Recap in Instagrams: Angeleno Magazine’s Live and Dine LA, 2013

Hinoki & the Bird’s Black Lobster Roll

Summer food events are a dime a dozen, but Angeleno Magazine manages to present a consistently solid line-up year after year at their steady Live and Dine LA event held at the Fairmont Miramar Hotel & Bungalows. This year, there was no award presentation, leaving a core group of favorites to sample their eats in the courtyard surrounding the gorgeous, 130-some-year-old, 80-foot tall Moreton Bay Fig Tree.

Attendees sipped Brugal Summer Hounds, Pavan Sangria Cocktails, Macallan 12 Fine Oak, iced Handsome Coffee brew, Solsticio Wines, 123 Organic Tequila margaritas and more as they savored dishes from some of the most popular restaurants in the city:

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Nama-Stay: Fairmont Miramar and Exhale Spa Team Up For Free Week of Yoga

Photo credit to lyntally on Flickr

When it comes to The Fairmont Miramar Hotel by the beach, I’m usually raving about FIG Restaurant or covering a food event that has taken place in their driveway circle around one of the oldest trees in the city.

But it’s no secret that the balance to enjoying all the food I write about is physical activity, whichever activity you may be really into right now. While I’ve been attending Pilates classes on the reformer the past couple of years, I’m always applying the principals of yoga not only to that, but also to my minute-to-minute posture and way about moving throughout the day. Yoga is universal.

Luckily, Exhale Spa and the Fairmont Miramar have teamed up this week to offer a special rate to go with a week of unlimited yoga classes. Because who really wants to eat unlimited, heatlamped food at the buffet, anymore? For a special rate of $260 per night, you’ll get this free week of yoga included (until January 8) so you can detox with proper nights’ rest right by the beach.

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Tastes From Angeleno Magazine’s Chefs Night Out

Beef Tartare Crostino with Guanciale Zabaglione & Shaved Black Summer Truffles & Baby Artichokes in Casseruola | Angelini Osteria - Chef Ori Menashe

Brad A. Johnson of Angeleno Magazine bestowed his awards on the best of Los Angeles, as he does every year, and it was time to celebrate. Thankfully, I had the opportunity to participate in this celebration, and boy did it impress.

Capesante day boat scallops with farro, summer corn, heirloom tomatoes, scallions, English peas and citronette | Culina - Chef Victor Casanova

So I didn’t get to try everything before the tastes ran out – but I don’t really blame the event organizers. I blame my sloth pace at really savoring every bite there was in the Fairmont Miramar’s beautifully appointed parking circle, which surrounds probably the oldest tree I know in Los Angeles. I was happy to note that Oxley Gin was a liquor sponsor (along with Veev), and whom created the cocktails with which I washed down all the heavenly plates of food. It was an impressive showing, indeed.

The beef tartar could have stood on its own – nevermind that the shavings of black truffles put it over the top in the best possible way. I had two.

Cauliflower Panna Cotta Topped With Transmontanous Caviar | Petrossian - Chef Ben Bailly

Another favorite was Chef Ben Bailly’s Cauliflower Panna Cotta topped by Petrossian Transmontanous caviar. So indulgent and so delicious – it was like creamy heaven accented with that perfect, almost briny zest caviar gives. I, again, had two.

Chef Ludo Lefebvre was there to deliver punches to the mouth. Not literally, of course, but his Heirloom tomato smoothie came accented with its own extractions from the sea: Squid ink vodka jelly and seaweed tartar. As with LudoBites, the combination of everything together was done amazingly well – while in fact I love tomatoes, seaweed, squid ink and vodka individually. The shooter was surprisingly spicy, with the umami of the squid ink and seaweed probably augmented by the vodka. Delicious.

Lobster Tapioca with Uni | Chef Laurent Quenioux - Bistro LQ

Laurent Quenioux from Bistro LQ’s Lobster Tapioca topped with uni was amazing as always. Once upon a time I did the tasting menu at Bistro LQ and the lobster tapioca in particular, as one of the starters, was my favorite dish. It was a decadent revisit and one I was glad to have.

My favorite fish of the night, however, was prepared by Chef Josiah Citrin of Mélisse. The loup de mer, or seabass, still had the skin on which helped retain a lot of the flavor and came in a pool of appropriately oily broth, heirloom tomatoes, cucumbers and basil.

Loup de mer, Heirloom Tomatoes and Cucumber-Basil | Chef Josiah Citrin - Melisse

It was refreshing yet surprisingly weighty. The tiny filets were cooked to a perfectly tender consistency, and I was amazed I could appreciate the flavor in such a small piece of fish.

There were a few things that ran out by the time my leisurely pace took me to the other side of the courtyard, unfortunately, like Hatfield’s Braised Pork Belly, Craft’s White Wine Braised Octopus and Comme Ca’s Heirloom Tomato and Watermelon Terrine. But as usual, it was good to enjoy the blogger company that was there, like Lindsay of LAist, Caroline on Crack, Hadley of GrubStreet LA, Josh of FoodGPS, Kevin Eats, Jo of My Last Bite, Kat of Eater LA, Mattatouille and much, much more. This was a great event with a great turn-out, and there was no better occasion than to celebrate this year’s winners (the first award of which I was very happy Lazy Ox Canteen won):

  • Best New Restaurant: Lazy Ox Canteen
  • Best New Chef: Michael Voltaggio (formerly The Langham)
  • Chef of the Year: Michael Cimarusti, Providence
  • Restaurant of the Year: Hatfield’s
  • Pastry Chef of the Year: Zoe Nathan, Huckleberry Café & Bakery
  • Outstanding Wine & Spirits: The Bazaar
  • Outstanding Service: The Grill on the Alley
  • Vanguard Award: Water Grill
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Sunday, August 1, 2010

Fairmont Miramar Hotel & Bungalows
101 Wilshire Blvd.
Santa Monica, CA 90404

FIG at FIVE Happy Hour Starts Tomorrow

Corn-Stuffed Squash Blossoms

I love FIG. Probably one of the best ever cheese plates I’ve ever had was there. Their ingredients are always fresh and inspire the very recipes Chef Ray Garcia creates in his kitchen. The natural light accommodates the beautiful furnishings of the dining room well, making for an ever-pleasant, cheery yet sophisticated ambiance in Santa Monica while highlighting the vibrant flavors of the food.

Blackberry & Sage (Fresh Sage, Muddled Blackberries, Michter's Bourbon, Green Chartreuse, Creme de Cassis, Freshly-squeezed Lime Juice)

And the cocktails! I’ve always found their unique recipes to be executed well and even thought-provoking. Just like their food, each drink is ingredient-driven – but you won’t find them too sweet like so many other fruity drinks floating around the city.

All this is important to remember as FIG launches their FIG at FIVE program, starting tomorrow on July 12th. Happy hours come and go but this “special” is for real. Every day, for one hour only, you’ll get to experience the entire FIG menu at 50% off! This even includes cocktails, so milk this hour for all it’s worth. Just make sure you are seated prior to 6 PM and you’ll be set for the deep discount off your bill.

I may be moving east, but FIG will be one of the reasons I’ll see you by the ocean…

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Starts Tuesday, July 12, 2010

50%-off everyday: 5 – 6 PM

Dinner Menu

FIG Santa Monica
(Inside Fairmont Miramar)
101 Wilshire Boulevard
Santa Monica, CA 90401
310.319.3111

Star Chefs Showcases Best Talent in Los Angeles

Wagyu Short Rib, Cream of Dehydrated Broccoli & Cheddar Tagliatelle - Michael Voltaggio at The Langham

It was a special night in overcast Santa Monica, when the rising star chefs (and mixologists) of Los Angeles came out to dance. Their individual tables showcased a dish of their choosing, with propped-up lamps shining into the coastal darkness. The Fairmont Miramar was the setting, with FIG hosting the bungalow-side VIP reception to precede the walk-around gala held on the hotel’s turnaround.

Apricot Tortellini from FIG

FIG, headed up by Chef Ray Garcia, was up for the sustainability award. Representing their fresh and inventive menu were spoonfuls of apricot tortellini – subtly sweet but tangy and way more complex than I could have imagined a sweet bite of pasta could be. Also generously passed around were fingerling potatoes and chips topped with creme fraiche and Petrossian caviar. The generous part was undoubtedly the option to add a spoonful more of caviar atop each potato – a point Petrossian chef and James Beard Rising Star Chef semi-finalist Ben Bailly agreed with. Rosé champagne complimented each of our beginning bites, but nothing prepared me for what was to come during the main program of the night.

The Highlander (With Highland Park 12)

The main sponsor of the night was Highland Park, and what a fortunate arrangement that turned out to be. Highland Park 18 was being served neat or on a big Néve ice rock. On the other end, Eric Alperin of the Downtown Los Angeles bar The Varnish served up The Highlander, a simple yet beautiful treatment to Highland Park 12 which the likes of Thomas Keller was also spotted sipping.

 

“The Highlander” by Eric Alperin of The Varnish

1/2 oz cherry Heering Liqueur
2 oz Scotch Whisky (Highland Park 12)

Stir in a whisky glass over a big rock of ice.

Eric Alperin and Thomas Keller - Photo credit V.Wasik/StarChefs.com

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