Brouwerij West Beer Dinner with Chef Kyle Powers

Beer Dinner @ Brouwerij West with Chef Kyle Powers

Brouwerij West Beer Dinner with Chef Kyle Powers

San Pedrans and Angelenos from near and far have been anxiously awaiting the grand opening of one of Los Angeles’ most important breweries (according to EATER!). Belgian-inspired craft beer production has recently commenced in Warehouse No. 9, a repurposed massive WWII-era building at the Port of Los Angeles. For the last few years, Brewmaster Brian Mercer had been producing his signature beers in other peoples’ facilities, now finally the impressive first-time home for Brouwerij West is set to open on February 27th.

Just prior to opening to the public, the Brouwerij West space has been a hip-trendy-cool venue for some very special private parties (including our fabulous holiday party here). Recently, a lively group of beer aficionados gathered for “Dinner in the Tanks,” a beer tasting/food pairing/birthday party catered by Chef Kyle Powers of Fork in the Road Catering.

It’s no secret that the pairing of food with beer has a synergistic effect. Add the cutting-edge ambience of a long, jauntily dressed wooden picnic table nestled between huge stainless steel tanks under glimmering string lighting, and the dining experience becomes magical. Chef Powers masterfully highlights the interplay between his food and the various beers by either contrasting or mirroring the flavors, bitterness, acidity, richness and sweetness.

Angelenos are in for a real treat. Complex, harmoniously balanced beers, produced and served up in an alluring 1940s warehouse…Brouwerij West has definitely been worth the wait!

Dinner in the Tanks

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Palos Verdes Pastoral: A Garden-to-Table Dining Experience at Terranea Resort

Palos Verdes Pastoral: A Garden-to-Table Dining Experience at Terranea Resort

Palos Verdes Pastoral
A Garden-to-Table Dining Experience at Terranea Resort

Al fresco dining with magnificent views of Catalina Island, on a warm Autumn evening at sunset – this is Palos Verdes Pastoral…a vibrant fall meal created by Executive Chef Bernard Ibarra, showcasing the best of California-grown food expertly paired with hand-picked wines.

For the fourth year in a row, it was my honor and pleasure to serve as food photographer for the premier garden-to-table dining experience that took place at Terranea Resort in Rancho Palos Verdes, California on Sunday, October 18th.

Palos Verdes Pastoral: A Garden-to-Table Dining Experience at Terranea Resort

Palos Verdes Pastoral is a fundraising event to support the Palos Verdes Peninsula Land Conservancy’s mission to preserve and restore habitat for the enjoyment and education of all.

I also happen to be a beneficiary of the Land Conservancy’s work, as we’ve been hiking the local trails and enjoying our open spaces here along the coast for decades. Since its founding in 1988, the Land Conservancy has preserved 1600 acres of open space with nearly 42 miles of public trails.

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THIS IS HOW WE VEGAS

THIS IS HOW WE VEGAS

THIS IS HOW WE VEGAS

Yes, we have an ongoing LOVE AFFAIR with French Cuisine. And Italian, and Spanish, and California and so on and so on. We also have a LOVE AFFAIR with Vegas. THE Foodie Paradise where gorgeous restaurants are designed as if money-were-no-object, with the highest concentration of World-Class chefs, and our favorite alfresco-dining galore. Yes, we love to play blackjack (thanks Dr. Thorp), take long walks along the strip early in the morning, spend time at the spa and pools, and take in the fabulous shows  – but truth be told, it’s the food that is our main attraction. THIS is how we Vegas, last weekend:

Bardot Brasserie by Michael Mina – Aria

Lavo Italian Restaurant – The Palazzo

Lago by Julian Serrano – The Bellagio

Giada by Giada De Laurentiis – The Cromwell

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Sublime Franco-Korean Elderflower Soju Martini

Sublime Franco-Korean Elderflower Soju Martini

Sublime Franco-Korean Elderflower Soju Martini

St-Germain Liqueur is created in the artisanal French manner from freshly hand-picked elderflower blossoms. Its sublime taste hints at pear, peach and grapefruit, yet none of them exactly. It is a flavor as seductive as it is elusive.

Soju is a Korean alcoholic beverage distilled from rice that has slightly floral and barely sweet flavors. Pleasantly light with a round mouth-feel and an alcoholic content of 20% (about half as much as vodka), it is usually enjoyed neat, sipped from a shot glass.

Angostura Bitters, a product of Trinidad, is an aromatic preparation of botanically infused alcohol. Just a couple dashes of its distinctive herbal spice flavor enhances the other components by adding another layer of complexity.

To create an Absolutely Bewitching Martini, pair soju with elderflower liqueur and angostura bitters, and enjoy a fusion cocktail that is delicate, captivatingly complex, and impossibly irresistible.

Elderflower Soju Martini Recipe 

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Korean Soju Kimbap Bloody Mary

Korean Soju Kimbap Bloody Mary

Korean Soju Kimbap Bloody Mary

A Unique Bloody Mary Blend of Soju and Vegetable Juice
Soy Sauce, Fish Sauce, Rice Vinegar, Gochugaru
Garnished with
Kimbap, Pickled Yellow Radish, Tomato
Celery Stalk with Roasted Seaweed

Korean Soju Kimbap Bloody Mary

It’s late in the evening on a hot steamy summer night. Come, join us on the patio. We’re having a cocktail that is sure to perk you up, and it’s served complete with its own anju (snacks enjoyed while drinking alcohol).

Soju is a Korean alcoholic beverage distilled from rice that has slightly floral and barely sweet flavors. Pleasantly light with a round mouth-feel and an alcoholic content of 20%, it is usually enjoyed neat, sipped from a shot glass. With about half the alcohol content as vodka, soju is also a perfect spirit to pair with our unique Korean Bloody Mary mix, it is tasty as well as refreshing…

Our Korean Bloody Mary mix is a blend of soy sauce for salty-umami flavors, fish sauce for sour-umami flavors and depth, rice vinegar for a bright acidic note, and gochugaru, a Korean red chili powder that is definitely spicy but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers.

The rim of the glass is coated with a smoky mix of gochugaru, smoked paprika, Kosher salt, and celery salt. Enjoy smoky, spicy, salty flavors even before taking the first sip.

Now for the anju: We have danmuji, a Korean yellow pickled radish that is sweet, sour and crispy. And while our Bloody Mary is garnished with that ubiquitous celery stalk, it is served with a twist! The “tree” is decorated with strips of gim, a seaweed that is roasted with sesame oil and seasoned with sea salt. Munch on crispy strips of gim while sipping the spicy cocktail. And finally, kimbap is a seaweed rice roll filled with yellow radish, spinach, carrot, egg, and fish cake. With so many flavors packed in a tidy little package, kimbap makes a snappy colorful addition to our Korean Bloody Mary.

Korean Soju Kimbap Bloody Mary Recipe

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Korean Grilled Salmon, Gochujang-Soju Marinade

Korean Grilled Salmon, Gochujang-Soju Marinade

Korean Grilled Salmon, Gochujang-Soju Marinade
Mixed Lettuce Salad with Cucumber & Radish Batons
Served with Ice Cold Soju

Gochujang, a red chili paste with sweet heat and a funky fermented umami richness is used as a base for many marinades. Combined with soju, sesame oil, and soy sauce – this gochujang marinade lends a complex flavor profile to the smoky salmon’s unctuous texture.

Ice cold soju makes a perfect accompaniment to grilled salmon. This Korean alcoholic beverage distilled from rice has slightly floral and barely sweet flavors. Pleasantly light and refreshing with a round mouth-feel, and an alcoholic content of 20%, it is usually enjoyed neat, sipped from a shot glass. In this dish, the salmon is obviously the star, a fresh crisp salad and smooth snappy soju play the supporting roles.

Korean Grilled Salmon, Gochujang-Soju Marinade Recipe

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