Photo: Anna Webber for LA Times Magazine

With the holidays just around the corner, a recent Saturday afternoon was the perfect time for The Art of Entertaining, a day of shopping, tastings and educational sessions focused on home entertaining. The inaugural event, presented by LA Times Magazine, was held at the Home of the Avenues, a showcase house exhibiting art, furniture, appliances and more from The Avenues, the art, fashion and design district located in West Hollywood.

Attendees get their shopping on poolside. | Photo: Anna Webber

Throughout the event, shuttles dropped attendees off at the $17.5M Home of the Avenues, a newly-constructed, 12,000 square foot home set on a 1.5 acre lot in Bel-Air. After strolling through the light-filled property, guests could shop at booths set up around the pool, featuring design and products from The Avenues. A spectacular view and hillside garden lay just beyond the dining tables.

Guests could meet chef Lulu Powers (L) and lifestyle guru Sally Horchow (R) and buy their books. | Photo: Anna Webber

The Russian Standard Vodka bar

Naturally I made a beeline for the Russian Standard Vodka bar, which featured a short cocktail menu that included the classic Moscow Mule (2 oz. Russian Standard, 5 oz. ginger beer, squeeze of lime) and the refreshing Russian Rose, made with 1.5 oz. Russian Standard, 2 oz. pomegranate juice, a splash of lemon and garnished with mint.

A lunch buffet from Ruth’s Chris Steak House was included in the $125 admission. | Photo: Anna Webber

After opening remarks from the editors of LA Times Magazine, party planner Yifat Oren and floral designer Eric Buterbaugh presented their respective panels and answered questions from attendees. An extended break offered an opportunity to wander the house and check out various demos.

This dining table was one of several standout pieces from Urban Hardwoods. | Photo: Anna Webber

Several pieces from Seattle’s Urban Hardwoods stood out in the gallery-like spaces of the home, particularly a large dining table made from a tree that would otherwise have been discarded. Each piece of slab furniture from Urban Hardwoods is unique and offered an organic, handcrafted contrast to the sleek, modern setting.

Oysters Rockefeller by Dakota Weiss. | Photo: Anna Webber

The best food of the day could be found in the Miele kitchen, where an ongoing cooking demo from Dakota Weiss (Executive Chef at The Dining Room, Hotel Shangri-La) included Oysters Rockefeller and roasted pumpkin soup topped with a drizzle of truffle oil, among other excellent bites.

John Coltharp mixes Manhattans during his afternoon session.

After the break it was time for the cocktail session with John Coltharp, who can be found behind the stick at The Tasting Kitchen a few nights a week. (The Edison’s Joe Brooke was also scheduled but wasn’t able to attend.) Coltharp’s first demo was a subject near and dear to my heart: how to make Manhattans. As the former Bar Manager at whiskey mecca Seven Grand, Coltharp has honed his Manhattan recipe to a fine point. The ingredients are at once accessible to the general public and approved by cocktail enthusiasts: Sazerac Rye, Carpano Antica, and Angostura Bitters. His recipe calls for a 2:1 ratio of rye to sweet vermouth, with two dashes of bitters. Coltharp talked a bit about each ingredient as he added it to the mix. Interestingly, it seemed that most of the audience wasn’t aware that vermouth shouldn’t be kept on the shelf longer than a year, and should be refrigerated after opening. A woman at my table exclaimed in mock horror that she was pretty sure there was a dusty bottle of vermouth from the 90s in her pantry. Coltharp scaled up and stirred several mixing glasses before straining into cups for attendees to sample.

John Coltharp serves his punch to thirsty attendees.

Next was a punch recipe with Plymouth Gin, Green Chartreuse, fresh lemon juice, and simple syrup. Coltharp combined the ingredients in a punch bowl that held a large block of ice, which he’d created by freezing water in a plastic container. He added some cinnamon sticks and stirred. The result was a nicely balanced punch that had depth without being overly tart. Best of all, preparation only took a few minutes, a definite plus for any party host.

For more information about The Art of Entertaining, visit events.latimes.com/artofentertaining/general-information.

For details about the Home of the Avenues: roseandchang.com/3350stoneridge.

Disclosure: admission to the event was provided by LA Times Magazine.

In a weekend post to his Facebook page, Matthew Biancaniello hinted at how much work goes into bartending at a big Hollywood bash like last Saturday’s Speakeasy event: “…up early ready to pick up 800 lavender stems and juice 600 lemons.” Keep in mind, this update was posted at 5am on the morning of the party. Biancaniello might end up with Popeye’s forearms if his profile continues to rise at the rate it has since he captured the title at last August’s Chartreuse Sweet 16 Competition. Coming from a distinctly non-culinary background, Biancaniello has established himself as a force to be reckoned with in a city teeming with talented bartenders. Angelenos have taken notice, giving him the most votes in the ongoing LA’s Best Bartender Contest.

Honey Kumquat Pisco Sour

Biancaniello’s current schedule is demanding: in addition to long hours bartending at the Roosevelt Hotel’s Library Bar several days a week (and his subsequent visits to farmers markets to source ingredients), he worked throughout last month’s Tales of the Cocktail, is featured in the September issue of Bon Appetit magazine, and has a two-day gig (August 26-27) coming up at Test Kitchen, where he’ll be guest bartending during chef Walter Manzke’s run alongside resident mixologists Julian Cox and Joel Black.

I stopped by the Library Bar recently to meet Dragos Axinte, the founder of Novo Fogo Organic Cachaça, who was in town to introduce his excellent spirit to our city’s finest. While I waited for Axinte at the bar, Biancaniello got me started with a sample of Basil Hayden’s Bourbon, which he’d infused with Black Mission figs. The lightly spiced, peppery bourbon now had a vibrant color and a flavor profile enhanced by the distinctly sweet figs. It was a spirited amuse-bouche that only hinted at what was to follow.

Meanwhile, Biancaniello served a couple of guests two of his signature cocktails: the Honey Kumquat Pisco Sour and the Kentucky Bubble Bath. The latter (made with Bulleit Bourbon, housemade lavender syrup and a Cynar float) was the cocktail Biancaniello was referring to in his Facebook update.

As I sipped my Basil Hayden’s, who should stop by but the team from Heaven Hill Distilleries, who were in town to host a tasting the next night at Seven Grand. As Biancaniello greeted the new arrivals he told me he had made the rounds at the Santa Monica Farmers Market earlier that day: “You came on a good night.”

Biancaniello showcased two Heaven Hill favorites in an innovative cocktail he called the Mad Men, created for a private event hosted by a cast member of the acclaimed drama. Biancaniello began with a Quaffer, an hourglass-shaped glass designed to hold a shot and a chaser in a single vessel. The bottom (2.5 oz) features an Old Fashioned with Elijah Craig 12-Year Old, while a Rittenhouse 100 Sazerac fills the top half (1 oz). A Luxardo maraschino cherry separates the two mini-cocktails.

Matthew Biancaniello explains his Mad Men cocktail to guests.

Next up was Un Caffè Va Bene, made with 2 oz Cynar, 3/4 oz crème de cassis, and 1 oz espresso. Biancaniello feels it’s a drink you can enjoy at any time of the day, which is remarkable considering the distinctively flavored Cynar is the featured ingredient. While I’m sure I would enjoy having one at breakfast or lunch, Un Caffè Va Bene did strike me as the perfect after dinner cocktail: served in a flute, balanced and rich without being cloyingly sweet. Biancaniello says he loves Cynar (that makes two of us) and enjoys working with the “magical” combination of Cynar and crème de cassis, swapping out the third ingredient to create a variety of cocktails.

Last Tango in Modena

Then came the Last Tango in Modena: Hendrick’s Gin, 25-year balsamic vinegar, and frais des bois (wild strawberries). Biancaniello uses an iSi charger to top the drink with a foam made from St. Germain Elderflower, egg white, and lime juice. Biancaniello said that, of all of his cocktails (303 and counting), he’s the proudest of the Last Tango in Modena: it’s his most original and not based on anything else. It’s a cocktail that caught the eye of Gayot, which recently named the Last Tango one of the Top Ten Cocktails in the U.S. When Biancaniello serves the Last Tango he insists that guests don’t use a straw, so they can fully appreciate the texture and flavors. It’s a superb creation, delicately balanced from the aromatic foam to the cucumber-infused gin, the sweetness of the strawberries, and the sweet/sour depth of the aged balsamic.

Breeder's Cup

Biancaniello next presented his Breeder’s Cup, a Gordon’s Cup variation with Hendrick’s, cucumber, beet horseradish, lime and agave nectar, topped with salt. The cocktail’s brilliant hue serves notice that this is a drink with a kick: it’s a refresher on first sip thanks to the gin and cucumber, but there’s a nostril-clearing hit of horseradish on the finish.

An Old Fashioned with Novo Fogo Gold.

Axinte had arrived at this point, and after introductions and a tasting of the Novo Fogo Silver and Gold, Biancaniello’s creative juices were flowing and he served us a couple of cachaça-based cocktails. First up was an Old Fashioned featuring the Novo Fogo Gold, muddled figs, cinnamon, a sugar cube, and Bittermens Xocolatl Mole Bitters. It was a great riff on a classic, and before we were done Biancaniello had sold seven of them (to other patrons, of course).

Brazilian Negroni with Novo Fogo Silver.

Then it was the Brazilian Negroni, made with 1 oz Novo Fogo Silver, 1 oz Carpano Antica, .5 oz Aperol and .5 oz Campari, garnished with an orange peel. Another winner, one of the best drinks of the entire evening, and the one that got the most responses from my Twitter feed of the session.

Shiso Gimlet

Next was the Shiso Gimlet, made with Hendrick’s, lime juice, agave nectar and shiso leaves, garnished with white currants. The earthy shiso, with its hint of anise, adds depth to a simple yet enjoyable take on a classic.

The Root of It All

My final cocktail was The Root of It All, made with 2 oz ROOT, 3/4 oz crème de cassis, four small passion fruits, and topped with a dollop of passion fruit. Biancaniello was actually saving this drink to make for a local reporter, but because he/she was a no-show, Biancaniello was kind enough to make it for me instead. Hopefully the reporter is able to reschedule, because The Root of It All is a wonderful cocktail that once again showcases Biancaniello’s command of his ingredients.

What was originally planned to be a round of drinks and a short stay somehow turned into several hours of cocktails and flowing conversation that lasted well into the evening. It was by far one of the most memorable and enjoyable nights out I’ve had in quite some time.

Library Bar
Hollywood Roosevelt Hotel
7000 Hollywood Blvd.
Los Angeles, CA 90028
(323) 466-7000
www.thompsonhotels.com

Surrounded by the natural beauty of Brazil, the residents of the historic town of Morretes have embraced a life philosophy they call a vida mais simples: “the simpler life.” Not far from Morretes, you’ll find a protected tropical rain forest on the Atlantic Coast of Brazil; hiking and waterfalls at Pico do Marumbi; river dolphins and red-tailed parrots; and surfing at Paranaguá Bay. A distillery in Morretes continues the centuries-old tradition of producing handcrafted, small batch cachaça, a Brazilian spirit distilled from pressed sugarcane juice. The artisanal cachaças of Morretes are now being introduced to the rest of the world, thanks to Novo Fogo Cachaça Orgânica, a superb new entry in the cachaça category.

Novo Fogo was founded by Dragos Axinte, a native of Romania who emigrated to the US as a teenager with his family and eventually founded ColdHeat, a multimillion dollar consumer product company. Axinte has five patents and several applications to his name, but he’s embarked on this newest endeavor with his wife, Emily LaCroix-Axinte. Though it’s the world’s third most popular spirit (after vodka and soju/shochu), cachaça is still unknown to many consumers in the US. But with the cachaça market growing by 50% each year in the US, and American imbibers seeking higher quality spirits and handcrafted cocktails, Axinte’s business instincts appear to have served him well once again.

Ever the entrepreneur, Axinte has been reaching out to cocktail bloggers and spirits enthusiasts via Twitter, and not long after responding to his tweet I received a package from Bellevue, Washington, where Novo Fogo is based. Inside was an exhaustively detailed press kit and review bottles of Novo Fogo’s current releases, Novo Fogo Silver (Prata) and Novo Fogo Gold (Ouro).

The Doctor is In
Novo Fogo’s Master Distiller is Professor Agenor Maccari Jr., PhD (aka “Dr. Cachaça”), who grew up on a cachaça farm and is now considered a renowned authority on the spirit. He has studied every aspect of cachaça production, from the genetic selection of sugarcane to the fermentation process and wood aging, particularly native Brazilian woods. In addition to his work with Novo Fogo and his research and academic duties, Prof. Maccari influences the cachaça industry as a whole, such as his ongoing efforts to create Brazil’s first cachaça appellation. He strives to increase Brazil’s awareness of organic products by assisting cachaça distillers with shifting their production to organic, handcrafted processes.

USDA Organic and Zero Waste
Novo Fogo’s cachaças are certified USDA Organic, indicating no chemicals were used at any point during production: the sugarcane is grown without chemicals or preservatives; instead of burning the field, the sugarcane is harvested by hand; and organic corn and rice are added as fermentation agents, not chemicals. In addition, Novo Fogo’s products are vegan, gluten-free, and kosher.

Novo Fogo’s Morretes distillery is designated as Zero Waste, which means every by-product is reused. The bagasse (the residue that remains after the sugar cane is crushed) is used as steamer fuel, while the high-quality “heart” of the cachaça is used for the final product and the “heads” and “tails” are used as cleaner, fertilizer, and farm vehicle fuel. The distillery is built on a slope, in order to use gravity to move the cachaça from room to room instead of motorized pumps.

Silver and Gold
Of course, all of the green design and sustainable practices would mean nothing if the cachaça isn’t good, and thankfully Novo Fogo delivers in a big way. Novo Fogo Silver Organic Cachaça is pot distilled in small batches and rested for one year in stainless steel tanks. The Silver’s clear, crisp smoothness evokes the nearby Atlantic, ideally suited for mixing in a caipirinha (see below) and a perfect match with fruit. Like the Silver, Novo Fogo Gold Organic Cachaça is a handcrafted, small batch spirit. For the Gold, the cachaça is aged two years in reclaimed American Oak bourbon cask barrels. This aging gives the Gold a distinctly sweet oak character, resulting in a sipping spirit that can be enjoyed neat, on the rocks, or in a variation of your favorite brown cocktail.

Novo Fogo Silver Organic Cachaça

• 80 proof (40% ABV)
• Retail price: $29.99

TASTING NOTES (Batch No. L9327)

• Color – Clear
• Nose – Lime and floral notes
• Palate – Citrus, light sweetness and fruit
• Finish – Short and crisp, fresh sugar cane notes

Novo Fogo Gold Organic Cachaça

• 80 proof (40% ABV)
• Retail price: $34.99

TASTING NOTES (Batch No. L9328)

• Color – Light honey
• Nose – Caramel, vanilla
• Palate – Warm honey, sugar cane and fruit with a hint of smoke
• Finish – Long and smooth, light oak and vanilla at the end

From cork to base, Novo Fogo’s bottle design embodies the company’s sustainable practices. The bottles are handcrafted from recycled glass, collected from the streets of the neighboring city of Curitiba. The eye-catching neck wrap is made from a potato bag jute material, which provides extra grip when pouring. Cocktail recipes are printed on an attached neck tag made from 100% recycled paper.

The neck wrap is made from a potato bag jute material.

At the bottle’s base is a hand-signed label with a batch number, indicating the year and day of bottling, as well as the bottler’s initials.

The handwritten batch number and bottler's initials.

Novo Fogo is currently available locally at Mel & Rose and Wally’s Wine and Spirits.

For more information, visit novofogo.com.
Facebook: novofogo
Twitter: @novofogo

Novo Fogo Silver: Strawberry Caipirinha
Brazil’s national cocktail is the Caipirinha, a refreshing drink made with cachaça, sugar and lime. From this basic combination, endless variations can be created, including the summertime perfection of strawberries and Novo Fogo Silver.

STRAWBERRY CAIPIRINHA
Ingredients:

• 1.5 oz. Novo Fogo Silver Cachaça
• 1 tbsp sugar
• 1/4 cup fresh strawberries
• 1 small lime

Preparation:

• Cut the lime into wedges and muddle them with sugar in a rocks glass.
• Add the strawberries and muddle again.
• Fill the glass with ice. Add cachaça and pour everything into a shaker.
• Shake and pour everything (including the ice) back into the same glass.

Strawberry Caipirinha

Novo Fogo Gold: Rabo de Gallo and The Gisele
In the July/August issue of Imbibe, writer Paul Clarke does an excellent job covering the vanguard of the burgeoning LA cocktail scene, including Caña Rum Bar in downtown. An online extra features Caña bartender John Coltharp’s recipe for the Rabo de Gallo, a wonderfully balanced and flavorful cocktail that calls for two of my favorite ingredients, Cynar and Carpano Antica Formula. Novo Fogo’s aged cachaça adds depth and complexity to the mix.

Rabo de Gallo

RABO DE GALLO
Ingredients:

• 2 oz. cachaça (Novo Fogo Gold Cachaça)
• 1/2 oz. sweet vermouth (Carpano Antica)
• 1/2 oz. Cynar
• Orange peel for garnish

Preparation:

• Combine ingredients in a mixing glass and fill with ice.
• Stir well for 20 seconds, strain into a chilled cocktail glass or coupe.
• Twist orange peel over drink and use as a garnish.

In a follow-up email, Axinte sent several new recipes, including one from Michael Kostin (Naga Cocktail Lounge) called The Gisele, which had just been created the night before.

THE GISELE
Ingredients:

• 1.5 oz Novo Fogo Gold Cachaça
• 3/4 oz Clément Créole Shrubb
• 1/2 oz Dolin Dry Vermouth
• 2 dashes The Bitter Truth Xocolatl Mole Bitters

Preparation:

• Stir ingredients with ice and strain into a cocktail glass.
• Top with Pilsner beer foam.

Michel Dozois

Earlier this week, TIME magazine named Ludo Lefebvre one of its Chefs of the Future in an article that lauds him for “helping to reinvent the way we eat” with his LudoBites pop-up restaurants. In a similar innovative vein, Névé Luxury Ice founder Michel Dozois is expanding the boundaries of the traditional bar concept with his Nights with Névé pop-up cocktail events. Following its February debut at Bar Celona, the second installment of the series took place last week at Osteria La Buca. For this edition, Dozois and La Descarga GM Steve Livigni created cocktails inspired by La Buca’s “gypsy culture of dining.”

"Shelves" lined with "wine" and "olive oil."

When we arrived at La Buca, we were led outside, around the corner and into a hidden space accessed from a narrow walkway. Dozois and Livigni were finishing their setup at the far end of the double-height, wood-paneled room. At the gathering were many of L.A.’s cocktail cognoscenti, including Caroline on Crack, Eating LA, Food GPS, Julie and Lindsay from LAist, Sauce LA, Savory Hunter, and ShopEatSleep. The underground vibe of the raw space was enhanced by the spartan wall decor: shelves and wine bottles depicted with tape adorned one wall, while large taped X’s crisscrossed others.

Steve Livigni

After a brief welcome from Dozois, the event began with Livigni serving his ELoper, made with Dimmi Italian Liqueur, Tito’s Vodka, lemon juice, cantaloupe, and Prosecco. The ELoper was garnished with prosciutto and served in a highball with a Névé ice “spear,” designed especially for tall Collins/highball glasses. The ELoper was a great way to start the evening, refreshing and balanced between the citrus and fruit with the herbal notes of the Dimmi. Dozois dubbed this event “The Drink as Art,” and with that in mind he handed the first ELoper to artist Champion Grubbs, who would interpret Livigni’s cocktail with colored chalk.

The ELoper

"The ELoper," by Champion Grubbs

Next, Dozois presented his first cocktail, the Italian Stallion: Cluny blended Scotch, Carpano Antica and Cynar, served in an Old Fashioned glass. The smoke and kick of the Cluny was nicely offset by the sweet vermouth and the bitter liqueur. This was probably my favorite cocktail of the night, though my fondness for Cynar will likely give any drink an unfair advantage. The Italian Stallion was chilled by a perfectly formed Névé “rock,” a solid two inch cube used in straight spirit cocktails.

Italian Stallion

Névé ice, like a "rock."

At this point, Osteria La Buca owner Graham Snyder and designer Brendan Ravenill were introduced, and they revealed the meaning behind the taped walls. It turns out they represented Snyder’s plans to build out the space, which will become the restaurant’s new entrance. The X’s indicated walls that would be removed, while the wine bottles hinted at guests eventually sitting to sip wine and nibble on prosciutto sliced to order. The renovation was already underway, taking place during off-hours so as not to interrupt La Buca’s normal operations.

Speaking of nibbling, the appetizers from Chef Alberto Lazzarino were certainly well-received, if the scrums that formed around the La Buca servers were any indication. Our bites included prosciutto, potato and fig ravioli, gnocchi, and squash blossom pizza. Making guests use toothpicks to eat ravioli and gnocchi was somewhat questionable, but everyone managed, and the food was excellent.

The silenzio Dolce

For his second cocktail, Livigni served The silenzio Dolce, named by Marissa Medina, who won a “Name the Cocktail” contest run by Caroline on Crack. The silenzio Dolce featured Zaya Gran Reserva Rum, Averna Amaro, blood orange juice and Nocello Walnut Liqueur. The drink was served in a rocks glass, garnished with a blood orange twist and rimmed with superfine sugar. The Nocello dominated the Zaya’s vanilla and maple syrup notes, to the extent I didn’t taste much of the Amaro or blood orange, either. Still, it was a very good drink, and the favorite of the night for more than one guest.

I luv Lucy

Dozois finished with his I luv Lucy, made with Carpano Antica, whiskey, lemon juice, and egg white. Shaken vigorously into a creamy, smooth-tasting creation, the I luv Lucy made for a sweet and velvety conclusion to an evening that celebrated “The Drink as Art.”

The next Nights with Névé event promises to be even more ambitious, with a bus tour spanning cocktail destinations across L.A. Stay tuned for details.

For more information about Névé Luxury Ice and the Nights with Névé events, visit www.neveice.com.

More recaps of Nights with Névé:

• Caroline on Crack
• Eating LA
• Food GPS