Drink

21st Amendment now brewing their seasonal ‘Bitter American’ year-round

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Just days after it was named “Top 10 Beers of 2011″ by the Washington Post, 21st Amendment is bringing back Bitter American and offering it all year. “People were “Bitter” when we ran out last year. Yep I said it, Bitter!,” said 21st Amendment Brewery co-founder, Nico Freccia.

Here’s what Brewmaster Shaun says about the beer, “when we first brewed this beer it really scratched the lower-alcohol-session-beer-itch that I would get when I was tired of drinking barley wines, imperial stouts and other stronger hoppy beers. I wanted and I think a lot of good beer drinkers want a session beer where you can enjoy a few pints of a beer with huge flavor but without all the alcohol. Bitter American is a mere 4.4% ABV. It’s got all the flavor and you can keep moving.”

Food

Napa Valley Grille’s new Executive Chef Taylor Boudreax

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Seasoned chef, Taylor Boudreax, with over 17 years of culinary experience takes the lead at Napa Valley Grille in Westwood, CA. He’s cooked at Mastros, was executive chef/partner Citizen Smith, and most recently was recruited to work as the corporate executive chef of Wolfgang Puck Worldwide. Taylor takes a straightforward approach with food that emphasizes on seasonal and locally sourced ingredients, “When you are fresh out of school, you might think putting 19 things on a plate is great, but, to me, the soul of a dish gets lost. I came to understand that if you take a great cut of meat and season and cook it correctly, it will be amazing. It might be called ‘simple’ or ‘rustic,’ but it’s also about letting the food be what it should be.”

New seasonally-inspired winter creations at Napa Valley Grille include his signature Blue Crab Cakes with classic Tartar Sauce, Fresh Herb Salad, and Lemon Vinaigrette ($16.25), and Lamb Ragù with housemade Tagliatelle Pasta, Red Wine, Tomatoes, and Parmesan ($13).

Photography provided by Napa Valley Grille

Learn about beer with the author of Beer U at Tony’s Darts Away, Wirtshaus offers beer and food pairing dinners

On Tuesday, January 24 at Tony’s Darts Away in Burbank, CA, Jeff Musial, a beer educator and author of the book Beer U will be onsite. From 7 PM – 8 PM, he’ll be discussing the importance of craft beer over a beer flight of his favorite beers for $8. He’ll also be signing copies of the book. 1710 West Magnolia Blvd., Burbank, CA 91506. 818-253-1710.

Starting Tuesday, January 31, Wirtshaus on La Brea is kicking off a series of German beer and food pairing dinners. A pre-fixe menu will be offered from 6 PM – 10 PM for $40. The dinner includes three courses and a flight of five beers. The first dinner will have rabbit stew, Pork Wellington, and pretzel bread pudding. 345 N. La Brea Blvd., Los Angeles, CA 90036. 323-931-9291.

Eat

O3 Bistro & Lounge now open

Serving American-Asian fusion

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San Francisco’s newest eatery, O3 Bistro & Lounge in the Civic Center neighborhood, is helmed by Executive Chef Joseph Villanueva. Chef was previously seen cooking as the Executive Chef at Le Colonial, where he debuted in the food world after leaving a corporate job, it’s one of those passion things. Check out the notable dishes they’re serving. Read More

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Venison menu at Locanda del Lago

On Thursday, January 26th at 7 PM

Always wanted to taste venison? Well now you can enjoy the whole animal at Locanda del Lago in Santa Monica for Chef Gianfranco Minuz‘s nose-to-tail dinner “Morso della Bestia” – Bite of the Beast. On Thursday, January 26th at 7 PM, 14 guests will be able to enjoy Chef Minuz’s Northern Italian take on venison through a 5 course menu. 231 Arizona Ave., Santa Monica, CA 90401. 310-451-3525. Read More

The Scoop

America’s 100 best beer bars, 8 ways to travel smarter

Drinking, eating and traveling news from around the web

Photo: San Francisco’s Toronado, one of the best beer bars in America