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Vincenzo Marianella

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ENTERTAINMENT
February 17, 2011 | By Jessica Gelt, Los Angeles Times
The soul of the electric-green apple martini has been shaken, not stirred. The same holds true for traditional gender roles in the city's bars. The craft cocktail movement of the last four years has been something of a breakthrough. Before the current craze for reimagining classic drinks using house-made ingredients, women were a common sight working in lounges but often in a different capacity, says cocktail consultant Aidan Demarest. "Women were prevalent up and down Sunset [Boulevard]
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ENTERTAINMENT
July 1, 2011 | By Jessica Gelt, Los Angeles Times
It's 5:45 p.m. on a Thursday and Julian Cox hasn't eaten a thing, which is odd since he works in some of the best restaurants in town. He is one of Los Angeles' top mixologists, and he runs the cocktail programs of chef John Sedlar's Rivera and Playa as well as Sotto and chef Ricardo Zarate's just-opened Peruvian restaurant, Picca. It's at Picca that he finds himself both starving and unable to eat because he is zesting oranges to mix with sugar to rim the glasses for a drink he created called the Rhubarb Sidecar.
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ENTERTAINMENT
July 1, 2011 | By Jessica Gelt, Los Angeles Times
It's 5:45 p.m. on a Thursday and Julian Cox hasn't eaten a thing, which is odd since he works in some of the best restaurants in town. He is one of Los Angeles' top mixologists, and he runs the cocktail programs of chef John Sedlar's Rivera and Playa as well as Sotto and chef Ricardo Zarate's just-opened Peruvian restaurant, Picca. It's at Picca that he finds himself both starving and unable to eat because he is zesting oranges to mix with sugar to rim the glasses for a drink he created called the Rhubarb Sidecar.
ENTERTAINMENT
February 17, 2011 | By Jessica Gelt, Los Angeles Times
The soul of the electric-green apple martini has been shaken, not stirred. The same holds true for traditional gender roles in the city's bars. The craft cocktail movement of the last four years has been something of a breakthrough. Before the current craze for reimagining classic drinks using house-made ingredients, women were a common sight working in lounges but often in a different capacity, says cocktail consultant Aidan Demarest. "Women were prevalent up and down Sunset [Boulevard]
FOOD
December 23, 2010 | Betty Hallock
After last-minute shopping at two malls and a side trip to find wrapping paper only to come home and discover you've run out of Scotch tape, nothing makes the holidays happier than a good stiff drink. It's even better if it's one that's easy to concoct and uses what's in season. And now that we're just days from turning the corner to 2011, sharing a cocktail or three with friends and family is imperative -- in a convivial setting, maybe with James Brown's "Soulful Christmas" playing, some mistletoe hanging or even balloons and streamers.
FOOD
February 27, 2008
Total time: 2 minutes Servings: Makes 1 cocktail Note: From Vincenzo Marianella 1/2 ounce good-quality reposado tequila, preferably 4 Copas 3/4 ounce St-Germain elderflower liqueur 1 ounce ruby grapefruit juice 2 to 2 1/2 ounces Champagne or prosecco Combine the tequila, St-Germain and grapefruit juice in a cocktail shaker with ice. Strain into a cocktail flute. Top with Champagne. Quickly stir; then serve immediately. Each serving: 167 calories; 0 protein; 13 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium.
FOOD
December 23, 2010
  Nuit rouge Total time: 40 minutes, plus cooling time for the syrup Servings: 1 Note: Adapted from Vincenzo Marianella, Copa d'Oro. Make cranberry ice cubes by placing cranberries into 1-inch ice cube molds and pouring cranberry juice to fill. Freeze until set. Cinnamon-allspice syrup 1 cup water 1 cup sugar 4 cinnamon sticks, broken into pieces 1 to 11/2 teaspoons allspice 1 (4-inch) vanilla bean, split 1. In a saucepan , combine the water, sugar, cinnamon and allspice.
MAGAZINE
April 6, 2008 | Laurie Winer, Laurie Winer is a contributing editor at the magazine. Contact her at magagzine@latimes.com
In the spring a young man's fancy lightly turns to thoughts of the Italian aperitivo. It offers something pretty, fizzy, sweet and bitter all at once--a pre-dinner drink to remind us of the season's brevity and the astringent truth that time is racing. No truth should be too brutal in the spring. As a complement to the soft fizz of Prosecco, there is nothing like Campari--which it's said you must taste three times before appreciating.
ENTERTAINMENT
February 21, 2008 | Charlie Amter
Downtown may be known now for its quirky-yet-beloved dive bars (see Bar 107, La Cita, etc.), but 2008 looks to be the year upscale drinking destinations finally outshine the dingy. Following in the footsteps of the Edison and longtime downtown bar booster Cedd Moses' own Seven Grand, the Doheny debuts next month near Staples Center. The invitation-only cocktail lounge (pictured below with staffers) has a $2,200-and-up annual membership fee (plus a stiff initiation fee) and promises personal service and luxury previously unknown downtown.
ENTERTAINMENT
August 14, 2009 | Betty Hallock; Elina Shatkin; Alexandra Le Tellier; Scott T. Sterling
News and notes on L.A. night life: Make that drink with Chartreuse Do the Carthusian monks, who produce Chartreuse, add their secret-recipe herbal liqueur to cocktails? If not, they should now. The Chartreuse Sweet 16 Competition, held at the Doheny on Aug. 10, produced several interesting cocktails by local bar superstars including Damian Windsor (Roger Room), Matty Eggleston (Wurstküche) and Chris Bostock (the Varnish). Matthew Biancaniello, of the Roosevelt Hotel, eventually won the final round with a bell-pepper cocktail, but it was his Grapes of Wrath drink, made with Concord grapes, lemon juice, agave, Hendricks gin and Chartreuse, that really had us smitten.
FOOD
December 23, 2010 | Betty Hallock
After last-minute shopping at two malls and a side trip to find wrapping paper only to come home and discover you've run out of Scotch tape, nothing makes the holidays happier than a good stiff drink. It's even better if it's one that's easy to concoct and uses what's in season. And now that we're just days from turning the corner to 2011, sharing a cocktail or three with friends and family is imperative -- in a convivial setting, maybe with James Brown's "Soulful Christmas" playing, some mistletoe hanging or even balloons and streamers.
FOOD
January 13, 2010
Culinary magazine StarChefs.com announced its 2010 Los Angeles-San Diego Rising Stars winners in Santa Monica. StarChefs announces Rising Stars in four cities each year; former Los Angeles winners include David LeFevre of the Water Grill, mixologist Vincenzo Marianella and pastry chef Elizabeth Belkind. This year's winning chefs: Kuniko Yagi of Sona; Jon Shook and Vinny Dotolo, Animal; Ken Takayama, Melisse; Walter Manzke, Church & State; Rory Herrmann, Bouchon; Diana Stavaridis, BLD; Stephan Samson and Zachary Pollack, Pizzeria Ortica; and Michael Voltaggio, the Dining Room at the Langham.
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