Gallery owner, stunning Haleh Mashian Mash Gallery Grand Opening A Huge Success… Brings out the best of the LA Arts Scene
Mash Gallery successfully opened it’s new location doors this past weekend and hundreds of the Los Angeles art community were on hand to admire the stunning collection of works on display at the new ‘Formless Form’ exhibit.
Haleh Mashian’s Opening Night at Mash Gallery
The much anticipated red carpet event was the place to be with crowds spilling out onto La Cienega Blvd for the duration of the four hour event.
Advertisement
Gallery owner, the stunning Haleh Mashian was the Queen Bee of the event and certainly looked like it in her flowing, striking silver long dress.
Haleh Mashian was the Queen Bee of the event
The exhibit has unique and striking pieces by several artists all single-handedly chosen by Mashian, who has been an expressionist painter herself for over twenty years. She works in mixed media and has exhibited recently at the Torrance museum of art alongside many renowned artists.
Mash Gallery owner – renowned artist Haleh Mashian
Not only a prolific artist, Mashian is a keen supporter of the art community and has a deep passion for her fellow artists and the wonderful exhibits she is respected for. Her sense of pride for the other participating artists is undeniably on display at every exhibition she produces. She clearly has an exceptionally trained eye for placing artists side by side and creating a moving, emotional and enjoyable experience.
Mashian said after the show:
“I’m so honored and blessed to be able to continuously bring the Los Angeles art community together and celebrate what matters the most in our lives, creativity, bliss and community…
…I am proud to say we did that again with the Formless Form exhibit. I am grateful for the artists and for my team at Mash Gallery for helping to put this together. We are extremely excited about being a part of this wonderful art community on La Cienega Blvd. I am beyond excited about our new location and of course, the new exhibit.”
Related: Haleh Mashian returns with A GOGO II exhibit which debuted at W Hotel Hollywood in conjunction with Frieze LA
Also on hand for the special event was Lisa Schulte – an American artist, also known as “The Neon Queen”, who is best known for her work in expressive neon sculpture. Schulte started bending neon in the early 1980s, creating custom neon signs and neon prop rentals to the entertainment industry under her Los Angeles-based neon studio, Nights of Neon. Her striking pieces were definitely a favorite.
A who’s who of the LA art scene was in attendance…
…including Renowned art critic Edward Goldman as was art curator Peter Frank. Both clearly were very impressed with the exhibit and mingled with the artists and guests.
Related: Rock Hall of Famer Rod Stewart returns to Los Angeles for one-night only.
The exhibit also has pieces by Lerone Wilson – A sculptor and painter living and working in New York, Lerone Wilson’s primary medium is beeswax, the oldest form of painting, used by the ancient Kemetic people to create art, among other things. His sculpted encaustic paintings explore the complexities of the historical and cultural inferences of spirituality, history and identity.
Kenny Nguyen – “My work explores the concept of cultural identity, integration, and displacement. My studio practice is influenced by Vietnamese cultural heritage and background in fashion design. I use silk, a cultural-rich material, as a metaphor for my personal identity.”
Ian Rayer-Smith – “In a world preoccupied with technology, there is something remarkable about painting. It connects us back to man’s earliest and most elemental forms of self expression. I am not interested in painting something that already exists. My pressing urge is to use paint to explore new forms which will ultimately carry emotional weight. I try not to recreate an image. Instead, I may use it as a reference point by which to move from one painting to the next.”
Frank Hyder – Frank Hyder has participated in more than 200 group shows and over 100 solo exhibitions throughout the Americas, Asia and Europe, including 10 individual exhibitions in New York City. Solo museum exhibitions in Venezuela at the Museum of Modern Art Caracas, Museo Jacobo Borges, Museum of Modern Art Zulia, Museo Universidad de Los Andes and Museum of Modern Art Coro. Other solo museum exhibitions: Pennsylvania Academy of Fine Art, Carnegie Museum CA, La Salle Museum of Art, National Museum of Catholic Art and History and The Noyes Museum. He is one of ten artists whose heroic inflatables formed the “Giants in the City” exhibition in Miami during Art Basel Miami.
Related:
Hollywood Bowl is heating up this summer with Boyz II Men & TLC, “Kinky Boots,” Michael Franti, and so much more
Chase Langford – Chase Langford has invented Geographic Expressionism, a distinctive visual language that is grounded in the natural and built environment while embarking into uncharted territory. His impactful work recalls maps and aerial photography of sea coasts, mountains, farmland and cities through a calculated execution and refined draftsmanship.
Bryan Ricci – Bryan Ricci is an award-winning artist based in the United States whose paintings have been exhibited both nationally and in Australia. He cites the emphasis on color theory as being the constant element in his works throughout his career. For Ricci, “color is the most powerful aspect of painting”. Employing raw pigments, acrylics, and resin, as well as other materials such as sand, he incorporates texture into his pieces in order to “push past the image”.
Bruce MacDonald -grew up in Winnetka, Illinois, with farms, cornfields, and barns edging his world. His art subjects range from flamenco dancers and castles in Spain, ancient churches in England, and most recently, 12th Century barns in France—and once even, a good looking dog owned by a restaurateur in New York City; the painting still hangs over his bar in the East village. The source of his art bubbles up from a deep wellspring of life—Bruce – “not always beautiful but always, always interesting.”
Anthony Liggins – Inspired by the artist’s background in fashion design, Le Smoking sculptures represent the layers of meaning we find in life and the infinite and unknown places each path and choice can lead to. Each sculpture is meticulously handcrafted with 300 or more small pieces of exotic wood sustainably cultivated in South America, giving new life and purpose to one of Mother Earth’s greatest resources.
Related:
Come Taste Silverlake’s Casita Del Campo Celebrates 60 Years in Business
Aman Shekarchi – Aman’s art is a unique representation of how art can create the bridge to protection to the spiritual world. As a child, Aman was fascinated with the unknown and found that his paintbrush was the key to tapping into his visions. Aman began painting at a very young age. His paintings are unlike any other paintings ever seen before. Aman’s paintings represent Middle Eastern, Egyptian, and Indian history through his uncanny talent of creating sculptures on canvas. Every painting Aman has created tells a story about the fortification of the spiritual realm that creates the path to live a full and prosperous life.
Alberto Sanchez – “I work with both urban settings and the natural world. Landscapes balance and complete me. The challenge I set myself in my work is to broaden the sense of these landscapes. Pursuing these ideas continues to inspire me every day. Painting the image brings the work a level of un-realism. The colors I use embody the energy and feelings of the place I have visited and photographed.”
Related:
Sustainably Crafted Flor de Caña Rum launches #TogetherForAGreenerFuture to Honor Earth Month a global campaign to plant 70,000 trees in 2022.
Be sure to check out the ‘Formless Form’ exhibit at the new Mash Gallery location.
812N La Cienega Blvd;
Los Angeles
CA 90069
To learn more about Mash Gallery-
go to
@mash_gallery
YOU MIGHT ALSO LIKE
Thanksgiving in Los Angeles: the perfect stuffing bread DOES exist – and it’s… [Recipe Inside]
This Thanksgiving, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
-
Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
-
Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
-
Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
-
Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
Holidays in Los Angeles: Dining in Beverly Hills: Mastro’s, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
The Holidays in Los Angeles have never been more festive (or delicious) with holiday Dining at Mastro’s Beverly Hills, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
The Holidays in Los Angeles at Hotel Amarano in Burbank
On Christmas Day from 3-10 p.m., FYC Bar + Kitchen at the luxury boutique Hotel Amarano in Burbank will be serving a special 3-course menu for just $70 per person (not including wine or cocktails).
The menu will include Butternut Squash Soup OR Radicchio Cup Mushroom Salad with avocado, chives & balsamic vinaigrette;
Apple Wood Bacon-Wrapped Filet Mignon with jumbo prawns, mashed potatoes, baby carrots & Brussels sprouts OR Pistachio-Crusted Roasted Sea Bass with citrus sauce, mashed potatoes, baby carrots & Brussels sprouts – and desserts such as Chocolate Lava Cake, New York Cheesecake, Apple Tarte Tatin or Crème Brûlée – along with coffee or tea.
The Holidays in Los Angeles at Mastro’s Beverly Hills
For classic Beverly Hills luxury, Mastro’s Beverly Hills will be open Christmas Eve and Christmas Day, serving their fresh oysters, caviar, decadent seafood towers, steaks and sides galore, along with luscious desserts and handcrafted cocktails – even a succulent Rabbi’s Daughter Kosher Bone-In Ribeye 16oz Steak for anyone celebrating Hanukkah (or who just likes great steaks).
For the month of December, Mastro’s is offering a special holiday cocktail – Under The Mistletoe.
For those who want their holiday meal from the comfort of their own home, Mastro’s Beverly Hills will have their famously decadent side dishes to go this year!
The following sides will serve up to 4 people, and cost $62 each:
Garlic Mashed Potatoes
Green Beans with Sliced Almonds
Creamed Corn
Creamed Spinach
For a sweet limited time finish, Mastro’s will have a gorgeous Pecan Pie as well as a special Cinnamon + Pecan Butter Cake – a twist on their famed Butter Cake – both available now through December 30.
To order Mastro’s Sides, guests just need to call the restaurant to order from December 1-22 they can pick them up on Christmas Eve or Christmas Day.
Mastro’s will be open Christmas Eve from 3:00 PM – 10:00 PM, Christmas Day from 2:00 PM to 9:00 PM, New Year’s Eve from 5:00 PM to Midnight and New Year’s Day from 5:00 to 9:00 PM.
You can find their full menu here & as you likely know, the ambiance at Mastro’s every evening is like a party, with live music and white glove service.
They also have 2 private dining rooms for large parties of 40-50.
The Holidays in Los Angeles at Tito’s Tacos
Lastly – we love the tradition of Christmas Eve tamales, but they take hours to make.
The beloved, family-owned since 1959 Tito’s Tacos offers both a succulent Chicken Tamale – cilantro grilled chicken and Anaheim green chiles wrapped in homemade corn masa & steamed in a corn husk OR a Veggie Tamale, fresh veggies and pinto beans, wrapped in homemade corn masa and steamed in a corn husk.
You can buy them individually or by the dozen and the best part is that you can get them delivered straight to your door.
For more info, go to www.TitosTacos.com
Orders can be placed online for delivery or pickup on or before December 23.
About Mastro’s Steakhouse Beverly Hills
Mastro’s Steakhouse in Beverly Hills is a premier dining destination combining world class service with an elegant yet energetic ambiance, making it a popular choice for celebrities, locals and visitors.
Located at 246 North Canon Drive, Mastro’s features live music nightly, with signature menu highlights such as bone-in filet mignon, USDA Prime, Japanese A5 Wagyu, and True A5 Kobe steaks; lavish seafood towers featuring fresh oysters, shrimp, crab and lobster served in a swirl of dry ice mist, decadent lobster mashed potatoes, and Mastro’s famed Butter Cake, to name a few.
Open for dinner from 5:00 p.m.-10 p.m. Sunday through Thursday, and until 11 p.m. on Fridays and Saturdays.
For more info, visit www.mastrosrestaurants.com
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert Play Ground
Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of Palm Springs
The Palm Springs Surf Club announces the opening of their flagship restaurant, Navigator, on Friday, November 15th, 2024!
Photo Credit: Oscar Flink
This innovative new dining destination bridges the worlds of desert living, hospitality, and surfing.
Guests will experience dramatic views of the San Jacinto Mountains, explore the expansive 13-acre property complete with resort amenities, and marvel at the sights and sounds of surfing in the state-of-the-art wave pool.
Photo Credit: Oscar Flink
Leading the Navigator team is acclaimed Executive Chef Michael Hung. As the Executive Chef of Navigator and Director of Food & Beverage for the Palm Springs Surf Club, Chef Hung brings his culinary artistry to this highly anticipated opening.
Executive Chef Michael Hung
Chef Hung’s impressive career spans from renowned New York kitchens Daniel and Aquavit, through San Francisco’s celebrated establishments, including the James Beard Award-winning team at Jardiniere, led by the renowned Chef Traci Des Jardins and Michelin-starred La Folie with Chef Roland Passot.
His culinary path has included Faith & Flower in Los Angeles which earned accolades from Esquire, Los Angeles Magazine, and Travel + Leisure.
Hung’s talent continued to shine with Viviane at the Avalon Hotel, praised by Los Angeles Times esteemed food critic Jonathan Gold and renowned San Francisco Chronicle food critic, Michael Bauer.
Chef Hung brought his expertise to the luxury hotel and hospitality scene in Palm Springs as the Executive Chef for Steve Hermann Hotels, where he revamped menus at The Colony Club at The Colony Palms and SO.PA at L’Horizon Resort and Hermann Bungalows, earning a Michelin Guide listing for The Colony Club.
Photo Credit: Oscar Flink
Now, at the Palm Springs Surf Club, he applies his expertise to both Navigator and the larger resort’s food and beverage offerings, promising an elevated dining experience rooted in a global culinary perspective.
Photo Credit: Oscar Flink
Navigator’s Menu will highlight modern American cuisine infused with influences from renowned surf locales, including flavors inspired by Portugal, Morocco, Mexico, Indonesia, and Hawaii. Each dish is crafted with the finest local ingredients, blending global flavors with a California sensibility.
Signature offerings include Olive & Herb Dinner Rolls with Tomato Jam, Crispy Wagyu Beef Cigars, Hawaiian-style Garlic Shrimp, and large-format dishes such as a Pan Roasted Whole Rainbow Trout or the 20-oz Ribeye with Bone Marrow Gremolata. Chef Hung’s thoughtfully curated Vegan options,Sides, and inventive Desserts like the Crème Catalan Parfait and Valrhona Dark Chocolate Mousse promise an array of flavors for every palate.
Photo Credit: Oscar Flink
The Wine List, curated by Beverage Director Anthony Dougherty emphasizes California’s finest labels, while Dougherty’s Bar Menufeatures a refreshing selection of Handcrafted Cocktails and a robust Tap Beer program highlighting local producers.
Photo Credit: Oscar Flink
Service will be led by renowned restaurateur, Cameron Hirigoyen, who for 30 years owned and operated San Francisco’s classic Basque restaurant, Piperade. Cameron brings her graceful poise and deep knowledge to Navigator’s dining room.
Navigator’s design pays homage to the oceanic heritage of South Pacific navigators—surfers who traversed seas by the stars, currents, and wildlife. The restaurant’s décor reflects this maritime inspiration, with custom teakwood furniture, woven textile ceiling treatments, and a hand-carved outrigger canoe serving as a focal point for the dining room. The ambiance combines nautical aesthetics with a luxurious, natural warmth, creating an upscale, intimate setting for guests to relax and dine in style.
“We are thrilled to welcome Michael Hung to the Palm Springs Surf Club family,”
Colin O’Byrne
managing partner
“His creativity and expertise are an ideal match for Navigator and our overall vision at the Palm Springs Surf Club, which is to offer guests an elevated dining experience and amenities alongside the world’s premier surf pool.”
Navigator at the Palm Springs Surf Club officially opens for Dinner on Friday, November 15th, 2024, and will be open every Monday through Sunday from 5:00 pm to 9:00 pm.
Lunch is served Monday to Friday from 11:00 am to 3:00 pm. Navigator serves Weekend Brunchevery Saturday and Sunday from 10:00 am to 4:00 pm.
The Happy Hour menu is available from 3:00 pm to 6:00 pm Monday to Friday and from 4:00 pm to 6:00 pm on Saturday and Sunday. For more information or reservations at Navigator, please visit www.NavigatorPS.com or call Navigator directly at 760.205.3634.
Navigator
Palm Springs Surf Club
1500 S. Gene Autry Trail
Palm Springs, CA 92264
T: 760.205.3634
About Palm Springs Surf Club: The Palm Springs Surf Club is an unparalleled destination, blending state-of-the-art wave technology with luxurious resort-style amenities. Guests can enjoy various attractions, from a winding lazy river to private cabanas by the wave pool, creating a perfect oasis in the heart of Palm Springs. With three bars, two restaurants, and dynamic event spaces, the Palm Springs Surf Club offers distinctive culinary and beverage programs, designed to cater to every taste and every occasion.
-
Sixth annual Masters of Taste, food and beverage festival Sunday, April 2nd at Pasadena’s Rose Bowl
LA Foodies: Masters of Taste returns to Pasadena’s Rose Bowl April 2 Introducing Chef Michael & Kwini Reed
Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl.
100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors.
LA Foodies: Masters of Taste Returns to Pasadena’s Rose Bowl April 2 Introducing Chef Michael & Kwini Reed
LA Foodies: Masters of Taste returns to Pasadena’s Rose Bowl April 2 Introducing Chef Michael & Kwini Reed
Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles.
Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed.
In addition to the two concepts, Chef Reed and his wife and co-owner, Kiini Reed also run an upscale catering company, Root of All Food.
Meet Chef Michael Reed, Co-Host of Masters of Taste 2023
Born and raised in Oxnard, California, Chef Michael Reed comes from a family with a passion for food. Thanks to his parents, Michael grew up around the barbeque and the smell of fresh, home-made pies.
His family cooked every day, pulling ingredients straight from the garden which went on to inspire Michael’s passion for food and hospitality. After starting down a collegiate path that was separated from the food industry at University of Santa Barbara, a track injury prompted Michael’s decision to make a change.
Months later, Michael was enrolled in the Culinary Institute of America in New York. While in culinary school, Michael Reed cooked at The Modern, the acclaimed restaurant at the Museum of Modern Art in Manhattan.
After graduating in 2008, Reed returned to Southern California and worked at David Myer’s Michelin-star rated Sona, as well Xiomara per a recommendation from Nancy Silverton at the age of 26. In 2011, Chef Reed and Kwini Reed jointly created high-end catering company, Root of All Food which specializes in high-end boutique catering, in-home cooking and events, and catering to Southern California.
Some of Root to All Food’sprevious clients have included Gwen Stefani, Gavin Rossdale, The W Hotel, and Sugar Ray Leonard. During the summer of 2014, Reed opened DTLA brunch darling, Poppy + Rose, a restaurant that specializes in classic American diner-fare made from scratch with a seasonal menu.
He owns the restaurant alongside his wife, Kwini Reed. In 2021, Poppy & Seed opened, branching more upscale service and cuisine in a modern greenhouse setting. Located in the Anaheim Packing District, Poppy & Seed totes a menu of refined American fare.
Meet Kwini Reed, Co-Host of Masters of Taste 2023
Host Kwini Reed is a Southern California native, wife, mother, and entrepreneur.
She is the co-owner of brunch restaurant, Poppy + Rose in Downtown, Los Angeles, Anaheim dining destination, Poppy & Seed, and upscale catering company, Root of All Foods with husband and chef of these concepts, Michael Reed. Kwini Reed comes from a large family that values community, generosity, and a strong work ethic – traits that have helped her succeed in her career and personal endeavors.
A graduate of California State University, Fullerton with a Bachelor of Science in Marketing, she now has over a decade of experience in business, finance, and human resource management, having worked at companies throughout LA, including The Standard Hotel, Band of Gypsies, and Brandy Melville USA.
In her current day-to-day, she oversees operations of Poppy + Rose, Poppy & Seed, and Root of All Food managing finances, strategizing new concepts for the restaurant, spearheading collaborations, and more.
She and Michael Reed have received numerous accolades for these concepts, including Orange Coast Magazine’s “Best New Restaurant” (Poppy & Seed); and CBS Los Angeles’ “Best All-Day Breakfast Restaurants in LA” (Poppy + Rose) – among others.She pioneers Poppy + Rose and Poppy & Seed’s giving back initiatives as well, coordinating meal donations to organizations across LA, supporting first responders, social justice causes, youth development programs, and more.
She is active with local nonprofits, such as Brown Bag Lady, which provides meals to people experiencing homelessness in LA. In addition, she participated in the James Beard Women’s Entrepreneurial Leadership (WEL) program in 2021, which is focused on empowering women food industry entrepreneurs and restaurant owners and is a member of Re:Her a non-profit with a mission to empower and advance all women identifying food and drink entrepreneurs by way of innovative platforms. In October 2022, Kwini Reed participated in the LA Chef Conference as a co-moderator of a panel on the future of restaurants and in 2023, Kwini and Michael Reed will open Poppy + Rose in San Pedro, offering casual brunch and a refined dinner menu.
Masters of Taste 2022 was a sold-out event that attracted over 3,000 guests and garnered media attention all throughout Southern California and beyond.
The sixth annual Masters of Taste 2023 is also expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.
Some of this year’s Masters of Taste 2023 participating Culinary Masters and Restaurants include:
Poppy + Rose and Poppy & Seed 2023 Hosts Chef Michael Reed & Kwini Reed – Downtown Los Angeles, Anaheim
Angelenos’ Wood Fired Pizza Chef Carmen Samaniego – Los Angeles
Arth Bar + Kitchen Chef Mihir Lad – Culver City
Ayara Thai Chef Vanda Asapahu – Westchester
1212 Santa Monica Chef Luca Maita – Santa Monica
Agnes Restaurant and Cheesery Chef Thomas Kalb – Pasadena
Alexander’s Steakhouse Chef Richard Archuleta – Pasadena
Casa Cordoba Chef Rebelino Villalta – Montrose
Celestino Ristorante Chef Calogero Drago – Pasadena
Champion’s CURRY Chef Yoya Takahashi – Downtown Los Angeles
Chili John’s Chef Stephen Hager – Burbank
City Club Los Angeles Chef Victor Munoz – Downtown Los Angeles
Fat Boys Chef Michael Gray – Pasadena, Los Angeles
Gabi James Sarah Gabriele & Adam Aro – Redondo Beach
Georgia’s Restaurant Nika Shoemaker-Machado – Anaheim, Long Beach
Great Maple Chef Scott Floyd – Pasadena, Anaheim, Newport Beach, San Diego
Gus’s World-Famous Fried Chicken – Burbank, Long Beach, Los Angeles
Hank’s Chef Isaias Peña – Pacific Palisades
Interstellar Chef Angie Kim – Santa Monica
La Bohéme Chef Atsushi Kenjo – West Hollywood
Lunasia Chef Lee Han Fu – Pasadena, Alhambra, Cerritos
Marlou Chef Louis Huh & Chef Marcos Spaziani – Downtown Los Angeles, Koreatown
Mercado Chef Jose Acevedo – Hollywood, Los Angeles, Manhattan Beach, Pasadena, Santa Monica
Per L’Ora Chef Courtney Van Dyke – Downtown Los Angeles
Pez Cantina Chef Bret Thompson – Downtown Los Angeles
Ramen Tatsunoya Chef Ryuta Kajiwara – Pasadena, Silver Lake
Santuari Restaurant Chef Seth Greenburg – Toluca Lake
Smoke City Char Bar Chef George Huynh – Downtown Los Angeles
Soulmate Chef David Joyce – West Hollywood
Taishi Hainan Chicken Chef Theo Shio – Redondo Beach, Long Beach
The Green Room Chef Czarina Sico – Burbank
The Peppered Goat Chef JohnPaul Arabome – Van Nuys, Las Vegas
VCHOS Wendy Centeno – Los Angeles
West Side Bahn Mi/Street Kitchen Chef Jack Ourfalian – Los Angeles
World Empanadas Chef Matthew Hirtz – Burbank
Yardbird Chef Eduardo Osorio – Los Angeles
Yuca’s Restaurant Socorro “Mama Yuca’s” Herrera – Pasadena
Sweet Masters: A select group of Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as Bertha Mae’s Brownies, handcrafted pudding from Better Together Sweets, Creamy Boys Ice Cream, plain funnel cake from Drizzle, custom cakes and desserts from Butter Cake Shoppe, French macarons and gourmet cookies from Etoile Filante Patisserie, I Like Pie Bakeshop, Läderach Chocolatier Suisse, deliciously scrumptious scratch baked custom cakes and cupcakes from Lark Cake Shop and Nothing Bundt Cakes, Nomad Ice Pops, Pazzo Gelato, Porto’s Bakery & Café, and more.
Some of this year’s participating Beverage Masters include:
Bars & Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails and top brands showcasing their finest spirits at Masters of Taste will include Amaro Angeleno, Beam Suntory, Dulce Vida Tequila,Empress 1908 Gin, Knox & Dobson, Krafted Spirits, Maker’s Mark, Maple Block Liquor Bar, Mario’s Hard Espresso,Mezcal 33, Mi Piace, Neft Vodka, Nosotros Tequila & Mezcal, Qué Padre, Raicilla La Reina, Smoke Lab Vodka, Tequila Juegos Mexicanos, The Raymond 1886, Xoloitzcuintle Tequila, and Woodford Reserve.
Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites 14 Cannons Brewing Co., L.A.’s All Season Brewing, Arrow Lodge Brewing, Arts District Brewing Company, Pasadena’sCerveceria Del Pueblo, Downtown’s Homebound Brew Haus, Juneshine, Kanazawa Hyakumangoku Beer, LFG Seltzer,MacLeod Ale Brewing Co., Arcadia’s first Microbrewery Mt. Lowe Brewing Co., Native Son LA, Over Town Brewing Co.,San Fernando Brewing Co., and Tarantula Hill Brewing Co.
Wineries and Sake: A specially curated collection of Wine and Sake Masters will be showcasing their finest varietals including Akagisan Sake, premium boutique winery Ascension Cellars, Bodegas de Santo Tomas, CRŪ Winery, Golden Star Vineyards, Hitching Post Wines, I Love Wine Collections, Moraga Bel Air Vineyards, Anderson Valley’s Navarro Vineyards, Sake High!, Tercero Wines, Veso Aperitifs, Vincola Casta de Vinos, Warson Wine Company, and more.
Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate with All Phenoms, Yerba Mate from Erva Brew Co., Humm Kombucha, fresh juices from Summit Juice Co., and boba milk tea from Sunright Tea Studio and Bearology, and more.
100% of the proceeds from Masters of Taste 2023 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization that is celebrating its 50th anniversary of bringing neighbors home. Committed to providing permanent solutions to end homelessness and rebuild lives, Union Station works with unsheltered and very low-income adults and families across the San Gabriel Valley. Recently expanding into El Sereno and Eagle Rock, Union Station Homeless Services is the lead County agency for Service Planning Area 3 (SPA 3), coordinating homeless services in 36 communities spanning from Pasadena to Pomona. Union Station Homeless Services’ mission is guided by the belief that everyone deserves a life of dignity and a place to call home. In the last five years Masters of Taste has raised over$2.7 Million in support of Union Station Homeless Services life-saving programs.
Masters of Taste 2023 is a 100% outdoor event. Additionally, all guests will be receiving their very own utensils and hand sanitizer to use throughout the event.
Mark your calendars and see you at the sixth annual Masters of Taste 2023!
Ticket Information: Masters of Taste 2023 will take place on Sunday, April 2nd, 2023, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. For more information on Masters of Taste 2023, please visit www.MastersofTasteLA.com.
Transportation and Parking: Guests are encouraged to utilize car services – Lyft, Uber, Taxi, etc. – since this event does serve alcoholic beverages and is a 21+ and over event. Complimentary parking is also available at the Rose Bowl.
-
Fritz Coleman’s Show Extended: “UnAssisted Living” on live at NoHo’s El Portal thru May, on TubiTV
Fritz Coleman’s Show Extended: “UnAssisted Living” on live at NoHo’s El Portal thru May, on TubiTV
LA Legendary newscaster Fritz Coleman extends his show “Unassisted Living” at North Hollywood’s El Portal Theater. Today we talk with Fritz about comedy during “cancel culture”, performing clean and his comedy special playing on TubiTV.com
Below is edited for length and clarity. To see the full conversation, visit FlavRReport YouTube Channel.
Today we have a returning guest. Fritz Coleman, thank you so much for coming back again
Fritz Coleman: I am honored to be back. It’s so rare to be invited back anywhere and you’re a gentleman.
Joe Winger: Last time it was very diverse. Because I’m a comedy geek, and I love live comedy. I really want to dive deep with you this time.
So the show is called Unassisted Living. It’s taped live at the El Puerto Theater, shown on TubiTV.com.
Fritz Coleman: Tubi is a free streaming service. It’s like Hulu. It’s an advertiser supported streaming service. There are very few ads at beginning and in the end, but I’m just happy to have it there.
We appealed to Tubi by saying that there are a lot of Netflix and Amazon prime comedy specials, but very few geared to the demographic that I talk to, which is, as I say, old people and their parents.
We thought that it would be fun for boomers and above just talking about the common experiences of aging and having grandchildren and how do we survive the pandemic and all that. We seem to have found an audience for this. We’re just having a blast. I love that.
What’s Live Comedy like after the Pandemic?
Joe Winger: You’ve mentioned a few times in public about how it’s funny to go back to a regular comedy routine after the pandemic. What’s changed the most?
Fritz Coleman: That’s a great question. I would say a couple of things have changed. Some good, some bad. I think, and I don’t know that this has anything to do with a pandemic. It has to do with a cultural divide in America. The difference in opinions and how prickly and protective people are about their own opinions.
Things have gotten very politically correct. Now I don’t do political humor. I don’t even do current events humor, really. And there’s a selfish reason for that.
First of all, the shelf life of current events material is very short and second of all nobody’s going to do it better than Bill Maher or Stephen Colbert or Jimmy Kimmel.
Third of all, it’s just a time where people are so hypersensitive about everything you don’t even have to do a punchline about Donald Trump or anything related to that.
You can just say the word in the setup and be booed. You get it from the audience. So I want to avoid that.
The good aspect of what has changed in comedy
Truthfully now the good aspect of what has changed is I don’t think there’s been a time in recent history when comedy has been more important because there’s a kind of a malaise.
There’s a sort of a mild national depression again, it’s the cultural divide. It might be a post pandemic PTSD kind of thing, people just want to be taken out of their heads. So what I do is get up there and talk about the common experience of getting old and just the common experience of American life for people my age.
If you connect with them and they recognize what you’re talking about and they laugh, it’s very cathartic for them.
For that one hour and 15 minutes, you’ve taken them out of their heads. You’ve made them forget that things are not perfect in the world. And I think it’s very therapeutic. So from that respect it’s a good time right now for standup, but it’s also a time when it’s fraught with landmines.
Joe Winger: I want to go a little more into detail on TubiTV, what it’s like to shoot a show. Obviously in the 1980s and 1990s, HBO and Comedy Central did a lot of live comedy. I should say live to tape, it’s not actually live. Now Netflix has become so incredibly popular.
Tell us how to access and see the show. So what’s it like both starring in the show, producing the show, and what does it actually take to make the show happen?
Fritz Coleman: I have a favorite theater in Southern California called the El Portal Theater in North Hollywood. I have a residency there through May now.
We’ve just been extended for the second time. Once a month, I do a show there. And within the El Portal, it’s a very iconic Southern California performing venue, hey have a smaller theater called the Marilyn Monroe Forum. It’s a 100 seat theater. It’s a semi-circular. It’s a half theater in the round.
I chose this venue for a couple of reasons. First of all, I like the intimacy of it. I like to walk up and look into people’s eyes and see their reaction.
It becomes more of a conversation than a performance. I saw this venue on Hacks, which is a great show about stand up starring Jean Smart. I don’t like shows about stand-up mainly, I’m too
They did one of their episodes where they wanted to shoot her in a more cocktail table environment. They shot an episode in this theater where they had six or seven cocktail tables in front. Overhead cameras and lighting, beautiful lighting.
I thought that’s where I want to do my show. That’s exactly how I want it to look. It’s not a big, broad performance where you’re strutting the stage like Chappelle or any of those guys.
So I taped it there and it felt really good.
When you [produce the show] yourself. You hire a producer and a director and I did that and trusted that they would bring my vision to light. We had a great show, we took one Sunday afternoon to tape two shows, 3pm and 7pm and then we cut the best of the two together and presented the final product to all the streamers.
We had some interest from First World Digital which is the digital content arm of A24. Then got interest from Tubi.
So we had to find a streamer that thought it was important for us to appeal to boomers and adults.
It works so well that I got a residency at this theater, meaning once a month I do a show there and we just got extended for the second time.
We will be there once a month through May and It’s fantastic. I’m at a stage in my life where I’m not looking to have national fame. I just love the work. I love to do local theaters and clubs and whoever will have me now. And it’s been a blast.
Joe Winger: You seem so incredibly comfortable on camera. You’ve mentioned in the press, the daily grind that was your day job. What I’m wondering about is what’s your process like building up your show?
Fritz Coleman: It’s your daily job. There are two guys that had a spectacular work ethic in our business. One was George Carlin, who wrote for hours every day, and Jerry Seinfeld, who would discipline himself to write for a couple hours every day.
Even if you don’t have anything ruminating in your mind, you have to write every day. You have to discipline yourself to sit in front of that page and write. Something will happen. And you have to do it, and it’s a grind. And all writing can be lonely and laborious and not productive, but you have to do it.
And then you have to try it. But I think one out of ten concepts or jokes or bits that you come up with, ultimately make it into your long act
Larry Miller, one of the great stand ups, a great friend of Seinfeld said, “Building a stand up act is like operating a moonshine still. You get one drip at a time and it takes forever.”
And it really does. The beauty of not having my job and I had the fortune of having an astonishingly wonderful job at NBC Los Angeles for 40 years. I was their main weekday weather guy.
But I did 12 hours a day there. Then I would write, then I would do shows between the early and late news and come back. But now that I’m retired from that job, I can discipline myself to write every morning. I can concentrate on the quality of my shows. I have this Residency, which allows me to do new blocks of material every time.
So more than any other time in my career, my set is expanding more quickly. It requires discipline and it just requires sticking to it.
Joe Winger: Jerry Seinfeld is famously not blue. But other names, George Carlin, Richard Pryor, Robert Klein are certainly more aggressive
In your own words, you’re famously “squeaky clean”. Is that a deliberate choice on your part? What are the advantages, disadvantages to that?
Fritz Coleman: There are both advantages and disadvantages. I’m clean for two reasons. When I first started in comedy, when I came out here in 1980 to Los Angeles to do stand up, and you were auditioning to go on the talk shows, Carson, Merv Griffin, Dinah Shore, whoever’s talk shows you were doing, you had to be clean.
And when you were working in the [comedy club] rooms, you had to be clean, even if you weren’t auditioning for the talent coordinators on their shows, because if they were in the room watching somebody else and saw you be blue or really edgy on stage, it would be impossible to get their attention because they were afraid for their own job.
So you had to work clean.
So I just disciplined myself into that. The second reason why clean is important is because you will get more very lucrative corporate work, if you’re clean. If IBM has a conference in Las Vegas and they’re looking for somebody to entertain their 10, 000 person mid-level-management convention, you have to be squeaky clean.
You can’t even do double entendres and many times they’ll want to parse your act before you even do it. It’s better business to work clean.
Third of all, I’m in my seventies and people my age appreciate a cleaner act.
That was another thing we pitched to Tubi. I’m Dave Chappelle’s biggest fan, Chris Rock’s biggest fan, but there are people my age that just wince at some of the language and stuff.
I don’t want them to be uncomfortable. I’m not here like Richard Pryor was or George Carlin was to challenge the First Amendment. I’m not there to push the boundaries. Honest to God, I just want to make people laugh and smile and have a good time and feel better for one hour.
Joe Winger: When you’re out and about at these shows, you meet younger comics who might be asking you for advice. Is there any common advice you give to young performers or performers newer to the industry?
Fritz Coleman: Yeah, be true to yourself. Find who you are.
You’ll always start out copying somebody else. When I started out, I was copying, and sometimes you do it subconsciously. I was copying Robert Klein and his beautiful stage presentation, and George Carlin and his writing skills.
Then after a while, you’ll find out what makes you unique and you’ll write to that and find yourself. Stick to that and don’t quit.
It can be a ruthless business to try to get a foothold in, but don’t quit. The longer you go and discipline yourself to, to writing and being true to your character, people can sense phoniness from a mile away.
Just be true to yourself. And that’s what people resonate with.
Fritz Coleman’s comedy show “Unassisted Living” has been extended at North Hollywood’s El Portal through May 2024. Find tix and schedule here.
Find Fritz Coleman’s comedy special “Unassisted Living” on TubiTv.
-
Mother’s Day is just around the corner, Celebrate with your family in Los Angeles at A.O.C
Mother’s Day is just around the corner, Celebrate with your family in Los Angeles at A.O.C
Celebrate Mother’s Day with acclaimed brunch and dinner menus
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; and 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 with Munak Walnuts and some other special treats for the table
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.
For 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.
Inspired selection of Caroline Styne’s curated wines and beers and expertly mixed market cocktails by Head Barman Ignacio Murillo
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.
