Come Rain or Wine

Come Rain or Wine

The pour was as heavy as the rain at Silverlake Wine store’s “Sunday at Three” wine tasting hosted by Randy Clement and his band of merry sommeliers. Who wouldn’t want three charming white wines and two reds to go along with a Sunday afternoon? And if that wasn’t enticing enough—just try to refuse the resplendent hors d’oeuvres by Annie Miler’s Clementine in Beverly Hills. A glistening penne pasta salad speckled with olives and parmesan arrives as the legs of your J Brix “Rougarou” wine from San Diego drips seductively before you. As you take your first bite, Randy embarks on outlandish wine tangents and general chat about all things related to each eclectic wine—selected by type, in this case California Rhone, for the afternoon. For example, did you know you can remember a wine by the varietal nostalgia it evokes? Say your first sip reminds you of your Grandfather’s Garage—the intoxicating mix of turpentine and soil? That is your personal vinology—your landmark in the world of wine to mark your interpretation of “bouquet” and “full body.” If a good wine evokes a time and place, a great wine brings people together. A Sunday Funday awaits you, rain or shine.

A great place for wine tasting and meeting new friends. Plus there is another branch in the Arts District (213) 335-6235


  • Reservations are required for Sunday Wine Tastings and there is a set start and end time.
  • Reservations can be made either by emailing or by calling 323 662 9024.
  • All bottles from tastings are available at a discount.
  • Date: One Sunday a month
  • Time: 3PM
  • Location: Silverlake Wine
  • Price: $25 per person


Wine and Art – Casa of LA

Wine and Art – Casa of LA

“CASA of LA Wine+Art” Brings Local Artists and Vintners Together in Support of Abused and Neglected Foster Youth

Wine + Art Fundraiser February 25th in Downtown L.A.


1667 N. MAIN STREET / LOS ANGELES / CA / 90012

FEBRUARY 25, 2017   6 – 9 PM

Los Angeles, CA—January 25, 2017 – Join CASA of Los Angeles for its third annual Wine + Art fundraiser, featuring 137 works of art from 125 artists and donors, benefiting abused and neglected foster children in Los Angeles

CASA/LA is a nonprofit group that has been recruiting, training and managing volunteers to aid foster children for over three decades. CASAs deal with a wide range of challenges that affect Los Angeles’ 30,000 children in the dependency court system, aiding in family reunification, education, medical issues, housing, and adoption. CASAs provide an often life-saving impact on the lives of foster youth.

“We are ecstatic to be offering an event where artists concerned about child abuse and neglect right here in Los Angeles County can partner with us and engage our local community to raise awareness and funding for the invaluable services CASAs provide,” said CASA/LA CEO Wende Nichols-Julien.

CASA Wine+Art will feature 10 wineries and 126 artists, taking place on Saturday, February 25, from 6 p.m. to 9 p.m. at WerkArtz, 1667 N. Main Street. WerkArtz is a contemporary, vibrant and creative Downtown LA art space where guests can view and bid on the curated collection.

Featured artists who have donated their work include Robert Standish, Deedee Cheriel, Sage Vaughn, Shephard Fairey, Andrea Bogdan and Jason Pearson.

Jason Pearson remarked, “After working with nonprofits on the orphan crisis, I learned that there are more than 400,000 children in the U.S. foster care system, with 26,000 aging out each year. As an artist, this is an issue that has touched my heart and become a theme of my oil paintings. It is a privilege to join with CASA/LA to bring awareness to the lives of foster kids in L.A. County.”

Participating wineries will offer tastes of California wines and as well as tips for enjoying the next glass of wine even more.

Tickets are $50, and all proceeds from ticket sales and the art auction will benefit CASA of Los Angeles. Sponsors of the event include Capital Group, Sotheby’s Institute of Art, Angeleno Magazine and Werkartz. Tickets are available for purchase at


Founded in 1978, CASA of Los Angeles ( is a community-supported 501(c)(3) non-profit organization whose mission is to mobilize community volunteers to advocate on behalf of the 30,000 abused and neglected children in the overburdened foster care system of Los Angeles County. Judges appoint CASA LA volunteers to work one-on-one with the most serious cases of abuse and neglect to help the children through the court system and reach the appropriate social services. Studies have shown that children with CASAs receive more assistance and support than children without, and are more likely to be adopted or returned to their families and less likely to reenter the child welfare system.

Fly Right to Raven

Fly Right to Raven

You may well sprout wings and fly at the Raven Spa this Valentine’s Day. Imagine taking to the air with arms outstretched, body relaxed like Icarus in flight. Sun be damned, this traditional Thai massage will have you heading straight to the heavens. Your journey begins at the door—green tendrils, texture and teak welcome you, as you check in and receive a little care package: comfy clothes. As you don your relaxation uniform you literally leave yourself behind and enter the universe of peace and calm. A gentle waterfall compliments the sound of silence. No water buckets and chatting at this joint. You are the center of a still world. A chocolate and champagne greeting awaits you before you embark on your body-journey. Thai massage, also known as “lazy man’s yoga” involves a give-and-take stretch series. You are gently lengthened in a choreographed dance, while still receiving the oft-anticipated regular massage treatment. Foreheads are swept in rhythmic strokes, muscles are coaxed into submission—pressure points are pushed, all is well.   Yet this experience on the mat is more meditation than a massage. You notice your breath, you feel the dynamic energy of the massage. This is a conversation of bodies, and that is super sexy. The Raven Spa is the spot that will hit the spot.

Address: 2910 Rowena Ave, Los Angeles, CA 90039
Brave New Soap

Brave New Soap


Give the Valentine gift that keeps giving. Tie a bow on this gift and lavish your love with the lush life: soap that is super manly. Citrus, lilac and roses be gone! Hello, heady handmade soaps by the soapmaker, Susana Cho. Nettle Leaf soap lathers up astringent suds along with a bold blend of bergamot, fresh juniper, jasmine and earthy patchouli. Saponified olive oil, coconut oil, Sustainable palm oil (RSPO), grape seed oil, castor oil, shea butter even ground oatmeal are the base for this exclusive batch of soaps. Bask in the scent of “London” lathered up in this rich cleansing bar—an instant departure from city grit. Tap into the ancient Roman ritual of a “spirit” cleanse. Ancient Roman legend gives soap its name: the infamous Mount Sapo was the site for sacrificial ceremony. Animal oils and wood ashes comingled in an otherworldly cleansing hybrid fusion—soap was born. This unique chemical combustion was found to have cleansing properties—elevating the soiled masses to a sacred clean slate. Soap like Cho’s delicately-made vegan Tumeric belies the deeply antibacterial agents therein. Wash with this elixer to maximize antioxidants while you wash. Tumeric deeply stimulates new cell growth and supports the skin’s natural elasticity. Anti-aging soap? Yes, please. Tumeric soap helps even out skin tone, and, by the way, smells like a make-out session waiting to happen.

Visit and serve up some bubbly with your rub-a-dub-dub!


Lola’s Peruvian Restaurant

Lola’s Peruvian Restaurant

If you brave the winding roads to Glendale this Valentines Day and seek out Lola’s Peruvian Restaurant, you’ll be richly rewarded with the best secret menu in town. Don’t see the Special Woodfire Marinated Chicken? Order it anyway. You won’t be sorry.  Manager Maurizio Vincenzi welcomes you to this 14 year old restaurant in the classic style—quality food, excellent hard-to-find Incan wines served up in a relaxed dining room. Chef Sandra serves up the unique fare of Peru—Asian influences coalesce with signature dishes from South America. Rice is served, but it is fried with tangy soy and calamari. Yucca (cassava) is served but with a rich Huancaina sauce—the best spicy cheese sauce ever made. Whatever you do, don’t miss the specialty Chancho Al Palo—Woodfire Rotisserie Pork served with golden potatoes, white rice and salsa Criolla. It is like you have been whisked away to the land of beach fires and salt water. Have your own hacienda just past Atwater Village as you sip on wines you can only find at this location. Comfort wine is the name of the game with Tabernero wines from the Chincha Valley. Don’t leave without trying the one-and-only Flan de Choclo, a delicious creamy yellow corn flan presented on a corn husk and drizzled with sauce. Be decadent, be daring. Paradise is only the “5 Freeway” away.


Address: 230 N Brand Blvd, Glendale, CA 91203
Eat, Drink, Play:  Refined Recipes for Super Bowl 2017

Eat, Drink, Play: Refined Recipes for Super Bowl 2017

Thumbtack Private Chef, Graham Gathright, Elevates Your Party Food

If you’re hosting your own Super Bowl watch parties this year, try upgrading your menu to these excellent game day dishes that will leave your guests wanting more, even after the game is over.  Thumbtack Private Chef, Graham Gathright, has created three exquisite recipes that would go perfect with any gathering, whether large or small.  Graham’s curated menu consists of a Citrus-Garlic Ricotta Cheese Dip; Chocolate-Red Wine Braised Short Rib “Sliders”; and an “Adult” Mac-n-Cheese that will make your mouth water.

Citrus-Garlic Ricotta Cheese Dip


4 garlic cloves, finely minced

Healthy pour olive oil(1 tbl. spoon) + 1/4 cup

15 oz. Ricotta Cheese(Preferably Fresh)

Zest of 1 Tangerine( or small orange)

Bunch of Cilantro, rinsed and spun dried, leaves roughly chopped.

1 small fresh Calabrian chili(or 2 pinch dried chili flakes), minced

Kosher Salt


  1. Place oil in pan on medium heat, add garlic. Cook for 4-5 mins. Remove from heat, let cool completely.
  2. Combine all ingredients in medium sized bowl, folding in gently with spatula. Taste, adjust oil and seasonings.
  3. Transfer to serving bowl, surround with crostini, crackers or shaved veg(GF) like golden beets, Tokyo turnips or watermelon radish.
  4. With thumb or back of spoon, make a well in center of mixture, fill with olive oil. Serve.

Chocolate-Red Wine Braised Short Rib “Sliders”



3 tbsp. olive oil

3 lb. boneless short ribs, cut thickly(1 1/2”-2”)

Kosher salt and freshly ground black pepper, to taste

14 cup unsweetened cocoa powder

5 cloves garlic, smashed

2 stalks celery, chopped

1 large yellow onion, chopped

1 medium carrot, chopped

14 cup tomato paste

3 cups full-bodied red wine, such as nero d’avola

2 cups beef stock

3 sticks cinnamon

2 bay leaves

2 sprigs sage

2 whole cloves

1 bunch thyme


2 tbsp. unsalted butter


1 cup Crème Fraîche | 1/2 cup horseradish | Kosher salt | 1/2 cup pomegranate seeds | 2 tbls chopped flat leaf parsley | 2 dozen slider rolls


  1. Heat oven to 325°.
  2. Heat oil in large heavy bottomed pan(or Dutch oven).
  3. Season ribs with salt, pepper and chocolate, gently rub ingredients into meat with fingers or back of a spoon.
  4. Working in batches, sear each side of ribs until browned, 5-6 mins. Remove ribs to plate, pouring off all but a bit(1 tbls.) of oil.
  5. Add garlic, celery, onion, and carrot to pan; cook until soft, 5-6 mins.
  6. Add tomato paste, cook 3 minutes. A
  7. Add wine, reduce by half, 4–6 minutes.
  8. Add stock, cinnamon, bay leaves, sage, cloves, thyme, a drizzle of pastis, bring to simmer. Add short ribs to pan.
  9. Cover tightly with foil, bake until beef is tender to a fork, 3½ hours. Transfer ribs to a plate.
  10. Add vegetable liquid to a food processor, carefully pulse, adding butter, until smooth. Return to pan, add short ribs.
  11. In small bowl add crème fraîche, horseradish and pinch of salt. Taste, adjust to preference.
  12. Slice sliders like clams shells, 3/4 through. Using 2 forks, tear 1/2 inch chunk of rib, place on roll. Spoon on horseradish sauce, sprinkle with pomegranate and parsley. Attack!

“Adult” Mac-n-Cheese


1 pound uncooked orecchiette pasta

6 tablespoons unsalted butter

6 tablespoons all-purpose flour

5 cups whole milk, warm

1 pound (about 6 cups) grated Gruyere cheese

1/2 cup crumbled goat cheese

1 teaspoon Dijon

1 -2 teaspoons minced fresh thyme

1/4 teaspoon cayenne


4 tablespoons melted butter, salted or unsalted | 1 tsp. finely minced garlic | 1 1/2 cups breadcrumbs | 2 tablespoons finely chopped parsley


  1. Butter a wide 2 1/2 to 3-quart (3l) baking dish.
  2. Cook the pasta in a large pot of lightly salted water until tender, and drain well. When cool, spread the pasta in the baking dish.
  3. Preheat the oven to 350ºF (180ºC.)
  4. Wipe the pasta pot dry and melt the 5 tablespoons (70g) butter in it over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly. Dribble in some of the
  5.     warm milk, stirring continuously to break up lumps.
  6. Continue to add the milk, a small amount at a time while stirring, until all the milk is added. Cook the milk until it comes to a low boil, stirring constantly, then cook the mixture for 3
  7.     minutes, until it thickens.
  8. Remove from heat and stir the grated cheese, mustard, thyme, and cayenne. Pour the mixture over the pasta in the baking dish, gently fold to combine. Using back of spatula,
  9.     level mixture. Stud top evenly with goat cheese.
  10. Melt butter in medium pan, add garlic, cook until translucent, about 3-5 mins. Turn off heat, add breadcrumbs and parsley, combing all using a spatula. Spread mixture evenly
  11.     over the top using spatula.(Full disclosure: I just use my fingers!)
  12. Bake the macaroni and cheese for 25 minutes, or until the topping is nicely browned.
  13.    *Adapted from David Leibovitz.

Chef Graham Gathright