LA Financial Guru Michael Dodo is Living His American Dream
Los Angeles based financier Michael Dodo is fast becoming one of the most sought-after venture capitalists for a range of businesses in need of private equity investment and acute corporate leadership. The Founder and CEO of both The Dodo Group, and beauty brand conglomerate Luxury Brands LLC., he successfully identifies, restructures, nurtures, and drives formerly struggling businesses into financially stable, sustainable, and successful global companies.
Born and raised in Johannesburg South Africa, Michael Dodo earned his Bachelor of Commerce degree from the University of South Africa before launching his career in finance at the Mercantile National Bank of South Africa. With his eye sharply affixed on immigrating to America, and with a mere $300 in his pocket, he arrived in Los Angeles and was soon recruited by Tag-It Pacific, a garment hang tag and label production company, first as their Controller and then quickly promoted to VP of Finance and Operations. He was not only instrumental in taking the company public, but also ran both their Hong Kong and Mexican divisions before parting ways in 2001.
He, and a business partner, then purchased Triple L Distribution, a company which soon became the second largest redistributor of dry grocery and equipment supplies to the food service industry in the West. Under Michael’s direction, TLD successfully maintained a fleet of 70 tractor trailers and 5 fully stocked warehouse locations, and the company grew from $16 million to $128 million in annual revenue. He was then approached to step in as CEO of FHI Heat, a prominent professional grade hair tool company, to restructure and cultivate the brand. Shortly thereafter, he purchased West Central Produce, later known as West Central Foodservice, growing the company into one of the largest premium wholesale food, beverage, and restaurant supply distributors on the West Coast, with sales topping $300M per year.
In 2017, he launched his first of two conglomerates – Luxury Brands LLC., positioned as a parent company for beauty, luxury, and lifestyle consumer brands. FHI Heat, and sibling haircare brands STYLUS, NEO BOND, Hair Veil and Daily Beauty, were strategically placed under the Luxury Brands LLC. corporate umbrella., and last spring, Michael’s latest acquisition Youngblood Mineral Cosmetics and Skincare was purchased out of Chapter 11 bankruptcy and added to his growing beauty brand portfolio.
Michael’s namesake conglomerate – The Dodo Group, has focus in F&B, a space which Michael has significant career experience. Lodi Canning Company, a 100-year-old plus, farm-to-table vegetable canning company, and Wateria, a 25-year-old, 15-step Drinking Water Purification System both sit under DG and are currently scaling at a tremendous rate.
To say that Michael Dodo has optimized the “American Dream” is an understatement, and we look forward to acutely following his success for many years to come.
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LA Artist Victor Solomon Partners with Kendall-Jackson to Design NBA Co-Branded Wine Labels
Artist Victor Solomon Start Groundbreaking Partnership with Kendall-Jackson to Design NBA Co-Branded Wine Labels
Kendall-Jackson, renowned for producing America’s #1 selling Chardonnay and the NBA’s first official wine partner, is thrilled to announce a collaboration with celebrated artist and designer Victor Solomon, hailed for designing the NBA’s Larry O’Brien Championship Trophy.
Victor Solomon: Where Art Meets the NBA Hardwood
Victor Solomon is a Los Angeles-based contemporary artist who has carved out a unique niche at the intersection of art, design, and basketball culture. Known for his stunning, handcrafted works that reimagine iconic basketball symbols through the lens of luxury and fine art, Solomon has become a standout figure in the art world, particularly for his collaborations with the NBA. His work often explores the idea of basketball not just as a sport, but as a global cultural phenomenon, rich with symbolism, community, and artistry.
Solomon’s most notable project, “Literally Balling,” transforms traditional basketball hoops into breathtaking sculptures using materials like stained glass, crystal, and 24K gold. These pieces elevate the everyday aesthetic of the game into something sacred, almost cathedral-like, highlighting the deep reverence many fans hold for basketball. Beyond gallery installations, Solomon has worked directly with the NBA, designing custom trophies, court art, and luxury installations that blend the sport’s raw energy with high-end craftsmanship.
His artistry extends beyond aesthetics—Solomon’s work often reflects the evolution of basketball as a symbol of aspiration, community, and resilience. Whether through a stained glass backboard or a reimagined championship trophy, he bridges the gap between the streets and the art world, honoring the game’s history while pushing creative boundaries. In a league where storytelling is key, Victor Solomon’s art tells the NBA’s story through a lens of beauty, craftsmanship, and cultural significance.

Artist Victor Solomon Start Groundbreaking Partnership with Kendall-Jackson
This collaboration, rooted in mutual connections with the NBA, will feature Solomon’s artistic vision in designing the labels for the league’s first co-branded wines with Kendall-Jackson in Sonoma County, California.
The partnership will officially kick off during NBA All-Star Weekend in San Francisco, where Kendall-Jackson and Solomon will unveil the wine label designs at NBA Crossover, a multi-day fan fest event that celebrates basketball culture, part of All-Star Weekend, taking place in San Francisco February 14 – 16, 2025. Kendall-Jackson will launch a co-branded Sonoma County Cabernet Sauvignon, a Monterey County Chardonnay and a Lake County Sauvignon Blanc in August 2025.
“When we partnered with the NBA, we set out to uniquely blend the culture of wine with the excitement of the game,”
Chris Jackson
Co-Proprietor of Kendall-Jackson
“We are excited to partner with Victor Solomon and bring his extraordinary talents in connecting art with sports culture to the look of our first NBA co-branded wines. This partnership is a natural fit as we expand our relationship with the league and continue to explore unique ways to engage our audiences.”
The partnership brings together Kendall-Jackson’s legacy of craftsmanship and Solomon’s signature design aesthetic, which blends traditional artistry with modern inspirations. Victor Solomon’s prior work—including his acclaimed “Literally Balling” series that reimagines basketball through the lens of stained glass and fine craftsmanship—has earned him a reputation for pushing the boundaries of design in sports and culture.
“My work has always been about elevating the artistry within sport,”
Victor Solomon
“Partnering with Kendall-Jackson allows me to extend that vision by creating and celebrating a shared spirit of craftsmanship. My work has included collaborations with the NBA on bespoke trophies and immersive installations that celebrate the league’s iconic legacy. Through the tactile beauty of a wine label, this collaboration offers an opportunity to unite these worlds in a meaningful way.”
Solomon’s meticulous design process involves months of research and hands-on experimentation to craft pieces that are both visually stunning and deeply resonant. Recent projects include a Swarovski crystal basketball installation for the NBA’s 75th Anniversary celebration and his “Journey” sculpture series, which explores the evolution of the game through iconic materials. Upcoming works include collaborations with international museums and luxury brands, and a court refurbishing project throughout California, further cementing his role as a leader at the intersection of art and sports.
For more information about this partnership, visit www.kj.com/NBA. Follow Kendall-Jackson on all social platforms with handle @KJWines.
Join Us: DTLA’s Boomtown Brewery Celebrates 10th Anniversary Feb 21 – 23 with 3 days of Craft Beer, Food, Fun
Join Us: DTLA’s Boomtown Brewery Celebrates 10th Anniversary Feb 21 – 23 with 3 days of Craft Beer, Food, Fun
Boomtown Brewery, L.A.’s iconic craft beer haven nestled in the heart of the DTLA Arts District, is pulling out all the stops to celebrate 10 Years of brewing excellence with an unforgettable Boomtown Brewery 10th Anniversary Weekend!
Boomtown Brewery 10th Anniversary Weekend Feb 21 – 23
From Friday, February 21st through Sunday, February 23rd, 2025, beer lovers, locals, and visitors alike are invited to raise a glass (or several) in honor of a decade of incredible brews, community vibes, and epic events!
Patrons will enjoy three action-packed days of Craft Beer, Live Entertainment, LA’s Top Food Vendors, and good times.

Photo Credit: Nick Gingold / Craft Media LA
The Boomtown Tap Room—just steps from their cutting-edge brewery—will be buzzing with over eighteen Craft Beer selections, including fan favorites like BAD HOMBRE Mexican-Style Lager, Nose Job IPA, Chavez Ravine Hazy IPA, Mic Czech Pilsner, plus a rotating selection of styles including IPAs, Stouts, Sours, Gluten-free Seltzers, and more.

DTLA’s Boomtown Brewery’s Head Brewer Amber Sawicki // Photo Credit: Nick Gingold / Craft Media LA
With Head Brewer Amber Sawicki and Production Manager Benjamin Turkel leading the charge, guests can expect some exciting new releases to mark the occasion.
Friday, February 21st, 2025: Look-Alike Contest & Karaoke Kickoff (6:00 PM – 11:00 PM)
Come Dress as an LA Icon from 6:00 pm to 8:00 pm and compete in Boomtown’s Look-Alike Contest!
Maybe we will see Fast & Furious-hero Dominic Toretto, pop sensation Billie Eilish, or Dodgers’ legend Fernando Valenzuela coming to the party and winners will receive a Boomtown Hat, Shirt, and Gift Card, with One Ultimate Winner crowned to receive a Boomtown Golden Glass Membership!
Food Vendors Correas Mariscos and Word of Mouth Truck will be onsite to fuel everyone up for Karaoke Night which will start at 8:00 pm to 11:00 pm, so step up to the mic and get $2 off your next beer just for belting out your favorite tune!
Saturday, February 22nd, 2025: The Official 10th Anniversary Party (12:00 PM – 1:00 AM)
It’s Boomtown Brewery’s 10th Birthday, and guests are invited to partake in everything Boomtown has to offer!
Sip on a full lineup of new and innovative Craft Beers while enjoying a showcase of Live Bands, Stand-Up Comedy, and Trivia from the afternoon until late at night.
Food Vendors Taqueria Frontera and Vegan Hooligans will be serving all day and night, and Tripp Burger will be serving from 6:00 pm to 12:00 Midnight. At 9:00 pm, The Funk Freaks will perform, getting everyone on their feet to dance the night away.
Sunday, February 23rd, 2025: Boomtown Brewery 10th Anniversary: INFMS Beer Hip Hop Concert & Hazy Panda IPA Beer Release (6:00 PM – 11:00 PM)
Boomtown Brewery and INFMS Beer team up once again to bring the best Hip Hop show in town, featuring the return of the Hazy Panda IPA!
Boomtown will be open to the public from 12:00 Noon to 5:00 pm. Boomtown will close briefly before reopening at 6:00 PM for ticketed guests attending Boomtown Brewery’s 10 Anniversary – INFMS Beer
Hip Hop Concert & Exclusive Beer Release featuring DJ Nu-Mark (Member of Jurassic 5), Bad Neighbor (Blu & MED), DJ C-Los, DJ Mishaps, Psycho Les & Big Twins, and Food Vendor The Wingman Official, and more.

Photo Credit: Nick Gingold / Craft Media LA
This is a 21+ Event and Tickets are required.
There is limited availability, so Get Yours Now here at Boomtown Brewery’s 10th Anniversary: INFMS Beer Hip Hop Concert & Beer Release.
BOOMTOWN BREWERY: A DECADE OF COMMUNITY, CREATIVITY & CRAFT BEER:
Since its inception, Boomtown Brewery has proudly represented Los Angeles, creating unfiltered, full-flavored craft beers with integrity. As a fixture in the DTLA Arts District, Boomtown is more than just a brewery—it’s a community hub for artists, makers, and beer lovers to connect and celebrate the creative spirit of the city.
From live music and trivia nights to open mic events and food festivals, Boomtown Brewery continues to bring people together in meaningful, memorable ways.

Photo Credit: Nick Gingold / Craft Media LA
As they celebrate this milestone, the team behind Boomtown Brewery—Owners John Rankin, Alex Kagianaris, and Samuel “Chewy” Chawinga—invite you to be part of the magic.
So, mark your calendars, spread the word, and come toast to 10 years of Boomtown Brewery!
Boomtown Brewery’s 10th Anniversary Celebration will take place Friday, February 21st, 2025, through Sunday, February 23rd, 2025, with Saturday, February 22nd, 2025, being their official 10th Anniversary Celebration, from 12:00 noon to 1:00 am. Saturday, February 22nd is a 21+ Event after 8:00 pm and this event is Free to attend, and no tickets are needed.
For more information and to purchase Tickets to Boomtown Brewery’s 10th Anniversary: INFMS Beer Hip Hop Concert & Beer Release on Sunday, February 23rd, 2025, please visit Boomtown Brewery’s 10th Anniversary: INFMS Beer Hip Hop Concert & Beer Release!
Cheers to 10 years of Boomtown Brewery—here’s to many more!
Social Media: Follow Boomtown Brewery on Instagram @boomtowmbrewery, Facebook @Boomtown.Brewery, andTikTok @Boomtown.Brewery
Boomtown Brewery
700 Jackson Street
Los Angeles, CA 90012
T: 213.617.8497
Los Angeles Superbowl Parties: Best Places to Watch the Super Bowl LIX in Los Angeles: Top Bars, Rooftops, and Watch Parties
Celebrate the Superbowl with parties in Los Angeles at the Best Places to Watch the Super Bowl LIX in Los Angeles: Top Bars, Rooftops, and Watch Parties
Super Bowl LIX is shaping up to be an epic showdown, and there are plenty of reasons to be excited—especially for football fans in Los Angeles.
The game will be played at Caesars Superdome in New Orleans in 2025, bringing the championship back to one of the most electric football cities in the country. With potential powerhouse teams in contention, star quarterbacks in their prime, and evolving offensive schemes redefining the game, the stakes couldn’t be higher.
Plus, the Super Bowl’s return to New Orleans means an unmatched atmosphere, with a city known for its legendary food, music, and nightlife turning the event into a week-long festival. Whether you’re watching for the game, halftime show, or just the excuse to throw an epic party, Super Bowl LIX is set to deliver in every way.
Now if you’re not interested in all the sports socializing, and would rather stay home, don’t worry — Super Bowl LIX is airing live on FOX, and Kendrick’s performance will be available on Tubi, NFL+, the NFL mobile app, and SiriusXM. The halftime performance will showcase Kendrick’s iconic raps, and SZA will be joining him as well.
The Ultimate Super Bowl LIX Food and Drink Pairings
The Super Bowl is as much about the food and drinks as it is about the game, with fans across the country indulging in classic comfort foods paired with the perfect beverages.
Buffalo wings and ice-cold beer are the undisputed MVPs of game-day dining—whether it’s a crisp lager, a hoppy IPA, or a smooth wheat beer, the carbonation and bitterness help cut through the heat of the spicy wings.
Nachos piled high with cheese, jalapeños, and seasoned meat call for a refreshing margarita or a Mexican lager, both of which enhance the bold flavors while keeping the palate refreshed.
For barbecue lovers, smoky pulled pork sandwiches or ribs are best paired with a bourbon-based cocktail like an Old Fashioned or a rich, malty brown ale to complement the deep, caramelized flavors.
For those who prefer snacks that are easy to grab between plays, loaded potato skins or classic onion dip with chips pair well with a smooth pilsner or a light-bodied white wine like Sauvignon Blanc to balance the richness. If pizza is on the menu—another Super Bowl staple—a medium-bodied red wine like Zinfandel or a classic pale ale enhances the tangy tomato sauce and gooey cheese.
On the sweeter side, chocolate chip cookies or brownies go great with a dark stout or a creamy espresso martini, making for a winning dessert combo. No matter who you’re rooting for, the right food and drink pairings make the Super Bowl an even more enjoyable experience, ensuring that every bite and sip is as satisfying as a game-winning touchdown.
Superbowl with parties in Los Angeles
Now, on to the L.A. Super Bowl watch parties…
Grandmaster Recorders to Watch Super Bowl LIX
Grandmaster Recorders is the place to be for the Super Bowl, offering two incredible spaces to catch the big game. Their rooftop bash is legendary, letting you soak in all the action with the Hollywood Sign as your backdrop, making for a one-of-a-kind viewing experience.
But the excitement doesn’t stop there! Downstairs at Studio 71, you’ll find a cozy, dark ambiance with a state-of-the-art sound system and massive screen, perfect for an immersive game-day vibe. Whether you’re looking for high-energy rooftop views or an intimate, cinematic football experience, Grandmaster Recorders delivers an unforgettable way to watch the Super Bowl.
Learn more: Grandmaster Recorders
Location: 1518 N Cahuenga Blvd, Los Angeles, CA 90028
Paragon Bar and Grill
Paragon Bar and Grill, a favorite in the 818, is the go-to spot for an epic Super Bowl watch party every year. With delicious food, a huge selection of beers on tap, and bucket specials, it’s the perfect place to kick back and enjoy the game with fellow fans.
But the fun doesn’t stop at food and drinks—giveaways and special promotions make the atmosphere even more exciting, so it feels like everyone walks away a winner. Whether you’re there for the football, the food, or just the electric energy, Paragon Bar and Grill knows how to throw a Super Bowl party done right.
Learn more: Paragon Bar and Grill
Location: 8319 Louise Ave, Northridge, CA 91325
Barney’s Beanery to watch Super Bowl LIX
All Barney’s Beanery locations across Los Angeles are turning into the ultimate Super Bowl hotspots, with the game playing on 40+ TVs and multiple projectors with full sound. No matter where you sit, you’ll have a prime view of all the action.
With their lively atmosphere, great food, and plenty of drinks to go around, Barney’s is the perfect place to post up with friends and watch every play, touchdown, and commercial. Whether you’re there for the game or just the good vibes, you won’t miss a moment of the action!
Locations:
- Santa Monica: 1351 3rd Street Promenade, Santa Monica, CA
- West Hollywood: 8447 Santa Monica Blvd, West Hollywood, CA
- Pasadena: 99 E Colorado Blvd, Pasadena, CA 91105
- Burbank: 250 N 1st St, Burbank, CA 91502
3rd Base
3rd Base is bringing sports fans the ultimate Super Bowl bash, combining upscale dining, craft cocktails, and their famous two-tier tequila trees for a next-level game-day experience. Whether you’re there for the big plays or just the top-notch food and drinks, this spot knows how to do game day right.
This year, they’re offering general admission, seat reservations, and table reservations, so you can lock in your spot for the action. Just keep in mind—food and beverage minimums apply, but with their killer menu and drink selection, meeting the minimum won’t be a problem!
Learn more: 3rd Base
Location: 1562 N Cahuenga Blvd, Los Angeles, CA
Best Places to Watch Super Bowl LIX in Los Angeles
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St Patricks Day in LA: Cocktail Collab as “A Taste of Green’ as Bailey’s Partners with Ian Charms
St Patricks Day in LA: Cocktail Collab as “A Taste of Green’ as Bailey’s Partners with Ian Charms
St. Patrick’s Day is now only a short leap away as we gear up to celebrate the Emerald Isle.
With the turn of the season comes an invitation to swap out your drab winter wardrobe for brighter spring hues because this just in – green is the new black.
St Patricks Day Cocktail Collab Brings Combines Flavor and Jewelry
This St. Patrick’s Day, Baileys Original Irish Cream Liqueur is partnering with celebrity-loved jewelry brand Ian Charms to release an exclusive charm collaboration that will make the ultimate fashion statement for the holiday.
The two iconic brands are celebrating their Irish roots with a limited-edition Baileys x Ian Charms Necklace & Cocktail Charms Set to make sure both you and your cocktail have the perfect touch of green for your celebrations.
“Baileys has been a beloved treat in my family for generations
and it’s exciting to finally be partnering with a brand that lets me celebrate my Irish heritage,”
Lisa Sahakian
Founder and CEO of Ian Charms
“Designing this charm set was incredibly fun and we’re thrilled to be offering our customers something truly unique to celebrate St. Patrick’s Day with.”
St Patricks Day Cocktail Collab is Necklace & Cocktail Charms Set
The Baileys x Ian Charms Necklace & Cocktail Charms Set includes two distinct pieces – a necklace to complement any outfit and a cocktail charm to adorn onto the stem or rim of your cocktail glass.
The design features an eccentric combination of handmade charms, beads and pearls inspired by Baileys Original Irish Cream Liqueur’s unapologetically delicious ingredients and cocktails.
The one-of-a-kind charm set also pulls elements from the limited-time-offering Baileys Vanilla Mint Shake Irish Cream Liqueur as well as quintessential Irish emblems, making this set the perfect accessory for your St. Patrick’s Day celebrations.
“We are delighted to be releasing this limited-edition collaboration
with a beloved brand like Ian Charms
to give adults a new way to indulge in St. Patrick’s Day celebrations,”
Camille Hemming
Senior Brand Manager of Baileys & Liqueurs, DIAGEO North America
“Between the classic Baileys Original Irish Cream Liqueur or the green-themed Baileys Vanilla Mint Shake that’s making a return for the holiday, we hope to offer more ways than one to toast to our brands’ Irish roots.”
“This exclusive drop marks Baileys’ second piece of Treat Couture, fashion-forward collaborations that inspire adults to indulge in unique wearable creations.
To celebrate the indulgence of fashion in the lead up to St. Patrick’s Day, treat yourself to a signature cocktail featuring beloved Baileys Original Irish Cream Liqueur and minty green limited-time-offering Baileys Vanilla Mint Shake Irish Cream Liqueur.”
BAILEYS ESPRESSO MARTINI
Ingredients:- 1.5 oz Baileys Original Irish Cream
- 0.75 oz espresso
- 0.75oz Ketel One Vodka
- Coffee Beans, to garnish
Method:
- Fill shaker with ice
- Add all ingredients and shake
- Strain into a cocktail glass
- Garnish with coffee beans
VANILLA MINT MARTINI
Ingredients:- 2 oz Vanilla Mint Shake
- 0.5 oz Fernet Branca Menta
- 3-4 dashes Absinthe
Method:
- Shake with 1 ice cube for dilution
- Strain into cocktail glass
- Garnish with grated chocolate + mint sprig
The limited-edition Baileys x Ian Charms Necklace & Cocktail Charms Set is available exclusively on IanCharms.com while supplies last. Ian Charms is a female-owned, handmade jewelry company based in LA that has amassed a loyal fan base of celebrities and consumers alike. Ian Charms will donate all proceeds from the charm set sales to CurePSP, and Baileys will match the amount with a donation to the National Association of Women Business Owners (NAWBO), a non-profit educational foundation supporting emerging and established women entrepreneurs.
Baileys encourages consumers of legal drinking age to treat themselves responsibly this season.
For more information, please visit www.BAILEYS.com.
Ian Charms is a female owned, handmade jewelry company
Ian Charms is a female owned, handmade jewelry company based in LA. Named “Ian” charms because the creator’s last name (Lisa Sahakian), like many Armenian names, ends in those three letters. For those who like to adorn their necks and wrists with a more personal flair, Ian Charms will work with you to craft a custom piece, just start the process by ordering the type of custom jewelry you’d like.Notable fans of the brand include Justin Bieber, Dua Lipa, Julia Fox & Doja Cat, among others.
IanCharms.com
@iancharmsNAWBO is the unified voice of America’s more than 14 million women-owned businesses
Founded in 1975, NAWBO is the unified voice of America’s more than 14 million women-owned businesses representing the fastest growing segment of the economy. NAWBO is the only dues-based organization representing the interests of all women entrepreneurs across all industries.NAWBO develops programs that help navigate women entrepreneurs through the various stages of their business growth. To learn more about NAWBO, please visit www.nawbo.org.
To learn more about NAWBO’s non-profit educational foundation, the NAWBO Institute, please visit www.nawbo.org/university.
BAILEYS Irish Cream Liqueur
BAILEYS launched in Ireland in 1974. It is now available in 180 markets worldwide and is the number one selling liqueur in the world.
Owned by Diageo plc, BAILEYS is currently ranked 7th among all distilled spirits sold worldwide. It’s the signature delicious balance of Irish Cream, whisky and fine spirits that makes BAILEYS Original Irish Cream the perfect little indulgence when you need a break from your daily routine.
The BAILEYS portfolio includes Original Irish Cream, Chocolate, Salted Caramel, Vanilla Cinnamon, Espresso Crème, Strawberries & Cream and Almande.
For more information on BAILEYS Original Irish Cream, please visit us at www.BAILEYS.com.
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Pasadena’s Newest: Pez Coastal Kitchen Brings Incredible Taste and Romance with Upscale sea and farm-to-table, seasonal California cuisine
Pasadena Newest Pez Coastal Kitchen brings Taste and Romance with upscale sea and farm-to-table, seasonal California cuisine
Executive Chef & Proprietor Bret Thompson and Lucy Thompson-Ramirez proudly announce the official Grand Opening of Pez Coastal Kitchen, their new upscale seafood focused eatery in Pasadena on Thursday, February 15th, 2024!
Grand Opening of Pez Coastal Kitchen Thursday, February 15th
Executive Chef Proprietor Bret Thompson and Lucy Thompson-Ramirez proudly announce the official Grand Opening of Pez Coastal Kitchen // Photo Credit: Jakob N. Layman
Located on the corner of Union Street and North Raymond Avenue, Pasadena’s hottest culinary spot, Pez Coastal Kitchen promises a lively and innovative dining experience with a focus on sea and farm-to-table, seasonal California cuisine.
Pez Coastal Kitchen’s Oysters on the Half Shell // Photo Credit: Jakob N. Layman
Executive Chef Bret Thompson and Lucy Thompson-Ramirez are a dynamic husband and wife team that have made a significant impact in the hospitality industry. With their passion for culinary excellence and warm hospitality, they have created a signature name for themselves in the Los Angeles dining scene and beyond and they are now joined at Pez Coastal Kitchen in Pasadena with their magnetic team of top industry professionals Director of Operations Chris Mesa, Chef Joe Gillard, General Manager Brittany Player, and Bar Manager Mike Dane.
Pez Coastal Kitchen’s Bar // Photo Credit: Jakob N. Layman
Chef Bret Thompson’s culinary journey began at the renowned California Culinary Academy in San Francisco where he then honed his skills at esteemed establishments such as Aqua in San Francisco, Roy’s in Hawaii, and Pinot Blanc in St. Helena, California.
Seeking international inspiration, Bret traveled to Spain to study under Chef Martin Berasategui at Restaurante Martin Berasategui, a Michelin 2-star establishment in Lasarte, Spain.
He further expanded his culinary repertoire in Lebanon at Atlas Café, then studied under Chef Bernard Loiseau at La Cote d’Or his Michelin 3-star restaurant in Saulieu, France, and then L’Arpege, Chef Alain Passard’s Michelin 3-star restaurant in Paris.
Throughout his career, Bret also had an extensive tenure with The Patina Group, working at multiple restaurants, running catering operations and ultimately becoming the Corporate Executive Chef overseeing all restaurant operations for the entire group.
Pez Coastal Kitchen’s Dining Room // Photo Credit: Jakob N. Layman
In 2007 to 2022, Chef Bret Thompson and Lucy Thompson-Ramirez owned Milk Ice Cream, and in 2015 they decided to embark on a new culinary adventure together as the proud owners of Pez Cantina, their seasonal, modern, coastal-inspired Mexican restaurant and bar, located in downtown Los Angeles which quickly became a beloved dining destination and in October 2021, they expanded with a new location in Montebello, California, LA Burrito Co.
Thompson and Thompson-Ramirez’s newest venture will continue their commitment to sea-to-table and farm-to-table cuisine, but as Chef Joe Gillard joins Executive Chef Bret Thompson in the kitchen, the focus at Pez Coastal Kitchen will be on innovative techniques such as curing, smoking, and the specialized dry-aging of seafood which will be a distinctive feature.
Pez Coastal Kitchen, Rosemary Paloma // Photo Credit: Jakob N. Layman
This new concept will focus on seafood, but will also extend beyond, encompassing meat, poultry, and a unique emphasis on the curing and smoking of meats and seafood, known as Sea-cuterie.
Executive Chef Bret Thompson is excited to go back to his European roots.
“I’m excited to serve seasonal cuisine with a big seafood nuance.”
Executive Chef Bret Thompson
“We will be showcasing shellfish towers like you might see in the streets of Paris at the brasseries. We’ll also be doing whole fish fries, and we have a massive open ice area where guests can see all the fresh seafood, we will be serving each night including whole fish, shrimp, oysters, sea urchin, and whatever is in season.”
Pez Coastal Kitchen, Seafood Tower // Photo Credit: Jakob N. Layman
The Pez Coastal Kitchen Menu starts off with Appetizers which include Chilled Beets with hazelnuts, burrata, winter greens and a hibiscus vinaigrette, the Pez Caesar prepared with gem lettuce, black kale, pepitas, colossal nori crisp, and white anchovies, Black Mussels a la Bouillabaisse with smoked pepper rouille and sesame griddle cake, and Crispy Sweetbreads Fritto Misto with a black lime aioli.
The Chilled Seafood and Crudos decadently spotlight Pez Coastal Kitchen’s seafood at its finest starting with a Chilled Seafood Tower for Two showcasing a ½ lobster, six jumbo shrimp, twelve oysters, four crab claws, and two scallop aguachile shooters, with a selection of sauces – black garlic aioli, mignonette, and salsa macha, Daily Oysters on the Half Shell, Dry-Aged Kingfish Crudo, Hokkaido Scallop Tartare, and Steelhead Trout Rillette served with American sturgeon caviar, forbidden rice cake, and pickled shallots.
Pez Coastal Kitchen, Spaghetti alla Chitarra // Photo Credit: Jakob N. Layman
Pez Coastal Kitchen Entrees
The Entrees are recommended to be enjoyed family-style featuring Whole Fried Fish, Alaskan Halibut, Seared Jumbo Scallops served with a smoked ham-celery fritter and truffled apple salad, Smoked Baby Back Ribs, Prime Center Cut Filet of Ribeye with a green peppercorn demi and Pez fries, Spaghetti alla Chitarra with Manila clams, mussels, and uni nage, and Crispy Half-Chicken with chicken “lule”, petite roasted carrots and radish, apricot, sage, and carrot demi.
Pez Coastal Kitchen Veggies and Sides
And finally, a selection of exceptional Veggies and Sides – Potato Gratin with bacon, gruyere, and cippolini onions, Yam Skins with green tahini, whipped feta and Marcona almonds, Hickory Smoked Cauliflower Steak with a spicy kumquat glaze, and shallot yogurt, and Brussels Sprouts with Red Boat caramel, seed crunch, and black garlic vinegar.
Pez Coastal Kitchen, Citrus Olive Oil Cake // Photo Credit: Jakob N. Layman
Dessert
Dessert is equally exciting with innovative delights such as Warm Chocolate Butterscotch Peanut Butter Cake with honeycomb ice cream, Citrus Olive Oil Cake served with mascarpone pistachio cream, limoncello granité, and strawberry, Mint Chip Ice Cream Brownie Sundae with Chocolate Strings, and Chai Spice Poached Pear with hazelnut crunch, tart yogurt, and blackberry compote.
Pez Coastal Kitchen, Mint Chip Ice Cream Brownie Sundae // Photo Credit: Jakob N. Layman
Bar
Complementing the mouthwatering menu is the well-stocked Pez Coastal Kitchen Bar, a long contemporary bar with a stunning emerald marble bar top, high ceiling, and magnificent fans making it a haven for cocktail enthusiasts and diners alike.
Pez Coastal Kitchen, Matcha Sour // Photo Credit: Jakob N. Layman
Bar Manager Mike Dane has curated an exceptional cocktail program, featuring the Rosemary Paloma, Matcha Sour, Chartreuse Colada, and the signature Happy Wife, Happy Life comprised of Redemption High-Rye bourbon and Liquid Alchemist Apple Spice with a sugared apple crisp, along with an extensive selection of Premier Spirits, Wines, and Beers
Pez Coastal Kitchen, Lounge, Bar // Photo Credit: Jakob N. Layman
Pez Coastal Kitchen sits in a historical building that was built in 1896 and was completely transformed and redesigned by Margee Drews Design to exude a California-Mediterranean coastal feel across multiple spaces.
Guests enter a beautiful light and airy dining room with a stunning feature wall, large plush booths and banquettes with sleek wood tables surrounded by plush greenery, warm and welcoming lounge separated from the dining room by grand Mediterranean arches with high industrial ceilings and romantic Havana-style fans, a prominently placed cocktail bar and open kitchen.
drinks with friends, intimate dinners, group gatherings, or special events
Whether for drinks with friends, intimate dinners, group gatherings, or special events, Pez Coastal Kitchen promises an exceptional experience for all who walk through its doors!
As Co-Owners Executive Chef Bret Thompson and Lucy Thompson-Ramirez continue to innovate and reinvent themselves, and Pez Coastal Kitchen in Pasadena promises a unique blend of California coastal cuisine, thoughtfully crafted cocktails, specially curated wines, and their dedication to excellence ensures an unforgettable dining experience that celebrates vibrant flavors and genuine hospitality.
The Pez Coastal Kitchen official Grand Opening is Thursday, February 15th, 2024.
Pez Coastal Kitchen will be open for Dinnerevery Wednesday, Thursday, and Sunday from 5:00 pm to 10:00 pm, and every Friday and Saturday from 5:00 pm to 11:00 pm.
For more information about Pez Coastal Kitchen or to make reservations, please call 626.210.0775 directly or visit www.PezPasadena.com.
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Heraclea Olive Oil delivers award-winning flavor, along with health and heritage, reveals Berk Bahceci
Heraclea Olive Oil delivers flavor, health and heritage, reveals Berk Bahceci
We are here with Berk Bahceci from Heraclea Olive Oil.
Berk joined me for a conversation (via zoom). Below has been edited for length and clarity. Find the full conversation on our YouTube Channel.
I’m excited because I’ve tasted your olive oils and they’re subtle, they’re flavorful, and there’s a great story behind them. And today I wanna touch on all of that and a little bit more.
Tell me a bit about your background and how you got into olive oil
Berk: Sure. I moved to the United States approximately 10 years ago for college. Actually. That’s how my story here started. I studied economics at UCLA and then I went to law school at UC Berkeley.
But the day I started law school, I realized something was off. I started questioning whether I was the material to be an attorney. Three years passed by. I took the bar exam and started working. In my first year I realized, I don’t want to be a lawyer anymore.
I started looking for an exit plan. So I reflected back on myself, my life, my childhood. What is one thing that would make me wanna wake up every day with excitement?
I realized olive oil is out there. My family owned some olive groves before, but we were never doing this with a business mindset. It was just produced and consumed within family and friends. I came up with the idea to tell my family, why don’t we turn this into a business, create a brand around it, and sell it here exclusively in the United States.
The market itself is very dominated by a couple big players from certain countries.
I did more research and realized that Turkey is the fifth largest importer of olive oil into the United States, but you are not seeing any Turkish brands on shelves.
What’s the reason for that? It’s probably because producers in Turkey don’t have the means to come here, establish a distribution center like channels, and move product. Selling in bulk is the easiest and most convenient way for those people.
But I wanted to bring a new way for the Turkish olive oil in the United States with Heraclea that’s how we found it.
We’re definitely gonna get into Turkey in a second. A lot of the people watching this are wine lovers. Region is very important. So tell us about the region that you’re farming
Berk: Region has an impact on olive oil as well. That’s the reason why the European Union has a scheme called Protected Designation of Origin. I’m sure wine lovers and cheese lovers will know, when I say PDO, the red and yellow emblem that you see on certain products sold in specialty food stores.
PDO is basically a stamp given by the European Union, to distinct products. What do I mean by that? So the variety of olive that we work with is called Memecik. There are over 2000 olive varieties in the world.
Do me a favor, say that variety again and spell it for us.
Berk: It’s called Memecik. It is very unknown, very rare because it is specific to the region that we produce.
And that’s why the European Union has given a couple years ago to this region and this olive variety, A P D O certification. For example, in California most growers are bequia, right? If they were to plant Memecik, which they can, in California, they won’t be able to have this PDO certification.
So PDO only comes if Memecik is grown in Milas. That’s a very special thing for us and we are very proud to be working with a very rare variety. So when you buy olive oil, it is for certain that you won’t taste it with any other brand because it’s distinct to Milas.
Just the same way that champagne only comes from the Champagne of France.
Berk: That’s exactly what I was going to say.
When did you realize the magic and the power of the Memecik varietal?
Berk: This PDO certification is so new that we did not found this business upon that, that certification. It was just an added value with the PDO, but we always knew that our olive oil was distinct in its quality.
It has actually recently been approved by International judges in New York International Olive Oil competition, Japan Olive Oil Competition, Istanbul Olive Oil Competition. We got gold and silver medals from all of these. And this is the first year that we are actively participating in these competitions.
It’s a really good moment for us because usually these things don’t happen in the first or second year. [Usually] you’re a producer for multiple years or maybe generations. So we’re really proud about that.
Congratulations. And just to give someone listening or watching an idea, the scale of these competitions.
Can you estimate how many different olive oils are in that competition?
Berk: I would say in the thousands, 2000. Maybe a hundred companies are winning these awards. You’re in the select field of the top 5-10% in the entire world.
The panel is composed of people from all around the world, from all producing regions, Italy, Tunisia, Greece, Turkey, Chile, Argentina. Experts. So it’s a good indication that the product is at a certain level of quality.
So let’s talk about the behind the scenes and the process of making this award-winning olive oil.
Berk: We have around a hundred acres of land with over 10,000 trees that we take care of with a team of seven full-time on the field every day. We don’t use any fertilizers, we don’t use any pesticides. We don’t use any chemicals. One reason is our grows are literally on the on mountains. They’re not plantations.
Many olive oil brands have what people call “olive farms” where the companies do intensive and super, super high density farming, which means that where maybe 10 trees would go. They plant a hundred trees. So it’s very compact, producing very high yield olives, but lacking taste because they’re fed with irrigation all the time.
So the olives get really big when they’re given water every day, whereas our olives don’t have irrigation because it’s on the mountains. Our olives, in comparison, are relatively smaller, which keeps the aroma very vibrant. That’s actually the secret behind it.
A lot of people who taste our early harvest olive oil say that it’s a little bit bitter, especially right after the harvest. That comes from the antioxidants that are loaded in it. Because our olives are very small. The density of antioxidants is higher, so that’s why the bitterness comes in.
We just prune the trees, cutting the excessive branches because we’re working in a very scarce, nutrient environment. Like I said, no fertilizers, so you have to keep the trees very optimal by cutting the unnecessary trees and branches so that whatever there is in the soil goes to the fruit.
That’s why our team of seven constantly does these kind of things. These kind of physical touches, no like chemical alteration or anything. Around October we start walking around the grow to determine the day of the harvest. That is the most exciting time of the year
Due to not using fertilizers, we really have to optimize the day of the harvest to maximize our production. So when we determine that day, which is mid-October, usually we start harvesting.
We hire local men and women who are living in nearby villages. We go in with a team of 20 to 30.
We keep it for 90 days until January. We don’t want to go into January. Because fruit flies, conditions and a lot of other things impact the quality.
So we try to finish everything from mid-October until January. We work with a local mill to process our olives. We take two batches every day, one in the afternoon and one at night because we don’t wanna wait in between.
If you start harvest at 8:00 AM and harvest until 4:00 PM the olives that you have harvested at 8:00 AM will have waited nine hours before going into the processing machine. We don’t wanna do that because as the olive waits, fermentation starts and the quality decreases.
So we do two deliveries every day to the local mills, one in the afternoon, and one later in the day. This way we ensure that our olives go right into production within two to four hours of harvest. Believe me, we’re working really hard to maintain that.
Then we store our olive oil in stainless steel tanks in temperature and humidity controlled rooms with nitrogen gas used as a buffer between the olive oil and the rim.
Think of a five ton tank. You fill it out, but there’s always some portion of the tank that is left empty and there’s oxygen in that empty part. When olive oil touches with oxygen in the stainless steel tank as it is stored, oxidation starts, which leads to rancidity, which decreases the quality of the olive oil. So we take that oxygen out by pumping in another gas – of course, food grade safety, no worries there.
That’s the level of attention and care we give to our olive oil.
Let’s switch to the the tasty part. Let’s talk about the flavor of your two bottles. Flavor profiles, aroma, anything you’d like.
Berk: So we have two products right now. We’re bringing in a third one soon.
Olive oil is the white bottle which is made from olives that we harvest starting from October until mid-November.
And the moment that we switch from early to mature harvest is when the olives start turning into this purplish color. As months pass the green olives start to ripen and then change in color. When we see that change into purple, that’s the moment we say, okay, early harvest is done.
Now we’re doing mature harvest and then everything else that we harvest mid-November, till January, is considered mature harvest. That’s the distinction between the two.
The mature harvest is the black bottle. And when it comes to flavor profile, there’s one disclaimer that I wanna make, uh, in general about, uh, these, uh, like.
Flavor profiles. I think to really understand and feel and get this smell. In any olive oil, you have to have a sensory memory, have that experience in your mind, I still remember it.
Here’s an example from my sensory memory:
We had a walnut tree right across the street by our house, and there was a fine paper-like cover, outside of the walnut. Right before they mature, we would take from the tree and taste it and it’s bitter. So that [bitter] taste is in my sensory memory right now.
Same as tomato stems. Like if you touch a tomato plant with your hands and play around and then smell your hands, you’re going to get a very unique tomato stem smell, and that’s like embedded in your mind now. So from now on, every time you taste an olive oil, if there is that distinct smell or taste in it, that’s how you recognize it.
So in our olive oil, early harvest, for example, I get the notes of freshly cut grass, tomato stems, walnuts, banana.
What I was told in this olive oil school that I went to in Spain is, get your hands out there. Touch everything, smell everything. Taste everything. That’s how you develop your sensory memory.
And that’s how you become, as people say, familiar. But you know, like you don’t have to have a certificate to be one. You know, you just go out there and taste stuff and try to. Memorize and remember those smells and tastes.
I was talking to somebody earlier this week about food pairings and he had a similar answer, which was be curious.
Exactly. Taste things, touch things, smell things, and be curious.
I know your website has a cookbook, let’s talk about some of your favorite food pairings with your olive oil
Berk: I love drizzling our early harvest on cheese plates. That’s my favorite thing. Early harvest is more for finishing dishes because it has a bitter aroma to it.
If you cook with it, you may have a bitter taste in the food. Actually, I know people who cook with our early harvest. I know people who drizzle with our mature harvest, so it’s not set in stone.
It really depends on what you like, but generally, early harvest is better for drizzling over salads. Hummus, cheese. Sometimes I dip my bread in it.
That’s a tradition we have in Turkey sometimes, find a piece of bread and dip that into your olive oil, and that’s a good breakfast.
Mature harvest is for everything else. Cooking, baking, marinating. A lot of people are saying that they use it for marinating.
Anything else you want us to discover about olive oil?
Berk: Our goals are twofold. One is, olive oil is a very healthy product for human consumption, There is research showing that the positive effects on health of olive oil, daily consumption of olive oil. We believe that a product that is so healthy for humans should do no harm to the environment.
It’s production should not cause any more trouble to our Mother Nature. That’s why we’re not using fertilizers. That’s why we’re not using pesticides. We think there’s a solution in nature to resolve any problem that these things claim to be curing. That’s number one, producing as environmentally friendly as possible.
Number two is to introduce to the world the intricacies of Turkish cuisine. It is beyond just kebab. It is just one meal in thousands of distinct and unique recipes. And the way that we treat these recipes are not just a list of ingredients.
To us, these are stories from past generations and that Turkish cookbook has 550 very distinct recipes. Each recipe is associated with a specific region or maybe sometimes even a village.
It almost sounds Farm To Table.
Berk: Exactly. That’s the goal. We’re small batch and we have really certain values and principles.
Are there any specific health benefits that you wanna cover?
Berk: There are a lot. There are a lot of research. I’m not a scientist. I’m not a doctor. But consuming olive oil daily helps with chronic diseases. Cardiovascular diseases. Type 2 diabetes, and many more.
We have lab reports showing the amount of antioxidants in our olive oil, which is around 500 milligrams per liter, which is a high amount. Consuming antioxidants is healthy. Olive oil has anti-inflammatory effects as well.
When you consider all of these things and if you consume fats, why don’t you switch to a healthy alternative where research shows that its consumption helps you.
That’s why as a layman I recommend consuming olive oil on a daily basis.
Berk, you’ve given us a lot of good information. You’ve given us a lot of tasty ideas.
Let’s talk about how to buy and how to, how to where we can buy your olive oil.
Berk: We’re available online at heraclea.co. There is no “m” at the end.
We will very soon be available on Amazon.
If you are in New York, we will soon be available in NoHo. Manhattan. Then if you are in Seattle, very soon we will be available in a grocery chains in Seattle.
Hopefully by end of this year we will be in over a hundred physical locations
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