Lifestyle

When I travel to New York for work, I typically stay at a hotel near where the event I am working will take place. This past week, I was in New York for a wine event that we decided to do in The Beekman, a Thompson Hotel, in Manhattan's Financial District, within walking distance to the World Trade Center and the Brooklyn Bridge. I decided to stay there as well for the convenience. I had seen photos on the internet and read about it but nothing could prepare me for The Beekman. It is one of the most magnificent hotels I have ever stepped foot into and hence it is the Please The Palate pick of the week. From the moment my car pulled up to the doors, I was greeted by a bellman who grabbed my bags. Check-in at registration was friendly and quick and then I was escorted to my room by a friendly young man, JB, who marveled at the beauty of the hotel with me, even though he looks at it every day.
09 February, 2019
If there is one cuisine that is synonymous with California, it is Mexican food. But, one thing you usually don't hear is healthy Mexican food. That is, until you eat at Tocaya Organica. I have been passing different Tocaya Organica locations a lot lately. I see them everywhere, which makes sense as they have grown to twelve locations across Los Angeles and into San Diego and Arizona since starting in Venice in 2016. I finally ventured inside the Santa Monica location and was greeted by the welcoming signature fresh, bright, modern decor with teal and gold touches and lots of greenery on the walls and hanging from the ceiling. Tocaya Organica is a fast-casual concept serving up "modern organic Mexican" food. The menu features locally sourced produce as part of their commitment to serve natural and sustainable ingredients. All meats and fish served are fresh and 100% free of hormones, steroids and antibiotics. Using the highest quality ingredients, Tocaya Organica serves flavorful dishes rooted in traditional Mexican recipes, such as tacos and burritos. And, no matter your dietary restrictions, Tocaya Organica has something for you as many of the dishes are vegan, vegetarian and/or gluten-free.
29 January, 2019
My days and nights are filled with wine lunches, tastings and dinners. And one of the biggest challenges is limiting how much is consumed if I am driving home. But this week, I went to lunch on a beautiful, crisp, clear day at the Malibu Beach Inn and spent three hours sipping Seedlip cocktails. And, in the end, I got in my car and drove home. Why? Because all of my cocktails were non-alcoholic! It was such a treat to sip cocktails all day and yet not experience the effects of the alcohol, among other benefits, and that is why Seedlip Cocktails are the Please The Palate pick of the week. Seedlip Distilled Non-Alcoholic Spirits are the world's first distilled non-alcoholic spirits. Made from herbs and botanicals, it is a truly nonalcoholic spirit, as well as sugar-free, allergen-free, sweetener-free and has no artificial flavoring. And Seedlip has no calories or carbs.
26 January, 2019
Each year as we look forward to the new year, something we aspire to is eating well. But eating healthily and eating clean is something we should do year round and now it is easy to do with Osso Good Bone Broths, the Please The Palate pick of the week. Bone Broth is a stock but so much more. Bone broth is made from animal bones and connective tissue that have been boiled into a broth and slowly simmered for 12 to 24 hours. Bone Broth is beneficial for a variety of health issues and is a source of protein, collagen and gelatin. The Osso Good Company was started by Meredith Cochran and two partners, Jazz Hilmer and Toran Hilmer. Originally from Wisconsin, Meredith was working in a hospital where the food was not fresh or organic when she realized that we should care about the food that we put into our bodies. After moving to San Francisco, she began studying Chinese medicine and that is when she was introduced to bone broth. In traditional Chinese medicine, bone broth is used as a digestive, as a blood builder and to strengthen the kidneys due to the high collagen content, anti-inflammatory amino acids, and healing compounds that can only be found in bones and connective tissue.
05 January, 2019
Another year, another Christmas tradition. For the past four years, I have been gathering with a group of my foodie friends on Christmas Day for our annual Jewmas Chinese food outing. "Jewmas" is a unique way to wish someone a happy holiday during the period of Christmas and Hanukkah without excluding a Christian or Jewish person. Our Jewmas Dim Sum lunch at China Red in Arcadia is the Please the Palate pick of the week. Eating at Chinese restaurants at Christmas has been a tradition for Jews for decades. But, now going out for Chinese food on Christmas has become an American tradition. The New York Times just wrote an opinion piece entitled "Nothing Is More American Than Chinese Food on Christmas" with the sub-heading, "Jewish families and others used to flock to Chinese restaurants because that was all that was open, but now it’s almost as traditional as milk and cookies for Santa." The Daily News wrote a piece about how it is the busiest day of the year for many Chinese restaurants who find it a challenge to staff for the day.
29 December, 2018
Making wine today benefits from modern technology. But, Illahe Vineyards is producing a wine that removes every element of modernity and technology. I found it to be a fascinating story wrote about it in my weekly column in the Napa Valley Register which I am sharing here. 
Have you ever thought about how they used to make wine before all of the luxuries of modern technology? Before electricity? Before mechanization, whether with tractors or machines for harvesting and sorting? What about temperature control? Is wine simpler to make today because we have technology? Do we take for granted how so many innovations have made work easier?
27 December, 2018
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