3 Things: Pig & Beer; 1886’s cocktails; ‘Food Forward’
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There’s a flower in my cocktail: Spring cocktails are in bloom at 1886 Bar at the Raymond in Pasadena, where head barman Garrett McKechnie and staff have created a new seasonal drinks list. Highlights include the Wild Orchid: Torontel Pisco, Vergano Bianco vermouth and Grand Marnier with a little hefeweizen, served up with an orchid garnish. The Cinablossom (not to be confused with the ‘cinnamon challenge’) mixes gin with lemon, cinnamon-bark syrup and a fire for a table-side garnish of freshly toasted cinnamon. The Vintage Caprice Flight features three vintages of 1886’s Beefeater Gin barrel-aged Caprice. First try it freshly made with Beefeater Gin, dry vermouth, Benedictine and orange bitters; then aged at 4 months; and finish with the 12-month vintage. 1250 S. Fair Oaks Ave., Pasadena, (626) 441-3136, www.theraymond.com.
On the TV: Sunday’s first episode of Season 2 of ‘Game of Thrones’ isn’t next week’s only TV premiere. On April 5 at 10 p.m., ‘Food Forward’ debuts on PBS, a documentary series about chefs, scientists, farmers, fishermen, teachers and others creating a more healthful food system. Shot in New York, Detroit, Milwaukee and Oakland, the series aims to celebrate the pioneers and visionaries who are developing alternatives to our food system, such as John Mooney, who set up a space-age hydroponic farm on top of a historic building in the West Village of Manhattan. The series addresses other topics such as school lunch reform, sustainable fishing, grass-fed beef and soil science.
Pork, with suds: Bruce Kalman of downtown’s Urbano Pizza Bar and Gavin Mills of Hollywood’s Wood + Vine are hosting ‘Pig & Beer’ on Sunday at Urbano, a porky feast with beer pairings by “The Beer Chicks” Christina Perozzi and Hallie Beaune, to benefit Alex’s Lemonade Stand. The chefs picked a free-range, acorn-fed pig from ReRun Ranch in Hughes, Calif., to be cooked and presented by the duo. The two chefs will alternate in presenting and discussing each course, ‘from the savory and sweet to the weird and wild.’ Growers from ReRide Ranch, Weiser Family Farm, Coleman Farms, Thao Farms and more are contributing produce. 4 p.m. “PigTails”; 5 p.m. dinner. $50 per person. Call for reservations, or email urbanopizzabar@gmail.com. 630 W. 6th St., Los Angeles, (213) 614-1900, www.urbanopizzabar.com.
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-- Betty Hallock
