Eve's Wine 101

The Ford Announces Culinary Partnership with Plant-Based Chef Jocelyn Ramirez of Todo Verde for 2021 Concert Season

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Plant-Based Menu and Beverages are Featured at the Ford Terrace Café and Grab & Go Market

LOS ANGELES, CA – The Ford, the 1,200-seat Los Angeles amphitheater nestled into the Hollywood Hills, announces a new culinary program designed by celebrated chef and community activist Jocelyn Ramirez of Todo Verde. Beginning July 30, 2021, attendees of The Ford’s performing arts programs began to order food and beverages at Todo Verde at the Terrace or the Grab & Go Market with Ramirez’ flavor-rich and healthy plant-based menu of dishes and drinks.

Jocelyn Ramirez founded Todo Verde in 2015 with a mission to create delicious and healthy foods inspired by her Mexican and South American roots for her Eastside Mexican community. As one of the most popular vendors at Smorgasburg LA, Ramirez continues to learn about the health benefits of nutrient-dense food and healthy ecosystems and shares her knowledge of healthy living through workshops, dialogues and food demonstrations throughout the community.

Photo credit Lindsay Kreighbaum.

Ramirez is thrilled to have the opportunity to introduce her menu at The Ford, stating, “This is such a moment for chefs of color in Los Angeles, and I’m honored to be a part of The Ford’s season as the first plant-based food concessionaire to take over a major music venue in the city of Los Angeles. Just six years ago, Todo Verde was founded and has become a staple across LA’s farmers’ markets and Smorgasburg LA. Now we are happy to call The Ford home, serving up some of our signatures like tacos de carnitas, ceviche, mulitas de chorizo and more.”

In addition to three types of tacos – Mushroom y Mole, Jackfruit Carnitas con Pipian Verde and Chorizo-Spiced-Seared Mushroom, – Todo Verde offers several dishes to share: Ceviche de Palmitas with hearts of palm in citrus and olive oil served with avocado, tomato, cilantro, jalapeño, cucumber, black sesame & tortilla chips;  Como La Flor of quinoa, cilantro micro greens, tomato, cucumber & orange, served with citrus-dressed mixed greens; Mulita of house-made cashew cheese melted between blue corn tortillas with house-made plant-based “chorizo,” cashew crema & pickled red onion; Nachos with house-made plant-based nacho cheese over tortilla chips with choice of plant-based “chorizo” or jackfruit, cashew crema & pico de gallo; and Poblano Mac y Cheese with fire-roasted poblano cashew queso and wheat semolina macaroni.

Desserts include Cacao Pudding, a cacao-and avocado-based pudding spiced with cinnamon, vanilla, maple syrup with strawberry reduction, dehydrated strawberries & pistachio crumble; and Plant-Based Cheesecake of creamy cashew-based lemon cheesecake with toasted almond cashew crust, cacao ganache and lemon zest.

To complement these menus are Todo Verde’s refreshing agua frescas, Strawberry Rose and Black Rice Horchata, which are available in both non-alcoholic and spiked versions using craft spirits. Guests may select craft beers from SouthNorte Beer Co. (San Diego) and Baja Brewing (Tijuana) and natural wines from small producers Sassara and Las Jaras wineries.

The Grab & Go Market features some of Todo Verde’s favorite food businesses that embody the cultural flavors that define Los Angeles. Carnivores, pescatarians and vegetarians can choose from Ramirez’s curated collection: George’s Boyle Heights Bean & Cheese Burrito or Ground Beef Burrito; Seoul Sausage Korean Fried Chicken; Bridgetown Roti Garlic Trini Eggplant & Scallion or Green Curry Shrimp & Potato; Toss It up Caesar Salad or a Southwestern Chicken Salad; Maison Matho French Ham & Butter Sandwich; Mama Musubi Curry Chicken Musubi or Yuzu Salmon Musubu; and Plantae Sushi Miso Avocado Roll or Spicy “Tuna” Roll. Ramirez includes a vegan and traditional Cheese Box served with accompaniments, and for dessert, Madame Shugah cookies; Omiso cookies; Bijoux Macarons; Coolhaus dairy-free ice-cream sandwiches; and Buttery Co kettle and cheddar corn. The Grab & Go Market offers an expansive selection of local craft beers and natural wines by the glass and bottle.

To browse the complete Todo Verde at the Terrace Café menu or to order online on show days (90 minute window) click HERE.  To view the complete Grab & Go Market offerings, click HERE. To learn more about dining and picnicking at The Ford, click HERE.

About Jocelyn Ramirez:

Todo Verde founder Jocelyn Ramirez is a plant-based chef, college professor, yoga instructor and advocate for healthy food access in her community. After Jocelyn’s father was diagnosed with cancer for the second time, she created a plant-based superfood smoothie diet that made him dramatically stronger and helped with a quick recovery. She founded Todo Verde in 2015 and left her career in higher education to pursue a new path in foodways related to culture and tradition, and she references traditional recipes passed down for generations within her family. Her business offers a robust catering division and can be experienced at farmers’ markets and at Smorgasburg LA in DTLA.  Jocelyn’s background includes Fine Art, Design and Business degrees, and she has trained at the Matthew Kenney Culinary Institute. Her work has been featured in several publications, including Los Angeles Times, USA Today, Vice, Spotify, Buzzfeed, Smithsonian, and Bon Appetit. Jocelyn published her first cookbook, La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor (Page Street), in 2020. In 2017, Jocelyn co-founded Across Our Kitchen Tables, an organization focused on uplifting women of color in the food industry that hosts skill-shares and an annual symposium. She currently sits on the Culinary Advisory Board for Food Forward and the Leadership Board for the Los Angeles Food Policy Council.

About The Ford

The Ford is one of the oldest performing arts venues in Los Angeles, with an outdoor 1,200-seat amphitheater and a rich history dating back to 1920. Situated in a 32-acre park and under the stewardship of the Los Angeles Philharmonic, The Ford presents an eclectic summer season of music, dance, film and family events that are reflective of the communities that comprise Los Angeles.

Advanced Sommelier Erik Segelbaum Joins the Grand Reserve Wine Advisory Board

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PASADENA, Calif., /PRNewswire/ — Vertical Finance (verticalfinance.com) is proud to announce the addition of Erik Segelbaum to the Grand Reserve Rewards Wine Advisory Board, a team of wine industry professionals that support Grand Reserve Rewards and Grand Reserve™ World Mastercard®, the credit card for wine enthusiasts. As a wine advisory board member, Segelbaum brings nearly 30 years of industry expertise and knowledge to help build the program, its exemplary suite of benefits and its network of over 450 partner wineries.

Photo: Artful Living

Since launching in August 2020, Grand Reserve Rewards is quickly growing its base of wine enthusiasts and its network of partner wineries. Grand Reserve brings new ways for consumers to be rewarded for pursuing their passion for wine and connects high-quality producers with discerning customers.

“We are thrilled to welcome Erik Segelbaum to the Grand Reserve Rewards team of expert wine advisory board members. Erik understands the world of wine deeply and will help us to continually improve our program for everyone involved,” said Matthew Goldman, Founder & CEO of Grand Reserve Rewards. “The insights and excellence of every board member is reflected in our program offerings and helps ensure we are always on top of new trends, great ideas, and unique opportunities.”

Named 2020 Wine Enthusiast’s 40 under 40 Tastemaker and 2019 Food & Wine Magazine Sommelier of the Year, Segelbaum is an Advanced Sommelier with the Court of Master Sommeliers, Certified Specialist of Wine (with distinction) with the Society of Wine Educators, and Wine and Spirits Locations Specialist (with distinction). Segelbaum has opened more than 30 restaurants, hotels and other venues where he has built and implemented beverage programs as Beverage Director and Head Sommelier. Segelbaum hosts ongoing wine education sessions at Smithsonian Institution in Washington D.C. and serves as the Vice President of the United Sommeliers Foundation, a charitable fund providing assistance to sommeliers in times of need.

“As a sommelier, I am constantly on the hunt for the best of the best in the wine world. I’m always looking for the hidden gems that, once discovered, forever improve my wine drinking life. I’m thrilled to have joined the advisory board of the Grand Reserve Credit Card. Without a doubt, this card will serve to be the most useful and practical wine accessory,” said Erik Segelbaum. “I look forward to applying my connections from nearly 3 decades in the industry to develop enriching card member experiences and opportunities.”

Other members of the Grand Reserve Rewards Wine Advisory Board include Helen Johannesen, Wine Enthusiast “Top 40 Under 40 Tastemaker” 2018 and Food and Wine “Best New Sommelier” 2016, Lance Reed, wine director for BOA Steakhouse in West Hollywood, CA and winner of multiple awards including Wine Spectator’s “Award Of Excellence” and its coveted “Best Of Excellence”, Peter Yeung, wine business consultant, XChateau podcast co-host and author of Luxury Wine Marketing and Jamie Cegelski-Gaebe, Founder of Priority Wine Pass.

To learn more about Grand Reserve Rewards, sign up for the credit card or enquire about joining the partner network visit: grandreserverewards.com.

About Vertical Finance
Vertical Finance is a fintech and challenger credit card startup. The company’s modern credit card platform matches consumers with high-quality boutique merchants and authentic rewards that enhance their lifestyle pursuits. The company’s flagship program, Grand Reserve, rewards consumers when they shop at wineries, wine clubs, and wine shops. Vertical Finance is a 1% for the Planet company, a global network of businesses, nonprofits, and individuals working together for a healthy planet, committed to giving 1% of gross sales each year to approved nonprofit partners. Visit verticalfinance.com and grandreserverewards.com to learn more. Consumers can connect with Grand Reserve on Instagram, Facebook, Twitter.

Disclaimer
Vertical Finance reserves the right to modify or discontinue its products or offerings at any time and without notice.  The Grand Reserve World Mastercard is powered by Deserve and issued by Celtic Bank, a Utah-Chartered Industrial Bank, Member FDIC. You must be of US legal drinking age to redeem certain rewards and/or experiences. We do not support underage drinking or any other misuse of alcohol.

Switchback Ridge, Grand Reserves Reward, Grassl Glass and More!

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What do you know about Calistoga’s Switchback Ridge Winery? How about the new Mastercard, the “Grand Reserves Reward” card, that’s just for wine enthusiasts? Have you handled any Grassl glassware? Visited Liquid Assets Cellars? Let me give you a taste of each, with a special focus on the wine of course!

It started like this: Grand Reserve members were “invited by our partner winery Switchback Ridge to a special private tasting event. They will be pouring their 2015/2016 Merlot, 2015/2016 Cabernet Sauvignon, 2014 Petite Sirah…and one new, not yet released wine for something extra fun! The event will take place at Liquid Assets Cellars in North Hollywood…Pierson Ryan from Switchback Ridge” will lead the tasting.

Learning About Switchback Ridge

Ryan explained that the winery is run by a mother/daughter team Kelly and Ashley Peterson. Ryan said, “This is fantastic wine but the people are better.” The family has owned the land for 106 years, 1999 was their first vintage, they only make about 3 thousand cases per year, they hold all reds four years in bottle after barrel aging and have 21 acres under vine. Winemaker Bob Foley is known as the “Mount Rushmore winemaker’, aka Mr. Merlot, and a very iconic winemaker (not related to Bill Foley).

About 80 percent of their wine is allocated to club members and the remaining 20 percent to wine bars and restaurants. Liquid Assets owner Kevin Jones chimed in, basically saying this is a perfect time to get in on winery allocation lists as due to Covid some members have had to drop off.

Tasting (my notes are in italics)

2015 SWITCHBACK RIDGE MERLOT 92% Merlot, 8% Cabernet Sauvignon

This is what Merlot should be! Ripe aromas and flavors of red cherry and cassis coat the palate with a rich, round middle. A framework of soft tannin delivers a beautiful finish with hints of mocha. 1008 CASES | $58/750ML (This was the first wine I tasted and stayed my favorite throughout. I found more dark cherry over red, the cassis and a finish that just wouldn’t quit! The 16 months it spent in French oak was perfect for my palate.)

 

2016 SWITCHBACK RIDGE MERLOT 90% Merlot, 10% Cabernet Sauvignon

Enticing red fruit bowl aromas of raspberry, red cherry and cassis are graced with just a hint of savory spice. These flavors flood the palate with a rich mouthful of deliciousness that brings on espresso-like nuances. The structure and balance resolve in a mouth-coating finish that seems to go on forever. 1144 CASES | $60/750ML (Had to agree with the “flood the palate” and the length of the finish noted by the winery above. Jeb Dunnuck gave this one 94 points. This one was a bit tighter than the 2015 for me, I would decant or lay it down for a bit.)

 

2015 SWITCHBACK RIDGE CABERNET SAUVIGNON 100% Cabernet Sauvignon

Intoxicating aromas of Bing Cherry and black currant. Delicious mid-palate sweetness, gently gripping tannin, finishing with hints of espresso and vanilla bean. A thoroughly ripe vintage with great aging potential. 829 CASES | $95/750ML (Purely Domestic Wine Report awarded this wine 95 points. Ryan said they had a very low yield. I thought it fine to drink now, with dark black cherry, balsamic as well as the espresso and vanilla noted above. My second favorite wine in the tasting.)

 

2016 SWITCHBACK RIDGE CABERNET SAUVIGNON 100% Cabernet Sauvignon

Intense dark fruit aromas of black cherry and black currant indicate the ripeness and purity of this beautiful Cabernet. The structural framework is sturdy, while tannin grips very gently, carrying the fruit flavors with a trace of vanilla into a long, graceful finish. 1071 CASES | $96/750ML (Jeb Dunnuck really liked this one, giving it a whopping 96+. Beautiful fruit and tannin structure.)

 

2014 SWITCHBACK RIDGE PETITE SIRAH 100% Petite Sirah (33% Old Vine Block)

You might have to tap on the bottom of the bottle a few times to get this wine out! Incredibly dark and impenetrable with wild berry and boysenberry fruit. The wine coats your palate from beginning to end. Chewy tannins are well integrated and nicely balanced by ripe, jammy fruit and lifted by ample natural juicy acidity. 717 CASES | $62/750ML (I had to use one of my favorite lines, “There’s a lot going on in this glass” to describe this Petite Sirah. Lots of thick jam and strong tannins; Ryan mentioned a great age ability and that it only needed a ribeye steak!)

A note on the not yet released wine – stay tuned to Switchback Ridge as though we were one of the few that have sampled it, we can’t share anything about it publicly until it’s released, possibly by November!

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Grassl Glass (Excerpted From Brochure)

Every Grassl Glass is handmade by artisans with over 30 years of glass blowing experience. The result of their skill is a glass with remarkable precision, highest quality materials and unbelievable thinness that feels weightless in your hand. All shapes were developed with the feedback of world renowned winemakers to establish a clear benchmark for how their wines should unfold and be enjoyed by everyone.

Final Words

So, become a card holder, earn some bonus points and you will be invited to tastings with wineries like Switchback Ridge, and other “experiences”. Visit Liquid Assets Cellars, in nearby North Hollywood about 20 minutes from Santa Clarita, for your chance to handle the delicately made GrassL glassware – I swear the decanter weighed a mere ounce – and see the custom cellars where you can also store your wine!  Make friends with the owner Kevin Jones and he’ll walk you over to his sister shop, Epicurus Gourmet (I felt like we were in a French grocery!) and maybe also sample his new Kindred Rose wine.

Links

https://switchbackridge.com

https://www.instagram.com/switchbackridge/

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https://www.instagram.com/grandreserverewards/

https://linktr.ee/GrandReserveRewards

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https://grasslglass.com/

https://www.facebook.com/grasslglass/

Watch 20 seconds or so of how the glassware is made here:

https://grasslglass.com/assets/video/manufacture_low.mp4

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https://www.lacellars.com/

https://www.facebook.com/Liquid-Assets-Cellars-103946499846

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Epicurus Gourmet

https://epicurusgourmet.com/

https://www.facebook.com/EpicurusGourmet

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

Los Angeles Philharmonic and Hollywood Bowl Food + Wine Introduce Hollywood Bowl Supper To Go

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LOS ANGELES – The Los Angeles Philharmonic and Hollywood Bowl Food + Wine has announced the launch of Hollywood Bowl Supper To Go, that began Thursday, June 11, 2020. This offering allows Bowl fans to bring the Hollywood Bowl Food + Wine experience into their own homes with James Beard Award-winners Caroline Styne and Suzanne Goin presenting delicious meals prepared daily in the on-site kitchen and wine pairings from the Bowl’s extensive list.
Customers can order their favorite Hollywood Bowl Supper to Go meal and wine online and select a 45-minute window as their pickup time. After customers arrive in the Hollywood Bowl’s main parking lot, the meal will be brought to their vehicle and placed in the trunk. Payment is made in advance for a completely safe, contactless pickup. To ensure availability, ordering the day before is encouraged, but limited options may be available up to 3pm for same-day ordering.
Menu options feature six different three-course meals, a family-style barbecue meal for two, and á la carte selections such as Spanish fried chicken, summer squash gratin, Alaskan halibut, and more. The wine list, hand-selected by Caroline Styne, offers Old and New World varietals and a wine package of four bottles.
“We are beyond thrilled to be able to provide a little bit of the Hollywood Bowl Food + Wine experience to our guests in the comfort of their own home and to keep that connection with them until we can all be together again next summer,” states Caroline Styne.
“The experience provided by Hollywood Bowl Food + Wine is an integral part of the Bowl tradition,” said Gail Samuel, Hollywood Bowl President and LA Phil COO. “Though the 2020 season has been cancelled, we’re delighted that we can bring back a part of the joy for Bowl fans who are missing their summer nights and allow our guests to recreate this piece of being at the Bowl.”
Hollywood Bowl Supper to Go begins Thursday, June 11, with pickups from 4 to 7pm. Customers can begin placing orders beginning Tuesday, June 9.
For more information, and to browse the complete menu, click the following link: HollywoodBowl.com/togo

Savor Japanese Craft Spirits: Shochu and Awamori at Japan House Salon

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Boy oh boy, had an opportunity to learn from my favorite sake instructor, as well as taste tons of hard-to-find Awamori and Shochu alone and in cocktails. This was my social media post the day after:

Photo credit: Ed Bushman

“About last night…went to the @JapanHouseLA in Hollywood for a “fun evening of Japanese Craft Spirits”, specifically to learn about and taste distilled spirits Shochu and Awamori alone and in a wide range of amazing cocktails along with other interested press, bartenders and students. We also had a class on these spirits led by my former educator @Ueno_Toshio from @SakeSchoolofAmerica where we learned how they are made, where they are made, how to pair them and more…”

Spirits that stood out for me included Nankai Gold Shochu finished in oak casks, all of the Awamori made from Thai rice in Okinawa, different Shochu made from brown and black sugar as well as sweet potato, Yanagita Mizunara cask barley shochu, the Iichiko brand Saiten with 43% alcohol as well as their number one seller Silhouette and black bottle Kurobin with 25% alcohol. Remarkable Shochu cocktails included a highball, Manhattan and Old Fashioned.

Photos can be seen here.

What I Learned from Instructor Toshio Ueno

Ueno grew up in a wine grape growing family that sold their grapes to wineries in Japan. This is where his interests began. He explained that Japan is the size of California, they get a lot of rain and temperatures range between 43 and 74 Fahrenheit. USA is the number one importer of Shochu. He described how distilled sake becomes Shochu, distilled beer becomes whisky and distilled wine becomes brandy.

Shochu is unique in that it is only distilled once – which allows for the aroma, flavor profile and craftsmanship to stay true to the base grain or potato used.

From the Invitation: What is Shochu and Awamori?  

Shochu is a popular distilled spirit in Japan that has been perfected and refined over the past five centuries, mainly in southern Kyushu.  This spirit is made with a variety of ingredients such as sweet potato, barley, rice, brown sugar, and so on.  A Japanese entrant in the 2018 Los Angeles International Spirits Competition received the Best Shochu award and won third place overall in the Spirits category.

Awamori is produced in Okinawa, Japan, and also boasts a long history, much like Shochu.  Despite using rice as its main ingredient, it has a distinct fruity aroma (similar to apples or bananas), due to its unique atmospheric distillation method.  Vintage Awamori that has been allowed to mature for three years or more is called Kusu, and it has a sweet and mellow vanilla-like aroma.  Kusu, even with an alcohol level of over 40%, tastes mellow without a strong alcohol flavor and smells sweet.

japanesecraftspirits.com/

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

Musso and Frank Grill Uncorks Brand New Signature Red Wine Label

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THE HEART OF HOLLYWOOD – Overflowing with the very same blend of warmth, sophistication, tradition, variety, and delectable flavour that have made Musso & Frank Grill such an iconic Hollywood destination for the past 100 years, the restaurant’s 2018 signature Peake Ranch Syrah has just been added to the menu to help welcome the new year. The addition of the new wine represents an integral facet of Musso’s ongoing efforts to expand and embellish its “Award of Excellence” – winning wine program.

The announcement was jointly made today by Musso’s COO, Proprietor, and fourth-generation member of the family of owners Mark Echeverria, and the famed restaurant’s General Manager and Wine Director Andrea Scuto, who blended the new vintage of the wine.

Musso’s 2018 vintage, already labelled classic, is similar to the great 2016 – another classic year for a great vintage and strong growing season, resulting in high quality wines. 2018’s cool temperatures in the late summer and early fall provided ideal weather by which to allow the fruit to have great concentration, with healthy acidity and a good depth of flavor.

Says Mr. Scuto, “Musso’s Peake Ranch Syrah is deep red with purple reflections, shiny in the glass, and shows the concentration typical of a long ripening season. The nose is powerful, with a burst of black fruit and purple flowers accented from the cardamom and baking spices generously imparted by the French oak barrels used to elevate the wine.

The attack on the mouth of our new Peake Ranch Syrah is supple, and confirms the deep core of black fruit, releasing on the mid-palate floral notes and the precious spice accents perceived at the nose. Tannins are sweet and smooth, working together with the natural acidity of the Syrah, to give great structure to the wine in order to pair it with our famous steaks. The finish is long and clean, and leaves the mouth ready for another bite of our legendary food options.”

The new 2018 Musso & Frank Syrah “Peake Ranch,” available by the bottle ($70) or by the glass ($15) – as long as limited supplies last – will be available exclusively to Musso diners. The wine has been barrel picked and blended by Mr. Scuto to offer the very same mixture of old-world sophistication and contemporary warmth that has defined Musso & Frank for a full century and counting. The new wine will play a leading role by its addition to a rapidly-growing wine program that earned Musso’s a coveted Restaurant Award of Excellence for 2019 from Wine Spectator Magazine: https://restaurants.winespectator.com/restaurant/4977/the-musso-%26-frank-grill.

The introduction of the new Musso & Frank signature wine kicks off the legendary restaurant’s 101st year in business, following the seminal year of 2019 which included the unveiling of an unprecedented “Award of Excellence for a Hollywood Restaurant” from the Hollywood Chamber of Commerce on Musso’s 100th anniversary (9/27) and the publication of a stunning new coffee table book entitled “The Musso & Frank Grill,” chronicling – for the first time ever – the landmark venue’s history. The book is now available to the public at https://mussoandfrank.com/shop/ or on site at Musso & Frank.

Commenting on the new Musso & Frank wine brand, Mr. Echeverria said, “While Musso’s is primarily known for offering the greatest martinis in the world as well as other popular cocktails, we felt now was the perfect time to expand our award-winning wine program. We look forward to introducing both longstanding and new patrons to our wine program, and to enhancing their Musso’s experience by offering our specially blended new vintage as well. Under Andrea’s expert guidance, we are confident Musso’s will soon become as renowned for our wine selections as for our steaks, chops, seafood, salads, and, of course, legendary martinis!”

Added Mr. Scuto, “We’re committed to offering our patrons an expansive wine list as varied and appealing as our classic dishes themselves. Our new signature vintage is a boutique product made from fruit grown in the extraordinary Peake Ranch organic vineyards in the St. Ynez Valley, and vinified by local star winemaker Kevin Law out of Challen Vineyard in Santa Maria. We’re confident it will serve as an ideal complement to many of our most popular signature dishes throughout the year.”

Pouring On Quality                                                                                                                                                      

In addition to creating the new signature vintage and expanding the restaurant’s wine list, Mr. Echeverria and Mr. Scuto will further showcase the restaurant’s growing commitment to serving fine wine with the debut of a new, temperature-controlled wine display. The new display will be featured within one of three new private rooms currently under construction adjacent to Musso’s and slated to open to the public April, 2020.

Representing the first addition to the Musso & Frank Grill since 1955, the new private dining rooms will include one room offering an 8-10 person intimate dining experience, along with two others that can be converted for larger receptions accommodating up to 100 people – ideal for entertainment industry wrap parties, corporate gatherings, wedding celebrations, and a variety of other large and small events.

Raising The Bar For 100 Years                                                                                                                           

Founded in 1919 by Joseph Musso and Frank Toulet, the Musso & Frank Grill was sold in 1927 to a duo of Italian immigrants named Joseph Carissimi and John Mosso (a coincidentally similar name). Today, Musso’s is owned and operated by the families of Mr. Mosso’s three granddaughters: John and Cathy Echeverria, their son Mark Echeverria and his wife Tina, Steve and Anne Jones, and Richard and Kristen Kohlmeyer.

In addition to Musso & Frank’s remarkable cuisine and welcoming atmosphere, the restaurant has been a favorite watering hole for thousands of Hollywood stars, writers, directors, and studio executives, starting with none other than Charlie Chaplin. Business increased after Musso’s owners first opened an intimate and exclusive Back Room with a full-service bar in 1935. Twenty years later, the now-famous bar from the Back Room – including original light fixtures and furniture – was relocated to what is today referred to as Musso’s “New Room.”

Only The Beginning!                                                                                                                     

While 2019 was certainly a year for reflection by the owners of the Musso & Frank Grill, Mark Echeverria, his family, and their entire team remain laser focused on the present and future – a key reason why this past year was the most successful in the restaurant’s storied history to date. As Mr. Echeverria sums it up, “For all of us fortunate enough to be associated with Musso & Frank, 2019 wasn’t solely the culmination of our first hundred years – it also marked merely the beginning of our second hundred years!”  

For more information, please visit www.mussoandfrank.com. 

Silver Screen Bottling Company Launches Dutch “Predator” Bourbon Whiskey

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DALLAS (PRWEB) – Silver Screen Bottling Company and Fox Studios have partnered to launch Dutch Bourbon Whiskey to celebrate “Predator,” the iconic Hollywood blockbuster that was ranked one of the best action movies of all time by Rolling Stone magazine.

Dutch Bourbon Whiskey is a nod to the film’s main character, Major Alan “Dutch” Schaefer, who leads an elite band of soldiers on a rescue mission in central America. On the mission they encounter an alien-like creature who destroys most of the team in gory fashion. In the movie’s closing scenes, Dutch defeats the creature and is rescued by helicopter.

Dutch Bourbon Whiskey is fit for a person on a mission with a bold taste for adventure. This whiskey will do more than cover you with mud, it will take you to a new level with its full-bodied flavor and hints of vanilla, coconut, and bergamont.

The label is designed to look like an elite special forces patch and features the targeting crosshairs of the alien creature, a military helicopter and the quote made famous in the movie, “Get to the Chopper!” Bottles sell for $34.99 each and are available for presale at http://www.dutchwhiskey.com.

Dutch Bourbon Whiskey is the latest release by Silver Screen Bottling Co.
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, which has launched award-winning spirit brands around other iconic franchises like Star Trek, Fear the Walking Dead and the Fallout videogame. Visit http://www.silverscreenbottling.com to learn more about Silver Screen Bottling Company’s extensive licensed sports and entertainment spirits line.

About Silver Screen Bottling Co:
Silver Screen Bottling Company is a partnership between The Whitener Company and Chronicle Collectibles forming a premiere licensing, bottling, and distribution company for the most prized properties in film, television, and gaming industries with plans to deliver expertly crafted and marketed spirits, collectibles, and merchandise.

Vintage Eve Circa 8/2015: LuckyRice Feast 2015 LA = Getting Very Lucky!

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“We will be returning to the City of Angels with a our national Feast event and will continue to feature the best up-and-coming chefs in the Los Angeles area. Popular Pop-Ups will be joined by brick-and-mortar mainstays under one roof, with plenty of Asian-influenced cocktails from the city’s top mixologists to help wash down the grub.” Lucky Rice.

IMG_3790I had attended the LuckyRice LA feast once before, and in one word I would have to say: IMPRESSIVE. The fact that we were able to sample from so many excellent LA-based Asian restaurants at one time, and have the food paired with full-sized innovative cocktails, most made with Bombay East Sapphire Gin, was almost overwhelming. Almost.

This year we found the pairings equally ambitious. There were three separate areas to taste inside and outside of the Create nightclub in Hollywood. I couldn’t find any repeat dishes or cocktails so there was a lot of ground to cover. I took to the task in my usual diligence.

Of special note to me was the discovery of Bittercube Tonic Extracts. To see a bartender use a small dropper to add flavors like ginger, peppermint, sassafras, jasmine, lavender, orange, fennel, cinnamon…really changed the flavor profile of the juniper and other botanicals normally found in gin alone. Loved these inspired drinks with the moist and artful dumplings from Bling Bling Dumpling, the fresh scallop sashimi from Katsuya and the flavorful Szechuan Pork and Crab Wontons from Phorage.

I have bolded some of my favorites in the list below and instead of doing a story in photos, I uploaded them into a short YouTube. View it here.

The Cocktail Menu

Asahi Beer

Asahi Super Dry
Asahi Select
Asahi Kuronama Black

Bombay Sapphire® East Gin

Feeling Sheepish: Chamomile-infused Bombay Sapphire® East Gin, Bruce Cost Ginger Ale, Garnished with Lemon Slices

Break Room 86
Bruce Cost Ginger Ale

Original, Pomegranate with Hibiscus, Jasmine Tea, Passion Fruit with Turmeric, Bruce Cost 66 Calories with Monk Fruit, Blood Orange with Meyer Lemon

Butchers & Barbers
CATHAY PACIFIC AIRWAYS

Oriental Breeze: Sour Plum Tea, Cranberry Juice, Honey, Fresh Lemon Juice, Rose Water, Dried Rose Bud Garnish

Good Times at Davey Wayne’s
Harvard & Stone
Hinoki & the Bird

Son of a Beesting: Bombay Sapphire® East Gin, Sweetened Ginger, Honey Syrup, Lemon Juice, Mist of Rose Flower Water

Smashing Leaves: Shiso Infused Cognac. Lemon Juice, Kumquat Cordial

Terrine
The Tasting Menu
Asian Box

Lamb Meatballs, Coconut Curry, Summer Herbs, Asian Street Dust

Glass Noodle Salad, Pineapple, Golden Raisins, Tamarind Vinaigrette

Ayara Thai Cuisine

Chicken Khao Soi: Thai Curry Noodles Garnished with Pickled Mustard Greens, Shallots, Fried Noodles, Coconut Cream Foam, and Lime

Badmaash

Chicken Biryani with Cilantro-Lime Whip and Paprika Masala

Bling Bling Dumpling
Blue Ribbon

Spicy Tuna Hand Roll: Raw Tuna, Spicy Mayo, Sushi Rice, Vinegar, Nori
Salmon Avocado Hand Roll: Salmon, Avocado, Sushi Rice, Vinegar, Nori
Spicy Crab Hand Roll: Crab, Spicy Mayo, Shiso Leaf, Masago, Sushi Rice, Vinegar, Nori

Crème Caramel LA

Ube Upside Down Pie: Ube (Purple Yam) Custard topped with Brûléed Graham Cracker, Greek Yogurt Crumble Crust

Fluff Ice

“Chamango”: Mango Fluff with Spicy Popping Boba

Hamasaku

Bara Chirashi: Tuna, Snapper, Salmon, Egg, Sesame, Seaweed, Shiso, Rice

Katsuya

Truffle & Chive Chawanmushi: Three Layers of Truffle, Dashi Tamago and Light Soy

Hokkaido Scallop Sashimi: Tomatillo Ponzu, Fuji Apple, Watercress & Ginger

Komodo

Vietnamese Chicken Liver Pate on Bruschetta topped with Smoked Caramelized Onions, and Pickled Carrots

HUTCHINSON COCKTAILS & GRILL

Nasi Goreng: Rice, Pork, Chicken, Shrimp, Fried Egg, Sambal Oelek, Kejap Manis, Chicken Stock, and Trassi (Shrimp Paste)

Little Sister

Braised Beef Shank and Tendon, Sweet Onion, aromatics, Chili Noodles, Black Vin

Open Blue

Cobia Crudo, Chicken Skin Chicharron, Hearts of Palm, Young Ginger and Lime Gremolata, Tomatillo-White Soy Glaze

Palms Thai
Parks BBQ

Parks Galbi: Marinated Short Ribs

phorage

Szechuan Pork and Crab Wontons: Pork, Crab, Onions, Cilantro, Water Chestnut

Seoul Sausage Company

Southern Korean Braised Bacon with Country Potato Salad

Starry Kitchen

Crispy Tofu Balls

The District By Hannah An

Open Faced Bahn Mi: Tofu Pate or Beef Pate, Pickled Carrots, and Pickled Daikon with an Aioli

the Dudley Market

Seafood Shoyu Style Ramen

Twenty Eight

Slow Braised Octopus: Black Bean Chili Glaze, Garlic Aioli, Pickled Radish, Preserved Young Peach

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I highly recommend this event to anyone that is interested in where to find LA’s best Asian fare, and those budding mixologists that want to try their hand at making something well beyond a gin and tonic! http://luckyrice.com/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

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

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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.

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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.

L.A. Loves Alex’s 8th Annual Cookout Raises Record $1.3 Million for Childhood Cancer Research

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Annual Cookout with Culinary Stars Breaks New Record with Enthusiastic Support from the Entertainment Industry 

The 8th annual L.A. Loves Alex’s Lemonade Stand was an overwhelming success raising over $1.3 million for Alex’s Lemonade Stand Foundation, breaking last year’s record for the event. Located at Royce Quad on the campus of UCLA, the day was perfect for chefs and fans to come together to support childhood cancer research.

Participating Vintners and Mixologists gather at the 2017 LA Love's Alex's Lemonade Stand Chef's Cookout at UCLA in Los Angeles, CA on September 9, 2017. (Photo: Alex J. Berliner / ABImages)

Participating Vintners and Mixologists gather at the 2017 LA Love’s Alex’s Lemonade Stand Chef’s Cookout at UCLA in Los Angeles, CA on September 9, 2017. (Photo: Alex J. Berliner / ABImages)

A few highlights:

  • More than 2,200 people, including more than 100 chefs, mixologists and vintners were on hand to raise funds and awareness for childhood cancer research.
  • Inspiring speech by Jay & Liz Scott, Alex’s parents, and co-executive directors of Alex’s Lemonade Stand Foundation, and highlighting the importance of how we all can make a difference. Patrick Scott, son of Liz and Jay and older brother to Alex read a letter he wrote to his sister on the 13th anniversary of her death.
  • A dynamic live and silent auction that raised more than $640,000, including a women’s chef dinner including Suzanne Goin, April Bloomfield, Giada De Laurentiis, Nancy Oakes and Sherry Yard and an impromptu dinner coordinated with Jimmy Kimmel and chefs such as Jonathan Waxman and Chris Bianco held at his barn, which raised $200,000 ($100,000 twice)
  • A Kids Campaign that raised over $50,000 from holding lemonade stands, bake sales and other creative activities, with the check being presented to Liz and Jay Scott
  • Over 60 Young Investigator grantees who have dedicated their lives and careers to finding better treatments and cures for kids with cancer.

To view more images: L.A. Loves Alex’s Lemonade 2017

Culinary and Entertainment Stars Join Battle Against Childhood Cancer At L.A. Loves Alex’s Lemonade Culinary Event

Camilla Belle – 10,000 B.C.,. The Lost World

Denise Butte – For the Love of Ruth

Brian Dietzen – NCIS

Kate Flannery – The Office

Taylor Hay – Strings, childhood cancer hero

Jimmy Kimmel and Molly McNearney – Jimmy Kimmel Live!

Alex Lange – social media influencer

Tom Lenk – Buffy the Vampire Slayer

Bailee Madison – Good Witch

Adam McArthur – Star vs. the Forces of Evil

Renee Felice Smith – NCIS

Emily Tyra – Code Black

Wilmer Valderrama – NCIS

Kirsten Vangsness – Criminal Minds

Jaleel White – Family Matters

Emily Wickersham – NCIS

Participating Chefs

Nick Anderer (New York, NY) – Maialino

Wes Avila (Los Angeles, CA) – Guerrilla Tacos

Chris Bianco (Phoenix, AZ) – Pizzeria Bianco

April Bloomfield (Los Angeles, CA) – The Hearth and Hound

Michael Cimarusti (Los Angeles, CA) – Providence

Josiah Citrin (Los Angeles, CA) – Melisse

Scott Conant (Los Angeles, CA) – Ponte

Giada De Laurentiis (Las Vegas, NV) – Giada

Eva Ein (Santa Barbara, CA) – McConnell’s Fine Ice Creams

Sue Feniger and Mary Sue Milliken (Los Angeles, CA) – Border Grill

Michael Fiorelli (Los Angeles, CA) – Love & Salt

Jeremy Fox (Los Angeles, CA) – Rustic Canyon

Neal Fraser (Los Angeles, CA) – Redbird

Evan Funke (Venice, CA) – Felix Trattoria

Ray Garcia (Los Angeles, CA) – Broken Spanish

Suzanne Goin, Javier Espinoza, Amy Deaderick, Adam Cherney and Mercedes Rojas (Los Angeles, CA) – Lucques, a.o.c., Tavern

Hedy Goldsmith (Los Angeles, CA) – Sweet Hedy

Valerie Gordon (Los Angeles, CA) – Valerie Confections

Cosmo Goss (Chicago, IL) – The Publican

Jonathan Grahm (Los Angeles, CA) – Compartes Chocolatier

Hilary Henderson (Los Angeles, CA) – CUT by Wolfgang Puck

Maria Hines (Seattle, WA) – Tilth Restaurant

Timothy Hollingsworth (Los Angeles, CA) – Otium, Barrel & Ashes

Bruce Kalman (Los Angeles, CA) – Union, Knead Pasta + Co.

Sara Kramer and Sarah Hymanson (Los Angeles, CA) – Madcapra, Kismet

David LeFevre (Manhattan Beach, CA) – Manhattan Beach Post, Fishing with Dynamite

David Lentz (Los Angeles, CA) – The Hungry Cat

Donald Link (New Orleans, LA) – Pêche, Herbsaint, Cochon, Cochon Butcher

Jenn Louis (Portland, OR) – Ray

Bricia Lopez (Los Angeles, CA) – Guelaguetza

Tyler Malek (Los Angeles, CA) – Salt & Straw

Walter and Margarita Manzke (Los Angeles, CA) – Republique

Kevin Meehan (Los Angeles, CA) – Kali

Ori Menashe (Los Angeles, CA) – Bestia

Ryan Messina (Yosemite National Park, CA) – Majestic Yosemite Hotel

Danny Meyer (Los Angeles, CA) – Shake Shack (After Party)

Matt Molina (Los Angeles, CA) – Everson Royce Bar

Dahlia Narvaez (Los Angeles, CA) – Mozza Restaurant Group

Zoe Nathan (Los Angeles, CA) – Huckleberry

Nancy Oakes (San Francisco, CA) – Boulevard

Adam Perry Lang (Hollywood, CA) – APL Restaurant

Chris Phelps (Los Angeles, CA) – Salt’s Cure

Zachary Pollack (Los Angeles, CA) – Alimento

Steve Samson (Los Angeles, CA) – Sotto, Rossoblu

Michael Schwartz (Miami, FL) – The Genuine Hospitality Group, Amara at Paraiso

Jon Shook and Vinny Dotolo (Los Angeles, CA) – Animal Restaurant Group

Nancy Silverton (Los Angeles, CA) – Nancy’s Fancy Gelato

Cal Stamenov (Carmel, CA) – Lucia Restaurant & Bar

John Sundstrom (Seattle, WA) – Lark, Bitter/Raw, Slab Sandwiches & Pie

Andrew Sutton (Anaheim, CA) – Napa Rose at DISNEY

Shannon Swindle (Los Angeles, CA) – Craft

Suzanne Tracht (Los Angeles, CA) – Jar

Marc Vetri and Jeff Michaud (Philadelphia, PA) – Pizzeria Vetri

Jonathan Waxman (New York, NY) – Barbuto

Rocco Whalen (Cleveland, OH) – Fahrenheit

Jason Winters (Los Angeles, CA) – Urban Pie

Sherry Yard (Los Angeles, CA) – IPIC Group

Shiho Yoshikawa (Los Angeles, CA) – Sweet Rose Creamery

Mixologists

Jeremy Allan – Minibar Hollywood

Eric Alperin – Varnish

Neal Bodenheimer – Cure

Matthew Biancaniello – Eat your drink

Beau du Bois – Corner Door

Dave Kupchinsky – Freehand Hotel

Shawn Lickliter – Republique

Darwin Manahan – 71 Above

Ignacio Murilla – Lucques Group

Christiaan Rollich – AOC, Lucques and Tavern

Marcos Tello and Federico Lozano – El Silencio Mezcal

The Hungry Cat

Ryan Wainwright – Faith & Flower, The Ponte

Vintners

Amitie Wines

Black Sheep Finds

Chambers & Chambers

Cade

Emanuel Tres Wines

Garber & Co. A Wine Company

Grandes Places Sélections

Grapevine Wine Co.

Greg Condes Wines

Habit Wines

Hitching Post Wines

Hollywood & Wine

Hoxie Sprizers

Hudson Wine Brokers

Indigenous Selections

Jardesca

Jelly Roll Wines

Kimberly Jones Selections

Lanson Champagne

Lang & Reed

Lieu Dit

La Voix

Martiaan Ranch

Martine’s Wines

Melville Winery; Samsara

Next Generation Wine Co.

Ole Imports

Palmina

Presqui’le Wine

Rare Wine Company

Return to Terroir

Red Car Winery

Revel Wines

Sandhi/Domaine de la Cote/Evening Land

Paul Jaboulet Ainé

Shacksbury Cider

Scribe

Silverlake Wine; Everson Royce; Silverlake Wine Arts District

Soliste Winery

Springboard Wine Co.

Shiverick Imports

Strange Wines

Storm Wines

Tercero Wines

Timbre Winery

Tyler Winery

Trombetta Family Wines

Veritas Imports

Wenzlau Vineyards

WINC

The Winehouse

Whitcraft Winery

***All chefs graciously donated their time, food and talent to the cause for this event***

Photography available on request

For more information, visit alexslemonade.org 

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About Childhood Cancer

Childhood cancer is a general term used to describe cancer in children occurring regularly, randomly and sparing no ethnic group, socioeconomic class, or geographic region. Childhood cancer extends to over a dozen types of cancers and a countless amount of subtypes. Just a few of these cancer types include: Ewing’s sarcoma, glioma, leukemia, lymphoma, medulloblastoma, neuroblastoma, osteosarcoma, retinoblastoma, rhabdomyosarcoma and Wilm’s tumor.  In the United States, childhood cancer is the leading cause of death by disease in children under the age of 15. Every day, approximately 250 kids around the world die from cancer, accounting for 91,250 losing their lives to the disease every year.

About Alex’s Lemonade Stand Foundation
Alex’s Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott (1996-2004). In 2000, 4-year-old Alex announced that she wanted to hold a lemonade stand to raise money to help find a cure for all children with cancer. Since Alex held that first stand, the Foundation bearing her name has evolved into a national fundraising movement, complete with thousands of supporters across the country carrying on her legacy of hope. To date, Alex’s Lemonade Stand Foundation, a registered 501(c)3 charity, has raised more than $140 million toward fulfilling Alex’s dream of finding a cure, funding over 690 pediatric cancer research projects nationally. For more information on Alex’s Lemonade Stand Foundation, visit AlexsLemonade.org.