Dress code for women: Lingerie

Masks mandatory.

Link: Soho House West Hollywood

I got my hands on a couple of them and even smoked one during this past Super Bowl. Though it was definitely a premium cigar (construction and aroma were wonderful), it somehow did not measure up to the officially branded Behikes. Oh well.

Link: La Casa del Habano

Here are some of the highlights…

Kubrick’s chess set

Lolita

A Clockwork Orange

Eyes Wide Shut

The Shining

Link: LACMA

]]> http://www.thekickitspot.com/2013/02/lacma-stanley-kubrick/feed/ 0 http://www.thekickitspot.com/2013/02/lacma-bodies-and-shadows-caravaggio-and-his-legacy/ http://www.thekickitspot.com/2013/02/lacma-bodies-and-shadows-caravaggio-and-his-legacy/#comments Sat, 02 Feb 2013 05:10:10 +0000 admin http://www.thekickitspot.com/?p=4950 You know, it’s more fun taking pictures when you’re officially not allowed to and there’s a guard watching everyone like a hawk….

Tthis particular piece depicts Martha and Mary Magdalene. According to Google:

The painting shows the Biblical sisters Martha and Mary Magdalene – Martha is in the act of converting Mary her life of pleasure to the life of virtue in Christ. Martha, her face shadowed, leans forward, passionately arguing with Mary, who twirls an orange blossom between her fingers as she holds a mirror, symbolizing the vanity she is about to give up. The power of the image lies in Mary’s face, caught at the moment when conversion begins.

EM was telling me how she had recently purchased a similar Napoleonic-era convex mirror (in the painting).

Link: LACMA

They had a great selection of oysters on the menu that night – about 10. We started with 2 of each…. yummmmm

We also had…

some fried oysters with sauce gribiche. this was my second favorite dish, behind the raw ones.

Grilled Oysters with wild mushrooms, caramelized shallots, dry sherry, beet breadcrumbs, and parmesan. These were okay.

and upon recommendation from our server, we tried the smoked PEI mussels, served with chorizo toast, meyer lemon zest, fried capers, arbequina olive oil. the toast made a weird pairing, but oh well. pretty good!

Among the big items, the seafood boudin noir looked the most interesting. It was basically a house-made sausage of spiny lobster, shrimp, cuddle fish ink, nueske’s bacon, and burre blanc. It was okay.

And because we were still a bit hungry, we got 6 more oysters, 2 for her, 4 for me!

It was a fun night. Cheers!

Link: L&E Oyster Bar

A buddy attended the 20th Anniversary dinner in 2012 and brought a bunch of these back. I had the pleasure to acquire a couple for personal consumption. I found it to be a very pleasurable experience – earthy and woody, and pretty refreshing (like a Cohiba Siglo VI almost). Curiously, no spice.

Full show:

The other day, I took DH with me to revisit three of my go to dishes.

*Note: with the exception of the last photo, each dish represents a half portion of what you would normally get. I like to split entrees with my dining companion.

l’agnello. Roasted Lamb, garlic potato, tomato, onions, olive puree, bagna cauda. They cook this chunk of meat to perfection. It’s juicy and so flavorful.

il branzino. branzino, romanesco, carrots, chick peas, calamarata pasta, arugula. You can hardly go wrong with branzino.

gli agnolotti. butternut squash agnolotti, ricotta cheese, sage, brown butter. The combination of sweet and savory is divine.

To keep things fresh, we also tried this salad. l’insalata di aragosta. maine lobster salad, potato, fennel, mascarapone, blood orange. It was tasty.

C’est tout.

A buddy had brought a box of these over from Cuba some years ago. We were having a fantastic night ringing in the new year, and decided to cap it with this legendary cigar. It was wonderful.

For a great review on this, check out Cigar Inspector.

I really like the look of the flat ground blade. Eventually, I’m going to get the much larger Spyderco Military.

Bottled at 40% abv, nosing this scotch is easy and pleasurable. There is no alcohol burn at all. Instead, I smell gingerbread cupcakes and freshly-baked fruit tarts. On the palate, it is very malty, and slightly sweet. A bit one-note. However, its redeeming feature is that it is smooth, really smooth. There is no bite at all. The finish is very short. Overall, a decent whisky for the price.

Using it the past couple of days for miscellaneous tasks, I wholeheartedly agree with all of the rave reviews. It feels great in the hand. Not too big and not too small. It’s a manual flipper, but opens really easy with a slight flick of the wrist. Also, the liner lock is very secure. And for all of its utilitarian features (G-10 grip, simple pocket clip, and corrosion-resistant Sandvik 14C28N steel blade), it’s a handsome knife.

Lets go clockwise spiral, starting with the booze and ending on the chair…

• George T. Stagg Bourbon. 70+% ABV!!!
• KAWS Astro Boy Vinyl Figure
• Saint Laurent Classic Belted Motorcross Jacket in Black Leather, L02.
• Ferrari Formula 1 Replica Racing Wheel for Playstation 3.
• Antony Micallef – A Study of Icarus.
• Hermes Dressage watch
• Glencairn Cut Crystal. For my whisk(e)y!
• Spyderco Harpy knife. If it’s good enough for Hannibal Lecter….
• Allen Edmonds Grayson.
• Enhanced Elite (E2) Grip modification kit for Sig Sauer P229.
• Timothy Oulton Riders Easy Chair.

What initially drew me to this was the shape of the blade. It looks like a stubby hawk beak or claw. Also, it is really thin, which makes carrying it pretty comfortable. The only real drawback is that it is a pretty small knife, which I guess is okay. Opening it with one hand will take some practice, but I think I can do it.

Link: To buy a Spyderco Cricket 

Capped at around 18 people, it was a pretty intimate event.

In between dinner (I had beef carpaccio, 18oz bone-in rib eye, and ravioli mais) and lively conversation, we spent the evening learning about and drinking Port wine from the fabulous houses of Graham’s, Fonseca, Taylor, Dow’s, and Sandeman, in that order. There was even a PowerPoint deck included! To complement the wines, we also had, on hand, fresh Stilton cheese and some higher-end cigars (Davidoff 4000s and Padron 1964 Aniversario Maduro).

This year, we did a horizontal tasting of the 1994 Vintage, considered one of the finest, if not the finest, Port vintages of the last quarter century, and one that was universally declared by all growers and shippers. In fact, Wine Spectator rated two of them, Fonseca and Taylor, 100 pts.

Wine Spectator on 1994 Fonseca Vintage Port: 1997 Wine of the Year and given a Cellar Selection designation from Wine Spectator: Hold on to your hat. This is the best Fonseca since 1977, and it’s probably even better than that classic vintage–more like the breathtaking 1948. Mind-blowing, with masses of color, aroma and fruit flavor. Smells like fermenting berries, boasting loads of crushed grape, violet and berry character. Big, full-bodied and very sweet, with tons of tannins and a sweet finish. Tannic and huge, it’s a long-term, great Port. Best after 2012. 100 pts

Wine Spectator on 1994 Taylor Fladgate Vintage Port: In a word, superb. It’s full-bodied, moderately sweet and incredibly tannic, but there’s amazing finesse and refinement to the texture, not to mention fabulous, concentrated aromas of raspberries, violets and other flowers. Perhaps the greatest Taylor ever, it’s better than either the ’92 or the ’70, though it’s very like the ’70 in structure. Best after 2010. 100 pts

The other official critics, Wine Enthusiasts and Robert Parker’s Wine Advocate, also had plenty of great things to say.

Wine Advocate on 1994 Fonseca Vintage Port: One of the most spectacular 1994s, this opaque purple-colored wine is an exotic, flamboyant, ostentatious port. Extremely fragrant and pungent, with a flashy display of jammy cassis, pepper, licorice, and truffles, this port is an attention-grabber. Awesomely rich, and full-bodied, with superb length, richness, and overall balance, it possesses a huge mid-palate, layers of flavor, an unctuous texture, and a blockbuster finish. Everything is in place, with the brandy and tannin well-integrated, even concealed by the masses of fruit and glycerin. This wine will drink fabulously well at age ten, but keep for up to thirty years. Anticipated maturity: 2002-2035. 97 pts.

Wine Advocate on 1994 Taylor Fladgate Vintage Port: When tasting young vintage ports, Taylor is always the most backward. Yet potentially, it has the capability to be the most majestic. This classically made, opaque purple-colored wine is crammed with black fruits (blueberries and cassis). It reveals high tannin and a reserved style, but it is enormously constituted with massive body, a formidable mid-palate, and exceptional length. It is a young, rich, powerful Taylor that will require 10-15 years of aging. Compared to the more flashy, forward style of the 1992, the 1994 has more in common with such vintages as 1977 and 1970. Anticipated maturity: 2008-2045. 97 pts.

Wine Enthusiasts on 1995 Taylor Fladgate Vintage Port: This is very much in the mold of the 1992 – maybe slightly less rich but just by a whisker. It´s dense without being heavy, with a beautifully spice-filled and long finish. Flavors of chocolate, mint and plum pudding linger elegantly for a few seconds longer than the ´92. Hold. 99pts.

Indeed, there was an abundance of flavors swirling around that night – ranging from chocolate to rasberries and blueberries.  Really, all of the wines were delicious.

However, my favorite of the night was the stunner from Graham’s. In addition to the jammy flavors, I curiously picked up cinnamon notes and other flavors that I’ve never had in a port before. Full bodied with a long finish, the table consensus was that the Graham’s was the stand out of the night.

Wine Spectator on 1994 Graham’s Vintage Port: A big, tough, young vintage Port that’s closed and difficult to taste. Emits lovely aromas of chocolate, berry and plum, and is full-bodied with lots of sweet, fruit flavors and masses of velvety tannins. Long, sweet finish. 95 pts.

Wine Advocate on 1994 Graham’s Vintage Port: In a port tasting, tasting Graham’s is almost like tasting a big, rich, succulent Merlot after a group of blockbuster, tannic Cabernets. Sweeter and more obvious than many ports, the opaque purple-colored 1994 is fruity, powerful, and rich, with an addictive hedonistic quality. It will be ready to drink in 8-10 years and keep for up to 30. As always, this is a showy, flamboyant port that has the advantage of being slightly sweeter than other 1994s. A great Graham’s. Anticipated maturity: 2002-2035. 96 pts.

Because there were two bottles of each port, there was plenty of wine and good cheers to go around. It was another fantastic LASC event.

Well, until next time.

Cheers!

-PT

Links:
Dow’s Port
Taylor Port
Fonseca Port
Graham’s Port
Sandeman Port

Handsome. and Comfortable.

Link: Timothy Oulton

It was ok.

Link: The Counter

This will go down as one of MOCA’s better shows.

Links:
MOCA
LA Times Review: MOCA’s ‘Destroy the Picture’ boldly steps into the void by Christopher Knight
Legendary curator Paul Schimmel opens last art show before leaving MOCA by Adolfo Guzman-Lopez

The Classic Belted Motorcross Jacket in Black Leather. 535o USD.

Link: Yves Saint Laurent

Link: Brats Brothers

 just like old times.

they have wifi.

Unboxing..

Link: Habanos

Conversation was great. Food was well, okay.

 i forget what this was………

chicharron de pollo. marinated crispy chicken, salsa criolla, rocoto sauce

anticucho corazon. beef heart, rocoto walnut sauce

seco de pato. duck leg confit, black beer sauce, cilantro rice

choritos. steamed mussels, pancetta, aji amarillo butter

 churros

Link: Picca

Link: Sig Sauer

FEDERICO SOLMI, FEDERICO SOLMI PRESENTS CHINESE DEMOCRACY AND THE LAST DAY ON EARTH (VIDEO FACE), 2012, ACRYLIC, GOLD LEAF ON PAPER MOUNTED ON WOOD PANEL, VIDEO PANEL, 48 X 36 IN.

FEDERICO SOLMI, FEDERICO SOLMI PRESENTS CHINESE DEMOCRACY AND THE LAST DAY ON EARTH (SPACE WARRIORS), 2012, ACRYLIC, GOLD LEAF ON PAPER MOUNTED ON WOOD PANEL, 20 X 16 IN.

FEDERICO SOLMI, FEDERICO SOLMI PRESENTS CHINESE DEMOCRACY AND THE LAST DAY ON EARTH (TYRANT FEAST), 2012, ACRYLIC, GOLD LEAF ON PAPER MOUNTED ON WOOD PANEL, 20 X 16 IN.

FEDERICO SOLMI, CHINESE ARMY INVADING TIMES SQUARE, 2011, ACRYLIC, GOLD LEAF ON PAPER MOUNTED ON WOOD PANEL, 20 X 30 IN.

FEDERICO SOLMI, MANKIND ON EARTH (CHINESE ARMY SLAUGHTERING DICK RICHMAN), 2011, ACRYLIC, GOLD LEAF ON PAPER MOUNTED ON WOOD PANEL, 20 X 30 IN.

FEDERICO SOLMI, HERE LIE THE LAST EXEMPLAR OF THE EXTINCT SPECIES OF HOMO STUPIDUS CORRUPTUS, 2011, ACRYLIC, GOLD LEAF ON PAPER MOUNTED ON WOOD PANEL, 20 X 30 IN.

Enjoyed the show very much. I will have to see it again.

Here’s a copy + paste of the press release:

FEDERICO SOLMI

Chinese Democracy and the Last Day on Earth

SEPTEMBER 8 – OCTOBER 20, 2012
Artist’s reception: Saturday, September 8th, 6 to 9 p.m.

LUIS DE JESUS LOS ANGELES is pleased to announce the opening of our 2012 fall season with the premiere of “Chinese Democracy and the Last Day on Earth”, a new epic animated film by 2009 Guggenheim Fellowship recipient and social provocateur FEDERICO SOLMI. The film has been two years in the making and was commissioned and partially funded by the John Simon Guggenheim Foundation of New York. The gallery–wide exhibition, which will include related paintings, will run from September 8 through October 20, 2012. An artist’s reception will be held on Saturday, September 8th, from 6 to 9 p.m., and will coincide with the opening of Culver City art galleries.

Federico Solmi’s acclaimed animated videos aim to lampoon and condemn a male dominated, hierarchal world––in particular, corrupt, arrogant and hypocritical dictators, politicians, business and religious leaders, and other egomaniacal mad men who are portrayed as the main perpetrators and cause behind the decline of the human race. Solmi’s recent videos have featured a selfish and greedy Wall Street executive, “Douche Bag City” (2010), presented in The Dissolve—2010 SITE Santa Fe Biennial, and a fictional online porn–addicted Pope, “The Evil Empire” (2007), which has been at the center of several high–profile censorship cases in Europe, the most recent in 2011. Other animated videos by Solmi include “Rocco Never Dies”, “The Giant”, and “King Kong and the End of the World”.

Presented in Gallery 1, “Chinese Democracy and the Last Day on Earth” is the next chapter in Federico Solmi’s ongoing narrative of a post–secular, materialistic contemporary society that examines the self–destructive nature of mankind through satirical commentary on repressive behavior and authoritarian power structures, as well as misguided ethical and moral values. Through a dystopian metaphor, this swarming animation articulates a fictitious portrayal of an imaginary 21st century Chinese leader, idolized by his crowd of subjects, whose desire is total world domination. Driven by ruthless ambition and a blood–thirsty appetite, he has brought Earth under his control with an iron fist. With America as the only obstacle standing in his way to victory, our beloved Tyrant embarks on his final march toward immortal glory, culminating with an epic finale––a military invasion and battle in Times Square and the annihilation of planet Earth.

Solmi has envisioned “Chinese Democracy and the Last Day on Earth” as the central component in a trilogy. On view in Gallery 2 will be the first part, or prelude, “A Song of Tyranny”, as well as related paintings.“A Song of Tyranny” centers on the protagonist in the phase of becoming a dictator while he is permeated with the values and models that will influence successive actions and decisions during his rise to power. As our impassioned protagonist reveals during an interview:

“Ever since I was a child I knew that one day I would conquer planet Earth. I was forced to attend catholic school abroad, and later, Yale. I was never satisfied with my frivolous and hypocritical middleclass upbringing… America is my inspiration. I am very grateful to this country. In fact, I gained my morals through celebrity culture, Wall Street greed, and political corruption. Reality TV taught me how to navigate through life and helped me understand how respected institutions are useless ideas of the past.”

Beyond the apparent Manichean character, Solmi’s playful aesthetics integrate a series of visual metaphors to present viewers with a comedic–grotesque parabola on power and excess, while inviting a deeper consideration of inconspicuous Sinophobic sentiments spurred by China’s capitalists successes, as well as America’s own interests and practices. This sarcastic and irreverent tone allows Solmi to target the epitome of human folly, greed, and thirst for power, preventing a simple reproduction of the dichotomic good–versus–evil. Solmi’s complex production technique combines traditional hand drawn animation with digital models, utilizing computer gaming engines to create this high–definition “blockbuster–style” video. The result is an absolutely unique hand–made texture within a real–time 3D framework, created in collaboration with Australian based 3D artist, Russell Lowe.

A self–taught artist, Federico Solmi was born 1973 in Bologna, Italy, and has lived and worked in New York since 1999. Solmi’s work has been exhibited internationally in numerous museums and venues, including: Centre Georges Pompidou, Paris; The Drawing Center, New York; SITE Santa Fe, NM; Haus der Kulturen der Welt, Berlin; Kasseler Kustverein, and the Kassel Documentary Film and Video Festival, Kassel; National Center for Contemporary Art, Moscow; CA2M Centro de Arte de Mayo, Madrid; Australian Center of Moving Images, Melbourne; Victoria Memorial Museum, Calcutta; Contemporary Art Center of Rouboix; Palazzo Delle Arti, Naples; Palazzo Delle Esposizioni, Rome; and Impakt Film and Video Festival, Utrecht.

Solmi’s work has received critical reviews and been featured in publications such as Artforum, Art in America,Flash Art Magazine, Tema Celeste, ArtNet.com, Artinfo.com, Artfacts.net, Art Actuelle, Contemporary, Marie Claire, Glamour, L’Espresso, and newspapers such as The New York Times, Le Figaro, New York Daily News,El Mundo, El Pais, il Giornale, Il Mattino, il Corriere della Sera, and La Repubblica. In 2007, SKY TV, an Italian digital satellite television platform, aired a one–hour feature presentation about his videos on their culture channel, Leonardo.

Links:

Luis de Jesus Gallery

When I first received this box of 25 cigars, I cut the stickers and removed the nail keeping the box shut….

Opening it….

Peeling the paper away….

All sizes in the ‘Montectristo’ brand are guaranteed to be of one quality only – the finest -. The tobacco used in their manufacture bring a selection and blend of the highest grade tobaccos procurable in the Island of Cuba.

MENENDEZ y GARCIA

The back of the box indicates that these were packaged in April 2011 (ABR 11), which means that these cigars are a bit too young to smoke now. These should be perfect in a few years, or 2014.

Link: Habanos 

Though bottled at only 40% ABV, its youth does provide a light kick in the mouth, which could be cushioned with a drop or two of spring water…but we’re not going to do that here. Pouring it in the Glencairn, I’m immediately attracted to its straw-gold color.

Sitting on the patio this afternoon, and nosing this dram of Glenfarclas 10 reminds me of joyfulness and childhood vacations visiting my grandparents in Normandy, France. More specifically, walking with with my grandpa past apple orchards to the local patisserie to bring back fruit tarts and chocolate-filled croissants to grandma. Swirling it around and coating the bulbous end of the glass heightens the anticipation of its taste.

On the tongue, undiluted, this is a sweet, fruity treat. I definitely taste the malt, but also pick up hints of vanilla, pear, and calvados. There is also smoke, but it really does not become apparent until the moderate-length, dry finish.

Overall, a solid malt worth keeping in stock.

Link: Glenfarclas

However, currently, using it more for opening mail….

Link:
Ka-Bar 

Links:

Gilt
Randolph Engineering 

What makes this pretty outstanding and destined to be a regular in my cabinet is its complexity on the nose and palate. I get a licorice-like, pine sol lemon,  and dried wood smell, and of course some cereal grain. It’s a pretty savory, dry whisky. It kind of reminds me of the braised beef short ribs I had at Craft restaurant. Being an Islay scotch, of course it is a bit smoky and peaty, especially on the finish.  Sipping this evokes images of sitting in a boat on a lake in Spring, waiting for fish to hook themselves on grandpa’s fishing rod.

Slainte!

Link: Kilchoman

Ate a bunch of different things.

sweet potato chips. yogurt. tamarind. star anise

craving sea urchin, got the steamed buns!

not your everyday caprese.

a couple of seared scallops with romesco, since EH likes scallops.

this was a pretty random order. kampachi ceviche avocado roll

 oxtail steam buns!

brussels sprouts. lemon puree.lemon air. apricots. grapes.

croquetas de pollo. chicken bechamel fritters…. served in a shoe..ok

and finally, still my favorite food thing here, philly cheesesteak – air bread. cheddar. wagyu.

Cheers!

Link: The Bazaar at SLS Hotel

Curious to how it is done? Read on.

Other than the replacement light bulb(s), all of the tools necessary for this job (L-shaped hex wrench and Phillips head screwdriver) are in the toolkit that come with the car. In my case, they were stored with the tow hook, tire goo, and wheel lock in the front trunk.

The factory light bulb that came installed with my car was a Philips H7 bulb, H7 being the operative word here; it indicates size and fitment. Not having the patience to wait to buy online, I went down to the local Pep Boys, and picked up this two pack of Xtravision H7 bulbs by Sylvania. They had other options that had better brightness with a sacrifice in lifetime, and vice versa. The one that I picked was somewhere in the middle. Tip: Do Not Touch the light bulb with your bare hands; your natural oils will exponentially diminish its lifetime.

With tools and replacement parts in hand, the next thing to do was to remove the headlamp. This was done by first,  dislodging the liner carpet in the front trunk and unscrewing the cap (not pictured) counter clockwise. When that was done, a rubber knob (red arrow, below picture) was exposed. This was easily pulled out, exposing a hole….

 … to insert the L-shaped hex wrench. Once solidly in place, the headlamp easily dislodged by rotating the wrench counter clockwise.

Once dislodged, the headlamp was simply pulled out.

Note how the wrench (red arrow below picture) moves the rod (blue arrow) under the headlamp.

To get at the bulbs required removing the back cap, which was connected by clips (red arrows below two pictures) and four screws (below picture)

Once the back cap was removed, focused on the faulty low beam light bulb.

Replacing the light bulb required undoing this metal clip…

…and separating it from the electrical base.

A quick switcheroo, and that’s it. Stuck the new bulb back into the slot, clipped it in place, and proceeded with doing everything in reverse. Put back cap on headlamp, inserted screws, tightened clips, slipped the headlamp back into housing slot, cleaned up, made sure the error message went away on start up, and that’s it!

Hope that was informative.

The brand itself was named after Simón Bolívar, whose claim to fame was liberating South America from Spanish rule.

These particular cigars, the Gold Medal, are La Casa del Habano exclusives and are such a treat to puff on (very earthy yet creamy). Having been discontinued in 1992, made exclusive to Germany in 2004, then reinstated in 2007, and again being discontinued in 2011, they fall into the “collectible” category.

After being gifted a cigar from a 2007 box to smoke during our own Independence Day, I was fortunate to acquire a couple of boxes.

Boxes of 10 from 2008 and 2009.

Curiously and kind of cool, the 2009 box was doubly-certified, and contains both the old and the new Cuban Government Warranty seals. This is actually quite normal and is a Cuban quality control measure. That is, from time to time, cigar boxes are opened to ensure the cigars are up to snuff and then the boxes are resealed.

Each cigar is presented in a beautiful half-wrapped gold wrapper, with the two labels actually attached to the metallic wrapper. They have a factory size name of Cervantes, which is really a Lonsdale (6.5 inches by 42).

Yep, these are going to be special occasion smokes.

Cheers!

Being a bit of a rebel myself.

Having seen the show a month prior, I was very curious to see the “extra layer” Franco and crew added to the exhibit. Also, the night before, I re-watched Rebel Without a Cause on DVD, which made this go round much more interesting.

About half way through the night, we went outside, where Franco spoke briefly about Red Rebel, the film project that documented the mayhem-rouge that went on.

So what exactly went on… well, there were masks, buckets and a seemingly endless supply of red paint, strap-on penises, glory holes, sex, lots of simulated sex with everything and each other. If you could get past the horror music soundtrack, it was actually pretty funny.

Afterwards, the band Superhumanoids performed. They were awesome. I have to catch them again in concert.

Finally, there was a lot of pretty people in attendance. That’s about it.

Cheers!

Link: MOCA

… like this green garlic risotto. yum.

Roasted Foie Gras! and cheeries. I’m really going to miss foie gras. That California ban on foie gras is really retarded in my opinion.

 22oz Dry Aged Sirloin

Gnocchi. The texture was a bit funny, but it was still tasty.

Braised Beef Short Ribs

 Devil’s Food Pudding Cake, Hazzlenut Praline, Coffee Icecream

Buttermilk Tres Leches Cake, Harry’s Strawberries, Strawberry Sorbet

Cheers!

Link: Craft

Link: Gottsui

Prior to the event though, grabbed a snack at Marie Callendars. Summer Fresh Strawberry Fest in full effect. It was a bit too sweet for my tastes, but RA enjoyed it.

 After we had our fill, watched RETNA do his thing on the Variety building.

Once inside, we got some freeeeeeee drinks, and it was time to play.

This was kind of cool.

In between buildings, they had this thing set up for attendees to do digital graffiti. This was kind of cool.

In the other building, they were selling a bunch of stuff like this.

That’s about it. Still, it was pretty fun. Lots of pretty people and good vibes.

Cheers!

Link: LACMA 

They’re known for some pretty cool cocktails, like this one, which was set on fire tabelside.

Also tried the dim sum shrimp toast sandwich, which was okay. Unfortunately, didn’t stay too long because of dinner reservations elsewhere, but was thoroughly impressed with the drinks and ambiance. I’ll have to come back.

Link: 1886

Upon arrival, I found street parking. Score!…. then met up with RA and FC for late dinner.

We had 7 very delicious things.

have no idea what we started off with…. but it was good.

burrata

mussels

pasta

duck and foie gras. cherries, roasted shallots, shiitake mushrooms. best dish of the week!

bread pudding

cheesecake

Yum. Will definitely be back. Cheers!

Link: The Tasting Kitchen

We debated whether or not to do the 5-course tasting menu. In the end, we had 8 dishes from the “standard” menu.

Began the night with cocktails. I had japanese scotch  ginger, yuzu, honey, peat. She had gin  vermouth, carrot, ginger, lemon.

With the stupid ban on foie gras going into effect at the end of the month, we started with foie gras, waffle, smoked maple, hot sauce. Of course.

yum.

second course was hamachi, dashi sponge, soy-yuzu, radish, sesame candy

next, we had one of my favorite dishes - brussels sprouts, pigs ears, lardo, apple

then, we got baja scallops, egg yolk gnocchi, mushroom hay. that gnocchi was interesting. biting into it was definitely an experience; didn’t anticipate the egg yolk to ooze out of it.

in honor of a mutual friend, had the beef tartare, hearts of palm, sea bean chimichurri, horseradish, rye

for something more substantial, had the pork belly (two very thick slabs of it), charcoal oil, bbq flavor, corn

the portions were a lot bigger than we were both expecting.

for the final savory dish, got the wagyu beef, carrots, tendon, horseradish tofu

to top off the night, we satisfied our sweet tooth with apple, caramel, burnt wood ice cream

it was a great dinner, and we were both plenty stuffed after polishing off all the dishes. we’re badass.

Ink is definitely one of my top restaurants. Cheers!

Link: Ink

Link: King’s Fish House

Link: Five Guys

Copy + Paste from MOCA:

JAMES FRANCO · DOUGLAS GORDON · HARMONY KORINE · DAMON MCCARTHY · PAUL MCCARTHY · TERRY RICHARDSON · ED RUSCHA · AARON YOUNG

Rebel is an interrogative ode to Nicholas Ray’s masterpiece Rebel Without A Cause (1955), conceived by Franco to embrace and mine the main themes and events in the original film. The exhibition reinterprets the film’s legends, the people involved, its place in Hollywood, film as a medium, and behind-the-scenes footage, in a new, fresh, and unconventional presentation of film, video installation, photography, painting, drawing, and sculpture, housed in and framed by iconic, Hollywood structures.

In Rebel, the contributions of each artist are combined to capture the spirit of the original film through references to the auto and motorcycle culture of the 1950s, which James Dean was a part of; teenage angst and issues of identity back then, related to identity now; patrilineal exchange, and the relationships of father and son, and mentor and student; male and female sexuality; fiction and fact; and Hollywood and the art world. The Chateau Marmont is one of the central points in Rebel, and perhaps the single most significant reference and home to Hollywood behind the scenes life, acting as a linking structure to the exhibition, and to several of the works presented.

Link: MOCA

At each setting, rest drams of The Macallan Cask Strength, The Macallan 15 year, The Macallan 18 year, Highland Park 18 year, and Highland Park 25 year. We were supposed to drink them in that order.

Before the actual dinner started, we were each given a tumbler of the restaurant’s signature cocktail The Macallan Snake Bite, which comprised of The Macallan 10 yr, St. Germain, a splash of Laphroaig 10 yr and orange bitters, garnished with a lemon peel. Pretty refreshing.

 The first dish was a Smoked Salmon Brandade. Norwegian smoked salmon, eggplant caponata, micro cilantro, and apple vinaigrette.

The second dish, butter poached shrimp, was my favorite. Chorizo-sweet corn custard, yellow curry bouillon, prosciutto cracklins.

Next, we had scallop crudo. Diver scallop, cucumber-citrus salad, green tea salt, thai basil, fennel syrup.

The final savory dish was a Surf and Turf. Ling cod moqueca, citrus braised ropa vieja, green peas, black-bean basmati.

For dessert, mocha fudge cake, horchata ice cream, peanut butter praline.

Of course, we stuck around after everyone left, and killed the remaining booze, and then some. hahahaha.

Cheers!

Link: Upper West

Every time I hold one, I spend a considerable amount of time admiring the construction and pre-light aroma. I’m hooked on the sweet, milk chocolate smell. It takes some self-restraint to not just eat them! Of course, they are always a pleasure to light, presenting additional sweetness, cool cedar notes, slight vanilla, and some nuttiness. The smoke is thick, yet very creamy and oily. Good for sunny days.

Cheers!

She had a pretty big studio.

I really enjoy seeing works in progress.

One of Upson’s more popular works, The Grotto, taking up a corner of the studio.

Works in progress.

I liked this couch.

Link: Kaari Upson

Quick bites at Bottega Louie.

Portobello Fries, one of Bottega Louie’s best things there.

Burrata Pizza. Burrata, Grana parmesan, rapini, garlic, extra virgin olive oil & prosciutto di Parma. TAsty.

Link: Bottega Louie

Link: Teddy’s

Long (7.6″) and skinny (38), these guys are famed for starting life as Fidel Castro’s personal smokes. Produced in 1964 and named in 1969. Up until the early 1980s, they were exclusively given as diplomatic gifts. It was not until 1984 when they were made available for public consumption.

Really like the box.

I like that opening the box is an event.

And there they are. The vitola is Laguito No. 1.

Bottom of the box. This is a relatively new box, so like wine, these cigars will need to be put down for some ageing. Not lighting these right away is going to be a great exercise in self-constraint.

Cheers!

Links:
Habanos
Cigar Aficionado has a great article on Lanceros published in the July/August 2008 Print edition; Love of Lanceros

Apparently, it’s pretty hard to get a seat at one of Craig Thornton’s dinners. But luck would have it, I got an invite to Wolvesden. On my first try! (It’s okay if you hate me, I’ll still be your friend). To be fair, the chef doesn’t decide who gets an invite. I believe it’s a pretty random process, unless you’ve been unfortunate to get on their blacklist.

Anyways, the event started at around 7-ish pm, when a guy greeted us (in total, 8 different couples) on the sidewalk and escorted us to this spacious loft filled with all sorts of cool shit. They also had a pretty good music playlist (i.e. XX – Intro) adding to the ambiance.

After putting down coats, purses, and wines, everyone wandered around. As expected, many people gravitated towards the kitchen to see what was up for the night.

Walking around, I found the 9-course menu posted on the refrigerator…

 Table of fresh produce.

When we arrived, there were quite a number of things already prepared in the kitchen, including these delicious-looking Brussels sprouts (fifth course).

 Getting ready to chow down, I chose to sit somewhere in the middle, next to the crocodile head, of course.

Overhead. antlers, jaw bone, foot.

Pretty soon after we cracked open a bunch of bottles of wine, and making introductions and pleasantries, the first course was served. Pork belly. Yea, we started with pork belly! In truth, everything was good, but this dish was my favorite of the night. It had all of the complexity I craved – sweet, savory, fatty, yum.

After the first course was cleared, wandered around some more, watching the chef prepare the rice-less risotto for the next dish.

Tilefish. Curious enough, no one at the table knew what this fish was about, so I wikipedia’d it. I really enjoyed the crunchy bits in the pea risotto.

Scallop. The included bacon onion relish pretty much made the dish. Yum.

Crab, fava beans, and cheddar fritters. Whenever someone mentions fava beans, I immediately get the image of Hannibal Lector describing how he ate some guy’s liver with fava beans and chianti.

About half way through the dinner, there was a bit of pause, which allowed the group to rest, converse, and be merry (i.e. drink some more).

Yep. Everyone came with a bottle or two, and they were all opened. I considered bringing some Laphroaig scotch, but for whatever reason, decided to be on my best behavior and brought Port wine instead. Still, after the third course or so, I managed to have 3 wine glasses, filled with different colored wines, in front of me…. My friend thought outside the box. She brought beer! Another couple brought cherry coke.

The view from near the entrance. On the right, out of view, is the chef’s sleeping area, bathroom, etc.

After some time, the vegetable dish came out. I’m still not sure which one of the items is carrot top. Besides the crazy number of ingredients, the taste was remarkably robust. A medley of deliciousness.

Rabbit meat balls underneath a slice of pasta. Yum. I wished the portion was bigger!

The final savory dish was also the most beautiful. Lamb. The presentation was pretty. Artistically violent. I guess it fits in with the whole wolf(ves) theme. I particularly liked the cocoa soil over the mashed potatoes – a very interesting and good combination.

 Around this time, many people (girls) were getting stuffed. Still, they of course found their second stomach to consume the delightful desserts, including this creamy panna cotta.

We concluded with this great coffee pound cake. donut (!) ice cream. and a bunch of strawberry goodness.

At the end of our meal, we were each handed a red envelope and asked to donate whatever we felt the meal was worth.

As the party was winding down, but before leaving, got the opportunity to chat a bit with the chef. Cool guy!

Here he is with one of his friends.

If I get another invite, I’ll definitely be back. Cheers!

Tip: Did you know that it’s okay to park in a yellow, loading zone after 6pm, at least in LA? You won’t get a ticket as long as there are no other signs. Serious.

If interested, I recommend checking out this interview that the chef did with L.A. Weekly (Part 1 and Part 2). Good stuff.

Link: Wolvesmouth

Standing in the front row of the viewing area, reserved for press (I’m not press by the way, just rebellious with a sense of VIP entitlement), I witnessed Cai Guo-Qiang simultaneously set off 40,000 bottle rockets off the north side of MOCA Geffen. Prior to showing up, I knew I was in for a treat. What I did not anticipate was that those bottle rockets would fly directly at me! Holy shit was that thing crazy. I thought I would be engulfed in flames.

When I got on the scene, I thought the fire people were being too cautious and that we were situated a bit far from the wall. But really, when it was all said and done, it was just perfect. The most prolific bottle rocket landed right in front of the fence that was protecting us art folks, or the press at least. A legit art souvenir was inches away for the taking! I didn’t take any by the way. Instead, after gathering my bearings, decided I needed a drink and a smoke, and so, met a friend at the Grand Havana Room, my new man cave.

Cheers!

Limited to 5,000 boxes of 20 cigars, the street price in 2005 was $400 a box. A couple of years ago, at auction, a box went for $1410!

At about $70 a cigar, it was, needless to say, an AMAZING smoke.

Paired the cigar with a dram of Fighting Cock.

Lots of people read poetry as well. Fun night.

When I eventually smoked it a few days later, it was such a great experience. The flavors that emerged in the one hour sitting were amazing – chocolate and berries. In addition, the draw was good and the burn held sharp all the way to the nub! This is definitely a cigar I will need to get a box of.

Copy+Paste from the Torano website:

The Exodus 1959 – 50 Years is dressed in a captivating Brazilian Arapiraca sun-grown wrapper. This wrapper – highly regarded for its bold, spicy flavor – combines perfectly with the natural sweetness of the Nicaraguan filler tobaccos from the regions of Esteli and Pueblo Nuevo. The result is a unique and luxurious flavor profile which is intense and rich, yet rounded and balanced. Sweet, creamy notes dominate the palate with subtle hints of spice, dark chocolate, and raisins adding further complexity to this sensorial experience. The finish is long and lingering with a distinct leathery note.

Wrapper: Brazilian Arapiraca Sun-Grown
Binder: Honduras
Filler: Esteli & Pueblo Nuevo, Nicaragua

Link: Toraño

The first one we had was a beer (IPA) cocktail. It had a very grapefruit taste to it. One guy cleverly called it, Island Hops.

The second drink was an Hibiscus Sour. Pretty good and refreshing.

The third drink was temporarily named “Fight for Pedro” or “Fighting Pedro,” something like that. It included bitters, bourbon (supposed to be Fighting Cock), sherry (Pedro Ximenez), and mint. The hallmark of this cocktail is that it’s shaken, which apparently is against the mixologist rules for this combination of ingredients. I’ll take their word for it. But what really is certain, is that this was my favorite drink of the night. It was complex and still refreshing.

The last drink of the night, the guys were especially proud of – a cold Irish Coffee made with no water.

I recall that to get the coffee taste, they used actual coffee and cold-seeped it with Irish whiskey (Bushmills) for an extended time. This was a really impressive drink. My second favorite.

It was a great night. Cheers!

Link: Seven Grand

I think he’s right. The ingredients are pretty simple – pork belly, arugula, tomato, mayo, and ciabatta bread. What really makes the sandwich, in my opinion, is the glaze. It’s like maple syrup goodness. The combination of sweet, savory, and carbs. Yum.

Still kind of hungry, we tried the Roasted Marrowbones, which was served with shaved fresh horseradish, shallots, parsley, and four slices of grilled ciabatta. This was my first, and definitely not my last time, having this. I really liked this a lot, and will now be ordering this whenever I encounter it at another restaurant’s menu. It was fatty, rich, and satisfying.

Cheers!

Link: Library Bar

Overall, I liked the food, particularly the uni pasta (I always order some version of this whenever I visit a Japanese spaghetti place). The noodles had a perfect firmness, and the whole thing was really flavorful.

I also tried a bit of other things, like the White Snapper Carpaccio, which was not my favorite. I found the onions and cilantro a bit too overpowering.

The Grilled Romaine with Parmesan Dressing was something new I’ve never had before. It was okay and kind of tasted like cabbage.

The Prosciutto Salad was a bit of a let down, in terms of look and flavor. It was a mixture of mini slices of prosciutto, some mixed greens, Parmesan cheese, and a balsamic vinaigrette.

The Shrimp Mousse Ravioli with Shiitake Mushroom Sauce was actually really good. Very rich.

I might be back.

Link: Orris

Copy + Paste of the cigar’s description:

In order to create Partagas Black Label, Daniel Nuñez and his colleagues spent 10 years perfecting the Medio Tempo wrapper and the La Vega Especial binder. Cuban-seed Medio Tempo wrappers are darker, heavier and richer than other wrappers because they are harvested only after they have been allowed to age on their plants 50% longer than other wrapper leaves. The La Vega Especial binder is sun-grown in the Dominican Republic to give it a deep, rich flavor of its own. To enhance the cigar’s full-bodied character even further, the blend is a mixture of Nicaraguan Ligero and Dominican Piloto Cubano Ligero. These tobaccos and a larger ring gauge translate into a richer, fuller-bodied flavor.

Link: General Cigar

Link: Grand Havana Room

Wine Advocate: It is my opinion that Taylor’s tawny ports are the best of their type. When tasted against other tawnys, they all exhibit more aromatic personalities, greater fruit and ripeness, and a wonderful sweetness and length. Although I find the Thirty Year Old Tawny admirable, I prefer the richer, more vibrant Twenty Year Old Tawny. Score: 92. —Robert Parker, February 1995.

Wine Enthusiast: Although this famous name has produced quite a light 20-year-old, that lightness is more than made up for by the beautiful, smooth flavors, the taste of lemon jelly, dried apricots and peaches, and fine, fresh acidity. Score: 90. —Roger Voss, August 01, 2006.

Copy+Paste from Taylor’s website:

Taylor’s is one of the most highly respected producers of aged tawny Port wines.  This style of Port is fully matured in seasoned oak casks each holding about 630 litres of wine.  Here, over many years of ageing, the Port wine gradually takes on its characteristic amber ‘tawny’ colour, slowly developing the complex mellow flavours and the smooth luscious palate which are the hallmarks of this style of port. 

Taylor’s blends its magnificent 20 year old tawnies from its extensive reserves of old cask aged Ports matured in the firm’s cool and tranquil cellars (known as  ‘lodges’) in Oporto on Portugal’s Atlantic coast. 

In the 20 Year Old tawny, the fruit has mellowed further than in the 10 Year Old, and the spicy, nutty aromas of ageing are more powerful and intense.

The most popular 20 Year Old Aged Tawny Port in the United States of America.

These Port wines are bottled when ready to drink and do not require any further ageing in bottle.

Link: Taylor’s Port

They served from the Fine Oak Series, the 10- (pictured above), the 15-, the 17-, and the 18-year old. And from the Sherry Oak series (which is my favorite range from The Macallan), the 12-year old.

If you’re interested in single malt scotch, or just like free drinks (like me), The Macallan tastings are always fun.

Link: Raise The Macallan

To accompany my draft beer, I ordered the Library Burger. They had four other burgers on the menu that sounded equally appetizing, but I wanted to try their signature this first go round. Content with my choice, the bartender also mentioned that this was his favorite of the burgers.

Anyways, according to the menu, the Library Burger contains caramelized onions, sweet pickles, white cheddar, arugula, and mustard. My first impression upon seeing it was that it looked pretty small, like Umami burger small. But never mind the size, what really mattered was how it tastes. If it was as good as Umami, I wouldn’t hesitate ordering a second burger to compensate for the size. So, how was it?

In a word, okay. Though very tasty and worth a repeat visit (if I’m hungry and grabbing a beer at the bar), the burger experience wasn’t as great as I really wished it’d be. Specifically, I found the patty to be on the thin side, the bun to be a bit too hard (like it was over-toasted), and the mustard to be overwhelming. So, no second burger. Oh well.

Link: Library Bar

Cai Guo-Quiang, in orange, pouring gun powder…

Volunteer assistants laying over stencils…

When they were ready to ignite the gunpowder, we all had to move away from the barrier and sit ourselves on the bleachers. The actual ignition lasted for just a moment. And like most things that go bang, it was pretty cool to see.

The resulting smoke triggered MOCA’s fire alarm system. And that was my cue to leave. On my way out, I snapped this picture of the almost final product. You can see them starting to install the finished panels. Pretty cool.

Overall, it was a fun way to pass some time and has made me more anxious for the exhibition opening.

Though it’s on the mild side, I liked it so much that I had to give a couple of these to some friends to enjoy.

Hanging outside at LACMA…

Cheers!

Links:
Humo Jaguar
Rocky Patel
Good Review of Rocky Patel Edicion Unica Toro

When we left, I also ran into a couple of old pals from my UCLA days.

Of course, the way one lights his or her cigar is a personal choice. And for a while, I primarily used matchbooks, where I would ignite and use the entire matchbook in one go. That was cool and all, but I figured that if I’m going to semi-regularly indulge in a smoke with my libations, I should probably invest in a good lighter. So, like everything else that interests me, I researched the hell out of cigar lighters – looking at features offered across the price spectrum, from cheap and minimally functional to luxurious and over the top.

Now, if money were no object, I would not flinch about getting a classic St Dupont Gatsby. It’s masculine and exudes luxury. Maybe one day!

Well, after doing more realistic research, I came across this Black Label El Presidente lighter that distinguishes itself from other butane lighters with its Flat Flame technology – the engineers found a way to diffuse the flame from a typical, single rod to a thin, flat flame. It’s a pretty ingenious idea, if you ask me. By simply altering the flame shape, smokers, when lighting the cigar, can employ a painting motion at the foot to cover more surface area. Naturally, this provides greater control for toasting and touching up the cigar. Cool, right?

So, narrowing my search down to this lighter model, I was briefly torn between getting the black one or the copper one. Both looked really cool, but in the end, I was more drawn to the metallic, satin finish of the copper. Finally, bargain hunting, I found the best price off of Amazon ($79 vs $100 MSRP).

And here we are. As the close up indicates, it is a solidly built lighter. About the size of a 5-pack of chewing gum, it is all metal and feels substantial in the hand, and works as advertised. I am very pleased with this lighter! That’s my review =)

….. for a much better review (and one that actually convinced me to get this lighter), click >>here<<.

To light, flip open the spring-aided lid to expose the mirror-finished head, and pull down the black grooved trigger.

Bottom. Pretty standard looking. This lighter is made by Lotus.

See? Flat flame. Pretty cool.

Links to buy:
Black Label El Presidente (Copper Satin), like mine!
Black Label El Presidente (Black)

Link: Schott NYC

le cozze. mountain of steamed mussels flavored with garlic and chile flakes, served with toasted crostini. I really enjoyed soaking up every last drop of mussel juice with the bread. yum!

Actually, not really wanting to fuss with the menu, we all had the tasting menu, as well as our own bowls of steamed mussels inserted between the 1st and 2nd course. Thank goodness, because there was no way I wanted to share my mussels =)

So, what was exactly on the tasting menu…

We started with il carpaccio di scampi, which was basically langoustine (prawn) carpaccio, asparagus, yuzu, roe.

After the mussels, we had carbonara pasta. This was really rich and creamy!

Our fourth savory item was duck served with chestnut puree, potato, endive, and some balsamic reduction. This was very tasty.

 Finally, for dessert, la torta al cioccolato - dark chocolate palette, strawberry, pears, candied pistachio

As expected, a pretty good meal.

Cheers!

Link: Drago Centro

So, what I have pictured here is my second purchased bottle of The Glenlivet Nàdurra, and the cork top of the first bottle that I kept as a memento.

As can be read from the label, this scotch whisky was aged for 16 years in old bourbon barrels (where it gets its vanilla notes), bottled in November 2011 at natural cask strength (54.2% abv for batch 1111Q), has no artificial coloring, and is non-chill filtered. That is, it has qualities that I can appreciate. Taste wise, it is pretty refreshing with its floral and fruitiness. And with its high alcohol content, rather than add water, I like to continually enjoy this scotch neat but over an extended amount of time, savoring a sip every 5 minutes or so. Not only does this prolong the experience, allowing the whisky to breathe lets a whole plethora of flavor notes emerge – spicy, citrus, bitter, new band aids, vanilla, oak, fruity, aniseed.

I really like this. Cheers!

Link: The Glenlivet

That’s one of the crowd favorite Luchadores, Dirty Sanchez, above, walking around during intermission. Very cool.

Tip: Doors open an hour early. Seats are first come first served. Wish I knew that.

I’d definitely go again.

 Link: Lucha VaVOOM

I really like that tee underneath the biker jacket. New York Fuckin City.

Link: Tim Hamilton

What I can say for certain, though, is that this is another great drink from Laphroaig. It’s got tons of peat smoke on the nose and palate. In fact, I like it much better than the standard 10. Finally, its higher alcohol volume gives the cask strength a run for its money!

Link: Laphroaig

When we arrived, there was ample seating upstairs, but we decided to settle at the bar, and the one thing that immediately caught my eye was their whisk(e)y selection. Whoever stocked the place has great taste! I usually have beer with burgers but when I spotted a bottle of Pappy Van Winkle on the top shelf….yea, there was no way I was going to pass on this opportunity. For those not familiar, Pappy Van Winkle is among the critically-acclaimed wheat bourbons on the market and it’s also one of the scarcest, normally selling for twice its MSRP. Having been unsuccessful in acquiring a bottle of my own, I happily paid a reasonable amount for a dram of the 15 year old (you can see it pictured next to the ketchup below), which is not only bottled at a higher proof, it’s in my opinion, better than the older and pricier 20- and 23- year old. After savoring the first sips, I turned my attention to the food….

Between the two of us, we tried three burgers – The signature Short Order (pictured left), of course, Nancy’s Backyard Burger (foreground), and Amy’s Turkey Burger (in the back).

Between the bun, the Short Order burger comprised of a grass-fed beef patty, slice of semi-soft Morbier cheese, griddled mushrooms, some Bibb lettuce, and mustardy mayo, which made this standout from other burgers I’ve had. It was a good start.

In lieu of fries, we had the Short Order Spuds, which were asymmetrically torn chunks of fried potatoes, with their dipping sauce (sour cream? with bacon bits on top). Sinfully yum.

Next, I became acquainted with Amy’s Turkey Burger, which was good for a turkey burger. The organic turkey patty was accompanied by sage cheddar cheese, celery, leeks, and more mustardy mayo… they really like their mustardy mayo here.

Finally, saving the best for last, I savored every bite of Nancy’s Backyard Burger, which had a special blended patty and came with thick slabs of artisan bacon, slice of comté cheese, avocado mash, grilled onions, a slice of tomato, iceberg lettuce, and spicy mayo. My friend and I both agreed this was the best burger of the three we had that night. It was simple and had the standard condiments, albeit a bit fanciful…. It was familiar with some added class.

Overall, I enjoyed my experience at Short Order. I’ll definitely come back on another weeknight.

Cheers!

Link: Short Order

Society Notes:

Summery, with Jelly Tots, boiled sweets and fresh fruits followed by Cream Tea with Iced Gem biscuits. Water introduces lemon meringue and rhubarb and custard chews. A smooth texture, sweet taste and scented aftertaste.

The route I’d take: Beverly Hills > New York > London > Paris > Hong Kong > Rome >> Athens > Geneva.

For me, the real challenge is finding a way to clear my calendar for the next month!

Here are a couple of pics…..

Copy + Paste of the Press Release:

Gagosian Gallery is pleased to present “The Complete Spot Paintings 1986–2011” by Damien Hirst.

The exhibition will take place at once across all of Gagosian Gallery’s eleven locations in New York, London, Paris, Los Angeles, Rome, Athens, Geneva, and Hong Kong, opening worldwide on January 12, 2012. Most of the paintings are being lent by private individuals and public institutions, more than 150 different lenders from twenty countries. Conceived as a single exhibition in multiple locations, “The Complete Spot Paintings 1986–2011” makes use of this demographic fact to determine the content of each exhibition according to locality.

Included in the exhibition are more than 300 paintings, from the first spot on board that Hirst created in 1986; to the smallest spot painting comprising half a spot and measuring 1 x 1/2 inch (1996); to a monumental work comprising only four spots, each 60 inches in diameter; and up to the most recent spot painting completed in 2011 containing 25,781 spots that are each 1 millimeter in diameter, with no single color ever repeated.

In conjunction with the exhibition will be the publication of The Complete Spot Paintings 1986–2011, a fully illustrated, comprehensive and definitive catalogue of all spot paintings made by Hirst from 1986 to the present. Published by Gagosian Gallery and Other Criteria, The Complete Spot Paintings 1986–2011 includes essays by Museum of Modern Art curator Ann Temkin, cultural critic Michael Bracewell, and art historian Robert Pincus-Witten as well as a conversation between Damien Hirst, Ed Ruscha and John Baldessari.

The third issue of the Gagosian App for iPad will also launch January, providing an interactive, in-depth look at the series that features more than ninety spot paintings.

“Damien Hirst: The Complete Spot Paintings 1986–2011” precedes the first major museum retrospective of Hirst’s work opening at Tate Modern in London in April, 2012.

Link: Gagosian

Link: Kushiyu

Originating from Bowmore, the oldest distillery (est. 1779) on Islay, this independent bottling was quite a treat!

The Society’s tasting notes:

The nose is varied and generous; treacle toffee, incense, beeswax, heather twigs and cakes (syrup sponge, ginger cake, Battenburg). The palate is big, sweet and smoky; toffee apples, roasted peppers, leather, honey and chocolate limes.

 If I could add, chewing this whisky neat reminded me of  lychee, while the finish gave a hint of rubber, durian fruit, and xylitol gum. This dram definitely had a unique flavor profile, and since it is sold out, is one that I will miss greatly.

Cheers!

Links:
Bowmore
SMWS (Scotch Malt Whisky Society)

It was cast and unveiled (in my opinion) at the peak of the Banksy hype in 2006.

It’s an edition of 12 and measures 25 by 30 by 21cm.; 9 7/8  by 11 3/4  by 8in.

Catalog quotes Banksy:

They exist without permission. They are hated, hunted and persecuted. They live in quiet desperation amongst the filth. And yet they are capable of bringing entire civilizations to their knees. If you are dirty, insignificant and unloved then rats are the ultimate role model.

It’s painted bronze measuring 91 by 54 by 57cm.; 35 7/8 by 21 1/4 by 22 1/2 in. Executed in 2006.

Marc Quinn:

I was looking for the current incarnation of the Venus/Aphrodite archetype, and I looked at the various film stars and models. It was Kate’s ubiquity and her muteness that made her seem to me more like a classical divinity than any of the others I considered; she is someone who never really speaks but who is continually spoken about; that makes her a very effective mirror of ourselves – our desires, our obsessions, our dreams. What’s still more intriguing is the way that her and her image have parted company – she has one life and the image has a different one.

If I had the funds, I’d buy it.