Salad

Bruxie Annual Celebration of Tomatoes

Posted on by Bikini Lifestyles in Food

Bruxie Welcomes Tomato Season with Annual Celebration of Tomatoes 

Bruxie logo

Chefs Dean Simon & Kelly Mullarney have some summer fun with locally grown Heirloom Tomatoes!

Welcoming the return of Tomato Season, Bruxie hosts its annual Celebration of Tomatoes now through September 30. Chefs and Co-Founders Dean Simon and Kelly Mullarney are offering their highly popular Caprese Bruxie, along with a Caprese Side Salad, featuring the season’s most flavorful Heirloom Tomatoes.

CELEBRATION OF TOMATOES SPECIALS Caprese Bruxie 

Bruxie Caprese celebration

Bruxie Caprese

Thick-sliced California grown Heirloom Tomatoes, Fresh Mozzarella, Organic Arugula, Herb Pesto, and Balsamic Reduction in our Bold Fold, seasoned with Sea Salt Crystals

Caprese Side Salad – Or, on the lighter side, try the Caprese as a side salad – same quality ingredients yet without the waffle!

Heirloom tomatoes with pesto from Bruxie

Caprese Side Salad

“This is the time of year when tomatoes are in season and taste their best! We get our hands on the most flavorful California-grown Heirloom Tomatoes to bring you three incredible specials,” explained Dean Simon, who also revealed that Bruxie will be opening two new Southern California locations this year – in Horton Park in San Diego and 3rd Street Promenade in Santa Monica. “One of our favorite times of the year when we get to partner with local farmers to create some tasty specials with delicious heirloom tomatoes.”

The Tomato Specials will be available at all Bruxie locations (excluding San Diego).

For more information on Bruxie, including full menus, addresses, directions, and hours for each restaurant, please visit www.bruxie.com.

ABOUT BRUXIE Chefs and Co-Founders Dean Simon and Kelly Mullarney first opened Bruxie in Orange County in November 2010 to present a new take on The Sandwich, using a proprietary version of an authentic Belgian Waffle to offer a light, airy, crispy alternative to the traditional sandwich bread. They hand-selected each ingredient to ensure the most premium quality possible and crafted each sandwich to deliver bold flavors with seasonal produce to complement the texture and flavors of the waffles. Bruxie offers savory options such as Buttermilk Fried Chicken, Prosciutto & Gruyere, and Hot Pastrami, as well as a variety of sweet choices such as the Seasonal Crème Brulee, Nutella & Banana, and S’Mores.

In addition to its impressive waffle sandwich menu, Bruxie offers a selection of inspired, fresh, flavorful salads, locally produced old-fashioned cane sugar sodas, real Wisconsin frozen custard, shakes, sundaes, and floats. Bruxie proudly serves The Bold Blend, its own custom crafted coffee made from a proprietary blend of 100% fair-trade imported beans.

There are currently seven Bruxie locations. For more information on Bruxie, including full menus, addresses, directions, and hours for each restaurant, please visit www.bruxie.com.


ADYA Adds Seasonal Summer Indian Street Fare

Posted on by Bikini Lifestyles in Food

ADYA Adds Seasonal Summer Indian Street Fare

ADYA
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.

Bean Sprouts Salad

Bean Sprouts with Cucumber and Cumin

“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.

Roasted Corn Salad

Roasted Corn Salad with Fennel

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.

ABOUT ADYA
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.


Zimzala Restaurant and Bar – Deliciously Free-Spirited

Posted on by Bikini Lifestyles in Food

Zimzala  entrance

Zimzala Restaurant and Bar – Deliciously Free-Spirited

Huntington Beach is home to the swanky boutique hotel, The Shorebreak Hotel. A delightful place to relax and revive for stay-cay locals and worldwide travelers alike, The Shorebreak Hotel is just steps from the beach.
Chef  Brian Drosenos

On a recent visit, I had the pleasure of dining at the hotel’s signature restaurant, Zimzala Restaurant and Bar, which represents everything free-spirited and that “sand between the toes” feeling which I will call “whimsical”. Helmed by Executive Chef Brian Drosenos, Zimzala offers much more than just “comfortable California cuisine”. Chef Drosenos brings a rich and flavorful culinary history to Zimzala having earned his chops at restaurants such as LA Live’s JW Marriott and Ritz-Carlton, Noble House and The Ventana Inn and Spa. When I asked Chef what Zimzala-like element he brought to the menu, he replied, “I enjoy a free-spirited presentation of the foods.” Yet, I found the dishes themselves to be of equally delicious, creative whimsy.
Zimzala tasting  menu
For starters, a soup of roasted cauliflower with crispy Brussels, finely chopped Marcona almonds, golden raisins, and focaccia croutons was presented in an artful white bowl. And, when served, a whimsical swirl of lemon oil graced the top to add that perk of tartness that pleases the palate. Make this delicious soup at home, view my version of the recipe here: Roasted Cauliflower Soup

Roasted Cauliflower Soup with  Lemon Oil drizzle
Quite possibly my favorite dish of the day was the Marinated Pepper Salad which was a finely chopped array of yumminess of marinated baby bell peppers, kale tossed with roasted pistachios, roasted garlic, feta cheese and a sherry vinaigrette. Refreshing and light, I could eat this salad everyday as it is not only delicious, it is filled with food healing ingredients – bell peppers, kale, garlic, and pistachios.
Marinated  Pepper Salad
Have you ever had charred octopus? Neither had I. Giving way to that Zimzala “sand between the toes” whimsical experience, the whimsy here was not only enjoyed in Chef’s presentation but in the food, too! Chef Drosenos explained the baby octopus is braised first and then charred with paprika giving it a tenderness that is not often found when eating octopus. The char totally works in this earthy dish that gets another flavor boost from espilite chili peppers from Spain, smoked potatoes, kalamata olives, lightly fried capers, and a housemade romesco sauce that has nuts, olive oil and sherry vinegar. Smokey is the flavor here as the peppers from Spain are naturally smokey and the potatoes are smoked. I give this dish a smoking hot two bikinis up for the whimsy alone… the flavor, a bonus.
Paprika Charred  Octopus
You would think I would be full by now and on most days I would but today’s tasting menu had me curious so I continued with the Porcini Mushroom Spaghetti. House made spaghetti noodles get their porcini-ness from porcini powder. I must get some. Then, the noodles are cooked al dente and tossed with an incredible medley of mushrooms that include brown beech and pink trumpet – I love everything pink. Also in the mix, a medley of herbs among them chervil, chives, tarragon, and dill. Finish with fresh lemon, grana padano, and a cured egg yolk, Chef fully got his whimsy on here.

Porcini Mushroom  Pasta
Being a ocean view restaurant, fish is an integral part of the menu. I was delighted when salmon arrived. Pan Roasted Salmon with eggplant purée, bloomsdale spinach, roasted fennel, roasted tomato, and black olive caramel made with burnt sugar. Wow! That pretty much sums it up.
Pan Roasted  Salmon
Now, normally I would skip dessert but the Chef insisted by surprising me – and the other guests – with a Persimmon Panna Cotta. The highlighted ingredient, persimmon, was served with an abundance of flavors and textures. Date and walnut bread whipped cream. Toasted pepitas and pecans. A hint of micro basil completed the dish and what a whimsically divine dining experience.
Persimmon  Panna Cotta
To say Chef Drosenos’ cuisine and Zimzala was a surprisingly palate pleasing experience is an understatement. Although I have been a fan of The Shorebreak Hotel since it opened, I had never had the pleasure of dining at their premiere restaurant. I half anticipated just another beachy restaurant experience which is not all bad but not whimsically amazing. To my surprise, Zimzala, under the direction of Chef Drosenos, is far better and beyond being a beachy restaurant. Producing high quality, delicious food that is artfully presented in a free-spirited style, Chef Drosenos brings a bit of gourmand and then some.
kitchen at Zimzala
In Huntington Beach and SO Cal, make Zimzala a “must dine” location. Visiting? Worth the stop!
the outdoor patio  at Zimzala

Bottom line for your bikini: 2 bikinis up!
Zimzala  decor

Zimzala Restaurant and Bar
The Shorebreak Hotel – a Joie de Vivre Hotel
500 Pacific Coast Highway
Huntington Beach, CA 92648
(714) 960-5050

RestaurantZimzala.com


Tortilla Republic Laguna Beach Opens…

Posted on by Bikini Lifestyles in Food

Ceviche

Fast becoming a restaurant scene to contend with, Laguna Beach welcomes Tortilla Republic’s newest location. In an inviting, luxuriously comfortable beach style, Tortilla Republic Laguna Beach celebrates its highly recognized contemporary Mexican fare with the culinary team of Executive Chef Chris Tzorin and consulting Chef Cathy Shyne.
Emapanadas
Having known Chef Tzorin’s uniquely delicious culinary style, you can imagine my delight when I discovered he was on board. I have been a fan of his signature mole’ creations since first meeting him while judging the chef competition at The Chocolate Event about four or five years ago. Since then, Chef Tzorin has been succeeding in the kitchen and on the television airwaves. It comes as no surprise that Tortilla Republic Laguna Beach draws inspiration from the coastal community as well as beautiful Southern California.
Chicken Mole
Utilizing seasonal fresh ingredients and often organic ingredients, signature dishes include Sweet Potato and Beef Empanadas with chimichurri sauce, and cilantro; Shrimp Zarandeado Salad with sautéed shrimp zarandeado style, mixed greens, romaine, melon, jicama, tomato, roasted almonds, queso fresco, and kiwi vinaigrette; Torta de Carnitas with pulled pork, cabbage, candied oranges, pickled jalapeños, black beans, monterey jack cheese, tomatoes, guacamole, and torta bun, with your choice of soup or mixed green salad; Pescado a la Parrilla Taco with tequila passion fruit slaw, pico de gallo, avocado, salsa de mesa, and cilantro crema; and Short Rib Chile Verde Burrito with prime all natural short rib, slow roasted tomatillo & jalapeño chile verde sauce, monterey jack cheese, house rice, and black beans.
Shrimp Salad
The restaurant also features imaginative brunch dishes, such as Huevos Rancheros with two eggs sunny side up, roasted peppers, onions, cherry tomatoes, Monterey jack cheese, black been purée, ranchero sauce, crema, and avocado; Egg White Mole Burrito with egg whites, spinach, cheddar cheese, mole de poblano, pico de gallo, and avocado; Seared Albacore Tuna & Sweet Potato Hash with two poached eggs, wilted micro greens, caramelized onions, and jalapeños; and Fresh Roasted Corn & Blueberry Pancakes with whipped salted butter, and maple syrup.
Tacos
From the bar, guest can enjoy Prickly Pear Bellini, Spicy Bloody Mary, Michelada, and Tomato Fresca, while taking in the unobstructed beach views. Open-air dining is a highlight here with two outdoor open-air dining terraces and a courtyard patio boasting a retractable roof.

Tortilla Republic Laguna Beach officially opens Wednesday, October 8, 2014 with a special open-to-the-public ribbon cutting ceremony beginning at 5pm.

Tortilla Republic
480 S. Coast Highway
Laguna Beach, CA 92651
949.393.4888
www.tortillarepublic.com

www.facebook.com/TortillaRepublicLagunaBeach
www.twitter.com/iloveTRLB

Open for lunch: 11am to 3pm Tuesday-Friday
Brunch: 10am to 3pm Saturday-Sunday

Beef Rib Burrito

ABOUT TORTILLA REPUBLIC
Tortilla Republic in Laguna Beach features modern Mexican cuisine in a sophisticated setting. From the owners of Taste on Melrose and Taste in Pacific Palisades, John Halter, Morten Kaag and Mina Azami, the Laguna Beach location is the newest Tortilla Republic in the portfolio for the restaurant group—the first opened in August 2011 in Poipu, Kauai, and the second location opened in West Hollywood, CA in March 2012. In conjunction with renowned interior designer Kirk Pereira, Halter, Kaag and Azami designed Tortilla Republic to reflect a polished aesthetic including custom furniture inspired by their travels to Mexico. Consulting Chef Cathy Shyne and Executive Chef Brandon Warren have created a farm-to-table menu using fresh ingredients and organic produce.


Sofitel Wine Days : A Month of French Wines

Posted on by Bikini Lifestyles in Food

SOFITEL WINE DAYS: A MONTH OF FRENCH WINES |FOUR REGIONS IN FOUR WEEKS began Monday, September 29th and runs through Thursday, October 30th, 2014.

French champagne being served at Sofitel for Wine Month

During #SoWineDays, guests and everyone can visit the Sofitel L.A. at Beverly Hills to celebrate French elegance, wine and food. Sofitel Los Angeles at Beverly Hills, the French brand’s flagship west coast property participates with more than 120 other Sofitel hotels in a global celebration of French vintners. The program is dedicated to the wine harvest that takes place in the Northern Hemisphere each year, a French tradition called “vendanges.” The month-long celebration showcases French “Art de Vivre”, “Wine Down Wednesdays,” weekly wine pairing restaurant menus, wine-based cocktails in the bar, and a culminating a winemaker dinner. Each day from Monday to Sunday, a Sofitel sommelier will be on hand to guide visitors on a journey through the featured wine-producing regions.

Sofitel Wine Days will feature an exclusive sampling of wines, a tour of some of France’s best known wine regions, in “WINE DOWN WEDNESDAYS” occurring each week (Oct. 8, 15, 22 and 29) from 5:30 p.m. – 7 p.m., with Sofitel’s
Sommelier in the hotel lobby.

In the lush Riviera 31, guests are invited to visit the lounge|bar for wine tastings and wine based cocktails from 6:00 p.m. – 9:00 p.m.

French wine month at Sofitel

The gorgeous Estérel restaurant offers a modern French offering menu from Chef Blin. Chef will be highlighting new menus each week during #SoWineDAys to complement the wines which will cover numerous regions and locales beginning on October 5th with Burgundy, then Alsace, Champagne, and closing in the last week with Bordeaux. Some of the wines include Roederer/Maisons Marques, Domaines, USA, Palm Bay/Esprit du Vin, and Trimbach.

Menu pairings with the weekly wines feature a diverse offering of appetizers to desserts:

Burgundy – week of October 5th

• Sweet bread bourguignon, pearl onion, button mushroom, brioche
• Roasted duck breast, truffle celery puree, Weiser farm fingerling potato, golden parsnip, tiny carrots
• Red wine poached pear, pear sorbet, raspberry almond croquant

Alsace – week of October 12th

• Seared diver scallops, cannellini beans, shaved heirloom carrots, brussel sprouts leaves, garden coriander
• Espelette shrimp white asparagus risotto, ricotta salata, green pea shoot
• Warm Laura chenel goat cheese salad, frisee, grapes, fennel, caramelized walnut

Champagne – week October 19th

• Half dozen California oysters, champagne apple mignonette
• Crispy skin Loup de mer, fondant potato leek, tomato concasse, local caviar
• Strawberry basil sorbet, almond meringue, hibiscus flower, micro mint, macaroon shell

Bordeaux – week of October 26th

• Roasted marrow bone, chanterelles, garlic puree, persillade toast
• Ribeye bone in (for 2), truffle mashed potato, grilled asparagus, bordelaise sauce
• California cheese platter, Schloss Marin farm (cow), Bay blue Pointe Reyes farmstead (cow), San Andreas Bellwether farm, honeycomb and more

The grande finale will occur on Monday, October 27th in Estérel restaurant with a Robert Parker Winemaker’s Dinner. For costs, menu and other details, please contact Esterel restaurant at 310.358.3979.

Christophe Bouskela, Director of Food & Beverage, has meticulously choreographed with Executive Chef Marius Blin a masterful matrix of unique and exclusive wines to this area. Bouskela says, “We welcome guests to an interactive week to learn, taste and experience wine not available elsewhere in Los Angeles. The Sofitel Wine Week is designed to accommodate the most discriminating connoisseurs palate while simultaneously providing a sensory awakening for the novice.”

For more info on Sofitel go to www.sofitellosangeles.com and for more info on Sofitel Wine Days, #SoWineDays.


ChaCha’s Latin Kitchen… Where It’s National Tequila Day Everyday

Posted on by Bikini Lifestyles in Food

ChaCha’s Latin Kitchen… Where It’s National Tequila Day Everyday
Don Myers
National Tequila Day is July 24 but you don’t have to wait until then to celebrate… just head to Brea, California where ChaCha’s Latin Kitchen is tops in tequila and cuisine. Created by culinary mastermind, Don Myers, ChaCha’s takes “Mexican food” to a whole ‘nother level. You see, Don has been in the culinary world for decades. Not to make him seem old, Don is far from old, but he’s been honing his culinary chops since 1972! As Don says, “that’s BC!” and I am sure that he means that is bc – before I moved to California. With one successful restaurant after another, Don knows his way around a kitchen and a restaurant. And, a bar.

ChaChasMiracleMargarita ChaChasMiracleMargarita

Speaking of bar, let’s start there. ChaCha’s features nearly 50 different tequilas ranked by drinkability which translates to “your favorite”. Signature seasonal cocktails: Watermelon Margarita, Miracle Margarita, and the ChaCha’s award-winning Sangria Tradicional. Naturally, ChaCha’s has beer, wine, and can make virtually any cocktail you can dream of but these signature classics are a great place to start.

Sangria Tradicional Sangria Tradicional

With Happy Hour everyday and happenings every week such as Monday Night Date Night, Tacos and Tequila Tuesdays, Enchilada and Wine Wednesday, Locals Night Thursdays, and Sunday Brunch, there’s a tasty reason to go to ChaCha’s every day of the week.

Aguachile Aguachile

With foods like Shrimp cured in cucumber, lemon and orange juice, red onion, Serrano chilies, cilantro and mint – otherwise referred to on the menu as “Aguachile” – you will WANT to dine here every day. Other menu highlights: Heirloom Tomato and Watermelon Salad, Camarones Adobados which is Large Grilled Shrimp marinated in lime and cilantro and served with summer squash, roasted corn, jicama, and adobo sauce, Open-Faced Short Rib Enchiladas consisting of corn tortillas with Guajillo braised short ribs, pasilla chile, achiote onions, and Guajillo sauce.

Open Faced Enchiladas Open Faced Enchiladas

And, make sure to share the fresh Guacamole, a delicious combination of Haas avocado, Serrano chile, fresh lime juice, and tomatillo salsa – the final ingredient for guac perfection. To finish, Homemade Churros – chile spiced chocolate sauce, fresh seasonal berries and cream top the cinnamon sugar crusted fried sensation. ChaCha’s Latin Kitchen is worth the drive any day, even National Tequila Day next July.

Homemade Churros Homemade Churros

ChaCha’s Latin Kitchen in Brea, California
110 West Birch Street
Brea, CA 92821
714.255.1040
for more information, visit: ChaCha’s Latin Kitchen


Laguna Beach Oceanfront Dining at Driftwood Kitchen

Posted on by Bikini Lifestyles in Food

Laguna Beach Oceanfront Dining at Driftwood Kitchen
Driftwood Kitchen
Summer may have ended but the ocean views and summer weather sparkle nearly year round at the recently opened Driftwood Kichen, the newest oceanfront dining experience in Laguna Beach from well known Sentinel Restaurant and Hospitality Group. Sentinel is the team behind The Deck on Laguna Beach and Fireside Tavern in Costa Mesa so it is no wonder the group chose Driftwood Kitchen to cozy up next door to The Deck.
The Deck at Driftwood Kitchen
Leading the team at Driftwood are restauranteur, John Nye, and Excutive Chef Rainer Schwarz who are also founders and partners, along with Colby Durnin, of Sentinel Restaurant & Hospitality Group. As you can see, before you even enter the rustic beachy oceanfront restaurant, you are in good hands. Chef Schwarz brings an extensive, acclaimed culinary experience to life at Driftwood. Having begun cooking at age 15 in an old Austrian castle, Chef Schwarz has cooked around the world in five-star hotels and restaurants in Switzerland, Germany and France. Interestingly, I discovered that Chef Schwarz’s culinary travels led him to work with the esteemed Chef Joachim Splichal at the Von Pfyffer in Switzerland and before long, Chef Schwarz waved goodbye to Europe and traveled to Carmel and then Los Angeles working with Chef Splichal at what has become Patina Restaurant Group. But Chef Schwarz achievements don’t stop there. He had much success in Vail, Colorado before returning to Los Angeles and launching Public Kitchen and Bar at the Roosevelt Hotel in Hollywood. Now, Laguna Beach is thrilled to have his talent behind the fresh, delicious, inspiring coastal cuisine at Driftwood Kitchen.

Seared Ahi at Driftwood Kitchen Seared Ahi at Driftwood Kitchen

When I asked Chef Schwarz what influence his culinary journey brings to Driftwood Kitchen, he explained, “I draw inspiration from many places for this menu. Here, the menu features diversity and freshness the ocean provides.” Sounds good to me and I couldn’t wait to dive right in to sample some seafood and steak selections. To my delight, fish is prevalent on the menu which includes Whole Fried Branzino, Soft Shell Crab, Surf and Turf with Maine Lobster Tail and Petit Tenderloin that features a Bearnaise sauce, Zuckerman Farms jumbo asparagus, and Yukan Gold mashed potatoes, and a mouth-watering New York Steak with Peppercorn Sauce and homemade French Fries.

Seabass with Tomato Halibut with Roasted Tomato

But this coastal cuisine inspired menu with a touch of “turf” is not all that will inspire you, the craft cocktails are bottoms-up some of the best I’ve tasted.

Tenderloin with Pepper Tenderloin with Peppercorn Sauce

Shares Director of Operations, John Nye, “Our Cocktail Program at Driftwood Kitchen pays homage to the location’s rich history. The Stateroom Bar presents a cocktail menu featuring classic libations reminiscent of the historic tenants.” And who were those tenants? One unforgettable Hollywood actor, Slim Summerville had his home library there and he may have enjoyed a fine whiskey or bourbon, too.

Cynar Town cocktail at Driftwood Kitchen Cynar Town cocktail at Driftwood Kitchen

Among the classic cocktails are selections such as “Cynar Town”, gin with sweet vermouth, cynar artichoke liqueur and orange bitters, “Salad Bar”, sage liquor, kale, sweet red pepper, and lemon sour – almost sounds like one of my cleanse drinks minus the liquor, of course, and “Rock My World”, your own customized Manhattan with a lunardo cherry that is worth the bite and the drink and they pair perfectly with culinary sensations such as Oysters on the Half Shell with Uni (shown below).
Uni Oysters at Driftwood Kitchen

Whether you opt for the mesmorizing oceanfront deck views or the cozy al fresco patio with oversized couches and firepits, Driftwood Kitchen is a Laguna dining experience unmatched by any other.
Deck view from Driftwood Kitchen
Driftwood Kitchen front patio
Driftwood Kitchen
619 Sleepy Hollow Lane
Laguna Beach, CA
Open daily: Breakfast, Lunch, and Dinner
visit: driftwoodkitchen.com
(949) 715-7700

Mac 'n  Cheese at Driftwood Kitchen

SMores deconstructed at Driftwood Kitchen SMores deconstructed at Driftwood Kitchen


66th Primetime EMMY Awards

Posted on by Bikini Lifestyles in Hollywood

66th Primetime EMMY Awards

66th Annual Primetime EMMY Awards 66th Primetime EMMY Awards

The premiere night for television stars, the 66th Primetime EMMY® Awards will be held Monday, August 25, 2014 at Nokia Theatre at LA LIVE in downtown Los Angeles and broadcast LIVE on NBC television with red carpet arrivals at 4pm and awards show at 5pm Pacific Standard Time. Host, Seth Myers and Executive Producer, Don Mischer will be joined by the EMMY winners, nominees and guests at the annual Governors Ball which takes place in the West Hall at the Los Angeles Convention Center and will be catered for the 19th year by Patina Restaurant Group.

EMMYS Governors Ball Laser Light show EMMYS Governors Ball Laser Light show

In another stellar creation from Event Producer, Cheryl Cecchetto and her team at Sequoia Productions, and in their 17th year as producers for the EMMYS Governors Ball, this year, the convention center Hall will be transformed into a “kaleidoscope of color” complete with an awe-inspiring laser light show, dynamic dance performances choreographed to the laser lights, and live performances by recording artist, Judith Hill backed by high energy Top 40 band, The Red Hot Band all dramatized with media-enhanced Versa TUBES and lasers and wall-to-wall harp strings created by 2,400 feet of brass wire.

Table decor for "Kaleidoscope of Color" EMMY theme Table decor for “Kaleidoscope of Color” EMMY theme

Governors Ball Committee Chair Russ Patrick states, “This year’s theme and decor are metaphors for creative excellence, vibrancy, and richness of our industry and the television season.” Adds Event producer, Cheryl Cecchetto, “Our ultimate after party will be a sensory of delight offering sights, sounds, and cuisine and hospitality that cannot be found anywhere else.”

Chef Alec Lestr Chef Alec Lestr

Under the direction of Patina Restaurant Group founder, Joachim Splichal, Executive Chef Alec Lestr and his team of over 200 chefs will create a kitchen of grandeur behind the floor-to-ceiling drapery cooking a-la-minute for the near 4,000 guests. On the menu for this year’s ball, Grilled Peach and Heirloom Tomato Salad, Filet of Beef with Artisan Grapes, Idaho “90” Potato “bone”, and Chocolate S’Mores.

Beaulieu Vineyard Maestro Collection Beaulieu Vineyard Maestro Collection

The decadent dinner will be paired with wines by Beaulieu Vineyard featuring their Maestro Collection Sauvignon Blanc, 2011 Georges de Latour Private Reserve Cabernet Sauvignon, and the 2012 Maestro Collection Napa Valley Port and NV Muscat de Beaulieu. Highlighting the “kaleidoscope of color” table decor are floral designs by Kevin Lee of La Premier Florist now in his 10th year with the EMMYS.
LA PREMIERE FLORAL DESIGNS

Watch the video preview here: 66th Primetime EMMY Awards Governors Ball
EMMYS BAND MENU
WATCH THE 66TH PRIMETIME EMMY AWARDS MONDAY, August 25 LIVE on NBC television at 5pm Pacific Standard Time.

AUDI AUDI

Audi® is the Official car for the 66th Primetime EMMY® Awards