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Dos Equis “Feast of the Brave” Cinco De Mayo taco challenge

BeerFood

Feast of the Brave

Just checking but, food trucks are still hip right? Well either way, beer definitely is. To commemorate the 150th anniversary of Cinco de Mayo, Dos Equis is launching a promotion called “Feast of the Brave,” and plans to fill tortillas across the nation with rather curious ingredients for rather curious eaters. The brave will feast on curried goat, hogs ear, shark and even “spicy mystery” tacos served by six Dos Equis-branded food trucks in six U.S. cities. There are no confirmed reports yet that there will be any Pepto-Bismol tablets on hand for distribution.

Across the country in Austin, Chicago, Dallas, Houston, Los Angeles and Miami, local chefs have created taco recipes and are roaming their city serving them for free. A map of each food truck’s route is available on Dos Equis’ Facebook page, and you can pinpoint the location of the truck on the Dos Equis Twitter feed.


Comments Off on Dos Equis “Feast of the Brave” Cinco De Mayo taco challenge 04.26.2012 |

Craft Beer Dinner in Napa, CA – Kitchen Door + Bear Republic Brewing May 14

BeerFood

Bear Republic / Kitchen Door Beer Dinner

Napa’s Kitchen Door has teamed up with one of Northern California’s top breweries – Bear Republic Brewing Co. – for a celebration of craft beer, great food and fun people. Kitchen Door, recently honored as a Michelin Guide Recommended Restaurant as well as one of Bon Appetit’s 7 Best Restaurants in Napa Valley, will be pairing five delicious courses with six incredible beers from Bear Republic Brewing Co.

Tickets are very limited for this intimate dinner and are $65 each, tax and gratuity included.

Mutineer will be on hand at the event and we hope to see you there.

Call or email Tim Seberson ASAP if interested in attending.
707-226-1560 // tim@kitchendoornapa.com


2 comments 04.25.2012 |

Cherry Blossom Festival at LA’s Chaya Downtown

Food

Chaya Downtown Cherry Blossom Festival

Viewing the spring cherry blossoms – sakura – is a tradition with more than a thousand years of Japanese history. The hanami – blossom-viewing parties – are so ubiquitous to the culture, Americans tend to think the landscape is constantly decorated with the delicate pink blossoms…or terrorized by Godzilla. (Both?)

In 1912, Mayor Yukio Ozaki of Tokyo gifted Washington DC with 3,000 cherry trees. The gift was given to celebrate the lasting friendship between the two countries. In 1941, the United States reciprocated by putting people of Japanese descent into work camps. To be fair, the countries were broken up at the time… Since then, they’ve given us cars with great gas mileage and we’ve given them Justin Bieber, so it really all comes out in the wash.

In Washington, the Centennial Celebration of the “Gift of Trees” is being celebrated with five weeks of art and events. In Los Angeles, Executive Chef de Cuisine Atsushi Kenjo at Chaya Downtown, has created a special menu of bites ($5 – $8) and beverages to honor the occasion. Kenjo has incorporated aged cherry balsamic into his beef carpaccio, cherry leaves in the Tai Sakura Sushi and the plump, red fruit into his light-and-dreamy clafoutis. For diners who are looking to drink their dinner or dessert, the Sakura Bellini is a blend of Suijin Jumai sake, Champagne, Luxardo cherry liqueur, and topped with house-made cherry sorbet.

Sakura isn’t just a celebration of aesthetics in Japan, the flowers are also symbolically significant. According to Buddhist tradition, the blossoms’ brief and beautiful bloom represent the transient nature of life. Chaya’s Cherry Blossom Festival is transient, too. The celebration runs from April 16 – April 27 (Mon – Fri, 4 PM – close). Enjoy the hanami while it’s here; after all, you could get eaten by Godzilla before the spring festival arrives again.



2012 Pebble Beach Food and Wine Preview

FoodWine

Pebble Beach Food and Wine

With one of the world’s most iconic wine and food festivals just a few weeks away, you’ve got to ask yourself one question: “Do I feel lucky?”

Well, do ya, punk?

OK, despite being held a stone’s throw away from a certain celebrity’s beloved hometown of Carmel, there are no guarantees he’ll make your day. But if good fortune does, indeed, shine upon you, you’ll be spending an extended weekend with more than 75 prominent chefs and 250 acclaimed wineries and distinguished winemakers from around the world.

From April 12 – 15, 2012, The Inn At Spanish Bay will host the fifth annual eating and drinking orgy, Pebble Beach Food and Wine. Culinary luminaries like Thomas Keller, Daniel Boulud, Wolfgang Puck and Jacques Pepin will join grape minds the likes of Raj Parr, Eric Railsback, Andrea Robinson, and Mark Mendoza, at this four day event of epic indulgence. Glasses of Ruinart and Krug will be followed by Haut-Brion, Lafite, Latour, Margaux, Rothschild, and topped off with tastes of Ramos Pinto and Y’quem. Dinners will feast on meals with names like “Farewell to Foie Gras,” “Swine + Wine,” “The Iron Chef Dinner” and “South By Southwest” – a lunch catered by Dean Fearing, Tim Love, Casey Thompson and John Sedlar. Lucky, indeed.

Ticket prices per person range from $100 for a single event pass to $4,750 for a VIP four-day pass, which will provide access to all events and exclusive after-hours parties with the winemakers and chefs. Clint Eastwood not included.


Comments Off on 2012 Pebble Beach Food and Wine Preview 04.05.2012 |

Hooker’s House Bourbon Brioche Bread Pudding with Sundried Cherries and Candied Pecans with Bourbon Crème Anglaise

FoodSpirits

Hookers Bourbon Brioche Bread Pudding with Sundried Cherries and Candied Pecans with Bourbon CrËme Anglaise

A few months ago Sonoma based limoncello producers Hellocello released their a Sonoma-style bourbon. Hooker’s House Bourbon is aged in pinot noir barrels and packs a delicious wallop. Sonoma-based Chef Rob Larman of the private barbecue catering company Cochon Volant has taken Hooker’s House Bourbon and made it into one decadent pan of bread pudding. Rob’s recipe is chock full of sweet dried cherries, fragrant cinnamon and candied pecans. Give it a try and see why Cochon Volant is a wine country favorite.

For more information on Chef Rob Larman go to: http://www.cochonvolantbbq.com/

For more info about Hooker’s House Bourbon check out: http://www.prohibition-spirits.com/

Hooker’s House Bourbon Brioche Bread Pudding with Sundried Cherries and Candied Pecans with Bourbon Crème Anglaise

For the Bread Pudding:
1 c. bourbon (Hookers House)
3 c. whole milk
3 c. heavy cream
1 ½ c. sugar
8 whole eggs
4 egg yolks
1 tsp. vanilla
1 tsp. cinnamon
1 c. sundried cherries
½ c. candied pecans, chopped
4 c. stale Brioche, cut into small cubes
1 TBS. butter

In a large bowl whisk together: milk, cream, eggs and yolks, sugar, vanilla and cinnamon and bourbon. Stir in bread cubes, cherries and pecans and let soak for 1 hour. Preheat oven to 325F; use convection if you have it. Butter a large loaf pan and fill with mixture bake for 1 hour or until just done (stick a knife or skewer in the pudding to see if it comes out dry). Top with the Bourbon Crème Anglais.

Bourbon Crème Anglaise Quick Cheat Method
Melt a pint of really good (Haagen-Dazs) vanilla ice cream and mix in 4 oz. of bourbon.

For more from Mutineer Food Editor Erin Jimcosky, follow her on Twitter at @HungryMutineer.


Comments Off on Hooker’s House Bourbon Brioche Bread Pudding with Sundried Cherries and Candied Pecans with Bourbon Crème Anglaise 04.03.2012 |

Craft Beer Dinner in Napa, CA – Kitchen Door + Drake’s Brewing April 9

Food

Kitchen Door / Drake's Brewing Craft Beer Dinner

Napa’s Kitchen Door has teamed up with one of Northern California’s top breweries Drake’s Brewing for a celebration of craft beer, great food and fun people. Kitchen Door, recently honored as a Michelin Guide Recommended Restaurant as well as one of Bon Appetit’s 7 Best Restaurants on Napa Valley, will be pairing five delicious courses with seven (yes, seven) incredible beers to include two different barrel treatments of Drake’s Drakonic Stout.

Tickets are very limited for this intimate dinner and are $65 each, tax and gratuity included.

Mutineer will be on hand at the event and we hope to see you there.

Call or email Tim Seberson ASAP if interested in attending.
707-226-1560 // tim@kitchendoornapa.com


Comments Off on Craft Beer Dinner in Napa, CA – Kitchen Door + Drake’s Brewing April 9 04.02.2012 |

A Craft Beer Lover’s Haven Opens in Pasadena

Food

Haven Pasadena

“They closed for the Super Bowl.”

“They did what?”

“They closed for the Super Bowl.”

“But they’re a gastropub!”

“Exactly.”

The Haven Boys – Chef Greg Daniels, General Manager Wil Dee and financier Ace Patel – opened the first Haven Gastropub in Orange, California in September 2009, just in time to welcome a staggering crowd of 500,000+ starving attendees to the annual Orange International Street Fair. Steered by Daniel’s love of craft beer and his desire to elevate even the upper reaches of “pub grub” to new levels, Haven soon became a popular destination behind the Orange Curtain for beer enthusiasts and food apprecianados alike. In December 2011, they opened a second location, in Pasadena. To prove their dedication to celebrating the art of good beer and fine food, they locked their doors on February 5 – Super Bowl Sunday – so no one would ever confuse them with a sports bar.

Tucked right off mobbed and gridlocked Colorado Blvd. in Old Town Pasadena, Haven is all polished wood and laid-back-upscale ambiance. It’s sleek, it’s slick and – notably for something with the word “pub” in the title – it’s also sophisticated, with an open kitchen, fireplaces and cool urban grays. At a recent media dinner, diners walked past a brand-new glassed-in fermentation room, where the team hopes to start making at least five of their own brews, in-house. In the meantime, guests will have to make do with over fifty beers on tap, 100 in bottle, a varying selection of cask ales, and ultra-allocated gems like Russian River’s Pliny the Younger, which made an appearance as recently as February 20. Non-beer drinkers can choose from a safe and steady wine list (including eight keg-drawn wines), and a full menu of cocktails.

Standard British pub fare such as Shepherd’s Pie is joined by much higher-brow offerings like pheasant pot pie with seasonal vegetables, and a duo of quail. Familiar bar bites like French fries and mac ‘n’ cheese are transformed with the addition of truffles; Haven’s Buffalo wings are made from Jidori chickens; and the lamb burger and goose pastrami sandwich give bar food at any of the upscale eateries in town a run for their money. And if none of those choices feel “manly” enough to wash down with a pint, diners can invite eight to fourteen of their best mates to tear into a whole roasted suckling pig, with a choice of three sides (with at least one week’s advance notice).

Haven Pasadena

There are a host of lighter dishes, as well, like the Hiramasa Crudo, which is worth the appetite-building drive from LA, and several vegan and vegan-optional items.

On the night of the media dinner, Pastry Chef Santanna Salas (previously with the Michael Mina Group), offered guests a red velvet beet cake; “Peanut Butter and Jelly” with blackberry sorbet, peanut brittle and thin sourdough crisps; and foie gras cheesecake with hibiscus gel and vanilla crumble. Regardless of where one might stand on the foie issue, they should be comforted that Haven boasts a commitment to sourcing sustainable and humanly raised meat and seafood whenever possible.

And if the staggering beer selection and impressive food don’t stand alone as reason enough to head to Haven, and diners find themselves disappointed in the lack of popping lights and flashing screens, take heart! Almost as American as football and apple pie, there’s an erotic superstore nearby, just a 4-minute walk down Colorado.



What’s Hot Right Now: Japanese Peruvian Food

Food

Earth On Plate, Ready For Eat

Los Angeles and its surrounding cities and suburbs are a bastion of international culinary treasures. Some of the hubs include Artesia for Indian food, the San Gabriel Valley for Chinese, Montebello for Armenian, and Westminster for Vietnamese.

What you might’ve noticed is that a new, hybrid international cuisine has also become hot here. Japanese Peruvian food – a meld of traditional tastes from the Eastern, island nation and the South American fishing-industry-powerhouse.

While the combination might appear unusual at first, the two countries share a long history, beginning in 1873, which is when Peru established diplomatic relations with Japan (Chinese-Peruvians celebrate an even older tie). Sweeping political changes, a fragile economy and the first Sino-Japanese war chased many workers from their homeland and into the arms of a welcoming job market in Peru. Along with a strong work ethic, the Japanese immigrants also brought over recipes from across the Pacific – recipes that aligned perfectly with Peru’s thriving fishing industry and the rice dishes brought over by the Spanish, some three hundred years prior.

As the Japanese presence in Peru increased, so did the influence of Japanese cuisine, which was termed “Nikkei cusine” in the restaurants and cafes that began popping up across the country. Traditional dishes like ceviche, (commonly regarded as the national dish of Peru), adopted characteristics from newly-introduced cooking styles, changing the age-old Incan method to a faster, fresher Japanese-inspired preparation.

Naturally, as these culinary mergers gained popularity across Peru, they were also packed into baskets and carried around the world. In the process, chefs have experimented with and elevated the style; most notable of these is Nobu Matsuhisa, who opened his world-famous Matsuhisa restaurant in 1987.

Read on to learn about this and the other game-changing Japanese-Peruvian restaurants that are totally en fuego in LA at the moment.

See the full post »



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