How a Restaurant’s Atmosphere Affects the Customer’s Experience

October 19, 2019 by evebushman

ALLENHURST, N.J. (PRWEB) – When walking into a fast food joint, customers expect the opposite experience than when dining at a high-end establishment. For one thing, ketchup packets are not conveniently placed at a self-serve counter at most sit-down restaurants nor are candles beaming on the tables at quick-service eateries. But what many diners don’t realize is that a lot of thinking goes into dining room layouts. From spacing the tables just right, to selecting the wall décor, restaurateurs pay close attention to every detail to enhance the atmosphere of the restaurant, and secretly control the mood of the customer.

EliteTraveler says that the combination of music, lighting, artwork, and spacing creates a comfortable setting for customers. The strategic placement of the tables in the dining room not only gives diners the elbow room to slice through their fresh salmon, but the size of the tables are purposely paired as to not overpower each other, making the customer more comfortable while they eat. Also, often the restaurateur will ensure the outside greenery blends with the interior walls if there are big open windows, and the pictures on the wall provide a tasteful point of interest for guests as opposed to looking at bare space. Even the type of music played in the background is compiled to set a specific mood. Here are some thoughtfully planned out details that may affect the customer’s dining experience.

Colors
Ever notice that nearly every fast food chain has yellow and red colors in their flashy logo? Turns out, that’s not a coincidence. According to Insider, fast food companies use color psychology to influence customers with what they are ordering. Yellow is associated with feelings of contentment, happiness, comfort and red illustrates desire, power and love. That explains why when so many people drive by a Chick-fil-A, they practically drive over the curb for a taste of their famed chicken (aside from the fact that the chicken is deliciously amazing). And apparently the combination of red and yellow are more than just a tasty experiment with ketchup and mustard, but they subconsciously influence people to stop what they are doing and grab a bite to eat.

Lighting
Restaurateurs are onto something when they substitute bright overhead lights with cozy dim lanterns as centerpieces. FoodandWine says that dim lighting makes people eat slower, consume less and enjoy their food more. Softly lit rooms, like within many of the world’s top restaurants, make customers feel more relaxed. In a world where people prefer to dine from the comfort of their couches via DoorDash and GrubHub, making customers feel welcome and as relaxed as eating in their own home is important.

Music
The louder the music, the more fun it is inside. That’s at least what some college students believe when they walk past a crowded bar with the sound of the five-piece band illuminating out the door. But many restaurant owners believe that the lower the volume, the better the experience for the customers. In fact, some restauranteurs opt out of playing music at all allowing guests’ conversations and the clinking of glasses and cutlery to be the noise. Depending on what type of evening diners are looking for (i.e. dancing and singing along to Celine Dion, or having an elegant three-course dinner), there is always a restaurant nearby to match their mood.

While the look and feel of a restaurant can determine whether restaurant goers are craving a greasy hamburger and fries or a savory filet mignon dish, it can also determine how they consume and enjoy the overall dining experience.

About Bielat Santore & Company
Bielat Santore & Company is an established commercial real estate firm. The company’s expertise lies chiefly within the restaurant and hospitality industry, specializing in the sale of restaurants and other food and beverage real estate businesses. Since 1978, the principals of Bielat Santore & Company, Barry Bielat and Richard Santore, have sold more restaurants and similar type properties in New Jersey than any other real estate company. Furthermore, the firm has secured in excess of $500,000,000 in financing to facilitate these transactions. Visit the company’s website, http://www.123bsc.com for the latest in new listings, property searches, available land, market data, financing trends, RSS feeds, press releases and more.

Michelin Starred Chef Christophe Émé Presents KASS Wine Bar + Restaurant!

February 20, 2019 by evebushman

Los Angeles, CA – After twenty-five years as a powerhouse in the fine dining industry, Michelin starred and world-renowned Chef Christophe Émé is ready to uncork another side of his prowess by introducing KASS, a chic and welcoming wine bar and restaurant that offers a sophisticated yet approachable French Dinner Menu and unrivaled Wine List in a 40-seat dining room and bar stripped of pretention, but brimming with innovation and immaculate presentation. Situated on the most in-vogue strip on La Brea, KASS Wine Bar + Restaurant by Chef Christophe Émé officially opened Friday, February 1^st, 2019!

Chef Christophe Eme. Photo Credit- acuna-hansen

Growing up in France’s picturesque Loire Valley was the ideal backdrop for Chef Christophe Émé, who learned from an early age the joy of cooking in the kitchen. At the age of sixteen, Émé began an apprenticeship at the Hôtel de France in Angers before embarking on a journey that has propelled him across the globe, sharpening his skills at some of the world’s most prestigious restaurants with enough Michelin stars between them to form a constellation. From Auberge des Templiers, to Auberge de l’Eridan in the French Alps, to the opulent Taillevent, Émé has worked with such culinary legends as Gerard Rabaey, Marc Veyrat, Michel Rostang, Philippe Braun, and Philippe Legendre. Arriving in the United States in 2001, Émé made his way to Los Angeles as Executive Chef at the highly revered L’Orangerie where he challenged perceptions and French cooking technique by renouncing cream and butter sauces in favor of complex layered emulsions and natural jus. In 2005, Émé embarked on his first solo Los Angeles venture and opened the critically lauded Ortolan on West Third Street, where he showcased his impeccable haute cuisine. Shortly after Ortolan debuted in 2005, Émé was honored by Food & Wine as one of the “10 Best New Chefs” and subsequently earned a Michelin star in 2007. After setting a higher standard for the next generation of French restaurants, Émé is now moving in a new direction by introducing KASS Wine Bar + Restaurant.

Wine Consultant Taylor Parsons (Whole Cluster Consulting, République, Spago, Mozza, Campanile) curated the KASS Wine List. “This is a tightly focused wine list created with the purpose to provide pleasure and not intimidation, with wines that serve the neighborhood and the cuisine of Émé.” says Parsons. Thoughtfully overseen by KASS Wine Bar + Restaurant Sommelier and Manager Kyley Jacoby, the KASS Wine List is comprised of seventy percent French Wines, with an emphasis on the Loire Valley in honor of Émé’s home region, with the remaining thirty percent made up of varietals ranging from France, Europe, and California. Designed for connoisseurs and novices alike, the Wines by the Glass are available to sip and swish, beginning with effervescent Sparkling section including the Jacky Blot, Montlouis Brut ‘Tradition’ Loire Valley NV or the Laherte Freres, Extra Brut ‘Ultradition’ Champagne NV. The single Pink offering stands poised and proud, the Vinca Minor, Carignan Rosé Sonoma County 2017, while the White section offers an array of global choices beginning with the Domaine Daulny, Sancerre Loire Valley 2017; the German Andi Knauss, White Blend ‘Boutanche’ Württemberg 2017, or the Frantz Chagnoleau Macon-Villages La Carruge Burgundy 2016, while the Domaine Dupasquier, Roussette de Savoie, Savoie 2013 rounds off the white wines by the glass. The Red section starts with a trio from France, kicking-off with the Jean-Marc Burgaud, Morgon Côte du Py, Beaujolais 2017, a Loire Valley 2016 Domaine Filliatreau, Saumur-Champigny ‘La Grande Vignolle’, and a Domaine de Majas, VdP Côtes Catalanes Carignan Blend Roussillon 2017, before heading over to the Piedmont region of Italy to enjoy a 2016 Brovia, Dolcetto d’Alba ‘Vignavillej’ and the 2016 Piedrasassi, Syrah ‘PS’ from Santa Barbara County. While sharing delectable dishes with good company, the Wines by the Bottle offer an ideal respite to relax and unwind, beginning with Sparkling Wines in two significant categories: Champagne and Not Champagne, followed by a respectable selection of Pink Wine, and a vast library of White Wine that is categorized as Energetic, Fruity, and Muscular, with an equally impressive variety of Red Wine, categorized by dominant notes Bright, Juicy, Earthy and Plush, and a boutique selection Sweet & Fortified Wine.

Chef Émé utilizes his near thirty years of expertise to present a concise, but yet approachable KASS Dinner Menu featuring appetizers and entrées, which will experience weekly variant twists curated by Émé, depending on the availability of fresh, seasonal ingredients from the local Farmers Market. Guests will have the pleasure of watching Émé directly in his element in the open kitchen, along with his condensed, but highly skilled team, with a window perfect for awestruck onlookers. The ever-evolving KASS Dinner Menu will feature dishes such as the Salad of Baby Beets with black lentils and aged Comté; the Oxtail Parmentier made with marrow bone and Burgundy truffles; the Farro Risotto, accompanied by celery root, kale, and Morel mushrooms, and the Chicken Cooked in Clay served with wild mushroom sauce and green asparagus. Dessert will include delectable treats, like the silky Chocolate Tart accompanied by chocolate sorbet. Ever the artiste, Émé showcases every dish like a work of art, be the canvas the Pordamsa porcelain plateware, which showcases a mimicry of patterns and textures found in nature, or the Shichirin Hida Konro, a miniature Japanese portable charcoal grill and the black slate cutlery. Whatever the vessel, presentation will be at the forefront alongside flavor and technique.

A clean, contemporary space designed by Émé with assistance from Annie May of Kuskin / May Designs, harmonizes between warm and cool neutrals and the perfect balance between natural and manmade materials. Warm enough to be inviting, but cool enough to retain a sleekness, this stylishly inviting space offers guests three atmospheric experiences: The Wine Bar, where cheese, charcuterie and oysters are the perfect accompaniment to wine offerings and spirited conversation, and the Dining Room which offers plush banquette seating ideal for intimate and vibrant gatherings alike. The Outdoor Patio welcomes guests with cozy woven rattan nest chairs and low tables perfect for enjoying a bottle of wine, enclosed by a wood plank façade, mimicking a Japanese hinoki, successfully encapsulating KASS guests away from the bustling street. “KASS is an involved experience; I want guests to come in for the atmosphere as much for the wine and the food,” says Émé.

With an ever-expanding array of top eateries such as République, Sugarfish, Sycamore Kitchen, Odys + Penelope, and trendsetting shopping destinations like American Rag, Best Made, Champion, Undefeated, Kelly Cole USA and Aether Apparel, KASS Wine Bar + Restaurant by Chef Christophe Émé is a chic, sophisticated and welcoming new addition to this bustling street that offers an approachable French dinner menu and unparalleled wine list, in a lively setting!

KASS Wine Bar + Restaurant is open for Dinner every Tuesday through Saturday from 6:00 pm to 10:00 pm, and every Sunday from 6:00 pm to 9:30 pm. The KASS Wine Bar is open every Tuesday through Saturday from 5:00 pm to 12:00 Midnight, and every Sunday from 5:00 pm to 10:00 pm. For reservations, please visit KASS Wine Bar + Restaurant Yelp Reservations or call KASS Wine Bar + Restaurant directly at 323.413.2299.

Please follow KASS Wine Bar + Restaurant on Instagram @kassrestaurant or on Facebook

KASS Wine Bar + Restaurant

320 South La Brea Avenue

Los Angeles, CA 90036

T: 323.413.2299

San Francisco Stars in 2019 Michelin Guide

January 3, 2019 by evebushman

SAN FRANCISCO (PRWEB) – The 2019 Michelin Guide for the San Francisco Bay Area confirms the city as the fine dining capital in the United States. The eight three-star restaurants total more than any other American city (including New York). San Francisco and the region has a total of 80 stars among the 58 venues listed in the 2019 Michelin Guide. The area’s Bib Gourmands, “restaurants that offer high-quality food at pocket-friendly prices,” increased by one this year to 68.

Two restaurants were given three-star rankings for the first time: Atelier Crenn (San Francisco) and Single Thread (Healdsburg). They join Benu, Quince and Saison in San Francisco and The French Laundry (Yountville), Manresa (Los Gatos), The Restaurant at Meadowood (St. Helena) in locations surrounding the city.

Dominique Crenn at Atelier Crenn is now the first female chef in the U.S. to achieve three Michelin stars. Her newer restaurant, Bar Crenn, also received its first Michelin star and was named one of the best new restaurants in the U.S. by Esquire Magazine (see below). The San Francisco Travel Association features Crenn in a video about what makes San Francisco a districting dining destination, available at http://www.sftravel.com/article/5-places-chef-dominique-crenn-loves-within-walking-distance-atelier-crenn.

“I am so proud of San Francisco’s incredible culinary scene. Best new restaurant in the U.S.: check. More Michelin three-star restaurants than anywhere else in the Americas: check. First female chef in the U.S. to achieve three Michelin stars: check. And it’s only just the beginning,” said Joe D’Alessandro, president and CEO of the San Francisco Travel Association.

San Francisco is also home to the least expensive Michelin-starred restaurant in the U.S. – the vegetable-centric Al’s Place, where an individual meal costs about $18 USD. Other affordable restaurants with stars in the region include Kin Khao, Commonwealth, State Bird Provisions and Terrapin Creek.

San Francisco also took the top spot on Esquire’s list of “Best New Restaurants in America.” Angler, on the Embarcadero, was named #1 and described as “an Avalon of pleasure and ease.” Other San Franciscans on the list: Bar Crenn (#12) and Che Fico (#17).

San Francisco Travel offers extensive information about San Francisco as a dining destination at http://www.sftravel.com/explore/dining.

The San Francisco Travel Association is the official destination marketing organization for the City and County of San Francisco. For information on reservations, activities and more, visit http://www.sftravel.com, read The San Francisco Traveler or call 415-391-2000.

San Francisco Travel operates Visitor Information Centers at Hallidie Plaza, 900 Market St. at the corner of Powell and Market streets, and at Macy’s Union Square. San Francisco Travel is also a partner at the California Welcome Center at PIER 39.

For more about San Francisco, follow http://www.facebook.com/onlyinSF, http://www.instagram.com/onlyinsf and https://twitter.com/onlyinsf.

American Express® is the official Card partner of the San Francisco Travel Association.

San Francisco International Airport (SFO) offers non-stop flights to more than 50 international cities on 44 international carriers. The Bay Area’s largest airport connects non-stop with 85 cities in the U.S. on 12 domestic airlines. SFO offers upgraded free Wi-Fi with no advertising. For up-to-the-minute departure and arrival information, airport maps and details on shopping, dining, cultural exhibitions, ground transportation and more, visit http://www.flysfo.com. Follow SFO on http://www.twitter.com/flysfo and http://www.facebook.com/flysfo.

The Los Angeles Philharmonic Association Presents Hollywood Bowl Food + Wine for the 2018 Season

May 26, 2018 by evebushman

LOS ANGELES, CA — The Los Angeles Philharmonic Association announced today details of the menus for the 2018 Hollywood Bowl Food + Wine season. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Photos Rob Stark photography / complete menus and images available on request

This year concert-goers can skip the line before the concert and use the Hollywood Bowl Food + Wine mobile app and choose pizzas, barbecue, bánh mi, hot dogs, and popcorn, and easily pick up their picnic on the way to their seats. For the highly praised Supper in Your Seats, Suzanne adds her Susanita’s Carnitas Feast for Two as well as a new picnic box, the Maple Drive, slow-roasted prime beef tenderloin served with Early Girl tomato salad, roasted potatoes, wild mushrooms and a caramel chocolate brownie. For a grab-and-go option, Alex’s Veggie Sandwich – a tribute to Suzanne’s daughter Alex – will be found at all Marketplace venues.

Returning for the 2018 season is the well-received Winemaker Wednesdays series, an eight-week program of complimentary wine tastings at the Plaza Marketplace from guest winemakers hand selected by Caroline Styne.

Hollywood Bowl Food + Wine’s many dining choices include two sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.

Highlights of the 2018 Hollywood Bowl Food + Wine portfolio include:

Supper in Your Seats – Available by pre-order online up to 4 pm the day before a performance, Supper in Your Seats offers curated three-course dinners or customized meals from à la carte selections delivered right to your box seats. Menu Highlight: The brand new Susanita’s Carnitas Feast for Two features ceviche de mariscos; sweet corn tostadas; patio salad of cucumber, tomato & romaine; pork carnitas; Javi’s guacamole; black beans; tomato rice; pico de gallo; and tres leches cake with mango, coconut and lime.

Picnic Boxes – All five of Suzanne Goin’s complete picnic boxes can be pre-ordered a day before a concert and picked up at the Plaza Marketplace or delivered to your box seats. Menu Highlight: This year Suzanne adds The Maple Drive – peppered beef tenderloin with horseradish cream; early girl tomato salad with red onion and basil pesto; fingerling potatoes and wild mushrooms with salsa verde; triple crème cheese with dried figs and walnuts; and a caramel chocolate brownie.

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

the backyard – The al fresco dining room is flanked by two large wood-burning grills and offers an updated seasonal market-driven menu of summer salads, grilled fresh fish, scallops, lamb merguez, pork chops, steaks, side dishes and an extensive raw bar. Menu Highlight: Diver scallops with cornbread panade, wild mushrooms and gremolata.

Kitchen 22 – Made-to-order beef and turkey burgers, Suzanne’s Spanish fried chicken, grilled Comté cheese on Larder sourdough, and savory sandwiches anchor the Hollywood Bowl’s tribute to American classic fare. Menu Highlight: The new falafel wrap with house-made carrot-jalapeno slaw, green onion zhoug, and tahini dressing.

Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including a diverse range of multi-cultural foods of Los Angeles, from street tacos, gourmet pizzas, specialty hot dogs, BBQ, bánh mì, sandwiches, and nachos, to confections and signature desserts at the Sweet Shop.

Marketplaces – Three Marketplace locations – Plaza, East and West – feature “grab-and-go” salads, hot entrées that include rotisserie chicken, barbecued beef brisket and mac ’n’ cheese, as well as other picnic-friendly sandwiches and cheese plates. The west side Marketplace features a sushi bar where chefs prepare premium sushi, available for pre-order or to purchase on-site. Showcasing the best of Goin and Styne’s casual Larder café-marketplace, these Hollywood Bowl venues also feature a large selection of hand-picked wines, craft beers, sodas and waters, as well as salty and sweet snacks including cookies and brownies, candy, nuts and crackers. Menu Highlight: A new sandwich and a summer favorite of Suzanne’s daughter – Alex’s Veggie sandwich – goat cheese, farmers’ vegetable slaw, and basil pistou.

Lucques at the Circle – This is a full-service dining experience for subscribers of the Pool Circle, showcasing a seasonal made-to-order menu and exceptional wine list styled from the award-winning cuisine of Lucques. Menu Highlight: Tunisian grilled halibut with couscous, summer squash, harissa, and pistachio yogurt.

Please visit hollywoodbowl.com/foodandwine for more information about the food and wine experiences available at the Hollywood Bowl.

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

About the Hollywood Bowl

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922 and plays host to the finest artists from all genres of music, offering something for everyone. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz performances. In February 2018, the Hollywood Bowl was named Best Major Outdoor Concert Venue for the 14th year in a row at the 29th Annual Pollstar Awards and was awarded the Top Amphitheater prize at the 2017 Billboard Touring Awards. For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer.

About The Lucques Group

With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Chef/Author Suzanne Goin and James Beard award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two other fine dining restaurants – a.o.c. and Tavern – and four marketplace restaurants – The Larder at Maple Drive, The Larder at Burton Way, The Larder at Tavern, and The Larder at Tavern at the Tom Bradley International Terminal at LAX. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company and, since 2016, comprehensive food services for the Hollywood Bowl. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

About Sodexo Sports & Leisure

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

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

March 28, 2018 by evebushman

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

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

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

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

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

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

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

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

PERLIS PICKS: The Week That Wasn’t – Part Two

October 21, 2017 by Michael Perlis

Karen’s knee injury meant that we had to head home. We did get to spend one night at one of our favorite hotels anywhere. Vintners Inn in Santa Rosa offers a great wine country experience with outstanding rooms, excellent dining and an on-site vineyard to stroll through. We had to skip the vineyard stroll and our dining was limited to the room-service burgers we ordered [which were excellent by the way]. Hotel staff was caring and accommodating; and we were very grateful under the circumstances to be able to switch from an upstairs room to a downstairs one with no trouble at all.

VINTNERS INN As we sadly had to hit the road the next morning, we were already planning our next, hopefully extended, stay.

This week, I want to share with you the places we had planned on visiting. We had done a lot of research and planning, so we know these places will be on our list for our next trip back up to Northern California.

In Santa Rosa, we were planning on spending a few days at Vintners Inn. While there, we had a few winery visits planned.

In the Dry Creek Valley, my favorite wines from Mauritson Wines are Clay Mauritson’s outstanding Zinfandels and Petite Sirahs. Bella Vineyards was on our list as well for its great Zins.

During our last trip to Sonoma County, we visited Jake Bilbro’s Limerick Lane winery. Jake has two brothers who also make wine. Sam Bilbro’s Idlewild specializes in Italian varietals while the winery that started it all in the Bilbro family, Marietta Cellars is now under the care of Scot Bilbro.

While in the area, we were looking forward to return dining experiences at Healdsburg SHED and Café Lucia.

Heading south to San Francisco, we had booked our stay at Hotel Diva, great looking hotel within walking distance to Chinatown and couple of restaurants we wanted to check out: La Marsa and Bota.

The last leg of our trip was going to be on the Monterey Peninsula. We were really looking forward to our stay at the Monterey Bay Inn.

White Monterey County is known for Pinot Noir and Chardonnay, we had planned on visiting two wineries that did not fall into these categories.

Pierce Ranch Vineyards is known for Portuguese and Spanish varietals, along with Cabernet Sauvignon, Petite Sirah, Zinfandel and Rhones.

In addition, we had not visited Boete Winery in many years and were really looking forward to their Cabernet Sauvignon and Cabernet Franc.

There are lots of great dining choices on the Peninsula. Fifi’s Bistro Café in Pacific Grove is an old favorite, Passionfish is legendary and we were excited to try a new find for us – Jeninni. Not to mention the grilled oysters at Monterey’s Fish House.

We’re looking forward to Karen healing from her injury and heading back up to really report on all of this for our Eve’s Wine 101 readers. At least this time we won’t have to do a lot of advance research.

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

What This Italian Found at the New and Improved Sisley Kitchen

October 6, 2017 by evebushman

Sisley got such an unbelievable re-boot this year (2017) that it’s now the most incredible bar and dining venue you have ever seen – and probably will ever see – in the Santa Clarita Valley.

My extreme close-up of the Grilled Brussels Sprouts at Sisley Kitchen…I took some leftovers home and tossed on pasta = so good!

(Note: If you came in during the soft opening phase this summer and let the management know that you wanted some of your favorite menu items back and a longer Happy Hour – your voice was heard so keep reading.)

Walking up to Sisley from the parking structure you will now see a new side lounge (aka the West Patio) with trees, sofas and a large screen television. The front outdoor patio is still a great dining choice, capable of serving several large parties. It’s a bit more colorful too, along with a bar that I bet could be easily be filled with cocktail-ers.

Entering through the same doors as before your eyes will gravitate – everywhere! The focal point for me began in the center of the room. An enormous oval-shaped bar replaced the original dining area. Doesn’t stop there. The area is crowned by the most amazing chandelier, equally as expansive as the bar, that lights up not only the bar but the new turquoise bar chairs, booths, and communal table. Definitely a place to be seen – and for selfies.

Then you just gotta look around! Both red, gray and turquoise upholstered tables and booth seating will catch your eye. More chandeliers! Two private dining rooms – one enclosed and the other open. For me, I’m thinking one for meetings and one for partying! Also new is a lovely little dessert and coffee station, very tantalizing!

At Sisley you will find…what real Italians eat. The recipes come from the Alba family: owners Fran and Jamie along with three generations of Albas, as well as recipes culled from multiple visits to Italy’s best restaurants. And this Italian approved of it.

These are some of the appetizer items I sampled that I would suggest you try: Calamari Fritte, Adult Mac N’ Cheese, Spanish Octopus, Italian Quesadilla and the Grilled Brussels Sprouts. The new Bar Bites Menu also has the Italian Quesadilla and Brussels Sprouts but also Ceviche, Bacon Wrapped Dates, Chopped Salad, Bruschetta, Meatball, Mini Pizza, Colorado Lamb Ribs, Carnitas Tacos…and drink specials that included not only domestic beer, well drinks and house wine but also the Daily Bartender’s Specialty, Margarita and select Martinis! The current “Summer Haze Happy Hour” menu is offered to those over 21 in the bar area only, and is nice and long: Monday through Saturday 12-6pm and again from 9pm until closing! Honestly, there is truly something for everyone from weekend brunching to business lunching or just casual fun times over dinner, you will be entertained.

As far as dinner fare I only had room in my tummy for one, after sampling all those apps, so I got my favorite: Fettuccine Carbonara…clearly I have to go back as there are many more items to try including their Sous Vide Filet Mignon, Pork Chop, Cioppino, Chicken Parmesan, Linguini and Clams, Chilean Sea Bass…as well as plenty of pizza and pasta options. A little bird told me to stay tuned come October…new additions are coming to the already new menu!

Sisley Kitchen, 24201 Valencia Blvd, Valencia, CA 91355, (661) 287-4444

www.sisleykitchen.com, Hours 11:30AM – 1:00AM.

Running with the Wolf Creek Pack

October 7, 2013 by evebushman

My wife, Tracy, and I moved to Santa Clarita in 1982 with hopes of providing our children with a rural and safe environment to grow up in. That was over 30 years ago, we had mountains around our house and a goat farm just a stone throw away. For entertainment we had bowling, the drive-in and of course Magic Mountain. If you wanted to go out for dinner you really had only three choices, Cal Islands for seafood, Backwoods Inn for steak and El Chaparral for Mexican food.

On April 1,1997 (interesting date to open a new business), Rob and Laina McFerren opened Wolf Creek Restaurant and Brewery which is located on Decoro and McBean Pwy in Valencia, California. This restaurant was unique as well as satisfying a passion and drive that both Rob and Laina had within them. So how did this all come about?

Rob and Laina, believe it or not, met in a restaurant and not just any restaurant but The Cheesecake Factory in Marina Del Rey. Rob was a manager and Laina trained the servers. While working at The Cheesecake Factory, Rob completed his BS degree at USC before going on to my alma mater, California State University Long Beach where he completed his MS in engineering. Laina told me that she feels that Rob’s training in engineering has paid huge dividends in dealing with all the technical aspects of Wolf Creek. Laina completed her Communications Degree at UCLA. Rob and Laina continued their quest of opening their own restaurant while working in various restaurants to make a living. Doing this not only increased their desire but provided valuable training that has led to the success of Wolf Creek. One of their greatest attributes is their service and quality of food, in my opinion. Laina takes great pride in this and it definitely shows in her staff by the customers and the crowds of people that come back on a regular basis to eat at Wolf Creek.

The beers that are produced by Rob at Wolf Creek are his own recipes and tend to be styles that have a solid hop character. They have a full body and are full of flavor. What I personally enjoy are the changes in types of hops which add unique variations to a beer. Too many beers, in my opinion, use only Cascade hops which give that citrusy grapefruit flavor. Rob’s adventure started 22 years ago, according to Laina, when she bought him a home brew kit from Beer, Wine and Cheese in Woodland Hills, Ca. This shop has been in existence for 35 years and has sponsored the Maltose Falcons since 1974. The Falcons have been responsible for many national club awards and there have been many brewers that have gone professional from this group. So with the Christmas gift in hand the fire was lit, as it has been for many of us that are involved with this fascinating hobby. Rob wanted to go further than just making homebrews for friends so he went to Goose Island Brewery in Chicago where he attended a brewing program sponsored by the Brewers Association. The remainder of his training was provided by the people that he purchased his Bohemian Brew System from and can be seen behind the glass barrier at Wolf Creek in Valencia.

To see how well professional brewers are doing with their beers one only needs to look at their track record in competition. Rob’s very first award was at the California State Fair in 2001 for his fantastic Howlin Hef, which he still brews today and is one of my favorites. This is a wheat based German beer that displays aromatics and flavors of banana and clove. Many micro-brewed versions are over hopped for this style and therefore are outside what the judges are looking for in competition. To show the continued success of his Howlin Hef, he has won a gold medal at the LA Fair a couple of times and took the “Best of Fest” at the inaugural Ventura Beer Fest. Overall, Rob has won well over 25 awards for various beers that he has brewed.

I asked Laina what both of their favorite beer styles were and her answer was, “I think Rob would tell you it is impossible to pick a favorite style, it’s like picking a favorite child. He tends to like beers with a lot of flavor and substance in every different style. I tend to lean towards the West Coast Reds, IPA’s and Pales with Rob’s Yellowstone being one of my very favorites.”

Once Rob and Laina made the decision to open the original Wolf Creek, a colleague of Laina’s that had an MBA from Harvard helped them by writing a business plan to present to friends to invest in their restaurant. Since the original Wolf Creek new partners with outstanding credentials have joined the team being John Maly and Darren Utley both of which have significant business experience. John grew his business, Maly’s Beauty Supply, from 1 to 100 locations before selling it in 2006. Darren was the original franchise owner of Baja Fresh, need I say more. Obviously, they both have tremendous experience developing successful businesses. These two new partners are both interested and enthusiastic in developing as well as growing the business of Wolf Creek not only as a restaurant but also as a commercial beer.

Since the creation of the first Wolf Creek Restaurant in 1995, they opened a second restaurant in Calabasas, Ca in November 2010. The reviews of the location in Calabasas mirror those in Valencia from the service to the food and beer. The Calabasas restaurant relies on beers produced at the original Wolf Creek as it does not have an onsite brewery. With success comes additional challenges. Laina told me they could not keep up with the demand of both restaurants with their present brewpub set-up and they also had many other restaurants and individuals asking for their handcrafted beers. This is the challenge of dealing with the current climate and explosion of mircro-brewed craft beers. So how does one increase beer production to satisfy the two restaurants needs and beyond? You open a full size commercial brewery, easy answer but not an easy task, However, with all of the aforementioned partners and plans in place it became a reality with their grand opening July 1, 2013. This new brewery is supplying both Wolf Creek Restaurants as well as many restaurants in the area, and they have only just begun. To read more about the Wolf Creek Brewery go to Eve’s Wine 101 (http://evewine101.com/2013/05/20/rusty-sly-wolf-creek-brewery-the-first-commerical-brewery-in-santa-clarita-valley/) for my previous article that covered this new addition to Santa Clarita.

Although this article is focused on the beers I did mention that Wolf Creek was a restaurant. I have had a few ask if it is a bar that serves food and I will tell you that is definitely not the case. Look at Rob and Laina’s backgrounds, does this look like a couple that would just serve bar food? Our family have been patrons of Wolf Creek since the beginning and have always been intrigued by the many unique items that graced their menu over time. My wife and I never get bored. We have eaten there for breakfast, lunch and dinner. The food has its own unique flair drawing from Southwestern, Cajun and their own interpretation on pasta and pizza. There is a wide variety of food on the menu for you to chose from to satisfy any palate. I was very surprised to learn from Laina that Rob designed many of the original dishes on the menu at Wolf Creek, though she quickly added, “along with a little help from me”. What a team, no wonder they have had the success they have had and will continue to have. Laina also said that over the years, their kitchen managers have contributed a lot to the menu, especially their daily specials. Wolf Creek’s current chef is Martin De La Cruz. Also, most restaurants bring in their desserts, however, Wolf Creek has their own on-site pastry chef, Meghan Launier, with a variety of selections available daily.

In a nutshell, you can see that this Wolf Pack is destined for success. From the creativity of Rob and Laina in developing food and beers that will rock your to the financial team of John Maly and Darren Utley working their already proven successful business magic so much is on the horizon. I can see the day that I travel to another state and can order Rob’s “Howlin Hef” on tap or in a bottle. Their website sums it up best, “As Wolf Creek grows, the original mission remains the same: To provide great brews, great food and great service in a comfortable atmosphere.” Well said but more importantly, well done!

Cheers,

Rusty Sly

Michael Perlis Presents: Eileen Writes Part 4

September 8, 2011 by evebushman

Now Eileen Wright takes us to a food festival. I wish I could have been there — I love the kind of food she is writing about, although admittedly one of them might have made me a little skittish.
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Foodies are just as passionate about cuisine in England as they are in The United States. Just twenty miles up the road (but an hour drive), in the town of Clitheroe, was the annual food festival. Starting my walk through the market I strolled upon booths that carried proteins of all kinds: wild boar, kangaroo, bison, ostrich, zebra and wildebeest – my order, one of each please! I do need to find out if they all taste like cow. As I reviewed the schedule I felt overwhelmed at what was offered: pudding feast, chef demos, bread making competition, BBQ Trail, Ice Cream Trail, and the open air market.

Eileen Wright and Paul Heathcote

First on my list was the chef’s demo. Unfortunately they were sold out but, I was first in “the queue” (line) and on the wait list (just in case patrons failed to show). Luckily, there were spots available and I got a front row seat! Four of the top chefs in the area: Paul Heathcote, Nigel Howarth, Steven Smith, and Michael Heathcote from Lancashire, England were demonstrating three courses each (appetizer, main and dessert), as well as, pairing wines. I was able to follow the cooking demonstration but I found it difficult to understand with the strong accent. Upon completion of the demonstrations I found it necessary to pick up one of the recipe books and snag a picture with a chef.

Following, the pudding feast was just up the hill. I have always heard of “sticky toffee pudding” and “Christmas pudding” but never realized that the word “pudding” meant “dessert”. Much to my amazement the room was filled with: cakes, pies, cupcakes, puddings, cookies, brownies, cake pops; every imaginable flavor and combination of ingredients you could think of; a virtual Willy Wonka Factory and I got a golden ticket!

As I wondered back through the market on my way to the car I found it imperative to see if England has improved their wine preference as well as their food preferences. Pleasantly, there was a wonderful selection of wines from Spain, France, Australia, and England (don’t laugh). I was amazed to see more wine distributors than beer!

Michael Perlis Presents: Eileen Writes Part 3

September 1, 2011 by evebushman

Chef Eileen Wright

Now Eileen Wright heads north to the small farming town of Hesketh Bank near Manchester. Here is the third installment of “Eileen Writes”:

Moving North

Driving from the south of England to the north (on the opposite side of the road), the sky’s grey intensified, the temperatures fell and the rain began to descend. After a four hour drive I finally arrived at the quaint little town of my good friend Pat. Pat and her husband Tom live in a farming town near Manchester, England by the name of Hesketh Bank. Hesketh Bank is where Pat’s family has lived and farmed for many generations.

Today I am one of the lucky individuals to benefit from all the long hours and hard work. As we traveled down the long and windy, tree lined road we came upon the family vegetable/fruit stand.

I was so excited to purchase our ingredients for this evening’s dinner- truly, farm to table (the potatoes still had dirt covering them)!!! The basket was filled with: three different colors of peppers, tomatoes, onions, potatoes, aborigine (eggplant), romanesco cauliflower, shallots, green beans, snow peas, squash, plums, pears, beats, figs – hold on, I need another basket.

I walked away with an armful of fresh bread, tea cakes, local Lancashire cheeses, and amazing produce. Last but not least, one final stop, the fish monger for some fresh salmon. At last, a cozy bungalow, a fantastic home cooked meal in front of the fire place and a superlative glass of wine – salute!!!

Just a note: across the two lane road you can even purchase a Shetland Pony J!