There’s been a #ThirstyThursday weekly broadcast that’s been happening for the past month, but the good news is that we’ve still got the remainder of July left – including today. It’s a great way to tune in live to learn some cocktails as well as overall tips to use at your home bar. We’ve had Josh Goldman, Joseph Brooke, and Vincenzo Marianella so far, and today we’ve got Alex Straus of the Bon Vivants and the brand new Southeast Asian hotspot E.P. & L.P.
When I first met Joe Brooke at The Edison, it was a whole seven, maybe even eight, years ago. And though I steer more towards food than cocktails on this blog, I hadn’t so much as written about a Vodka-Red Bull by then. My perception of cocktails, as well as as the entire cocktail scene in Los Angeles, was about to get turned upside down. Joe was one of the first craft bartenders I ever met and is one of the most hospitable.
The sun is out – when June Gloom isn’t in, that is. But when the high of summer arrives, you’ll bet it’ll be time for that picnic. Whether at The Hollywood Bowl, Cinespia or Barnsdall Art Park, picnicking in Los Angeles has become more than a rite of passage. It’s now an act of communal expression, with everyone in the party bringing their own contribution to the portable, potable feast.
There are happy hours where get enticed into what might seem like a great deal but, once you’ve arrived and start ordering, the specials don’t seem as attractive now that you see the menu up close. But the great thing about Restocking Hour at Stir Market is that there are specials on both food and wine, and the prices are at pretty big discounts on really tasty offerings.
There are always plenty fo reasons to visit Hungry Cat, but the location in Santa Monica has put a new focus on their wood-fired menu, thanks to their brand new wood-burning grill and rotisserie. The result is an amazing array of seafood and other menu items that take on a whole new dimension of flavor.
Apologies for the lack of updates, but I can only blame an excellent month of March spent traveling and seeing more of North America. The first of the trips was a week-long culinary extravaganza, complete with a trip to Northern California followed by nights and days packed back-to-back with multi-course meals, wine education, a cooking class, and a grand tasting. It was the very first Lexus Culinary Classic, which they plan to hold yearly at Lexus partnership properties around the country.
There’s some fantastic ice cream now on Hillhurst Avenue in Los Feliz and it comes by way of Ohio. It’s Jeni’s Ice Creams first West Coast outpost, and Los Angeles is all the better for it. What I love about Jeni’s is that the flavor combinations are quirky and the ingredients are top-notch, and while they glean ingredient inspiration at every new location they open, there’s still that special Midwest touch to everything they do.
If you haven’t been to Short Cake at The Original Farmer’s Market for some breakfast pastries and Verve coffee, you’re definitely missing out. I recently visited head baker Ivan Marquez, who has been there for a year now, for a run-down on what’s been going on.
The pastries are almost like a weather vane, revealing what’s seasonal, and what’s available from our local farms – but the most important thing is they’re all always delicious. The bear claw, the danish, the tart, Pan Suisse, crostata, and almost everything else change every single day. Of course, he uses only the best quality ingredients with organic dairy and farmers market produce in all his baking.
In partnership with Westfield Santa Anita
While the Lunar New Year is today, Westfield Santa Anita went all out and brought in the Year of the Ram with traditional dances, calligraphy, food, games and Hello Kitty last Sunday. And in true Southern California style, it was bright, sunny and in the 70s while they did it.
In partnership with Westfield Santa Anita.
Memories of hot pot have always involved family and friends around one or two boiling pots of broth on hot plates, set upon the dining room table and enjoyed over conversation, often during the holidays such as Lunar New Year. Sometimes, it was simply the way my mom handled a meal when there were going to be a lot of people coming over for dinner. Raw cut meats, vegetables, bean thread noodles, and tofu were laid out on the table, waiting their turn to get dunked, cooked, then retrieved before being dipped into a personal bowl of XO sauce
beat with a raw egg, and eaten.