Jan 28, 2014 | In: Blog, Reviews
Nice write-up in Boulevard Magazine this month. Check it out! If you have difficulty reading the article, you can read it here as well.
Jan 21, 2014 | In: Blog, Events
At BJC Hollywood & Sherman Oaks Friday February 14th, 2014 Seating at 7pm, 7:30pm & 8pm Make your reservation at email@example.com. Please make sure you specify which location (Sherman Oaks or Hollywood), number of guests and what time. Menu 1st course Small bites for two… Crostini with reduced balsamic vinaigrette,
Nov 02, 2013 | In: Blog, Recipes
INGREDIENTS: one medium size zucchini 2 oz of freshly grated parmesan half of lemon (juiced) 1 teaspoon of fresh mint and fresh basil all mixed and finely chopped 3 teaspoon of olive oil splash of white balsamic vinegar 1/3 teaspoon of dijon mustard 1/2 teaspoon of finely chopped shallots 1/3
Oct 24, 2013 | In: Recipes
Ingredients : one bunch of fresh Kale, coarsely chopped two teaspoons of extra virgin olive oil one teaspoon of minced garlic one teaspoon of sliced shallots one teaspoon of fresh chopped mint leaves one teaspoon of pine nuts two teaspoons of dried cherries one teaspoon of balsamic vinegar salt and
Oct 16, 2013 | In: Shout Out
Check out this article from BuzzFeed. Notice the first restaurant that they met! Click here to check out the article, it’s funny!
Sep 30, 2013 | In: Blog, Events, News
Private Dinner Menu Saturday, November 16th at 7:00pm @ the Sherman Oaks Location Prepared by Chef Kamil Majer 1st course Tower of fresh mozzarella, 3 “kinds” of tomatoes, basil and pomegranate puree and drizzle of Brunello di Moltacinno extra virgin olive oil 2nd course Vegan soup of wild mushrooms, potatoes
Feb 06, 2013 | In: Blog, News, Reviews
“LA’s Top Brunch Spot: Blu Jam Cafe.” Check out our awesome writeup in LuxLife!
Feb 05, 2013 | In: Blog, News
CLICK TO RSVP Browse the Alec Byrne Rock & Roll Archive on über ARCHIVES Learn About Photographer Alec Byrne www.rockandrolltimecapsule.com
Dec 07, 2012 | In: Blog, Recipes
One small whole organic chicken Chopped carrots Chopped celery Chopped onion Chopped garlic Chopped parsley Chopped green onions 6 bay leaves Olive oil Salt and pepper In a large pot heat up olive oil, add garlic and onion, sweat a bit, then add carrots and celery and sautéed till browned