Saxophonist Dave Koz is used to seeing his name in lights, but now he can see it on wine labels. The six-time Grammy nominee took the time before his concert yesterday at the Hollywood Bowl to introduce his latest venture: wine.
Three different grape varietals of KOZ Wine – Napa Valley Sauvignon Blanc, a Rhone style El Dorado “Red Alto” Blend, and, our favorite, the Napa Valley Cabernet Sauvignon, are now on sale at Southern California Whole Foods Markets, and the musician will be making appearances to meet fans and sign bottles.
Greetings from Southern Germany, where we had the pleasure of sampling a smooth, delicious “Pear Champagne.”
Reminiscent of a mild, moussey cider, its fine pearly bubbles play delicately on the tongue. Vintner Jörg Geiger originally labeled his libation Pear Champagne—until he got word from France that he better quickly change it to Birnenschaumwein (or pear bubbly), since, as everyone knows, Champagne can only come from, well, Champagne.
This particular sparkler centers around a fruit that has been used since 1760: Champagnerbratbirne, loosely translated as “Baked Champagne Pear,” or a pear that bakes well. It has garnered distinction from Slow Food Germany. www.manufaktur-joerg-geiger.de/
The Gayot’s are quite honored that celebrity chef Kerry Simon will be the first chef to participate. He will be cooking the first two dinners of the “Gayot Dinner Series,” which will be presented in his Los Angeles restaurant, Simon L.A., located in the Sofitel Los Angeles on September 10th and 11th.
I will also be there both evenings to talk about the dishes with the guests. We are still fine-tuning the menu, but diners will be able to enjoy Maine lobster, organic corn tortellini, Simon Prime Beef Strip and more of Kerry Simon’s creative dishes, for the unbelievable price of just $48 per person.
You can make reservations by calling 310-358-3979. I hope to see you there!
Of course, the main one is the California cuisine of chef Michael Fiorelli. It is obvious that he uses very fresh ingredients—he even has fresh hearts of palm for the salads stored in the fridge. But, I also made the choice because of the prime location of the restaurant, which features a breathtaking view of the Pacific Ocean.
I think you will agree with me after looking at the photos below, taken during my dinner at Bistro LQ last week (click on them to enlarge), that Laurent Quenioux’s new venture on Beverly Boulevard is more of a serious dining destination than the word “bistro” implies.
But judge for yourself: Dine at Bistro LQ and if you don’t agree, let me know, but also if you do!