France is the 1997 Salon Les Mesnil Blanc de Blancs.

Creating The Moon Bar look and feel of comfortable but lush beach city cocktail bar is De JONG & Co. For the interior, De JONG & Co. employed contrast and drama as the timeless navy blue of the exterior is carried through The Moon Bar. Cached in the richness of the elements, walnut, soapstone and satin brass accents lend a density to the environment that is at the same time sophisticated and cozy, with custom plush green velvet furniture in a sea of green and teal encaustic tile, and custom designed shelving to showcase all that The Moon Bar has to offer. The details on its casework draw the eye up to a wall-to-wall ceiling treatment of ornate foliage, as though the ocean of the walls rise up to the forested sea floor. A skylight centers the room, with a single exposed beam cutting through like a ship’s mast, and tasteful brass lighting serve as portholes in this stately ship’s cabin. Funneling into the adjacent Lunetta Dining, the night sky is revealed in the constellation-inspired tiling laid out by the firm’s principal designer Ruth De Jong. Look closely and you can spy the Big Dipper.

Warm in attitude while relaxing in composition, The Moon Bar at Lunetta is a new sultry getaway in Santa Monica where you can sip a handcrafted cocktail by a fireplace, meet up with friends, or unwind with your own thoughts at the bar!

The Moon Bar at Lunetta is open every Tuesday through Friday from 6:30 pm to 11:00 pm, and every Saturday from 5:00 pm to 11:00 pm. For more information or to make reservations, please visit www.LunettaSM.com please call The Moon Bar at Lunetta directly at 310.581.9888.

Something Wicked Comes This Way: The Raymond 1886 Unveils The Final Solstice Winter Cocktails!

December 9, 2017 by evebushman

Pasadena, CA: Darkness falls across the land, the midnight hour is close at hand. Situated inside The Raymond 1886, the historic craftsman cottage turned acclaimed restaurant in Pasadena, The Raymond 1886 tempts guests to get in touch with their morbid side and brood over the cold infinite of the universe and our own mortal coil by bringing out the macabre in everyone with their new The Final Solstice Winter Cocktails Menu!

Amaro Rye, Photo Credit: Acuna-Hansen

“This season we decided each cocktail would have a sci-fi, horror, and ominous feeling to the menu,” says Head Barman Peter Lloyd Jones. “This is our first dark and offbeat menu, so it is an edgy departure from our previously lighthearted themes and opens the door for each bartender to really show their own unique creative style.” Known for their highly innovative seasonal cocktail menus, The Raymond 1886 raises the bar once more with The Final Solstice Cocktail Menu, eleven spine-tingling libations, where each bartender offers their own signature take on what the end of the world means to them. However, before anyone pays Charon to ferry them across the River Styx, all potential concoctions go through the signature The Raymond 1886 “5 palate rule” test. “Once a cocktail has a name and a story behind its creation,” explains Jones, “it must be approved by five people that have been through our bar program. Every cocktail ever created and printed on a menu at The Raymond 1886 has passed this rule. We believe the broad palate spectrum helps to make sure the cocktail appeals to a wider audience.”

Welcome to Los Angeles 2019, a tech-noir urban dystopia where the Tyrell Corporation holds the monopoly on bioengineered androids known as a Replicant. This neo-noir infant-style cocktail created by Peter Lloyd Jones is comprised of London Dry Gin, lemon, Orgeat, smoked salt, and a house-made Butterfly Pea Tincture float and will leave you wondering: Do androids dream of electric sheep? Are we living out implanted memories in an environment manufactured by a tyrannical corrupt corporation? Though Roy Batty and his ragtag team of escaped androids may have failed, make no mistake, the Robot Revolution is on its way. There have been many advancements and revolutions for the human race that have had effect on our survival; advancements in all walks of life have helped us succeed, or fail and learn. But what happens when our most prized creation surpasses our intelligence. Will it realize its limitless potential? Will it realize how limited we are as humans and purge for optimal existence? With technology advancing as it has, it is important to keep your loved one’s close, your eyes open, and your brain awake with this cold brew cone from Cameron Masden, featuring deep flavors from Galliano Ristretto espresso liqueur, Amaro Montenegro, Cynar 70, cold brew coffee, mint, and cinnamon. A nice treat for the potentially bittersweet end. Robots. Androids. Humanity is encouraged to reach for the stars – but what happens when the stars reach for humanity? Luis Nava presents The Dreamcatcher, named after the Stephen King novel about four friends dealing with a parasitic alien during their annual camping trip. Comprised of cacao, Averna, house-made Woodford Reserve Bourbon infused graham cracker, cream, chocolate, and a toasted marshmallow; you never know what is lurking when you are enjoying S’mores next to the campfire.

Before locusts and fire, there was blood! Upset with the beer cocktail scene, Jesus Gomez and Adam Vaughn have decided to turn the whole place bloody with Plagues of Egypt. This exquisitely rich, robust and romantic concoction will raise your spirits during the times of damnation, featuring Top Tank 7 Saison, lemon juice, house made hibiscus syrup, Lustau Amontillado Sherry, Camus Cognac, and watch out for the frogs, they’re everywhere! There is no remedy for the 10 plagues, except for this cocktail. When John Milton imagined the Garden of Eden in his seminal poem Paradise Lost, his rich prose evoked images of a utopia not unlike a Caribbean island, with its luscious environment and delectable delicacies. However, paradise is no more in this world of iniquity and indulgence, where guests are invited to fall into temptation with this take on an old-fashioned created by Nathan Baker, featuring Rhum J.M. Gold from the edenesque island of Martinique, Nate’s house-made chai tincture, barrel-aged maple syrup, and lime peel. It takes three components to become the Master of Toddy, but are you cunning enough to wield the power of the Deathly Hallows? This toddy-style cocktail created by Adam Vaughn pays due respect to both the legendary Master of Death and a Hot Buttered Rum, comprised of Wray & Nephew OP, vanilla, and a house-made butterscotch patty. Not for the faint of heart, this cocktail promises to bewitch the mind and ensnare the senses.

You can run, you can hide, but you cannot escape the imminent Zombie Apocalypse! After a long day of fighting off zombies and searching for shelter, re-energize with this tribute to both a Tiki classic and an iconic end-of-the-world-scenario, comprised of Deanston 12 year whisky, Bowmore 15 year whisky, Laphroaig 10 cask, pineapple juice, lime juice, Orgeat, Falernum, house-made lemongrass syrup, mint, and a zombie apocalypse garnish. A multi-layered and exceptionally well-balanced cocktail created by Jesus Gomez and Adam Vaughn, this collaboration demonstrates that two brains are better than one. Perhaps those zombies originated from a horrible, government virus? When the great sickness spread, they said it didn’t exist. Humanity is doomed to toil in the dredge of a sick and dying world. But survivors believed, hoped, worked, and now have it: the medicine that will end the end of days and bring about the rebirth of human civilization. A new dawn begins with The Antidote, created by Casey Levantal, featuring Laphroaig Select, Absinthe St George, Carpano, Campari, flamed absinthe sugar, and lemon peel.

Some catastrophes are not worth more than throwing our hands up in defeatist acceptance. Screw it! The world is over! It came and went and we few left must wallow in whatever remains on this, The Morning After. Mercifully, Ned Kirby has something a little bit stronger than coffee this morning, with El Dorado 12 year, Galliano Ristretto, cacao, coffee, heavy cream, and cinnamon. The biggest mistake humans made was believing they had all the time in the world. They didn’t, we don’t, and Ned Kirby entices guests to take the thyme to enjoy the End Of Thyme. Appreciate its aroma, savor its flavors and revel in its marvelous effects, featuring Amaro Montenegro, Suze bitters, Rittenhouse Rye, Del Maguey Vida, and thyme. One or two more of these and time won’t mean anything at all. Whichever way you look at it, it has begun and it will finish, make no mistake about it, We’re in it. With endless possibilities of “The End,” (pun intended), enjoy every moment, every person, and every delicious libation. With London Dry Gin, house made plum syrup, yellow chartreuse, lemon juice, and lime mint island garnish, this cocktail created by Cameron Masden will leave you knowing exactly just how far in it you are.

It’s the end of the world as we know it, but everything is feeling fine at The Raymond 1886 Happy Hour! From 4:00 pm until 7:00 pm every Tuesday through Friday, guests can partake in $5.00 Wines by the Glass, $4.00 Draft Beer, and Half-Price Well Drinks. Additionally, a daily Specialty Cocktail selected by the bartender will be available for $7.00 each. An extensive Bar Snacks Menu created by Executive Chef Tim Guiltinan is also offered Half-Price during Happy Hour, enticing guests with hearty dishes like Suckling Pig Al Pastor Tacos made with pineapple, avocado, salsa roja, the Greek Style Cauliflower, with half-a-head with whipped feta, or the Jidori Chicken Wings, prepared with caramelized fish sauce, and marinated cucumbers.

Winter is coming and the end is nigh, so take advantage of these dark times with even darker cocktails at The Raymond 1886!

The Raymond 1886 is open for Lunch Tuesday through Friday from 11:30 am to 2:30 pm, for Dinner every Tuesday through Sunday from 5:30 to 10:00 pm, and for Brunch every Saturday and Sunday from 9:00 am to 2:30 pm. 1886 is open every Tuesday through Thursday, and Sunday, from 4:00 pm to 12:00 Midnight, and every Friday and Saturday from 4:00 pm to 2:00 am. 1886 Happy Hour is every Tuesday through Friday from 4:00 pm to 7:00 pm. For more information or reservations, please visit www.theraymond.com or call The Raymond 1886 directly at 626.441.3136.

Social Media: Please follow 1886 on Facebook: Facebook.com/1886BarAtTheRaymond Twitter: @1886Bar Instagram: @TheRaymond1886

The Raymond 1886

1250 South Fair Oaks Avenue

Pasadena, CA 91105

T: 626.441.3136

Greenbar Distillery Solidifies Footing in Crowded Craft Distillery Space

June 1, 2017 by evebushman

World’s largest portfolio of handcrafted, organic spirits unifies disparate brands under love brand

Los Angeles, Calif. — Greenbar Distillery, one of California’s original craft distilleries and home of the world’s largest portfolio of handcrafted, organic spirits, today announced that it has unified its seven core spirits lines under a new heart brand that evokes the company’s origins as a love story between the two founders, Litty Mathew and Melkon Khosrovian. In sharp contrast to how most distilleries design their packages to stand out within categories, such as vodka or whiskey, Greenbar Distillery’s new look echoes the maker-focused branding of craft brewers.

“We’re at a turning point in craft distilling where we need to create emotional connections with customers from the moment they see our bottles and make it easy for them to choose anywhere in a store,” notes Melkon Khosrovian co-founder and spirits maker at Greenbar Distillery. “Compared with when we started, the shelves are increasingly crowded and we felt that we needed to simplify our message to continue to grow.”

The distillery, based in the Arts District of downtown Los Angeles, designed its new labels in house to reflect the founders love for each other, their fans, their city and its immigrant food culture, as well as the California’s rich agricultural bounty. With its high-design heart imagery, hand-drawn font and distressed look, the new branding reinforces the distillery’s emphasis on relaxed sophistication.
https://www.parkviewortho.com/wp-content/languages/new/vardenafil.html

Further connecting Greenbar Distillery to its home city’s cultural terroir, the logo harkens the Mexican Sagrado Corazón (sacred heart) iconography found throughout downtown Los Angeles, while capturing the gritty appeal of the graffiti art that defines DTLA’s cityscape. The rays symbolize Southern California’s ubiquitous sunshine, critical to the state’s inimitable flora that’s captured within each bottle.

The individual labels play on the heart theme while serving as symbolic guides to what’s inside, playfully alluding to the ‘spirit’ of each spirit. IXÁ tequila’s label recalls the mountains of Jalisco, CITY Gin’s layout resembles skyscrapers, TRU Vodka reflects diamond purity and so on.

Greenbar Distillery’s move to consolidate its labels under one clearly defined house aesthetic marks a departure from the traditional distillery trajectory of dissociating certain sub-brands. The company’s use of only real, organic ingredients, commitment to sustainability, and the resulting quality-to-value prices resonate with the public. Melkon and Litty are thrilled to launch the new packaging to help make Greenbar Distillery products that much easier for the home mixologist to identify and enjoy.

About Greenbar Distillery

Greenbar Distillery, Los Angeles’ first since Prohibition, makes the world’s largest portfolio of craft organic spirits, including TRU vodkas, CITY gin, CRUSOE rums, FRUITLAB liqueurs, IXÁ tequila, SLOW HAND whiskey, GRAND POPPY amaro and BAR KEEP aromatic bitters. Founded in 2004 by the husband-and-wife team Melkon Khosrovian and Litty Mathew, the company seeks to make better spirits for a better planet.

An Invitation to TASTE THE WORLD (of spirits) 2016 with Henry Wine Group

May 20, 2016 by evebushman

We recently enjoyed a “grand tasting showcasing the Wine and Spirits of over 300 producers from around the world”, at The Beverly Hills Hotel and hosted by The Henry Wine Group, a “Fine Wine and Spirits distributor serving California since 1985.”

In this event, just as we’ve done in the past, I covered the spirits’ portfolio while my business partner, Michael Perlis, did his best to cover probably four or five times as much in the wine section.

The Distilled Beverages

Of note for me in the whiskey category was Kinahan’s blended and 10 year-old single malt Irish whiskies, Edradour 10 year old single malt whiskey, Signatory single malt bottlings of Clynelish 17 year old (my personal new favorite), Highland Park aged 16 years and Bruichladdich 22 year old.

I discovered Northern California’s Charbay’s Ruby Red Grapefruit, true-to-taste Meyer Lemon and Green Tea flavored vodkas, a Tahitian vanilla rum, the “Nostalgie” Black Walnut liqueur as well as two interesting hop-flavored whiskies.

Bainbridge stole the show with their organic wheat vodka, organic wheat whiskey and organic wheat gin. And the real surprise in the flavor category for me was taking that already-killer vodka and infusing it with real vanilla bean. Would be perfect over ice alone in my opinion.

Under “other” I liked the Blackwoods Small Batch Gin; three Amaros: Meletti, Montenegro and Monte san Costanzo; the subtle differences between Meletti’s Anisette and Sambuca; getting a broad education on tequila, rustico, anejo and reposado from the Haas Brothers over some really smooth Don Amado; rums from Panama-Pacific; revisiting Clear Creek Distillery goodies and finding my fave Douglas Fir Brandy dialed down a notch – in a good way.

Genever stole my heart from Diep 9, both the “young” and “old” versions. Like gin kicked up a notch, if that can be done, this spirit is distilled from grain with herbs, the older version with the addition of French oak barrel aging. The Smooth Ambler Greenbriar gin was great as well.

Most of what I enjoyed can be seen in this short YouTube slide show.

SPIRIT LIST AT PRESS TIME

Alvear / Avuá Cachaça / Bodegas Baron / Caribbean Spirits Inc. / Charbay Distillery & Winery / Clear Creek Distillery / Craft + Estate / Domaine Select Wine & Spirits / Elixir / Flemish Lion / Haas Brothers / Imbue / Indigenous Selections / Meletti (Opici) / Montanero Mezcal / Siebra Spirits / Smooth Ambler Spirits / Total Beverage Solution / Vias Imports Ltd.

WINE LIST AT PRESS TIME (Look to Michael Perlis’ coverage on the wine portion of this event.)

Acre Wines / Adelshem Vineyard / Amavi Cellars / Ancient Peaks Winery / Andis Wines / Andrew Murray Vineyards / Banville Wine Merchants / Bespoke Collection / Blue Rock Vineyard / Bodegas Arzuaga / Bodegas Borsao / Bonded Winery No. 9 / Cain Vineyard & Winery / Calera / Claiborne & Churchill / Clos Bellane / Clos LaChance / Coravin / Craft + Estate / Curious Cork Imports / Dark Star Imports / Dashe Cellars / District 3 / Domaine Select Wine & Spirits / Dutton Estate / Elizabeth Spencer Wines / Eighty Four Wines / Fabio Viviani Wines / Fine Estates from Spain / Hand Picked Selections / Head High Wines / Henriot, Inc. / Heron Wines / Highway 12 Vineyards & Winery / Indigenous Selections / Joullian Vineyards / Laely Wine / Lafond Winery / Left Coast Cellars / Lola Kay / Long Meadow Ranch Winery / Lumen Wines / Luna Vineyards / Lynmar Estate / MacRostie Winery and Vineyards / Madness and Cures / Martian Ranch & Vineyards / Medlock Ames / Mettler Family Vineyards / Michael Pozzan Winery / Milbrandt Vineyards / Mindego Ridge / Negociants USA / Nuclear Wine Company / Pali Wine Company / Paolo Scavino / Pepper Bridge / Quinta Vale d. Maria / Red Car Wine Company / Riverbench Vineyard and Winery / Round Pond Estate / Rubissow / San Francisco Wine Exchange / San Lorenzo Winery / Santa Barbara Winery / Saucelito Canyon / Selby Winery / Shafer Vineyards / Sinor-LaVallee / Small Vines / Staete Landt Wine Co. / Stemmler Winery / Stewart Cellars / Taft Street Winery / Thomas Fogarty Wines / Three Sticks Winery / Tierra Divina Vineyards / Titus Vineyards / Vias Imports Ltd. / Vintage Wine Estates / Volker Eisele Family Estate / Warner Henry Offerings / White Hart / Winesellers, Ltd. / ZD Wines

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), 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

Eve Wine 101 Discovers: Amaro Montenegro

March 4, 2016 by evebushman

Italy- “Amaro Montenegro is a clear, amber-coloured Bitters made from a variety of herbs from around the world, vanilla for a hint of sweet and orange peel for a spicy citrus taste. A special soaking and distillation process helps bring the flavors together and provide a bitter finish.”

Black Manhattan - 2 shots Rye, 1:2 shot amaro, 6 drops:2 shakes angostura, Orange twist

First time I saw the Black Manhattan.

I was sure that I’d had this Italian herb liqueur, Amaro Montenegro, before in cocktails. But nothing that was memorable until I stepped into a “wine and cocktail bar” in Playa Del Rey, Bacari PDR, and ordered what they called a Black Manhattan. We were completely enamored and asked the bartender to share his recipe:

Black Manhattan

2 shots Rye, 1/2 shot Amaro Montenegro, 6 drops/2 shakes angostura, Orange twist.

We are fans of the basic Manhattan and make it often at home. This is the recipe we learned from Master Mixologist William Perbellini during a mixology class at Bar Toscana in Brentwood.

Perbellini Manhattan

2 parts rye, 1 part Rosso sweet vermouth, 3 dashes of aromatic Angostura bitters and 3 dashes orange bitters. (We go without the orange bitters at home.) Add one Luxardo brand of Maraschino cherry…use (orange) zest over the top and around the rim of the glass.

As you can see the only real difference is using Montenegro over sweet vermouth. Both are outstanding, but if you are a Manhattan fan you have got to try the flavor boost Montenegro lends to the cocktail.

It hovers near $25 a bottle (Total Beverage Solutions, Bev Mo and Total Wine), but I didn’t think about it until I had the Black Manhattan.

And here’s another to try, if you’re buying the bottle anyway:

Montenegro Spritz

Instructions: Pour one ounce of Montenegro into a wine glass or Champagne flute. Add four ounces of sparkling wine (Prosecco or cava both work well here). Garnish with an orange slice. (Drink, and repeat.)

More cocktails using Amaro Montenegro can be found here.

Eve’s Wine 101 Event Picks: American Wine Specialist course Feb 2016 (this is the one you can take with me, so let me know if you signed up: Eve@EveWine101.com), LA Essentials 2/20, Dry Creek Valley Tour in LA 2/20, Paso Robles Distillery Trail presents Fire and Ice 2/27, Food Fare 3/3, Taste of Solvang 3/16-20, Paso Zin Weekend 3/18-20 and Sierra Pelona Wine Fest 4/23.

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