• Slide 2
  • Slide 4

2nd Annual Salute! Celebrating Finely Crafted Beer & Food Festival – June 17/18


Salute! Beer Festival

Unlimited samples of craft beer. Unlimited samples of amazing food. Four-course VIP pairing dinner. In a nutshell, this is what guests of the 2nd Annual Salute! Celebrating Finely Crafted Beer & Food presented by Ojai Beverage Company (OBC) can expect. On Father’s Day weekend, leading Brewmasters and the nations finest craft breweries are joined by some of the Gold Coast’s finest chefs to present the next exciting installation of the now 2nd Annual Salute! Celebrating Finely Crafted Beer & Food Festival presented by Ojai Beverage Company (OBC) and Thirty-Three Productions, Inc. (33). Taking place during Fathers Day Weekend, on Friday, June 17th from 6:30pm – 10pm enjoy the Salute VIP Pairing Dinner presenting Dr. Bill Sysak, Certified Cicerone of Stone Brewing Company & World Bistro Gardens who will present rare and special reserve beers alongside Ojai Beverage Café inspired food. VIP Tickets, which are $85, include admission to the VIP Pairing Dinner & Beer Reception on Friday, plus entry one hour prior to the Unlimited Tasting Session on Saturday.

On Saturday, June 18th, 2011 from 2pm – 6pm they will hold the Salute! Unlimited Tasting Session, which will feature over 100 beers paired with a variety of delectable food items prepared by the regions finest chefs. Tickets to the Unlimited Tasting Session are $40.00, and include all of the food and beverage served at the event.

Tickets for Salute! can be purchased online or at Ojai Beverage Company located at 655 E. Ojai Avenue, Ojai, CA.

  • WHO: You!
  • WHAT: 2nd Annual Salute! Celebrating Finely Crafted Beer & Food
  • WHERE: Outdoors at Ojai Beverage Company
    655 E. Ojai Avenue, Ojai, CA 93023
  • WHEN: Friday, June 17th from 6:30pm – 10pm
    Saturday, June 18th, 2011 from 2pm – 6pm
  • WHY: To celebrate great food and amazing craft beer and to support the Ojai Valley Youth Foundation and American Cancer Society.
  • COST: $43.30 for general admission / $92 for VIP to include the VIP dinner.

For more information and to purchase tickets, please click here.

Comments Off on 2nd Annual Salute! Celebrating Finely Crafted Beer & Food Festival – June 17/18 06.09.2011 |

2011 Rootstock Festival – Santa Rosa July 16th


Rootstock 2011

Mutineer Magazine is proud to announce our involvement and sponsorship of Creative Furnace’s Rootstock 2011, the great gastronomic wine, street food, and music festival to be held in Santa Rosa July 16th. If you’re in the area, be sure to come out for wine tasting with 30 wineries, live music, food, and special guests to include Mutineer Magazine’s very own Editor-in-Chief Alan Kropf.

A portion of the days proceeds will benefit Worth Our Weight, a culinary apprentice program for people ages 16-24 years old who have faced challenges in their lives from homelessness to growing up in foster care.

Other guests on-hand will be Bob Blumer aka Surreal Gourmet, Heather Irwin who will head the Best Bites Competition, and Ziggy The Wine Gal from Wine Country Radio who will act as the festival’s Mistress of Ceremonies.

Be sure to check the list of Musicians that will be playing and we’ll see you there!

  • WHO: You!
  • WHAT: 2011 Rootstock Festival
  • WHERE: Santa Rosa Vintners’ Square
    1301 Cleveland Ave
    Santa Rosa, CA 95401
  • WHEN: July 16th 2:00pm-7:00pm
  • WHY: To party!
  • COST: $35 advanced tickets online / $45 at gate, if available

If you’re on Twitter, the official hashtag for the event is #RootstockFest and you can find them on Facebook as well.

2 comments 06.01.2011 |

Murphys, Mutineers and Mineral


Mutineer Magazine Staff Retreat 2011

A couple of weeks ago our motley crew of Mutineers from Washington to Virginia descended upon Murphys, California for the first annual Mutineer Magazine Staff Retreat. We tasted wine, played bocce and strengthened bonds over long meals and forty-two year old Scotch. It was a great weekend and I am excited to share some of it here with you.

Mutineer Magazine Staff Retreat 2011

Raising a glass at the Tanner Vineyards Tasting Room. The Syrah and Viognier here were just lovely, though a little dangerous on my empty stomach.

Mutineer Magazine Staff Retreat 2011

The historic Murphy’s Hotel.

Mutineer Magazine Staff Retreat 2011

Mutineers Brian, Julie and Ryan getting their bocce on.

Mutineer Magazine Staff Retreat 2011

Ashley Teplin of Media-ANT doing her part to secure victory for the women’s team. She also makes a mean pan of shiitake laced breakfast potatoes.

Mutineer Magazine Staff Retreat 2011

Mutineers walking the trail to Natural Bridges just outside of Murphys, California.

Mutineer Magazine Staff Retreat 2011

Friend of Mutineer Corbie and Mutineer design wizard Julie looking for creatures.

Mineral Restaurant

The Aphrodisiac cocktail, an intoxicating blend of sparkling wine, hibiscus, coriander, anise and ginger from Mineral.

Some fellow Mutineers have been living in Murphys since last September. If I’ve heard about one thing since they arrived, it has been the vegatarian restaurant Mineral. The thing that intrigued me about this restaurant is that only one of the guys is vegetarian and yet, they all rave about it. I knew that if a group of bacon loving young men loved this place, than it must be somewhere worth checking out. On our last day in Murphys, my Editor in Chief Alan set up lunch for me, Phil our designer Julie and her boyfriend Ryan. I have to tell you, that this is one of the best meals I have ever had the pleasure to sit down to.

Also, this is not a review, simply an account of one incredible lunch.

Mineral Restaurant

The Cherry Bombs were my second favorite dish of the meal. I can’t find a proper description, but as far as I could tell it is chile and cheese that has been battered, fried, topped with a cherry and served with balsamic jam. That description seems too simple. I feel like something as vibrant and exciting as this was deserves to be written about with neon and punctuated with sparklers.

Mineral Restaurant

The cheese and cracker plate consisted of delicious thin toasts served with Bellwether Farms Crescenza, olive oil and olive dust. It was creamy with lovely bitter olive notes and the toasts had a pleasing snap.

Mineral Restaurant

This Kumquat Sparkler was just delicious. I wish I knew what was in it, because I think I’d like to make it at home.

Mineral Restaurant See the full post »

Cinco de Mayo Tequila Cocktail – Taco Truck Pairings


With Cinco de Mayo coming up, what better way to celebrate it than with tacos? …. and TEQUILA! I’ll be in the heart of Tequila country on Cinco de Mayo in Guadalajara, Mexico so I’m sure I’ll have my fill of both, but I’m glad to see that the people at Espolón Tequila have their minds in the right place as well. Espolón asked three of the best mixologists from New York, Los Angeles and San Francisco to come up with a tequila-based cocktail to be paired with an offering from one of their local taco trucks. The drink and taco recipes can be found below.

Cocktail Recipes

Bebida de PueblaBebida de Puebla
Created by Eric Alperin
The Varnish, Los Angeles
2 oz. Espolón Tequila Reposado
.25 oz. Benedictine Liqueur
.25 oz. Coffee Liqueur
.5 oz. Lustau Dry Amontillado Sherry – Los Arcos
Lemon Peel

Stir all ingredients with ice in a chilled mixing glass. Strain into a chilled coupe glass. Spray and garnish with a lemon peel.

Famed mixologist Eric Alperin created this cocktail to compliment a taco truck trend made famous in Los Angeles—the Korean-style BBQ taco. The subtle, smoky flavors of this cocktail pair exceedingly well with hearty pulled pork, while the mildly sweet seasoning of the meat is echoed in the additions of coffee liqueur to the cocktail.

This cocktail could also pair exceptionally well with a classic ground beef taco, seasoned with just a hint of cumin.

Sidra de la Mula (Apple Cider Mule)Sidra de la Mula (Apple Cider Mule)
Created by H. Joseph Ehrmann
Elixir, San Francisco
1.5 oz. Espolón Tequila Blanco
12 oz. Bottle of Sidral Mundet
2 dashes Angostura Bitters
1 squeeze of a Lemon Slice

Combine all ingredients in a 16 oz. cup of ice and stir.

H. Joseph Ehrmann set out to create a cocktail that was simple, refreshing and truly matched the look and feel of El Tonayense Taco truck—one of San Francisco’s most visited mobile hotspots. Created in the style of the “Ginger Mule,” Ehrmann has substituted Sidral Mundet, a popular apple-flavored, Mexican soft drink, for traditional ginger beer. The flavors create a light and drinkable cocktail, perfectly paired with the complex citrus notes of the Pollo Asado Tacos at El Tonayense Taco Truck.

Bucking BorrachoBucking Borracho
Created by Adam Schuman, Beverage Director
Fatty Crew, New York
2 oz. Espolón Tequila Reposado
.25 oz. Ginger Syrup
.5 oz. Lemon Juice
.5 oz. Lime Juice
2 dashes Blended Chocolate Bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
1.5 oz. Ginger Beer
Lemon Slice
Mint Sprig

In a shaker mix tequila, ginger syrup, lemon juice, lime juice and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.

Adam Schuman, beverage director for NYC’s Fatty Crew, is well versed in pairing cocktails with unusual spices and ingredients. If there was any doubt that Chocolate Bitters, tequila, ginger syrup and, yes, beef tongue go together, whip out your shaker and call up El Diablo Taco truck for an order of their signature Braised Tacos de Lengua. The rich and complex flavors of the braised lengua tacos are perfectly paired with the slightly sweet, slightly sour Bucking Borracho cocktail.

Taco Recipes

Slow-Cooked Pulled Pork TacosSlow-Cooked Pulled Pork Tacos
Los Angeles, CA
Makes 6 servings

2 ½ lbs. boneless pork tenderloin
2 tsp. kosher salt
1 tsp. black pepper
2 tsp. ground cumin
1 tsp. chili powder
¼ cup brown sugar
2 jalapeños, sliced into rings
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges

Heat oven to 300° F. Place the pork in the center of 2 large sheets of aluminum foil and season meat on all sides with the salt, pepper, cumin and chili powder. Spoon the sugar over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and seal edges tightly. Place in a baking dish and roast until fork-tender, about 4 hours. Let cool. Unwrap the pork, and pour juices into separate container. Use a fork to shred the pork, placing shredded pieces in a large bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Squeeze lime over pork mixture. Spoon pork mixture onto individual tacos and wrap. Garnish with cilantro leaves and lime.

Pollo Asado TacosPollo Asado Tacos
El Tonayense Taco Truck
San Francisco, CA

2 lbs. boneless chicken breast, cut into cubes
½ cup fresh squeezed orange juice
2 tbs. black pepper
2 tbs. garlic salt
Salt to taste
Hard taco shells
Toppings to taste

Combine chicken, orange juice, pepper, garlic salt and salt in a bowl. Refrigerate and let marinate overnight. Sauté chicken in a hot pan until cooked through. Dish into taco shells and garnish with your favorite toppings.

El Diablo Braised Tacos de LenguaEl Diablo Braised Tacos de Lengua
El Diablo Taco Truck
Brooklyn, NY
Makes roughly 7-8 tacos

½ beef tongue, cleaned
2 ½ cups water
2 cups beef stock
½ white onion, chopped
2 garlic cloves, crushed
1 jalapeño, sliced
2 tomatoes, halved and sliced
½ cup chopped cilantro
½ bottle dark Mexican beer
1 tbs. vegetable oil
Salt & pepper
Queso Fresco
Corn Tortillas

Season beef tongue generously with salt and pepper. Sauté onions, garlic, jalapeño and tomatoes in a heavy pot with vegetable oil for 5 mins. Add water, beef stock and dark beer to sautéed vegetables and bring to boil. Add beef tongue and chopped cilantro to a heavy pot and salt to taste. Simmer covered until tender, turning tongue once. Braise for about 3 hours. Cool uncovered in broth. Remove tongue and cut into 1/4-inch slices. Dress with queso fresco, onions, cilantro and a wedge of lime. Serve on a corn tortilla and top with salsa.

Comments Off on Cinco de Mayo Tequila Cocktail – Taco Truck Pairings 05.04.2011 |

Culver City’s New Destination


Culver City is starting to feel a little bit continental.Wine Tasting - Tapas Bar

Thierry Perez, the restaurateur behind Fraiche (also in Culver City), opened his one-stop European shop, L’Epicerie Market, in December of 2010. I was recently invited to breakfast at L’Epicerie; it was a lovely escape, and I didn’t even need to bring my passport.


We started at the natural starting place of any proper breakfast: Coffee. My vanilla latte was ok: Delivered in a large, bistro-style mug, and decorated with a pleasing double-heart design, painted in frothy, milky strokes. The syrupy sweetness was marginally cut by the richness of strong coffee, but all-in-all it didn’t wow me. What did knock off my proverbial socks was L’Epicerie Market’s drip coffee. Obviously a source of great pride for the L’Epicerie people, they use a combination French press/drip system called a Timolino, and make every cup fresh. It’s gimmicky, but I’m a sucker for gadgets – and the coffee is good. After a diner chooses their grounds (roasted offsite, at City Bean Roasters), hot water is poured through the device, and magic is made. I tried both the Blue Bottle (medium-dark roast, low acidity) and the Guatemalan (medium roast, medium acidity) and enjoyed the nutty-sweet power of both. L’Epicerie also brews their organic teas in a Timolino, but I didn’t have an opportunity to give these a try.


What would a European bakery be, without a buffet of buttery pastries? L’Epicerie’s are solid. At the moment, they bake some of their pastries in-house, but order their croissants, pain et chocolat, scones, etc. from elsewhere. After a planned upcoming renovation, the kitchen (among other things), will increase in size; at that time, the rest of the baked things will be made on-site. For what it’s worth, the pastries are light, but not quite as flaky as my favorites.

Chocolate Chip Pancakes

Les omelets are an entirely different story. Light and springy, stuffed with fillings like smoked ham, field mushrooms, salmon or sausage. They’re served a la cart but potatoes, tomatoes or fresh fruit can be added for a nominal charge. Their crepes are fantastic; buckwheat for savory, classic for sweet. The eggs florentine is L’Epicerie’s take on the classic eggs benedict brunch staple, but substitutes a Filipino longaniza sausage instead of Canadian bacon, which – while an interesting update – was considerably too sweet for my taste.

Eggs Florentine

On the other hand, L’Epicerie’s waffles are somewhere on the opposite end of the spectrum. Not savory, but definitely not the type of cloying sugar bomb one commonly finds at their average waffle joint. L’Epicerie Market’s waffles are made with a Belgian liège batter – made by dropping sugar pellets and chunks of butter into the mixture, which caramelize during cooking. The result is a yeasty, almost nutty-flavored waffle, with a crunchy outside and an almost creamy consistency in the middle.


But for all of their breakfasty goodness, L’Epicerie’s true attraction might be their happy hour. Served daily, from 4 – 7pm, they offer a limited menu of $3 (yes, the number between 2 and 4…) food and beverages. Items like Tortilla de Potatas, house-cured pickles, and marinated anchovies can be enjoyed with an assortment of wines and beers (Bitburger, Spaten, Fisher Amber). For $3 each. Those looking for heartier fare can scan the tapas menu – items such as marinated octopus and Ceviche de Corvine start at $5 per plate.


L’Epicerie is a tasty new adventure, right in downtown Culver City. They’re open seven days a week, from 7am to 9pm. No jetlag.

Comments Off on Culver City’s New Destination 04.04.2011 |

This Property Is Constructed: Ray’s Restaurant and the Stark Bar


Ray's Prosecco

Ray Stark – Hollywood film producer, power broker and art collector – was born October 3, 1915 in Chicago, Illinois. Ray’s Restaurant and Stark Bar – the Patina Group’s new Mediterranean restaurant and bar, featuring farm-to-table ingredients and hand-crafted cocktails – was born March 5, 2011, adjacent to the new Resnick Pavilion at the Los Angeles County Museum of Art.

The bar and restaurant – sleek, contemporary, minimalist – was designed by the long-time LACMA go-to firm, Renzo Piano Building Workshop. The decor features usable art by Eva Zeisel, Russel Wright, Charles and Ray Eames, and Herman Miller, among others. The food – seasonal, most of it from the restaurant’s wood-burning oven and grill – is designed by acclaimed chef Kris Morningstar (Mercantile, District, Casa). The cocktails are the work of Michel Dozois (Neve Ice), and sommelier Paul Sanguinetti (Fraiche) has sculpted the wine program.

Ray's Scallops Ray's Pork Belly

Ray Stark is known for a list of blockbusters including Funny Girl, The Sunshine Boys, Annie and Steel Magnolias. Ray’s restaurant is producing acclaimed dishes like their chile with chorizo, dates, goat cheese and almond sauce; and an amazing porchetta/smoked pork crackling dish that is at once rich and crispy and as comforting as a down-home Sunday supper.

Their house cocktails, bearing names like Steel Magnolias (strawberry, basil, sparkling wine), Cheap Detective (St. Germain, Cynar, Campari), Lost in Yonkers (rum, freshly squeezed lime juice, simple syrup, raspberry, cucumber) and Little Annie (gin, Cointreau, egg white, freshly squeezed lemon juice, raspberry syrup, cherry) are beginning to draw crowds.

Ray's Cheap Detective Ray's Steel Magnolias

But perhaps the biggest attraction to the destination – even more than the fact that someone is finally serving high quality cocktails on the Miracle Mile (with free parking at LACMA after 7pm!), is the feeling of eating and drinking [inside] a work of art.

Ray’s is open for dinner from 5-10PM and Stark Bar serves from 11AM-11PM. The restaurant and bar are both closed on Wednesdays.

Comments Off on This Property Is Constructed: Ray’s Restaurant and the Stark Bar 03.29.2011 |

Relate: Profile of a Pop-Up Restaurant


Relate Restaurant

It’s eight o’clock, and Dan Moody is directing traffic. Plates pile up on the small ledge between the kitchen and the dining room, and skittish servers wait, wide-eyed, for Moody to point them in the right direction.

This is opening night at Moody’s – and San Diego’s – first pop-up restaurant, Relate. It’s showtime.

Dan recently graduated from the kitchen of super chef Ludovic Lefebvre. Chef Ludo, the master of the pop-up concept, took Moody on after the two met at the now shuttered L’Orangerie, in West Hollywood, CA. Dan was doing an externship from the Culinary Institute of America; after finishing up at CIA, Moody stayed on at the restaurant as a full-time employee. When Ludo left L’Orangerie, the two lost contact until Dan found Ludo and his wife, Krissy, on Twitter and volunteered for the third incarnation of Ludo’s pop-up, LudoBites.

New recipes, disagreements, mutual camaraderie and three more wildly successful LudoBites later, Dan decided to pop up on his own, and began the hunt for an appropriate breakfast/lunch restaurant in his hometown of San Diego. See the full post »

The Happening: The 2nd Annual TASTY Awards


The Tasty Awards

The stars and celebrities of food and fashion television and film are preparing to revel in Hollywood on January 13th 2011 at their own one-of-a-kind awards show, the 2nd Annual TASTY Awards. The TASTY Awards is the premier awards show celebrating the year’s best in Food, Fashion, and Home Lifestyle programs on Television, in Film, and Online. 

Fans, networks, producers and sponsors could not be more excited.

The Awards Show features a star-studded lineup, including host Zane Lamprey (Travel Channel, HD Net), and presenters Tanya Holland (Cooking Channel, Food Network), Leslie Sbrocco (PBS), Nathan Lyon (Fit TV, Discovery Health, PBS, Food Network), and Bobby Bognar (History Channel), along with newcomers such as Candice Kumai (Lifetime, Bravo), Brian Boitano (Food Network), Daniel Green (ShopNBC), Luciene Salomone (WE tv), Amy Paffrath (E! Entertainment Television), Jeannie Mai (Style Network), Kevin Roberts (TLC), Peter Ishkhans (Style Network), Aida Mollenkamp (Food Nework, Cooking Channel), Darryl Robinson (Cooking Channel), and Fabio Viviani (Bravo’s Top Chef). See the full post »

1 comment 01.07.2011 |

Page 8 of 17« First...678910...Last »

Copyright Wine Mutineer, LLC © 2020