Eating & Drinking

Springtime in NYC's La Grande Boucherie Offers a New Menu led by Executive Chef Maxime Kien

By Joe Winger — 1 year ago

It’s springtime in NYC and Manhattan’s La Grande Boucherie Offers an inspired New Springtime Menu led by Executive Chef Maxime Kien.

Starting March 15, La Grande Boucherie is offering a new menu for Spring time. In addition to its best-selling current menu, the new items led by Executive Chef Maxime Kien promises dishes you won’t find on any other Manhattan menu, such as the refreshing Salad De Poireaux.

The goal of the menu under Executive Chef Maxime Kien’s leadership is to keep the plates simple and express the food’s pure expression, not to distract with too many flavors, but rather to be true to one specific flavor and present it in its best form.

Manhattan’s La Grande Boucherie

Manhattanites and foodies already find the name La Grande Boucherie very familiar as it’s the most-booked restaurant in the city and the other NYC restaurants within the company include Boucherie Union Square, Boucherie West Village, Petite Boucherie.

Executive Chef Maxime Kien is a world-renowned chef with more than two decades of experience in fine dining. Growing up in the Côte D’azur region of Southern France, Maxime developed a deep appreciation for natural ingredients Southern France has to offer.

He has worked in several esteemed establishments around the country. The Hilton in Cleveland and Cincinnati, the only AAA Five Diamond recipient in Ohio and one out of 68 in the United States. His most recent position was Resort Executive Chef at Nemacolin Woodland Resort, a 5 Star 5 Diamond property in Pennsylvania.

Over the next several months, The Group NYC is launching restaurants in major cities throughout North America and Executive Chef Maxime Kien is a leader in that revolution.

Today we walk through a decadent and delicious multi-course meal.

Executive Chef Maxime Kien explains:

Tonight you’re gonna be tasting all the new dishes that started two nights ago. The idea would be to transition from what was done in the past and now with me coming in and bringing a different vibe.

People think about French food and they think about heavy food, a lot of butter, a lot of cream, strong flavors, but sometimes it’s depending on which part of France you come from, it’s gonna be something completely different. If you drive for 30 minutes, it may feel like it’s the same region, but no, it’s gonna be different aromas, different flavors, different techniques.

So tonight is going to be some dishes that we just started that are going to be a little bit more on the lighter version as we approach spring and summer.

I believe a good idea would be to start with the leek salad. It’s very light. The idea of taking a simple product [such] as a leek and then making it as your starter dish. I’m not trying to be pretentious. You can go anywhere in the city and you will not find a leek salad on any other menu besides us. I did that menu for my tasting for Emil (Stefkov), the owner, and he absolutely loved it.

And that, to me, was good recognition to put that on the menu because it’s simple it’s rustic, but it’s very flavorful; and you’re not gonna find it anywhere else.

After that, the scallops. That’s another dish that I did for Emil and everybody loved it. And so we’ll be able to see dishes that have just gotten started.

I explain to Chef Max that I always look for a “story” within the courses, from starter to entree to dessert and more. Is he telling a story with his courses?

My story is: simplicity is best. I don’t try to do an overly-complicated dish that you’re not gonna be able to understand. So simplicity. Taking a beautiful product as simple as a leek, [deciding what’s] gonna complement it, and it’s gonna give you a chance to be able to taste something that hopefully you’ve never tasted before, or not in that fashion at least. Being able to say, ‘Oh, you know what? That leek salad was so simple that it was beautiful. That’s what I’m trying to accomplish. That’s the whole story.’

Boucherie Old Fashioned Buffalo Trace Bourbon, Espolon Anejo, Lavender, Plum

Boucherie Old Fashioned

Buffalo Trace Bourbon, Espolon Anejo, Lavender, Plum

An excellent rendition of the Classic Old Fashioned. The lavender adds dimension to the nose. The Espolon Anejo added spice to the mouth.

Chef Maxime Chien La Grande Boucherie Salad De Poireaux

Salad De Poireaux

Braised leeks and smashed eggs vinaigrette topped with roasted hazelnuts.

This is a meal by itself. Refreshing, but providing an earthy note. An excellent palate cleanser. But surprisingly filling starter dish.

Chef Maxine Kien’s La Grande Boucherie Les St Jacques Roties

Les St Jacques Roties

Roasted scallops, thyme polenta, and herb salad

This was presented exactly as I could have wished for. Per Chef Max’s suggestion, it was a simple dish, delivered incredibly well. It was heaven to look at, smell and taste. By my third bite, I still wanted more.

Branzino

Pan-Seared Mediterranean Branzino, topped with Olive Oil vinaigrette and watercrest salad.

A perfect combination of flavors. The white fish was tender and flavorful. The carrot, onion side was a partner without ever overwhelming the star of the plate. Highly recommend.

Chef Maxime Kien’s La Grande Bouchiere Flan Parisien

Flan Parisien

Vanilla Malagasy custard with gianduja heart

Pushing your spoon into the crust as it bursts creates a sensual triumph. The flan’s crumbly, biscuit-like texture allows your spoon to ease in and pull out the most delicious Vanilla Malagasy. You might promise yourself you’re only going to have one bite. But this plate deserves more attention leaving you craving a second or third spoon visit. And honestly, you’ll be dreaming about it again tonight.

Chef Max fulfills his promise. Not only are the new menu items light, Spring and Summer-oriented, but they’re unique to Manhattan.

If you’re a passionate foodie who craves new and invented plated, full of original flavors, presented simply, but powerfully, you need to visit La Grande Boucherie.

Sixth annual Masters of Taste, food and beverage festival Sunday, April 2nd at Pasadena's Rose Bowl

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Sixth annual Masters of Taste, food and beverage festival Sunday, April 2nd at Pasadena’s Rose Bowl

By Joe Winger — 2 years ago

LA Foodies: Masters of Taste returns to Pasadena’s Rose Bowl April 2 Introducing Chef Michael & Kwini Reed

Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2^nd, 2023, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl.

100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors.

LA Foodies: Masters of Taste Returns to Pasadena’s Rose Bowl April 2 Introducing Chef Michael & Kwini Reed

LA Foodies: Masters of Taste returns to Pasadena’s Rose Bowl April 2 Introducing Chef Michael & Kwini Reed

Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6^th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles.

Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed.

In addition to the two concepts, Chef Reed and his wife and co-owner, Kiini Reed also run an upscale catering company, Root of All Food.

Meet Chef Michael Reed, Co-Host of Masters of Taste 2023

Born and raised in Oxnard, California, Chef Michael Reed comes from a family with a passion for food. Thanks to his parents, Michael grew up around the barbeque and the smell of fresh, home-made pies.

His family cooked every day, pulling ingredients straight from the garden which went on to inspire Michael’s passion for food and hospitality. After starting down a collegiate path that was separated from the food industry at University of Santa Barbara, a track injury prompted Michael’s decision to make a change.

Months later, Michael was enrolled in the Culinary Institute of America in New York. While in culinary school, Michael Reed cooked at The Modern, the acclaimed restaurant at the Museum of Modern Art in Manhattan.

After graduating in 2008, Reed returned to Southern California and worked at David Myer’s Michelin-star rated Sona, as well Xiomara per a recommendation from Nancy Silverton at the age of 26. In 2011, Chef Reed and Kwini Reed jointly created high-end catering company, Root of All Food which specializes in high-end boutique catering, in-home cooking and events, and catering to Southern California.

Some of Root to All Food’sprevious clients have included Gwen Stefani, Gavin Rossdale, The W Hotel, and Sugar Ray Leonard. During the summer of 2014, Reed opened DTLA brunch darling, Poppy + Rose, a restaurant that specializes in classic American diner-fare made from scratch with a seasonal menu.

He owns the restaurant alongside his wife, Kwini Reed. In 2021, Poppy & Seed opened, branching more upscale service and cuisine in a modern greenhouse setting. Located in the Anaheim Packing District, Poppy & Seed totes a menu of refined American fare.

Meet Kwini Reed, Co-Host of Masters of Taste 2023

Host Kwini Reed is a Southern California native, wife, mother, and entrepreneur.

She is the co-owner of brunch restaurant, Poppy + Rose in Downtown, Los Angeles, Anaheim dining destination, Poppy & Seed, and upscale catering company, Root of All Foods with husband and chef of these concepts, Michael Reed. Kwini Reed comes from a large family that values community, generosity, and a strong work ethic – traits that have helped her succeed in her career and personal endeavors.

A graduate of California State University, Fullerton with a Bachelor of Science in Marketing, she now has over a decade of experience in business, finance, and human resource management, having worked at companies throughout LA, including The Standard Hotel, Band of Gypsies, and Brandy Melville USA.

In her current day-to-day, she oversees operations of Poppy + Rose, Poppy & Seed, and Root of All Food managing finances, strategizing new concepts for the restaurant, spearheading collaborations, and more.

She and Michael Reed have received numerous accolades for these concepts, including Orange Coast Magazine’s “Best New Restaurant” (Poppy & Seed); and CBS Los Angeles’ “Best All-Day Breakfast Restaurants in LA” (Poppy + Rose) – among others.She pioneers Poppy + Rose and Poppy & Seed’s giving back initiatives as well, coordinating meal donations to organizations across LA, supporting first responders, social justice causes, youth development programs, and more.

She is active with local nonprofits, such as Brown Bag Lady, which provides meals to people experiencing homelessness in LA. In addition, she participated in the James Beard Women’s Entrepreneurial Leadership (WEL) program in 2021, which is focused on empowering women food industry entrepreneurs and restaurant owners and is a member of Re:Her a non-profit with a mission to empower and advance all women identifying food and drink entrepreneurs by way of innovative platforms. In October 2022, Kwini Reed participated in the LA Chef Conference as a co-moderator of a panel on the future of restaurants and in 2023, Kwini and Michael Reed will open Poppy + Rose in San Pedro, offering casual brunch and a refined dinner menu.

Masters of Taste 2022 was a sold-out event that attracted over 3,000 guests and garnered media attention all throughout Southern California and beyond.

The sixth annual Masters of Taste 2023 is also expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.

Some of this year’s Masters of Taste 2023 participating Culinary Masters and Restaurants include:

Poppy + Rose and Poppy & Seed 2023 Hosts Chef Michael Reed & Kwini Reed – Downtown Los Angeles, Anaheim

Angelenos’ Wood Fired Pizza Chef Carmen Samaniego – Los Angeles

Arth Bar + Kitchen Chef Mihir Lad – Culver City

Ayara Thai Chef Vanda Asapahu – Westchester

1212 Santa Monica Chef Luca Maita – Santa Monica

Agnes Restaurant and Cheesery Chef Thomas Kalb – Pasadena

Alexander’s Steakhouse Chef Richard Archuleta – Pasadena

Casa Cordoba Chef Rebelino Villalta – Montrose

Celestino Ristorante Chef Calogero Drago – Pasadena

Champion’s CURRY Chef Yoya Takahashi – Downtown Los Angeles

Chili John’s Chef Stephen Hager – Burbank

City Club Los Angeles Chef Victor Munoz – Downtown Los Angeles

Fat Boys Chef Michael Gray – Pasadena, Los Angeles

Gabi James Sarah Gabriele & Adam Aro – Redondo Beach

Georgia’s Restaurant Nika Shoemaker-Machado – Anaheim, Long Beach

Great Maple Chef Scott Floyd – Pasadena, Anaheim, Newport Beach, San Diego

Gus’s World-Famous Fried Chicken – Burbank, Long Beach, Los Angeles

Hank’s Chef Isaias Peña – Pacific Palisades

Interstellar Chef Angie Kim – Santa Monica

La Bohéme Chef Atsushi Kenjo – West Hollywood

Lunasia Chef Lee Han Fu – Pasadena, Alhambra, Cerritos

Marlou Chef Louis Huh & Chef Marcos Spaziani – Downtown Los Angeles, Koreatown

Mercado Chef Jose Acevedo – Hollywood, Los Angeles, Manhattan Beach, Pasadena, Santa Monica

Per L’Ora Chef Courtney Van Dyke – Downtown Los Angeles

Pez Cantina Chef Bret Thompson – Downtown Los Angeles

Ramen Tatsunoya Chef Ryuta Kajiwara – Pasadena, Silver Lake

Santuari Restaurant Chef Seth Greenburg – Toluca Lake

Smoke City Char Bar Chef George Huynh – Downtown Los Angeles

Soulmate Chef David Joyce – West Hollywood

Taishi Hainan Chicken Chef Theo Shio – Redondo Beach, Long Beach

The Green Room Chef Czarina Sico – Burbank

The Peppered Goat Chef JohnPaul Arabome – Van Nuys, Las Vegas

VCHOS Wendy Centeno – Los Angeles

West Side Bahn Mi/Street Kitchen Chef Jack Ourfalian – Los Angeles

World Empanadas Chef Matthew Hirtz – Burbank

Yardbird Chef Eduardo Osorio – Los Angeles

Yuca’s Restaurant Socorro “Mama Yuca’s” Herrera – Pasadena

Sweet Masters: A select group of Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as Bertha Mae’s Brownies, handcrafted pudding from Better Together Sweets, Creamy Boys Ice Cream, plain funnel cake from Drizzle, custom cakes and desserts from Butter Cake Shoppe, French macarons and gourmet cookies from Etoile Filante Patisserie, I Like Pie Bakeshop, Läderach Chocolatier Suisse, deliciously scrumptious scratch baked custom cakes and cupcakes from Lark Cake Shop and Nothing Bundt Cakes, Nomad Ice Pops, Pazzo Gelato, Porto’s Bakery & Café, and more.

Some of this year’s participating Beverage Masters include:

Bars & Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails and top brands showcasing their finest spirits at Masters of Taste will include Amaro Angeleno, Beam Suntory, Dulce Vida Tequila,Empress 1908 Gin, Knox & Dobson, Krafted Spirits, Maker’s Mark, Maple Block Liquor Bar, Mario’s Hard Espresso,Mezcal 33, Mi Piace, Neft Vodka, Nosotros Tequila & Mezcal, Qué Padre, Raicilla La Reina, Smoke Lab Vodka, Tequila Juegos Mexicanos, The Raymond 1886, Xoloitzcuintle Tequila, and Woodford Reserve.

Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites 14 Cannons Brewing Co., L.A.’s All Season Brewing, Arrow Lodge Brewing, Arts District Brewing Company, Pasadena’sCerveceria Del Pueblo, Downtown’s Homebound Brew Haus, Juneshine, Kanazawa Hyakumangoku Beer, LFG Seltzer,MacLeod Ale Brewing Co., Arcadia’s first Microbrewery Mt. Lowe Brewing Co., Native Son LA, Over Town Brewing Co.,San Fernando Brewing Co., and Tarantula Hill Brewing Co.

Wineries and Sake: A specially curated collection of Wine and Sake Masters will be showcasing their finest varietals including Akagisan Sake, premium boutique winery Ascension Cellars, Bodegas de Santo Tomas, CRŪ Winery, Golden Star Vineyards, Hitching Post Wines, I Love Wine Collections, Moraga Bel Air Vineyards, Anderson Valley’s Navarro Vineyards, Sake High!, Tercero Wines, Veso Aperitifs, Vincola Casta de Vinos, Warson Wine Company, and more.

Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate with All Phenoms, Yerba Mate from Erva Brew Co., Humm Kombucha, fresh juices from Summit Juice Co., and boba milk tea from Sunright Tea Studio and Bearology, and more.

100% of the proceeds from Masters of Taste 2023 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization that is celebrating its 50^th anniversary of bringing neighbors home. Committed to providing permanent solutions to end homelessness and rebuild lives, Union Station works with unsheltered and very low-income adults and families across the San Gabriel Valley. Recently expanding into El Sereno and Eagle Rock, Union Station Homeless Services is the lead County agency for Service Planning Area 3 (SPA 3), coordinating homeless services in 36 communities spanning from Pasadena to Pomona. Union Station Homeless Services’ mission is guided by the belief that everyone deserves a life of dignity and a place to call home. In the last five years Masters of Taste has raised over$2.7 Million in support of Union Station Homeless Services life-saving programs.

Masters of Taste 2023 is a 100% outdoor event. Additionally, all guests will be receiving their very own utensils and hand sanitizer to use throughout the event.

Mark your calendars and see you at the sixth annual Masters of Taste 2023!

Ticket Information: Masters of Taste 2023 will take place on Sunday, April 2^nd, 2023, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. For more information on Masters of Taste 2023, please visit www.MastersofTasteLA.com.

Transportation and Parking: Guests are encouraged to utilize car services – Lyft, Uber, Taxi, etc. – since this event does serve alcoholic beverages and is a 21+ and over event. Complimentary parking is also available at the Rose Bowl.

Sommelier Jaime Smith reveals the best wines for Springtime, treat yourself and save money.

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This Springtime, Sommelier Jaime Smith reveals the best wines to Treat yourself while saving $$$

By Jaime Smith — 2 years ago

Sommelier Jaime Smith reveals the best wines for Springtime, treat yourself and save money.

With the coming of spring and the equinox, we start a time of renewal in nature, particularly in the northern hemisphere as the vineyards start to bud and come alive with energy. As the weather starts to warm and the plants wake up from a nice winter snooze, it’s time to think about what the last few years harvests have given us (as far as bottled wine).

With this warming, we still have cool if not cold nights, so when thinking about choosing wines for this new season, we have few limits.

We can celebrate in the day with sparklers and fade into the evening with a heartier red to keep you toasty.

These wines were chosen for QPR (quality to price ratio) as this is the single best determinate that defines well made wines. A good way to think about this is that if you have the means to drink a bottle daily, sub $20 is a sweet spot.

If you prefer one better bottle a week for a nice dinner on the weekend, perhaps $35 is a nice option; a very special bottle shouldn’t cost more than $75 (ever) in a store.

Not to give away the game but generally at wholesale if a bottle costs, for terms of simplicity, $10, in a store it would be 35% on top of that; on a shelf to you for ~ $14.

The markup for a restaurant is generally 300-400%, as they have many operating costs inlaid.

If anyone ever tells you they understand how bottles of wine are priced, they are lying.

These 15 wines represent some of the tastiness that is the exciting wine market right now. The wine will include both domestic and international selections and depending on where you live, will dictate the availability of each; the internet is the great leveler of the field!

For ease of choice to match both your moos and temperature needs, we split these up into a few categories. Mix and match!

Sparkling Springtime Wines

Sparkling wines are an everyday pleasure, from Pet-nats to traditional Champagne, the category is wide open, exciting and affordable.

Kobal, Bajta, Blaufrankisch, Natural Sparkling Rosé, Slovenia

Kobal, Bajta, Blaufrankisch, Natural Sparkling Rosé, Slovenia $22

Absolutely one of the most fun and tasty and colorful sparklers out there, the wine nerds and G-Ma would both drink this.

Buy Kobal, Bajta, Blaufrankisch, Natural Sparkling Rosé here

Alfredo Bertolani, Lambrusco, Rose Emilia-Romagna

Alfredo Bertolani, Lambrusco, Rose Emilia-Romagna , Italy $14

Don’t buy this if you want that sweet & heavy sparkling red, this is another level, fully dry and zippy.

Buy Alfredo Bertolani, Lambrusco, Rose Emilia-Romagna here

Le Vigne di Alice, Tajad, Prosecco, Italy

Le Vigne di Alice, Tajad, Prosecco, Italy, $18

Hands down one of the best dry Prosecco’s made.

Buy Le Vigne di Alice here.

1+1=3 , Cava, Brut, Spain

1+1=3 , Cava, Brut, Spain $15

Traditional Cava , off – dry, not fruity and solid QPR.

Buy 1+1+3 Cava here.

FRESNE-DUCRET, LES NOUVEAUX EXPLORATEURS, Champagne, France $41

FRESNE-DUCRET, LES NOUVEAUX EXPLORATEURS, Champagne

A Champagne for this price that destroys all the big names in this category.

Buy Fresne-Ducret here

White wines for Springtime

White wines: light to heavy and joyous to accompany the new season!

2020 SELBACH 'INCLINE' RIESLING QUALITÄTSWEIN, MOSEL

2020 SELBACH ‘INCLINE’ RIESLING QUALITÄTSWEIN, MOSEL, GERMANY $17
Pure Riesling essence, a touch fruity, green apple crunchy!

Buy Selbach ‘Incline’ Riesling here

ARNEIS, COLLINA SAN PONZIO Roero , Piedmont, Italy $14
Clean, fresh, apple and fennel , zippy minerals, perfect.

Buy Arneis Collina San Ponzio here

Collina San Ponzio 2021 Roero Arneis

Dog Point Vineyard, Sauvignon Blanc , New Zealand $20
Find a better savvie , you won’t!

Dog Point Vineyard, Sauvignon Blanc , New Zealand

Buy Dog Point Vineyard’s Sauvignon Blanc here

Scar of the Sea x Dedalus, Central Coast, Chardonnay, California $30
New school, rich and complex, no butter in sight.

Scar of the Sea x Dedalus, Central Coast, Chardonnay

Buy Scar of the Sea x Dedalus here

GRENACHE BLANC, COTES-DU-RHONE, DOM DE LA SOLITUDE, France $16

Deep and rich, a heavier wine with texture for days.

GRENACHE BLANC, COTES-DU-RHONE, DOM DE LA SOLITUDE

Buy Grenache Blanc Dom De La Solitude here

Red Wines for Springtime

Red Wines: lighter to heavier again, dealers choice.

Matilda Nieves, Mencia, Ribeira Sacra, Spain $18
Light , zippy, Smokey , perfect for a warm night.

Matilda Nieves, Mencia, Ribeira Sacra, Spain

Buy Matilda Nieves, Mencia, Ribeira Sacra here

Lieu Dit, Gamay , Santa Maria, California $25
Step outside of Beaujolais and see what the cool kids are drinking from Cali.

Lieu Dit, Gamay , Santa Maria, California

Buy Lieu Dit, Gamay here

CLAUDIO QUARTA VIGNAIOLO, Aglianico, Irpinia, Italy $16
Medium bodied, dense black fruits, Smokey, meaty, lovely.

CLAUDIO QUARTA VIGNAIOLO, Aglianico, Irpinia, Italy

Buy CLAUDIO QUARTA VIGNAIOLO, Aglianico here

BORDEAUX, CH LANDES, LUSSAC-ST-EMILION, France $25
A classic claret!

Buy Bordeaux, Chateau Landes Emilion here

BORDEAUX, CH LANDES, LUSSAC-ST-EMILION

COTES DU RHONE VILLAGES-SAINT GERVAIS, ROUVIERES, MOURVEDRE/SYRAH, France $18

Full bodied, spiced, herbed, a rich bowl of black fruits.

Cotes-du-Rhone-Villages Saint-Gervais “Les Rouvieres

Buy Cotes Dr Rhone Villages-Saint Gervais Rouvieres here

About Sommelier Jaime Smith

Sommelier Jaime Smith

a drone in the Sommelier Brain Collective. Jaime Smith loves wine. He’s currently in DC causing havoc.

Your St. Patrick’s Day Starts with a stiff Irish Coffee, from Volcanica Coffee

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Your St. Patrick’s Day Starts with a stiff Irish Coffee, from Volcanica Coffee

By Marty Neehin — 2 years ago

Kick off St. Patrick’s Day with a stiff Irish Coffee and keep the celebration going late night with an Irish Espresso Martini.

Volcanica Coffee recipes are below that will give the good luck of the Irish!

Volcanica Coffee St Pattys Day has suggestions

VOLCANICA COFFEE’S IRISH ESPRESSO MARTINI RECIPE

1.5 oz of Irish Whiskey

½ oz of coffee liqueur

½ oz of Bailey’s Irish Cream

2 oz of cooled espresso using Volcanica Coffee’s Café Cubano Miami Espresso Blend

In a shaker glass, pour in your ingredients. Fill with ice and shake until shaker is frosty.
Strain into martini glass.

VOLCANICA COFFEE’S IRISH COFFEE RECIPE

1½ to 2 oz (45 to 60ml) Irish whiskey, to taste

4 oz (120ml) fresh-brewed Dark Roast Costa Rica Nespresso Coffee Pods

1 tablespoon brown sugar

2 oz (60ml) heavy cream, very cold

Unsweetened cocoa powder, for garnish

Instructions:

Fill the cups with hot water to warm them up.
Whip the cold cream until thick, but not stiff; it should still be able to run off of a spoon. Set aside. Tip: The key to success for whipped cream is to keep it very cold, so put your whisk and a stainless steel bowl in the freezer for 10 minutes before.
Pour the warm water out of the coffee mugs. Fill ¾ full with coffee, add the brown sugar and stir well until dissolved. Add a few drops of coffee into the whipped cream and stir to combine.
Add the whiskey into coffee and stir to combine.

Hold a spoon upside down over the coffee, the tip touching the glass edge and the surface of coffee. Gently pour the cream over the back of the spoon, allowing it to gently pool on top of the coffee; filling to the top of the mug. Do not stir. You should obtain a lovely layering that looks like a pint of Guiness!
Using a stenciled shamrock, sprinkle cocoa powder over the cream to make a beautiful drawing.

Volcanica Coffee is a specialty coffee roaster

Volcanica Coffee is a specialty coffee roaster that imports 150+ exotic coffees from volcanic regions around the world. The mineral-rich soil from volcanic regions produces coffee that is aromatic and remarkable in taste. The company carries a broad line of estate, peaberry, decaf and flavored coffees.

Volcanica Coffee’s website offers subscription and individual purchases. For more information, visit www.VolcanicaCoffee.com

Los Angeles's Akasha Presents Dine-In Seder and Two Nights of Passover TakeOut

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Los Angeles’s Akasha Presents Dine-In Seder and Two Nights of Passover TakeOut

By Marty Neehin — 2 years ago

Los Angeles’s Akasha Presents Dine-In Seder and Two Nights of Passover TakeOut

Join AKASHA and Rabbi Mark Borovitz for a Passover Seder on April 6

Chef Akasha Richmond Packages Her Acclaimed Holiday Dishes for Four or More Celebrating an “At Home” Jewish Holiday with a Portion of Service Charge

Akasha Passover Benefit World Central Kitchen for Ukraine

Chef/Owner Akasha Richmond, Partner Alan Schulman of AKASHA RESTAURANT

Akasha Richmond and Partner Alan Schulman’s AKASHA present their annual Passover Seder on Thursday, April 6, 2023, and Passover To-Go for takeout and delivery on April 4 and 5, 2023.

Guests attending AKASHA for Passover Seder will congregate the second night of the holiday for a reception, followed by an informal service led by Rabbi Mark Borovitz.

The complete dinner with Akasha’s specialties follows.

Pricing for the Seder is $145, including wine and beverages; $65 for children under 10. Reserved ticketing is available on TOCK.

Celebrate Akasha Passover with At-Home Selections

For at-home celebrations, AKASHA offers à la carte selections designed for two-four adults (or more with children). All dishes are ready-to-heat to make it as easy to enjoy Passover in a family setting.

Passover food rules are strictly followed, and the dinner is “Kosher Style,” containing no dairy. A portion of the service charge will be given to World Central Kitchen, which is serving thousands of fresh meals to Ukrainian families fleeing home as well as people remaining in the country.

PASSOVER SEDER AT AKASKA

Thursday, April 6, 2023

Reception starts at 6:15 p.m., Seder & Dinner at 7:00 p.m.
Seder led by Rabbi Mark Borovitz

Reception
Chopped Chicken Liver • Green Bean & Walnut Faux “Liver”
matzoh & gluten-free matzoh

Seder Plate

matzoh & gluten-free matzoh

Dinner
Sephardic Fish Balls
tunisian tomato sauce & meyer lemon horseradish

•
Akasha’s Matzoh Ball Soup
fresh dill & carrots

•

Entrees – Choose One

Red Wine-Braised Creekstone Farms’ Brisket
rainbow carrots & potato pancakes
•
Chicken Tagine with Caramelized Onions & Preserved Lemon
rainbow carrots & potato pancakes
•
Matzo Meal-Baked Eggplant

almond cheese & cashew ‘parm”
nonna’s tomato sauce, cauliflower with capers & raisins, baby artichokes

•

Dessert – Family Style
flourless citrus-almond cake & berries
chocolate-dipped coconut macaroons & meringues

Pricing & Details

Adults, $145 – includes wine or juice, coffee & tea

Children under ten, $65 – includes grape juice
Exclusive of tax & 22% service charge

Tickets available on TOCK. Seating is very limited.

Passover food rules are strictly followed

Dinner is prepared “Kosher Style” and contains no dairy.
Vegetarian entrée contains eggs & gluten.

***

AKASHA PASSOVER TO-GO

Pickup & Delivery on April 4 & 5, 2023

Essentials

everything you need for the seder

seder plate

everything for the seder plate – roasted shank bone
roasted egg, haroset, parsley, horseradish, lettuce, sea salt, (for salt water), $20.00

box of matzo

kosher for passover matzo, $9.00

sephardic haroset

dates, apricots, raisins, honey, pistachios, almonds, walnuts, orange, spices
1/2 pint, (serves 4), $16.00

beet horseradish

roasted beets, horseradish, lemon
1/2 pint (serves 4-6), $7.00

Appetizers & Starters

akasha’s chopped chicken liver

mary’s chicken liver, caramelized onions & eggs,

1 pint, (serves 2-4) gluten-free, $18.00

vegetarian mock ‘liver’

green beans, walnuts, cashews, caramelized onions

1 pint, (serves 2-4) gluten-free, $16.00

matzo ball soup

chicken broth, carrots, celery, herbs
two matzo balls (serves 2), $18.00

vegetarian matzo ball soup

vegetable broth, carrots, celery root, herbs
two matzo balls (serves 2), $18.00

Entrees & Sides

passover brisket

grass-fed beef braised with onions, tomatoes, & red wine
(serves 4) gluten-free, $85.00

chicken tagine

braised chicken thighs with onions, golden raisins, preserved lemon

1 & 1/2 lbs chicken thighs
(serves 4), gluten-free, $60.00

matzo eggplant bake

olive oil & matzo meal roasted eggplant, nonna’s tomato sauce, basil
almond ricotta cheese, cashew ‘parmesan’
(serves 4) vegan (contains nuts), $70.00

potato pancakes-1/2 dozen

yukon gold potato pancakes, fried in olive oil
come frozen for reheating, gluten-free, $15.00

applesauce

house-made from local apples
1 pint, $12.00

roasted asparagus & leeks
serves 4, vegan & gluten-free, $35.00

rainbow carrots with olive oil & dill
serves 4, vegan & gluten-free, $24.00

Desserts

all desserts are made following “Passover” food rules
everything is gluten & dairy-free.

citrus almond cake

apricot & orange glaze
gluten-free , contains nuts, (serves 4-6), $24.00

coconut macaroons

3 chocolate-dipped & 3 plain macaroons
gluten-free, $12.00

chocolate matzo toffee

brown sugar & vegan butter toffee matzo crunch, semi-sweet chocolate, cacao nibs, sea salt
vegan & gluten-free, $20.00

Pricing for AKASHA’s Passover To-Go is priced à la carte; deadline to order is 5:00 p.m. Wednesday, March 29, 2023. All orders can be placed on TOCK with pick-up times throughout the day. Delivery is also available by DoorDash servicing the area. For further information, the public may call the restaurant at 310.845.1700.

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The New Orleans Wine & Food Experience 2023 runs June 7 – 11

By Joe Winger — 2 years ago

The New Orleans Wine & Food Experience 2023 runs June 7 – 11 Uncorks Grand Plan and New Venue

The New Orleans Wine & Food Experience announces that a limited number of exclusive ticket packages and all individual event tickets are now on sale for the five-day event set for June 7 – 11.

“This year, we have enhanced our three big events—

Vinola, Tournament of Rosés, and our Grand Tasting…

making them bigger and better than ever before and moving them to new venues,” said Aimee Brown, NOWFE Executive Director.

“In response to high demand, we have added special ticket packages for those attendees looking to spend a few days with us.

And, for the many locals that love to attend our events, we offer the individual ticket option to fit personal schedules and lifestyles.”

Vinola at the The New Orleans Wine & Food Experience

Vinola, the highest-level tasting event NOWFE offers, kicks off at the historic Orpheum Theater on Thursday, June 8, at 6 pm.

Foodies and oenophiles of all experience levels will sample rare and highly valued wines expertly paired with delectable foods crafted by local chefs. Winemakers will present elite wines from around the world, and award-winning chefs will serve and talk about their food and what inspires them in its creation. Guests will have the chance to have one-on-one conversations with winemakers and chefs. Tickets are $215 each. VIP tickets are $280 and include 30-minute early entry and VIP lounge access.

Tournament of Rosés

Back for the fifth year, the Tournament of Rosés is moving to The Fillmore on Friday, June 9th, at 7:00 PM. Tickets to this special event are $129 per person.

The Tournament of Rosés offers guests a unique opportunity to taste premier rosés, both still and sparkling, from France, Spain, Italy, the United States, and the Southern Hemisphere, and then cast a vote for a favorite.

Best of Show, Gold, Silver, Bronze and the People’s Choice Award will be announced.

New this year, a specialty sparkling sector featuring bubbles beyond the Rosé realm and a spirited cocktail garden. Tasty bites will accompany each wine served. Guests are encouraged to come “dressed to impress” with a touch of pink. VIPs gain 30 minutes of early access to this event.

Grand Tasting at the The New Orleans Wine & Food Experience

Also, new this year, NOWFE will host one Grand Tasting on Saturday, June 10, from 3 – 6 pm at Generations Hall. General Admission tickets are $149 before event week when they increase to $169. The Grand Tasting VIP a la carte price is $215 per person and includes early admission at 2:30 pm and access to a VIP lounge. The Grand Tasting at NOWFE showcases wines from around the world and food served by New Orleans’ finest chefs.

NOWFE once again closes its 5-day event with Burlesque, Bubbly & Brunch on Sunday, June 11, from 11 am – 1 pm at the Omni Royal Orleans. Tickets to this titillating event are $95 each.

Join Trixie Minx and her Burlesque Beauties for a one-of-a-kind NOWFE experience with a plated brunch prepared by the chefs at the Omni Royal Orleans, bottomless sparkling wine by Luc Belair, and a burlesque performance you are sure to remember.

In addition to the special events, NOWFE presents its Labs and Experiences on Friday and Saturday. Five Labs will occur each day at the New Orleans Culinary & Hospitality Institute at various times, while five boutique Experiences will occur over the two days throughout the city. Ticket prices vary for the Labs and Experiences.

The three levels of event ticket packages available this year are:

The Tasting Package — $258 per person

This package gives a “taste” of the main events this season. It includes entrance to:
· Tournament of Rosés
· The Grand Tasting

The Connoisseur Package — $793 per person

This package is for the wine and food enthusiast looking to be a part of the entire NOWFE experience. It includes 30 minutes of early entry and the following:

· Vinola

· Tournament of Rosés

· The Grand Tasting

· Choice of four (4) Labs

· 10% Discount on Additional Labs

· $20 Voucher to Use at NOWFE Merchandise Store

The VIP Package — $1000 per person

Upgrade to the VIP Package! This ticket allows you to experience the event at the highest level. It includes 30 minutes of early entry, access to VIP areas, and the following:

· Vinola

· Tournament of Rosés (early entry)

· The Grand Tasting (VIP)

· Choice of five (5) Labs (with priority seating)

· 10% Discount on Additional Labs

· $20 Voucher to Use at NOWFE Merchandise Store

For more information or to purchase additional tickets, visit nowfe.com.

Winter Cocktails by Ignacio Murillo at A.O.C.

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Seasonal Winter Flavors: Five New Winter Cocktails by Ignacio Murillo at A.O.C. on 3rd Street & in Brentwood

By Joe Winger — 2 years ago

Seasonal Winter Flavors: Five New Winter Cocktails by Ignacio Murillo at A.O.C. on 3rd Street & in Brentwood

Market-Fresh Seasonal Cocktails Crafted by Head Barman Ignacio Murillo Now Available at Suzanne Goin and Caroline Styne’s A.O.C. Restaurants

A.O.C. debuts a new cocktail menu crafted by Ignacio Murillo

Suzanne Goin, Caroline Styne and head barman Ignacio Murillo, A.O.C. Third Street and Brentwood, California locations.

A.O.C. debuts a new cocktail menu crafted by Ignacio Murillo to welcome the changing winter produce and chillier temperatures.

In addition to the full bar of premium and classic cocktails, the specialty drinks at both 3rd Street and Brentwood locations include:

Satsuma with bourbon, tangerine juice, lemon, orange-saffron syrup & dried orange;

Death to the Espresso Martini with dark rum, silver rum, espresso, spiced coffee syrup & star anise;

Azteca with tequila, lime, apple juice, tamarind syrup & dried apple;

The Nagami with gin, lemon, kumquat liqueur, oro blanco grapefruit, fresh kumquat & rosemary;

The signature Fire & Smoke with mezcal, lime, blood orange, simple syrup, árbol chile, chili salt & fresh lime.

From his early days as a busser at the OG A.O.C. at 3rd & Crescent Heights, Ignacio Murillo always went the extra mile and immersed himself in the A.O.C. ways.

Ignacio Murillo - Five New Winter Cocktails A.O.C.

AOC’s Ignacio Murillo photo credit Suzanne Lanza

He came to every wine and cheese tasting, dedicated to being the best he could be, and made himself a key member of the A.O.C. family. Eventually, he moved to the bartender position, where he honed his cocktail-making skills, developing an incredible palate and a talent for layering flavors and textures in a magical way.

Murillo is now taking center stage, running A.O.C.’s bar program featuring seasonally motivated cocktails created to pair with Chef Suzanne Goin’s market menu offerings.

Cocktails are priced at $18-19 and are available now and continue through the winter season.

A.O.C. WINTER COCKTAILS 2023

Satsuma; photo credit Suzanne Lanza

Satsuma

bourbon, tangerine juice, lemon, orange-saffron syrup, orange

The Satsuma tangerine is a Japanese varietal popular amongst California growers. There are multiple varieties of tangerines at the Farmers’ Market, and I wanted to combine them with bourbon for a winter cocktail. To make this drink, I created an orange and saffron syrup to mix with the Satsuma tangerine juice to make an original and surprising cocktail that remains both juicy and spirit-forward.

Death to the Espresso Martini ; photo credit Suzanne Lanza

Death to the espresso martini

dark rum, silver rum, espresso, spiced coffee syrup, star anise

Espresso martinis are all the rage in Los Angeles and pretty much everywhere.

To take it to the next level, or at the very least, put my spin on it, I blended Caribbean dark and white rums and added a spiced coffee syrup made from condensed espresso along with a few secret ingredients.

The result is a cocktail that is rich, smooth, and eye-opening.

Azteca; photo credit Suzanne Lanza

Azteca

tequila, lime, apple juice, tamarind syrup, candied apple

The famous Aztec tribe is indigenous to Jalisco, the birthplace of tequila.Since apples are at their best in winter, I love incorporating them into a seasonal tequila cocktail. This year I combined the crispness of apples with tequila and added tamarind for its bright and sour notes. It lives up to the strength of its namesake.

The Nagami; photo credit Suzanne Lanza

The nagami

gin, lemon, kumquat liqueur, oro blanco grapefruit, fresh kumquat, rosemary

My neighbor has a small tree that is packed with kumquats. He shares them with his neighbors and makes delicious agua frescas with the fruit. He explained that these are Nagami kumquats, the most popular variety in the United States. So I used them to make a kumquat liqueur, added fresh-squeezed Oro Blanco grapefruit juice, and mixed them with gin to play off of the botanical notes in the gin.

This drink makes a citrusy and tart winter cocktail.

The signature Fire & Smoke; photo credit Suzanne Lanza

fire & smoke

mezcal, lime, blood orange, simple syrup, árbol chile, chili salt, fresh lime

Fire & Smoke has long been A.O.C.’s most popular seasonal cocktail. Blood orange, with its vibrant hue, is mixed with mezcal and tequila. The addition of our fiery house-made arbol Chile bitters makes this cocktail a long-time crowd-pleaser.

Serving now and continuing through the winter season; available for lunch, brunch & dinner per operating hours

A.O.C. 3rd Street

Dinner

Sunday – Thursday 5:00 p.m. – 10:00 p.m.

Friday & Saturday 5:00 p.m. – 11:00 p.m.

Brunch

Saturday & Sunday 10:00 a.m. – 2:30 p.m.

Pick up & delivery

5:30 p.m. – 9:30 p.m. nightly

Saturday – Sunday brunch 10:30 a.m. – 2:30 p.m.

A.O.C. in Brentwood Lunch

Wednesday – Friday 11:30 – 2:30 p.m.

Dinner

Sunday – Thursday 5:00 p.m. – 10:00 p.m.

Friday & Saturday 5:00 p.m. – 11:00 p.m.

Brunch

Saturday & Sunday 10:00 a.m. – 2:30 p.m.

Pick up & delivery

5:30 p.m. – 9:30 p.m. nightly

WHERE:

A.O.C. 3rd Street

8700 W. 3rd Street, Los Angeles, CA 90048 – 310.859.9859

A.O.C. in Brentwood

11648 San Vicente Blvd., Los Angeles, CA 90049 – 310.806.6464

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood.

Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue. The duo also operates two new restaurants – Caldo Verde and Cara Cara – at the Downtown L.A. Proper Hotel.

The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

A.O.C.'s Valentine’s Day Dinner in West Hollywood & Brentwood

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A.O.C.’s Valentine’s Day Dinner in West Hollywood & Brentwood

By Joe Wehinger — 2 years ago

A.O.C. Presents Valentine’s Day Dinner in West Hollywood & Brentwood

Suzanne Goin’s Decadent Four-Course Dinner Designed for Two

A.O.C., by Chef Suzanne Goin and business partner Caroline Styne, 3rd Street and Brentwood

Indulgent four-course A.O.C. Valentine’s Day celebration dinner

Chef Suzanne Goin designs an indulgent four-course Valentine’s Day celebration dinner available for dine-in and delivery on Tuesday, February 14, 2023.

The evening begins with a delicious trio of dishes to savor – Blood Orange with Avocado, Cilantro & Crème Fraîche; Charred Albacore on Lavash with Lemongrass, Kumquat & Cashews; and a Stack of Cheesy Focaccia with Jamon & Black Truffle.

Next is a course of Nettle Gnocchi with Maine Lobster, Pecorino & Sugar Snaps.

For the main course, each guest can choose from Turmeric-Grilled Oyster Mushrooms with 2 Peas’ Broccoli, Pistachio & Calabrian Chiles; Striped Bass with Roasted Beets, Fennel & Citrus Chutney; Stuffed Chicken with Morels, Country Bread & Stewed Leeks; or Slow-Roasted Beef Tenderloin with Red Wine Red Cabbage & Horseradish Cream.

Leave lots of room for the sweet ending – Ode to the Samoa Cookie for Two – Chocolate, Dulce De Leche & Coconut Ice Cream.

The dinner is priced at $150 per person, excluding beverages, tax and gratuity; reservations are offered from 5:00 p.m. – 10.30 p.m.

Head Barman Ignacio Murillo’s Valentine’s Cocktail for Two

Enhance the dinner with Head Barman Ignacio Murillo’s Valentine’s Cocktail for Two – Flor de Passion with Hibiscus-Infused Mezcal, Kumquat Cordial & Lime. To pair with the dinner, Caroline Styne has selected a flight of her favorite Rosé Champagnes— J. Lassalle, Brut Rosé, 1er Cru, Billecart-Salmon, Brut Rosé and Lanson Pink Label, Brut Rosé, and a curated list of recommended wines by the glass or bottle offered at a supplementary charge.

Vegan and Vegetarian options are available; please note these preferences when making reservations.

The public can book reservations on OpenTable.com and require advance payment.

flor de passion – photo credit suzanne lanza

a.o.c. valentine’s day dinner

february 14, 2023

$150 per person

vegetarian option available

to share

blood orange, avocado, cilantro & crème fraîche

charred albacore on lavash, lemongrass, kumquat & cashews

stack of cheesy focaccia, jamon & black truffle

***

nettle gnocchi, maine lobster, pecorino & sugar snaps

***

choice of

turmeric-grilled oyster mushrooms, 2 peas’ broccoli, pistachio & calabrian chiles

or

striped bass, roasted beets, fennel & citrus chutney

or

stuffed chicken, morels, country bread & stewed leeks

or

slow-roasted beef tenderloin, red wine red cabbage & horseradish cream

***

ode to the samoa cookie for two

chocolate, dulce de leche & coconut ice cream

featuring

valentine’s day cocktail – flor de passion

Sparkling Rosé Flight & Wine Flight, curated by Caroline Styne

(supplemental charge)

WHEN:

Valentine’s Day

Tuesday, February 14, 2023

5:00 p.m. – 10.30 p.m.

A.O.C. 3rd Street

8700 W. 3rd Street, Los Angeles, CA 90048 – 310.859.9859

A.O.C. Brentwood

11648 San Vicente Blvd., Los Angeles, CA 90049 – 310.806.6464

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood.

Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue.

The duo also operates two restaurants – Caldo Verde and Cara Cara – at the Downtown L.A. Proper Hotel.

The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

For further information and complete menus for a.o.c.,

visit www.aocwinebar.com

Ready for a Romantic Valentines Day? Start with wines chosen by Sommelier Jaime Smith

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Ready for a Romantic Valentine’s Day? Start with wines chosen by Sommelier Jaime Smith

By Jaime Smith — 2 years ago

Ready for a Romance Try a Valentine’s Day wine chosen by Sommelier Jaime Smith.

It’s that time of the year again and Valentine’s Day is right around the corner.

How should should you celebrate this holiday with your partner?

There is always a ton of pushback on these kinds of consumer targeted holidays, a new gripe is thrown in every year but why not just embrace it? The news cycles are dire, the world is changing so quickly, why not just grab ahold of this silly tradition and go with it, have fun, the other 75% of the world is.

Let loose, grab a bottle and relax.

While we are at it, why not visit some of the country’s most dynamic wine spots and the fab people who run them and let them help you choose that bottle of wine this year?

Not only are these wine stores and bars dynamic but their philosophies of inclusion & acceptance should be something we all should be aligning with ourselves.

We all struggle sometimes to find that perfect bottle for ourselves, these pros can guide you to your sweet spot.

Cheerful, friendly and quite bad ass, these stores are female/minority/handi-capable run and offer terrific selections from well-priced bottles of sparkling/still or dessert wine along with some distilled choices and the non-alcoholic too.

Valentine’s Day Wine in New York City

NYC- big city of dreams and a place where everything is possible.

Beaupierre’s Yannick Benjamin

Yannick Benjamin and his wife Heidi Turzyn have recently opened Beaupierre in Hells Kitchen.

The store is a “…barrier-free wine store that supports social sustainability to enrich the quality of life for people living with disabilities as well as members of the BIPOC, LGBTQIA, and other marginalized communities…

…an ‘open-door’ establishment

where everyone, regardless of race, gender, sexuality, or disabilities,

is always welcome.”

Beaupierre’s Heidi Turzyn

Not only are they the most inspirational couple you will ever meet but they will help you pick that special bottle for Valentine’s Day.

If you are ever in Harlem, you should most definitely visit their restaurant Contento (it practices the same philosophies as the store).

2020 Maison Chantereves, Aligote, Les Chagniots, Bourgogne, France

A fave bottle these days: 2020 Maison Chantereves, Aligote, Les Chagniots, Bourgogne, France

Visit Beaupierre in Hells Kitchen

Visit their restaurant Contento

Valentine’s Day Wine in Las Vegas

Las Vegas- the city of lights and luck

Las Vegas is a terrific wine city and 2 places to visit for expert advice are Ada’s Wine bar and Lamaii.

First up Ada’s, run by the utterly fantastic human Ms. Kat Thomas and her infectious positivity. Ada’s has a global selection of well curated and socially conscious selections.

Ada’s Wine Bar, Ms Kat Thomas

A fave bottle of sweets for the sweetie:

2018 Sauternes, Château Gilette ‘Les Justices’, Bordeaux, France

Shop Ada’s here

Lamaii’s Bank Atcharawan

Next up in the neon city is a Thai sommelier/chef named Bank Atcharawan and his growing empire of hot wine centric spots.

Lamaii has some of the best Thai food in the US (he is part of the Lotus of Siam alums, the wine brain behind them) and his wife Pimmie are the consummate hosts, go chat about Burgundy and Germany!

MV Rolland Champion , Champagne

A fave V-day bottle of bubbles:

MV Rolland Champion, Champagne

Shop Lamaii here

Valentine’s Day in Washington DC

Washington DC- The nations capital is a hot bed for natural wines and inclusivity.

Domestique Wine Shop’s Eric Moorer

Two spots to not miss are Domestique Wine Shop and Vitis Wines.

Domestique is hands down the best natural wine shop in the country and Eric Moorer is part of the reason, an encyclopedia of all things natty and a proponent for the culture.

2019 Domaine Dupasquier, Mondeuse, Savoie, France

Fave natty selection:

2019 Domaine Dupasquier, Mondeuse, Savoie, France

Shop Domestique Wine Shop

Vitis Wine Bar is located in Union market and run by one of its owners, Vanessa Phillips, a Kansas transplant and she-boss. The store has female & BIPOC centric choices with a great value all tightly wrapped in a small footprint.

Vitis Wine Bar’s Vanessa Phillips

Fave store pic:

2019 Beaujolais Villages, Jean Foillard

Visit and shop Vitis Wine Bar

Valentine’s Day Wine in Charleston

valentines day wine

Charleston, SC- The gem of a city along the Atlantic coast

Femi Oyediran, Graft Wine Shop

A simply amazing wine store called Graft and run by one of the owners Mr. Femi Oyediran. Femi is a well renowned Sommelier and probably one of the most affable folks in the wine biz. The store is a treasure trove of wines, from nerdy to classic.

valentines day wine

Fave domestic red:

2021 Trousseau, Phelan Farms, Cambria, CA (a Rajat Parr production)

Visit and shop at Graft

About Sommelier Jaime Smith

Sommelier Jaime Smith

a drone in the Sommelier Brain Collective. Jaime Smith loves wine. He’s currently in DC causing havoc.

This New Years Eve, kick off 2023 at Georgia’s Restaurants in Anaheim and Long Beach

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New Years Eve: Kick off 2023 at Georgia’s Restaurants in Anaheim and Long Beach

By Contributor — 2 years ago

This New Years Eve, kick off 2023 at Georgia’s Restaurants in Anaheim and Long Beach

Make your last meal of 2022 memorable and set the stage for a prosperous New Year! Did you know that in the South, Black-Eyed Peas and Collard Greens symbolize wealth?

Even folks who aren’t from the South go all in on eating a New Year’s Eve Prosperity Meal featuring Black-Eyed Peas, Leafy Collard Greens and Cornbread for good luck on New Year’s Eve, giving you everything you need to welcome wealth: Pennies, Dollars & Gold.

Come ring in 2023 right at Georgia’s Restaurant’s at the Anaheim Packing House and Long Beach Exchange on New Year’s Eve to be sure that wealth and prosperity come your way!

Georgia’s Restaurant at the Anaheim Packing House will be open on New Year’s Eve, Saturday, December 31^st, 2022, from 11:00 am to 9:30 pm; 440 South Anaheim Boulevard #209A, Anaheim, CA 92805; 714.906.1900; www.Georgias-Restaurant.com

Georgia’s Restaurant at the Long Beach Exchange will be open on New Year’s Eve, Saturday, December 31^st, 2022,from 11:00 am to 8:30 pm; 4101 McGowen Street, Suite 155, Long Beach, CA 92630; 562.420.5637; www.Georgias-Restaurant.com

NEW YEAR’S EVE DAY – GEORGIA’S RESTAURANT AT THE LONG BEACH EXCHANGE:

Come celebrate New Year’s Day with a Boozy Brunch at Georgia’s Restaurant at the Long Beach Exchange as they are kicking-off 2023 with a bang and serving up a Southern “Soul-delicious”

Brunch all day long!

Share savories such as the Fried Egg Sandwich, with choice of cooked egg, mayonnaise and bacon, the Sausage, Bacon and Eggs served with blackened country potatoes and toast, or Co-Owner Nika Shoemaker-Machado’s personal favorite, the hearty Steak and Eggs, featuring top sirloin steak and a side of blackened country potatoes.

For those that love a sweet start to their day, there is Grilled French Toast made the old-fashioned way and topped with powdered sugar and strawberries, theCinnamon Apple Waffle topped with warm sautéed apples in a finger-licking cinnamon syrup, and a dollop of whipped cream.

Alternatively, guests can also have the best of both the sweet and savory worlds with the Chicken and Waffles, which stars Georgia’s signature fried chicken, a process that begins with Co-Owner Marlon Machado’s Brazilian buttermilk brine and ends with a seasoned crispy cornmeal crust courtesy of Nana Gretchen’s very own grandmother, served on a Belgian waffle with creamy honey butter, and maple syrup.

Soul-delicious Southern staples also include the Fish & Grits featuring Creole seasoned cornmeal crusted fried catfish, or the classic Shrimp & Grits made with Creole seasoned shrimp over a bed of savory grits.

Get festive with the vegetarian friendly Mardi Gras Omelet, featuring green and red bell peppers, onions, and cheese, indulge Georgia’s new Eggs Benedict.

A selection of thirst-quenching Beverages is also available and what libation is more appropriate at Brunch than a bright and bubbly Mimosa? Georgia’s Restaurant also features Signature Peach and Seasonal Sangria, Red Wine andWhite Wine by the glass or bottle, and craft bottled Beer to complement each dish. For those looking for a more full-bodied beverage, the Bloody Mary ought to do the trick.

Georgia’s Restaurant at the Long Beach Exchange will be open and serving their New Year’s Day Boozy Brunch on Sunday, January 1^st ^,2023, from 9:00 am to 2:00 pm and they will serving their signature menu from 11:00 am to 9:00 pm; 4104 McGowen Street, Suite 155, Long Beach, CA 92630; 562.420.5637; www.Georgias-Restaurant.com

Satisfy your cravings with our Eating & Drinking category for Los Angeles. Discover the best restaurants, bars, and cafes in the city, and stay updated with the latest news and trends in the food and beverage industry.

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Essentials

Appetizers & Starters

Entrees & Sides

Desserts

Vinola at the The New Orleans Wine & Food Experience

Tournament of Rosés

Grand Tasting at the The New Orleans Wine & Food Experience

A.O.C. debuts a new cocktail menu crafted by Ignacio Murillo

A.O.C. WINTER COCKTAILS 2023

Indulgent four-course A.O.C. Valentine’s Day celebration dinner

Head Barman Ignacio Murillo’s Valentine’s Cocktail for Two

a.o.c. valentine’s day dinner

Valentine’s Day Wine in New York City

Valentine’s Day Wine in Las Vegas

Valentine’s Day in Washington DC

Valentine’s Day Wine in Charleston

About Sommelier Jaime Smith

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