Gerry Furth-Sides Archives - Page 5 of 82

Marino Ristorante Menu Honors Barbara Hansen

August 5, 2023 Comments Off

(Gerry Furth-Sides) The name of the meal is: “ A Love Affair of food, plates and friends.” Barbara and Marino shared a Hancock Park neighborhood address and a love of authentic ethnic food. Chef Sal Marino creates the special menu. Brother-partner, Mario, sets the updated classic table.

Marino Restaurant Menu in honor of Barbara Hansen

Guests opting for this special menu honoring Barbara Hansen sit at a table freshly set in the Marino private dining room. The room has been a “home away from home” for the likes of Frank Sinatra and friends (who wanted owner-founder Ciro Marino for his personal chef), the Henry Mancini and the Bill Conti families.

The family room where the Marino Restaurant Menu is served in honor of Barbara Hansen

Thank you so much Mario and Chef Sal Marino for honoring our long-time friend and neighbor, Barbara Hansen by creating this special meal. Sal’s exquisite menu was matched by the dishes from Barbara’s home, including small, table ashtrays that Mario ingeniously uses as butter or olive oil trays.

For more of Barbara’s story please see guest Barbara Carroll’s memories: //www.edhat.com/news/remembering-writing-legend-barbara-hansen-love-affair-of-food-plates-and-friends-at-marino

Snapper Crudo on the Marino Restaurant Menu in honor of Barbara Hansen

Fresh Peach and burrata on the Marino Restaurant Menu in honor of Barbara Hansen

The exotic Cauliflower Mushroom at Marino Restaurant in honor of Barbara Hansen

“This soup is from ‘Cooking California Style’ by the late journalist and food writer Barbara Hansen. We had a chance to honor and remember Barbara at a beautiful luncheon last month –

Full story and recipe at //jollytomato.com/chilled-avocado-soup-barbara-han

Chilled fresh Pea soup with tendrils on the Marino Restaurant Menu in honor of Barbara Hansen

Handmade Gnocchi Mare, Potato “pasta” with seafood on the Marino Restaurant Menu in honor of Barbara Hansen

John Dory fish on the Marino Restaurant Menu in honor of Barbara Hansen

Signature Ricotta Cheesecake on the Marino Restaurant Menu in honor of Barbara Hansen

The Joy of the SPAGHETTINI AT HOME Cookbook

July 26, 2023 Comments Off

**Spaghettini at Home** cookbook, A Love Story about the restaurants, the food and the musicians who perform there

(Gerry Furth-Sides) You wouldn’t expect any ordinary cookbook signing by a restaurant. And this one was filled with joy, delicious food and the “everything will always be fine” feeling that Spaghettini and luxurious Orange County never fails to deliver.

Recipes are by Chef Victor Avila, long part of the restaurant “family,” and so is his son! Debbie Dobbs, our Melissa’s Produce friend, developed the recipes for the first Spaghettini book in 2018, From Our Home to Yours, and for this second book. We already have bookmakers for our “must-tries.”

A performance by DW3, a 20-year sell-out restaurant headliners, was the perfect touch to the elegant luncheon at Italian-inspired Spaghettini Restaurant. On this day partners and Cary Hardwick introduced the new cookbook, Spaghettini at Home marking their 35th anniversary. Find it at //spaghettini.com

The **Spaghettini at Home** **Cookbook** team

Spaghettini’s second cookbook celebrates music, cuisine and cocktails. Described by owner-partner, Cary Hardwick, the book is a “love affair” celebrating long-standing relationships with 11 world-class jazz musicians by linking recipes with artist- curated playlists.

Recipes are by Chef Victor Avila who is part of the restaurant “family,” as is his son now! Debbie Dobbs, our Melissa’s Produce friend, developed the recipes for this second book and the first one, From Our Home to Yours in 2018, we use still regularly.

Spaghettini Chef Victor Avila shows us how he makes the historic Ahi Tuna tTartare

As always, we felt far out of reach of real-world worries in Orange County. You can see why in the photo below and at www.spathettini.com. The 35-year-old, 11,000 square-foot mainstay was created from scratch at the height of the abundant 80’s, and the feeling is still there in both the hospitality and the California-Italian cuisine.

Spaghettini makes every meal a special occasion

Bold, beautiful, straightforward food, hospitality and live music make Spaghettini an absolutely stellar experience. We were treated to a sumptuous meal that was satisfying without being heavy. The menu included the cookbook page to make it.

Burrata and heirloom tomato at Spaghettini Restaurant

Appetizer, salad, side, entree, desert and cocktail recipes number 75. To complete the experience, QR codes are included curated playlists of each artist to “help set the mood.”

Starters, Salads, Pasta, Entrees, and Desserts and Cocktail – categories are complemented by a thoughtful addition of Sides, Dressings, Sauces and Toppings. And Laurie’s own recipe for making limoncello.

The menu for the spectacular book signing event

Our friend and one of our favorite chefs, Shigefume Tachibe is given full credit for the delectable stacked tower, Ahi Tuna Tartare. //localfoodeater.com/new-contemporary-japanese-delicatessen-osawa-opens-pasadena/

Chef Victor prepares Ahi Tuna Tartare at **Spaghettini Restaurant’s Spaghettini at Home Cookbook** event

Pommery Shrimp is so popular it has been on the menu since the restaurant opened. It remains one of the top-selling items and adds romance to the tradition of Spaghettini Restaurants story. The creamy Pommery Mustard Sauce is enhanced by wine and Garlic Butter Sauce for true decadence.

Pommery Shrimp headlines the breath-taking buffet table at **Spaghettini Restaurant’s Spaghettini at Home Cookbook** event

Meyer Lemon Cheesecake at the Spaghettini Restaurant’s Spaghettini at Home Cookbook event

Butterscotch Budino at the Spaghettini Restaurant’s Spaghettini at Home Cookbook event

**Spaghettini Restaurant’**s **Spaghettini at Home Cookbook** event

Dedicated Co-owners and managing partners, Laurie Sisneros and Cary Hardwick make it look effortless. They credit their success to a dedicated staff and kitchen crew that in a few instances now, goes back to opening day. Some staff, and customers, are also in the second and even third generation!

All produce is available from Melissa’s Produce, which brings the best of global products to local markets. Spaghettini has been featuring Melissa’s Produce for just over 20 years. Laughed Cary, “Robert has always come by with something new and said, ‘try this’ or ‘try that.’

Robert Schueller, Melissa’s Produce with **Spaghettini** **Restaurant** partners

Melissa’s Produce supplies **Spaghettini Restaurant’**s **Spaghettini at Home Cookbook** event

Spaghettini Restaurant, 3005 Old Ranch Pkwy, Seal Beach, CA 90740, (562) 596-2199, (562) 596-2199. Menu:spaghettini.com

The guests at this Melissa’s Produce full-out media group luncheon were overjoyed to see each other. Exuberant long-time company Marketing Director, Robert Schueller, here with celebrity cookbook author, Katie Chin, directs the Melissa’s media program originally created to engage media to review Melissa’s own cookbooks. With his unassuming magic touch, it evolved into an international superstar “family” group of both cookbook authors and media, with a growing affection and respect for the produce and each other.

Melissa’s Worldwide Produce Marketing Director, Robert Schueller, and celebrity cookbook author, Katie Chin

Celebrate Tequila Day July 24

July 24, 2023 Comments Off

Our Mezcal with special Tequila collection from the special Conot Family!

(Gerry Furth-Sides) Cheers to celebrating National Tequila Day on July 24^th with curated cocktail recipes, a description of the tequila family tree and the merits of tequila that will tease out even more love for Mexico’s beloved drink.

Tequila is named after the 16th century town in which it was first produced. Even now only five states in Mexico that produce the spirit are allowed to use the tequila designation: Jalisco, Tamaulipas, Nayarit, Guanajuanto, and Michoacan. The freewheeling tequila process making has not only been refined over the centuries but now is a strictly enforced established process.

Herradura, for example, introduced its reposado (aged) to the tequila industry in 1974. It grew to international popularity within decades. It is an amber-colored tequila with notes of cooked agave, vanilla and butter complemented by a smooth and sweet finish with a touch of spice. Herradura is better suited to cocktails than for sipping. Fun fact: Herradura in Spanish means “horseshoe.” The story goes that the owner found one in the agave fields one day and named the company.

To see our full story on Herradura at //localfoodeater.com/why-historic-herradura-tequila/

We celebrate tequila as a separate beverage even though it is a mescal. That’s because tequila can only be made from one kind of agave plant: Blue Weber Agave (agave tequilana). And it must originate in specific regions of Mexico. Mezcal, on the other hand, can be made from 40 of kinds of agave, wild or cultivated. And Mezcal has its own day of honor in September!

Tequila fits into the realm of mezcal much like champagne, which is named for a specific region in France yet fits into the category of wine. For most drinking purposes, you can easily substitute a mezcal for a tequila without really changing the taste of a cocktail but tequila is usually meant for sipping.

This is why a tequila like Patron, known for its purity, is perfect on its own. Apparently we have shown our love of it; we have two suitcases of tequila gifts in our bar now!

Patron is made from 100% blue Weber agave grown in the highlands of Jalisco. The agave is harvested by hand and cooked in traditional brick ovens before being crushed and distilled. The beautiful distinguished bottles add a distinctive, recognizable touch. The numbered bottles give it an extra cache.

For recipes for a classic margarita version, a Horchata version, and even Hibiscus flavor recipes, please check here. For health-conscious tequila drinkers, Grand Velas Los Cabos mixologists suggest the Wheatgrass Margarita.

A novel twist to morning coffee arrives with Grand Velas Los Cabos’ recipe, Tequila Sunrise. Native to Guanajuato, Mexico, the tequila cream used is made with Blanco Tequila, coffee, milk, cinnamon, and anise adding a unique Mexican flavor.

This image has an empty alt attribute; its file name is SMOKEDPEARLINEUP-1-300x300.jpg — SMOKED PEAR SOUR with El Silencio Mezcal

The special smoky taste of Mezcal comes from the way it is processed. The heart of the agave plant, the piña, is traditionally slow-cooked in pit ovens, giving it a characteristic smoky flavor. The type of agave plant, as well as the aging process makes each mezcal batch unique.

Mezcal is produced in several states in Mexico, the most prominent being Oaxaca. These days, there are many more artisan versions fermented entirely with farmed agave or with wild agave. According to Philip Dobard of the Center for Culinary Culture, there are a handful of distilleries in all of Mexico producing spirits for 200 companies, Philip is a treasure trove of information he always shares with wit in crystal clear explanations. Follow him on //culinaryculture.center.

Since we were on this mild antibiotic this week-end, this cocktail just had to be included. It can also be made with tequila.

Amoxicillin Cocktail

Ingredients:

Mezcal Espadin
Pineapple
Ginger
Lemon
Spicy Bitters

The Hernandez Family has been distilling at their El Rey Zapoteco Distillery in Matalán, Oaxaca since 1960. They are the oldest artisanal Mezcal brand in Oaxaca, which is considered being the heart of Mezcal making. They produce seven varietals on their own land, making El Rey Mezcal a true estate producer of premium Mezcal.

SMOKED PEAR SOUR with El Silencio Mezcal

Want to make your own mezcal? Try sotol, a plant that grows all over southern California, Philip told me. While mezcal is made from agave, sotol is made from a related group of plants in the dasylirion genus, referred to as sotol in Spanish and “desert spoon” in English.

An easier way to get ready for National Mezcal Day is to practice making drinks with El Silencio Espadin. Mezcalero Pedro Hernandez hand makes the spirit in small batches, designed for high-end use in mixology. Cheers!

For our stories on Tequila food pairings, including recipes, please see: //localfoodeater.com/tag/tequila-food-pairings/

For our story on La Adelita, a woman owned brand known for its quality: //localfoodeater.com/celebrate-tequila-day-and-mexican-history-with-la-adelita-anytime/

Join Our Pez Friends’ “Havana Nights”

July 22, 2023 Comments Off

Executive Chef-Owner, Bret Thompson of Pez Cantina invites you to the festive and first Havana Nights on Saturday, June 22nd, 2023, and Saturday, July 29th, 2023. Chef Bret Thompson, renowned for his culinary expertise, is also one of the most hospitable and congenial chef in town. And he is only half the story!

PEZ CANTINA Executive Chef Bret Thompson

Pez Boss Lady Lucy Thompson-Ramirez, the other half of the story!

The festive event takes place on Pez Cantina’s outdoor patio, located in the heart of Downtown Los Angeles. Live music, specialty cocktails, and Executive Chef Bret Thompson’s mouthwatering dinner specials will be offered. The restaurant is already popular for its vibrant atmosphere and innovative coastal Mexican cuisine.

Specialty Cocktails will be crafted by Chris Mesa. On the list: a Raspberry Mojito blending the sweetness of raspberries with classic mojito flavors, and a Hemingway Daiquiri, a delightful combination of rum, grapefruit juice, lime,and Maraschino liqueur.

A refreshing frozen margarita at Pez Cantina

Chef Thompson will be preparing delectable Dinner Specials that include his signature Golden Pompano a la Cubana (Whole Fish), served with zesty Salsa Mojo de Ajo. The menu showcases Chef Thompson’s dedication to creating memorable dining experiences by combining coastal Latin flavors. The chef has been fishing off the San Pedro docks since he was seven and it shows off his knowledge of all things fish.

Pez Cantina’s Havana Nights will feature Live Music performances both evenings. Azucar will perform live from 7:00 pm to 10:00 pm on Saturday, July 22. , and on Saturday, July 29th, La Picante will take the stage from 6:00 pm to 9:00 pm.

We have loved everything about Pez Cantina since we first met Executive Chef Bret Thompson and his wife Pez Boss Lady Lucy Thompson-Ramirez at a fundraiser event, Masters of Taste. They bring as much dedication to the LA community as they to guests in their restaurant.

Pez Cantina has earned a reputation for its fresh seafood, handcrafted cocktails, and warm, inviting atmosphere. Its of coastal Mexican seafood dishes are filled with vibrant flavors inspired by Latin American cuisine. .

For more information or reservations, please visit www.PezCantinaLA.com or call Pez Cantina directly at 213.258.2280.

For more of the story, please see: Pez Cantina on Facebook @PezCantinaLA and Instagram @pezcantina

Stay Cool with Surprising Indian Food and Drinks

July 22, 2023 Comments Off

(Gerry Furth-Sides) Climate was the catalyst for the most famous healthy, spicy Indian dishes. One has royal origins and started in the north with the fusion of Indian cuisine and the Persian food that the Mughal rulers brought with them. The other, lassis, was quite the opposite and originated on a farm!

Food snob Babur, who created the first Mughal Empire and a new cuisine

The first Mughal emperor, Babur was known as a “food snob.” He established the tradition of hiring Indian chefs to prepare Persian dishes out of local ingredients. And they needed to add new ingredients and techniques to account for the much warmer northern Indian climate. A solution was needed and that solution was found in spices.

Babur was magnificent even in his heritage. A direct descendant of the Timurid Emperor Tamerlaneon his father’s side, and the Mongol ruler Genghis Khan on his mother’s side, he too was known to conquer and then establish an empire with a focus on culture and culinary arts.

Babur, did not live long enough to establish a name-sake royal cuisine. But he did establish the tradition of hiring Indian chefs to prepare Persian dishes out of local ingredients with spices from both areas.

At the same time his chefs added spices to hot Northern Indian cuisine to prevent food from spoilage without refrigeration. This was centuries before it was scientifically proven that spices prevent Bacteria and food-born pathogens from surviving in heat. This is why countries with a hotter climate also have spicy cuisines.

Secret AC in the spices that create Indian food with heat at BananaLeafLA

Indian dishes as spicy or mild as you like to keep cook at BananaLeafla

Eating spicier foods have also been proven to cool you down far more effectively than the testing cold treats. And this is because they draw sweat.

Lassi, the famous Indian drink that has become signature has more humble beginnings: the farm. This wildly popular signature Indian drink is so naturally rich it could be a dessert.

Classic Indian lassi was actually invented as a way to use up the “buttermilk” or rich liquid that remained after cream was churned into butter. The leftover liquid is termed as Buttermilk, which is commonly known as ‘Chaati ki Lassi’.

Thousands of years old, the drink originated in the Punjab in northern India. These days lassis are made with milk and yogurt with added sugar at just about all Indian restaurants.

Lassi’s come in so many flavors, both sweet with fruit added, to savory with salt. Rose is a surprisingly delicate choice without being perfumy.

Salt lassi, Alfonzo mango lassi, pink pineapple (by pre-order), mango- saffron lassi, rose lassi at BananaLeafla

And “yum! Especially nice to start the day when the weather is warm,” says food writer, Faye Levy, about Banana Leaf lassis. Dorothy Reinhold adds: “This is a delish, refreshing, clean bevvie! I loved it also for how cooling it is if you eat something spicy!”

The signature Indian restaurant Mango Lassi at BananaLeafla

To find our current locations and to order, please see: //bananaleafla.com

Top Food Writer Favorites at Banana Leafla!

July 22, 2023 Comments Off

(Gerry Furth-Sides) A tandoor oven makes many northern Indian favorite dishes at Banana Leaf DTLA. Here are the favorites of top food writer diners. Yelp Elite, Keong said, “It is easily the best Indian restaurant in the USA. Most Indian restaurants here are North Indian and they have more or less the same dishes. Your saags, biriyanis, marsala, and Tandooris.”

LA’s top food writers choose their favorites at BananaLeaf LA

Special ingredients and a special cooking techniques make Goat (Halal) Thalappakatti Dum Biryani so labor intensive it is only served on week-ends at Banana Leaf. The dish is prepared bone-in for added flavor. The halal meat is so tender it falls right off the small shards.

Week-end special Goat (Halal) Thalappakatti Dum Biryani at Banana Leaf DTLA

And the rice! Former Bon Appetit Recipe tester, Roberta Deen also tried it for the first time and was delighted. “It’s shorter and thinner around than any other rice!” she said, examining it closely. That’s because authentic rice is used. It’s a unique short grain seeraga samba rice. This rice, unlike basmati, has no taste of its own. So it completely absorbs the flavors of the marvelous blend of spices.

For our articles on biryani, both dum and mandi versions, please //localfoodeater.com/tag/biryani/For the menu at all the locations, please visit : //BananaleafLA.

Long-time favorite the paratha is buttery, flaky and light at the same time. “The paratha, a layered butter pancake similar in taste to a croissant. It is slightly crispy, and you can eat it all day long. This is prepared fresh on the premises,” wrote Keong. “It is refreshing to finally have good South Indian cuisine without having to go to South East Asia or Southern India to taste it. I will definitely be back to find more of my favorites!”

Diner favorite paratha made in-house at BananaLeafla

Saag Aloo (spinach and potato), a traditional north-Indian Punjabi curry, is made with dark, leafy greens and potatoes. It’s warm, comforting, and packed with nutrients.

“Saag” means “dark leafy greens”that could include mustard, spinach, fenugreek, and collard greens, in much the same way salad “greens” can include different types of lettuce and herbs. Potatoes or “aloo”are usually russet.

For our story of Saag and the northern v the southern version, please //localfoodeater.com/sag-paneer-indias-answer-to-popeye/

Saag Aloo (spinach and potatoes) at Banana Leafla

Butter + Chicken made from scratch at BananaLeafla make Butter Chicken an all time favorite

Beautiful actor Ayla Rose’s pick of Northern Indian cuisine is Samosa Chaat at BananaLeafla. Spicy whole (chickpeas) are served with samosa and dollops of yogurt and chutney to make up this tangy, spicy favorite.

One of the most popular northern Indian street, this fun surprisingly crunchy mashup of ingredients is one of the most popular items in northern India.

Ayla celebrating a birthday at BananaLeafLa

“I’m no expert on Indian food, but after reading several times about Banana Leaf from the late, much loved food writer and traveler Barbara Hansen, I wanted to go,” said Flo Selfman,Immediate Past President, Independent Writers of SoCalif. “Every dish and drink was flavorful and delicious. And now, I’ll be back. Care to join me?”

Bonnie Tseng loves the cheese naan. Another favorite was the fruit and nut kulcha.

The map showing all the regions of dishes served at BananaLeafla in downtown LA

**For the menu at all the locations, please visit : //BananaleafLA.com**

Must-Go Bollywood Brunch at Arth Bar+ Kitchen

July 11, 2023 Comments Off

(Gerry Furth-Sides, content from Arth Bar + Kitchen) Arth Bar + Kitchen in Culver City is adding to another “modern” take on dining: a brand new, festive Bollywood Brunch from 11:30 am to 2:30 PM this Saturday, July 15 with a very special brunch. The restaurant already prides itself on featuring contemporary Indian cuisine based on authentic flavors and regional dishes. (For our story, please see: //localfoodeater.com/how-arth-bar-kitchen-redefines-indian-fare/

For just $35 Per Person, guests can enjoy Unlimited Food Brunch. For a fully elevated experience, theUnlimited Food & Bottomless Mimosas is offered for $55 Per Person.

Anything “Bollywood” throbs with energy. The term “Bollywood” has referred to India’s and world’s largest film industry in terms of films produced and released each year. This year the excitement went viral when a Bollywood film won the academy award for music.

And the Arth brunch offers a unique opportunity to experience it. Guests can indulge in an afternoon of unlimited food and delightful libations, accompanied by lively music from DJ Viren.

**DJ Viren** at Arth Kitchen + Bar (photo courtesy of Arth)

Families of all ages at **Arth Kitchen + Bar**

The carefully curated menu features an array of delectable dishes featuring the essence of Indian street food and traditional favorites. Pad Bhaji, a seasoned thick vegetable curry served with buttered bread.

For an interactive experience for the senses, Arth Bar + Kitchen will be offering a live station of Classic Indian Street Food. Another live station presents the savory Kheema Pan, made with seasoned ground chicken served with buttered bread.

Indian street food has been developing for centuries so you can be sure that these snacks (many of which make up the equivalent of a western entree) will be the tastiest and most interesting. And also on the table: Mint Chicken Tikka, Veg Biryani, Chicken Biryani, Masala Omelette, and Fluffy Waffles.

The **Arth Kitchen + Bar** crew – no stranger to street food, here as Masters of Taste 2023

Adding a touch of whimsy, the menu includes the signature Arth Bhel, a mixture of puffed rice, crispy chickpea noodles, vegetables, usually onion and potato, and savory sauces made into a sort of nest.

No brunch experience would be complete without a selection of Handcrafted Cocktails. Arth Bar + Kitchen showcases an exceptional Indian-inspired Cocktail Menu, featuring refreshing and innovative drinks that perfectly complement the Bollywood Brunch offerings.

The gorgeous full bar at **Arth Kitchen + Bar**

Arth Bar + Kitchen will be featuring Jivati, a refreshing sparkling beverage and guests can also sip and savor the Tamarind Sour, Spicy Jal-Jeera Mojito, the Mumbai Masti made with Cazcabel Blanco Tequila, lime, mangopurée, Hellfire Bitters, Cointreau, and Chile spiced mango chew, and more.

A full bar at Arth Kitchen + Bar (photo courtesy of Arth)

The location is perfect, set on a cosmopolitan street with lots of people watching all the time. And the weather will match this day.

The airy garden patio at Arth Kitchen + Bar (photo courtesy of Arth)

The feast combines delectable food, refreshing drinks, and dancing in a perfectly festive ambiance. Come for the food and stay for the party!

Arth Bar + Kitchen will be serving Bollywood Brunch on Saturday, July 15th, 2023, from 11:30 am to 2:30 pm and the party and Live Music will continue until 4:30 pm.

Tickets for the Arth Bar + Kitchen Bollywood Brunch are now available for purchase at www.ArthLA.com. This really is an opportunity to enjoy a culinary adventure that celebrates the vibrant spirit of Bollywood and the rich flavors of Indian cuisine. For more information or reservations, please visit www.ArthLA.com or call Arth Bar + Kitchen directly at 424.603.4155.

About Arth Bar + Kitchen:

Arth Bar + Kitchen is a premier dining destination featuring modern Indian cuisine in a chic and vibrant setting. The menu showcases the diverse flavors and spices of India and celebrates the richness of Indian culture.

Arth Bar + Kitchen, 9531 Culver Boulevard, Culver City, CA 90232, 424.603.4155, www.ArthLA.com

Binymina Wines Honors Barbara Hansen in Israel

July 1, 2023 Comments Off

(Gerry Furth-Sides, photos courtesy of Binymina Wines) Thank you so much Binyamina Winery for planting this vineyard in memory and honor of our dear friend and LocalFoodEater.com contributor and supporter, Ms.Barbara Hansen. She was a trailblazing culinary writer who left her mark on many culinary people, on the Californian restaurant industry and on her many friends, when she passed away recently at the age of 90.

Binymina Winery Planting in honor of Barbara Hansen

Binymina is one of the largest and leading wineries in Israel. It was established in 1952 and has since maintained a long tradition of quality, innovation and variety. For our article on it, please see //localfoodeater.com/why-to-try-divine-binyamina-winery-wines/

New plantings – among the winery’s development processes, about 100 dunams of Shiraz and Merlot vinevards were planted this week in the Ramat Sirin area, located in the agricultural areas of Kibbutz Degania A.

In the unique vinevard there are wind stations for electric production that cool the vinevards located in front of a breathtaking view.

Binymina Winery planting in tribute of writer Barbara Hansen

Just last October, Hansen tasted wines from Binyamina Winerv as part of the Tel Aviv Groove events in Los Angeles and immediately embraced the people of the winery with love and support.

Barbara Hansen’s posted the Israeli dinner @tableconversation. She LOVED Sommelier Efi Kotz’s cat shirt and the story that went with it.

Her good friend Gerry Furth ( @localfoodeater ) was so appreciative to learn the news of this planting after a reunion in LA with the winery representatives who suggested the idea.

Barbara Hansen’s post @tableconversation about Binyamina winery and event with “non-stop pouring”

Binymina Winery ONYX Chardonnay at the Tel Aviv Groove dinner

Wonderful Binymina Wines poured “non-stop” at Tel-Aviv Groove

And the dark, rainy winter evening at NUA when the Binyamina Winery idea came into play

Divine Divino: The Boss is in the House

June 23, 2023 Comments Off

Our charcuterie course while everyone arrived at Divino Restaurant owner-chef, Goran Milac

(Gerry Furth-Sides) I can think of restaurants that have good service when an owner is not on site, but I can’t think of a restaurant with an owner on site that is anything short of perfection, with old school hospitality. One of our new favorites is neighborhood mainstay, Divino in Barrington Court in Brentwood.

We were introduced to Divino by whirlwind international event producer, Orly Segal (seen here with Goran) by way of a media mailing list– press release.

Orly Segal of Tel Aviv Groove with DIVINO owner-chef Goran Milac

I can think of restaurants that have good service when an owner is not on site, but I can’t think of a restaurant with an owner on site that is anything short of perfection. Old school hospitality reigns. The service is extraordinary. Just as you realize you are missing a knife, you look up and it is right there.

And expect the unexpected Divino: like being an astonished guest of the “100-point” afternoon regulars. Sam Plotkin, shown here opening the wine explains: “the atmosphere and the food Goran prides @divino is the 100 points no matter what the wine.”

The “100-pointer” regulars at DIVINO Restaurant in Brentwood

Chef-owner Goran on this day departs to the kitchen and brings back an offering of Charcuterie; salmon on a bed of leeks; tender beef with veggies on polenta; homemade pappardelle with a Bolognese sauce.

The cuisine is just as genuine, heartfelt Italian. As exuberant Milic tells it, he is from Montenegro, almost directly across the water from Pulia, Italy. So a love of fish is naturally one of the shared traditions of coastal Italy and Montenegro on the Adriatic coast.

The traditional dishes of Montenegro’s heartland region has a distinctly Italian flavor. Stuffed capsicums (Peppers), meatballs, Italian-style bread, cheese, soups, and stews have become traditions.

Off the menu: **Divino Restaurant** Salmon on a bed of leeks

Off the meno at **Divino Restaurant**: Tender beef with veggies on polenta

Off the menu at **Divino restaurant** just for me: Homemade pappardelle with a Bolognese sauce

Rustic, white tablecloth DIVINO RESTAURANT to us feels like an old-school, European ski resort lodge, perfect for a formal or casual occasion. The front door opens right into the first dining room in a soaring space with a loft and oversize skylight. Photographs rim the main dining room too, in the words of the “remind guests of our European roots.”

The cozy, intimate size “Library Room” has walls lined with wine, a corner hutch, wall of wine and an overview of the open kitchen. Off to the side, the tucked away “Castle Nuovo” room with dramatic velvet drapes and mounted photographs, is set up and ready for a private party or business occasion.

DIVINO RESTAURANT, 11714 Barrington Ct., Los Angeles, CA 90049. Hours: Monday-Sunday, noon to 2:30 pm and 5:30PM to 10:00pm. To contact the restaurant please phone (310) 472-0886 or email: info@divinobrentwood.com

“Hollywood Under the Stars” Fundraiser (SVMOW) Features Top Ethnic Chefs!

June 23, 2023 Comments Off

(Content from SVMOW, LocalFoodEater photos) St. Vincent Meals on Wheels (SVMOW), the largest, privately funded senior nutrition program in the country, will stage their second annual “Hollywood Under the Stars” fundraiser, on the Paramount Studios lot on Saturday, June 24. LA’s top ethnic and historic chefs, plus a live band will be featured.

HOLLYWOOD UNDER THE STARS at Paramount Studios Benefitting St. Vincent’s Meals on Wheels 2023

The HOLLYWOOD UNDER THE STARS event gets underway at 6:30 pm, with a 5:30 pm Veuve Clicquot VIP reception in the Paramount Theatre. The event is once again sponsored by longtime SVMOW volunteers and supporters Nancy Babka and Carla Garrett. Their generosity and compassion help fulfill the SVMOW mission to serve the poor and frail in our City of Angels.

The event this year will also pay tribute to philanthropic actor and long-time supporter, Martin Sheen, with the “Vincent’s Heart Award”, presented by the Daughters of Charity, whose order established St. Vincent Meals on Wheels.

**Martin Sheen, awarded the “Vincent’s Heart Award”**at HOLLYWOOD UNDER THE STARS 2023

Generous VIP Sponsor honoring the 2023 Inaugural Vincent’s Heart Awardee: Veuve Clicquot

Host Angel Chef Isaias Peña, Caruso Regional Executive Chef of Hank’s and Qué Padre in Palisades Village serves as event culinary ambassador. Longtime supporter Rick Llanos is honorary host.

Hollywood Under the Stars **Host Angel Chef Isaias Peña, Caruso Regional Executive Chef** 2023

The organization will partner with nearly a dozen top Angeleno chefs and pâtissiers to present a gourmet, chef-curated evening of tastings. A live, 10-piece band presented by de Bois All Stars adds allure for dancing under the night sky.

Other chefs and restaurateurs who will be preparing some of their signature savory dishes are Chef Gino Angelini of Angelini Osteria, Chef/owner Nika Shoemaker-Machado of Georgia’s Restaurant, and Chef Robert Fry of Evil Twin, owned by Dylan Weiss.

**Chef/owner Nika Shoemaker-Machado of Georgia’s Restaurant** at HOLLYWOOD UNDER THE STARS 2023

Also participating are contemporary westside Indian hot spot Arth Bar+Kitchen and Westwood Village favorite, Wolfsglen. Chef George Huynh of Smoke City Char Bar, Chef Raphael Francois’ rustic French charmer Tesse are also participating

ARTH AT **HOLLYWOOD UNDER THE STARS 2023**

Save room for desserts, such as Etoile Filante Patisserie’s one of-a-kind macarons, John Hensley of Lark Cake Shop presenting his handcrafted baked goods and pastry chef Elfie Astier of Hotcakes Bakes.

the scrumptious, sumptuous Läderach Chocolatier Suisse, here worth two photos, is astonishingly lush, natural and decadent. Flavors range from with every classic to ones like the berry white chocolate one below.

**Läderach Chocolatier Suisse** at **HOLLYWOOD UNDER THE STARS 2023**

The gala celebration at the famed studio is being presented in collaboration with the Hollywood Chamber of Commerce. The chamber is celebrating 100 years of the iconic Hollywood sign.

**Läderach Chocolatier Suisse** so good it deserves two photos! at **HOLLYWOOD UNDER THE STARS 2023**

In addition to the Hollywood Chamber of commerce, generous corporate and community sponsors include Delta Dental, US Bank, Wallis Annenberg GenSpace, Albertsons/Vons Foundation, Toyota Motors, Paramount, Hollywood Chamber of Commerce, Batjac Productions, Voya Financial, Fidelity Investments, and long-standing supporters Rick Llanos & Nelly Llanos.

For more information on “Hollywood Under the Stars” or to support St. Vincent Meals on Wheels, please visit www.svmow.org.