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.
I don’t cover a lot of entertainment news on this blog, but when it comes to Los Angeles and the entertainment industry, the latter is an undeniable part of our culture as…well, television.
Tomorrow, our TV stars will be gathering at the L.A. Convention Center for the 63rd Primetime Emmy Awards Governors Ball, and Patina will be catering the star-studded, “mod illusions”-styled event for only the 16th time.
The Governors Ball will be painted in black and white and everything nice. Awhile back, I got a chance to get a glimpse of the motif as well as taste miniature versions of the courses guests will be enjoying tomorrow.
…Such as this Windrose Farms heirloom tomato salad with rosemary and cherry wood-grilled asparagus. Fried gold potatoes and fried crisps decorate the top of the dish. This is a great first course to close out the summer.
The entree course tomorrow will be Filet Mignon with an oxtail bordelaise. Gratin of macaroni (that is, a cylindrically-cut tower of horizontally-layered tube pasta with Vermont white Cheddar) and rainbow baby carrots line the plate as do a cipollini onion and caramelized broccoli emulsion.
Unless you’re vegetarian, it’s pretty hard to argue with a Filet. It’s also hard to argue with macaroni and carrots. With a 3-course menu this simple, it’s clear that Patina is going with ingredients that will provide the least fuss for a – let’s face it – potentially fussy bunch of diners.
I’m still curious as to what they’ll feed to the vegetarians and vegans. This is L.A., right? Patina will be on-hand to take care of all the needs of all 3600 sat-down guests. They’re well-equipped in the front and back of the house to tend to all dietary preferences and restrictions.
The dessert course, in all its glitz and glamour (and glitz), would be a vegan-banned course as well. The Duncan Hines milk chocolate brownie is ensconced in chocolate blackberry cream and chocolate rice crisp. Blackberries line the plate and flavor of the lone macaron on the side.
And all three of these courses will be served in a setting that is designed to trick the eye, complete with a 60-foot, centralized and elevated, circular dance floor and orchestra platform.
As for cocktails by Grey Goose, I sipped on a delicious almost-grapefruit-tasting cocktail that they’ll be serving to guests tomorrow. It was surprisingly not too sweet and as far as vodka cocktails go, this is one of the ones I’ve liked in recent memory (in no small part due to the fact that I barely drink them, period):
The EmmyÂ® Cocktail
1 1/2 part Grey GooseÂ® L’Orange Flavored Vodka
1 part BÃ©nÃ©dictineÂ® Liqueur
1/2 part Agave Syrup
1/2 part Ginger Ale
1 Orange Wheel
Combine Grey Goose L’Orange flavored vodka, BÃ©nÃ©dictine, grapefruit juice and agave syrup in a shaker and shake vigorously. Pour all contents into collins glass filled with ice. Top with ginger ale. Garnish with orange wheel (optional).
It may be September, but it sure still feels a little like summer in Los Angeles. Enjoy what’s left of it…and enjoy the weekend!
Sunday, September 18, 2011
PST broadcast: 5 PM on FOX
The 63rd Annual Primetime Emmy Awards
1201 South Figueroa Street
Los Angeles, CA 90015