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SOON EVERYONE WILL WANT TO BE IN THE DOG HAUS!

admin — Sat, 15 Jun 2013 23:56:19 +0000

Three Southern California Based Friends Turn Passion For Gourmet Hot Dogs Into An In-Demand Fast Casual National Franchise Launching June 2013

This country may be going to the dogs after all! And leading the pack are Dog Haus partners Hagop Giragossian, Quasim Riaz and André Vener.

Born from a passion for hot dogs, what started between friends as an idea for a fun new concept has turned into Dog Haus, a full-fledged thriving restaurant with three locations in the San Gabriel Valley: Pasadena, Alhambra and Dog Haus Biergarten in Old Pasadena.

And now, less than three years later, the little restaurant that not only could but did, is launching as a national franchise.

Dog Haus’ accelerated growth is a testament to a business model that was built upon an unwavering dedication to detail. Everything from its proprietary hot dogs and Haus recipes to the presentation of its cleverly named fare, fun family friendly atmosphere, and custom décor to its exceptional and welcoming staff create the undeniably unique Dog Haus experience.

“Our small business success story has turned into a nationwide opportunity for others as well,” said Giragossian, who also serves as Vice President of Franchise Development. “By franchising, the well-honed Dog Haus brand has unlimited potential to dominate what is now a minimally served niche market in the fast causal restaurant arena.”

“We hit it out of the park with Dog Haus and are beyond thrilled to franchise and become a national brand,” added Riaz. “Hot Dogs have long been a treasured part of America’s culture and Dog Haus is honored to be at the forefront of the present-day hot dog revolution.”

Dog Haus’ leadership in the hot dog revolution has generated a local cult following that is ready to explode across the country.

Why? Countless reasons that may even outnumber the various ways Dog Haus customers can customize their gourmet hot dogs.

To begin with, Dog Haus exclusively serves its own proprietary 100% all-beef skinless hot dog and tucks it inside Grilled Hawaiian Rolls instead of traditional buns—a unique sweet and savory combination that customers eat up.

Then, while embracing both traditional American favorites along with creative one-of-a-kind recipes, Dog Haus piles on a bounty of uncompromisingly fresh produce and the highest of quality toppings.

When not building their own creations from a choice of more than 40 condiments, Hot Dog enthusiasts can sink their teeth into one of ten signature Haus Dogs such as such as the Sooo Cali, named one of LA Weekly’s Top 100 Dishes in 2012, featuring arugula, diced tomato, crispy fried onions, spicy basil aioli, and avocado—one among Dog Haus’ many items that led CNN to name Dog Haus one of their Top 5 Places To Eat A Hot Dog In The USA.

The creative value-based menu has something-for-everyone including an assortment of equally inspired burgers made of 100% natural black angus beef, a host of the Haus Sausages and scrumptious sides including Tater Tots and Fresh Cut Fries, seasoned to perfection, as well as vegetarian options.

To date, Dog Haus maintains proprietary recipes on its Haus Chili and Slaw, spicy basil aioli, garlic aioli and secret Haus Sauce.

“Dog Haus is great food at a fair price served quickly in a fun and inviting atmosphere,” said Vener. “There is definitely an expanding market for our concept and we are taking it to new and exciting levels.”

For more information about Dog Haus, visit doghausdogs.com, email franchise@doghausdogs.com or call 626.796.HAUS. Dog Haus can also be found on social networking sites including facebook (Dog Haus), Foursquare (Dog Haus) and twitter (dog_haus).

Second SIP-tember: a celebration of the cocktail set for August 15th through September 26th

admin — Tue, 04 Jun 2013 23:14:09 +0000

64 drinks will compete to be named the favorite during six-week cocktail bracket challenge at restaurants and lounges throughout Pasadena

Patrons get to decide which cocktail is Pasadena’s favorite during SIP-tember: a celebration of the cocktail in Pasadena. From August 15^th through September 26^th, local restaurants will serve cocktails that will be paired against each other in a competition. 64 cocktails, ranging from drinks specially concocted for the competition to margaritas and sangria, will begin the competition that will last six weeks and culminate in a live taste-off of the four drinks that win their bracket.

Brackets will be unveiled on the Pasadena Restaurant Week website on Monday, August 5^th

a | k | a an American Bistro had three drinks in the 2012 SIP-tember competition

at 2pm. Which drinks will be paired against each other in competition? Will 2012’s favorite cocktail, the Broad Street Hurricane, stand up to this year’s competitors?

The 64 cocktails competing in 32 brackets will be available for viewing at the Pasadena Restaurant Week website at www.pasadenarestaurantweek.com on Monday, August 5^th.

The first challenge will take place over two weeks and pit 32 pairs of cocktails against each other. Each week following the winners will be paired head-to-head with another winning cocktail until, on September 27th, the four finalists will be matched in a live tasting during the annual Taste of Pasadena hosted by the Pasadena Chamber of Commerce on Thursday, September 26^th from 6pm to 9pm at a special venue in Pasadena.

Voting in the cocktail bracket challenge goes live on Wednesday, August 15^th.

Complete participant and cocktail information will be posted at www.pasadenarestaurantweek.com.

SIP-tember kicks off with a citywide cocktail party to celebrate the 101^st anniversary of the birth of America’s first celebrity chef and Pasadena’s own Julia Child. The Julia Child Pasadena Cocktail Party on August 15^th will take place in restaurants all over Pasadena, culminating in a citywide happy birthday toast at 7:00pm. Patrons will be encouraged to dress for a 1950s, 1960s or 1970s era cocktail party.

Restaurants wishing to enter cocktails in the SIP-tember Cocktail Bracket Challenge can email paul@pasadena-chamber.org for information and details.

Pasadena Restaurant Week chefs included in new book Best Chefs America

admin — Mon, 03 Jun 2013 23:08:16 +0000

Several chefs associated with Pasadena Restaurant Week are named in Best Chefs America. Best Chefs America is the ultimate chef’s guide to chefs. This inaugural edition is the result of over 5,000 one-on-one interviews with some of the best chefs in the United States. The chefs we interview tell us who the best chefs are, and we publish the results. Inside you will find a list of the best chefs in America, as determined through our interviews. We are also able to share with you emerging culinary trends and ingredients identified throughout the course of our interviews.

Named in the book are Claud Beltran of Noir Food and Wine, Claud and Company and his newest venture The Eatery. Tim Guiltinan of The Raymond Pasadena, Jorge Avila of Arroyo Chop House, Laurent Quenioux of Vertical Wine Bistro, Grant Rowe of Green Street Restaurant were named along with David Feau who led the kitchen at the Royce at the Langham Pasadena (which is now the Royce Wood-Fired Steak House.

There are some great chefs in Pasadena. Stop in an taste some great food at one of these fine restaurants, or any of the others found at www.pasadenarestaurantweek.com.

Spring is here at Celestino Ristaurante and Bar with special Black Truffle Menu

admin — Mon, 03 Jun 2013 00:13:05 +0000

Though it’s tempting to hop on a plane headed east to get an authentic taste of Italy in the spring, it’s not always schedule-friendly or cost effective. Lucky for us, Pasadena eatery Celestino Ristorante, part of the famed Drago Family restaurant group, is offering a brand new menu highlighting the flavors of the season on their new spring Black Truffle menu with a collection of authentic, old-world eats!

Start your flavor journey with Calogero’s Antipasti offerings, beginning with a Mushroom Soup with Black Truffle, or theSoft Polenta with Mushroom in Fontina Cheese and Shaved Black Truffle Sauce. The simplicity of Drago’s approach is highlighted in the Tuna Carpaccio with Mushrooms and Truffles.

In the Pasta-Risotto-Ravioli section of the menu, a Drago personal favorite is the Ravioli Stuffed with Quail Eggs in Asparagus Sauce with Shaved Truffles, but the Risotto with Mascarpone Cheese and Shaved Truffle has proven to be a customer favorite as well. Mixed vegetables are also perfectly highlighted in the Tagliatella Primaverille, with flat wide pasta, mixed vegetables and shaved truffle.

One of the main dishes in the Carne e Pesce section that Calogero feels perfectly represents spring, and compliments the Black Summer Truffles at Celestino is the Filet of Dover Sole poached with julienne Vegetables and Summer Truffles. But these days, Drago is most in love with the Veal Scaloppini with Prosciutto, Sage, Provolone Cheese and Truffle.

“It’s a classic Italian dish,” Drago explains. “It’s a very fine piece of veal that receives a burst of flavor from ingredients like tomatoes, wine, garlic, capers and oregano, and then is combined with the prosciutto, provolone and Truffle. People like it because it’s simple and delicious.”

Rounding out the Dolce section of the menu is the ultimate dessert – Tartufo Ice Cream. The word “Tartufo” means “Truffle” in Italian. “Tartufo” is well known as an ice cream dessert that is also known as “Bomba”. At Celestino, Calogero has paired three fabulous flavors together giving diners a taste of Chocolate, Vanilla and Pistachio to complete their meal. Says Drago, “I wanted to give people a little bit of everything, and something fun at the end.”

Whether you choose to refresh your taste buds by ordering a la carte or by creating a four-course Black Summer Truffle feast for $58.00, no doubt you will fall in love with Celestino Ristorante’s version of Italy in Spring, right here in Pasadena.

For over 18 years, Celestino Ristorante has delighted the palates of Pasadena locals and travelers from all over the world, treating them to a taste of authentic Italian cuisine in the valleys of Southern California. Owner Calogero Drago infuses Celestino with all the hallmarks of a famed Drago Brother’s restaurant, expertly crafted food made with the finest, freshest ingredients, comingled with an elegant and casual environment where every customer is made to feel like family. For information or reservations, please call Celestino Ristorante & Bar directly at 626.795.4006.

DineLA best of Pasadena list dominated by Restaurant Week participants

admin — Sun, 02 Jun 2013 23:27:19 +0000

DineLA has gotten into the top 10s business. Their list of the 10 best in Pasadena included these 2013 Pasadena Restaurant Week participants:

OSAWA

Sayuri Tachibe, the wife of Chaya Corporate Executive Chef, Shigefumi Tachibe, struck out on her own in Old Pasadena with Osawa, a restaurant that combines a focused combination of izakaya fare, shabu shabu and sushi. The space includes art-lined walls, an open kitchen, and shabu shabu pots built into the L-shaped counter. Chef Norio Yoshikawa presides over a menu that includes thin-sheathed seafood “cigars” that contain minced squid, octopus and shrimp and come with seven-spice mayo. Bagna Couda, a savory anchovy and butter sauce, comes with a plank of organic farmers market vegetables for dipping. Shabu shabu comes with a basket of udon noodles, tofu slabs, shungiku (garland chrysanthemum) leaves, Nappa cabbage, scallions and two dipping sauces: ponzu and sesame. The prime ribeye has deep color and good fat rimming. It’s also possible to upgrade to super premium Wagyu beef from Saga, which cooks near instantly. Sushi consists of small, creamy uni from Hokkaido, and well-marbled toro, which arrives in 15-pound zabutons (mattresses) from Maguro. For dessert, nutty black sesame soy milk panna cotta arrives wrapped in decorative washi paper.

Parkway Grill

The Parkway Grill has been a Pasadena mainstay since 1984 and helped fuel several more restaurants from the Smith Brothers – Bob and Gregg – including Arroyo Chophouse across a parking lot. Parkway’s experience includes live piano music and a bar that began life in 1920s Chicago. The Parkway Grill features seasonal American cuisine and even grows herbs and vegetables on-site. A mesquite grill and oak-burning oven join forces to contribute dishes like spring lamb lollipops with crispy goat cheese polenta croquettes, pine nut fig relish, and pomegranate mint syrup; and filet mignon with Yukon gold “smoked” mashed potatoes, wild mushroom ragout and marsala-veal reduction. Since the restaurant sources California produce, expect several seasonal salad options. Over the years, the Smith Brothers have amassed more than 3,000 wine bottles, which have helped to earn The Parkway Grill accolades.

Pie ‘n Burger

It’s always pie time at Pie ‘N Burger, at least according to the clock that rests on the wall by the entrance of this Pasadena mainstay, which dates to 1963. Caltech students still flock to owner Michael Osborn’s establishment, filling counter seats that overlook veteran grill men, and provide a sneak peek at the tantalizing pie case. Most people come for juicy grilled burgers, which join homemade Thousand Island dressing, pickles and crisp iceberg lettuce on all-American buns. Add bacon and Swiss if you’re feeling bold, and add buttery hash browns if bold isn’t good enough. Pie ‘N Burger sells more than a dozen pie varieties every day, including sweet peach in summer, and coconut cream pie with a thick layer of fluffy meringue, year round.

The Raymond Restaurant

A building that started as a caretaker’s cottage for the stately Raymond Hotel became a restaurant in 1975. Current owners Rob Levy, wife Leslie and Gary Weyand upgraded the Craftsman cottage and cocktail program in 2010 with the help of designers David Poffenberger and Derrick Flynn of Soda Design and mix masters Marcos Tello and Aidan Demarest of Tello Demarest Liquid Assets. The space now features an inviting patio, the 1886 Bar with a pressed tin ceiling and retro feel, and intimate dining rooms. Chef Tim Guiltinan crafts a seasonal menu with progressive plating that might include The Salad of Forgotten Roots with flowers, herbs and “other neat stuff;” twice-cooked squid with pickled white asparagus, wood ear mushrooms, herbs and grilled yogurt; and Moroccan-style lamb, a combination of braised shank, roasted rack and baby cauliflower. To finish, it comes down to whether you’d like a dessert, or perhaps a creative cocktail like the Peanut Butter Cup with peanut-infused rum, crème de cacao and fresh whipped cream.

The Royce Wood-Fired Steakhouse

The Langham Huntington, Pasadena, debuted in 1907 and continues to stay relevant by continuing to refine their culinary concepts. They replaced Dining Room in 2011, allowing their ships-in-bottles to drift out to sea in the process. The evolution continued in March with the opening of The Royce | Wood-Fired Steakhouse. The dining room now has white banquette islands with an overhead track ringed with abstract stars. Glass fronted wine rooms frame the hostess stand. A curtained glass wall faces the hotel’s well-manicured grounds. In the kitchen, Chef Anthony Zappola is a veteran of Tom Colicchio’s Craft Restaurant Group, and he’s presiding over a modern, a la carte steakhouse menu that features Prime USDA beef from Pennsylvania, Australian wagyu from golfer Greg Norman, and Kobe-style wagyu from Japan, available by the ounce, all grilled over white oak. Seasonal accompaniments may include spaghetti squash gratin, Sea Island red peas with fresh bacon, or soft polenta with mimolette cheese. It’s possible to avoid steak altogether with options like whole roasted poussin or Dover sole meuniere.

While Pasadena Restaurant Week is over for 2013, you can still find a great place to eat at www.pasadenarestaurantweek.com.

Slater’s 50/50 announces June Burger of the Month, Ruth’s Chris celebrates 100 years of Mondavi

admin — Sat, 01 Jun 2013 22:24:22 +0000

Slater’s 50/50′s June Burger of the Month is the 50/50 Fire Burger: Their famous 50/50 bacon and beef patty blended with our signature fire mix, topped with melted chipotle Gouda, habanero bacon bits, guacamole, a fried egg and our house-made jalapeño jam sour cream. Served on our brioche bun.

June 2013 Burger of the Month

Celebrate 100 years of fine winemaking at Ruth’s chris Steak House

You are invited to a very special tribute dinner honoring 100 years of Robert Mondavi at Ruth’s Chris Steak House on June 13th. Taste five courses inspired by dishes served at the Robert Mondavi Winery, perfectly paired with incredible wines.

See the menu and reserve a table >>

Old Oak Cellars, Pasadena’s first winery wins medals at Pacific Rim International Wine Competition

admin — Sat, 01 Jun 2013 17:34:47 +0000

Old Oak Cellars of Pasadena had four wines submitted to Pacific Rim International Wine Competition in Orange County in April. All won medals! The judges included Wilfred Wong of Bevmo):

Winning recognition at the competition were:

The 2010 Cabernet Sauvignon and Merlot both won Silver;
The 2012 Chardonnay (our first ever) won Silver;
and, the 2011 Sauvignon Blanc won GOLD (also our first ever).

“We can now boast Medal winning wines as we have now won 5 medals for 5 wines in total submitted in two successive years,” said Old Oak Cellars’ Paul Overholt.

For information visit www.oldoakcellars.com.

Trattoria Neapolis A Special Restaurant Not Just for Special Occasions

admin — Fri, 31 May 2013 22:53:23 +0000

Dine with Trattoria Neapolis weeknights starting at 5:30pm and discover new ways to enjoy Neapolis, your local neighborhood restaurant.

Pizza Party MONDAYS: All You Can Eat Neapolitan Pizza & Salad for $14.95
Join us for an upstairs Pizza Party! Servers will circulate with a variety of pizzas. Have as many slices of pizza and servings of salad as you can eat. Kids under 10 can join in for only $6.95. Please no “doggy bags” and no sharing. Dine-in, upstairs only.

Family TUESDAYS: Kids Eats Free with Paying Adult
Each child under 10 years old gets a free main course from the kid’s menu with every paying adult that purchases a main course from the regular menu. For every adult dessert ordered, we’ll add a free scoop of gelato and a cookie for a child too!

Wine WEDNESDAYS: 50% off Bottles + Free Corkage
Our Wine Director recently placed 5th in the Best Sommelier in the World Competition in London. Taste some of the fabulous wines from California and Italy he’s chosen for our list at 50% of the regular price. Get free corkage for any of your own wines you’d like to bring in. Includes all wines on the back of the main menu except “Sommelier’s Corner” wines. Does not include other wines on the full wine list.

Lasagne THURSDAYS: A Different Lasagna Every Thursday. See what our award winning Chef creates each Thursday when we’ll feature a different version of this beloved dish.

336 South Lake Ave – Pasadena – (626) 792-3000 – trattorianeapolis.com

Pie ‘n Burger featured on Travel Channel’s Burger Land

admin — Fri, 31 May 2013 02:24:42 +0000

Pasadena’s Pie ‘n Burger was featured on the new Travel Channel show Burger World.

Hamburger America author George Motz travels the nation tasting burgers. Earlier this year he visited on of his favorites, Pie ‘n Burger, tasted a cheeseburger and (his favorite) butterscotch pie.

You can see an excerpt of the show here: http://www.travelchannel.com/video/keeping-tradition-alive

Market on Holly summer happenings

admin — Sun, 26 May 2013 13:42:46 +0000

Market on Holly & Bodega’s summer happenings including Picnic Boxed Dinners, the Producer Series and our Summer Cooking Class Series.

Summer Picnic Boxes

The Market on Holly is offering Summer Picnic Boxes starting Saturday, June 1st. Enjoy boxed dinners perfect for The Levitt Pavillion Concert Series or the Hollywood Bowl. Menu items include Filet Mignon w/Roasted Pepper Chutney, Salmon w/Black Bean Relish, Roast Chicken w/ Cilantro Pesto, Summer Vegetable Crostade, Hand-cut Gazpacho, and more. Dinners are sold for two people and include dessert, utensils and napkins. Orders must be placed 24 hours in advance. To order call 626.844.8811.

Producer Series with Sweet Clementine’s Popsicles

Artisanal LA and The Market on Holly Bodega present the monthly Producer Series. The June event will be held on Saturday, June 8th from 12-2p featuring Sweet Clementine’s Popsicles. Enjoy a tasting and meet and greet with Layne Eiler and cool down this Saturday at the Bodega.

Summer Cooking Class Series

The Market on Holly and Mary Pat Brandmeyer (of Mary Pat Brandmeyer Catering) are presenting a Summer Cooking Class Series kicking-off on Thursday, June 20th. The “Vinaigrettes & Summer Salsas” class will be held from 6-8p and will include a cooking demo, dinner and complimentary glass of wine. Learn how to make White Balsamic, Citrus, Lemon Parmesan Vinaigrettes and Papaya, Chile Cilantro, Roasted Summer Tomato Salsas. Salsas and Vinaigrettes will be served with Chicken, Swordfish, Soba Noodles, Mixed Greens and more. Class is $75 per person. The next classes will be on Thursday, July 18th and Thursday, August 15th.

For More Information Visit: www.TheMarketonHolly.com. Twitter /@MarketonHolly . Facebook /MarketonHolly. Instagram /MarketonHolly.