Posts tagged with "menu"

illustration by reb Czukoski for use by 360 magazine

A Guide to Hosting a Holiday Dinner

Holiday dinners are a great chance to reunite and catch up with loved ones you haven’t seen for a while. Life is so busy that you may not get to see your friends and family as much as you’d like, so picking out a date that works for everyone is essential to throwing a great get-together. Once you have that date figured out, you’re ready to start planning a party that will keep your loved ones gushing about it for years to come.

1. Select a Theme

The one thing you’ll continue to come back to throughout the party planning process is your theme. You may choose to base it on an upcoming event or holiday, or you may select more of an umbrella theme like fall or winter.

Whatever the case, make sure you stick to the theme, as well as any specific colors or decorations you have planned. If you plan to host a New Year’s Eve dinner party, you wouldn’t still want your Christmas decorations hanging around. Make sure everything is cohesive to give your guests a put-together feel when they attend your holiday party.

2. Send Out Invitations

Whether your event is formal or informal, you want to send out invitations. They give an “official” feeling to your dinner party, and your guests will more than likely put it on their calendars if they have to RSVP to your event.

If your event is informal, consider creating a survey form for guests to fill out and send it to them through text, email or social media. If you are inviting older folks who don’t have access to the Internet, consider calling them. For formal events, though, you’ll want to design and send out cards. The way you ask people to RSVP reflects the tone of your event.

Having an RSVP option will give you a headcount on food. You can also use this response as a tool to see whether any of your guests have any dietary restrictions, such as lactose intolerance or low-sugar lifestyles.

3. Overestimate the Guest Count

Once you know which of your loved ones are attending your holiday dinner party, you can plan how much food you’ll need. Remember, the more appetizers you create, the less food you may need for the main course, as people tend to fill up on them. Still, creating many different dishes may take more time, so you should balance your to-do list effectively.

Even if you know exactly how many guests are coming, you can never be sure how many people will show up in your home. Couples may bring children with them, or some people could forget or not attend the party without saying anything to you. As such, it’s best to estimate for guests to eat around one pound of food — so take the resulting number and add to it with as much leeway as you see fit.

4. Pick the Right Menu

Make sure your possible menu adheres to your theme. This is key to a successful dinner party. Collect any additional nutritional information from the responses on your RSVP and ensure they line up with everything you had planned.

If you’re planning to have alcohol at your party, make sure it complements your food well. For holidays like Thanksgiving, picking the right wine as an accessory to your menu could make or break a meal. Wines with added spices or richer flavors are great for fall dinner parties.

Analyze your menu once again before you finalize it. Is it realistic? How soon will you have to start cooking or baking to keep it all fresh but have it finished before guests start arriving? Can you make all the food yourself, or will you have to call in help? Having the answers to these questions is vital, as it could affect the time your dinner party begins.

5. Plan a Strategic Setup

If the dinner party takes place in your home, you’ll have to find an effective way to keep the flow of traffic moving. Before you set dinner on the table, consider placing appetizers around your home to get people walking around and talking to one another. If you’ve decorated your whole house, luring people to different areas is a great way to show it off.

6. Find Some Entertainment

You can’t just have a sit-down dinner and nothing else. While it might be nice to catch up with guests, they deserve to have a little excitement, too. Plan holiday-themed games and activities for people of all ages to enjoy. If your group is more reserved, consider opting for something they can play from their phones. Either way, you’re bound to have fun while getting to know one another better and making memories that will last throughout the magnificent holiday season.

7. Build a Playlist

One of the elements of a party that you can’t forget is the music. You’ll have to analyze your guests to understand what kind of tunes would resonate with them. Would they appreciate songs pulled from the top of the charts recently, or would a throwback playlist be more fitting? Playing music can also fill in any awkward silences, as people may feel less pressure to talk while eating or enjoying themselves.

Music can add to the atmosphere of a party, too. Your whole mood can change at dinner, depending on what you’re listening to. Upbeat music can cause people to eat faster, which isn’t ideal if you plan on spending as much time with your guests as you can. Stick with soft or classical music during dinner. That way, guests will also focus less on the lyrics and more on what others have to say.

8. DIY What You Can

You don’t have to buy tons of new decorations to make your holiday party pop. Pinterest is an excellent tool for looking up crafts you can make from the comfort of your home. You can search by the type of decoration you’d like to create, and many posts show you how to craft something in one easy picture.

If you plan to DIY some of your decor, one of the best ideas is to make centerpieces that your guests can take home. They can even double as a prize for winning a game earlier in the evening. Letting your guests take home a centerpiece can give them a souvenir of sentimental value to remember the night by.

But if you don’t have enough time, you can always order party decorations online with next day delivery.

9. Hammer Out a Timeline

While strictly adhering to a timeline might make the dinner party seem less fun, it can help you stay on track and make sure you get to all you have planned. For example, you can encourage people to start snacking while you finish setting the table. After dinner, you can orchestrate an activity or game to keep everyone entertained. How you set up the evening is dependent upon your tastes and your guests’ availability.

Having a loose timeline as your guide can help you know when to start wrapping up the night. You can encourage your guests to start heading out when they hear the last song on the playlist or once every game has been played. As much as you love your guests, you wouldn’t want them staying all night.

10. Make Cleanup Effortless

Cleaning as you go is the key to maintaining a neat space throughout your party. Having trash cans readily available in multiple rooms can encourage guests to toss their garbage rather than leaving it out or searching for a bin. Make sure to take note of when trash bags are packed and take them outside.

Staying on top of your trash receptacles can also help you at the end of the night. When everyone is gone, you’ll need to tackle the cleanup process. You’ll eliminate an hour or so of work just by streamlining your cleaning process and picking up as you go.

Crafting a Holiday Dinner Party from the Heart

Unfortunately, no party can be perfect. Try as you might, something may still go wrong or upset you or a guest in some way. As long as there’s no actual harm done, you can roll with any mistakes and still have a great time. Planning things to the best of your ability can minimize the chances of running into any issues. Hope for the best and lay out the details, and you and your loved ones will have the time of your lives.

NEW MENU FOR LÍO LAS VEGAS

BELLAGIO UNVEILS MENU FOR LÍO IBIZA’S DEBUT AT

THE MAYFAIR SUPPER CLUB

Ibiza meets Las Vegas October 18-31 as Lío by Pacha Group takes over The Mayfair Supper Club at Bellagio Resort & Casino. The legendary dinner cabaret will bring its signature Spanish sizzle to the stage and the cuisine with two unique menus only available during the limited run.

“Lío’s premiere at The Mayfair deserves a menu filled with flavorful and fun menu concepts,” said Bellagio Executive Chef Nathan Frost. “We took the core elements of American supper club culinary culture and infused it with Mediterranean ingredients and style to create memorable dishes during the show’s limited engagement.”

Guests can select between a three-course or five-course prix-fixe menu of Mediterranean-Vegas specialties before immersing themselves in the intoxicating sensory soiree that is Lío Las Vegas.

Lío Las Vegas Menus (Available October 18-31, 2021)

Three Course Prix-Fixe

Opening Act

Chilled Shrimp – The emblematic Las Vegas Shrimp Cocktail is complemented with the tastes of Northern Spain through a zesty piquillo pepper sauce and vegetables.

OR Baby Gem Lettuce – The refreshing greens are adorned with Manchego Cheese from Spain’s La Mancha region alongside soft herbs and sherry vinaigrette.

Headliner

Loup De Mere – Straight from the Mediterranean Sea, the region’s signature seabass is topped with a persillade sauce.

OR

Filet Mignon – The iconic Las Vegas high-roller dish is served with Sauce Perigourdine topped with black truffles that elevate the pristine filet.

OR Cauliflower Steak – Vegetarians will delight in a roasted cut of cauliflower paired with Marcona almonds, imported from Spain, and served with shaved radish and mint.

Encore

Disco Ball – The closing act delivers The Mayfair’s signature flair with a dark chocolate ball covered in 24-karat gold.

OR Fresh Fruit on Ice – Seasonal fruit selected from the farmer’s market, served on hand-crushed ice.

Five Course Prix-Fixe

The Exposition

Pata Negra Jamon Handroll – Las Vegas’ culinary showmanship provides a new perspective for the prestigious ham from the Iberian Peninsula. The pork delicacy is rolled with a Tomato Gastrique featuring luxurious notes of Spanish Sherry vinegar used in the syrup’s reduction. A topping of premier Daurenki Caviar completes this one-of-a-kind appetizer.

OR The World’s Best Veggy Roll – Fall flavors abound in this vegetarian roll filled with tempura squash, grilled shiitake mushrooms, ginger, and scallion.

First Hook

Marinated Tomatoes – A nod to the storied tradition of tomatoes in Spanish culture, the marinated dish comes plated with green olives, cured lemon, and opal basil.

OR Tuna Crudo – Flavorful slices of raw tuna are juxtaposed with a pistachio-and-mint vinaigrette and an avocado mousse for an original bite of sweet, salty, and earthy flavors.

Rising Action

Risotto – Respecting the variety of cuisines throughout the Mediterranean, the Lío Las Vegas menu amplifies its Risotto with the renowned Bordier Butter and Parmesan-Reggiano for an immensely creamy delight. Truffle shavings is an available addition.

Climax 

Surf & Turf – Two of the most opulent dishes combine for Lío Las Vegas’ Surf & Turf, featuring Lobster Thermador cooked in a cognac cream topped with a gruyere cheese crust, complemented by a melt-in-your-mouth filet of Mishima Wagyu beef.

OR Honeynut Squash – The autumn-inspired vegetarian option celebrates the pomegranate – the symbol of Granada – through a rich molasses paired with the squash alongside sumac yogurt and mint.

OR Dover Sole – Sourced from European waters, flash seared and plated with champagne beurre blanc and a zingy tarragon gremolata.

Resolution

The Cigar – An extraordinary dinner cabaret calls for a showstopping dessert. The Mayfair’s signature sweet features edible milk chocolate and hazelnut cigar showpiece that arrives vanilla-smoked under a glass cloche.

OR Citrus Tart – The zesty treat is accompanied with a perfectly singed meringue.

OR Fresh Fruit on Ice – Seasonal fruit selected from the farmer’s market, served on hand-crushed ice.

 

Supporting Cast (sides provided with both prix-fixe menus)

Wagyu Beef Rice

Potato Puree with Black Truffle

Asparagus Amandine

Guests can submit reservation requests via Here to experience an evening like no other in Las Vegas. After submitting requests, guests will be contacted by a Mayfair Lío representative to confirm availability and reservation details.

For more information, visit Here.

Travel illustration by Maria Soloman for 360 Magazine

Bspoke Lists Best Foodie Destinations

Best destinations for food lovers

Bspoke features the best destinations for foodies. These are hotels with very special food concepts that traveling gourmets will surely fall in love with! 

Borgo Santo Pietro, Tuscany, Italy 

At Borgo Santo Pietro a team of farmers, culinary gardeners, and talented chefs work together to create an ultimate Michelin-starred dining experience. Meo Modo offers a well-balanced gourmet tasting menu with the right proportion of vegetables, protein, and carbons. Borgo estate’s productions include over 300 types of vegetables, fruits, herbs, cheese, and meat. If you are fancy for more traditional Italian food Trattoria sull’Albero offers a menu with a wide selection of pasta dishes, main courses, and antipasti made only from the fresh estate’s products or bought from local producers. 

Nordelaia, Piedmont, Italy 

This new boutique hotel situated in the UNESCO world heritage site of Montferrat, deep in Italy’s Piedmont wine country, has two restaurants curated by a head chef and mentor Andrea Ribaldone and a resident chef Charles Pearce. Two restaurants L’Orto and The Bistrot combine the authenticity of Piedmontese cuisine with the experimental ambition of modern fine dining. L’Orto Restaurant is a relaxed fine-dining concept. The menu is based solely on freshly caught seafood from the Ligurian coast and locally grown vegetables. The Bistrot offers a more informal experience, focusing on Piedmontese ingredients, culture, and stories of the region. The main approach chosen by the chefs is respect for the traditions of the region while experimenting and pushing boundaries. 

Ciasa Salares, Dolomites, Italy

Run by the Wieser Family ever since its establishment in 1964, the hotel is well known for its outstanding wine cellar and food experience. Cocun is a wine-cellar restaurant with over 1900 labels, 24,000 bottles from every corner of the world, and a voyage over 1,000 culinary latitudes by the cold cuts, the cheeses, and the 15 dishes prepared with carefully selected ingredients. Nida is the cheese room and boasts a selection of 65 raw-milk cheeses, jams, chutneys, and jellies. Nodla is the chocolate room, where you can dive into a world of no less than 120 different kinds of chocolate. Other dining options include a new Sori Restaurant with the sun-kissed Infiní Eat on Beat Terrace and Bona Lüna Dine Bar – perfect for early-evening aperitifs or after-dinner drinks.

Capri Tiberio Palace, Capri, Italy

Capri Tiberio Palace, the iconic property located just a few steps from Piazzetta, is known also for its fizzy splendid style inspired by La Dolce Vita. At Terrazza Tiberio the Executive Chef Nello Siano offers a new menu inspired by the Mediterranean diet but with an unexpected international flavours.

Fairmont Taghazout Bay, Agadir, Morocco 

Nestled in the heart of Taghazout Bay, the resort sprawls on 18 hectares of olive groves and argan gardens with the Atlantic Ocean as its backdrop, Fairmont Taghazout Bay features a wide variety of culinary experiences through different themed restaurants and bars:

  • Morimoto restaurant – modern Japanese cuisine with fresh ingredients in an elegant and sophisticated atmosphere
  • Beef & Reef – Mediterranean cuisine where seafood and meat dishes are presented with unexpected pairing suggestions
  • NOLA bar – a wide selection of original and creative cocktails and a list of premium spirits to be paired with chocolate and cigars. 

Vilon, Rome, Italy 

Vilòn Roma, located steps away from Palazzo Borghese and Via Dei Condotti, is now known for the restaurant Adelaide that just won the prize as one of the best places for all’amatriciana – a famous traditional Roman dish. 

The menu changes according to the seasons and includes Roman classics with modern twists. Sunday’s lunches are dedicated to Il Pranzo della Domenica when, according to the local market’s offer, Executive Chef Gabriele Muro expresses his creativity at the best.

Maalot, Rome, Italy

Located in the original residence of Gaetano Donizetti, Maalot Roma is primarily a restaurant, and then a hotel. Designed to celebrate life and social gathering, Don Pasquale is set to be an all-day dining experience for locals and hotels guests. Named after one of the most renowned works of Gaetano Donizetti, the restaurant menu pays homage to the tradition and attention to what the new modern food lovers are looking for. Expect Maritozzo con la Panna, Pizza with Mortadella, and a vast choice of cooked eggs reinvented with roman traditional ingredients. Lunch and dinner options include a wide range of vegetables from local producers to meet the needs of modern trends. And do stay for an aperitif – Maritozzo Salato is a must-try!

Bernardus menu item illustration by Heather Skovlund for 360 Magazine

Lucia Restaurant & Bar New Menu

LUCIA RESTAURANT & BAR CELEBRATES SUMMER WITH A PLANT-BASED BASH

NEW COLORS OF THE SEASON MENU FOCUSED ON GREEN, GORGEOUS & GASTRONOMIC

America’s love affair with the garden has exploded with 9.7 million people now fully immersed in a plant-based diet. In fact, 2021 is projected to be THE year this diet finally goes mainstream. From plant-based beverages to meatless burgers, this trend has no signs of slowing given the benefits to both one’s body and the environment. Riding this wave, chef Cal Stamenov is culling beets, chard, asparagus and fresh fava from the Lodge’s two-acre organic garden to debut the new Colors of the Season menu. Served in addition to the la carte and five-course tasting menu, Colors of the Season is available June 1 through July 31, 2021; prices range from $16 to $36.

NATURE’S BOUNTY

Crafting vegetable-driven dishes requires equal parts timing and finesse. Picked at their peak, kale, sweet peas, chard and fresh fava share short lifespans. Coaxing their distinct flavors while marrying ingredients into a leafy risotto, humble ratatouille or goat cheese terrine is an art. Take the elevated Red Striped Beet Spring Roll, a visual stunner with pops of cilantro, olives and creamy avocado, balancing texture and flavor for a full palate immersion. Purple Cauliflower Soup, blending purple basil and purple radish with fresh black beets puts a colorful spin on comfort food.

Other starters include lip-smacking Local Asparagus, steamed with saffron couscous, curly purple mustard and a passionfruit emulsion. The Backdoor Avocado Salad, spotlighting fruit culled from nearby Salinas Valley, delivers a mélange of quinoa, heirloom tomatoes, fennel and fresh basil lightly dressed in Meyer lemon-olive oil with a dusting of Big Sur Sea salt. There is also a spin on crudité, with the Colorful Pickled Veggies Around and an ethereal Beautiful Strawberries, pairing arugula, lemon confit and aged balsamic with a dollop of fluffy Italian burrata.

Green Gazpacho makes a showing on the new menu, with a deft blend of celery, cilantro, avocado and piquant Padron peppers. The Leafy Green Risotto, focused on kale, Swiss chard, spinach, chervil and fresh fava is a flavor explosion, as is the Portobello Wellington, stuffed with zucchini, kale, goat cheese and pine nuts with a rich butternut squash sauce. Corn hounds will love the Agnolotti Pasta, prepared with fresh yellow corn, just-picked sweet peas and shave or two of Australian black winter truffles. Rounding out the menu is a Stuffed Rainbow Chard, easy on both the eyes and palate, pairing green lentils du puy, zucchini, brown rice and goat cheese.

SOURCING SUPERFOODS

The switch to a plant-based diet is not a fad. According to Gallup, 77 percent of Americans have reduced their meat consumption in the past 12 months, with almost six in 10 Americans reporting transitioning to a more flexitarian or semi-vegetarian diet. This bodes well for chefs who have long refined their craft in this category.

There is no shortage of benefits for those who aligned with a vegetable-forward diet. According to Everyday Health, the nine scientific benefits from following this menu regimen include lower blood pressure, reduction in cardiovascular disease, weight loss, reduction in Type 2 diabetes, stroke and risk of cancer, and issues surrounding cholesterol. Living longer is another key benefit. The Journal of the American Heart Association study found that a plant-based diet lowers the risk of all causes of mortality by 25 percent. Finally, the noted benefits to the brain, largely due to polyphenols which are known to slow the progression of Alzheimer’s disease and cognitive decline. Simply stated, the world is your (mushroom) oyster!

LUCIA RESTAURANT & BAR

Set in secluded Carmel Valley on 28 acres of sweeping lavender, grapevines and olive orchards, Lucia Restaurant & Bar has long set the standard for luxury dining along the California coast. Named after the majestic Santa Lucia Mountains which provide the dramatic backdrop to the 2,300 sq., ft., alfresco terrace, the contemporary 90-seat dining room is set in rich white Italian leather paired with rustic treatments crafted in marble, oxidized copper, teak and reclaimed wood. French wooden floors, chandeliers and stunning exterior fireplaces grace the mixed-use table layout with a focal point fireplace styled from Bagattini Oregon stone marking the main entrance. Paired with Stamenov’s light touch and artisanal integrity, the restaurant underscores the authentic relationship between food and terroir.

Classically trained with an eye to sustainability, Stamenov’s light touch and artisanal integrity are evident in every offering. Wielding an impressive resume working under the ardent eye of such culinary greats as Pierre Gagnaire, Michel Richard, Alain Ducasse, Eric Ripert and the legendary Masa Kobayashi, his California country cuisine plays off locally sourced product with the essence of the dish taking center stage. Subtle reductions and thoughtful flavor marriages are his mantra, paired with a back pocket of local farmers and foragers keeping Lucia’s kitchen at a steady simmer.

Culling from the Lodge’s two-acre backdoor organic garden and a private cache of 150+ fruit trees, heirloom vegetables, 180,000 Italian honeybees and resident Plymouth, Barred Rock, Rhode Island, Speckled Sussex and Ameraucana chickens, Stamenov’s seasonal spotlight menu is certain to please.

Colors of the Season:

Red Striped Beet Spring Rolls | cilantro, avocado, olives, spicy hummus | $16

Herb Goat Cheese Terrine | beets, carrots, celery root remoulade | $16

Beautiful Strawberries | italian burrata, arugula, lemon confit, aged balsamic | $18

Colorful Pickled Veggies Around | leeks vinaigrette, parmesan toast, garden herbs | $17

Local Asparagus | steamed, passionfruit emulsion, saffron couscous, curly purple mustard | $18

Swank Farm Purple Cauliflower Soup | purple basil, purple radish | $12

Backdoor Avocado Salad | quinoa, heirloom tomatoes, fennel, fresh-picked basil, olive oil, big sur sea salt, meyer lemon| $18

Australian Winter Black Truffle Risotto | carnaroli rice, glazed spring vegetables, chervil| $36

Baked Ratatouille | marble potatoes, rosemary, fresh spaghetti, olives | $32

Agnolotti Pasta | yellow corn, australian black winter truffles, sweet peas | $36

Stuffed Rainbow Chard | green lentils du puy, brown rice, zucchini, goat cheese | $34

Green Gazpacho | avocado, celery, cilantro, peppers, leafy greens, lime | $14

Leafy Green Risotto | kale, asparagus, chard, spinach, parmesan, fresh fava, parsley, chervil| $27

Portobello Wellington | kale, swiss chard, zucchini, goat cheese, pine nuts, butternut squash sauce | $36

Wild Mushroom | brown rice with roasted garlic, black truffle potatoes, parmesan, arugula | $32

Fresh Raspberry Vacherin | raspberry sorbet, baked lavender meringue | $14

Blenheim Apricot Tart | almonds, lavender-honey ice cream | $14

Christine’s Organic Strawberries | lemon verbena ice cream, sauternes granite| $14

A variety of coveted private dining venues from the casual Cooper’s Den to the 12-seat private Wine Cellar, exclusive five-seat Chef’s Table and 16-seat Magnum Room offer extensive tasting menus backed by an impressive 25,000-bottle wine cellar. Light dining is also available in Lucia Bar and patio.

Gastro Garage

The Gastro Garage is excited to announce that they have added on seven dates to TORCHED, their rooftop pop-up experience at the W Hollywood which now extends through December 12. The Gastro Mechanics will continue to light up the sky with their one-of-a-kind, blowtorch-powered dining experience featuring an 8-course progressive-style dinner with stunning views of the city. The extended dates and times of TORCHED will be on Friday and Saturday nights, Nov 20, 21 and 28 and Dec. 4, 5, 11, and 12 with seatings at 7:30 and 8:45pm. Tickets are $100 per person and available on Eventbrite. Limited tickets available so reservations are mandatory. Please call (310) 993-3979 or visit The Gastro Garage for more information.

If you miss out on snagging a ticket to one of these seatings, they are also doing a third seating at 6pm, exclusively in partnership with FeverUp. Visit FeverUp’s website for more info and to purchase tickets to this seating.

As seen on the Bravo and Travel Channels, The Gastro Garage creates the ultimate action station using blow torches and molecular gastronomy to create savory donut sliders, skewers, and sides. The menu will feature their 8-course Mechanics Menu, which features their signature Gastro Tanks and Drill Bits. During this interactive experience, The Gastro Garage will deconstruct classic dishes and reconstruct them into signature Tanks, made from savory brioche donuts that are filled with nitrous foam in a variety of flavors and then torch them with gourmet toppings, finishing oils, purees, and spices. During this one-of-a-kind, fully immersive dining experience, guests are greeted by “Gastro Mechanics,” clad in welding masks that guide them through the process, all while wielding giant blow torches with flames flying high. The rooftop has been designed to look like a drive-through auto service bay, complete with oil drums, hubcaps, vintage motorcycles and of course, rock ‘n’ roll music and videos playing in the background

The Gastro Mechanics have been wearing masks long before they became COVID mandatory. But their take on masks is quite unique, to say the least. In addition to these talented chefs wearing their own masks, as well as gloves, guests will be required to wear one upon entry to adhere to COVID safety guidelines. Since only a limited number of guests can be accommodated per seating, this smaller sized group event will create a more intimate feel.

“The initial response for TORCHED has been overwhelming and we are thrilled to continue to offer our unique culinary experience to the community after months of eating in,” said Adam Manacker, co-founder of The Gastro Garage. “With limited people per seating, it’s about offering an intimate, and safe experience and experimenting with different flavors, toppings, and oils for the perfect night out under the stars.

Upon arrival, guests will valet their cars, take a private elevator to the rooftop, check in, have a photo-op, and then are escorted to the bar area for cocktails, which will include a welcome toast with a shot of Bullet Bourbon. Afterwards, guests will be entertained by a short story about The Gastro Garage and then devour their first delicious course, which will be the start of this multi-sensory experience. For the next stop, guests will be led by their Mechanics to private tables with spectacular views of the city, where they will dine on five more courses cooked table-side along with a signature cocktail. Then, upon completion of the savory course items, guests will next be guided to an additional cabana by their Mechanic where they will finish the evening with two dessert courses cooked in front of them as they look out onto the magical city lights of L.A

Each ticket is inclusive of all food, a shot of Bullet and a smokin’ specialty cocktail from The Chainsmokers’ Jaja Tequila, as well as a photo-op upon arrival. Cash bar is also available. Tables are available in parties of 2 or 6. For larger or other size reservations, please contact The Gastro Garage directly at (310) 993-3979.

8 Course Menu Includes:

  • Buffalo Blue Chips (Kettle Chips with Blu foam and Gastro Buffalo Sauce)
  • Cubano Gastro Tank (gruyere foam, torched 12-hour slow roasted pork, Applewood smoked ham, mustard caviar, dill plank)
  • Piston Pizza Gastro Tank (mozzarella foam, torched shredded mozzarella, tomato basil puree, fresh basil)
  • Maple Glazed Carrot Pops (torched carrot pops with EVOO, Maldon salt served with maple gravy foam)
  • Japanese Marinated Short Rib Drill Bit (3 oz Japanese marinated skewer served with white cheddar foam)
  • Naked Salmon Drill Bit (3 oz Clean Salmon Skewer served with sesame oil, Maldon salt and bearnaise foam)
  • Princess Buttercup Gastro Tank (double chocolate foam, torched sweet peanut puree, Reese’s Peanut Butter Cup, Nutter Butter powder)
  • Fireberry Gastro Tank (sweet cream cheese foam, torched balsamic strawberries, fresh cracked pepper

For those that require vegetarian or gluten free options, accommodations can be made with advance notice

The W Hollywood is offering a special 25% room rate for those who purchase tickets to the experience. Click HERE to receive the discount.

Check out this video of The Gastro Garage in action.

USDA MyPlate Campaign

USDA Announces Launch of the Start Simple with MyPlate Campaign

In a continuing effort to help Americans make healthy food choices, and in honor of National Nutrition Month, U.S. Department of Agriculture (USDA) Secretary Sonny Perdue today announced a new campaign to help simplify the nutrition information that surrounds us each day.

USDA recommends people visit here to get started with tips on the MyPlate food groups, or to use a variety of simple resources to put these tips into action. Online resources include the MyPlate Plan and widget, a tip sheet, the MyPlate Action Guide, a one-week menu template, as well as a toolkit for nutrition professionals.

USDA also invites Americans to join the #MyPlateChallenge by sharing healthy eating tips or ideas related to the five MyPlate food groups. People can post a MyPlate-inspired healthy eating tip with a photo or video and share it on social media. Once they post their healthy eating tip, people can challenge a family member, friend, or co-worker to share their own tip.

Join USDA as we celebrate the different ways people strive to eat healthy and Start Simple with MyPlate! View more information about the challenge here.

About USDA’s Food and Nutrition Service

USDA’s Food and Nutrition Service aims to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence. In addition to co-developing the Dietary Guidelines for Americans and providing nutrition education through MyPlate, the agency administers a network of nutrition assistance programs that comprise America’s nutrition safety net. For more information, visit our website.

The Northwoods of Wisconsin: An Outdoorsman’s Paradise

By Jake Porter & Vaughn Lowery

There is no better place in the United States to experience as many snow and cold-weather activities in one day as there is in the Northwoods region of Wisconsin. The two larger towns, Cable and Hayward, which are located in the far north of the state, act as home bases for tourists to Wisconsin. Hayward is a small, quaint town in Sawyer County, Wisconsin. It is characterized by its gently rolling hills, while Cable is just 15 minutes away. Aside from being known for it emphasis on outdoor activities, Cable is also renowned for being the starting point of the American Birkebeiner cross-country skiing race. There are also nationally renowned restaurants within a short 30 minute drive. Both locations offer an opportunity to escape from the stress of congested metropolitan cities and relax in the welcoming environment that both towns offer.

Traveling from the west coast, the north of Wisconsin is a dramatic change of pace from the bustling vibes of the many developed metropolitan cities. It is also the top destination for most snow-related adventure spots. The food and travel businesses in the area, the top two largest economies in the northern Wisconsin, are thriving and are welcoming to new small-businesses. With a well-developed and diverse school system in the surrounding communities, both towns are extremely capable of hosting both tourists and accommodating people intending to move to the region.

With their proximity to the great woods of the Chequamegan National Forest and the sparkling waters of Lake Owen and Namakagon, the recreational activities are abundant. Activities range from cross-country skiing, snowmobiling, snowshoeing, ice fishing, and winter fat biking. Cable is an epicenter for skiers, offering wonderfully groomed trails traversing the relatively flat landscape. At the start of the Birkebeiner trail in Cable, there is a newly built rest area and event center which offers a wide range of amenities including a source of heat in the wintertime. Snowmobiling is a crucial activity for the adventure-seeking traveler. It is also a staple for most of the locals in the area. In addition, ice fishing is a classic wintertime sport and can be done on most frozen lakes in the area. Fat Bike riding and snowshoeing can be done by most any able-bodied traveler. Bikes and snowshoes can be picked up at Howl Adventure Center, while snowmobiles can be rented from Hayward Power Sports.

As for the less adventurous travelers, downtown Hayward, which was named one of five Hallmark-worthy small towns in Wisconsin, is easy to explore. The downtown includes small boutiques and coffee/pastry shops which line the beautiful, quiet streets. Meet the artists at local art shops such as Art Beat and Nordic Northwoods, who specialize in fun, artsy gifts and souvenirs. Hayward Mercantile is a delightful place as well, filled with Wisconsin-made goods, while Ronnings, just a few doors down provides everything from moccasins to sweatshirts. Just 10 minutes away, Glassy Ladies Art Studio provides a fun environment to get your creative juices flowing while you learn glass fusing, bead making, metal-smithing, and how to work with stained glass.

After a long day in the snow, there is nothing better than a hot meal at lunch or at the end of the day. Lucky for you, there are countless, award winning, restaurants within close proximity. Tamarack Farms Winery is not only the number one winery in the area, but also provides small sandwiches and artisan pizza. The Old Southern Smokehouse, a creation of the award winning BBQ chef Dave Anderson, is the epitemy of a BBQ experience. Their menu consists of quality meats, fresh produce, and award winning sauces. The Landing, situated on the Chippewa Flowage is an amazing place known for its nationally renowned fish fry and its liquor bar. The owners, Chris and Elsie Lee are extraordinary people and are extremely hospitable. Located in Cable, The Brick House Cafe is a quaint place featured on Food Network’s Diners, Drive-in, and Dives with Guy Fieri. Serving sandwiches and fresh salads, they are known for their locally sourced meats and vegetables. It even occupies one of the oldest buildings in Cable, dating back to the 1800s!

Finally, The Rookery exhibits casual gourmet dining at its finest. The Rookery’s ever-changing menu features fresh fish specials and their famous bison steak. Here you will find some of the best vegetarian, vegan, and gluten-free options you’ll find anywhere in the northern Wisconsin communities. And what’s Wisconsin without cheese? Most of the restaurants and dives nestled in the towns serve a wide range of cheeses and fried cheese curds which are almost like a staple in the state. With all of these amazing options for food in the area, your taste buds are in for a real treat!

Not only is there a multitude of thrilling activities interspersed amongst the trails, forest, and lakes surrounding the area, there are also countless establishments in which to shop and also create art. Both communities are extremely sustainable, and are excitedly welcoming tourists and thrill-seekers alike. The spirit of the towns are quite endearing. The eager traveler definitely has a chance to fully experience what the area has to offer in a 5 day to a week span. Can you imagine visiting a region for the first time and immediately feeling at home and being welcomed by the locals? Can you imagine having access to incredible activities and nationally recognized eateries? Then the sister towns of Cable and Hayward should be at the top of your list of future travels. They are communities that are welcoming and make you feel at home, no matter your background, ethnicity, or culture.

Hayward Wisconsin, Wisconsin,  360 magazine

Restaurants and Eateries:

http://tamarackfarmswinery.com/

http://www.oldsouthernbbq.com/

http://www.thelcolanding.com/

http://thebrickhousecafe.net/

http://www.rookerypub.com/

Shopping and Art:

http://www.artbeatofhayward.com/

http://nordicnorthwoods.com/

http://haywardmercantileco.com/

http://ronningsofhaywardinc.business.site/

http://www.travelwisconsin.com/arts-and-culture/glassy-ladies-art-emporium-281937

Adventure Sports Rentals:

http://www.howlinbayfield.com/bike.html

http://www.haywardpowersports.com/

American Cut Pop-Up at the US Open

“The Quintessential New York Fall Kick-Off Social Event.”

I am thrilled to announce that LDV Hospitality and our Chef Partner Marc Forgione will be featuring American Cut onsite at the 2018 US Open as the official Steakhouse of the tournament, located at Arthur Ashe Stadium.

The restaurant will feature signature classics from American Cut’s menu, such as the OG 1942 Hotel Caesar, the Chili Lobster and the 40oz Porterhouse Steak, in addition to American cut cocktails and desserts.

Champions by American Cut is located within Arthur Ashe Stadium at the Club Level between Gate 3 and 4, and will be available to Courtside Box seat holders and Luxury Suite guests. Lodge and Promenade Subscription Series ticket holders may also purchase passes to access the restaurant for the duration of the Tournament.

August 27th – September 9th

Wine Spectator’s 2018 Restaurant Awards

Wine lovers everywhere, it’s that time of the year to update your wine destination list! Wine Spectator has released the winners of the 2018 RestaurantAwards, which honors the world’s best restaurants for wine. This year, the Restaurant Awards program honors 3,759 dining destinations from all 50 states in the U.S. and more than 75 countries internationally.

The Restaurant Awards began in 1981, and there are three levels: the Award of Excellence, the Best of Award of Excellence and the Grand Award, with 2,453; 1,215; and 91 winners this year in each respective category. Seven of the Grand Award winners—Ai Fiori in New York City, Barolo Grill in Denver, Le Coureur Des Bois in Beloeil, Quebec, Canada, Madera in Menlo Park, California, Metropolitan Grill in Seattle, Restaurant Mosaic in Pretoria, South Africa and Sistina in New York City—are first timers.

“This year’s class of restaurants is one of the most impressive and innovative ever,” said Marvin R. Shanken, Editor and Publisher, Wine Spectator. “Their wine lists keep improving, because wine lovers are eager to explore and learn. The goal of our Restaurant Awards is to support restaurant wine programs and bring them to diners’ attention through our outreach through print, digital and social media. Wine Spectator salutes every restaurant honored in the 2018 Restaurant Awards.”

All winners are profiled at Restaurants.WineSpectator.com and in the Restaurant Awards app. The app, available free on the App store, allows iPhone and iPad users to easily find nearby award-winning restaurants, with maps, plus helpful information about cuisine, wine and pricing.

The Award of Excellence recognizes restaurants whose wine lists feature a well-chosen assortment of quality producers. Best of Award of Excellence recipients offer more extensive selections with significant vintage depth and excellent breadth across multiple regions.

The Grand Award is the program’s highest honor. This elite group comprises the world’s best wine programs, which deliver serious breadth of top producers, outstanding depth in mature vantages, excellent harmony with the menu and superior presentation. Wine Spectator carefully assesses each Grand Award candidate, including rigorous independent, on-site inspections of the wine program, cellar, service, ambiance and cuisine of the restaurant.

The full list of award winners is available in print in Wine Spectator’s August issue, on newsstands July 17.
Follow the Restaurant Awards on
Twitter and Instagram, with hashtag #WSRestaurantAward.

About Wine Spectator

Wine Spectator is the world’s leading authority on wine. Anchored by Wine Spectator magazine, a print publication that reaches around 3 million readers worldwide, the brand also encompasses the Web’s most comprehensive wine site (WineSpectator.com), mobile platforms and a series of signature events. Wine Spectator examines the world of wine from the vineyard to the table, exploring wine’s role in contemporary culture and delivering expert reviews of more than 16,000 wines each year. Parent company M. Shanken Communications, Inc., also publishes Cigar Aficionado, Whisky Advocate, Market Watch, Shanken News Daily and Shanken’sImpact Newsletter.

Easter Brunch by Chef Antonio Mellino

Forte dei Marmi welcomes guests on Sunday, April 1st for an Easter Sunday brunch by Two Michelin Star Chef Antonio Mellino.

 

The holiday feast features an $85 pre-fixe menu and a $30 pre-fixe children’s menu.

 

For reservations:

reservations@fdmmiami.com or 786.276.3095.