Issue link: https://digital.copcomm.com/i/16170
THE MESSAGE .A.’s San Fernando Valley may be well-known for its abun- dance of mini-malls and the remnants of the “valley girl” culture that spawned a whole new ‘80s vernacular, but there’s another thing that makes this area so great: a seemingly end- less supply of great Mexican food joints. Standing out from the taco- and burrito-stand pack is Studio City’s Mexicali Cocina and Cantina, which has been catering to the valley’s celebrity community since 1995. Offering gourmet Mexican/California fusion fare, Mexicali was the originator of the tequila menu at a time when tequila was languishing on bottom shelves at most bars. “We were the fi rst to offer a tequila menu that broke down different brands into various categories,” explains owner Glen Dobbs, “and we’ve continued to stay ahead of the trends.” Tequila Valley L –R. B. t Hollywood’s famed Japanese eatery, Geisha House, there’s no shortage of amazing sakés to choose from, but these days, there’s only one brand on the tip of consumers’ tongues: Rock Saké. In a category that can be diffi cult for non- Japanese speakers to conquer, Rock Saké stands apart as not only one of the few American-made brands, but also the only American-named saké on the market. The pronounce-ability alone is a huge part of its appeal,” explains Kell Wimmer, West Coast Director of Wine and Spirits for the restaurant’s parent company, the Dolce Group. “It’s easier for my staff to sell; it’s easier for my staff to educate customers about, and it sells really well because of that.” –R. B. Geisha Rocks A Director of Wine and Spirits Kell Wimmer and Rock Saké founder Seth Podell sample two of Geisha House’s hottest cocktails, both made with Rock Saké cloud, which Wimmer calls “absolutely mixable.” Tequilier On-Site T With an emphasis on smaller, boutique tequila brands, Alma Tequila is the perfect example of what owner Glen Dobbs and his team are trying to achieve at Mexicali. Dobbs joins Alma founder Nene Gonzales and Brand Manager John King for some of the restaurant’s signature Margatinis. he CasaMagna Marriott Puerto Vallarta Resort & Spa has an onsite tequila expert, Audrey Formisano, who, after studying hotel management in Marseille, France, embarked upon a career in the hospitality industry. Eventually she settled in Puerto Vallarta, Mexico, overseeing a restaurant at CasaMagna. At the suggestion of the hotel manager, she attended the University of Tequila to pursue certifi cation as a Tequilier (tequila expert), becoming one of the fi rst women in Puerto Vallarta to obtain this certifi cation, awarded by Mexico’s Tequila Regulating Council. Formisano now hosts tequila tastings and educational sessions on property to further spread knowledge of and the history behind the beverage. The hotel has more than 126 brands of tequila on site, and at least 80% of their food and beverages associates have taken a special training that includes the history, standards and the production process of tequila, along with customer service guidelines. 1 / the tasting panel / september 2010 CasaMagna Marriott Puerto Vallarta Resort & Spa tequila expert Audrey Formisano. PHOTO: RACHEL BURKONS PHOTO: RACHEL BURKONS