Jodi Jackson’s Hollywood

I am always amazed at all of the great culinary experiences that await your palate in Los Angeles, and this one did not disappoint. Scratch Bar is located in the famous Beverly Hills Restaurant Row on La Cienaga. But what you would not get from looking at this place from the road is how much of a spectacle it is on the inside. I have had deconstructed cuisine down the road at Jose Andreas Bazaar, but nothing as delicate as Scratch Bar. The name scratch bar literally means everything in the restaurant is made from scratch including sourdough bread and butter.

My knowledgeable guide through my dining experience was Charlie Abernathy, who moonlights as an actor. Really a server that moonlights as an actor, what a novel idea. He also worked at Campanile, but this handsome man can take a description of food and turn it on its head. He can tell you about every nuance, and why the food is treated the way they do here in the kitchen. He will even tell you how to eat it. “Take the whole thing in your mouth all at once and chew at least 20 times”. First your saying oh yeah right, that’s all impossible. The plate of food is way to large and 20 times to chew. But what you don’t understand until you try it Charlie’s way is that you get more bang for your buck, if you fully indulge your senses the way he instructs you to do. Wow, what a phenomenon. These instructions really make the entire difference in the world. You pretty much get all of the complexities of every ingredient with each bite. Like great wine, this food opens up in your mouth the more you chew it.

Here’s what I tried:

Starters:
Sourdough Butter Roll with Seasoned Butter, this is a very small loaf, but great things come in small packages. The texture and flavor is astounding, as well as the homemade butter.

Whipped Sea Urchin with Sourdough, this is more of a dip, but it also has 2 Sea Urchins tongues in the mix. (There is no such thing as a sea urchin tongue, it is just called that.) Super light and fluffy, but not for someone who doesn’t like the flavors of the ocean.

1/2 Dozen Roasted Oysters with Caviar, they do these with a mushroom puree and caviar, what a delight!

Millionaire Foie Gras, sushi rice hand that is torched to a tough texture on the bottom with 1 oz. of foie gras. 2 full uni tongues, carmelized brown sugar, pickled red onion, and diced scallion. Don’t mess with perfection, just order it and savor each bite. Fun fact: Foie Gras was outlawed in July of 2012 and became legal again 5 weeks ago, in 2015.

Mids:

Pork Belly & Raw Oyster, very delicate, with a nice composition.

Green Mussel and Sea Urchin Sake Shooter, the best shooter you will ever have.

Roasted Raw Prawns, I love anything with shrimp, but if you don’t like slimy, you will not like these.

Blackened Cauliflower, they use many varieties of cauliflower, and it is as tasty as it is colorful.

Warm Escolar w/Sweetbreads & Grapefruit. This Escolar has so many different components, it is sweet and savory. You would not think to put sweet breads with escolar. Deconstructed from the bottom up, with sun choke puree, dehydrated grape fruit skin, dehydrated grapefruit meat,
dehydrated spinach leaves, spinach beurre blanc-white wine, butter, warm escolar – white tune butterfish. Sprinkled puffed amaranth grain, really a great accomplishment.

Mains:
Wood Roasted Whole Stuffed Branzino, they cook the whole fish, head and all. Stuffed with goat milk cheese and spinach. Chef Philippe calls this dish, “artichoke less artichoke dip”, it is so scrumptious, it will just put a smile on your face!

95 Day Dry Aged Grass Fed Australian Prime Rib Eye, with this steak the fat is actually good for you, its grass fed, and it provides good cholesterol.

Wines:

White:

Domaine Seguinot-Bordet Chablis Chardonnay Burgundy – France, 2011 went great with the muscle shooter.
Saintsbury Chardonnay – Carneros, CA. 2012, I liked this one with the raw shrimp dish.

Secateurs Chenin Blanc, Swartland – South Africa 2013, this wine was great with the branzino.

Merlettaie “Ciu Ciu” Pecorino Offida, Italia, 2013, I would pair this one with any of the foie gras dishes, or the sea urchin.

Reds:

Eightsides Zinfandel – Paso Robles, CA., 2012, worked great with the cauliflower dish.

Zaccaghini Montepulciano d’ Abruzzo – Italia, 2012, you could pair this one with the Branzino, seeing that they both are Italian.

Borne Pinot Noir – Anderson Valley, CA 2012, this is a nice light Pinot Noir and worked good with Millionaire Foie Gras.

Eno Cabernet – Dry Creek Valley, CA 2010, skip the rest when you having the steak, this one is the correct choice for this dish.

Aliane Garnay Beaujolais Villages – Burgundy France 2011, I liked this wine with the pork belly and oyster starter.

Desserts:

Homemade vanilla ice cream, they torch a vanilla bean, put it in a sugar cone, with sprinkles. The sprinkles are from fruits and vegetables; pink – beet puree, yellow – corn puree, orange – carrot puree, and green – spinach puree.

Cayenne Infused Chocolate Ganache Candy Bar, served on a stone plank, it’s a very small little perfect bite size dessert.

They also have a Chef tasting 12-course menu, you get to try the cuisine at a chef’s table right outside the kitchen window where you get to watch the chef cook. Their music matches their independent spirit, with favorites like, Beach House and Dumb Dumb Girls. The vibe here is young, hip and experimental.

Scratch Bar has a kind of mysterious interior, with dark wood tables, really interesting art, and hard wood floors. There is a huge mirror on one side of the restaurant, with lovely leather banquets, and black walls. It is very cozy, and there is a nice small bar area. One art piece is very interesting; the art is spilt in half like it’s broken, some of the art is peeling off the canvas. The story goes: it was found in a dumpster and there was pre-existing planks that were perfect for it to be hung on. The artist name is Le Scott De Kompany.

I met owner Dario at a Beverly Hills Chamber of Commerce event at Ocean Prime, he was so warm and genuine. We talked about the state of food and restaurants in Beverly Hills, and he quickly invited me in to try his imaginative cuisine. Such a departure from the dull restaurant scene in Beverly Hills, each bite vibrates with smoldering goodness. The attention to detail is all consuming, down to the way they instruct you to eat it.

A hidden gem in the middle of a very popular food zone. Next time your hunting for something fresh and new in Los Angeles, try Scratch Bar. Chef Phillip Frankland Lee, Latvian pastry chef Margarita Lee, and culinary team, Erik, Abrielle, and Daniel will give you a run for your money. Truly the best experience on the planet.

Scratch Bar
111 N. La Cienaga Blvd.
Beverly Hills, CA. 90211
310-289-8010
www.scratchbarla.com

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One of the great pleasures I have in my fantastic world of Jodi Jackson’s Hollywood is being able to attend gift suites for many awards shows during awards show season in Los Angeles. This gift suite being in Beverly Hills is one of the best. It offers a peek into the world of celebrity and what lovely gifts are offered to them.

On the heels of the Charlie Hebdo tragedy Nathalie Dubois – Sissoko is French and is the brilliant organizer of DPA gifting, I felt bad for her on this day, but she kept it together with her gallantly stoic nature. She offers an elegant array of products, and some delightful tea sandwiches. Any Nathalie Dubois event is worth attending.

There were some elegant presents to be had like: Icelandic fashion and shoes designer Kron by KronKron, NY based gorgeous jewelry company Arido, HUM Nutrition (HUM Nutrition developed a 21-day detox program called Cleanse to the Rescue that supports a flatter stomach, healthy digestion, clearer skin, and Malaysian Omorose Cosmetics – all Omorose Cosmetics use natural preservatives. Le Taha’a Private Island Resort and Spa offered a stay in their gorgeous private island across from the island of Taha’a Cape Breton Island to celebs, High Brew Coffee, and delicious Cake Eater Cupcakes, amongst others. All presented on the rooftop Terrace of the Luxe Rodeo Drive Hotel.

There were some very high profile celebrities attending, I saw the beautiful Angela Bassett, who is celebrating her directorial debut of “Whitney,” that airs January 17th on Lifetime. I also spoke to the very talented Carey Chaikin from the show Suburgatory, she was so sweet and very smart.

What a great life I lead! This was a fantastic way to ring in my Birthday on January 10, 2015. But with Birthdays and life comes sadness, and on January 10 at 11pm I got the news that my dear colleague Lawrence Davis form LA Splash Magazine had a tragic accident and passed away. I remember thinking at the DPA gift suite, “Where the heck is Larry Davis, he is always here at the same time as me?” Well he had gone to a much bigger gift suite in the sky, and on that note, I dedicate this article to Lawrence Davis, who will be very much missed!!

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I am always learning protocol when doing reviews, and how some owners want my reviews to work, but what I don’t understand is why an owner would be controlling in what I can and can not sample. What they don’t get is the more menu items I try the more I can write about. So it would make sense that I should always be served their most popular dishes… Right! In the case of Mary’s Home Plate Café, Mary forgot to offer me what most people drive long distance for, their hamburger and milkshake. Hence I never got to sample and talk about their most ordered items…boo hoo!

But I was able to sample a few dishes, here’s what I tried:

Pulled Pork Sandwich, Veggie Burger, Fish and Chips.
Tri Tip sandwich, Lentil Soup and Onion Rings.

I would recommend the fish and chips and the pulled pork sandwich, everything else was marginal.

The fish and chips are moist and better fried very crisp with lots of great flavor, but above all not greasy!

The pulled pork has a nice tangy BBQ sauce cooked in it and its very meaty and tender, a really good choice.

I was not given any real history of the place, other then Mary lived close by and when the place became available she bought it and has had a successful breakfast lunch and dinner spot ever since.

I met 2 different gentlemen at two different tables, both in the wine industry. They both told me that this was their go place for a great inexpensive burger. With all of the upscale eating places there are not many that can offer home cooked hamburger stand type food at affordable prices.

So even though I did not try their burger or milk shake, from looking at the customers faces eating them at the time, this is what I would recommend. However don’t be upset if you don’t like these recommendations, these items never touched my palate, but they looked pretty darn great.

Home Plate Café
2448 Foothill Blvd.
Calistoga, CA 94515
707-942-5646
http://maryshomeplate.com/

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Calistoga, otherwise call Mud City, is that and more. At the Lincoln Spa they offer lots of different spa services that will not disappoint. They have been a mainstay in Calistoga for 20 years. I have had many treatments since I have been coming to Calistoga with my father for a good 30 years so this isn’t my first rodeo.

When you arrive your greeted by the very handsome dog Ruffles, whose nose is half pink and half black. He is a huge fluffy cockapoo, who made my experience all the more fun. This treatment was very fun too! So special, I highly recommend giving Lincoln Spa a try!

Here’s what I services I tried:

A mud Ayurvedic steam tables treatment with mud, and a full body massage. This type of treatment was called the Ayurvedic Herbal Mineral which is a special detoxifying blend of Ayurvedic herbs, minerals and clays. So when you get into the room you undress and they give you mud to spread all over your body except for your feet and face. You can ask your person assigned to you to put mud in the spots that you missed.

After you are covered, you lie down on the Ayurvedic table and take in all of the steam. Your spa aide will then come in and make sure your ok, as well as give you water and do a facial mud on you as well. When you’re done you can wash off everything on your own and take a nice hot shower, complete with shampoo and body wash.

Finally, you are taken into another room for your fantastic full body massage. My masseuse Audrey was very knowledgeable about all things spiritual. She talked to me about so many wonderful things, some personal, some not. My massage went by so quick, but was very well received. I would highly recommend having Audrey do yours as well.

They also give you a free day pass to Golden Haven Hot Springs and Resort as part of your treatment.

The Lincoln Spa
1339 Lincoln Ave.
Calistoga, CA 94515
707-942-2950
http://lincolnavespa.com

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This is such a great addition to the Calistoga Restaurant scene. It offers down home BBQ with all the fixings.

There really is no BBQ place within miles with this type outdoor ambiance. They make everything from scratch and use only the best meats. You can tell that the utmost care is in every bite. Charles says, “I don’t care about the other restaurants in the area, I have had a lot of battle scars”. This entrepreneurial spirit makes Busters BBQ light years away from all the other eating establishments. It promises to be ahead of the pack for many years to come.

Buster has a fascinating story, one that you can’t quite equate with eating rich savory BBQ. Charles Davis, aka “Buster”, and his significant other Barbara run all aspects of Busters BBQ. She is the manager and was originally hired as the bookkeeper. She holds the purse strings and all decisions have to be run by her before anyone else. Buster is the visionary, having lots of ideas of what the future for Busters will hold. While Barbara oversees the day-to-day operations, the front serving line and all things having to do with finances. Whoever does whatever, they make a great team. Just look at their track record, Busters has been a successful BBQ restaurant in Calistoga for 15 years now. They offers great menu items with all the sides.

Here’s what I tried:

Cooked Meats:

BBQ Pork Ribs St. Louis, wonderful tender pork that falls right off the bone and with a great down home flavor.

BBQ Beef Ribs, super big, hearty, with lots of great smoky flavor.

BBQ Chicken, better then any other BBQ chicken.

BBQ Tri-Tip (Sirloin Steak), this is their signature meat and you can understand why, it’s the bomb!!

Sandwiches:

Pulled Pork Sandwich, very subtle seasoning and great consistency, a true winner.

Sides:

Coleslaw, chopped up in small pieces with nice smooth creamy sauce.

Macaroni Salad, it’s got a little kick but it make this salad all the more delectable.

3-Bean Salad, a little too oily for me.

Potato Salad, the perfect accompaniment to my BBQ lunch.

Baked Beans, sweet and light I would order these every time.

Corn Bread, this is my kind of corn bread, sweet but just the right amount of buttery goodness.

Desserts:

Sweet Potato Pie, this pie is something you must try!

Drinks:

Busters Real Lemonade, this will put out any fires in your mouth, guaranteed to please. They do have a beer and wine license, but don’t really advertise that you can drink beer or wine with your great BBQ.

The back-story to Buster is truly inspirational. Buster lost 200 pounds back in 1998 from the surgery called Duodenal Switch Procedure. Dr. Rapkin and his nurse Barbara Metcalf helped Charles lose the weight. He was in his 40’s and his doctor told him if he didn’t lose weight he would die, so he took the bull by the horns and got this procedure. He is a poster child for the organization and does regular speaking engagements about his transformation. He wanted a procedure where he did not look like he had a surgery. So he mixed exercise in immediately after his surgery and had no extra skin after he lost the weight. But what is so amazing is that owning a BBQ restaurant is not conducive to maintaining ones weight. He claims now he can eat as much and when ever he wants to and will not gain any weight back. As a matter of fact he told me during our fabulous tasting that he has lost more weight in the last few month.

He gave me a calendar from the Pacific Laparoscopy Center in San Francisco with his picture on it and his goal weight loss. He started in 1998, got down to 227, and is now 219 lbs. Fascinating, but Buster has what it takes to make all of his dreams a reality, including his amazing weight loss story.

Busters’ has its share of celebrities: Joe Montana is a great customer, who had Busters cater some of his parties. Robert Redford and Arnold Schwarzenegger, have been some of Busters notable customers.

I was telling Buster about how one of the great characters in the show House of Cards revolves around Freddy who runs a BBQ joint – Freddy’s BBQ in Maryland and his secret relationship with Frank Underwood, Kevin Spacey’s character, and what this means to Busters and the popularity of BBQ.

A lot of Busters recipes are from within the family, handed down from generation to generation. His grandfather Ben hailed from Shreveport, Louisiana. His mother Leola is still sharp as a tack and lives independently in Oxnard, and is 100 years young. She is responsible for quite a few of Busters great recipes. Most family members started in the food business and some attended culinary schools. Charles dedicates my review to his late brother Bennie Davis.

Charles is very hands on, down to the new wood block tables that adorn their casual dining room. He serves his food on paper plates with plastic forks and knives, and has no plan of changing any of it. Soon Buster’s will offer Jazz music, which goes great with BBQ. Busters is “Not just about eating, it’s an experience”!

Busters BBQ
1207 Foothill Blvd.
Calistoga, CA
707-942-5605
http://busterssouthernbbq.com/

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Gayle the owner of both places set me up to have cocktails and appetizers at her sister restaurant Hydro Grill before going across the street to All Season Café for dinner, her and husband Alex own both restaurants. What she failed to tell me was that bartender Naradia did not know anything about my tasting and Gayle was nowhere to be found. I tried to explain to her what was all about to transpire but she did not understand. I left Gayle’s phone number at my room 3 blocks away so I had to figure something else out. Naradia left a message with Alex, Gayle’s husband, but we never got a response. I called All Seasons Café to ask if they knew about my tasting and Jimmy Fallon came to my rescue. No not that Jimmy Fallon, he’s taping his show in New York City. This was another Jimmy Fallon, equally as funny though, and on this starry night he became my hero. He said, “Oh of course your Jodi Jackson, we have been waiting for you. Skip your appetizers at Hydro Grill and come enjoy them here!” Jimmy Fallon came over to Hydro Grill to meet me, and said “when your ready come on over!!”. Jimmy Fallon is the manager at the impeccable All Seasons Café, Gayle must have told him about my tasting.

Naradia turned out to be a perfect mixologist with all of her magical New Orleans bar business history. She came up with some serious concoctions, all of which were spectacular.

Here are the cocktails I tried;

Mango Cosmopolitan, rich mango flavor with nice balanced vodka overtones, makes this one a frontrunner for me.

Blue Orchid Margarita, sweet and lively, this is another great mixed cocktail.

Wild Orchid, Citrus Vodka, Mailibu Rum, Pinapple and Cranberry. This is a very refreshing lively cocktail. I would order this one for sure.

I did not try the food, but it looked like there were a lot of happy faces, so next time I would stop in for a delectable cocktail and a Hydro Grill menu item.

Hydro Bar & Grill
1403 Lincoln
Calistoga, CA. 94515
707-942-97777

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Sunday, December 21, 2014 – Dinner at All Seasons Café

This place has all of its lovely bases covered. All decked out with Christmas decorations, it’s a very cozy, intimate atmosphere, and the best food hands down in Calistoga. What an accomplishment!!

Of course my fantastic server and host Jimmy Fallon made my entire culinary dream come true. He carefully paired some great wines with every course, paying so much attention to detail. Alot were his personal favorites, but his guidance made all of the difference in the world.

Here’s what I tried:

Wine:

Baus Family, Russian River, 2012, a nice selection from Jimmy, paired great with the Caesar salad with shrimp.

Red Lava Vineyards, Red Hills Lake County, Tempranillo, Kelseyville, CA. 2010, I especially liked this wine with the full bodied Bolognese sauce; it hit all the write notes.

Surh Luchtel, Pinot Noir, Sonoma Coast, 2012, a great addition to the pasta Bolognese as well.

Sean Minor, Cabernet Sauvignon, Napa Valley, American Canyon, 2011, Another great wine with the Steak as well as the Salmon.

Green & Red Napa Valley Zinfandel, Chiles Canyon Vineyards, St. Helena, Chiles Canyon, 2011, paired superbly with the steak.

Pellegrini, Merlot, Sonoma County, 2010, a good compliment to the Seafood Risotto.

Salads & Soups:

Warm Spinach Salad with Whole grain Mustard Vinaigrette, Café Smoked Chicken, Feta, Bacon, and Sliced Egg. Tangy dressing and very fresh ingredients make this salad a great way to start a glorious dining experience.

Lobster Bisque Classic Puree with Tomato, Cream, Tarragon, Brandy, and Truffle Oil. Now this is what I call great lobster bisque, with all the bells and whistles. The brandy and truffle oil are an added bonus.

Creams of Cauliflower Soup, with this rich creamy puree comes packed with lots of lovely cauliflower flavors.

Appetizers:

Hawaiian Style Ahi Tuna Tartare with Avocado, Mango, Ginger, Sesame~Soy Aioli, and Won Ton Crisps. The tuna seemed like it was just caught fresh from the ocean, and the aioli made this a very memorable menu item.

Steamed Mussels and Clams in a Green Thai Curry-Coconut Broth, and Grilled Baguette. Just loved the combo of very subtle Thai flavors and both clams and mussels are very fresh.

Entrees:

Seared Salmon Fillet, with Lentils and Mushrooms, Leek-Onion-Scallion Mashed Potatoes, and Lemon-Brown Butter. The salmon is cooked to perfection along side the lentils are a very inventive combination.

Risotto with Scallops, Prawns, Mussels & Clams, Seared and Steamed Shellfish. The scallops are very large and strategically placed on the top of this remarkable dish.

Grilled Rib Eye Steak with Brandy Peppercorn Sauce, Autumn Vegetables, Twice Baked Potato and Cheddar & Bacon. The steak is a very delicious entrée, its cooked medium rare and very tender. I would stick to this as my main entrée.

Pasta Bolognese with Red Wine-Tomato Sauce Mushrooms, Beef, Pork, Tomatoes, Fresh Herbs, Garlic, Red Onion, Red Wine, Parmesan, Truffle Oil, and Garlic Toast. Nice, well-rounded Italian flavors make this dish very notable; I would do this as a separate starter.

Dessert:

Classic Vanilla Bean Crème Brulee – burnt sugar crust. Not your typical crème brulee, this dessert seems to have more vanilla then most, and is a bit richer.

Trio of Sorbets – S seasonal selection. This dessert will cleanse your palate as well as refresh your senses, and after a huge meal this is very welcomed.

Really great food is not hard to find in this area, but great food that puts a constant smile on your face is very refreshing. This place delivers more then most, and its subtle charm is very contagious!

Owners Gayle Keller – Dierkhising and Alex Dierkhising are no stranger to Napa Valley. They started with their restaurant in 1976. Alex and Gayle were among the first wave of food and wine professionals in Napa Valley’s “modern” era. Theirs was among the first restaurants in the United States to receive the Wine Spectator’s prestigious “Grand Award.” The restaurant has been praised in the San Francisco Chronicle, the Zagat Guide and the very recent Michelin Guide to the San Francisco Bay Area. Their emphasizing seasonal and regional ingredients, sustainable farming and fishing, all coupled with the best small production, hand crafted wines. Chef Summer Sebastiani, who graduated from California Culinary Academy creates all of the exceptional desserts, as well as designs the Bistro’s menus in collaboration with owner Gayle.

Skip the other tourist spots and try this home style elegant cuisine, it will make your Calistoga adventure one that you will want to come back to time and time again.

All Seasons Cafe
1400 Lincoln Avenue
Calistoga, CA 94515
707.942.9111
http://www.allseasonsnapavalley.net

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Calistoga otherwise known as Mud City offers a variety of hotel accommodations, some with history some with sparkle. But none offer a cat named Cabernet, the Inn’s most popular mascot.

When I arrived and the gal in the office showed me four out of five rooms that were available, I marveled at how clean and bright they were. What I did not expect was a four legged very furry friend jumping out of the rear cat door to greet me. Well Cabernet and I became fast friends and pretty much sealed the deal for my entire very restful experience.

There are three pets on the property, Cabernet, Brut & Pinot. Cabernet is the friendlier of the two cats on the property. He is a very large main coon type feline who is as sweet as he is huge. He will greet you upon arrival follow you back to your room and pretty much be your rent a cat for your entire stay. And who can top that, especially if you’re a major cat lover like me. So with this in mind, the Chelsea truly provides you with all the comforts of home including a lovable pet… what more could you ask for!

Every morning, The Inn offers a lovely breakfast featuring a fruit, yogurt, and granola buffet. You also get one of their homemade casserole type breakfast entrees. My 3 days I had a fantastic egg relleno, Denver type egg casserole, and a French toast casserole. The breakfast is served in a beautiful room complete with a roaring fire, big Christmas tree and Cabernet planted there on a grand ottoman.

I was in the Palm Room, which is actually two rooms, each with a very comfortable bed, and a cozy robe in the closet. The bedroom has a four-poster bed, with a writing desk and lots of windows. The main room, has a gas log stove fireplace, nice flat screen TV and a large comfortable bed. There is also a refrigerator and microwave in the entry room. With a palm themed motif, lots of floral fabrics, hard wood floors, it provides all the comforts of home. There is also an adjoining Lavender suite that can be opened for additional guest accommodations.

Christmas time is the perfect time to be there, it is quiet with not all of the summer wine tasting crowd. Also, the outside is decorated with festive holiday lights and provides a good way to chill for a few days before the “big day”. I am sure summer is terrific as well, when their kidney shaped pool is heated.

The rates change from their Summer/Fall to Winter/Spring. Winter/Spring being the cheaper of the two and they have other properties close by as well: Wayside Inn, Chelsea Vineyards Home, Chien Blanc Bungalows, and Brannan Townhome. Next time I am going to plan a family stay at their Chelsea home set in the vineyards, which looks very magical.

When I was leaving I was told that a family would be checking in and using the whole property including the kitchen for an extended Christmas stay.

The location is wonderful, its 2 blocks from the downtown Calistoga area, which is 5 blocks of restaurants, tasting rooms, shops, and hotels. You really can park your car at the Inn once you’re in Calistoga and walk everywhere.

I am here to say that the Chelsea Garden Inn has a new fan in me. I had to hold the tears back when I left, and stop myself from trying to put Cabernet in my suitcase. He just adds to the overall comfort and peacefulness of the experience.

Don’t stay at any of the mundane typical Calistoga hotels, try something new, and wrap yourself in the lush setting of the Chelsea Garden Inn, it’s worth every penny!!

Chelsea Garden Inn
1443 2nd St.
Calistoga, CA 94515
707-942-0948
www.chelseagardeninn.com

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Oh what to do for New Years Eve, well that is so easy, just call and make a reservation for The Federal in North Hollywood, and you will have a great dinner, live entertainment. What more could you want to ring in 2015.

I just went and tried all of their glorious menu items for a New Years Eve tasting and I can tell you I was impressed. You get your choice of one menu item in each category, I tasted all of them. The food was delicious and fresh, here’s what I tried.

Drinks:

Ace of Spades Maestro Dobel Tequila, blackberry liquer, Fresh Lime juice, agave syrup. A good starting cocktail, its sweet in all the right places.

Bon Bon: Three Olives, Vanilla, Ventura Lemoncello, Fresh Lemon Juice, and simple syrup. I would save this one to accompany dessert, or just drink it for dessert.

Pama Piquant Infusion Pama pomegranate liqueur, infused w/ fresh cucumber & Serrano peppers. Nice sort of margarita style drink, but I prefer the Ace of Spades instead.

Sonoma Cutrer Chardonnay Sonoma, this wine went great with the grilled shrimp, it has some nice buttery nuances that worked well with this dish.

La Flor Malbec Mendoza Argentina, the perfect wine with the grilled Rib Eye.

Appetizers:

Baked Herb Goat Cheese with Pickled Veggie and Crostini, a good appetizer that is healthy and delicious.

Butter poached shrimp on grilled polenta with spicy pomegranate glaze, this is a nice take on grilled shrimp, it’s got gusto and the shrimp are very tender.

Chorizo Filled dated with manchego fondue, my heart skipped a beat when I tried this very innovation take on stuffed dates.

Salad:

Salad Crispy Brussels Sprout spinach, crumbled goat cheese with pancetta and blackened onion, kissed with balsamic. Very hearty, good for your well-being, and a good stand bye salad.

Winter Greens roasted pear almonds and pecorino with Dijon vinaigrette. This is another great health conscious salad.

Entree to Choose:

Pan Seared Halibut roasted root vegetables and basil pesto sauce. The pesto really adds to this lovely fish.

Grill Rib Eye with garlic roasted cauliflower puree and mustard greens, chimichurri. This is what I would highly recommend for the entrée choice; its cooked to perfection and the chimichurri sauce is delightful.

Roasted Squash Ravioli with truffle brown butter and sage. I was not moved by this version of ravioli, I would skip it.

Dessert:

Choco Taco sweet waffle taco dipped in ganache and filled with deep chocolate mouse, if you’re a chocolate lover this will do the trick.

Cream cheese Butter cake with house made salted caramel ice cream. This is the dessert I would choose, it was really terrific.

I have been to the Federal now twice for various food tastings and have noticed that they are always trying to improve on an already great thing.

There is entertainment, DJ, dancing, dinner & drinks on New Years Eve. They have 3 different packages to choose from. The price ranges from $75.00 to $100.00 all-inclusive. So ladies put on a festive gown, and gentleman get out your tuxedo or something comparable and head over the The Federal, you will be glad you did.

The Federal Bar
5303 Lankershim Blvd.
North Hollywood, CA. 91601
818-980-2555
www.thefederal.com

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Why mess with perfection. Celestino in Pasadena doesn’t need to do anything other than continue to serve fantastic food, while also charming the heck out of their customers.

You are always greeted by Calogero Drago, the younger brother of Drago fame. He is a wonderful host, making you feel special with each culinary turn. When you walk into Celestino the energy consumes you, and the staff makes you feel so welcome and wonderful.

Nicole the hostess is very gracious; she has been at Celestino for many years and is loved by the customers. The night I was there one of their customers gave her a Christmas gift.

My waiter Girgio Vizia from Leguria came complete with a very heavy Italian accent, but spoke perfect English. His good looks and formidable knowledge about all things Italian made for a very exciting experience.

Regular customers Geri and David were sitting next to me and they live in nearby Glendale. David has lived in the area most of his life and they come in once a week to Celestino. Geri says that the waiters always remember them and the cooks are always happy. She says, “Happy Cook, Happy Life”. They love the ambiance and the great service. The other folks to my left were a mother and a 3 daughter ensemble. The Mom told me that she brought her husband to Celestino to tell him that she was pregnant with her twins, and low and behold they were siting right next to me, and that was 11 years ago. So pretty much Celestino can also be viewed as a place to have a very special occasion, like the announcement of twins.

The night I went the dining room was decked out for Christmas, with lovely merry decorations. Making the beginning of my holiday season truly magical.

Here’s what I tried:

Starters:

Arancini with peas drissled with balsamic. It similar to a croquette, but with a more Italian feel. What ever they do it’s totally worth the calories.

Soup:

Porcini Mushroom Soup with Black Truffle. Velvety smooth with such great mushroom flavor and the luscious shaved truffle on the top, what more could you ask for.

Dall’ Orto:

Insalata Frutti Di Mare: Mixed Seafood Salad (shrimp, clams, mussels, scallops.) All of my favorite food items in in one fresh salad, need I say more!!

Gli Anitpasti:

Burrata con Basilico e Pomodorini di Pachino: Buttery Mozarrella cheese with Basil and Cherry tomatoes. This is my go to antipasti; the burrata is just oozing with fresh cheese flavor.

Pasta:

Homemade Wide Pappardelle with baby scallops. The pasta is all homemade at 4 am each morning. It is an egg noodle, with great texture cooked al dente. I loved this pasta.

Gnocchi with pesto sauce. I don’t order enough pesto when I am dining out, this was a special delight.

Tortellini with Veal and cacao pepe sauce, and fresh truffle. Another miraculous recipe, it makes my mouth water just thinking about it.

Risotto with Sea Urchin, shrimp, and asparagus. This pasta has much to offer, with all of its fantastic components, this is one to order.

Carne e Pesce:

Ossobuco alla Milanese: Veal Shank with Saffron Risotto. The veal shanks fall right off the bone and the sauce is a bold hearty meat sauce.

Filet Mignon with Montrelle Mushrooms. They cooked the steak very rare, but it’s so tender, great menu item!

The Wine I tried:

Inzolia Chardonnay 2012 – Feudo Zirtani- White Terre Sicliane . A little fruity and tangy, both with such great terroir how could you go wrong. It worked great with all the pasta’s and the seafood salad.

Cesus – Sangioveses Di Toscana 2003 – Red . This wine was a stand out with the steak and the ossobuco. It added the right hint of fruit forward essence.

The Drago Brothers are consistently bringing amazingly delicious food to this Pasadena favorite restaurant. Calogero Drago has created a variety of handcrafted dishes using the freshest seafood, finest homemade pastas, organic meats, and desserts made on-site. Celestino has been delighting locals and tourists from all over the world with the greatest authentic Italian cuisine anywhere in Southern California. Calogero infuses Celestino with all the hallmarks of a famed Drago Brother’s restaurant — expertly crafted food made with the finest, freshest ingredients, combined with an elegantly casual environment where every customer is made to feel like family. They made Pasadena Magazine’s Best Of list in 2009, in addition to being lauded by Zagat, Food & Wine, and many others.

Celestino offers three dynamic private rooms to accommodate to the specific needs of each individual, Lake Room: can accommodate up to 25 people. Garden View Room: is a much larger space and can accommodate up to 55 guests. Garden Patio: their back patio is appropriate for groups of up to 30 people.

I was so lucky to be bestowed with a huge container of dried pasta, 4 different kinds by Calogero. He showed me their pasta machine and was just so proud of his chef making their glorious pasta at 4am.

Really… run don’t walk to this best kept secret in Pasadena. Come with an empty stomach and you will leave with a full heart and be one of the many satisfied customers!!

Celestino Restaurant
141 S. Lake St.
Pasadena, CA.
626-795-4006
http://celestinopasadena.com/

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There is only one real Thai restaurant in Los Angeles Thai Town, and Jitlada fits the bill. Many have tried but this place has the most exotic and authentic Thai cuisine in all of Los Angeles.

Lots of celebrities have found this wonderful cuisine in the heart of Hollywood, and their praise are on the walls and on the tables along with hundreds of great reviews. Jitlada named after the royal palace in Bangkok, opened in the late ’70s and quickly earned an enthusiastic following among food lovers both Thai and otherwise. In the late ’90s, the restaurant’s original owners sold the place and returned to Thailand. In 2006 Sarintip “Jazz” Singsanong and her brother Suthiporn “Tui” Sungkamee took over ownership.

In 1979 Singsanong immigrated to the U.S with $200.00 and 1 suitcase. She studied hotel management in Bangkok. When Jazz came to Los Angeles she enrolled at L.A. City College to learn English and found a part-time gig in a local restaurant before landing a job at the Biltmore Hotel. Little by little she began bringing her family over from Thailand. Not wanting to alienate customers expecting the usual Thai dishes, Singsanong and her brother left the old menu more or less intact while upgrading the quality of the cooking, but they also added a sub-menu of about 40 home-style southern Thai specialties, written in their regional dialect.

Chef Tui Sungkamee’s control of heat is masterful: there are many varieties of fire in his food. He calls them targeted, diffuse, elusive, persistent, and they are all that and more.

Their menu is huge, and there were so many things I wanted to try but didn’t, maybe next time.

Here’s what I tried:

Sweet Crab Claws, deep-fried fresh served with a sweet sauce. What I liked the most about this dosh is that you get lots of fresh claw that are sweet and flavorful. The sauce also adds some extra depth.

Crispy Duck Rolls, crispy duck, cucumber, carrot green leaf wrapped in rice noodles. The duck is crispy and light, and it’s a very nice start to an amazing dinner.

Yellow Chicken Wing, chicken wings stuffed with glass noodles and ground chicken. This is a stand by dish at most Thai restaurants, but here, it got my attention. The wings are huge and stuffed to the brim. The stuffing is full of ground chicken meat and trust me, it’s a lovely dish.

Beef Salad, marinated sliced beef and vegetables in a spicy lime sauce. The beef is very tender and seems like it is soaked for days in a great sweet yet pungent marinade. The meat is unbelievably tender, with amazing flavor.

Pad Thai, with chicken and shrimp in tamarind sauce. I always order this dish, it is very flavorful, and is so big you can make many meals out of the leftovers. Their version was very delicious and had both chicken and shrimp. It is sweet, but at the same time savory. The only thing this one did not have was crushed peanuts.

Lemon Grass Chicken, served with spiced lemon grass sauce. I did not order this dish. It was selected for me, but I would skip this dish next time.

Dessert:

Mango Sticky Rice, fresh mayo, very savory almost not like dessert.

Jitlada boasts many accolades, one if them being making Jonathan Gold’s 99 Essential L.A. Restaurants 2011 list in LA Weekly.

Matt Groening’s; Simpsons fame caricatures adorn the walls, they are everywhere, I wish I knew the connection. Perhaps he is just a very happy customer.

I too was a very happy customer; the food is just so amazing. I totally understand what all the hype is about, it’s very unassuming tucked away in a small strip mall restaurant in the Heart of Hollywood, its better then going to a high profile Thai restaurant. You just have to try it to know what I am talking about.

Jitlada Restaurant
5233 Sunset Blvd,
Los Angeles, CA 90027
(323) 667-9809
jitladala.com/

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