Lifestyle

An artist expresses thoughts with a brush; a chef expresses thoughts through food. Brushstroke, the new restaurant founded by Chef David Bouley and Chef Yoshiki Tsuiji, is where art and food meet and the beauty of Japanese culture is translated into an extraordinary dining experience. Offering authentic Japanese cuisine, the menu is a reflection of the season. Typically, when restaurants change their menus seasonally, they change them 4-6 times per year.  But at Brushstroke, the chefs follow a 20-phase seasonal calendar tied to nature which means that the menu will be different every time you dine there. Brushstoke offers a kaiseki menu, a traditional multi-course Japenese dinner. Kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. The term also refers to the collection of skills and techniques that allow the preparation of such meals, similar to haute cuisine. Each menu is created in collaboration between the Bouley Test Kitchen in New York and the Tsuji Culinary Institute in Osaka, Japan.
09 January, 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

ABSOLUT has always stood for innovation.  They are a company that has always asked the questions “What if?” and “ Why Not?” Absolut is a...

14 December, 2012
As we prepare for our Thanksgiving feasts, it is a time to give thanks for what we have. It is also a time to give. And I want to take a moment to applaud the bartending community who continues to give and give and give to help others, whether individuals or strangers. I am proud be affiliated with this industry and community of people who like to have fun but never lose sight of helping those in need.  Here are four remarkable examples. Helping Children “This business is what we have chosen as our career.  We do something that makes us happy and I love bartending. We provide a service to people on a daily basis. But, I want to find meaning in what I do, something I can pass on to my family and kids,” explained Josh Harris of The Bon Vivants, the San Francisco-based cocktailing company.  They created Pig & Punch, a party with whole roasted pig, trash cans of punch and t-shirts for sale that follows a day of volunteering at a local charter school.  Started three years ago at Tales of the Cocktail, this year they organized the event three times around the country - in May 2012 at Manhattan Cocktail Classic, in July 2012 at Tales of the Cocktail and in October 2012 at Portland Cocktail Week.
22 November, 2012

High-school sweethearts Randy and Cheryl Phillips began growing grapes in Paso Robles in 1991. With two hundred acres of wine grapes, half are on the west side...

06 November, 2012
We all know that bartenders like to have a good time.  But our hard-working bartending community is also socially conscious and is giving back to the community, one party at a time! Three years ago when a group of bartenders went to New Orleans for Tales of the Cocktail, they decided to throw a casual bbq in the park with cocktail punches and pork.  But in 2010 New Orleans was in the wake of the oil spill and they wanted to be able to help.  How could a group of bartenders help?  Pig & Punch! Created by the Bon Vivants, a San Francisco-based bartending team, the plan was to first put in the manual labor and then also give back by doing what they do best - throwing a party.  In 2010, eleven volunteers spent time helping to build a house.  "By being hands on, it links the people to the place that need help" explained one of Pig & Punch's founders, Josh Harris of The Bon Vivants.  At the free bbq, open to the bartending community as well as local inhabitants, tshirts were sold with the Pig & Punch logo, raising $1600.  The money benefited the KIPPS Charter Schools arts and music programs.  The following  year, in 2011, 42 volunteers helped to build and paint houses in New Orleans. Then at the bbq, 550 tshirts were sold, raising $6600 for the Kingsley House.
17 October, 2012

When one talks about Tequila, it is not uncommon for Tommy’s Mexican Restaurant, and the Tommy’s Original Margarita, to be a part of the conversation. While still a family-owned business...

02 October, 2012
The people of New Orleans take their food seriously.  They love food. They love to eat. They love to fry. And when it comes to frying, they do it better than anyone! It is just as easy to eat your way through New Orleans as it is to drink your way through it. And eat our way through it, we did!  Here are some food highlights.
27 September, 2012
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