Month: October 2015

Celebrating Dia del Los Muertos – FREE Taco

Celebrate Day of the Dead at the new Tacos tu Madre in Westwood. It officially opens on November 1 with Free Taco Day!  This new inventive new concept envisioned by Joshua Pourgol and Oliver Mateen. To celebrate the launch of Westwood’s new Mexican street fare inspired…

Innovative Cart Service at The Church Key

The Church Key earned a winning reputation with foodies and locals raving about their unique wheel cart dining service. Celebrating their second anniversary, Executive chef Steven Fretz and General Manager Joseph Sabato decided to introduce the cart service for a creative lunch experience. I…

Macallan Whiskey Tasting at Hotel Bel-Air

Kieron Elliott is a dynamic Brand Ambassador for Macallan Highland Single Malt Scotch Whiskey. He has a delightful Scottish accent and wicked sense of humor. For 90 minutes, Elliott enlightened and educated us about five different Macallan spirits. Here are 10 Things I learned…

World Vegan Day on Nov. 1

This Sunday is World Vegan Day! Here are 8 culinary spots in the Los Angeles to celebrate with healthy and delicious vegan dishes. Chavela  Plant-based Executive Chef Rachel Carr uses Latin inspiration in all of her vegan dishes. One of her signature dishes includes…

10 Things To Spot at The Rise of the Jack O’Lanterns

Put The Rise of the Jack O’Lanterns on your Bucket List!  It’s entertaining and unique as you stroll through an area that has 5,000 hand-carved Illuminated Jack O’Lanterns. Some are simple, some are scary, others humorous and award winning. You will laugh and be…

Disneyland Dazzles With Diamonds

During the day and in the evening, Disneyland dazzles guests during its Diamond 60th Anniversary celebration in 2015. The beloved amusement park opened in Anaheim on July 17, 1955, as a place where Walt Disney introduced innovation to inspire the future worldwide. There are…

Italian at its BESTIA

The braised oxtail with cacao pasta, or Agnolotti all Vaccinara, is my number one dish served at Bestia. Chef Ori Menashe braises the oxtail for hours, rendering the meat off the bone resulting in a rich, succulent stock. Italian Grana Padano cheese, similar in…

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