Review and Photos by Stryder Bartow

The Avalon hotel is a very quaint, homey hotel located central to everything Catalina has to offer.
I arrived to the avalon in the late evening to a friendly receptionist who was incredibly helpful in escorting me to my room. I was led down wood paneled hallways lined with soft azure carpets to room #202. The room was sparse, and cozy. It was furnished with everything you would expect from a normal hotel, coffee maker, mini refrigerator (filled with complimentary beverages!) and a fairly large (32″) flat screen TV. Sixty percent of the floor space in the room was designated to the bed, which I found firm yet squishy, perfect for relaxing in. I was a little disappointed with the size of the room until I stepped out on the enormous balcony which is where I spent most of my time overlooking the city of avalon. Every morning the Avalon hotel serves delicious complementary breakfast of berries, yogurt, and hand prepared baked goods in the expansive outside patio. The patio garden plays host to a beautiful arrangement of over half a dozen varieties of playful koi fish.

As I was about to leave for my day of wandering around the city the receptionist politely informed me that they offer complimentary binoculars, beach chairs, volleyballs, sunglasses, and wine openers. I borrowed a pair of binoculars which I used in my day to observe deer and baby foxes, which can often be found wandering around the island. I returned to my room to find that the the cleaning ladies had done a thorough job of straitening up the room. There is no wifi, so I thought it was going to be hard to find a decent place to eat, however the receptionist was very knowledgeable about local restaurants and bars, and she assisted me in finding exactly what I was looking for. The next morning I hiked to the top of the rooftop patio and looked at the port of catalina before concluding my stay at the Avalon.

The Avalon is a perfect hotel for couples attempting to escape the routine of the work week. Half bed and breakfast, half four-star hotel, the avalon remains in my mind as a unique hide away, a place to relax, share a bottle of wine, and watch the pelicans nose dive for their next meal.

Avalon Hotel
124 Whittley Avenue,
Avalon CA 90704
(310) 510-7070

Bob Schriner

I’d heard good things about Grace for a while and after a busy spell ended, I was excited to go find out for myself. Walking inside Grace affirms something I love about LA; the knack for making a room elegant, modern and comfortable. It’s like a friend making a big scene for you and shrugging it off like it was effortless.

The first dish I tried was a crab salad with apple chips and a crisp bit of fried potato on the bottom. As much as I love crab, I struggled to understand the combination here. While the apple chips were light, crisp and enjoyable, the crab was covered in a glaze that obscured the sweet, delicate taste that one expects from said shellfish. The fried potato on the bottom was especially curious. I was honestly put off by this first offering, but I had faith that this would be the exception and not the rule.

As expected, my faith was reinstated in full when our waiter brought by a plate of pumpkin ravioli over steamed spinach. If these ravioli were made elsewhere, it couldn’t have been more than a block away. They were so fresh in that promising way that pasta is when you know it has never been frozen. The pumpkin filling was hearty and rich, not at all sweet. The spinach below had been kind enough to hold on to any loose filling, I could have just ordered another helping of this and been rather content.

When the scallops came, I just had to pause for a moment and let an extended stare keep my fork at bay. The visual was keen indicator on how delicious these scallops would be, seared just a bit, but so tender inside. The accompanying mushrooms and celery puree rounded out to make a solid plate. Now I felt like the kitchen and I had hit our stride.

Entrée time and I received the much anticipated short ribs. Served in a ceramic crock the short ribs were braised lovingly in a red wine reduction that brought out all the fat of this succulent meat. This combination of flavors was so potent that I took the tiniest bites to try to make it last. The al dente risotto setting below just added to the decadence of this wonderful dish.

After a meal this rich, was I really going to have dessert? At first I thought not. Yet my waiter told me there were a few things I had to try. If a man who eats here every day says that, I’ll bite. As such, I received, not one, but two desserts and our man was on the money, we did have to try them.

First to fork of the pair was a trio of battered pineapples coated in confectioners’ sugar with a generous scoop of vanilla ice cream on the side. Imagine living in a world where a donut could perfectly house a pineapple ring that was still firm enough to burst with juice when you bit into it. Oh wait, I found it, I found it!

The second of the desserts was a maddening combination of sweets. As much as I struggled to get hot house cooked chocolate cake, caramel sauce, peanut butter ice cream and banana slices all on my fork at the same time, the payoff was one of absolute splendor.

Grace can make a meal so good that you will wake up the next day not knowing how you got home. It’s not that you’ll have too much to drink or possibly suffer from dementia. On the contrary, Grace will inundate your senses with so much goodness that your memory of the night will be consumed by what sat on your table.

7360 Beverly Boulevard
Los Angeles, CA 90036-2501
(323) 934-4400
www.gracerestaurant.com

Everything needed for a luxurious and relaxing stay in West Hollywood can be found at the Sunset Marquis Hotel. This legendary, sprawling Mediterranean-style “hidden” hotel has been the ultimate destination for music and movie royalty for over thirty years. Strolling around the outdoor, villa style hotel and you’ll feel like you’re in an oasis far, far away from the hustle, bustle and noise of Los Angeles.  Notice that near the swimming pool you’ll find a small framed photograph of Joe Strummer circa 1979 posing by the same  pool.  The hotel itself is located in an enclave hidden away from Sunset Boulevard and filled with lush greenery, vines and trees. Scattered throughout the hotel you’ll also find music memorabilia from some of the hotel’s own musical guests.

The Sunset Marquis is so popular with the entertainment set that they built a state of the art recording studio and movie screening room located in the basement. Interestingly, after a day of recording down in the basement musicians can saunter on up to the sexy Bar 1200 where their newly recorded songs can be played. Bar 1200 is 0pen to the public so anyone can come in and enjoy the music.  Now don’t assume that while staying at the Sunset Marquis that you are going to be treated like a second class citizen because you’re not a celebrity or that you’ll have to deal with waiters who act like they are already celebrites themselves *cough let me clear my throat: ChateauMarmont cough*, quite the contrary in fact. The staff at the Sunset Marquis are among the friendliest, most helpful and sincere staff of any other hotel in Los Angeles.

If you need to get a manicure, pedicure, facial or massage the spa located centrally in the hotel features a full service spa with full service treatment rooms and a very light and airy feeling. The interior designer behind the Spa, Olivia Villaluz said that she set out to design a spa that made you feel like you’re floating on air. She accomplished just that because from the moment you step inside the spa you feel like you’re in another dimenstion of an oasis within a larger oasis.

The hotel also has an amazing restaurant known as “The Restaurant”, which features indoor and outdoor seating and a lovely little bar offers excellent continental Californian fusion cuisine. Chef Guillaume Burlion’s menu is unpretentious just like the Sunset Marquis itself and features fresh market quality fare. Dishes to try include Yellow fin Ahi Tuna Poki, with its crispy taro root & wasabi emulsion; The French Onion Soup with gruyere puff pastry is delicious beyond belief, not your average French onion soup; The Grilled Chilean Sea Bass with wilted spinach leaves & ginger ponzu is a star dish; or if you’re in the mood for something really hearty try the Black Angus Filet Mignon with Pomme Frittes. The “Restaurant” at Sunset Marquis is beyond any average hotel restaurant.

It probably goes without saying but the rooms are just as perfect as the rest of the hotel.  The rooms are immaculately clean, spacious and filled with all of the things you need for a comfortable stay.  The Sunset Marquis is one of the best hotels in Los Angeles, hands down.

Sunset Marquis Hotel & Villas
1200 Alta Loma Road
West Hollywood, CA 90069-2404
(310) 657-1333

Recent Renovation at the Sunset Marquis Hotel:

Interior Designer Oliva Villaluz took her singular vision of modern, Zen-infused, casual elegance to dozens of private homes and an eclectic array of prestigious properties nationwide. Tapped by the Sunset Marquis for her rich yet relaxed taste, completed the legendary property’s $25 million dollar redesign and 5 acre expansion in March 2009. The massive undertaking which includes 40 new villas, a 3200 square foot Presidential Villa, impressive Hospitality Suite, new SPA, and indoor/outdoor RESTAURANT took Villaluz three years to complete.
A California landmark and haven to Hollywood and the international jet set since 1963, “The Sunset Marquis has matured,” said General Manager Rod Gruendyke who has been with the property for 19 years. To maintain the classic appeal of the hotel as a coveted hideaway and international escape situated just off bustling Sunset Boulevard, Villaluz chose the contemporary Hollywood glamour décor to reflect the sense of tranquility and comfort for which the Sunset Marquis has become famous. Rich materials such as slate, marble, silk mohair, leather, Murano glass and dark wood make for soothing textural surroundings, while a subdued earth palette sets an elegant and understated tone.
“I want each guest to walk in and immediately feel the welcoming comfort that they experience in their own homes while simultaneously sensing an element of luxury,” said Villaluz.
The accommodations in this all-suite property are designed to create sanctuaries, surrounding guests in indulgent colors and materials. Each room is outfitted with a separate, spa-like bathroom with a luxurious rain shower system and soaking tub set in Cashmere granite, Ambrato marble and Bisazza mosaic glass tile. Additional amenities include a flat screen television, wireless high-speed Internet access, a state-of-the-art sound system. Couches, chairs, tables and cabinetry, such as the custom ebony and steel leg vanities, all designed by Villaluz, are impeccably proportioned and detailed. Avoiding trendy quirkiness while evoking a range of historical precedents from the 1930’s and 1970’s, Villaluz showcases a sophistication that appeals to a wide variety of discriminating tastes. A variety of soft, curving lamps provide a range of light throughout each room while accenting the sturdy rectilinear features of the design. “I want each guest to experience the urge to dive into the bed and sink into the couch,” said Villaluz.
The two-story Presidential Villa – the star of the property – offers guests a private 3200 square foot retreat filled with sumptuous design, amenities and seclusion. Nested within 5 acres of lush gardens, designed by landscape artist Garrett Carlson, guests are enveloped in nature’s pure serenity.
“The Presidential Villa strikes a delicate balance of masculine and feminine elegance with a strong, sophisticated, hip design explosion appealing to every kind of guest,” explains Villaluz. A 5 foot by 6 foot ‘Heart’ abstract painting by Patti Meyers greets guests upon entering the villa which features a spacious living room, private screening room complete with a 110-inch hi-definition projection television and surround sound, a dining and meeting room with able to accommodate up to ten people, and a gourmet California kitchen where guests can hire 5 star / 5 diamond rated Executive Chef Burlion, also holder of the “Chef Escoffier of the Year 2000” award which is only given to a chef once in his/her lifetime, to prepare in-villa meals. The Presidential Villa is home to two luxurious bedrooms with gated access to the Villa pool deck and private poolside cabanas, three bathrooms, three fireplaces, a huge Jack and Jill walk-in closet, executive office and easy access to the private elevator.
To note, the Presidential Villa guests are able to drive themselves around town in their own Bentley or, if they prefer to be driven, a limo or SUV can be arranged for their stay.
Butler Francois Martin attends to the Presidential Villa’s most discerning guests.
The Hospitality Suite sits above RESTAURANT with enough space to host up to a 30-person reception. With one private bedroom attached, the suite is press junket perfect, catering further to the entertainment industry’s elite. “I added the in-suite piano because so many of the Marquis’ musician guests have requested it in the past – especially those staying for weeks at a time while working on a record or seeking inspirational refuge while writing songs,” said Villaluz.
Many aspects of Villaluz’ designs were inspired by the particular demands of the clientele. As the typical stay for Sunset Marquis guests is as short as two to three days to month long visits, she designed dining spaces with wet bars and separate sitting rooms with dressing areas as standard. In the bedrooms, down comforters and 400-thread count cotton sheets ensure a good night’s sleep. Overall, there is a distinctly urban sophistication to the rooms and attention to quality that is apropos of the property’s location – in the center of a major metropolis – as well as to its exclusive clientele.
RESTAURANT seats 60 people inside, 60 people outside, or holds 250 guests standing. With the outdoor tropical gardens, infinity waterfall drop off, walk up bar, and Hospitality Suite with balcony, this venue doubles as the perfect events space for Angelenos as well as for out-of-town guests who have come to call the Sunset Marquis their home. Guests may choose to dine under the viney ceiling of ivy covering the resort-like patio or sink into plush chocolate colored velvet booths, lit by six impressive 20 inch Swarovski crystal globe chandeliers, inside. Wall sized glass sliding doors seamlessly partition the two rooms.
SPA is 1800 square feet and encompasses four private treatment rooms, three of which have 5-foot by 8-foot showers with rain shower heads, vanity areas, and flat screen televisions that play video art by special request. Stained glass tiled walls in aquamarine colorization makes entering SPA feel like diving into a pool. “I wanted everything to feel like water,” explains Villaluz. “I wanted to give SPA guests the feeling of weightlessness, like they are floating.”
Oliva Villaluz’s current design projects include the renovation of the Sunset Marquis’ twelve original Villas, main pool lounge, lobby, and Bar 1200.
In addition to her interior design clientele, Villaluz is an in-demand Art Director whose credits include, designing the “Thinking Chair” for the internationally acclaimed children’s show, “Blues Clues” and memorable print and television advertising campaigns for Gucci, Target, Nike, Barbie, Mattel, Coca Cola, Jeep, Bloomingdale’s, Neiman Marcus, NBC, ABC, CBS, Macy’s and more.

By Bob Schriner

I arrived at the Breadbar after a stressful day. If that weren’t enough, I more frazzled by traffic that I suspect was made worse by holiday shoppers. I walked through the door and was met with a warm welcome that took all my tension away.

I took a seat in the corner and ordered the pomegranate lemonade and told the waitress that I wanted to try the specialties of the house. She brought out a plate of house-made pickled vegetables that were a fantastic starter. Pickles, olives, carrots, cauliflower and more were crisp and zesty. The accent of rosemary really put this over the top for me.

Upping the stakes, I received two more appetizers; curried risotto croquettes and Shiseido peppers in a pot with edamame and sea salt. While I have a limited interest in those furry pods and their soy seeds, the Shiseido peppers are always a brilliant call, they were roasted to a nice consistency and just spicy enough to keep wanting more. The croquettes were warm and hearty with a side of tangy tzatziki for dipping. This savory comfort food was a perfect pick me up to the cold grey sky outside.

I encouraged more appetizers and received a small crock of four cheese fondue with bread and veggies. These carrots, asparagus and green beans were fresh and bursting with flavor, coupling them with the rich cheese was a really special treat. There were two wedges of bread that I saved for last. The bread was absolutely delicious and had a density to is that made it perfect for cleaning my crock.

If you go to the Breadbar for one thing, It should be the French Onion soup. However, you should not go there and subject yourself to such limitations. This soup was pure bliss and I kid you not when I say that I ate it and thought to myself, “I’m so glad I’m not having sex right now, as I’d be missing this.” If you know of any other soups that give a back seat to the physical act of expressing love, please let me know.

As I raved to the chef, I was asked if I would like to try his steak salad. When a man goes four for four, let him try for a fifth. The salad was striking in its presentation, a consistent streak here. The thinly sliced flank steak was rare and set adjacent to a bed of arugula, haricots, blue cheese and a lemon vinaigrette. The bitter greens played well with the tender steak, this is a dish I will go back for.

Just as I thought I would check out and call it a day, the chef brought me a plate of veal meatballs and pasta in an arrabiata sauce. I was clearly in the realm of leisure eating at this point. I was full to the point that I struggled to eat much of the pasta. However, the meatballs were so perfectly seasoned that I was not about to leave one on the plate.

All in all I was most taken by the fact with the farm to table feel the menu had as well as the sense of presentation that was charming and homey without a shred of pretentiousness. The staff was sweet and comforting too. The only thing that didn’t add up to me was that I was the only person there. Alright, it was later in the day on a weekday and I trust many of you had stockings to stuff. I just hope you aren’t missing out on this gem on 3rd street.

The Bread Bar
8718 West 3rd Street,
Los Angeles
310.205.0124

By Bob Schriner

I have always wanted to take cooking classes. Between a perpetually busy schedule and not really knowing where to take them, I was excited when I heard about Sur La Table’s Christmas in France. Our lesson started out with a quick introduction to chef Martin Gilligan and his staff. He then demonstrated the knifing technique of how to prepare chicken. He made it look so easy. I knew that with copious notes and about a dozen birds to practice on, I would get it right eventually myself.

Wines were poured and Chef Gilligan then walked us through a Grand Marnier Soufflé. I have made a handful of soufflés before and I noticed a few differences in the demonstration. Most notably there were more egg whites than yolks and there was apparently no cream of tartar. I always wondered why I bought that stuff. Soufflés hit the oven and we were sent off in pairs to stations for the preparation of the individual dishes for the nights big fest.

Now I must recommend that if you take such a class, make sure you stick close to the dish you want to make. Haya and I turned around to find the Pommes Dauphinoise was the only dish left. At first it looked a little plain, as we were just going to be slicing potatoes and cheese for the bulk of the prep here. As it turned out, these simple hand held slicers made it fun to turn two bowls of peeled potatoes into neatly sliced pieces. It was so much fun that I bought one in the store as our potatoes came to a simmer.

Our fellow guests were making a zucchini gratin, mussels in white wine, soupe au pistou, lavender vanilla madeleines and ham stuffed chicken legs. The soufflés came out of the oven and we indulged in dessert before dinner. The soufflés were amazing on their own, but I opted to add white raspberries and chocolate sauce to really push it over the edge.

After a little more shopping and a few more demonstrations we sat down for dinner. The first to be served was the soup. The mixture of garlic and basil make this soup very flavorful, however the large undercooked beans were to be avoided.

Mussels in white wine came up next and they were perfect. I learned a neat trick of using one shell to pick out your mussels, brilliant.

The remaining dishes came to the table next. The zucchini gratin was accented by tarragon and parmesan. I thought the zucchini was a bit over done for my preference, but overall it had a nice flavor. The potatoes were delicious…and not because we made them. The real gem of the night was the ham stuffed chicken legs with sweet pepper, honey and onion compote.

Sur La Table does a remarkable job of making you feel like a great meal is a cinch to make. While there is a hands on component, the staff is good about assisting or rescuing as needed. They were a good humored bunch that offered a sense of kindness and community to the instruction. I am looking forward to their upcoming holiday desserts class.

See Recipe for French Style Ham Stuffed Chicken Legs Below Photo Gallery

Sur La Table
6333 West 3rd Street
Los Angeles, CA 90036-7637
(323) 954-9190
www.surlatable.com

Ham-Stuffed Chicken Legs with Sweet Pepper, Honey and Onion Compote
Yield: 4 servings

Chicken flavored with ham or bacon is an age-old Irish marriage. At Drimcong House in Moycullen, Ireland, the combination is translated into a stunning contemporary dish. Ask your butcher to skin and bone the chicken legs for you, which will make this easier to prepare.

1 medium onion, thinly sliced
1/2 red bell pepper, thinly sliced lengthwise
1/2 yellow bell pepper, thinly sliced lengthwise
1/2 green bell pepper, thinly sliced lengthwise
1 tablespoon olive oil
1 tablespoon dry white wine
1 tablespoon honey
1 tablespoon white wine vinegar
1 cup canned low-salt chicken broth

Chicken
1 4-ounce ham slice, cut into 1/2-inch pieces
1 large egg
1 tablespoon whipping cream
4 large chicken legs, skin and bones removed
Chopped fresh parsley

For compote:
1. Combine all ingredients except broth in heavy medium saucepan. Cover and cook over medium heat until vegetables begin to soften, stirring often, about 5 minutes. Add broth; cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes.

2. Transfer 1 cup compote to food processor and puree until almost smooth. Add puree to remaining compote; simmer 2 minutes. Season with salt and pepper. (can be made 2 days ahead. Chill.)

For chicken:
3. Combine ham, egg and whipping cream in processor and process until ham is finely chopped.

4. Pound each chicken leg between sheets of waxed paper to 1/3-inch-thick rectangle (about 6 inches by 5 inches). Arrange, smooth side down, on work surface. Sprinkle with salt and pepper. Divide ham filling among chicken pieces. Spread over center of chicken, leaving 1/2-inch border on short sides. Starting at 1 long side, roll up chicken jelly roll style.

5. Place four 9×7-inch foil squares on work surface; butter foil. Place 1 chicken roll in center of each. Roll up foil tightly around chicken, enclosing completely. (Can be made 1 day ahead. Cover; chill.)

6. Preheat oven to 500°F. Place chicken on baking sheet. Bake until chicken is cooked through, about 25 minutes. Remove foil from chicken. Cut chicken roll into 3/4-inch-thick slices.

7. Re-warm compote over medium heat, stirring often. Spoon onto plates, arranging chicken atop compote. Top with parsley.

By Carey Steinberg

The Montalbán theater in Hollywood, California proudly presented another great movie premiere as part of their Cinema Tuesdays on the evening of December 8th, 2009. This time Nike, Flux, and Australians in Film presented a wonderful holiday treat for special guests called, “The Imaginarium of Doctor Parnassus.” The special guests and press who were able to get into this crowded, holiday blockbuster were quite lucky because this film does not debut in national theaters until Christmas day.

“The Imaginarium of Doctor Parnassus,” is a unique fantasy film written and directed by Terry Gilliam. Terry Gilliam directed and wrote some other highly acclaimed films including “Monty Python and the Holy Grail,” “Brazil,” and “Fear and Loathing in Las Vegas.” This film also serves as the final film for the late, brilliant actor, Heath Ledger. Gilliam selected an amazing cast of other talented actors such as Johnny Depp, Christopher Plummer, Jude Law, Lily Cole, Colin Farrell, and Tom Waits. With such a hot cast, interesting plot, and amazing visual effects, Terry Gilliam has once again created such an innovative film for everyone to see during this holiday season.

Christopher Plummer stars as Doctor Parnassus, the powerful imagination guide who leads the theatrical troupe throughout modern day London, but unfortunately appears to have an alcohol and gambling problem, which seems to hinder his special powers. Doctor Parnassus loves to drink booze and gamble and makes several bets with the devil. Long ago during his thousand year old life, he won a bet with the devil played by Tom Waits to have immortality. Later in his long life, Doctor Parnassus becomes unhappy with immortality and trades his immortality for youth to win the heart of a woman. In exchange for his new youth, Doctor Parnassus promises to gamble away his future daughter to become property of the devil on her 16th birthday. The beautiful Lily Cole plays Valentina, who is the doctor’s daughter. Valentina is unaware of this bet, however the alcoholic, gambling doctor tries to tell her this horrible gamble of her life numerous times but cannot. Then, Doctor Parnassus and the devil, also known as Mr. Nick, battle to win the souls of five unlucky people to win the bet for the property of Valentina.

The film is quite original during a time in the film industry where movies continue to become remade from twenty to thirty years ago. Leave it up to Terry Gilliam to write/direct such a unique film, and guide this astonishing cast to their top-notch acting abilities. Doctor Parnassus and his theater troupe are played by Verne Troyer as Percy who is the Dr’s humorous sidekick, Andrew Garfield as Anton, of course the angelic Lily Cole as his daughter, and the late Heath Ledger as Tony. The troupe finds Tony hanging almost dead under a bridge, which seems eerie due to the current circumstances. They save his life, but Tony suffers from amnesia. He decides to help the troupe and become one of the theatrical members. If you are a Heath Ledger fan, you do not want to miss this wonderful film.

The visual effects in this film are amazing. During the troupe’s shows, Doctor Parnassus transcends into a meditative state where he guides the audience’s imaginations. An audience member of the imaginarium will walk through a mirror and visit their most imaginative place. Depending on the person, Doctor Parnassus will lead them into a magical or frightening place.

This film was a delight to review and other guests appeared to be privileged to sneak the advanced screening of “The Imaginarium of Doctor Parnassus.” The guests were dressed quite fancy for the holiday festive theme. The Montalbán theater generously served popcorn, Redbulls, Izze Sparkling Juices, warm coffee drinks, and Tim Tam cookies. Another guest informed me that these were Australian fine cookies and tasted great dunked into hot coffee. We both then ran to the coffee line to snack on such a delightful combo! In addition to these fine Australian snacks, this Cinema Tuesday event served as a benefit for the Australians in Film Heath Ledger Scholarship in honor of the late actor. Following the film, the Montalbán theater served Belvedere Vodka and Coopers brewery
drinks in a Imaginarium-style decorated bar and guests danced the evening away to DJ Mark Rae and Christian. According to this critic, the evening was a success and one of the best Cinema Tuesdays of the year. Take your family and friends to “The Imaginarium of Doctor Parnassus” this Christmas for a incredible chance to let your imagination run wild.

ABOUT CINEMA TUESDAYS
CINEMA TUESDAYS is a monthly screening series featuring innovative motion pictures and unique live events. From exclusive film premieres, stylish action films and inventive comedies to inspiring tales of urban sport and art, each event will be a fresh, not-to-be-missed experience, be it a sneak peek of an anticipated studio release, Nike-commissioned short films, a celebrated film from international festivals or the return of a seminal classic. Live filmmaker presentations, musical performances and thematic elements are only some of the surprises lined up for an unforgettable evening. CINEMA TUESDAYS takes place at Nike Sportswear at The Montalbán, Nike Sportswear’s unique retail and special events theatre in Hollywood.
Programming for CINEMA TUESDAYS is curated by Flux, a global creative community that celebrates film, art, music, design and culture. Flux is renowned for their acclaimed festivals, film events and quarterly screening series at UCLA’s Hammer Museum.
For more information, visit the concierge desk at Nike Sportswear at The Montalbán, Nikesportswear.com or flux.net
Nike Sportswear at The Montalbán
1615 Vine Street
Hollywood, CA 90028

SIMON SAYS “DON’T COOK- MAKE RESERVATIONS”: Eat out for CHRISTMAS 2009 at Simon LA
December 24 served from 6pm until 11pm
December 25 served from 11am until 11pm

APPETIZERS

mushroom bisque l jerusalem artichokes, roasted shallot parmesan crostini 9
endive & organic watercress l candied walnuts, point reyes blue cheese, fuji apple 12
tuna dynamite l lump crab, red chili aioli 16
duck confit on escarole l sweet potato and apple cider reduction, chestnut soup shooter 18
seared scallops l sage pecan butter, winter squash puree 20
jumbo lump crab l grilled radicchio salad, pistachios, warm vanilla vinaigrette 22
margherita pizza l mozzarella, vine ripened tomatoes, fresh basil 14
california cheese selection l pepato, truffle tremor, shaft bleu cheese, tulare cannonball, dry monterey jack

ENTRÉE

herb crusted lamb rack l roasted winter squash, farro, pecans 44
prime rib l roasted root vegetables, sauce bordelaise 46
lobster potpie l truffle reduction, crispy pastry 40
proscitto wrapped tuna l ricotta gnocchi, oyster mushrooms, buerre rouge 36
organic roasted chicken l brussel sprouts, roasted chestnut jus 29
braised prime beef shortribs l sweet potato pancakes, watercress salad 26
loup de mer l forbidden rice, butternut squash puree, pomegranate 28
filet mignon l twice baked potato, red wine reduction 42

SIDES

tuscan fries
creamed spinach
cauliflower parmesan gratin
bamboo steamed vegetables
truffle macaroni and cheese gratin

DESSERT

chocolate almond buche del noel l meringue mushrooms
pine nut torte l cinnamon ice cream
chocolate pannetone bread pudding l crème anglaisé
crème brûlée trio l egg nog, baileys, peppermint
selection of homemade sorbets
holiday junk food l old favorites all grown up

CHRISTMAS BRUNCH

S A T U R D A Y, D E C E M B E R 26 AND SUNDAY, DECEMBER 27

(offered from 11am until 3pm)

A P P E T I Z E R S

chestnut soup | green apples and cranberry 10
diver scallops | jerusalem artichoke puree, blood oranges, celery root 18
smoked salmon pizza | wild rocket, chive crème fraiche, poached egg 16

E N T R E E S

pannetone french toast | lemon mascarpone and winter berries 14
pan roasted loup de mer | ricotta gnocchi, oyster mushroom, sauce beurre rouge 24
lobster eggs benedict | caviar 26

D E S S E R T

yule log | meringue mushrooms 9
warm pinenut torte | vanilla ice cream 9
holiday junkfood platter 25

OFFERED 11 AM UNTIL 3 PM

Simon LA
8555 Beverly Boulevard
Los Angeles, CA 90048
310.358.3979

By Bob Schriner

Set as the house restaurant of the Andaz Hotel, RH feels like nothing you would expect from a Hyatt. The high ceilings and big open spaces made me suspect that we were going to be sort of detached from the rest of the room. Yet, when I was seated our waitress Lauren stopped by with a plate of fresh veggies and yogurt, I was assured this would be a homey affair. The simple collection of radishes, carrots, tomatoes and cauliflower were so fresh that I felt like they came from a garden in the back. The bread that arrived was freshly baked and still warm with a rather rich herbed butter.

The menu at RH gave an indecisive man fits, there were no easy choices. By a slight edge, I decided to start out with the Boothbay Harbor Lobster Parmentier with garlic, sea beans and salmon roe in a cream sauce. Lobster Parmentier can be hard to perfect as the heat needed to form and brown the dish could make the delicate lobster over-cooked or tough. Chef Sebastien Archambault pulled off a minor miracle here combining a nice crisp finish along with a rich, smooth potato filling and the lobster…oh the lobster. The large pieces of lobster in this mini-meal were overwhelming, so tender and flavorful.

Sitting in our corner booth in the back of the restaurant I was charmed by the sight of the kitchen…in plain view for all the patrons. The rather deliberately exposed kitchen was not showy or in your face. Being able to see all the tools, ingredients and kitchen staff, well it doesn’t get more honest than that.

For dinner, another tough choice. This time I nearly had to flip a coin to chose between the Suckling Pig and the Seared Diver Scallops. With a little advice from our faithful waitress Lauren, I opted for the Suckling Pig. The pig was cooked for 12 hours and served with roasted potatoes and artichokes in a rosemary au jus. You can’t go wrong cooking pork for 12 hours, but this dinner was still surprisingly wonderful.

For dessert, the Roasted Kingsburg Farm Apple Cinnamon Puff Pastry came highly recommended. Little did our waitress know that a warm baked apple treat hints right to the heart of my Pennsylvania Dutch roots. Delivered in a hot pan right out of the oven, this dessert affirmed all that is good in life. The apples were baked just right; still with a slight bit of resistance. The sweet cream and the tart apple made me feel like a boy basking in a mothers love, alright not my mothers love, more like the attractive host mother of my exchange student friend.

I’m eager to get back to RH soon. Their use of fresh local ingredients, endearing service and traditional French fare make me want to return with the menu I brought home with me as a checklist.

RH Restaurant at the Andaz Hotel
8401 Sunset Blvd
West Hollywood, CA 90069
(323) 785-6090
http://westhollywood.hyatt.com

Interview with chef Sebastien Archambault:
Q: What was the inspiration behind the menu you created at RH?
A: I created the market-to-table menu because of the variety of produce available in Southern California. With so many options, it allows for me to be very creative, especially with the changing seasons. It’s nice to be able to give guests freedom to choose what they want to eat and also a variety of options throughout the year.

Q: Who have you trained with?
A: My dad was the first to train me. He was the owner of two restaurants and I learned my first lessons from watching him. My mentor after my dad was Jean Francois Rouquette in Paris. He taught me more than just cooking skills. From Jean Francois, I learned management skills and how to create menus based on the produce that’s available.

Q: Did training with Alain Ducasse influence your cooking style?
A: The training with Ducasse was rigorous. He taught me organization, respect of the produce, and high cooking techniques. This has affected my cooking style because I don’t settle for just “okay.” I am constantly pushing myself and my team to strive for more, with their techniques, goals, and creativeness.

Q: It’s so fun being able to watch you and your staff cook with the open kitchen area. Can it be nerve racking knowing that your guests are watching you cook the whole time?
A: No, I don’t think it’s nerve-racking. In fact, I think it’s quite the opposite. I really enjoy the interaction between my team and the guests. It gives us a bit of an adrenaline rush. This also allows for us to get immediate feedback. Because the space is so open, I can see the faces of each of our guests. I know right away if they love it or not. We have nothing to hide and we are very open to welcome guests into our space so they can learn along with us.

Q: How do you keep your staff inspired?
A: I have a whip in the back! (hahaha). Unlike traditional kitchens where the chef might be barking the orders, I allow for my team to be very involved with the day-to-day planning and creative process. I give them goals each day and then encourage them to find their own way of solving each.

Q: What are some of your favorite items on the fixed RH menu?
A: This is easy. The beef cheek, the diver scallops and the field mushroom risotto.

Q: For an indecisive person (like me) it can be quite hard to choose what I want from a menu like the “market list” with so many delicious choices and ways to mix and match. What is your personal favorite mix and match?
A: Oooo, that is a tough one. For me, I like a fish option, seared, with green asparagus, baby spinach, broccolini, and boc choy. For a sauce, I really like the basil, pine nut and parmesan pesto, top with fresh olive oil sauce. It’s awesome!! Oh, and a side of mashed potatoes!

Q: What region offers some of the best food in the world?
A: It really all depends on the style of cuisine you are looking for. This isn’t a question that’s so easily answered.

Q: How different is the Parisian restaurant scene versus the Los Angeles dining scene?
A: The mentality of the guests is not the same. In my opinion, the guests that I’ve encountered here in Los Angeles are friendlier. They like the interaction between them and my team. I like it as well. It’s a nice feeling to know that I can go up to their table and be welcomed so warmly.

By Carey Steinberg

On Tuesday, November 17th, 2009, the Montalbán theater in Hollywood, California, proudly presented to the press and special guests, John Woo’s monumental account of a great battle during the height of the Han Dynasty era in a Chinese war movie called, “Red Cliff.” Once again, the Montalbán was most generous with their guests by greeting them with more proper snacks for the occasion such as lo mein, rice crackers, and fortune cookies. The beautiful theater was also decorated for the occasion with Chinese lamps and even some of the marvelous costumes from the film. Nike Sportswear, Flux, and the Montalbán theater really know how to treat their guests properly with such delicious and unlimited treats, exquisite décor, and fabulous entertainment.

With an extremely high budget of $80 million United States dollars, “Red Cliff” has already surpassed the mega blockbuster “Titanic” as the highest grossing film in China and Japan. The story of Red Cliff is one much like David and Goliath. In “Red Cliff” the crowd is cheering for the underdog to use their intelligence and strategy to overpower and defend against the strength of the evil bully. John Woo revisits his Chinese roots by informing the world of a time of 208 A.D., when China was ruled by a tyrannical warlord.

In this film, the underdogs are the Sun Quan army who team up with their rival leader named Liu Bei. The bully is the war crazy Prime Minister Cao Cao. The Emperor Han actually gave permission to Cao Cao to unite China by declaring war on their own kingdoms. Little does the Emperor realize, that his decision is to demolish a peaceful part of his own nation and kill thousands of innocent people. The story is one that can be compared to numerous other nations throughout the world in history and even today. Why does history repeat itself? Why do nations continue to bully other nations in a power struggle while murdering innocent people and destroying beautiful places? At least “Red Cliff” communicates to the viewer that a smaller, less technologically advanced people can stand up and defend against overpowering, more technologically advanced people.

“Red Cliff” had amazing action scenes which will entice the martial arts enthusiast and action movie fan. John Woo does it again with fantastic action-packed, adventure much like his great action scenes in his prior films such as Face/Off and Mission Impossible II. Woo does this without even the use of a single gun, but with great sword fighting and hand to hand combat scenes.

In addition, the film is quite beautiful as the ruler Liu Bei’s wife named Xiao Qiao exemplifies how peace is far more important than war. Qiao also displays to the audience the importance and relaxing qualities of tea in such an elegant fashion. Xiao Qiao tries to promote peace to her husband and will do anything to coerce these men to protect their beautiful land without war.

The Montalbán theater and Nike once again created such a fun experience for their guests. They provided rice crackers and lo mein instead of the typical popcorn and candy snacks. The audience was able to also see the wonderful costumes that some of the main characters wore in the film. The Montalbán decorated their theater with red Chinese lamps and even the cocktail waitresses greeted guests after the show with Belvedere vodka drinks dressed in traditional Chinese dresses. Then, DJ Wendy City spun some great dance music for the guests to dance the night away. Cinema Tuesdays at the Montalbán theater was once again the place to be and a fabulous success.

ABOUT CINEMA TUESDAYS
CINEMA TUESDAYS is a monthly screening series featuring innovative motion pictures and unique live events. From exclusive film premieres, stylish action films and inventive comedies to inspiring tales of urban sport and art, each event will be a fresh, not-to-be-missed experience, be it a sneak peek of an anticipated studio release, Nike-commissioned short films, a celebrated film from international festivals or the return of a seminal classic. Live filmmaker presentations, musical performances and thematic elements are only some of the surprises lined up for an unforgettable evening. CINEMA TUESDAYS takes place at Nike Sportswear at The Montalbán, Nike Sportswear’s unique retail and special events theatre in Hollywood.
Programming for CINEMA TUESDAYS is curated by Flux, a global creative community that celebrates film, art, music, design and culture. Flux is renowned for their acclaimed festivals, film events and quarterly screening series at UCLA’s Hammer Museum.
For more information, visit the concierge desk at Nike Sportswear at The Montalbán, Nikesportswear.com or flux.net
Nike Sportswear at The Montalbán
1615 Vine Street
Hollywood, CA 90028

Corey Helford Gallery is proud to present “The Multi-Plane Show”. The gallery’s largest group show of 2009 brings together its favorite artists from the new contemporary fine art movement to pay tribute to the early days of animation. For this unique exhibition, each artist created an original painting using the multi-plane, which was made famous by pioneer animators Ub Iwerks, Max Fleischer, Bill Garrity, and Walt Disney. Consisting of three individual surfaces housed in a custom-made frame, the multi-plane creates depth and a three-dimensional effect through two glass foreground layers and a background wood panel.

The show features an unparalleled lineup of artists, including Todd Schorr, Gary Baseman, COOP, Tim Biskup, Sylvia Ji, Ron English and Tokidoki. And for this landmark exhibition, Corey Helford Gallery partnered with London’s StolenSpace Gallery to feature works by some of England’s sought-after contemporary artists D*Face, and Chloe Early. Open to the public, the reception for “The Multi-Plane Show” takes place on Saturday, December 12, and the show will be on view until December 17, 2009.

Featuring An Unparalleled Line-Up of Artists
Opening Reception Saturday, December 12, 2009 from 7‑10pm
On View December 12 – December 17, 2009

Featured Artists:
Jason Shawn Alexander
Van Arno
Ana Bagayan
Glenn Barr
Gary Baseman
Jeffrey Beauchamp
Tim Biskup
Buff Monster
Luke Chueh
COOP
D*Face*
Chloe Early*
Ron English
Natalia Fabia
Korin Faught
Sarah Folkman
Stella Im Hultberg
Krista Huot
Sylvia Ji
Eric Joyner
Dave Kinsey
KMNDZ
Joe Ledbetter
Henry Lewis
Tiffany Liu
Lola
Travis Louie
Michael Mararian
Dan May
Brandi Milne
Nouar
Nathan Ota
Joshua Petker
Anthony Pontius
Carlos Ramos
Joey Remmers
Todd Schorr
Kathy Staico Schorr
Greg Simkins
Amy Sol
Jeff Soto
Nathan Spoor
David Stoupakis
Tin
Tokidoki
Sage Vaughn
Kent Williams
Chet Zar

Corey Helford Gallery
8522 Washington Boulevard
Culver City, CA 90232
T: 310-287-2340
www.coreyhelfordgallery.com
Open Tuesday – Saturday, Noon to 6:00pm

By Jennifer O’Neill

With executive chef Jason Johnston at the helm of chic restaurant, Dakota, you quickly realize that this isn’t your average steakhouse in Hollywood, or your average dining experience.

Dakota takes pride in the ambience of the restaurant and the presentation of the food, to the same degree as the actual taste and flavor of the items on its menu. In other words, food is their business and they are definitely not taking it lightly. The first thing that struck me upon arrival at Dakota, located within the famed Roosevelt Hotel, was the grandeur of the décor, which immediately evoked images of old Hollywood in its glory days. The days when starlets and studio execs would lounge on the dark leather banquettes, while discussing who was going to star in their next picture…. but I digress.

After being sat by the affable hostess, the meal started with what I often consider the deal breaker or the dealmaker, the breadbasket. I’m happy to report that with a choice of pretzel bread, bacon popover, olive bread, cheddar bread and Parmesan lahvosh, the only deals I was going to be making, was with my treadmill the next day. That said it was well worth every bite. Our waiter, Giuseppe, inquired as to our food aversions, allergies and preferences and customized a perfectly balanced tasting menu based upon the above-mentioned specifics.

Maryland crab cakes with cilantro aioli… Heavenly. Black truffle quail egg
flatbread… Divine. French fries with Parmesan black truffle… Nirvana, and those were just the appetizers.

For the main course, I opted for the Diver scallops with truffle grits (the truffles were somewhat of a theme, but I wasn’t complaining). I found the dish to be a tad on the salty side, but it didn’t stop me from cleaning my plate. My partner opted for the Filet Mignon, a 28-day aged beef from Omaha. From what I could gather from the look of delight on her face, it was a success. Dessert was a trio: a modern take on an ice cream sandwich; chocolate truffles garnished with rosemary and salt, and finally a warm apple tartin. Too sum it up done, done, oh yeah… and done.

All in all, a decadent and delightful dining experience.

Dakota
7000 Hollywood Blvd, Hollywood, CA, 90028
323.769.8888

Q&A w/ Executive Chef at Dakota, Jason Johnston:

Q: What factors did you keep in mind while creating the menu for Dakota?
A: When creating the menus for Dakota I always keep a few keys in mind. The first being, to respect the food, as we are a steakhouse at heart that means selecting the highest quality ingredients, cooking those ingredients properly, and presenting them in a pleasing manner for the guest. The second is seasonality, California has access to such wonderful seasonal produce that it is easy work into the menu. The third is ‘what will please the guest?’, we achieve this through selecting and offering great, quality ingredients and incorporating French, Italian and some Asian culinary techniques to enhance the guest experience.

Q: At Dakota how much of what’s in season dictates what’s on the menu?
A: Seasonality is heavily relied on in Dakota when we are working out our appetizers and composed entree’s. Items like the Butternut Squash Bisque with Maine Lobster Salad or the Fresh Corn Salad with Basil Vinaigrette are two appetizer examples. The Trout Meuniere with Caramelized Salsify and Baby Parsnips or Scottish Salmon with Kabocha Squash puree are two of the entree examples of seasonality being the focus of Dakota.

Q: How is Dakota different from other chop houses in Los Angeles
A: What separates Dakota from the other steak houses in LA is how we incorporate different culinary techniques into the classic steakhouse genre. We have a daily pasta offering that is prepared daily in the kitchen from scratch, we are preparing our Foie Gras terrine in house, and we also showcase different house made sausages from time to time, like the Spicy Italian sausage for a pasta dish or Merguez which was on our menu last year and will be offered at our new Sunday brunch.

Q:  Where did you work before coming on to Dakota?
A: Prior to working at Dakota I worked at the Pierre Hotel in NYC and the Bellagio in Las Vegas

Q: What is your personal favorite item on the menu at Dakota and which wine would you pair it with?
A: My favorite appetizer is the Foie Gras which I would pair with the Grunhauser Herrenberg Kabinett Riesling. For an entree, a rare, Kansas City steak (bone in New York) with the Sweet Corn Gratin and the Lyonaise potato and a side of Bordelaise which I would pair with a Paul Hobbs “Beckstoffer” Cabernet Sauvignon from Napa.

By Bob Schriner

Set in a row of restaurants in Culver City, Gyenari stands out from the rest. This restaurant offers Korean BBQ and a bevy of dishes that blend Korean cuisine with that of the Southern US. Haya and I were both excited to see the menu designed by The Next Food Network Star finalist Debbie Lee. After a day of mounting expectations, we arrived to find the bar had been set higher by our hosts. We were immediately impressed by the layout of the restaurant. Upon entering, we saw a warm, welcoming lounge area, with a vibrant dining room in the rear.
Now as a generally indecisive man, I knew there would be no easy choices on the menu. Luckily, our trusty server Jooho arrived to discuss drinks. Shifting over to the cocktail list made it only slightly easier to come to a conclusion. Haya and I started out with a Soju Caipirihna. This delicious drink was brimming with fresh lime juice, raspberries, muddled lychee and of course a generous pour of Soju. Such a refreshing drink should warrant a visit to the bar, even if you can’t stay for dinner. Despite my knack for staying with a good thing, I also tried St. Gyenari. This simple mix of St. Germain and Poochi Poochi with a splash of soda, was surprisingly complex and satisfying.

Jooho contributed greatly to our experience as he knew the menu well and had a wealth of knowledge of Korean food to offer as well. On top of that, he was very attentive and just pleasant to have with us.
The drinks helped make a dinner selection a little easier. Then again, I’m so much more surf than turf, so the Kajun Seafood Grill. At first I wasn’t sure what to expect in terms of how Korean goes Cajun. I entertained fearful notions that Cajun could mean overly seasoned, but the degree of attention to detail I had seen so far dismissed those concerns. When the plate arrived I could tell that Gyenari follows the golden rule of serving seafood; buy high quality crustaceans and let them speak for themselves. I could taste only the slightest hint of seasoning on the split lobster tail, prawns and Diver scallops. The seafood was grilled as was the side of seasonal veggies that were marinated lightly in a delightful sesame garlic butter.
Haya opted for the five course meal, which was perfect for sharing…with me! The first serving to arrive was a pumpkin porridge with roast pine nuts and Soju sautéed dates. I have never tasted anything involving pumpkin that was this wholesome and delicious. The porridge was clearly cooked for hours to take on the perfect consistency.

The second course was a petite Mung bean pancake with light ginger soy vinegar. The pancake was pan fried to be crisp on the outside, but soft and warm on the inside. Dare I say, it was perfect?
The seafood dish came next, another tough call, resulted in Halibut. The fish was so moist and so tender throughout. I have to tip my hat to the chef as cooking a steak so thick with such consistency. The halibut was egg battered with fried shiso leaf that gave a slight crispness to the fish.

The fourth course was sort of a blissful benefit of indecision. We couldn’t decide between Bulgogi and the Wagyu beef. Now away from the table, I always say, “in times of indecision, make no decision.” However, at the dinner table I change that saying slightly to, “In times of indecision, make it all your decision.” Within minutes the grill in the center of our table was inundated with beautifully marbled beef and promising pork bellies. With the Wagyu coming off the grill rare and the pork cooking a bit longer, I was able to set a pace for going between the two. The three dipping sauces that accompanied the meats were obviously made fresh that day and compelling. Yet, with meat this good, I had to just enjoy it straight off the grill.

With a little time to gather our thoughts and try a marvelous Korean Malt, which melds Soju, Scotch, Coca-Cola and lemon, we set our tired eyes upon the dessert menu. Wanting to have the best of both worlds, we elected to try the fresh fruit and shaved ice as well as the spicy chocolate creme brulee. The shaved ice came in an oversized martini glass with heaping watermelon, kiwi and mango pieces on top. After eating all that delicious meat right off the grill, the fresh fruit was a welcome taste. The creme brulee had just a hint of spice that went nicely with the rich cocoa. The consistency was more like a mousse than a custard, but that’s certainly in this dessert’s favor! On the side of were bacon shortbread cookies…I know it sounds weird, but you are going to like it much as I did.

All in all Gyenari took one visit to garner all my Korean BBQ needs and more. The prices were not cheap, but certainly reasonable considering the quality. Service at Gyenari is like that of a four star restaurant. I can only imagine what promise their tapas style dishes on the bar menu will hold upon future visits.

Gyenari
9540 Washington Blvd
Culver City, CA 90232-2631
(310) 838-3131
www.gyenari.com

By Carey Steinberg

To celebrate some pre-Halloween festivities, the Montalbán theater in Hollywood, California invited special guests for a special evening of “Fright Night.” I was fortunate to experience this surprise horror movie premiere screening like no other before. There were refreshments galore and humorous and horrific actors scurrying throughout the theater. The surprise horror movie premiere at the rumored to be haunted Montalbán theater was, “The House of the Devil,” directed by Ti West.

As my friend and I entered the Montalbán theater, we were welcomed with popcorn, Red Bulls, Izze Sparkling Juices, and a fine selection of candy. Most guests were dressed up in the requested turn of the century attire with the colors of red, white, and black. Then, a packed house was scared and humored by amazing actors. One actress named “Annette the Chippette,” who was a half chipmunk and half female human, humored my lovely guest with her interesting upbringing and funny stories of the adventures of being such an odd creature. Annette the Chippette stated, “We should embrace people who are different.” Then, as the lights dimmed before the surprise film started, a musician played eerie flute sounds. The curtains opened and two aerial artists displayed wonderful trapeze skills. From a fantastic tightrope show to a bizarre coupled dance, they danced in a much more creepy fashion then our typical dance television shows like “Dancing with the Stars.”

The film was revealed to be Ti West’s’, “The House of the Devil.” This frightening horror film was in my opinion excellent and can be compared to more realistic horror classics like “Rosemary’s Baby” and “The Exorcist.” The awesome cinematography and horrific sounds throughout the film kept my friend and I on the edge of our seats. The New York Times stated, “After years of vivisectionist splatter, here is a horror movie with real shivers.” Ti West created a nostalgic setting, which makes the typical viewer such as myself think that the movie was filmed during the 1980s. However, it is a new and terrifying horror film created with an indie budget and is a great movie to see during the Halloween and Dia de Los Muertos holidays. Overall, the experience that the Montalbán theater presented and the Q/A with Ti West after the film made this experience one never to forget during one of my favorite holidays. Go see House of the Devil with your girlfriend, boyfriend, family, and friends and you will be extremely frightened with this sinister, disturbing, and soon to be horror classic film.

The fearful film, “The House of the Devil,” is now playing at Laemmle’s Sunset 5 theater at 8000 Sunset Blvd., Los Angeles, California.

ABOUT CINEMA TUESDAYS
CINEMA TUESDAYS is a monthly screening series featuring innovative motion pictures and unique live events. From exclusive film premieres, stylish action films and inventive comedies to inspiring tales of urban sport and art, each event will be a fresh, not-to-be-missed experience, be it a sneak peek of an anticipated studio release, Nike-commissioned short films, a celebrated film from international festivals or the return of a seminal classic. Live filmmaker presentations, musical performances and thematic elements are only some of the surprises lined up for an unforgettable evening. CINEMA TUESDAYS takes place at Nike Sportswear at The Montalbán, Nike Sportswear’s unique retail and special events theatre in Hollywood.

Programming for CINEMA TUESDAYS is curated by Flux, a global creative community that celebrates film, art, music, design and culture. Flux is renowned for their acclaimed festivals, film events and quarterly screening series at UCLA’s Hammer Museum.

For more information, visit the concierge desk at Nike Sportswear at The Montalbán, Nikesportswear.com or flux.net

Nike Sportswear at The Montalbán
1615 Vine Street
Hollywood, CA 90028

PC Valmorbida, in partnership with PM Tenore and RVCA Artists Network Program, are pleased to present “mindthegap,” the inaugural exhibition at PRISM, a new gallery space on the famed Sunset Strip. The exhibition will feature works by artists, Barry McGee and Phil Frost, who’s early graffiti work, complex paintings and installations have brought them both critical acclaim. This groundbreaking show will be open for public viewing from November 20th – February 20th .

PRISM
8746 West Sunset Boulevard
West Hollywood, CA 90069
www.prismla.com

The Founders: PC Valmorbida, a 23 year old Australian gallerist and artist, has planted his artistic roots in Los Angeles with the opening of his new project space, PRISM. His early passion for the arts, photography in particular, drove him to create his own artwork. His photographic talents were widely recognized and his work was displayed across continents and on the pages of world renowned publications. PC’s devotion to artistic expression inspired him to create PRISM with co-founder Jared Najjar, where a myriad of projects will exhibit, beginning with “mindthegap.”

The Exhibition: The inaugural exhibition, “mindthegap,” will open November 20, 2009. The show aims to unite a group of artists whose work fills the metaphorical gap that is situated between the theoretical definitions of high and low art. It is art that straddles the line of being both publicly accessible yet also edging its way into the traditional artistic canon. It is work that until recently has been sidelined by the mainstream art world but whose intrinsic effusive spirit has broken through boundaries and fundamentally impacted popular and artistic culture.

The Project Space: Designed by architect Marcelo Spina and located on Sunset Boulevard, PRISM is housed in a three story architectural space on the western end of the Sunset Strip. The mission of the project space is to become a cornerstone of artistic experimentation, carving a new niche for the arts here in Southern California. The long-term exhibition program, featuring national and international artists, promises to be vibrant and thought provoking as it works with creative minds to cultivate a challenging and diverse aesthetic experience for the public. The space will also look to integrate lectures and film viewings to create a well-rounded multidisciplinary venue. Along side the exhibition space, the project space will also house a bookshop with a curated selection of texts and products.

RVCA Artists Network Program, commonly referred to as the ANP, is an ongoing program aimed at showcasing the talents of accomplished as well as unknown artists, advocates and musicians who inspire our generation and push the boundaries of creativity; providing something of substance and culture.

In honor of Hello Kitty’s® 35th Anniversary, SANRIO has developed three weeks of special events to run concurrently with the ‘Three Apples’ exhibition at Royal/T, the visually stunning and playful, Japanese-inspired art exhibition space, retail store, and maid café, located in Culver City, CA. The exhibition will be open to the public from October 23 – November 15.

All events will be open to the public, free of charge, with each event introducing the release of a limited edition print. Only 35 signed and numbered prints from a small number of selected artists will be available. The exclusive prints depict one of the original Hello Kitty-inspired works of art created specifically for, and hanging at, ‘Three Apples’. The first 100 visitors to each event will receive a goody bag created specially for each event. Events include:

Hello Kitty Fan Appreciation Party – Saturday Oct. 24th Time: All Day 10am-10pm
You love Hello Kitty and Hello Kitty loves YOU! Today is all about the super fans. Bring your favorite friends to a fabulous Hello Kitty brunch where you can enjoy scrumptious Hello Kitty-themed waffles & pancakes and a live DJ set. A very special appearance by ‘Kitty Mama’ Yuko Yamaguchi (Hello Kitty head designer straight from Tokyo) & tokidoki creator, Simone Legno — and the launch of the exclusive tokidoki for Hello Kitty 35th Anniversary collection — follows. Later in the day, immerse yourself in a variety of activities – a hands-on jewelry workshop with ‘Three Apples’ artist Natalia Fabia, a yummy Hello Kitty sushi & bento box workshop with acclaimed chef Sushi Girl, Hello Kitty happy hour for fans 21 and over complete with Hello Kitty-themed cocktails and a Hello Kitty-Oke karaoke dance party with Karaoke Queen Raina Lee (author of Hit Me with Your Best Shot: A Guide To Karaoke Domination) plus photo ops with Hello Kitty herself. You’ll want to stay the whole day. Super Fan’ Day produced in association with Flux, LA’s innovative event curators.

Hello Kitty Halloween Party – Saturday, Oct. 31st Time: 10am-6pm
Spend the spookiest day of the year with Hello Kitty…costume & pumpkin carving contests, trick-or-treating at Royal/T and photo op time with Hello Kitty herself!

Hello Kitty Birthday Party – Sunday, Nov. 1st Time: 10am – 5pm
It’s the party of the year and you are invited! The fun begins bright and early with the sweetest assortment of Hello Kitty’s signature pancakes and waffles. Then its time to sit down and get creative with ‘Three Apples’ artist Buff Monster in an exclusive toy workshop. Make your own one-of-a-kind Hello Kitty artist collaboration t-shirt, followed by a custom sharpie Hello Kitty tattoo booth with surprise guest ‘Three Apples’ artists. The afternoon is sprinkled with unique snacks including Hello Kitty sandwiches, cookies and even a special Hello Kitty-themed High Tea, and our guest DJ will have you dancing to Hello Kitty’s favorite activities and party games for collectible prizes and party favors. End the day with the most amazing masterpiece of all, a giant colorful cake made from 200 cupcakes, and remember to wish Hello Kitty a “Happy Birthday” as she shares her beautiful birthday cake with you from 4-5pm.
Birthday festivities produced in association with Flux, LA’s innovative event curators.

Hello Kitty Artists Party – Saturday, Nov. 7th Time: 7-11pm
Art comes to life as guests meet with many of the artists participating in the “Three Apples” Art Show. Limited edition prints of select artwork will be unveiled at this event & guests will be treated to several artists from the show doing live painting, which will be auctioned off at the end of the event, with proceeds going to SANRIO/‘Three Apples’ charitable partner, L.A. Works. Plus, there will be live screening of t-shirts designed by the artists, and an interactive coloring party for all attendees throughout the night – hosted by JapanLA in association with Juxtapoz Magazine.

Hello Kitty ‘Bats & Cats Masquerade’ – Friday, Nov. 13th Time: 8pm – Midnight
On Friday the 13th, Royal/T will be transformed into a fantastical world for the retro, 80’s-inspired Goth/ dance party-styled ‘Hello Kitty Bats & Cats Masquerade.’ Hello Kitty goes Goth for a night of dancing with DJ Amanda Jones, special performances by The Wandering Marionettes, goth-inspired costumes and even Hello Kitty in her masquerade outfit.

Hello Kitty Fashion Show Party – Saturday, Nov. 14th Time: 7-11pm
Japanese street–inspired fashion takes to the runway to celebrate the finale of the ‘Three Apples’ exhibition/event. Specially created, one-of-a-kind pieces by a group of select designers will be featured in the show, with select items offered for sale at the end of the evening. A DJ and interactive workshop with one of the designers will add elements of fun to this fashion event.

In addition to these unique events, ‘Three Apples’ will include the Hello Kitty Art Exhibit, Hello Kitty Product Retrospective – including an ‘only in Japan’ section – Hello Kitty Apartment and a ‘Three Apples’ Pop-Up Shop. This is the first time that SANRIO has produced an event for Hello Kitty fans of all ages in North America. For continually updated information regarding ‘Three Apples’ and the events, please visit www.sanrio.com/threeapples.

ABOUT SANRIO
SANRIO’s signature brand Hello Kitty celebrates 35 years of fun & friendship in 2009. With fans around the world, Hello Kitty will mark the year with special co-branded partnerships, unique products, retail promotions & year-end exhibition events. SANRIO develops, distributes and licenses a collection of gift, stationery and fashion accessory items for women of all ages. SANRIO was founded in 1960 based on the concept that a small gift can bring a big smile to a child of any age. Today, over 50,000 SANRIO-branded items are sold in over 70 countries around the world. In the Western Hemisphere SANRIO character-branded products are sold in upwards of 12,000 locations including department, specialty, national chain stores and over 85 SANRIO boutiques. For more information, please visit www.sanrio.com .
ABOUT ROYAL/T

Located in Culver City, Royal/T is a playful blending of café, concept shop, and art exhibition space. The 10,000-square-foot space reflects the interior realm of fantasy that strongly influences the artist’s included in Owner Susan Hancock’s art collection. Royal/T’s café is inspired by the meido kissa (maid café) phenomena of Akihabara, Tokyo’s electronic district. Re-contextualizing the underground culture of Japan that celebrates “cosplay” (costume play), waitresses dress in maid uniforms with a Lolita-esque touch, while serving an amalgam of French and Japanese cuisine. The art space showcases curated exhibitions with a focus on Japanese contemporary art; and an inventive concept store emulates the collection’s sophistication, a seamless merging of Japanese pop culture and high-end design. Royal/T is open daily from 10 a.m.-10 p.m. The Royal/T café serves lunch, high tea, and dinner daily. Self-parking is available on Washington Blvd. and in the Royal/T parking lot on Lindblade St. For additional information, please call 310.559.6300 or visit www.royal-t.org Royal/T is also on Facebook and Twitter .