SIP at the Renaissance Hotel, Long Beach
The lounge greeted us with an inviting and relaxing atmosphere full of people sharing a common interest in food and spirits. As we headed further into the crowd and to the cheese station, I met up with Andrew Gruel and Dave Anderson of Seafood for the Future to say, "hello" and chat for a bit, then indulged in some blue cheese, date, and crostini. Delish!
Chef Michael Poompan told us that Polly Peak of DineLA was in attendance and that she was interested in some information about local farmers markets. On our way to the bar, we happened to see a lady sitting by herself dressed in a green blouse. It was Polly, so Didi and I introduced ourselves. She had such an enthusiastic energy about her as she talked about some of the events that DineLA have been involved with including the recent Roundtable Discussion with six well known culinary chefs in the LA area.
Polly told us about the braised beef sliders so Didi and I excused ourselves to head outdoors where they were serving these delightful, delectable goodies. They were boneless short ribs braised in Ballast Point Calico Amber Ale, then served on sliced dinner rolls with caramelized onions and sweet hot mustard. The whole thing just melts in my mouth and I couldn't have just one. It was a big hit amongst the crowds as I heard of claims for seconds and thirds. One of the guests told me that they had six already, and I found him hanging around the slider station, perhaps contemplating on a seventh helping...Across from the slider station was a table where one could sample a taste the flavors of Ballast Point beer. There were several bottles displayed including the Pale Ale, Big Eye IPA, Calico Amber Ale, Sculpin IPA, and the Wahoo Wheat Beer. As for me, I had a taste of the Calico Amber Ale and the Sculpin IPA. Although quite different, both were very good in taste. The Calico Amber Ale had a smooth, fruity, Madeira-like flavor, while the Sculpin IPA had a hint of lemony citrus, peach and mango flavors.
As I walked back inside the lounge area to finish my beer, I led Didi over to Carina Cristiano Leoni of Nino's Restaurant and introduced them to each other. Carina in turn introduced us to her friend John. As Didi was talking briefly with Carina, the reality came back to me that I've met all these people through my involvement with the Long Beach Sunday Market at California Heights. I have great admiration for everyone here because of the contribution that they provide to the health and food industry, as well as the development of the local community.
After chatting a bit with Carina, Didi and I sat back down and sampled some of the other food items being passed around. She sampled the dungeness crab potato skin with formage blanc cheese and horseradish, while I sampled the spiced lamb burger (cleverly disguised as meatballs), and roasted fingerling potatoes.
I then headed over to the bar and was introduced to a Red Stag Manhattan made with Jim Beam White Label, Red Stag, Martini and Rossi Sweet Vermouth, and Angostura. I've never had a Manhattan before but I like what I tasted. I picked up the recipes of the mixed drinks that they were serving and was told that I should try the Caipirinha, which from what I understand is Brazil's national drink. Needless to say I had to try one and was very thankful that I did. I love Whiskey Sours, and this one just kicked it up a notch by incorporating simple syrup. Wow!
All in all, Didi and I had a great time. The food was fantastic and the people were fun to be with. Thank you Chef Michael Poompan for inviting us and sharing with us this momentous occasion. I bid you the very best, to SIP, and the Renaissance Hotel staff.
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About Me
- Chef Sam Paano
- I am the co-owner and founder of Gourmet Conspiracy, a personal chef and catering service based in Lakewood, California. My objective here is to provide open communication about various types of food and their benefits towards our health. As far as my training, I graduated from Kitchen Academy in July 2007 with high honors. I have a great deal of passion about learning the cooking styles and techniques from various cultures and incorporating them in fusion dishes.
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