Places to be … things to know about.
Posted by Glenn Gritzner on August 15, 2009
Good day, enthusiasts —
Not every post can be the latest, hippest thing, full of urban theorizing, right? Today, I figured I’d just tell you about a couple of things going on that you might not have heard about, that you should know about. Which, now that I think about it, makes them kind of the latest, hippest things. And, they allow you to dip your toe into the enthusiast world instead of just reading about it – so get out there and check these things out!
Seven Grand Whiskey Club
1st Tuesday of every month – next meeting September 1
Seven Grand – on 7th, between Grand and Olive (closer to Olive). Look for the black gates leading to stairs
One time $35 lifetime membership fee
This is one of those ideas that’s so obvious, you wonder why they didn’t do it sooner. But thanks to the genius of John Coltharp, there is now an actual club for people who like to drink whiskey at Seven Grand. (and if you say to yourself “I’m not a whiskey drinker”, you should go there, tell them that, and see what they serve you. Be open minded and I bet you’ll like it.)
It’s open to the public, but mostly being spread by word of mouth. Every month, different whiskey purveyors will sample their wares, and there will likely be some surprises thrown in from time to time. The next meeting will feature Buffalo Trace, a fine and reasonably priced whiskey.
And as for that $35? You’ll make it back in one night.
Jonathan Gold’s Union Station Cocktail Party
A benefit for Zocalo Public Square
October 10, 2009
Union Station – you know where it is, or you should.
$300/person – hey, it’s a fundraiser.
Official invitation here.
Jonathan Gold is the Pulitzer Prize-winning food writer who has written the best article to date on the cocktail scene in Los Angeles in the LA Weekly a little while back. (if you missed it, check it out here.)
I’m not going to repeat all the reasons that Zocalo is a good cause – check out the invite for that – but I will tell you a little bit about why I think this will be a good party.
First, Michael Cimarusti is doing the food. He’s the chef and owner of what I think is the best restaurant in Los Angeles, Providence.
Second, Eric Alperin is devising the cocktails. Eric is the lead bartender and co-creator of the Varnish, which is the best bar in the City.
And, Eric’s cocktails will be actually, consciously paired with Michael’s food – that’s like being there the first time chocolate was paired with peanut butter … that’s like Frank Sinatra singing songs written by Mick Jagger … that’s like Picasso and Rembrandt collaborating on a painting … you get the idea.
All that, plus discussion about this particular moment in LA’s food-and-cocktail history with really smart, witty people, in a very cool, historic building.
So yeah, it’s a little pricey, but it’s for a good cause and a one-time-only event that you’ll never experience again.
Le Coquetier Ball
A benefit for the Museum of the American Cocktail, the US Bartenders Guild, and the Sporting Life
I’m blogging about this WAY too early, but I want to get people excited. Those of us on the LA Cocktail Community Board, with the inspiration from our fearless leader Marcos Tello, are going to throw a full on masquerade – yes, masquerade – ball later this year. We’re going for black tie, masks, the works. It’s going to be quite something.
I believe this fine event will take place at the Edison in conjunction with a Radio Room and, if rumors are to be believed, some superstar bartenders will be joining us from around the country. It’s for causes near and dear to those of us who have found our way into the cocktail community – both the Museum of the American Cocktail in New Orleans will benefit as well as local groups who are doing their best to spread the word about this newly resurgent art form.
Why Le Coquetier? Because a “coquetier” is a French egg cup, and is the presumed vessel of choice into which 19th century New Orleans pharmacist Antoine Peychaud mixed the bitters he invented with Cognac, creating the drink which would one day become the Sazerac – otherwise known as the original cocktail, through a mispronunciation of the word “coquetier”. The rest is history … and will continue to make history at Le Coquetier Ball.
So stay tuned for more on that.
Some fun things for you to immerse yourself further into this wonderful world.