For Lent, I decided to give up booze. Now, I’m not religious or anything, I just figured it would be cool to see if I can actually give up my most favorite thing (next to gummy bears, salted caramel, dark chocolate and bacon) for 40 days. That, and I felt like my liver could use the break.
It’s only 40-something days, right?
I started on February 17 and since this isn’t really for Lent, my booze fast will end on April 1 (see countdown clock on the right) when I’m considering doing up a happy hour somewhere to celebrate cuz I’m going to want to. Perhaps Copa d’Oro? Maybe Bar Food? I’ll keep you posted.
So 21 days into it and I’ve managed to survive Radio Room, post-race celebration (my Lemons team’s third victory) and an absinthe party at First & Hope with nary a drink. I’ve had dreams of drinking and have suffered bouts of dry mouth but I will stick to this fast dammit!
In the meantime, I’m compiling a list of things I like to drink as soon as it’s April 1. Sigh. I’m so thirsty.
This list will no doubt continue to grow as the days progress.
And if you think this blog will be booze free, you’re wrong. I’ll still post drinking events and such but I won’t review cocktails unless I can get a taste tester to do it in my place. And I’ll definitely review options for those who don’t drink, like tasty mocktails. FYI, ginger beer is definitely the most satisfying way to go. It’s heartier and more flavorful than cola or gingerale. Anyway, at least my friends are happy cuz now they have a designated driver.
I was scarred by Tokyo Delve’s so admittedly wasn’t all that thrilled about doing sake and sushi at a Hollywood Japanese chain restaurant. Little did I know that it wasn’t to be an evening of sake bombs, too-sweet teriyaki and the chicken dance. Rather, an upscale evening with great quality food and the only master sake sommelier in North America, Yuji Matsumoto.
Yup, blogger H.C. and I were given our very own private lesson on the finer points of sake at Kabuki Hollywood, a sushi restaurant located next door to Ivan Kane’s Cafe Was on Vine Street. There, Yuji Matsumoto guided us through different types of sake and how to pair them with food, ranging from with tempura vegetables to specialty rolls.
Here are just share some of the things I learned from this very knowledgeable boozer.
1. Sake, like wine, can be paired with food, thanks to Yuji-san’s handy-dandy patented sake food pairing chart. He actually had to taste over 800 sake to develop this chart. I know, violins.
Spring type: Citrus-floral flavors and light to medium body that pairs with lighter fare like white fish, oyster and shell fish
Summer type: Floral-fruity flavors and more medium to full body that pairs with tempura, sashimi and grilled fish
Fall type: Fruity-sour flavors and medium to more full body that pairs with chicken, stew and marinated fish
Winter type: Sour-aged flavors and full body that pairs with rich foods like beef, cheese, lamb and pork
2. At Kabuki, they have an array of sake-based cocktails. I assumed that the sake sommelier would look upon this with disdain but he said that sake cocktails are a great way to introduce the uninitiated to sake and that the cocktails were actually created to showcase the sake flavors. The Tokyo Mojito, made with both shochu (“Asian vodka”) and sake and available in a variety of flavors, is his favorite.
4. Drinking sake warm is not only better for your health but a great way to get instantly drunk.
5. It’s a misconception to serve bad sake hot to mask the flavor. Yuji-san says you should chill it.
6. Despite what teetotalers say, sake has many health benefits, including preventing cancer and cirrhosis because of its amino acids, preventing senility because of peptide which is effective in preventing forgetfulness and preventing osteoprosis in women as sake is found to increase hormones in women when drunk in moderation (three to six glasses a week).
7. Opt to enjoy sake in a wine glass as it allows its fragrance to blossom fully.
8. Best places to buy good sake in Los Angeles are Marukai Supermarket and Mitsuwa Market Place as they know how to store sake. Yuji-san also lists Whole Foods, Bristol Farms and Trader Joe’s as options but didn’t seem as enthused about them as the first two.
9. Always buy sake chilled.
10. And since I’m not a big sake drinker, I had no idea it had about as much alcohol as wine. I know, I know duh.
BTW, Kabuki Hollywood has a specialty cocktail menu that basically consists of saketinis and chu-his (shochu with fruit flavors) as well as tropical “classic cocktails” like Mai Tai and Chi Chi. Yeah. Eh. But the night H.C. and I went, Yuji-san had to leave our table to meet up with none other than cocktail consultants Steve Livigni and Daniel Nelsonof Top Notch Beverage Consulting. Could that mean Kabuki will get a cocktail revamping? Fingers crossed!
Kabuki Hollywood
1545 Vine Street
Los Angeles, California 90028 (map)
(323) 464-6003
Yuji’s Twitter: @SakeRonin
Joseph Brooke, The Edison's new director of spirits
I was bummed that I couldn’t get anywhere near the dreamy and very much in demand Joseph Brooke, the Edison’s new director of spirits, when he was mixing cocktails at the packed Radio Room last week. But was thrilled when I got the chance to interview him for LA Weekly’s Squid Ink. For that, Joe gave me 40 minutes of great stories, insights and even cocktail recipes.
I thought for sure my editor wouldn’t want to use the whole Q&A. Although damn interesting, it was pretty long for a Squid Ink blog post. But I figured I’d just take whatever questions she didn’t want to use and post them on my blog. Turns out she liked ‘em all. Yay!
It’s long but if you’re so inclined and have any interest about where the Edison is heading under Joe’s command, what’s going to be the next It cocktail and who’s his bartender idol, you might want to give it a look-see. He’s a pretty funny and interesting guy so you won’t get bored.
And I’m happy to say that Joe was also good enough to give me a couple of cocktail recipes that he’s going to add to the Edison’s menu. His Porco Rosso debuted at the Radio Room last week and his tentatively named Jack Doe is an aromatic that he created for a quick shake and dump. But I’m especially excited that he gave me a mocktail recipe, too, since I’m on my booze fast til April. Anyway, enjoy.
Although it’s pretty dark, here’s a video of Joe shaking up a cocktail.
The Wine House’ Road Trip 2010 has lined up what’s probably one of the best destinations ever for a party bus and it’s only a 12.4-mile bus ride away. On Thursday, March 11 the Westside wine store is presenting a very special evening at the not-yet-opened First & Hope Supper Club, hosted by Tomas Estes of Tequila Ocho.
For $85, 45 guests will enjoy a Southern-inspired four-course meal paired with an original Tequila Ocho cocktail crafted by none other than Marcos Tello, cocktail consultant for First & Hope and more recently the former head barman of The Tar Pit.
The dinner menu:
Amuse: Black eyed pea soup, pickled okra and crispy pig ears
First: Pecan crusted goat cheese, heirloom tomato, candied pearl onion, petit arugula, brown butter maple syrup dressing
Second: Shrimp and grits — Santa Barbara spot prawns, Tasso ham, Antebellum corn grits
Afterward there will be some music and dancing to work off the meal. And cab vouchers will be provided so that guests can get home safely after arriving back at the Wine House.
Make your reservations asap as there are only about 45 spots available for this fab night. Reservations: (310) 479-3731 ext. 0
EVENT: THURSDAY, MARCH 11 from 7 to 11:30pm
Wine House
2311 Cotner Avenue
Los Angeles, California 90064 (map)
Reservations (310) 479-3731 ext. 0
Price: $85 (all inclusive)
Such a jampacked weekend! And I’m just talking about the 5K/10K Firecracker Run on Sunday as well as the Gold Standard. But here’s what’s going on the other days of the week.
Thursday, February 25
LA Weekly Web Awards Tweetup: A Post-Party Get Together
As many of you know I was banned from 7G nearly two years ago so I was bummed when LA Weekly decided to do its web awards post-party tweetup there tonight. But then realized, hey, that’s kinda cool to celebrate my accolades at a place that actually gave my MySpace photo to the bouncers to keep me out. But tonight all are welcome as the Weekly is inviting not only the Web winners and friends but all those who want to come out and celebrate as well. The first round’s on them! Hope to see you there…cuz who’s got my back?
7pm. 7G, 515 West 7th Street, Downtown (map). (213) 614-0737.
The Modern Mai Tai Experience
Jonesin’ for the summer? Immerse yourself in the Modern Mai Tai Experience at the W where you can sample the “World’s Best Mai Tai” created by The Royal Hawaiian’s mixologist Joey Gottesman as well as the next generation of classic cocktails from Honolulu and Waikiki Beach. The Hot Muffins fem DJ duo Lacy Matsumoto and Echo Aoki will be providing the hot tunes to go with your tasty drinks.
Thursday-Saturday, 9:30pm-2am. Whiskey Blue at the W Los Angeles, 930 Hilgard Avenue, Westwood (map).
Friday, February 26
Bid & Eat Part II
Just 20 days ago blogger Gourmet Pigs launched an online auction to help Haiti and ended up raising $765 for CHF International and Operation USA! After that she received tons of offers for donations to do another auction! This time with more Pasadena/East LA-centric goodies, i.e. Elements Kitchen, The Raymond, Pal Cabron and La Casita Mexicana. Bidding starts tomorrow!
Saturday, February 27
AMC Best Picture 24-Hour Showcase Marathon
Lots of cool movies nominated for Oscars this year…well, except Avatar. But how would you like to spend an entire Saturday watching all 10 nominees back to back? AMC is having a Best Picture 24-hour marathon for you cinephiles out there. The marathon, which costs $45, is showing on March 6th at the AMC in Orange where you’ll get a large popcorn and unlimited refills. Or if you’d rather not go as hard-core, you can see five of the 10 Best Picture nominees all in one day this Saturday instead for $30. You get the popcorn, refills and a pass on a lanyard to come and go as you please.
Monday, March 1
Morton’s The Steakhouse Hosts Scotch Tasting Events
Dammit! Of course this would happen during my liquor fast! At this special Scotch tasting, a Glenlivet ambassador will lead guests through four of The Glenlivet’s acclaimed single malts. The whiskies will be paired with selections from Morton’s classic hors d’oeuvres menu. If you can’t make this one there will also be an event at the downtown location on Friday the 5th from 5:30 to 7pm. Reservations are required. Argh! Temptation!
6-7:30pm. $49. The Steakhouse Beverly Hills, 435 S. La Cienega Boulevard, Los Angeles (map). (310) 246-1501.
Love Hurts — Ask the Experts
I used to love watching Greg Behrendt (He’s Just Not That Into You) do standup back in the day so I know this 826LA writer’s panel/mixer will be a fun, if not funny, one. Join Greg and other relationship writers Sascha Rothchild (How to Get Divorced by 30), and Lori Gottlieb (Marry Him) as they offer wisdom and snarkiness to the lovelorn. The first hour will be the Q&A and then afterward the drinking and mingling. All proceeds will go to 826LA.
8-10pm. $25 (includes one drink ticket). Busby’s East, 5364 Wilshire, Los Angeles (map).
By 10:45pm, I was done. My friend Dre and I had sat on the same bar stools at the Edison’s uber-packed Radio Room night since 8 but at this point we (read: me) were tired of getting leaned on by drunk girls, projectile flirted over by drunk girls and spilled on by drunk girls as they tried very hard to interact with our bartender of the evening, Erick Castro. He was behind a wall of people and behind a bar, it ain’t happening, ladies, sheesh! Now get OFF me!
Erick Castro of Rickhouse/Bourbon & Branch
But I can’t say that I blamed them. Erick is a well-known mixologist from San Francisco, more specifically Bourbon & Branch and the new Rickhouse. And tonight he was serving up a couple of his tasty specialties. Since he was one of three of the featured bartenders of the evening, he was in very high demand so ordering drinks from him, Brian Miller (New York’s Death & Company) and the Edison’s new director of spirits, Joseph Brooke, was a near impossibility.
Ask my blogger friendestarLA, who gave up in a huff after waiting 15 minutes only to be passed over by Erick for the Amazonian flirty drunk girl who “paid” for her drink by shaking a cocktail while giggling. Or ask dapper Daniel Nelson, partner of Steve Livigni at cocktail consultation firm Top Notch Beverage Consulting, who waited patiently with everyone else to catch Erick’s eye. Or ask the other seven groups of people leaning forward around that corner of the bar, staring at Erick as if trying to will him to come to them.
You’d think I had it made, perched on the bar stool right in front of Erick’s station but even then it was difficult to get drinks. Because he was used to us being there. New people got recognized and served. I know he helped us as best he could. Erick could only make two drinks at a time and there were no backup bartenders handling the non-featured drink orders. So people ordering kamakazis and White Russians — yes, they were there — were taking up Erick’s valuable time and cocktail skills.
The patiently waiting masses.
Strangely enough, people didn’t seem too bothered by all of this. Folks seemed grateful to finally get their orders in. Some even still had the energy to gush like starstruck teenyboppers when Erick served them their cocktail.
In any case, I asked Aidan Demarest, the man behind the Radio Room, if anything was going to be done to improve this situation. “We’re going to double the bartenders,” Aidan reassured me.
The Radio Room had started off as an intimate speakeasy night spread by word of mouth and has since exploded into this must-do monthly bar night getting written about on the likes of UrbanDaddy. It’s gotten too huge.
I should have suggested that they should also have a designated area for people to order drinks that aren’t on the cocktail menu, i.e. wine, Herradura Silver straight, White Russians. Let the other bartenders take care of those while the featured bartenders focus on their own cocktails.
In the meantime, here are my tips for how to get your drink quickly, or at least quicker than the norm, at the Edison during Radio Room:
Order all the cocktails you want to get in one shot and then close out so you don’t have to break through the gauntlet of bar patrons again when all you want to do is leave. I know that you risk having your cocktail sit longer than it should but if you’re only going to drink two this night it won’t be too much of a compromise, especially if we’re talking drinks without ice.
Get a pretty girl or blogger to order your drink for you. I was lucky enough to be introduced to Erick by Aidan so he knew to take care of us and I was able to catch Erick’s eye a bit quicker than one of the bartender patrons. I related this story to Pablo Moix of La Descarga, who was enjoying his night off here and he replied, “If it’s going to be between you and that guy, I’m going to go with you of course, the blogger.” Funny thing is, he knows that guy.
If all you want is a Jack and Coke, go to one of the non-featured bartenders. You’ll be able to get your drink order in faster and easier and they’re usually located at the not-as-crowded end of the bar.
When you just want to leave the drink order in your mixologist’s hands, don’t just say, “I’ll take any drink you want to make me.” If anything, specify what spirit/flavors you prefer so that the mixologist doesn’t have to waste too much time trying to figure out what you might like. And when you specify you increase your chances of getting a cocktail that you’ll love.
One drinker’s opinion of the cocktails and who was the best mixologist after the jump…
I’m so deep in the throes of my no-drinking-for-Lent experiment that I forgot that it’s National Margarita Day today. Fortunately the tweeps on Twitter reminded me. So I came up with a short list of suggestions on some tasty ways to celebrate this very important holiday.
5) Library Bar’s Chili Margarita: Patron Silver tequila, agave, Cointreau, pinch of cayenne, lime juice, fresh Mandarin juice with a Mezcal misting on top.
