Need (anti-)Valentine’s Day plans? Powerhouse Placentia beermaker the Bruery has you covered with a pair of events. First, get in the mood with the release of the latest in the Bruery’s Melange series of beers:
The next beer is the latest in our Melange series that’s been brewed especially for Valentine’s Day; this is number six – or No. Sechs as we’ve dubbed it. Melange no. Sechs is primarily made up of an experimental beer brewed with beets for a festive red color before cocoa nibs and rose petals are added. It’s then blended with White Oak Sap (our bourbon barrel aged wheat wine) & bourbon barrel aged Rugbrød The resulting beer is 9% ABV and has an earthy flavor with a pleasant chocolate & vanilla nose and a subtle floral hint all wrapped in an incredibly smooth package. Sound Sechsy? It is!
Then drop by on Valentine’s Day proper for a special beer-and-chocolate tasting with the always excellent Xuan Patisserie:
On Valentine’s Day, stop by the Tasting Room before your V-Day dinner plans for a little Sechs & Chocolate. We’re working with local chocolatier Xuan Patisserie of Fullerton and have developed a flight of craft beer and artisan chocolate so you can treat your sweetie. We think a Caramel Vanilla Fleur de Sel chocolate heart paired with Melange No. Sechs is a great way to spend V-Day. This is just one of the 3 beer and chocolate pairings that will be served on the flight. It should be a fun and unique way to spend your holiday.
Visit thebruery.com for more details.
Huaraches, quesadillas and weekend-only migas: Antojitos Carmen finds a permanent home in Boyle Heights. For the L.A. Times:
PHOTO by GARY FRIEDMAN / L.A. TIMES
The way it used to be, on almost any given evening an irrepressible assemblage of Mexican food vendors would flood a Boyle Heights parking lot in what seemed like seconds. Empty tables suddenly were covered with tubs of masa and astringent salsas, and griddles glowed with immediate heat. Before you knew it, diners would be perched on plastic chairs and crumbling curbs, their fingers stained an inky, huitlacoche-rich black. Couples quickly huddled around cups of goat consommé as kids eyed the cinnamon-dusted ridges of freshly fried churros. It was a mesmerizing sight, one that transformed a patch of otherwise-empty asphalt.
When authorities shut down the not-quite-nightly Breed Street food fair some months ago, vendors were forced to accept a more itinerant existence. Where there was once an unrivaled concentration of street-food specialists is now a diaspora of barbacoa masters and pozole purveyors dispersed across several Eastside blocks. Veteran vendor Antojitos Carmen, meanwhile, found a permanent place for its movable feast.
It’s still sparse — not much more than a half-dozen brick-red booths staring out onto César Chávez Avenue — but Antojitos Carmen the restaurant is home nevertheless. After two decades spent hunched over sidewalk fryers, the Ortega family was recently able to move its operation indoors. The month-old restaurant already feels lived-in: Photos of Carmen Ortega’s hometown of Yurécuaro, Michoacán, adorn the walls; regulars pick up orders with mere nods of the head.
Read the rest here.