Issue link: http://digital.copcomm.com/i/39104
Michael McCarty owner of michael’s santa monica and michael’s new york table cuisine movement, has ultimately become known as the “Godfather of California cuisine.” His legendary restau- rant Michael’s Santa Monica has been around for 33 years, and a second location in New York City opened in 1989. In addition to his fresh, seasonal cuisine, McCarty has launched a farm-to-table cocktail program headed by mixologist Jason Robey. M “Great food and great art are two of life’s most profound pleasures, and I’ve never seen the need to separate them from each other,” the art collector chef tells THE TASTING PANEL. “In the upstairs dining rooms at Michael’s Santa Monica, my wife Kim curates regular Art@ Michael’s exhibits featuring rising and established local artists.” McCarty is also at the forefront of local winemaking with his own winery, The Malibu Vineyard, and offers its latest vintages on the restaurant list. JASON RObEY Formerly of New Heights in Washington, D.C. and Death & Co.’s Bar & Kitchen in L.A., Jason Robey has added an innovative farm-to-glass mixology program to the new dining bar/lounge of Michael’s Santa Monica. Cocktails feature fresh, seasonal herbs and fruits grown on the new rooftop garden, along with fresh produce from the famed Santa Monica Farmers’ Market. MARY ROSE created by Jason Robey ■ ■ ■ ■ 2 oz. cranberry-ginger-infused Tito’s Handmade Vodka ¾ oz. fresh lime juice ¾ oz. vanilla bean simple syrup Shake and strain into a coupe. Garnish with a sprig of charred fresh rosemary. Our series continues, thanks to Funkin fresh fruit purées, a brand that supports the integrity of the Food and Beverage people in our industry. 118 / the tasting panel / august 201 1 ichael McCarty, famous for pioneer- ing the farm-to- THE 1 2 3 LIST Michael McCarty’s Top Five Faves The art of dining. People. Great dining to me is all about bringing together intriguing people. My annual visits to London (great new English cuisine), Paris (talented young chefs and classic bistros alike), Capri (amazing seafood) and the Southwest of France (incredible farmers’ markets). 4 Having restaurants on both coasts. My Michael’s locations have me flying cross-country four times a month. I’m energized by that bi-coastal lifestyle, with roots in America’s two greatest cities. 5 Michael McCarty blurs the lines between inventor, art collector, entrepreneur, vintner and chef. He has left an unmistakable impres- sion on the food world. Living in a vineyard. My wife Kim and I have planted two acres of Pinot Noir grapes on the hillside surrounding our ocean-view home in Malibu. Michael’s Five Pet Peeves 1 C M Y CM People who refuse to pay corkage but demand to monopolize the time of our sommelier, use our expensive glassware and ultimately deprive income to our loyal waitstaff. 2 Whiners. I don’t like whining from my staff, my friends, my family or my customers. 3 Incompetence will not be tolerated. If you talk the talk, you’d better walk the walk. 4 Street parkers. It’s annoying when people who’ve opted not to use our valets keep jumping up from their tables, asking us for change and running outside to feed quarters into parking meters. 5 Requests for my pet peeves. I’m not a negativist, so I don’t really like to think that way. MY CY CMY K Taking Inventory with. . . “ 5 ”