Spring has Sprung.

Once again, we have braved the rough winter of LA (ha!) and are standing at the threshold of spring.   Say farewell to the creamy, dark liquors of winter’s past and welcome the fresh onset of spring’s light refreshments. Here are a few that we love, selected for YOA by one of the top mixologists in his field, Beverage Director Nick Meyer of Sprout LA, well known for their bar programs at Bestia LA, Vibiana, Pettycash Taqueria, Sotto aand Picca, and of Soigné Group -whose bar program at Acabar is ranked second amongst the top bars in all of America.

As with all we do, we love to embrace the season through seasonal ingredients. We believe they are a healthy start to any proper celebration.  Alas, our spring libation station below:

Gordon’s Cup –Delightfully refreshing, would love one now.

4 lime wedges

2 slices cucumber

3/4 ounce simple syrup

Muddle gently in a cocktail shaker

Add 2 ounces gin, and a scoop of ice

Give it a quick shake, and dump all contents into a tumbler glass. Garnish with a pinch of kosher salt in the drink. (PS – gin is the new vodka don’t ya know?)

Gordons Cup

Gold Rush –Bourbon is not always for everyone, but this one is a winner. Named for the gold miners in the late 1800s in California…

3/4 oz fresh lemon juice

3/4 oz honey syrup (3 parts high quality honey to 1 part water)

2 oz bourbon

Build in a cocktail shaker. Add ice and shake for about 10 seconds; strain over fresh ice in a tumbler for super refreshing whiskey cocktail.

Gold Rush shadow

Cucumber-Lemonade Mocktail –For those of you on the straight-and-narrow, we here at YOA suggest this choice beverage if you are looking for something with a little less kick.

3 large cucumbers peeled and chopped (leave 12 slices of cucumber for garnish)

1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish

1 cup water

1/2 cup lemon juice

3 tablespoons agave syrup

In a food processor, puree rosemary and cucumber. Strain and press on the solids to extract all the juice. Add water, lemon juice and agave syrup to the cucumber/rosemary juice and stir until the agave dissolves. Pour over ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.


Let us know what you think.

Cheers… L’chaim… Kampai… Salud… Prost  to spring!

YO, Stef & Co.

LACMA Dinner

Baked Potato "Parfait"

Last weekend we got to work on an incredible dinner for the LACMA collector’s committee.  This is the committee that raises money every year and decides what pieces of art LACMA will procure that year.  Here is the LA Times article about this year’s picks .  We don’t get to work on small functions most of the time so it was a really nice change of pace.

Stunning Leaf Sculpture by Krislyn Designs

Stunning Stacked Leaf Sculpture

The chef for this particular dinner was Christopher Kostow of the famed Meadowood Resort in Napa Valley, one of my favorite places to stay in Napa.

Chef Kostow and the lovely Stefanie Cove

Chef Kostow is uber talented and was so delightful to work with.  The menu included a baked potato “parfait” with Osetra caviar and Beausoleil oyster & a sweetbread canneloni with puffed farro (my favorite grain), glazed morels and truffle broth. Dessert was decadent, foie gras and white chocolate ganache with passion fruit, black walnuts and bananas. The wines were supplied by Bill and Deborah Harlan, of the world renowned Harlan Estate and Bond Estates, who were equally delightful.  The spectacular table setting was designed by the always talented and ultra imaginative Krislyn Komarov of Krislyn Designs.  The centerpieces included real vine branches (very apropos, n’est ce pas?) with delicate oyster mushrooms. The vines were surrounded by dainty glass votives.  It looked incredible as the evening fell.

Centerpiece at Dusk