USDA and Non GMO Products Offer Healthier Options for Drake’s Organic Spirits

March 17, 2019 by evebushman

MINNEAPOLIS (PRWEB) – Drake’s Organic Spirits announced today that it has introduced new handcrafted Mojito, Moscow Mule and Vodkarita organic mixes created specifically to be blended with Drake’s award-winning Organic White Rum and Drake’s Premium Organic Vodka. The mixes provide consumers, restaurants, bars and venues with turn-key delicious and healthier cocktails. Drake’s is the first and only spirit line in the world to be certified USDA Organic, Vegan, Non-GMO Project Verified, Gluten-Free and Kosher.

Drake’s Organic Mixes will soon be available nationally at select retail locations and by visiting http://www.drakesorganicspirits.com.

“The right mix makes a good cocktail great,” said Drake’s founder and CEO Mark Anderson. “Drake’s Organic Mixes are convenient, healthier and delicious. Organic products taste better and are better for our planet and bodies. Our spirits and mixes are no exception.”

Proceeds from the sale of Drake’s Organic Spirits and Drake’s Organic Mixes help support Long Lake Animal Rescue, an animal rescue foundation that takes in animals in need of a second chance at life.

About Drake’s Organic Spirits
Minneapolis-based Drake’s Organic Spirits was launched in 2017. Drake’s uses the highest quality USDA organic and non-GMO Project Verified ingredients to create a line of ultra- premium spirits. Drake’s Organic Vodka, Drake’s Organic White Rum and Drakes Organic Spiced Rum offer a no grain, no gluten, no gmo, ultra-premium, 12 times distilled handcrafted spirits at a better price than the leading premium brands.

For more information, please visit http://www.drakesorganicspirits.com, facebook: http://www.facebook.com/drakesorganic/, Instagram: @drakesorganic

buzzbox™ Wins Platinum and Gold from 2017 International SIP Awards

August 24, 2017 by evebushman

Palm Desert, California (PRWEB) – buzzbox™ beverages, inc., the first eco-friendly beverage manufacturing company that creates ready-to-drink premium cocktails, received three award recognitions from the 2017 Spirits International Prestige (SIP) Awards. The buzzbox™ Classic Cosmo™ and Cuban Mojito™ cocktails won Platinum, and the Perfect Margarita™ cocktail won Gold in the Pre-Mixed Cocktails (RTD) category.

The 2017 SIP Awards, held in Newport Beach, California in May, was its largest blind tasting competition to date with over 670 spirit brands competing for the awards based on merits of taste, aroma and finish by unbiased consumers. Judges are carefully vetted to guarantee reliable results, and were presented with undiluted and chilled spirit samples in unmarked glasses.

“We’re honored to be recognized by the prestigious SIP Awards for our premium, all-natural ready-to-drink cocktails,” said Rod Vandenbos, founder and CEO of buzzbox™ “All three cocktails that we entered were awarded, and we received three out of the 10 awards in the pre-mixed cocktail category. This is not only a testament to our convenient, single-serve premium beverages, but to our top-quality flavor as well.”

Headquartered in Palm Desert, California, buzzbox™ creates single-serve cocktails in recyclable, eco-friendly packaging with no preservatives or artificial flavors. Vegan Friendly, Kosher, Gluten Free and Non-GMO, buzzbox™ cocktails are the world’s first and finest eco-friendly cocktails. The proprietary packaging allows for its beverages to be poured over ice or consumed directly from the box with an attached straw, making it the first “complete drink experience” in a green and energy efficient package.

buzzbox™ is now in the running for the 2018 Consumer’s Choice Award (CCA), which is presented to brands that demonstrate the ultimate quality to consumers year after year.

Over the last two years, buzzbox™ has won awards in the ready-to-drink (RTD) category from Craft Spirt Awards, Micro Liquor Spirit Awards, LA International Spirits Competition and the San Francisco World Spirits Competition.

buzzbox™ released its eight (8) premium cocktails in the summer of 2016, which included the Perfect Margarita, Classic Greyhound, Long Island Cocktail, Extreme Coconut Cocktail, the Classic Cosmo, Cuban Mojito, Bloody Mary and Whiskey Lemonade. To purchase buzzbox cocktails visit: http://www.buzzbox.com to find the nearest retail or online store.

About buzzbox™ beverages, inc.
buzzbox™ was founded in 2013 by Rod Vandenbos. The first-of-its-kind beverage manufacturing company creates premium, single-serve, ready-to-drink cocktails in recyclable, eco-friendly and energy efficient packaging. buzzbox cocktails are handcrafted premium drinks, made with only natural ingredients. There are no preservatives or artificial flavors. buzzbox cocktails are produced in aseptic packaging, giving products a shelf life of over 18 months. buzzbox™ is headquartered in Palm Desert, California. For more information or to become a distributor, visit http://www.buzzbox.com.

About the SIP Awards
The SIP Awards provides a unique judging competition for spirit brands to gain exposure, feedback, and recognition from unbiased consumers. As the only blind tasting competition of its kind, the SIP Awards offer a fair platform for top brands to showcase their products to their most discerning audience. To learn more about the SIP Awards beverage competition, venue partnerships, or for a complete list of 2017 winners, visit https://sipawards.com/.

Vintage Eve Circa May 2016: Mixology and Food Pairing via Culinary Wonders

May 16, 2017 by evebushman

Oh yeah baby, I was more than a little intrigued with just the title of this demo class at our local cooking studio, Culinary Wonders. I had taken a wine-pairing class there before, but never a mixology class.

As a student of both wine and spirits, I’ve done my fair share of trying all kinds of spirits and cocktails, just as I try all kinds of wine varietals. However, I don’t have the slightest inclination to make wine. Cocktails? Yes. Pairing? Definitely yes. So…moving on…this is how it started:

The Invitation

Planning a cocktail party but not sure what to serve?   Maybe we can help. Join us, and our very own bartender, for a night of sophisticated small plates to pair with some unique cocktails.   

Menu: Cuban ceviche served with Cucumber Mojito, Thai beef salad paired with Lychee Champagne Cocktail, Lamb burger sliders with a classic Manhattan  and Spicy chocolate tartlet accompanied by “Silk Stockings.”

The Class

According to co-owner Chef Judy Gilbert, local bartender Ian McQuown would be giving us a “good show.” If Ian’s name is familiar, Judy said that he went to Hart High school, was in show choir and drama, later graduating from UCLA’s theater arts program.

Ian did not fail to disappoint. In fact Judy commented that she had met with other bartenders that, though they knew their craft, wouldn’t have been as entertaining.

“You’re not a bartender,” Ian began, “if you’re not dripping.” And drip he did, even broke a glass, but none of the students could tell if it was all for show or for real. Anyway, Ian prepared all four drinks as listed above, while sharing tidbits of information, much like Chef Herve and Chef Judy did, while working.

(Note: At press time I’m waiting for Chef Judy to send me all of the recipes, for the dishes and the cocktails, digitally. When she does I will be running them in separate weekly posts on my website, http://evewine101.com. In the meantime, below are some of the things that we learned.)

Starting with the Cuban Ceviche and Cucumber Mojito we learned that lime juice would “cook” the raw shrimp in about 2-3 hours in a zip-lock bag and how to squeeze a cut lemon with a set of kitchen tongs. The Mojito benefitted from as much muddled lime and mint that you wanted and the use of coconut palm sugar.

The next course, Thai Beef Salad and a Lychee Champagne Cocktails was a pairing Chef Herve liked, as the sweetness of the Lychee would counterbalance the spiciness of the salad. The marinade for the salad could be made up to three days ahead, if an English (or hothouse) cucumber was used there would be no need to peel it and that Thai basil is more aromatic than regular basil. The cocktail, garnished with a Lychee nut, also employed the use of Soho lychee liquor (never heard of that before) and rum that had been infused for one night with a Kafir lime leaf.

Our third course, Lamb and Beef Sliders paired with a Manhattan, was my favorite. Chef Judy suggested a 20% fat ground beef, as it mixed well with the lamb in a 50/50 ratio. And the surprise of a small cube of Feta cheese buried inside added another layer of flavors. Ian used Templeton Rye Whisky (which I would loved to have had alone…) in his Manhattan recipe. The big surprise for students was the used of Luxardo cherries and their syrup. Costing about $20 a jar Judy said they were far better than the maraschino cherries most have tried. Everyone agreed.

The last course, a Spicy Chocolate Tartlet and Silk Stockings, was a favorite among the dessert lovers. Chef Herve had prepared this course first as it had to bake while we had the other pairings. Using unsalted butter (apparently Chef is a huge butter fan) along with simple crushed cookies or vanilla wafers he made the crust. The inside was a decadent mixture of heavy cream, spices and Mexican chocolate. Chef called the dish “A flavor profile of sweet, salty, spicy and smoky.” Then Ian whipped up tequila, crème de cacao, cream, Chambord raspberry liqueur and Chef Judy came around and topped it off with cinnamon.

About Culinary Wonders (2016: Private events are currently available, the storefront is closed.)

As the only recreational cooking class in the area, Culinary Wonders is taking Valencia by storm. Let our highly seasoned chefs take you on a culinary adventure through the world of unique cuisines that will boost the skills of any avid cook!

Discover the joy of cooking in a small, welcoming environment in our cooking studio. Our classes cover various topics such as pasta making, regional cooking, sushi making, as well as pastry classes and many more. Our Hands-On Classes offer personal instruction in a small group setting. Every class includes your own workstation, set of tools and supplies and of course all the recipes. We make learning fun and each class ends with a great meal along with occasional wine or cocktail pairing.

Our Demonstration Classes offer a wide range of menus prepared for you by our experienced chefs. Think of it as “dinner” and a show. You will get to sample the entire menu and also enjoy the occasional wine and cocktail pairing. Don’t forget you will take home all the recipes to prepare for your family.

Looking for a location to have a Special Event? Reserve our cooking studio for your next gourmet cooking club get together, corporate team building event, bridal shower, baby shower or birthday party.

We can also host a fun cooking class for your fundraiser.

We will work with you to create a menu just for you. You will have the choice of a hands-on or demonstration class.

Thank you for your interest in Culinary Wonders. We hope to see you soon in our kitchen where we’ll be cooking up some magic!

http://www.culinarywonders.net

Vintage Eve Circa Dec. 2011: The Mistletoe Martini

November 22, 2016 by evebushman

On my own website, I just began sharing recipes all centered on the use of Elixir G Ginger Mix. I had discovered the non-alcoholic ginger mix at an event and was anxious to try making drinks of my own at home. One of the recipes I wanted to share with Beacon readers is specifically named for the holidays, but, after having it, I plan on having it All…Year…Long.

“MISTLETOE MARTINI”

1½ ounce Vodka

½ ounce triple sec

½ ounce Elixir G

½ ounce cranberry juice

Serve in a sugar rimmed martini glass. Garnish with mint leaves and a cranberry.”

But, I made a few changes. I doubled the recipe to fill a martini shaker, over ice of course, for two. And, as I had learned that the Elixir G was stronger than other ginger mixes I had used, I replaced the measurement of ½ ounce with one cap. The rest of the ingredients measured the same, though I may have added a smidgeon more vodka to fill my shaker.

I decorated with an orange rind, which I also wiped on the rim of the glass, and left out the sugar, mint leave and cranberry.

We made a second shaker later. Very, very tasty. Thinking now…what can I call this when it’s not December…VTSEGC is a very long acronym but it would help me to remember all of the ingredients!

From ELIXIR G:

Elixir G Ginger Mix is now available for consumers at Bristol Farms retail locations throughout California.

There is a first in the world of Food & Beverage. Never before has there been a liquid ginger.

Three years ago, Elixir G Ginger Mix started the trend of making a great variety of Ginger Cocktails available in bars and restaurants. After winning “Best In Show” and “Best New Beverage” at the West Coast Food & Beverage Expo, Elixir G quickly sold into all P.F. Changs and Benihana locations nationwide.

The restaurant world was dazzled when they were suddenly able to easily offer Ginger Margaritas, Ginger Martinis, Ginger Mojitos and more. The powerful Elixir G ginger concentrate is made with an enormous amount of fresh ginger root. Many more restaurants followed ranging from The Four Seasons to independent mom-and-pop locations as far away as New York, Ohio and Louisiana.

Often restaurant customers were so enchanted with their ginger cocktail, they would investigate how it was made and then go home and contact Elixir G. Orders would arrive from all around the country almost daily.

Creative uses expand in the home as many people create new uses like Fat-Free Ginger Salad Dressing, sweet ginger shrimp, or even desserts like Ginger Beer Floats.

When there are breakthroughs in products such as this, it reminds us that it is a great time to be a consumer.

Based in Los Angeles, Elixir G was started by Bill Tocantins. He sources the best ginger root in the world including Thailand, India and Brazil. After testing, it is flown in and then bottled in Riverside, CA. It is made with fresh ginger root, lemon juice and pure cane sugar. No preservatives, chemicals or dyes are added. Shelf life is over one year after it is opened.

Vintage Eve March 2012: Santa Clarita Wine Fest – Part Deux!

September 27, 2016 by evebushman

It was a picture perfect day for wine tasting. The pesky wind was held at bay and white wine stayed chilled under the expansive tents while guests collected at tables serving wine, spirits, beer and lots of goodies to pair them with.

Also cool this year was that the event was held at the Bridgeport Marketplace. Guests had the food trucks by day, and by night, so many great restaurants to have dinner in (and sober up!) before driving home: Sabor Cocina Mexicana, Marston’s, SAKE Bistro and Sushi, and Frankie’s NY Italian being some of my favorites.

Faves

The Michael Hoefflin Foundation table had an impromptu raffle set up that few were aware of. For a $10 donation you went home with a $10 bottle of wine…or up to a $100 bottle of wine. Even I bought a ticket. I hope they did well.

The P and the K in P & K Chocolates were charming: Pam Dirickson and Kim Larsen. Serving several different cake bites they were certainly a hit. Reminded me to make the short trip to their Canyon Country store and get a box.

My other personal favorites included Wedell Cellars three Pinot Noirs and one Syrah, B & P Winery’s 08 Merlot, Robert Reyes Chardonnay and White Port, ValBeMar Specialty Coffee, Inception Wines 10 Viognier and Pinot Noirs, Sips Sparkling Cocktails’ Cucumber Mojito, Ventura Limoncello by the shot and in a cocktail, the fun people in the Valencia Cigar Lounge, Rocky Fino, aka “Will Cook for Sex”, The Wine Rack, and the entire lineups from Boutique Sake, JVS Imports for Scotch, Bourbon and Rye, Pacific Edge for Anejo, Tequila and Reposado.

Jenny Ketchepaw on the wine Sexual Chocolate: “I liked the wine, I liked that it’s from San Luis Obispo, I liked the vibe, I liked that it’s young and fresh – great with a chocolate-covered strawberry!”

Kathleen Carson Marquart: “Inception – the purple labeled Pinot.”

Matthew Rungaitis and Christine Andrews: “B & P had the best wines!”

Danielle Whitener: “The Cielo Purple Haze…smoky, and so good!”

Dan and Joanie Warner: “The tequila was great! Our fav wine was Inceptions Viognier…we really liked the limoncello too. Dan did try the scotch.”

Meredith Kent McGowan: “I was impressed with the Malibu hills winery, Cielo!”

Kevin Friend: “Loved the Tempranillo from Witch Creek, also the Roxo Bordeaux blend ‘port’.”

Jacob Stark: “The Firestone Walker Brewery was great.”

Denise Lowe, Fest Sommelier: “It was a crazy day! Everyone was happy, challenges were well-handled and a lotta money was raised for the Michael Hoefflin Foundation. My team worked their butts off and made me look good.”

Seen

Bob Kellar, David Gauny, Chris Shoemaker, Judy Penman, Meredith Kent McGowan, Cheryl Gray, Tim and Jenny Ketchepaw, Danielle Whitener, David Barlavi Lxix, Jacob and Ann Stark, Dave and Patty Williams, Adam Rubenstein, Brandon Drake, Eric Bermudez, Carla Palacios, David Locken, John Dickey and Denise Lowe, Xochitl Maiman, Shawn Burgert, Dan and Joanie Warner, Joe Wehinger, Kai Ellis, Kimberly Rockwell Clark, Kim Larsen and Pam Dirickson, Mark Newman, Barrie Lynn, Shawn Halahmy, Tanya Dickson, Kym Cappi, Patrice Rifkind, Bob Jones and Susie Majesky, Kai Ellis, Julie Edwards-Sanchez, Darrin and Cathy Craig, Dr. Andrew Friend and Jessica Javier, Kathleen Carson Marquart, Matthew Rungaitis and Christine Andrews, Dave Dow and Lisa Hawkins Blowers, Sharon Lindquist, Laurie Rein, Kathy Lockhart, Rob Barnett, Carol Maglione, Mary Bradway, Jim Walker, Shannon Bohte, Yoshi Murakami, Chris Uhde, Qiana Tarlow and Karen Dhillion.

Beverage List

Accolade Brands
Casa Dumetz, Malibu
Cielo Winery, Malibu
Dalton Winery, Israel

Firestone Walker Brewery, Paso Robles
Grizzly Republic, Paso Robles
Grande Cortage, France
Inception Wines, Santa Barbara
JVS Imports, Scotland
Chieftains Aberfeldy 1998 13yr un-chillfiltered
Isle of Skye 12yr
Hart Brothers Tobermory 13yr
Isle of Arran 14yr un-chillfiltered
Isle of Arran Amarone Cask Finish
Caol Ila 1997 St. Etienne Rum Finish 14yr un-chillfiltered
Chieftains Mortlach Cask Strength 1995 16yr 54.2% alc
Benrinnes 1984 26 yr Cask Strength 58.1% alc
Los Angeles International Wine and Spirits Competition
LAWineFest, Los Angeles
Marston’s Restaurant, Santa Clarita
Patel Winery, Napa
Regency Wines, France
Chateau Galiniere cuvee Cengle Cotes de Provence (Rose), France
Chateau d]Eau Pinot Sauvignon Blanc, Chardonnay, Languedoc, France
Moillard Cotes du Rhone Red, Les Vilettes, France
Reyes Winery, Agua Dulce
White Port
Riboli Family Wine Estates
San Simeon Winery, Paso Robles
Maddalena Winery, Central Coast
Bodega del Fin del Mundo, Argentina
Alberft Bichot Wines,Burgundy, France
Pasqua Wines, Italy
Sips Sparkling Cocktails, US
Roxo Port Cellars, Paso Robles
Port
San Antonio Winery
SLO Down Wines, Napa
Stanger Vineyards, Paso Robles

Ventura Limoncello Company, Ventura
Vin Village
Carpathian Wines
Vino Kupjen, Slovenia
Bock Prince, Hungary
Ricardus Corculom Winery, Napa
Witch Creek, San Diego
Wedell Cellars, Arroyo Grande

Lifestyle

BevWizard
Cambozola
The Chocolate Traveler
Culinary Brand Management
Diamond Studios
Essence of Jeunesse
Exquisite Handbags with Heart
Glitz N’ Glamour
Gourmet Blends
Green Convergence
Massage Envy Spa
Pacific Monarch Resorts, Inc.
Inside Pandora’s Box

PK’s Chocolates
Somerdale
ValBeMar Coffee
Will Cook for Sex
Wine Spectator
Wine Treasures

Programs

Wines of Italy and Spain
Discover the wines of Italy and Spain with international wine consultant and sommelier ‘Million Dollar Palate’ Mark Newman

Artisanal Cheese & Wine Pairing
The Cheese Impresario will be pairing cheeses from the Artisan Cheesemakers of Wisconsin with three of San Antonio Winery’s finest wines. It will fill up. First come gets the limited number of seats. If you want to learn more about cheese before you experience the Santa Clarita WineFest, check out Barrie Lynn’s show, CHEESE RULES .

The Cheese Impresario will be presenting cheeses from the Artisan Cheesemakers from Wisconsin’s Sartori Family along with the impressive wines from Maddalena Wines and Riboli Family Estate.
Scotch Tasting
Learn about the single malt making process including what separates single malts from blends as well as a scotch from other whiskies. You will try 8 different malts from different regions around Scotland. This class will be hosted by Chris Uhde, Scotch Master for the USS Highland Games Costa Mesa and Brand Ambassador for Impex Beverages and Chieftain Single Cask Whiskies. Chris has over 12 years experience in the Spirits industry. Pouring:
Chieftains Aberfeldy 1998 13yr un-chillfiltered
Isle of Skye 12yr
Hart Brothers Tobermory 13yr
Isle of Arran 14yr un-chillfiltered
Isle of Arran Amarone Cask Finish
Caol Ila 1997 St. Etienne Rum Finish 14yr un-chillfiltered
Chieftains Mortlach Cask Strength 1995 16yr 54.2% alc
Benrinnes 1984 26 yr Cask Strength 58.1% alc

Close Up Magic by Steve Silverman
Featured performer at the Magic Castle will be astounding guests at various locations.

Your Santa Clarita Happy Hours, Update for 2016

March 25, 2016 by evebushman

Every year we try to provide all the information we can get from our local restaurants on their Happy Hours – just for you, our favorite peeps. Use this as a guide and feel free to comment on any restaurants we may have missed, and any details you can share.

Every restaurant on this alphabetical list was updated in March 2016 via direct email with a restaurant representative, a Facebook representative or culled directly from their website. And, to help further, each restaurant name is hyperlinked to their website so that you can gather any other info such as directions and regular menus.

Vines, at the Valencia Hyatt, 2016 Happy Hour

Feel free to share our list on your social networks via hyperlink.

SCV Happy Hours 2016

Azul Tequila: Monday through Friday 3pm until 7pm, $3.75 House Margaritas, $3.50 wine by the glass, $3.75 well drinks, draft beers $3.50 and $5 appetizers.

BJ’s Brewhouse Valencia: Monday through Friday 3-7pm, Sunday through Thursday 10pm until closing and all day Tuesday is half off wines by the glass or bottle. $1 off draft beer, bottled beer, cocktails and wine by the glass. Happy Hour food menu.

Black Angus Steakhouse: Monday through Friday from 3pm until 7pm in the bar, all day Tuesdays and Sundays. $4 well drinks, $5 for 16 ounce bottled and draft beers, Margarita, Martini, select wines by the glass, $6 Texas Teas, Mojitos and reduced prices on full sized appetizers.

Bonefish Grill: “At Bonefish Grill, every hour is happy hour — seriously. Our All Day Every Day Cocktails are (always) $6, from the moment we open our doors to the moment we close them. We also offer a true happy hour for those of you looking for something more traditional. Cheers.”

Claim Jumper Valencia: In the saloon only, hours not listed and holidays excluded. Select menu items priced between $2 and $9.99, $4 select bottled beer, $4 to $8 select cocktails and $5 select wines by the glass.

Don Cuco Newhall: Daily from 4pm until 7pm, select beers between $3.50 and $4.50, $5.95 Margaritas and $5.25 well drinks, half price on all appetizers, in the bar only.

Gyi-Kaku Sushi Bar, Valencia location: About two dozen happy hour food specials as well as Saketini and Soju cocktails for $4.00, house sake hot/cold $5, Gyu-Kaku Nigori Sake for $7 and Sapporo draft for $1.95 a glass and $7.50 a pitcher.

Islands: Monday through Friday from 4pm until 7pm, select appetizers and drink specials.

Kabuki: Monday through Friday 3pm until 6pm, Monday thru Thursday 9pm until closing, Sunday 8pm until closing. Select cocktails $5.95 to $6.50, lowered prices on select hot and cold Sakes, select wines are $4.25 a glass and lowered prices on select beers.

Lazy Dog: Monday through Friday 3pm until 6pm, Sunday through Thursday 9pm until closing in the bar and patio only, drinks priced fro $3 to $7 and Happy Hour portioned appetizers between $3 and $7.

Le Chene: 4:30pm until 7pm every day except Saturday. No specifics on website.

Lucille’s Smokehouse Bar-B-Que: In the bar only from 3 until 7 pm Monday through Friday and 9pm until closing every day. Happy Hour menu, select 22-ounce draft beers, wines by the glass and cocktails are $1 off.

Margaritas Mexican Grill: Margarita Monday all day happy hour, open to close, bar and dining room, free bean dip after 4pm, happy hour bar appetizers under $8, weekly happy hour is Tuesday through Friday from 3pm-7pm.

Marston’s Valencia: Tuesday through Sunday 5pm to 7pm. $1 off specialty drinks and Martinis, $5 well drinks, $3.25 bottled beer, $4 draft beer, $5 wine by the glass, $6 well Martinis, $8 Specialty Martinis and Specialty Drinks. Happy Hour Appetizer menu.

Newhall Refinery: Happy Hour Drinks Tuesday – Friday 3pm to 5pm: Beer flight (3) 4oz draught $4, Wine flights (3) 2oz $4, House wine $4 glass and any wine by the glass $2 off. Happy Hour Bites Tuesday – Sunday 4pm to 5pm: Hoisin pork belly bao bun $5, Angus slider & chips $5, Chicken & waffles $6, Mini refiners fries $5, Hummus and naan $5, Pretzel with Mornay dip $5, Brioche soldiers and egg $4 and Lobster corn dogs $11.

New Moon Valencia: 5pm until closing, weekends all day long. Beer $4.25 to $5.50, wine by the glass and Sangria $5.50, select cocktails $5.50 and $6.50, appetizer menu items $3.50 to $6.00.

Olive Terrace Bar and Grill: Every day 3pm-7pm, $3.75-$4.75 select cocktails, with Complimentary Hors d’ oeuvres, Snacks $5.75, Thursday Night Martini Night select Martinis $7 from 5pm-9pm.

Persia Lounge: 3pm-6pm every day 1/2 off on house wine or any bottle of wine and 1/2 off on domestic beers.

Piccola Trattoria: Monday through Thursday from 5pm – 7pm, $5 well drinks and bar bites, select signature handcrafted cocktails are at a reduced price.

Presidente Santa Clarita: Monday through Friday from 2:30pm until 6pm in the Cantina only, Happy Hour appetizer menu, all draft beer $4 for 14 ounce and $6.50 for 22 ounce, $5 plain and $5.25 flavored 16 ounce house Margaritas, $5.75 to $7.50 for 16 ounce premium Margaritas, $4 to $4.50 tequilas, $4 well drinks, $4.50 house wine by the glass.

Rattler’s Bar B Que: Monday to Friday 3-6:30 p.m., bar only, food priced between $1.50 and $5.00, 16 oz. draft beer $4.99, 20 oz. draft beer $5.99, house wine $6 to $9 a glass, cocktails between $7 and $9.

Route 66 Classic Grill: Happy Hour in the bar and patio only and not during special events, Monday through Friday 3pm until 6pm and again from 9pm until closing, Saturday 9pm until closing and Sunday 7pm until closing. $1 off draft beer, $1 off well drinks.

Sabor Cocina Mexicana: Mon – Fri 2PM – 6PM Bar or Patio only, Margaritas: De la Casa 100% Agave reposado tequila…6.50, Seasonal Flavor of the Day Served on the rocks… 6.50, Beer: Draft or Bottled…4.50. Well Drinks…5.00. Botanitas: Sabor Duo Dips, Seasonal guacamole, Bean Dip, Tostaditas… 6.50, Taquitos: Shredded chicken, salsa verde, crema, queso fresco, guacamole…6.50, Cheese Quesadillas…6.00, Panuchos Yucatecos: Corn tortilla, black beans, cochinita, escabeche, habanero salsa…6.50. Subject to change without prior notice. Not available on holidays.

Salt Creek Grille Valencia: Featured Monday-Friday From 4-6:30pm in the Bar Only: Bites: [stuffed jumbo shrimp]$11 Stuffed with Horseradish & Bacon Wrapped, Chipotle Honey Sauce; [baked goat cheese marinara]$7 Sautéed Wild Mushrooms & Caramelized Onions, Served with Focaccia Toast; [artichoke & parmesan spinach dip]$7 Baked with Mozzarella & Parmesan Cheeses, Served with Tortilla Chips; [housemade chips]$5  With Crumbled Gorgonzola Cheese & Bacon, Served with Chipotle Aioli; [blackened chicken nachos]$8 Tortilla Chips with Blackened Chicken, Cheddar Cheese, Pinto Beans Jalapeno Peppers, Pico de Gallo & Sour Cream; [chicken salad lettuce cups]$9 Chicken, Pecans, Green Apple, Dried Cranberries, Shallots Greek Yogurt & Apple Cider Vinegar, Served in Lettuce Cups; [corned beef sliders]$8 Corned Beef with Chipotle Cole Slaw, Pickles, Swiss Cheese & Dijon Mustard; [creek sliders]$9 Mini Burgers on Hawaiian Buns with Blue Cheese Aioli & Wild Baby Arugula; [chicken tacos]$9 Blackened Chicken, Bacon, Cotija Cheese & Chipotle Cole Slaw Served with Pico de Gallo. Drink: [well drinks]$4, [draft beers]$5, [bottled beers]$4 and [house wines by the glass]$5.

Sisley Italian Kitchen: All day every day in bar and lounge, well drinks and beer $3, Margaritas and House Wine $4, Selected call drinks, well Martinis and Cosmopolitans $5. Appetizers priced between $4 – $6.

Solita Tacos and Margaritas: Sunday, Monday, Wednesday, Thursday and Friday from 3:00 pm to 6:15 pm, and for Reverse (Late Night) Happy Hour from 9:00 pm to 11:00 pm. guests can enjoy a tiered menu of snacks and beverages ranging from $4.00 to $6.00 each. Naked Guacamole or a pair of Street Tacos like Wood Grilled Chicken, Crispy Fish and Tofu for $4 or for $5 there is Oak-Roasted Chicken, Pork Carnitas, Chorizo Sweet Potato and Black Bean or the Chicken Taquitos ($5). The only thing better than the signature Guacamole solita (served in a fried tortilla bowl and topped with diced mango, tomato, onion, Serrano chile and cilantro for $6), is pairing a $6 solita House, Frozen or Skinny Margarita from Beverage Director Colin Pflugradt with it. Well Drinks and glasses of wine like the Jade Mountain Merlot and Castle Rock Chardonnay are $5.

Valencia Wine Company: Sunday all day from 1 to 9 pm, Monday through Thursday 4 – 7 pm. Premium selection of wines by the glass $8 and $10 appetizers including empanadas and cheese plate.

Vines, $5 bites, $5 bartender specials as well as select wines, draft or bottled beer and “upgraded” well cocktails. (see photo)

Wine 661: All day Sunday from 3-10pm.

Wokcano Valencia: Monday all day, Tuesday – Thursday 3pm to 7pm and 9pm to 2am, Friday 3pm until 7pm, Saturday 11am to 5pm, Sunday 11am to 5pm and 9pm to 2am in lounge and sushi bar. Happy Hour food menu, $5 draft beer, $5 Sangria, $5 well drinks, $5 house wine, $5 Sake Bomb.

Wolf Creek Restaurant: Available in the bar only Monday 4pm until closing, Tuesday through Friday 4pm until 6pm, Saturday 8pm until closing. Happy Hour food menu, 25% off other appetizers, $1.50 off all pints and wine by the glass. And 40% off on all wines by the bottle on Tuesdays from 4pm until closing for Wine Lover’s Night.

Wood Ranch BBQ & Grill: Happy Hour 3pm until 6pm in the bar, all wines by the glass or bottle are half price on Tuesdays.

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

Vintage Beacon Circa 1/2011: Bartender Diego Lara Mixes it Up

September 29, 2015 by evebushman

At my first trip to the newly opened SAKE Bistro in Bridgeport (NOW CLOSED) I was struck by more than the eclectic menu: the bar caught my eye. And, in quick succession, one of the bartenders that was doing a little training. Diego Lara has been keeping bar in Santa Clarita for many years. He succumbed to both a video (link) and this interview for Beaconeers:

1. People may recognize you from bartending as far back as Don Cuco’s, TGI Fridays and as recently as Mojito. What does your experience bring to the bar?

The main thing is just that, experience. I been bartending for twelve years and was mentored by some of the best bartenders in town, mainly at TGIF. At Mojito I was able to expand myself a lot more and put my personal spice to the cocktail menu. These places have taught me a lot about the business and about customer service. Also, enthusiasm, I’m excited to bring a new experience to Valencia. We are passionate about our creations and love watching the reaction on our patron’s faces when they taste our drinks. It is nice to be complemented on your drinks, but it is even nicer when they come back asking for another.

2. Do tell, what is the story behind The Original Singapore Sling?

Well first of all, to call it the Original Singapore Sling is a mouth full. No one really knows the exact original recipe of this incredible cocktail. Much of the story is surrounded by some uncertainty when it comes to the authenticity of the actual recipe. Although, it is a fact that the cocktail was created at the Long Bar of the Raffles Hotel in Singapore, during the early 1900’s. Some sources indicate that the bartender who created the cocktail left the bar, without writing down his recipe. As patrons began asking for the drink different versions of the recipe where born. The story says, that one of the regulars at the bar had the original creator of the Singapore Sling write down the recipe on a napkin before he left. I like to call this the “original napkin recipe of the Singapore Sling.” This is the closest to the original recipe that we can get to.

3. And the Original Martini?

“In the beginning, there was Martinez.” This was the original name of the father of Martinis, which we know today. The story is traced back to 1887 in San Francisco California. Where at the Occidental Hotel, “Professor” Thomas, the bartender would make a drink for gold miners on their way to the town of Martinez. The recipe is made up of a fantastic blend of Gin, sweet vermouth, maraschino liqueur and bitters. It is an unbelievable mixture of modern sophistication.

4.What is in the C’est La Vie? What other signature drinks do you make?

This drink has become our most popular drink today. It is made up of vodka, fresh blackberries, mint, and citrus juices, with a plash of champagne. It is a refreshing new cocktail that brings a bit of the freshness of the classics.

Along with our extensive line of classic drinks, we have taken original cocktail recipes and gave them our own personal modern twist. Such as the “90 Miles”, an original Mojito recipe with a modern martini spin, that Mr. Hemmingway himself would be proud of. We have also made our own recipes. Such as our “Jalapeno Martini” (created by Alex.) that people call “A refreshing spice of heaven.” and my own creation, the “Candela”. Two great martinis that will have you experience something original, and different. We have done some extensive research to bring a touch of classical originality to Valencia. Our menus at SAKE are never stagnant; we are always in search for fresh new classic ideas.

5. What do you want to do in the future? Vodka tasting? Mixologist competition? Acting class?

No acting for me please. I’m a bit camera shy, I don’t even like home videos. I’m a rum drinker by heart. I love competition and would not mind trying that out. Eventually I would like to own my bar, just like every other bartender out there. But for now, I’m really happy with the opportunity to create a new dinning experience in Valencia, along side Christopher Eddy (executive chef) and his stuff.

~~Find Diego mixing things up at Sake Bistro and Lounge located at 23889 Newhall Ranch Rd, Valencia, 91355, (661) 255-7253~~ (NOW CLOSED)

Introducing Continental: Toluca Lake’s Best New Dining and Drinking Destination Presents Contemporary Global Cuisine & Time-Honored Cocktails with a Twist!

March 14, 2015 by evebushman

Eve’s Wine 101ers — check out this press release for a great new restaurant in Burbank. We visited it recently to check it out for ourselves. You’ll have to wait until next week for the details but if you want to know the answer to the burning question after my last article — Can Michael Perlis stop whining and just enjoy himself? — the answer is: Yes, he can!

Burbank, CA – If these walls could talk, the walls of 4301 W. Riverside Drive in Burbank would certainly have a lot to tell. This building, constructed in 1958 as the original home of the International House of Pancakes (IHOP) chain, has been home to iconic restaurants frequented by Hollywood’s finest and locals for over 60 years. In the 1970s, IHOP closed to make way for Hampton’s, a legendary movie-business hangout that boasted Paul Newman and other stars as regulars. In 1995, Jay Sadofsky bought the establishment and created Mo’s, a favorite neighborhood joint that served as the unofficial commissary for Warner Bros. Studios, located just a few blocks away, for over 20 years. Now, Founding Partner Jay Sadofsky and new Partner and Executive Chef Jesse Genovese are ready to introduce Toluca Lake’s newest dining and drinking destination that officially opened on Thursday evening, February 26th, 2015. Please welcome Continental!

With a full interior makeover and completely new concept that was carefully planned and executed over the past year and a half, MO’S will reopen this evening as the Continental, an upscale, casual eatery combining classic elegance with delicious contemporary cuisine. “Continental is the classic restaurant—a meeting place where anybody can come in, alone or in a group, enjoy a proper cocktail, and great food that is innovative, but still very approachable,” says Sadofsky.

The man responsible for the new dining menu is Partner and Executive Chef, Jesse Genovese. A globetrotting chef who cooked in his native Hawaii, Spain, London and New York before coming to Los Angeles, Genovese had been the Executive Chef at Ramsey’s at the Club (also owned by Sadofsky) for three years before becoming a partner in Mo’s in 2013. As Partner and Executive Chef at Continental, Genovese says he wants to create “approachable cuisine with a more contemporary flavor profile.”

Perhaps there is no dish on the Continental’s menu that represents Genovese’s philosophy better than his Thai Seafood Bouillabaisse, a stew of fresh shrimp, scallops, calamari and vegetables, cooked in a creamy coconut, lemongrass and kaffir lime broth. “Bouillabaisse is a classic French recipe that every chef learns to make in culinary school, and Thai tom kha soup is one of my favorite things on Earth to eat,” he says. “This dish is my take on both dishes at the same time.”

The rest of Continental’s menu incorporates flavors from all over the world, a reflection of Genovese’s culinary travels and interests. There is a Baked Turkey Bolognese with fresh tomato sauce and orecchiette pasta; Salmon served on a cauliflower-apple purée with fennel, Brussels sprouts, mustard greens and a mustard-caper-balsamic sauce; and Moroccan Chicken with lentils, sweet potatoes, carrots and mustard greens with a saffron curry sauce that is irresistible. “Jesse’s entrees are composed dishes that are wonderfully complex, but very accessible,” says Sadofsky.

Non-meat eaters have plenty of options at Continental as well. Sadofsky, a pescatarian himself, and Genovese, who grew up in a vegetarian home, are both well versed in meatless cuisine. The Jay Bird is a house-made vegan patty served with dairy-free cheddar, vegan bacon and a sriracha thousand island dressing. “It is all the guilty pleasures of eating a bacon cheeseburger without any reference to meat,” Sadofsky says. “I love it.” But don’t worry, there is also the indulgent Continental Burger, served with prime Angus beef, crispy pancetta, tempura-fried dill pickles and white cheddar cheese. Meat lovers rejoice!

At lunchtime, Continental lightens up a bit, offering a wide variety of Salads and Sandwiches alongside the heartier Entrées. Genovese’s favorite of these is the Baby Kale and Farro Salad, which includes shaved Fuji apple, orange segments, feta, toasted almonds and bacon in a sweet-and-tart spiced apple cider vinaigrette. Sadofsky favors the Continental Chopped, an updated take on the classic salad with romaine and radicchio, roasted red peppers, artichoke hearts, grilled chicken, crispy pancetta, crunchy fried chickpeas and a mustard vinaigrette.

Genovese’s slow-roasted brisket is the highlight of the lunch menu’s sandwich selection, making an appearance in both a Vietnamese Style Banh Mi and a Brisket Rueben. There is also the Bada Bing, a turkey-meatball sandwich with pomodoro sauce, roasted peppers and lots of mozzarella. All told, there are eight entrée salad options and an even dozen sandwiches, including seven burger options ranging from beef to turkey to vegan.

Cocktail drinkers will find a lot to love at Continental as well. Bar Manager Chet Abbott has been working behind the stick for six years, including a stint at Seattle’s Rock Box, a karaoke bar that specializes in Japanese-inflected Mojitos made with ingredients like shiso and sake. “If there is a happy medium between hardcore mixology and a pub, that is where I want to be,” he says. “Continental takes a throwback approach, by featuring classic cocktails with a twist, using top quality ingredients that shine through.”

Kicking off Continental’s Cocktail List is the Tattletale made with Famous Grouse Blended Scotch, Laphroaig Single Malt Scotch, bitters and a dash of honey, which Abbott considers a delightful sipping sensation. Those who enjoy the flavor of a full body espresso will take pleasure in ordering La Dominicana, featuring Zaya Gran Reserva Rum and Galliano Ristretto Liqueur topped with a light and fluffy hand-whipped vanilla cream. Try one of Abbott’s favorites on the list, the Christopher Oaxacan, a cocktail that is both fun to say and even more fun to drink, combining mezcal, pineapple juice, lime juice and agave nectar. It will leave you asking for more “cowbell,” or at the very least, a second cocktail.

Beer does not go unnoticed at Continental, as Abbott has also pulled together a “something for everyone” craft beer list, with fourteen on-tap choices and nine bottles to choose from, most of them from popular California microbrewers like Cismontane, Stone and Ballast Point. Can’t decide on which brew to order? Try the Tasting Flights, where you can order four Light Flights (lager, blonde ale, pale ale and Belgian white) or four Dark Flights (amber ale, brown ale, IPA and stout). Abbott also plans to rotate seasonal and limited edition brews through one or two “guest taps” to keep the selection interesting and ever-changing.

To offer a list of interesting vinos from around the world, Continental partnered with Doug LaGambina, Owner of Spin the Bottle Wine Studio (also in Toluca Lake), to curate Continental’s new list. “I tried to highlight some really good producers who are out there and are not getting a lot of exposure,” LaGambina says. “These are small-production, artisanal wines that deliver quality way beyond their price point.” The initial wine list offers seven reds, six whites and two bubblies, all poured by the glass and all priced between $10.00 and $14.00, representing wineries across the West Coast and even the Finger Lakes region of New York, as well as Spain, Argentina, Italy and France. La Gambina especially recommends the Antonio Sanz Verdejo from Spain, a “very, very distinctive white” that pairs nicely with pasta or fish, and the Barrel 27 Right Hand Man Syrah from California, the perfect complement to steak and other meats.

The centerpiece of Continental’s décor is a new mural depicting the beauty that is Toluca Lake, a five-panel painting, approximately 35 feet long that wraps around two walls. “The restaurant has been on the border of Burbank and Toluca Lake for so long, but not everyone is aware that there is an actual lake, and few people have actually seen it,” states Sadofsky. “The lake is iconic and it is special, so we wanted to celebrate it and offer people a view.”

In a nod to Continental’s film-studio history, Don Hanson painted the mural, a longtime scenic painter for Warner Bros. Hanson’s work can be seen in such classics as Ghostbusters, Die Hard and Jurassic Park, as well as in the painted billboards that formerly graced the studio’s walls along Barham Boulevard. The Continental mural imagines Toluca Lake as it looked in the 1930s, as a way to “pay homage to the culture of that period,” says Sadofsky.

All in all, Continental embraces the enduring sophistication of its two namesakes: the beloved Lincoln Continental and the often-covered song that was a hit for both Nat King Cole and Frank Sinatra more than half a century ago. “They are both masterpieces of timeless elegance. They were elegant in 1961, elegant in 2001 and they will be elegant in 3001,” Sadofsky says. “That is exactly the excellence that we are striving to pursue. We are giving you the absolute best we can.”

The Continental is the next page in a story that has been going strong for almost 60 years. Come experience Continental and be a part of 4301 W. Riverside Drive’s newest chapter that will leave you yearning for more!

Continental is open from 11:00 am to 10:00 pm Monday through Thursday, 11:00 am to 11:00 pm on Friday, 9:00 am to 11:00 pm on Saturday, and 9:00 am to 10:00 pm on Sunday. For more information, please visit www.ContinentalLA.com or call Continental directly at 818.845.3009.

Continental Food & Cocktail Photo Credit: acuna-hansen. Continental Interior & Exterior Photo Credit: Gary Kruegar

Continental
4301 W. Riverside Dr.
Burbank, CA 91505
818-845-3009
www.continentalla.com

Your SCV (and MORE) Happy Hour List

March 13, 2015 by evebushman

Besides the SCV Wine Calendar for events, we also have compiled a list of local Happy Hours taken from website pages or via email. Some of our hyperlinks go straight to the Happy Hour menus! (We have not visited all of these, so this is not a list of Eve Wine 101 recommended Happy Hours, it’s just a list of all the ones you can check out in Santa Clarita that we now know about!) If you know of any others please email them to us, as you see a pal emailed us a couple outside of SCV that we shared at the bottom of our list:

Azul Tequila: Monday through Friday 3pm until 7pm, $3.75 House Margaritas, $3.50 wine by the glass, $3.50 well drinks, $.99 Coors light draft, (All other draft beers $3.50) and $5 appetizers.

Bier Academy, Beer Bar and Grill: From 3 p.m. to 6 p.m. $1 off pints and appetizers. Pints can range from $3.50 to $7 depending on the type of beer. Always have 16 ounce $3 Rolling Rocks or PBR.

BJ’s Brewhouse: Monday through Friday 3-7pm, Sunday through Thursday 10pm until closing and all day Tuesday is half off wines by the glass or bottle. $4 craft beers and call drinks, $5 Mojitos and Martinis, $6 select wines by the glass, Happy Hour food menu.

Black Angus Steakhouse: Monday through Friday from 3pm until 7pm in the bar, Tuesdays and Sundays all day long, $3.50 well drinks, $4.50 16 ounce bottled and draft beers, $5.50 select wines by the glass and reduced prices on full sized appetizers.

Claim Jumper Valencia: Monday through Friday from 3pm until 6:30pm, Saturday 11am until 3pm, in the saloon only. Select menu of items priced between $2 and $8, $4 pints of draft beer, $5 to $8 select cocktails and $5 select wines by the glass.

Sazerac with Whistle Pig, Antigua Bitters, nice and neat at Cuvee.

NEW 2015: Cuvée Bistro & Raw Bar: 2-7pm every day with $2 Taco Bar from 2-5pm. (Though at press time I was just there on a Tuesday and we were offered but one get one drinks until 7pm.)

Don Cuco Newhall: Daily from 4pm until 7pm, select beers between $3.00 and 4.50, $5.95 Margaritas and $5.25 well drinks, half price on all appetizers, in the bar only.

Gyi-Kaku Sushi Bar: After 8:30 p.m. you can get house sake for $2.95, a mug of Sapporo for $3, a pitcher for $6.50, 50% off all cocktails.

Islands: Monday through Friday from 4pm until 7pm, select appetizers and drinks under $5. (A perusal of their website no longer shows pricing only the Happy Hour time.)

Kabuki: Monday through Friday 3pm until 6pm, Monday through Thursdays 9pm until closing and 8 pm until closing on Sundays. Select cocktails $5.95 to $6.50, lowered prices on select hot and cold Sakes, select wines are $3.50 a glass and lowered prices on select beers.

Lazy Dog: Monday through Friday 3pm until 6pm, Sunday through Thursday 9pm until closing in the bar and patio only, drinks priced from $3 to $7 and Happy Hour portioned appetizers between $3 and $6.

Le Chene: 4:30pm until 7pm every day except Saturday. No specifics on website.

Lucille’s Smokehouse Bar-B-Que: In the bar only from 3 until 7 pm Monday through Friday and 9pm until closing every day. Happy Hour menu, select 22 ounce draft beers between $4 and $5, $5.50 – $7.50 select wines by the glass, $4.25 well drinks, $6.50 – $7.25 Martinis, featured cocktails between $4.75 and $7.50.

Margaritas Mexican Grill: Monday through Friday from 3pm-7pm in bar area only. No drink specials listed on website.

Marston’s Valencia: Tuesday through Sunday 5pm to 7pm. $1 off Marston’s specialty drinks and Martinis, $4 select glasses of wine, $4 all draft beer, $3.25 bottled beer, $5 well drinks, $6 well martinis and Cosmopolitans. Happy Hour Appetizer menu.

Newhall Refinery: Available Tuesday – Friday 3:00pm-5:00pm: House Wine – Cabernet or Chardonnay $4, Specialty Beer Flight – Bartender’s Choice (3) 4oz. Draught $4, Custom Beer Flight – your choice of (3) 4oz. Draught $6, Brown Bag Special – 12oz. Bottle, Bartender’s Choice $4 (Guess brown bag style beer for additional comp), Wine Flights – your choice of (3) 2oz wine by the glass from $6, $2 off small bottled beer, $4 off large bottled beer, $2 off wine flights, $2 off wine by the glass, HAPPY HOUR BITES Available Tuesday – Sunday 4:00pm-5:00pm – Chipotle wings, lime cream, peanuts & cilantro $6, Chicharones, house yuzu kosho hot sauce, celery greens, radish $4, Pickled beets and cherries, frisee, warm goat crostini $5, Mini refiners fries $5, Warm olives $3 and Chili lime bar nuts $3.

New Moon Valencia: In the bar and lounge weekdays from 5pm until closing and all day long on weekends. Cocktails from $5 to $6, beer $3.75 to $5.50, wine $5 and appetizers from $3 to $6 (most are $4).

The Oaks Grille (inside TPC, Tournament Players Club): 4:30-6:30 Wednesdays and Thursday.

Persia Restaurant and Persia Lounge: Monday to Thursday 3pm to 7pm house wine $3.50 Domestic Beer $3, and Reverse Happy Hours every night from 8pm until closing for the same prices.

Presidente Santa Clarita: Monday through Friday from 2:30pm until 6pm in the cantina only, small bites starting at $2.50, all draft beer $3.25 for 14 ounce and $5.50 for 22 ounce, $4 plain and $4.50 flavored16 ounce house Margaritas, $5 to $6.75 for 16 ounce premium Margaritas, $3.50 to $4.25 tequilas, $3 well drinks, $4 house wine by the glass.

Rattler’s Bar B Que: Monday to Friday 3-7 p.m. bar only, food priced between $1.50 and $5.50, 16 oz. draft beer $4.99, 20 oz. draft beer $5.99, specialty cocktails $7 to $9.

Sabor Cocina Mexicana: Monday to Friday 2pm until 6pm $6 margaritas, $4 beer, $4 well drinks and $6 appetizers.

Salt Creek Grille Valencia: Monday through Friday 4-6:30 pm in the bar only, well drinks $4, draft and bottled beers $4 and house wines by the glass $4. Bites ranging from $4 (soup of the day) to $10 (jumbo shrimp cocktail).

Sisley Italian Kitchen Valencia: Monday through Friday 3-7pm, Saturday 8-10pm and all day Sunday well drinks between $3 and $5, several appetizers between $3 and $4.95.

Watermelon Margaritas at solita

NEW 2015: Solita Tacos and Margaritas: Two Wood Grilled Chicken, Crispy Fish and Tofu tacos for $4.00, Oak-Roasted Chicken, Pork Carnitas, Chorizo Sweet Potato and Black Bean or the Chicken Taquitos are $5. Guacamole $6. House, Frozen or Skinny Margarita for $6. Well drinks and wines $5.00. (solita Tacos & Margaritas Valencia will be rolling out more specials every Tuesday, for Taco & Tequila Tuesday, offering live music, Frozen Margarita Flights, taco options and more from 3:00 pm to close.) Happy Hour and Reverse Happy Hour every Sunday, Monday, Wednesday, Thursday and Friday from 3:00 pm to 6:15 pm and 9:00 pm to 11:00 pm; Taco Tuesday is every Tuesday from 3:00 pm to 10:00 pm, with the bar staying open until 12:00 Midnight.

TGI Fridays: “Drink specials all day, every day” includes $3 – $4 beers, cocktails $4 and up.

Vines (in the Hyatt on Town Center Drive): Lounge and patio from 4pm until 7pm daily, $6 bites, $5 bartender specials as well as select wines, $4 domestic beer and $5 craft beer.

The Vu: Everyday 4 to 8pm.

Wokcano Valencia: In the bar and lounge area: Monday 11am until 2am, Tuesday – Thursday 3pm to 7pm and 9pm to 2am, Friday 3pm until 7pm, Saturday 11am to 5pm, Sunday 11am to 5pm and 9pm to 2am. Happy Hour food menu, $4 draft beer, $4 Sangria, $4 well drinks, $4 house wine, $5 Sake Bomb.

Wolf Creek Restaurant: In the bar area only Monday 4pm until closing, Tuesday through Friday 4pm until 6:30pm, Saturday 8pm until closing. Happy Hour pizzas $5.50 and 25% off other appetizers.

Wood Ranch BBQ & Grill: Happy Hour 3pm until 6pm.

And Outside of SCV:

MAGNOLIA HOUSE: No need to knock, as the door is always open at Magnolia House! Pasadena’s favorite new restaurant and bar introduces Neighborhood Hour every Monday through Friday from 4:00 pm to 6:30 pm. Offering discounted wines, well drinks and their signature cocktails, this cozy bungalow has something for everyone on the block. Sip on Bar Manager Colin Shearn’s tasty Cocktail of the Moment from his newly released cocktail menu for only $7.00, or kick back and relax while you enjoy the signature Magnolia House Sangria for $6.00. Pint-loving pedestrians will not be able to resist popping in to try all five craft beer options (at just $5.00 each), including the Craftsman 1903, Heavenly Hefe, Mother Earth Cali’ Creamin’, Santa Barbara Common Ale and Swamis IPA. Pair these budget-friendly beverages with gourmet snacks from Executive Chef Kyu Yi and bite into delicious dishes like Crunchy Ahi Tacos with spicy tuna, avocado crema and radish or Margherita Flatbread ($8.00) topped with spicy tomato, burrata, basil and a cilantro-pistachio pesto. Or get food tipsy off the Drunken Nachos ($7.00) smothered in beer queso sauce. Additionally, guests can dine on Blistered Shishitos ($5.00) served with sweet Thai chili and ponzu sauce, as well as Lebanese Beef Skewers,($6.00) drizzled with tahini yogurt sauce. Do not miss out on this new hotspot, where Neighborhood Houris reinventing Pasadena evenings and making it easy for you (and your wallet)! Magnolia House is open for Neighborhood Hour Monday through Friday from 4:30 pm to 6:00 pm; 492 South Lake Avenue, Pasadena, CA 91101; 626.584.1126.

RASCAL: The only rule at Rascal, is that there are no rules! This favorite local hotspot on South La Brea Avenue hosts Happy Hour seven days a week. With $6.00 Eats & House Libations available throughout the entire restaurant (not just bar), it is quickly becoming everyone’s favorite pastime. With something for everyone, Rascaloffers traditional beverage choices including cocktails like the Moscow Mule and Margarita, as well as House-Made Red Sangria and the Cold Duck, a sangria topped off with sparkling cava brut. Beer lovers can enjoy pints of the North Cost Scrimshaw Pilsner, while discriminating winos will delight in select red, white and sparkling wines like the 2013 Solar de Estraunza and the 2011 Garnacha Beso de Vino. Executive Chef Andy Lee keeps everyone happy with favorites like Spicy Italian Sausage with blistered red watercress, olive oil and olive tapenade, a classic Burger topped with beer-deglazed caramelized onions, cheddar, arugula, vine-ripened tomato and herb remoulade, as well as Brussels Sprouts sprinkled with smoked bacon, shallots and garlic and drizzled with whole grain mustard sauce. Buttermilk marinated fried chickenis so good, it is served two ways: A Fried Chicken Sandwich, which is stacked with tomato, Napa cabbage and tzatziki and the classic comfort-dish, Fried Chicken & Gravy is smothered with Italian sausage gravy. Non meat-eaters can enjoy a pita bread-packed Vegetable Gyro Sandwich stuffed with potato croquet, tabbouleh, curry hummus, tzatziki and queso fresco. Why let the happy stop there? Rascal wonders the same thing, which is why every Sunday is Sunday Funday, a game night, offering a variety of board games for patrons to play, while sipping on Happy Hour cocktails (at Happy Hour prices) “all night long.” Checkmate! Rascal is open for Happy Hour from 5:00 pm to 7:00 pm every Tuesday through Saturday, and 5:00 pm to 11:00 pm every Monday; and Sunday Funday is every Sunday from 5:00 pm to 10:00 pm; 801 South La Brea Avenue, Los Angeles, CA 90036; 323.933.3229.

TIPPLE & BRINE: Known for their bountiful bivalve bar of fresh oysters and creative custom cocktails, Tipple & Brine continues to shine and is quickly becoming the gem (or pearl, more appropriately) of Sherman Oaks. Currently presenting a Social Hour every Monday through Friday, from 4:30 pm to 6:30 pm, guests can stop in for gourmet fare and drinks at discounted pricing. Dive in with $5.00 Oyster Shooters and $7.00 house-made classic cocktails, like the Old Fashioned or Moscow Mule crafted with Tito’s Vodka.The beer and wine is more than fine, with $5.00 draft offerings of Firestone IPA, Mama’s Little Yella Pils, Golden Road Hefe, Craftsman 1903 or Dogtown Brown and four wine selections of Pinot Grigio, Chardonnay, Pinot Noir or Cabernet Sauvignon for just $6.00 per glass. Slurp down fresh Oysters for just $2.00 a piece or a plate of Warm Marinated Olives for only $4.00. Additional menu favorites are occasionally rotated during Social Hour, but generally consist of delectable dishes like Crispy Oysters with sauce gribiche ($7.00), Brussels Sprouts ($5.00) and Mussels & Fries ($7.00). Stop in for some social time and savor some of these select pairings at this Sherman Oaks hotspot! Tipple & Brine is open for Social Hour every Monday through Friday from 4:30 pm to 6:30 pm; 14633 Ventura Boulevard, Sherman Oaks, CA 91403; 818.528.2550.

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

What we drank…at the Same Time (Vintage Beacon Circa 5/09)

May 27, 2014 by evebushman

Ana T: havin a glass of vino and I thought of you, lol, hope you’ve enjoyed one tonight as well! 🙂 This message from a Facebook friend prompted this return: It’s funny you said that Ana, I do find myself thinking of other people that might be enjoying wine, somewhere else, while I’m doing the same. Great idea for a story!

Denise L: We’re still in Cambria. We’ve tasted a truckload of wines, but here’s what we’ve actually drunk: Buttonwood Sibling Revelry – no vintage – basically the leftovers from former winemaker Michael Brown that winemaker Karen Steinwachs has fashioned into a tasty red table wine. Villa Creek 2008 Pink – a Rose of Tempranillo, Grenache and Mourvedre. Clayhouse 2005 Petit Sirah, River Star 2005 Affinity and Justin Vineyards 2007 Orphan so far.

Paul S: A

John Dickey and Denise Lowe, the Goddess of Wine was the event sommelier!

Margerum M5 last night was very smooth. Love the Rhone blends coming out of Santa Barbara and Paso. Looking forward to Carhartt and Koehler wine club pick ups in Los Olivos this weekend! Then on Saturday I had a Semler 05 Merlot, just back from a tasting at the winery. Very nice finish for a Merlot. What a beautiful afternoon here!

Denise G: The first night of the weekend we had Venteaux 2009 Zinfandel (they also make an excellent Mouvedre) at an alcohol level of 16.9% – WooHoo! Then we opened several last night in Laguna Niguel with good friends: Ecluse Rendition, Cakebread Cab, Tobin James Petite Sirah, Red Soles Chardonnay and Bogle Phantom. (The Phantom is an interesting blend of Petite Sirah 55% – Zinfandel 42% – Mourvèdre 3%, I hear it is hard to find.) The music was as good as the wine – Mike O’Bryan, who plays at Tobin James at Zin fest. Awesome!

By the way, if you (no, WHEN you) get to Paso THIS SUMMER, you should go to Red Soles. Great reds. The chard was good, too. Maybe we need to plan a weekend trip?

Mark S. (our correspondent in Tulsa): Tasting at Tidal Schools was interesting yesterday. OK Cab Franc and a Shiraz that showed promise. Mediocre wines but I’ve seen real progress in five years with likes of Stone Bluff here. Went to a party last night and oh Lord, was the wine bad! So tonight we intend to make up with it….with a couple of great reds and a great dinner to celebrate pool opening and another raised garden that I built this morning.

On Saturday night we had 06 Sineann Cold Creek Cab and 02 d’Arenberg Dead Aem Shiraz in decanters waiting for yard work to be done and steak cooked. We’re drinking Dain 05 Smart Set Syrah as we work….

David L, aka Risqué Sommelier: is sitting on the patio at Katsuya waiting for his Burning Mandarin Martini that is studded with vodka, crushed Serrano chilies, fresh lemon juice, orange juice, a splash of cranberry and topped with a thin slice of Serrano chili. Later he moved on from a martini and on to a Watermelon Cucumber Mojoto. (Risqué always refers to himself in the third person.)

Steve Lemley, Pulchella wine owner: Nate and I finally spent the night evaluating progress on all the 08 Pulchella vintages. The Cab is progressing amazingly, the Zin is always perfect (it seems to make itself thanks to the quality of the vineyard), the Rosé is done oaking, the Syrah is toying with us but we love a spicy challenge sometimes. We opened a 05 Estate Zin and WOW!

Michael H: Cakebread Cellars 2005, Benchland Select Cab Sauv and tonight Delheim 2006 Pinotage…Fig, cassis and a little chocolate on the end. The perfect amount of oak was the most spectacular and surprising feature though. Not too much, not too little. Perfect. Also, we had honey wine and Ethiopian food at Messob (http://www.yelp.com/biz/messob-ethiopian-restaurant-los-angeles) in little Ethiopia followed by Janice Joplin martinis at Lola’s on Fairfax and Santa Monica.

Larry E: Started Friday night with a bottle of sparkling Pinot Gris, followed by a bottle of Serpent Ridge Vintner’s Cabernet and a 2001 Tarius Zin (no longer made). Saturday night… no wine, don’t ask me why, I don’t know! Tonight will start with a bit of Australian bubbly, then a New York Anthony Road dry Riesling and followed with a Maryland Black Ankle Crumbling Rock. We’ll finish with a XO cognac. And maybe a nice Sligo IV cigar to round out the evening.

Theresa G: I shared a bottle of Sausalito Canyon’s 2007 Zinfandel Dos Ranchos with my girl friend last night. Yummy! Going to break into their 2007 Petit Sirah tonight at a Memorial Day party. If you haven’t tried Sausalito Canyon wines, it’s a must! They’re really very good.

Elaine H: 2003 Martin Estate Reserve Cabernet Sauvignon, Gondomar Grand Reserva 1996 Ribera del Duero. These were the highlights thus far…but Scott is making Sockeye salmon and shrimp (bought at Whole Foods flown in this morning) that we will have with Otter Cove Santa Lucia Highlands Riesling and a Sandalford 2005 Cab Margaret River with cheese after.

Gina V: Hi Eve, Katie M. just brought over Santa Margarita Pinot Grigio 2005 and Fetzer Pinot Grigio. I’m drinking Pilsner Urquell, others are drinking Margaritas, Bud Light and Miller light.

Brooke B: Hey, Eve, just had a little Sterling Chardonnay at Sisley on Friday night. Yummy. Although my favorite is Cakebread!!

Laura B: I know this DOES NOT fit the theme….but I have a cold G&T waiting on me! 🙂 (Editor’s note: we think this is Gin & Tonic)

For us: Started our weekend with a Nickel & Nickel 02 Cab from the Dragonfly vineyard (yes the same one that wouldn’t let our locals keep the name and are now going by the name Pulchella). It was ready to drink, with perfectly poised fruit, and prompted us to remove another 6 bottles of 02 from our cellar. Each of these has different vineyard names that I’m now thinking of Googling – to not only see how many names they have taken off the wine-naming market, but also to see if any are recommended to go longer than the current 7 years.

Saturday night it began with a tasting at Le Chene with vintner and owner Juan Alonso, Felix’s 2004 Cuvee of 65% Grenache and 35% Syrah and then the Felix 2007 100% Syrah. Even though Juan boasts Wine Spectator Magazine’s Best of Award of Excellence with his 34 page wine list, his own wines were very charming. Later, at The Social, we’re happy to find a tasty Turnbull 05 Cabernet.

And this is just a partial list of what people will be drinking this weekend from the Valencia Wine Company (Yes, you know I just had to check in with my wine guru) at the SCV Wine Classic tomorrow night: From Strange Wines: Truchard Estate Chardonnay 2007, Roessler Pinot Noir 2007 and Lang and Reed Cabernet Franc 2007. From Wine Warehouse: Pio Cesare Barbera d’Alba 2006, Pio Cesare Cortese Di Gavi 2007 and Far Niente Chardonnay 2007. From TGIC Importers: Bodega Norton Malbec Reserve 2006.