Jodi Jackson’s Hollywood

I am always so amazed at the entire new crop of artsy districts that house many great eating establishments. This area has so much new stuff going on, it’s crazy! The Daily Dose makes a rich contribution with just the perfect combination of sustainable nutritious food. The thing that sets it apart from other eating establishments is, the truly great creative way they go about their menu items.

Here’s what I tried:

Breakfast:

Monkey Bread/ Cinnamon Roll, it has a nice glaze with well-rounded cinnamon sweetness, a real winner.

Daily Frittata: Italian crust less baked egg dish, enriched with assorted vegetables, collard greens and Brussels sprouts. The Frittata is very light with a nice spicy sauce drizzled on top, and the collard greens and Brussels sprouts makes for one very healthy dish.

The Mona Lisa: 3 egg omelets, fresh spinach, mixed mushrooms, Brie cheese, side of arugula salad, toast, butter, jam. Good omelets with nice fresh ingredients.

Lunch:

The Guildsmith: The inside out grilled cheese, crispy, fried queso blanco cheese, guacamole, serranos, red onions, feta cheese, dry mint, aleppo pepper, heirloom tomato, few sprigs of arugula and topped with sauce verte on a baguette. For a cheese lover this sandwich will do the trick. The cheese is oozing out the side and the added Latin themed ingredients make this one every tasty sandwich.

The Jive Turkey: roasted turkey galantine from fra’ mani, hot mustard, pepato cheese, arugula, heirloom tomatoes, red onions and ancho chill jam on a ciabatta. The turkey is very juicy and tender, and the jam makes it like a thanks giving dinner type sandwich, all and all I really loved this one.

The Kal-e-Fornaction, massaged large leaf kale, seasonal fruit, citrus vinaigrette, side of croutons. A very healthy salad, with just the basics, but makes you feel really good.

Drinks:

Buena Vista: 12oz 2 tsp caramelized sugar, 2 shots espresso, 10oz milk, a little on the sweet side, but a nice coffee drink.

Dirty Chai: 16 oz. chai concentrate 2 oz., 2 shot of espresso, 12 oz. milk, a fantastic rendition of Chai tea.

Fresh Juices:

White Juice: fresh coconut, banana, raw honey, coconut water, sprouted almonds dates, almond water. You could just have this as your morning breakfast and be very satisfied.

Lemonade: fresh squeezed, not sweetened I liked this because it is packed with vitamin C, and no sugar added.

Most of the seating is outdoors in a little alley in between buildings, but not an alley with cars. There is also a seating area indoors, but I just poked my head in to see a communal area. Its kind of garden, kind of industrial. You get the feeling that there are a lot of artists, and young business types. Most of the guests had their laptop and tablets and were busy doing work on their computers. By the front door are some very interesting, fun chandeliers. In the garden area their are some interested vessels for plant life. There are communal benches with very funky vintage folder chairs

Owner Sarkis Vartarian is in what he calls “The Honest Food movement”, every thing sustainable and from local organic purveyors. He feels his menu and food is part of the national fighting obesity campaign.

This area is so hot now, when your downtown in this area and want to stop in somewhere and get a glimpse of the culture then this is the place.

The Daily Dose
1820 Industrial St,
Los Angeles, CA 90021
(213) 281-9300
http://www.dailydosela.com/

[Show as slideshow]

–

In a Mid-Wilshire area, far away from the maddening crowd lays a new gastro pub that is filled with fun, frivolity, and good food. This area has been in a state of flux for the last few years, after much construction and new apartment complexes coming in. Rascals opened 2 years ago, taking over the troubled Shabu Shabu Ya/Noir space. Really, in my opinion it is just what this area needed. I had a friend that lived off of 6th and La Brea for many years, and when I would visit her, the only place to go was called The Little Bar, which is still there. So having this kind of establishment in the area is a welcoming site. You almost feel like you could be in the heart of San Francisco, or Berkeley with its super urban part café part gastro pub feeling.

Owner Sandy Clark is no stranger to the restaurant business; he worked and ran many famous past Los Angeles favorites. Nicky Blairs, Chaya Venice, Trumps in the 80’s, so many it’s hard to keep track. One night while strolling through the area, he and his wife Rebecca asked about the space and Rascal quickly became a reality.

My server Lucy Arancino was an added bonus, she is from Whales, and with her refined British accent you get the feeling like you’re in a pub in the UK.

The crowd is young, hip, and artsy. I noticed some bearded, ponytailed, euro type men, whose intention was quiet conversation. They have small-shared red plates that are put on the table for your sharing pleasure.

The interior is part café, part pub, but with an eclectic vibe. There are old brick walls that are exposed that add an industrial element. Red and beige tableside ottomans make you feel like you could be at someone’s home. A beautiful chandelier adorns the ceiling and the dimly lite ambiance is very sexy. The big detour sign on one wall along with the droplights over the bar can only be described as Americana. There is an outside small patio, with a nice size bar filled with neighborhood regulars. I was there on a Friday night and it was very busy, lots of laughter, mixed with loud banter. Their piped in music: ambient, with classic rock: the likes of Jacksons Brown, Traveling Wilburys, and James Taylor.

Here’s what I tried:

Cocktails:

Classic Martini with olive juice, vermouth and limejuice. This martini was extremely light and refreshing, so much so that you really can’t taste the vodka.

Margarita, Zapopan tequila, bols triple sec, lemon & limejuice. A great take on a classic, and so smooth.

New Drink Rascal Goose, grey goose, grapefruit juice and triple sec. Sandy created this cocktail for me for my very own private tasting. The grapefruit added a nice calming effect, with such great vodka how could you ever go wrong!

Wines:

Sauvignon – Dom. Du Tariquet – 2013 – France. This wine enhanced any of the veggie dishes, with it’s soft, subtle taste.

Chardonnay – Ventana – 2013 – Aroyo Seco/Monterey. Nicely balanced, you have got to try with the Salmon.

Zinfandel – Ozv – 2012 – California. This is a lovely wine to pair with the Red Wine & Tomato Braised Short Ribs. It stands up to the rich tomato flavors.

Cabernet Sauvignon – Ancient Peaks 2011 Paso Robles, hands down go with the Steak with this wine.

Share Plates:

Artichoke & Pea Tendrils Soup olive oil, black pepper, queso fresco. Creamy but not rich, not too much salt and nicely blended. This is a healthy soup that has a lot of bang for your buck.

Back Kale Salad hard-boiled egg, queso fresco, white corn hominy, and Parmesan garlic dressing. I can’t say enough about this salad; it is packed with fiber and nutrients. Not fully vegan, but a good thing to order for a healthy life style.

Fried Chicken & Gravy buttermilk marinated boneless chicken, spicy Italian sausage gravy. The chicken is cooked to perfection and the sauce is very subtle with nice small bites of sausage. This dish would be one I would crave, and have to order once a month for sure.

Brussels Sprouts smoked bacon, shallots, garlic, and whole grain mustard sauce. A lot of the Brussels sprout dishes are too burnt and or too crispy, these were fully cooked and had great texture. The added whole grain mustard sauce gives you a nice crunch to every bite.

Sides:

Tator Tots, crispy, lovely, what you remember eating as a child, but a thousand times better.

Entrees:

Fettuccine Pasta house-made pork merguqez sausage, tomato ragout, wild rocket arugula, grated Parmesan. This sausage has cumin in it, so its more on the Spanish side of the flavor wheel then it is Italian, but great just the same.

Red Wine & Tomato Braised Short Ribs tater tots, wild rocket arugula, queso fresco, pickled onion & jalapeno. The meat is stringy and tender at the same time; it has an amazing flavor.

Veggie Burger house-made corn polenta patty, caramelized onions, sharp cheddar, wild rocket arugula, vine ripe tomato, herb roulade, field greens. I loved this burger; its hearty and you just don’t miss the meat in it at all.

Atlantic Salmon Spanish chorizo, green lentils, pumpkin seeds, saffron wine, artichoke & English pea puree. Nice big piece of salmon with great simple additions that add just the right amount of splendor to this very fresh dish.

New York Cross Steak warm Yukon potatoes & pickled green beans salad, farmer’s market vegetables, garlic butter. The garlic butter is on top of the steak, formed as a green disc. The flavor it exudes is just marvelous, and it melts on top with every bite.

Dessert:

Chocolate & Salted Caramel bar, chocolate ganache, chocolate mousse, salted caramel & chocolate crust. Pretty much heaven on earth, such a great combination, the salty caramel is the utmost decadence, adding to all of these sumptuous ingredients. This is a great way to end a nice meal.

Rascal was voted LA Weekly’s, 2013 -10 Top Miracle Mile Bars, “one of those great neighborhood spots that satisfies without trying too hard.”

Executive Chef Andy Lee recently took over the kitchen from Michael Bartley; he added many unique new items. Chef Andy Lee worked at many other places: Café Pinot, Wilshire, Rustic Canyon, the Lazy Ox Canteen and Café Del Rey. Lee has created what he terms as “humble food”. It’s splendid good food without the pretension and hype. Lee brought in his friend and colleague, Top Chef Just Desserts alum and finalist Danielle Keene, to help bring the restaurant’s sweet treats to the same elevated level of the new dining menu. She has created a new spin on old classics.

Rascal Happy Hour is from 5-7 pm daily and all night on Mondays. Rascal is at its peak right now; I went on a Friday night and the action never stopped. I would recommend that the next time your just aching for something new and different, that’s in an up and coming neighborhood give Rascal a spin.

RASCAL
801 S. La Brea – Los Angeles, CA. 90036
323-933-3229

www.rascalla.com

[Show as slideshow]

This review is for the hipsters who also call themselves foodies. Nestled amongst all of the other renowned establishments lies one that will soon lead the pack. With its cool vibe and great food its bound to become a Pasadena staple for those food lovers. Part ski lodge, part nautical, with an urban New York vibe, and all of that under one roof!

For the romantic there is a roaring fire, cozy couches, all-adding up to the ultimate love shack. You just got to enjoy the newness of this place, with its lively cuisine.

Owner’s brothers Chris and John Bicos have been in the food business for a long time. Their father was the long time owner of the original Tops in Pasadena in the early 1950’s, and Gus’s BBQ, both fantastic staples in the Pasadena culinary landscape.

Executive Chef Kyu Yi’s got a serious handle on big Korean flavors and he implements them in most of the glorious dishes, he also created the famous BBQ recipes at their sister restaurant, Gus’s BBQ.

Here’s what I tried:

House Cocktails:

Bee Sting with Potato Vodka, Clover Honey, Lemon Juice, and Absinthe. This cocktail is oh so smooth, you will not even know that your drinking alcohol, what a treat. Beverage Manager Colin Shearn’s magnificent collection of cocktails makes it difficult for anyone to choose just one.

Mendocino Sour with 6-year old Bourbon, Fino Sherry, Lemon Juice, Rooibos Tea & Lavender. A great drink for a Manhattan drinker, with all the bells and whistles.
White Wine:

Chardonnay, Copain, Anderson Valley 2012, very fruity and sparkly, works well with the radicchio Caesar salad.

Chardonnay, Maison L’Envoye, Bourgogne Blanc, Burgundy, 2012, nice grassy flavors, I would drink this one with the Ahi Sashimi.

Chardonnay, La Follette, North Coast 2013, this wine is so buttery, just lovely, and went great with the Marinated Shrimp.

Red Wine:

Pinot Noir, Copain, Anderson Valley, 2013, I liked this wine with the burger, nice rounded jammy flavors.

Syrah, Zacatecas Mesa, Santa Ynez, 2013. I would try this wine with the Korean Short Rib, it added to the spicy, tangy nuances.

Cabernet Sauvignon, Hall, Napa Valley, 2012, this wondrous wine worked well with the Brussels sprouts, and the bacon.

Red Blend, Kismet, “Papa’s All Blacks-Old Vine”, North Coast, 2012. This lends itself to all of the ingredients in the burger, especially the house made cheese.

Snacks & Shareable Bites:

Truffle Pistachios with black truffle Infused Sea salt. I am a big fan of pistachios, but with the added effect of truffle salt will make you beg for more.

Thai Marinated Olives with Thai chili, ginger, garlic, and lemongrass, there is a nice hint of lemongrass flavor.

For One, Two or Three:

Chilled Marinated Shrimp, with Old Bay seasoning, and lemon chive aioli. They do a nice grilled crostini with this and the lemon chive aioli really hits the spot.

Radicchio Caesar with a Parmesan crisp. This is a great take on a Caesar, with radicchio, and the Parmesan crisp makes all the difference in the world.

Brussels Sprouts with cilantro pistachio pesto, smoked bacon, crispy egg, and Pecorino cheese. There are so many restaurants doing this dish as part of their small plates menu, this one is about the best there is. All of the different ingredients make for a very satisfying plate.

Korean Fried Chicken Wings, sweet and spicy chili sauce, kimchi cucumbers. I loved this one, with all of its Korean flavors, a very nice rendition.

Ahi Sashimi with ponzu, smoked salt, wasabi vinaigrette, crushed wasabi peas, and fried kale. The tuna is very fresh and light, and the accompaniments worked very nicely as well.

House Burger with house made American cheese, dill pickle remoulade, and thick cut smoked bacon, bourbon onions. What a burger, jam packed with goodness, really one of the best ever.

Korean Short Rib with shiitake and baby kale risotto, pickled daikon, and crushed sesame. I loved the risotto underneath the short rib, and the short rib itself is oh so tender.

Desserts:

Apple Cinnamon Bread Pudding with salted caramel, vanilla bean semifreddo, and toasted almonds. This is a very rich dessert, but a real crowd pleaser.

My brilliant server Jennifer Lollie, who is also a freelance photographer and art student, added a very pleasant approach to an already fun experience.

The interior has so many cute little vignettes in each room, and different styles of design in all of the nooks and crannies. The music is ambient, with Gloria Gaynor’s I will survive done in a dance re-mix, very lively and upbeat.

Magnolia House is not in Old Town Pasadena, instead it’s in a smaller friendly neighborhood, just the perfect place to go have a nice meal and good conversation. This place is a tribute to all of the small plate style establishments, because The Magnolia House delivers, it’s the real deal!

Magnolia House
492 S. Lake Ave.
Pasadena, CA. 91101
www.maghouse.com
626-584-1126

[Show as slideshow]

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

[Show as slideshow]

[Show as slideshow]

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!!

[Show as slideshow]

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/

[Show as slideshow]

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

[Show as slideshow]

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/

[Show as slideshow]

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

[Show as slideshow]

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

[Show as slideshow]

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

[Show as slideshow]