Jodi Jackson’s Hollywood

With its 19 locations across the US, Sullivan’s still considers itself a casual neighborhood steak house. It might be a chain, but honestly if you did not know that you would think Sullivan’s is as unique as their food. They pride themselves on having the same quality as the bigger competitors, but with better economical price points.

I met Chef Kevin Favinger at The Palm Desert Food and Wine event back in April. I was so pleased when he invited me into to do a private tasting. He really guided me through my tasting experience and served me a lot of half portions so that I was able to try lots of great menu items.

Here’s What I Tried:

Jumbo Lump Crabcake, with Cajun roasted garlic sauce, lots of plump fresh crabmeat, and the seasonings are very buttery. These are the way crabcakes should be.

Cheese Egg Rolls, with sweet and spicy chili sauces, and honey mustard. This is a very popular dish at Sullivan’s, and I guess you have to be a cheese steak fan, me not so much.

Shrimp and Lobster Bisque, with shrimp, lobster, sherry and cream. One of my all time favorite soups, and this one lives up to my standards.

French Onion Soup with Gruyere, Swiss and parmesan cheese, so velvety smooth, with great onion aroma and flavor, truly a keeper.

Mozzarella and Tomato Salad, with basil pesto, balsamic, vinegar and extra virgin olive oil. This salad filled with nice soft mozzarella cheese. The dressing is just right.

Iceberg Lettuce Wedge, with vine ripe tomatoes, crumbled blue cheese and blue cheese dressing crisp. Pops in your mouth lettuce, served very cold, I loved this salad.

Fresh Spinach Salad, with hard-boiled egg, red onion, tomato, button mushrooms and bacon dressing. Very healthy, another terrific salad.

Crispy Shanghai Calamari, with sweet chili glaze, bean sprouts, cherry peppers, crushed peanuts and scallions. Sweet and pungent, good coating on the calamari and the sauce is excellent.

Oysters on the Half Shell, with cocktail sauce, horseradish and saltines, they served 2 different types of oysters, both were super fresh and tasty.

Oyster Rockefeller, with spinach, pernod, and parmesan cream. with it’s cheesy spinach topping, these are a sure fire winner.

Filet Mignon 8 oz., cooked with a nice burnt crust, almost rare, fireworks in my mouth.

Broiled Australian Lobster Tail, what a great treat this lobster tail is, I am loving this.

Steakhouse Skillet Mushrooms, nice big whole mushrooms make this side dish a true winner.

Sauces:
Bourbon Peppercorns, Madeira Mushroom, Béarnaise and
Gorgonzola Garlic. Each sauce had it’s own unique blend, every sauce tasted very special, it was hard to say which ones I liked best.

Brussels Sprouts, this vegetable is the new rage and they do it justice.

Creamed Spinach, what I love about creamed spinach is the texture and the full bodies rich flavor, it is a very popular side dish and Sullivan’s does it the right way,

Creamed Corn, really hearty and flavorful.

Creamy Horseradish Mashed Potatoes, these have a nice bite, but really delicious.

White Cheddar Au Gratin Potatoes, a nice change then regular mashed or baked, I would try these.

Three Cheese Mac with Garlic-Butter Crust, very filling and good.

Dessert:

Bananas Foster Bread Pudding, with caramel sauce and vanilla bean ice cream so much vibrant banana flavor, save some room for this mind shattered experience.

Crème Brule, Tahitian vanilla bean, a nice light fluffy take on this ever evolving desert.

Here are the wines I tried:

Silver, Chardonnay, Mer Soleil “Unoaked”, Santa Lucia Highlands, perfect pairing with the Shrimp and Lobster Bisque, the un-oaked quality worked great with this soup.

Talbot, Chardonnay, “Kali Hart”, Monterey, was so good with the lobster, it all its glory.

Sonoma Cutrer, Chardonnay, Russian River Valley, hit the spot with the Jumbo Lump Crab Cake, nice acidity, not too overpowering.

Bella Glos, Pinot Noir, “Meiomi”, California, kind of odd but I liked this wine with the Crispy Shanghai Calamari, as well as the spinach salad.

14 Hands, Cabernet Sauvignon, Washington, another terrific wine with the steak, as well as the onion soup.

Hess, “Allomi”, Cabernet Sauvignon, Napa Valley, the bourbon sauce on the Steak really elevated this wine, great pairing.

Zinfandel, Four Vines, “Old Vine Cuvee” CA. This wine paired great with the woodsy mushrooms and the smoke charged Steak.

The interior is upscale with lots of hard wood to enhance the steakhouse like feel. It’s got that old school smoke house vibe. Book shelves with low lights, nice wood paneling, and elegant dark table clothes. This could be an old Wall Street establishment, with the lingering smell of boardroom cigar smoke, but only in my mind. This steakhouse is used by corporate folks, families, and young upscale types, all seeking the same enchantment, good food! For some reason here in the desert you see a lot of men in Hawaiian shirts, and ladies in short mini dresses. From surfers to golfers, Sullivan’s is aiming to please.

You can’t help but notice the high-energy kitchen; It is in contrast to the very communal attitude. It’s not like a serious, heavy steakhouse, far from being stuffy. It is fun and light, and serves great quality cuisine. Once again, without the horrific gouging prices. Definitely, my kind of place!

Sullivan’s Steakhouse
73-505 El Paseo, Suite 2600
Palm Desert, CA 92260
(760) 523-8710
http://info.sullivanssteakhouse.com/palm-desert/

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This is old school steakhouse. Think of some of the finer steakhouses of yesteryear; The Smokehouse next to Warner Studios in Burbank, Morton’s in Beverly Hills, I could go on and on. When you enter your senses are tickled by the wonderful smell of fine dining and the beauty of the decor in the foyer…the lighting is perfect. Amber and low, it sets an understated ambiance where all at once, you definitely know your experience has begun.

We were seated by our greeter and it just gets better from here. Our waitress Kendra came over to the table and let me tell you, she is a treat. She is not so much a server as…I don’t know how to describe her other than a wealth of information with a killer personality. Oh and did I mention she is gorgeous! Anyway we were handed menus so here we go!

Here’s what I tried:
Oysters on Half Shell, these oysters are right out of the ocean, so fresh. The display is very elegant, what a show.

Maguro Lime Roll, the fish is glistening, this is top-notch sushi.

Heirloom Tomato and Burrata. The cheese is so soft and luscious, you can tell that they used really good balsamic too.

Bone-In Ribeye – 22oz, this steak is cooked to an ideal temperature, has the perfect crisscross grill marks. Next time you want a fantastic steak without any disappointments try this one.

Chilean Sea Bass, so soft and supple, this fish is an amazing accomplishment.

Alaskan King Crab Black Truffle Gnocchi, this is considered a side dish, but you could just order this and be very happy.

Roasted Brussels Sprouts, they are caramelized in an oven and seasoned with the utmost care.

Creamed Spinach, one of lives simple pleasures and they deliver hands down.

Creamed Corn, this is exceptional creamed corn.

Dessert:

Mastro’s Signature Warm Butter Cake – OMG, what a treat, they don’t call it signature for nothing; you have got to try this!

Here are the cocktails/wines I tried:

Skinny Dianblo, with Don Julio Blanco Tequila, agave nectar, lime juice, fresh jalapeno and red bell pepper served tall over ice with a lime garnish. Spicy, good way to get those taste buds ready for what’s to come.

A lemon Drop, served martini style, so much lemony goodness, and very thirst quenching.

Fess Parker, Chardonnay, Santa Barbara, 2011, this one was terrific with the Maguro sushi, it is balanced and
fruity, but it is a subtle wine.

Cutrer, Chardonnay Sonoma Russian River, 2011 I paired this great wine with the oysters, nice creamy, rich, full bodied chardonnay, what a great choice.

ZD, Chardonnay 2011 Carneros, like a ray of sunshine in a bottle, ZD is the bomb, I love this wine. I paired it with the Chilean Bass, it worked perfectly.

Antica, “Antinori” Family Estate, Chardonnay 2011 Napa went well with the cream spinach, nice velvety sauce added a lot to the smooth oakey flavor in the wine.

Don and Sons, Pinot Noir, 2011, Sonoma Coast, this wine was perfect with the steak for a lighter feel in your mouth, the grapes are intense, but you are able to taste the meat better with this one.

David Arthur, Meritaggio, 2010 Napa, really terrific with the brussels sprout and their caramelized leaves.

Frank Family, Cabernet Sauvignon, 2010 Napa, this is a fine cabernet, and went great with the steak. They both complimented each other.

Stags Leap, Petit Syrah, Napa Valley, 2009, I really liked this wine with the heirloom tomato and burrata, it is a very syrupy wine, lots of viscosity, but it did well with the tomato.

Argyle, “Reserve”, Pinot Noir 2011 Willamette Valley, OR, this wine was perfect with the creamy gnocchi, it added to the truffle oil in this great dish.

There was also a very fun bar with live entertainment. The night I went they were having basketball playoffs on a wine screen, as well as a great small band. The crowd was having a blast, imbibing, as well as enjoying happy hour food and libations. You can come for the loud bar atmosphere, or the elegant dining room experience.

Mastro’s is a surefire hit time after time. This is a big league steakhouse not a mom and pop operation. They are great all the time every time, they have to be, their reputation demands it. You can bank on quality of everything; food, atmosphere and service. I can’t say enough about our server Kendra. I place a great deal of importance on the server as not only are they the face of the establishment but they can make the difference between a good meal and a great dinner. Ours was the latter, this place was great!

Mastro’s Steakhouse
www.mastrosrestaurants.com/Locations/CA/91-Palm-Desert
73-405 EL PASEO, SUITE 120,
PALM DESERT, CA 92260
(760)776-6777

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We pulled into the circular court of the IW club and thought, noooo way. This is a public course? Shut the front door, this place is gorgeous! As we wound our way through the entrance and up the staircase to the dining area, you look up to the ultra high ceiling and begin to realize how massive and expansive the club is. Wood all around with large dining room tables, and real comfy chairs. The room is modern with a touch of old school flagstone walls and a killer patio and water garden.

We were greeted by our server Adrian and after ordering sparkling water, Scott Winant the Director of Food and Beverage came to our table and told us about the change in the menu. Shortly after, Chef Chris Olson gave us all details of our dishes tableside. He also explained that there was a change in direction at the club from the executive chef to the GM and some in-between.

Believe me, it shows! The vibe here is fantastic, every member of the staff was just a delight to be around. You know when you got to a place where everyone is genuinely happy not from protocol at work but really happy because it’s a joy to show up. That’s the IW club.

Then the general manager Steven Rosen came out to spend some time with us. I have to say, being greeted by the management team was a real show of how the club is run, with complete style and class. It was a private move, the type of thing that only happens at a private club not a public course. It definitely befits the new direction and upgrade in everything.

We were about to experience an all-new menu focusing on seasonal foods. This was a real treat and the club was as enthusiastic to have us try the new menu.

Here’s what I tried:

Piquillo Pepper, with goat cheese golden raisins, pine nuts balsamic pearls, very fragrant, the balsamic pearls just popped in your mouth.

Salmon Tartare, with lemon cucumber pulp, egg crepe, mint, done in little rolls, kind of sushi style, amazing.

Ahi Tuna Crudo with pineapple, miso dressing, miso dressing, so luscious, and the fish is so fresh.

Spanish Octopus with white bean, citrus salad, cucumber, and blood orange puree, micro cilantro, and these all blended together so nicely.

Potato Dumpling Salad with beet soil, crème fraiche, watercress, very hearty, but delicious, what a treat.

Diver Scallop with English peas, bacon, tomato- pepper Jam, well of course this one would be my absolute favorite, really spectacular.

Roasted Pork Tenderloin, with pickled cherries, summer squash, ricotta salata, nicely appointed, very tender and moist.

The Lobster and Shrimp Salad, this was the only dish that I really wanted to try and asked for. So much lobster, and such great louie dressing, by far my favorite salad ever.

Here is the wine I tried:

Taken, Sauvignon Blanc, Mendocino, 2011, nice fresh, fruity with peach essences. This wine paired well with the salmon tartare and the lobster salad.

Napa Cellars MV Chardonnay 2010, went great with the scallops in all of their glory.

Lock and Key, Meritage, Sonoma 2013, really loved this one with roasted pork tenderloin.

Taken, Complicated, Red Blend, Central Coast 2010. The blend, 60% Grenache, 30%Syrah, 10% Carignane, so the potato dish is a no brainer with this genius blend.

Red Diamonds Shiraz 2009, this wine paired great with the pork as well, the perfect balance of flavors, rich with lots viscosity, a real winner.

After our meal Steven Rosen arranged for us to take a private tour of the course with the Director of Golf Operations Joe Williams. The course is vast and the grounds are meticulously maintained. The greens keeper has his hands full but has done a masterful job because the course is spectacular. There are two big hotels adjacent to the property; Hyatt Regency Indian Wells and Renaissance Esmeralda Resort and Spa. Set at the foot of Eisenhower Mountain the course has valleys and vistas, lakes and waterfalls that are visually stunning. Impossibly lush fairways and pool table greens that are complimented by sugar white sand traps. All this has led to accolades such as: 2013 – GolfWeek- “Best Municipal Courses” in the Country. Players Course Ranked #11, Celebrity Course Ranked #18. Golf week- “Top 25 Best Courses You Can Play” in California. Players Course Ranked #24. Trip advisor- “Ten best reviewed Golf Courses”- Indian Wells Golf Resort Ranked #4. And many others, Joe should be proud of his stewardship of this fine facility. It is a jewel in the desert.

Here are some of the specials and activities the IW club has to offer. A bottomless Champaign brunch, the patio has indoors outdoor seating, at night you can experience alfresco dining. They have live music; Tuesday is steel drums, Thursday is acoustic guitar, but no dancing and Friday is The Inca Kings.

In all the IW club was an absolute knockout surprise. When you think of dinning at a municipal golf course an image comes to mind and it’s not this. This is just amazing. Everyone associated with the change that has taken place and is ongoing, should be glowing with pride. It is exciting and fresh and just bursting with limitless potential. To all the management we met especially Steven Rosen a heartfelt thanks. You have created a lasting and wonderful memory of my experience at the IW Club.

IW CLUB
44-500 Indian Wells Lane
Indian Wells, CA 92210

TEL: 760.834.3800
http://www.iwclub.com/

Note – guest columnist Steve Fasanella.

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This is a long, winding steady up hill grade just to get at the base station of the tram. I’m talking about the impossible looking Palm Springs Aerial Tramway. Who would have thought of this? Who would have taken the person who thought this up seriously? Seriously, I would have loved to be in that pitch session. And I say this in all sincerity since the side of the mountain it’s stationed on is so steep that most of the mechanical pieces, equipment and men had to be airlifted by helicopter. I shudder when I think of how advanced helicopter technology was back in 1961 when construction began.

The Palm Springs Aerial Tramway was constructed in the rugged Chino Canyon on the north edge of Palm Springs – about two hours by car from Los Angeles and San Diego. This project required vision, and forethought. The dream started with a young electrical engineer Francis F. Crocker when he thought “wouldn’t it be nice to go up there where it’s nice and cool”.

In 1935 Crocker’s dream began, while on a trip to Banning, California, with newspaper publisher Carl Barkow. When he saw the San Jacinto snow capped mountains, which are 10,834 feet high, he thought about building a tramway. A newspaper reporter dubbed this crazy notion “Crockers Folly”. There were many setbacks in Crocker’s dream, but in 1950 his plans were back in action.

Spending more than $250,000 solving riddles of road and tower construction, and 8.5 million in private revenue bonds which were used for initial construction. The Korean conflict delayed the project, but the construction began in 1961.

Called “the Eight Wonder of the World” the trams engineering was definitely a challenge. This name was earned because of the ingenious use of helicopters in erecting 4 of the 5 support towers. The first tower is the only one that can be reached by road, helicopters built the others. They flew some 23,000 missions during the 26 months of construction, hauling men and materials needed to erect the four other towers and the 35,000 sq. ft. Mountain Station.

The trams completion in 1963 was capped off on September 14th with an inaugural ride of dignitaries, locals, and celebrities. In 1998 that tramway embarked on a modernization program, they implemented a new world’s largest rotating Tram cars, constructed by the Tram’s original car manufacturer, Von Roll Tramways (now owned by Dopplmayr Tramways). 12 million people have successfully ridden to the top of the mountain since opening day 1963.

The vistas are incredible; they’re everything you’d expect at 10,834 feet. The tram operator said he regularly sees mountain lions, deer and other wild life on the cliffs below. Which by the way, look so close that you could reach out and touch them. The carriage or car has a rotating floor so you get a 360 view of the valley below as you descend on an incline so steep it’s almost vertical in some stretches.

When you finally get to the restaurant at the top it has a feeling of an alpine ski resort. Just put yourself in a European frame of mind and you’ll get it. The foyer is vast with a stuffed mountain lion and deer to greet you. They sat us in the corner with glass all around and a view that is breathtaking.

We were greeted by the manager who filled us in on the nuances of the building and answered any questions that we had. Then Chef John Fritch came out and spoke about the menu, ingredients and where he was before taking this job a mere four weeks prior.

Here’s what I had:

Lobster Salad – Fresh Maine lobster, heirloom tomato, avocado, micro greens and citrus ginger dressing. This salad was marvelous; the lobster is the best cut of the tail, and just the right amount of meat. The dressing is sweet, but savory, what a fantastic salad.

The wine served with this was Ferrari Carano, 2011, Fume Blanc, Sonoma County. The best pairing possible, nice, fruity but not too much. Went great with the ginger dressing

Beef Carpaccio – Thinly pounded beef tenderloin, reggiano cheese, pickled shallots. Chopped caper berries and Ancho mustard. I love beef Carpaccio, and here at Peaks they outdid themselves. The meat is rare and tasty, the topping is with the mustard, onions and large caper berries, added a special tang to this glorious dish.

Cup Cake 2011, Pinot Noir, Ripon, of course this wine would be simply great with the raw beef.

Brick Chicken, Marinated airline skin on chicken breast cooked under a brick. Served with roasted red bliss potatoes, grilled vegetable and roasted red pepper sauce. The seasonings on the chicken are the best ever, and the chicken is cooked a tender crispy way, under a brick. What a great chicken dish.

Wente 2011 “Morning Fog: Chardonnay, Russian River. Because this wine it is not an inland wine, it has a nice fruity aroma. It balanced out the tangy onion and caper berries in the chicken. Another perfect pair.

Apple Tarte Tatine – with vanilla bean ice cream. Nicely sweet but also the caramel sauce adds a great flavor to this amazing desert.

Kenwood 2011 “Yulupa” Moscato, Sonoma Valley. This wine is way too sweet for me, I know I should have an open mind, but I just can’t drink a moscato, shame on me.

The restaurant is really a lot of fun and a perfect cap for the ride up. It has a boardwalk around it so when your done eating you can walk outside and take in the view. Strangely enough, we heard not so nice things about the food there but that was the old chef. The food was great and Chef John Fritch did a beautiful job of pairing the wines. So if you want to have a thrill in combination with a fantastic meal take yourself and your appetite to Peaks at the top of the Palm Springs Areal Tramway, you’ll be glad you did!

Note – Chef John Fritch paired all of the wines for me.
1 Tramway Rd
Palm Springs
(888) 515-8726
Peaks (760) 325-4537
http://www.pstramway.com/

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Filled with so many memories of my childhood, and beyond, Just Imagine was an emotionally ride for me. For some, this might be the Beatles time machine that we have been waiting for; Tim Piper is John Lennon reincarnate in the flesh. Right before your very eyes you see John Lennon’s features, mannerisms, voice and story relived. As much as you may think this may be smoke and mirrors it is not. No illusion, no magic, just pure talent and the ability to tap into a place where only Tim Piper can go. I, like most of the audience members, was truly blown away by this time capsule, rich in unabridged history.

The show starts as John Lennon gets shot at The Dakota’s, Mark Chapman, December 8, 1980, that ill-fated day is one I will never forget. It’s almost like when President Kennedy was assassinated, you knew exactly where you were and how you responded, or like 911. John Lennon was a huge tragedy, one of the biggest in the 20th century.

The band was awesome. This is no cover or tribute band; this is the real deal, backed by rock band Working Class Hero; Greg Piper on bass; Don Butler on guitar, Morley Bartnof on keyboards and Don Poncher on drums. These guys are truly in sync.

The LA Weekly wrote, “GO! The fun of seeing and hearing Tim Piper’s great John Lennon impersonation in an intimate setting with an outstanding band, under Greg Piper’s musical direction, is just undeniable.” Agreed the Los Angeles Times, “CRITIC’S CHOICE… Nothing matches ‘Strawberry Fields Forever’ live, dense and ecstatic, raining down around your ears.” KABC Radio enthused, “Tim Piper IS John Lennon,” and KLOS 95.5’s Chris Carter raved that “[Just Imagine is] “Breakfast with the Beatles approved… if you like John Lennon, you will love this show.”

Tim Pipers talents are very prolific; he is s singer songwriter and actor. He has had many roles as John Lennon, and has traveled the world portraying him. Tim Piper and Steve Altman write the show. Tim Piper was in the CBS production The Linda McCartney Story, E! Channel’s John Lennon Story, Beatle Wives and as the singing voice of Lennon for the NBC TV movie of the week, In His Life -The John Lennon Story. He has also done many special events; with working the re-release debut of Yellow Submarine and the John Lennon 20th anniversary memorial gathering in Central Park.

Written and directed by Steve Altman, Just Imagine combines John Lennon’s songs with the story graphics behind them to create a unique and electrifying multimedia concert experience. A big part of the production is the graphics displayed on a screen in back of the players. From historic photos to psychedelic Peter Max type artwork, we really get each and every nuance depicted on stage by Tim Piper and his band mates. The back screen chronicles the history of John Lennon’s life and music. Each song and scene has a backdrop depicted that is either upbeat or sullen. Like during The Magical Mystery segment there are walrus’s flying pigs, abbey road keyboard, and butterflies. The graphics truly bring each song and scenes point across. It adds a curious flavor to an already existing memory. There are also wars video clips and photos, reminding us of a horrible time that is long gone.

Tim Piper starts off wearing all back with cowboy boots. His toe tapping style, as John Lennon is so exact, it’s scary. He uses a few jackets to show the audience the different John Lennon Beatles phases. From the Nehru to the sergeant pepper jackets we get the message. The band never changes costumes. The complexity here is a marriage of Tim Piper being dead on as John Lennon and the great graphics that are running throughout the show.

What is transmitted onstage is hard to define, because there is so much of a story here about John Lennon, The Beatles, war, and Johns wives, you are left in a fog. But then miraculously the musical ends with John saying, “I just had to let it go” and him walking up a never-ending stairway to heaven. I know on that horrible day a true music pioneer was lost, and the fact that you relive this event through “Just Imagine”, is astounding.
“Just Imagine” runs through August 25, 2013, at The Hayworth Theater. This show is a must for any Beatle fan, but even if your not, its still an amazing glimpse into a music history. Be prepared to sing or hum along, that is if your like me and remember every single lyric. Run don’t walk to this spectacular show.

Just Imagine
The Hayworth Theater
2511 Wilshire Blvd.
Los Angeles, CA, 90057
www.plays411.com/justimagine

Misters gently kept everyone dining in the patio area cool as they glistened a slight rainbow in the 100degree afternoon sun. We’re at Alicante in Palm Springs at a bustling section of Canyon Boulevard, about to sit down to an assortment of tapas and some main entrees. With the Palm Springs follies right down the street, with so much foot traffic here, there is never a shortage of customers.

The interior has a warm bright décor with local artists prints on the walls. The room is open and expansive with a nice big bar on one end.

Mindy is the owner and opened this restaurant four years ago because she said there was no good Italian food in town. She is originally from Michigan and looks very young. She attributes that to Oil of Olay and no sun. Alicante has a sister restaurant, Zin, which Mindy opened nine years ago. At that time she was dating one of the chefs Nicholas, who she calls her husband, when the space that Alicante sits on now became available. So when Nicholas and Mindy needed to raise the money to open, her 21-year-old son was able to pony up 12 thousand dollars to be part owner. Nice right! That was four years ago. In fact, they recently celebrated Alicante’s four-year anniversary. The menu they decided on was a compromise of Italian and Mediterranean. Tradgedy struck however when Nicholas was diagnosed with cancer, that was on a Monday, he died that Friday. Alicante is a fine tribute to Nicholas, with it’s great food and atmosphere, he’s got to be smiling down on all the customers. After this, Mindy threw herself into her work at Alicante guided by Nicholas sage advise “Buy the best products and don’t fuck it up”. She buys local produce sticking to the farm to table philosophy and it shows in the food. Fresh and wonderful, nothing overdone, the flavors perfectly matched.

Here’s what I tried:

Grilled Baby Octopus Salad, with cherry tomato, cucumber, red onion, mustard pesto vinaigrette. Part of the tapas menu. Nicely appointed, very fresh and the octopus are cooked tender.

Lentejas con Naranjas • Lentil Salad with oranges, walnuts, and goat cheese, cilantro with vinaigrette. Part of the tapas menu this is a very different version of how lentils are usually prepared.

Serrano Ham Wrapped Zucchini and Roasted Garlic, part of the tapas menu a little too salty for my tastes, but maybe someone else would not feel the same way.

Chickpeas and Mediterranean Chicken Sausage also part of the tapas menu. This is a very filling dish, lots of good mixed flavors.
Sautéed Spicy Lime Drizzled Shrimp, part of the tapas menu, I really liked this one, but I always love shrimp.

Fettuccine Bolognese, Veal, beef tomatoes, roasted garlic, oregano, basil, Grana Padano. The very large carrots cubes make this an interesting sauce.

One Veal and Ricotta Meatball, spaghetti, tomato, Reggiano. The meatball has very concentrated flavors; you really don’t need to have another one. The sauce and pasta is also very satisfying.

Spicy Italian Pizza, Spicy Italian Sausahfge, Roasted peppers, red onions,mozerella,garlic, chiles. This is a very thin crust pizza, really nicely cooked, and lot of rich Italian pizza flavor.

Zarzuela de Marico’s (Spanish Seafood Stew). Chef’s choice of fresh fish, mussels and clams in a tomato, fennel, saffron broth. Spicy but savory, so fresh and light, by far one of their special menu items.
Prime Hangar Steak, garlic butter, haricots vert, and fingerlings. I really liked this dish, the steak is medium rare and it is packed with lots of enormous flavors.

Desert:

Mindy’s Mascarpone Cheese Cake with 25-year-old Balsamic vinegar infused with berries. This desert really hits a home run with me, so smooth, so rich; the Balsamic is the extra good bonus.

Here are the wines that I tried:

Chardonnay, Alias. This wine worked perfectly with the Grilled Baby Octopus Salad, just enough fruit to balance out the light mustard pesto vinaigrette.

Cabernet Sauvignon, Sean Minor, Paso Robles, this is a very earthy wine, you can taste the terroir, it went great with the Hanger steak, adding to the nice meaty flavors.

Chardonnay, Clos Pegase, Mitsuko’s Vineyard Estate, Carneros. This was my favorite Chardonnay of the evening; it paired well with the Seafood stew. Just the right amount of buttery, vanilla essence to match all the lovely shellfish flavors.

Chardonnay, Melville, Estate, Vernas, Santa Barbara, with Sautéed Spicy Lime Drizzled Shrimp, it was the best way to taste the true lime and garlic in the shrimp.

Montepulciano d’ Abruzzo, Valle Real, Abruzzo DOC, this wine complemented the pizza in a big way; it picked up on the Italian sausage, really terrific.

Pinot Noir, Millworks, Sonoma Coast, worked very well with Veal Meatball, the Bolognese sauce as well.

With so many restaurants right down the street from each other, Alicante has plenty of completion. What Alicante offers is very reasonable priced fare with lots of full-bodied Mediterranean influences. Tapas are usually small plates but here at Alicante they are larger then most and very satisfying.
Palm Springs is not in my immediate backyard, but next time I am planning a trip to bask in the sun in the wonderful desert, I will include Alicante in my dining choices. It is absolutely worth the trip!
Alicante
140 South Palm Canyon Drive
(Next to the Historic Plaza Theatre)
760.325.9464
www.alicanteps.com

Note: Written by guest communist Steve Fasanella

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This great Australian musical is a wild romp.  This phenomenon called Pricilla Queen of the Desert is guaranteed to blow your hair back, and make you believe that everyone should be wearing rhinestones and sequins. It’s filled with guts and glamour, the kind that is very organic and heartfelt. I remember the movie very well; it was filled with “ahead of its time” subject matter. Young, old, gay, straight and any color, this show has no boundaries, everyone with a sense of humor will be onboard the bus. Pricilla Queen of the desert bus that is. So sit back and enjoy this carnival like a trip through the glorious theater. You will leave higher then a space ship, happy, wondrous and above all so glad that this spectacle is something you witnessed first hand.

This fantastic adaptation follows the 1994 film directed by Stephan Elliott. Quite a funny premise, two drag queens and a transsexual get a cabaret gig in the middle of the Australian desert. An inspired road trip of a lifetime, traveling onboard a battered old bus named Pricilla, Queen of the Desert. They are searching for love and friendship in the middle of the Australian outback; they end up finding more than they could ever have dreamed. It’s a great story of standing up for your friends and being true to yourself.

The show also features 3 Diva’s, who pop out of the proscenium ceiling, and are sometimes like floating mermaids. Their voices are strong, sharp, and they add a whole other complexity to this extraordinary array of talent.

This show has broken box office records in Australia, New Zealand, England and Canada, is taking America by storm! An international hit with over 500 dazzling, 2011 Tony Award-winning costumes; featuring sequins, feathers, and rhinestones, oh my.

Pricilla features a hit parade of dance-floor favorites including “It’s Raining Men,” “Finally” and “I Will Survive.” The music alone will bounce you out of your chair and into the aisles.

The Hollywood Reporter calls PRISCILLA “funny and fabulous! Joyous entertainment with eye-popping visuals and unexpected heart! The new musical opened on Broadway to critical acclaim on March 20, 2011 at the Palace Theatre.” WOR Radio sang “All the songs you’ve loved for years will blow you out of your seat!” and the New York Post crowned Priscilla “A feel-good show with a big, joyous heart. Priscilla ramps up the thrills!”

The Cast is very well chosen; Wade McCollum – Tick, did a great job, dancing, singing, his presence was a real treat. Scott Willis – Bernadette, his bittersweet character was so believable. What an outstanding job he did. Bryan West – Adam/Felicia, adding funny light to this astounding show. Joe Hart – Bob, he was perfectly cast, just the right amount of everything to keep his character afloat. Emily Afton – Diva, Shirley, these divas add so much show stopping energy, really terrific job. Bre Jackson – Diva, once again you could not have this show without these gals. Brit West – Diva, and might I add the way they had to have there legs be very still while singing from the ceiling is no small feet, you try not moving your legs to a catchy song. Taurean Everett  – Jimmy, very engaging and funny, looked great in costumes. The entire ensemble was on their marks and really giving a stellar performance.

I have already told everyone I know to catch this wild ride ASAP! It is a very limited run, so grab some tickets today.

Pantages Theater

6233 Hollywood Blvd,

Los Angeles, California 90028

Phone: (323) 468-1770

http://www.broadwayla.org

Goodbye 2013, hello 1958! Yes that’s right, once again, I drove into Palm Springs and slipped into a tear in the time and space continuum. This place isn’t bitchen or far out, it was cool daddy-o…you dig! Instead of Crocket and Tubbs I expected to see Richie, Potsy and the Fonz sitting poolside eating a burger and fries.Visually, when you walk through the etched glass doors it feels as if you stepped onto a movie set. The deep blue theme is augmented by the sounds of the fifties wafting through speakers all around the deck, which surrounds the pool. The Flamingos were playing “I only have eyes for you” as we stood by the Jacuzzi trying to take in all the beauty around us.

We were greeted by Betty who is the manager and is just a delight. She is Marion Cunningham, Doris Day and Wilma Flintstone all rolled into one. We sat in the lobby and chatted before she took us on a tour. The Lobby is pure fifties malt shop complete with formica and chrome tables, mod couches and movie posters from the era.
The thing that hits you hard here is the color scheme. Electric Blue, bright yellows and burgundy with pink…and that was just the pool and lobby!

All the rooms have themes. We had the “Rebel Without a Cause” room where movie posters and pictures of James Dean, complemented a king size bed with two vintage chairs and retro style air conditioner. The room was pure 50’s, which just worked with all that surrounded us. The bed was large and very comfortable well suited for a good nights sleep after hitting the town. Which we did!

There was a very communal feel to the entire place. We met many cool couples at the pool where guests are supplied with brightly colored towels, an assortment of floaties and umbrellas to shade from the hot desert sun. The pool is a perfect temperature very refreshing. The deck chairs were comfortable and there was a bar area to gather at. All this and, at the shallow end of the pool you have a beautiful vista of the mountain behind.

They have a very fun cocktail hour at 5pm. Betty made lemon icy martini type lemon drop drinks that you could drink at the pool, along with a very good tortellini salad. Both items were the perfect way to start my evening.
Break fast is either at 8:30 AM or 10 AM. They start you with juice of your choice, and then a fruit and granola platter, that was crunchy and sweet, this item seemed like it was very health conscience. The next dish was fruit and pancake batter baked in the oven, with butter and syrup. For me a little too sweet, but the bacon served was enough to get my day rolling.

Everything regarding the hotel was positive and clean and most of all, fun. I think one thing that stood out was how friendly everyone was. Hanging out in the pool was made so much better because of all the other guests. Very cool. It is with great pleasure that I give rendezvous my strongest recommendation. So if you’re ever in Palm Springs and need a friendly, fun place to stay give this place a call and ask for Betty.

Rendezvous Hotel
1420 N Indian Canyon Dr,
Palm Springs, CA 92262
(760) 320-1178
www.palmspringsrendezvous.com

Guest columnist – Steve Fasanella

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This place is amazing! Really, I thought I walked into a 1980’s episode of Miami Vice. Ok picture this, centered turquoise sparkling pool surrounded by polar white arches with beautiful lime green and white striped chiffon curtains gently billowing in the breeze. As you can see by the picture the visual upon entering kind of takes your breath away. I was expecting to see Crocket and Tubbs get up from one of the deck chairs and offer me a Zima! Hard to believe we were in the desert.

The owners Mike and Suzy Antal have created a welcome oasis for any weary traveler looking for a, cater to your every need, boutique luxury hotel. Posh is an interesting story. With thirties art deco architecture it was a hotel for “bears” when they purchased the property. Oh, and not the kind of bears at the zoo or out in the wild. That’s right! Were talking the kind of bears who like other bears…or how about a better description, West Hollywood Bears! Get it?

Suzy left corporate American to take on this new venture. She told us a story about when the phone rang after her and Mike had purchased Posh, and were renovating. “I had a toilet plunger in one hand, and a scrub brush in the other when the phone rang. It was a headhunter. I said; you want to offer me how much, 250K! We thought about it overnight and the next morning that I knew, no more big money jobs and crackberry’s in my hand 24-7, I am now the proprietor of Posh.”

So they had to do an extensive renovation from the floor up and I must say, they did a masterful job. The exterior says class and luxury while the interiors of the rooms exude quiet total relaxation. The individual rooms are beautifully decorated with flat screen TV’s, a work table and walk in fridge with a sink area that also has an ample space for storing your clothes and what not. Our room was minimalist but very comfortable. The bed was queen size with plenty of pillows and comforters.

Wanting to select a name that would be associated with luxury yet not stuffy, they came up with Posh and discovered that the word had a fascinating origin. Posh was coined in the 1800’s when affluent passengers would travel by steam ship. They would ask for the POSH staterooms on the portside going out to sea and the starboard side for the return. This arrangement provided them with sun exposure for the entire trip. Thereby Port Out Starboard Home, (POSH) came to be associated with the very best.

The pool at the hotel was a delight. Perfectly heated but still refreshing. The hot tub was also a gentle 112 degrees. Not too hot! There is an indoor out door patio lounge area that has couches and tables and chairs. Perfect for a drink in the evening, which they do serve. That’s right; Suzy serves up a Posh Martini or a wine and cheese platter every evening, promptly at 4:00PM. We had a nice cheese platter and then some chicken salad with grapes. All of the snacks were fresh and substantial, and it was so great that we were able to stay in the pool while Suzy served us poolside. And in the morning there is a gourmet three-course breakfast at 9:00AM cooked by Suzy herself. It was delicious every time…just perfect. We had strawberries with cream fresh and mini muffins. Scrambled eggs; with sausage, Gouda cheese, sautéed mushrooms, and bacon. This is very lovely food.The next day was fresh cantaloupe with a homemade biscuit and buttermilk pancakes with bacon. Suzy is the chef; she really takes pride in the best presentation and just plain good old favorites, very impressive.

Something funny happened to us during our stay. The hotel was not booked for a couple of days and since they live off property, both Suzy and Mike leave at 5pm every day. In other words, we had the entire place to ourselves for two nights. Ahhhhhhh, our own private resort! In the morning I was staring off into the distance, smiling as I remember the night before, when Suzy asked what was up. I told her that it felt strange walking around here with clothes on.

Our stay at Posh was wonderful I will highly recommend this to all my readers, family and friends. Gorgeous place with great owners at a reasonable price…what more can you ask for!

Posh
530 E Mel Ave.
Palm Springs, CA 92262
(760) 992-5410
www.poshpalmsprings.com

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Note: This was written by a guest columnist – Steve Fasanella – about our stay in Palm Springs.

I am so sure that anything Martin Yan touches turns to gold, and M.Y. China is no exception. Don’t let the location fool you, it could be somewhere in Las Vegas, other than here in the Westfield San Francisco Centre. It really doesn’t matter though. If delicious Chinese is the kind of food that you dream about, well dream no further. M.Y. China is here to stay.

James Beard Award winning chef and TV host Martin Yan, Chef Partner, transport the sights, tastes and discoveries of modern day Chinese food to America. He and his all-star crew have created a fun and approachable restaurant where every visit offers a new experience. Martin was inspired by years of experience traveling throughout China, and discovered, by bringing the finest ingredients, flavors and techniques he could create authentic Chinese Food at its best.

With M.Y. Chinas open kitchen you can see all these great dishes being prepared right in front of your eyes. Your experience will come with world champion noodle dancers; pulling giant balls of dough into thousands of thin noodles in minutes using only their bare hands. And then there’s the oh so delicate hand-folded dim sum, another must try. Martin, shares the best of what he has experienced from traveling, cooking, and eating in China through a unique, multi-sensory dining experience. His culinary vision; is shaped by over 3,500 culinary TV shows, 30 cookbooks, and the establishment of a professional culinary academy in China. He brings the same engaging, charismatic qualities to life at M.Y China that makes him a global icon.

Chef Yong Dong (Tony) Wu, Executive Chef is part of the new generation of talented Chinese chefs. This vanguard chef brings a dynamic and innovative approach to traditional Chinese cooking by experimenting with both new ingredients and cooking methods. Chef Wu is from the culinary mecca-city of Tian Jian; his expertise encompasses both Northern and Southern Chinese cooking including mastery of eight different noodle preparations, knife work and vegetable carving. Winning top honors and 33 gold medals in various culinary events; and he was the first chef to set a record for pulling 16,000 noodles in two minutes! Chef Wu has traveled extensively working and studying with top chefs including National Treasure Chef, Gao Bing Yi, one of the most respected and accomplished culinary masters of Modern China. He is proud to have cooked for the a true culinary genius, he cooked for the Prime Minister of Japan, and at a state banquet for the King of Thailand. In 1996 Chef Wu moved to Toronto to work at the famous Peking Men Restaurant before moving to Vancouver to open Lee Shen Dek. Chef Wu is one of the few certified judges for culinary competitions.

Ronny and Willy Ng, the managing partners have been culinary leaders for over 37 years. Born in Hong Kong, they moved to the US in the 1980s where they began their ascent in the restaurant world. Together they opened Koi Palace in 1996, famous for its Dim Sum, in Daly City. The restaurant has earned international recognition, called one of the best Chinese restaurant’s in the Country by Gourmet magazine, and being named in the “Top 100 Restaurant in the Bay Area” by the San Francisco Chronicle for nine consecutive years.

David Dodson, managing partner founder of Cultivation Corps, which focuses on restaurant concept development and advisory. David has worked on business development strategies, brand vision, and management development with restaurants and hotels nationwide such as Rosewood Hotels, Fairmont Hotels, Dolce Hotels, Caesars Palace Casino, Tomatina Pizzeria, Gracie’s and Bistecca, and individuals such as Chef Michael Chiarello, Iron Chef Cat Cora, and former Google Chef, Charlie Ayers.
Sous Chef Mike Lim was very helpful in describing the menu items and his vast motivation for every dish. He was my very own wealth of knowledge the night I tasted, explaining every little culinary nuance that went into every plate.
For my tasting they made a special menu with my name on it, I was so honored.

Cocktails:
Mixologist and Bar manager Nate, really made some amazing drinks.
East Meets West Baby Chrysanthemum, infused Tito’s Vodka orange blossom honey. Very delicate and lovely, a nice way to begin your experience.
Fire in the Wok with Azul Tequila, limejuice, Fresno pepper, agave, and soda. Spicy but thirst quenching, go figure.

Here’s what I tried:
Spicy Seafood Dumplings with scallops, shrimp, spinach. The garlic spicy flavor of these are so good, this will be one of my new cravings.

Wild Boar Juicy Dumplings with ginger, garlic, M.Y. seasoned salt. They are served in Chinese soupspoons, which is a good thing. They are so juicy; this is Chinese comfort food at its best.

Tea Smoked Pork Belly Sliders with pickled daikon, cilantro, Sichuan peppercorn oil. Just the right amount of smokey flavors make these sliders very special.

Beef Hand Pulled Noodle Soup – slow simmered rib eye, baby bok choy, star anise jalapeno, M.Y. seasoned salt, fried shallots. What an accomplishment! They walk around and do their noodle-pulling dance before they serve this to you. The meat is so tender, but does not fall apart, and the noodles are worth every penny.

Kung Pao Chicken with Huang Fei and jalapeno, peanuts mango, birds eye chiles. They somehow fry the peppers, but they are not hot, just crispy. This is not your usual Kung Pao, it is not saucy, but the flavor will make up for that.

Forbidden Rice with red rice, brown rice, barley, wolfberries. This rice is very complicated; it went well with the Kung Pao chicken.

Sugar Egg Puffs chocolate fondue, vanilla bean Chantilly crème, this was just what the doctor ordered, a luscious ending to a great experience.

The interior is very cool, modern Chinese. With its neon hanging light fixtures, looks like an upside down carnival ring toss. Very sleek with lots of Asian splendor. The dark wood floors give the interior a provincial classiness.
Thank goodness I met Martin Yan at The Food and Wine event in Palm Desert a few months back, as he was way too busy to make an appearance on this night. The good news was, he invited me to come and try his new venture.

Now after my tasting, I can highly recommend this out of this world restaurant. M.Y. China has discovered ancient Chinese traditions brought to life and interpreted in a thoroughly modern way. This is magnificent high-end Chinese food at its apex. Now I will be forever spoiled and going to my nearest neighborhood Chinese restaurant will never be the same…M.Y China has ruined me!

M.Y. China
Westfield
San Francisco Centre
Restaurant Collection
Under the Dome
845 Market St. 4th Floor
San Francisco, CA 94103
P. 415.580.3001
mychinasf.com

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