For nearly 30 years Oregon’s Le Cadeau Vineyard has been producing amazing wines, cultivating a loyal audience and earning worldwide attention for their grapes and wine rosters.
Founders Deb and Tom Mortimer
The founders, Deb and Tom Mortimer, will tell you the secret to great wine isn’t a secret at all. It’s actually quite obvious and staring everyone in the face. It’s the grapes. Respecting the grapes and carefully protecting and supporting their process; it’s the difference between mediocre wine and the excellent wine that they strive to produce year after year.
They grew from six acres to sixteen, and planted Pommard, Dijon clones 667, 777, 113, and 115, Mariafeld (a Swiss Pinot Noir clone) starting on the south slope of Parrett Mountain, in the Chehalem Mountains AVA.
From the beginning, Le Cadeau’s location produced noticeable magic. Vibrant aromatics. Intense fruit forward flavors with glimmers of spice and earthiness usually not often found in young Pinot Noir wines.
Le Cadeau Vineyard
Find Le Cadeau Vineyard on the southern tip of Parrett Mountain near Newberg, Oregon, in the Chehalem Mountains AVA.
The 16-acre vineyard benefits from high-elevation (610’ – 725’) developed and planted with one focus – growing distinct and complex Pinot Noir.
The vineyard delivers based on a combination of soils: Jory, Nekia, and Witzel soil (a very shallow, broken basalt). On the East side, a cross between Jory and Willakenzie.
One of the wines tasted today, Merci Pinot Noir – comes from an assortment of new plantings of heirloom clones, including Mt. Eden, Calera, Swan and Jackson.
Le Cadeau Wines
2018 Merci Reserve Pinot Noir
2018 Merci Reserve Pinot Noir
From Winemaker Jim Sanders, it’s a blessing in the bottle, or as they’ve said a ‘Merci’ thank you. After a taste, with a grin on your face you might say the same as you pour your second sip.
Ruby in the glass. Red currant, red plum, blue berry, peach, orange peel on the nose. White pepper, vanilla, boysenberry. Nice, velvety medium body with medium tannin and a very pleasant finish. Perfectly paired with lamb, turkey, roasted chicken.
Blanc de Noir 2017
Winemaker Steve Ryan and his team produced a classic representation of Blanc de Noir, minimizing skin contact, fermenting in both Stainless steel and French oak.
The result is a very drinkable potion. Subtle apricot with pronounced pear on the nose. Green apple, lemon zest, pasty and flirty touch of cherry on the finish. Pair it with garden salad, light appetizers, even a light chicken dish.
Le Cadeau Wine Club
Wine club membership has three level: Platinum, Gold, Silver with tiers that include discounts per shipment, access to limited releases, invites to events and parties, and complimentary tastings at the Dundee location.
Learn more about the Le Cadeau Wine club membership here
Visit Le Cadeau
Located on Highway 99W in Dundee, just 45 minutes from Portland and 30 minutes away from their vineyard, off-site tasting room is inside The Dundee hotel.
1326 N Hwy 99W, Suite 101
Dundee, OR 97115
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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
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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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.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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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.
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Scott Augat, Sam Seidenberg Lead Cuyama Buckhorn’s Buckhorn Bar — Unlike any Roadside Cowboy Bar in High Desert Country
Cuyama Buckhorn’s Buckhorn Bar, led by Scott Augat and Sam Seidenberg is Unlike any Roadside Cowboy Bar in the High Desert
Bar Lead Sam Seidenberg is doing something twofold at the Buckhorn Bar – he is encouraging and creating cultural exchanges unlike perhaps anywhere else in the state, and he is taking the idea of outdoors-to-glass to the next level.
A high desert hideaway, Cuyama Buckhorn sits on Highway 166 between Santa Maria and Bakersfield, CA—an hour away from Santa Maria Airport, two hours from Santa Barbara Airport, two and a half hours from Los Angeles International Airport, two hours from Burbank Airport, and just over an hour from Bakersfield Municipal Airport.
The L88 airstrip, a privately-owned, public use airport is 2 blocks from the resort.
Nestled in what is referred to as The Hidden Valley of Enchantment—a fitting nickname for this hidden gem of a region—Cuyama Buckhorn neighbors small farms, ranches, wineries, and natural landmarks including Carrizo Plain National Monument, Los Padres National Forest, and Bitter Creek Wildlife Preserve. The area is a popular destination for motorcyclists and pilots.
Cuyama Buckhorn was originally a roadside motel built for oil executives to have a place to stay in the 1950s, and in the 70+ years since it opened, has since catered to everyone from local ranchers and cowboys to bikers and car buffs out for their Sunday drives.
Seidenberg brings a wealth of experience to the job, having worked in bars in San Francisco and Portland before discovering New Cuyama one day and realizing the town had everything he needed.
Today the bar’s motto “Come as you are” welcomes everyone from mountain bikers and outdoor enthusiasts to city folks looking to enjoy the resort for the weekend.
“This is essentially an American country bar and my goal is for us to meet the needs of everyone who walks through the door,”
says Seidenberg.
“We have a more diverse clientele here than I ever saw when I was working in the Mission District in San Francisco,” says Seidenberg of the scene.
What he has done with the cocktail program is create a way to tell stories through the drinks he’s created and thus encourage those drinking them to better understand where they are at that moment.
God’s Country, made with Rye, 3H Wagyu Beef, Coors Light and Corn
God’s Country, made with Rye, 3H Wagyu Beef, Coors Light and Corn
For example, his drink, God’s Country, made with Rye, 3H Wagyu Beef, Coors Light and Corn is basically an homage to the ranch traditions of the Valley itself.
As with the layered stories behind each drink, Seidenberg, who has a deep personal passion for the area and the Los Padres National Forest in particular, focuses on layering ingredients from the region as well into each drink he develops.
Whether he be out for a mountain bike ride or a trek into the mountains, he’s always on the hunt for what he can bring back into the bar and ultimately the glass. While manzanita may be highly endangered elsewhere in the state, in the Cuyama Valley it grows abundantly and Seidenberg finds many ways to use it from harvesting berries to picking the flowers.
A drink such as the Prickly Pear, Manzanita Flower, Yerba Santa and Mezcal Spritzer is just one example of the fruits of his labor.
General Manager and Sommelier Scott Augat, who has spent his career at some of the best restaurants in Boston, Miami and Dallas, is also passionate about both creating conversation and inciting curiosity with bar patrons.
Augat’s sourcing of draft beers includes some local favorites
Augat’s sourcing of draft beers includes some local favorites, including a beer from There Does Not Exist, a local San Luis Obispo brewery helmed by Max Montgomery, who worked at Firestone-Walker Brewing for many years.
The “Cans & Bottles” section features “usual suspects” and then there are the unusual suspects – outliers like Anchorage Brewing’s Sent By Liars, Oxbow Brewing Company’s Bramble On, and Fonteinen’s Sherry Lambikken Blend, to name a few.
Augat’s wine list of nearly 60 wines offers more than a few surprise-and-delight moments. While Augat recognizes that Cuyama Buckhorn is in Santa Barbara County, one of the country’s top wine producing regions, he also wants to introduce guests to wines from other regions that are making their best versions of particular grape varietals –think small regions of Italy and France, as well as Austria, Lebanon, and Slovenia. He’s focused on seeking out small producers and showcasing single vineyard wines from across the globe.
Between Seidenberg and Augat and their team, locals and hotel guests are in good hands where libations are concerned. Not only is everyone guaranteed a stellar beverage experience here, but they may get an education at the same time. Everyone who works behind the bar shares a passion for talking to people and sharing stories, which seems to create an environment where guests find themselves talking and learning, intentionally or unintentionally, about the area and each other.
Cuyama Buckhorn’s Buckhorn Bar Menu
The bar menu is divided into six sections – Farm to Glass, Barrel Aged Cocktails, Macerations, Draft Beer, Cans and Bottles, and Spirits Flights.
FARM TO GLASS is five enticing elixirs, all created to showcase the house-made liqueurs, bitters and seasonal syrups made from local produce and foraged herbs that feature prominently in each glass. Each cocktail is $18.
Done Deal
Aquavit, Amaro, Golden Beet, Lemon
Long December
Reposado, Carrot, Cardamom, Honey
Chelsea Cooler
Botanicals, Celery, Thyme, Red Peppercorn
God’s Country
Rye, 3H Wagyu Beef, Coors Light, Corn
Honeymooner
Grappa, Pineapple, Campari, y, Chartreuse
BARREL AGED COCKTAILS are served from a wine thief from one of four Rod & Hammer whiskey barrels. Each one holds a traditional cocktail such as a Manhattan, a Boulevardier, a White Negroni and a Nouveau Carré and all are made using the Solera aging process so that the flavor of each drink develops over time. Each cocktail is $20.
MACERATIONS are visual delights and feature Tequila, Grappa, Rum and Whiskey
MACERATIONS are visual delights and feature Tequila, Grappa, Rum and Whiskey – each infused with a combination of flavors such as watermelon, hibiscus and black pepper corn or pineapple, tomatillo and arbol chiles. The watermelon and pineapple have both been smoked with Cypress wood from a felled tree on the property. These can be sipped neat, used in cocktails or served over a large ice cube topped with a splash of Topo Chico. Macerations are $10.
The FLIGHT MENU is two flights of each spirit–Bourbon, Rye, Peated Whiskey, Brandy/Cognac, Gin, Mezcal and Tequila–with the choice of a Staple Flight or a Premium Flight. Flight mats are provided (staple flights on one side, premium on the other) with information about each spirit along with tasting notes.
Call (661) 766-2825 or visit https://www.cuyamabuckhorn.com/to reserve
E-mail: hello@cuyamabuckhorn.com
Instagram: @cuyamabuckhorn
LOCATION:
4923 Primero Street, New Cuyama, CA 93254
A high desert hideaway, Cuyama Buckhorn sits on Highway 166 between Santa Maria and Bakersfield, CA—an hour away from Santa Maria Airport, two hours from Santa Barbara Airport, two and a half hours from Los Angeles International Airport, two hours from Burbank Airport, and just over an hour from Bakersfield Municipal Airport. The L88 airstrip, a privately-owned, public use airport is 2 blocks from the resort.
Nestled in what is referred to as The Hidden Valley of Enchantment—a fitting nickname for this hidden gem of a region—Cuyama Buckhorn neighbors small farms, ranches, wineries, and natural landmarks including Carrizo Plain National Monument, Los Padres National Forest, and Bitter Creek Wildlife Preserve. The area is a popular destination for motorcyclists and pilots.
ABOUT CUYAMA BUCKHORN
Cuyama Buckhorn is a timeless roadside resort, restaurant, bar, and coffee shop in the heart of California’s high desert within Santa Barbara County, approximately 2 hours north of Los Angeles.
First opened in 1952, Cuyama Buckhorn was remodeled by 2 Los Angeles-based designers who sought to bring the rich history of the resort back to life. The modern motel features 21 renovated Western-chic guest rooms, all with dedicated patio areas. Vintage accents and fixtures throughout the resort nod to the property’s rancher history and original mid-century architecture.
For dining, the property features a farm-to-table restaurant, bar, and coffee shop, along with spaces for hosting private events, weddings, or meetings.
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Having a Multi-Generational Passover Celebration? Wine Pro Etti Edri Shares Important Tips
Having a Multi-Generational Passover Celebration? Wine Pro Etti Edri Shares Family-Friendly Tips
Today is a treat for people who observe Passover and wine-lovers who are curious to taste Israeli’s delicious (ands well-rated) new wine releases.
Etti Edri has over 15 years of wines experience and is the Export Manager for Carmel Winery.
So of course I come from Carmel. What’s important for me is to talk about Carmel Winery, that we are able to produce wines from a wide spectrum of wine.
When we sit together for Passover. There are younger people: 18 year old’s, 20 year olds, but it’s people we wanna bring in and invite to the wine world.
Because the wine world in Israel is just since the 1970’s, even though they used to produce wine thousands of years ago. After the Muslim era until the seventh century there was no wine at all. So when Rothchild came, he had to start everything from scratch.
So what he started, we actually sustained. And when we sit together at the table for Passover there are 18 year olds, 23 and 30 year olds, parents, grandparents. That’s a lot of different wine tastes. And we all know how wine involves your palette.
Personally, I mean, I started with semi-dry wines, and today I would go for the Volcano, which is the single vineyard one, you know, the geeky one that goes into oak and large oak. But how long it stayed, and how long it was fermented, and so forth.
As opposed to my 21 year old. She says, “Mom, give me something light and fun”.
So this is what’s so beautiful about Carmel is that you can give them the “Buzz” series, which is the sparkling, a flavored wine and it’s semi-sweet, and they love it. But yet, on the other hand, my father would like the brandy which we also produce. And, me, myself, would go for the high end one. So everybody around the table can enjoy their own glass of wine, and that’s miraculous in a country like ours, it’s an achievement.
Lets do a deeper dive on the wine.
Because I’m at the age of liking these geeky kinds of wines, I want to talk about Carmel Signature. Carmel Signature is all the premium wines under Carmel Winery’s label. It means that while we make regular table wines, you can also drink our Signature series and it has our signature on it, Carmel signature with a symbol of spies.
That symbol means it’s coming from the top vineyards in Israel. So it’s coming up from the Galilee. It’s coming from the Judean Hills. It’s always being picked from single vineyards that are growing up in the north, with really meticulous care.
When it comes into the winery, it’s separated in oak, and then after the fermentation, it’s blended together for a while until it creates a beautiful blend.
So two things I want to talk about, one is we are launching “Single vineyard”, which is a very famous among Kosher drinkers. They love it knowing it’s Single Vineyard from Carmel and they want to taste it because it’s been planted since 2010.
Also, we are launching something today that’s a bit higher. It’s called Volcano, because it comes from a special vineyard that was planted in 2010. Picked from their Cabernet Sauvignon, which Americans love.
So combine the Cabernet grapes, the single vineyard, the signature symbol, the immaculate vineyard work. Combing in all and eventually you get something that’s really really beautiful on the palate, very rich, but yet something you can age and drink 5 – 10 years from now.
Amazing, so tell me more about the Carmel Single Vineyard Cabernet Sauvignon 2019. What meal would you pair with it for dinner?
When we are drinking such a rich and full wine, you would expect to have a matching experience with the food. So usually people would go for roasted meats, fatty meats because the wine is so rich in tannins.
I would actually go for the long-cooked lamb, because I’m Mediterranean, I’m Tunisian.
So I would put all these herbs inside, and yet these herbs would not damage the quality of the wine or the flavors it also pronounces. But long cooked. When you think about a bite of that alongside rice pilaf. You know what that is like? A mixture of the spices should match perfectly to that cabernet. The balance you would get is quite amazing.
Let’s move to a second wine.
What I want to talk about is a wine called Carmel Mediterranean. It’s also on the Carmel Signature which received 96 points by Decanter, which was a big thing for us.
The Americans that came here in 2000, when they tried it they were just blown away.
Mediterranean Carmel is a combination. It’s got Carignan, it’s got Petit Verdot. It’s got Petit Syrah. It’s got single vineyards, separated from all of Israel. It combined later on, after 8 months in oak together, as a blend.
When you taste it it feels like you are tasting some part of the Judean Hills climate, which is limestone and rocky, chalky. When you go out to the Northern Galilee, it’s just a bit wet there, there’s more rain there. So it would feel a lot more earthiness and herbiness into the wines, and combining that, together with also some of the northern shore, Carignan, which is a 100 year old vine. That just gives you a sensation on your palette that you can’t give up.
Then we say, Israel is in one bottle for Carmel Mediterranean and the Camel Signature.
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Executive Chef Michael Hung and his celebrity chef friends Annc The Colony Palms Hotel Club Guest Chef Series
The Colony Palms Hotel is thrilled to announce the highly anticipated “Join The Club Guest Chef Series” at The Colony Club, featuring renowned Executive Chef Michael Hung and his esteemed celebrity chef friends.
Taking place throughout the month of June 2023, this exclusive culinary event promises an extraordinary dining experience for guests seeking exquisite flavors and a touch of glamour!
Colony Club’s The Club Guest Chef Series
The Colony Club, The Colony Palms Hotel’s signature restaurant, is renowned for its innovative California Fare served throughout the day, including breakfast, lunch, and dinner. Nestled in the heart of Palm Springs, guests have the option to dine in the main dining room, where they can indulge in Steve Hermann’s modern take on Art Deco glamour or choose the al fresco poolside dining patio with breathtaking views of the mountains.
The “Join The Club Guest Chef Series,” hosted by Executive Chef Michael Hung, will bring together a curated collection of celebrity chefs for four special evenings of culinary excellence. Each event will feature a delectable Five-Course Prix-Fixe Menu, Optional Wine Pairing, and selection of Specialty Handcrafted Cocktails created by The Colony Club, SO.PA, and Hermann’s Bungalows Bar Manager, Kelly David.
Chef Brittany Cassidy
The series kicks-off on Wednesday, June 7th, 2023, with Chef Brittany Cassidy, Head Chef at Violet Bistro in Westwood. Born and raised in San Diego, Cassidy’s culinary journey spans from Le Cordon Bleu in Hollywood to some of LA’s top kitchens, including Rustic Canyon and Birdie G’s. She will showcase her affinity for crave-worthy comfort food and transportive French Bistro fare in a menu that includes dishes such as her Roasted Beet Salad, and Confit Duck Leg, along with Hung’s Local Halibut Carpaccio and Sauteed Petrale Sole, finished with Cassidy’s Vegan Chocolate Mousse ($89 per person, does not include tax and gratuity).
Chef Isaias Peña
On Wednesday, June 14th, 2023, Chef Isaias Peña, Caruso Regional Executive Chef of Hank’s and Qué Padre in the Pacific Palisades at Palisades Village, will take the stage. With a deep appreciation for Mexican cuisine and fusion, Chef Peña’s culinary creations at Hank’s and Qué Padre captivate diners with their extraordinary flavors and striking presentation.
Chef Walter Nunez
The Guest Chef Series continues Wednesday, June 21st, 2023, with Chef Walter Nunez, Executive Chef of The Rex – Seaside Steakhouse in Redondo Beach. Chef Nunez’s refined approach to cuisine has elevated The Rex’s dining experience, showcasing his expertise in traditional and contemporary culinary techniques.
Chef Chris Oh
The final event of the series will be held on Wednesday, June 28th, 2023, featuring the multi-talented Chef Chris Oh (Seoul Sausage, Escala K-Town,Um.Ma SF, Kamu Ultra Karaoke) and Executive Chef Michael Hung presenting an evening of Traditional Korean Barbeque spotlighting Prime Beef and Japanese A5 Wagyu Beef served on The Colony Club’s poolside dining patio. Chef Chris Oh is known as the founder of Seoul Sausage Co and a winner of multiple TV competition shows, Chef Oh’s innovative culinary creations bridge cultural traditions and redefine the boundaries of gastronomy.
For more information on The Colony Club’s “Join The Club Guest Chef Series” coming up on Wednesday, June 7th, 2023, Wednesday, June 14th, 2023, Wednesday, June 21st, 2023, and Wednesday, June 28th, 2023, please call 760.969.1800 or to make your reservations now, please visitOpenTable.com.
The Colony Club at The Colony Palms Hotel is open for Dinner every Sunday through Thursday from 5:00 pm to 8:00 pm, and every Friday and Saturday from 5:00 pm to 10:00 pm. Lunch is server every Monday through Friday from 11:00 am to 3:00 pm. Breakfast is offered every Monday through Friday from 8:00 am to 11:00 am, and Brunch is served every Saturday and Sunday from 8:00 am to 3:00 pm. For more information about The Colony Club restaurant at The Colony Palms Hotel or to make reservations, please call 760.969.1800 or visit www.ColonyPalmsHotels.com.
ABOUT THE COLONY CLUB AT THE COLONY PALMS HOTEL
The Colony Club is The Colony Palm Hotel’s signature restaurant where Executive Chef Michael Hung showcases his innovative California Fare for Breakfast, Lunch, and Dinner. Guests of The Colony Club can dine inside the main dining room while enjoying Hermann’s modern take on Art Deco glamour or enjoy the warm breezes while dining al fresco poolside with a stunning view of the mountains.
ABOUT EXECUTIVE CHEF MICHAEL HUNG:
Chef Michael Hung, a culinary virtuoso, brings his innovative vision and wealth of experience to The Colony Club at The Colony Palms Hotel and SO.PA at L’Horizon Resort and Hermann Bungalows as their newly appointed Executive Chef.
With an impressive career spanning from apprenticeships at Daniel and Aquavit in New York City to working alongside renowned chefs in San Francisco, including Chef Traci Des Jardins at Jardiniere and Chef Roland Passot at La Folie, Chef Hung has solidified his reputation as a rising star.
Notable achievements include his acclaimed restaurant Faith & Flower in Los Angeles, which garnered numerous accolades, and the highly praised Viviane at the Avalon Hotel, recognized by food critics and publications alike.
Now in Palm Springs, Chef Michael Hung is poised to elevate dining experiences, fusing vibrant flavors, local ingredients, and his own creative flair to create unforgettable culinary journeys at these esteemed establishments.
ABOUT THE COLONY PALMS HOTEL
Opened in the 1930s, The Colony Palms has a colorful history involving mobsters, athletes, politicians, and Hollywood stars. This Spanish colonial gem, updated by celebrated designer Steve Hermann, blends Hollywood glamour with an art-
deco aesthetic. Located in the heart of Palm Springs, it provides a lush escape just steps from the city’s design district, complete with boutiques, restaurants, and nightlife. With fire pits and intimate alcoves dotted throughout the property, the exclusive and elevated setting features 57 exquisitely designed rooms and suites, unrivaled poolside dining, and a wellness spa with all the latest offerings.
This upscale adults-only boutique hotel and its inviting palm tree-lined pool are set against the backdrop of the San Jacinto Mountains. The perfect place to savor the ultimate Palm Springs experience, The Colony Palms is a laid-back yet upbeat retreat that brings a dash of Hollywood glamour to the desert.
ABOUT STEVE HERMANN:
Steve Hermann is a celebrated designer of high-end homes and hotels. As one of the most prolific designers within California, he is known as the design guru for the Hollywood elite, captains of industry, and foreign royalty.
His innovative and imaginative homes are owned by A-list celebrities, entertainment executives and members of the Forbes top ten wealthiest list. His designs have been featured on Architectural Digest, Conde Nast Traveler, Travel and Leisure, E!, MTV, ABC, as well as in hundreds of magazines and websites worldwide.
One of his projects, called The Glass Pavilion, was published in over a hundred magazines and newspapers and was the third most Googled house in the world. Steve has established a world recognized luxury hospitality company, Steve Hermann Luxury Hotels, of which L’Horizon Palm Springs served as the initial flagship property. L’Horizon has won dozens of awards including the #1 Resort in the world by the readers of Conde Naste Traveler.
Steve has followed up his success by adding The Colony Palms Hotel to his portfolio, which he has transformed into another spectacular luxury resort. When Steve is not designing residences and opening hotels, he spends his time collecting post war, European sports cars, which he enjoys driving with his wife and two young daughters. After 15 years of living in Los Angeles, Steve currently calls Montecito, California home.
Social Media:
Follow @colonyclubps on Instagram and @colonypalmshotel on Facebook
Follow Executive Chef Michael Hung @chefmikeh on Instagram
The Colony Club at The Colony Palms Hotel
572 N. Indian Canyon Drive
Palm Springs, CA 92262
T: 760.969.1800
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