Explore the art of mixology in Los Angeles with our expert reviews and information. Discover local tips and techniques for crafting the perfect cocktail and impress your friends at your next party.
Pasadena Magazine Presents the Inaugural Taste of Pasadena 2023: A Culinary Extravaganza!
Pasadena magazine is thrilled to announce the debut of its highly anticipated culinary event, the Taste of Pasadena 2023!
Taste of Pasadena 2023
This spectacular inaugural celebration will take place on Friday, October 6th, 2023, at the Pasadena Convention Center Historic Exhibit Hall C, running from 7:00 pm to 9:30 pm.
“The Taste of Pasadena is…
an immersive celebration of culinary excellence, culture, and community”
“The Taste of Pasadena is not merely another event; it is an immersive celebration of culinary excellence, culture, and community,” says Malina Saval, Editor-In-Chief for Pasadena magazine.
“This event promises an unforgettable evening of delectable experiences,
featuring unlimited tastings
from top chefs and
renowned restaurants spanning the San Gabriel Valley and beyond.”
Guests can look forward to a wide array of culinary offerings, handcrafted cocktails, live music, and captivating experiences that will engage and delight every guest.
Pasadena Magazine Presents the Inaugural Taste of Pasadena 2023
Ticket Information:
The inaugural Taste of Pasadena will take place on Friday, October 6th, 2023, at the Pasadena Convention Center Historic Exhibit Hall C from 7:00 pm to 9:30 pm and this is a 21+ event.
General ticket prices are $85 ($100 at the door the day of the event). Early Bird Pricing is available for $60 until Friday, September 22nd, 2023.
For more information and to get your tickets today, please visit Pasadenamag.com/taste.
Ho Chi Minh City, Vietnam Redefines Global Gastronomy as a Destination Dining
In recent years, Vietnam has become recognized as one of the must visit, premiere dining destinations on the planet.
From bustling street food markets, where the aroma of sizzling meats, zesty herbs and fragrant spices fills the air, to the abundance of premiere fine dining restaurants showcasing local Vietnamese flavors infused into classic European recipes, Vietnam promises its international visitors an unparalleled East meets West culinary adventure.
In 2016, Anthony Bourdain taught former President Barack Obama the art of the noodle slurp, while throwing back some local Vietnamese beers, and feasting on piping hot bowls of Bún Chả at a local Hanoian restaurant.
In a recent interview, Celebrity Chef Gordon Ramsey named Vietnam his top food destination in the world. The Michelin Guide recently awarded three of Vietnam’s leading restaurants their coveted stars for the 2023 season.
To say the country is achieving sensational, and well earned, praise on the global culinary stage is an understatement, and with post-Covid international tourism sharply on the rise, we thought we’d to share our top 5 picks for some of the best dining destinations within Vietnam’s bustling southern metropolis of Ho Chi Minh City.
Noriboi has reimagined traditional Japanese cuisine with their artistic, and highly inspired, modernist approach to their fine dining menus.
Evoking a one-of-a-kind, and simply astonishing, multi-sensory gastronomic experience, their expert team of Japanese trained Master Sushi Chefs, each a Vietnamese native, apply molecular gastronomy to craft and underscore each dish, producing sublime artistic presentations, unsurpassed by even the best restaurants in Tokyo.
Utilizing only the very finest seafood, Wagyu Beef and even rice, imported daily from Japan, and paired with regional Vietnamese and specialty ingredients, each plate is an utter triumph of taste, texture and artistic presentation.
In addition to their daily Omakase and a la carte menu offerings, Noriboi is also known for their exclusive dining events, which upon announcement on their social media outlets becomes the hottest reservation in town, sold-out within hours of their postings.
10-course Summer Truffle Omakase
They recently presented a 10-course Summer Truffle Omakase, where each dish was highlighted by the earthy and distinctive flavor of freshly shaved imported European truffles, and a Kegani Omakase, with the highly coveted Kegani Hairy Crabs, a seasonal Japanese delicacy, as the focus ingredient.
If you wish to experience truly outstanding Japanese food during your trip to Saigon, Noriboi cannot be missed.
35 Ngo Quang Huy Street, Thao Dien Ward, District 2, Ho Chi Minh City
LUCA – Eatery & Bar Lounge is a fantastic all-day dining eatery, offering its guests a bountiful array of local Vietnamese and Western dishes to choose from, satisfying even the most discerning and astute culinary palate.
It’s a favorite restaurant destination for neighborhood locals and visiting tourists alike, craving an inventive and sophisticated array of dishes, served at any time of the day. With menus designed by their talented Executive Chef An, for breakfast or Brunch, the fluffy Soufflé Pancakes, decadent Luxe Lobster Benedict and their Phở Bò Luca, an elevated spin on the Vietnamese classic, are spectacular. And for the coffee lover, try their Vietnamese Salted Egg Coffee, a staple beverage from Hanoi- rich, creamy, salty and sweet.
For lunch, the Summer Peaches and Kale Salad is crisp, refreshing, and the perfect choice for a hot Saigon summer’s day, as is the Scallop Carpaccio with raw sweet Hokkaido Scallops, gently kissed with a drizzle of Yuzu sauce for a touch of acid.
For Happy Hour, indulge in a platter of the freshest Miyagi Oysters, perfect to pair with a late afternoon glass or two of Rosé. And for dinner, a hardy Australian Rib Eye Steak should do the trick, served with Chef’s signature Steak Sauce. At any time of the day when visiting Saigon, Luca is a great choice to experience a chic dining atmosphere and truly wonderful food.
49 Xuan Thuy Street, Thao Dien Ward, District 2, Ho Chi Minh City
American Comfort Food Infused with Vietnamese Flavors
Chicago, Illinois born Chef-Owner Jamie Celaya developed his menu to showcase the incredible bounty of regional produce, products, and seasonings available in Vietnam.
Described as
“International Izakaya, third culture cuisine”
which to the laymen doesn’t make sense until you experience it, Okra offers “Subtle” small plates of vegetable forward comfort food, meant for sharing, and a selection of larger portioned “Sufficient” mains for a healthy appetite.
Located in Thao Dien, in District two, this intimate and contemporary eatery with a laid back and unpretentious vibe serves up simply delicious food and craft cocktails, with warm and friendly service.
Must try dishes at Okra include their spin on Street Corn, with Cilantro, Parmesan, Chili, Brown Bourbon Butter and Pork Floss, Grilled Broccolini with Truffle Crème Fraiche & Sa Tế Chili Oil, Land & Sea-Viche, a Sea Bass Crudo with Braised Pigs Ear, Chili, Lime and Bánh Tráng, and their signature Charred Okra with Preserved Lemon-Tomato Jam, Curry Yogurt, Burnt Pomelo and Sarsaparilla-za Atar.
And to wash it all down, a chilled glass of Mùa Craft Sake on draft, also proudly brewed in Vietnam.
10 Thao Dien Street, Thao Dien Ward, District 2, Ho Chi Minh City
The concept of pairing craft cocktails with food is a gastronomic trend which has gained tremendous popularity in recent years in Vietnam, and no dining destination has perfected this principle better than The Triệu Institute.
They serve inventive contemporary Vietnamese dishes containing all the aromatics found within the gins of their namesake craft gin brand Lady Triệu, and their food and bespoke beverages blend in perfect harmony, allowing each patron to eat and drink simultaneously the bold, and singular flavors which Vietnam has become so famous for.
A popular pairing include the Cured Kingfish, pickled with a housemade Hibiscus Vinegar which takes eight to ten weeks to complete, infusing sweet, sour, and floral notes deep within the fish, and a Flower General cocktail, containing Dalat Flowerbomb Gin, Wasabi, Jasmine Syrup and Seaweed Foam; it’s a perfected combination.
10 Mac Thi Buoi Street, Ben Nghe Ward, District 1, Ho Chi Minh City
Deeply committed to producing preeminent modern Vietnamese cuisine which pays homage to their country’s rich and vibrant heritage, Nén Light’s team of outstanding culinary artists developed their restaurant’s concept of Conscious Vietnamese Cuisine (Ẩm Thực Nhìn) to showcase their knowledge, appreciation and deep respect for their native roots and beloved culture.
Serving wildly creative, 6-9 course storytelling tasting menus, they showcase hyper-local Vietnamese ingredients discovered on foraging trips throughout Central Vietnam, and guide each guest though a unique and unparalleled culinary journey which engages all five senses.
Along with a Sake pairing, expertly curated by their in-house Sake Sommelier, and a “Conversation Pairing”, allowing servers to share the story behind the evolution of each plate, a visit to Nén Light Restaurant will guarantee a singular and unrivaled immersive Vietnamese dining experience.
122/2 Tran Dinh Xu, Nguyen Cu Trinh Ward, Ho Chi Minh City
California Sangria with White Wine, Argonaut Brandy, Citrus & Yellow Peach (2 Servings);
Bing Sour with Gin, Lemon, Egg White & House Cherry Liqueur;
and The Kingdom with Suntory Toki Whiskey, Strawberry Aperitivo & Rhubarb Bitters.
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.
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 and $34 for a pitcher of Sangria. They are available now and continue through the summer season.
Cheladas are the simplest of the cervezas preparadas, or beer cocktails; just beer, lots of lime and a salt rim. We’ve made an even more refreshing version with farmers’ market watermelon, spicy tamarind chamoy and a chili-salt rim. When combined with local brewer,
Skyduster’s Super Dry rice lager, this drink becomes the perfect summer crusher.
Of course, we can always make it with non-alcoholic beer for those who want something “free-spirited!”
red maya 18
mezcal, lemon, red plum & maple
When thinking about a summer mezcal cocktail, we decided to turn to one of our favorite summer fruits, the plum. We love the way the rich sweetness of red plums play off the smokiness of mezcal. We added a squeeze of lemon and a touch of maple syrup to marry the flavors and to create a sophisticated yet refreshing hot-weather cocktail.
california sangria 34
white wine, argonaut brandy, citrus & yellow peach
Sangria just screams Summer! And we wanted ours to scream California. So we started with a white California wine and loaded it with lots of California peaches, California oranges and our own peach liqueur (made from California peaches, ofcourse), and finished it with our favorite Californian brandy from our friends at Argonaut.
Served in a pitcher of two orders each.
bing sour 18
gin, lemon, egg white & house cherry liqueur
Because cherry season comes and goes so quickly, we always make a house cherry liqueur to preserve that flavor all year. To showcase the perfect sweet-sour balance of the Bing Cherries at the market right now, we decided to simply mix our liqueur with some egg white
and gin to present as a classic sour.
kingdom $18
suntory toki whiskey, strawberry aperitivo, rhubarb bitters, orange
While Tochigi is the prefecture in eastern Japan known as the strawberry kingdom, here in Los Angeles, anyone who loves strawberries swears by Harry’s Berries, a family farm started by Harry Iwamoto and whose legacy is carried on by his family in Oxnard. This locally grown treasure is highlighted in Kingdom to create a spirit-forward seasonal cocktail. This combination of strawberry aperitivo, house-made rhubarb bitters and Suntory Toki whiskey is A.O.C.’s nod to a classic Manhattan.
WHEN:
Serving now and continuing through the summer 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, and the new Dahlia cocktail bar 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.
Cuyama Buckhorn’s Buckhorn Bar, led by Scott Augat and Sam Seidenberg is Unlike any Roadside Cowboy Bar in the High Desert
Bar Lead Sam Seidenberg is doing something twofold at the Buckhorn Bar – he is encouraging and creating cultural exchanges unlike perhaps anywhere else in the state, and he is taking the idea of outdoors-to-glass to the next level.
A high desert hideaway, Cuyama Buckhorn sits on Highway 166 between Santa Maria and Bakersfield, CA—an hour away from Santa Maria Airport, two hours from Santa Barbara Airport, two and a half hours from Los Angeles International Airport, two hours from Burbank Airport, and just over an hour from Bakersfield Municipal Airport.
The L88 airstrip, a privately-owned, public use airport is 2 blocks from the resort.
Nestled in what is referred to as The Hidden Valley of Enchantment—a fitting nickname for this hidden gem of a region—Cuyama Buckhorn neighbors small farms, ranches, wineries, and natural landmarks including Carrizo Plain National Monument, Los Padres National Forest, and Bitter Creek Wildlife Preserve. The area is a popular destination for motorcyclists and pilots.
Cuyama Buckhorn was originally a roadside motel built for oil executives to have a place to stay in the 1950s, and in the 70+ years since it opened, has since catered to everyone from local ranchers and cowboys to bikers and car buffs out for their Sunday drives.
Seidenberg brings a wealth of experience to the job, having worked in bars in San Francisco and Portland before discovering New Cuyama one day and realizing the town had everything he needed.
Today the bar’s motto “Come as you are” welcomes everyone from mountain bikers and outdoor enthusiasts to city folks looking to enjoy the resort for the weekend.
“This is essentially an American country bar and my goal is for us to meet the needs of everyone who walks through the door,”
says Seidenberg.
“We have a more diverse clientele here than I ever saw when I was working in the Mission District in San Francisco,” says Seidenberg of the scene.
What he has done with the cocktail program is create a way to tell stories through the drinks he’s created and thus encourage those drinking them to better understand where they are at that moment.
God’s Country, made with Rye, 3H Wagyu Beef, Coors Light and Corn
God’s Country, made with Rye, 3H Wagyu Beef, Coors Light and Corn
For example, his drink, God’s Country, made with Rye, 3H Wagyu Beef, Coors Light and Corn is basically an homage to the ranch traditions of the Valley itself.
As with the layered stories behind each drink, Seidenberg, who has a deep personal passion for the area and the Los Padres National Forest in particular, focuses on layering ingredients from the region as well into each drink he develops.
Whether he be out for a mountain bike ride or a trek into the mountains, he’s always on the hunt for what he can bring back into the bar and ultimately the glass. While manzanita may be highly endangered elsewhere in the state, in the Cuyama Valley it grows abundantly and Seidenberg finds many ways to use it from harvesting berries to picking the flowers.
A drink such as the Prickly Pear, Manzanita Flower, Yerba Santa and Mezcal Spritzer is just one example of the fruits of his labor.
General Manager and Sommelier Scott Augat, who has spent his career at some of the best restaurants in Boston, Miami and Dallas, is also passionate about both creating conversation and inciting curiosity with bar patrons.
Augat’s sourcing of draft beers includes some local favorites
Augat’s sourcing of draft beers includes some local favorites, including a beer from There Does Not Exist, a local San Luis Obispo brewery helmed by Max Montgomery, who worked at Firestone-Walker Brewing for many years.
The “Cans & Bottles” section features “usual suspects” and then there are the unusual suspects – outliers like Anchorage Brewing’s Sent By Liars, Oxbow Brewing Company’s Bramble On, and Fonteinen’s Sherry Lambikken Blend, to name a few.
Augat’s wine list of nearly 60 wines offers more than a few surprise-and-delight moments. While Augat recognizes that Cuyama Buckhorn is in Santa Barbara County, one of the country’s top wine producing regions, he also wants to introduce guests to wines from other regions that are making their best versions of particular grape varietals –think small regions of Italy and France, as well as Austria, Lebanon, and Slovenia. He’s focused on seeking out small producers and showcasing single vineyard wines from across the globe.
Between Seidenberg and Augat and their team, locals and hotel guests are in good hands where libations are concerned. Not only is everyone guaranteed a stellar beverage experience here, but they may get an education at the same time. Everyone who works behind the bar shares a passion for talking to people and sharing stories, which seems to create an environment where guests find themselves talking and learning, intentionally or unintentionally, about the area and each other.
Cuyama Buckhorn’s Buckhorn Bar Menu
The bar menu is divided into six sections – Farm to Glass, Barrel Aged Cocktails, Macerations, Draft Beer, Cans and Bottles, and Spirits Flights.
FARM TO GLASS is five enticing elixirs, all created to showcase the house-made liqueurs, bitters and seasonal syrups made from local produce and foraged herbs that feature prominently in each glass. Each cocktail is $18.
Done Deal
Aquavit, Amaro, Golden Beet, Lemon
Long December
Reposado, Carrot, Cardamom, Honey
Chelsea Cooler
Botanicals, Celery, Thyme, Red Peppercorn
God’s Country
Rye, 3H Wagyu Beef, Coors Light, Corn
Honeymooner
Grappa, Pineapple, Campari, y, Chartreuse
BARREL AGED COCKTAILS are served from a wine thief from one of four Rod & Hammer whiskey barrels. Each one holds a traditional cocktail such as a Manhattan, a Boulevardier, a White Negroni and a Nouveau Carré and all are made using the Solera aging process so that the flavor of each drink develops over time. Each cocktail is $20.
MACERATIONS are visual delights and feature Tequila, Grappa, Rum and Whiskey
MACERATIONS are visual delights and feature Tequila, Grappa, Rum and Whiskey – each infused with a combination of flavors such as watermelon, hibiscus and black pepper corn or pineapple, tomatillo and arbol chiles. The watermelon and pineapple have both been smoked with Cypress wood from a felled tree on the property. These can be sipped neat, used in cocktails or served over a large ice cube topped with a splash of Topo Chico. Macerations are $10.
The FLIGHT MENU is two flights of each spirit–Bourbon, Rye, Peated Whiskey, Brandy/Cognac, Gin, Mezcal and Tequila–with the choice of a Staple Flight or a Premium Flight. Flight mats are provided (staple flights on one side, premium on the other) with information about each spirit along with tasting notes.
A high desert hideaway, Cuyama Buckhorn sits on Highway 166 between Santa Maria and Bakersfield, CA—an hour away from Santa Maria Airport, two hours from Santa Barbara Airport, two and a half hours from Los Angeles International Airport, two hours from Burbank Airport, and just over an hour from Bakersfield Municipal Airport. The L88 airstrip, a privately-owned, public use airport is 2 blocks from the resort.
Nestled in what is referred to as The Hidden Valley of Enchantment—a fitting nickname for this hidden gem of a region—Cuyama Buckhorn neighbors small farms, ranches, wineries, and natural landmarks including Carrizo Plain National Monument, Los Padres National Forest, and Bitter Creek Wildlife Preserve. The area is a popular destination for motorcyclists and pilots.
ABOUT CUYAMA BUCKHORN
Cuyama Buckhorn is a timeless roadside resort, restaurant, bar, and coffee shop in the heart of California’s high desert within Santa Barbara County, approximately 2 hours north of Los Angeles.
First opened in 1952, Cuyama Buckhorn was remodeled by 2 Los Angeles-based designers who sought to bring the rich history of the resort back to life. The modern motel features 21 renovated Western-chic guest rooms, all with dedicated patio areas. Vintage accents and fixtures throughout the resort nod to the property’s rancher history and original mid-century architecture.
For dining, the property features a farm-to-table restaurant, bar, and coffee shop, along with spaces for hosting private events, weddings, or meetings.
Gin Rummy – An Island-Inspired Cocktail Bar Opens on the Westside Memorial Day Weekend
Renowned Los Angeles bar proprietor Jared Meisler (The Roger Room, Bar Lubitsch, The Friend and The Little Friend) and the exemplary team of David and Patti Reiss of Reiss Co. (The Brig and The Alibi Room) announce the opening of a new westside cocktail establishment, GIN RUMMY, on Friday, May 26, 2023.
The cocktail program is masterfully led by Beverage Directors Danilo Kim, formerly of The Alibi Room and Nueva and Marcus Ragas, whose resume includes The Chestnut Club and Caboco.
Located at 822 Washington Boulevard, Marina del Rey, adjacent to Meisler’s popular Little Friend, GIN RUMMY takes over NUEVA after a successful three-year run.
Meisler states that he and his partners saw a need for a large and welcoming bar space in the neighborhood.
Meisler states:
“I’ve always loved the cocktails that come from beach cultures, just as much as I love the imagery and feel of beachy bars. I see a through line between a Tiki Bar, a Cuban Rum Bar, a Mexican Cantina, a Brazilian Quisque, a Spanish Chiringuito and a Venice Beach watering hole. They’re all timeless, relaxed, and fun, serving fantastic and unique drinks…
“…Gin Rummy is an homage to all things Beach Bar, from Nautical to Tropical, in a vintage parlor.”
At this gateway to Venice, GIN RUMMY invites passersby to escape to the tropics and get swept away, sipping exotic cocktails and enjoying delicious snacks in a pirate’s lair.
Gin Rummy’s spacious 200-seat setting…
The spacious 200-seat setting… reimagined and designed by Jared Meisler creates a colorful and ornate island paradise marrying nautical and South Pacific themes with contemporary design.
Enter Gin Rummy’s large front door…
Enter GIN RUMMY through the large front door just off Washington and take in the huge zinc-top mahogany bar with shelves stacked with vast arrays of rum, gin, tequila, and mezcal along with decorative tchotchkes of ships in bottles.
A large bank of skylights above the bar provides soft sunlight during golden hour as guests relax in a convivial state of mind.
When dusk turns to night, the far wall is illuminated by a row of vintage island-themed pinball machines giving GIN RUMMY a timeless, comfortable feel.
As one’s eye travels the room, imbibers take in giant redwood beams supporting a tongue and grove ceiling adorned by funky glassware. Native and tribal prints cover the bar stools and wood booths.
Scattered around the room are mini palm trees and lush tropical plants adorned with brass ship hardware. The thick posts are wrapped in nautical rope and accented with imagery of Caribbean and Polynesian life, ocean and boats and jungle paintings. Other notes include large bone-inlaid mirrors, woven wood light fixtures, rattan chairs, and lazy ceiling fans for a sultry Key Largo effect.
On Gin Rummy’s Outside…
Outside, the convertible indoor/outdoor patio exudes a tropical sandy beachy village vibe, adorned with wood carvings and carved wooden mirrors. The natural oak tables are painted with checker and backgammon boards, inviting guests to linger and play games comfortably in reclined rattan chairs. Lush tropical foliage is covered by a mahogany pergola illuminating the space with brass ship lights.
Gin Rummy’s playful craft cocktail bar program
At GIN RUMMY, Beverage Directors Marcus Ragas and Danilo Kim have created an inventive and playful craft cocktail bar program and menu:
Fun drinks equal a fun vibe. Look for categories of FROZEN RUMMYS, STIRRED and TIKI, classic and imaginative HIGHBALLS, as well as the irresistible COCKTAILS FOR FOUR that look back to the legendary Trader Vic’s from days gone by.
GIN RUMMY offers several NO BOOZE options for the sober crowd or designated driver.
GIN RUMMY is open daily: Monday – Friday: from 4:00 p.m. – 2:00 a.m.; Saturday and Sunday: from 12:00 p.m. – 2:00 a.m. and Happy Hour: 4:00 p.m. – 6:00 p.m. nightly.
FROZEN RUMMYS
Hemingway Daiquiri with Rum, Grapefruit, Luxardo Maraschino & Lime
Guava Daiquiri; Mango Ango
Habanero Honeysuckle
Frozen Margaritas
Pina Colada
STIRRED
Mamajuana
Banana Manhattan
MSG Old Fashioned
Tail of The Cock with Oaked Cachaca, Cynar, Carpano Antica & Orange Bitters
TIKI
Agave Zombie
Velvet Falernum
Pina Colada
Nui Nui
Jungle Bird
Marina Fog Cutter
Tropical Itch; Rye Tai
Pain Killer (for two, served in a pineapple)
HIGHBALLS
Gin & Tonic
Super Paloma
Captains Wheel
AK Mojito
Yuzu Spritz with Gin, Yuzu, Aperol & Champagne
SHAKEN
Reina Picante
Strawberry Caipirinha
Baggiewrinkle
Corpse Reviver No. 47 with Chamomile Infused Gin, Yellow Chartreuse,
Lemon, Orange Curaçao, Absinthe & Chamomile Smoke
Nitro Charged Carajillo
COCKTAILS FOR FOUR
Scorpion Bowl with Vodka, Gin, Light Rum, Dark Rum, 151 Rum, Pineapple, Orange & Lemon
Fish Bowl with Vodka, Coconut Rum, Blue curaçao, Lemon & Pineapple.
For guests who prefer sans alcohol, there are creative NO BOOZE options, including Passionfruit Picante Spritz with Passionfruit, Tamarind, Lime, Black Lava Saline, Thai Chili & Mineral Water; Virgin Mint Margarita with Spiritless Jalisco Tequila, Lyres Orange Sec, Lime & Agave; and Not Gin & Tonic with Ritual Zero Proof Gin, Rosemary, Sea Bean, Lemon Basil, Juniper Berry and Fever Tree Tonic.
For a complete list, please visit GIN RUMMY’s online drink and spirits menu
GIN RUMMY offers a selection of satisfying nosh to enjoy
while sipping on delicious cocktails and dreaming of the Pacific.
SNACKS
Crispy Cauliflower
Tempura Calamari
Coconut Shrimp
Fries and Sweet Potato Fries
Onion Rings
BASKETS
Wings
(with Buffalo, BBQ and Lemon Pepper Mango Habanero Thai Chili)
Hollywood Bowl Food + Wine for the 2023 Season presented by Los Angeles Philharmonic Association
The Los Angeles Philharmonic Association announces it’s menus for the 2023 Hollywood Bowl Food + Wine season.
Eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne
Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue.
Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.
At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces.
Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin.
Vibrant Summer Dishes
Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.
Hollywood Bowl’s Wine Selection
This year Caroline Styne has expanded the retail wine selections in the three marketplaces, broadening the varieties and options for wine lovers visiting the Bowl.
In addition to increasing the selection of her popular canned wine offerings, she has also added a number of vegan and organic bottles, as well as a collection of natural wines from producers including Broc Cellars, Johan Vineyards, Lo-fi Wines, Angeleno Wine Company and more.
Returning for the 2023 season are the fan favorites Winemaker Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.
Hollywood Bowl Food + Wine’s dining options
Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.
Notable additions for the 2023 Hollywood Bowl Food + Wine portfolio include:
Suzanne’s Fried Chicken: This kiosk serves an all-inclusive bucket of chicken in two sizes, complete with sides of cornbread, coleslaw, house-made ranch dressing, honey and hot sauce
Bar West, with batched craft cocktails, made with soju and other wine-based liquors by A.O.C.’s head barman Ignacio Murillo
The Plaza’s new South LA Cafe, a thriving Black-owned, family-owned and community-owned and -focused company, operates daily 7 a.m. to 3 p.m. and during performances
State-of-the-art customer self-checkout at Marketplace East, where guests can have their entire purchase of up to 12 items scanned at once
Food kiosks – fried chicken, tacos, pizzas/BBQ and Kitchen 22 – have ordering stations, or guests can order from the Hollywood Bowl app or posted QR code
Additions of smaller Sweet Shop and soft serve ice cream stations around the grounds to increase availability
New beer pads for grab-and-go beers with self-checkout
Comprehensive compostable food ware and greenware program used throughout all disposable food services
Highlights for the 2023 menus include:
Supper in Your Seats – Available by pre-order online until 6 p.m. the day before a performance, Supper in Your Seats offers curated three-course dinners or customized meals from à la carte selections delivered right to your box seats.
Menu Highlight: The Angeleno – summer fruit and arugula with Leonora goat cheese, jamon and candied pecans; a choice of soft polenta, wild mushrooms, Swiss chard, mascarpone and gremolata or slow-roasted salmon with farro tabbouleh, summer vegetables and cucumber yogurt; and dessert of crème fraîche cheesecake with stone fruit and blackberries.
Newly available Supper in Your Seats items for 2023 include:
chopped Greek salad: romaine, cucumber, tomato, black olives and feta
summer fruit and arugula with Leonora goat cheese, jamon and candied pecans
tortiglioni pasta with heirloom tomatoes, pancetta, parmigiano-reggiano and garlic breadcrumbs (can be prepared vegan)
diver scallops with saffron risotto, young spinach and Meyer lemon salsa
braised short ribs with shell bean ragoût, rapini and whole grain mustard
Ann’s Wine Bar by A.O.C. – Showcasing a wine list personally curated by Caroline Styne, Los Angeles’ favorite wine bar comes to life at the Hollywood Bowl with a wine-friendly menu of artisanal cheese and charcuterie, farmers plates, grilled flatbreads, market-fresh salads and A.O.C.-style fish and meats.
There are also craft brews and farmers market-driven cocktails made with soju and other wine-based liquors.
Newly available Ann’s Wine Bar by A.O.C. items for 2023 include:
grilled flatbread with summer squash, taleggio, sun-dried tomato pesto
apricots and pickled cherries with soft ricotta, jamon and coriander hazelnuts
cherry tomatoes with sweet peppers, stracciatella, basil pesto and torn croutons
quinoa dumplings with spiced tomato, sugar snaps, pea shoots and feta
cumin lamb chops with black beans, cucumber, roasted poblano, Urfa and pistachios
milk chocolate torta with rum caramel and coffee cream
the backyard – The al fresco dining area, adjacent to the amphitheater, is flanked by two large wood-burning grills and offers an updated seasonal market-driven menu of summer salads, an extensive raw bar and side dishes, in addition to the wood-grilled selection of fresh fish, seafood, organic chicken, chops and steaks.
Newly available items for the backyard in 2023 include:
hamachi tostada with avocado, cucumber, citrus and salsa macha
avocado bruschetta with cherry tomatoes, feta and piri piri
heirloom tomatoes with Jimmy Nardellos, butter beans, aloreña olives and paprika
whole sea bream with couscous, golden raisins, pistachios, kumquat and chermoula
grilled lobster with toasted cornbread, succotash salad and smoked tomato butter
chicken paillard with pecorino pudding, haricots verts, spring onions and mustard breadcrumbs
Picnic Boxes – All four of Suzanne Goin’s complete picnic boxes can be pre-ordered a day before a concert and picked up at the Plaza Marketplace or delivered to your box seats.
Menu Highlight: The Maple Drive – Grilled wagyu with arugula, cherry tomatoes and preserved lemon salsa; summer succotash salad; feta stone-fruit salad with beets, dandelion and hazelnut vinaigrette; 2 cheeses, pain aux fruits, nuts and dried fruit, fig jam; and crème fraîche cheesecake with stone fruit and blackberries
Kitchen 22 – Made-to-order beef and veggie burgers, Suzanne’s Spanish fried chicken, grilled Comté cheese on Larder sourdough and savory sandwiches anchor the Hollywood Bowl’s tribute to classic American fare.
Menu Highlight: Big and Juicy Burgers
Marketplaces – Three Marketplace locations – Plaza, East and West – specialize in “grab-and-go” salads, sandwiches, farmers’ market-driven main courses, charcuterie, cheese plates, desserts, and Magpies Softserve ice cream pies and sundaes.
Showcasing the best of Goin and Styne’s casual Larder café-marketplace, these Hollywood Bowl venues also feature a large selection of hand-picked wines, craft beers, sodas and waters, as well as salty and sweet snacks including cookies and brownies, candy, nuts and crackers.
Lucques at the Circle full-service dining experience for Pool Circle
Lucques at the Circle – This is a full-service dining experience for Pool Circle subscribers, showcasing a seasonal made-to-order menu and exceptional wine list styled from the award-winning cuisine of Lucques.
Menu Highlights:
ricotta gnocchi with chanterelles, sweet corn, spinach and sage brown butter
“three sisters” gazpacho: yellow tomato, avocado, pepitas and queso fresco
dandelion and radicchio with roasted wild plums, pecans and crumbled goat cheese
arugula and Weiser melons with cucumber, Urfa, lime and pistachios
grilled ribeye steak frites with arugula salad and smoked tomato butter
Spanish stuffed chicken, romanesco, pickled golden raisins and Marcona aioli
pistachio baklava Magpies: chocolate crust, almond pound cake and fudge
Authentic street foods and snacks
Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including Suzanne’s fried chicken, tacos (including vegan), artisanal pizzas, pulled pork BBQ sandwiches, assorted sandwiches and beverages.
The Sweet Shop offers signature desserts, cookies and brownies, coffee and ice cream. Visitors will find L.A.’s Magpies Softserve’s ice cream pies and their mix-in ice creams, which include nondairy and vegan options.
Please visit Hollywood Bowl Food + Wine for more information about the food and wine experiences available at the Hollywood Bowl.
Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922
One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922 and plays host to the finest artists from all genres of music, offering something for everyone.
It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz performances. In February 2023 the venue was named the Outdoor Concert Venue of the Year at the 34th Annual Pollstar Awards, an honor bestowed 15 previous times.
The Hollywood Bowl was also named Amphitheater of the Decade at the 32nd Annual Pollstar Awards as well as Top Amphitheater at the 2017 and 2018 Billboard Touring Awards.
For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer. hollywoodbowl.com
Hollywood Bowl Food + Wine is presented by the Los Angeles Philharmonic in partnership with The Lucques Group and Sodexo Live!
LA Foodies want to know, what does Plant-based Honey Pair Well With?
You keep reading about plant-based honey. The environmental story, the nutrition. But how does it taste? What can you pair it with? Let’s find out in an exclusive interview with Mellody Food’s Darko Mandich.
Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.
Mellody Food’s Darko Mandich
Recently, I had a chance to talk with Darko.
You said you are a foodie. What are some incredible food pairings that you recommend with this honey?
When I like to talk about food, I always like to join food and beverage.
What does Plant-based Honey Pair Well With?
I’ll start with beverages first. I think this honey is perfect for mocktails and cocktails. It gives just enough of sweetness that someone is looking for in their alcoholic cocktail or non-alcoholic cocktail.
Will Plant-based Honey pair well With baklava
In terms of food, I would split it into savory and sweet. Sweet applications are my favorite, I just have a sweet tooth. My favorite dessert is Baklava because it comes from the part of the world where I come from. My wife, who’s a home chef, [used our honey to make] baklava and it was amazing.
We did an amazing collaboration with an upscale Italian plant-based restaurant in San Francisco Baia. They created this amazing, vegan panna cotta with our honey on top. It was culinary mastery developed by Chef Joshua Yap, who started working with Chef Matthew Kenny, who is also a well-known, plant-based chef.
Will plant-based honey pair well with a burger
In terms of savory applications, that opens a whole new world of opportunities. How we interact with stuff like pizza and honey, burgers and honey. Obviously honey and vinaigrette and olive oil, used as a dressing for salads, honey mustard, just name it.
What’s next for Mellody? What are the next steps out there for you?
Getting into as many restaurants as possible in this country. People are inquiring about the standalone product [separate from the speciality box] get it very soon at Eleven Madison Home.
Working on getting this product to as many people as possible, and just to invite everybody to participate in this mission of creating the sustainable future of honey.
I’m just excited about every tiny step in this journey until melody becomes the word for honey.
Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey
Is the honey currently available at Eleven Madison Home?
Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.
It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now
Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.
Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey
Tell us again what’s available, how to find it; and how to follow you and support you.
Yeah, follow us on Instagram and TikTok at MellodyFoods
In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.
Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.
And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.
We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.
Manhattan NYC’s La Grande Boucherie Chef Maxime Kien Reveals inspiration from Past Generations of Chefs
Chef Maxime Kien is the new Executive Chef of NYC’s The Group, responsible for La Grande Boucherie, Boucherie Union Square, Boucherie West Village, Petite Boucherie and more. And by the end of 2023, they’re launching even more restaurants throughout the United States..
But today’s conversation is about how the past has inspired Chef Maxime Kien’s work.
Chef Maxime Kien has over twenty years of fine dining experience but it all started as a young boy growing up in his family’s kitchens.
You grew up in kitchens. Your grandparents loved to cook and your father was a chef. How did these experiences inspire you?
Well, my Dad was a professional Chef in the South of France. In Monaco, all my grandparents, both my grandmothers and my grandfathers were great cooks. One of my great-grandfathers was a professional cook in Paris at an open air market that was very famous in the early 1900s. There was a very famous French brasserie opened over there and the story behind that is that the gentleman that opened that place wanted to have a place where all the chefs [that worked there] could meet because there was the open air market that was right next to it.
So you had a mix of late night partiers that would go out and party and wanted a place to be able to go eat and drink all night long. Now you had a place for that.
All the people that worked until late at night wanted a place where they could go and eat something before they went home. And Chefs that had to go to the market very early, at four o’clock in the morning to pick up that day’s poultry, rabbits, quails and all the fresh fish coming from Britain on a daily routine. They would do that at four o’clock in the morning and afterwards they needed a place to go for breakfast.
It was open 24 hours a day. It was always a mix of people from show business, like singers and actors.
You would have Mick Jagger sitting at the bar. Next to him would be a Chef. Next to the Chef would be a 14 year old boy having an omelet for breakfast with a glass of red wine at six o’clock in the morning. So it’s always been a mix of everything.
Unfortunately, my Dad passed away when I was really young. I was six. But I guess I was drawn to cooking and that lifestyle. It’s chaotic. When you’re working in a kitchen, you never know what time you’ll get done. It might be quiet and you get home at night by 10 o’clock.
If you start to get busy, you might not be done until two o’clock in the morning. So it’s a mix of adrenaline and being busy and it’s tough and it’s grueling and it’s rewarding and it’s a mix of everything
How did growing up in kitchens with your family inspire you to run your own kitchen?
Every chef is different. The way I run my kitchen is different from the way that other chefs I’ve worked with run theirs. It’s like a recipe. Everyone can interpret it differently. You take bits and pieces from a recipe to take the same dish and make it your own.
Someone’s management style is the same way. I’ve worked for some chefs who were very good at managing people, but in the kitchen they were not as great. And some of them were geniuses at creating dishes, but they were not the best at managing people. So you have to create your own style.
You graduated culinary school when you were very young. Would you still recommend school or encourage new chefs to learn hands-on in a kitchen?
The hard part about school versus hands-on is being able to understand exactly what [a new chef] is trying to achieve. Meaning that when I went to culinary school back in the 1980s, you wanted to graduate and get a diploma. After that, you wanted to be able to get your foot inside the door of a three Michelin star restaurant, a very famous place because you knew the chef was someone you were gonna be able to learn from.
And that [experience] was gonna take you to the next chef, that was gonna take you to the next chef, and so on. Because it’s a close-knit community, like a family. All the big chefs know each other. So when you’re ready to make your next move, the Chef [at your current kitchen] would come and ask, ‘Where do you want to go next?’ He’ll make a call and help you get that next job.
Now, unfortunately, the way some TV cooking shows happen, they give a vision of what it is to be a chef that is completely different from the truth.
So now you have cooks that go to very famous, very expensive culinary schools and they spend a huge amount of money to graduate. Then after two years of education, they expect to find a position of Executive Chef, making six figures and wearing Egyptian cotton jackets with their name on them.
But they don’t have the basics. They’re trying to run before they can walk. The biggest difference with my generation is, we went through all the processes, we didn’t try to rush the steps before you actually tried to be a chef.
You had to be a good line cook before you tried to become Chef de Partie and then [become] a good Chef de Partie before you become a Sous Chef, and then [become] a good Sous Chef, before you become an executive chef. So that’s the main difference.
Almost like an army style, you have to graduate through the ranks.
New chefs try to go too fast. Take your time. Find a chef you can learn from. New York is very lucky for that because you’ve got so many great chefs.
Daniel Boulud and all these great chefs brought the New York Culinary to the next level. Daniel Boulud has been here for 30 years now.
So go work for them, write everything down, taste everything, take pictures!
When I started, we didn’t have cell phones to take pictures, so it was whatever you could remember and whatever you could write down. Now we’ve reached a point where you can take a video of a chef doing a dish and afterwards you can write down notes.
I would say the biggest advice to the cooks right now: find a chef, find your niche, go work for him for two years, three years, four years. Write everything down, taste everything, ask questions, and then learn as much as you can.
Don’t think about being called “Chef” right away. Don’t think about making a ton of money. Learn as much as you can then, then after that, start to think about your next step. But take your time.
If you have the financial ability to be able to afford culinary school, do it, but it can be pricey. You don’t need to go to a very expensive, very famous one; but go to get some good basic training in a culinary school.
Then after that, go see a chef and say, “I just want to learn. I want to work for you. You’re the best in the business in your town.” It can be in New York. It can also be in Chicago or anywhere else. Just say, “I want to learn. I want to work for you.”
Yum! Jordan’s Skinny Mixes Reveals Tasty New Flavors in Exclusive Interview for ExpoWest 2023
Say yes if you love coffee. Say yes again if you love cocktails. Say yes a third time if you love ‘em, but wanna be healthier and save some money.
If you said yes to *any* of the above, you’re going to want to listen, because we just had twenty minutes with the woman who makes all those things happen for you.
This week at ExpoWest 2023 Jordan’s Skinny Mixes has a lot to share!
Jordan’s Skinny Mixes Margaritas
Their Naturally Sweetened line of margarita mixes is made with real lime juice and sweetened with agave and contains 75 % less sugar and calories than other leading brands. The four margarita mixes flavors are Classic, Peach, Spicy, and Strawberry Key Lime, and they do not contain any artificial sweeteners, flavors, or colors.
Jordan’s Skinny Mixes natural line of skinny syrups is available in 4 guilt-free flavors, including Vanilla Bean, Salted Caramel, Cinnamon Dolce, and Chocolate Mocha
Their natural line of skinny syrups is available in 4 guilt-free flavors, including Vanilla Bean, Salted Caramel, Cinnamon Dolce, and Chocolate Mocha, for your coffee, tea, protein shakes, baking, or just about anything.
Jordan’s Skinny Mixes was founded in 2009 by female entrepreneur Jordan Engelhardt. The beverage brand was created with the simple desire to enjoy a margarita that wasn’t loaded with sugar and empty calories. Now with over 100 products, this female-led team is on a mission to craft beverages that cut the sugar and keep the fun from coffee ‘til cocktails.
Skinny Mixes can now be found in over 13,000 specialty retail locations across the United States, Canada, Australia, and Europe, including Target stores, Skinnymixes.com, and Amazon.
Jordan Engelhardt is an impressive person, so when I had the chance to meet up and have a conversation, it was an easy yes.
Just to give us some background, what were you up to before launching back in 2009?
Back in 2009 I was a recent college graduate working in real estate as an appraiser. I launched this product [Jordan’s Skinny Mixes] right when the recession was basically at its peak. It had just started and the market crashed pretty heavily in Florida where I was living at the time.
So I found myself without work, and this idea that I felt pretty strongly about.
What are some of the biggest changes you’ve navigated in the industry over those 10 years?
Oh, there’s been a lot. The world has evolved much more to natural products, which is why we’re here at Expo West as we just have launched our new natural line so this is pretty big for us.
Also, the customization of flavors over the years have just gotten more and more prevalent.
Millennials, and the population in general, really like the variety of flavors, and being able to customize everything. And then Covid really drove at-home consumption of coffee. So I think all of those trends over the last 10 years have really helped drive this company’s growth.
When Covid forced everyone to stay home, did that become a “lucky opportunity” for the business and boost at-home coffee drinking?
It was certainly fortunate in some ways, but in many other ways [not as much]. We were selling to many grocery accounts. We’re selling to a lot of specialty stores which had no choice but to close their doors. So we lost quite a bit of distribution during that time, but were able to make up for it online [with website e-commerce]. So [with market] penetration and trying to drive consumer growth, in that capacity, yes, it was fortunate. But it was also a little bit scary [for us], like many other businesses at the same time.
What is the biggest misconception in general about skinny mixes?
People don’t necessarily understand the versatility of our syrup and how you can not only use it for coffee, but you can use it for baking and protein shakes, and just anything.
Flavored syrups are great for iced teas. You can simply just add a dash to water and transform your water.
Once we got the samples this week, the amount of random things we’ve tried [the skinny mixes] with just to see how it’d go.
I love it! It’s part of the fun and part of the great relationship we have with our consumers. They
have so much fun experimenting and making these recipes, and then including us on that.
So [experimenting with the syrups on different foods] just became a benefit over the years. It’s certainly something we think about now.
We have this really amazing closed Facebook group that has really active members. It’s called “Skinny mixes. Share your recipe”. You can see the amount of creativity that our users come up with and then they share their recipes.
One person put it with sweet potatoes, they used it on egg sandwiches. Interesting wild things that you would never think about.
Can you share a little bit about the inspiration behind the line and how you develop the flavors?
Yes, of course. We have a great relationship with our consumers, and they asked for it. When they ask, we listen. We do a lot of innovation. We launch a lot of flavors.
So that’s where it came from and it’s really done. We’ve gotten into Target with this line. We take a lot of pride in listening to what our customers want, and this is what they wanted
What’s the development process like for these flavors?
We have several partnerships with different food labs and beverage labs. We start by verbally explaining to them what we’re looking for. We have a big panel at our company and we just do a lot of tasting. It often takes quite a bit of time because we take a lot of pride in making sure it tastes exactly what we were visualizing.
We can come up with anything from “Mermaid” to “Unicorn”. The different food labs across the country are amazing and they make it happen.
It’s a slow, methodical approach. Then we have a larger tasting panel and we keep going until we find just the right mix.
That’s incredible. What’s the timeline from concept to finished product?
It varies widely. It could take a couple of months or it could take over a year. Probably on average, about 4 to 6 months.
Do you ever try to create flavors and they don’t end up working out?
Oh, it happens all the time, especially in the beginning. We’re innovating constantly. Trends change fairly quickly. We’ve been fortunate with a robust website where we can test things quite easily and pivot.
Are there any teases as to what flavors might be next?
Well at the show we’re launching our naturally sweetened flavors. French vanilla, caramel, peppermint, mocha and pumpkin spice. Maybe some new seasonal offerings after that. We’re constantly innovating, constantly looking at new categories.
Switching over to coffee, what inspired you to launch coffee syrups?
12 years ago the company started with cocktail mixes. With the popularity of Starbucks and people going through the drive through and having what they thought was guilt-free drinks but was not necessarily guilt free.
They didn’t realize how many calories they are consuming with their Frappuccino or their latte.
It immediately seemed like another way to really help people not have such a sugar laden beverage every single day.
That’s why the coffee syrup was developed. Since cocktail mixes are so seasonal, coffee syrup is something that consumers consume daily. So it was a natural extension for the product line with the coffee syrup
You have some new coffee flavors launching as well
Listening to the trends and looking at the popularity of the most popular flavors just through our [tasting] panel. and you know, just having a great team that’s out and about, and looking at menus, and using some common sense, if you will, and reading up on trends, it’s then a 3 prong process.
You’re getting a lot of positive attention at ExpoWest. What in your opinion, makes for a successful trade show?
Taking the step to take the risk to be there and have your branding there; and be open to meeting consumers and buyers in the trade. We try to make it fun. So we serve cocktails, and we’re going to be serving espresso Martinis today. Yesterday we served Margaritas, and we had a speakeasy happy hour. It helps people really understand the brand, and come by and see us. I think that’s most important, really put your brand out there and your brand’s personality and just have fun with it.
Can you talk a little bit about the mission behind Jordan’s Skinny Mixes?
Our mission summarized is crafting beverages that cut the sugar and keep the fun for a healthier, more flavorful lifestyle and to make everyday moments simply sweeter.
What is your biggest call to action for the audience?
I’d love the consumers to experiment at home. I’d love for them to make their latte at home. Make that morning coffee at home. So many people will say it’s going to be a better experience.
Try our products. You’re going to save calories. You’re going to save time. You’re going to save money.
Check out Jordan’s Skinny Mixes latest and greatest recipes by following on Instagram –@skinnymixes, Facebook-@skinnymixes, TikTok –TikTok , and Pinterest –@skinnymixes
Mother’s Day in Los Angeles: AOC presents Brunch and Dinner at West Hollywood and Brentwood Locations
A.O.C., Los Angeles’ ground-breaking small plates restaurant at the forefront of the city’s best dining since 2002, celebrates Mother’s Day, May 14, 2023, with its acclaimed brunch and dinner menus at both 3rd Street and Brentwood locations.
Spacious seating is offered on outdoor patios and indoor dining rooms.
Brunch features favorites of Dungeness Crab Omelette with Watercress, Basil Pistou, Burrata & Crème Fraîche; Shrimp and Buttermilk Biscuit with Celery Sofrito, Pea Tendrils & Shrimp Gravy; Spanish Fried Chicken & Cornmeal Waffle with Chile-Cumin Butter, Jamon Serrano & Maple Syrup;
Vanilla Bean French Toast with Harry’s Berries & Santa Barbara Pistachio Aillade; Stout-Braised Brisket Hash with Horseradish Cream, Poached Egg & Pickled Red Onion; Scrambled Egg Focaccia Sandwich with Hook’s Cheddar, Hill’s Bacon & Chive Crème Fraîche; Roast Turkey Focaccia Sandwich with Mozzarella, Green Harissa, Avocado & Castelvetranos; the A.O.C. Burger with Gruyère, Dijon, Caramelized Shallots and Crispy Onions, served with French Fries.
Don’t miss Suzanne’s indulgent Sticky Buns
Don’t miss Suzanne’s indulgent Sticky Buns with Munak Walnuts and some other special treats for the table, including Lemon Blueberry Oatmeal Streusel Muffin and Cinnamon & Brown Sugar Coffee Cake.
Three new tempting spring desserts by Pastry Chef Tristyne Frutos
There are three new tempting spring desserts by Pastry Chef Tristyne Frutos– Meyer Lemon Bar with Blackberry Compote, Almond Streusel and White Chocolate Ice Cream; Ode to the Samoa Cookie with Chocolate, Dulce De Leche & Coconut Sorbet; and Harry’s Berries & Cream Coupe with Strawberry Sorbet, Vanilla Ice Cream & Diplomat Cream.
Mother’s Day Dinner menu
For Mother’s Day Dinner menu, try the wood-oven focaccias of Bottarga, Red Onion, Cippolinis, Calabrian Chili & Meyer Lemon or Jamon, Sheep’s Milk Cheese, Cherry Tomatoes, Marconas & Salbitxada. Suzanne’s newest salads include Spring Greens with Broccoli Kibbeh, Avocado, Fava & Feta; Arugula with Blood Orange, Pickled Rhubarb & Fresh Ricotta; and Endive with Radishes, Meyer Lemon Cream & Oil-Cured Olives. Other dinner highlights for the season are Lobster & Kanpachi Ceviche with Cara Cara, Urfa & Pistachios; North Pacific Halibut with White Bean Brodo, Nettles, Black Olive & Artichoke Salsa; Prawns with Saffron Pasta, Fennel Sofrito, Spinach & Sourdough Crumbs; and Harissa-Spiced Lamb Chops with Fava Bean Purée, Cumin Yogurt & Pickled Carrots.
Enjoy an inspired selection of Caroline Styne’s curated wines and beers and expertly mixed market cocktails by Head Barman Ignacio Murillo, featuring spring drinks – Kingdom, with Suntory Toki Whiskey, House Strawberry Aperitivo, Rhubarb Bitters & Orange; Sugar Daddy with Gin, Lime Juice, Sugar Snap Pea Syrup & Kiwi Puree; The Fulton with Bourbon, Lemon Juice, Oat & Banana Syrup; Ruta Oaxaca with Mezcal, Tequila, Lime Juice, Pineapple & Opal Basil; Molcajete with Tequila, Lime Juice, Cilantro-Avocado Syrup, Orange Juice & Jalapeño Juice and the award-winning Green Goddess– Green Tea-Infused Vodka, Cucumber, Arugula, Jalapeño & Absinthe Rinse (also available as a mocktail).
Brunch is served from 10:00 a.m. – 2:30 p.m.
Dinner is offered from 5:00 p.m. – 10:00 p.m.
Reservations are available on OpenTable, and takeout can be ordered online at www.aocwinebar.com for pickup. Delivery is available from DoorDash.
