• A Vegan Menu for a Classic Steakhouse

    Plant-based, dairy-free options are becoming menu essentials. 

     
    FROM THE Spring 2018 ISSUE
     

Make no mistake, veganism is now fully part of the culinary mainstream. If you’re hosting a group dinner, you ignore the dietary preferences of vegans at your peril. That’s especially true, of course, in California, where even the most meat-centric restaurants are catering to customer demand for proteins that are plant based. BOA Steakhouse, a long-standing steak and seafood house with locations in West Hollywood and Santa Monica, has introduced a globally inspired selection of meat- and dairy-free offerings. The new dishes include beet poke; the mushroom-based Nidi Bolognese that’s served with almond ricotta; savoy cabbage leaves stuffed with butternut squash, dates and pecans, and a wild mushroom burger, featuring a Beyond Meat patty served on a potato bun. innovativedining.com/restaurants/boa

 A pioneer in community drumming demonstrates that rhythm is the key to corporate team-building.

 

On June 21, the MPI Southern California Chapter marked its 40th anniversary as members gathered for their annual installation gala at the Four Seasons Hotel Los Angeles at Beverly Hills. After a welcome reception in the Wetherly Garden, where cocktails were hosted by Mulholland Distilling and sparkling wine by South Coast Winery, guests moved into the ballroom for the awards program and dinner and the swearing in of the 2018-19 Board of Directors. The evening concluded with a lavish dessert reception in the Orchid Room.