Crafted by designer Matilda Sundén Ringnér , this carafe take a sunny side approach to a pour. Deemed the “Rainman”, the carafe features a spout that has been replaced by eight small holes that allow wine to fall like rain drops into a glass. More
Opened in 1998, Lucques boasts a pedigreed partnership in Executive Chef Suzanne Goin, who previously was chef de cuisine at Campanile Los Angeles, and Co-Owner Caroline Styne, former manager of Jones Hollywood. Now 14 years later, Lucques has been heralded as one of the best restaurants in the US under Goin’s direction and commitment to the freshest ingredients available. It is no surprise that this commitment follows its way through to the bar and is executed with passion by Christiaan Rollich bar manager for Lucques and Tavern restaurants.
Kumquats are a rare find in late July, however, due to the connection with the local growers, Christiaan Rollich is able source the best of the final crop of the unique citrus fruit to create the “Three two Three.” A simple call from Peter Schaner at Schaner Farms with “hey, Christiaan I have another tree that has some fruit on it” leads to another week of this seasonal treat. Getting its namesake for the original Los Angeles area code, Rollich likes this drink because “everything is homemade.”
Christiaan Rollich makes all of the liquors and syrups for the bar and the orange liquor for this drink is no exception. If you’re not attempting the same, you can use Grand Marnier as a substitute. Rollich created this drink in honor of a regular patron’s birthday, whose favorite spirit is tequila and who hinted that one of his guests may be Jonathan Gold–upping the ante to his usual challenge. An ode to the use of beets in Russian vodkas, if the use of beets sounds unappetizing to you, don’t worry: Rollich met the challenge of harnessing the sweet flavors of the beet by roasting them in advance. The result is a delicious and novel approach to the classic margarita. More
It’s hard to imagine that there is such a thing as a desert oasis, but tucked away in the middle of the desert, revamped from Gene Autry’s former Melody Ranch is the Parker Palm Springs. It would take several posts to explain how beautiful, and relaxing an experience one can have on the property. Off hand, you will find one of the world’s only five star diners: Norma’s . With its signature Claw’s & Chip’s Gone Fishing, (lobster and Chilean bass and chips) and the Zillion Dollar Lobster Frittata which comes complete with 10 oz Sevruga Caviar, Norma’s gives indulgent comfort food a ‘foodie’ makeover. The Parker also boasts other culinary delights at its restaurant, Mister Parker which I can go ‘on-and on’ about. But turning my attention poolside, anyone who has visited can tell you about Mr. Parker’s enviable Lemonade Stand which has the tastiest Muddled Lemons ever. In this last visit I was able to learn the secret mix that makes Mr. Parker’s Muddled Lemons the best in the world. So what is the secret? More
I’m a sucker for a well designed bottle but I’m an even bigger sucker for great tasting new products. You get a little of both from Belvoir Fruit Farms.
Speakeasy -type bars like PDT in New York, Varnish in Los Angeles and The Aviary in Chicago have put a spotlight on using real skill and palettes in the creation of cocktails. These prohibition throwbacks have put the art back into ‘cocktailing’ and its rise is likely due to the new affinity of caring how things taste, and a new found respect for craftsmanship. In London, you will find such a place hidden amongst dim sun and hanging ducks: ECC Chinatown.
They say good things come in threes. I was no stranger to this for the inspiration to do my first cocktail post. Here’s how it hit me:
1. I received a shipment of new stemware and plates
2. I realized it was Spring (even though its freezing at night); and
3. After flipping through some vintage Elle Bistro‘s that my best friend sent me in the mail, I saw an advertisement for for Frangelico liquor which had a recipe for a Easter Bunny, I was this really intrigued, was this a Chocolate Martini? or another concoction?
Well here’s what I learned…
