On St. Patrick’s Day, I, like most of my fellow Whiskey drinking lovers, find any excuse to celebrate the Irish holiday. I’m even a quarter Irish, so naturally I indulge in a bit more Jameson than usual.
When thinking about tasting an exclusive whiskey such as The Gifted Horse, Orphan Barrel's seventh release, I could think of no better place than No Vacancy LA. The 3,400-square-foot, three-level bar that took over Janes House – the last standing Victorian home in Hollywood – has its fair share of charm.
If you’re like me, you’re trying to figure out the perfect recipe to make for the Super Bowl 50 party you’ll be attending. A safe bet, and something that I’ve always enjoyed, was a good, multi-layered bean dip.
The Carolina Panthers square off with the Denver Broncos for Super Bowl 50 this Sunday in San Francisco. Since the Super Bowl party I'm attending has zero fans for either team, I decided I would make a fun, team neutral cocktail...
Hosting a party can be quite stressful. Trying to figure out what your guests will like to eat and drink is never easy. I've found the best solution for cocktails is to go with a punch. It looks great on your serving table in a big punch bowl, and creates a meeting place at your party for guests to mingle around.
Can you believe 2015 has come to an end? It was certainly one for the books for me, and I refuse to let such an epic year go out on anything but a bang.
One of the things that's great about being a Samsung Home Appliances Ambassador is staying in the know with all the great new recipes they have coming from their Chefs' kitchen. Like the Sweet Potato Mochi recipe below.
I don't need to be the life of a party, but I do enjoy standing out from the rest. For me it's about making memorable cocktails that will have people talking for weeks.
Chef Adam Perry Lang returned to the Jimmy Kimmel Live backlot to cook up some delicious meaty treats for Jimmy Kimmel.
One of my favorite things about the holiday season is being able to host family and friends at my apartment. To me, there is nothing better than the look of satisfaction on my guest’s face when they bite into a dish I made or a cocktail I created.