• Home
  • Wine 201 and About Eve
    • Full Disclosure
  • As Seen On
  • Las Vegas Highlights (Press: send your news regarding LV restaurants, bars and wineries to Eve@EveWine101.com)
  • Staff & Guests

Eve's Wine 101

  • Eve Bushman
  • Michael Perlis
  • Eve of Destruction
  • Guests

The Restaurant at Auberge du Soleil Receives 14th Consecutive Michelin Star Award

November 1, 2021 by evebushman

RUTHERFORD, CALIF. (PRWEB) – Synonymous with wine country cuisine, The Restaurant at Auberge du Soleil today received its 14th consecutive Star award from the MICHELIN Guide California. The globally recognized rating Guide is one of the most universally respected culinary authorities of exceptional dining. The 2021 Guide rates Auberge du Soleil among the top restaurants in California, designated as “an international culinary destination and leader in the industry” by MICHELIN.

Renowned for its commitment to sourcing ingredients from neighboring farms and purveyors, Mediterranean-inspired seasonal dishes, award-winning international wine cellar, and spectacular vista views, The Restaurant has attained a rich legacy as a “must experience” stop along any culinary journey to Napa Valley.

“The Restaurant at Auberge du Soleil is at the heart of our property experience,” said Bradley Reynolds, Managing Director of Auberge du Soleil. “We are extremely grateful to the MICHELIN Guide for recognizing us with a fourteenth consecutive Star. We dedicate this award to our extraordinary team who consistently deliver impeccable food, wine and service that makes for wonderful dining memories for our guests.”

Robert Curry has served as Executive Chef at Auberge du Soleil since 2005. Widely considered a landmark among California wine country restaurants, Auberge du Soleil is dedicated to maintaining the culinary traditions of both Napa Valley and France. Curry’s dishes showcase flavorful peak-of-season ingredients sourced from a range of local and regional purveyors and farmers with whom Curry has developed long-standing relationships.

Executive Pastry Chef Paul Lemieux has led the pastry team at Auberge du Soleil since 2003. His finely crafted work is evident in the exquisite seasonal desserts he creates including delectable housemade chocolate, involving sourcing cacao beans from select international farms and carefully roasting and refining the chocolate in small batches in the hotel’s pastry kitchen.

The Restaurant’s menu items are complemented by pairings from an award-winning wine list. The 15,000 bottle cellar of domestic and international selections is curated by Wine Director, Kris Margerum. The Restaurant’s wine program consistently receives Wine Spectator’s Best of Award of Excellence.

The Restaurant at Auberge du Soleil is open for lunch, Wednesday through Friday from 11:30 a.m. to 2:30 p.m. featuring a two-course prix fixe for $60 and three courses for $75. A three-course brunch is offered on Saturday and Sunday from 11:30 a.m. to 2:30 p.m. for $85, and dinner service is available Wednesday through Sunday from 5:30 p.m. to 10 p.m., including three courses for $135, four courses for $155 or a six-course tasting menu for $185. All menus include vegetarian selections available with each course.

The Restaurant, along with the casual Bistro and Bar, is open to the public, and serve as cornerstones for Auberge du Soleil, a Forbes Five Star hotel, flagship for the Auberge Resorts Collection and a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts.

Inspired by the relaxed sophistication of the South of France, and infused with California soul, Auberge du Soleil provides the quintessential Napa Valley adult getaway. The hotel features wine country’s most luxurious accommodations, spectacular valley views, and passionate, intuitive service that sets the standard for gracious wine country hospitality. The property is perennially ranked among the best in the world by influential travel publications.

For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For Restaurant reservations and availability contact the hotel directly at 800.348.5406 or email ads.restaurant@aubergeresorts.com.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information about Auberge Resorts Collection, please visit aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts and #AlwaysAuberge.

About The Friedkin Group
The Friedkin Group is a privately held consortium of automotive, hospitality, entertainment, sports and adventure companies. These organizations include: Gulf States Toyota, GSFSGroup, GSM, US AutoLogistics, Ascent Automotive Group, Auberge Resorts Collection, AS Roma, Imperative Entertainment, 30WEST, NEON, Diamond Creek Golf Club, Congaree and Legendary Expeditions. The Friedkin Group is led by Chairman and CEO Dan Friedkin. For more information, visit http://www.friedkin.com.

Filed Under: Guests Tagged With: award, bar, California, chef, chocolate, cuisine, culinary, dining, farmer, food, food pairing, menu, michelin, Napa Valley, pastry, restaurant, rutherford, wine cellar, wine director, wine list, wine pairing, wine spectator

Musso and Frank Grill Uncorks Brand New Signature Red Wine Label

February 16, 2020 by evebushman

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. 

Filed Under: Guests Tagged With: acidity, award, barrels, cocktail, food pairing, French oak, fruit, hollywood, Martini, nose, organic, palate, restaurant, Santa Ynez, spice, Syrah, tannins, vineyard, vintage, wine director, wine list, wine spectator, winemaker

Auberge du Soleil Honored with 13th Consecutive Michelin Star Award

January 28, 2019 by evebushman

RUTHERFORD, Calif. (PRWEB) – Synonymous with wine country cuisine, The Restaurant at Auberge du Soleil, Napa Valley’s first fine-dining restaurant, has received its 13th consecutive Star rating from the Michelin Guide San Francisco, Bay Area & Wine Country. The internationally recognized rating Guide is one of the most universally respected culinary authorities of fine dining.  In its 13th edition, the 2019 Guide rates Auberge du Soleil among the top restaurants in the San Francisco Bay Area and Northern California Wine Country, one of the leading travel and culinary destinations in America.

Renowned for its commitment to sourcing ingredients from neighboring farms and purveyors, Mediterranean-inspired seasonal dishes, an award-winning international wine cellar, and spectacular vista views, The Restaurant has attained a rich legacy as a “must experience” stop along any culinary journey to Napa Valley. In addition, The Restaurant has received a Star award every year since Michelin began publishing the San Francisco Bay Area and Northern California Wine Country edition.

“At Auberge du Soleil, we have a passion for all things culinary,” said George Goeggel, Managing Partner of Auberge du Soleil. “We want to know what’s in season; where the ingredients came from; and how Chef Curry and his team will interpret them on the plate. This genuine interest provides a natural entrée for connecting with our guests, most of whom also share our food-obsession. We are deeply honored to receive our thirteenth consecutive Star from the Michelin Guide which essentially recognizes our team for doing what they love and sharing it with others.”

Robert Curry has served as Executive Chef at Auberge du Soleil since 2005. Widely considered a landmark among California wine country restaurants, Auberge Du Soleil is dedicated to maintaining the culinary traditions of both Napa Valley and France. Curry’s Mediterranean-inspired dishes showcase peak seasonal ingredients sourced from a range of local and regional purveyors and farmers with whom Curry has developed long-standing relationships.

Executive Pastry Chef Paul Lemieux has led the pastry team at Auberge du Soleil since 2003. His finely crafted work is evident in the exquisite seasonal desserts he creates including delectable house-made chocolate, involving sourcing cacao beans from select international farms and carefully roasting and refining the chocolate in small batches in the hotel’s pastry kitchen.

The Restaurant’s menu items are complemented by pairings from an award-winning wine list. The 15,000 bottle cellar of domestic and international selections is curated by Wine Director, Kris Margerum. The Restaurant’s wine program has consistently received Wine Spectator’s Best of Award of Excellence for the past 20 years.

The Restaurant at Auberge du Soleil is open daily for breakfast (served from 7:00am to 11:00am), lunch (served from 11:30am to 2:15pm) and dinner (from 5:30pm to 9:30pm).  Brunch is available on the Saturday and Sunday from 11:30am to 2:15pm.  For reservations, please call 800-348-5406 or reserve online.

The Restaurant, along with the casual Bistro and Bar, are open to the public, and serve as cornerstones for Auberge du Soleil, a Forbes Five Star hotel and a long-standing member of Relais & Châteaux, the most prestigious collection of small luxury hotels and restaurants in the world. Inspired by the relaxed sophistication of the South of France, and infused with California soul, Auberge du Soleil provides the quintessential Napa Valley adult getaway. The hotel consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the World’s Best Hotels by Travel + Leisure, Condé Nast Traveler and other influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil.

Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a 13-time Michelin Star award-winning Restaurant, and the exclusive Auberge du Soleil Spa.  Known for passionate, intuitive service that sets the standard for gracious hospitality, the property is a member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts. The hotel consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the best in the world by influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For reservations and availability contact the hotel directly at 800.348.5406 or email ads.reservations@aubergeresorts.com.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014.
http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each Auberge property possesses a unique individuality, all share a crafted approach to luxury that is expressed through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. Properties in the Auberge Resorts Collection include: Auberge du Soleil, Calistoga Ranch and Solage, Napa Valley; Esperanza and Chileno Bay, Los Cabos, Mexico; Hotel Jerome, Aspen; Malliouhana, Anguilla; Nanuku, Fiji; Madeline Hotel and Element 52, Telluride, Colorado; Hacienda AltaGracia, Costa Rica; Mukul, Guacalito, Nicaragua; Mayflower Inn & Spa, Washington, Conn.; White Barn Inn, Kennebunk, Maine; Vanderbilt Hotel, Newport, R.I.; Grace Santorini and Mykonos, Greece; Auberge Beach Residences and Spa, Fort Lauderdale; The Lodge at Blue Sky, Park City, Utah (opening Spring 2019); Bishop’s Lodge, Santa Fe, New Mexico (opening Summer 2019); Mauna Lani, Hawaii (opening late 2019); Commodore Perry Estate, Austin; and Susurros del Corazon, Punta de Mita, Mexico (opening 2020), with several others in development. For more information about Auberge Resorts Collection, please visit http://www.aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts.

Filed Under: Guests Tagged With: bar, California, chef, chocolate, culinary, dessert, domestic, farmer, food, France, menu, michelin, Napa Valley, pastry, restaurant, san francisco, wine cellar, wine director, wine spectator

INTRO Art Gallery & Chef’s Table – An Avant-Garde Experience at L.A.’s Hottest New Secret Supper Club!

December 18, 2016 by evebushman

Los Angeles, CA: A nondescript strip of Lankershim Boulevard, the kind with ample after-hours meters, Rock Star parking, that Angelenos only dream about. The dance studio before you is inconspicuous, and if it weren’t for the brick facade, it would be completely unworthy of a second glance and has you checking your phone for accuracy. This is definitely not the night to get lost in the sprawling urban jungle that is Los Angeles; after all, a Michelin-Star Chef is about to prepare you dinner. Yes, the address matches, and with a shrug and a swift prayer that you don’t have to return to the 101, you knock. Someone answers the door, with a tray of sparkling wine poised expertly in the palm of their hand. You are most assuredly at the correct place. Welcome to the hottest Secret Supper Club in Los Angeles. Welcome to INTRO Art Gallery & Chef’s Table!

executive chef Paul Shoemaker. photo credit-acuna hansen

Executive Chef Paul Shoemaker. Photo credit: acuna hansen

A smartly dressed man with a warm smile and a firm handshake greets you as genuinely as one would greet a dear friend you have not seen in many years. This man is Rob “Rob C” Ciancimino, one of the three masterminds behind INTRO Art Gallery & Chef’s Table, along with Executive Chef Paul Shoemaker and Manny Marroquin, multi Grammy Award winning mixer/engineer, and owner of the famed Larrabee Studios. This amiable chap with a long history in hospitality is the evenings curator, host, Master of Ceremonies and DJ all rolled into one.

Escorting guests in, Ciancimino describes the undertaking that went on to transform the space from suburban dance studio to secret Supper Club chic. “The floor boards had to be lifted one by one, the dance mirrors were each individually removed, then finding the right colors, flooring, lighting; all of the little things that make or break an experience such as this,” says Ciancimino.

Your eyes then wander to the walls. Each of them featuring artwork that commands your full attention as INTRO Art Gallery & Chef’s Table will be showcasing a rotating curation of artists whose work alone will be a feast for the eyes. The month of December will feature Artist Jens Schmidt, whose art is reminiscent of early 20th century abstract masters, with a heavy stroke of childhood whimsy on raw canvas, in aggressively opaque primary colors.

By contrast the music is upbeat, with a carefully constructed playlist that will keep your feet tapping ever so slightly to the rhythm. Ciancimino describes the music as “A well curated playlist based on the guests that come through the door. As the guests trickle in, the art, the music, and glass of Prosecco in each guest’s hand invariably allows me to strike up a conversation with each of them, and that is how I curate the background music every evening.”

Ciancimino then announces that it is time to dine and invites everyone to take a seat at the table. Yes, singular. This is a communal affair, no kiddie tables or name cards in sight. You relax and enjoy with your new friends and out of the kitchen appears Executive Chef Paul Shoemaker, the mastermind behind the outstanding 12-course culinary journey each guest is about to embark on. Executive Chef Paul Shoemaker rose to recognition at Alan Ducasse and French Laundry before proving he is worth his salt in kitchens at Providence, Water Grill, his own restaurant Savory, and Firefly, but most notably, Joe Pytka’s Bastide, where, in less than six months he earned himself a Michelin star. His aspiration for guests at INTRO Art Gallery & Chef’s Table is elegant in its simplicity: “The pure essence of hospitality: engaging all of the five senses.” With that teaser, Shoemaker then disappears and service begins.

The First Course arrives as edible cocktails in three parts: Liquid Ravioli, Mojito comprised of mint, rum, lime, and mint carbonated sugar; Cold Fever, a Gin & Tonic with silver and gold fizz, and Green Apple Crisps, featuring Bourbon, green apple, and bourbon caviar. They are just the dainty aperitif to kick-off this once in a lifetime experience.

The evening’s Wine Director is then introduced and he or she gives a brief rundown of the three wines chosen for this dining adventure: a white to enjoy during the first half of the meal, a red for the latter half, and a port to imbibe in after the conclusion of the dinner. Guest Wine Director, Jolly Sood explains his approach to selecting the perfect wines for Executive Chef Paul Shoemaker’s menu as, “Choosing wines that allow the food to speak, as well as wines that are an excellent complement to each course.”

The service commences with the next course, the Amuse, featuring layered complexity within two small bites; the first comprised of Salmon Skin topped with citrus cured salmon, and Meyer lemon, while the other stars Smoked Steelhead Roe on a rice cracker with whipped honey and Togarashi. The Bone Marrow Ravioli with black pearl and truffle espuma leaves you practically begging Chef for a full-size serving, while next comes the Pork Belly Butternut Squash Soup, with whipped crème fraiche, maple syrup, and candy cocoa nibs finds you resisting the urge to lick the bowl.

Chef Shoemaker reemerges from the kitchen at the beginning of each course and in his soft and tender voice he introduces the components of every plate, each a masterpiece to be enjoyed in one or two bites. An inclusive chef, Shoemaker also takes time to describe the vegetarian version of each dish before scurrying back to the kitchen to create the next course. On the technical side of Shoemaker’s menu, he states that “The foundation is French in technique, but there are influences from all over the globe.”

Two seafood dishes subsequently follow, each drawn from different areas of the world, unique as they are flavorful: Big Eye Tuna, with baked avocado, yuzu ponzu, caviar, smoked sesame, and bean sprouts and Spanish Octopus, accompanied with Vadouvan cream, reduction of cocoa, ginger and black olive, and frisée. Then comes the Beetroot dish which proves that no one other than Chef Paul Shoemaker can transform a humble root vegetable into three intricately detailed bites: Red Beet Tartare, Beet Mellow and Beet Macaron with whipped goat cheese, and passion fruit.

There is a brief intermission that offers guests an opportunity to get up, admire the art, mingle, and perhaps exchange seats if they so wish. Mostly everyone continues their lively conversations with their newly acquainted friends, while discussing the food as red wine takes place of the white.

Dinner resumes with Carrots, an artistic plate of honey dates, carrot, tempura hen-of-the-woods mushrooms, and pâte à choux gnocchi. The penultimate savory, Pasta Alla Chitarra is earthy and rich with burgundy truffle, porcini mushrooms, and Reggiano cheese, while the sumptuous Prime Hanger Steak is the perfect end of the savory courses, with Époisses fondue, garlic confit, parsley pistou, and sauce Bordelaise. Like the sure and steady paint strokes in each work of art hanging on the walls, there is not a single ingredient within these dishes that is out of place or misaligned. Every component is set with the utmost intention, not a single bean sprout nor pine nut out of its very purposeful place.

Two bite-sized palette cleansers arrive, a Nickel Bag with foie gras powder, Cocoa Puffs, pine nuts, candy Cocoa Nibs encased in a vanishing edible bag, and Gold Mine made with passion fruit, macadamia, and strawberry saffron fluid gel. For those partaking, the Fonseca Bin No. 27 Port from Portugal is poured while dessert is being served. Simply titled, Pumpkin is anything but simple, with torn pumpkin bread, toffee pumpkin seeds, pistachio ganache, and bay leaf ice cream.

With the last spoonful, the multi-sensory journey is at an end, leaving you equally sated and wanting more. Upon reflecting back on the night, and the likely photos you snapped as proof this experience was not merely a dream, you are driven to exchange cards and numbers with those whom you shared this one-of-a-kind experience.  Walking to your vehicle, you try to assimilate the words adequate enough to describe the evening: “Art, music, food and wine together paint a picture-perfect moment in time,” explains Executive Chef Paul Shoemaker.

INTRO Art Gallery & Chef’s Table operates every Friday and Saturday evening from 7:30 pm to 10:00 pm and reservations are required. Door opens and Bubbles at 7:30 pm. First Course served promptly at 8:00 pm. The INTRO Art Gallery & Chef’s Table menu changes seasonally and often due to the availability of the finest ingredients. INTRO Art Gallery & Chef’s Table has a 24-hour cancellation policy and will do their very best to accommodate any food allergies or alcohol restrictions if communicated in advance upon making a reservation. For more information and to make reservations at INTRO Art Gallery & Chef’s Table, please visit www.ExperienceIntro.com.

Filed Under: Guests Tagged With: artisan, chef, cocktails, kitchen, los angeles, michelin, music, Port, prosecco, red wine, Sparkling wine, white wine, wine director

Toscana Group Announces Sommelier Emily Johnston as Wine Director

December 14, 2014 by evebushman

Former General Manager of S.Y. Kitchen will Oversee Wine Programs at Toscana, Bar Toscana and S.Y. Kitchen

WHO: Emily Johnston, Wine Director of the Toscana Restaurant Group

WHAT: Restaurateurs Mike and Kathie Gordon have announced the promotion of Emily Johnston, 29, as the first Wine Director for The Toscana Restaurant Group. Previously the General Manager and Wine Director of S.Y. Kitchen in Santa Ynez, California for the past two years, Johnston now oversees the wine programs for three operations – TOSCANA, the flagship Tuscan trattoria in Brentwood opened in 1989, BAR TOSCANA, adjacent to the restaurant, and sister restaurant S.Y. KITCHEN in Santa Ynez, California. Due to Johnston’s exemplary performance with the wine program at S.Y. Kitchen, the Gordons and their partners created the position of Wine Director for their popular venues.

As the Wine Director for the restaurants, Johnston’s goal is to maintain the unique character of each restaurant and its wine list while still tying them together by a recognizable thread. “Certainly, there is a common love of Italian wine with all of the restaurants. I want each to be recognized for its complete selection of wines, specifically for the Italian wines,” says Johnston.

Emily Johnston grew up in Ojai, California.  Attending Scripps College of the Claremont Colleges she specialized in languages and is fluent in both Italian and French.  She gained exposure interning at Brander Vineyard in the Santa Ynez Valley, leading to wine sales for a small Italian wine import company in Santa Barbara. Johnston gained further education in Italy, studying to become a sommelier at ALMA Scuola Internazionale di Cucina’s Wine Academy.  Receiving the highest academic honors in her class, she became a Certified Sommelier with the Associazione Italiana Sommeliers (AIS) in 2011 while working alongside AIS Master Sommelier, Roberto Jacquemod Pane. Johnston became a Certified Sommelier with the Court of Master Sommeliers in 2014 and is now currently studying to achieve the Advanced level sommelier.

Johnston is deep in the process of revamping the inventories and wine lists at each restaurant.

14_1027_toscana_0827a

Wine Director Emily Johnston | Photo Credit Rob Stark Photography 2014

WHERE:

TOSCANA

11633 San Vicente Blvd #100

Los Angeles, CA 90049

310.820.2448

 

BAR TOSCANA

11633 San Vicente Blvd #100

Los Angeles, CA 90049

310.820.2448

 

S.Y. Kitchen

1110 Faraday Street

Santa Ynez, CA 93460

805.691.9794

For further information about TOSCANA visit www.toscanabrentwood.com

For further information about BAR TOSCANA visit www.bartoscana.com

For further information about S.Y. KITCHEN visit www.sykitchen.com

 

The Toscana Restaurant Group is Social!

Follow Toscana on Twitter at @toscana1989

Follow Bar Toscana on Twitter at @bartoscana

Follow S.Y. Kitchen on Twitter at @sykitchen1

Filed Under: Guests Tagged With: bar, California, food pairing, Italy, los angeles, master sommelier, restaurant, Santa Barbara, Santa Ynez, sommelier, wine director

Recent Posts

The Los Angeles Philharmonic Association Presents Hollywood Bowl Food + Wine for the 100th Anniversary and 2022 Season

LOS ANGELES – The Los Angeles Philharmonic Association has announced details of … [Read More...]

  • The Best Whiskeys in Texas from the Texas Whiskey Festival!
  • THE 13th ANNUAL HALL CABERNET COOKOFF
  • Perlises Pick: Jeff Cohn Cellars

Sign up for wine

Sign up to receive the Dear Wine Friend weekly eNewsletter and receive the Five Worst Wine Mistakes - Easily Corrected - FREE
* = required field

powered by MailChimp!

Eve Bushman

Eve Bushman, owner Eve’s Wine 101 and Eve Bushman Consulting.

Featured Video

SPONSORS

 

 

Copyright © 2022 · News Pro Theme on Genesis Framework · WordPress · Log in