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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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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LearnAboutWine returns with ‘The 100 Point Dinner’ at JAR Restaurant Thursday, October 5th
LearnAboutWine returns with ‘The 100 Point Dinner’ at JAR Restaurant Thursday, October 5th
LearnAboutWine returns to this fantastic restaurant for another extraordinary effort – a blind tasting of 100 point wines with a 5-course dinner.
The 100 Point Dinner features 21 wines between 100 and 98 points and will be paired with a 5 course dinner.
All wines will be tasted blind, 3 at a time and revealed after guests vote for their favorites!
The question is – which 100 point wine did they prefer? Where is it from and can you guess which wine it is? Take advantage of this rare opportunity to taste “perfect” wines side by side with a delicious dinner prepared by the iconic Jar Chef/Owner Suzanne Tracht.
This event is limited so get tickets here before they sell out!
LearnAboutWine takes a $100 deposit and then post the final payment when the dinner has enough support.
___________________* Example Dinner Menu & Wine List *___________________
This is the menu from LearnAboutWine’s last engagement – the menu changes with seasonal nuances and will be very different.
They can accommodate any dietary restrictions with 72 hour notice.
First Course with a flight of Whites
Roasted Breast of Duck
Potato pancake
Kumquat shallot confit
First Course Whites:
Grosset, Riesling, Polish Hill, South Australia, 2022 | $74 – 98 Points
Hyde de Villaine HdV, Chardonnay, Hyde Vineyard, Carneros, California, 2018 | $80 – 98 Points
Leeuwin Estate, “Art Series” Chardonnay, Margaret River, Western Australia, 2019 | $110 – 98 Points
Second Course – Red Flights (1 and 2)
Rack of Lamb
favas, tendrils
cabernet reduction
Third Course – Red Flights (3 and 4)
Roasted Prime New York Strip
long cooked greens beans
au jus, creamy horseradish
Plus Jar French Fries
Fourth Course Red Flight (5 and 6)
Individual Cheese Plates
Dessert Course:
Mini Chocolate Brownie
Coffee and Tea
RED WINES
(Tasted Blind – Three At A Time):
Bodegas Muga, Torre Muga, Rioja, Spain, 2019 | $150 – 98 Points
Catena Zapata, Argentino Vineyard, Malbec, Mendoza, Argentina, 2020 | $140 – 98 Points
Chateau Figeac, Grand Cru St. Emilion, Bordeaux, France, 2015 | $370 – 100 Points
Château Leoville-Las Cases, ‘Grand Vin de Leoville’, St. Julien, Bordeaux, France, 2009 | $600 – 99 Points
Colgin Cellars, Tychson Hill Cabernet Sauvignon, Napa Valley, California, 2019 | $1,000 – 100 Points
Domaine Jamet, Côte-Rôtie, Rhône, France, 2019 | $245 – 98 Points
Epoch Estate Wines, Authenticity, Paso Robles, California, 2017 | $98 – 98 Points
Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France, 2018 | $400 – 100 Points
Ledge, Bien Nacido Vineyard ‘Block 11’ Syrah, Santa Maria Valley, California, 2020 | $90 – 98 Points
Patria, Cabernet Sauvignon, Oakville Ranch, Napa Valley, 2019 | $110 – 98 Points
Penfolds, Grange Shiraz, Barossa Valley, Australia, 2018 | $900 – 100 Points
Pulido Walker, Cabernet Sauvignon Mt. Veeder Estate, Napa Valley, 2019 | $300 – 99 Points
Scarecrow, Cabernet Sauvignon, Napa Valley, California, 2012 | $1,300 – 98 Points
Sine Qua Non, Eleven Confessions Vineyard Syrah, Central Coast, California, 2017 | $600 – 100 Points
Siro Pacenti, “PS” Brunello di Montalcino Riserva DOCG, Tuscany, Italy, 2015 | $250 – 100 Points
Tenuta San Guido, Sassicaia, Tuscany, Italy, 2019 | $325 – 100 Points
Viña Cobos, Chanares Estate Cabernet Franc, Uco Valley, Argentina, 2019 $125 – 98 Points
Dessert Course:
Taylor Fladgate, Very Old Single Harvest Port, Oporto, Portugal, 1968 | $300 – 98 Points
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Yum! Celebrate Pasadena Flavors on Friday Oct 6 – Pasadena Magazine Presents the Inaugural Taste of Pasadena 2023: A Culinary Extravaganza!
Pasadena Magazine Presents the Inaugural Taste of Pasadena 2023: A Culinary Extravaganza!
Pasadena magazine is thrilled to announce the debut of its highly anticipated culinary event, the Taste of Pasadena 2023!
Taste of Pasadena 2023
This spectacular inaugural celebration will take place on Friday, October 6th, 2023, at the Pasadena Convention Center Historic Exhibit Hall C, running from 7:00 pm to 9:30 pm.
“The Taste of Pasadena is…
an immersive celebration of culinary excellence, culture, and community”
“The Taste of Pasadena is not merely another event; it is an immersive celebration of culinary excellence, culture, and community,” says Malina Saval, Editor-In-Chief for Pasadena magazine.
“This event promises an unforgettable evening of delectable experiences,
featuring unlimited tastings
from top chefs and
renowned restaurants spanning the San Gabriel Valley and beyond.”
Guests can look forward to a wide array of culinary offerings, handcrafted cocktails, live music, and captivating experiences that will engage and delight every guest.
Taste of Pasadena 2023
Participating Restaurants
Some of this year’s Taste of Pasadena 2023 participating Restaurants include Arth Bar + Kitchen, Cabrera’s Mexican Cuisine, Celestino Ristorante, Champion’s Curry, Engine Co. No. 28, Farina Pizza, Granville, Great Maple, Lunasia Modern Dim Sum & Cuisine, KAVIAR, Pez Cantina, The Luggage Room Pizzeria & La Grande Orange, The Raymond 1886, Santa Anita Park, Twohey’s, and more to be announced.
Desserts
2023 Desserts include Beard Papa’s Pasadena, Bertha Mae’s Brownie Co., Esther & Olivia BouqCakes, I Like Pike Bakeshop, Marsatta Chocolate, Ms. Rhonda’s Crack-N-Pop, and Nothing Bundt Cakes just to name a few.
Wines being Poured
Wines will be poured by Adobe Road Winery (Sonoma County), Bernardus Winery (Carmel Valley), Bouchaine Vineyards (Carneros Napa Valley), Defiance Vineyard (Paso Robles), The Mill Keeper by Gamble Family Vineyards (Napa Valley), Tercero Wines (Santa Barbara), Vino Los Angeles (Mexico), Wilson Creek Winery & Vineyards (Temecula Valley), and more.
Spirits, Cocktails, Beer, Music, and Special Experiences
Spirits, Cocktails, Beer, Music, and Special Experiences courtesy of Acqua Panna, Cerveceria Del Pueblo,Balcones, Corbin Cash Distillery, Casa Azul Tequila, Dough Ball Whiskey, Frey Ranch Farmers + Distillers, Knox & Dobson, Mezcal 33, Old Hillside Bourbon, Rancho La Gloria Tequila, Shelter Distilling, and many more.
Special Partners and Sponsors: AbilityFirst, Pasadena Convention Center, Visit Pasadena, Sodexo Live!,Pasadena Chamber of Commerce, Yelp, and Viva LA.
Pasadena Magazine Presents the Inaugural Taste of Pasadena 2023
Ticket Information:
The inaugural Taste of Pasadena will take place on Friday, October 6th, 2023, at the Pasadena Convention Center Historic Exhibit Hall C from 7:00 pm to 9:30 pm and this is a 21+ event.
General ticket prices are $85 ($100 at the door the day of the event). Early Bird Pricing is available for $60 until Friday, September 22nd, 2023.
For more information and to get your tickets today, please visit Pasadenamag.com/taste.
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LA Cheers on Renowned premium rum brand Flor de Caña Rum! honored with “Environmental Initiatives Award” at the 2024 SEAL Awards
LA Cheers on Renowned premium rum brand Flor de Caña Rum honored with “Environmental Initiatives Award” at the 2024 SEAL Awards
Flor de Caña, the renowned premium rum brand celebrated for its exceptional quality and unwavering commitment to sustainability, is proud to announce that it has been honored with the “Environmental Initiatives Award” from the prestigious SEAL Awards in the United States.
This recognition highlights Flor de Caña’s leadership in championing environmental stewardship and fostering a greener and more sustainable future.
The SEAL Awards is a global, multi-industry platform that showcases trailblazing companies that demonstrate measurable contributions to sustainability and spearhead innovative initiatives with positive environmental impacts.
Flor de Caña’s carbon neutral certification, the planting of one million trees since 2005, and its use of 100% renewable energy to distill its rum have been pivotal in earning this esteemed accolade.
Flor de Caña is a fifth-generation, family-owned brand and the world’s first carbon neutral and Fair Trade certified spirit.
It has garnered international acclaim for its award-winning portfolio of premium rums from Nicaragua, aged naturally in bourbon barrels without the addition of sugar or artificial ingredients.
FlavRReport.com on Youtube
Notably, Flor de Caña’s 12 year-old, 18 year-old, and 25 year-old rums stand out for their distinctive flavor profiles and exceptionally smooth finish, exemplifying the brand’s commitment to excellence.
About Flor de Caña
Flor de Caña is a premium rum brand and the world’s first Carbon Neutral and Fair Trade certified spirit.From an 1890 family-owned estate, it’s distilled with 100% renewable energy and naturally aged at the base of an active volcano without sugar or artificial ingredients.
The brand is recognized as a global leader in sustainability, receiving distinctions such as “World’s Most Sustainable Rum Brand” (USA), “Ethical Award” (UK) and “Sustainable Spirits Producer” (France). www.flordecana.com
