Jodi Jackson’s Hollywood

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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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