The Tasting Panel magazine

JUNE 2011

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Page 20 of 132

THE MESSAGE Tea for Two W INTRODUCING VODKA WITH A LUSCIOUS BITE OF REAL DRAGON FRUIT DRAGON LADY 2 oz. SKYY Infusions ® ½ oz. Triple Sec ½ oz. Orange Juice ½ oz. Lime Juice Combine all ingredients in shaker with ice. Shake and strain into martini glass. FOR MORE DRINK RECIPES GO TO All Natural Dragon Fruit. Vodka FACEBOOK.COM/SKYYVODKA SKYY Infusions® infused with Natural Dragon Fruit Flavors. 35% alc/vol (70 proof). ©2011 Skyy Spirits, LLC, San Francisco, CA. Please enjoy responsibly. Dragon Fruit henever THE TASTING PANEL meets up with a brand while we’re out and about, part of the fun is introducing the newest products to some of the best professionals in the industry. When we met with the team launching Tatratea (see our Liqueurs story on p. 86 for more info) at Charlie Palmer’s at Bloomingdale’s South Coast Plaza in Costa Mesa, CA, Assistant General Manager Aaron Murnighan was curious to know what we were tasting. After walking through a tasting with Avant Garde Imports’ President Rado Dvorsky, Murnighan was smitten: “These are wonderful,” he mused. —R. B. Want to see THE TASTING Rado Dvorsky tastes Charlie Palmer’s at Bloomingdale’s Assistant General Manager Aaron Murnighan on his lineup of tea PANEL take your brand on the road? Contact Sara Deckers at sdeckers@ for more info! Fresh French s anyone who’s been to Paris knows, French cuisine isn’t all about white tablecloths and hoity-toity servers. Bringing the casual side of French dining to Los Angeles is husband-and-wife- owned Le Saint Amour in Culver City, CA. A Owner Florence Herve Florence Herve Commereuc. Commereuc told us, “Many people in the United States do not under- stand French food; they think it is something to be intimidated by, and that it only exists in the realm of fi ne dining.” That is not to say that the fare coming out of Le Saint Amour is anything less than delicious: Consulting Chef Walter Manzke has worked in some of the best kitchens in the country and says that it’s all about sourcing fi ne, fresh ingredients—locally when possible: “It always tastes better that way!” —R. B. 20 / the tasting panel / june 201 1 PHOTO: RACHEL BURKONS PHOTO: RACHEL BURKONS

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