The Raymond 1886 Archives - Local Food Eater

Chef David Féau’s Special Menu at the Raymond 1886 October 6 -10, 2020

October 5, 2020 Comments Off

Chef David Féau (photo courtesy of The Raymond 1886)

(Gerry Furth-Sides, content courtesy of The Raymond 1886). Craftsman restaurant and handcrafted cocktail bar kick-off the fall season with an extraordinary spirits pairing dinner created by Chef David Féau for a Five-Day Staycation at The Raymond 1886, Tuesday-Friday, October 6 -10, 2020. The tasting Menu ($75 per person) is offered on The Raymond 1886’s three patios, or for home dining by way of Takeout or Delivery.

We had the privilege of tasting the food of world-class Chef David Féau’s at the opening of the Wally’s Santa Monica, where he was the most engaging host at table, and so generous with his time and information. At the time we did not know that he was responsible for the lifetime memory feast hosted by Wally’s Beverly Hills for the Boredeaux Wine Producers which put on the table almost every item on the mean. Heaven. These literal cathedrals to food and wine were as perfect an urban a setting for Chef Féau’s exquisite dishes as The Raymond 1886 is for the menu inspired by its more rustic setting that reflects rural upbringing of the chef.

Chef David Féau (pronounced Fay-o) grew up in the kitchen cooking with his mother in France. His father farmed throughout the year, which gave David the opportunity to pick and prepare his own fresh vegetables for meals even as a youngster. It inspired him to prepare healthy, delicious meals in the kitchen throughout his childhood, and throughout his illustrious culinary career.

(Photo courtesy of The Raymond 1886)

The Raymond 1886 and 1886 Head Barman Jesus Gomez will be offering a special Wine & Cocktail Pairing ($35 per person) for guests that opt to patio dine at The Raymond 1886. hey will also be offering their full list of 1886 Cocktails, Wines by the Bottle, and Craft Beer to accompany Chef Féau’s special menu for Takeout and Delivery.

The annual allure of the spiffy, rustic outside dining area at The Raymond 1886

Chef David Féau’s Five-Day Staycation

Five-Course Tasting Menu

$75 Outdoor Patio Dining | $55 Takeout & Delivery

First Course

Applewood Smoked Beet

King Salmon Gravlax, Caviar Crème Fraîche

Second Course

Kuri Squash Soup

Roasted Chestnuts & Sunchoke, Truffle Salt, Celery

Third Course

Rock Cod Poached with Lobster Butter

Coconut Fennel Kohlrabi Salad, Thai Basil

Fourth Course

Veal cheek – Candied Apple

Verbena Mustard Jus, Jicama, Fork Mashed Potatoes

Dessert

Almond Financiers, Peppercorn Poached Quince,

Bulgar Yogurt Gelato & S’mores

The Raymond 1886 & 1886 Head Barman Jesus Gomez’s

Wine & Cocktail Pairing

$35

(Pairing available for Outdoor Dinner Dining only)

First Course

Gleichenstein, Pinot Noir, Baden, 2017

Second Course

Kentucky Buck

Four Roses Single Barrel Bourbon, Strawberries, Ginger Syrup, Demerara Syrup, Lemon Juice

Angostura Bitters, Soda Water, Garnished with Ginger Candy

Third Course

Massone Gavi, Cortese, Piemonte, 2017

Fourth Course

Château Boutisse, Red Bordeaux Blend 2016

Dessert

Cock ‘N Bull Special

Four Roses Single Barrel Bourbon, Camus V.S. Elegance Cognac, Benedictine Liqueur

Cointreau Liqueur, Garnished with Orange Peel

For more information about Chef David Féau’s Five-Day Staycation at The Raymond 1886, for reservations, or to order Takeout or Delivery, please visit www.TheRaymond.com or call The Raymond 1886 directly at 626.441.3136.

Chef Féau earned his degree in classic cuisine at L’Ecole Hotelière, Hélène Boucher in his home-town of Le Mans, France. His credentials include honing his culinary and managerial skills under the guidance of famed chef Guy Savoy in Paris. Féau served as Executive Chef of Le Miravile, a Michelin Star rated restaurant in Paris, and was named one of the “Six Best Chefs in France Under 30 Years Old” by Le Chef Magazine. Moving to New York in 2001 to head the kitchens of the famed Lutèce, earning accolades and awards from Mobil and Forbes Travel Guide for the flagship and the Las Vegas restaurants. In 2006, Chef Féau moved west, serving with the Patina Group as the Executive Chef of Café Pinot (spa cuisine) , then Corporate Executive Chef of the entire Patina Restaurant Group. In 2010 Chef Féau opened The Royce restaurant at The Langham Hotel in Pasadena, California, where he developed a award-winning clean and light French menu.

The table is set at Wally’s Beverly Hills for a feast by Chef David Féau

In 2011, Chef Féau’s honors include being featured among an elite group of “Top French Chefs in the U.S.” by Wine Spectator in 2011, and he was also named “Best Chef of the Year” by Los Angeles Magazine. In 2014 Chef Féau launched a gourmet catering company named “Je- Cook,” in which he also introduced featured brand products. In May 2015 Chef Féau was hired by the owners of Wally’s Wine and Spirits to create and develop a new restaurant concept for their new Beverly Hills and Santa Monica shrines to wine and fine foods. In March 2019 Chef David Féau had the prestigious honor of being inducted as a “Master Chef of France” by the Master French Chefs Commitée.

International Flavors in the New Raymond AND Raymond 1886 Menus

November 6, 2019 Comments Off

(Gerry Furth-Sides) It’s easy to miss the sudden driveway turnoff when you’re driving to the Raymond Restaurant and 1886 Bar. And it’s easy to miss this extraordinary, low key historic restaurant that is actually the former caretaker’s home of the famous hotel. Care is given to thoughtful, seasonally changing menus, which currently feature impeccable international flavors and wild international cocktails. Chef Jason Francisco brings with him all the flavors and feeling of his native Hawaii and experience at top restaurants. For the history of the hotel, please see //www.theraymond.com/history/

Owner Leslie Levy and approachable Chef Jason Francisco. who even told how our favorite dishes were created

Owner Levy’s attention to detail shows even in the luxurious grey linen napkins, a story in and of themselves, and known to naturally fold over silverware and stay on the lap.

The Raymond Restaurant in Pasadena has been a top favorite or our’s through the years , and currently its intriguing international flavors. The Raymond is as well known for their spirits as their food. We looked over the new menu while savoring the Château Tournefeuille 2016 Lalande de Pomerol, recommended by the server. This wine is rich and concentrated, with the dark-fruit of Merlot dominant. Licorice and dark-chocolate and black flavors make it friendly and a natural choice for pairings with robust vegetable and meat dishes that included pork.

We “fell in love at first sight’ with chef Jason Francisco’s exquisite Beet Salad in the SOMETHING GREEN section of the menu. There is the option to add Chicken Breast ($6), Grilled Mahi or Hanger Steak ($10) to each salad for a complete meal. The “green” in this dish is the micro arugula roasted beets, yellow beet puree and beet dust. A ball of goat cheese rolled pistachio, plus a whimsical little chunk of honeycomb complete the plate.

We tend to think of beets as “American” and yet they are actually very European in “roots” and use.

The Beet Salad on the lunch menu of THE RAYMOND 1886

From the SOMETHING ELSE menu section, a Canadian Snow Crab ($18) inside its banana leave case is more of a mousse than a crab “cake”. We could have polished off thetextured remoulade on its own, for Chef Jason’s inventive, mouth-watering use of international ingredients. This included Dijon mustard, turmeric, masala, capers and golden beet. The crab was a mousse instead of an expected “cake.”

Canadian Snow Crab with a world-class internationally seasoned remoulade at THE RAYMOND 1886

in the SOMETHING ELSE section, a beautifully plated French Steak Frite ($29) features a half-pound of Aspen Ridge beer in a hangar steak. The garlic fries are so subtly seasoned with garlic and so perfectly prepared by par-boiling before a quick-fry that we almost finished all of them (and they were on another dish, too! We recommend ordering the steak with a salad as a choice).

Steak Frite at THE RAYMOND 1886

The modest Ms. Jones Buttercake ($8) by Pastry Chef, Mignon Jones is a gem: moist, dense and yet light.􏰊􏰌􏰎􏰒􏰍􏰐􏰆 􏰎􏰙􏰙􏰏􏰐􏰒􏰋 􏰑􏰕􏰔􏰔􏰎􏰗 It is a delightful ending to any meal, with roasted apples, cinnamon anglaise, pomegranate gel and toasted almonds.

The Raymond and Raymond 1886 indoors is the perfect place for any festive occasion and to show off the best of LA to visitors. We always linger to the very end of service

Complementing the new international fall menu, new Head Barman Jesus Gomez, introduces a new “Around the World” 2019 Fall Cocktail Menu features eleven cocktails inspired by the bountiful spirits and liqueurs found all over the world. Gomez worked at 1886 directly under friend and mentor Peter Lloyd Jones.

Gomez honors Cuba as the first of a variety of Latin stops with his luxurious Hotel Plaza, cocktail: white rum, Carpano Antica, dry vermouth, grenadine syrup, lime juice, Peychaud’s Bitters, and egg white. Puerto Rico naturally features, rum, Bacardi 8, in the El Cid, tied in with banana liqueur, Angostura Bitters, and orange zest. The Argentinan honoree, Pablito, prepared with Amass Gin, Camus Cognac, dry vermouth, Lillet Blanc, Anisette, and lemon zest. The Mexican La Catrina, features Vida Mezcal, Velvet Falernum, house-made strawberry shrub, lime and pineapple juice. Nathan Baker created the Peruvian Puku Puku made with Pisco, house-made tarragon syrup, lemon juice, strawberry, egg white, and Amargo Bitters. Spain is honored with head barman Jesus Gomez‘ Alejandro, made with 7 Leguas Reposado, Punt e Mes, Mr. Black Cold Brew Coffee Liqueur, Licor 43, and cream.

Austria is honored with the Emilia Romagna created by Luis Nava featuring Rittenhouse Rye, Nocino Walnut Liqueur, Brizard Cacao Liqueur, and heavy cream. Andrew Cowan’s French-inspired Fall in Normandy features Applejack, Camus Cognac, house-made spiced apple syrup, hot water, lemon zest, and dehydrated pears.

Abby Peoples’ nod to Africa, the Amelonado, features Bourbon, Brizard Cacao Liqueur, St. Vincent Tamarind Syrup, and hot water.

Daily Happy Hour Cocktails, offered Tuesday -Friday, 4 to 6 PM, include a Medicina Latina, comprised of tequila, ginger-honey, lime, and a mezcal spritz. This was on the very first bar menu in 2010!

We just could not leave out a mention of the Hollywood-inspired Don Lockwood, named for Gene Kelly’s character in Singin’ in the Rain, featuring bourbon, scotch, maple, and bitters. A Cuba Libre made with rum, Mexican Cola, and a lime wedge honors Havana.

A new Happy Hour Bar Bites Menu also features such international dishes as the Asian DIY Fish Tacos featuring miso marinated Hamachi collar, dashi crispy tortillas, peach and green apple kimchi. It would pair well with barman Miguel Perez’s homage to Japan: Bokken, comprised of Akashi, Drambuie Liqueur, house-made blueberry syrup, and lemon juice.

For more information about hours or reservations, please visit www.TheRaymond.com or call The Raymond 1886 directly at 626.441.3136.

Pasadena’s Best Ethnic Restaurants Star in the 45th Festival of Fall

September 24, 2019 Comments Off

The 45th Festival – friendly from the beginning and the practical plate with glass at the gate!

(Gerry Furth-Sides) Ethnic restaurants shined in the 45^th Annual AbilityFirst Festival of Fall, Pasadena’s outdoor gourmet food and drink festival in the stunning gardens at the Historic Laurabelle A. Robinson House in Pasadena. Our highly recommended restaurant participants proved to be as worthy as the spectacular private estate venue. (//localfoodeater.com/if-you-know-gado-gado-krupuk-you-know-bone-kettle/ )(//localfoodeater.com/the-new-kitchen-dream-team-at-the-raymond-restaurant/ (//localfoodeater.com/roku-idg-create-new-concepts-for-dinela-july-13-july-27/

This year’s 45^th Annual AbilityFirst Festival of Fall will be Hosted by Phaedra and Mark Ledbetter brought over 500 guests together for one exquisite evening featuring more than 25 top chefs, restaurants, cocktail bars, wineries and breweries, along with a special live culinary experience, live music and much more. The grounds were so expansive, it never felt over-crowded. The crowd lingered till dark.

The infinity pool behind the house to the west

No one wanted to leave – Jones Roasted Coffee and Nothing Bundt Cakes at the gate out kept guests happy until the end

The 45^th Annual AbilityFirst Festival of Fall gourmet Restaurants and Desserts include Bone Kettle , Bristol Farms, Buca de Beppo, Bacchus’ Kitchen, Celestino Ristorante & Bar, El Cholo Café, Gale’s Restaurant, Green Street Restaurant, Hope Café & Catering, Julienne Fine Foods & Celebrations, Kensington Caterers, Mi Piace, NOOR, Nothing Bundt Cakes, Roy’s Restaurant, SuperCool Creamery, Sushi Roku, and Tam O’Shanter.

We loved seeing our old friends – and some new ones at the Pasadena branches such as El Cholo!

El Cholo’s signature, end-of-the-season green corn tamales with mole!

The “best Italian” -Celestino Ristorante serv

The lively, wonderful THE RAYMOND 1886- with the news of a new chef!

What a way to usher in the fall season!

Green Street Restaurant offered THE BEST salad of greens, dried currants, mandarin orange, blue cheese and almonds. The server is laughing because she could give me a banana bread “heel”!

Historic Tam O Shanter’s friendly crew

This year’s Beverages will feature Cocktails and Spirit Tastings from Dulce Vida Tequila, Krafted Spirits, Mi Piace andThe Raymond 1886, along with specially curated Wines from Loring Wine Company, San Antonio Winery, Southern Glaziers Wine & Spirits, and The Estates Group. Golden Road Brewing will be pouring their California inspired craft beer, and Jones Coffee Roasters will be serving their globally sought and locally roasted coffee.

Proceeds from the 45^th Annual AbilityFirst Festival of Fall will directly benefit AbilityFirst. AbilityFirst provides a variety of programs designed to help people with disabilities achieve their full potential throughout their lives. AbilityFirst does this by creating targeted programming to help an individual successfully transition from childhood to adult life; providing employment preparation, training, and experience; building social connections and independence; and offering both their participants and their caregivers an opportunity to refresh and recharge through their recreational activities. AbilityFirst’s person-centered programs empower individuals to discover what is important to them in their lives, and to develop the skills that are important for them to achieve their goals.

Masters of Taste 2019 Masterpiece Preview

March 19, 2019 Comments Off

(Gerry Furth-Sides) It literally was a “dark and stormy night” for the media preview of Masters of Taste 2019 this year. After a two-hour drive to the Rose Bowl, the excitement of the event started right at the gate where the chefs hailed us from their cooking in a temporary outdoor kitchen in a drizzling rain, and continued throughout the heart-warming event in the – surprise — men’s locker room, usually unavailable even to non-sports press, when rain forced the event indoors. I have not had this much fun since internationally famous jockey Lafite Pincay propelled me into the men’s locker room at Santa Anita Racetrack to show that even eating ice cream with me didn’t make the scale go higher.

Everyone was in a great mood from the time you walked inside the locker room doors

L.A.’s premier outdoor, luxury food and beverage festival takes place on Sunday,April 7^th, 2019from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl.

Masters of Taste 2019 is also introducing Chef Michael Hung as the event’s first-timeHost Chef. 2017 and 2018Masters of Taste Culinary Master. The chef told a moving story about how $40 separated him from being homeless after a fire in his San Francisco apartment. It was representative of the communal bond between the event participants on the presenting and receiving side. In the last three years Masters of Taste has raised over $1.5 Million in support of Union Station’s life-saving programs.

“I have been a participant in Masters of Taste for the past two years and it is spectacular. Cooking and serving people on the field of the Rose Bowl could be a once in a lifetime dream, but I have been lucky enough to get to do it for the past two years, and this year, the honor to be able to formally host the event,” says Hung. “And, while the festivities are amazing, what is most impressive is that Masters of Taste donates 100% of proceeds from this event to Union Station Homeless Services each year. Homelessness deserves our attention, focused work and finances, and Union Station Homeless Services and Masters of Taste are truly leaders in helping those who are in need.”

Chef Michael Hung told us why the Union project means so much to him

Chef Michael Hung’s illustrious career credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardinière and overseeing the kitchen at Roland Passot’s Michelin-starred La Folie. Chef Hung then left San Francisco to open the local and nationally acclaimed Faith & Flower in Downtown Los Angeles (still) under his leadership before he moved on to Viviane in the Avalon Hotel Los Angeles and then his own company Ardour Hospitality

The evening featured a festive Fat Tuesday menu of the top chefs, Hung, Chef Sammy Monsour of Preux & Proper; Chef Jonathan Aviles of Salazar, Chef Jon Hung, The Raymond 1886. Sweets were served by Lark Cake Shop and Mignon Chocolate (see below). Beverage Masters included East Imperial; San Fernando Brewing Company, San Simeon Wines and Ventura Spirits.

Salazar Chef Jonathan Availes’ “Coctel de Camarón”

Chef Sammy Monsour’s “Fat Tuesday” gumbo with faro replacing rice served at Preux & Proper. Nice.

Seared Sea Trout prepared by Chef Jon Hung of The Raymond 1886

Roasted Prime Striploin on Bordelaise Sauce by Chef Michael Hung of Faith & Flower.

Red Velvet Cupcake by Lark Cake Shop in Silverlake

A lush Miniature Variety Chocolate box from Mignon Chocolates’ Joe Terpoghossian

Masters of Taste2018 attracted nearly 2,800 guests and garnered media attention throughout Southern California and beyond. Masters of Taste 2019 features the finest fare from over 45 Master Chefs including returning Culinary Masters Chef Erwin Tjahyadi (Bone Kettle), Chef Kyle Johnson(Bourbon Steak), Chef Calogero Drago (Celestino Ristorante), 2019 Host Chef Michael Hung (Faith & Flower) and Chef Lee Hau Fu (Lunasia Dim Sum House) just to name a few. L.A.’s top Sweet Masters, signature handcrafted cocktails and tastings from over 40 Beverage Masters complete the list with spirit brands and bars, a premier 50 yard-line cocktail bar featuring four of L.A.’s most distinguished drinking destinations and their Master Mixologists, select wineries, local craft breweries, live entertainment and much, much more.

100% of the proceeds from Masters of Taste2019 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Services include street outreach, meals, shelter, housing, case management and career development.

Ticket Information: Masters of Taste 2019 will take place on Sunday, April 7^th, 2019 and is a 21+ event. VIP Power Hour runs from 3:00 pm to 4:00 pm. General Admission from 4:00 pm to 7:00 pm. For more information on Masters of Taste 2019, please visit www.MastersofTasteLA.com.

Christmas Eve Dinner & A Drive at LA’s Top Three Ethnic Favorites

December 19, 2018 Comments Off

(Gerry Furth-Sides, photos courtesy Casita Del Campo, Celestino, The Raymond 1886). Celebrate the best of California this year with a holiday dinner with a drive or great walk before or after. The food is the best you will find anywhere. The spectacular Silverlake Reservoir is within running distance of Casita Del Campo (I know. I used to do it everyday!) And Pasadena city lights and even the Rose Parade route are but a few minutes away from Celestino or The Raymond 1886 in Pasadena. For holiday hours, please see the restaurant websites. Links to our write-ups of these restaurants are below).

Silverlake: Casita Del Campo celebrates Navidad for the entire month of December with their signature, Chile en Nogada, a traditional Mexican Holiday dish. Fresh poblano green chilis stuffed with ground beef and dressed in Nogada (a walnut cream sauce) are garnished with pomegranate seeds, cranberries, and parsley. Holiday Pomegranate Margarita adds a modern spin on a classic Mexican cocktail. Desserts worth walking off include James’s Buñuelos or Casita Del Campo’s signature Flan.

Casita del Campo Pomegranate Margarita

Chile en Nogada,

Casita del Campo Interior,

Casita Del Campo, 1920 Hyperion Ave, Los Angeles, CA 90027; 323.662.4255. For holiday hours and details please see: www.CasitadelCampo.com

Celestino Ristorante: Celestino Ristorante celebrates Christmas Eve with a Four-Course Prix-Fixe Menu ($78.00 per person) created by Owner and Chef Calogero Drago or enjoy any of these Holiday specials à la carte or dine from the regular menu. Traditional holiday dishes include Zuppa di Moscardini con Crostini all’Aglio e Olio Aromatico, baby octopus stew with toasted garlic bread. The Pasta e Risotto course highlights include Marscapone e Caviale, bow tie pasta with smoked salmon, asparagus, Mascarpone cheese and caviar. And traditional holiday favorites stand out with the Baccala all’Acqua Pazza with fresh cod with a lemon caper sauce, olives and potato, the Cioppino Alla Mediterranea, mixed seafood stew in a tomato wine sauce. A dessert worth walking off is the Tartufo di Cedri con Fragole Marinate with lemon truffle sorbet with fresh marinated strawberries.

Celestino Dining Room

Celestino Pasta Variety

Celestino Ristorante 141 South Lake Avenue, Pasadena, CA, 91105; 626.795.4006; www.CelestinoPasadena.com

The Raymond 1886: Just being in the airy patio enclosed by tall trees across the way or inside cozy bar restaurant at The Raymond 1886 is holiday festive. This year the historic restaurant offers a Christmas Eve Five-Course Dinner ($120.00 per person). International starter dishes include French Onion Soup with sourdough croutons and Gruyère, and a Smoked Salmon Brioche with lemon-dill crème fraiche. Second course options include scallops, beefsteak or the Artichoke Ravioli with sautéed spinach, spiced butternut squash sauce and preserved lemon. Sweets include the Warm Rice Pudding with apricot biscotti and a jolly Peppermint Marshmallow as the petit four. The Raymond 1886 offers child-friendly dishes as well, such as the a burger or the Cacio e Pepe pasta make the entire family happy.

The Raymond 1886, 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136;www.TheRaymond.com

//localfoodeater.com/tag/the-raymond-1886-pasadena/

//localfoodeater.com/tag/celestino-restaurant/

New Ethnic Father’s Day Feasts 2017 Across LA

June 14, 2017 Comments Off

(Gerry Furth-Sides) Family and good food makes every holiday memorable, especially when reservations at our following favorite restaurants make it easy, festive and delicious for the entire family especially with the welcoming, professional service to each and every guest.

A classic holiday setting — with a generous patio outside available for outside dining (Photo courtesy Moretti photo)

CELESTINO RISTORANTE

At Pasadena’s Celestino Ristorante, Executive Chef Calogero Drago’s chooses his Italian holiday menu from generations of family recipes featuring local, seasonal ingredients.

Start with a sumptuous order of Zuppetta di Cozze e Vongole Pepate, mussels and clams in a delicate tomato broth with black pepper

Entrees include pasta of course, such as our favorite Pappardelle con Fagiano e Morelle, a gamey, sophisticated fettuccine dish with pheasant and morel mushrooms. The attentive staff can help with a wine pairing or a cocktail from the bar.

Panna Cotta for dessert (photo courtesy Moretti Photo)

Father’s Day: Sunday, June 18th, 2017 from 5:30 pm to 10:30 pm; 141 S. Lake Avenue, Pasadena, CA 91101; 626.795.4006; www.CelestinoPasadena.com

RED O SANTA MONICA: localfoodeater.com/tag/red-o-santa-monica

Huevos Rancheros (Photo courtesy of Bob Hodson)

Chef Marc Johnson’s Red O Santa Monica Mexican brunch favorites include the Huevos Rancheros with two eggs any style, refried beans, queso fresco, guacamole, crema, rancheros sauce. Chef Johnson’s Red Omelette is made with rajas, kale, mushrooms, jack cheese, breakfast potatoes, salsa morita, and a choice of bacon, chorizo or sausage.

Mexican Inspired cocktails (Photo courtesy Bob Hobson)

Toast with Red O Santa Monica Endless Mimosas, Tequila Sunrises, Sangria, or Bloody Mary’s while looking out at the gorgeous Pacific Ocean. Red O Santa Monica will serve their traditional Dinner Menu on Father’s Day.

Father’s day: Brunch from 11:00 am to 3:00 pm and for Dinner from 5:00 pm to 10:00 pm; 1541 Ocean Avenue; Suite 120; Santa Monica, CA, 90401; 310-458-1600; www.redorestaurant.com

SPIREWORKS (localfoodeater.com/la-spireworks-version-turkish-doner-open/)

Assorted Destination Sandwichs (photo courtesy acuna-hansen

For a more casual option, Turkish-inspired, döner Destination Sandwiches, Salads and Rice Bowls with vegetarian fillings or meats grilled on their special rotating vertical spits are available with beef, chicken. At SpireWorks™ in Westwood Village and Eagle Rock, Dads receive 50% off all beverages, including beers and wines at the Westwood Village location, June 16-18).

Istanbul Destination Sandwhich (photo courtesy acuna-hansen

Father’s Day: 11:00 am to 10:00 pm; SpireWorks Westwood Village: 1061 Broxton Avenue, Westwood, CA 90024; 424.220.6299; SpireWorks Eagle Rock: 4945 B Eagle Rock Boulevard, Los Angeles, CA 90041; 323.895.7888; www.SpireWorks.com

Assorted Destination Bowl Photo, Phots

THE RAYMOND 1886 (localfoodeater.com/pasadena-raymond-makes-american-regional-history/)

Celebrate at the historic, inviting The Raymond 1886 with Executive Chef Tim Guiltinan’s special Father’s Day Brunch.

Breakfast Burrito, (Photo Courtesy of acuna-hansen)

Breakfast Burrito is only one of the tempting dishes, filled with pork belly, eggs, bell pepper, onion and cheddar cheese and smothered in house enchilada sauce.

Seasonally infused Bloody Mary (Photo Courtesy of acuna-hansen)

Caution: The 1886 Bar’s master mixologists make mid-morning cocktails so inviting it could make a meal. We know. seasonally-infused Bloody Mary pictured above tells the story.

Father’s Day: 9:00 am to 2:30 pm for brunch and 5:30 pm to 10:00 pm for dinner; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Top 2017 Ethnic Trends are Rediscovered Classics

January 5, 2017 Comments Off

(Gerry Furth-Sides) Expect trends starting in 2016 to gain momentum and be recognized nationally in 2017. The theme: rediscovered classics that are created, marketed and branded magnificently for success.

They are: (1) anything from Japan, especially if it is sake or matcha; (2) artisanal food from Spain, (3) multi-unit location restaurants doing authentic ethnic food (making pizza and BBQ “discoveries” all over again); (4) Classic restaurants keep up with the times, including superb new cocktails and esoteric wines (5) whole fish; (5.5) Pan-American cuisine, (6) ethnic street snacks turned into surprisingly sophisticated, exquisite fusion desserts; (7) Indian street snacks that distinguish themselves regionally; (8) delivery of dinner ingredients instead of dinners; (9) Authentic food festivals (10) Hyped trendy places that turn out to be real films about food and (11) films about food (12) chefs writing memoirs instead of cookbooks are on the rise, though not necessarily with a higher level of quality.

1. Japan – think classic matcha tea and historic sake- have been revived and distributed on a world scale, along with new versions, such as at classic-turned-contemporary American Shuhari in Venice and sweets at The Daisy nearby. Kura’s Korean chef Daniel shows his reverence for the Japanese tradition of sushi by training extensively experience in Japan and at fine dining restaurants in America such as Spago. His version of Flying Fish is shown above. The exquisite Kompai! film party at the Japanese Consul’s home was a highlight of the year and a lifetime experience.

“Matcha” Tops 2016 Ethnic-Centered Food Trends

Q Sushi Brings Japanese Endomae Style to Los Angeles

//localfoodeater.com/korean-father-son-chefs-perfect-japanese-kura/

KAMPAI! FOR THE LOVE OF SAKE Film

2. Spain Reigns on the Plain and all over the world. Artisanal food products from Spain (chorizo along with wine, sweet fruit treats), long beloved in Spain and Europe, are making their way to the mainstream in America.

“Kisses from Spain”: Best New Artisan Products

Best of the Best Spanish Artisanal Meat at La Española Meats

3. Chain, Chain Chain — Linking authentic Ethnic. Multi-unit locations do it up right. (Holy Cow) BBQAlways popular individual BBQ which never really was not popular, is as a multi-unit operation with Holy Cow with an even more more authentic air about it, 800 degrees pizza, whose chefs were personally trained by Peppe Miele. Folks t acted as if pizza and burgers have just been introduced in America for the first time ever.

Local Chef Peppe Miele Inspires “Best of” 800 Degree Pizzas

Holy Cow! The Best of the Best American Regional BBQ

4. The classics endure and take a lead. Long-standing restaurants be they decades old or centuries old, such as Pasadena’s Celestino and The Raymond 1886 maintain a delicate balance are being rediscovered for maintaining a balance updating the classics.

Celestino Pasadena Upholds Royal Family Pedigree

//localfoodeater.com/pasadena-raymond-place-lunch/Classic (Raymond and Celestino)

Best Historic: The Raymond Restaurant and 1886 Bar in Pasadena

5. Classic whole fish, historically considered a good luck dish for Asian holidays. Visually stunning and natural, the fish just breaks apart and the major bone is left on the table, making it easy to eat. The idea is becoming more popular as the perception of restaurant chefs that customers don’t want to look at the eyes and tail is changing. We’re happy.

All Eyes on the Best Whole Mediterranean Fish in LA

//localfoodeater.com/8662-2/

An add-on trend is making healthy, sustainable fish accessible (see Spain products for this, too).

Tonnino Tuna: The Wild Underbelly is the Best

New SAFE CATCH Tuna Processes Mercury-Free Fish

Aro Latin, which serves up two of the best whole fish dishes also is a trend we wish more of with Pan American cuisine.

//localfoodeater.com/holy-mole-and-more-heavenly-dishes-to-try-at-aro-latin/

9. Updated Authentic Ethnic desserts: Here is Kura’s version of the popular Korean Teriyaki, red bean paste and custard-filled batter mold fish cookies. The chef added to it Black Sesame ice cream with black sesame crumble, making it the perfect Korean, Japanese and American dessert .

Chef Brian Koopers Persimmon Torte on the dessert menu at the new The Corner in the Water Garden, Santa Monica, features six layers of genoise with shipped cream, studded with persimmons and apricots – shades of the finest Austro-Hungarian Empire!

7. Authentic Indian snacks and street food are distinguishing themselves from rather mundane copycat menus, including cooking classes featuring the most popular ones.

Famous Indian Snack Recipes from Award-Winning Mayura Restaurant

8. Authentic Ethnic Food Festivals

Brit Week introduced us to Lesley Nicol, who played Mrs. Patmore, the endearing, most popular chef character in Downtown Abbey, and who turned out to be even more charming and witty if possible.

BRIT WEEK 2016 Features Former Royal Chef

BRIT WEEK 2016: Top English Foods to Try

New Food Festival downtown every week: Smorgasbord, the concept vendors in booths and in trucks around the parameters of the old produce market at 7th and Alameda, which came to town from Brooklyn, where attendance tops 30,000. Plenty of free parking in a nearby structure with easy access, picnic tables in the middle of friendly diners and non-food vendors. The original Bledsoe’s from Compton and Ugly Drum BBQ (no brick and mortar yet) are worth the trip. Goa Taco from New York offers a delicious fusion of pork belly tacos on Indian Parantha bread made on site.

9. Hyped places that turn out to be authentic: Lodge Bread in Culver City. We have discovered places that have been hyped in the media as the “next new thing” can be astonishingly worthy of “hype” – in this case lines out the door existed among neighborhood folks in the know, and now as a destination place.

10. Romantic comedy films about food are getting better and the documentaries are superb. We toast to Kampai! For the Love of Sake, which takes viewers on the most exclusive and historic family breweries in the bitter cold winter season.

KAMPAI! FOR THE LOVE OF SAKE Film

Kedi: Top Film on Istanbul’s Cat Dining

More chef memoirs instead of cookbooks, not memorable ones yet.

The Raymond 1886’s New Cocktail Menu Honors International Inventors, Innovators

December 15, 2016 Comments Off

Editors note: We are featuring the new winter cocktail menu of the The Raymond 1886 as much because American regional inventors, innovators and legendary pioneers inspired it, as its creative team provided the most creative and tasty drinks of 2016. The program was established by original Cocktail Consultant and Barman Marcos Tello and currently lead by Head Barman Peter Lloyd-Jones.

Peter Lloyd-Jones explains the rules. “We stay true to our set ethics and systems with a rigorous “5 palate rule” test: Once a cocktail has a name and story, it must be approved by five people that have been through the 1886 bar program in order for the cocktail to appeal to a wide audience.

Casey Levental honors two turn-of-the-century American pioneers for their revolutionary ideas, though their genius is separated by one hundred years.

The Ice King, a Julep variation, which features Rhum J.M. Gold Agricole, Solerno orange liqueur, Clement Canne Sirop, muddled mint, and sprinkled coffee grounds, is dedicated to Frederic Tudor, founder of the Tudor Ice Company and nicknamed the Ice King.

Reed Hastings, whose $40 video late fees ignited the fires that that would revolutionize home entertainment and quickly put video stores into the grave, is commemorated with Netflix and Chill, a mulled wine toddy variation made of Glenfiddich 14yr Single Malt Scotch whisky, homemade mulled wine with a torched proprietary winter spice blend, vanilla syrup, and orange peel garnish.

Three cocktails represent advances in the medical field. Saluting Christopher Wren, one of the fathers of the modern day syringe, is honored with Wren’s Remedy by Marcos Tello, a Negroni variation with Beet-infused El Silencio Espadin, Carpano Antica Formula vermouth, and Campari, while a sour variant.

Second is the Blackwell by Adam Vaughn and Pastry Chef Raymond Morales, which pays tribute to Elizabeth Blackwell, the first woman to graduate from an American medical school in 1849. It is comprised of Fennel-infused Rittenhouse 100 proof rye, honey, ginger, lemon juice, turmeric, and a brown-sugar brûléed Serrano pepper.

American in the sense that matcha has proven to be the “hottest” ingredient of 2016 and that Americans use the concept of honoring the soul as well as the body to bring about healing, such as the practice in the Kaizen school of thought. The Raymond 1886 team came up with a hot toddy variant, The Improvement created by Cameron Masden, featuring Akashi Japanese whisky, Matcha green tea , layered condensed milk cream, and honey.

American botanist, horticulturist and pioneer in agricultural science, Luther Burbank is honored with The Burbank Flip, a Flip variant. It is a combination of Camus VS cognac, Rittenhouse 100 proof rye, Cynar, Allspice Dram liqueur, Demerara, whole egg, and a croissant chip garnish.The Burbank Flip was created by Peter Lloyd-Jonesand brilliant Pastry Chef Raymond Morales (above).

Marcos Tello also pays homage to John Chapman, the American pioneer nurseryman known as Johnny Appleseed, who introduced apple trees across several states, the fruit of which could be used only for cider. A variation of the toddy, the drink features Laird’s Straight Apple Brandy, heated Samuel Smith cider, Grade B maple syrup, Barspoons Apple Butter, Angostura bitters, side of apple chips, and a cinnamon stick garnish.

Four modern day innovators churn out three avant-garde interpretations of the Manhattan, starting with the brainchild of Peter Lloyd-Jones and a new technique called “Accelerated Esterification,” wherein a combined cocktail is exposed to partially charred wood (and other ingredients) inside a vacuum; the Burning Bridges, a nod to Elijah Craig and his alligator charred whiskey barrels, features Elijah Craig bourbon, Campari, Jammy vermouth, and a scorched maple coaster.

Elijah Craig is a premium brand of bourbon whiskey produced by the Heaven Hill distillery company in Kentucky. It is known for its “Small Batch” and 18-year-old “Single Barrel” bottling, touted as the older Single Barrel Bourbons in the world.

The second concoction, That Caribbean Funk created by Jesus Gomez, pays tribute to the legendary Ernest Raymond Beaumont Gantt, better known as “Don the Beachcomber,” who traveled back and forth to the Caribbean since and gave birth to the Tiki movement in 1933 Los Angeles. This tropical ingenuity is comprised of Hamilton Black Rum, Wray and Nephew Jamaican Rum, Lillet Blanc vermouth, Giffard banana liqueur, pecan bitters, and banana chip garnish.

Happy Hour with an extensive bar snack menu designed by our favorite Executive chef, Tim Guiltinan from 4:00 pm until 7:00 pm every Tuesday through Friday

The Raymond 1886 is open for Lunch Tuesday through Friday from 11:30 am to 2:30 pm, for Dinner every Tuesday through Sunday from 5:30 to 10:00 pm and for Brunch every Saturday and Sunday from 9:00 am to 2:30 pm. 1886 is open every Tuesday through Thursday, 4:00 pm to 2:00 am every Friday and Saturday, and 4:00 pm to 12:00 Midnight every Sunday. 1886 Happy Hour is every Tuesday through Friday from 4:00 pm to 7:00 pm. For more information or reservations, please visit www.theraymond.com or call The Raymond 1886 directly at 626.441.3136.

The Pasadena RAYMOND Makes American Regional History

August 11, 2016 Comments Off

_MG_7811

(Gerry Furth-Sides) Executive Chef Tim Guiltinan introduces his “New Summer Menu” with imaginative ethnic twists at the The Raymond 1886, Pasadena’s historic Craftsman cottage on South Fair Oaks Avenue. The nostalgic building, at one time a caretaker’s cottage for the grand Raymond Hotel in the late 1800s, is shown above.

unspecified-5 With this new menu, Chef Guiltinan also updates mid-century American regional classics which might have been served to the Pasadena families “up for the summer” from Los Angeles a century ago. They would not recognize what was thought of as a child’s favorite lunch with the addition of bacon and bourbon.

unspecified-2

A New Dessert Menu from brilliant new Pastry Chef Raymond Morales and”rabble-rouser” Maxwell Leer’s New Wine Program add to the celebration although one look at the true champagne goblet tells that Leer also respects the past.

Guiltinan explains that in his eclectic style of cooking, “We take our influences from all around the world.” What ties his menu together is his attention to individual ingredients, making nearly all of them from scratch, including tortillas (Mexican), ketchup (created as an Asian fish sauce), Worcestershire sauce (British) and even his XO sauce.

unspecified Sourcing the finest ingredients is key. Pasadena’s Whisper Farm’s Aquaponic Lettuce with lemon dressing and smoked salt is perhaps the ultimate in local sourcing, the lettuce grown sustainably just a few miles away. Seasonally rotating Wild Northwestern Mushrooms are all organic with smoked vinegar.

The Quick Bites menu section features oysters sourced from a co-op of small oyster growers in Massachusetts, sold exclusively to the chef. The Raymond 1886 features just one type of oyster at a time, offered raw with a house made barrel-aged hot sauce, or grilled with a jalapeño butter sauce. “When I receive the oysters, they have been out of the water less than 24 hours,” Guiltinan reports. “We sell an incredible amount because they are so fresh and so unique.”

unspecified-2 Classic vintage American appetizers become streamlined under the chef’s direction with Marinated Mushrooms and spicy Hand Cut Smoked Onion Rings.

International ethnic twists show up on similar ones such as the Sticky Potato, roasted spuds in a Korean-style sesame-chili sauce.A fiery house-made spreadable salami native to southern Italy is integral to Be Calm and Eat ‘Nduja, is complemented with Guiltinan’s own Parmesan crackers.

unspecified-3

Ethnic techniques influence Starters as well, from seasonal-vegetable to decadent meat specialties. One of the most popular items, the Tandoori Cauliflower, features a half-head of the vegetable marinated with Indian flavors, roasted until nicely browned and served with a mint-cucumber dip. Greek yogurt accompanies Chef Guiltinan’s Roasted Golden Beets along with organic citrus, crushed pistachio, watercress, and Greek yogurt. Roasted Fennel Soup is made with potato, anise pickled carrot and pasilla-honey.

unspecified-4

Mar y Tierra, invokes a menudo-like stew with squid, shrimp & tripe, smoked pasilla, and a handmade tortilla.

Japanese Miso-Sake Glazed Hamachi Kama presents an uncommonly found, tender and juicy hamachi collar. Other Asian-accented items include Indonesian Shrimp and Little Neck Clams, cooked with potato in a broth of pale ale and house made smoked XO sauce, and Grilled King Alaskan Crab with a sweet and spicy Thai nam jim, radish salad. The crispy-fried Japanese Jidori Chicken Wings are prepared with a modern Thai twist; caramelized fish sauce, mint and garlic.

The Raymond 1886 dinner menu concludes with generously portioned seafood dishes like the Columbia River Salmon, caught wild in Washington State, grilled with Maitake mushrooms, English peas, basil and a smooth potato emulsion, and the Pacific Lingcod is served with za’atar roasted carrots, green pea purée and black lentils. Hand Harvested Scallops are seared to perfection and paired with Chinese black garlic, quinoa “fried rice” and fresh edamame. unspecified-3

Raymond 1886 entrees make the mouth water just reading the menu, including an ethnic twist on Roasted Duck, cooked with fermented black bean jus, smoked onion, grilled kai-lan, and creamed broccoli. Shredded Beef & Layered Pasta is Guiltinan’s twist on the classic Italian Lasagna, here with wild and farmed summer vegetables and a goat cheese mornay sauce. But the most visually impressive All-American dish is the Dry-Aged Prime Bone-in Rib Eye for two, served with elephant garlic and seasonal vegetables.

unspecified-4

International influences spark Pastry Chef Morales desserts as well. The exquisite Peach and Destroy, is comprised of Fromage Blanc cheesecake, roasted peaches, charred peach and buttermilk sherbet, pickled blueberries, macadamia nougatine, buckwheat graham cracker and a variety of microgreens and herbs.

The Raymond 1886 is open for Lunch Tuesday – Friday from 11:30 am to 2:30 pm; Dinner every Tuesday – Sunday from 5:30 to 10:00 pm and Brunch Saturday and Sunday, 9:00 am to 2:30 pm.
For information on 1886 Bar or reservations, please visit www.theraymond.com or phone 626.441.3136.

The Raymond 1886