Incredible Bordeaux wines from Chateau Haut Grelot leads the way with Julien Bonneau
Today Chateau Haut Grelot’s Julien Bonneau visited to talk Bordeaux winemaking, their legendary wine region, his family’s pioneering legacy, his favorite food and wine pairings.
Chateau Haut Grelot’s Julien Bonneau
Can you tell us a little bit about what inspires you about the wine business? Maybe a memory or wine celebration.
Julien: As you imagine in Bordeaux, or even in France, most of the wine business is a family business. It’s very father and a son or daughter. There’s always this kind of takeover.
Chateau Haut Grelot’s Bonneau Family
I grew up with my father and he was always into wine, tasting wine. ’Oh, you should smell the wine and making me discover the wine from when I was a very young child. And so I didn’t want to take over the company.
I didn’t wanna take over the story about the wine, but I had one weakness: I love wine actually. I like wine very much, so it was very hard to say no.
Chateau Haut Grelot
I don’t want to take over. But I like wine anyway. I went to business school. I went to New Zealand and England to learn the wine trade. It was a very nice experience.
Then I came back to the wine business and started again to make wine, to discover the wine business through the company. That was probably my first step. When you start taking a foot in the wine business, then you never go back.
Obviously, it’s a passion to grow and grow because making wine is like growing a child. You start from the vineyard and then you go to making wine and then to age the wine in barrels. Then you put it in a bottle just to show your wine to your customers.
Chateau Haut Grelot’s Julien Bonneau
Looking at your winery’s history. 1920, 1927 was a big year for your vineyard. 1975 was a big year for your father.
Can you tell us a little bit about the background of the vineyard? Up to the more modern technology your vineyard has pioneered.
I’m the fourth generation in my family’s wine business. So my grandfather used to have cows for breeding. Vineyards, asparagus, as well. So it was just a culture after the war.
My father started in 1978 and he focused on the wine business.
He wanted to make and grow quality wine. Very tasty wine. [His goal] changed a lot of things about the process of winemaking to develop very aromatic, long aging. So we started to make a range of wine: white wine, rosé, a bit sparkling as well.
He went to see the customer directly in the north of France, in Europe. He tried to sell directly and not through negociants. That’s the main story because in AOC Blaye which is north of Bordeaux on the right bank of the river, negociants were necessary through the distribution to sell the wine.
The big challenge was, ‘No. You don’t want to pay more for my wine, I’m going directly to the customer. I don’t want to go and to carry on sitting through a negotiation because you don’t trust me on quality wine and you don’t pay more for the wine. So we’ll stop sending to negociants. And go directly to the customer, private customers, wine shop, restaurant, wine importers.’
That was 1984 and 1985. It was a very different direction. It changed a lot compared to what happened in Bordeaux at that time. We started to control our distribution. From that time, he developed a lot of quality wine, he invested in new vineyards, bigger and bigger, and also buying some barrels and new equipment to make very good quality wine.
He loves saying ‘I was the first in 1990 to make green harvesting.’ Green harvesting is cutting some grapes in August. So one month earlier than the harvest to remove a bit of quantity and to make better quality. So he removed grapes in the vineyard to produce better concentration on the grapes left on the field.
That was his focus, it was an improvement in quality wine. From that time, we carried on. What I changed is, I make more wines, different wines, different quality wines. But still focusing on quality wine. I do more than 30 wines – different quality, colors, and winemaking process.
Let’s talk about your region, and how those elements inform the wines that you’re making?
Julien: We are located in AOC Blaye, north of Bordeaux, one hour driving up.
On the right bank of the river. So opposite to Saint-Estèphe, you have AOC Saint-Estèphe, you cross the river, the main river, and you are in AOC Blaye.
Where we are located we are mostly very gravelly. We have two types of terroir. For the red grapes Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec.
Gravelly soil to help have early harvesting and early maturation for nice harvesting. The second is more on clay soil, for the Sauvignon Blanc for the Semillon and Muscadet to make more powerful wine. Two very distinguished terroirs.
The climate is very moderate, oceanic influence but also very warm during the summer. We are very hot right now. It’s a very hot summer so that’s helped a lot to have very ripe grapes.
North of Bordeaux is quite hilly so it helps to have very nice exposure to the sun. For us, it’s very important to have ripe grapes. So we need to look for the sun and remove the leaves in front of the grapes. It helps to keep the freshness in the wine and still have very ripe grapes.
Let’s talk about your winemaking process.
AOC Bordeaux or AOC Blaye Côtes de Bordeaux, we have very strict rules. We need to have the vineyard on a hill. You need to respect 6,000 bottles per hectare of production.
Then we have nine months of winemaking before bottling it. So for us we make one year, even sometimes two years after, focusing more on quality wine.
AOC rules are just a basis. We try to make higher quality by aging and also to decrease the quantity of grapes per hectare to focus on sun contact for the grapes to have very ripe and very juicy grapes before harvesting. So we are very much challenging and controlling this aspect.
For example, in September, I walk every day, all my vineyards, just to check on the quality.
We try to get the aroma window. According to the evolution of the aroma on a grape, on a palate, we say ‘the window is there’, so we need to get it. It’s not only analysis from a laboratory, but it’s mostly from the palette. ‘How’s it taste?’
It’s the same as when you cook, you taste your sauce all the time.
Let’s talk about your wines. Can you talk us through some of the wines that you have?
Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux
Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux
Ruby red in the glass. Lovely nose with red berries, vanilla and spicy flavors. Very drinkable. Fruit forward with medium body. Well-balanced with long and aromatic finish
Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022
Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022
Classic Bordeaux blend: 90% Sauvignon Blanc, 5% Sémillon & 5% Muscadelle. Floral, crisp, elegant. Exotic fruit on the nose with grapefruit and wild herbs. Generous citrus on the palate. Full body, almost velvety with a decadent finish.
Perfect to pair with seafood, chicken, fresh salads and cheese boards.
Pin Franc Red 2020, Blaye Côtes-de-Bordeaux, red wine
Pin Franc Red 2020, Blaye Côtes-de-Bordeaux
Big gush of red fruit, red currant, raspberry, blueberry on the nose. Big body, well-balance. Very muscular with silky and structured tannins. A long finish.
Enjoy as an aperitif or pair with game, pigeon, lamb, turkey, or as a dessert with chocolate.
Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux
Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux
Powerful, bold, muscular. 100% cabernet sauvignon. A v ery special bottle, aged for 16 months in small oak barrels. A lush, velvety mouthfeel with medium tannin and a long, vanilla finish.
Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux, Orange Wine
Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux
100% Sauvignon Gris
On the nose, citrus and orange zest aromas. Light body, light tannin. A tart bitterness on the palette with medium finish. Enjoy as an aperitif, or pairs with hard cheeses and desserts.
Julien: We have a wide range of wine. But I’m going to start with…
[Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux, red wine]
Which is very fruity wine. This one is more classic Bordeaux style.
For the white is [Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022].
For 90% and very fruity, juicy, very aromatic fruit, grapefruit, and also passion fruit and it’s very easy drinking very easy drinking, very crisp.
The red is 70% of Merlot, 30% of Cabernet sauvignon. Wine aging on the lees a bit just to bring a bit of fatness. Strawberry character.
Both wines are very drinkable. Don’t need to age too much. Lovely with sushi, seafood, tuna, all fish. It works pretty well with meat. So that’s my two first classic range of Bordeaux style.
Then I have Parfum, which is 100% Malbec. [Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux]. Fruity, easy drinking, not too heavy as Argentina wines or Malbec wine. It’s more of a freshness and very licorice character.
The Cabernet Sauvignon is aged in barrels for one year, very select grapes.
We make a very good balance between the fruit from the Cabernet and the barrels. From aging typical from wine. That’s two different wines which is this one a bit more on the liquorized fruit freshness side, and this one is very elegant.
Lastly is orange wine. Bois Pauvoir, which is a sauvignon grape. [Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux]
The story of this wine was Bois Pauvoir. It’s orange wine. I never made it before, but I wanted to make a wine which says let’s try to see how it’s going. And that means in French, “let’s try, you will see.”
Going back to cooking, what are some of your favorite things to eat with these bottles?
Julien: I’ll say for Sauvignon Blanc, this one is lovely with tuna. Rare tuna. Even tataki tuna. It has a very fresh character, very nice acidity and it’s very well matched with tuna.
This is one who can match pretty much with many things, but if you like pasta with tomato. Easy drinking freshness. Very drinkable. Not too heavy and you have acidity in a tomato with pasta and that keeps your freshness.
It pairs well with game. I like pigeon with a side of onions. Even lamb is very nice. It works pretty well with white meat. You can say beef as well. Roasted beef on a barbecue with carrots and peppers.
That’s very long, which is very a bit unusual, but it’s lovely with cheese. Even with fish in tomato sauce. Sea bass or grilled octopus. Yeah, it could be a very nice match.
How can we find more about you and your wines?
It would be fantastic to go on Instagram and follow us and follow our story about how we try to develop in the U.S. You can also visit our website to learn more.
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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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Have LA drinkers fallen in love with Monkey Shoulder’s Refreshed Bottle, Flavor and Style
Have LA drinkers fallen in love with Monkey Shoulder Refreshed Bottle, Flavor and Style
Award-winning Monkey Shoulder whisky, the 100% malt whisky made for mixing, is revealing a fresh new look and feel to its bottle, the first major change to the brand’s hero bottle since it started shaking up the traditional whisky category in 2005.
The changes include a bold refresh of the label and a lighter bottle – up to 25% in glass reduction – providing an even better cocktail-making experience.
Get ready to party with a new look.
Monkey Shoulder bottle slims down for an easier pour
The new and improved Monkey Shoulder bottle will be implemented across both The Original and Smokey Monkey varieties of the whisky and is more than just a glass reduction.
Refreshingly light, the new look includes a longer neck for an easier pour, for both bartenders and consumers making whisky cocktails at home.
The bottle is perfect for shelf display
The new look matches the liquid within; the new split-label design and the enlarged brand logo oozes premium and is perfect for being displayed proudly on the whisky shelf or back bar. Fans of Monkey Shoulder’s “three monkeys” badge need not fear, as it still features pride of place on the new label.
The innovations to the design were delivered thanks to an AI-powered visual analysis to test key features and label viewability, followed by rigorous consumer testing. This led to a new look bottle and label that not only maintained its premium cues and distinctiveness but was approved by fans of the brand.
Everything remixed but the recipe: Inside the bold new bottles is the same award-winning liquid loved around the world. Made with single malt whiskies from the Speyside region of Scotland, selected in small batches then married together, Monkey Shoulder Original Malt Whisky retains its rich, smooth, and fruity flavour.
Ifan Jenkins, from Monkey Shoulder says: “Just like our cocktails, we wanted to mix things up when it came to our look. The eye-catching, new-look bottle has been designed not only to improve the cocktail-making experience with its glass-reduction, but also stand out from the crowd (just like the liquid inside). It’s with this bold new look that we’re looking forward to shaking up the drinks’ cabinets of Monkey Shoulder fans around the world, as well as grabbing the attention of those starting to explore the world of whisky for the first time.”
The newly packaged bottle will be available in mid-2024 in countries where Monkey Shoulder is sold, available in the best bars and retailers globally.
Monkey Shoulder, the world’s first made for mixing blended malt whisky
In 2005, Monkey Shoulder, the world’s first made for mixing blended malt whisky, burst into the world of whisky, and it has been breaking the conventions of the category ever since. Developed as the ultimate mixing whisky for cocktails, Monkey Shoulder Original Blended Malt Scotch Whisky is blended in small batches of Speyside’s finest single malt whiskies then married together. Rich, smooth and fruity, the original blend is bold enough to be mixed, yet balanced enough to enjoy neat. This unique blend gets its name from when turning the malting barley was still done by hand.
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Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22
Venice’s THE BRIG celebrates its 70th anniversary on Sun October 22 with a night of fun and specials
THE BRIG celebrates its 70th anniversary on Sunday, October 23, 2022, with 70-cent well drinks from 2:00-4:00 p.m.
Complimentary Brig Tattoos; Limited Edition Hats & Tee Shirt; All-Day/All-Night Bands & DJs
Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22
THE BRIG, with longtime owners Dave and Patti Reiss (Reiss Co – Nueva, The Alibi Room & Vito’s Pizza); and Jared Meisler (Nueva, Roger Room, Bar Lubitsch, The Friend & The Little Friend)
In addition, THE BRIG will offer all guests complimentary BRIG tattoos by a local tattoo artist, and limited edition hats and tee shirts (as supply lasts).
As is expected at THE BRIG, guests can listen to the sounds from local bands and DJs, all day and all night, including THE BRIG Band; DJ Dred Foxx; DJ Illa; and DJ Jayvon. A portion of all proceeds from the Anniversary Party will benefit St. Joseph Center.
THE BRIG has been instrumental in the Los Angeles food truck explosion in the early 2000s with its parking lot serving as the launching space for several well known trucks. In commemoration of the anniversary, THE BRIG has organized food trucks operation from day to night, including the world-famous Kogi Truck.
Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22
Babe Brandelli’s original THE BRIG, established in 1952, boasts a bohemian charm and charisma reflecting the neighborhood’s diverse spirit.
The iconic bar serves as the gateway to Los Angeles’ premier dining and shopping mecca in Venice, California. When travelers first glimpse THE BRIG’s iconic sign above the illustration of renowned Golden Globes boxer and former owner, “Babe” Brandelli, they know they have arrived in the heart of the Abbot Kinney district.
Once through the weathered door, guests are greeted by a refreshed mid-century interior, influenced by the popular modern stylings during the early years of “Babe” Brandelli’s Brig. At the rear of the bar is the entrance to an expansive patio, flanked by the famed Art Mortimer mural-with-in-a mural.
Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22
THE BRIG is known for its popular MOJITOS menu, including SPICY with Havana Club Rum, Mint, Lime & Thai Bird Chili; MEZCAL with Mal Bien Mezcal, Mint & Lime; ABSINTHE with Pernod Absinthe, Mint & Lime.
HOUSE COCKTAILS include BANTAMWEIGHT with Passion Fruit, Aperol & Prosecco; KNOCK OUT with Vodka, Cucumber, Mint, Ginger & Crushed Ice; D0WN BY LAW with Rye Whisky, Fernet Branca & Angostura Bitters, Stirred and Served Up; SOUTHPAW with Reposado Tequila, Hibiscus, Mandarin, Averna, Served Tall & Over Ice; MAIN EVENT with Blanco Tequila, Ancho Chili, Pineapple, Lime, Served Tall & Over Ice; and SLUGGER with Bourbon, Baronjager Honey Liqueur, Lemon, Habanero Bitters, Stirred & Served on the Rocks.
Try the SHOT & BEER menu including “BABE” BRANDELLI with Bourbon + Rolling Rock Bottle; JULIO “EL CESAR” CHAVEZ with Tequila + Carta Blanca Bottle; RAY “BOOM BOOM” MANCINI with Ferrari (Half Fernet/Half Campari) + Peroni Bottle; JAMES “LIGHTS OUT” TOMEY with Elijah Craig + IPA Can; and “MARVELOUS” MARVIN HAGLER with Mezcal + Grapefruit Radler Can. (for a complete list, please visit THE BRIG’s online drink and spirits menu)
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How to Design a Zero-Waste Kitchen
How to Design a Zero-Waste Kitchen
By Caleb Leonard
As we witness the impacts of plastics and other waste on our planet, more and more people are looking to reduce, reuse, and recycle. Creating a zero-waste kitchen involves adopting a mindful and sustainable approach to reduce waste at every stage of your buying, cooking, and eating routines, and it is an impactful way to minimize your carbon footprint.
Here’s a step-by-step guide to help you get started:
Plan Ahead to Leave Less Behind
Look through your pantry and kitchen to see what you have on hand. Assess areas where waste is generated and rethink your shopping list.
Food waste can be prevented by effectively using your ingredients. Make creative use of leftovers. Freeze excess food for future meals. Don’t over-purchase perishable items. Make a shopping list and stick to it to avoid impulse purchases.
Buy in Bulk and Refill
Stock up on staples like grains, pasta, nuts, and spices in bulk. If you are heading to a store with bulk bins, bring your containers to avoid excess packaging.
Another way to reduce plastic packaging waste is by shopping at stores where you can refill cleaning and personal care products.
Choose products with minimal or sustainable packaging. Opt for glass, metal, or cardboard packaging over plastic whenever possible. These items can be repurposed or recycled.
Avoid individually packaged items and single-use packaging.
Shop Your Local Farmers Market
Shop Your Local Farmers Market
Farmers markets facilitate zero-waste kitchens.
Here’s how:
Reduced food packaging: Farmers markets offer fewer packaged and processed foods than grocery stores. Buying fewer single-use plastics keeps packaging waste out of landfills.
Local and seasonal produce: Farmers markets prioritize regionally grown and seasonal produce. By buying from local farmers, you support sustainable agriculture practices while minimizing the environmental impact of long-distance food transportation.
Bulk purchases: Many farmers markets offer the option to buy produce in bulk, allowing you to choose the quantity you need without redundant packaging.
BYOB (bring your own bag)
BYOB (bring your own bag)
Those flimsy plastic bags from the grocery store are no match for a reusable tote. Reusable bags made from canvas or recycled plastics are larger and more durable than single-use bags. Plus, more states are implementing fees to curb the use of plastic bags.
Go Green with Reusable Kitchenware
Most people know about reusable water bottles, but there are tons more reusable items on the market (many are dishwasher-safe too). From reusable K-cups for your morning cup of joe to stainless steel straws, there are lots of eco-friendly ways to eliminate kitchen waste.
Here are a few examples:
- Reusable food wraps (plastic wrap alternative)
- Washable cloths (paper towel/napkin substitute)
- Fiberglass chopsticks
- Compostable sponges
- Silicone storage/freezer bags (Ziplock alternative)
- Silicone muffin liners
Reusable products not only cut down on the production and consumption of new products, but they also save you money.
Consider Eco-Friendly Upgrades
With all the money you’ll save by going green, consider upgrading your appliances. New technologies use less water and electricity. The money you spend on energy-efficient appliances will be recuperated over time.
Freeze as You Please
A high-performance freezer is a powerful tool for keeping your food fresh. Food waste often comes from leftovers. Rather than throwing away leftovers, you can freeze them. These frozen meals can be quick and convenient options on busy days, especially when stored as pre-packaged meals.
Freezing foods can significantly extend their shelf life; this way, you can buy in bulk and take advantage of sales without worrying about ingredients spoiling.
If you have produce nearing its expiration date, freeze it before it turns. Freeze fruits, vegetables, and other perishables. Sauces can be frozen too.
Your freezer can also store dry goods. Freeze bulk items like nuts, grains, and flour for later use.
Reimagine Your Food Scraps
Reimagine Your Food Scraps
Almost all organic material has multiple uses. For example, banana peels make great hair and skin masks, banana tea is a powerful sleep aid, and plants love the potassium-enriched water of peels soaked overnight.
Orange peels can be boiled as a room deodorizer or baked and ground into a vitamin-packed powder.
Bones can be made into bone broth, and new plants can be grown from viable produce seeds, while herbs can be propagated for an endless supply of seasonings.
Before you toss it in the compost bin, perform a quick search and scope out any additional uses.
Compost is King
Composting is the backbone of the zero-waste kitchen. Once you have re-used your food in every imaginable way, it’s time to give it back to the earth. Create a compost pile in your yard; use a tumbling bin or a countertop composter.
Benefits of composting:
Reduced landfill waste: Food scraps account for a large chunk of landfill waste. When these materials decompose in landfills; they release methane, a potent greenhouse gas. Composting diverts these materials away from landfills, reducing their environmental impact.
Enriched soil: Compost improves soil structure, water retention, and nutrient availability. By composting, you’ll foster healthy plant growth, reducing the need for excessive watering and fertilizers.
Minimized odor and pests: Properly composting food scraps and yard waste reduces the likelihood of attracting pests and generating foul odors in trash bins.
A zero-waste kitchen is one way to live a greener, more eco-friendly lifestyle. Once you hit your stride in the kitchen, you’ll likely find other areas to cut waste. Small changes add up, and you’ll make a big difference.
Caleb Leonard is a freelance writer and marketing professional. A graduate of the University of North Texas, his interests include gardening, podcasts, and studying Spanish.
