• Palmilla Cocina y Tequila Introduces Mexican Riviera Brunch

    Palmilla Cocina y Tequila on the Hermosa Beach pier promenade will begin serving a new brunch menu featuring Mexican style breakfast items created by Executive Chef Christina Cipres.
     
    POSTED August 20, 2013
     

Palmilla Cocina y Tequila on the Hermosa Beach pier promenade will begin serving a new brunch menu featuring Mexican style breakfast items created by Executive Chef Christina Cipres.

The revamped menu spins classics like the Mexicana French Toast with Mexican sweet bread crusted with "Honey Bunches of Oats" and topped with fresh berries and the Huecos Blancos Burrito, a whole wheat tortilla with fresh vegetables and egg whites. The Papas Rajas Hash spices things up with crispy potatoes, choice of meat, cotija cheese, avocado and topped with two fried eggs and jalapeno crema.

In addition to the menu, six artisan hand-crafted brunch cocktails will also make their debut. For example, The Palmilla Sunrise compines Cazadores Reposado tequila, St. Germain Elderflower liqueur muddled raspberries and fresh orange juice topped with a champagne float.

The brunch is available from 10 a.m. to 2 p.m. every Saturday and Sunday. 

McEvoy Ranch, located in Petaluma, Calif., is setting a precedent. Through its brand new program, the 550-acre ranch of Marin County is welcoming outside companies and groups to host corporate and special events for the first time. Guests will have a pick of six customizable indoor and outdoor venues, allowing for a variety of events, gatherings and meetings.

 

Viceroy Santa Monica has revealed the hiring of three new employees: Nijad Fares as hotel manager; Jakub Skyvara as director of restaurants and banquets; and Lance Robinson as hotel concierge.

In his new role, Fares will be responsible for managing all operational aspects at the boutique property, including sales, marketing, food and beverage and future growth efforts. Previously, Fares served as the director of food and beverage at Cliff Hotel San Francisco. He’s also worked for The St. Regis Monarch Beach; The Westin San Diego; The Westin Maui; and The Sheraton San Diego.

 

While Hotel Becket in South Lake Tahoe opens its doors, it simultaneously debuts its Ten Crows restaurant, an Alabama-style restaurant dedicated to fire pit cooking.

Executive Chef Trent Bissell designed the menu, digging into his northern Alabama roots for ideas. Along with Alabama flavors, the restaurant incorporates Carolina, Creole and Cajun tastes.

 “Growing up in the South, barbeque and smoking meats was always a passion and a hobby for me,” says Bissell. “I’m excited to bring my years of experience cooking authentic southern specialties to Lake Tahoe.”