September 1, 2011
Rose water granita Total time: 15 minutes, plus freezing time Servings: 6 to 8 1 (750-milliliter) bottle Prosecco 1 cup sugar 1/2 cup raspberries 1 tablespoon rose water 1. In a large bowl, stir together the Prosecco and sugar until the sugar is dissolved. 2. Into a medium bowl, push the raspberries through a strainer to remove any seeds. You should have a scant one-fourth cup purée. 3. Whisk the raspberry purée in with the Prosecco, then whisk in the rosewater.
March 5, 2008 |
Prosecco is definitely the bubbly of the moment in Los Angeles. Go to Osteria Mozza and they're pouring it by the glass from magnum bottles. Down the street at All'Angelo, there are 10 different bottlings on the wine list. Retailers are having a hard time keeping the stuff in stock. Pretty impressive for a wine that only a few years ago most people knew mainly as a cocktail ingredient. "Five or six years ago, trying to sell Prosecco was like trying to sell Asti Spumante or something," says Lance Montalto, the Italian wine buyer for Wine House in West Los Angeles, which usually carries eight to 10 different Proseccos.
August 5, 2011
Drinking poolside is not only a privilege if you live in Los Angeles, but it's also your duty. So, finding the right pool for that purpose should be an obsessive pursuit, especially now that the summer heat has morphed from friend to foe. A great place to start is at Avalon Hotel in Beverly Hills. The little boutique beauty has a gorgeous figure eight-shaped pool and a lushly landscaped deck for drinking and dining. The food comes courtesy of Oliverio restaurant, which serves up fresh and modern Italian cuisine.
August 5, 2010 |
As stone fruits come into the peak of their season, I'm obsessing over Bellinis. For the uninitiated, that would be the Venetian aperitivo of Prosecco with white peach juice. The original was invented by Giuseppe Cipriani at Harry's Bar in Venice (not the one south of Santa Monica but the original watery city) sometime before the second world war, but it wasn't named "the Bellini" until 1948. Harry's was — and still is — famous as a watering hole for the rich and celebrated.
July 9, 2013 |
Stone fruits are coming into season, ushering in peach cobblers, plum galettes and all manner of ice creams and sorbets. It's also Bellini time. For the uninitiated, the Bellini is the Venetian aperitivo of white peach juice and Prosecco, the sparkling wine from the Veneto. The original was invented by Giuseppe Cipriani at Harry's Bar in Venice (not the one south of Santa Monica but the original watery city) sometime before the Second World War, but it wasn't named "the Bellini" until 1948.
December 1, 2011 |
The Mark Hopkins hotel at the top of Nob Hill in San Francisco opened its doors on Dec. 4, 1926. The landmark hotel, now part of the Intercontinental chain, sits at the location of what was once the mansion of California railroad magnate Mark Hopkins. Hopkins never lived to see the home completed, and it later burned down in a fire caused by the 1906 earthquake. Now the hotel turns 85 in style with a few celebratory deals at its 19th-floor Top of the Mark lounge.