Cocktails

During a recent trip to Las Vegas for Nightclub and Bar Convention & Trade Show, Public House at the Venetian hosted a Pop-Up Showdown between booze and beer. Pop-Up Showdown Public House Certified Cicerone Russell Gardner took the lead on the beers as the US Grant Hotel San Diego’s Director of Food and Beverage Jeff Josenhans created the cocktails.
15 April, 2013
  Last month, over 30,000 industry representatives attended the Nightclub and Bar Convention and Trade Show in Las Vegas. While roaming the tradeshow floor sampling new products (think: energy drinks galore!), the seventh annual 2013 SHAKE IT UP! Competition took place. Shake It Up Competitors Shake it Up! is hosted by Nightclub & Bar Media Group and Southern Wine & Spirits. In the competition, mixologists battle it out by demonstrating skill, flair and creative concoctions by presenting an original recipe that was judged by a panel of the nation's leading mixologists.
10 April, 2013
Another birthday in the family had me looking for a new restaurant to try and Littlefork was at the top of my list. Littlefork is the new restaurant in Hollywood from Jason Travi (formerly of Fraîche and Mesa) and David Reiss (owner of A-frame, Sunny Spot, the Alibi Room and the Brig). The menu is influenced by Travi's New England roots but also by the southern reaches of Canada, as reflected by the prevalence of smoked meats and poutine on the menu. We started with a few selections from Bar Manager Dino Balocchi's cocktail menu. Dino comes from the Michelin-starred Longman & Eagle whiskey bar and gastropub in Chicago and has created a menu of bitters-intensive variations on sours, daisies and Manhattans. Thai Town Mule (gin, lime, thai basil, peppercorn, house ginger beer) - a refreshing drink to start with but the peppercorn adds a little kick Kentucky Daisy (rye, cynar, rosemary, mint, lemon, barrel aged bitters) - if you like the bittnerness of cynar, this herbacious cocktail is a good choice Georgetown Swizzle (darm rum, jamaican rum, EXR, lime, demerara, mint) - sweet/spicy/bitter flavors coupled with the strength of the rum and the mint adds a lightness
26 March, 2013
"You think you know Dickel?"  Why? Because they're raising the bar in more ways than one and they came to San Francisco to show us. 8566728957_705ba0a0d6 At a recent event in San Francisco, Master Distiller John Lunn came to introduce one way they are raising the bar, by introducing George Dickel Rye Whisky. The new rye-based spirit is based on a 95% rye and 5% malted barley mash, which is chilled and then charcoal-filtered prior to aging for 5-6 years in new oak barrels. 8566727283_48e451690c
12 March, 2013
Portland is a small city filled with great restaurants and bars (as well as the most strip clubs per capita, as my taxi driver pointed out).  It may be more like a big town but the number of great cocktails bars can rival some larger cities. While in Portland for the first time for Portland Cocktail Week last October, I went through the list of bars and was able to visit many of them.  Here is a quick summary of some of the best spots!
06 March, 2013
As I travel to cities and visit bars, I am reminded of a great bar tour I took last October at Portland Cocktail Week. What better way to tour the bars of Portland than on a bright red double-decker bus for the Cognac Tour. Experience Cognac  
05 March, 2013
Every year for my birthday I try to find a new restaurant to try with my family. What better way to celebrate than to enjoy a new place with family while getting to try lots of dishes and sharing. In perfect timing, David Myers' Hinoki and the Bird opened just in time to be the restaurant of choice. I had been sad when Sona closed as some of my first real foodie experiences were at Sona. But, David is back with Hinoki and the Bird, located in the basement of a luxury condo building in Century City that is not so easy to find (my GPS was confused and I had to make 2 calls to the restaurant to make sure I was in the right place).  We arrived and were greeted by the valets, still not sure what to expect. But, once the big wooden doors opened, we stood looking out over the entire restaurant.  From the bustling bar to the open kitchen, the room was filled with energy. Chef David Myers100_2376
09 February, 2013
A birthday is a perfect excuse as any to go out to dinner. It is a guarantee to have a group of people which means ordering lots of different dishes and sharing. So, for this year's birthday, I picked Josef Centeno's newest restaurant Bar Amá in downtown LA that recently opened. Inspired by the memories of the women who raised him, Josef Centeno has created a menu of elevated Tex-Mex favorites that he grew up on. Bar Ama
08 February, 2013

Happy 2013 and welcome to the first newsletter from Please The Palate! 2012 was our full year in business, and an extremely busy one at that!...

08 January, 2013
Chef Rick Bayless newest book Frontera: Margaritas, Guacamole, Snacks is a collection of recipes of his prized margaritas, guacamole and snacks. I got a sneak preview when Rick Bayless hosted a cooking demo and book signing at his Red O Restaurant in Los Angeles and have since had fun trying recipes at home.
28 December, 2012
Show more
Loading...
Copied!