Eve's Wine 101

Arth Bar + Kitchen Introduces Modern Indian Cuisine and Innovative Cocktails In The Heart of Culver City!

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(Culver City, CA) A journey on its own pioneering a new movement of modern Indian cuisine, Arth Bar + Kitchen introduces Indian fare in a completely new way. With its contemporary atmosphere, eclectic dishes and innovative cocktails, Arth Bar + Kitchen officially opened on Thursday, July 8th, 2021, right in the heart of Culver City!

Photo Credit:  Photography by Tonelson

An engineer by trade, but with an entrepreneurial spirit is how Mihir Lad came to be the Founder & Partner of Arth Bar + Kitchen. Lad had greater ambitions outside of the aerospace industry and found his passion in the hospitality industry. He dedicated time observing and studying how a restaurant’s life begins in the kitchen and flows all throughout the front of house while fully immersing himself into every area of the restaurant from: assembling a full restaurant team, analyzing concepts and their potential impacts on the business, and bringing creative ideas to life to perfectly compliment Arth Bar + Kitchen’s contemporary cuisine and bona fide hospitality. Lad shows exemplary leadership, creative vision, and a personal passion to deliver the best possible experience to every guest that visits Arth Bar + Kitchen.

This ambitious and young culinary professional is taking the hospitality industry by storm. Partner & Executive Chef Sagar Ghosh’s creative flair and culinary techniques stem from being trained by some of the world’s most renowned chefs, including India’s most well-known chefs and hospitality experts, paired with pure talent. Before beginning his career, Chef Ghosh attended the Indus Institute of Hospitality and Culinary Arts as well as the Global School of Management and graduated with diplomas in culinary arts and food and beverage management. He spent time in kitchens in some of the finest restaurants in Kolkata, Pune, Miami, New York, Buena Park and Tustin. In his most recent venture, Chef Ghosh served as the executive chef at Master Indian Chef Sanjeev Kapoor’s premier Indian fine dining restaurant, The Yellow Chili located in Tustin, CA, where he assembled an exemplary culinary team and developed the outstanding menu for the opening of this location.

Executive Chef Sagar Ghosh’s premier experience combined with his optimal use of authentic spices and his strive for culinary excellence stands out on Arth Bar + Kitchen’s new menu. Starting off with SMALL PLATES, Chef Ghosh showcases his contemporary flair with his Kolkata Fish Fry, Asian seabass in cilantro parsley marinade served with fries and mustard sauce, Bombay Burger, LTO, pickle, cheese, buttered brioche bun served with house sauce and fries, Garlic Fries, straight cut fries tossed in Peruvian garlic and herb mix, Sexy Fries, straight cur fries topped with green chutney, tomato gravy, and mayo, Old Monk Drunken Wings, Oriental style rum-infused chicken wings, Chicken Chilli, wok tossed Indo Chinese style chicken pieces and bell peppers, Masala Papad Chat, fried lentil chips tossed with onion, tomato, peanut, and lemon, Chicken / Paneer Tikka Tacos, Arth Bar + Kitchen’s take on this Mexican classic with guests choice of protein, Fiery Prawn Koliwada, fisherman style crispy prawn morsels, and Chicken Bites, crispy South Indian style fried chicken.

Chef Ghosh made sure that Arth Bar + Kitchen highlighted their open kitchen by featuring a chef counter and one of L.A.’s only fully visible Tandoor Ovens, so guests can watch the show as he prepares each dish FROM THE TANDOOR, including the LAAL Mirch Ka Paneer Tikka, Paneer marinated in red pepper and a spice blend, Bharwani Kumbh, stuffed mushroom caps, Malai Broccoli, broccoli marinated in white marination, Angari Murgh, chargrilled chicken in yoghurt marinade, Reshmi Kabab, chargrilled chicken in velvety labneh marinade, Classic Tandoori Murgh, whole chargrilled roast chicken, Pistachio Lamb Chops, chargrilled lamb with spice blend, Lamb Afghani Seekh, smoked and spiced minced lamb, Tandoori Jhinga, Tiger prawn chargrilled with spice blend, and the Saloni Macchi made of wild caught Chilean seabass in velvety labneh marinade.

Arth Bar + Kitchen’s MAINS are the heart of Chef Ghosh’s eclectic menu as he features classic Indian dishes prepared in his own special way. Guests will enjoy Palak Paneer Ke Kofte, spinach coated paneer balls in a rich velvety sauce, Paneer Makhanwala, Paneer in creamy tomato gravy, Baghare Baingan, deep-fried young eggplant in peanut sesame gravy, Dhaba Murgh, street style chicken curry, Butter Chicken Dilli Wala, Tandoor cooked boneless chicken in creamy tomato sauce, Cornish Hen Tikka Masala, classic yet modern butter chicken, Lobster Moilee, lobster cooked in sweet coconut milk, turmeric and curry leaves, Fish Tkka Masala, Basa fish tossed in onion and pepper, Malwani Jhinga, coastal style shrimp curry, Nalli Nihari, tender whole lamb shank, Lamb Kosha, slow-cooked Australian lamb leg in onion tomato masala, and Lamb Yakhni Biriyani, a Kashmiri style lamb biriyani served with yoghurt sauce. Chef Ghosh also offers a special selection of thoughtful SIDES to complement each of his dishes, including Dal Makhmali, black bean lentils slow cooked for 72 hours, Arth Bar + Kitchen Bread Basket, garlic naan and butter naan, Lacca Paratha, whole wheat layered bread cooked in a clay oven, Chilli Cheese Naan, stuffed cream cheese and chili bread, Onion Chilli Bread, whole wheat bread topped with onion and chili, and Roti, whole wheat bread.

Lad and Chef Ghosh both know all too well how Angelenos appreciate a proper cocktail and they deliver an impressive and innovative COCKTAIL list showcasing something for everyone. The Peppered Anarosh is made with Beluga Transatlantic, vanilla liqueur, fresh pineapple, Kali Mirch, Angostura Bitters, garnished with a candied chile, The Simple Things features Cocchi Americano Blanco, Amaro, Aperol, pomegranate, grapefruit, Peychaud bitters, with a lemon accent, and the East India Trading Company is comprised of Bacardi White Rum, vanilla liqueur, lychee, pan leaf, eucalyptus, bitters and soda water. The Arth Fizz includes Botanist Gin, Pamplemousse, Campari, grapefruit, Himalayan salt, egg whites and Kaffir leaf, the Bangalore to Jalisco is made of Nosotros Blanco Tequila, Amaro, Pamplemousse, lime, Peychaud bitters with a grapefruit accent, Mira Meets Pedroshowcases Nosotros Reposado Tequila, Cointreau, tamarind, spicy bitters, Jal-jeera, Himalayan salt and Indian chile, while the Spiced Oaxacan is prepared with 20 Los Vientos Mezcal, cinnamon-infused sweet vermouth, tobacco bitter, orange and a cinnamon stick. Finally, Arth Bar + Kitchen’s Chai Ho is made with Monkey Shoulder, chai infused Cocchi Americano Bianco, turmeric, ginger, tobacco bitters and rosemary. For those that prefer something special without alcohol, Arth Bar + Kitchen presents their ZERO PROOF COCKTAILS which highlight the Indian Detox with ginger, honey, turmeric, lemon, orange juice, and ginger beer, Herbal Spritz made of mint, pan leaf, lemon, simple syrup and soda water, and the Tamarind Blast prepared with tamarind, red chili powder, cumin, Himalayan salt, and soda water.

The Arth Bar + Kitchen DESSERTS are delicate and delicious for the perfect finish. The Gulabo is a rose petal compote stuffed in fried dough balls soaked in rose syrup, the Mango Chambord Kulfi includes Indian style Chambord liqueur and mango ice cream, and the Assorted Cannoli features a Kesar Elaichi Shrikhand, Butterscotch and Chocolate Cannoli that can be shared with the table.

Arth Bar + Kitchen, designed by Interior Designer Atithi Prajapati who focused on creating a light and contemporary atmosphere mixed with wood tones and warm touches of India, also features a full bar, chef counter, open kitchen, dining room, and two patios.

 Arth Bar + Kitchen will be open every Monday through Sunday from 11:30 am to 10:30 pm. For more information or reservations, please visit www.ArthLA.com or call Arth Bar + Kitchen directly at 424.603.4155.

 Please follow Arth Bar + Kitchen on Facebook @arthbarandkitchen and Instagram @arthbarandkitchen

 Arth Bar + Kitchen

9531 Culver Boulevard

Culver City, CA  90232

424.603.4155

www.ArthLA.com

L.A. Restaurants Introduce Baked Goods, Barbecue, Bread, Danish HYGGE, Italian, New American, Southern Soul Food, Sushi, Cocktails/Wine/Beer/ Spirits for Takeout/Delivery For Delectable Dining/Drinking at Home!

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Drago Bakery (Culver City): 

Owner and Executive Chef Celestino Drago has created a special Takeout Menu at Drago Bakery in Culver City that will feature freshly baked and freezable essentials that guests can pick-up and prepare at home. Chef Drago and the Drago Bakery team will be offering the following Takeout Menu every Monday though Friday for pick-up from 9:00 am to 5:00 pm – Fresh Pasta Package ($55) which will include a choice of Lasagna Bolognese, Chicken and Mushroom Lasagna, or Vegetarian Lasagna that will serve up to 10 guests and be packaged cold. Main Proteins such as the Chicken Breast with Marsala and Mushrooms ($80), and a Beef Stew with Red Wine & Spices ($95), will also be packed cold and serve up to 10 guests.  Side Orders will feature 2-pound containers of Assorted Roasted Vegetables, Roasted Potatoes, and Brussels Sprouts with Ginger & Shallots ($18 each). Fresh Soups include a choice of Minestrone, Pumpkin, and Lentil, and will be packaged in 32-ounce deli-cups and offered cold or frozen ($12 each). Executive Chef Celestino Drago will also have plenty of Bakery Goods available such as Breads featuring a Ciabatta Loaf (1 ½ lbs., $3.50), Pagnotta Sourdough (2 ½ lbs., $5), Rustic Baguette ($2.50), and Whole Wheat Harvest (2 lbs., $5). The Cakes will include a Cheesecake ($28), and a Chocolate Flourless Cake ($28). Lastly, a selection of Fresh Breakfast Pastries will include Plain Croissants ($2.25 each), Chocolate Croissants ($3.00 each), Almond Croissants ($3.75 each), Ham & Cheese Croissants ($3.75 each), and Coffee Muffins, Banana Muffins, Walnut Muffins, and Blueberry Muffins ($3 each). To place a special Takeout Order please call Drago Bakery directly at 310.280.6004 or stop by Drago Bakery anytime Monday through Friday from 9:00 am to 5:00 pm.

Drago Bakery will be offering Takeout Monday through Friday from 9:00 am to 5:00 pm; 3828 Willat Avenue, Culver City, CA 90232; 310.280.6004; www.DragoBakery.com

Georgia’s Restaurant (Long Beach): 

Grab a delicious bucket of savory Southern Fried Chicken for the family or any savory Southern dish from Georgia’s Restaurant at the Long Beach Exchange. Georgia’s Long Beach is offering Curbside Pickup all day and delivery through Grubhub. They are also offering incredible Family Packages featuring a Family Feast Take-Out Special with 8 Pieces of (dark meat) Fried Chicken(guests can add 2 white meat chicken breasts and 4 wings for $10); 6 Pieces of Fried Catfish, 4 Large Soulful Sides, 1 House Salad with a Romaine mix, and 6 Cornbread ($50), a Family Size Jambalaya Special featuring a ½ Pan of Gretchen’s Jambalaya with Garlic Rice that feeds up to five guests ($35); Family Bucket Special served with 8 Pieces of (dark meat) Fried Chicken, 2 Large Soulful Sides, and 6 Cornbread ($20), or the Feast for 2 Special which includes 2 Entrees with a choice of two of the following – Fried Chicken, Grilled Tilapia, Fried Catfish, Smothered Pork Chops,Blackened Chicken Pasta or Jambalaya, 4 Soulful Sides, 1 House Salad, and 4 Cornbread ($30). If guests prefer to order off the Georgia’s Restaurant Traditional Menu offering their Small Bites, Po Boys, Salads, Bowls, Sandwiches, Plate-Ups, Specialties, Soulful Sides, and Desserts, guests can never go wrong with the St. Louis BBQ Ribs, a half-rack of slow-roasted pork ribs in Georgia’s Restaurant signature house-made BBQ sauce, and  a tasty Soulful Side such as the Collard Greens, Baked Beans, Mac & Cheese, Nana Gretchen’s famous Cornbread served with house-made honey butter, or her fresh Peach Cobbler for the perfect finish.

Georgia’s Restaurant is also now offering Wine and Beer for Takeout and Delivery. Wines by the Bottle feature two White Wines including the Prophecy Pinot Grigio ($18) and the Athena Chardonnay ($21). Red Wines by the Bottle include the Carnivor Cabernet Sauvignon ($21) and the Rabble Red Blend ($24). Beer is also now offered including LC Tangerine ($3.50), Scrimshaw ($3.50), LC IPA ($3.50), LC Great White ($3.50) or the LC Hazy IPA ($3.50).

Georgia’s Restaurant at the Long Beach Exchange offers Takeout and Delivery Monday through Sunday from 11:30 am to 6:00 pm; 4101 McGowen Street, Suite 115, Long Beach, CA 92630; 714.906.1900; www.Georgias-Restaurant.com

 Gus’s Barbecue (South Pasadena): 

Gus’s Barbecue in South Pasadena offers Takeout at all locations and online ordering through their website for both Lunch and Dinner. Gus’s Barbecue in South Pasadena offers Delivery through Postmates. Gus’s Barbecue has a special Takeout Menu at each location that can be found at www.GussBBQ.com. Guests can order some incredible BBQ for the entire family with Gus’s Real Pit BBQfeaturing Memphis Baby Back Ribs, BBQ Brick Chicken, Texas Beef Brisket, St. Louis Spare Ribs, Peppercorn Crusted Tri-Tip, Smoked Sausage and the Carolina Style Pulled Pork, each seasoned overnight and then smoked low and slow for up to fourteen hours over whole pecan logs in order to create Gus’s signature smoke flavor. Do not forget Gus’s Barbecue’s Cast Iron Cornbreadserved with jalapeño jelly and honey butter, or their Smokehouse Chili prepared with Nebraska ground beef, cheddar cheese, red onion and pickled jalapeños.

Gus’s Barbecue is now offering Southern Sangria, their Gus’s Old Fashioned and Gus’s Private Reserve Single Barrel Old Forester Kentucky Bourbon for Takeout and Delivery. Gus’s Barbecue will be offering their signature 16 oz. Southern Sangria ($16 each), their 12 oz. Gus’s Old Fashioned ($16 each), and Gus’s Private Reserve Single Barrel Old Forester Kentucky Bourbon by the bottle ($45).

Gus’s Barbecue South Pasadena offers Takeout and Delivery Monday through Thursday from 11:00 am to 10:00 pm, Friday from 11:00 am to 11:00 pm, Saturday from 8:30 am to 11:00 pm, and Sunday from 8:30 am to 10:00 pm; 808 Fair Oaks Ave, South Pasadena; 626.799.3251; www.GussBBQ.com 

Mi Piace (Pasadena): 

Mi Piace, Old Town Pasadena’s neighborhood favorite known for its Italian cuisine is offering Takeout and Delivery every Tuesday through Sunday from 12:00 Noon to 7:00 pm, starting Tuesday, March 31st, 2020. Guests can call the restaurant directly and come pickup, or they can order Delivery through DoorDash, Grubhub, and Postmates. Mi Piace will not disappoint as they have created a full menu offering many of their classic favorites such as the Calamari Fritti, Caprese Burrata and Bruschetta in the Primi Piatte section. The Insalate section offers the Insalata Mi PIace, a Caesar, and Baby Kale salad, while the Pasta section of the menu offers twelve delectable options including Mi Piace’s Pappardelle Bolognese, Ravioli Della Casa, Linguine Pesto, Fettuccine Alfredo Tartufo, and more. The Carne e Pollo section surprises with savory selections such as the Pollo Al Sesamo, Piccata Di Pollo, and Bistecca, while seafood lovers will rejoice with the Scampi, Fra Diavolo, and theFiletto Di Salmone in the Pesce section. Families can enjoy their favorite Pizza featuring the Margherita, Classica, and Old Town Speciale, or a marinated chicken, New York pastrami, or handmade meatball Panino. Finally, for those craving some decadent comfort, the Mi Piace Black Label Burger will also be offered and is prepared with a  special prime rib eye and brisket “exclusive” mix. 

Mi Piace is also offering Wine, Beer, Spirits and Cocktails for Takeout and Delivery. Mi Piace will offer Wines by the Bottle that will rotate “daily” and will include a Red Wine, White Wine and a Rosé. Beers will be offered individually ($4 each) or by the Six Pack ($15) including Heineken, Modelo, Amstel Light or a rotating IPA. Mi Piace is also offering Cocktails ($10 each) featuring Mi Piace’s signature Old Forester Barrel Aged Manhattan, Tito’s Handmade Vodka & Q Soda, and Hendrick’s Gin & Q Tonic. Mi Piace will also be offering Spirits by the Bottle featuring Hendrick’s Gin ($45), Tito’s Handmade Vodka ($32), and Old Forester Bourbon ($22). Also, for every Bottle or Cocktail made of Hendrck’s Gin, Tito’s Handmade Vodka, or Old Forester Bourbon purchased, Mi Piace will donate one meal to the Boys & Girls of West San Gabriel Valley.

Mi Piace will offer Takeout and Delivery Tuesday through Sunday from 12:00 Noon to 7:00 pm; 25 East Colorado Boulevard, Pasadena, CA  91105; 626.795.3131; www.MiPiace.com 

Open Face Food Shop (Los Angeles):

Open Face Food Shop’s fresh, healthy, Danish-inspired dishes will be available for Takeout for Lunch and Dinner every Tuesday through Friday from 11:00 am to 7:00 pm, and on Saturday from 10:00 am to 7:00 pm. Open Face Food Shop will be offering Executive Chef Lene Houck’s Traditional Lunch Menu and an expanded HYGGE-TO-GO Menu which features new dinner items and boxes of fresh, organic Farmer’s Market produce. Associated with comfort, conviviality, contentment and well-being, Hygge is a quality that has long been considered a part of the Danish national character. Guests can enjoy delicious items such as Danish Open Face Sandwich Box #3: Egg Salad/Pork that offers one sandwich made with curried egg salad, leeks, and optional pickled herring, paired with another sandwich with prepared with pork loin, apple, braised cabbage, and pickles. Meat lovers are in luck with the Hakke Bøf, a Danish-style open-faced burger made with grass-fed beef, caramelized onions, shaved Brussels sprouts, and quick-pickled cucumber on top of Nathan’s 3-day Sourdough. For something sweet, Chef Lene’s Almond Cake is scrumptious and served with labneh and house-made berry jam. Open Face Food Shop will soon be offering Online Ordering and will have updates at www.OpenFaceFoodShop.com when this is available. Since quantities may be limited, Open Face Food Shop asks that guests who are interested in Dinner call 855.676.3223 by 4:00 pm for same day pickup between 4:00 pm and 7:00 pm.

Open Face Food Shop offers Takeout Tuesday through Friday from 11:00 am to 7:00 pm, and on Saturday from 10:00 am to 7:00 pm; 5577 West Adams Boulevard, Los Angeles, CA 90016; 855.676.3223; www.OpenFaceFoodShop.com

SHU – Sushi House Unico (Bel Air):

SHU Sushi House Unico will be offering Takeout every Monday through Sunday from 4:00 pm to 9:00 pm to support their community and guests’ in-home dining needs. SHU will be offering a slightly reduced Takeout Menu, but guests will still be able to order many of their favorite Japanese-Italian fusion dishes. To place a Takeout Order directly, please call SHU at 310.474.2740.

 SHU Sushi House Unico will be offering Takeout Monday through Sunday from 4:14 pm to 8:40 pm; 2932 ½ Beverly Glen Circle, Bel Air, CA 90077; 310.474.2740; www.ShuSushi.com

The Original Top’s (Pasadena):

The Original Top’s, a classic Pasadena institution and long-standing restaurant has been serving comforting and approachable scratch made food since 1952 and they are now offering Takeout and Drive-Thru to help feed families during this time. The Original Top’s offers Breakfast Takeout until 11:00 am which includes selections such as the Steak & Egg Burrito made with Carne Asada, scrambled eggs, homestyle potatoes, jack and cheddar cheese, and for Lunch Takeout, guests can opt for the Famous Pastrami with a slowly marinated special au jus, piled high on a French Roll mustard and pickles. For something warm and hearty, guests can order the Chili Bowl made with The Original Top’s signature chili and diced onions, Zucchini Sticks or French Fries. For something sweet, save room and order a vanilla, chocolate, or strawberry Old Fashioned Shake.

The Original Top’s offers Takeout and Drive-Thru from 6:30 am to 11:00 pm; 3838 East Colorado Boulevard, Pasadena, CA 91107; 626.449.4412; www.TheOriginalTops.com

The Raymond 1886 (Pasadena): 

1886 Cocktails

The Raymond 1886, Pasadena’s beloved Craftsman Cottage is offering Takeout and Delivery for families to share at home Tuesday through Sunday. They are offering a 10% discount on all Takeout Orders when guests call the restaurant directly along with easy Curbside Pickup. The Raymond 1886 will also offer Delivery through DoorDash, Grubhub, and Postmates as well. The Raymond 1886’s Takeout Menu can be found at www.TheRaymond.com. For some tasty comfort guests can order Starters ($12), Sides ($7), Sandwiches ($16) like The Cuban Sandwich prepared with pork belly, Black Forest ham, Dijon, mojo sauce, Swiss cheese, and pickles, served on Cuban bread with Parmesan fries; Pastas ($20) featuring he Bolognaise made with veal, pork belly, beef, rigatoni, pomodoro, Grana Padano and crispy sage, Mains ($28) including the Steak and Frites, Mary’s Chicken, and New Zealand Salmon; The Kids ($12) section includes favorites like Chicken Tenders, Grilled Cheese, and Pasta. The Raymond 1886 also knows how to feed a family and they are offering a Family Meal for 2 ($55) including 1 Starter, 1 Side, choice of 2 Mains or Pastas, or the Family Meal for 4 ($75) including 2 Starters, 2 Sides, choice of 4 Mains or Pastas, as another top Takeout choice for a delicious meal that feels homemade without all the fuss.

The Raymond 1886 is also now offering Wine, Beer and Pre-Made Cocktails for Takeout and Delivery. Wines by the Bottle ($18.86 each) feature two White Wines including the Altamonte, Pinot Grigio, Alto Adige, 2018 and the Bonny Doon “Gravitas” Blend, Santa Cruz, 2015. Red Wines by the Bottle include the Condado de Haza, Tempranillo, Ribera del Duero, 2015 and the El Esteco, Malbec, Calchaqui Valley, 2017.  Beer is offered by the Six Pack ($12.50 each) including Day Beer Lager-Brewed with Czech Sass, Hallertauer Mittlefruch Hops, 4.5% ABV or the Stone Delicious IPA with Lemondrop & El Dorado Hops, 7.7% ABV. Lastly, The Raymond 1886 is also featuring handcrafted COCKTAILS-TO-GO (4 Servings – $45) created by the 1886 Bar Team and prepared in Mason Jars. The three Cocktails offered are the 1886 Negroni prepared with gin, Carpano Antica Vermouth, Campari, and orange oil, the Little Italy comprised of rye whiskey, Carpano Antica Vermouth, and Cynar, or the Fair & Warmer, a blend of rums, Dolin Sweet Vermouth, house curacao, and lemon oil. 

The Raymond 1886 offers Takeout and Delivery every Tuesday through Sunday from 11:00 am to 9:00 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Via Alloro (Beverly Hills):

Via Alloro will be offering Takeout for both for Lunch and Dinner every Monday through Sunday from 12:30 pm to 7:30 pm to support the community and their guests in-home dining needs. Via Alloro will be offering a slightly reduced version of their Traditional Takeout Menu featuring Appetizers, Pizzas, Pastas, Mains, and Desserts, long with their New Signature Family Menus featuring Family of 6 Menus, Vegetarian Family Menu, and Pescatarian Family Menu, Pasta, Pasta Sauce, Drago Olive Oil, Balsamic, Sicilian Salt, Bread, and much, much more!

Via Alloro is now offering a special selection of Wines by the Bottle from their Award-Winning Wine List for Takeout and Delivery every Monday through Sunday from 12:30 pm to 7:30 pm to support the community and their guests’ in-home needs. Via Alloro will also be offering 25% OFF ALL WINE ORDERS to all guests that call the restaurant to order directly. To place a Takeout Order, please call Via Alloro at 310.275.2900 and the restaurant also offers Curbside Pickup. Guests can also order from Postmates if they prefer delivery. To place a Takeout Order directly, please call Via Alloro at 310.275.2900 and the restaurant will also be offering Curbside Pickup. Guests can also order from Postmates if they prefer delivery.

Via Alloro  offers Takeout and Delivery every Monday through Sunday from 12:30 pm to 7:30 pm; 310 North Canon Drive, Beverly Hills, CA  90210; 310.275.2900; www.ViaAlloro.com

Top L.A. Restaurants Introduce Tasty & Bountiful Take-Out & Delivery Options For Delicious and Healthy Dining at Home!

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Drago Bakery (Culver City): Owner and Executive Chef Celestino Drago has created a special Take-Out Menu at Drago Bakery in Culver City that will feature freshly baked and freezable essentials that guests can pick-up and prepare at home. Chef Drago and the Drago Bakery team will be offering the following Take-Out Menu every Monday through Friday for pick-up from 9:00 am to 5:00 pm – Fresh Pasta Package($55) which will include a choice of Lasagna Bolognese, Chicken and Mushroom Lasagna, or Vegetarian Lasagna that will serve up to 10 guests and be packaged cold. Main Proteins such as the Chicken Breast with Marsala and Mushrooms ($80), and a Beef Stew with Red Wine & Spices ($95), will also be packed cold and serve up to 10 guests.  Side Orders will feature 2-pound containers of Assorted Roasted Vegetables, Roasted Potatoes, and Brussels Sprouts with Ginger & Shallots ($18 each). Fresh Soups include a choice of Minestrone, Pumpkin, and Lentil, and will be packaged in 32-ounce deli-cups and offered cold or frozen ($12 each). Executive Chef Celestino Drago will also have plenty of Bakery Goods available such as Breads featuring a Ciabatta Loaf (1 ½ lbs., $3.50), Pagnotta Sourdough (2 ½ lbs., $5), Rustic Baguette ($2.50), and Whole Wheat Harvest (2 lbs., $5). The Cakes will include a Cheesecake ($28), and a Chocolate Flourless Cake ($28). Lastly, a selection of Fresh Breakfast Pastries will include Plain Croissants ($2.25 each), Chocolate Croissants ($3.00 each), Almond Croissants ($3.75 each), Ham & Cheese Croissants($3.75 each), and Coffee Muffins, Banana Muffins, Walnut Muffins, and Blueberry Muffins ($3 each). To place a special Take-Out Order please call Drago Bakery directly at 310.280.6004 or stop by Drago Bakery anytime Monday through Friday from 9:00 am to 5:00 pm.

Drago Bakery will be offering Take-Out Monday through Friday from 9:00 am to 5:00 pm; 3828 Willat Avenue, Culver City, CA 90232; 310.280.6004; www.DragoBakery.com

Georgia’s Restaurant (Anaheim & Long Beach): Grab a delicious bucket of savory Southern Fried Chicken for the family or any savory Southern dish from Georgia’s Restaurant at both the Long Beach Exchange and Anaheim Packing House locations. Georgia’s Long Beach is offering Curbside Pickup all day until close, and delivery through Grubhub. Georgia’s Anaheim is available for delivery through DoorDash, Grubhub and Uber Eats. They are offering incredible Family Packages at both locations featuring an 8-Piece Fried Chicken Dinner with 2 Large Soulful Sides for $20.00. They are also offering a Soulful Dinner with a choice of two of the following Georgia’s Restaurant Plate-Ups – Fried Chicken, Grilled Tilapia, Fried Catfish, Smothered Pork Chops, or Specialty Dishes including Blackened Chicken Pasta or Jambalaya. The Plate-Up and Specialty Dish selections will be served with two Georgia’s House Salads and Georgia’s house-made Cornbread for $30.00. If guests prefer to order off the menu they can never go wrong with the St. Louis BBQ Ribs, a half-rack of slow-roasted pork ribs in Georgia’s Restaurant signature house-made BBQ sauce, and  a tasty Soulful Side such as the Collard Greens, Baked Beans, Mac & Cheese, or Nana Gretchen’s famous Cornbread served with house-made honey butter.

Georgia’s Restaurant at the Long Beach Exchange offers Take-Out and Delivery Monday through Thursday from 11:00 am to 8:00 pm, Friday from 11:00 am to 9:00 pm, Saturday from 9:00 am to 9:00 pm, and Sunday from 9:00 am to 8:00 pm; 4101 McGowen Street, Suite 115, Long Beach, CA 92630; 714.906.1900; www.Georgias-Restaurant.com 

Georgia’s Restaurant at the Anaheim Packing House offers Take-Out and Delivery Monday through Thursday from 11:00 am to 9:00 pm, Friday from 11:00 am to 10:00 pm, Saturday from 9:00 am to 10:00 pm, and Sunday from 9:00 am to 9:00 pm; 440 South Anaheim Boulevard #209A, Anaheim, CA 92805; 562.420.5637; www.Georgias-Restaurant.com

Gus’s Barbecue (South Pasadena, Claremont & Porter Ranch): Gus’s Barbecue in South Pasadena, Claremont and recently opened Porter Ranch offers Take-Out at all locations and online ordering through their website for both Lunch and Dinner. Gus’s Barbecue in Claremont and Porter Ranch each offer Delivery through Postmates and Grubhub, and Gus’s Barbecue in South Pasadena offers Delivery through Postmates. Each restaurant has a special Take-Out Menu at each location that can be found at www.GussBBQ.com.  Guests can order some incredible BBQ for the entire family with Gus’s Real Pit BBQ including Memphis Baby Back Ribs, BBQ Brick Chicken, Texas Beef Brisket, St. Louis Spare Ribs, Peppercorn Crusted Tri-Tip, Smoked Sausage and the Carolina Style Pulled Pork, each seasoned overnight and then smoked low and slow for up to fourteen hours over whole pecan logs in order to create Gus’s signature smoke flavor. Do not forget Gus’s Barbecue’s Cast Iron Cornbread served with jalapeño jelly and honey butter, or their Smokehouse Chili prepared with Nebraska ground beef, cheddar cheese, red onion and pickled jalapeños.

Gus’s Barbecue South Pasadena offers Take-Out and Delivery Monday through Thursday from 11:00 am to 10:00 pm, Friday from 11:00 am to 11:00 pm, Saturday from 8:30 am to 11:00 pm, and Sunday from 8:30 am to 10:00 pm; 808 Fair Oaks Ave, South Pasadena; 626.799.3251; www.GussBBQ.com 

Gus’s Barbecue Claremont offers Take-Out and Delivery Monday through Thursday from 11:00 am to 11:00 pm, Friday from 11:00 am to 12:00 Midnight, Saturday from 8:30 am to 12:00 Midnight, and Sunday from 8:30 am to 10:00 pm; 500 W 1st Street, Claremont, CA 91711; 909.445.0931; www.GussBBQ.com 

Gus’s Barbecue Porter Ranch offers Take-Out and Delivery Monday through Thursday from 11:00 am to 11:00 pm, Friday and Saturday from 11:00 am to 12:00 Midnight, and Sunday from 11:00 am to 10:00 pm; 818.341.3000; www.GussBBQ.com

Il Pastaio (Beverly Hills): Il Pastaio will be offering Take-Out for both for Lunch and Dinner every Monday through Sunday from 11:30 am to 10:00 pm to support their community and guests’ in-home dining needs. Il Pastaio will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite Drago Family dishes. To place a Take-Out Order directly, please call Il Pastaioat 310.205.5444 and feel free to utilize Il Pastaio’s Curbside Pickup as the City of Beverly Hills has made it possible for guests to pull right in front of Il Pastaio during this time.

Il Pastaio will be offering Take-Out and Delivery Monday through Sunday from 11:30 am to 10:00 pm; 400 North Canon Drive, Beverly Hills, CA  90210; 310.205.5444; www.IlPastaioBeverlyHills.com

Burrata Pizza, Courtesy of Il Segreto

Il Segreto (Bel Air): Il Segreto will be offering Take-Out  every Monday through Sunday from 5:00 pm to 9:00 pm to support their community and guests’ in-home dining needs. Il Segreto will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their beloved traditional Italian dishes. To place a Take-Out Order directly, please call Il Segreto at 310.474.8644. Guests can also order from Grubhub if they prefer delivery.

Il Segreto will be offering Take-Out and Delivery Monday through Sunday from 5:00 pm to 9:00 pm; 2932 Beverly Glen Circle, Bel Air, CA 90077; 310.474.8644; www.IlSegretoRistorante.com

Open Face Food Shop (Los Angeles): Open Face Food Shop’s delicious and nutritious, vegetable-filled Danish-inspired dishes will be available for Take-Out for Breakfast, Lunch and Dinner every Tuesday through Friday from 11:00 am to 7:00 pm, and on Saturday from 10:00 am to 7:00 pm startingWednesday, March 18th. Open Face Food Shop will be offering Executive Chef Lene Houck’s Traditional Menu and an expanded HYGGE-TO-GO Menu including special Family Boxes that will be changing daily and feature fresh Farmers Market produce. Associated with relaxation, indulgence, and gratitude, Hygge has long been considered a part of the Danish national character. Guests can enjoy fresh and delicious items such as the Egg Salad & Pork Danish Open Face Sandwich offering a curried egg salad with leek and pickled herring sandwich paired with a pork loin, apple, braised cabbage, and pickles for a delicious and nutritious Lunch. Meat lovers are in luck with the Hakke Bøf, a Danish-style open-faced burger made with grass-fed beef, caramelized onions, shaved Brussels sprouts, and quick-pickled cucumber on top of Nathan’s Artisan Sourdough. For something sweet, Chef Lene’s Almond Cake is scrumptious and served with homemade labneh and blueberry compote. Open Face Food Shop will soon be offering Online Ordering and will have updates at www.OpenFaceFoodShop.com when this is available. Since quantities may be limited, Open Face Food Shop recommends that guests call 855.676.3223 ahead of time (preferably by 12:00 Noon) for that evening’s Take-Out Pickup.

Open Face Food Shop offers Take-Out Tuesday through Friday from 11:00 am to 7:00 pm, and on Saturday from 10:00 am to 7:00 pm; 5577 West Adams Boulevard, Los Angeles, CA 90016; 855.676.3223; www.OpenFaceFoodShop.com

Panzanella Ristorante (Sherman Oaks): Panzanella Ristorante will be offering Take-Out every Monday through Sunday from 3:00 pm to 10:00 pm to support their community and guests’ in-home dining needs. Panzanella Ristorante will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite Italian comfort dishes. To place a Take-Out Order directly, please call Panzanella Ristorante at 818.784.4400 and feel free to request Curbside Pickup as that has now been made available at Panzanella Ristorante. Guests can also order from Grubhub and Postmates if they prefer delivery.

Panzanella Ristorante will be offering Take-Out and Delivery Monday through Sunday from 3:00 pm to 10:00 pm; 14928 Ventura Boulevard, Sherman Oaks, CA 91403; 818.784.4400; www.PanzanellaRistoranteBar.com

Piccolo Paradiso Ristorante (Beverly Hills): Piccolo Paradiso Ristorante will be offering Take-Out for both for Lunch and Dinner every Monday through Sunday from 11:30 am to 10:00 pm to support the community and their guests in-home dining needs. Piccolo Paradiso Ristorante will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite classic dishes. To place a Take-Out Order directly, please call Piccolo Paradiso Ristorante at 310.271.0030.

Piccolo Paradiso Ristorante will be offering Take-Out and Delivery Monday through Sunday from 11:30 am to 10:00 pm; 150 South Beverly Drive, Beverly Hills, CA  90210; 310.271.0030; www.PiccoloParadisoBeverlyHills.com

SHU Sushi House Unico (Bel Air): SHU Sushi House Unico will be offering Take-Out every Monday through Sunday from 4:00 pm to 9:00 pm to support their community and guests’ in-home dining needs. SHU will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite Japanese-Italian fusion dishes. To place a Take-Out Order directly, please call SHU at 310.474.2740.  

SHU Sushi House Unico will be offering Take-Out Monday through Sunday from 4:00 pm to 9:00 pm; 2932 ½ Beverly Glen Circle, Los Angeles, CA 90077; 310.474.2740; www.ShuSushi.com

Tacocita (Pasadena): Pasadena’s newest taco stop, Tacocita, featuring tacos and smoked chicken made with incredible flavors from regions all over Mexico and California is here to provide some Mexican goodness for Lunch and Dinner Take-Out by calling Tacocita directly, ordering online or for delivery through Grubhub, Postmates, and DoorDash. Tacocita wants to offer every guest some scratch made value-driven Take-Out Packages for their loved ones to help support families and the community during this time. Tacocita’s full Take-Out Menu is accessible online along with their newly created Take-Out Packages for Pickup or Delivery.

For groups of 4 People, Tacocita is offering the Hen House including 4 Citrus-Marinated & Smoked Boneless Half Chickens, Black Beans and Poblano Rice, 1 Tacocita Salad, and 12 Hand-Pressed Tortillas for $55.00; The Taco Party includes 8 Tacos, 2 Bags of Chips & Salsa, Guacamole, Black Beans, and Poblano Rice for $40.00, or the Burrito Bash served with 2 Tacocita Burritos, 4 Tacos, 1 Tacocita Salad, and 2 Bags of Chips & Salsa for $40.00.

For groups of 6 People the Hen House offers 6 Citrus-Marinated & Smoked Boneless Half Chickens, Black Beans and Poblano Rice, 2 Tacocita Salads, and 18 Hand-Pressed Tortillas for $85.00; The Taco Party includes 12 Tacos, 3 Bags of Chips & Salsa, Guacamole, Black Beans, and Poblano Rice for $65.00, or the Burrito Bash is served with 3 Tacocita Burritos, 6 Tacos, 2 Tacocita Salads, and 3 Bags of Chips & Salsa for $65.00.

For larger groups of 10 People, the Hen House offers 10 Citrus-Marinated & Smoked Boneless Half Chickens, Black Beans and Poblano Rice, 3 Tacocita Salads, and 30 Hand-Pressed Tortillas for $135.00; The Taco Party includes 20 Tacos, 5 Bags of Chips & Salsa,Guacamole, Black Beans, and Poblano Rice for $100.00, or the Burrito Bash is served with 5 Tacocita Burritos, 10 Tacos, 3 Tacocita Salads, and 5 Bags of Chips & Salsa for $100.00. 

Tacocita offers Take-Out and Delivery Monday through Sunday from 11:00 am to 10:00 pm; 203 South Rosemead Boulevard, Pasadena, CA 91107; 626.460.8669; www.EatatTacocita.com

The Original Top’s (Pasadena): The Original Top’s, a classic Pasadena institution and long-standing restaurant has been serving comforting and approachable scratch made food since 1952 and they are now offering Take-Out and Drive-Thru to help feed families during this time. The Original Top’soffers Breakfast Take-Out until 11:00 am which includes selections such as the Steak & Egg Burrito made with Carne Asada, scrambled eggs, homestyle potatoes, jack and cheddar cheese, and for Lunch Take-Out, guests can opt for the Famous Pastrami with a slowly marinated special au jus, piled high on a French Roll with mustard and pickles. For something warm and hearty, guests can order the Chili Bowl made with The Original Top’s signature chili and diced onions, Zucchini Sticks or French Fries. For something sweet, save room and order a vanilla, chocolate, or strawberry Old Fashioned Shake.

The Original Top’s offers Take-Out and Drive-Thru from 6:30 am to 11:00 pm; 3838 East Colorado Boulevard, Pasadena, CA 91107; 626.449.4412; www.TheOriginalTops.com

The Raymond 1886 (Pasadena): The Raymond 1886, Pasadena’s beloved Craftsman Cottage is offering Take-Out and Delivery for families to share at home for Lunch and Dinner during the week, and for Brunch and Dinner on the weekend. They are offering a 10% discount on all takeout orders when calling the restaurant directly and curbside pickup. The Raymond 1886 will offer Delivery through DoorDash and Grubhub, and they are working on becoming available via Postmates as well. The Raymond 1886’s Take-Out Menus can be found atwww.TheRaymond.com. For some tasty comfort, guests can order The Cuban Sandwich prepared with pork belly, black forest ham, Dijon, mojo sauce, swiss cheese, pickles, served on Cuban bread with Parmesan fries, or the restaurant’s famous Raymond Currymade with marinated chicken breast, sautéed vegetables, rice, and golden raisins, peanuts, and fresh coconut shavings served on the side. The Bolognaise made with veal, pork belly, beef, rigatoni, pomodoro, Grana Padano and crispy sage, is another top Take-Out choice for a delicious meal that feels homemade without all the fuss!

The Raymond 1886 offers Take-Out and Delivery every Tuesday through Friday for Lunch from 11:00 am to 2:00 pm, for Dinner from 4:30 pm to 9:30 pm, for Brunch and Lunch every Saturday through Sunday from 9:30 am to 2:30 pm, and for Dinner from 4:30 pm to 9:30 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Via Alloro (Beverly Hills): Via Alloro will be offering Take-Out for both for Lunch and Dinner every Monday through Sunday from 11:30 am to 10:00 pm to support the community and their guests in-home dining needs. Via Alloro will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite Drago classics. To place a Take-Out Order directly, please call Via Alloro at 310.275.2900 and the restaurant will also be offering Curbside Pickup. Guests can also order from Postmates if they prefer delivery. Via Alloro will be offering Take-Out and Delivery Monday through Sunday from 11:30 am to 10:00 pm; 310 North Canon Drive, Beverly Hills, CA  90210; 310.275.2900; www.ViaAlloro.com

Yojisan Sushi (Beverly Hills): Yojisan Sushi will be offering Take-Out every Monday through Saturday for Lunch from 12:00 noon to 2:30 pm and for Dinner from 5:00 pm to 9:00 pm to support their community and guests’ in-home dining needs. Yojisan Sushi will be offering a slightly reduced Take-Out Menu, but guests will still be able to order many of their favorite fresh fish dishes. To place a Take-Out Order directly, please call Yojisan Sushi at 424.245.3799. Guests can also order from Postmates if they prefer delivery.

Yojisan Sushi will be offering Take-Out and Delivery Monday through Saturday for Lunch from 12:00 Noon to 2:30 pm and for Dinner from 5:00 pm to 9:00 pm; 260 North Beverly Drive, Beverly Hills, CA 90210; 424.245.3799; www.Yojisan.com

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

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

Image from- California By Design

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 12th to Wednesday, December 20th

 

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

Perlis Picks: DRY CREEK VALLEY ON TOUR

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Last week’s article wrapped up our day in Dry Creek Valley. Before moving on to our last day in Sonoma County [finally, right?] I wanted to interrupt the regularly scheduled programming with a great event that happened recently in Los Angeles involving the Dry Creek Valley.

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On February 20th, 2016, the Winegrowers of Dry Creek Valley took their show on the road. Dry Creek Valley On Tour, along with Ian Blackburn’s Wine LA, hosted a very appreciative crowd of wine lovers, including my wife Karen and me, at Smashbox Studios in Culver City.

Now if anybody knows how to put on a great event it is Ian, and the WDCV couldn’t have picked a better partner to help showcase all the Dry Creek Valley has to offer.

Of the more than 60 wineries in the Dry Creek, which is just outside of Healdsburg in Sonoma County, twenty of them made the trip south to share a great sampling of what has become one of my favorite wine regions, especially for zinfandel:

32 Winds Wine
Amista Vineyards
Bella Vineyards
Cast Wines
Collier Falls
Comstock Wines
DaVero Farms & Winery
Dry Creek Vineyard
Dutcher Crossing Winery
Ferrari-Carano
Frick Winery
Fritz Underground Winery
Mazzocco Winery
Mounts Family Winery
Pedroncelli Winery
Quivira Vineyards
Rued Wines
Sbragia Family Vineyards
Seghesio Family Vineyards
Wilson Winery

The event started at noon for the VIP ticket holders.

[Note to readers: WineLA events typically include General Admission tickets and VIP tickets. The VIP option provides early entry and other benefits. When possible, I recommend you go for the VIP experience, although if you opt for General Admission you won’t be disappointed either.]

The VIP portion started with the Hog Island Oysters traveling oyster bar on the studio patio, with a selection of white wines being poured by participating wineries. I like oysters but am not an aficionado. Karen is from Boston and knows whereof she speaks – she said they were excellent. Some of our favorite wines with the oysters were the Frick Winery 2013 Grenache Blanc, Comstock Wines 2014 Sauvignon Blanc and Cast Wines Sparkling Blanc de Noirs.

We then went back into the main tasting area, where Ian presented information about the event as well as talked about the beneficiary of the silent auction proceeds – the T.J. Martell Foundation, which raises funds for cancer, leukemia and AIDS research. [Just another reason to attend WineLA’s events.]

As more food was served [thanks to Chef Bob Blumer, Baby Blues BBQ, One World Beef and Cowgirl Creamery], writer Dan Dunn [whose book American Wino is due out in April] interviewed a few of the winemaking luminaries in attendance, including:

Clay Fritz of Fritz Underground Winery

Diane Wilson of Wilson Winery

Joe Healy of Bella Vineyards

Julie Pedroncelli of Pedroncelli Winery

Tim Bell of Dry Creek Vineyard

And the legendary Ed Sbragia of Sbragia Family Vineyards.

Just as our thirst for wine could wait no longer, the grand tasting was opened to the VIP tasters in advance of access by the general admission ticket holders. The added benefit to early access was the opportunity to sample limited quantities of “special” wines that the wineries had brought down from the Dry Creek Valley. Plus, with most wineries having winemakers in attendance, there was ample opportunity to have one-on-one time with them.

With twenty wineries in attendance and each winery pouring from three to six wines, I only tasted at about half the tables, even with the extra time. Of those I tasted, these were my favorites [if a winery isn’t listed below, it probably just means I didn’t make it to that table; also note that the wines in bold were in limited quantities for the VIP tasters, although they were still poured for the general attendees if any was left].

 

Bella Vineyards

2007 Bella Canyon Zinfandel

2013 Florence Zinfandel

2012 Lily Hill Petite Sirah

 

Cast Wines

NV Sparkling Bland de Noirs, Sonoma County

2012 Grey Palm Estate Petite Sirah

2013 Grey Palm Estate Zinfandel

2013 Grey Palm Estate Petite Sirah

 

Collier Falls

2012 Hillside Estate Primitivo

2012 Hillside Estate Cabernet

 

Comstock Wines

2014 Sauvignon Blanc, Dry Creek Valley

2012 Zinfandel, Dry Creek Valley

2013 Zinfandel Old Vines, Dry Creek Valley

 

Dutcher Crossing Winery

2013 Bernier-Sibary Zinfandel

2012 Taylor Reserve Cabernet Sauvignon

 

Frick Winery

2013 Grenache Blanc, Dry Creek Valley Estate Owl Hill Vineyard

2006 Cinsaut, Dry Creek Valley

2013 Counoise, Dry Creek Valley Estate Owl Hill Vineyard

2013 Mourvedre, Dry Creek Valley Estate Owl Hill Vineyard

 

Fritz Underground Winery

2012 Reserve Zinfandel

2013 Estate Zinfandel, Dry Creek Valley

 

Mazzocco Winery

2013 West Dry Creek Zinfandel

2013 Smith Orchard Reserve Zinfandel

 

Pedroncelli Winery

2004 Mother Clone Zinfandel, Dry Creek Valley

2014 Dry Rose of Zinfandel, Dry Creek Valley

2012 Wisdom Cabernet Sauvignon, Dry Creek Valley

 

Sbragia Family Vineyards

2006 Gino’s Vineyard Zinfandel, Dry Creek Valley

2012 La Promessa Zinfandel, Dry Creek Valley

 

Wilson Winery

2011 Sawyer Zinfandel, Dry Creek Valley

2013 Sydney Petite Sirah, Estate Grown, Dry Creek Valley

2013 Nolan Zinfandel, Estate Grown, Dry Creek Valley

 

Usually at a tasting like this, I try to pick a favorite wine that really stood out for me. This time, the winner was…I can’t…I just can’t do it. There were so many great wines at this tasting. I did have some takeaways though:

I was surprised at how well the older wines, especially the zinfandels, were showing. It really belied the conventional wisdom that zins should be consumed young.

And while I’ve always been a fan of Dry Creek zins, I developed a new appreciation for the cabernet from the region.

Attending tastings that focus on specific areas, especially ones as well run as this, can really expose the wine lover to what a wine region is all about – a great way to expand your palate in a short period of time.

The Dry Creek Valley is producing some amazing wines. If you missed this event, don’t despair. Passport to Dry Creek Valley is happening April 23 and 24th. Go to drycreekvalley.org and get your tickets now!

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

DRY CREEK VALLEY ON TOUR” BRINGS 25+ SONOMA COUNTY WINERIES TO LOS ANGELES, FEBRUARY 20TH

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WineLA and the Winegrowers of Dry Creek Valley, with Food Network Chef Bob Blumer, Showcase the Diverse Wines and Food of the Dry Creek Valley Appellation

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LOS ANGELES, Calif – Angelenos can experience a taste of Sonoma County’s Dry Creek Valley on February 20, when more than 25 of the region’s wineries convene at Culver City’s Smashbox Studios to pour more than 100 wines, alongside gourmet food pairings. For the events, Winegrowers of Dry Creek Valley (WDCV) has partnered with celebrity chef Bob Blumer, best known for the Food Network television series World’s Weirdest Restaurants, Glutton for Punishment, and Surreal Gourmet. WineLA is producing the event and offering it as an intimate opportunity to discover one of Sonoma County’s most revered wine regions. Tickets are on sale at winela.com/dcv

A grand tasting will include a general admission walk-around option, plus a VIP tasting seminar, “From the Library of Dry Creek Valley,” co-hosted by Wine Educator Ian Blackburn, host of wineLA, and Dan Dunn, author of the forthcoming book American Wino from Harper Collins. The VIP seminar will feature vintage large-format wines hand-selected from the winemakers’ cellars. Participating wineries range from some of the region’s best known, including Ridge Vineyards, Seghesio Family Vineyards, Ferrari-Carano Winery, and Dry Creek Vineyard; to small-production cult favorites, including Frick Winery, Mounts Family Winery, and Lambert Bridge Winery. Food partners will include One World Beef, Cowgirl Creamery, and other premium Bay Area and Los Angeles-based brands.
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The event will include a silent auction, with proceeds benefitting the T.J. Martell Foundation, which funds innovative medical research focused on finding cures for leukemia, cancer and AIDS. Items will include rare large-format library release wines from Dry Creek Valley wineries and tickets packages to the event Passport to Dry Creek Valley.
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WHEN:

Saturday, February 20, 2016

VIP Tasting Seminar: 12:00p.m.-1:30p.m.

General Admission: 1:30p.m.-4:00p.m.

WHERE:

Smashbox Studios

8549 Higuera Street

Culver City, CA 90232

TICKETS:

VIP: $200.00

General Admission Price: $140.00 

Grand VIP Suite: $2,500 (This option includes the Skyview Suite at Smashbox Studios for 8 guests and includes a private room, in-room food service, added beverages, and a personal hospitality server. This package includes 8 VIP tickets to this event.)

Tickets are sold on a first-come, first-served basis.

About Winegrowers of Dry Creek Valley

The Winegrowers of Dry Creek Valley® (WDCV) is an association of more than 60 wineries and 150 growers, of which more than 95 percent are small, family-owned operations. WDCV is dedicated to advancing the recognition, enhancement and preservation of Dry Creek Valley as a premium winegrowing region. Anchored by the charming town of Healdsburg, the Dry Creek Valley appellation was officially designated in 1983. Known as a premier zinfandel growing region, Dry Creek Valley is one of California’s oldest wine producing regions and is home to many heritage vineyards ranging in age from 50 to 120 years. To preserve this history and the valley’s pristine beauty, the Winegrowers of Dry Creek Valley supports sustainable viticulture and low-impact farming practices. For more information, visit http://www.drycreekvalley.org.

No Longer A Wedge Between Destiny: Wheel House Cheese Shop Marries Fromage with Wine, Beer & Cider

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(Culver City, CA), November 2015: What is wine without the cheese? Culver City’s Wheel House Cheese Shop asks the same question. That is why it is a serendipitous time for the cheese epicenter of the Westside to announce that it is now offering an array of rare and exclusive retail Wine, Beer and Ciders to pair perfectly with its vast assortment of fromage, charcuterie and other tasty treats.    

nWlYQDJpKx0dvaoLNbKEjcGtcyb-MZG0UAOPEYPJGXU,v1oYSd4oEASoC8aefMo9UBVzXjpZ7ahAkRXgdBt4p_k,0mwWaaCRFxfugI9LpuN0aWkridJHXitbW0HFrsZxszk Wheel House Cheese Shop is excited to introduce a well-curated retail selection of small-production wines, craft beers and artisanal ciders that have been carefully selected to pair beautifully with Wheel House’s world-class selection of cheeses. “Every wine, beer and cider was specifically handpicked based on its ability to pair with our offerings of cheeses and charcuterie,” says Wheel House Cheese Shop owner Alex Josef. “When you walk into the store and peruse the wine and beer, you will find that every bottle we offer lists its own tasting notes below it, along with what it best pairs with. Additionally, our cheesemongers are always happy to make pairing suggestions. This is meant to be a non-intimidating experience for everyone, beginner to expert.”

With an always evolving assortment of cheese (more than 100 selections representing at least a dozen countries), plus 15 to 20 fine cured meats and charcuterie items, dozens of gourmet accompaniments ranging from jams and spreads to crackers and pickles, Wheel House Cheese Shop has been the definitive source for all things cheese since opening in mid-2014. From the beginning, the ability to sell wine, beer and cider has been a dream of Josef’s and, now a reality; Wheel House Cheese Shop has taken its concept to the next level.

Currently, Wheel House Cheese Shop’s new offerings include more than thirty Wines, over twenty Craft Beers and three Ciders, though Josef plans to continually rotate and grow this collection.

Get vivacious over the vino, as among the more noteworthy Wines are the 2012 Irreverence Vintners Reserve Merlot from Napa Valley, which boasts a complexity that, Josef says “will restore your faith in this oft-maligned grape.” He recommends the wine be paired with the Cabot Clothbound Cheddar, a lactose-free cheese that is savory and slightly tangy with a smooth caramel finish; a combination that is sure to leave your palate pleased. Other wine and cheese recommended pairings from Josef are the sweet and mild Brabander Goat Gouda, whichgoes best with a light and fresh white wine like the Blondie Chardonnay because of the Gouda’s buttery flavor and texture. The best partner for the smooth triple crème Brillat Savarin, is the Ruggeri DOCG Prosecco from Valdobbiadene, a wine growing region that is located just below the Alpine areas of Veneto, which provides a perfect climate for a “cool” variety of grapes. This wine is light, bubbly and refreshing with a long fruity finish; the best relief from this Angeleno Autumn.

Pick a bottle (any bottle), because every kind of cheese goes well with any one of the new eclectic Craft Beer and Cider selections on offer. For blue-cheese fans, Josef likes to pair Stilton, one of the world’s most well-known and loved cheeses, with Galaxy White IPA, a spiced Belgian wheat beer from Anchorage Brewing Company in Alaska that is brewed with kumquats, coriander and peppercorns. A hearty cheese like Hook’s Ten Year Cheddar, with a full, rich and cheddar finish, goes best with the dry and tart Wandering Aengus Wanderlust Cider and the Maredsous 8 Brune, a Belgian Duvel from the Benedictine Abbey tastes great with Oma, a washed-rind cow’s-milk cheese from Vermont (a Wheel House staff favorite – and for good reason).

Wine and beer are not the only new things to consume at Wheel House Cheese Shop. A new menu includes a small set of made-to-order Sandwiches: a Caprese made with mozzarella, fire-roasted tomatoes and basil grown on the shop’s back patio; a Salami & Brie featuring Fromager d’Affinois and jalapeño jelly; and the Ham & Swiss made with French ham, Red Witch Alpine Cheese and grape mostarda. There are also three special Boards patrons can order to try out the shop’s special selections.  Guests can enjoy the Cheese Board with two cheese offerings, quince paste and specialty baguette slices; a Meat Board with three charcuterie selections, pickles, mustard and baguette; or the Wheel House, an indulgent board that combines both the cheese and the meat boards. Broaden the “Board” experience and try any one of the Sides, which includes Marcona Almonds, a Spanish Cocktail Mix, Olives, Cornichons, Gluten Free Crackers, Quince Paste or Bourbon Cured Dried Fruit.

While the eclectic selection of wines, beers and ciders are available for purchase on their own, do not miss out on the complimentary Weekly Tastings every Friday from 6:00 pm to 7:30 pm. “We plan to mix it up,” Josef says. “Sometimes it will be wine, other times beer, but it will always be something that pairs amazingly well with one of our cheeses.  At the end of the day, let’s face it, what better way to kick off your weekend.” Wheel House Cheese Shop will also incorporate their new retail beverage program into their scheduled cheese classes, special tastings and will also be offering lessons on perfect pairings for your special occasion (even if you are the only one at the party). The next session, Dairy and Vine 101, features a lesson on pairing wine and cheese (with plenty of samples of both) followed by Entertaining with Cheese: Building the Perfect Board hosted by Josef himself. Keep an eye on the Wheel House Cheese Shop Facebook and Twitter pages for announcements about future tastings and upcoming classes.

As the holidays approach, Josef plans to rotate his inventory frequently. “My goal has always been to be a pioneer with what is offered at Wheel House Cheese Shop. I want to keep the inventory ever-evolving, and always new and fresh so that guests have a reason to come back for more,” says Josef. Wheel House Cheese Shop will also be selling Gift Baskets and Specialty Platters with house-curated selections of cheese, charcuterie, wine, beer and cider that make great gifts or a perfect spread for a holiday party.

Wheel House Cheese Shop is very excited to introduce all of these new offerings and experiences. “We have been really well received by the community, and more people continue to discover us each day,” Josef says. Whether you are an expert or beginner who frequents fromage, vies for vino, is bent on beer or sighs over cider, Wheel House Cheese Shop is your one stop shop to impressing your friends, family, neighbors…or just you!

Wheel House Cheese Shop is open on Tuesday, Wednesday and Thursday from 11:00 am to 8:00 pm, Friday from 11:00 am to 9:00 pm, Saturday from 10:00 am to 9:00 pm and Sunday from10:00 am to 8:00 pm; For more information, please visit www.wheelhousecheese.com or call 424.289.9167.

Follow Wheel House Cheese Shop on:

Facebook: Facebook/WheelHouseCheeseLA

Twitter: @WheelHouseLA

Instagram:  @WheelHouseLA

 

Wheel House Cheese Shop

12954 West Washington Boulevard

Culver City, CA 90066

T:  424.289.9167

http://wheelhousecheese.com

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

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From several LA-based bars and restauurants!

FIN - Dark & Stormy

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 31st 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 31st from 5:00 pm to 2:00 am; 221 West 7th 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 31st 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 31st 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 31st 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 27th). 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 27th through Saturday, October 31st) 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 27th to Saturday, October 31st; 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 31st 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 31st from 11:00 am to 2:00 am; 10 West Washington Boulevard, Venice, CA 90292; 310.821.8737; www.venicewhaler.com

Bourbon & Burgers Invade LA: Two Hot Spots, Two Specials, TWO Great Deals!

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Magnolia House

Eat burgers, drink bourbon and be merry at Magnolia House! Break for Bourbon & Burgers every Tuesday Night at the cozy craftsman bungalow on South Lake Avenue for a juicy House Burger paired with a Signature Old Fashioned On Draft for just $15.00! The mouthwatering House Burger from Executive Chef Kyu Yi is topped with house-made American cheese, dill pickle remoulade, thick cut smoked bacon and bourbon onions (And for those who like to eat fries with their burgers, add the Belgian Fries topped with smoked salt, Pecorino cheese and Romesco aioli for just $4.50 more). Wash it all down with a house-made Signature Old Fashioned On Draft made from scratch in house by new Bar Manager Brian Klemm. The bourbon is flowing and the burgers are hotter than ever at Magnolia House. Swing by next Tuesday to get a taste! Magnolia House is open for Bourbon & Burgers Night every Tuesday from 4:00 pm to 12:00 Midnight; 492 South Lake Avenue Pasadena, CA 91101; 626.584.1126; www.themaghouse.com

Mag_House_Cocktails1

Photo: House Burger, Photo Credit: Courtesy of Magnolia House

Photo: House Burger, House Burger with Old Fashioned On Draft, Photo Credit: Courtesy of Magnolia House

 The Corner Door

Perhaps the hottest deal on the Westside, R&D Burger Night at The Corner Door is the most delicious “test” you will ever participate in. Every Sunday Night, Chef de Cuisine Ali Haji cooks up a mouthwatering R&D Burger with Fries (and a Beer) for just $15.00! Past pairings of burger topping tests have included blue cheese, shallots and arugula with lemon vinaigrette and pineapple-bacon compote, soy glaze and a fried egg, as well as an actual fried chicken sandwich with apple coleslaw. As for a little liquid, Bar Manager Beau du Bois is pouring out his tasty Barrel-Aged Old Fashioned with bourbon, bitters and sugar for just $5.00 “All Night!” Hurry up and get to The Corner Door next Sunday for a taste-test you will never forget. The Corner Door is open for R&D Burger & Bourbon Night every Sunday from 5:00 pm to 12:00 Midnight; 12477 West Washington Boulevard, Culver City, CA 90066; 310.313.5810; www.thecornerdoorla.com

Photos: Barrel-Aged Old Fashioned, Photo Credit: acuna-hansen

Photos: Barrel-Aged Old Fashioned, Photo Credit: acuna-hansen