Must Drink: Playa's "A Oaxacan The Clouds"

It's been a cold and blustery few days in L.A. Actually, if I'm being honest our perpetual "72 and sunny" weather has recently given way to heavy downpours, gusting winds and bouts of flooding. The say April showers bring May flowers, but it seems we're a few weeks ahead of schedule. Looking outside at the dark clouds, I'm suddently hit with a craving for a cocktail of a similar name. No, not a Dark and Stormy, but "A Oaxacan The Clouds," served at Chef John Sedlar's latest restaurant, Playa. I first had the cocktail over a month ago at the restaurant's Friends & Family night, and I've actually has it on my mind ever since. You know how certain tastes or flavors just seem as though they were created with you in mind? That's how I feel about A Oaxacan The Clouds, which mixologist Julian Cox (Rivera, Las Perlas) created with Del Maguey Mezcal, roasted farm tomatoes, agave nectar, crispy sage, and Piment d’Espelette (aka, French chili pepper). (Editor's note: Dave Fernie created the cocktail, not Julian Cox).

Playa's "A Oaxacan The Clouds"

As I've gotten older, I realized that I enjoy two drinks more than any other: champagne and mezcal (separately). Readers of the blog who came along on my taco + mezcal tour of Zihuatanejo, Mexico in October won't be surprised at the latter choice. But here's the deal; in my opinion, champagne isn't the best drink of choice on chilly, rainy days like today. On the contrary, days like today require a drink with spice, smoke and savory undertones. Three tastes that A Oaxacan The Clouds delivers on in spades. Upon your first sip -- scratch that, before your first sip -- you're hit with the subtle smokey aroma from the Mezcal. For Mezcal newbies, the drink is a cousin to tequila. However, rather than being made from agave, it's made from the maguey plant, a form of agave which is oven-cooked to give it a distinct smoky flavor.

Where There's Smoke... There's Mezcal

That first sip then brings the smoky aroma to life, then gives way to a taste of savory sweetness (yes, there is such a thing) of the oven-roasted tomatoes. The sweetness is compounded by a touch of agave nectar, but plays a second, even third fiddle to warming effect of the mezcal and tomatoes. Each sip burns ever-so-slightly as it makes its way through your mouth and down your throat. The warmth is magnified by the spice in the piment d'espelette, a chili pepper grown in France that lends a bite of heat to the Mezcal's smoke. Don't worry; physically it's a good hurt, but emotionally it's complicated. Each sip leaves you wanting more but leads you closer to an empty glass. Finally, take a few bites from the juicy cherry tomato and crispy sage skewer and you've just added another level of earthiness, not to mention a mini palate cleanser. Then lucky for you, you get to pick it up and sip again (and again).

Make no mistake, A Oaxacan The Clouds is meant to sipped. Savored, even. If only I had one at my desk right now...

Breakfast (For Dinner) in Beverly Hills

Breakfast. Some say it's the meal of champions, while others say it's the most important meal of the day. I say it shouldn't be limited to the a.m. hours, because in our house having breakfast for dinner -- think egg and cheese sandwiches, poached eggs on peanut butter toast, yummy omelets and even whole grain pancakes with warm, gooey maple syrup -- is a common occurrence. Outside of our house, finding a restaurant that serves breakfast all day, every day (or at least until 3pm) gets extra points in my book. Sometimes I just want eggs for dinner. Is that so wrong?

Breakfast in Beverly Hills: Enjoy a complimentary night and free breakfast every morning at participating hotels

Turns out I'm not alone in my love for the a.m. turned p.m. breakfast. Last week, I was invited by the Beverly Hills Convention & Visitors' Bureau to preview what might be considered the ultimate breakfast for dinner: a stop to five of Beverly Hills' most luxurious hotels to experience "Breakfast in Beverly Hills," a limited-time program promoting a complimentary* night's stay and breakfast for two at nine participating Beverly Hotels from March 1 through June 30, 2011. These aren't just any hotels, either. They happen to be the crème de la crème of Beverly Hills hospitality, including The Beverly Hills Hotel and Bungalows, the Beverly Hilton, The Montage, L'Ermitage, The Peninsula Hotel, The Thompson Beverly Hills, The Avalon Hotel, Mosaic Hotel, and Luxe Hotel Rodeo Drive.

To showcase the promotion, BHCVB had a fabulous idea: get a bunch of local journalists together on a Beverly Hills trolley and drive them from hotel to hotel to taste each of the chefs' exclusive "Breakfast in Beverly Hills" menu items. There was mixing, mingling, notes- and photo-taking, and lots of poached eggs.

Our Chariot Awaits!

We started at the tucked away Avalon Hotel where Milan-trained Executive Chef Mirko Paderno and his staff greeted us with a champagne cocktail and seats in the hotel's urban oasis cabanas. It's no secret that Oliverio, The Avalon Hotel's restaurant, is one of my local favorites for pretty much any meal, but it was fun to watch other journalists explore the space and remark at Oliverio's "hidden gem quality." For his contribution to the Breakfast in Beverly Hills program, Chef Mirko presented us with an ostrich egg frittata topped with brie cheese and procini mushrooms, alongside a tiny spoonful of bruléed French toast. The frittata was light yet richly flavored, and the French toast surprised our palates with a tart tang of passion fruit. Fun fact: the contents of ONE ostrich egg fed all 20 of us.

Avalon Hotels' Breakfast in BH Specials

Next stop, the Beverly Hilton. Executive Chef Suki Sugiura, who recently prepared a spread meant for the mouths of Hollywood royalty at February's Golden Globe Awards, took us around the world in six frittatas inspired by Dr. Suess's Green Eggs & Ham (the hotel opened on the same day as the whimsical author's book release). Chef says he develops Hilton's cuisine by "learning from other cultures and putting it into California style." His mission was evident in each of the six frittatas, clearly inspired by six distinct parts of the worlds and subsequently infused with a California fresh slant. An Italian frittata was filled with pork smoked and cured in-house; a California veggie frittata was loaded with locally-grown asparagus and onion and Southern California-pressed extra virgin olive oil; a crab meat, scallion and water chestnut frittata was topped with a Cantonese-inspired sweet and sour sauce; the richness of chef's Lebonese Shwarma chicken frittata was balanced with chunks of fresh tomato, green beans and tahini; and my favorite, the house soft-cured Pacific salmon and dill frittata was brimming with fingerling potatoes and came with a house-made grainy mustard inspired by Chef Sugiura's 3+ years of studying in Scandinavia. As if that wasn't enough, the Beverly Hilton's staff composed a mock breakfast buffet service, complete with pastry station, french-pressed Rwandan Silverback Coffee, and fruit smoothies topped off with your choice of pomegranate or blood orange vodka. My choice? Both.

Chef Suki Sugiura's International Frittata Buffet at The Beverly Hilton

Maybe it was the relaxed outdoor ambiance of the recently revamped Trader Vic's or perhaps it was pure excitement on my part, but I may or may not have made a mistake in overindulging in the Beverly Hilton's fabulous frittatas. It could have been a strategic error, but my appetite was re-energized after a brief trolley ride dropped us at a private dining room inside the Beverly Hills Hotel and Bungalows, where waiters greeted our arrival with champagne and four tray-passed appetizers. I realized I wasn't so much full but getting a little "egg'd" out, so Executive Chef Alex Chen's decision to serve an array of miniature short rib grilled cheeses, spoonfuls of delicately-layered beet and goat cheese, lamb bites, and crab crisps gave my palate a happy break. I know, sweet and salty irony. It was only then that I could truly give Chef Chen's fabulous breakfast dish its due. He served what was arguably the most sophisticated and beautifully presentated dish of the evening: a poached egg atop a crisp potato cake, layered with smoked sablefish and a refreshing fennel and onion salad. A dollop of whipped goat cheese accented by chopped dill and a tiny spoonful caviar completed the dish. One word: divine.

Beverly Hills Hotel's Poached Egg + Sablefish "Benedict"

Sad to leave, but knowing we had to stay the course, the trolley took us to the Luxe Hotel on Rodeo Drive. The hotel is tucked away on Rodeo Drive among the legions of couture boutiques and cafes. Upon entering the dimly-lit Bar 360 we met Chef James Chang, who recently left Patina's catering group to head up Luxe's kitchen. He excitedly shared his "Breakfast in Beverly Hills" creation, a poached egg perched on a potato pancake with classic hollandaise sauce. His personal touch? A dash of Tabasco and paprika to make the sauce really sing.

The Luxe Hotel's "Eggs Rodeo"

Our evening was drawing to a close and the BHCVB couldn't have ended it with a more perfect venue: the rooftop pool and cabanas at The Montage Beverly Hills, complete with a twinkling view of the Hollywood Hills. Chef Gabriel Ask, who honed his chops at Thomas Keller's famed French Laundry, Alain Ducasse and Joel Robuchon, served a short rib hash with roasted cherry tomatoes (harvested earlier that afternoon) and a perfectly poached egg. After tasting nine egg dishes throughout the evening, the contrast of flavors in this dish made it one of my favorites. While the velvety egg yolk oozed over sumptuous chunks of short rib and potato, the roasted tomatoes lent the dish a sweetness and light acidity that cut the richness. It was well-balanced in each of its few bites and a dish I will certainly return to have on another day. I just need a short hiatus from eggs first. :)

The Montage Hotel's Bloody Caesar & Short Rib Hash

Thank you to Kimberli at the Beverly Hill Convention and Visitors Bureau for hosting the evening. If you want more info on the Breakfast in Beverly Hills promotion, visit the BVCVB website.

*Receive a complimentary extra-night's stay and breakfast for two with the purchase of one-, two-, or three-nights stay at any participating hotel.

Must-Try Happy Hour: Viceroy's Cameo Bar

First, I have to apologize because I've been off the radar for a week or so. Sorry, but I'm back! I started an exciting new full-time job that's basically consuming most of my time, but the good news is that I love it. The other good news is that (most) days my work hours -- from 7:30 a.m. to 4 p.m. -- are basically tailor-made for happy hour. A few weeks ago I wrote about how much I love the happy hour at Oliverio inside Olympic Blvd's Avalon Hotel, and now I have another favorite hotel happy hour, this time at Cameo Bar inside Santa Monica's Viceroy Hotel.

Get Comfy at Viceroy's Cameo Bar

What's so great about Cameo Bar's happy hour? Seven of Chef Tony DiSalvo's most popular appetizers and seven of the bar's most popular cocktails are only $7/each from 4-7 p.m. Making it even more clever, the folks at Cameo Bar are calling it the "7 Before 7" happy hour. Works for me! I'm particularly excited because a few months ago I had the opportunity to interview Viceroy's Executive Chef DiSalvo and taste some of his fourth-generation Italian dishes, like from-scratch veal and pork meatballs simmered in a homemade tomato sauce; crispy saffron risotto balls; and steamed mussels with chorizo, tomato and Sambuca. Lucky for happy hour lovers like you and me, all those goodies are on the "7 Before 7" menu in addition to drinks like the Ocean Avenue Punch (made fresh daily), Hurricanes (Bacardi Superior Rum, dark rum, 151, orange juice, grenadine), as well as a selection of Italian wines, beers and even bubbly. Again, all for $7. You really can't beat that.

Crispy Risotto Balls

DiSalvo's To-Die-For Meatballs

So if you're in the Santa Monica area and looking for a great place to chill out after a long day, stop by Viceroy and head to Cameo Bar. Sink into one of the oversized chairs and enjoy one or two (or seven) of Chef's appetizers. If you're still hungry -- although I can't imagine after so plates of apps you would be -- move into Whist's dining room for DiSalvo's Moroccan lamb shank with baby eggplant and farro. Still one of my fave dishes this year.

Cameo Bar's "7 BEFORE 7"

*All items $7 - Monday to Friday from 4 to 7 p.m.

BITES

Meatballs | Pork and veal, shaved Parmesan, extra virgin olive oil

Crispy Risotto Balls | Crispy saffron risotto, marinara

Chicken Wings | Romesco sauce, grilled scallions

Steamed Mussels | Chorizo, tomato, sambuca, scallion

Hummus | Crudite, grilled pita

Crispy Tuscan Potatoes | Herbs & aioli

PB & Jam | Peanut butter cookies, JAM red wine

COCKTAILS

all well drinks (Martinis +$2, Red Bull +$3)

Ocean Avenue Punch | Housemade daily

Hurricane | Bacardi Superior Rum, dark rum, 151, orange juice, grenadine

La Rosette | Louis de Grenelle Brut Rose, St. Germain

WINE

M.V. Trevisiol – Prosecco – Valdobbiadene, Italy

2009 Clos LaChance – Chardonnay – Monterey County

2006 Clos LaChance – Cabernet Sauvignon – Monterey County

BEER

Old Rasputin

Delirium Tremens

La Fin Du Monde

Trois Pistoles

Allagash White

Cameo Bar at Viceroy Santa Monica

1819 Ocean Avenue

Santa Monica, CA 90401

(310) 260-7500

Pie + Beer at Two Local Pop-Up Pie Shops

Did you know PIE is the #1 food trend predicted for 2011? I, for one, couldn't be more happy about it -- if you're a regular reader of Pardon My Crumbs, you'll probably remember the S'mores Campfire Pie I baked for KCRW's Pie-A-Day contest last year, as well as my list of L.A.'s best pies for National Pie Day a few weeks ago. As if the resurgence of all-things-pie isn't appetizing enough, now two local pie pop-up shops are pairing a hoppy (err, happy) element with their homemade pies. BEER.

My S'mores Pie

Sunday, Feb. 20 (12-6 p.m.): Flying Pie Man + Eagle Rock Brews

Yuichiro, the Flying Pie Man himself, brings his homemade savory pies to Eagle Rock Brewery (3056 Roswell Street, Los Angeles), famous for its award-winning Red Velvet ale. Few things sound better than digging into a pie -- especially when they're savory flavors such as pork belly, chili, vegetarian pot pie, or Flying Pie Man's award-winning meat pie -- while sipping a frosty brew that was made mere steps away. Even if you can't hang out, bring your EGB growler for a re-fill and take some pie to-go.

Brews at Eagle Rock Brewery

Photo credit: LA Times

Flying Pie Man's Award-Winning Meat Pie

Photo credit: Flickr/dommichu

Monday, Feb. 21 (6-10 p.m.): Crust by Stephanie Jayne + Golden State

Aside from my personal favorite happy hour at Oliverio, Crust's four-hour pop-up appearance at WeHo's burger & beer bar Golden State (426 Fairfax Ave., WeHo) can certainly be considered the next best thing. Stephanie Jayne, former law-student-turned-pastry-chef-turned-Crust's-owner, is sure to satiate the after-work, happy hour and dinner crowd with her made-from-scratch pies; think cherry pie with tart red cherries and a perfectly-weaved lattice crust. A Fleur de Sel caramel tart with dark chocolate ganache, salted caramel and addictive cracker brittle (salted crackers layered with caramel crunch and dark chocolate drizzle). Sugary, buttery Missouri butter pie. Classic apple with Washington apples and signature crust, and her version of a campfire S’more pie with milk chocolate ganache, homemade graham cracker and homemade toasted marshmallow. The pies come whole, in individual portions, by the slice, in "shooter" form, and in paper bag-wrapped, handheld pies (finally, a fabulous alternative to McDonald's crapple pie). Order one of Golden State's beer floats or a pint of their MANY beers on draft and you're, well, golden.

Photo credit: Crust By Stephanie Jayne

Crust's S'mores Pie

Photo credit: Crust By Stephanie Jayne

Grammy's "Album of the Year" Cocktails at LA LIVE

It's been a hell of a week and I'm ready for a cocktail and some good music. Usually that entails my husband putting on one of his custom entertaining or Rat Pack-inspired playlists, opening a great bottle of wine, and enjoying our night. But this weekend I'm going to break away from the CabSauv and get into the Grammy groove with some specialty cocktails at downtown's LA LIVE. The Grammy's are one of my favorite award shows for one important reason: unlike the increasingly ridiculous and booze-fueled Golden Globes, the Grammy's actually feature memorable performances by talented entertainers. That's not to say watching Ricky Gervais slam Mel Gibson and Robert Downey, Jr. isn't memorable or entertaining, but it just makes me want to shake my head rather than my groove thang. Since I can't go to the actual award show, I'm celebrating the Grammy's by enjoying $10 cocktails dedicated to each of the five Album of the Year nominees (Lady Antebellum, Lady GaGa, Katy Perry, Eminem, Arcade Fire) at the Mixing Room and gLAnce Bar inside downtown's JW Marriot Hotel. The cocktails are available until this Sunday, Feb. 13, and I was lucky enough to score the ingredients in each. From my first impression alone, I'd have to cast my vote for Lady Antebellum's "Hot For You." What can I say, I'm addicted to spice! Check them all out below and if you make it downtown, let me know which cocktail you vote for!

Head to LA LIVE this weekend for Grammy's "Album of the Year" Cocktails

1. Lady Antebellum “Hot For You” Cocktail
Why: “Need You Now” is the title of Lady Antebellum’s second album, which explores the desperate longings that make separated lovers yearn to reconnect. Take a sip and feel the heat described in the album through this Jalapenos-spiced cocktail.

Ingredients:

• 2 oz Cazadores Blanco Tequila
• 1 oz Pama Pomegranate Liqueur
• 1/2 oz Lime Juice Fresh Squeezed
• 1/2 oz Agave Nectar
• Jalapeno

2. Lady GaGa's “Fame Monster” Cocktail
Why: The Fame Monster album is shamelessly decadent. Eleven of its thirteen songs are about money, celebrity, sex, clubbing, or a sticky combination of all four. The “Fame Monster” signature cocktail contains all the energy of the album and is mixed with a Full Throttle energy drink.

Ingredients:

• 1 oz Vodka
• 1 oz Midori
• 1 oz Orange Juice
• Top with energy drink (Full Throttle)
• Garnish with two slices of cucumber facing up

3. Katy Perry's “Teenage Dream” Cocktail
Why: Katy Perry called the album `Teenage Dream' because she wants to be a teenage dream in a pin-up poster. The JW Marriott created a sweet teenage dream of a drink with Amaretto and Orange Juice.

Ingredients:

• Fill a Pilsner glass with Ice
• Fill halfway with Shocktop
• 1 1/2 oz Amaretto
• Splash of Orange Juice
• Garnish Orange Slice

4. Eminem's “Recovery” Cocktail
Why: To put it simply, Eminem is back. In his new album Recovery, he shows that he can still spit with the best of them, then he shows that he's better than all of them, and he knows it. The non-alcoholic “Recovery” cocktail features a sweet and sour mixture, which feels just like his music.

Ingredients (equal parts of all):

• Pineapple juice
• Orange juice
• Cranberry juice
• Splash grapefruit
• Splash of grenadine
• Garnish with orange & cherry

5. Arcade Fire's “The Suburbs" Cocktail
Why: The Suburbs album is a complete work meant to be taken in as a single, hour long journey between adolescence and adulthood. Nothing marks that transition better than champagne!

Ingredients:

• Mumm Champagne
• Topped with Chambord
• Garnish with edible orchard
• Serve in a champagne flute

Flavour Gallery: Wear What You Eat

Some people say "You are what you eat," If that's true, why not take it an extra step further and actually wear what you eat? I'm not talking about slathering yourself in chocolate (although it's tempting, isn't it?) or experiencing the proverbial egg on your face. I'm talking about wearing foodie fashions from Flavour Gallery, a lifestyle brand that brilliantly combined its obsession with fashion and food in a line of silk-screen t-shirts, hoodies, tanks, thermals, scarves and aprons.

Flavour Gallery's Creative Director, Alfredo Malatesta, describes the team's thinking behind their line of apparel: “In the last several years we have seen an explosion of a food-obsessed culture—from blogs to television, and even experiencing it in our neighborhood. This one-of-a-kind, premium quality collection is centered around a more relaxed lifestyle and is ideal for chefs, foodies, and individuals who want to also wear something that reflects their personal passion and what they love to eat.”

The casual yet whimsical designs reflect the latest culinary trends, time-honored foodie hotspots as well as seasonal produce, such as the psychedelic halved Pomegranate “Peace” T-shirt mimicking a peace sign with “Peace, Love, Pomegranate” underneath. There's also a fiery Korean design for “Kimchi”; a sketch print entitled “Colazione del Contadino,” inspired by celebrity chef David Rocco’s take on an Italian poor man’s breakfast; and the retro “Gigi’s Oyster Bar, Boca Raton, Florida” design, which was taken from a shuttered seafood joint. The edgier side of Flavour Gallery’s designs range from the exotic—like a print of the “Kaari Baoli Marg Spice Market in Old Delhi, India”—to sketches of chef knives with their monikers; the sharp image of a cow with “Le Boeuf Sur Le Toit” in bold lettering; and the image of a chef’s hand deftly sprinkling fleur de sel down the front of your shirt (or scarf)—which is paired with a quote from Nelson Mandela on the reverse: “Let There Be Work, Bread, Water & Salt For All.”

"Knives" ($34)

"Knives" ($34), "Salt" ($28), "Le Boeuf" ($50), In Fiore ($40), Peace Love Pomegranate ($44)

"Spice Market" ($40)

Apparel is available at FlavourGallery.com. Prices range between $26 and upper $40's.

Celebrate Valentine's Day with Sprinkles Cupcakes X's & O's

What do you want for Valentine's Day? A box of chocolates? A fancy-schmany dinner out on the town? A massage? Personally, I want my husband to give me two things: a Valentine's Day card -- he'll deny it, but he's got a real knack for writing love notes -- and Sprinkles' XOX box of Valentine's Day cupcakes. I know some people might be over the cupcake trend, but I'll always be a fan of Sprinkles. Their chocolate cupcake with milk chocolate frosting and jimmies has rocked my dessert world for years, and the Chai tea latte and pumpkin spice seasonal cupcake rank a close second and third. So it's only appropriate that I want to celebrate a sweet holiday with a box of Sprinkles cupcakes, and lucky for me they have a limited-time Valentine's Day "XOX" box filled to the brim with deliciousness.

(Photo Credit: Sprinkles)

For $39/box, you get a dozen cupcakes -- a great combo of red velvet, chocolate marshmallow, dark chocolate and vanilla cupcakes -- topped with Sprinkles' signature icing (how do they get it so smooth?) and X's, O's and heart sugar decorations. Each box is sealed with an XOX Kisses and Cupcakes sticker. Also, be forewarned that Sprinkles is spicing up their classic red velvet to make it a red HOT velvet topped with spicy cinnamon cream cheese frosting. Sounds right up my spice-addicted alley. Are you listening, honey??