I first made this dish for friends who kept a vegan/vegetarian diet, following the recipe to a T and received favorable results. I made it again for my mom and she also loved it. Somehow I’ve not tackled in a couple of years, but when Mother’s Day rolled around and it was decided that my brother and I would throw our mom a picnic in the park, I instantly thought of this salad. As luck would have it, she requested it and this time I decided to get creative and make some changes.
Mom favored the changes immensely so I wanted to share it with you. Quinoa, if you’re new around here, is a high-protein alternative to meat as well as grains like rice, bulgar wheat and couscous. This dish can be served as a side or main dish. It’s perfect for bringing to a potluck, appropriate for both vegans and gluten-free friends, cool and filling enough for summer and an ideal candidate for Meatless Mondays.

Ingredients
2 cups water
1 cup quinoa
1/4 cup olive oil
1/4 cup lemon juice
2 tomatoes, seeded & diced
1 cucumber, peeled & diced
2 bunches green onions, diced
1 cup Kalamata olives, diced
1 cup fresh parsley, chopped

1) Rinse the quinoa before adding it along with the 2 c. of water into a 1.5 quart saucepan. Bring to a boil, then cover and reduce to a simmer for roughly 15 minutes. Remove from heat, fluff with fork and transfer to a bowl. Allow quinoa to cool completely.

While your quinoa is cooking:
- Quarter the tomatoes and remove the seeds before dicing them.
- Rinse the brine from the fresh olives (please do not use tin/canned olives)
- Dice up the green onions, olives, parsley & cucumber

- Add the chopped veg, herb and olives to a mixing bowl separate from the one that holds the quinoa. Mix in the olive oil and lemon juice before incorporating the quinoa into the bowl, mixing well.

Cover tightly will plastic wrap, stick it in the fridge for at least an hour before serving.

Alternatives:
You can use cilantro/coriander in lieu of parsley
Feta cheese
Grated carrot (it is called for in the original recipe)
Halve cherry or quarter strawberry tomatoes if you’re like me and hate dicing up larger tomatoes
You don’t have to use that much olive oil – feel free to cut the measurement in half.

I met the good people of Wood and Vine and the Vintage Bouquet in Beverly Hills. Like a good American with generations of poverty in my blood, I gushed over their display of chicken liver pate and other offal delights. Whether it was my stark professionalism mixed with obvious enthusiasm for ‘head-to-toe’ eating or my fangirlish squeal registering brain-mangling decibels, I was invited to Wood and Vine to sample the full menu.

Arriving exactly at 5:30 (and by exactly I mean I was there 15 minutes early, snapping random pictures of Hollywood Boulevard and resisting the urge to press my nose against their windows) when the doors to Wood and Vine opened to the public, I was greeted by Scott of the Vine Street Partners, and one-third of Wood and Vine ownership. He gave me the grand tour of the restaurant, which is ground level of the historical Taft Building. What makes The Taft Building historic? Built in 1923, tt was first high-rise at Hollywood and Vine, the busiest intersection during The Golden Age of Hollywood where anyone who was anyone had an office, including Charlie Chaplin & Will Rogers.

Outdoor Dining Area and Fire Pit

Upstairs Dining Area

The main area consists of the long bar and a handful of tables while the outdoor dining area utilizes its space very well with couch-bench and chair seating. Free-standing heaters are dotted about and the square fire-pit is an excellent place for late night drinks and S’mores.
The upstairs had a more intimate feel; and while it overlooked the bar area so you still feel connected to the restaurant, being slightly removed is more ideal for parties looking to get away from noise or make some noise themselves. It isn’t uncommon for the upstairs and/or patio or the entire restaurant to be booked out.

About the time I was done the tour chef Gavin Mills came strolling by, asking me if I was ready to eat. I told him I was in his capable hands and I would eat anything he puts before me. His face took on a giddy expression, an almost maniacal gleam in his eyes as he stared me down. Challenge: Accepted.

Knowing what I was about to get into, Scott settled next to met at the bar to lend a helping hand – and stomach.

Charcuterie and Cheese
Back: Andouille sausage | Bresaola | Pork & Mustard Rillettes
Front: Country pâté | Idiazabal cheese | Bûche de chèvre | Hungarian salami

There wasn’t a miss among the board, but the bites that really stood our for me was the Bresaola, Country pâté and the pork & mustard rillettes. Here is a better shot of the pâté from the Vintage Bouquet:

It was about time for the first drink of the evening, and with bar manager Fred at the helm of the libations, I knew I was in good hands.

Accomplice
Organic Vodka | Strawberry syrup | Champagne | Lemon juice

Oh, this was heaven. Unsurprisingly this is one of the bar’s best sellers. It’s dainty, sweet (not sickly so) and utterly feminine. I do have to say it was very difficult for me to try other cocktails for the sake of variety; had I the opportunity to rewind the night, I would have stuck with this drink throughout the evening.

Croquette
Wild Mushroom Risotto | Buratta

Ah, a special item not even listed on the menu. Crispy on the inside, luscious decadence on the inside. I would not hold it against anyone if they downed a dozen of these in one sitting.

Barbecue Pork Slider
Buttermilk Cabbage | Cabbage Salad

What on earth possessed Gavin to call this succulent Carolina barbecue style pork sandwich a slider I will never know; this thing was mammoth. I had no idea he had this Ace up his sleeve. Scott and I did the best we could to devour this without having to throw in the towel completely. Lord, I need another drink…

Pan’s Cure
Nolet’s & Plymouth Gin | lime juice | Jasmine | Celery juice

I went for this one for the lime and Jasmine, but the celery was the astonishingly dominant flavor. Can’t go wrong with acid green colored drinks, though.

Chicken and Waffles
House-made waffle | Maple glaze | Sage butter

I could almost hear Chef cackling from the kitchen when a food runner set this sucker before us. Curse you, Mills, and your valiant efforts to kill me with sophisticated Southern comfort food! Gavin almost succeeded in me giving up after devouring half of this juicy chicken and waffle. Scott was looking a bit peaky; food coma was imminent. Sage butter and maple glaze? Such a simple twist made all the difference in making this chicken and waffles stand out above the rest.

Pan-Seared Scallops
Two diver scallops | Creamy grits | Zucchini | Lemon basil | Market greens

Mercy at long last! Scallops are my latest seafood obsession and when I can get them as prepared as confidently and expertly as they were here it is an experience that attains Nirvana (as in the state of, not the grunge band). I mean, just look at that golden brown sear! That took love and skills, my friends. The creamy grits was something I’d never have thought of pairing with the meaty scallop, but now that I’ve tasted it, I cannot get the pairing out of my mind! The zucchini and and market greens gave a harmonious contrasts while the lemon basil added a complexity that made this dish attain culinary stardom.

In the Buff
Buffalo Trace Bourbon | St. Germaine | Absinthe | Lemon

My third and last cocktail of the evening. My experience with bourbon has been minimal at best, and absinthe non-existent until now. It was the lure of St. Germaine that reeled me to give this stiff-sweet drink a go. Scott informed me bourbon is good for digestion and allowed me to go for one more round.

Butterscotch Pot de Creme

I will never turn down butterscotch pudding, even if I did go against my usual “Don’t Mess with the Chef” rule and ask that the salty caramel ice cream be omitted. I have to accept and declare publicly that after careful experimentation, I do not like salted caramel ice cream. Truthfully, I cannot imagine how it would enhance this already amazing dessert. Rich and creamy, this pot de creme was the perfect way to end my evening.


I’m quite proud of myself for being able to nosh at least half (or more) of what Chef Gavin sent out for me to try, though at times I was sure Scott wanted to tap out and slink away home, his heart and stomach filled with regret at inviting the girl with the bottomless stomach over for dinner. I jest, though. Our equal enthusiasm for the food spurred us onward to victory!
Scott, along with his two business partners, Gavin, bar manager Fred, events manager Kurt and all of the staff I met truly nurture every nuance of Wood and Vine. It’s not everyday that you will come across a restaurant where the smiles are genuine, employees and patrons alike. A couple – either visitors or transplants to L.A. – gently interrupted our meal to congratulate Scott on the dynamite drinks they had, pleased to have discovered something authentic in a city not known to the rest of the world for its ability to be thus.

From the produce sourced from local Farmer’s Market on a daily basis to the quality raised meat that local & humane farmers & purveyors can provide, the synonyms best used for Wood and Vine are fresh and responsible. It is a place that has quickly become dear to my heart and I find myself already recommending to numerous people.

Though they’ve only been around for just over a year, Wood and Vine has already dived head first into community projects by partnering up with Los Angeles Youth Network, a local non-profit organization that provides outreach, shelter, and educational support for abused and homeless adolescents. Their involvement includes hosting a group of kids from LAYN on a regular basis to teach them about cooking, nutrition, and restaurant management. All sales proceeds from one of their signature desserts are donated directly to the organization. So order up you some butterscotch pudding, already!

Bonus Info:
- Website is up-to-date and easy to navigate, with pertinent information as well as the option to reserve a table and upcoming events available on the homepage.
- You can also learn more about the purveyors and local farms that provide the meat and cheese.
- Brunch is served every Sunday
- Monday Night 3-course Market Dinner: $18
- Second only to the food served at Wood and Vine is its prime location two doors down from the Metro Red Line Hollywood/Vine Station. Patrons looking to imbibe or just save some dough on parking and gas can buy a day pass for only $5.00 and not have to sweat about traffic.

Wood and Vine
6280 Hollywood Boulevard
Hollywood, CA
(323) 334-3360
website

Hours:
Mon to Weds – 5:30p-12am (Kitchen closes at 10pm)
Thurs to Sat – 5:30p-2am (Kitchen closes at 11pm)
Sunday ~ 11am to 2pm (Brunch), 4pm to 9:30pm (Dinner)

Homemade Eggs Benny

Eggs Benedict are my favorite breakfast item ever, with biscuits and gravy a nano-inch behind. Steffie recommended the new Hollandaise sauce at Trader Joe’s so I took it upon myself to conduct a study spanning over a good week, noshing on this precise recipe: toasted English muffin, Canadian ham (also from Trader Joe’s), perfectly sunny egg and sauce. Tests results concluded that the sauce is indeed delicious and that I will never, ever tire of Eggs Benedict. My favorite change up is to swap the ham for a crab cake. Mmm, mmm, mmm! Salmon or spinach is another favorite as well.

What’s your favorite style of Eggs Benedict?

From the press release:

Arcadia – The highly-anticipated 2012 Cal Phil Festival on the Green concert series, presented by Westfield Santa Anita, is gaining momentum and nearing the homestretch of its official start at its new summer home Santa Anita Race Track. Gates open to the spectacular new season on June 30, 2012 with a phenomenal concert experience taking place every other Saturday evening throughout the summer at what is destined to become Southern California’s premiere outdoor concert venue.

“With table and lawn seating on the plush green grass of the renovated infield (not in the grandstands) and the area’s best unobstructed view of the beautiful San Gabriel Mountains, Santa Anita Race Track is the perfect backdrop to the one-of-a-kind concerts performed by Cal Phil,” said Straight from the horse’s mouth. “Among Santa Anita Race Track’s many amenities that will enhance the Festival on the Green experience are ample and convenient onsite parking adjacent to the infield, plentiful permanent restrooms, jumbo video screens, full bars offering not only beer and wine but premium spirits, numerous gourmet food options and corporate BBQ pits for pre-party festivities.” Gates open at 5:30pm for pre-concert family-friendly activities and live jazz. The concert begins at 8:00pm.

The 2012 Cal Phil Festival on the Green at Santa Anita Race Track and Cal Phil at Walt Disney Concert Hall schedules are as follows:

LET THE FESTIVAL BEGIN!
Santa Anita Race Track: Saturday, June 30th
Walt Disney Concert Hall: Sunday, July 1st (2pm performance, 1pm Talk with the Maestro)

Kicking off the first concert of its 16th season with a bang, the world class orchestra is joined by the platinum selling USC Trojan Marching Band, The Spirit of Troy. But that’s only the beginning…because it’s an extra-Ordinary Day when A Thousand Miles pop sensation and three time Grammy nominated singer/songwriter Vanessa Carlton also performs alongside the orchestra. Cal Phil will also captivate the audience with such classical masterpieces as Copland’s Rodeo and Respighi’s Pines of Rome.

THE ASSOCIATION
Santa Anita Race Track: Saturday, July 14
Walt Disney Concert Hall: Sunday, July 15 (2pm performance, 1pm Talk with the Maestro)

The Association, the original world renowned band that brought us such classic hits as Cherish, Windy, and Never My Love, joins Cal Phil and its esteemed Maestro Victor Vener for the second concert of the summer season. Audiences of all ages will revel in this rare opportunity to rock with one of the greatest bands to come out of the ‘60’s along with one of the Southland’s most acclaimed orchestra’s of today. This one-of-a-kind concert also the features the heralded orchestra performing such revolutionary classical masterpieces as Symphonie Fantastique by Berlioz and Don Juan by Strauss.

CENTER STAGE
Santa Anita Race Track: Saturday, July 28
Walt Disney Concert Hall: Sunday, July 29 (2pm performance, 1pm Talk with the Maestro)

Joining Cal Phil and Maestro Victor Vener center stage during the third concert of the 2012 season are the multi-talented Kristi Holden from Phantom: The Las Vegas Spectacular and David Burnham who recently starred in Wicked on Broadway. Cal Phil concert goers will be transported by beautiful voices backed by beloved music from such renowned musicals as Phantom of the Opera, King & I, Carousel and Sweeny Todd. Also on the bill, world renowned touring piano virtuoso Gayle Martin Henry, the sole American laureate of the sixth International Tchaikovsky Piano Competition in Moscow, performing Grieg’s Piano Concerto and Tchaikovsky’s Symphony No. 4.

CARMEN ON BROADWAY
Santa Anita Race Track: Saturday, August 11
Walt Disney Concert Hall: Sunday, August 12 (2pm performance, 1pm Talk with the Maestro)

Carmen on Broadway is Cal Phil’s effusive nod to some of the greatest musicals in history including Carmen, West Side Story, Man of La Mancha, Beauty & The Beast, Lion King and Les Miz. Hitting every note during this thrilling and entertaining concert are world renowned powerful featured guests including Bass Baritone Cedric Berry and opera stars Sandra Rubalcava and Christopher Bengochea. Also performing during this fourth concert of the season is 2010 Cal Phil Young Artist Award Winner Emily Dyer and the phenomenal Cal Phil Chorale under the direction Maestra Marya Basaraba.

BEETHOVEN AND JOHN WILLIAMS
Santa Anita Race Track: Saturday, August 25
Walt Disney Concert Hall: Sunday, August 26 (2pm performance, 1pm Talk with the Maestro)

The Cal Phil season finale features music from two legendary composers who have left their undeniable stamp on the world of music, Beethoven, arguably the greatest classical composer of all time and John Williams, revered composer of more than 100 feature films. Spectacular music on the bill includes Beethoven: Ode to Joy from Symphony No. 9 and popular scores from Star Wars, Superman, Raiders of the Lost Ark, Saving Private Ryan and Amistad. The world class orchestra and Cal Phil Chorale are joined by a highly talented quartet of up and coming young talent Emily Dyer, Danielle Bond, Ashley Faatoalia and Ben Lowe, this year’s Cal Phil Young Artist Award recipients.

BUY TICKETS ONLINE: California Philharmonic Website
DISNEY CONCERT HALL TICKET PURCHASE: Ticketmaster
BUY TICKETS VIA PHONE: 626-300-8200 (Santa Anita location only)

So I’ve been trying to come up with more unique ways to incorporate not just a better alternative to cereal but more variety into my breakfast rotation. There really is only so much eggs and oatmeal I can chow down.

Greek Yogurt & Fruit Breakfast Parfait

You’ll Need:
1 peach, halved & seeded
1/3rd c plain Greek yogurt (I used 2%)
8 strawberries, halved (alternatively: any damn fruit you have waiting to be eaten)
handful/generous scoop of granola or high-fiber cereal (e.g. All Bran)

Plop the yogurt into the peach, sprinkle the granola/cereal on the yogurt and scatter about your strawberries.

Insultingly easy, isn’t it? Yeah, well, who wants to think so early in the morning anyway. Got to keep it simple.

Notes:
- Peaches serve the best edible bowls for the yogurt and granola/cereal, but make sure you use either fresh peaches or if canned, the kind that comes in water or its own juices. No syrup and certainly no artificially sweetened liquid!
- This also makes a great dessert.
- If for whatever reason you use protein or fiber powder another alternative to the beverage method is to incorporate the powder into the yogurt well before scooping it into the peach.

I caught a ride inward but was able to easily take the Red Line homeward – something I wish all food-related events in Los Angeles took into consideration as parking looked tight and complicated. NOT FOR ME! Bwahahaha. Metro Tap Cards Unite!

Anyway. I arrived a little early, which allowed me to admire the view.

That would be the Hollywood Sign and the Griffith Park Observatory in the distance. Though the weather originally called for temperature spike to 90 degrees Fahrenheit it was a balmy, sunny, breezy high 70s and the perfect weather for an outdoor food event.
You’re ready aren’t you?
Gird your loins, readers.

Pavlova – Proof Bakery/
Meyer Lemon Preserves (Sqirl) | Blackberry

Comment: Taste of the Eastside, we started off on the right foot. Fluffy like a cloud and in perfect harmony with the sweet/tart lemon preserves and the fresh juiciness of the blackberry.

Kumiai Oyster – L&E Oyster Bar

Multigrain Salad - Madame Maltisse Cafe
Lentils | Kidney Beans | Wild Rice | Barley | Chickpeas | Feta | Lemon Dill Vinaigrette

Comment: I don’t do salads or vegan food very often, but when I do I hope it always tastes like this. Gorgeous to look at, and just the spot of green I needed. This is the kind of salad that inspires people to get back in their kitchen and realize simple can be delicious.

Noodle Salad – Good Girl Dinette
Rice Noodles | Mixed Greens | Pickled daikon & carrots | Rare Beef Skewers | Crisped Shallots | Advanced Sauce | Peanuts

Comment: The line for this sample was always long, deservedly so. It is safe to assume everyone thought it was well worth the wait, as I did. I asked the woman in charge to decide which meat to pick – beef, pork or chicken – and she said beef, no question. Props to her and her grill master because this was unsurprisingly the favorite of the whole festival. I foresee myself visiting the Good Girl Dinette in the very near future.

Spiced Caramel Sundae – Little Doms
vanilla bean gelato | spiced caramel sauce | candied salted pecans

Comment: I love it when a restaurant can take a classic standby and give it a creative little ooomph without making it unrecognizable. This is such a dish and Little Doms is such a restaurant.

BBQ Oyster – Little Doms

Comment: More Oysters. Yes, more, come to mama, my little mollusk…

Chicken liver pâté – Canele
| Dijon |

Comment: I’m not going to lie to you, Marge. I had five of these.

Brandade – Canele
Salt Cod | Tomato Confit

Barlotti Bean Puree – Canele

Spicy Marinated Shrimp – The Park Restaurant
Coconut Noodle Cake | Tom Yum Sauce

Comment: So I was in too much of a food haze to really pay close attention to where this flavorful morsel came from, but the only business card I cannot place with a picture is The Park Restaurant. Hence, default deduction. Whoever made it, though, it’s bang on delicious.

Strawberry Basil Mimosa & Chocolate Cointreau – Pazzo Gelato

Buttermilk Pancake with Bacon Caramel – Square One Dining

Comment: It doesn’t look like much, but this bite-sized pancake packs a powerful wallop. I’d order a 3 stack of these so long as they tasted precisely as this one did. Damn. Now I wish I had snagged seconds.

Chicken and Sausage Gumbo – Auntie Em’s Kitchen

Comment: Gumbo is probably one of my least favorite American staples, but Auntie Em’s gumbo managed to surprise and delight me.

Snapper Ceviche – Malo Cantina

Cochinita Pibil – Yuca’s
Yucatán-style Pork | Banana leaf | Achiote

Vegan Coconut Ice Cream – Xoia Vietnamese Eats

Comment: I went for this flavor after being assured what made this flavor vegan was not any soy-based substitute but pure coconut milk. Omitting the dairy really allowed the coconut to be the star of this frozen treat.

Comment: I am not a fan of chickpeas. I am not a fan of chickpeas. I am not a – oh, hell, this was so unbelievably tasty. Cilantro, lime and red onions are the perfect accompaniment for the normally bland and dry chickpea. Brilliantly simple.

Caprese Salad – Whole Foods Local Love
| Citrus Ginger Dressing |

Carnitas – Hugo’s Tacos
| Habanaro Sauce |

Comment: The guy at the booth looked at me like I was crazy when I asked, nay, insisted on the habanaro sauce. Perra, por favor! I wish I had added twice that much; meat was so tenderly, juicily deserving of it.

Ricotta Plum Plachinta – Lemon Poppy Kitchen


Mint Lime Natural Soda – Lemon Poppy Kitchen

Comment: The mint and lime soda doesn’t look particularly interesting, but it was the most refreshing drink offered at the event. Lemon Poppy Kitchen just opened up in a tiny strip-mall on Verdugo Road in Glassell Park. They’re serving up a Romanian classic, plachinta, both sweet and savory stuffed flatbread. They’re very friendly and hoping to become a mainstay for good L.A. eats. From what I sampled yesterday, I think their future looks very bright.

It is worth mentioning that Taste of the Eastside made every effort to be as environmentally aware as possible with volunteers stationed at every waste station to help attendees sort compost, recyclables, landfill, liquids and plastics.

VIEW MY ENTIRE SET via Flickr!

While I cannot comment on the silent auction/fund raising aspect of the event simply because I did not take part in it, I can say quibbles were minor as I experienced a smoothly organized, friendly event with an array of food that got me interested in restaurants I may have not known about otherwise.

Stay Informed:
Taste of the Eastside Official Website
@Tasteeastside on Twitter
TOTE on Facebook

Buratta | Roasted Tomatoes | Homemade Pesto

This week has zoomed by and there really is very little signs of slowing down ahead. Today is Cinco de Mayo and while many of my internet acquaintances are at the My Little Pony art show event I decided to stay local and attend the South Pasadena Eclectic Music Festival. The Young Dubliners are performing at the newly opened Irish Pub, Griffins of Kinsale. I’m hoping to report positively on all accounts. Last year was probably my favorite Cinco de Mayo, though, as my brother and I got the royal treatment at point08 (now closed). It came and went in a flash but was very memorable in its boozy glory.

This week I was invited to the ribbon-cutting ceremony of Dog Haus Alhambra, where the Alhambra Chamber of Commerce officially welcomed the Dog Haus crew to the neighborhood. As an actual resident of Alhambra (and avid Dog Haus enthusiast), I felt obliged to be part of this special day.

From the press release:

Dog Haus partners Quasim Riaz, Hagop Giragossian and André Vener and General Manager Abe Injeian were joined by an enthusiastic group including Alhambra Mayor Luis Ayala, Vice Mayor Barbara Messina, Councilmembers Stephen Sham, Gary Yamauchi and Steven Placido among many others .

“We are thrilled with the overwhelming success of Dog Haus and appreciate the city’s support and enthusiasm for our newest Dog Haus location,” said Giragossian, a partner in the Los Angeles Times-hailed restaurant that wins rave reviews from customers and critics alike.

“Dog Haus quickly became a hit with its unique atmosphere complete with custom made furniture and ‘80’s music, diverse offerings, dedication to details and commitment to customers,” said Vener. “People asked us to expand and we are! We plan to be in the Dog Haus for many many years to come.”

“Alhambra is an ideal location for Dog Haus,” continued Riaz. “With so many Alhambra residents traveling to eat at our Pasadena locations, we thought ‘what better place to open a new Dog Haus.’”

Dog Haus Alhambra serves up the same amazing food as the Pasadena locations and plans to also offer beer and wine, as well as shakes and malts using Alhambra’s hometown hero brand Fosselman’s Ice Cream, beginning Summer 2012.

credit: Lauren Lewis PR

Afterward, the other writers and I gathered to enjoy some Dog Haus fare. Eddie Lin from Deep End Dining noshed on the Freiburger, a new concoction only available at the Alhambra location.

Freiburger
Cheese | Coleslaw | French Fries | Fried Egg | Mayo

A little too intimidating for me, I stuck with my new Dog Haus favorite The Juicy Lucy; also an Alhambra exclusive and served in limited quantities.

The Juicy Lucy
Cheese Stuffed Patty | Caramelized Onions | Mayo | Mushrooms (added)

Come on down and welcome them to the neighborhood!

Dog Haus
410 East Min Street
Alhambra, CA
91801
626-282-HAUS
Hours: 11am-10pm daily
website

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.

I was looking forward to this event for weeks. My sister, who was assisting me at the event, came over the night prior just so we could have a girls night sleepover out of it. We watched a lot of Mad Men and went through our wardrobe figuring out what to wear. We had to look our garden party best! Making sure we got up early to prep and leave on time, sister and I still managed to fall victim to tardiness (which makes me rage) by not being out the door early enough to give a cushion for directional errors, which we fell prey to when we drove up the incorrect Doheney. Road? Drive? In less than two block away from one another? Arg. I found out that I was not the only first-timer who made this mistake, though, which alleviated my stress just a smidgen.

To give you an idea of the loveliness of our surrounding, here is I picture I snapped just moments after arriving:

We wasted no time in getting down to the courtyard, checking in and getting our grub on. I figured out the perfect system of eat, wine, eat, wine, eat, wine with some socializing and a lot of picture taking in between.

Duck Shawarma – Momed
Duck | oven dried tomatoes | fig confit | garlic spread | pita

2009 Honey Pie – Woodstock Collection, Cielo Farms ala Sip Malibu Wine Bar
45% Chardonnay | 45% Sauvignon Blanc | 10% Muscat

Comment: Gorgeously crisp and sweet blend. Reminded me of summer fruit fresh off the vine/orchard.

Strawberry ice cream & hot fudge – Dandy Don’s Ice Cream

Spicy Tuna Wonton Crisp – Napa Valley Grille

Halibut Ceviche – Napa Valley Grille

Chardonnay 2010 & Cabernet 2007 – Peju Province Winery

Roast Beef Slider – Lawry’s Prime Rib
au jus | horseradish | creamed corn

Cabernet Sauvignon – Wicker Vineyards

Sous Vide Chicken Thigh – 3rd Street Station
| romesco sauce |

Crispy Brussels Sprouts – 3rd Street Station
pork belly | mustard

Comment: This dish had gourmet pub grub written all over it. It was bold and in-your-face (or, taste buds rather) and a sure-fire way to get anyone to eat their greens.

Elivette – Spring Mountain Vineyard

Beef Slider – Ruth’s Chris Steak House

Sophisticated Sparkly Soda – Diabolo
menthe | dragonfruit plum | blueberry lemonade | loco energy drink

Comment: The menthe tasted like a mintier version of 7Up while the dragonfruit plum stood out from the rest. I would drink this over traditional soda any day of the week.

Mary’s Fried Chicken Salad – Lexington Social House
farro | spring onion | pickled hen of the wood mushroom | Tabasco buttermilk dressing

Santa Lucia Highland Pinot Noir – Miner Family Winery

Lobster Shooter – Bistrot Bagatelle
| Yellow Tomato Gazpacho |

Comment: The absolute better alternative to traditional brine-riddled lobster bisque, I could eat an entire bowl of this and be one happy customer.

Chocolate Tiramisu – Palomino Restaurant

Sparkling Wine – Moreno BHLV

Comment: Bubbly, peppy, sweet but not addled with sugar, this is definitely what I would recommend popping open for celebrations or ringing in the New Year with. Gold and Silver bottles have no difference to the contents, merely a style preference. I always go for the gold.

Chicken Liver and Foie Gras Mousse – Wood & Vine
toasted crostini | caramelized onion marmalade

Comment: I could cry and kick myself for not going back for seconds. Creamy, sumptuous and rich.

Soppressata – Wood & Vine
Italian dry cured sausage | fennel | chili

Country Pate – Wood & Vine
pork offal | herbs | spices

Comment: Bold and rustic, this is the reason why charcuterie is an art.

Madagascar Chocolate – Pazzo Gelato

Trio of Sake – Dassai Sake
Dassai 50 Sparkling | Dassai 23 | Dassai 50

Comment: All of them were marvelous, but there is something so classic and elegant about the Dassai 23 that made it stood out from the others.

Weiner – BierBeisl

Comment: Sometimes less is more and that is definitely the case with this striking Austrian weiner. I am really looking forward to one day visiting BierBeisl and tasting more of executive chef Bernhard’s authentic Austrian cuisine.

Izze Sparkling Juice – Izze
pomegranate | grapefruit | clementine | peach | blueberry

Comment: I’d never tried these until today when I sampled the peach. Color me impressed; I’m buying a pack the next time I see them at the grocery store.

All of the food and wine was sensational and I could have honestly done another full sweep to get seconds but simply ran out of time. This event truly is a showcase of how talent, hard work, quality ingredients and a passionate love for your craft can dramatically alter the way people experience food and drink.

Maybe it was the weather, maybe it was the wine, or the food or the beautiful setting, but everyone at the Vintage Bouquet was in elevated spirits. Some of the ladies were all about it and used their outfit as a springboard for showcasing their bold spring style:

Jennifer Hill – JHill’s Staffing Services & American Wine Society Chairperson

Jennifer is looking bangin’ in her turquoise dress and eye-catching earrings. In addition to owning and operating her own business, Jennifer also runs a career advice blog! I particularly like her Resume Do’s and Don’t's.

Pink Head Tattoo

Erica Stambler

I must have come off like a total basket case to this stylin’ lawyer, Erica. She looks so much like Princess Leia it’s uncanny. Plus, another polka-dot fancier!

Caitlin Biship for Moreno BHLV

A spokeswoman and model for Moreno BHLV, Caitlin matched her attire to the gold bottle of Moreno’s signature sparkling wine.

My sister and I jetted over to the LA Photo Party photo booth where guests can get their photos taken, printed and emailed to them in a matter of minutes. Here we are looking at our chicest:

Sister Swag!

It was a positive whirlwind of enjoyment, filled with mouth-watering treats and good will in the hearts of all those who gave their time and money to be there, set against the most spectacular backdrop one could imagine in Southern California.

View my entire photoset on Flickr!

“We [The Beverly Hills Bar Association Barristers] embody the core values of our profession: providing competent representation; promoting justice, fairness and morality; improving the profession; empowering individuals and helping them navigate through life; and professional development.
The Barristers have a wealth of talented and generous attorneys who are working within their chosen profession and who are eager to make a difference.”

- Leigh S. Leshner, Esq. – Vintage Bouquet Chairperson 2012

WHAT: Taste of the Eastside

WHEN: Sunday, May 6th from 1-5pm

WHERE: Barnsdall Art Park – 4800 Hollywood Blvd., Los Angeles CA

METRO STOP: Metro Red Line Vermont/Sunset Station

DETAILS: Taste of the Eastside is back for round two, offering Angeleinos a chance to take a bite out of some of the best eateries, wine and beer purveyors from communities like Glendale, Atwater Village, Eagle Rock, Los Feliz, Silver Lake, Echo Park, Highland Park and more.

BENEFICIARIES: Proceeds from the event go to: Children’s Hospital of Los Angeles, Sustainable Economic Enterprises of Los Angeles (SEE-LA), Barnsdall Arts Foundation and Rose Scharlin Cooperative Nursery.

VIP Demos & Seminars: Jessica Koslow (Sqirl Jams) Jen Smith (Full Moon Pickles), Chef Ann Kirk (Little Dom’s), Naoko Moore (Toiko Kitchen), Guest Barista from Intelligentsia Coffee, Talmadge Lowe (Pharmacie Cocktails), Marcos Tello (Neat Bar)

RESTAURANTS: Cookbook Market, Pazzo Gelato, Intelligentsia, Little Dom’s, The Park, Yuca’s, Madame Matisse, Cliff’s Edge, Reservoir, Auntie Em’s, Good Girl Dinette, Silver Lake Wine, Large Marge Sustainable, Hugo’s Tacos, Proof Bakery, The Farmer’s Kitchen, Elf Cafe, Golden Road Brewery, Eagle Rock Brewery, Xoia Vietnamese Eats, Square One Dining, Whole Foods Local Love, Four Cafe.

ENTERTAINMENT: DJ Garth Trinidad

TICKETS: $35 Advanced Online/$45 at the door General Admission (Unlimited Food Tastes), $45 Advanced Online/$55 at the door General Admission Plus Bar (Unlimited Food Tastes plus Beer & Wine Flights), $65 Advanced VIP Ticket/$75 at the door VIP ticket (Unlimited Food Tastes, VIP Seminars & Demos and early entry at 12pm). BUY TICKETS NOW!

LEARN MORE: Taste of the Eastside Official Website

FOLLOW: @TasteEastside | Facebook