Jodi Jackson’s Hollywood

August 18, 2013

Amidst the crazy multicultural playground called Venice beach, lies an historic landmark, filled with grand original architecture and oozing the style of the modernist era. The building dates back to 1905 and is reminiscent of Venice. The interior has concrete floors, high vaulted ceilings, and nice floating contemporary lamps. With its original white brick accenting the bar, and very gothic ceiling, it screams progressive era while managing to be a very comforting space. There is an elegantly placed old-fashioned tricycle on the wall and this, combined with the leather chairs and banquets, add just the right touch of class to this gothic feel. Bank of Venice’s interior is gothic meeting modern, with a wine bar feel. This is a space that lends itself to smart fun conversation.

When you walk around Windward Ave., the true hub of Venice beach, you see street performers, retail stores, zip liners, open-air concerts, and lots of glorious Los Angeles tourists. Venice beach has a mixed reputation, some seedy, some rich, artsy, and famous. This 3-month-old restaurant can cater to all of the above. The location is one that has been occupied by several restaurants, of which non have survived for more than a year. Sometimes these kinds of locations are considered cursed but Bank of Venice has enough reasons to go the distance. The biggest one is its fully sustainable, organic, farm to table story.

Manager Megan said that they first thing they did was rip out the fryer from the previous owners. They don’t fry anything there! My server Jenny Cho, a former Pepperdine student, had answers to every question I asked. She gave me a warm and fuzzy feeling, which perfectly complimented my wine consumption. Jenny and Megan both added to my delightful dining experience at Bank of Venice.

Executive Chef David Linville, formerly of The Standard Sunset Strip, Viceroy Hotel, St. Regis Hotel and Mastros Beverly Hills, has given up transparent Hollywood, and his Beverly Hills celebrity chef status. Happily residing on his 40-foot sailboat in Marina Del Rey, he is able to practice his long held passion for serving all things sustainable. He speaks with a glow when telling me about his products and how he keeps a lot of local producers in business. David basks in the glory of having great products that are farm fresh, and how he can be instrumental in keeping folks in business. Above all he wants his customers to be happy, and prides himself on only using clean healthy products. His grandmother cooked southern style cuisine; raised by her in the California Delta. She would cook green fried tomatoes, and potatoes with the cooking oil in the bottom of the serving bowl.

Chef David prefers a Northern Italian approach, he says, “ use good products, and let them speak for themselves.” On a recent visit to his girlfriends parents Iowa farm, he learned about corn, soy, and pigs, all the products that they farm. From this trip David brought a lot of that knowledge home for a real farm to table experience. He does not use any refined flour or sugar in his recipes, as well as salt with iodine or anti caking agents. You can tell he really respects the farmers, and the products he uses as everything is organic.

Here’s what I tried:

Starters:
Quesadillas Del Banco with organic flour tortillas, aged raw cheddar, served with pico de gallo, guacamole, with pulled beef. These Quesadillas are loaded with beef, and it is plump and glorious, the accompaniments are glorious as well.

Camarones Del Banco with wild Mexican white shrimp, sautéed in coconut oil with Thai coconut curry. The sauce is so delicious, with such amazing creamy texture.
Tuna Poke – yellow fin ahi tossed in spicy aioli, soy and sesame, with cucumber and avocado. The marinade is very Asian, filled with soy and sesame oil. The Tuna is so fresh and they give you lots and lots of it.

Fresh Tomato Basil Soup, very creamy with nice tomatoes flavor, drizzled with heavy cream.

Salads:
Baby Arugula: citrus Supremes, shaved fennel and Parmesan
veggies, zucchini and red peppers, over farmer’s greens. Very healthy, a nice way to start your meal.

Burrata Salad – strawberries, basil, balsamic reduction. This salad provided me with melt in your mouth goodness, truly a winner.

Cobb Salad- roasted chicken, egg, avocado, walnuts, bacon, blue cheese & market greens. Not your typical Cobb salad, but very satisfying all the same.

Sandwiches:
Pulled Pork with slow braised with house made BBQ sauce, blue cheese & arugula on brioche bun, with potato salad. The pork was very moist, with great BBQ sauce. Talk about lovely potato salad, this one is a winner.

Mains:
Seared Sea Scallops over red garlic mashers, spinach and balsamic reduction. The scallops are cooked beyond perfect, with nice seared favors. Rounding off this spectacle of goodness is the balsamic reduction sauce; it added a sweet syrup consistency to this dish. Truly a great culinary achievement.

Megan’s Meatloaf – homemade grass-fed beef loaf with sautéed veggies and garlic mashers. Very complex favors in this meatloaf and the homemade ketchup on top is making my tastbuds go ballistic.

Bangers and Mash – natural pork sausage with garlic mash and caramelized onion. I am British, so I know good Bangers and Mash, these were terrific, the caramelized onions really hit the spot.
Special:

Chicken and lentils, reminded me of good home cooking, with a savory twist.

Here are the wines I tried:
Their wines are Local, organic, biodynamic and/or sustainable:
’11 THE GIRLS SAUVIGNON BLANC* (Napa, CA) citrus and crispness of fresh pineapple, hints of lemon grass. This wine was great with the Camarones Del Banco with wild Mexican white shrimp, it picked up the creamy coconut sauce that enhanced the wine.

’11 RANCHO SISQUOC SAUVIGNON BLANC (Santa Barbara, CA) oaky, sweet pea, pear, tropical fruits. I liked this wine with the Tuna Poke; it was simple, direct and enhanced the sesame flavors in this dish.

’11 446 CHARDONNAY (Monterey, CA) pineapple, apricot and peach with vanilla spice. You have to try this one with Seared Sea Scallops, it really added another dimension to the seared smokey flavor.

’12 FESS PARKER CHARDONNAY* (Santa Barbara, CA) medium bodied, well-balanced, buttery hint of oak, I would drink this wine with their special Chicken and lentils; it would be the perfect marriage.

’08 RANCHO SISQUOC MALBEC (Santa Barbara, CA) black cherry and blackberry pie, hints of currant. Megan’s Meatloaf went great with this wine, with its rich robust cherry flavors.

’08 BIG GUY BORDEAUX BLEND (Napa, CA) complex fruit and toasty oak with firm tannins. This wine went very nicely with the Bangers and Mash. The caramelized onions were spot on with this wine.

’11 HARLOW RIDGE CABERNET SAUVIGNON (Napa, CA) spicy black cherry, fruit with hints of olive and vanilla, this wine went great with the Pulled Pork.

’08 JARHEAD CAB FRANC (Santa Ynez Valley, CA) black cherry, plum, toasty oak, hints of mocha spices. I loved this wine with the burger; all the little nuances added a special touch to this wine.

‘08 RECKLESS LOVE (Napa, CA) cabernet/Syrah blend with deep blackberry, current and chalky tannins. This wine went great with the burger and the meatloaf, great tannins and good fragrances.

Bank of Venice has such a cool, fun atmosphere, with great music piped in. I heard, Flock of Segals, Sly Stone, Tone Loc, Aerosmith, mostly 80’s and classic rock. Not to mention the viewing of Jamie Budge’s “The Californians” surf classic on a flat screen over the bar. Really, so much fun under one roof. Also, they save Monday nights for industry folks by offering lots of discounts for fellow restaurant and bar workers.

Bank of Venice has many strengths; its food is stellar, and the staff is all over the fact that everything is well thought out and perfect. I would rank this restaurant up there with the best of the best. Come hungry and leave happy, all things good will come your way. So come here to check out the Venice culture, which in itself is a spectacle for the eyes, then treat your palate with elegant, sumptuous cuisine; truly eating at Bank of Venice is a religious experience…Amen!

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Bank of Venice
80 Windward Ave.
Venice, CA 90291
T / 310-450-5222
http://www.bankofvenicepublichouse.com/

August 11, 2013

In the heart of Los Angeles lies an oasis called the Grove, where there’s an adult, Vegas type atmosphere minus the gambling. Planet Dailies sits in the middle of this oasis and has all its stars aligned which makes for a very entertaining and tasty meal.
The TV show EXTRA has really made the Grove and Planet Dailies a very famous hub. The host Mario Lopez has many menu items that he endorses, as well as taping his radio show in the back of this bustling eatery. Historically, chains can have marginal food, but Planet Dailies delivers good farm fresh food that will make anyone’s palate sing.

I met Chef Joshua Wilson at a party for Abercrombie & Fitch, where he was doing a delightful job of cooking small bites for their guests. I asked him about his job and he told me how much he enjoyed it. So he hooked me up with Larry Fink, who does corporate PR, and this is how my glorious tasting came about. Chef Joshua, who is somewhat of a celebrity, was featured on the Channel 4 morning news to showcase his Fathers day recipes. He did not disappoint, so much goodness in one meal!

Planet Dailies has had some fantastic events, a real who’s who of Hollywood have attended. Stars have come out in force to support all things Planet Dailies; Mario Lopez, Jennifer Lopez, Arnold Schwarzenegger, Maria Menounos, George Lopez, Piers Morgan, James Caan, CeeLo Green, Charlie Sheen, Stacey Keibler, Brooke Burke-Charvet, Jenny Mc Carthay, Adam Levine, Joan Rivers, and Rod Stewart to name a few.
Their sister property Mixology also has many spectacular events. Inspired by Salvatore Calabrese, they offer great fun cocktails and casual appetizers.
Here’s what I tried:

Cocktails:
Dailies Margarita – Tequila, triple sec & limejuice, this one was the best cocktail I tried. It had all of the great margarita flavor and lime zest.
Summer Fling – Akvinta Vodka, pomegranate syrup, lemon juice & Prosecco. Served in a

Champaign glass this makes for a refreshing brunch accompaniment for a nice Sunday afternoon. And by the way Planet Dailies does have a fantastic brunch menu.
Blackberry Sour – Akvinta Vodka, simple syrup, lemon juice & fresh blackberries, what a wonderful cocktail, tangy and sweet with lots of great black berry flavor.
Vodka Martini – this was a nice version of the traditional martini with 2 olives.

Buffalo Wings, Chicken wings, buffalo sauce, served with celery and bleu cheese dressing. Very spicy, and the wings have a great tender yummy goodness.
Tempura Shrimp, Jumbo shrimp in a lemon peel tempura batter, served with ginger vinaigrette & lemon aioli. By far the biggest shrimp on the planet, with great crunchy flavor.
Pot stickers, loaded with meat, the outside is very tender as well.

Spinach Dip, very creamy with lots of extras makes this a must have dip item on the menu.
Asian Chicken, with grilled chicken breast, greens, cabbage mix, fresh oranges, green onions, wontons & almonds, served with ginger vinaigrette. I have had many Asian chicken salads; this one is right up there with the best.
Crab and Lobster Salad, with jumbo lump crab, lobster, greens, avocado, bleu cheese, cucumbers, tomatoes & green onions, served with tomato balsamic vinaigrette. Lots of lump meat crab, lobster, another one of my favorite dishes.

Spinach & Peaches Salad, with grilled chicken breast, baby spinach, fresh peaches, strawberries, candied walnuts, feta cheese, served with tomato balsamic vinaigrette. I liked this one, but I am not attached to it, would prefer the crab and lobster to this one.

Turkey Club, with house-roasted turkey breast, bacon, Swiss cheese, lettuce, tomato & mayonnaise, served on sourdough bread. Piled high, there is so much meat and cheese, but it needed more moisture, like basic mayonnaise.
Rachel Sandwich, with house-roasted turkey breast, coleslaw, Swiss cheese, Thousand Island dressing, served on rye bread. Just like a Rueben but with out the pastrami, my kind of sandwich, especially with the Thousand Island dressing.
Singapore Noodle, with pork, shrimp, rice stick noodles, egg, carrots, peppers, bean sprouts, curry & cilantro. These noodles have so much curry flavor, if only they took a little of that away they would be great. All the other ingredients are fantastic.

Mongolian Beef, Beef wok seared in a spicy soy glaze, onions, peppers, & red chilies. Served with your choice of white or brown rice, this one was of my favorite dishes here. The flavor is so full bodied and the meat is very moist and tender.
Kobe 10 oz., hand-formed Kobe beef burger. Talk about a joyous experience, what a burger! The meat is so succulent; there is a lot of poundage in this burger.

BBQ Ribs, St. Louis-style pork ribs, BBQ sauce, French fries & coleslaw. OK hands down the best ribs I have had in a long time, and the sauce was a great accomplishment.
Black and Bleu New York, Blackened NY strip steak, bleu cheese, baked potato & the vegetable of the day. With it’s in your face blue cheese flavor, this steak rocked my world, I highly recommend.

Turkey Bolognese, Ground turkey with ricotta cheese, herbs and seasonings, marinara & spaghetti. Kind of got a theme going here, just over kill on the Italian seasoning, probably the rosemary. If they took some of that oregano, rosemary, etc. it could be a winner.

Bruschetta Chicken Pasta, Lightly breaded chicken breast on top of spaghetti with creamy pesto sauce topped with a traditional bruschetta mix, finished with a balsamic drizzle. This pasta is a great achievement; it won my attention. It has 4 different flavors going on in one bowl; Pesto, Fried Chicken, Bruschetta and balsamic vinegar. No really I would order this dish every time.
Sautéed Spinach, just plain old healthy spinach, no frills of twist.
French Fries, these fries are really crispy and tasty, up there with really great fries.
Potato Chips, wow these are great, large crispy chips with good flavor.
Sweet Potato Fries, nice long thin strips, good sweet potato flavor.

Dessert:

Chocolate Cake, triple layer dark chocolate cake with a rich chocolate icing, served with homemade whipped cream, with lots of great deep chocolate flavors. Done like a mini Bundt cake, truly a fabulous ending to a great dinner.
Wines I Tried:
Lincourt Sauvignon Blanc, Central Coast, California, this wine was really the bomb; it has some very neutral flavors. It paired well with pot stickers, and the shrimp tempura. The mild taste of this wine added to the Asian flavors of these two dishes.
St. Francis Chardonnay, Sonoma California, I would highly recommend this wine with The Crab and Lobster salad. A good Chardonnay with shellfish always works great; this combination was a winner.
Hess Allomi Cabernet, Napa California, perfect with the BBQ Ribs, St. Louis-style and the Kobe Burger. It has lots of smokey tobacco flavors that enhanced the nuances of both the ribs, and the meaty burger.
Kenwood Zinfandel, Sonoma California, this wine paired nicely with the Black and Bleu New York, Blackened NY strip steak. The blue cheese is just the right balance, the cheese is sharp and the wine is mellow.
My server Cherish was so sweet; she made sure that every detail was taken care of. Along with her, a real gem in this place is Mario Roque who will flash his big warm smile, and charm you with his Argentinian accent. He may even teach you a thing or two about his culture. Mario is soft-spoken and so down to earth, making your dining experience at Planet Dailies very memorable.
The décor is very fun and eclectic, with lots and lots of large flat screens with every different sports channel on at the same time. It is a very comfortable atmosphere and really makes you want to sit back, enjoy your meal and take a much-needed breather from the outside world.

Planet Dailies is part of the successful Planet Hollywood chain, which is a world-renowned trademark established in 1991. It continues to expand its brand into a wide array of dynamic ventures such as the new Planet Hollywood Resort & Casino in Las Vegas. Founder, Robert Earl, along with original partners and stockholders Bruce Willis and Sylvester Stallone, continue to steer Planet Hollywood toward exciting new endeavors, while enlisting the star power of Hollywood’s brightest celebrities.

Another venture is The Planet Hollywood Resort & Casino which offers world-class gaming, live entertainment, distinctive dining and massive shopping. Both Planet Dailies and Planet Hollywood are all part of the Planet Hollywood International, Inc. umbrella.

So next time your craving good food, and you are at The Grove, skip the regular places and give something new a shot. Planet Dailies offers up so many choices, you will be amazed that you haven’t tried it before!
Planet Dailies

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6333 West 3rd Street, Suite O20
Los Angeles, CA 90036
Email: [email protected]
Phone: 323.370.6560
http://www.planetdailies.com/LosAngeles.aspx

Imagine a place that is all shiny and new, with the most amazing prices ever to be found for a newly opened restaurant. I don’t know about you but to find a new establishment in Beverly Hills that only charges 24.00 for a steak or a pork chop is obscene. And not just any steak or pork chop, one that will make your taste buds dance and swear that you’ll never go anywhere else in the land of rich housewives. Yes Carson House delivers in so many ways, so many menu items, so little time.

The first night I went my server Jake was so personal and kind, he supported every culinary decision, and added some of his own. Then the very handsome and charming Chef Johnny Messina came to join my table and tell me about his Nonna’s meatball recipe, as well as his other fun facts about his engaging life. Then at the end of my glorious experience Steve Fowler the co-owner decided it was best for me to come the next night to sample the items of the menu that I had missed. So I did indeed go 2 separate nights, which is something I have never done before, I am not going to separate the two nites in my tasting notes, just tell my readers everything that I tried. Keep in mind this tasting was in two separate evenings.

Here’s the food I tried:

Starters:
Grilled Watermelon Salad with Heirloom tomato, basil, Dutch feta, lemon vinaigrette. The presentation of this is gorgeous, the combination works well too.

Seared Ahi with baby tatsoi, baby kale, Bing cherries, and sesame ginger vinaigrette, very nice, and fresh, good for the no carb eater.

Kale and Apple with organic kale, apple dates, candied walnuts, blue cheese. This one is so healthy, you can feel your body getting stronger as you consume, but really very delicious.

Brick Oven Cauliflower with house specialty with Feta Cream sauce. They serve you the whole cauliflower, and what a wonderful taste treat.

Philly Cheese Steak Pot stickers served with garlic tomato relish, interesting idea, very tasty, these are a favorite already. Very melty cheese and good philly cheese steak flavor.

Fries with Siracha ketchup. The ketchup adds a special kick.

Chicken Lollipops with chicken meatballs, buffalo plum glaze, blue cheese whip. I loved these, they are sweet and tender, a great starter.

Crispy Crawfish Mac and Cheese with corkscrew tubes, Gruyere, cheddar. This is so buttery and flavorful, another tasty sensation.

Tar Tar Tacos with romaine shell, papaya pico, wasibi guacamole, and seaweed salad. For the health concisious person these are a no brainer, especially with no carbs.

Kobe Corn Pops mini Kobe beef dogs, spicy yellow mustard. By far the best corn dog ever, this is a must try.

Flatbread Pizzas:

Whitey – roasted garlic, baby spinach, ricotta, crispy basil, and olive oil, crispy crust with a great punch of garlic and ricotta cheese.

Shorty – short rib, mozzarella, caramelized onion, and horseradish cream, wow this one is sweet and savory, the onions really are the delight of this pie.

Meathead – pepperoni, pork belly, prosciutto, chorizo, mozzarella, if you’re a sausage and peperoni kind of person then this pizza is for you.

Entrees:

Butternut Squash Ravioli, with sage beurre blanc, crispy sage leaf. This is not done the usual very saucy way, but it is very delicious and bursting with butternut squash flavor.

Tenderloin Medallions, Boulder Valley Farms, prime beef, basil jalapeno, chimichuri, red bliss mash potatoes. This dish is only $24.00, for the money it is amazing, as well as done to perfection.

Shake and Bake – ‘6 Point Farms Korobuta pork chop, panko Parmesan crust, apple compote. This dish is so special and cooked beyond perfection; the price is amazing as well.

The Shoals with P.E.I. mussels, littleneck clams, grilled prawns, chorizo, garbanzo, garlic cristini, and white wine broth. Good clean sauce, and the shellfish are very fresh.

Roasted Chicken – Mary’s free-range chicken, fingerling potatoes, fire-roasted corn, thyme. I enjoyed the potatoes the most in this dish, very flavorful, and buttery.

Wild Caught Scottish Salmon with sautéed red kale and faro. Another fantastic dish, very complicated, an astonishing work of art.

Cocktails/Wine I tried:

Rodeo
Akvinta (organic) Vodka, St. Germain Elderflower Liqueur, Cucumber & Rose Petals, very drinkable with nice mellow cucumber flavors, you feel like you are at a spa.

Crescent
Prosecco, Orange Juice, Strawberry Puree & Mint Leaves. This beverage would be good for a Sunday brunch with all its effervescent nuances.

Roxbury
Absolut Pear Vodka, Lime Juice and Thyme Sprigs. Really good with lots of very clean pear flavors.

Brighton
Black Grouse Scotch, Spiced Apple Cider, Lemon Juice and Cinnamon. A delightful drink for the scotch lover, even with all of the added ingredients.

There were 2 other cocktails that were made for me on the second night, and I was asked to name them. They both were terrific. One I called Doheny, and the other Burton Way, we will see if they keep those names on their new menu.

Bubbles:

Wolf Blass Brut, Australia, NV, very well rounded, nice on the tongue.

Prosecco, Bolla Italy NV, just what you would want from an Italian prosecco.

Wines:

Sauvignon Blanc, Sterling 2011 Napa. This wine paired nicely with Whitey Flatbread Pizzas, just the right amount of fruit to enhance the pizza’s garlic cheese driven flavor.

Fume Blanc, Ferrari-Carano 2012. I would pair this one with the Seared Ahi, perfect combination of flavors.

Reisling, Kung Fu Girl, 2011, Columbia Valley. I tried the cauliflower with this wine, and I thought it worked great with the cheese sauce.

Pinot Grigio, Kris 2010, Delle Italy, a very nice compliment to The Grilled Watermelon Salad.

Pinot Grigio, Santa Margherita 2010, Italy. This wine worked perfectly with the Kale salad, it brought out the apples in the salad and in the wine.

White Blend, Conundrum, by Caymus 2011. This is a very special wine; I paired it with the sweetness of the Chicken Lollipops.

Chardonnay, Crème De Lys 2011, CA. Rule of them when in doubt Chardonnay is great with fish, in this case shellfish, try it with the The Shoals.

Chardonnay, Chateau St. Jean 2010, Sonoma. Very pleasant caramel flavors, went great with the Wild Caught Scottish Salmon.

Malbec, Trapiche ‘Oak Crest’ 2011, Argentina. Another no brainer this wine paired with the Tenderloin Medallions, what a great match.

Pinot Noir, Fat Monk 2010, Central Coast. I would try this wine with the Philly Cheese Steak Pot stickers; the wine is nice and light. It worked great with this starter.

Cabernet, Sledgehammer 2010, Central Coast, this wine worked very well with the Pork Chop with it’s nice leathery flavor.

Cabernet, Coppola ‘Directors Cut”, Alexander V. This wine went great with The Tenderloin Medallions as well.

Beers:

The Bruery – Bois
Deschutes Brewing – Obsidian Stout
Great Divide Brewing – Chocolate Yeti
Lost Abbey – Hells Lager
Angel City – Eureka Wit
Delirium Tremens

I did a flight of all these beers, and really took very small sips; my favorite was the Delirium Tremens. Mind you I am not a beer drinker, but I wanted to expand my horizons, and since they have such an extensive beer list I felt that this was the right place to do this at.

Desserts:

Apple Pie Raviolis – Vanilla Ice Cream, Caramel Sauce, really fantastic, the perfect ending to this glorious meal.

Smores – House-made marshmallows, graham cracker crumble, chocolate genach. Not really in my wheelhouse, but I have to say an interesting idea.

Ice Cream Sandwiches – Vanilla bean ice cream between house-made blondes. Now this is what I call decadent and oh so yummy. The blondes are worth all the fuss, soft and supple, truly the bomb.

The second night Richie Tricarico told me all about his involvement in Carson House and the struggles it took to get him here. He said that he had been involved in a very serious accident back in 2010, where he nearly lost his life, but has since recovered. He had some physical problems after the accident, but due to his past athletic nature he was able to over come any hardships and was so happy to be an investor and construction manager of Carson House. He did all the physical build out for the restaurant. He talked about his contribution to the interior. He built most of the unique tables, the very creative moonshine still. He said that the I-beam was so pronounced in the middle of the bar, he decided to embrace it instead and add more steel to the other interior components. He brought in his own reclaimed wood from his Kern County ranch that came from old broken down mining cabins.

There are so many details in everything this place is accomplishing, great cocktails, modern fun atmosphere, delectable food, staff member that are over and beyond the call of duty. This place rocks! It could just be a funky neighborhood venue or the greatest restaurant Beverly Hills has ever seen, what ever it is I call on all of my fun foodies to give this place a try, and soon. They might just catch on that their prices are below anyone’s in all of Los Angeles, so go check it out now.

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Carson House
8635 Wilshire Blvd.
Beverly Hills, CA. 90211
310-289-2800
www.carsonhousebh.com/‎

A neatly tucked away theater in the heart of Los Angeles theater district, with plenty of wine and food on tap, this place is a gem among gems. At Doma Theater Company’s Met Theater you are able to bring your drinks and food to your seat, which added to the casual attitude of the theater. The production was sleek and sexy. The entire player’s never missing a beat. There is so much talent, on one small stage. Not without it’s struggles, but all in all Nine is one very powerful romp into Italian cinema.

Nine, the multiple Tony Award-winning musical with book by Arthur Kopit and music and lyrics by Maury Yeston, is based on Federico Fellini’s semi-autobiographical film 8 ½. The Musical is adapted from the movie directed by Ron Marshall; it pretty much follows the 2009 film to a tee. The musical numbers and staging are all reminiscent of this spectacular theatrical release.

The story follows the passion and pitfalls of a very well known Italian film director, having a mid life crisis as well as directors block. His marriage is failing, his mistress is distraught and his former muse is betraying him. He ponders his unraveling life by revisiting the innocence of his childhood at the age of nine. Through a series of dreams and flashbacks he begins to see his past journey as a collusion of regret, love and fidelity. By the time he is ready to fix things all of the women in his life have left him.

The usual pratfalls were not part of this show, instead real falls, around 2 that I could see. One that happened in rehearsal that I did not see, but as they say the show must go on and with the character Claudia it did. Actress Toni Smith fell in rehearsal and fractured her leg, while she was trying to rest on table coming down the stars in the audience, the table gave way and she fell. The theater in general is all about comedy and tragedy, this was an interesting tragedy. Claudia had quite a sparkly cane on stage, with her dark black up to the knee cast, and managed to use her disability to it’s bittersweet best. She did a remarkable job and should really be commended for her courage. There were some other stand out performances; Carla was dead on. With her slinky little body, and fantastic large voice she captures the part that Penelope Cruz played in the memorable movie. Melissa Anjose did a remarkable job playing Luisa Contini, Guido’s wife. In her solo song she was so emotional it took her some time to snap out of that mood. Her stoic character never really breaks; she plays the part with dignity and grace, and lends her marvelous voice to the overall talent of this show. The ensemble did a remarkable job, dancing and strutting with the utmost ease.

The set was simple, but must have been treacherous for the actors, having to bolt down 2 different flights of stairs intermittently during the show. Some traveled with ease others were watching their steps closely. The set never changed, but because it was not a typical proscenium, you as the audience felt very interactive with the show.

The cast was well chosen, and most were very talented: David Michael Trevino Guido Contini, Lovlee Carroll – Carla Albanese, Michelle Holmes – Guido’s Mother, Donovan Baise – Young Guido, Emilia Sotelo – Lilianne La Fleur, Brittany Rodin – Lina Darling/Mama Maddelena, Andrea Arvanigian – Staphanie Necrophorus, Beani Boyd- Our Lady of the Spa, Leslie Marrero – Diana, Ra’Shawn Durell – Francesco/Cardinal, Victor Mercado – Renato, Alan Lee – Alan, Devin Holliman – Maria. And some new NINE cast members to the DOMA family: Melissa Anjose, Luisa Contini, Toni Smith, Claudia Nardi, Liza Baron, Sarraghina/Spa, Amy Garbett, Dancer. Nicely produced and directed by Marco Gomez.

This show is very lively and fun. Enhanced by sultry costumes, and good renditions of Italian, and French accents. For a small production, this show really hits the mark. It is a limited run through August 18, worth every penny for a thrilling night on the town. Culture is hard to come by in Los Angeles people say, but with Doma Therater Company you need look no more. This neighborhood Theater Company will give you a lot of bang for your buck.

Nine The Musical
Doma Theater Company
The Met Theatre
1089 N. Oxford Avenue
Los Angeles, CA 90029
http://www.domatheatre.com/nine-the-musical/

This show is all about redemption, and the power of sisterhood. You will laugh, you will cry, and be truly astounded by the talented cast that comes with this amazing experience. The show starts off slow, but builds to a feverish pitch by finale time. It will warm your heart and make you believe in the power of faith, in all its earthly forms.

The New York Post calls it “Ridiculously Fun.” I totally agree, it made me jump out of my chair, reveling in the glory of it all.

Quick summary of Sister Act: The shows star, Ta’Rea Campbell, Deloris Van Cartier, a wannabe diva whose life takes a surprising turn when she witnesses a crime and the cops hide her in the last place anyone would think to look, a convent! Her Mother Superior can’t deal with her and her street ways, but soon she succumbs to Deloris’s charms. Deloris takes over the convents failing choir, and soon her fellow sisters find their voices as she unexpectedly rediscovers her own. This show is a tribute to the universal power of friendship, and Sister Act is a reason to smile!

Based on the Touchstone Pictures Movie, written by Joseph Howard, lyrics by Glenn Slater, and music by Alan Menken. Alan Menken’s Broadway music credits include: Beauty and The Beast, Aladdin, Tangle, Hercules, The Little Mermaid, just to name a few. Having won 8 Oscars, I think you can pretty much count on the music being beyond words. But truly the best thing beside the music and lyrics is the otherworldly voice of Ta’Rea Campbell. She really doesn’t need a microphone, her voice is so strong, and she blasted me right out of the balcony.

The other good news is that so many musicals are adaptations from movies, so you know the storyline before you go see it, Sister Act stays true to the original story. Whoopi Goldberg was in the movie, and in Sister Act The Musical she is very hand’s on as one of four producers.

The cast is very well chosen, and does a fine job: TA’REA CAMPBELL – Deloris, HOLLIS RESNIK – Mother Superior, FLORRIE BAGEL – Mary Patrick, CHARLES BARKSDALE – T, E. CLAYTON CORNELIOUS – Eddie Souther DIANE J. FINDLAY – Sister Mary Lazarus, TODD A. HORMAN – Joey, KINGSLEY LEGGS – Curtis Jackson, RICHARD PRUITT – Monsignor O’Hara, ERNIE PRUNEDA – Pablo, LAEL VAN KEUREN – Mary Robert. Ensemble: MELVIN ABSTON, GISELA ADISABRIAN CALÌ – Joey Finnochio, KAREN ELLIOTT, JACQUI GRAZIANO, ERIN HENRY, TRISHA JEFFREY, MARY JO McCONNELL, MICHAEL MILLAN, MICHELLE ROMBOLA, DAWN ROTHER, JASON SIMON, ANGIE MARIE SMITH, TRICIA TANGUY, KELLY E. WATERS, ERIN WILSON, DASHAUN YOUNG. Of course Ta’Rea Campbell is the best, she really steals the show, but Hollis Resnik and Florrie Bagel have their fair share of great songs and give an excellent performance.

The costumes, wonderfully done by Lez Brotherston, really depict the depth of the story. In the beginning they were bleak and typical, and by the end of the show they were in sequins and sparkles. The use of different fabrics adds to the already complex emotions, but in the end, each and every character is in star-studded garb.

The sets were kind of the same as the costumes, they started out very basic and then by the end of the show the main stage was built out to be a very grand church, with lots of glitz and glamour. You really have to stick with the whole concept of this show developing and the more it goes on the more you fall in love.

What else can I say, I know when I am going to see something at The Pantages Theater in Hollywood it will be one heck of a show, and Sister Act delivers in spades. Too bad they all have such a limited run, it ends July 28th, so run and see it.

Sister Act
Pantages Theater
6233 Hollywood Blvd.
Los Angeles, CA. 90028
http://hollywoodpantages.com/sister-act
323-468-1770

June 3, 2013

I gave my Mom a birthday party back in May, and about 12 of her friends gave her a beautiful necklace from 14 Karats in Beverly Hills. She decides that she did not want to keep it, so I went with her to exchange it for something else. While we were there, we made friends with a very handsome chef who was on a break buying a necklace for his girlfriend’s birthday. We starting talking and I told him that I was a blogger, writing all about great restaurants. Low and behold, Chef James King invited me in to his restaurant “Tres” to do a tasting. I love this job!

The décor is very monochromatic, mostly white with some other colors and woods for details. A sophisticated and secluded sanctuary peppered with cozy nooks, books and fireplaces. The tables are high in the center of the room, makes it seem very casual. The stark white chandeliers overhead is very elegant and smart. There is also the living room type seating that makes you feel like you are in someone’s very elegant home, enjoying fine dining.

Chef James King stared out as a cook in Hershey Pennsylvania at the Hotel Hershey. He went on to a management position at Brickyard Sports Bar and Pub, in Lancaster, PA. When he moved to Los Angeles he got a job at Omni Hotel at California Plaza, after that he got a job as executive chef at Sunset Tower Hotel in West Hollywood, CA. Soon he was Chef De Parties at Bouchon Bistro in Beverly Hills, CA, for the Thomas Keller Restaurant Group. Then SBE Entertainment, Inc. came knocking, and his Chef De Cuisine duties began at the SLS Hotel in Beverly Hills. SLS is part of the Starwood Hotels and Resorts Worldwide, Inc. and Think Food Group by Jose Andres.

The SLS is such a hip modern hotel in Beverly Hills; it just has so much style. That, coupled with Jose Andreas putting his culinary stamp on both Tres and Bazaar, makes for an incredible dining experience. Jose Andrea is serving up comfort food with a twist. At Tres you are getting more comfort food then Bazaar. Bazaar has more tapas then Tres. The night of my visit, Chef James asked me what I wanted to try and he took my suggestion along with his and made up a delightful tasting for me.

Here is what Chef James served me:
Watermelon, tomato skewers with sherry dressing. So delightful, a burst of deliciousness in your mouth.
Shrimp Gatbardina Tempura with homemade tartar sauce. Very Asian, like tempura that you would get at any Japanese restaurant but with a kick.

Vermicelli Mac and cheese cooked like pudding with parmesan cheese and sautéed wild mushrooms. I have never tasted Mac and Cheese like this before. The small noodles just float in your mouth, and the nice cheesy sauce is to die for.

Jumbo lump crab cakes with coleslaw salad, delectable, so fragrant and rich, the crab is fresh and almost alive. There is so much fresh crab in these cakes, it is astounding.

Hong Kong Won Ton Soup with Shrimp, Pork and bock choy. Chef James makes this broth fresh everyday, and it is like mother’s milk, soothing and good.

Fattoush salad, with Persian cucumbers, heirloom tomatoes, radishes, green peppers, feta cheese, lemon sumac-dressing. Very Greek but with Chef James special touches, really divine.
Rotisserie Jidori Farm Chicken with olive oil mashed potatoes, rosemary sauce. I am not the biggest chicken fan, but this dish had huge comfort food 5 stars all over it. What a treat, so elegant and cooked to perfection.
Grilled Prime Tip Loin with mustard sauce, olive oil mashed potatoes. This teak is a true masterpiece; the mashed potatoes were excellent as well.
Barramundi with pistachios, spring onions, radishes, citrus. Very rare fish, hard too find, so off the hook great.

Dessert:
SLS Cookies, Bonbons and candy, what an accomplishment, so soft and chewy, oh these amazing little gems.
Traditional Spanish Flan, with Catalan Cream and Citrus made the old fashioned way, and worth every calorie, wowee, another incredible dessert.
Dark Chocolate Mousse Cake with salted caramel sauce and vanilla ice cream. The dark chocolate mixed with the caramel sauce, my favorite combination.

Here is what I drank:
Traditional Martini, Kettle One, and 3 olives. Served very cold, with ice chips left in the glass. This is always a great way to start this experience.
Moscow Mule, muddled with fresh ginger, Russian vodka and lime. Oh so refreshing and zesty, really terrific.

The Ultimate Gin and Tonic, with juniper berries, lemon twist, lime wheel, orchid and lemon verbinia. Served with a separate bottle of Fever Tree tonic water. So refreshing, so great.
Albariño Pazo de Señorans, Albariño, Rías Baixas, Spa, just the right amount of citrus, another surprise for me.
Chablis, William Fevre, Chardonnay Bourgogne, Fra. This wine paired so great with so many dishes, it was really a surprise.
Arrowood, Chardonnay, Sonoma County, Cal, I loved this wine with the crab cakes, with it’s mellow oak it blends nicely.
Reserva, Luigi Bosca, Malbec, Mendoza, Arg. I would pair this with the Grilled Prime Tip Loin. This wine has a lot of fruit flavors, cherry, fig; it went great with the grilled flavor of the loin.

Westside, Kunin, Zinfandel, Paso Robles, Cal. For me I savored this wine with the Dark Chocolate Mousse Cake. But it would also work with the chicken or steak.

Orogeny, Pinot Noir, Russian River Valley, Cal. I would pair this nice fragrant wine with Rotisserie Jidori Farm Chicken; it enhances all the juiciness in the chicken.

Cain Cuvée, Cain, Red Blend, Napa Valley, Cal. So complex, this would be a wine paired with the steak as well.

This is inspired cuisine, what a fantastic treat. I am telling you, next time you want to wow a date, or for a special occasion, Tres is the place for you. So elegant and pure, the food is very, very clean. So go say hi to Chef James, and the fantastic server Danny Hill, who knows a lot about everything in the restaurant. From the wine to the glorious entrees, he will keep you well informed.

The ambiance is elegant, the food will leave your taste buds wanting more, and the Chef will make you fall in love with his take on glamorous cuisine. This is one restaurant not to be missed, it is guaranteed to be one of your all time favorite Los Angeles restaurants.

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Tres by José Andrés
465 S La Cienega Blvd Los Angeles, CA 90048
(310) 246-5551
http://slshotels.com/beverlyhills/dining/tres/

We told our neighbor Ian that we were heading to Palm Springs for the weekend and he insisted that we try Johannes. He said it was incredible food, just perfection. Dam if he wasn’t dead on! Johannes is in a busy gay section of Indian Canyon Drive. It’s utilitarian exterior gives way to postmodern ceiling decorations of different colored acoustic panels arranged and hung at angles. When you walk into this restaurant you will be amazed at how modern yet soothing the décor is. The restaurant was recently remodeled by the Chef Johannes brother, and the stunning blond wood, stainless steel accents, warm colors, eclectic art, and even the strategically placed Granny Smith apple centering each table all invite the diner into another culinary world. It is a fun place that serves some serious food. Our server was Barrie was an added plus, she really knew her stuff. She was as engaging as she was efficient. Her knowledge of the food preparation was superb and her recommendation’s as to wine pairings was impressive.

Executive Chef/Owner of Johannes known as “The Eclectic Chef”. Johanne was born and raised in a small mountain village in Tirol, Austria. His mother inspired him at the age of 7 to start cooking simple things like cookies and cakes. Among his accolades is being the Corporate Chef of Seabourn Cruise Line for 5 years, and has been a guest chef at some of the top hotels in the world. He embraces local, and sustainable options including organic and beyond organic products whenever possible. Everything at Johannes Restaurant is prepared fresh daily. He has received hundreds of awards from local, national and international media including Bon Appètit, Restaurant Writer’s Association, Wine Spectator, Alaskan Airlines, Elle Magazine, Out and About, Desert Entertainer, The New York Times, Zagat, Open Table, Travel and Leisure, The Desert Sun, Yelp and more.

Here’s what I tried:

Watermelon Gazpacho, this soup is very refreshing and bold. It has so many great extraordinary blending.

Wild Mushroom soup, with tarragon crème fraiche, and truffle oil. Well what can I say about this one, except for fabulous. I love the flavor of woodsy mushrooms and this soup has it all.

Smoked Idaho Steel head trout, with potato, dill and granny smith apple salad, and horseradish grain mustard dressing. What a lovely way to experience smoked trout. The presentation alone will make your senses soar.

8 Escargot in baked in garlic, breadcrumbs, and green herb butter. Quite the different presentation, no escargot plate, it is just served on a flat plate, but one baked bubbling layer. It is good, but I would skip next time.

Cheese Spaetzeln, sautéed house made noodles melted in Gruyere and fontina cheese, wild arugula, onions, and chives. So rustic and homey, yet lots of daring cheese favors.

Honey and Soy glazed duck breast, sliced roasted duck breast, with beluga lentil salad, tiny greens, and raspberry vinaigrette. So delicate, so simple, really one of my favorites here.

Weiner schnitzel, roasted parslied potatoes, cranberry, lemons, cucumbers, in dill sour cream dressing. I don’t think I have ever had this before; it had all the bells and whistles that are supposed to be with Weiner schnitzel. I would order this one again.

New Zealand grass feed young lamb rack, white beans, zucchini, grilled onions, triple dijon mustard sauce. The lamp was too undercooked. And I just could not get up the nerve to ask for more flame. I think if it had been cooked better I would have liked it more.

Crispy roasted half duck, braised red cabbage, polenta cake, tangy orange sauce. OK, hands down my favorite item of this wonderful tasting.

Halibut, one of Johannes specials, this fish was amazing, another great menu item.

Desserts:

Apple Strudel, wow, wow, wow. Really terrific, so much great sweet flavor.

Tahitian Crème Brulee, done with the right amount of vanilla and crème, fantastic.

Orange Cinnamon Chipotle Chocolate mouse. I liked this desert as well.

Here is the cocktails and wines I tried:

ECU Cucumber infused Organic Vodka, Cucumber Spear. This is done to perfection, beautiful presentation, very drinkable.

Watermelon Martini, this martini is a yummy reminder of how marvelous anything with watermelon is.

Chardonnay, Trinitas, Carneros, 2010, this Chardonnay went good with the escargot. It is fruity but not a lot of oak, so it was a nice blend.

Pinot Grigio, Vandori, Delle Venezia, IT., 2011, this wine worked great with the trout and the halibut, paired great with the mellow smokiness of the fish.

Grunerveltliner, Laurenz V, Charming, Reserve, Kamptal, 2011. I liked this wine with the mushroom soup, it had the right amount of crispness to hold up to the woodsiness of the mushrooms.

Sauvignon Blanc, Miner, Napa Valley, 2011, this wine is very drinkable, nice and light went great with the cheese spaetzeln.

Cabernet Sauvignon, Round Pond, Estate, , Napa Valley, 2011. Somehow, I paired this one with the weiner snitzel, but I would also pair with the duck.

Pinot Noir, Baileyana, Firepeak, Edna Valley, 2010. I like this wine with the duck and the lentils, full bodied, but elegant.

Zinfindel, Turley, Juvenite, CA, 2011. I liked this one with the duck, it just added the right amount of acidity needed to complete the dish.

The vibe at Johannes was upbeat, colorful, and fun. There was a good crowd the night we ate there and I can see why. The food was perfection. There is no detail too small everything was not only fantastically prepared but the presentation was beautiful. Complimentary colors, sauces, and artistically drizzled in geometric patterns and vegetables arranged in wonderful designs. Some of our meals looked like paintings!

At the end of the meal I was full but wanted more. It’s difficult to describe the food because words fail. Johannes is a visceral experience you just have to be there and in the moment to believe it. One meal their and your hooked. Also you’ll immediately understand what I mean about describing your meal. It is with my strongest recommendation that I tell my readers to make it to this restaurant somehow you will thank me!

Johannes
196 S Indian Canyon Dr.
Palm Springs, CA 92262
(760) 778-0017
www.johannesrestaurants.com/

Guest columnist Steve Fasanella

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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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