Issue link: https://digital.copcomm.com/i/91577
THE MESSAGE An Epic Anniversary S outhern California's Pasadena has become a hotspot for new hip restaurants, but after 92 years, Mijares Mexican Restaurant still reigns supreme. The restaurant's secret to success is all in the family: "There are four generations of family here and four generations of customers," explains R-lene Mijares Delange, General Manager, who runs the restaurant with her siblings and mother. Mixologist George Palma has been a part of the Mijares Restaurant family since its inception, and while it seems people come for the open-faced tacos and tamales made with a classic stone grinder, they stay for Palma's Margaritas, made with a variety of Sauza tequilas. "Nothing Without Eff ort": Barone Ricasoli Wines T he motto on the label's 19th century coat of arms reads "Rien sans Peine," or "Nothing without Effort," and that truly sums up the work of Barone Francesco Ricasoli of Barone Ricasoli Wines. Barone Francesco Ricasoli is Italian royalty, complete with a fabulous castle in the countryside, Barone Francesco Ricasoli. Castello di Brolio in the heart of Chianti Classico, where Ricasoli's family has been living and produc- ing wine since the year 1141, making it the oldest winery in Italy. The story gets better. Ricasoli's great-great-grand- R-lene Mijares Delange with brother Tom Recendez at Mijares Mexican Restaurant's 92nd anniversary party. In celebration of their 92nd anniversary, Mijares hosted an event on October 4 not only to fête their birthday, but to create a platform for everyone, from dentists to vendors, to network. "We want to support one another in any way we can," R-lene explained. —Ariela Kozin A Bartender's Playground A h, summer camp: Memories of frog-catching, s'mores by the fi re and seeing the sun rise, and then and then set . . . while drinking bourbon? For a group of hand-selected bartenders from across the country, this version of summer camp became a reality at Camp Runamok, the fi rst-ever bartender summer camp dedicated solely to whiskey. With distillery visits during the day, and good old-fashioned fun during the evenings, it was a memorable experience: "Being given the chance to learn more and see hands-on was the ultimate for me," explains Duane Fernandez Jr., an NYC-based cocktail consultant. "It was a true bartender's vacation!" For more information on Camp Runamok and for more bartender experi- ences, visit www.tastingpanelmag.com. —Rachel Burkons 18 / the tasting panel / november 2012 father, Bettino Ricasoli, the second Prime Minister of Italy, invented the "recipe" for Chianti in 1872. It was he who suggested Sangiovese be the dominant grape (70%) in the blend, highlighted by Canaiolo (15%) and Malvasia Bianca (15%). Today Chianti must be made with a minimum of 80% Sangiovese grapes and white grapes are no longer mandated. Ricasoli enlists the aid of agrobiologists to study soil types in areas under vine and to assess each vineyard's microclimate. Vinifi cation and maturation are done under strict laboratory controls such that there is simply no room for error. It's a beautiful blend of tradition and high-tech. —Elizabeth Kate PHOTO: ELIZABETH KATE