May has been FOOD BOWL month in Los Angeles, a 31-day festival of curated events produced by the Los Angeles Times to celebrate the city’s dynamic and diverse culinary scene and bring awareness to food waste and hunger through programs with chefs and food-justice activists. The charity partners include No Kid Hungry, PATH & Food Forward.
Earlier this year, Matt Klette, the West Coast ambassador for Redemption Whiskey, gathered Los Angeles food and beverage influencers to introduce them to the small-batch Redemption Rye. The 95-percent rye is aged in new American charred oak barrels, with each bottle hand-numbered to reflect the batch. Clark Street Bread created a special sandwich for the occasion; called “When Pigs Rye,” the sandwich featured roasted pork, spicy mustard and whiskey dill pickles served open face on Danish rye bread infused with Redemption Whiskey.
These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to firstname.lastname@example.org.
Codie Blue was recently hired as Sales Manager at Kimpton Canary Santa Barbara.
1. What are you looking forward to the most in your new role as sales manager at Kimpton Canary Santa Barbara?
It’s difficult to imagine a more festive place than Fogo de Chão in Beverly Hills on a recent night when the Brazilian steakhouse unveiled their renovation and new bar menu to the press. Fogo de Chão, which has 47 locations in Brazil, Mexico and the United States (including another SoCal spot in downtown Los Angeles and outposts in San Diego, San Francisco and San Jose), serves fire-roasted meats in the centuries-old Southern Brazilian cooking technique of churrasco.
The newly opened BoardRoom is a speakeasy-type lounge tucked inside Kendall’s Brasserie at The Music Center in downtown LA. The latest addition to the Patina Restaurant Group, it’s a great pre- or post-theater spot for playfully indulgent bites like escargot shooters, oxtail poutine, deviled eggs stuffed with Santa Barbara sea urchin and duck fat garlic fries.
Who knew a laundry system could be so eco-friendly? Striving to grow their sustainability features, the Hilton Los Angeles/Universal City installed the Xeros bead-based laundry system back in October 2014. In early March 2017, the hotel announced its good news—the Xeros polymer bead-based washing system, certified Gold in Green Seal's stringent GS-33 certification standard for lodging properties, has saved more than 2 million gallons of water year over year.
Terri Haack has learned a lot about creating healthy environments during her 30-plus years in the hospitality business. Today, as president of Terranea Resort, a Destination Hotel, she’s the steward of the 102-acre luxury resort, perched on the Palos Verdes Peninsula south of Los Angeles. She has been with the 582-room property since 2007, two years before its 2009 opening, overseeing its construction in a delicate ecological zone to make sure it complied with strict measures to protect its seaside environment.
The Los Angeles Convention Center has partnered with the U.S. Green Building Council and Informa Exhibitions for a record-shattering 90.3 percent waste diversion rate at the 2016 Greenbuild International Conference and Expo.
“Los Angeles is leading the way in sustainability,” says Kate Hurst, vice president of community advancement, conference and events. “It was ranked as the fourth major city in the United States for LEED-certified projects in 2016 and is part of the 100 million square feet club, which made it an ideal location to host the 15th annual Greenbuild.”
Homelessness has been an increasing epidemic throughout Orange County and in Los Angeles. There have been efforts made to help alleviate the mass of abandoned veterans, with attempts to take them off the streets and provide food, water and safety. American Family Housing, a nonprofit organization dedicated to permanently ending the cycle of homelessness, has made great strides to do just that.
There are hundreds of bars in Los Angeles. Dive bars. Rooftop bars. Wine bars. Hotel bars. Cocktail bars. There are even mozzarella bars. The newest is Obicà West Hollywood, the latest outpost—and the third in LA—of the worldwide collection of cheese-eateries. Like its sisters restaurants in Santa Monica and Century City, this Sunset Strip location receives twice-weekly deliveries of Mozzarella di Bufala from old-world cheese makers in Campania, Italy.