Jodi Jackson’s Hollywood

Our very gracious hostess Ann made everything lovely. She is so fun, gregarious and happy, it just rubs off on you. She prides herself on treating you like family when you’re staying at her Bed and Breakfast.

This is a great find, what an enchanting well kept home in this stellar community. Hillcrest is fun, lively, in a true San Diego eclectic neighborhood. It offers a lot of nightlife, so I stumbled into Mo’s, where it was show tune night. There were too many flat screens to even count, all playing different excerpts from film musicals, including some music videos. They passed out tambourines and clappers to get the crowd roaring. That is what I call a fun time in the ole town tonight!

There are 5 rooms at the Hillcrest: Balboa, Coronado, Gaslamp, Old Town, and Zoo. I stayed in The Old Town room which was very cozy, a home away from home. Ann says she puts only her friends and family in that room, and you can understand why. It had a separate entrance, with 4 parking spaces in the back alley. Easy access to get back to your room, or even easier if you just walk out the alley to University Avenue, a minute from the Hillcrest hub. You could go out and party and find your way home in 5 minutes.

I witnesses Mother Nature’s wrath when I was there. There was a huge thunderstorm that rolled through the East Side of San Diego, and hit everything in its path pretty hard. But I never felt like any part of my livelihood was threatened, there is something about The Hillcrest Bed and Breakfast that you can’t put your finger on. Like you’re being coddled in your mother’s bosom. Just safe and comforted, even through a tumultuous storm which had just turned a lot of people’s world upside down. It even had a name; “The Hillcrest Hurricane”.

There is a nice breakfast buffet set up in the morning, and Ann leaves perfect treats for her guest to enjoy all day and night. Coffee and tea is also available when ever you want it. A great heart healthy, Southern California breakfast of sliced seasonal California fresh fruits, hard boiled eggs, yogurt, granola, bran cereal, juices, Laura Scudder peanut butter, whole wheat bread for toast, home-made fruit preserves, and fresh-brewed coffee & teas. The smell of freshly baked muffins attacks your senses. No detail is left unnoticed here.

Your only seven minutes from The Gas lamp district, its considered uptown from downtown. Just 10 minutes to San Diego Beaches, Airport, Convention Center, Balboa Park Museums and Zoo, Old
Town, Cruise Ship Terminal and San Diego Bay. Lots of foodies go to The Hillcrest District for it’s fork to table eateries. Innkeeper/Owner Ann Callahan and her staff, have the “Scoop” on all things “San Diego”, and host an amazing clientele of Business & Leisure travelers from all over the world. Anything you need she will be able to help you with. So next time your in San Diego stay here, it’s a small extraordinary experience that I highly recommend.

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Hillcrest House
3845 Front Street
San Diego, CA. 92103
619-990-2441
http://www.hillcresthousebandb.com

I always have a favorite in my restaurant experiences when I take these trips. Davanti Enoteca would have to be mine. It’s just the way they do everything here, it’s all very special, and each dish is just remarkable.

They tell you that this is not your typical Italian restaurant; most of them serve huge piles of pasta on one dish. Here they serve little dishes of all of their food, which I found more then satisfying.

Beverages:

Gimlet Fresca with cucumber vodka, limejuice, simple syrup. A great beginning cocktail, will get your taste buds ready for this fine cuisine.

Chardonnay, Buehle, Russian River, CA. (Butter Bomb). This wine will make you have great dreams especially when you pair it with the scallops.

Sauvingon Blanc, Duckhorn, (Classic & Balanced). You could do this wine with the risotto or the carbonara; it will enhance the creamy flavors of both dishes.

Cabernet Sauvignon, Spellbound, Napa Valley (Blueberry & Vanilla). I would do this wine with the polenta and ragu, it would be the perfect combination.

Syrah, Clayhouse, Paso CA (Smoke & Cherry). I liked this one with the tomatoes and burrata.

Paste:

Risotto Carbonara with Aborio rice, pancetta, farm egg yolk, pecorino, and chives. A very soft subtle risotto, its like velvet in your mouth.

Cacio e Pepe with Spaghetti, pecorino, and black pepper. So simple and delicious, it just goes to show you what great ingredients can bring to the table.

Insalate:

Roasted corn, cremini mushrooms, toasted walnuts, aged goat cheese. The corn was very sweet and the balance of the goat cheese really brought this dish to life,

Roasted cherry tomato, buratta, basil pesto. What makes this dish so incredible is the tomatoes are cooked and are still on the vine. The pesto is on the vine branches. I have never had a burrata dish where the tomatoes are whole and slighty cooked, wow!

Per la Tavola:

Mascarpone polenta, ragu of the day. They come to the table with a pot for the polenta and one for the ragu and they pour them onto each other. The flavors are unbelievable, one of my favorite polentas ever!!

Focaccia di Recco & honeycomb. My waiter said its like Angels Wings, and he was right. It’s oozing with warm cheese and the sweet honeycomb is so decadent.

Piatti:

Capesante e Favewith Seared diver scallops, fava beans, pea tendrils, guanciale vinaigrette. These are huge scallops with lot of flavor, the fava beans and bean tendrils just round out all of the goodness this dish has to offer.

Dessert:

Cioccolato pb&j, fourless dark chocolate cake, fudge sauce, raspberry compote, peanut butter whipped cream, salted peanut brittle. How do you say remarkable, I am hooked!

Biondo Torta del Burro Bruno with Brown butter blondie, maple gelato, caramel sauce, and marcona almonds. This is my kind of desert and I loved it!

Scott Harris Chef-Owner is from Chicago and has established himself as one of Chicago’s most iconic restaurateurs. There are 20 Francesca’s restaurants in the Chicago metropolitan area as well as locations in Wisconsin, North Carolina, Arizona and soon, California. Mr. Harris has also created a number of other concepts, including Davanti Enoteca, a cousin to Francesca’s and another smash success. Scott is a native of Chicago and currently lives in the Chicago and San Diego areas with his wife and two children.

General Manager Joshus Zanow most recently served as Manager at PlumpJack and CADE Wineries in the Napa Valley, where he was responsible for overseeing the guest experience, wine sales for 40,000 visitors per year. Mr. Zanow sees Thomas Keller, Rick Bayless, Scott Harris and John Conover as his key sources of professional inspiration.

The interior reminded me of an Enoteca in Venice, or Florence, clean simple lines with arched partitions It is a very warm and inviting atmosphere, but really who cares about the interior, here the food will outshine any atmosphere. Really I highly recommend this stellar restaurant.

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Davanti Enoteca
1655 India Street
San Diego, CA 92101
http://davantienoteca.com/sandiego/

The one thing Old Town San Diego has is lots of restaurants and bars, some of which serve just plain old bar food, and others, classic Mexican food. Inside the Old Town Historic state park lie’s a unique Mexican Restaurant. Casa De Reyes is an original Mexican Pueblo established in 1821 with loads of ambiance and a very authentic menu. So, when in Rome…….

I am not the biggest fan of Mexican food, it’s just not my drug of choice, but Casa De Reyes has so many options that you will leave happy, and glad you tried their cuisine. The chef uses authentic recipes from his grandmother’s kitchen.

Here’s what I tried:

Margaritas:

The Classic Cadillac with 1800 reposado tequila, premium orange liquer, fresh lime and lemon juice with house made sweet and sour, agave nectar and a splash of orange juice because the Cadillac didn’t exist in the 1800’s! Nice well rounded cocktail with a lot of spunk!!

The Ultimate Revolutionary with Herradura blanco tequila, lime squeeze, sweet and sour and agave nectar shaken with a float of cointreau and served with a salted rim. A little different then your usual Margie, with a nice sour zing, this one is an attitude adjuster.

La Riviera Maya with a refreshing blend of 1800-blanco tequila, Matusalem rum, coconut, strawberry and pineapple juice-a Mexican Riviera delight. For the sweet drink lover, for me, not so much.

Appetizers:

Mexican Caesar Salad with tender hearts of romaine lettuce, tomato wedges, cotija cheese, pico de gallo, tortilla strips and chipotle Caesar dressing. This is a huge salad with a lovely tangy Caesar dressing. A good light choice.

Food:

Sea Bass con Pico de Gallo de Naranja with fresh sea bass rubbed with Mexican spices and topped with a refreshing spicy orange pico de gallo. Served with ensalada de nopales and black beans. A little on the salty sauce, but the fish alone was worth ordering it.

Tampiquena Especial with carne asada steak and a cheese enchilada served with guacamole (gluten-free). Imagine a gluten-free Mexican entree, thats the whole reason for selecting this one.

Pork Tamales with white corn masa stuffed with pork, topped with cheese and tomatillo sauce (gluten-free). Another gluten-free dish, oh my!

Crispy Chicken or Beef Tacos with chicken or beef, pico de gallo, shredded lettuce and shredded cheese. I loved both of these tacos, done the old school way.

Fish or Shrimp Tacos with grilled fish or shrimp on a soft corn tortilla with a shredded green and red cabbage slaw, spicy cream, cotija cheese, cheddar, and jack cheese, pico de gallo and avocado. The shrimp taco was better then the fish taco, lots of plump fresh shrimp.

The outside patio has different entertainment every night, and is extremely lively; you get the feeling that there is always a party. On any given night they have; Mariachis, Folklorico dancing, bands, themed historic melodramas, guaranteed lots of excitement!

There are many fun stores that are all part of the Fiesta de Reyes; you can buy anything from kitchenware to a Mexican serape. All within stones throw from your outdoor dining experience.

Owned and operated by Old Town Family Hospitality Corporation, Chuck Ross, dubbed as “The Old town Parks Turnaround specialist”, Chuck owns Barra Barra, Casa De Reyes, and The Cosmopolitan Hotel and Restaurant. His successful business ventures here in Old Town Park have made him a pillar in this community.

Fiesta de Reyes means celebration of kings and you will feel like Mexican Royalty after enjoying this authentic cuisine.

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Casa de Reyes
2754 Calhoun St
San Diego, CA 92110
(619) 220-5040
www.fiestadereyes.com

What can you say about a hotel that has been consistently in business for the last 200 years? The Cosmopolitan’s history goes back to a man named Juan Lorenzo Bandini, one of San Diego’s pioneers who settled there in the 1800s. He designed and constructed his grand residence, the largest in Old Town, between 1827 and 1829. The single-story home was built around False Bay, later named Mission Bay circa 1944. It was designed with Spanish Colonial architectural featuring thick adobe walls, muslin ceilings, pane-glass windows, and a brick-lined patio, all part of the Spanish Colonial charm. The family lived there until 1859. Only wanting the best for his wife and 2 daughters, he made sure that they all had the most comfortable surroundings. Seven rooms, an entrance hall, an enclosed courtyard, a corral, and several sheds and barns were all part of the package.

When Juan Bandini died, Emily and Albert Seeley, took over the building to create a place where travelers could have comfort, style and entertainment at the same time. With that in mind, The Cosmopolitan Hotel opened in 1869. The architectural theme was Greek Revival, also adding a second level to the adobe structure. Some of the amenities of The Hotel were a bar, sitting and billiards room, a barbershop, and a local post office. But the hotel’s main attraction was its grand balcony that wrapped around the second story, where guests to San Diego could enjoy seeing the crowd and activities in the town square below.

In 1888 Seeley sold The Cosmopolitan and in 1900 the building became a canning facility for an olive factory. In 1928 Cave J. Couts Jr. took over the property. A grandson of Bandini, Couts, he turned the broken-down building into a hotel and restaurant with added amenities such as wired electricity, gas, and a new style of decor.

During the 1950s the hotel and restaurant became an upscale tourist motel owned by James H. and Nora Cardwell. Then in 1968, the property was sold to the state of California, the same year the original buildings in Old Town San Diego evolved into Old Town San Diego State Historic Park.

Because it’s a state park the owners had to keep in compliance with very strict rules, in keeping this hotel authentic. No televisions are in the room because they didn’t have televisions in the 1800s. But there is air-conditioning, which was not part of this time period which was stipulated to for the comfort of the guests. All of the furnishings had to be approved by the state parks and planning commission, and once again they had to keep in line with what was the true original fabrics, window treatments, and furnishings of that time period.

In 1976 they made the hotel surrounding area into state park. Later in 2010, everything was renovated at a cost of 3 million dollars. All eleven rooms got a makeover.

The night I was there for dinner they had a great band called Zzymzzy quartet who played pre prohibition, Hawaiian and 20s music. What a great treat to hear this style of music in 2014. They played one of my favorites, “When The Saints Go Marching In.” The band consisted of a stand up bass, a clarinet and a sideways Hawaiian Guitar.

Here’s what I tried:

Dinner:

Cosmopolitans:

Church Bell Cosmo with Hangar 1 Mandarin Vodka, Triple Sec, lime and cranberry splash. It was very thirst quenching, nice and light.

Other Cocktails:

Stagecoach Smash with Gentleman Jack Bourbon, honey, ginger beer, muddled seasonal fruit and champagne splash. If you like Bourbon you will love this drink.

Mad as Hops Mojito with fresh meddled mint and lime, shaken with sweet rum, house-made simple syrup and soda. For the Mojitos lover this one will blow your hair back.

Hors d’oeuvres:

Rustico Bruschetta with herb goat cheese, chimichurri brochettas and rustic bread. Loaded with nice cheese and basil flavor, it was a nice way to begin your meal.

Braised Pork Cheeks with breaded pork cheeks, caramelized onions, merlot reduction, and crispy onions. Kind of misleading from what the menu says because these little wonders are hiding inside of a puffed pastry, but are terrific!!!

Ahi Lettuce Cups, garlic, ginger, julienne vegetables, cilantro and baby iceberg. I would skip this one save room for the entrees.

Entrées:

Parmesan-Crusted Shrimp Scampi with wild mushroom ravioli, capers, tomato, and white wine butter sauce. The star of this show is the mushroom ravioli. It’s a very fragrant mushroom with butter flavors.

Espresso-Braised Short Ribs with pan-friend garlic Brussels sprouts, herbed marble potatoes and natural au jus. Very tender beef with an unusual take on a braising ingredient.

Homemade Gnocchi, pan-seared scallops, fresh-made gnocchi, cherry tomatoes, asparagus spears, and chimichurri sauce. I always love any kind of scallop dish, this one did not disapoint.

Herb-Crusted Pork Chop, tender pork chop, confit baby red potatoes, sautéed spinach, edamame succotash, roasted corn and tarragon cream sauce. This is their signature dish, and it is terrific.

Salads, Soups & Burgers:

Cosmo Caesar on Grilled Naan Bread, chicken or shrimp and great Caesar dressing. This is a very filling salad with the bread underneath all of the lettuce.

Baby Iceberg Wedge with smoked bacon, baby tomato, Point Reyes blue cheese, tobacco onion, and blue cheese vinaigrette. The presentation is very grand, with great blue cheese flavor.

Sides:

Lightly Battered Chinese Long Beans: sprinkled with sea salt. You can still taste the sweetness of the beans with its nice salty flavor.

Lunch:

Hors d’oeuvres:

Kung Pao Calamari with sweet chili sauce, peanuts, and Asian slaw. Calamari in a very sticky sweet sauce makes this calamari like candy.

Entrees:

Fried Chicken and Churros with Crispy herb breading, cinnamon pastry, jalapeno and bacon-infused maple syrup, and tempura string beans. The Fried Chicken and Churros is by far my favorite take on a chicken and waffle type dish. The Churros have sugar and cinnamon and are crunchy and light. The fried chicken only enhances the sweetness in the sauce. This dish is a leader in all of these new chicken and waffle type menu items.

Pan-Seared Chipotle Salmon, Chipotle-cumin rub, preserved cherry potato hash, Southwestern jicama salsa. The salmon was delicious and the accompaniments were sweet and sassy.

Angus Pot Pie, Slow-cooked Angus beef, root vegetables, flaky pastry crust. If you are looking for something comforting, like something your Mother cooked back home, then this is the dish is you.

Wine:

Chardonnay, Sawbuck, Mendocino. A great accompaniment with my delicious lunch.

Some say this place is haunted. When I spoke to Ryan Ross he said that some of the employees have gotten so scared by what they see, they quit their jobs right away! Some of what people have seen; objects moving in plain site, rooms having hot and cold spots for no reason. Shoes left in rooms have their laces tied or untied. The biggest sightings were in rooms 45 and 11. Sightings of a full body of Isadora Bandini in her youth at the top of their stairs at night time.

My server at Lunch was Greg, who kept us very entertained, and said he has never had a sighting himself, but 6 months ago there was a lot of activity in a 24 hour span. One of the maids had left a bottle of water in one of the rooms, and then heard a big crash and the water bottle was outside of the room on the patio. A lot of people say that they hear cat noises and scratching sounds on the doors at night. I myself had my own interesting phenomenon.

I went to sleep in the little room, which to me is the little girls room, and in the middle of the night I had a blunt force trauma to my thigh, which was more shocking then painful. The reflex of this action made my foot jump up and hit the bottom of the bed post. I was half asleep when it happened but knew full well that I was being visited. I had been waiting for a paranormal activity so I was not scared. The lighting in the room changed as the night progressed. At some point it was pitch black but way before sunrise it got very light. I told some family members this story and they asked me if I was scared. I answered no since I’m used to this. Somehow I always get picked.

They play blue grass music by the restaurant patio, which is very loud and by the second day there I wanted to shoot the speaker, but that’s just me.

Overall, if you’re looking for a fun adventure into a world gone by, this is the place for you. Bring a good book, or your tablet with Netflix, settle in and enjoy Old Town San Diego at The Cosmopolitan Hotel!

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The Cosmopolitan
2660 Calhoun St.
San Diego, CA 92110
Phone: (619) 297-1874
http://www.oldtowncosmopolitan.com

I originally went for a tasting at Nonna’s of Italy back in December of 2011. Oscar was kind enough and invited me back to see what‘s new at Nonna’s. I tried a lot of new things and was completely happy.

This time I got to meet and talk to Lillian Kacky, the owner of Zacky Farms, with her late husband Bob Zacky. She got married in 1956 and was with Robert Zacky for 60 years. We shared some very similar stories in our life growing up here in Los Angeles. She married into the chicken business, while I was born with it in my blood. My grandparents in England, Rachel and Israel had a very successful chicken farm. Robert owned a market in Monterey Park before entering his family’s business. Everything at Nonna’s is a family affair; even their grandson Leo has pasta named after him.

My wonderful host Oscar makes you feel like you’re in someone’s home. He is so kind and he caters to your every wish. He met Lillian’s son Scott when he was working at Spago’s on Canon. Scott loved the way he took care of his customers so much so that when Scott decided to try his new venture, he asked Oscar to be at the helm and the success story known as Nonna’a of Italy was born. It has been open for six years, and the Zacky family only owns this restaurant.

Here’s what I tried:

Wine:

Sauvignon Blanc – Tangent Edna Valley 2012. This is a very light and effervescent wine, it paired great with the Cozze e Vongole.

Chardonnay – William Hill Central Coast 2012. This is a great buttery wine, my favorite characteristic when it comes to wine. I would drink this one with Spaghetti Aragosta.

“The Whip” – White wine Livermore Valley 2013 *Interesting American Wine. It was described as being sweet since it has so many different wines blended into one. I would drink this lovely wine with the Sseafood risotto.

Pinot Noir – Melville Santa Rita Hills 2012. You can drink this wine pretty much with anything, but I especially like it with the Carpaccio e Rucola, and the distinct parmesan adds another element.

Claret – Francis Coppola Black Label 2011. The perfect wine with the Bistecca New York al Forno in all it’s very rich glory.

Merlot – Provenance Napa 2011. A terrific pairing with the Spaghetti ala Bolognese. The rich meaty sauce brings out all the finest degrees of fruit.

Super Tuscan – Poggio al Tempio 2008. This wine is a fine match with this dish, Vitello al Vino Rosso, and its wine sauce.

Zuppe:

Corn Puree Soup, beautifully blended with rich sweet corn flavor.

Antipasti:

Calamari Fritti with Crispy Calamari, saffron aioli, marinara. This calamari has a wonderful flavor and is so fresh and light.

Cozze e Vongole with Spanish black mussels, manila clams, spicy tomato broth, garlic, parsley, extra virgin olive oil. The sauce is more like a soup and the fragrances that come out of this nice cast iron pot are filled with garlic and tomatoes.

Carpaccio e Rucola, Raw beef filet, thinly sliced with shaved parmesan, baby arugula, and extra virgin olive oil. Very simple but delectable, with the great fresh parmesan on top.

Insalate:

Preferita della Nonna, Wild baby arugula, radicchio, candied pecans, shaved parmesan, and balsamic vinaigrette. The pecans add a hint of caramel and sweetness that make this salad great.

Pizze:

Funghi e Salsiccia, Tomato, mozzarella, champignon mushrooms, and Italian sausage. This pizza has a perfect thin crust, with Nonna’s authentic pizza oven. It is just the best pizza in Los Angeles.

Pasta:

Spaghetti ala Bolognese, Spaghetti with a meat and tomato sauce. They substituted my spaghetti for fettuccine. This sauce is rich with meaty goodness.

Leo’s Pasta, Linguini pasta in a white wine tomato sauce, with roasted red and yellow peppers, white mushrooms, onions, and chicken breast. The peppers really add a zip to this substantial pasta dish.

Spaghetti Aragosta, Spaghetti, half Maine lobster, arrabiata or pomodoro sauce. How could you go wrong? Half of a lobster. Wow, what an accomplishment.

Risotto Funghi, Arborio rice, porcini mushroom, Parmesan. There is something so fantastic about porcini mushrooms; they just add the best woodsy flavor to this Arborio rice.

Risotto Di Mare, Arborio rice, mussels, clams, calamari, shrimp, and saffron sauce. There is lots of garlic flavor mixed in with truly the best saffron around.

Secondi:

Pollo Parmigiana, Chicken breast, pounded, breaded, Mozarella, Parmesan, and tomato sauce. The chicken is very tasty. It’s cooked with sauce and cheese and pounded flat for utmost tenderness.

Vitello al Vino Rosso, Roasted Veal Chop, garlic and herbs, with Nebbiolo sauce. I have never had a veal chop like this. I would say it is my go to dish from now on!

Bistecca New York al Forno, 14oz Prime New York steak from the wood oven. Good grilled steak with enjoyable flavors.

Dessert:

Apple Tarte Tatin vanilla gelato with warm caramel sauce. The caramel sauce is the gift that just keeps on giving. It’s so rich and moth watering.

Nonna’s of Italy is a natural wonder here on Sunset Blvd. Fantastic food with a fun home style vibe. It just is the best Italian restaurant in this area, and like I said during my first review in 2011, a true sleeper. Wake up and smell the pizza and run to Nonna’s of Italy!

My re-visit was a very positive experience. I got to taste their new menu and dishes that were completely new to me. The thing that sets Nonna of Italy apart from all the hundreds of Italian restaurants in the area is the way the staff makes you feel like you’re part of their extended family. They greet you so graciously when you arrive and kiss you on the check when you leave.

Next time you have a large family dinner and you have run out of ideas as to where to have it, I would go try Nonna’s of Italy. You will be guaranteed a delicious no non-sense experience. Regional Italian food made with the finest ingredients and lots of love. That’s a recipe for satisfaction every time.

Nonna of Italy
9255 W Sunset Blvd,
West Hollywood, CA 90069
(310) 270-4455
nonnaofitaly.com

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I went to their grand opening 4 years ago, but would never have thought that this charming restaurant would have evolved into a serious culinary competitor. From the Bols winning cucumber martini to their outstanding ravioli appetizer, this place will tickle your taste buds.

The interior is kind of Greenwich Village meets San Francisco Tavern, with the amazing art of Stephanie Tracktenberg adorning all of the walls. The outside patio has movies al fresco that rage from Sunset Blvd. to Star Wars. There is a huge window on the common kitchen wall that shows lots of mason jars with pantry like ingredients. One of the bartenders created the fun and upbeat playlist.

The real star here is the food!

Here’s what I tried:

Appetizers:

Wild Mushroom Ravioli with Roasted garlic-veal veloute, micro basil, truffle and local goat cheese. This extra large ravioli is packed with great truffle flavors. There is a light sauce on top that is just so complex. I need to eat this dish once a week.

Ahi Tuna Crispy Tacos with plantain shell, rice cracker, citrus-chipotle vinaigrette, and jicama-cucumber salsa. This is a stand by dish that has not changed for the last 4 years. Its got a sweet tangy flavor, with nice little sesame seeds on the top.

Flatbread with house made fennel & lamb sausage, caramelized pears, redwood hill farms goat cheese, basil, mint and crushed chili. There are so many different things going on with this flatbread, but they are all great!

Plates:

Blackened Salmon with Israeli couscous “risotto,” tomato, piquillo, sweet yellow corn, and guajillo sauce. This dish is very international with a little being Latin and some being Middle Eastern. Whatever the countries represented, it is marvelous.

Salad & Soup:

The Wedge with Baby iceberg, fresh peaches, bacon, triple cream blue cheese, and sweet corn-buttermilk dressing. What a novel idea – peaches on a wedge, but it works.

Roasted Corn Soup with black bean falafel & sumac oil. It is very sweet with great extra exotic nuances.

Veggies:

Summer pea & grilled peach curry with black rice & baby mint. It’s just like a matar paneer that you would order in an Indian restaurant and is equally as good.

Roasted sweet corn with avocado butter, cotija cheese & smoked paprika. The corn kind of reminds you of the corn on the Cobb with all of the fixings that you would find in a neighborhood cart.

Dessert:

Key Lime Pie, I have had lots of nice key lime pie lately. This pie was up there with the best!

Bread Pudding, this pudding is so lush. It had some really nice caramel flavors.

The Wines I tasted:

Viognier Blend – The Finder, Adelaida, Paso Robles, Californnia, 2012 grapefruit, winter melon with a lingering pineapple finish. This wine enhanced the sweetness of the puree corn soup.

Chardonnay – Primaterra, Delle Venezie, Italy, 2010 Pear & apple, medium bodied with a creamy finish. I would drink this one with the Ahi tacos; it is just the perfect balance with the buttery wine.

Sauvignon Blanc – Twomey Napa/Sonoma County California, 2013 crispy with perfect acid balance and a long finish of tropical fruit.

Chardonnay Gibbs, Napa Valley, California 2012 melon, honeysuckle and toast vanilla with buttery finish. I liked this one with the salmon entrée. It just hit all of the right notes.

Pinot Noir – Orogeny, Russian River Valley, California, 2012 red & blue fruit wrapped by rhubarb, cedar, earth, & pepper. I’m a sucker for a good Pinot and would try this one with the salmon as well, or it adds some strength to the ravioli dish.

Zinfandel – Wild Thing, C.Shelton, Mendocino County, California, 2011 vanilla-oak loveliness and creamy with a lush jammy finish. This wine went great with the sausage flat bread.

Petite Sirah/Zinfandel – The Imposter, California, 2012 jammy and layered with flavors of raspberry and toasty vanilla. I would pair this with the ravioli. The cherry flavors worked well with the mushrooms in the ravioli.

Malbec Gran Reserva – Alegoria, Mendoza, Argentina, 2009 plums, blackberries and figs with notes of cinnamon and cloves. I liked this with the side dish of peas. It is exotic and fruity and it works nicely with this dish.

Signature Cocktails

Picante Margarita – Tanteo Jalapeno Tequila, fresh Jalapeno’s, combined with out house sour mix for a twist on this cocktail. A little biting with it’s huge spice, but it hits the spot anyway.

Cucumber Martini – Finlandia Vodka or Bombay gin, cucumber & mint, cucumber garnish – award winning cocktail by Lucas Bols. You can totally see why this cocktail won such high honors. It is so smooth with a great blending, you really don’t taste the vodka.

Honey Rye with Old Overholt Rye, Barenjager honey liquer, orange bitters; serve on the rock with an orange peel garnish. For the Rye drinker this cocktail will be your best bet.

Ginger Cosmo with Vodka, Elixir G, limejuice & cranberry juice with a ginger candy garnish. This is another lovely drink with all these refreshing ingredients.

Chef Nick Shipp is eager to accommodate. He was raised in Forth Worth, Texas. The “Funkytown” native began his cooking career at the early age of 15 and later attended the Culinary Institute of Dallas. Moving west to SoCal, he became immersed in the Wolfgang Puck franchise. Shipp’s culinary peers have chosen him to be in the inaugural edition of the Best Chefs of America 2013. His regional cuisine at Upper West is creative and inspiring. Some menu items have been on since the beginning, and some others are a work in progress. Your taste buds will enjoy Chef Nicks Shipps blending and subtle nuances with every bite.

So when you add everything up that Upper West has to offer, it’s a great way to spend a nice evening, from tasting terrific cocktails with very sensible complex food choices to a nice wine menu. This location is technically Santa Monica, but it’s not all the way to the west so it can be convenient for West Siders.

Upper West

3321 Pico Blvd.

Santa Monica, CA 90405

310-586.1111

www.theupperwest.com

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I went to this last year and it was very hot and humid. This year it was still hot but not as bad as last year. With that being said it would still be a much better event if they had either a cooling tent or a fully air-conditioned space. It is just very hard to totally enjoy all of the bounty when your body temperature is going through the non-existent roof.

There was just so much to choose from, so I just tried to taste a little bit of everything and picked my top 5 from the 4 events that I went to.

Field to Fork – August 30 – Day:

Hosted by Russ Parsons & Nancy Silverton. The city’s best eats are in season; indulge in the bounty of an afternoon inspired by locally sourced ingredients and the pleasures of seasonal cooking. Leading L.A. chefs specialized in their fresh-focused dishes while sharing their techniques and offered tastes.

Restaurants: 9021PHO, Ammo Café, Akasha, Blvd 16, Boa Steakhouse, Canelé, Chicken Itza Restaurant, Chipotle, Choctal, Coni’Seafood, Diablo Taco, Dog Haus, Ensaymada Project, Eveleigh, Firefly, Fred 62, Girasol, Lemonade, Loteria Grill, Lum-Ka-Naad Thai Restaurant, Mayura Indian Cuisine, Mi Piace, Michael’s On, Naples, Napa Valley Grille, Pedalers Fork, Pine & Crane, Pono Burger, Robert’s, Catering Service, Tender Greens, The Culver Hotel, Umami Burger Truck, Venice Whaler, Wood & Vine, Others: BluePrint Cleanse, Buick, Citi, Freshology, Icelandic, Whole Foods Market.

Wines, Beers & Spirits: Ascendant Spirits, Avion Tequila, Bernardus Winery, BlackMask Spiced Pacific Rum, Castoro Cellars, Château D’Esclans, Chloe Wine, Columbia Crest, Cupcake Vineyards, Don Julio Tequila, Eppa Sangria, Ferrari-Carano Vineyards and Winery, Feudi di San Gregorio, Francis Ford Coppola Winery, Goose Island 312 Urban Pale Ale, Goose Island IPA , Goose Island Sofie, Henry Fessy, Herzog Wine Cellars, Hoegaarden, Hornitos Tequila, Jean-Luc Colombo, Johnny Appleseed Cider, Kirin Ichiban, Kooksoondang Brewery: Bekseju USA Inc., Laetitia Vineyard and Winery, Leffe Blonde, Leffe Brune, Louis Latour, Matua, Mazzei, Mercer Estates Winery, Pinnacle Cinnabon Vodka, Planeta, Rocca delle Macie, Roscato, SakeOne, Shock Top Apple Wheat, Shock Top Belgian White, Stella Artois, Stella Artois Cidre, Stoli Premium, Tenuta Polvaro, Thatchers Organic Artisan Liqueurs, TY KU Sake and Spirits, Villa Maria, Vranken Pommery, ZYR Vodka.

These were my favorites:

Canele – gazpacho, very light chalk full of sweet tomatoes.

Mayura – curry combo, beautiful basmati rice with the best curry ever. I did a review last year on Mayura.
9021PHO Chef Kimmy Tang – charbroiled pork over rice, I did a review and love Kimmy and I love her food. Anything she makes is a winner.

Coni Seafood – BBQ shrimp, spicy deep flavors made this a memorable dish.

Pono Burger – what a hearty well seasoned burger.

BOA Steakhouse – tenderloin, so tender, fantastic, this was my real favorite of the day.

These were the demo’s etc: Pop-Up Bar Presented by Stoli featuring Damian Windsor (Powerhouse), Pop-Up Bar Presented by BlackMask Rum featuring Rosemarie Ruiz (Harlowe), The Taste Bar Stage: The Undiscovered Jewels of France, featuring Ira Norof, CWE and Stewart Prato, CWE, presented by Southern Wine and Spirits. Buick Culinary Stage: Cooking Demonstration presented by Bruce Kalman (Union), Citi Culinary Stage: Cooking Demonstration presented by C.J. Jacobson (Girasol) The Taste Bar Stage: So Fresh & So Clean: Cooking with Your Farmers Market Finds, featuring Russ Parsons (moderator), Josiah Citrin (Mélisse), Roxana Jullapat (Cooks County), Jessica Koslow (Sqirl), and Vincenzo Marianella (Copa d’Oro), Buick Culinary Stage: Cooking Demonstration presented by Tal Ronnen (Crossroads), Citi Culinary Stage: Cooking Demonstration presented by Nancy Silverton (Osteria Mozza/Pizzeria Mozza/Chi Spacca), The Taste Bar Stage: The Sweet Story of Success: Sweet Wines from Sauternes to Seven Sisters, featuring Carole Solomon

Dinner With a Twist – August 30 – Evening

Hosted by Jonathan Gold, Betty Hallock, John Sedlar & Julian Cox, Discover plates and pours from L.A.’s dining scene. What’s more L.A. than a swanky cocktail party on a Hollywood backlot? That’s exactly what this past Saturday evening event was. You’ll enjoy drinks that have brought Southern California’s cutting-edge cocktail culture into golden age and unique dishes from the city’s hottest chefs.

Favorites:

Churchill – Harissa Seared Scallops with pancetta, smoked almonds, pickled frisee, and hollandaise. Wow, these scallops were so big and meaty. It was the best dish of the night.

Craigs – Corn Smoked Flan with salmon caviar. Craigs does not need any more publicity. They are golden. This dish sealed the deal for me.

Tipple & Brine – delicious fried oyster with creamed corn and bacon chili jam. I tired this dish when I did a tasting a few months back. It is very hard to recreate a dish like this at a festival. You have to produce thousands, and they did a stellar job!

Rivabella – Corn ravioli with black truffles. Tried this at last weeks Food and Wine Festival, just could not get enough of this culinary master piece.

Montage Beverly Hills – Pork head croquette. Just talking to the chef about how they executed this dish was amazing! And the flavors were spectacular.

Asian Box- Lamb Meatballs, a new place to Southern California. These meatballs rocked my world!

These were the demo’s etc: Pop-Up Bar: Presented by BlackMask Rum featuring Rosemarie Ruiz (Harlowe), Pop-Up Bar Presented by VeeV featuring James Bowers (Soho House), Buick Culinary Stage;Cooking & Mixology Demonstration presented by Daniel Joly (Owner/Executive Chef Mirabelle at Beaver Creek) sponsored by Stella Artois, The Taste Bar Stage Salts and Sugars: A Look at Alternate Products and Applications, featuring Tricia Carr, presented by Southern Wine and Spirits. Citi Culinary Stage; Cooking & Mixology Demonstration presented by Ricardo Zarate & Deysi Alvarez (Mo-chica/Picca/Paiche), Buick Culinary Stage: Cooking & Mixology Demonstration presented by Michael Hung & Michael Lay (Faith & Flower), The Taste Bar Stage; Mixology Demonstration featuring Alex Day & Devon Tarby (Honeycut/Proprieters, LLC), Max Seaman & Mikki Kristola (The Varnish), and Naomi Schimek (The Spare Room) hosted by Betty Hallock & Jonathan Gold, Citi Culinary StageCooking & Mixology Demonstration presented by John Sedlar and Julian Cox (Rivera).

Restaurants: 9021PHO, Asian Box, Barbershop Ristorante, BierBeisl, BierBeisl Imbiss, BLVD 16, Bulgarini Gelato, Chaya Restaurants, Chipotle, Coni’Seafood, Craig’s Restaurant, Ditmas Kitchen & Cocktails, Dog Haus, Ensaymada Project, Faith & Flower, Firefly, Fred 62, Fundamental LA, Grilled Cheese Truck, Grub, Hamasaku, Lemonade, McConnell’s Fine Ice Cream, Michael’s On Naples, Montage Beverly Hills, Pedalers Fork, Pinches Taco, Public School 818, RivaBella, Rocio’s Mole de Los Dioses, Sotto, Sprinkles Cupcakes, The BLVD- Beverly Wilshire Hotel, The Church Key, The Churchill, The Counter Burger,The Misfit Restaurant + Bar, The Must, The Raymond 1886, The Village Idiot, Tipple & Brine. Others: 626 Night Market, Buick, Citi, Diabolo Beverages, Freshology, Icelandic, Lounge Attire Premium Cocktail Cranberries, San Luis Sourdough.

Wines, Beers & Spirits: Ascendant Spirits, Avion Tequila, Beam Family, Bernardus Winery, Black Magic, Black Spiced Rum, Black Mask Spiced Pacific Rum, Caliche Rum, Château D’Esclans, Deaths Door Spirits, Distillery No. 209, Don Julio Tequila, Don Q Rum, Double Decker Wines, entwine wines, Feudi di San Gregorio, Francis Ford Coppola Winery, Gloria Ferrer, Goose Island 312 Urban Pale Ale, Goose Island IPA, Goose Island Sofie, Herzog Wine Cellars, Hoegaarden, Hornitos Tequila, Jean-Luc Colombo, Johnny Appleseed Cider, Josh Cellars, Kirin Ichiban, KOOKSOONDANG BREWERY: BEKSEJU USA, INC, Koval Distillery, Leffe Blonde, Leffe Brune, Matua, Mazzei, Mercer Estates Winery, Mia Wines, Mionetto, Planeta, Rocca delle Macie, Roscato, Russell’s Reserve, SakeOne, Scharffenberger Cellars, Segura Viudas, Seven Daughters, Shock Top Apple Wheat, Shock Top Belgian White, Sobieski Vodka, Stella Artois, Stella Artois Cidre, Toasted Head, VeeV.

Sunday Brunch Day – August 31

Hosted by Noelle Carter & Thomas Keller, relax and let L.A.’s best chefs do the cooking. Spend your Sunday enjoying the warm SoCal sun and some of the most over-the-top breakfast and lunch tastes L.A. has to offer.

My favorites:

Areal – Chicken and Waffles. There were so many different samplings of this dish from other restaurants, but Areal really nailed it. Just the right amount of crispy fried chicken and the waffles were very fluffy.

Ramen Burger – I have never tried one of these lovely concoctions. I have to say I was really surprised. You would not think that ramen with a burger would be that good but it just is.

Firefly – Lobster Bloody Mary, the lobster was so plump and rich. It was truly my favorite dish of the day.
Asian Box – Chicken porridge tasted like something your Grandmother would make. The warm homey flavors were very comforting.

These were the demo’s etc: Pop-Up Bar: Presented by Basil Hayden’s Bourbon featuring Nathan Oliver (Butchers & Bakers), The Taste Bar Stage: California Wines: Women Winemakers and the Changing Wine Industry, featuring Margaux Kugelman, Advanced Sommelier & CSW, presented by Southern Wine and Spirits. Buick Culinary Stage: Cooking Demonstration presented by Noelle Carter (Los Angeles Times Test Kitchen Director) Citi Culinary Stage: Cooking Demonstration presented by Casey Lane (The Tasting Kitchen) The Taste Bar Stage: 20 Years of The French Laundry featuring Russ Parsons (moderator), Thomas Keller (Chef/Proprieter Thomas Keller Restaurant Group), Jeff Cerciello (Farmshop), David Breeden (The French Laundry), and Timothy Hollingsworth (Broad Museum Restaurant).Buick Culinary Stage: Cooking Demonstration presented by Karen Hatfield (Sycamore Kitchen/Hatfield’s Restaurant). Citi Culinary Stage: Cooking Demonstration presented by Melisa Nicola (Nic’s Beverly Hills) and students from C.A.K.E. (Culinary Arts Kids Eat): Tony Salas, Dulce Brito and Olympia Aguillon, hosted by Steve Lopez. The Taste Bar Stage: Learn About and Taste through Rioja – Spain’s Greatest and Most Impressive Wine Region, featuring Nina Sventitsky, presented by Southern Wine and Spirits.

Restaurants: 9021PHO, Angeleni Osteria, Areal Restaurant, Art of Tea, Artesana Popsicles, Asian Box, Choctal, Chomp Eatery & Juice Station, Coni’Seafood, Día de Campo Doma Kitchen, Farmshop, Firefly, Fluff Ice, Fred 62. Grilled Cheese Truck. Groundwork Coffee Company, La Brea Bakery, Locali Conscious Convenience , Loteria Grill, McConnell’s Fine Ice Cream, Muddy Leek, My Two Cents, Pinches Taco, Ramen Burger, Robert’s Catering Service, Silverback Coffee of Rwanda, Wilshire Restaurant, Zinc at Shade Hotel. Others: BluePrint Cleanse, Buick, Citi, Icelandic.

Wines, Beers & Spirits: Ascendant Spirits, Avion Tequila, Basil Hayden’s Bourbon, Bernardus Winery, Brancott Estate Wines, BuzzBallz, C. Mondavi and Family, Château D’Esclans, Cherry Tart Wines, Chloe Wine, Cupcake Vineyards, Distillery No. 209, Don Julio Tequila, Epica Wines, Eppa Sangria, Excelsior Wines, Feudi di San Gregorio, Geyser Peak, Goose Island 312 Urban Pale Ale, Goose Island IPA , Goose Island Sofie, Herzog Wine Cellars, Hoegaarden, Hornitos Tequila, Jean-Luc Colombo, Johnny Appleseed Cider, Josh Cellars, Kirin Ichiban, Knob Creek Rye, La Nina del Mezcal, Layer Cake, Leffe Blonde, Leffe Brune, Luna Vineyards, LVP Sangria, Mark West Wines, Matua, Mazzei, Mionetto, Pavan Liqueur de France, Pierre Ferrand Cognac, Pinnacle Cinnabon Vodka, Planeta, Purity Vodka, Rocca delle Macie, Roscato, Sammys Beach Bar Rum, Santa Margherita Sparkling Wines, Shock Top Apple Wheat, Shock Top Belgian White, Stella Artois, Stella Artois Cidre, Thatchers Organic Artisan Liqueurs, Vranken Pommery.

Flavors of LA – Sunday Aug 31 – Evening

Hosted by Jonathan Gold & Michael Cimarusti where you could find great eating around every corner. Let our hosts take you on a guided tour of the culinary melting pot that is L.A. You’ll explore an eclectic collection of the city’s best restaurants and see many of its most talked-about chefs — all without ever having to leave the Paramount lot.

Favorites:

The Gorbals – mussels with coconut green curry, green chorizo, Asian pear & cilantro. There was something about these mussels that you could not put your finger on. Spicy yet sweet, and so fresh and light. What a great accomplishment from Chef Peter Haller.

Mr. Chows – Shanghai short rib 5 spice & tofu salad. This dish was so marvelous; it just had so much compact flavor and hit all the right notes.

Manhattan Beach Post Fishing and Dynamite – Shrimp Grits poached egg and gumbo sauce. Not being a girl from the South I can’t ever wrap my head around this kind of dish but somehow I managed this time. This dish was a true symphony of great flavors.

Firefly – Beef Tenderloin with truffle butter. Hands down the greatest dish of the night –  so tender. People were eating this next to me at a stand up table and we all said wow at the same time!

Rocksugar – Asian Style Meatballs. This was a great accomplishment, the meatballs had mushrooms and other delicacies stuffed into them, with a very perfect sauce.

These were the demo’s etc: Pop-Up Bar: Presented by Basil Hayden’s Bourbon featuring Christiaan Rollich (AOC/Lucques),Pop-Up Bar Presented by VeeV featuring James Bowers (Soho House). Buick Culinary Stage: Cooking Demonstration presented by Jimmy Shaw (Loteria Grill). The Taste Bar Stage: Fun with Crushed Cocktails, featuring Tricia Carr, presented by Southern Wine and Spirits. Citi Culinary Stage: Cooking Demonstration presented by Evan Kleiman (Host of KCRW’s Good Food). Buick Culinary Stage: Butchering Demonstration presented by Amelia Posada (Lindy & Grundy). The Taste Bar Stage: Backyard Bounty: Foraging & the Found Food Movement featuring Jonathan Gold (moderator), Ari Taymor (Alma), Pascal Baudar (Urban Outdoor Skills) and Wes Avila (Guerilla Tacos).Citi Culinary Stage: Fish Fight! A Sardine Cook-off between Michael Cimarusti (Providence/Connie & Ted’s) & Russ Parsons (L.A. Times Food Editor), judged by Jonathan Gold (L.A. Times Food Critic).

Restaurants: Jitlada Thai Cuisine, RockSugar Pan Asian Kitchen, The Blvd Restaurant, The Counter Burger, Restaurants, Acabar, Ayara Thai Cuisine, B Sweet, Bar Pintxo, Bibigo Food Truck, Border Grill Restaurants, Bowery Bungalow, Bulgarini Gelato, chi Spacca, Cliff’s Edge, Coni’Seafood, Connie & Ted’s, Doma Kitchen, Faith & Flower, Firefly, Fishing with Dynamite, Horse Thief BBQ, Jitlada Thai Cuisine, Joe’s Restaurant, Little Sister, Lum-Ka-Naad Thai Restaurant, Manhattan Beach Post, McConnell’s Fine Ice Cream, Meals by Genet, Mexikosher, Mr. Chow, Beverly Hills & Malibu, Mud Hen Tavern, Osteria Mozza, Pizzeria Mozza, RockSugar Pan Asian Kitchen, smoke.oil.salt, Sprinkles Cupcakes, Stella Bara, Pizzeria, The Black Cat, The Counter Burger, The Gorbals, The Larchmont, Urban Garden, Worldwide Tacos. Others: Buick, Citi, Icelandic, Mallow Mallow, San Luis Sourdough, Taiwan Tourism Bureau, Twice the Vice Spirited Chocolates, Vital Juice, Whole Foods Market

Wines, Beers & Spirits: Ascendant Spirits, Avion Tequila, Basil Hayden’s Bourbon, Beam Family, Bolla Sparkling Rose, BuzzBallz, Castoro Cellars, Château D’Esclans, Cherry Tart Wines, Cyrus Noble Bourbon, Don Julio Tequila, Feudi di San Gregorio, Fifty Shades of Grey Wine, Gloria Ferrer, Goose Island 312 Urban Pale Ale, Goose Island IPA, Goose Island Sofie, Gruppo Mezzacorona, Henry Fessy, Herzog Wine Cellars, Hoegaarden, Hornitos Tequila, Jean-Luc Colombo, Johnny Appleseed Cider, Kirin Ichiban, Knob Creek Rye, La Nina del Mezcal, Laetitia Vineyard and Winery, Layer Cake, Leblon Cachaca, Leffe Blonde, Leffe Brune, Louis Latour, Luna Vineyards, Matua, Mazzei, Meiomi Wines,Mia Wines, Min, a Real Mezcal, Placido Chianti II, Planeta, Red Diamond, Robert Mondavi Winery, Rocca delle Macie, Roscato, Russell’s Reserve, SakeOne, Segura Viudas, Shock Top Apple Wheat, Shock Top Belgian White, Stella Artois, Stella Artois Cidre, Sukkah Hill Spirits, VeeV, Wines from Rioja, Zaca Mesa Winery and Vineyards.

This year had some added extras that I really enjoyed such as the seminars, the cooking demos, and newly added restaurants. To me all of the hype is worth going to taste many exquisite dishes from chefs in the culinary world.

I have to admit I am very spoiled doing this job for a few years now. I have tasted some bombs and then some food that I can’t even write about how good it was. I try to remain open and innocent when it comes to my taste buds, and I’m always hopeful for new surprises. All in all the Taste of LA did not disappoint, so many restaurants so little time.

http://events.latimes.com/taste/

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How can you just not love going to an event where the best chefs in Los Angeles and beyond are there to tantalize your every sense? Glorious bounties made my taste buds sing with happiness. What more could you want!! The Lexus Grand Tasting at Los Angeles Food & Wine is the most spectacular opportunity to enjoy over 300 wines from some of the world’s most prestigious wineries. 25 Celebrity Chefs showcase their culinary skills and provide delicious, decadent tasting samples of their cuisine. There are lots of photo opps with the celebrity chefs, so get your camera phones ready and come to this very special event.

The amazing Chefs: Philip Pretty – Fundamental LA, Los Angeles, John Sedlar – Rivera, Los Angeles, Nick Shipp – Upper West, Santa Monica, Ben Spungin – CLM Corporate Pastry, Monterey, CA, Michael Stern – Michael’s, Santa Monica, Casey Thompson – Aveline and The European, San Francisco, Laura Werlin – Author & Cheese Expert, San Francisco, William Werner – Craftsman & Wolves, Mette Williams – Culina, Modern Italian, Los Angeles, Robbie Wilson – Mattei’s Tavern, Los Olivos, André Bienvenu – Joe’s Stone Crab Miami Beach, Alvin Cailan – Eggslut, Los Angeles, Anthony Carron -Top Round Roast Beef, Ben Cohn – Westside Tavern, Los Angeles, John Cox – Sierra Mar at Post Ranch, Big Sur, Fernando Darin – Patina Restaurant Group, Hollywood, Luigi Fineo – Riva Bella, Los Angeles, Evan Funke – Bucato, Los Angeles, Michael Ginor – Lola, New York, Brian Huskey – Formosa Café, West Hollywood, Chris “C.J.” Jacobson – Girasol, Studio City, Kevin Luzande – Acabar, Los Angeles, Masaharu Morimoto – Morimoto Napa, Christian Page – Willy B.’s, Los Angeles.

Wines, Champaign & Spirits Poured: Ahnfeldt Wines Napa Valley, Alder Springs Vineyard Mendocino County, Baker & Brain Central Coast, Bernardus Winery Monterey County, Blackbird Vineyards Napa Valley, Brewer-Clifton Sta. Rita Hills, Calista Sonoma County, Champagne Gosset France, Champagne Henriot France, Champagne Lanson France, Champagne Michel Gonet France, Champagne Perrier-Jouët France, Champagne Philippe Gonet France, Château d’Esclans France, Château Lagrezette France, Corsa Italy, Cultivate Wines Santa Barbara County, Etude Wines Napa Valley, Evening Land Vineyards Oregon, Fantinel Italy, Faust Napa Valley, Ferguson Crest Santa Ynez, Fess Parker Santa Barbara County, Flowers Vineyard & Winery Sonoma County, G.H.Mumm France, Giacomo Borgogno Italy, Goose Island Chicago, Gundlach Bundschu Winery Sonoma County, Heitz Wine Cellars Napa Valley Hoegaarden Belgium, JUSTIN Vineyards & Winery Paso Robles, Kistler Vineyards Sonoma County, Kracher Austria, Kunin Wines Central Coast, Ladera Vineyards Napa Valley, Landmark Sonoma County, Leffe Belgium, Leviathan Wine Napa Valley, Luna Vineyards Napa Valley, Marqués de Murrieta Spain, Mayacamas Vineyards Napa Valley, Melville Sta. Rita Hills, Miner Family Winery Napa Valley, Miraval France, Movia Slovenia, Mulderbosch South Africa, Nellcôte Napa Valley, Notre Vin California, Primus Chile, Quintessa Napa Valley, Qupé Winery Santa Maria Valley, Raeburn Russian River Valley, Recuerdo Wines Argentina, Red Car Wine Sonoma Coast, Ritual Chile, Rombauer Vineyard Napa Valley, Sandhi Wines Santa Barbara County, Scharffenberger Cellars Anderson Valley, Signorello Estate Napa Valley, Skipstone Alexander Valley, Skylark Wine Company Mendocino County, Sohm & Kracher Austria, Somerston Wine Co Napa Valley, Stags’ Leap Winery Napa Valley, Stella Artois Belgium, Stella Artois Cidre Belgium, Tablas Creek Vineyard Paso Robles, Testarossa California, Trinchero Napa Valley, Uproot Wines Napa Valley, Westerly Estate Wines Santa Barbara County, Wind Gap Wines Russian River Valley, Wines of Rioja Spain.

Early Sunday morning there was a 6.0 earthquake in Napa Valley. There were so many Napa Valley Vintners, and the underlying conversation was about what kinds of damage the area had sustained. There were many winery workers and owners that got temporary workers to work their booths due to having to get back to salvage their wineries and homes. You felt very bad for this horrible wrath of Mother Nature, especially because downtown Los Angeles is so far from Napa and we were able to enjoy their harvest. I later found out from the pourers at Ahnfeldt Wines that they’re beautiful Bed and Breakfast, McClelland Priest B&B Inn where I stayed back in February had structural damage when their roof caved in. There were some heart-felt stories going around amongst the winery workers.

My spirits might have been dampened, but my taste buds were all a buzz. Such wonderful food and drink from all of the participants. All of the wines were a perfect selection, to be pared with all of the glorious food choices. There were a few favorite dishes though: indescribable ravioli with very expensive black truffles from Chef Luigi Fineo of Riva Bella in Los Angeles. I would say this is the best dish offered up here. I also loved the little eggs and potatoes in a jar offered up by Alvin Cailan of Eggslut in Los Angeles The lovely pork wrap by Chef Brian Huskey, from Formosa Cafe in West Hollywood also got my attention as well as the BBQ shrimp by Chef Nick Shipp of Upper West in Santa Monica was very unique as well. The Lobster Cone by André Bienvenu of Joe’s Stone Crab in Miami Beach was nice and light, loaded with fresh lobster. There were lots of Chefs trying to out do each other. Many were doing pork belly dishes, it was hard to get the real stand outs from those Chefs. But overall everything I tasted was outstanding. There were lots of different styles and ingredients. I am telling you, buy your tickets now for this event every year! A lot of them are sellouts.

There were 2 tents and they both were kept very cool and comfortable. The Nicest portable bathrooms I have ever experienced. There is nothing worse than it being too hot to enjoy the food and wine. The Food and Wine Festival lasts for 4 days and has numerous locations. Los Angeles is where the best of the best come and this event was no different. There is a concentration of amazing talent here. This is the only event where they treat food like a celebrity. Every part of this experience was elegant and special.

All I can say is that this is by far the best food event in Los Angeles. There is just so much culinary stimuli to take in. Come with an empty stomach and a clean palate. You will truly enjoy yourself!
www.lafw.com

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Here in Los Angeles we are so lucky we can go relax, take a walk on the sand, with the beach being in all of our backyards. When we get hungry we can step into the fun zone at Venice Beach. Venice Whaler to be exact, is fully equipped with great cocktails and lovely eats. It will cater to your every whim when it comes to great creative food and lively bar drinks. Right at the edge of the world, otherwise known as Venice Beach, sits this historic landmark restaurant. Started in 1944, Venice Whaler has it all!

With its great view of the beach, large screens for ball games and Industrial interior, you will feel right at home. It’s got kind of a Cape Cod vibe, with an upbeat twist. There are some short tables and bar stools, and high tables with high bar stools. The interior is very beachy, and some of the flat screens have old TCM playing. The design of the Crab Shell Bar (and of the renewed Venice Whaler as a whole) was a collaboration between designer Kellie Patry, who has designed on Top L.A. bars such as downtown’s Honeycut to Seven Grand San Diego, and Architect Rudy Alegre. The décor highlights local talent, with buckets for silverware and napkins painted by area artists on each table and a bathroom wall painting by Venice muralist Jonas Never. The music they play is a bit of everything, from, the Beach Boys, classic rock, and pop. The outside wrap around deck, keeps you within earshot of the rolling waves and the upstairs bar has a very loud party atmosphere, people are having a blast up here!

My server Jordan Toppin could not have been more accommodating. She’s a veteran in the industry and works at Michael’s as well as special events manager. She’s young with lots and lots of energy. And then there is this new fantastic addition, executive chef Nick Liberato. New Executive Chef Liberato recently rolled out a fabulous list of “upscale bar food” that’s served both upstairs and downstairs. Nick has been cooking professionally for 16 years. Besides his famed TV appearances on “Bar Recue” on Spike TV, he has also been a private chef to some pretty famous people: Barbra Streisand, Pink, Anthony Kiedus, Ray Ramano, Arnold Schwarzenegger, and Maria Shriver. He has opened and worked at quite a few top restaurants: Luigi’s Italian Restaurant in Philadelphia, Chef Joachim Splichal’s Patina, David Myers Sona and Comme CA , Pizzeria Ortica in Costa Mesa. Nick is currently running his own catering business (Calidelpia) in Los Angeles and when he is not working he’s traveling the world cooking, surfing and snowboarding.

I went to this event “The Venice Whaler Introduces New Craft Cocktail Bar: The Crab Shell Bar Officially Debuts Below Deck!” the week before and then got invited back to try everything else I did not try at the party.

Here is what I tried:

Cocktails:

Mai Tai – Atlantico Reserve, Orange Curacao, Orgeat, and Lime (Original Mai Tai Recipe).

Whaler Margarita – 100% Blue Agave Tequila, Fresh Lime Juice, and Agave.

Pina Colada – Appleton Rum, Toasted Coconut, and Fresh Pineapple.

Bubble Butt – Svedka Vodka, Boysenberry Shrub, Lemon, Prosecco Flat, and a Blow Pop.

The Skinny Beach – VeeV Açai Spirit, fresh raspberries and a house-made lemonade sweetened with agave instead of refined sugar.

Havana Mojito – Atlantico Reserve, Mint, Lime, Soda Water, and Bitters (As Made in Cuba).

The Cadillac – Casamigos Tequila, Fresh Lime Juice, Agave, and Gran Chevalia Float (So Good, Clooney Drinks it).

“Crab Shell” Bloody Mary – An Ode to the 1944 History of This Building (Crab Claw Included).

All of the new cocktails are mind blowing; my favorite was the Crab Shell Bloody Mary, complete with a crab claw on the rim, yum!! I would also highly recommend the Pina Colada; it’s like a coconut milk shake.

Wines:

Stone Cellar Cabernet, I loved this wine with the margherita pizza.

Hidden Crush Cabernet, of course do this one with the burger.

Stone Cellar Chardonnay, really great chardonnay to eat with the shrimp roll.

Milestone Chardonnay, I liked this wine with the chowder.

Homemade Clam & Corn Chowder, with bacon, and grilled bread. This is a really terrific clam chowder, it hits the spot. I look for lots of clam pieces in my clam chowder and there were plenty to be had.

Margherita Pizza with grana padano, mozzarella, fontina, and basil. Very oozy cheese, a really nice pizza.

The “Calidelphia” Pizza with chopped clam, Serrano Chile, tomato, mozzarella, and oregano. I loved the crust on this pizza.

Calamari, with roasted bell peppers, and balsamic glaze. The perfect perfect calamari.

Taco Bar, Homemade flour tortillas, with chipotle crema, cucumber slaw and grilled cod. Good plump cod with nice tortillas, a true winner.

Beach Mussels with fennel pollen, kaffir lime cream, and grilled sour dough. These mussels are so good; the kaffir cream sauce is the extra bonus.

Shrimp Roll with brioche roll, cumin, and tarragon. Kind of like a lobster roll with shrimp, a welcomed change.

Whaler Burger with brioche bun chuck/brisket blend, cheddar, and slaw. There was something about the slaw and the sauce that brought me back to one of my favorite burgers as a kid.

Spicy Street Dog with chili, bacon wrap, and Jalapeño. This one blew my hair back. Like the little street carts hot dogs you see around town, but so much better!

Short Rib Banh Mi with brioche bun, pickled carrots, cilantro and chili aioli. If you’re looking for something a little bit different then this is the dish for you.

Grilled Husk Corn On Cob, with cotija cheese, lime, and sesame seed butter. This corn is sweet and crunchy; the condiments are off the hook.

Desserts:

Key Lime Pie, house made pie, and whip cream. This pie is so earth shattering, quite possibly the best ever.

Chocolate Cake, with blackberries, and pistachios. There is so much chocolate in this cake and the added blackberries, frosting, and nuts make this cake delectable.

Banana Bread Pudding with vanilla bean ice cream, and chocolate sauce. Nice classy robust pudding with a warm twist.

The Crab Shell Bar originated in 1944, later named the Venice Whaler. It was a favorite watering hole for locals, tourists, celebs, who wanted good straightforward cocktails with an ocean front view. Now in 2014 The Crab Shell bar has been revamped, with a new owner, new mixoligist, and new Executive chef. To bring it full circle the downstairs bar has taken its original namesake, and just like the Crab Shell Bar is back in all its glory. Bar Director Anthony Settecase, a veteran of an array of top spots on both coasts, including Pravda, Balthazar, East Side Company and the Soho Grand Hotel in New York, and Cole’s, Las Perlas, Bar Chloe and Dia de Campo in Los Angeles. He wanted his new bar menu to be “beach fresh and as house-made as possible.” The new drink menu is fun, spirited, with a new tap system offering a classic Manhattan, Old Fashioned and Negroni on draft. Settecase plans to change his cocktails seasonally, so you can expect a new set of fall drinks come October.

Summer time means flip-flops, but at Venice Whalers flip-flops are in fashion all year round. Settle into the glorious ocean view and sip on a brand new cocktail and lively food, what more could you ask for? The new Crab Shell Bar downstairs at the Venice Whaler will be open from 11:00 am to 2:00 am daily. The Crab Shell Bar will also host live music six nights per week.

Venice Whaler
10 West Washington Boulevard
Venice, CA 90292
T: 310.821.8737
www.venicewhaler.com

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It is so hard to find a good East Coast seafood restaurant in Los Angeles! Sure there are the usual suspects but really, an East Coast seafood restaurant is a rare commodity. There’s one in my neighborhood that I tried and it was really greasy and bad. Funny thing is, it’s packed all the time…go figure! I’m not going to mention any names here but it rhymes with Lonnie and Fred’s.

Then there is Blue Plate Oysterette. They offer great seafood items that are delicious and reasonably priced. They also have nicely appointed interiors with…here it is, the absolute best seafood anywhere in Los Angeles! That’s right, the best!!!

The interior is clean, white and bright. Little silver swimming fish adorn the walls, and industrial light fixtures warm up the environment. The always-changing chalk boards add a casual feel, and lets you know what the fresh fish and specials are. The blue stripes and white tile add to the squeaky clean feel. There is a small outdoor patio that sits right on 3rd street and makes for good people watching spot. It’s got a very modern feel, with a Cape Cod seaside vibe.

Their staff is so fun and friendly, guaranteed to show you a good time no matter what. Jonathan and Brain were the shining stars, both so funny and warm. All of the wait staff will put a smile on your face. They are so attentive and have your best dining interest at heart.

Here’s what I tried:

Sparkling:

Marc Plonzeau Perles

Louis de Grenelle

Domaine Carneros

Each one of these sparkling wines/Champaign worked fantastically with the raw oysters. There’s nothing better then Champaign and oysters.

Wines:

Starmont – Chardonnay Napa Valley. This wine has a lot of oak, backed with a rich vanilla, caramel flavor. I would drink this one with the lobster roll.

Napa Cellars – Chardonnay Napa. This is a buttery wine that paired nicely with the scallop’s crudo; it added just the right amount of oak in your palate.

Baladina – Albarino Spain. It’s got a grassy feel, with some light pineapple nuances. It is very fragrant and would work well with all the different ocean goodness of the oysters.

Justin – Sauvignon Blanc California. This wine has no bitter grapefruit tones; instead it is very well rounded and was great with the light shrimp Cobb salad.

Itsas Mendi – Taxacoli Spain. I liked this wine with the lobster mac and cheese and the clam chowder.

Red:

Leyda – Pinot Noir Chile. This worked well with the fried oysters in the Banh Mi sandwich.

La Posta – Malbec Mendoza. A very deep rich wine with lots of berry flavor, this is a go to wine with red meat, so I would pair this one with the burger as well.

Lesson Plan – Syrah Grenache Russian River. I would drink this wine with the burger as well, got to go with the smoky grilled red meat flavor.

E.Guigal – Cotes du Rhone France. This is a spicy wine with great straightforward earth driven notes. It went best with the burger.

Raw Bar:

Oysters On The Half – homemade cocktail sauce, MV pickled shallot mignonette. Each and every oyster is like it just came out of the ocean, it’s that fresh!

Crudo – Chef’s daily preparation – Scallops. What a lovely way of eating raw scallops.

Soup/Salad:

New England Clam Chowder – cherrystone clams, light cream broth, bacon. There are lots and lots of clams and you pretty much know that they are fresh.

Shrimp Cobb Salad – beets, avocado, beacon, bleu cheese, cherry tomato, egg, and dill dressing. The shrimp are big prawns that they cut up into smaller pieces, so it’s not your typical bay shrimp salad. This will give all of my other Cobb salad favorites a run for their money.

BPO Summer Specials:

Fried Oyster Banh Mi – pickled vegetables, fresh cilantro, spicy aoli on a brioche roll. This is a great oyster sandwich, with a Vietnamese twist, very yummy.

Small Plates:

Fish Tacos – grilled white fish, cabbage, cilantro aioli. Delicious and cooked to perfection, a great fish lovers menu item.

Lobster Mac & Cheese – Maine Lobster, parmesan, herbs, and truffle oil. So vevelty rich, and the lobster once again are huge big pieces, this one will make you cry.

Large Plates:

Lobster Roll – dressed or undressed Maine Lobster, brioche roll. This was by far the best lobster roll ever on the planet. They put so much of it in each roll, including the claws and it’s so fresh. It will make you very happy! I have to go back every week just for this delicious roil!

Blue Plate Burger – Angus beef, Tillamook cheddar, Old Bay fries. This is a very meaty burger with all the trimmings. For the burger lover this is a must have, for me however I am just too stuck on all the fresh seafood.

Sides:

Coconut Brown Rice. What a delight, the coconut dances in your mouth, and the rice is sweet, but perky. A great side dish!

Slaw. Nice flavor, with a dash of cumin, great accompaniment.

Sweets:

Key Lime Pie – fresh key limes, whipped cream. This has got to be the best key lime pie your ever going to eat.

There are four restaurants in all in the Blue Plate Company, two Blue Plate Oysterette’s; one in Santa Monica and one on 3rd Street. Then there’s Blue Plate Taco and Blue Plate, if these two are as good as Blue Plate Oysterette, I will have to try those as well.

I am told that this wonderful cuisine is very popular in New England, Cape Cod, and Montauk. Having never been I can only say this delicious food is my new favorite Los Angeles restaurant. Whether it’s West Coast or East Coast in my book its every coast. Next time your near one of it’s two locations pop in for a glorious lobster roll, it will keep you coming back for more.

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Blue Plate Oysterette
8048 W 3rd St, Los Angeles, CA 90048
Mon – Sat 11:30 – 11, Sunday 11:30 – 10
(323) 656-5474
http://blueplatesantamonica.com/