The Tasting Panel magazine

August 2010

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Page 16 of 104

THE MESSAGE Whether THE TASTING PANEL goes to the brand execs or the brands call us, there is an abundance of news to report, from the latest releases to behind-the-scenes experiences with some of the world’s most infl uential importers, winemakers, distillers . . . well, you name it. Brief Encounters We may not have enough pages in each issue to devote as much attention as we would like to each person whose path we cross, but please note that if it’s in the publication, we deem it noteworthy —Meridith May, Publisher & Executive Editor Armed with Fresh Ingredients A t AMMO restaurant in Hollywood, CA—a city revived as SoCal’s epicenter of culinary trends—Executive Chef Daniel Mattern leads the way for hyper-sea- sonal cuisine. Fresh-from-Farmer’s Market produce inspires his summer menu and a Sunday night “Roast” dinner motivates families to get out of their kitchen and into his. Pastry Chef Roxanna Jullapat, who was mentored under the likes of Nancy Silverton, chooses fruit as her muse for creative desserts and pas- tries. But it’s Benny Bohm, GM and Director of Wine and Spirits who pulls the trigger at AMMO for choosing The Sage Martini picks up the cucumber notes from Hendrick’s gin. eclectic whites, reds and seasonal cocktails for the refreshing and stimulating tipples at this much-lauded dining spot. Bohm’s Sage Martini (pictured) utilizes the cucumber essence in Hendrick’s gin, and along with lemon and lime juice and torn sage, whips up summer pleasure for the palate. His classic cocktails aim to please as well, with small-batch spirits as his weapons of choice. You’d also think that, with a name like AMMO, there would be a list of shots on the menu. They Aim to Please. Pastry Chef Roxanna Jullapat, Exec Chef Daniel Mattern and GM/Director of Wine Benny Bohm at AMMO Hollywood. 1 / the tasting panel / august 2010 —Meridith May PHOTO: MERIDITH MAY PHOTO: MERIDITH MAY

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