Issue link: https://digital.copcomm.com/i/1025306
16 / the tasting panel / september 2018 BRIEF ENCOUNTERS Princess Cruises Unveils Its New Global Cocktail Menu W ith 25 years of experience in the industry, master mixologist Rob Floyd of Bar Rescue is at the helm of Princess Cruises' new cocktail menu. Known for telling stories through his cocktails, Floyd sources ingredients from around the world that coincide with some of the 380 international destinations the cruise line visits. At a cocktail unveiling in Los Angeles, the menu's additions were paired with a similarly refreshed menu of bar snacks that can be found onboard at The Salty Dog Gastropub. A new concept for Princess, The Salty Dog features a selection of small plates courtesy of award-winning chef Ernesto Uchimura of Umami Burger and Plan Check Kitchen + Bar in Los Angeles. The updated beverage program ventures beyond cocktails with an international collection of 20 spirits, 39 wines, and 17 craft beers. For more information, visit princess.com. —Madelyn Gagnon Celebrating Tanabata at Hinoki & the Bird F or Tanabata, an annual Japanese celebration of love, revelers write wishes on a traditional ribbon known as a tanzaku and tie it to a plant. It's thought that when the plants grow, the wishes are brought closer to heaven. L.A. restaurant Hinoki & the Bird celebrates Tanabata, also known as the Star Festival, every year with a special tasting menu by Executive Chef Brandon Kida, and this year's dinner was a standout. A hand-illustrated menu accompanied five dishes featuring local produce and seafood, including Santa Barbara spot prawns served both raw and fried. Exuding flavors seemingly fresh from the garden, sweet corn agnolotti pasta was served with a tomato dashi and fresh uni, while 30-day dry-aged Flannery Beef arrived alongside mouthwatering bone marrow and scallion crispy rice. —Jesse Hom-Dawson Celebrating Tanabata At a dinner in celebration of Japanese festival Tanabata, Hinoki & the Bird Chef Brandon Kida showcased fresh produce in the Century City restaurant's dishes. Modern Indian Debuts in Santa Monica at Tumbi T he tourist-packed area of Santa Monica near the pier and the Third Street Promenade might seem an unlikely place to find quality Indian food, but Tumbi, which opened in March, provides a culinary safe haven amongst the chains and more generic destinations. You won't find traditional samosas on the menu, but the substantial dosas can be ordered with various fillings, including lamb, masala potato, or paneer and spiced ricotta with toppings like chili garlic chutney. Chef Imran Mookhi incorporates ingredients from the Santa Monica Farmers Market—basically on the restaurant's doorstep—into dishes like the heirloom and caramelized pineapple salad or kabobs with spinach, sorel, and potatoes. Familiar Indian dishes also make an appearance on the menu, like the incredibly delicious butter chicken and fluffy, warm garlic naan or the dippable pani puri with tamarind- mint water. The wine and beer list, meanwhile, provides refreshing accompaniments for the flavorful cuisine. Although Indian restaurants are prevalent on L.A.'s west side, Tumbi is perhaps the first to bring well-crafted, modern Indian cuisine to the beach. —Jesse Hom-Dawson The Mayan Heat cocktail on Princess Cruises' new menu features Patrón Silver Tequila, triple sec, lime juice, agave syrup, and muddled jalapeño. Chef Imran Mookhi serves up larger-than- life dosas at modern Indian restaurant Tumbi in Santa Monica.