03/16 WHAT'S COOKIN"
NEAL FRASER - Executive Chef, The Strand House
Neal Fraser began his culinary career in Los Angeles at the age of 20, working as a line cook at Eureka Brewery and Restaurant, one of Wolfgang Puck's earliest restaurants. Inspired by this introduction to the life of a professional chef, Fraser entered the Culinary Institute of America in Hyde Park, New York, in the fall of 1990. During his tenure at the CIA, Fraser worked with such luminaries as Thomas Keller at Checkers Hotel in Los Angeles and David Burke at the Park Avenue Café in New York. Upon returning to his native L.A., he continued cooking with the best in the business, including stretches at Joachim Splichal's Pinot Bistro, Wolfgang Puck's Spago and Hans Rockenwagner's Rox. When he was ready to strike out on his own, Fraser opened Boxer in 1995. The time spent as executive chef and part-owner of the intimate, 50-seat restaurant afforded him his first opportunity to learn all the nuances and challenges of running a destination restaurant, earning glowing reviews from local and national media in the process. After three years he moved on to Rix in Santa Monica, continuing to attract media accolades with his weekly 8 to 10-course tasting menus, one of which was a controversial but well-received all-hemp menu! Fraser made another move in the fall of 1999, taking over the kitchens at the legendary Jimmy's in Beverly Hills. This coveted position would be short-lived, however, due to a change in building ownership. Jimmy's closed it doors soon after Fraser's arrival. He spent his down time contemplating his next move: the long awaited Grace. As partner and executive chef, Fraser serves his New American cuisine in an atmosphere perfectly designed to complement the ambitious flavors of one of Los Angeles' most revolutionary culinary talents. Fraser leverages all his abilities in his current role as executive for The Strand House in Manhattan Beach, a contemporary new American restaurant from the Zislis Group.
BRENDA CHATELAIN - SMOKED OLIVE
We never set out to create THE SMOKED OLIVE™, it was more a series of discoveries. People often ask us “what possessed you to smoke olive oil?” It wasn’t us — it was Al. Born into a family of gifted artists and Chefs, cooking and art are entwined in his soul. While his family painted more classically, Al’s style leans toward abstract. I always say he views life through Picasso eyes. How else could one have imagined smoked olive oil? The concept was a flash of inspiration, while the realization required many years of struggle and innovation to perfect. Al’s complex process proved to be so incredibly unique, we have a patent pending. So, how did his smoked olive oil become THE SMOKED OLIVE™? That’s where I enter the picture. Fortunately, in business as well as in our personal lives, we have wildly complementary skills. My small business background and sense of style melded perfectly with his inspired creativity. THE SMOKED OLIVE™ is a mosaic of every talent, skill, passion and dream we’ve ever had. It is the life we imagined. We are enormously grateful for our amazing customers; ranging from well-known Chefs to little 5-year old Leo…who now loves his vegetables. They have offered their most generous and heartfelt support, and remain the best salespeople that money can’t buy!
Dr. Leonard Grossman, M.D - "BYTOX" HANGOVER CURE
St. Patrick’s Day is tomorrow and to help with St. Patrick Day hangovers is Bytox, the latest in hangover prevention remedies, which will make everyone’s St. Patty’s Day a lot less painful the next morning. Bytox is a specially-formulated hangover remedy patch which effectively replenishes the vital levels of vitamins and nutrients your body loses when you consume alcohol. The innovative combination of vitamins, minerals and other essential nutrients help keep your body hydrated, which allows you to enjoy a hangover-free morning. Plus, unlike the alcohol consumed, the patch is zero calories. THE LA TIMES SAID:
"I recently came across an ad for something called the Bytox patch, which claims that it can prevent a hangover if you put it on 45 minutes before consuming large quantities of alcohol. Supposedly the patch delivers a mix of vitamins and minerals that are depleted when you, say, down several martinis and follow it up with a shot of tequila, thus restoring your body's natural balance so you can "party in style. At first I was like, "Wow, awesome! Where's that bottle of Stoli I hid in my desk?" But seconds later, when I really thought about it, I realized that drinking large quantities of alcohol without risking a hangover is a really bad idea. Here are the top three reasons why:
1. There is no way to "party in style" after you've had more than three drinks. By the time you are on No. 4, you are probably slurring to somebody at the bar about that time you saw a Milli Vanilli concert in junior high and didn't know they were lip synching. By the time you've had six you are dribbling mustard from an L.A. Dog down your party dress.
2. Hangovers are the only things that actually make you say, "I will NEVER drink again." Never mind that three hours later you are chugging Bloody Marys, you know, just to regain your balance. But at least for a few hours you really meant it.
3. If you don't wake up with a hangover, how do you excuse yourself from making out with that person who looked like a cross between Ashton Kutcher and Brad Pitt last night but suddenly looks more like Don Rickles? Think about it."
STEVE EVANS - "THE MOVIE GUY"
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