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One key to making a good cocktail is balance. And, it can be intimidating to make drinks at home with all of the various ounces, splashes and dashes in a recipe. I have been building up my bar tools for the last few years, amassing jiggers of different sizes, shakers and mixing spoons, just so that I can follow a variety of recipes. When the ReJigger, a new cocktail-measuring tool, came across my desk, I thought I would check it out. The ReJigger is made out of BPA free, dishwasher safe plastic and is sectioned into three compartments, each measured for the right quantity of each ingredient for a mixed drink. It's that simple to make a quick and balanced drink at home! Three ingredients, three tools (rejigger, pint glass and serving glass) and three steps.
Owning a winery is a dream. To have a home that overlooks the vineyards, waking up everyday to watch the grapes grow and making wine, it all sounds so romantic and something that if you love wine, you probably fantasize about whenever you go wine tasting. For Los Angelenos Dean Heck, a commercial real estate agent, and Christi Heck, a neurologist, the dream is their reality as they are the owners of Lavender Oak Vineyard in Buellton, CA.
Of all the meals that I eat out, sometimes there is that one that stands out above the rest. There is such a feeling of satisfaction and excitement when one like this is found. And, I found that very feeling at The Factory Kitchen, which opened up in downtown LA at the end of 2013. A trattoria-style Italian restaurant, it is named after the building that it is based in - the Factory Place Arts Complex - in the Arts District. The Factory Kitchen is the project of two lifelong friends - Chef Angelo Auriana and General Manager Matteo Ferdinandi. Chef Auriana was the executive chef at Valentino for 18 years before moving to Farina in San Francisco. And, Matteo Ferdinandi has worked with Celestino Drago and Spago. Together, they have created a restaurant that is the epitome of Italian hospitality.
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