Los Angeles’ A.O.C. Welcomes Celebrated Guest Sommelier Bobby Stuckey MS Feb 28
Caroline Styne and Suzanne Goin welcome the co-owner of Frasca Food & Wine and Scarpetta Wines to A.O.C. on 3rd Street for an evening showcasing his boutique wines.
Caroline Styne and Chef Suzanne Goin will host a special evening at A.O.C. on Wednesday, February 28, 2024, featuring James Beard Foundation award-winner Bobby Stuckey of Boulder’s Frasca Food & Wine and Scarpetta Wines.
Bobby will serve as Guest Sommelier, showcasing the imported wines of Murva and his own Scarpetta Wines.
Caroline Styne has curated wine flights to be enjoyed during dinner, and guests can also choose from featured bottles from Murva or the Scarpetta wine library.
Additionally, A.O.C. will offer a selection of Italian cheeses for wine pairings. The menu will be à la carte, and reservations for the event are encouraged.
“I am beyond excited to have my idol,
Bobby Stuckey, working the floor with us at A.O.C.”
Caroline Styne
“His charisma and dedication to outstanding hospitality are inspirational.”
This evening presents a rare opportunity to meet Bobby Stuckey, a highly talented and charismatic figure in the hospitality industry.
WHEN:
Wednesday, February 28, 2024
5:30 – 10:00 p.m.
WHERE: A.O.C., 8700 W. 3rd Street Los Angeles, California 90049
Phone: 310.859.9859
Bobby Stuckey began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management, establishing his position as one of the leaders in the hospitality industry.
He joined the staff of The Little Nell restaurant in Aspen as a sommelier in 1995. During his five-year tenure, The Little Nell received numerous awards for wine and service, including Gourmet’s “Best Wine Service” Award; Mobile Travel Guide’s Five Star Hotel and Restaurant Rating; Wine Spectator’s Grand Award; and a nomination from the James Beard Foundation for Outstanding Wine Service.
In 2000, Stuckey moved west to work with world-renowned chef Thomas Keller at The French Laundry in Yountville, California.
Within his first year, Stuckey led the acclaimed restaurant’s team to earn the James Beard Foundation’s Outstanding Wine Service award and San Francisco Magazine recognized him as “Wine Director of the Year.”
The French Laundry received the James Beard Foundation Award for Outstanding Restaurant Service in 2003. It was during his tenure at The French Laundry where Bobby met his future business partner, chef Lachlan Mackinnon-Patterson.
With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Italy’s Friuli-Venezia Giulia region, Stuckey and Mackinnon Patterson opened their first restaurant, Frasca Food and Wine, in August 2004, in Boulder, Colorado. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals. Receiving his Master Sommelier Diploma in 2004, Stuckey has been bestowed with some of the restaurant and wine industrys’ highest honors such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional, Outstanding Wine Service, and won the prestigious award for Outstanding Wine Service in 2013.
In 2007, Stuckey and Mackinnon-Patterson launched Scarpetta Wines to produce Friulian white wines. They now produce over eight varietals. In January 2011, Stuckey and Mackinnon-Patterson opened Pizzeria Locale Boulder, a full-service, contemporary pizzeria inspired by the traditional pizzerias of Naples, Italy located adjacent to sister restaurant Frasca with a similar attention to hospitality in a contemporary, laid back, interactive atmosphere. The partners also own and operate fast-fine versions of Pizzeria Locale Denver, with four locations in the Denver Metro area.
In the fall of 2017, Stuckey and Mackinnon-Patterson, along with partners Peter Hoglund, and Continuum Partners’ Mark Falcone, opened Tavernetta in Denver’s Union Station neighborhood. Located directly off the Union Station train platform, Tavernetta is inspired by Italy’s vast culinary traditions, with a menu that celebrates authentic regional classics from across the entire country in an approachable and welcoming environment. In December 2019, they opened Sunday Vinyl, a European-inspired wine bar & restaurant dedicated to providing the highest quality analog listening experience, adjacent to Tavernetta in downtown Denver.
Frasca Food and Wine celebrated 15 years in 2019 and the same year, under Bobby’s direction, the restaurant won the 2019 James Beard Foundation Award for Outstanding Service (changed to Outstanding Hospitality for the 2020 Awards thanks to Bobby’s recommendation).
ABOUT SCARPETTA WINES:
Scarpetta — The drivers of Scarpetta Wine are Bobby Stuckey M.S. and Lachlan Patterson former chef de partie at The French Laundry. They conspired to open a restaurant in Boulder, Colorado and thanks to a fateful trip to the Alpine region of Italy they had their inspiration… the cuisine and culture of Friuli. Always digging deeper for Friulian inspiration, Bobby and Lachlan travel to the region several times a year, even taking their entire staff along for a week of eating, wine tasting and general Friuli-worship every summer. It was only natural that when Bobby and Lachlan dreamt about starting their own wine label they looked first to the beautiful whites of Friuli, and Scarpetta was born. Murva – Moraro and Mariano del Friuli, Isonzo – The wines produced by Alberto Pelos at Murva are pure and vibrant. Alberto, who spent many years as winemaker at Vie di Romans, describes the vineyard soils that comprise Murva’s vineyards as dolomitic, with small pebbles rich in iron and aluminum, and a high sand and clay content (feretto). He farms 4 hectares of vineyards that he owns, and 1 hectare that he farms in the center of town which is part of a community outreach program to support troubled youth. The Murva wines have distinct salinity and energy that are not to be missed by any lover of Northern Italian whites.
ABOUT THE LUCQUES GROUP:
With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goinand 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.
YOU MIGHT ALSO LIKE
LA Loves “Taste of a Kiss” with World’s #1 limoncello Pallini
“Taste of a Kiss” World’s #1 limoncello Pallini Celebrates 150 Years
Pallini Limoncello, the world’s #1 limoncello, proudly announces the launch of its new global campaign, “Taste of a Kiss.” Timed to coincide with the brand’s 150th anniversary, this sensory-led campaign invites consumers to rediscover the magic of limoncello – crafted with passion, kissed by the Amalfi sun, created for both timeless enjoyment and modern mixology.
The campaign’s creative centerpiece, “What Does a Kiss Taste Like,” will run throughout 2025 and will be brought to life through digital storytelling, influencer collaborations, and curated lifestyle content that celebrates Italian passion and flavor.
Pallini, founded in 1875, remains a proudly family-owned company and is now led by CEO Micaela Pallini, a fifth-generation member of the founding family. With more than 15 years at the company, she previously served as Director and Head of Production. Micaela, who holds a Doctoral Degree in Chemistry, is the first woman to lead the company and is honored to guide Pallini through this historic milestone.
“This campaign is a love letter to our Italian roots,”
Micaela Pallini
“It reflects everything Pallini stands for – joy, beauty, togetherness, and timeless taste. Sharing our 150th anniversary as the world’s leading limoncello is both humbling and exhilarating.” The campaign was developed by Luther DSGN, a rising Rome-based agency known for its creative expertise in lifestyle branding, visual storytelling, and experiential design.
At the heart of the campaign is the Pallini Spritz—now among the top three spritz-style cocktails served in the U.S. Elegant, light, and refreshingly simple (3 parts Prosecco, 2 parts Pallini, 1 part water, served over ice in a large wine glass), the cocktail is quickly becoming a seasonal favorite across bars, rooftops, and at-home occasions. Pallini is supporting this momentum with retail cross-merchandising initiatives, encouraging consumers to bring the spritz ritual home.
Pallini Limoncello is distributed across the U.S. by Lucas Bols, the Dutch spirits company known for nurturing heritage cocktail brands. “Pallini is a rare brand that blends craftsmanship, legacy, and modern appeal,” said Brett Dunne, Managing Director, USA and Canada, The Lucas Bols Company. “We’re excited to help expand its reach across the U.S., bringing the spirit of the Amalfi Coast to American consumers and bartenders.”
Pallini Limoncello is available nationwide in fine wine and spirits retailers, as well as leading bars and restaurants across the U.S.
Sports beverage LA needs, but with a kick: Vodkade the Ultimate Canned Vodka Cocktail
Tastes like a sports beverage , but with a kick: Vodkade the Ultimate Canned Vodka Cocktail
There’s a new contender in the adult beverage game, and it’s already claiming victory. Meet Vodkade, the first-of-its-kind, hand-crafted, canned vodka cocktail made for those who don’t just play — they play to win at fun.
Born from the idea of creating a cocktail that tastes like a sports beverage — but with a kick — it’s the ultimate fusion of refreshment and bold flavor. Made with a proprietary recipe using crisp, high-quality vodka and natural fruit flavors, delivering a smooth, invigorating taste experience that keeps your competitive spirit sharp and your social game even sharper.
Popularity of Cocktail in a Can
Canned cocktails have surged in popularity due to their convenience, quality, and evolving consumer preferences.
As more people seek premium, bar-quality drinks without the hassle of mixing, canned cocktails offer a ready-to-drink solution that’s portable, consistent, and often crafted with real spirits and natural ingredients. Their sleek packaging suits outdoor events, beach days, and casual gatherings—no bartending skills needed.
Additionally, the rise of health-conscious drinking has led to options with lower sugar, fewer calories, and clean labels. With innovative flavors and better branding, canned cocktails meet the modern demand for ease, taste, and lifestyle alignment—all in a pop-top can.
Whether you’re rallying on the court, soaking up the sun, or locked in a heated game night, this canned cocktail is here to match your energy.
Vodkade is available in four fan-favorite flavors:Fruit Punch, Lemon-Lime, Orange, and Berry Cherry
Available in four fan-favorite flavors (Fruit Punch, Lemon-Lime, Orange, and Berry Cherry), each sip brings a cool wave of nostalgia with a grown-up twist. Sold in a convenient four-pack and the Victory Pack, an eight-pack variety featuring two cans of each flavor.
Vodka in a can?
Vodka is ideal for canned cocktails because of its clean, neutral flavor, which makes it incredibly versatile and mixable.
It acts as a blank canvas, allowing other ingredients—like fruit juices, herbs, or sparkling mixers—to shine without clashing. This neutrality also ensures a smooth, consistent taste across a wide range of flavor profiles, from citrusy spritzes to bold berry blends.
Vodka’s light body and high mixability appeal to a broad audience, making it a go-to base for refreshing, easy-to-enjoy drinks. Plus, it’s shelf-stable and blends well with carbonated elements, making it perfect for the convenience and portability of a can.
Now available at liquor stores and major retailers across the Midwest in Illinois, Missouri, and Iowa, with plans to expand into other United States markets in summer 2025.
Currently distributed across Missouri, Illinois, and Iowa by distribution partners including Grey Eagle Distributors, Krey Distributing Company, H.W. Herrell Distributing Company, Lohr Distributing Company, Donnewald Distributing Company, Doll Distributing, Kabrick Distributing, and Fahr Distributing.
Learn more at www.vodkade.com or on socials at @Vodkade_cocktails on Instagram and @Vodkade on Facebook.
About Vodkade
Vodkade is a canned cocktail beverage made with a proprietary blend of vodka and natural fruit flavors.
Designed for those who live to play and play to win, Vodkade combines the bold refreshment of a sports drink with a kick.
Vodkade is distributed across Missouri, Illinois, and Iowa by distribution partners including Grey Eagle Distributors, Krey Distributing Company, H.W. Herrell Distributing Company, Lohr Distributing Company, Donnewald Distributing Company, Doll Distributing, Kabrick Distributing, and Fahr Distributing.
It’s crafted for champions of good times everywhere. More information can be found at www.vodkade.com.
Vodkade encourages fun seekers to drink responsibly.
City of Angels Food Wine: A World-Class Culinary Celebration at Vibiana in Downtown Los Angeles Featuring 36 All-Star Chefs, Coming July 2025
City of Angels Food Wine: A World-Class Culinary Celebration at Vibiana in Downtown Los Angeles Featuring 36 All-Star Chefs, Coming July 2025
Southern California is poised for a landmark moment as Event Founder Shelby Russell and Culinary Host & Partner Neal Fraser proudly present L.A.’s newest world-class culinary festival, the inaugural City of Angels Food & Wine featuring an exceptional lineup of 36 Best Chefs taking place at the historic Vibiana in Downtown Los Angeles!
Franklin Becker, Photo Credit: Courtesy of City of Angels Food & Wine
Opening Night on Friday, July 25, 2025
Grand Tasting on Saturday, July 26, 2025
Set in Downtown L.A., home to some of the country’s most innovative dining experiences, a spectacular two-night strolling festival with Opening Night on Friday, July 25, 2025, and the Grand Tasting on Saturday, July 26, 2025.
Each evening will bring together the industry’s top tastemakers and 1,000 culinary and beverage connoisseurs to celebrate an all-star lineup of 18 Top Chefs and restaurants, spectacular wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.
Chef Lindsay Autry; Courtesy of City of Angels Food & Wine
City of Angels Food & Wine will take place at Vibiana in Downtown Los Angeles, a vibrant, diverse culinary hub renowned for its cutting-edge cuisine and cultural richness.
Housed in a magnificently restored 19th-century cathedral, Vibiana is one of the city’s most iconic event venues, blending historic grandeur with modern sophistication.
As one of the nation’s most dynamic food destinations, Downtown Los Angeles offers the perfect backdrop for Southern California’s premier world-class culinary festival, where innovation, tradition, and flavor converge in an unforgettable celebration.
Chef Jonathon Sawyer; Courtesy of City of Angels Food & Wine
City Of Angels Chefs, Courtesy of City of Angels Food & Wine
The inaugural City of Angels Food & Wine will feature an extraordinary lineup of 36 of the Best Chefs representing Los Angeles, Anaheim, Pasadena, Santa Monica, West Hollywood, Chicago, Palm Beach, New York, and Mexico. This exemplary event promises to be a spectacular showcase of culinary excellence.
All-Star Chef Lineup includes:
Event Host Chef Neal Fraser: Redbird, Vibiana – Downtown Los Angeles, CA
Chef Vartan Abgaryan: Momed – Los Angeles, CA
Chef Govind Armstrong: Post & Beam, The Lobster, 8 oz. Burger Bar – Los Angeles, CA
Chef Lindsay Autry: Honeybelle – Palm Beach, FL
Chef Franklin Becker: Point Seven – New York, NY
Chef Giberto Cetina: Holbox, Chichen Itza – Los Angeles, CA
Chef Josiah Citrin: Mélisse, Citrin, Charcoal Venice, Dear John’s, Openair, Augie’s on Main – Los Angeles, CA
Chef Tolu Eros: ILE LA – Los Angeles, CA
Chef Ben Ford: Ford’s Filling Station, Galerie – Los Angeles, CA
Chef Jeffray Gardner: Marsatta Chocolate – Old Town Torrance, CA
Chef Joel Hammond: Uchi West Hollywood – Los Angeles, CA
Chef Katianna Hong & Chef John Hong: Yangban – Los Angeles, CA
Chef Jessica Koslow: Sqirl – Los Angeles, CA
Chef Vivian Ku: Pine & Crane, Joy – Los Angeles, CA
Chef Donnie Masterton: The Restaurant @ Sollano 16 – San Miguel de Allende, Mexico
Lord Maynard Llera: Kuya Lord – Los Angeles, CA
Chef Raphael Lunetta: Lunetta – Los Angeles, CA
Chef Sergio Ortego: Bontanica – Los Angeles, CA
Chef Dylan Patel: avec – Chicago, IL
Chef Michael Reed: Poppy & Seed, Poppy + Rose – Anaheim, Los Angeles, CA
Chef Andreas Roller: Jonathan Club – Los Angeles, CA
Chef Steve Samson: Rossoblu, Superfine – Los Angeles, CA
Chef Jonathon Sawyer: Kindling – Chicago, IL
Chef Warren Schwartz: Magpies Softserve – Los Angeles, CA
Chef Shannon Swindle: Funke, Felix Trattoria – Los Angeles, CA
Chef Jimmy Shaw: Loteria Grill – Los Angeles, CA
Chef Kris Tominaga: Manuela – Los Angeles, CA
Chef Bret Thompson: Pez Coastal Kitchen – Pasadena, CA
Chef Niki Vahle & Anna Sonenshein: Little Fish – Los Angeles, CA
Chef Marcel Vigneron: Lemon Grove – Los Angeles, CA
City of Angeles Food Wine
This year’s City of Angels Food & Wine event beneficiary is St. Vincent Meals on Wheels, whose mission is to prepare and deliver nutritious meals to homebound seniors and other vulnerable residents across Los Angeles, regardless of age, illness, disability, race, religion, or ability to pay. St. Vincent Meals on Wheelsdelivers over 100,000 meals each month to seniors at risk of hunger and stands on the front lines for the homebound and vulnerable throughout L.A. County, especially during emergencies like the recent Los Angeles wildfires, providing nutritious meals, shelf-stable food, wellness checks, and even pet food. More than 250,000 seniors in Los Angeles face food insecurity, and many of them are isolated and homebound. For these individuals, St. Vincent Meals on Wheels is a lifeline.
This year’s Partners include Delta Air Lines as the official Airline, Chef Works as the official Hospitality Apparel, IceBulb as the official Ice Supplier, Waterboy as the official Hydration, and Vibiana as the official Event Venue.
Ticket Information: The Inaugural City of Angels Food & Wine will take place on Friday, July 25th, 2025, and Saturday, July 26th, 2025, and this is a 21+ event. A DELTA VIP Early Entry Pass will be held from 6:00 pm to 7:00 pm and Regular Admission will be from 7:00 pm to 10:00 pm. Tickets are on sale starting Wednesday, May 14, 2025. For more information on the City of Angels Food & Wine, please visit www.CityofAngelsFW.com.
Transportation and Parking: Guests are strongly encouraged to utilize professional car services, such as Lyft, as alcoholic beverages will be served at the event. Self-parking is conveniently available in a Joe’s Parking Structure across the street from Vibiana.
Follow City of Angels Food & Wine for the latest updates on:
Facebook: @cityofangelsfoodandwine
Instagram: @cityofangels_foodandwine
City of Angels Food & Wine
Vibiana
214 Main St.
Los Angeles, CA 90012
-
Jim Clendenen Tribute Dinner on Feb 4 Hosted by Hitching Post 2, Benefiting Santa Barbara Charities
Hitching Post 2 Hosts Jim Clendenen Tribute Dinner, Benefiting Santa Barbara Charities.
Winemakers, Chefs, Vineyard Owners and Friends Gather to Honor the Legacy of Santa Barbara County Wines First Ambassador Raising $100,000 for Direct Relief and the Community Health Centers of the Central Coast
On February 4, 2023, Jami and Frank Ostini of the Hitching Post 2 in Buellton, California, hosted the Jim Clendenen Tribute Dinner benefiting Direct Relief and the Community Health Centers of the Central Coast.
One hundred ten guests came from distances as far away as Boston, Atlanta and Hawaii to honor Jim Clendenen, the founder and “Mind Behind” the highly acclaimed Au Bon Climat Winery located near Santa Maria, California.
Jim Clendenen Tribute Dinner Hosted by Hitching Post 2
The event raised $100,000 at the Santa Barbara Wine Auction sponsored by the Santa Barbara Vintners Foundation, with proceeds from the dinner benefiting the two charities.
Jim Clendenen started his winery in 1982, rising in prominence locally and internationally as he aspired to emulate Burgundy’s culture and wine styles by creating unique Santa Barbara wines from Chardonnay and Pinot Noir.
He became an international ambassador for Santa Barbara Wines while traveling the world and returning to California to mentor the first and second-generation winemakers in Santa Barbara County.
Jim befriended the best chefs and winemakers worldwide and built a wine business that sells across America and the globe – England, Germany, Sweden, Norway, Canada, Japan and Korea.
Jim’s children have taken up the torch.
Daughter Isabelle is traveling to represent Au Bon Climat at the Triangle Wine and Food Experience in North Carolina, and Knox is selling wine in Japan.
Like father, like daughter, like son.
The rest of Jim’s Au Bon Climat team was in the room – long-time winemaker Jim Adelman, first ABC employee cellar master Enrique Rodriguez, assistant winemaker Mark Piro, Michael Meluskey, James Sanders and Randi Chavoya. Surrounded with pictures of Jim’s life, the dinner featured a slideshow of 300 photos.
Endless storytelling filled every table as Jim’s spirit lit up the room.
Stories of Jim’s 40-plus year career and how he touched thousands of lives were shared by local grape growers, winemakers and friends, including Bob and Louisa Lindquist, Doug Margarum, Paul Lato, Brian and Lisa Babcock, Chad Melville, Andrew Murray, Katy Grassini, Matt Murphy, Justin Willett, James Ontiveros, Matt Turrentine, Gary and Jeanne Newman, Chuck and Kathleen Carlson, Chris Brown, Pierre LaBarge, Coby Parker-Garcia, Gary and Teresa Burk, Jessica Gasca, Debra Eagle, Drake Whitcraft, Jessica Stolpman and Gray, Charlotte and Weston Hartley.
Other attendees of note came to pay tribute to Jim: David & Judy Breitstein, David Fink, Bill Shea, Jay Mcinerney, Keith Pitts, Tom Black, Jimmy Davis, Blake Brown, Michael and Kathy Gordon, Bhupi Singh, Gurinder Kaur, Drs. Mark Goodman and Greg Hallert, and Jim and Jody Rea. The traveling contingent was led by Roy Yamaguchi, Chuck Furuya and Warren Shon from Hawaii, Chip Coen from Boston, Scott and Margret Dozier from Atlanta, and many others.
A spectacular five-course feast was prepared and served by the Hitching Post staff of 20 led by George Alvarado, Brad Lettau and Angel Carmona with the help of chef friends.
Clark Staub of Full of Life Flatbread Los Alamos had a strikingly colorful Chicory and Citrus Salad;
Roy Yamaguchi of Roy’s Restaurants of Hawaii served the pinnacle plate of Sea Bass enhanced with fresh-caught uni from Santa Barbara’s renowned fish-monger Stephanie Mutz.
Budi Kazali, formerly of the Ballard Inn, followed with a wonderfully earthy Smoked Duck Breast with Turnips and Tempura Chanterelles.
The Hitching Post served their signature Oak-Grilled New York with Black Truffled Mashed Potatoes and finished the evening with an assortment of cheeses and small bites of sweets.
The menu was paired with ten outstanding wines poured from five-liter bottles of Au Bon Climat vintages that spanned four decades – 2020 to 1986. A team of eleven sommeliers meticulously served the wines under the leadership of fellow winemakers Bob Lindquist, Doug Margarum and Paul Lato.
The evening was a wonderful and memorable tribute to a great friend, Jim Clendenen. And as Jim would have done himself, a generous sum was raised for charity while enjoying fine food and wine
ABOUT HITCHING POST 2 and HITCHING POST WINES:
The Hitching Post 2 Restaurant and Hitching Post Wines offer a quintessential Santa Barbara Wine Country food and wine experience in the heart of the Santa Ynez Valley. One can enjoy traditionally made Pinot Noirs in a nearly 100-year-old wine-tasting room along with a casual high-quality BBQ lunch out back, set in a glorious outdoor setting with a mountain backdrop.
In the evening, you can visit the iconic Hitching Post 2 steak house that has been a Santa Ynez Valley institution since 1986 – a restaurant where you can enjoy Central Coast oak wood BBQ’d steaks and seafood matched with Hitching Post and fine local wines from Santa Barbara County.
-
2025 Hollywood Bowl Food Wine Celebrate tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne
2025 Hollywood Bowl Food Wine Celebrate tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne
The Los Angeles Philharmonic Association announced today menus for the 2025 Hollywood Bowl Food + Wine season.
chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining
Now into the tenth 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.
Suzanne Goin, Caroline Styne
Hollywood Bowl 2025 California-inspired offerings
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. 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 Erik Lopez.
Caroline Styne has curated a diverse retail wine selection in the three marketplaces this season, offering a broad selection of varieties and options for wine lovers visiting the Bowl.
The markets feature a number of canned wines as well as a wide selection of vegan, organic and biodynamic bottles, including a collection of natural wines from producers including Broc Cellars, Wavy Wines, Nat Cool by Neipoort and Hollywood Bowl wine sponsor WINC wines.
Returning for the 2025 season are the Wednesdays and Sunday Market Tastings – a 16-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 many dining options include three sit-down restaurants with seasonally changing menus, 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.
Updates include a Burrito Kiosk offering three artisan selections, hand-crafted pizzas made with custom dough from Larder Baking Company and four new three-course picnic boxes including The Burton Way with Suzanne’s slow-roasted salmon and jeweled rice.
The seasonal ‘Supper in Your Seats’ menu introduces a Surf and Turf for Two. The three Marketplaces will also feature Rori’s Ice Cream, a beloved treat from Santa Barbara.
Other menu updates are listed below; a library of photos for downloading may be found HERE; photo credit Suzanne Lanza.
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 – spinach and dandelion salad with chickpeas, peppers, cucumber and paprika vinaigrette;
a choice of slow-roasted salmon with turmeric-spiced carrots, charred lemon yogurt and mint or braised short rib with rajas polenta, spinach, crème fraîche and cherry tomatoes; and sticky toffee pudding with medjool dates and tangerines for dessert.
Newly available Supper in Your Seats items for 2025 include:
-
the bowl chopped salad: cherry tomato, bacon, blue cheese and buttermilk
-
grilled stone fruit with triple crème, american prosciutto, walnuts and saba
-
smoked salmon with whipped goat cheese, beets, meyer lemon, dill and crostini
-
vegetable tagine with saffron couscous, green olives, almonds and meyer lemon harissa
-
grilled prawns with yellow tomato gazpacho, avocado, cucumber and pepita pistou
-
chicken paillard with cornbread stuffing, purslane, queso fresco and succotash salsa
-
SURF ‘N TURF FOR TWO: 32oz tomahawk, butter-poached lobster tail, roasted fingerlings, young broccoli and bearnaise sauce
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 items for 2025 from Ann’s Wine Bar by A.O.C. include:
-
focaccia with cana de cabra, roasted tomatoes & almond salbitxada
-
stone fruit & arugula salad with whipped ricotta, hazelnuts & saba
-
heirloom tomatoes with dungeness crab, avocado, pepitas & green harissa
-
green quinoa dumplings with spiced tomato sauce & sumac yogurt
-
market fish with tomato rice, pea shoots & french feta salsa verde
-
manila clams with chickpeas, cherry tomatoes, rapini & vermouth
-
grilled prawns with corn bread, braised chard, tasso & gremolata butter
-
pork belly with soft polenta, roasted peaches & calabrian crema
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 and starters, in addition to the wood-grilled selection of fresh fish, seafood, organic chicken, chops and steaks.
Newly available items from the backyard this season include:
-
blue crab tostadas with black beans, avocado and salsa verde
-
peach and watermelon salad with purslane, cucumber, mint and crumbled feta
-
dad’s steakhouse salad with heirloom tomatoes, red onion and roquefort
-
trumpet mushrooms with gingered brown rice, tofu, bok choy and toasted sesame
-
swordfish panzanella alla puttanesca—tomatoes, capers and black olives
-
scottish salmon with corn, cabbage, bacon, brown butter and sherry vinegar
-
chicken breast with spinach, peppers, chickpeas, ricotta salata and olive chimichurri
-
lamb chops with beluga lentils, marinated beets, avocado, labneh and walnuts
-
veal chop with potato-mahon gratin, chorizo and pickled golden raisins
-
rib eye steak with charred spring onion, domingo rojos and almond salbixada
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 Burton Way – slow-roasted salmon with jeweled rice, saffron
and zhoug; cucumber salad with labneh, sesame seeds, and za’atar (v)
root vegetable chips (vg) and ricotta cheesecake tart with meyer lemon curd and raspberry (v)
Kitchen 22 – Made-to-order beef and veggie burgers, Suzanne’s Spanish fried chicken, and grilled Comté cheese on Larder sourdough 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 premium “grab-and-go” sushi from Seaweed in Glendale, plus charcuterie, cheese plates and other snacks. Marketplace East is expanding its selection of sweets, bakery items and frozen treats, including Magpie’s Softserve and Rori’s ice cream.
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 – 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.
Newly available items for Lucques at the Circle in 2025 include:
-
carrot and coconut soup with lemongrass and red curry
-
spinach and dandelion with strawberries, avocado, ricotta salata and candied pecans
-
cherry tomatoes and roasted peppers with arugula, manchego and piri piri
-
ginger shrimp with cabbage, cucumber, rice noodles and toasted sesame
-
eggplant, pepper and tomato gratin with riojana, summer squash and tapenade
-
grilled halibut with sweet corn, favas, opal basil and cherry tomato brown butter
-
duck confit with haricots verts, crushed hazelnuts and glazed cherries
-
grilled rib eye steak frites with arugula salad, caramelized shallots and béarnaise
Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including Suzanne’s fried chicken, new hand-crafted burritos (including vegan), artisanal pizzas featuring Larder Baking Company dough, pulled pork BBQ sandwiches, epicurean vegan hot dogs and beverages. The Sweet Shop offers signature desserts, cookies and brownies, coffee and ice cream. Visitors will find L.A.’s Magpies Softserve ice cream pies and their mix-in ice creams, which include nondairy and vegan options.
Hillside Bar – New for the season is this premium bar with wine, beer, soft drinks and snacks.
-
-
This Holiday Fresh Victor brings Flavor to your Organic Favorite Cocktails and Mocktails
Holidays 2023: Fresh Victor Puts the the drinker in charge with Fresh, Organic and Full Flavor Mixers.
Fresh Victor is how you make fast, delicious craft cocktails and amazing mocktails — Every. Single. Time.
Fresh Victor is a line of premium mixers for consistently delicious and efficient cocktails (and mocktails too.)
H. Ehrmann knows his cocktails
H. Ehrmann is a bartender and drinks industry consultant who runs Elixir, one of the most influential bars in San Francisco. In the industry for 35 years, owned a bar for 20 years.
Recently he hosted a virtual mixer walking us through several cocktails using Fresh Victor as the mixer: from non-alcoholic, to low alc, to full alcoholic.
Cold-pressed juice-based cocktail mixers. They have added sugar, either organic cane sugar or agave nectar used to balance out citrus levels to hit the intended brix level for most cocktails.
For example, with the Lemon Sour, the base is known as a pretty simple flavor profile. You can add another layer of flavor complexity (like a liqueur). But the Fresh Victor mixer was designed to have more depth, a bit more bitterness to handle any additional sweetness added.
Fresh Victor +1 or +2
All of the Fresh Victor bottles are designed to make delicious cocktails, but simply and easier. How? The amount of cocktails that can be made by adding just 1 or 2 ingredients plus the Fresh Victor mixer.
+1 is agave and tequila. Lemon Sour and whiskey.
+2 might be carbonation, frothing, aromatics, like: tonic, soda water, champagne, egg white, bitters.
“2-3 pours and a lot of flavor”
– H. Ehrmann
With those 3 elements and Fresh Victor’s 9 flavors, you can end up with dozens of drinks. From classics, to a spin-off of a classics (including mocktails).
Mixing ratios: 1: 1 and 2: 1.
1 1 / 2 oz of spirit to 2 ounces of mixer
2 oz of spirit to 2 ounces of mixer
If the drinker likes the taste of the alcohol, they want that taste to “punch” through, then then 2:2 is better for them. If they want the flavor sweeter, iding behind the mixer, 2:1 is the answer for them.
Fresh Victor is a mixer, not a juice. So it’s meant to take on dilution as you build your cocktail. Right out of the bottle, it’s a bit more concentrated, more dense. Meant to be stirred, shaken, reduced down without watering down the flavor. It can dilute 15-20% without losing quality.
Using Fresh Victor, you can create a 32 oz, 64 oz or a gallon punch bowl for a holiday party in less than 5 minutes. And it’s not a simple, lame flavor. It’s complex.
Orchard Bliss Royale
Non-alcoholic. When you add Champagne or Sparkling, it’s called “Royale” and today’s drink is adding Sparkling Cider.
4 oz sparkling cider
2 oz Fresh Victor (Three Citrus and Mint Leaf)
Garnish with dehydrated apple slices
The nose is refreshing. Vibrant apple. Effervescent on the palate, from the Sparkling. A balance of lemon, lime, orange. Plump, but not overwhelming. Mint notes that bring a tertiary element.
Suggestions include playing with adding a shot of vodka, rum or tequila, any of which would work well.
Fresh Victor mixers give a fruit-forward base that makes it easy to play and experiment with.
Winter Spice Tonic
“When mixed well, Gin impacts the overall character of your drink, but doesn’t get in your face”.
1 oz Tanqueray london dry gin
1 Oz Fresh Victor (Cactus Pomegranate)
4 oz Fever Tree Tonic
Aromatic bitters
Garnish with vanilla bean, All-spice berries, Dehydrated Lemon
The nose is immediately the charming, floral aromatics you’d expect from the gin. Then slowly the baking spices express themselves. Deep character layers and complexity. A gush of tonic, then lingering vanilla and lemon.
Definitely a gin drink for someone who’s not a gin fan as it showcases the best of gin without being overwhelming.
H. Ehrmann with the Fresh Victor Winter Spice Tonic
Love a standard gin drink? Try Gin and Tonic with Fresh Victor’s Cucumber and Lime!
H. Ehrmann feels one the the reasons Fresh Victor is so popular is because people want to be able to make easy drinks at home that still have amazing flavor.
“I’ve taught cocktail classes for over ten years. As much as students love it and geek out over cocktail details at the bar. When they get home to their kitchen, they still prefer to have something easy. That’s a huge part of when Fresh Victor is.”
One of the keys to Fresh Victor is adaptability. The drinks are scalable and easy to experiment with. Having more guests than expected? Want stronger drinks? No alc of low-alc drinks?
“The 2 things that show us down when drinking cocktails, alcoholic strength and bitterness. Those are things that help us drag a cocktail out 10-20 minutes. Like, intentional speed bumps to keep you from drinking too fast. So removing the alcohol from a recipe, removes that speed bump. Adding more bitters, adds it back. It helps a non-alco drink feel more like a cocktail.”
How did Fresh Victor launch and grow during the struggles of the pandemic? Luck, hardwork and finding an audience that wants flavor. H. Ehrmann explains:
“Just before Covid, we decided to focus Fresh Victor on bars and restaurants. So Covid hits. We decided to re-package into a 16 oz bottle. Within 6 weeks we had these bottles available in 7 states direct to consumer. Within 2 months, we had 48 states direct to consumer. I shifted to selling cocktail kits from home and Fresh Victor was the perfect partner for me. Take a liter of tequila and a 64 oz bottle of Mexican lime and agave, you can make 32 margaritas. I was selling those kits like crazy. People were re-ordering every other day.”
Figtorious Celebrations
2 oz of Fresh Victor (grapefruit and sea salt)
2 oz VSOP brandy
1 / 2 oz fig syrup
Try thinking of Fresh Victor less as a mixer or a juice and more as an ingredient. Think of it as an ingredient where you can use as much or as little as you want to make a more complex drink.
Explore from a culinary point of view. What other flavors mix?
Fresh Victor is all about experimenting. Trying different flavors. Adding spirits, garnishes and mixers that might not be traditional.
“All the ways you can use Fresh Vector. I went through the lexicon of cocktails. What can I make with lemon sour? What can I make with Mexican Agave? Then I’d look at more unique flavor profile and ask myself what can I make with that?”
H. Ehrmann with the Fresh Victor Figtorious Celebrations
Fresh Victor Holidays Flavors
H. Ehrmann suggests a twist this cold, holiday season. Think like a Hot Toddy. Simply warm up your Whiskey Sour, Lemon Drop, even your sangria. Anything that would normally go with ice, this time heat it up warm and toasty.
