LOS ANGELES FOOD & WINE FESTIVAL 5th ANNIVERSARY
LINEUP HEADLINERS AND LIVE ENTERTAINMENT FOR 2015
The LOS ANGELES FOOD & WINE FESTIVAL pours on the revelry with marquee wine seminars and Lexus “Signature Series” featuring Intimate Dining Experiences with Lexus Culinary Master Carol Mirarchi, Michael Chiarello, and Michelle Bernstein
In addition, participating chefs at the 5th Anniversary of Los Angeles Food & Wine will be debuting festival partner Chef Works’ new extension of their Urban Collection of uniform apparel and products, as they treat guests to three-nights and four-days of tastings, dinners, lunches, seminars, cooking demonstrations at the annual culinary jubilee.
Los Angeles Food & Wine, produced by Coastal Luxury Management and presented with founding partners FOOD & WINE and Lexus, announces additional programming for festival goers, including three exclusive wine seminars set to be held at Faith & Flower.
The Lexus Signature Series will feature three intimate guest dining experiences at Milk Studios with Lexus Culinary Masters Carlo Mirarchi, Michelle Bernstein, and Michael Chiarello. In addition, festival partner Chef Works will debut products from their new line, as participating chefs don the newest Chef Works apparel collection.
Celebrating its 5th anniversary, Los Angeles Food & Wine is set to take place August 27-August 30. Master sommeliers, local chefs, and the food world’s biggest culinary stars once again meet head-to-head as the best of the Los Angeles culinary scene takes over the city of Los Angeles for the unprecedented three-night and four-day extravaganza.
On sale now, tickets for individual events range from $50-$350, with package and VIP options starting at $650.
The Lexus Signature Series of events will give festival guests the opportunity to experience three memorable dining events, including:
Just added, the three wine seminars will all be held at Faith & Flower in Downtown Los Angeles, and with extremely limited seating, oenophiles will have intimate one-on-one access to the wine world’s most revered experts as guests taste and learn more about some of the world’s most prestigious wines:
Set to debut at the festival, Chef Works (ChefWorks.com) will release their new Q3 pieces by outfitting all participating culinary officials. Drawing on the success of the 2014 Urban Collection, the new Chef Works products join an existing collection of stylish aprons, chef coats, and kitchen/front-of-house shirt offerings. The new product line includes over 60 new pieces and features new details such as added pockets, back-of-the-neck apron tabs, 2-way zippers and stretch, mesh panels.
Please continue to visit LAFW.com for updates and details on full programming of events, chefs, wineries, sommeliers, mixologists, and culinary talent participating at the 5th Annual Los Angeles Food & Wine festival.
Thursday, August 27 through Sunday, August 30, 2015
Headquartered in the heart of Downtown Los Angeles, with main events taking place directly in front of the iconic Walt Disney Concert Hall (with closures along Grand Avenue, between 1st and 3rd street), the 5th annual Los Angeles Food & Wine festival will also feature tastings, dinners, lunches, seminars, cooking demonstrations, and special events located across parts of greater Los Angeles including Downtown, Beverly Hills, Santa Monica, Hollywood, and more.
TICKETS:Tickets are available to purchase by visiting LAFW.com or by calling 855-433-LAFW (5239)
SPONSORS/PARTNERS: 2015 sponsors for Los Angeles Food & Wine include: Food & Wine, Lexus, Whole Foods, Hendricks, Stella Artois, Driscolls, Chase Private Client, Chef Works, Classic Party Rentals, Plated, TyKu and Vessel. The Los Angeles Food & Wine Festival has supported Share Our Strength’s No Kid Hungry campaign, St. Vincent Meals on Wheels and other L.A. based charitable endeavors.
ABOUT FOOD & WINE
FOOD & WINE is the ultimate authority on the best of what’s new in food, drink, travel, design, and entertaining. FOOD & WINE has an extensive social media following on Facebook, Twitter, Instagram, Pinterest, Tumblr and Foursquare. FOOD & WINE includes a monthly magazine; digital editions on the iPad, Kindle Fire and Nook Color; a website, foodandwine.com; a books division; FWx, a digital brand and website for millennials; plus newsletters, clubs, events around the globe and a restaurant partnership, Chefs Club by FOOD & WINE.
ABOUT COASTAL LUXURY MANAGEMENT, LLC:
Coastal Luxury Management, LLC (CLM), co-founded and managed by CEO David Alan Bernahl II, creates unique experiential opportunities in the hospitality, entertainment, restaurant, and event sectors. In addition to being named one of Inc. Magazine’s “Top Food & Beverage Companies” in 2012 and 2013, CLM has also been included in the annual Inc. 500/5000 ranking of the fastest-growing privately owned companies in the United States for the past two years. CLM produces Pebble Beach Food & Wine and the Los Angeles Food & Wine Festival, both known for bringing together the highest caliber of culinary and wine talents to create once-in-a-lifetime experiences. CLM’s catering division, Coastal Luxury Catering, combines the company’s restaurant and event divisions to offer full-service event planning and catering services for a variety of social, corporate, and non-profit events throughout the country. CLM’s restaurant division includes: Restaurant 1833, named one of Robb Report’s 2012 “Best of the Best” and a James Beard Foundation 2012 “Best New Restaurant” nominee; Cannery Row Brewing Company, home to one of the largest draft and bottled craft beer selections in Central California; and the acclaimed Downtown Los Angeles restaurant, Faith & Flower, an Esquire magazine 2014 “Best New Restaurant” recipient. In the winter of 2013, through their continued partnership with hospitality entrepreneur Charles Banks, CLM launched Vessel. Aimed towards redefining the way people dine. Vessel offers a highly curated selection of glassware and tabletop accessories sourced from across the globe for retail consumers and restaurant venues. For more information about Coastal Luxury Management, please contact email@example.com.
Lexus launched in 1989 with two luxury sedans and a commitment to pursue perfection. Since that time, Lexus has expanded its lineup to meet the needs of global luxury customers. Lexus is now going beyond its reputation for high quality vehicles with the integration of innovative technology, emotional exterior and interior designs, and engaging driving dynamics and performance. With six models incorporating Lexus Hybrid Drive, Lexus is the luxury hybrid leader. Lexus also offers eight F SPORT models and one F performance model. In the United States, Lexus vehicles are sold through 235 dealers who are committed to exemplary customer service
ABOUT CHEF WORKS:
Chef Works, Inc. is a worldwide culinary apparel manufacturing and distribution solution for the culinary, hotel, restaurant and food service industries. Offering cost-effective and efficient alternatives for companies of all sizes, Chef Works is the leader in uniform supply management, brand continuity, online ordering, on-site embroidery, personalized reporting, budget coordination and uniform design and distribution. As a company with its finger on the pulse of the industry, Chef Works continues to provide new and unique products for all service industries.
Chef Works is currently in over 60 countries around the world. As a global culinary apparel brand, Chef Works successfully manufactures and distributes high quality culinary apparel internationally. They remain resolute in their mission to provide the best-quality products at the most competitive prices, focusing all of their efforts to ensure complete satisfaction and meet, or exceed, expectations for high-quality, well-designed, comfortable uniforms alongside superior customer service. For more information, visit www.chefworks.com.
Celebrating the endless summer months, ADYA shifts its focus to lighter menu offerings. Executive Chef/Owner Shachi Mehra has introduced a new Roasted Corn Salad with tomatoes, fennel, and toasted cumin, and a Bean Sprout Salad with peanuts, cucumber, cilantro, and lime. Those looking to partake in one of Chef Shachi’s curries will be pleased to note that ADYA’s noted Chicken Tikka Masala, a guest favorite since the restaurant opened one year ago, has now become a permanent addition to the menu.
Guests can still enjoy one of ADYA’s perfect-for-summer Chaat Corner favorites, including Bhel Puri, a flavorful combination of puffed rice, cucumbers, tomatoes, and dried mango; and Masala Papad, which boasts local, farm-fresh vegetables and cilantro atop a crisp papadum. Chef Shachi’s menu is reflective of modern India and revolves around fresh, sustainable ingredients, prepared simply.
“At ADYA, we utilize the freshest ingredients available, so you’ll see our menu change with the seasons throughout the year,” commented Chef Shachi, whose artfully crafted dishes balance tradition with modernity. “Much of this season’s most flavorful produce comes from local farmers, growers and purveyors, so we’re taking from and giving back to our own community with every dish sold.”
To further promote ADYA’s unique take on traditional Indian cuisine, Chef Shachi hosts a monthly Cooking Class on the third Saturday of the month (dates may vary). The hands-on, interactive culinary demo is held outside on ADYA’s private boxcar patio, where guests in attendance learn to recreate healthy, seasonal favorites. Class availability is limited. To inquire about future classes or to make reservations, please call (714) 533-2392.
ADYA’s menu features local produce and sustainable meats brought to life by the bold flavors and spices of India. Chef Shachi uses her expertise to combine modern, creative and classic Indian styles of cooking. ADYA’s menu also features protein-packed Indian favorites like Chicken Tikka, Tandoori Shrimp, and Lamb Seekh Kababs.
ADYA is located at the Anaheim Packing District (440 S. Anaheim Blvd #201; upper level, across from the main entrance). For more information, please visit http://www.adyaoc.com.
Located within the Anaheim Packing District, the heart of ADYA’s menu features kebabs from the tandoor, kaathi rolls (wraps filled with potatoes, paneer, chicken or lamb), fresh-made curries, and pavs, which feature spiced vegetables, potatoes or lamb on butter-toasted bread. ADYA also offers a selection of desserts and beverages true to its Indian roots including a selection of imported beers, wines and sodas, as well as a classic Masala Chai. In addition to the Packing House’s communal seating, ADYA features 10 seats on a wrap-around bar, where guests will enjoy a front-row seat to the action in the open kitchen with a view of the tandoor ovens, as well as 30 seats on their private boxcar patio.
ABOUT CHEF SHACHI MEHRA
Indian-born Chef Shachi Mehra has a passion for creating innovative and thoughtful menus that tastefully balance a variety of flavors and make cuisines appealing to a range of tastes. An ardent supporter of local farmers and sustainable practices, she takes great care in sourcing her ingredients.
Her early family experiences helped to develop and shape her love of food and appreciation for balance, in flavors and in life. Chef Shachi blends Western and Indian cultures to create artful dishes that successfully marry tradition with modernity.
Her professional journey began after meeting Chef Bruce Johnson, hailed by the New York Times as a premier chef. He extended an invitation for her to spend a day prepping in his kitchen at Trap Rock Brewery in New Jersey. It was her first encounter with a professional kitchen and after only a few hours, she knew she had found her life’s passion. She was offered a job on the spot, and she went on to work in pastry and garde manger for the next year.
She went on to meet Chef Floyd Cardoz of Manhattan’s legendary Tabla and Bread Bar, where she was given the opportunity at the restaurant’s garde manger station. Ultimately, she was appointed Head Cook at Bread Bar, which had a popular open kitchen. Being “on stage” for clientele was a fantastic learning experience, as she had to manage the kitchen and supervise the line cooks, while simultaneously interacting with guests.
Chef Shachi has become known for bringing a unique global perspective to her work, which can be attributed to eight-month culinary journey through India, Japan and Australia. Upon her return, she went on to sharpen her skills in some of the most demanding kitchens in this country. She served as Sous Chef at the award-winning Bombay Club in Washington, D.C.; opening Sous Chef at Bocanova, a successful Pan American restaurant in Jack London Square in Oakland, CA; and Executive Sous Chef at Junnoon, a modern Indian restaurant in Palo Alto, where Chef Shachi was named one of five ‘Rising Stars’ by Gentry Magazine. Prior to opening ADYA, Chef Shachi received great press and acclaim as the opening chef at Tamarind of London in Newport Coast.
For more information, visit http://www.adyaoc.com.
The Concept Known For ‘The Never-Ending Line’ Signs Deal To Launch 50 Units In Southern California : After 25 years of success in New York City, The Halal Guys are expanding from New York City’s most popular food cart to their first West Coast brick-and-mortar fast casual location in Costa Mesa. Famously known for its gyro sandwiches, chicken-and-rice platters and mystery white sauce, The Halal Guys menu offers a mix of various Middle Eastern dishes.
The NYC-based concept has signed a deal with Fransmart, who is known for building other popular concepts such as Five Guys, to bring 50 franchised units to Southern California. The first location is anticipated to launch in mid-September in Costa Mesa, California.
“The location is well thought out. We’re hoping it caters to the lunch crowd from all the offices near South Coast Plaza Mall, the dinner crowd from the nearby residential area and runoff from the late night crowd leaving neighboring Newport Beach,” said Thomas Pham of The Halal Guys.
The Halal Guys grew from humble beginnings as a food cart on the streets of New York City to a global icon known as the largest American halal street food concept in the world. This Manhattan-based landmark was created by three like-minded men from Egypt who came to America in search of a lucrative life. When Mohamed Abouelenein, Ahmed Elsaka and Abdelbaset Elsayed noticed many Muslim cab drivers in New York were looking for a place to buy meals in Manhattan, they created their first food cart and quickly grew into a leading tourist and native New Yorker destination for American Halal fare. In 2013, The Halal Guys were ranked the most popular food truck reviewed on FourSquare and the third most Yelped restaurant in the United States in 2014.
For updates on the Southern California locations follow them on Facebook and Instagram.
ABOUT THE HALAL GUYS:
The Halal Guys aim to be different and encourage patrons across America to ditch burgers for something unique. Their mission is to ensure that every customer leaves happy, with a smile on their face and a satisfaction that brings them back again.
Among being awarded the 2014 Multicultural Award at The 5th American Muslim Consumer Conference, The Halal Guys have also been recognized by TIME Magazine, Entrepreneur Magazine, The New York Times and The Huffington Post. For more information, visit: www.53rdand6th.com, www.thehalalguysfranchise.com.
After re-defining the dining experience with a focus on imaginative plant-based fare together with a creative cocktail program, Crossroads, continues to push the envelope once again with the introduction of an unprecedented Crossroads Seafood Tower (Market Price).
Available for a limited-engagement, now through mid-September only, the tower spotlights some of the worlds most coveted and hard-to-find ingredients including the star of the dish – Lobster Mushrooms grown in Southern Oregon. The Lobster Mushroom grows in very limited quantities and are exclusively available during late-summer only. “Lobster Mushrooms are true treasures of the earth,” says Chef and Owner Tal Ronnen. “The naturally seafood-like flavor of Lobster Mushrooms inspired the tower and it all developed from there.”
The Crossroads Seafood Tower transforms the dining experience offering an endless array of distinct and one-of-a-kind items, and is a perfect start to the evening whether paired with a cocktail or a glass of rosé.
The two-level tower showcases a platter of only the most precious ingredients such as the Hearts of Palms used for the Calamari. Recognized as the Peach Palm, Ronnen sought this particular purveyor, One Earth Farm, located in Costa Rica who is cultivating the product with sustainable practices in mind. Delicately placed on a layer of rock salt and ice, accoutrements of mignonette, house cocktail, and tartar sauces complement the Oyster Shooters, which include shitake mushrooms poached in olive oil and kombu seaweed and served with a choice of tequila or vodka.
Explosive flavors and bold ingredients will continue to captivate the palate as diners enjoy Clams Casino featuring smoked shallots which evoke the flavors of bacon, as well as Oyster Shell Rockefeller, and a Crab Louie Salad along with a smoked “Lox” made entirely of heirloom carrots and topped with kelp caviar. In the spirit of the east coast tradition, housemade Parker House Rolls are served alongside the tower. Building off of the beloved restaurants’ highly touted Artichoke Oysters, the introduction of the Crossroads Seafood Tower captures the flavors and essence of the sea and earth, yet changes the perception of a traditional seafood tower with the added benefits of excluding eggs, dairy, and high-cholesterol foods such as shellfish and seafood.
The plant seafood tower is available through mid-September only
8284 Melrose Ave.
Los Angeles, CA 90046
Thursday-Saturday and Sunday brunch10 a.m.- 2 p.m
Lunch is available Monday-Friday 11:30 a.m. – 2:30 p.m.
Dinner nightly Friday-Saturday 5 p.m.- 12 a.m.
Sunday-Thursday 5p.m. – 10 p.m.
Valet parking is available.
Reservations recommended by calling 323.782.9245
Crossroads is an inviting and inclusive 3,000-square foot restaurant from chef/owner Tal Ronnen that features an imaginative and ever-changing menu of modern and artfully plated dishes approached in a conscious manner.
Voted “Best Vegetarian Restaurant” collectively two-years in a row by LA Weekly; “Top Ten Best New Restaurant” by Los Angeles Magazine critic Patric Kuh; and “Top 20 Vegan and Vegetarian Restaurants Around the Country” by FOOD & WINE Magazine, the contemporary seasonal Mediterranean fare is helmed by Executive Chef Scot Jones. The luxurious setting is a landmark dining destination within Los Angeles, achieving an unparalleled level of environment, service, and culinary execution.
Listed by Runner’s World among the Top 10 Bucket List Half Marathon Destinations, The Kauai Marathon is definitely on my bucket list of destinations, period! Lucky me, The Kauai Marathon and Half Marathon are taking place on Sunday, September 6, 2015, one day after I turn the big 5-0. That’s not Hawaii 5-0, that’s me turning 50! You know what they say, “When in Kauai during the marathon, RUN IT!” And so, I am.
Sunday, September 6, 2015, join me and over a thousand other Half and Full Marathoners for a beautiful destination run through the landscapes of Kauai. There’s still time to sign up, details here: thekauaimarathon.com
Highlighted on The Kauai Marathon website is a full drive of both the Half Marathon and Marathon courses. You can bet I’ll be studying those videos. Where I live, there are a few hills but I’ll bet the hills are nothing like those of Kauai on so many levels. I’ve incorporated hills into my training which you can follow over at thebikinichef.com (first post coming August 12, 2015) and on Periscope/Twitter @thesusanirby @thebikinichef
The Kauai Marathon
Sunday, September 6, 2015
Come on down to Poipu Beach Athletic Club on Saturday, August 15th and enjoy an evening of fabulous local entertainment, culinary treats by island restaurants and food trucks, as well as cocktails, beer and wine available with a portion of the proceeds benefitting The Kauai Marathon and Half Marathon.
Doors open at 4:30pm so guests can find the best seat on the lawn for the concert. It is encouraged to bring beach chairs and blankets for optimal comfort. The entertainment opens with Halau Kalei Mokihana O Leinaala at 5:30pm followed by The Blonde Boys at 6pm. Halau Kalei Mokihana O Leinaala returns at 6:50pm to get the crowd ready for Oahu’s Kalapana at 7:15pm. Then local favorites Greenstone Project will rock the house at 8:30pm. At the conclusion of the concert, Hapa’s Restaurant and Bar will remain open until 11pm with house music and cocktails.
Culinary delights will be available for purchase including summer fare from Poipu Beach Athletic Club’s own Hapas, Poipu’s Living Foods Gourmet Market and Cafe, as well as favorites from Kauai’s diverse food trucks. There will also be several beer and wine stations, as well as cocktails available in the bar.
Complimentary parking is available behind Poipu Beach Athletic Club. Please be mindful of parking signage.
Tickets are $25 and can be purchased at Hapas Restaurant or online here =>> eventbrite.com.
PRE-RACE CARBO LOAD DINNER!
Saturday, September 5, 2015
Brennecke’s Carbo Load Dinner
at Poipu Beach Athletic Club
2290 Poipu Road, Koloa, Hawaii, Kauai
Two Seatings: 5pm and 6:30pm
Reservations: Pre-Race Carbo Load Dinner
Fuel up for the big race with a fabulous Carbo Load Dinner hosted by Brennecke’s Beach Broiler and Poipu Beach Athletic Club. Feast on an all you can eat buffet that features delectable Mediterranean Tortellini Salad, Caesar Salad, Chicken Piccata, Three Cheese Vegetarian Lasagne, Rigatoni Pasta Bake with Italian Sausage and much more!
Tickets: $29.99 for adults (purchased before September 1st). Children 6 and under are free and the price includes a choice of one beverage. Price increases to $34.99 on September 2, 2015. Limited seating and this event is expected to sell out so buy your tickets now!
Over 21 year olds can choose from a Mai Tai Rum Punch, Big Swell IPA, Bikini Blonde Lager, Miller Lite or White or Red Wine. Additional beverages can be purchased at Hapa’s Restaurant.
Reservations: Pre-Race Carbo Load Dinner
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EAT. DRINK. GET CRABBY! What better way to spend a hot summer Sunday afternoon AND benefit a great cause.
Crab Cake Crab Fest is where Chesapeake Bay meets Hollywood! This star-studded event took place Sunday, August 2 and featured a blues filled afternoon of all you can eat (and drink) Crab Cake fare benefitting CHRYSALIS (www.changelives.org), a nonprofit organization dedicated to creating a pathway to self-sufficiency for homeless and low-income individuals by providing the resources and support needed to find and retain employment.
Bushels of Maryland Blue Crabs were flown in overnight, steamed and prepared by the Voltaggio Brothers and piled high on tables alongside other Maryland backyard eats, cocktails, beer and wine with a side of Duff Goldman’s amazing cake. Guests picked crabs while listening to the live blues band jams on the patio.
Joining the Bryan and Michael Voltaggio were Ben Feldman and Duff Goldman at No Vacancy in Hollywood.
Guests were treated to Maryland Blue Crab, peel ‘n eat shrimp, hush puppies, corn on the cob and potatoes all prepared by chefs Bryan and Michael Voltaggio. Adam Cole of Maple Block (opening August 2015 in Culver City) made BBQ pulled pork sandwiches while guests drank Mezcal El Silencio Bloody Mary’s, Mezcal Mule’s and Stella Artois beer.
The star-studded lineup included: Ben Feldman (Mad Men, Superstore, The Force) Michael Voltaggio (Top Chef winner season 6; chef/owner ink. and ink.sack in Los Angeles) Bryan Voltaggio (Top Chef and Top Chef Masters; chef/owner of VOLT in Maryland and Range in Washington, D.C.) Duff Goldman (Ace of Cakes; owner Charm City Cakes and Charm City Cakes West.) Other guests included Reid Scott (Veep) Ali Larter, Ryan Phillippe, America Ferrera (Superstore, How to Train Your Dragon) Laurence Fishburne, Johnny Galecki (Big Bang Theory), Emily Osment (Young and Hungry) Lizzy Caplan (Masters of Sex, The Interview) director Ruben Fleisher (Superstore, Gangster Squad) Katie Stevens (Faking It) Aimee Garcia, Susie Feniger (Top Chef Masters) David Wain (Red Hot American Summer) Analeigh Tipton (The Force) Tracie Thoms (Cold Case, Rent) Jonathan Tucker (Kingdom, Texas Chainsaw Massacre) Annaleigh Ashford (Masters of Sex, Tony Winner this year for “You Can’t Take it With You”) Jonathan Sadowski (Young and Hungry) Nahnatchka Khan (writer, ABC’s Fresh off the Boat, American Dad) Adrianne Palicki (John Wick).
100% of the proceeds from the event will be donated to Chrysalis, a nonprofit organization dedicated to creating a pathway to self-sufficiency for homeless and low-income individuals by providing the resources and support needed to find and retain employment.
Bacon Lovers Reunite for the 2nd Annual Big Bite Bacon Fest at
The Queen Mary August 1-2
Two Days of More Porkalicious Goodness Than You Can Swing a Pig At
Tickets Available Online, here: Big Bite Bacon Fest… Nobody Puts Bacon In the Corner
The Queen Mary is pleased to welcome back the annual Big Bite Bacon Fest for two pork-filled days of bacon, beer and pork-inspired entertainment. An abundance of local restaurants, chefs and breweries will offer sweet and savory samples of pork infused delicacies and beer tastings across two full days of festivities in honor of the star ingredient – bacon.
The 2014 Big Bite Bacon Festival at the Queen Mary sold out in record time with incredible demand for more… BACON! In order to accommodate the demand, the festival producers have extended the event to two days in its second year, offering more bacon and more porkalicious fun for all bacon enthusiasts to enjoy.
“We are committed to growing the Big Bite Bacon Fest in order to welcome all passionate bacon lovers,” commented Big Bite Event’s Chief Bacon Officer, Mark Entner. “We have expanded the festival into two-days and secured double the number of bacon purveyors to participate to create a sensory overloaded environment where bacon enthusiasts can truly enjoy all things bacon.”
Southern California chefs will be testing culinary boundaries as they show off their deep fried skill sets. Bigmista’s BBQ, winner of the 2014 People’s Choice for Best Bacon Award, will return to the 2015 festival aside chefs from favorite local hotspots including Red Leprechaun and Rajin Cajun Café. Star chefs, Ricardo Heredia, Winner of the World Bacon Title and World Food Championships, and Jodi Taffel, deemed “The Bacon Babe,” will go head to head with the best bacon treats their kitchens can pork out. Bacon favorites Slater’s 50/50, Stuffin’it Burger Truck, Sweet Lou’s BBQ Truck, OC Donut Bar, Chunk N’ Chip, Twisted Sweets, Hula’s Hawaiian, and Whole Foods are only a few of the vendors presenting samples of their own spins on the salty star, with endless more pork purveyors still to be unveiled. Festivalgoers can wash down their favorite pork cuisine with craft beer samples from multiple local brew houses.
The 2nd annual Big Bite Bacon Fest will offer a choice of a daytime or evening tasting session on Saturday, August 1 and one daytime tasting session on Sunday, August 2. VIP bacon lovers will gain entry to the event one hour prior to all other guests, have access to the exclusive VIP bacon lounge, and receive a souvenir cup, beer caddy and opportunity to take a self-guided tour of the majestic Queen Mary ship. Special Bacon Lovers packages are also available.
Tickets for the Big Bite Bacon Fest are on-sale NOW and start at just $35 online for general admission. For more information about this one-of-a-kind “Foodtainment” event and to purchase tickets visit www.bigbiteevents.com.
Located in the Port of Long Beach, the Queen Mary features a rich maritime history, authentic Art Deco décor, and stunning views of the Pacific Ocean and Long Beach city skyline. At the time of her maiden voyage in May of 1936, she was considered the grandest ocean liner ever built. The Queen Mary’s signature restaurants include the award-winning Sir Winston’s and Chelsea Chowder House & Bar as well as a weekly Champagne Sunday Brunch served in the ship’s Grand Salon. History buffs enjoy the ship’s museum and Glory Days tour, guests of all ages love the Ghosts and Legends show, and the ship is currently featuring the renowned Diana: Legacy of a Princess exhibit and Tea Room. The Queen Mary features 80,000 square feet of event space in 14 remarkable Art Deco salons as well as a tri-level, 45,000-square-foot Exhibit Hall. The Queen Mary boasts 346 staterooms including nine full suites. For more information or for reservations, see www.queenmary.com or call (800) 437-2934. The Queen Mary is located at 1126 Queens Highway in Long Beach.
Gala fundraising event hosted by CNN Hero, Chef Bruno Serato of Anaheim White House; Celebrating 10 Years of Caterina’s Club, serving underprivileged children
Bill Handel – Award winning KFI radio personality and Hollywood Walk of Fame star
Doris Roberts – EMMY Award winning actress, “Everybody Loves Raymond”
Date: Sunday August 30, 2015
Richard Nixon Library
18001 Yorba Linda Blvd.
Yorba Linda, CA 92886
5:00 pm No-Host Cocktail Reception
6:00 pm Presentation
6:30 pm Dinner & Entertainment
2005 – First underprivileged child served by Caterina’s Club “Feeding the Kids in America” program
2015 – 1 millionth meal served to underprivileged youth AND 85th family moved out of motel
Diamond Sponsor – $25,000 (includes 10 tickets)
Platinum Sponsor – $10,000 (includes 10 tickets)
Gold Sponsor – $5,000 (includes 4 tickets)
Silver sponsor – $1,500
Table of 10 – $2,500 if you get 10 friends you get a table
Individual tickets – $250
To purchase tickets or tables, call 714-772-1381
Opportunity Drawing, Live auction, & In-Kind donations appreciated For Donation & Sponsorship details:
Please contact Sandy Scheppman (657) 254-3278
About the Anaheim White House and Chef Bruno Serato:
A landmark jewel that was once nestled quietly among an enormous orange grove in the early 20th century, Anaheim White House is still Anaheim’s most famous hidden treasure.
This beautiful historical landmark was skillfully crafted by a gentleman named Dosithe Gervais in 1909. Mr. & Mrs. George Waterman purchased the home in 1916; but soon after, the home was sold to Dr. Truxaw and his wife, Louise. The Truxaw family would call this lovely mansion their home for 50 years. Dr. Truxaw was well known to all in the community, with a reputation for “never refusing to help anyone” and for delivering 3,500 babies, spanning three generations. He died in 1952; his loving wife remained in the home until she died in 1969. And sadly, in 2001, one of the Truxaw’s last remaining daughters, Louise Sutherland, passed away a month after fulfilling one of her last wishes, which was to have one last luncheon at Anaheim White House. She “celebrated” her remaining days of life with one of her favorites, a special Anaheim White House martini!
In 1978, Mrs. Anthony Bouch, an energetic woman in her 70’s, purchased the home and aspired to open an antique store. After making $100,000 in renovations, however, her health failed and she was unable to fulfill her dream. Jim and Barbara Stovall purchased the home in 1981. They planned to build condominiums in its place, even hiring an architect to help with the design. But on the eve of the scheduled demolition, Barbara told her husband that she couldn’t bear the thought of the home being destroyed. New plans were then drawn up, almost immediately, for the restoration of the home as “Thee White House Restaurant,” which opened on New Year’s Eve of 1981.
Very few changes were made in the refurbishment project. The restoration was copied from original existing pieces, whenever possible. The interior of the home was restored with most rooms retaining their original size and shape. The brick fireplace in the library (now the main dining room) and many of the windows are original. Every effort has been made to retain the appearance of the home as it was in 1909.
Finally, in 1987, Italian immigrant Bruno Serato took over the ownership of the restaurant, which now features Northern Italian cuisine. His award-winning excellence and signature entrees befit the establishment, now Anaheim White House Restaurant, and his philosophy is simple: to treat each and every one of his patrons as a distinguished guests in his home. Simple as it may be, Anaheim’s once “hidden treasure” is now recognized worldwide, and is now a “home” to many.
Numerous celebrities such as Danny De Vito, Andrea Bocelli and even former president Jimmy Carter have graced the home’s threshold. Likewise, Anaheim White House has also graced catering events for many, including Madonna, and has even traveled as far as Bora Bora, to delight dinner guests with our magnificent fare.
Not only has it been a home to so many distinguished guests, but it is also a home to several awards of excellence. Anaheim White House garnered the DiRoNA award, a very prestigious award given to only a select few in all of North America; and also the highly coveted Golden Sceptre award, the highest honor award given by the Southern California Restaurant Writers Association. Our latest achieved is our Five Star Diamond Award awarded by the American Academy of Hospitality Sciences, Which boasts Donald Trump on the Board of Trustees. News of this cuisine extraordinaire has been the subject of numerous reviews in international publications in Italy and Japan.
Anaheim White House
887 South Anaheim Boulevard
Anaheim, California 92805
Reservations: (714) 772-1381
Innovative Dining Group (IDG) brings its iconic sushi restaurant to Newport Beach Fashion Island. Now open, Sushi Roku is pleasing palates with one-of-a-kind dishes including fish, chicken, pork, beef, and vegetarian options. The well-rounded menu unites traditional Japanese cuisine with southern California seasonal ingredients prepared in a deliciously fashionable way.
Says Lee Maen, Partner at Innovative Dining Group, “We’ve been looking forward to making our debut in Orange County’s vibrant dining scene for quite some time.” Adding that “we are excited to share our modern approach to Japanese cuisine as well as Roku’s outstanding level of hospitality at this stunning location in Fashion Island.”
Stunning it is! The restaurant features a spacious and comfortable front patio that is perfect for people watching and the spaciousness spills into the interior of the restaurant with seating for 129 in the front dining room, a 16-seat sushi bar, and a 15-seat bar which features flat screen televisions to catch the latest news or sports events.
Helmed by Executive Sushi Chef Hiroshi Shima, Chef Shima has designated Head Chef Shin Toyoda to oversee the kitchen at Sushi Roku Fashion Island. Chef Toyoda is a native of Tokyo and has trained under Master Chefs at Kanda Muromachi, Tokyo.
On the cocktail side, Executive General Manager and Sake Sommelier Eiji Mori curates a selective sake menu that embodies the complex flavors and aromas of craft sake. The bar menu at Sushi Roku Fashion Island also extends to a full bar with Sushi Roku’s famous specialty cocktails (see more below), and signature wine list offering crisp white wines, champagne and full-bodied red wines each pairing well with Japanese cuisine.
A few menu highlights:
Golden Boy cocktail
Cazadores blanco, citrus juices, cucumber, mint, club soda and sherry float
Sushi Roku Fashion Island
327 Newport Center Drive
Newport Beach, CA 92660
(adjacent to Macy’s across from True Food Kitchen)
Sunday – Thursday: 11:00am – 3:00pm
Friday: 11:00am – 3:00pm
Saturday: 11:00am – 3:00pm
Sunday – Thursday: 3:00pm – 10:00pm
Friday: 3:00pm – 12:00am
Saturday: 3:00pm – 12:00am
Happy Hour menu:
$3 to $6 bites, including edamame with truffle butter, seared Albacore sashimi with crispy onions, and pork kakuni sliders
$3 beers and $4 to $7 cocktails and wines