25th Annual Vintage Bouquet Food and Wine Event

Posted on May 14, 2013 by Rachael

I’ll be honest; I was a touch worried this year’s Vintage Bouquet Food and Wine Event would not hold up to last year’s glory. Spoilers: I was wrong.

Let’s just take a moment to recap what this event is all about, though, shall we?

The Barristers of the Beverly Hills Bar Association and the Beverly Hills Bar Foundation established the Vintage Bouquet Food and Wine Event in 1988 to raise funds for various causes including, but not limited to, Wills For Heroes (a free program to provide wills to firefighters, police and first responders), free programs for victims of domestic violence, The High School Blue Car Project, which educates high school students about the law.

Over the years, the Foundation has enhanced the community by funding a number of nationally recognized and emulated legal literacy and preventive law programs as well as community service projects including, but not limited to:
- Free Wills for Fire Fighters and Emergency Responders
- Free Monthly Legal Clinics
- Free programs for victims of domestic violence
- Free one-day seminars to help individuals understand their legal rights
- Free programs to elementary students about tolerance and diversity
- Free programs to high school students about the law
The Foundation is also proud of its long-standing support and association with Public Counsel, conceived and founded by the Beverly Hills Bar Association more than 30 years ago and now the nation’s largest pro bono law firm. The Foundation, the Association, and Public Counsel share a deep commitment to helping others through volunteer service, a cornerstone of the Foundation’s tradition of excellence.

OK, back to me now; back to the food. Still with me? Groovy. Naturally, I can’t share all of my pictures, but here is a grand selection from the 25th Annual Vintage Bouquet Food and Wine Event:

Lawry's Steak Sandwich - 25th Annual Vintage Bouquet Food and Wine Event

Steak Sandwich jus and horseradish sauce & creamed corn
Lawry’s Prime Rib Restaurant & Steakhouse
My Thoughts: Damn it, it just isn’t the Vintage Bouquet until I beeline over to the Lawry’s booth and sear a bundle of nerves with that butt-kick horseradish sauce. I don’t care that this could be the identical photograph to the one I snapped last year; that meat and that insanely good creamed corn deserves respect.

Salmon Cheviche - Lazy Ox Canteen - 25th Annual Vintage Bouquet Food and Wine Event

Salmon Ceviche on squid ink brioche with horseradish aioli
Lazy Ox Canteen

My Thoughts: Black colored food still messes with my brain. I have a bit of trouble finding squid ink tinted food appetizing, but this is my second run-in with the fad, so I saved face for the sake of the otherwise mouth-watering looking bite. It was easily the best salmon of the day; well marinated with the adequate contrast of textures. The speared grape tomatoes were a fresh touch, and the brioche with the horseradish aioli was actually well paired.

St. Germain

The St~Germain Cocktail

My Thoughts: Spotting St~Germain was a delightful surprise, though it came as no shock that this was my favorite drink of the entire event. Cool, crisp and refreshing, St~Germain Cocktail really hit the spot. Had I not been honor-bound by my bloggerly duties to explore a variety of beverages, I would have stuck with this cocktail for the rest of the day.

Chicken Salad Sandwich
The Palm Restaurant

My Thoughts: Giving the scorching temperature, I passed on the beef sandwich in favor of the lighter chicken salad sandwich. I was pleasantly surprised with this very unassuming little bite; chunks of veggies, almonds tender and tender chicken. Simple, but effective when made with capable hands.

Stuffed Mushrooms spinach, cream cheese, pine nuts, bacon
Planet Dailies

My Thoughts: I could not tell you what I detected in this stuffed mushroom, other than pure deliciousness. I don’t even recall what the sauce was because I was too busy making a balancing act out of carrying three or four of these off to my “party” (confession: I had one guest) and trying not to devour them while en route.

DRY Soda - 25th Annual Vintage Bouquet Food and Wine Event

DRY Soda

My Thoughts: I was very excited that DRY Soda would be present at the Vintage Bouquet Food and Wine Event. Back at Christmas, I purchased the Juniper soda for my aunt’s stocking, while my brother received cucumber and rhubarb. I past on lavender, cucumber and blood orange, and sampled the rest. Rhubarb was too herby for my liking, vanilla bean delivered exactly what it promises, juniper was intense and gave me visions of a European woodland, while the lime distinctly stood out as zippy, refreshing and unsurprisingly my favorite. The sugars are half what one would find in traditional soda, and the DRY rep encouraged food pairings and cocktail mixing with each flavor.

Tuna Tartare - Fleming's - 25th Annual Vintage Bouquet Food and Wine Event

Tuna Tartar
Fleming’s Steakhouse

My Thoughts: This was one out of four samplings Fleming’s Steakhouse offered at the event, the others being a rich hand-rolled chocolate truffle, their signature steak, and risotto. While these were all equally tasty, it was the tuna tartar that leapt out and took center stage. Everyone was raving about it. It was so simple, yet packed so many expertly constructed layers of flavor that it blew all other tuna tastings out of the proverbial water. Considering there were roughly seven other vendors offering tuna, this says something.

Garlic Noodles - An Catering - 25th Annual Vintage Bouquet Food and Wine Event

Garlic Noodles
An Catering

My Thoughts: The first booth as guests walked into the main area was led by An Catering. They set the bar very high with their crowd pleasing garlic noodles, cleverly served in these iconic Chinese take-away boxes. I had to resist trying more, as that would have filled me up a bit prematurely.

25th Annual Vintage Bouquet Food and Wine Event

2007 Arcturus
Astrale e Terra

My Thoughts: The first wine of the day had me shying away from the rosé and going for the Bordeaux style blend, which can include Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and sometimes Syrah from the Estate Vineyard in the mountains of the Atlas Peak Appellation. The wine was smooth, though I regret not going back for the rosé as it came highly recommended from wine connoisseur and Chairperson of the Los Angeles chapter of the American Wine Society, Jennifer Hill.

Paella
Bow and Truss

My Thoughts: As I have only ever had bites of this signature Valencian dish, I cannot comment on what makes paella good or authentic. What I can comment on, however, is that this spoonful of paella with its dainty bay scallop and well seasoned rice, had me going back for seconds. Possibly thirds.

Screwdriver Mini Cupcake
Wasted Cupcakes

Lemon Drop Mini Cupcake
Wasted Cupcakes

My Thoughts: A good idea, but either not executed to the best of their abilities or a victim of the scorching heat as the sugar was gritty and overbearing, rendering these bites totally unpalatable. My personal feelings of Wasted Cupcakes’ distasteful use of the word “Car Bomb” to describe their Guinness infused cupcake ensures I cannot in good conscious give them my business. Making light of and capitalizing on the horrific and violent strife between Ireland and the UK doesn’t sit well with me. To every bar/restaurant utilizing this revolting name, please consider renaming your drink/dish/cupcake/whatever to “Irish Orgasm”. It’s positive, chuckle-worthy and doesn’t undermine the death and destruction caused by car bombs.

Braised Pear with prosciutto & Peperomata with goat cheese
Napa Valley Grille

My Thoughts: As I approached Napa Valley Grille with open arms and a smile of recognition on my face, I was greeted by the same team from 2012. I had Chef Taylor Boudreaux himself write down the components of these morsels, as I was far too busy noshing. Sumptuous, elegant and never disappointing.

Broken Shed Premium Vodka

Lychee Cocktail

My Thoughts: Broken Shed Premium Vodka is made from whey and distilled, crafted and bottled in New Zealand. The Lychee Cocktail concocted above was very nice, but a little lacking in creativity. It employed the use of canned lychee with its syrup from the tin. I understand wanting to let the vodka shine, but a touch more imagination would have been welcomed.

Bedford and Burns - 25th Annual Vintage Bouquet Food and Wine Event

Spicy Yellow Fin Tuna Tartar
Bedford and Burns

Shrimp Ceviche with serrano and avocado
Bedford and Burns

My Thoughts: Another knock-out tuna tartar – this time with the added bonus of seaweed! However, it was the shrimp ceviche – oh, that juicy, crunchy, citrusy, spicy, incredibly fresh shrimp ceviche that wins my personal favor as the best sampling of the day. Even the added touch of a fresh scoop of avocado adds to the reasons why I went back a third and fourth time. I’m not even that big of a ceviche fan, but Bedford and Burns has made me a believer (as well as a total glutton). I’m not joking when I confess that I already have a grocery list written up to acquire the ingredients in the hopes of replicating this exquisite summer dish. I raise my glass to you, Bedford and Burns.

Country Pate - Wood & Vine - 25th Annual Vintage Bouquet Food and Wine Event

Country Pâté
Wood and Vine

My Thoughts: The pickle didn’t really do it for me, as I thought it soured out the natural flavors of the pâté. Still, I love Wood and Vine; they won me over with their samplings at last year’s Vintage Bouquet. I want to give new executive chef Eric Buss a proper go of it. Perhaps I’ll drop by during a Sunday at Seven movie night this summer.

2010 Cabernet Sauvignon
Lewelling Vineyards

My Thoughts: My favorite wine of the day. Smooth as satin, aromatic, with a fruity and floral finish.

Tofu with shiso pesto, peas, pea greens
Livello at L’Ermitage Beverly Hills

My Thoughts: Unless it’s floating in some miso soup, I really don’t dig tofu. However, this dish was too innovative to not give an acknowledgment of admiration. The execution is flawless, and though I would not personally be one for this particular dish, I am intrigued enough by the creativity that I would look into dining at Livello.

Slider and Sweet Potato - 25th Vintage Bouquet Food and Wine Event

Beef Slider & Sweet Potato Casserole with pecan crust
Ruth’s Chris Steakhouse
My Thoughts: I think the beef would have fared better with another sort of bun; it was a little lost among the gluten. The sweet potato casserole with pecan crust saved the entire plate, though, and begging to be replicated come Thanksgiving. Thankfully, the good folks at Ruth’s Chris Steakhouse handed out their recipe on nicely printed cards.

Moreno BHLV

My Thoughts: I ended my day at the Vintage Bouquet Food and Wine Event semi-hovering around the Moreno BHLV booth, chatting with familiar faces over cold, crisp and dry sparkling wine. I wish I could end every single one of my days like this!

Yeah, there was a silent auction. Yup, a live auction, too. Didn’t even notice. A band? Totally didn’t hear them. For me, this event is all about the food and drink; everything else merely fades into the background. Cheers to all of the food, wine, spirits and beverage vendors who tackled the task of serving up dozens of hungry and thirsty attendees in 90 degree weather.

Despite the shade and water shortage, the Vintage Bouquet is still one of the highlight events of my year. My lone quibble leads to the simple advice to always be prepared for the heat; increase the shade. Otherwise, keep doing what you’re doing, Vintage Bouquet. I can’t wait to taste 2014!

See all of my photos from the 25th (and 24th) Vintage Bouquet Food and Wine Event!

Happy Hour at Muddy Leek (Culver City)

Posted on April 25, 2013 by Rachael

A few weeks ago, I attended happy hour at Muddy Leek, the “hyper-seasonal” restaurant from catering couple Chef Whitney Flood and Julie Retzlaff of Bon Mélange Catering. Born from years of entertaining experience and a series of underground dinners, Muddy Leek is the couple’s first independent restaurant. Chef Whitney’s commitment to using the best of fresh, in-season ingredients promised a happy hour out of the norm of traditional bar bites, with bar manager Lance Kawani mixing up a myriad of cocktails to quench our thirst.

Lamb Merguez Hot Dog - Muddy Leek Invitational

Merguez Hot Dog
garlic aioli – grilled baguette

I’ve never been a fan of Merguez sausage, and I can’t say I’ve been won over yet. I think it might be the harissa? Either way, I only took a nibble of this to confirm my continual aversion to the meat. With that said, though, my companion was over the moon for this and wolfed down about four of them. Just don’t tell her I told you.

Grilled Speck and Manchego

My jaw dropped when I was told that the protein was speck, a meat I hadn’t eaten since I was last in Ireland. I’ve never seen speck within the USA, but I love its herby, juniper laden flavors. The addition of Manchego (Spanish cheese) elevated this bite in a way I never thought possible for simple grilled cheese. This was truly a pairing made in culinary heaven.

Italian Mule
vodka – amaro meletti – lime – ginger soda

The most familiar drink of the night; an Italian twist on the classic Moscow variety by the addition of Amaro Meletti, a liqueur with notes of saffron and anise. A safe and sweet drink to perk up the palate.

Venison Corndog - Mudddy Leek Snack Bites

Venison Corndog
house beer mustard

I was not particularly smitten with this bite, but my guest thought highly of it along with the beer mustard – which I did enjoy.

Chicken Fried Bacon - Muddy Leek Invitational

Chicken Fried Bacon
bibb lettuce, tomato chutney

If Victor Frankenstein were a chef rather than a scientist (really, the only difference is their mediums), he would have concocted this beautiful monstrosity. I cannot even begin to tell you how perfectly decadent these morsels are. I feel like running naked through the reflecting pool at the Washington Monument would be more dignified than sharing the sorry/not sorry lustful feelings I have for this dish. I regret not personally ordering another round to hoard all to my greedy self.

Blind Lemon Jefferson - Mudddy Leek Snack Bites

Blind Lemon Jefferson
rye, lemon, bitters

I was a bit nervous when this drink was given to me, as I normally don’t go for bold, masculine drinks. However, the lemon balanced out the rye without treading into ‘sweet’ territory, effectively making this drink not only palatable but completely pleasant and approachable for future visits.

Leek Pizetta
potato, bacon, cheese

The starch on starch combo was a big hit with everyone save for me, as I’ve never understood the appeal. Potato on pizza dough aside, though, the leeks, bacon and cheese were the real stars of this show. The leeks especially prominently stood out, giving a nice, earthy onion-y flavor.

Doughnut Holes

I’m not one for doughnuts, really, but these were just the right size for a touch of sweetness after all of our savory bites. My guest, a doughnut fiend, loved the simplicity of these little balls of fried dough coated plainly in sugar. A very happy end to our happy hour food.

Sr. Calarita
mezcal, jalapeno, cucumber, lime

Hands down, the best cocktail of the evening. The jalapeno added a whole new level of heady smokiness, a slow burn with a crisp cool down from the cucumber and lime. I could have had four of these.

It was nice to step out of my usual haunts and into a neighborhood I’m only beginning to become more acquainted with. As the event took place on a Thursday, it was the perfect evening to give those of us dealing with company/family the fortitude to brave through the holiday (Easter) weekend. Overall, the food was extremely enjoyable and left me with a pleasant, lingering feeling of wanting more. Precisely what happy hour is meant to accomplish. Happy hour at Muddy Leek runs from 4:00-6:00pm Tuesday through Saturday.

Muddy Leek
8631 Washington Blvd.
Culver City, 90232
310.838.2281
www.muddyleek.com

Event: Food & Wine and Buick Discovery Tour

Posted on February 7, 2013 by Rachael

Buick Discovery Tour in Westlake Village

I stared blankly at the e-mail in my inbox, wondering how on earth she found me. Me, one of the rare unicorns who do not drive in Los Angeles. Yet there it was in my inbox. Buick. As in the oldest American automotive company still in production. Inviting me to the Food & Wine Buick Discovery Tour! Shriek!
I thought I was going to have to break our hearts and say no, no, I couldn’t possibly go to your event – but wait. What was that, Buick? You teamed up with Food & Wine Magazine to tour across the nation together with three top chefs who will be demoing their amazing, award winning food? Plus wine? At the Four Seasons? Well…all right. Time to zip along and give the 2013 Buick Discovery Tour a test drive!
You really twisted my arm there, Buick.

Buick’s first commercial car: The 1904 Model-B

Waterfall and Pond - Four Seasons Westlake Village

Pond & Waterfall – Four Seasons Westlake Village

The event itself took place in the far reaches of the San Fernando Valley, which I struggled to grasp why at first; upon realizing it was the Four Seasons, though, I understood perfectly. The above photo was taken in their majestic backyard.

Cheese Platter

We arrived with just enough time to register and grab a plate of appetizers: cheese, crackers, fruits and meat. The day was divvied up into three rotating, 30-minute modules for three separate groups, organized by color. My group, Team Grey, was the first to be taken out to the Buick Test Drive.

Buick Verano

Now, long time readers of Glass of Win know that your beloved hostess does not drive. I’d warrant to say most of you even know I do not, nor have I ever, possessed a driver’s license. I break out into hives and hyperventilate if I am put in the driver’s seat of a car. Any car. Hence, my lovely assistant and car enthusiast, mom. Mom and I are very close and half of our positive mother/daughter bonding during my childhood came from road trips. Being born with a chronic illness, it is all too easy to grow up with memories of ones parents exclusively associated with time spent at hospitals; thankfully, though, I have these road trip memories to balance that out.

Buick LaCrosse

Mom and I spent many hours going from central California to her little hometown in Southern California, then the big move across America had mom going warp speed down America’s great highway with her elderly mother, my older brother and my bratty 6 year old self. When it was time to say goodbye to New England, my mom refused to go without first taking a long, leisure camping road trip up and down the New England states – plus Washington D.C. for good measure. Our biggest road trip of all soon followed: three weeks trekking across the U.S.A. Just mom, a preteen me and my cat, Mr. Destiny. It was amazing and made our life living back east come full circle. We drove into Pennsylvania, and we drove out.

Mom test driving her first Buick

Between the Verano and LaCrosse, mom enjoyed the LaCrosse. She described it as being an effortlessly smooth drive, “zippy” like a sports car but still practical and a good size. She was especially smitten with all of the technology going on on the dashboard. All right, mom, I know it’s called the Buick Discovery Tour and you want to drive off into the sunset, but we have to get going to the modules in my wheelhouse!

The Olive Orchard

As we waited for the next session to empty and be set up for our group, The Olive Orchard was demoing several of their flavored olive oils. My favorite was actually the hot pepper flavored olive oil. Yum!

Demo by Raphael Lunetta - Buick Discovery Tour

Chef Raphael Lunetta of JiRaffe

Food & Wine Magazine ‘Best New Chef’ Raphael Lunetta

Our first demo was provided by chef Raphael Lunetta, owner and chef at JiRaffe Restaurant in Santa Monica. You may recognize him as a guest judge on Bravo channel’s Top Chef. “The Surfing Chef” as he is known in some circles, is also a native Southern Californian, growing up in the same area as his restaurant now resides. As we’re always proud of our own, mom insists a trip to JiRaffe is in the near future. OK, the press kit she was eyeballing for the rest of the day might have influenced her declaration just a tad.

Filet of Beef with Potato and Pear Gratin

Filet of Beef with potato & pear gratin
red flame grapes, sautéed swiss chard, julienne hearts of palm, Madeira reduction

Working with limited space, 25 minutes and even a blackout, Chef Lunetta proved his mutton as he whipped up this amazing dish. The aroma of garlic, butter, shallots and Madeira was making my mouth water; the trays circulating the individual sampling’s arrived in just the nick of time! The message Chef instilled upon the audience was that good, quality and impressive food does need not take all day to prepare. He was able to take a couple of questions before our time was up, and I found this one to be worthy of passing on:

Q: Does meat need to be room temperature before cooking?

A: Chef Lunetta said this was an “essential” method for French cooking, and to be done especially if you intend your meat to be rare in the center.

Ben Roche of Baume and Brix

Ben Roche

Time to move on to our third module: Progressive Pastry with Ben Roche. Oh, Ben. Ben. Ben. Ben. Firstly, I had the luxury of a front row seat and all I could do was resist the urge to banish my mother to the back of the room with a temperamental, “You’re cramping my style, mom!” and make moon eyes at the man on stage. Then he said something about being from Chicago, my heart was broken and I bravely soldiered on. Oh, well. At least there was going to be dessert to drown my sorrows in, right? OK, back to professional mode. Ben was the pastry chef at the famous (infamous?) Moto, known for its avant-garde molecular gastronomy as well as co-wrote and co-starred in “Future Food” on Discovery’s Planet Green network. His latest endeavor with colleague Thomas Elliot Bowman is the savory/sweet culinary adventure, Baume & Brix in Chicago.

Yuzu Chiboust
coconut rice pudding, caraway ice cream

I think there is something of a mad scientist inside all innovative pastry chefs; baking is indeed the edible side of chemistry and I think I caught a whisper of Dr. Jekyll in Chef Roche as his recipe began to spring to life. It was an instant crowd pleaser; I think I caught a few distinguished looking middle aged Asian women licking their plates. Just sayin’.
Favorite quotes from Chef Ben include:
“Don’t pour hot sugar in a high molten lava speed spinning bowl of death.”
“You use a candy thermometer. I have robot eyes. I can tell when it’s done.”
“If you happen to have liquid nitrogen just lying around…”
“If you need a big fire for a small amount of time, light up [some] rice noodles.”

Wine Demo with Michael Green

Michael Green, wine man extraordinaire

I don’t know how to adequately describe Michael Green. To say he is a connoisseur of wine would be an understatement. He is Bacchus himself: jovial, bombastic and utterly zealous about wine.

White Wine from Rodney Strong Vineyards

Our Wine Sampling

With his unique grandiose charisma, Michael taught the audience the “Six S’s of Wine Tasting”: see, swirl, smell, sip, swish and spit. He broke down the intimidating barriers of wine, delving into the nitty gritty of the glorious libation; making it fun and accessible even to the most timid of wine novices. We played with the ways food can influence the taste wine, using a lemon to enhance the sweetness of a Chardonnay and a nibble of high cacao chocolate to bring out the woodiness of the red. It was all very scientific, really. Of course, since this was a no spitting kind of demonstration, we had no choice but to enjoy our wine as the demonstration moved out to our final speaker.

Chef Michael Psilakis of Kefi | FishTag | MP Taverna | No Kitchen Required (TV)

The eldest first generation son in a traditional Greek family on Long Island New York, the self-proclaimed “Philosophical Chef” Michael Psilakis took us on a journey to help us appreciate his approach to food and life. Chef Michael had a pyramid of priorities that went something akin to: Food. Restaurant. Family. The food and work came first. All of the hard work, the accolades, the success – what more could he want? Then his father, the man who inspired him the most, dies and Chef sat down to write down his memories. Upon reflection, Chef realized that everything important his father ever said, advised or bonded with him was over food. His father used food as the catalyst to plant the seed for memories. Food is life.

Food Monitor

As Chef Michael prepared his sampling, my eyes were continually drawn to this television monitor with the camera angled over the demonstration space. That way the audience could see what Chef was doing as he did it. Clever.

Gyro Spiced Slider
Tsatziki sauce, cornichons to garnish

My mother’s eyes lit up as this beauty was served. She is a nut for Greek food, while I am a little more reserved about it. After taking a bite of this tender morsel, however, I wouldn’t hesitate to let Chef Michael steer me in the direction of more dishes from his father’s homeland. Simply delicious and unique enough to mix up the usual BBQ fare. Perfect to serve at a summer barbecue.

Yours truly with How to Roast a Lamb by Michael Psilakis

As a surprise, Chef Michael gifted everyone in the audience with a signed copy of his book, How to Roast a Lamb. Over 300 pages of gorgeous Mediterranean food to try at home!

Definitely not a terrible way to spend a Sunday. If you find yourself able to hop on the Buick Discovery Tour, I say take that ride.

The Park’s Finest (Echo Park)

Posted on December 27, 2012 by Rachael

Due to my own self-imposed rules of not posting more than one media event per week, I get a little behind. Back-logged with media invitationals is not a terrible aspect of ones life, though I do feel guilty for being unable to have a quicker turn around time. However, bloggers posting about their “freebies” is a sore spot for a lot of people, one that I have not addressed head-on as of yet (and don’t worry, I will) and adhering to the “one media event per week” is a rule I am going to stick to for the time being.

All right, enough with the idle rambling – onto the food! Back in October, I was invited to The Park’s Finest, a barbecue joint in Echo Park owned and operated by the Concordia family, along with their life-long neighborhood pals, the Bautista’s, Pajimula’s, and the Araquel’s, who tell their story in better words than I can ever do justice:

“Established in 2009 as a small-scale catering company, the family business has grown each year. With support from family, the block, and community, The Park’s Finest was able to open its doors to the public in January 2012. The Park’s Finest now functions as an eatery near Downtown L.A. that provides fast casual convenience with a sit-down dining experience.”

We all sat family style, cozying up to strangers; familiar faces in the home grown food scene of L.A., bloggers, Yelpers, journalists and family friends alike. In fact, I invited my big brother to accompany me this evening, which deepened my enjoyment of the evening as I could relate to the feelings of family that The Park’s Finest wanted to emphasize.

As if their enthusiasm and passion for their food and business wasn’t clear enough, photo albums were made (pictured above) for every guest to help underline the message of family and community which The Park’s Finest stands for. I still have my copy, and I intend to keep it as long as possible. Detailed touches like these are soul-bearing, and I respect the level of vulnerability these good people showed a handful of strangers by sharing their story.

Coconut Beef
smoked chuck roll, cubed, and stewed in a coconut cream

My. God. I want it. All of it. I really could have had this dish all night long and been a happy camper. I’m not going to lie; it doesn’t look significant in the least, but this dish packs a hell of a wallop in flavor.

San Pablo Pulled Pork
sixteen-hour slow-roasted pork shoulder

Though I am generally not a fan of pulled pork, once I experimented with the two sauces available to us – a sweet and tangy vinegar sauce and a savory slightly sweet sauce – this heap of pork was transformed. Secret is in the sauce!

Smoked Banana Leaf Salmon
olive oil, lemon pepper, pink himalayan salt, house pepper blend, house garlic blend

Salmon will never be my favorite. Unless it is in raw sashimi/sushi form, I am not a fan.

Ann’s Cornbread Bibingka
Cornmeal/Rice flour mix, baked on a banana leaf

As I prefer cornbread to be on the sweet side, this was a home run for me. I especially enjoyed the sugary crusted top.

Eagle Rock Brewery Manifesto Wit

I think the description of this is so incredibly fantastic that I cannot top it: “Belgian-style ‘wit-bier’ or white ale has a light wheat base and is typically spiced with coriander and citrus peel. for a unique twist, we add rose petals as well. manifesto wit is pale straw-colored and slightly hazy in appearance, with invigorating citrus, floral, and spice aromatics.the light body and subtle sweetness of this beer accentuate the peppery flavor produced by the yeast.these lively flavors, combined with the slight tartness in the finish, create a crisp and refreshing experience. it’s sunshine in a glass!”

Aside: I want to get paid to write these kinds of descriptions. I don’t know if I truly tasted that many levels of awesomeness, but it was a mighty tasty beer nonetheless.

Ligaya Veggie Medly
zucchini, yellow squash, mushrooms and red pepper

My brother was just about dying from meat overload when these arrived, satisfying his desire to balance out his meal.

Mt. Malindang Pork Ribs
seasoned, slow-smoked St. Louis style pork ribs and rib tips

A touch too fatty for my liking. Ribs are tricky, and I’m particular about them.

Beef Tri-Tip
tender, deli-thin season-crusted sirloin beef paired with homemade horseradish sauce

When tri-tip is done well, as these were, it can be positively magical for the tastebuds. This sampling as one of my favorites, along with the horseradish sauce.

Candy Coated Ham
coated with signature BBQ sauce every half hour for 12 hours

Quite easily, the best ham I have ever eaten. Tender, juicy ham with a richly sweet sauce…it will convert all of you “Honey Baked Ham” purists in a heartbeat.

Elota
corn off the cob served with mayo, fresh parmesan cheese & cayenne pepper

When I taste something like elota and my first thought is: “Oh, Jeebus, how do I replicate this glorious dish?” I know someone in that kitchen is doing something right. I really need to gussy up my corn dishes.

Beef Short Rib
a smoked, seasoned, meaty beef rib paired with house own crema horseradish sauce

Unless it’s lamb, ribs really aren’t my thing. I find them to be prone to dryness and all-too easily caught in ones teeth. I only had the smallest of bites of this beef rib, and cannot truly comment on it.

Gabi Greens

I wasn’t into these Filipino tubers, as they tasted like bitter collared greens, but my brother heaped them onto his plate. Dig in, bro.

Turkey

I’m not one for turkey outside of the obligatory Thanksgiving holiday, but I would dig into a stack like this one with no problem. Every piece was moist and bursting with flavor of its own natural basting. I imagine this turkey is the kind of turkey Ben Franklin envisioned for our great country when he suggested the noble beast be our avian representative.

Cornbread Pudding with Salted caramel top

The dessert was provided by friends at Crème Caramel LA, known for their gourmet approach to bread pudding. This gorgeous dish left me curious to want to explore more of CCL’s offerings.

It was at this point the good folks at The Park’s Finest realized we could no longer consume any more of their fine fare. In a stroke of mercy and genius, they packed up the two remaining meats and passed around doggy-bags to take home. In them were the hot link medley (smoked, sliced spicy sausages with sweet filipino longanisa) and chicken wings. These, along with candied ham were taken home and enjoyed for my lunch the next day.

My Top Picks: Coconut Beef, Candied Ham, Cornbread, Tri-Tip and Elota. I could have died from the food coma this night gave me, but after having tasted these five items in particular, I would have gone with a smile on my face. I have every intention of recommending The Park’s Finest to all who ask, and returning in the (hopefully, soon) future.

The Park’s Finest
1267 W. Temple St.
Los Angeles, CA
http://www.theparksfinest.com
Phone: (213) 481.2800

Event: LACO à la carte Series

Posted on December 10, 2012 by Rachael

I could really never be accused of being a fancy-pants kind of person with fancy-pants tastes and inclinations, but I have been known, from time to time, to wipe the dust off my finest duds, slap on a couple pounds of make-up and run a brush through my hair for an evening of class. Case in point: the Los Angeles Chamber Orchestra “à la carte” series, which runs annually to raise funding for LACO: benefiting their community engagement programs as well as the concert series so they may continue to bring music and joy to others.

What exactly is an a la carte series, you ask? From the press release: “Los Angeles Chamber Orchestra (LACO) offers music lovers an opportunity to enjoy five intimate, elegant and entertaining “LACO à la carte” fundraising events pairing delectable international cuisine and exclusive musical performances in the spectacular private homes of the consuls general of the Czech Republic, Armenia and Austria as well as at Pacific Palisades’ historic Villa Aurora (Germany) and a magnificent private estate in Pasadena (China). Adding a special flourish to the season and illustrating that music truly knows no boundaries, each event features a different style of cuisine complimented by a salon performance by LACO musicians and guest artists.”

Out of the five programs, I was able to attend two: Germany à la carte, at the historic Villa Aurora in Pacific Palisades, and Austria à la carte held at the Brentwood home of the Austrian Consul General. Each night featured salon performances – which is an old world carry-over term for a small group of musicians performing in an intimate setting. I would guess that no more than 80 people seemed to be in attendance at both the Germany and Austrian a la carte evenings, so I count myself lucky to have been able to be there!

Food for both the Germany and Austrian à la carte was provided by The Spot Gourmet.

Germany à la carte

Official Description: Concertmaster Margaret Batjer is spotlighted on the occasion of her 15th anniversary with LACO at a cosmopolitan evening showcasing the culinary riches of Germany hosted by Villa Aurora in Pacific Palisades. This spectacular artists’ residence and historic landmark, set high on a hill overlooking the Santa Monica Bay, is described as a “true castle by the sea” by German novelist and 1929 Nobel Prize laureate Thomas Mann, who, along with playwright Bertolt Brecht and filmmaker Fritz Lang, is one of many famed émigrés to have socialized there with such icons as Charlie Chaplin. Batjer performs a selection of works tailored to the enchanted evening.

It was quite the journey to get up to Villa Aurora as it was at the tippy top of a hill, the very opposite of where attendees had to park. A van took people in sets of six, winding up and up until we arrived at a very unassuming gate. Going through said gate delivered guests to a fabulous tiled courtyard of the Moorish artists retreat Aurora Villa.

Descending to the Courtyard

My favorite architectural feature of Aurora Villa:

Carved Wooden Beam Heads

Wine, beer and water was available alongside appetizers whizzing by on carried silver trays. It took all of my will not to just follow them into the kitchen, or wait directly outside of the kitchen door so I could pounce on each fresh tray.

Hollywood Blonde Beer. Even better with lime.

Salmon & Sour Cream on Savory Pancakes

Cobblestone Chardonnay Wine

Bratwurst with Prepared Mustard

The back patio offered spectacular views of Los Angeles, stretching all of the way to the Pacific:

As much as I’d like to stick around and admire the views, it’s time for the salon performance.

Piano in the Salon

Margaret Batjer on violin

Our program featured Margaret Batjer on the violin, performing Beethoven’s Violin Sonata No. 3 in G major, Op. 30 in three movements, and Brahms Violin Sonata in D minor, Op 108 with four movements.

After the lovely music, it was time to gather to the library for the buffet set up by The Spot Gourmet.

Savories

Sweets

My favorites included sauerbraten, roasted potatoes, baby carrots, rustic breads and the black forest chocolate cookie (with gooey cherries in the center!). My lovely assistant (AKA Mom) loved the salmon and cabbage rolls with sauerkraut.

We sat among German-born, the Chamber Music enthusiasts and patrons of the Arts, and the wife of the German Consul General. Our conversation took an interesting turn with Helena, an 80-something year old tapestry artist who had words of female empowerment and encouragement for both my mother and I. Her doting younger husband stood by her all evening, a human shield as Helena shuffled along with her walker. They were the cherry on top of an already enchanting evening.

Austria à la carte

Official Description: Karin Proidl, Consul General of Austria, hosts an evening at the stately Austrian residence in Brentwood that illuminates the dazzling cultural and musical vibrancy of Vienna with a lively performance by LACO Principals Josefina Vergara, violin II, and Nico Abondolo, bass, who are also husband and wife. Vienna, with its delightful sidewalk cafes, pastry shops, prized beers and white wines and compelling art, music and architecture, is also celebrated as a haven for gourmands with the emergence of a sophisticated culinary movement, embracing fresh, seasonal and local produce.

The Austria a la carte evening was definitely more intimate, as it took place in proper residence, owned by the Austrian government to house their Consulate Generals for something around forty years now.

Consul General of Austria in Los Angeles Karin Priodl and LACO a la carte Chair Mahnaz Newman
Photo Credit: Jamie Pham | via Laura Segal Stegman Public Relations

Representing her country with a welcoming grace and an air of strength every woman in position of power ought to possess was Austrian Consul General Karin Priodl. My feminist senses were tingling just knowing this single, childfree woman was our hostess of the evening. I had to fight the urge to hug her and cry, “ROCK ON, SISTER! SOLIDARITY!” Refinement is an acquired skill for me.

The evening started with h’orderves, wine and conversation.

Cheese Toast

I’m probably the best frenemy of an event server; I’m always happy to see them, but I want them to put a halt to their procession through the crowd so I can get in a quality photograph. Unfortunately, most of my photos were taken as other hungry attendees descended on these quick bites.

Proidl Wines

Soon it was time to gather in the salon and enjoy the set by husband and wife duo: Josefina Vergara, violin II, and Nico Abondolo, bass. It goes without saying that they are dizzyingly talented, but Nico also charmed us with his wit and commentary throughout the performance.

LACO Principal Violin II Josefina Vergara and Principal Bass Nico Abondolo in performance
Photo Credit: Jamie Pham | via Laura Segal Stegman Public Relations

The program was broken into five sprightly pieces: GF Handel – Sonata VIII for violin in four movements; Francois Couperin – Troisieme Concert in A major from Concerts Royaux in five movements; JS Bach – Sonata for violin and Continuo in E minor, BWV 1023 in two movements; Bela Bartok – Selections from 44 Duos for violins, arranged by Nico himself; and Astor Piazzola – Five Tangos for violin and double bass.

All of that culture certainly whips up an appetite, so it was time to head over to the buffet and enjoy some Austrian food provided by The Spot Gourmet Catering.

Menu

Savories

Dessert Tier

Once again, Spot Gourmet knocks it out of the park with this authentic Austrian feast. As I was sitting among both Austrian-born and Austrian-descendants, I heard first-hand just what was spot-on. My favorites of the night include: pork loin with dijon, red cabbage salad, spaetzle with garnet yam and chocolate cake with kirsch.

For me, the highlight of these event is not the food (GASP!) nor the wonderful music, but the lovely people I sat with at each meal and got to know over food. Music and food: uniting foreign relations since the dawn of civilization. Well played, LACO. Well played.

Los Angeles Chamber Orchestra
http://www.laco.org

SEE MY ENTIRE LACO à la CARTE FLICKR SET

Showcase: Slater’s 50/50 (Pasadena)

Posted on November 28, 2012 by Rachael

With Umami Burger and Burger Haven recently opened, staples like Jake’s Billiards, Stout Burger slated to join us, and now Slater’s 50/50, Pasadena is hot real estate for burger joints. I first found out about Slaters 50/50 not from their PR firm, but a friend from high school who landed herself a job as hostess. So I got to go to two preview eat ins. Score.
Let’s dive in.

Vampire Dip
Roasted garlic, cheese & artichokes. Served in a sourdough bread bowl with fried pita chips

Hot, cheesy, garlicky, bready goodness. If you’re going to order anything, order this and get some drinks. Heaven.

Fried Bacon Mac n’ Cheese Balls with Tapito Ranch

Surprisingly, these was light and completely void of grease. They did not sit heavily in my stomach (to be fair, I only ate two to save room and not be a complete glutton) nor were they overwhelmingly bacon-y, which is a good thing in my book.

There is a fixed menu and a You Design It menu, with options for beef, chicken, turkey, vegetarian and bacon-beef patties. My guest chose to order from the fixed menu, while I went with the custom menu.

World’s Greatest Turkey Burger
Smoked gouda, baby greens, red onions, portobello mushroom cap, creamy pesto sauce, honey wheat bun

I’m unsure if it was indeed the “world’s greatest” but it certainly did hit the spot for my guest. Particularly, she enjoyed the inclusion of smoked gouda, mushroom and pesto. I should mention that each burger size is to your preference, though the meat (or non-meat) is weighed after it is cooked. She could only devour half of her 1/3rd lbs. burger, though, due to the amount of food we were eating.

Customized Cheeseburger
Patty: Fire Beef (beef mixed with various roasted peppers and hot seasoning)
Bun: White Brioche

Avocado Mash – Grilled Pineapple – Imported Swiss – Baby Greens – Grilled Onions - Sautéed Mushrooms – Garlic Aioli

I love customizable burgers. Love them. Burgers can always been adjusted, to a degree, and not many burger joints offer as much as the eateries that cater to a customizable menu. So when I find myself with such a menu before me, I go to town and usually stick to my absolute favorites, listed above. The cheese is the only variable that can be swapped out for another; everything else stays. I stick with the fire beef patty (as I had previously eaten with an Old Timey Burger during my first preview lunch; even the fixed menu items can be adjusted!) because I like a good, spicy kick that won’t overwhelm the other components of my burger. Like my guest, I saved half of my burger to eat for lunch the next day as it is easy to overeat at a place like Slater’s.

Milkshakes

My guest and I opted for milkshakes as our dessert. She went for a peanut butter chocolate combo, the simplicity of which I now envy as my milkshake was fumbled not once, but twice. I ordered a toasted marshmallow & Nutella combo, the latter of which the milkshake machine operator must not be familiar with Nutella as he kept putting Heath Bar in my milkshake. It was not a big deal, but I just wanted to put it out there as a lesson: If you don’t know, ask. Don’t guess.

Banana Nutella Bread Pudding

The couple next to us ordered the Banana Nutella bread pudding. Ironically, when I first tried this dish back on the first, first “family and friends” tasting with my friend this dessert was amazing. Sure, it was a lot less visually appealing, but I’ll take supple, squishy bread pudding over this denser, drier version any day.

My friend, the hostess, is a vegetarian and recommends the following menu items for any vegetarians wary of paying Slater’s 50/50 a visit:
Eat Your Veggies Burger (vegan patty tastes like a well seasoned latke; garlic aioli can be omitted to make this completely vegan); substitute any burger patty for the vegan patty or a portobello mushroom. Natalie recommends the Flamin’ Hot Burger with the latter. Nice and spicy!
Other veggie options include, Sun dried tomato pesto mac & cheese, Slater’s house salad and most appetizers (we both recommend the sweet potato fries!). If you order the regular fries keep in mind the ketchup has bacon in it. They offer regular ketchup and other sauces. Don’t be afraid to tell any of the servers that you’re vegetarian; they’re very accommodating!

PROS of Slater’s 50/50:
- The new staff is very courteous, accommodating, and informative.
- The accommodating menu that makes it easy for everyone with every palate range to find or create something they will like.
- While very meat-centric, my friend who works there is a vegetarian and has come up with many different veggie-friendly combinations of food and has written them out specifically for this blog post in an effort to welcome more vegetarians.
- Good place to watch sports.
- 100 beers on tap. Yeah, you read that.

CONS of Slater’s 50/50:
- The intense information overload they impose on their patrons via hostesses and servers. Both have to give guests the spiel of the “signature 50/50 burger” and whatever daily specials are going on. In one breath, right as customers sit down. It’s tiresome. If I were calling the shots at Slater’s 50/50, I would really think long and hard about why this is necessary.
- Too much food. Although, pro for everything being ala carte.
- Very loud with about a dozen or so big screen TVs. This is not the place to take a date unless it is centered around sports.

Information overload aside, I think Slater’s 50/50 is off to a good start: good food, variety and a pleasant wait staff are typically the key ingredients to stay a float. I predict they will thrive in an already burger-heavy area and be strong contenders come the next Pasadena Cheeseburger Week.

Slater’s 50/50
61 North Raymond Avenue
Pasadena, CA 91103
(626) 765-9700
http://slaters5050.com
Happy Hour:
Mon – Fri: 3pm – 7pm
Everyday: 10pm – 1am
Get 50% off well drinks, house wine and select appetizers and beers.

FTC Disclaimer: The food was on the house, but all opinions and wording are my own!

Event: Backyard Winemaker Dinner – San Luis Obispo

Posted on November 19, 2012 by Rachael

Last week I told you about Apple Farm Inn – the boutique hotel in San Luis Obispo, right off the 101 freeway. The purpose of my visit was to experience the Backyard Winemaker Dinner, a monthly dinner focused entirely around the wines of a featured local winemaker. On this evening, the wines of Pipestone Vineyards were sampled, and there to introduce and educate us was Jeff, who along with his wife Florence, operate and own Pipestone Vineyards. Specializing in handmade Estate Grown Rhône-style wines from Syrah, Grenache, Mourvèdre, & Viognier and a dry farmed Zinfandel, Pipestone Vineyards also boats sustainable green farming techniques such as solar-power, composting and drip irrigation system.

Pipestone Vineyards Apple Farm Inn and Restaurant

As the dinner focused around the wine, chefs Stephan Walls and Steven Smeets had the task of not only figuring out which dish would highlight which wine, but how to incorporate this dinner around their locavore and seasonal eating philosophy. Their Ode to the Tomato menu, initially designed in 2011 to highlight the tomatoes of Sycamore Mineral Springs and other local farms, returned to the dinner table once again.

Backyard Winemaker Dinner - Apple Farm Inn

Proseco

Crostini – Fig Jam – Manchego

We started our evening off with some nibbles and ‘champagne’ from the Apple Farm private label; mixing and mingling as diners filed out onto the expansive patio and found a seat for themselves and any company. Annette, my sister, and I grabbed our name placards and placed them down on two fine looking seats in front of the gazebo. I made her sit to my left, as I am left-handed and did not want to bump elbows with a stranger, thus making a jackass out of myself!

As our hosts introduced the venue, vineyards and food, we started off with some snacks:

Pickled Sweet Onion and Yellow Beets

Casteleavano Olives

I love a salty-sweet bite to wake my taste buds up. I had just a nibble, though, because it was soon time for the first course and first wine pairing from Pipestone.

Pipestone 2008 Grenache

Tomato, Eggplant Soup with shaved Parmigiano Reggiano

I was pleasantly surprised at how prominent the eggplant came across in this soup. I like that the cheese was light, though I did add some pepper for an extra zip.

Tomato tartlet with duck confit, goat cheese, and roasted garlic

Pipestone 2009 Zinfandel

I get a little nervous with any dish that carries duck because of how very wrong it can go. However, the duck here was pleasantly light and the crust of the tart easy to cut through. The zinfandel was definitely made for food; and not for my palate to drink on its own.

Grilled Pacific swordfish with tomato balsamic reduction sauce
Tomato, bulgar and pine nut pilaf

Pipestone 2008 Syrah

I wasn’t very fond of the swordfish, but the bulgar pilaf was was an overall crowd favorite. Something healthy, right? I did not finish the Syrah; it was too woody for my liking.

Serenading Spencer - Apple Farm Inn and Restaurant

Our entertainment

This is Spencer, the ridiculously talented son of the manager of Apple Farm Restaurant. He not only serenaded us the entire night, but took to our light jabbing at his young age and music knowledge with a good spirit. I was impressed when I saw him the next morning working as a server in the restaurant. He’s got a good head on his shoulders and is much deserved of this shout out. Holler, Spencer!

Cabernet marinated flat iron steak with tomato chimichurri

Pipestone 2008 Rhone style red

I ate more of this steak than I care to admit. I am sad that I could not get my camera to focus appropriately, but the masses were demanding their meat and I could not fiddle with it any longer. This dish inspires me to soak a nice cut of beef with some red wine and grill it. Hmmm – ideas…!

Port

Upside-down caramel pecan and green tomato pie
point Reyes bleu cheese creme anglaise

I was too full to eat the entire dessert, but it was a very sweet ending to a great night under the stars. The port, which I do not believe was Pipestone, was a rich addition that I appreciated. Man, I love port.

It was an incredible evening of good food, good wine and good conversation. I think more restaurant/vineyard team ups need to trickle down here in L.A. County, though I would definitely say this event is worth making the road trip for. My sister told me she’s never had a happier birthday and that sentiment alone is worth my endorsement of the Apple Farm Backyard Winemaker Dinner series.

Pipestone Vineyards
2040 Niderer Road
Paso Robles, CA
93446
805-227-6385
www.pipestonevineyards.com

Apple Farm Inn & Restaurant
2015 Monterey Street
San Luis Obispo, CA
93401
1-800-255-2040
www.applefarm.com

The meal and drinks were on the house, but all opinions and wording remain my own!

My Love Letter to Little Tokyo

Posted on October 29, 2012 by Rachael

I am currently stranded in Philadelphia, desperate to get home and away from Hurricane Sandy. In the meantime, please enjoy these photos I took in “research” for my fall article for The Place: Los Angeles, titled Sushi Three Ways. It is part of a larger article, Revisiting Downtown L.A. – part two of my continuing love letter to Downtown Los Angeles.

Toro | Fatty Tuna

Monkfish Liver

Oyster Shot

Kampachi | Amber Jack

Uni | Sea Urchin

Kanpai!

Unagi | Sea Eel

Sunomono

Ikura | Salmon Roe

Ika | Squid with Shiso Leaves

Yellowtail Collar

Showcase: Drago Centro Fall Cocktail Tasting

Posted on October 26, 2012 by Rachael

I kid you not it was approximately 100 degrees on the day the fall cocktail tasting at Drago Centro was scheduled. I’m not being hyperbolic, either; I don’t need to be with 100 degree weather. It’s true fact. So by the time I sat down on the sofa of the outdoor lounge I was more than ready for a cool libation (or two, or ten.) Thankfully some bites off of the bar/happy hour menu were also provided so prevent outright disorderly conduct. Ben.

autumn’s deluge
karlsson’s vodka, breckenridge bitters, white grapes, lemon, simple syrup, arugula, prosecco

When I read “prosecco” I foolishly assumed this would be sweet, but it was rather bitter. It kind of grew on me over the course of the night, but the highlight for me was the booze-soaked raisins.

il tagliere di affettati | charcuterie

fried gnocco

While I wasn’t a fan of the fried gnocco, I could have eaten most of the charcuterie plate by my lonesome. Great house selection.

break maiden
larceny bourbon, fig shrub, byrhh, mint

I wrote one word to describe this drink: “Burny.” I stand by my opinion. I would not care to order anything with bourbon; it is just not my liquor of choice.

il tagliere di formaggi assortiti | cheese selection

The camembert with apricot and candied walnuts were amazing. It was very difficult to share this!

campfire dawn
pierde almas puritita mezcal, clear creek eau de vie of douglas fir, scrappy’s lime bitters, fee bros. mint bitters, sugar

Smoky and strong. In other words, I am too much of a pansy for this drink.

through the looking glass
oxley gin, earl grey tea, cardamaro, sugar beet syrup, citric acid, cream, nutmeg

Sweet and heady. Still a little too boozy for my sensitive palate, but I could handle this one better than most.

la pizza al pesto
pesto, ricotta, spinach, bacon

An interesting combination of toppings that I would love to replicate, though I’d swap out the bacon for prosciutto.

indochina ti
smith and cross rum, coconut milk, thai basil, red bell pepper, serrano date syrup, lime, angostura bitters

A little too outlandish for me, but this spicy potion was well received by the other guests.

savoy rouge
bank note scotch, creme yvette, house rose vermouth, reagan’s orange bitters, cocktail kingdom wormwood bitters

Another “burny” drink that was appreciated by finer drinkers than I. Strong and stiff.

la pizza margherita
mozzarella, tomato, basil pizza

This flatbread pizza was my favorite, as it was the simplest. At only $4.00, it is a sure-fire steal for a crowd pleasing happy hour snack.

paraiso
tapatio blanco tequila, prickly pear cactus, cardamom honey, chive, lime, orange blossom water

I was looking forward to this drink all evening, and was slightly disappointed that it did not meet my desire for sweetness. Still, this one was another crowd favorite and my palate eventually warmed to it, or at least was morbidly curious enough to continue to sip it.

il calzone ai funghi e tartufo
filled pizza, ricotta, mushrooms, truffles

Get rid of the truffles and I’d be all over this. I’m over the truffle craze (truthfully, I never got on that bandwagon and cannot fathom it.) The truffles overwhelmed everything else and it was a little too heavy after everything we’d eaten. Great for soaking up a lot of alcohol, though, so apropos? I’m glad this was a favorite with the others; more margharita for me.

American Hillbilly
bulleit rye, pancetta and rosemary infused maple syrup, lemon juice, bar keep baked apple bitters, forbidden bitters

My favorite drink of the night, hands down, and I’m not just saying that because I am the descendant of hillbillies. Or am I? Sweet, slightly savory, this was like a boozy spiced cider and really hit the spot for me. The rosemary was just the hint of outdoorsy that added a twang of banjo touch.

i due kobe hamburgers
mini kobe beef burgers, mushrooms, fontina

I sneaked two of these tasty morsels. Definitely one of my favorite bar bites of the night.

rosie carver
fords gin, aylesbury vodka, lillet rose, smoked infused ice

Another sturdy, medicinal drink. Can I just order a mojito? Whisky sour? Sidecar? These drinks are just too high-brow for me, someone who drank PBR in a non-ironic way.

la panna cotta alla vaniglia
vanilla panna cotta, market berries, rosemary puff pastry

Another bit of food I was forced to share, but did not want to. For someone who went 29 years without trying panna cotta, I seem to be making up for it now.

long for yesterday
pink pigeon rum, espelette syrup, tempus fugit creme de cacao, miracle mile chocolate chili bitters, cream, soda

Another deceptive drink that I was expecting to be sweet but ended up being bitter. Ah, well. At least I enjoyed the chocolate dipped biscuit that adorned it!

If you’re into strong, stiff cocktails where you really taste every single one of the fresh ingredients and quality alcohol, I definitely recommend planning a cocktail date in your near future. This tasting was a celebration of bar manager and mixologist Jaymee Mandeville’s creativity, and a rather shameless exhibition of my taste in drinks. As for me, I’ll be eating the bar bites and sticking to the kind of drinks that come with little paper umbrellas.

Drago Centro
525 South Flower Street
Los Angeles, 90071
http://dragocentro.com
Tel: 213.228.8998

FTC Disclosure: While the drinks and bites were on the house, all wording and opinions remain my own!

Glass of Win

adventures of a food loving, globe-trekking geek girl extraordinaire

Category Archives: Food & Drink