Show 68, April 5, 2014: Lesley Jacobs Solmonson, author of Gin: A Global History

Lesley Jacobs SolmonsonThe Museum of the American Cocktail (based in New Orleans) is kicking off their “Touring the Cocktail Series” in Los Angeles with Lesley Jacobs Solmonson, the author of Gin: A Global History. She also is the food and cocktail columnist at LA Weekly. The provocative program is “A History of Gin in Five Cocktails.”

Gin is the undisputed king of cocktail spirits. Built upon a neutral spirit base, great gin is a symphony of juniper, spices, botanicals, and citrus.

Five signature gin cocktails will be available for sampling that evening. It’s set for Monday, April 7th at Dominick’s Restaurant in West Hollywood.

Show 63, March 1, 2013: Chef Brandon Boudet, Dominick’s and Little Dom’s, Los Angeles.

Brandon Boudet of Dominick’s, Little Dom’s and Tom Bergin’sChef Brandon Boudet is the co-owner and head chef for Dominick’s and Little Dom’s. He’s a proud native of New Orleans.

Each year Dominick’s and Little Dom’s celebrate Mardi Gras and Fat Tuesday in true Bourbon Street Style. On their menu are special cocktails, bites and of course, Jambalaya and red beans and rice. Chef Brandon explains the mysteries of the King Cake.

For more of the taste of the Big Easy know Crawfish boils are coming up on two Saturdays in May at Dominick’s.

Show 28, May 11, 2013: Chef Brandon Boudet, Executive chef and co-proprietor of Dominick’s, Little Dom’s and Tom Bergin’s

Brandon Boudet of Dominick’s, Little Dom’s and Tom Bergin’sChef Brandon hails from New Orleans and once a year he brings a taste of the Crescent City to Beverly Blvd. in Los Angeles with his Dominick’s Annual Crawfish Boil. It’s the 4th annual this year on their peaceful, open back patio that feels like the backyard of a Garden District mansion.

It’s Saturday, May 18th and Saturday, May 25th from Noon to 4:00 p.m.  For each Saturday it’s 300 lbs. of Louisiana Crawfish in the boil. Chef Brandon readily admits that the secret is the Zatarain’s New Orleans Crawfish Shrimp & Crab Boil seasoning!

You order the mudbugs by the pound. Most neophytes can handle about a pound but a New Orleans trencherman can consume up to 5 pounds!

Other New Orleans specialties will be on the menu including Roast Beef Po’ Boys and Crawfish Boiled Artichokes with Creole Remoulade. He also is preparing New Orleans Sno Balls including a version for adults with Old New Orleans Spiced Rum.

Who needs Bourbon Street? The party is here.