Issue link: https://digital.copcomm.com/i/44136
THE MESSAGE Hollywood Shaker S Mia Sarazen at Harvard & Stone in Hollywood, CA. erious mixology wasn't really on the radar for Mia Sarazen, who was more a high-volume drink slinger at places like The Palm and Dos Caminos in New York City, until SoHo House fl ew her west to help open their Beverly Hills branch. There, bartender Chris Ojeda (Varnish, The Edison) trained staff on classic cocktails and quality spirits, and Sarazen was hooked. Little more than a year later, Mia's not only holding her own with the serious spirit-smiths of Hollywood's Harvard & Stone, she even won Bombay Sapphire and GQ magazine's Most Inspired Bartender, Los Angeles. "I fell ass-backwards into it," the Pittsburgh native says of her mixological talent, with a hearty laugh. "I get really jazzed about creating the 'experience' for people who come to my bar, and I want to make it feel like I'm throwing a cocktail party." Sarazen loves converting a tippler with a closed mind: "I have had so many people say, 'I will never drink any brown spirits, ever.' Next thing you know, they are loving the rye whiskey cocktail I've made them!" She's just as likely to use a small-batch tequila or cream sherry in an unexpected way—maybe even together. And as much as she's inspired by the current creative obsession with fresh and obscure ingredients, Mia says, "I'm looking forward to the next wave —bringing the fun back, as opposed to the snooty pretentious vibe." —E. C. Gladstone Adventures in Liquid Nitrogen T he hottest (or should we say coldest!) cocktail trend behind bars today is liquid nitrogen. Mixologists and chefs have recently started infusing cocktails with liquid nitrogen, which is cold enough to freeze alcohol and also intensifi es the fl avors, resulting in a delicious, almost sorbet-like frozen cocktail. Executive Chef Anthony Meidenbauer and Corporate Pastry Chef Carlos Enriquez, both of Block16 Hospitality, the team behind Vegas dining spots Holsteins Shakes and Buns, The Barrymore and soon-to-open Public House, have been experimenting with the new liquid nitrogen craze by adding fresh seasonal ingredients to create Bamboozled Shakes, including summertime favorite the Watermelon Bubblegum Freeze (shown) and fall newcomer Pumpkin Pie. If Carlos's name sounds familiar, it's perhaps because you've seen him in action as he competes on Bravo TV's second season of Top Chef Just Desserts. 20 / the tasting panel / october 201 1 Sunset Room General Manager Chris Norris with Hollywood nightclub guru Chris Breed at the grand opening of their Agoura Hills location in mid-September. A Surburban Sunset Room C hris Breed, the man who helped revitalize Hollywood with his re-interpretation of the modern nightclub, has opened a Sunset Room in Agoura Hills. That's right: The Hollywood haunt has been re-interpreted. Breed, who actually resides in this northwest-of- Los Angeles bedroom community, created an eye-popping venue, bedazzled with chandeliers, A VIP bottle-service section and the area's largest dance fl oor. Our friend and longtime restaurateur Brian Norris─who has worked with Breed for 15 years─will run the operation as General Manager. The new Sunset Room features a lengthy bar that strides its indoor and outdoor areas, and outdoor dining even offers cabanas for privacy. It may be in the suburbs, but the young and beauti- ful are still lining up to get in. —Meridith May Beam Night Out F red Noe of Jim Beam bourbon (center) hosts Cole Apodaka, F&B Director from the Shangri-La Hotel in Santa Monica (left) and John Rankin from the Hudson in West Hollywood, at a special dinner for the L.A. spirits trade at Wolfgang's Steakhouse in Beverly Hills. PHOTO: MERIDITH MAY PHOTO: E. C. GLADSTONE