Tuesday:
KASS Wine Bar + Restaurant’s first Winemaker Dinner
Michelin-Starred Executive Chef Christophe Émé invites you to this one night only event which will include a very special wine and food pairing hosted by leading artisanal wines and spirits distributors Hillside Wines & Spirits. Additionally, special guests Kale Wines Owner & Winemaker Kale Anderson and VGS Chateau Potelle Vice President and General Manager Matthew Regan will be in attendance to introduce each varietal. In 2008, Kale and Ranko Anderson set out to create Rhône inspired wines from vineyards in Northern California under their own label, Kale Wines. While Director of Winemaking at Pahlmeyer, Kale became one of the youngest winemakers to earn 100 points from Robert M. Parker, Jr. for the 2013 Pahlmeyer Cabernet Sauvignon Pièce De Résistance, the first perfect score awarded to Pahlmeyer in their thirty-year history. All of the wines featured on this celebratory evening are rated 90 points or higher and will be available for purchase on the night of the event. The four course prix-fixe tasting menu and featured wines include: an amuse-bouche of Comté Cheese Gougère paired with Kale Wines, Kick Ranch Vineyard Rosé Fountaingrove District (2017); first course of Organic Poached Eggs with Morels Mushrooms from California paired with Chateau Potelle Mt. Veeder Chardonnay VGS (2017); second course of Braised Organic Beeler Pork Ragu with Tagliatelle paired with Chateau Potelle Mt. Veeder Cabernet Sauvignon VGC (2016); third course of Aspen Ridge Beef Cheeks with Braised Red Cabbage paired with Kale Wines, Sonoma County Home Run Cuvée Kick Ranch Vineyard (2014); and Chocolate Brownie with Praliné and Orange Marmalade paired with VGS Chateau Potelle, Mt. Veeder Zinfandel (2016) for dessert. $95; Tuesday, first seating: 6 – 8 pm, second seating: 8 – 10 pm; 320 South La Brea Ave, Los Angeles, CA 90036; 323.413.2299
Introducing Culina & Vinoteca
After nearly a decade Culina raises the bar by officially transforming into Culina & Vinoteca! For the past year Chef de Cuisine Luca Moriconi has been experimenting with the reinvention of the Culina menu and he is now ready to introduce his new Modern Tuscan Cuisine. Born in Lucca, Chef Moriconi’s Italian upbringing exposed him to an incredible culinary education during his formative years. For over a decade, Chef Moriconi has been part of the Four Seasons Hotels family. Designed to evoke a casual Italian sensibility, Culina adds the Vinoteca, offering you the opportunity to grab an espresso or fresh juice from Solluna in the morning before returning for a glass of wine or a handcrafted cocktail in the evening. Vinoteca by definition is in reference to the knowledge bank and library of wines. The wine list offers Italian sparkling wines and Champagne, Italian, French, and California rosés, New World, European and French Whites, a vast selection of Italian reds that are categorized by region throughout Italy, New World reds, European reds, including Burgundy, Bourdeaux, Rhone, Spain, and a boutique selection of icon wines. The new cocktail program includes Meyer Lemon Spritz, comprised of Sobieski Vodka, Aperol, Meyer lemon shrub, and Prosecco; Silk Sheets featuring Ketel One Vodka, Amaro Nonino, Lillet Blanc, and Peychaud’s Bitters; English Rose, made with Sipsmith Gin, Foro Amaro, Peychaud’s Bitters, and flamed rosemary; La La Lupe, comprised of El Tesoro Tequila, ginger cordial, lime juice, St. Germain, agave, and orange bitters; Black Smoke, featuring Del Maguey Mezcal, lime juice, jalapeño agave, and activated charcoal; and the Golden Spike, comprised of Barrel-aged Bulleit Rye, Amaro Nonino, apple brandy, and cherry bitters. The menu features Tonnato Moderno, thinly sliced seared veal, tonnato sauce, caper berries, and sea beans; Foie Gras Al Vin Santo with apple, butternut squash, dark chocolate, and pine nuts; Cozze al Prosecco, comprised with black mussels, Prosecco, garlic, tomato, parsley, and grilled ciabatta; Sformatino di Bietole, featuring a Swiss chard flan, Pecorino Toscano fondue, seasonal black truffle, and quail egg; Gnocchi alla Sorrentina with San Marzano tomatoes, basil, and buffalo mozzarella; Tortellini Lucchesi, roasted beef and prosciutto stuffed pasta, thyme, and braised beef sugo; Risotto Piave e Zucca made with butternut squash, Piave Vecchio Cheese, rosemary, and Villa Manodori balsamic vinegar; Baccala Ripassato, a dish that centers on fried and braised salted cod filets with an escarole and leek stew, San Marzano, shallots, and garlic; and Cinghiale in Umido con Polenta, braised wild boar, polenta Gialla, black olives, Piave Vecchio, and Taggiasca olives. Dinner: Sunday – Wednesday, 6 – 10:30 pm, Thursday – Saturday, 6 – 11 pm; Breakfast: Monday – Saturday, 6:30 – 11:30 am, Sunday, 6:30 – 9:50 am; Lunch: Monday – Saturday, 11:30 am – 2:30 pm; Brunch Buffet: Sunday, 10 am – 2 pm; 300 South Doheny Dr, Los Angeles, CA 90048; 310.860.4000
