Issue link: http://digital.copcomm.com/i/23459
Talent at the Beach Jordon Bledsoe, Beverage Director at Bluewater Grill in Redondo Beach, was named Best Bartender by the local newspaper. A certified master of vodka, Bledsoe told THE TASTING PANEL that he trained under some of the best mixologists in the world. One ingredient that Bledsoe admitted to was the Absolut Peppar–infused cherry tomatoes that he uses as garnish, as well as a house-made lime-zest chili. “Bloody Marys can be made a million different ways, but it takes heart and soul to make this cocktail your own: The experience should be akin to drinking a meal.” Meet the Man Behind fAt fACe fenner’S “It was a quirky combination of fate and the right circumstances that encouraged me to start Fat Face Fenner’s,” says Boston native Gary Vincent. Vincent put himself through college working as a DJ in SoCal bars, and 25 years ago, saw the potential of the Hermosa Beach’s Pier Avenue. “It used to be a thoroughfare,” he says, “but in the late ‘90s opened up as a pedestrian promenade.” Fat Face Fenner’s is part of the busy bar and restaurant scene on the Hermosa Pier, and the tavern’s New England seafood and waterfront ambiance bring in the crowds every night. Red Sox fans also have a home away from home. Travis Peake of Twelve & Highland in Manhattan Beach has created a Bloody Mary bar at this high-end New American cuisine restaurant. “It’s called the V12: Choose from 12 ingredients!” Gary Vincent, owner of Fat Face Fenner’s, brings Boston to Southern California. Coastal Living magazine voted FFF the “Best Seafood Dive Restaurant in Southern California.” “I have sass,” quips Alex Osinski, repre- senting Hennessy’s Manhattan Beach. “My skills at being a social butterfly help business,” she laughs. january–february 201 1 / the tasting panel / 71