New Years Eve: Celebrate at Arth Bar + Kitchen by enjoying a modern Indian dinner with family and friends
Arth Bar + Kitchen, Culver City’s modern Indian eatery is ringing in the New Year with their New Year’s Eve Dinner Celebration featuring their Signature Menu which includes Small Plates, Tandoor Starters, Entrées, Handcrafted Tandoor Breads, Accompaniments, Rice, and Desserts, along with Party Favors, and a performance by DJ Bains.
With its contemporary atmosphere, Arth Bar + Kitchen will be serving up their full list of Cocktails making this a New Year’s Eve to remember!
NEW YEAR’S DAY:
Celebrate New Year’s Day at Arth Bar + Kitchen by enjoying a modern Indian dinner with family and friends featuring Small Plates, Tandoor Starters, Entrées, Handcrafted Tandoor Breads, Accompaniments, Rice, and Desserts.
Arth Bar + Kitchen will also be crafting their full list of Cocktails including their special Old Monk’s Manhattan made of Old Monk Spiced Indian Rum, banana liqueur, cinnamon infused vermouth, vanilla liqueur, walnut bitters, garnished with a torched cinnamon stick making this a perfect way to welcome 2023!
Arth Bar + Kitchen will be open on New Year’s Eve, Saturday, December 31st, 2022, from 5:00 pm to 10:00 am; Arth Bar + Kitchen will be open on New Year’s Day, Sunday, January 1st, 2023, from 5:00 pm to 10:00 pm; 9531 Culver Boulevard, Culver City, CA 90232; 424.503.4155; www.ArthLA.com
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WeHo’s Newest culinary experience: Blue Birdy Gastropub Opens on Sunset Strip Near legendary Whiskey A-Go-Go
Sunset Strip’s Blue Birdy Gastropub Opens Near legendary Whiskey A-Go-Go
Located two doors down from the legendary Whiskey A-Go-Go is a brand-new culinary experience.
Blue Birdy offers up some super tasty gastropub fare on the iconic Sunset Strip.
Blue Birdy opened its doors to amazing success in early 2024, due largely to its chef and owner JC Mahdavi.
JC is no stranger to success since he’s been in the restaurant business, having owned Joxer Daly’s in Culver City for many years. His formula is great food mixed with solid cocktail recipes. Joxer Daly’s is an Irish Pub/Sports Bar with a neighborhood feel, a true staple in the culinary landscape of Los Angeles.
He brings that same philosophy to Blue Birdy but with more of an upscale vibe.
Blue Birdy has a French-influenced menu. JC implements his family’s recipes, hailing from France, he knows what good mouthwatering food is and how to create it.
“I want my customers to feel comfortable at Blue Birdy,
a place that they can come to and leave the stress of their day behind,
enjoy great libations and wonderfully inspired gastropub cuisine.”
owner JC Mahdavi
Blue Birdy’s menu includes a wonderful specialty cocktail program, all made from scratch.
The Boom Ba Da packs a nice punch, with its smooth lemon flavor and gorgeous presentation.
Strawberry Fields is a nice refreshing blend of champagne vodka and strawberry puree, almost like a smoothy but with a nice marriage of citrus essences, which has a great mouth feel. Brunch items are huge and super tasty.
Their French Toast is unlike any other, with ube, cream cheese, and sugar-filled, it’s purple and really is amazing. The Short Rib Benedict is comfort brunch at its best, a must-try.
Their Noodle Salad is perfect for the health-conscious diner as well as their tempura asparagus. Entree menu items include Lemon Herb Chicken, Steak and Fries, Fish & Chips, Teriyaki Salmon, and lots of Burgers – all simply delectable.
Whatever you order, you too will be surprised at how great their food is.
The sparkling interior gives you an elegant hipster vibe. The subtle blue flowers that adorn the overhead light fixtures really create a cool, sensual feeling.
Striations of blue linear lines are part of the overall flooring. Highlighted on one wall is a floor-to-ceiling LED flat-screen TV wall, that is guaranteed to bring in many sports fans for those big-ticket games, with many additional screens both inside and out.
Blue Birdy can accommodate inside seating as well as a front street-level patio and a back patio for more of a secluded experience, it’s the perfect spot for a private party.
There are plans for different themed nights. So far, Tropical Thursdays are guaranteed to get your Salsa on. Friday will be dress-up Drag Night, and Saturday is Shabhaye Tehran-LA. With all of the viewing opportunities, any night or day is a sports theme, but whatever the occasion, Blue Birdy will make your Sunset Strip experience one to remember.
Vietnam Celebrates Art: Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
For the past 60 years, Sofitel Hotels & Resorts has epitomised the essence of French art de vivre across the globe. As 2024 heralds its Diamond Jubilee, commemorated with a series of exclusive events at Sofitel properties worldwide, Sofitel Saigon Plaza, the paragon of French hospitality in Ho Chi Minh City, proudly inaugurated an extraordinary celebration of art.
![](https://dailyovation.com/wp-content/uploads/2024/06/From-Left-Betty-Qiffe-Pallard-Consul-General-Daniel-Stork-of-the-Netherlands-to-Vietnam-Nykky-Do-and-Milena-Padula-Spouse-of-Consul-General-of-Italy-to-Vietnam-1024x684.jpg)
From Left- Betty Qiffe Pallard, Consul General Daniël Stork of the Netherlands to Vietnam, Nykky Do and Milena Padula- Spouse of Consul General of Italy to Vietnam / photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
![](https://dailyovation.com/wp-content/uploads/2024/06/Painting-1-scaled-e1719530418374-684x1024.jpg)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
On the evening of June 21st, the Sofitel Saigon Plaza was the scene of a glittering event, marking the launch of a collaboration with the internationally renowned French Pop Artist, Jérôme Peschard.
![French Pop Artist Jérôme Peschard Portrait / photo courtesy of Stephane Thierry](https://dailyovation.com/wp-content/uploads/2024/06/French-Pop-Artist-Jerome-Peschard-Portrait-2-683x1024.jpg)
French Pop Artist Jérôme Peschard Portrait / photo courtesy of Stephane Thierry
The hotel’s lobby served as an elegant backdrop for an array of Peschard’s stunning oil paintings on recycled corrugated metal, showcasing his inspiration from French Indochina.
![](https://dailyovation.com/wp-content/uploads/2024/06/group-1024x684.jpg)
From Left- Tracie May, Milena Padula- Wife of Consul General of Italy to Vietnam, Sofitel Saigon Plaza Hotel Manager Alistair Minty, Lindsay Nutley, Consul General of Australia to Vietnam Sarah Hooper, Simon Pugh and Michael Hooper // photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
The event attracted an illustrious group of attendees, including Mrs. Sarah Hooper, Consul General of Australia to Vietnam; Mr. Daniël Stork, Consul General of the Netherlands to Vietnam; Mrs. Milena Padula, spouse of Italian Consul General Enrico Padula; and Mrs. Lê Hạnh, CEO of TVHub Vietnam. Distinguished guests also included Michelin Starred Chef/Owner Peter Cong Franklin of Ănăn Saigon, totalling one hundred and thirty of Ho Chi Minh’s leading tastemakers.
![](https://dailyovation.com/wp-content/uploads/2024/06/Painting-4-scaled-e1719530504956-684x1024.jpg)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
Guests enjoyed a selection of exquisite canapés, fine wines, and champagne while admiring Peschard’s captivating works. Adding to the allure, music by DJ Edge Pamute filled the space, and trendsetters Tracie May and Nykky Domodelled custom-embroidered Áo Dài, the national costume of Vietnam, designed by Peschard and couturière Giao Basson. A pop-up retail store showcasing Peschard’s merchandise collection also opened to the public, featuring a curated selection of home decor, limited edition numbered and artist-signed lacquer replicas of paintings, and an array of gift items. Both the boutique and the art exhibit will grace the Sofitel Saigon Plaza throughout the summer, concluding in early September.
![](https://dailyovation.com/wp-content/uploads/2024/06/Painting-2-scaled-e1719530437404-684x1024.jpg)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
This premier event highlighted the vibrant intersection of art, culture, and gastronomy, celebrating a unique fusion that will enchant visitors throughout the season, encapsulating Sofitel Hotel and Resort’s world of prestige and luxury.
![](https://dailyovation.com/wp-content/uploads/2024/06/Saigon_03-970x1024.png)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
“I’m deeply grateful to Sofitel Saigon Plaza for granting me such a fantastic platform to showcase my art. Although I am French, my heart is Vietnamese, and I’m thrilled to share my homage to Vietnam with their guests and visitors during the 60th Anniversary celebration of Sofitel Hotels and Resorts.” – Jérôme Peschard
“Marking 60 years of exceptional hospitality, we take pride in being a part of a legacy that consistently sets the standard for excellence in Asia, providing a unique experience for all modern travellers to explore Ho Chi Minh City through a French-inspired perspective.” – Mario Mendis, GM, Sofitel Saigon Plaza
ABOUT SOFITEL SAIGON PLAZA:
Sofitel Saigon Plaza harmonises the sophistication of French art de vivre with the vibrancy of local Vietnamese culture, delivering a luxury hospitality experience enriched by genuine heartfelt service. Conveniently located in a tranquil enclave on Le Duan Boulevard, Sofitel Saigon Plaza places you in the heart of Ho Chi Minh City’s business, cultural, and shopping district. The hotel boasts 286 rooms and suites adorned with refined décor and deluxe amenities, a fitness centre featuring advanced exercise equipment, and an outdoor swimming pool with breathtaking city views. Sofitel Saigon Plaza also features five dining establishments serving local and French cuisine, seven polished meeting rooms, and an opulent ballroom equipped with state-of-the-art facilities, making it the ideal destination for business, leisure, meetings, and gatherings.
ABOUT JÉRÔME PESCHARD:
Dubbed the “Gauguin of Vietnam,” Jérôme Peschard is a self-taught artist whose work reflects a life richly lived and creatively charged. His art bridges the past with the present, blending East and West, while drawing profound inspiration from his adopted home of Vietnam. Characterised by the use of oil on rusted corrugated iron sheets salvaged from local construction sites, his pieces reflect the very essence of Saigon – its history, development, people, culture, and vibrant spirit. Peschard’s unique fusion of Western pop art with Asian influences, inspired by comic book legend Jack Kirby and modern art icons like Basquiat and Warhol, continues to evolve as he explores new themes in his storytelling. In the dynamic energy of Vietnam, Peschard not only found his place in the world, but also his distinctive artistic identity.
Art Beyond the Glass (ABTG) returns for its 12th event on Sunday, June 30th, 2024 – The Original Bartender Art Festival
Art Beyond the Glass XII – The Original Bartender Art Festival Celebrates Cocktails, Art, Community & Inclusivity for All
Art Beyond the Glass (ABTG) returns for its 12th event on Sunday, June 30th, 2024, at the legendary Catch One nightclub!
More than 100 of LA’s top bartenders will make cocktails and showcase their artistic talents, with proceeds donated to Self Help Graphics & Art.
Since its inception, ABTG has raised more than $250,000 for arts-based nonprofits in LA and across the country.
![](https://dailyovation.com/wp-content/uploads/2024/06/ABTG-XI-Hotel-Bacardi-Eugene-Lee-1024x683.jpeg)
Photo Credits: Eugene Lee & Abigail Smith
Co-founded by Daniel Djang and Zahra Bates, ABTG is the original celebration of bartender artistry and widely regarded as one of the country’s premier cocktail culture festivals.
From painting to photography, live music, DJs and more, every ABTG showcases the creative pursuits of bartenders when they are not behind the bar.
“It’s hard to believe that what began as a casual conversation at Sunny Spot
in November 2011 has grown into this extraordinary event,”
Co-founder Daniel Djang
“The cocktail creativity and artistic talent of the bar community in LA and beyond never ceases to amaze me. We are so grateful for the generosity of our sponsoring brands and the numerous venues that have welcomed us into their spaces. Can’t wait to reunite with the extended ABTG family at ABTG XII!”
![](https://dailyovation.com/wp-content/uploads/2024/06/ABTG-XI-Class-Photo-Eugene-Lee-1024x613.jpeg)
Photo Credits: Eugene Lee & Abigail Smith
Art Beyond the Glass is taking place for the third consecutive year at Catch One, which is graciously being donated to ABTG XII for this exclusive event.
Located on Pico Boulevard in the heart of Los Angeles, this landmark nightclub was opened by Jewel Thais-Williams in 1973 as Jewel’s Catch One, a pioneering LGBTQ+ disco. Featuring state-of-the-art sound and lighting, the massive venue spans two floors and multiple indoor and outdoor spaces.
For the 12th annual Los Angeles event, Art Beyond the Glass is honored to be raising funds for Self Help Graphics & Art (SHG), which fosters the creation and advancement of new artworks by Chicana/o and Latinx artists through experimental and innovative printmaking techniques and other visual art forms.
Since 1973, SHG has been at the intersection of arts and social justice, providing a home that fosters the creativity and development of local artists. SHG establishes international collaborations and partnerships nationwide and creates worldwide cultural exchanges.
ABTG is once again partnering with their fiscal partner Another Round Another Rally, a nonprofit financial resource for the hospitality industry.
ARAR co-founder Travis Nass: “It is an honor to be a part of one of the most creative, innovative industry events across the country. We have always loved ABTG, and it is such a pleasure to be able to work with them again this year. We could not be prouder to work with this wonderful organization.”
ABTG will feature dozens of Bartenders from LA’s top bars and restaurants, including All Day Baby, Apotheke, Bar Flores, Bar Next Door,Death & Co, Fanny’s, General Lee’s, Level 8, Lustig, The Mermaid, Mother Tongue, Nativo, Roger Room, Scum & Villainy, The Varnish, along with pop-up bars and a special Legacy Team.
“Art Beyond the Glass has become so important to the bar community,”
Clare Ward
ABTG Head of Production
“Bartenders are makers. We make drinks. We make art. We make community. This is the perfect event to celebrate everything we do.”
![](https://dailyovation.com/wp-content/uploads/2024/06/ABTG-XI-Band-Abigail-Smith-1024x683.jpeg)
Photo Credits: Eugene Lee & Abigail Smith
Guests will also be able to buy bartender art, shop handmade items by bartenders, and bid on silent auction items.
![](https://dailyovation.com/wp-content/uploads/2024/06/ABTG-XI-Star-Trek-Smoke-Gun-Eugene-Lee-1024x695.jpeg)
Photo Credits: Eugene Lee & Abigail Smith
ABTG XII is being made possible by its generous sponsors: Amaras, Bacardi, Balcones, Barr Hill, Beam Suntory, Bushmills, Calisco, Deutsch Family, Dirty Sue, Filthy Food, Flor de Caña, Fords, Hedonistas, High West, Jack Daniel’s, Juliette, Kin, Liquid Alchemist, Mal Bien, Mommenpop, Montenegro, Pinhook, Proper 12, Real Del Valle, Ritual, St Benevolence, St George, Seedlip, Silvergrin, Spiribam, Tito’s, Tromba, True Believers, Underberg, West Coast Ice, and Zomoz.
Ticket information: ABTG XII will take place from 3pm to 7pm on Sunday, June 30, 2024, at Catch One.
General Admission tickets are on sale at the Catch One website for $65 per person until 3pm on June 30.
If still available, tickets will be sold at the door for $75 per person.Tickets to this event are only available for guests 21+ and over.
The all-inclusive ticket includes entry, cocktail samples, art gallery, entertainment and bar bites. In addition, guests will be able to purchase bartender artwork, buy raffle tickets and bid on silent auction items such as artwork, photography, rare spirits and more. All proceeds fromABTG XII will be donated to Self Help Graphics & Art.
# # #
About Art Beyond the Glass:
Art Beyond the Glass was founded in 2011 by Daniel Djang and Zahra Bates as a special event for bartenders to showcase their artistic talents when they’re not behind the bar. From cocktails to paintings, photography, live music, DJs, spoken word and more, ABTG is a celebration of bartender artistry inside and beyond the glass. Proceeds from every ABTG event are donated to a local arts-based nonprofit – to date, ABTG has donated more than $250,000 to these vital community organizations.
FOLLOW ART BEYOND THE GLASS:
Instagram: @abtgla Facebook: https://www.facebook.com/ArtBeyondTheGlass
Catch One
4067 W. Pico Blvd.
Los Angeles, CA 90019
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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East LA ‘ Birrieria Chalio ‘ Serves Big Flavor Birria from Raul Luis Family Secret
East LA ‘ Birrieria Chalio ‘ Serves Big Flavor Birria from Raul Luis Family Secret
One of East LA’s most popular restaurant serves Kings, Queens and Food Royalty. You can get a taste if it too.
Raul Luis brings Flavor with East LA’s birria
Today’s conversation has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
We have a really special treat today. We’re talking with Raul Luis from Birria the restaurant here in East LA. We’re going to talk about family. We’re going to talk about flavor. We’re going to talk about how he creates these amazing dishes. And then we’re going to talk more about how you can have a bite and taste his the food from his restaurants.
Raul Luis, thank you for joining us today.
Raul Luis:
Thank you for having me here. I’m very honored to be here speaking to you.
Joe Winger:
What’s the most important message you want the audience to hear today?
Raul Luis:
I think we can start talking about how Birria came to LA. How do we get it here? What caused that trigger to start selling the food here in LA?
My dad was given a certain skill set, handed down to him to make birria.
Birria is chivo goat meat. He used that skill set back in Mexico. He came to the U. S. when he came over during the Bracero program. He was talking to his buddies and he told them he’s a Barriario. He doesn’t know how to cook birria. So they would ask him if he would cook that dish from because that dish was only traditionally eaten during those special once in a lifetime events, baptisms, quinceañeras, weddings.
So the common denominator in all those events was the birria.
You went [to an important life event], you knew you were going to have birria. I tell people the story because I remember being small myself when I was young, that we wouldn’t eat meat too often because we were vegetarians, not by choice, but because of circumstance.
When someone was having a party, we said, “Wow, we’re going to eat birria today.” We knew we look forward to, we’re going to eat meat. It’s time. Let’s get ready to go eat some meat. Get ready, put on your Sunday clothes and go. When my father came to the U S People knew about him. They asked him to cook their dish for him.
When he cooked the meal for someone’s wedding, quinceanera, baptism, for their special occasion, he would cook extra.
So his friends would come over. When his friends would come over, he would serve whatever portion it was, usually like a whole carcass of lamb, 50 pounds. And then there was some leftover, so he would feed his friends.
And he would tell the stories when he would feed his friends. His friends wouldn’t leave. They would stay there for hours and they would be talking and my dad was, “I gotta go do my Sunday [errands], my day off. We gotta go to our family. They were there for hours and all their memories, all memories, special occasions.
Remember this? Remember that? And my dad said, “Man, what? Why are you talking? Why are you staying here so long?
It was the food.
He didn’t realize the time. It was the food that was triggering those special [memories], triggering their mind.
They’re time travelers, they’re going back to other special events.
I tell people, it’s those once in a lifetime events that are much more exponential, much more magnified because it was somebody’s wedding. It was somebody’s baptism.
That’s how it began, by cooking.
Joe Winger:
Your father was an amazing person. Back in the early 1960s, back in Mexico, he’s working in a tiny little five chair restaurant in the Mercado before migrating here to the US.
What have you learned from him taking this huge life journey?
Raul Luis:
I look back, how do the immigrants do this? How do they leave their country, leave everything behind?
He had a small spot, maybe five people to sit there. He would sell on the weekends. Business wasn’t that brisk.
They were opening up a new spot, but they required a down payment to secure it. So he had to come to the U.S. so he could save up some money.
They asked, does anyone know how to cook? Dad raises his hand. I’m a birriero.
So he began cooking birria for the farm workers. He was limited because now he was out of his comfort zone.
He was no longer in Mexico. He didn’t have access to all the spices that he used back home.
In the preparation of the different birrias, before they put the red adobe sauce, it’s white.
All the farm workers ate it up, but the people who were in charge wouldn’t eat it because it wasn’t easy on the eyes. People eat with their eyes.
[So he changed his process]
Why don’t you add the red before?
So, we marinated before we cook it,
[The second change]
There wasn’t all the spices we needed, so the chef that was there helped them get new spices or tweak the recipe a bit.
That’s what happened.
You have aspirations, and dreams, as many immigrants. They come to the U. S., make some money, go back.
He never went back.
Once you plant roots, then it’s hard to go back to your country of origin.
Joe Winger:
Fast forwarding to the present day. Your Birria in East LA is very popular.
What’s the most common dish at the restaurant?
Raul Luis:
We’re known for Birria. 9 out of 10 plates will be the Birria.
Sometimes we have new customers who want to try it but are hesitant. I explain our 10-hour cooking process [to get them excited.] Underground pits, cooking it with the mesquite wood to add that flavor.
The gaminess, the taste, our process, all that fun stuff, secrets.
Raul Luis ‘s East LA Birrieria Chalio most popular dish
Joe Winger:
Can you walk us through the flavor and process?
Raul Luis:
It’s a 2-day process. You get the [goat] carcass, cut it up into pieces.
The ribs, the neck bone, the French rack. There’s all these different cuts. Every single cut has a different taste profile and texture. So when you walk in, it depends on you. How dirty do you wanna get?
Do you wanna get down and dirty? You get the bones.
I tell people the neck is the best because it’s so tender, so soft, not too much fat on it.
If you’d like the nerve, then you get the ribs.
The flavor is amazing. In the bones, it’s amazing.
There’s people who don’t like to deal with the struggling or getting dirty. So they go with the all leg meat. That’s the drier part. It’s good, but it’s not. Not my first choice.
We cook it, we steam it, we marinate it, let it sit for about 24 hours and we put it into a our pressure cooker.
Part of the science is the way you stack it up, like a pyramid, and then they put firewood under it. If you don’t stack it correctly, part of it won’t cook.
You have to put it up a certain way to make sure that all the meat gets cooked properly.
We take it out. We’ve got to separate it so we can have all the different parts. Distinguish the leg from the neck bone from the ribs, put that aside. Then we put it in the oven so we can get like a slow roast, nice little crispy. Tender on the outside, real soft on the inside.
The most important thing is the consommé.
That’s the broth, we call it the “honey”. You can’t have it without the consomme. The birria isn’t birria without the consommé. That’s what gives it the flavor. That’s what takes it to the next level.
Some people say, “Oh, I had birria.” No you didn’t. That was a taco.
No, you’ve got to have it with the consommé.
The new movement with the birria, they dip the sauce. It’s the same concept, but I would like to think that our consommé is a little more intense, more flavorful, because we use the broth from the goat and from the mince that it distills.
So it’s really flavorful. You got to try it.
East LA Birrieria Chalio from Raul Luis – A Family Secret
Joe Winger:
You have a deep family history, you have a cultural history. Obviously food is part of that history. Can you talk a little bit about the cultural value and the meaning behind Birria and why it’s important to you?
Raul Luis:
I tell people it’s made to feed kings and queens. How?
Because in our region, Central Mexico, the birria is eaten by most of the population in Mexico. About 85-90% are Catholic.
So one of the first steps when a child is born, they take them to the church and that’s where he becomes a king.
They baptize them. They have a festivity. There’s a party going on.
Then the second phase is they feed the Quinceaneras.
That’s a rite of passage where you go from childhood to adulthood for the girls. So now you feed the princesses.
The next step is when the lady gets married, she’s the queen.
All three of those things, traditionally, was birria.
That’s the only thing that was in common. That helped people look back to those special occasions. When people eat the birria, they go back to that once in a lifetime event.
It’s time traveling for them.
It’s the memories.
Fast forward to when we came to LA, the parents would bring their kids, [and now their kids say] ”I used to come here 20 years ago. My dad used to bring me when I was a kid.”
So that’s what it does. It brings the family together.
Raul Luis Battles Fast Food Giants …and Wins (kinda)
Joe Winger:
You mentioned some fast food places now working within the same cuisine. Rubbing you the wrong way.
Raul Luis:
Yeah, it’s fascinating how many people called me [about it].
Del Taco and a few other places that were selling birria, but they’re not selling it the way it’s supposed to be. That’s wrong. At first I was a little worked up explaining that they’re missing the point here. What it means to the people from back in Mexico.
But there’s always a silver lining. Now the dish is mainstream.
I would have never been able to do that. These guys with these big budgets are able to cross over and speak to different generations, different ethnic groups.
Before, when we first opened up our restaurant. [Everyone would ask] “What’s it called? What is that? I don’t know what that is.”
Now people know when before they didn’t.
So I give them credit for being able to make people aware and bringing attention to this dish.
I see myself as the missing link. I’m the one that’s going to fill in the gaps to tell what the dish really means, what significance it has, what historical cultural value it has. That’s what I’m doing with our YouTube channel at Birria World.
East LA Birrieria Chalio leads the Birria Movement
Joe Winger:
Let’s talk about the Birria movement. Everyone says you are the leader. What does the future of Birria look like in East LA and in the country itself?
Raul Luis:
In a perfect world, everybody would switch over from beef to goat, which is actually one of the most eaten meats across the world.
If you go to the Middle East or China, they eat that dish. Here in the U. S., it’s not as popular.
Introducing them to the dish so they can try out the different textures, different profiles. They can see that there’s another option.
I source from a vendor in Texas.
The meat we use is paleo certified. It’s halal, all this special stuff. Probably a little more nutritional than beef.
There’s more taste, more flavors in the meat.
My job is to go out there and have people be aware that [this] exists.
There’s potential growth across the US to be provided for different ethnic groups and different generations of people.
Joe Winger:
You’ve had world-famous food stars visit you.
Raul Luis:
Anthony Bourdain came to our LA location. I guess he saw something before everybody else did and realized it was a special dish.
The second person was Jonathan Gold. He was a writer for the LA times. He wrote beautiful articles on us. He also saw what the dish meant to our community.
They gave it a little approval. Come on, try it. Take your turn. I’m sure you’ll enjoy it. I’m sure you’ll be back
Joe Winger:
Raul Luis with his Birria restaurant in East LA. Tell us all the ways that our audience can find you and learn more about you.
Raul Luis:
They did a documentary, “Mexi Papa: Chronicles of Birria” on YouTube. That’s just the basic history of how Birria got to LA and the US.
Then you can go to Birria World on YouTube. We do a birria tour, going to different restaurants, we showcase how they cook it, why it tastes different, how it’s served differently in certain regions.
On Instagram, you can go to Chalios Birria for my Texas location and East LA Chalios Birria Instagram.
Then on Facebook, it’s a Chalios Seminary.
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Magnificent Flavor: White Truffle Hot Sauce from Chilli No. 5 Unveils Limited Award-Winning Hot Sauce
Hunted Alba White Truffles — Chilli No. 5 Unveils Limited Great Taste Award-Winning White Truffle Hot Sauce
Chilli No. 5 launches a new batch of 50 bottles of magnificent White Truffle Hot Sauce to compete with Truff, the industry leader and USA truffle sauce master.
The only difference is Chilli No. 5 uses real white truffles from Alba in the Piemont and has won the Great Taste Award in 23.
Priced at £25/30€/$ per 100ml, it solidifies its position as one of the priciest and fanciest hot sauces in the global market.
Every October, Chilli No. 5 founder Rumble Romagnoli visits Alba in Northern Italy to hunt and handpick white and black truffles that are used to make a yearly batch of the Chilli No. 5 White Truffle Hot sauce.
Truffle Hunter – Renzo, and Lagotto Romagnolo truffle dog – Charlie
The team has a dedicated Truffle Hunter – Renzo, and Lagotto Romagnolo truffle dog – Charlie to find the best truffles in the world. They also benefit from access to the truffle forest that has belonged to Renzo’s family for generations.
“Truffles are like diamonds. They cannot be made.
You have to find them.
Rumble Romagnoli
Founder
“…Each one is unique. Close your eyes and bring the forest to life with this uber-umami white truffle sauce unmatched so far in the industry.” – Rumble Romagnoli founder says.
Romagnoli adds “You can understand that no expense was spared in sourcing the finest white truffles, carefully handpicked to ensure their unparalleled quality and aroma. Blended with a mix of fresh mushrooms such as Porcini, Ceps, Chantrelles, Girolles, and Morilles, this creation is a true culinary gem.”
According to the Great Taste Award Judges “It becomes clear very quickly that this sauce has been made with real skill. The truffle is very much present but tamed at all times. The additional mushrooms combine for a really characterful sauce that offers umami in spades but has some acidity, tang and sweetness too. On top of all this artistry, there’s the late and subtle arrival of chilli heat to round it all off. This is a very complex sauce, but very accessible too.”
This unique White Truffle Hot Sauce will be a versatile addition to kitchens, grills, and BBQs all over the world used not only as a condiment, but also as marinade, and a BBQ sauce. Traditionally, truffle is used on plain pasta, risotto, or grilled meats to enhance the complexity of this unique flavour. The intoxicating aroma and robust, earthy flavour of white truffles create a truly sensory experience that will transport you to a world of culinary luxury.
Chilli No. 5’s White Truffle Sauce is a limited-edition offering, available for a limited time as only 50 bottles are produced each season. This new batch left the Chilli No. 5 kitchens today, so don’t miss the opportunity to add this rare delight to your upcoming culinary repertoire.
Chilli No. 5’s White Truffle Sauce is the perfect choice for discerning home cooks, food enthusiasts, and those seeking to impress guests with a touch of decadence. Whether you’re celebrating a special occasion, hosting an intimate dinner party, or simply indulging in a gourmet home-cooked meal, this sauce will leave a lasting impression.
This limited-edition White Truffle Hot sauce goes with everything and is perfect for a chilli sauce gift in its designer sustainable packaging.
To explore the rich flavors of Chilli No. 5’s White Truffle Sauce and elevate your culinary creations, visit Chilli No. 5’s Website.
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A night of Incredible Flavor for a Worthy Cause: 35th Annual “A Culinary Evening with the California Winemasters!” at Burbank’s Warner Bros Studios Saturday, May 18th
Celebrate The 35th Annual “A Culinary Evening with the California Winemasters!” on Saturday, May 18th
Courtesy of California Winemasters
The countdown to the 35th Annual “A Culinary Evening with the California Winemasters” has officially begun!
Courtesy of California Winemasters
This year’s celebration coming up on Saturday, May 18th, 2024, from 5:30 pm to 10:00 pm at the iconic Midwest Street Backlot at Warner Bros. Studios in Burbank, promises to be a culinary extravaganza like no other and is set to attract approximately 1,200 wine and food enthusiasts, all coming together to support Cystic Fibrosis research and care.
Honorary Co-Chairmen Glenn Salva, Estate Director for Antinori Napa Valley, and Sam Marvin, Chef & CEO of Echo & Rig Steakhouse / Courtesy of California Winemasters // Courtesy of California Winemasters
The event proudly announces Glenn Salva, Estate Director for Antinori Napa Valley, and Sam Marvin, Chef & CEO of Echo & Rig Steakhouse in Sacramento, and Las Vegas, as this year’s Honorary Co-Chairmen. Their commitment to this cause adds a distinctive touch to an already illustrious event.
“A Culinary Evening with the California Winemasters!” on Saturday, May 18th
A Culinary Evening with the California Winemasters has earned its place as a WINE SPECTATOR “Top 10 Charity Wine Auction” and a BizBash Top 100 Event.
The evening will showcase the talents of over 50 Celebrated Chefs and Restaurateurs alongside 75 Award-Winning Wineries and Winemakers.
With local Angeleno’s and guests from across the county in attendance, this year’s event promises an unforgettable experience for all.
Courtesy of California Winemasters
This year’s Celebrated Chefs and Restaurants include:
Alexander’s Steakhouse Pasadena
Backyard BBQ
Café Eighteen48
Chef Charly
Chef Joseph Manzare
Chef Scott Renney
Enebla: Recipes from an Ethiopian Kitchen
Local LA Catering & Events by Chef David Lefevre
Lil Pig
The Cheese Store of Beverly Hills with Breads from The Underground Bakery
Urban Press Winery & Restaurant
Wok Star Catering by Chef Katie Chin
Desserts will be presented by Magpies Softserve, The Beverly Hilton, Truffles ‘N Coffee and Unique Distributors, Inc. / Florentino Ice Cream.
Award-Winning Wineries and Winemakers
This year’s Award-Winning Wineries and Winemakers will include Ackerman Family Vineyards, ADAMVS, Alta Colina Vineyard & Winery, Anomaly Vineyards, Antinori Napa Valley, Aperture, Arrow&Branch, Baldacci Family Vineyards, Barbieri and Kemp Wines, Barnett Vineyards, Bernardus Winery, Boars’ View, Bremer Family Winery, Cadre Wines, Calafia Wines,Chenoweth Wines, CHEV., Chimney Rock Winery, CIRQ Estate, Convene By Dan Kosta, Cornerstone Cellars, CourAvant,Crocker & Starr, Domaine Carneros, Donald Patz Wine Group, Duhig Wine, DuMOL, Dutton-Goldfield Winery, Earthshine Wines, Farella, Glass Slipper Vineyard, Grgich Hills Estate, Guarachi Family Wines, Hitching Post Wines, Hyde de Villaine,Hyde Vineyards Estate, Jaffe Family Wines, JONATA, Kindred, LOCALISM Wines, Lombardi Wines, Mailbu Vineyards,Mending Wall, Merus, Mi Sueño Winery, Monochrome Wines, Monte De Oro Winery, Murder Ridge Winery, Navarro Vineyards, Olivia Brion Wines, Outpost Wines, Paradigm Winery, Parallel Napa Valley, Patz & Hall, Peter Michael Winery,Post Parade, Pott Wine, Pride Mountain Vineyards, Ridge Vineyards, Sans Liege Wines, Sciandri Family Vineyards, Scott Harvey Wines, Silverado Vineyards, Skylark Wine Company, Spottswoode Estate Vineyard & Winery, Talisman, Tercero Wines, Terre et Sang, The Hilt Estate, The Setting Wines, Three Wine Company, Tom Eddy Napa Valley, TOP, Trefethen Family, Truchard Vineyards, and VIVIER Wines.
Don Francisco’s Coffee is the official coffee provider and FIJI Water is the official water provider, along with beveragesCelsius and VitaminWater at Winemasters 2024.
Guests will have the opportunity to participate in the legendary auction with over 600 silent and live auction items, featuring rare wines, unique experiences, and exclusive items. The event’s auction is a testament to the generosity and support of the community in making a tangible difference in the fight against Cystic Fibrosis.
Anticipated net proceeds of $1,500,000 will contribute to the Cystic Fibrosis Foundation’s crucial research and care programs. Over the past 34 years, this event has raised an astounding $36 Million, playing a pivotal role in transforming the median age of a CF patient from 12 years old to 56.
“We cannot express enough our gratitude for the unwavering support
we’ve received over the past 34 years
from some of the world’s most prominent Wineries, Winemakers, Chefs, and Restaurants,”
Olivia Younan
Development Director
Cystic Fibrosis Southern California Chapter.
“As we celebrate our 35th Anniversary, we extend an invitation to everyone to join us for this special occasion and make a meaningful impact on the lives of those affected by Cystic Fibrosis.”
Ticket Information: The 35th Annual “A Culinary Evening with the California Winemasters” will take place onSaturday, May 18th, 2024, and this is a 21+ event. VIP Guests can enter at 5:00 pm and General Admission will be from 5:30 pm to 10:00 pm. Tickets are on sale now until Saturday, May 11th, 2024.
For more information on the 35th Annual “A Culinary Evening with the California Winemasters,” please visit www.CAWinemasters.org
ABOUT A CULINARY EVENING WITH THE CALIFORNIA WINEMASTERS:
A Culinary Evening with the California Winemasters is a WINE SPECTATOR “Top 10 Charity Wine Auction” and BizBash Top 100 event that showcases 55 celebrated chefs and restaurateurs and 75 award-winning wineries and winemakers. 1,200 guests from all over the USA are in attendance.
The event features over 600 extraordinary silent and live auctions. Anticipated net proceeds of $1,500,000 will benefit the Cystic Fibrosis Foundation’s vital research and care programs. Cystic fibrosis (CF) is a life-threatening genetic disease that primarily affects the lungs and digestive system.
The event has raised $36 million in 34 years and in that time, the median age of a CF patient has gone from 12-years old to 56.
ABOUT THE CYSTIC FIBROSIS FOUNDATION:
The mission of the Cystic Fibrosis Foundation is to cure cystic fibrosis and to provide all people with the disease the opportunity to lead full, productive lives by funding research and drug development, promoting individualized treatment, and ensuring access to high-quality, specialized care.
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