Jodi Jackson’s Hollywood

Tucked away in South Pasadena is a gem of a restaurant, so hidden and quaint. The only way to find it is to drive by, or word of mouth, but anyway you can happen on this ideal place, please stop and try it out.

The interior is woodsy and dark, but there are many patios if you want an outside feel in the day or night. In the evening the patios have heat lamps, each one has such a homey cozy feel, you will be happy you choose this casual outdoor seating. One of the patios has a rock fireplace. There is also elegant wisteria in bloom in the patios during certain times of year. They play great classic rock, and old school, which really sets the tone.

Their small staff feels like family, working in a house type environment helps. Grace, our lovely server was so sweet and upbeat. I was trying to figure out who she reminded me of and asked her what celebrities others have said she looked like. Days after my tasting I figured it out, her intonations were a dead ringer for Lisa Ling; she did a great job of pronouncing the entire menu in a very intelligent manner. Grace grew up on the East coast; her sister went to Le Cordon Bleu Culinary School and got her interested in food.

Assistant manager Robert Arevalo was so nice. Grace said to me a few times that he was the first person she met when she got hired, and she loved him. He has worked at The Raymond off and on for 17 years. Owners Rob and Leslie Libby bought the restaurant 10 years ago from Michael Burlingham. Having fantastic Chef Tim Guiltiner really sealed the deal. Chef Guiltners mentor was his Grandfather Donald, who taught him how to make the best chili with a six-pack of bear. The icing on the very sweet cake was watching bartender Pete hand chip ice cubs from a huge block of ice with his very own special knife.

Here’s what I tried:

Cocktails:

Pimms #6: Russian Standard Vodka Pimms, Mint, Cucumber, Citrus, Carbonates Lemonade. This is an effervescent blend of drinkable mixology. Very thirst quenching and nicely combined, I would say try this one as a starter.

Medicina: Tequila, Ginger-Honey Syrup, Lime, and Mezcal Mist. On the same line as a margarita, but with a little more action, the Mezcal will blow your hair back.

Wines By The Glass:

Sauvignon Blanc: Atalon, Napa, CA. This wine went great with the scallops and the shrimp dishes, it is fruity, but fresh and crisp, the perfect combination.

Chardonnay, Ramey, Sonoma Coast, CA. I loved this wine with Alaskan king crab salad; it had just the right amount of oak and butter to stand up to the sweet crab.

Pinot Noir: À Côté, Central Coast, CA. Perfect with the mussels and the chorizo. I also liked this with the Louisiana bourbon butter cake; it had all the proper characteristics to not overpower the bourbon.

Cabernet: Crossbarn, Paul Hobbs, Napa, CA. This is a bold, wine with tobacco leather flavors; it was a winner with the pork belly or the rib eye.

Blend: Divergence, Paso Robles, CA. This wine had lots of full-bodied berry flavors, and nicely balanced. I would have to say hands down try this with the rib eye, you will very happy.

Menu Items:

Hand Cut Smoked Onion Rings, malt vinegar aioli. They marinate the onions before they cook them so your getting double the flavor, part of the marinade is liquid smoke. I would consider myself an onion ring aficionado, these were the bomb.

Alaskan King Crab Salads, with dill cucumber and tomato. This salad is very petite but it packs a delicious punch. The crab is so fresh, with large leg pieces that just make this dish a great palate enhancer.

Salmon Creek Pork Belly Confit, house kimchi and grilled peaches. I am not the biggest fan of pork belly and there are so many restaurants that are doing this dish. This one is served with the just the right amount of sweet accompaniments which off set the smoky pork flavor.

Gambas y Papas Bravas, wild shrimp, fried potato, spicy tomato sauce, garlic aioli. The color of this dish is so vibrant; it’s tapas but is still very filling. The combined ingredients are just spectacular. Grace said this was popular item, and I can understand why.

Steamed Blue Mussels, angry lady sauce, Chinese sausage, Thai chili. They serve this with a great tasty crusty piece of large sourdough. You can dip to your hearts content. The mussels are small, but packed a lot of flavor, and very fresh.

Hand Harvested Scallops, lobster corn bisque, succotash. I am the ultimate scallop connoisseur, as we know. I pretty much always order scallops at these tastings, and love to see each time what an establishment comes up with. These scallops did not disappoint. Theses were large hearty plump darlings, with the best condiments possible.

Dry Aged Prime Bone-in Rib Eye – for two, elephant garlic, family style vegetables, What can I say, this mammoth piece of meat in all its glory, with the elephant garlic, it’s just utter bliss. You pop the garlic out of its skin, which happens very easy after its baked, and then spread it on each and every prime rib bite, it really will make your taste buds sing. The asparagus is also done to perfection, every inch of the plate are gorgeous and amazing, wow!

Hand Crafted Desserts:

Louisiana Bourbon Butter Cake: Dark Chocolate Ganache Sorbet, Candied Pecans, and Bourbon Caramel. Bread Pudding, like no other bread pudding I have ever tasted. The candied pecans made such a huge statement, covered in powdered sugar. The best part of this dessert is refrigerated and letting all the syrups caramelize, it pretty much turned into candy the next day.

Classic Crème Brulee: Vanilla, Burnt Sugar and Berries. Crème Brulee, very light and airy, but with all of it’s rich vanilla wonderment, a fantastic end to a very delightful evening.

This restaurant is steeped in rich history, located in South Pasadena was the first major resort hotel of the San Gabriel Valley served as a winter residence for wealthy easterners. Mr. Walter Raymond of Raymond & Whitcomb Travel Agency of Boston built it, Mass. The hotel was built atop Bacon Hill which lies between Pasadena and South Pasadena and was renamed Raymond Hill with the opening of the hotel in 1886. The first and original hotel the original hotel, burned to the ground in 1895. A second building was erected in 1901 and equally replaced the older in grandeur. The hotel was foreclosed following the Great Depression and was razed for commercial development. The Raymond Restaurant is housed in what was a guesthouse bungalow, in all of its original craftsman architecture.

It’s a destination spot for anniversaries, weddings, birthdays, and special occasions. There is a couple that comes every Saturday night, for their date night.

Go and experience the splendor of The Raymond 1886 Bar, it’s a great find in the Los Angeles area.

The Raymond 1886 Bar

1250 South Fair Oaks Avenue

Pasadena. CA 91105

http://ncubator.com/supercms/_properties/the_raymond_1886/map.php

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My brother Lee used to live 3 blocks away, so I am very familiar with this up and coming area. Technically it’s Culver City but it’s blocks away from the entire new sheik dining establishments. This area is basically a residential neighborhood. Waterloo and City did a review on this on November 3, 2013 and is down the street, so any new food businesses are very welcomed.

This used to be a TV repair shop, but these days no one repairs their TV’s anymore, they just toss them curbside and buy a new flat screen. It is the perfect space, with great light, and the perfect display case to show off its amazing collection of rare cheeses. What a truly great array of cheese and cured meats. Each cheese had its spectacular nuances. Wheelhouse has some cheeses that you can’t find anywhere else in Southern California. They are focusing on working with the most exclusive cheese makers. They had some very good samples, and everything is very clearly marked so you’re able to taste exactly what you want and know what it is.

There are lots of fromage afficianodos, and I’m sure once they discover this new store they will be happy cheese consumers. After all there are a lot of folks who are making a cheese course part of their daily meal, and drinking good wine will make you a believer in cheese as well.

Wheelhouse’s cheese selection is very ambitious, more than 100 selections representing at least a dozen countries, plus 15 to 20 fine cured meats and charcuterie items, and more than 100 gourmet accompaniments ranging from jams and spreads to crackers and pickles. Wheel House is currently applying for a liquor license, so you will be able to choose your exotics wines and craft beers all under one roof.

Owner Alex Josef grew up in Los Angeles. He has promoted major video games as a PR and marketing executive. He also owns Dogromat, the oldest grooming and self-wash pet establishment in Venice. But Josef’s real passion is food. “I’ve always been into food my whole life. I’ve been into eating, cooking, and restaurants,” he says. “As soon as I could afford to go out to good restaurants, that’s where all my money went.” Well I’m here to say that his cheese empire will be growing into his main stay business. Wheelhouses official opening was June 6, 2014. It’s a concept that is long overdue for this little sleepy neighborhood.

Wheel House Cheese Shop

12954 West Washington Boulevard

Culver City, CA 90066

T: 424.289.9167

http://wheelhousecheese.com

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Don’t mess with a good thing, my sentiments exactly about The Federal. My first review was on Feb. 1, 2013, and at that time there were no real kinks to work out, the atmosphere was great and the food even better. My tasting consisted of many menu items and everything was stellar.

The Federal was one of the first gastropubs in in the heart of the fantastic Arts Noho District, The Federal promised to be a lighthearted excursion into a little Los Angeles unknown hot spot.

We had our own private room upstairs in what’s called The Library Room, followed by dessert and drinks downstairs in the main room with the Randy Emata band entertaining us all.

My dear, hilarious friend Henry Eshelman knows how to throw a party; he arranged my first tasting and my re-visit.

Executive Chef Shad Davis and Chef de Cuisine James Markham showcased both new and familiar creations, all with the utmost attention to detail.

Here’s what I tried:

Fresh baked Pretzel – Served with a beer and Gruyere fondue. The beer is really all the taste in the sauce, which is a good thing, and they make their own pretzels in house. For a pretzel aficionado this would have to be a must once a week.

Disco Poutine – Fries topped with their braised short rib, Gruyere cheese & sunny side egg. Honestly this was not one of my favorites, but it everyone else went crazy so I tasted it. It is interesting, but for me not worth the calories, and there are a lot.

Mini Stuffed Blue Cheese Burgers – Grain mustard, crispy onion, brioche. Just the right amount of burger with this great brioche, a hefty slider with a lot of bang for your buck.

Lamb Chops – Spicy chimichurri on a bed of arugula. Outstanding presentation, with the tenderest lamb chops ever. Even though this is technically an appetizer, I would order this as an entrée on my next visit.

Ahi Tuna Crudo – Cilantro, blackened onion, pickled Serrano, cilantro aioli crostini. They use the best tuna and with it seared edges it makes you realize that tuna need never be cooked all the way through. The accompaniments were also wonderful.

Quinoa Salad – Roasted pear, grilled grape with lemon thyme dressing. So healthy and light, my go to salad whenever I am here.

Brussels Sprout Salad – Spinach, pear, almonds, blue cheese, apple cider dressing. A great way to get your green on, each bite is packed with vitamins and flavor.

Mac N Cheese – Vintage cheddar, chorizo, broccoli. This is one of my all time favorite Mac N Cheese, crispy on the top and nice meaty pieces of chorizo all the way through.

Crispy Gruyere Chicken – Roasted yams, beer kale. An interesting rendition of what could be a boring dish, but the oozing cheese and the beer nuances in the kale make this a memorable menu item.

Fried Pork belly Sliders – Arugula, citrus gaze. It’s kind of like a square baby back pork rib. The fat become very caramelized, and the flavor is a cross between BBQ and Chinese style red pork. Whatever it’s packed with goodness.

Bone-In Short Rib – Corn mashed potato, braising jus. My waitress
forgot this dish as part of my order, but luckily I tried someone else’s. This would have been my favorite, but honestly the small mini bites just left me wanting more.

Michelada Mussels – Cherry tomato, Serrano, house lager, roasted tomatillo salsa. Great little mussles with a little bit of heat and my kind of luscious broth.

Grilled Artichoke – Cilantro aioli, garlic Parmesan sauce. Petite artichokes packed with garlic flavor makes this dish not just any ordinary artichoke appetizers; it’s a real crowd pleaser.

We graduated to the down stairs area for some fabulous desserts; every one of them was unbelievable, wow. So fun fun in the course of 3 hours, for a Tuesday night it was very crowded. For any of my readers that live near by you must make a habit of going to The Federal at least once a week. Get you drink, food and music on, and in a very smart classy way. THANK YOU HENRY!!!

The Federal Bar
5303 Lankershim Blvd,
North Hollywood, CA 91601
(818) 980-2555
www.the federalbar.com

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Dinner at The Federal Bar – Long Beach – June 10, 2014

The Federal is located in downtown Long Beach on Pine Avenue, which is an up and coming neighborhood. The Metro Blue Line stops very close, so you can get off and see what all downtown has to offer. The building itself is an old bank from the 1920’s, you can feels its historic aura. The ceilings are high and the artwork on the roof of the dining area was exquisite. All of the wait staff were dressed like flappers and greeted every person with a big smile on their face. The open dining area gives the customers lots of options with its high top tables, dining tables, and booths.

The Federal’s bar area is presented in a grand manner. Behind the bar there are very high shelves that are full of different varieties of high-end alcohol, a very magnificent backdrop for people to experience fun and frivolity. The bar lends itself to be the perfect place for a happy hour, every day from 4-7pm.

Henry Eshelman arranged this tasting in the perfect order. We started with cocktail hour and it was very relaxing. There was classical music playing in the background, which added to the historical vibe.

Here are the cocktails that I tried:

Amaro Smash, with Absolut vodka, Averna Amero, lemon juice, orange and agave. This drink was extremely refreshing and is the perfect cocktail for summer. The hint of orange gave the cocktail the kick it needed, with its sweet flavor; it nicely balanced out the vodka.

The Fiddler, which is The Federal’s, take on a Moscow mule, with Jameson Irish Whiskey, Frangelico, Bundaberg ginger beer and lemon. This drink was fantastic; it had the sweet taste of ginger blended with the bitter taste of lemon and whiskey. The whiskey was perfectly rationed, the taste was certainly present, but it did not give too much of a bitter bite.

Pass Arounds:

Dirty Chips with smoked kettle chips, pickled onions, pepper bacon, pickled Serrano, blue cheese crumbles, blue cheese cream sauce, avocado crema and scallions. This dish was incredible, had a combination of flavors that were unexpected. The blue cheese was not too heavy or overpowering and the avocado crema had a very subtle hint of flavor, and really brought this dish to life. There were so many toppings that were piled on top of the chips, but they were not soggy and kept their delicious crunch.

Short Rib Poutine, with house fries, short ribs, gravy, mozzarella, and scallions. This is a traditional French Canadian dish, which is something I grew up appreciating. This dish was absolutely delectable and something that I would go back for time and time again. The thick cut French fries were perfectly seasoned, they were crispy on the outside and soft on the inside. The short ribs were seasoned nicely with a slightly tangy sauce; they were smoky but not overpowering. The cheese was piled high and melted all the way through; it gave a great mozzarella flavor without taking away from the ribs. From a Canadians perspective, growing up eating poutine, this West Coast twist on the dish was impressive.

Main Dish:

Roasted Salmon, with wild arugula potato salad, red onion, kalamata olives, roasted tomato vinaigrette, and balsamic drizzle. The salmon laid on top of the arugula salad, which was perfectly roasted to perfection. The salmon was crisp around the edges and soft enough to break with my fork, but very tender inside. The tomatoes that were placed on top of the salmon. The combination of the salad and potatoes was absolutely delectable with the dressing perfectly drizzled through out the salad. The onions and olives were a beautiful touch to this dish and were obviously fresh. This dish was an incredible blend of the salmon flavor, without being too fishy.

Desserts:

Bread pudding, topped with roasted marsh-mellows, fresh strawberries and a hint of whipped cream. This dessert was unlike anything that I had tasted before, bringing the taste of the classic s’more with the sweet taste of bread pudding. The bread pudding itself was not too sweet or heavy, and had a light texture. The marsh-mellow flavor was subtle enough that the chocolate in the dish could be recognized, but it was enough to acknowledge the classic s’more combination.

Elvis Pie, which can only be described as a giant Reese’s peanut butter cup taken to the next level with bananas. The peanut butter flavor was the dominant ingredient in this dish, but the chocolate and banana flavors gave the peanut butter the twist that it needed. The Elvis pie was an instant hit amongst the table.

Red Velvet Cake, topped with a raspberry, a small dollop of whipped cream and a drizzle of raspberry and chocolate sauce on the plate. The cake was extremely moist, had the perfect combination of the tart raspberry sauce and the sweet taste of red velvet.

After dinner was complete, we were escorted downstairs to The Federal’s small nightclub and treated to a DJ. It was unlike other restaurants of its kind because upstairs was an amazing and elegant dining area, yet downstairs had the fun and electric nightlife atmosphere. You need to check out their nightly live entertainment, they have a list of events on their website.

The great staff of The Federal was extremely friendly and efficient. All of the staff looked like they were thoroughly enjoying their jobs, making the atmosphere elegant, classy, and very fun. From the moment I walked into the restaurant, I felt as though they were dedicated to making my experience a positive one. One of the guests at our table was a vegetarian, they offered to make her the mac-n-cheese dish with soy, and she loved it.

As a resident of Palos Verdes, I am not too far from downtown Long Beach. Next time I am looking for a place to eat with my friends, I will be heading over to Pine Avenue to enjoy another meal at The Federal.

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Written by Guest Columnist Candice McEachen

The Federal Bar
102 Pine Ave.
Long Beach, CA, US, 90802
(562) 435-2000
www.thefederalbar.com

This was a great idea for commerce on Main Street for those who have never experienced the fun dining and drinking scene in Santa Monica. Whether it was executed in the best light of the ticket buyers is yet to be seen. There were many faux pas I witnessed, but after all this is the first year they did this. With some tweaking and more cooperation on the part of the venues involved, it could be an outstanding event for Santa Monica in the future.

The premise is to visit all of the participants and give them 10 Dollars of Monopoly money and you get a small sample of the restaurants choice. Some of them were stellar; some of them were just ok. My favorites were: Enterprise Fish Company – Ceviche’s, Tsukiji Sushi Sen Sushi – California Roll, Rick’s Bar – Vegetable Sliders, Manchego – Goat Cheese en Pan Tostada, famed M Street Kitchen – Magic Brownies. And Sunny Blue for its Omusubi (also called Onigiri), which are Japanese rice balls with different fillings inside, wrapped with or without nori. Some of the restaurants conveniently ran out of food way to soon, and others said that the event was over 2 hours earlier then what is should have.

These were all the participating restaurants and bars: 3 Twins Ice Cream, Areal, Basement Tavern, Beyond O2, Enterprise Fish Co., Finn McCool’s, Café K, Lula Covina Mexicana, Montego, M Street Kitchen, Panini Garden, Pet’s Coffee & Tea, Pressed Juicer, Revolution, Rick’s Tavern, Stella Barra, Sunny Blue, The Galley, and Tsukiji Sushi Sen.

Other activities included a beer gardens, “Go Directly to Jail” photo booth, and for those who hit all of the locations entered to win a Taste of Main Street prize with gift certificates to participating locations. Funny enough my guest ended up winning the grand prize! She shared some of her winnings with her lucky host, me!!! (I have a friend who will go unnamed, but knows who he is, who got passage to an event from me and won a prize he did not share with me. Instead he chose to taunt me about it for a year about giving it to me as an Xmas present and again as a Birthday present which never came. Talk about disrespectful!!! Of course I dropped this friend like a hot potato!! Shame on him.)

This was a great way to spend a sunny Saturday afternoon at the beach. Hopefully next year they will iron out their kinks and I will make this an annual fun thing to do!

https://www.facebook.com/mainstreetsm

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Toma is pretty new to the Santa Barbara culinary scene. It’s got all the bells and whistles of a promised staple in this great dining area. Savor these exquisite Italian and Mediterranean dishes from Santa Barbara’s seasonal bounty. With its nice wharf views and romantic atmosphere; it is a real treat for your senses.

Toma Restaurant and Bar is the new waterfront bistro in the former location of Emilio’s, located along Santa Barbara’s picturesque Cabrillo Blvd. There is something special about this place you can’t put your finger on. It’s something remarkable yet innocent. The flavors, the attention to detail, the fine locally sourced ingredients all make you feel like you have experienced something truly remarkable.

There is great art on every wall by master painter America Martin from Los Angeles that compliments this bright interior. The light fixtures are Art Nouveau style, and the tables are lined with formal white tablecloths. The space is filled with a sense of romance, perfect for a special date night.

Here’s what I tried:

Appetizers
Grilled Octopus- Romanesco, Fregola, Smoked Tomato, Salmon Roe. The Octopus was very tender and huge. It was very good.

Steamed Clams- Chorizo, butter beans, sofrito, black kale, Harissa Aioli and crostini. Kind of a Portuguese dish, but with a Mediterranean kick.

Squash Blossoms- Goat Cheese, Preserved lemon, and pine nut stuffed, citronette and peas. This is absolutely a cut above similar squash blossom dishes. It’s not deep-fried and it has so much more flavor this way.

Flat Bread
House Smoked Guanciale – Burrata, Balsamic caramelized onion, soft egg, arugula and olive oil. Smoldering hints of pork, guanciale is after all cured pigs jowl. The melting of all these glorious elements and the egg on top is very non-traditional for flat bread but it really works.

Pasta
Gnocchi- Rock Shrimp, dried tomato fava bean, roasted garlic, black truffle butter. I always want to try Gnocchi when I do these tastings and this one did not disappoint.

Lasagne- Braised beef and pork ragu, spinach fresh ricotta and mozzarella, Parmesan. It’s so much more then your typical lasagna. There are so many layers and it is piled very high. This is definitely a true keeper.

Capellini- Garlic grilled white prawns “Scampi Style” Heirloom tomato, basil, Olive oil. This is another one of my favorites. These are huge prawns, and they are introduced with the capellini in a very special way.

Entrees
Cioppino- Fresh Fish, crab, prawns, scallop, Calamari, mussels, clams, saffron, tomato broth. This is a great rendition of an Italian staple. The fish is right off the boat and the sauce is yummy.

Braised Short Rib- Whipped potato, red onion confit, natural jus, and arugula and lemon oil. This is the best dish that I tasted. It is so rich and heavy, but the short rib just falls right off the bone.

Lobster Roe Ricotta Dumplings- Rock shrimp, garlic, basil, ramps, and tendrils. This is a very different dish. Not what you’d expect. There is no lobster to see, but instead the roe is mixed in with the dumpling batter making this a very good dish. Nice gentle textures will swim in your palate and make you feel something you never felt in your mouth before.

Duck- Pan roasted spiced breast, pea tendril, black lentils, light jus raspberry puree. It’s kind of sweet; the duck was cooked with the utmost care and is truly a different take on traditional duck.

Drinks
Specialty Cocktails

Toma Martini- Tito’s American vodka, classic style served with a toma cheese stuffed olive. This is a great rendition of my all time stand by.

Tuscan Pear- Grey Goose La Poire, Ventura limoncello king’s ginger liqueur, orange juice and mint. Refreshing, but bold. It’s pinched with an elegant touch, with all of these great ingredients in one drink.

The Local- Square One Cucumber Vodka, strawberries, basil leaves, agave nectar, drizzle balsamic reduction. They serve this in a proper martini glass and the balsamic looks like coral you would find in the ocean, It’s an art piece in itself.

White Wines
Sauvignon Blanc – Brander, “Mesa Verde Vineyard”, Santa Ynez Valley 2012. This is a very fruity and light Sauvignon Blanc. It went well with the Burrata.

Chardonnay – Sanford “Flor De Campo”, Santa Barbara County 2010. I like this wine with the meaty Octopus; it has just enough floral flavors to match well with this dish.

Chardonnay – Lafond, Sta Rita Hills, Santa Barbara County 2012. I would drink this wine with the Cioppino and the great seafood in it.

Chardonnay – River Bench Estate, Santa Maria Valley, 2012, smooth with a nice buttery taste. I would pair this one with the Cappellini and prawns.

Toscana – Antinori, Le Maestrelle Italy 2012. I liked this wine with the Portuguese and clams, just the right amount of zest to match this lovely dish.

Pinot Noir – Babcock, Sta Rita Hills, Santa Barbara County 2012

Pinot Noir – Cargasacchi, Jalama Estate Vineyard, Santa Barbara County, 2011. I would try this one with
Pinot Noir; it just blended the nice rich characteristics of the wine.

Cabernet Sauvignon – Justin, Paso Robles. No questions asked, just order this one with the Short Rib. You will thank me!

Syrah – Jaffurs, Santa Barbara County 2011. Do this one with the duck, it’s bold and has great cherry taste, the duck is sweet, and the one goes perfectly with the sweet nuances.

Owners Tom and Vicki have created a friendly, fun, mouth-watering experience that will surprise almost all local Santa Barbara foodies. Vicky came from the hotel industry working at The Four Seasons as a food and beverage manager, while Tom worked at Emilio’s. A lot of the employees came from the previous long standing restaurant Emilio’s that was housed in the same space. You can tell that everyone down to the bus boys are eager to please and have lots of past restaurant experience. I felt coddled and in the lap of all the luxury that Toma has offered me.

Their clientele is very interesting. In the summer they have sixty percent tourists, and in the winter they have sixty percent locals. Lots of couples, dates, and families were enjoying their great meals.

Chef Nat Ely, from the Seattle area worked at Emilio’s in the early 90s. He also worked at The Los Olivos Café during the “Sideways” movie explosion, as well as some jobs for Wolfgang Puck. His genius is in every little detail and melding of all of the lovely ingredients.

My fantastic waiter David started as a busser so he is so knowledgeable about the wine list and the preparation of all of the menu items. He told me I had to try a half bottle of the most amazing Pinot Noir on the planet, a 5 generation Colama Carcasacchi Pinot Noir, which totally stole the wine tasting show. It worked with every dish and was amazing! My Pinot Noir taste buds will never be the same!!

All of the food was outstanding! There was not one thing that I did not like and I would highly recommend this sparkling gem up there with all of the romantic standards in the Santa Barbara region.

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Toma Restaurant & Bar
324 West Cabrillo Blvd.
Santa Barbara, CA 93101
805-962-0777
Tomarestuarant.com

The party did not do a good job of representing this new venture. The place was packed and there was hardly any food to be had. I was told all food was being tray passed, and it took a very long time to get a drink at the bar. It seemed like everyone was buying food, which was good for management. But as a new customer to be able to try some food items, there was none to be had. The party otherwise was fantastic, all of these very cool folks all gathered in one great location.

Large and spacious Madera Kitchen has covered all of its bases. Located in the ultra hip section of Cahuenga Blvd. with all the other great new finds, Madera Kitchen promises to be one of your must see fun spots in Los Angeles.

I also had the opportunity to go the restaurant for a private proper tasting on April 25, 2014. The staff was so helpful and was filled with a lot of experience. Milton the owner, pretty much let me order whatever I wanted and then asked me to give him a detailed review of my experience.

Madera Kitchen is a farm to table seasonal restaurant in Hollywood, which serves new American cuisine. Always inventive, 25 year old chef Kirk Plummer’s changing menu is inspired by a wealth of American culinary traditions.

Mike Wood is the bartender and picks out the wine for the bar. He is a true New Yorker and has worked at a few well-known big apple steakhouses. It was his decision to have Malbec come out of a barrel. Demetri created the vast cocktail list with its mixology reputation in Hollywood, and did a marvelous job.

Here’s what I liked:

Sheep’s Ricotta Ravioli with English Pea, fava bean, and bacon jus. Very large raviolis with a wonderful sauce, my kind of ravioli dish.

Skirt Steak, roasted sun choke, revise, spring onion picada. The steak is tender and medium rare, which made this dish a standout with strong flavors. I really like this one.

Slow Roasted Pork, brussel sprouts, dates, oregano, cider vinegar. This one is very popular, and I can understand why. It is very complex; the pork is fork tender, truly a great accomplishment.

Flatbread with wild mushroom, hum bolt fog, cavalo nero, and thyme. This dish was sweet but earthy with a great burst of flavors all combined in your mouth.

These are the wines I tried:

Sauvignon Blanc, Provenance, Napa Valley 2012. You can pair this one with the ravioli, it hits all the right notes.

Chardonnay, Chalone Estate, Central Coast, CA 2011. This one worked nicely with the flatbread, you could also do this with the ravioli.

Termes, Numanthia, Toro, ES, 2010. This one warrants the steak as its pair. The wine is very sturdy and lends itself to protecting the steak integrity.

Cabernet Sauvignon, Anciebnt Peaks, Paso Robles, CA. 2011. The deep dark nuances of this Cabernet is remarkable with the Pork, both very complex and both delicious.

Cocktails I tried:

Green Dolphin, Clean and refreshing, Grey Goose, Hendricks, lemon, basil and cucumber. It’s a great cocktail for a good start to what promises to be a great dinner.

Word Up with Don Julio blanco, lime, jalapeno, and Green Chartreuses. Kind of a new take on an old idea. It’s spicy enough to blow your hair back and will make you remember why you drink margaritas in the first place.

Discernment Blue with Chivas Regal, agave. Lime, pineapple, mint and a hint of saffron. You can barely taste the Chivas part of this drink, it’s disguised well, and the rest of the drink will smolder graciously in your mouth.

The interior has a very New York vibe, industrial, yet rustic. The interior is very inviting, open, with old world flair. The walls have some nice ornamental artwork, musical instruments, and sketches. There are 2 very user-friendly patios, with ample seating.

They have some eclectic piped in music, ranging from French, to instrumental, all adding to the mystique of this establishment.

Although Madera Kitchen needs more work, it has the potential for being the next big thing in Hollywood. They need to batten down their hatches and see what develops. I would gladly like to be invited for round two.

Madera Kitchen
1835 N Cahuenga Blvd, Los Angeles
(213) 261-3687
maderakitchen.com

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Santa Barbara is not aware of what a wonderful culinary addition they have in Blue Tavern, modern Peruvian cuisine. This restaurant is new to Santa Barbara with three sister restaurants in Los Angeles. This is by far the best new dining experience that Santa Barbara has seen in a very long time. Lots of restaurants in this area come and go, but Blue Tavern is here to stay.

At the helm of new eating-place Blue Tavern is renowned Chef Ricardo Zarate. Chef Zarate also owns Picca, Mo-Chica, Picca, and now Blue Tavern. Chef Ricardo Zarate serves as an ambassador of Peruvian cuisine in the U.S. and has earned praise from critics across the country for his inventive dishes that highlight the country’s multicultural influences, such as their signature Japanese flavors. The 2011 Food & Wine magazine called chef Zarate “Best New Chef.” “I feel privileged that I’ve been able to introduce Americans to Peruvian food,” he says. “I’ve found what excites guests the most about my food are the flavor profiles: spicy and sour, savory and sweet, new and familiar—all at the same time.”

As one of 13 siblings, he first started cooking at his childhood home in Lima, Peru where he learned cooking techniques from his mother and grandmother. He went on to attend his hometown’s top culinary school, Instituto de las Américas, after which he headed to London to practice his craft. Zarate worked in London for 12 years with various positions at top restaurants and hotels, including One Aldwych, Gordon Ramsey Pengelly’s, and noted Japanese restaurant Zuma. It was at the latter that Zarate perfected his style of integrating French and Japanese techniques and products with the flavors from his native country.

In 2009 Zarate opened Mo-Chica in Downtown Los Angeles at Mercado la Paloma. A year later, he launched his pop-up restaurant, Test Kitchen. In 2011, Zarate introduced the Peruvian-Japanese restaurant Picca, which got recognized as one of GQ’s “Best New Restaurants” and a Condé Nast Traveler “Hot Table,” all within its first year of operation. In 2012 he moved Mo-chica to its current location in the heart of downtown Los Angeles. In spring 2013, Zarate opened his third restaurant Paiche in Marina del Rey. Then in 2013 Zarate branched outside of Los Angeles for the first time, where he opened his fourth restaurant Blue Tavern, a Cali-Peruvian style cuisine that blends traditional Peruvian ingredients with California based dishes located right in the heart of downtown Santa Barbara. Chef Ricardo Zarate is also a Three-Time James Beard Nominee.

The interior is reminiscent of a New England chowder bar, and it’s close proximity to the beach serves as the perfect backdrop to the restaurant. The Blue Tavern is sprinkled with very clean linen with blue accents featuring Latin inspired music that helps create a casual fun atmosphere.

Here’s what I tried:

Seared Albacore, Rocoto Leche De Tigre, Ponzu, Sesame Oil, Crispy Quinoa. What a wonderful way to get your taste buds engaged, this will make all of your senses pop.

Yellowtail Tiradito, Aji Amarillo Soy Dressing, Sesame Sauce, Sweet Potato. You would never think of this combination working, but miraculously it does, especially the sweet potatoes.

Diver Scallop Salad, Aioli, Wasabi Peas, Wild Arugula, Granny Smith Apples, Walnuts. Well what can I say; scallops all gussied up with all these creative ingredients, oh my goodness! It’s all of my favorite ingredients in one dish. The Scallop Salad scallops are plump yet tender and the apples just makes the dish all the more special. What an accomplishment.

Seafood Risotto, Tomato Aji Panca, Carnaroli Rice, Cilantro. The risotto is very fragrant, and the seafood is so fresh and perfect, a great example of how good risotto can be.

Grilled Half Mary’s Chicken with French fries, iceberg lettuce salad. The chicken has the most amazing seasoning, very Latin but would work great for anyone.

Grilled Rib Eye Steak, anticucho marinated, potato tarte tatin, iceberg lettuce. The marinade is so special; the steak served is another fantastic choice. For the vegetarian this would become that special craving that you will want again and again.

The Dessert I tried:

Chocolate Molten Cake oozes with a fruit filling along side their divine homemade ice cream is so good you’ll want to cry.

Here are the drinks that I tried:

Pisco Sour, this drink is very popular now, it goes great with the Peruvian experience.

Palma Fizz is nice and fizzy and very light, a great way to get the party going.

Chardonnay – Summerland, Select Vintners, Santa Maria, California 2012. The sweet potatoes with the yellow tail are the way to go with this light, bright Chardonnay.

Chardonnay – Solomon Hills, Santa Maria Valley, California 2011. I would try this wine with scallops; it’s a real treat.

Syrah – Qupe, Central Coast, California 2011. No questions asked pair this one with the rib eye.

Malbec – Catena, Mendoza, Argentina 2011. I just love a good Malbec, and this is right up there. Try this with the rib eye as well.

Pinot Noir – Extraction, Santa Barbara County, California, 2012. This is the perfect wine with the Mary’s chicken; it lends itself to the bright flavors and pert seasonings.

Pinot Noir – Summerland, Bien Nacido Vineyard, Santa Maria Valley. This wine went well with grilled rib eye as well as the chicken.

Manager Eric Terry is from Leon France and is only 25 years young. For his tender age he has had lots of culinary experience. His career began at 14 in Leon France as a dishwasher at one of Leon’s famous restaurants. He has been at Blue Tavern for the past 5 months and says he misses Los Angeles a lot. Eric started at Paiche and worked from the bottom up. When he came to the Blue Tavern he did a reorganization of the staff and cleaned up what was someone else’s mess before him. He made a 360 degree turn around for the restaurant, and is now promising to be one of Santa Barbara newest hot spots. Eric and Chef Zarates relationship is flourishing. Eric says that Chef Zarate has commented on how great of a manager he is and how much he trusts him. He is also responsible for the great wine list here at Blue Tavern.

Executive Chef Alex Carrasco is 28 years young and has a beautiful 9 month old baby that I got to meet. He has only been in Santa Barbra for 9 months, and also worked at Paiche in Marina Del Rey. Before that he had some pretty high profile jobs one of which was at Bouchon with Thomas Keller. He says that no one has been doing the California-Peruvian style cooking. He says that they are not here to compete with other Santa Barbara restaurants; they want to be a part of the Santa Barbara culinary experience.

All of this lovely inspiration makes me want to get in my car and drive there for dinner right now. You will be hooked. What else can I say? Try Blue Tavern on your next visit to the lovely beach side paradise.

Blue Tavern
119 State Street,
Santa Barbara, CA 93101
(T) 805 845 0989.
bluetavernsb.com

Dinner at Picca – May 22, 2014

So after dining at Blue Tavern I called Picca, and marketing director Rachel gladly invited me to doing another tasting at their sister restaurant. Although it’s the same chef, Picca has more of a Japanese slant on the food. You could tell by the unique presentation that everything had an Asian twist to it.

Here’s what I tried:

Causa Bar:
Snow Crab: Huancaina sauce, avocado moussa. This is Peruvian sushi, with a potato mound replacing the rice, all I can say is WOW!

Crispy Ceviche Causa: sea bass, rocoto leche de tigre, Japanese cucumbers. So with this menu item the potato is deep fried, you get this great crispy texture and the cold raw sea bass, what a great combination.

Street:
Anticucho Corazon: Beef heart, rocoto-walnut pesto. Not for the faint of heart, but it’s pretty delicious all the same.

Proper:
Costillitas, baby back ribs, rocoto-chancaca BBQ, and coleslaw rustic. It was such a unique take on a very popular dish. The ribs were so soft they melted in your mouth and came right off the bone.

Uni Scallop Tiradito: diver scallop, sea urchin leche de tigre. The scallops pop in your mouth with just the right amount of everything, perfectly balanced.

Salmon Tiradito: rocoto ponzu, spicy orange miso, crispy quinoa, Japanese cucumbers. The salmon is fresh from the ocean, and the sauce is a little on the sweet side, one of my favorites.

Anticucho Black Cod: Miso anitchucho, crispy sweet potato. This was served on a stick with a nice tangy twist and had really great consistent flavor throughout.

Play:

Oysters a La Chalaca: pan-fried oysters, salso criolla, rocoto leche de tigre. The presentation is enough to make you cry tears of joy, and the there is a nice freshness to the oysters.

Family:
Arroz Con Erizo: Peruvian paella, seafood medley, sea urchin sauce. The overall flavor is fishy, but once you find out that it’s a sea urchin sauce you are awestruck. This is a creative and brilliant showstopper.

Sweets:
Vanilla Bean Pisco Flan, creamy, luscious, a great way to end my glorious meal.

Churros, probably the best Churros you’ll ever eat.

Here are the wines and cocktails that I liked:

Fillaboa, Albarino, Rias Baixas, Spain 2012. Light and sort of sparkly, it paired great with any of the raw fish dishes.

Siete Fincas, Sauvignon Blanc, Mendoza, Argentina 2013. This wine went great with the oysters; it enhanced the sweet and sour flavors.

Errazuirz, Chardonnay “wild ferment,” Casablance Valley, Chile 2011. I liked this Chardonnay style wine with the paella, it went great with all of the fish driven flavors.

Ritual: Pinot Noir, Casablanca Valley, Chile 2012. This wine complimented the sweetness in the Salmon.

Lo Nuevo: Tempranillo, Castilla y Leon, Spain 2010. This is a bazaar combination, but I would do it with the Cod.

A.R. Guentota: Malbec, Mendoza, Argentina 2010. Hands down the beef hearts worked the best with this glorious nectar.

Capcanes “Vall Del Calas”: Tempranillo, Garnacha, Merlot, Montsant, Spain 2009. Another weird choice but I liked this wine with the scallops, what can I say to each his own.

Enrique Foster: Malbec, Mendoza, Argentina 2008. Not a hard choice, again with the beef heart.

Here are the Cocktails that I tried:

Beets by J: citrus, beets, agave, tequila, and smoked salt. Not what you would expect, for me. I don’t particularly like beets, but this cocktail took my breath away. Sweet with a hint of beet flavor, I could drink this everyday.

Mr. Green (In the Garden with the Wrench): lemon, simple celery, grape spirit, and salt air. A little too herbal for my tastes, someone may like this.

Boots With the Fur: Oro Italia, Apple Jack, apple juice, Falernum, ginger, lemon, orgeat. This is a very fun drink with a great premise.

The Zarate Kid Part II (Curse of the Cobra Kai): egg white, lemon, blackbeery-serrano demi, Rum JM Blanc, yellow chartreuse, angostura. Light and lively, a good start to what promises to be an outstanding evening.

The Avocado Project with Banks 5 Island Rum, lime, agave, vitamin C, avocado. Very thick and heavy, with a hint of banana flavor even though it’s not part of the ingredient list.

Pisco Sour: Macchu Pisco, citrus, cane sugar, egg white, Angostura. I liked this cocktail the best. It is presented with a stamp of a big P in the surface, the logo for the restaurant and is very drinkable.

The staff is very friendly and you can tell they all love their jobs. The crowd features families, people on dates, and business colleagues. It was an attractive clean-cut city crowd, dressing up for their night out. There is an upstairs dining area, with an open kitchen. The chalkboard overhead gives you the specials as well as little correlated drawings. It is woodsy and rustic, but has an industrial urban vibe, with vintage light fixtures from the 60s.

At 7:30 the place was packed. The music is very ambient, highlighted with guitar instrumental, as well as Peruvian modern styles.

My Waitress Stephanie worked at Pink Taco and The Smith House. She has an infectious smile that lights up the whole room. Stephanie is an actress and has a Microsoft commercial running as we speak.

Whether you’re going to try Blue Tavern or stay close to home, try Picca. You will be in for an exciting new food experience. Go in with an open mind and try all of Picca’s beautiful bounty!

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Picca
9575 W Pico Blvd,
Los Angeles, CA, US, 90035
(310) 277-0133
Piccaperu.com

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Santa Barbara is the quintessential California paradise. It can be compared to the French Riviera; it has so much to offer in so many different ways. It has mountains and beaches, great food and wine, and some of the most romantic bed and breakfast’s in all of California. The Cheshire Cat is another reason to high tail it to Santa Barbara for a weekend getaway.

Innkeeper Suzanne greeted me with a warm smile upon my arrival and showed me to my lovely room, The Cheshire Cat was so charming and conveniently located right along side the dining area. I was there to escape the heat in LA but it turned out to be a hot week in Santa Barbara as well.

The room was a little stuffy so Suzanne showed me the thermostat. To my surprise there was no individual air-conditioning in that room, just a fan to keep you cool. When I called up to ask about the air conditioning Suzanne said she could move me to another room that had air conditioning. She very graciously gave me a huge upgrade to the Prestbury Cottage. Wow! So many amenities, I truly got spoiled. This adorable cottage has 2 bedrooms, a fireplace, full big kitchen, stove, full bath and shower, and a private Jacuzzi in a private back patio. Pretty much everything your heart would desire for a very posh elegant stay. I was jumping for joy!!

The theme for the inn is taken from Lewis Carroll’s Alice’s Adventure in Wonderland; all the room names are the characters in the story. There are also lots and lots of cats trinkets all around the inn.

The Cheshire Cat is an elegant Victorian Inn with old oak trees, fountains and flower filled gardens. It has 18 guest rooms, suites and cottages, some having in-room Jacuzzi tubs, fireplaces, private decks and outdoor hot tubs. There are 3 separate houses with rooms as well as 4 different cottages. The Main House is a Queen Anne Victorian as well as The Eberle House. The Coach house, which has 2 honeymoon suites, was built in 1991, these suites are in the back overlooking the lovely English Gardens. There is a fountain with an old oak tree that houses a built in beehive. As long as you stay clear of the beehive you’ll be relaxing in this luxurious back garden.

Across the street from the Inn are 4 cottages the Bramhall, Mobberly, Prestbury & Woodford; I stayed in the Prestbury. Dating back to the 1940’s, these early California Craftsman Cottages have been upgraded and enhanced to include living rooms, private decks, fireplaces, full kitchens and dining nooks.

They do a very gracious happy hour with nice local Santa Barbara wine and delightful hors d’oeuvre; curried deviled eggs, homemade vegetarian wraps, warm stuffed mushroom caps, crudités and dip, British farm cheese and traditional crackers.

Their breakfast consist of a delicious buffet continental breakfast served either on their flower filled brick patio (weather permitting) or in the Main House. An array of choices greet you consisting of homemade granola, assorted breakfast cereals, fresh fruit salad, yoghurt, cinnamon bread, English muffins, homemade scones and lemon curd, hard boiled eggs, fresh juices and of course our delicious local Santa Barbara Roasting Company coffee and assorted teas.

A daily addition of alternating dishes is also served, including cream cheese stuffed Danish Ebelskivers, homemade flaky pastry vegetarian quiche or bagels with cream cheese and Scottish smoked salmon.

They serve Bedtime treats of home made chocolate chip cookies and brownies as well as Keurig coffee, hot chocolate and sleepy teas at our 24-hour refreshment center located in the Eberle House.

The Cheshire Cat Inn is truly the perfect getaway destination, and only 94 miles from Los Angeles! Santa Barbara provides such a great mini vacation why would anyone spend any serious money on traveling anywhere when we have a charming town in our own back yard.

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Cheshire Cat Inn
36 W. Valerio St,
Santa Barbara, CA.
(805) 569-1610
cheshirecat.com

I am always looking for great pizza with a good family style menu; If your like me then Palermo is you’re no nonsense neighborhood pizza joint and a lot more.

It’s got a fun Italian vibe, fully equipt with red and white table clothes and Chianti bottles hanging from the ceiling. There are so many autographed headshots in the lobby entranceway that looking at all of them will make you dizzy. There is also a lot of police presence in the form of badges hanging from the walls from all of the various charity events, and customers.

They have lovely faux painted walls, with a bubbly enclosed patio, enjoyable skylights, decorated arches, and blue icicles on the walls.

My dining guide Bruce Hedgeman sings his way to and from your table. His solid baritone voice can be heard weekly on Sunday service at his local church and here, he added excitement and fun to my culinary adventure. When dining at Palermo I would seek Bruce out to add that special ingredient to your dining experience.

Appetizers:
Combo Platter – Green bean zucchini, cream cheese peppers and mozzarella sticks. Not good for a waste line, but delicious non the less, just save room for your other dishes.

Salad:
Caesar Salad, this is a good go to Caesar salad.

Seafood:
Linguini with Clams, with tender Succulent baby clams cooked with green onion to absolute perfection in a special white sauce and served over linguini. Nice and light, no heavy white sauce, and you can still taste the clams.

Scampi Alla Becky with Tender imported shrimps sautéed in garlic and butter served over fettuccini in white cream sauce and peas. This is my favorite dish, and you really do not want to do any of this without the other. Each part of this dish works in perfect harmony.

Pizza:
Peperoni and Sausage, this is their specialty, and it should be, it was really terrific.

Specialties:
Lasagna Alla Bolognese with layer upon layer of extra large noodles, meat, ricotta cheese, Parmigiano cheese Romano cheese mozzarella cheese served in delicious meat sauce and topped with melted mozzarella cheese. This is wonderful lasagna, with all its bounty. It had just the right amount of layers and does not overwhelm you with too much of anything.

Veal:
Palermo Scaloppini with tender breaded whole veal cutlet served with fresh mushrooms in a white cream sauce. This is a very rich scaloppini, so beware, but it still is one of my favorites.

Pasta:
Tortellini, with spinach, ricotta and cheese filling. They serve you so much; you will have lots to take home. It is very tasty and fills the void of an average tortellini.

I paired all of dished with their house wines, which are reasonably prices and just the perfect combination.

Tony and his lovely family run Palermo. Tony originally from Sicily is a very funny guy, he also claims to be the Head Chef at Palermo’s, and with all of his duties I just don’t understand how he can be so charming and jovial. He clearly has his hands full, but in a good way, this restaurant is always packed. The crowd is very lively, but reminds me of some of the great pizzerias in New York. Palermo also offers culinary classes and wine tasting.

My stay-cation at Los Feliz Lodge was very close by car, so Palermo is a great choice for your Italian comfort food craving. It definitely is a local neighborhood hotspot, and continues to offer great food at low prices.

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Palermo Ristorante Italiano
1858 N. Vermont Avenue
Los Angeles CA 90027 (Los Feliz)
http://palermorestaurant.net

This is quite the find, a nice convenient location in the hub of what I would call the new “artsy Los Angeles”. Nestled in the Franklin Hills lies a small paradise, not what you would expect from this tiny microcosm really know as Los Feliz.

The Los Feliz Lodge provides a home away from home with a modern 1970’s vibe. These Spanish Courtyard-Style buildings were originally built in the 1920s to house the Hollywood film elite. You could be on the set of Madmen, only here in L.A.

The decor is part lodge, part groovy 70’s furnishings, a lot of which I remember growing up. Can you imagine all of these great retro-things only fully modern. The kitchen has everything you would need to make a nice dinner or throw a cocktail party. There is a washer dryer, a back porch, and a nice sitting area in the front as well as on the balcony. They have not missed anything in this modern day hotel.

There are so many throw back elements to this great Lodge. I stayed in one of the larger Villa’s, with its own entrance and security code to get in. So there is no front desk check in, they simply supply you with the gate and door codes and your good to go.

The mini deer antler plaque when you first walk into to the villa, the avocado and sunflower interior colors are reminiscent of the late 60’s early 70’s. Also, there were a lot of owl themed accessories scattered around the place. Wood den chairs and a newly upholstered modern sofa, accented the living room where even the burl redwood coffee table brought back lots of childhood memories. But everything is done with taste and is nicely appointed.

This is really a little compound; there are quite a few buildings, which make up this enjoyable property. There is a small courtyard in the middle of complex, complete with a Tee Pee tucked away in the corner.

At night you can see the twinkling Los Angeles stars, as well as the Franklin Hills lights, and it gets surprisingly quiet in this active community. You kind of feel like you could be somewhere in the Bay Area, or even Pasadena, but nowhere in Los Angeles is quite like this.

Owner Jacob Jurado and his siblings, Candace and Joseph were born and raised in Lomita in the South Bay Area, they are all equal partners in this endeavor and some of them live on the property.

I was just thrilled with my over all experience, not only did I get some much needed relaxation, but was also feeling like a hipster in this exciting neighborhood. I would highly recommend The Los Feliz lodge and would stay there again.

Los Feliz Lodge
1501 N. Hoover St. (Corner Hoover and Sunset Drive.)
Los Angeles, CA. 90027
323-552-3139
www.losfelizlodge.com

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