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Living in Los Angeles, when you think of Austrian chefs, you probably think Wolfgang Puck. But there is a new Austrian chef to look out for! Chef Bernhard Mairinger is redefining what Austrian cuisine is by elevating classic dishes to a fine dining level at his restaurant BierBeisl. BierBeisl (Bier means “beer” and Beisl means “café”) is a modern, industrial space that offers minimal décor yet is warm and inviting. The open space is filled with tables and we sat at a long communal table where we could see the very tall 28 year old Chef Mairinger working.
07 October, 2013
Last Sunday, the sun was shining when the fourth annual L.A. Loves Alex's Lemonade benefit for pediatric cancer research was held on the lawn of Culver Studios. Founded in 2000, Alexandra "Alex" Scott (1996-2004) was a four-year-old neuroblastoma patient who held a charity lemonade stand in front of her home to help raise money for cancer.  In one day, she raised $2,000 and by the time she passed away in 2004 at the age of 8, she had raised, with the help of others, more than $1 million. Almost 10 years later, more than $60 million has been raised to fund over 300 research projects with the goal of ending childhood cancer. Los Angeles Chef Suzanne Goin and her business partner Caroline Styne (AOC, Lucques, Tavern), along with Chef David Lentz (The Hungry Cat) created LA Loves Alex’s Lemonade Stand and each year an extraordinary group of chefs, vintners and mixologists donate their time for one of Los Angeles’ best and most worthy food and wine events. To date, the Los Angeles event has raised more than $1 million and this past week’s event raised more than $530,000.
04 October, 2013
When you think of your favorite cocktails, most of them are lead by familiar spirits like vodka, gin, tequila, rum, etc......but Sake?  TyKu Sake is paving the way for sake culture. Named by merging the words taekwondo and Haiku poems, TyKu represents the synergy of the two and highlights TyKu’s mission for respecting tradition and embracing tomorrow. While staying true to its origins and ingredients, TyKu offers premium sake that is great on its own or in a cocktail, as we learned recently when we joined TyKu at Sushi Roku for some cocktails and small plates. Sake is believed to have originated in Japan around 700 AD. Most surviving breweries were set up by landowners who grew rice crops and used the left over rice in their breweries to create what is known as Sake. Set out to create something authentic and true to its origins, American owners of TyKu lived in Japan for over four years and worked closely with the people of Japan to fully immerse themselves into the culture they have now brought to the public.  
01 October, 2013
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