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Previewing the Critics’ Choice Movie Awards Menu

Patina Group founder Joachim Splichal and iPIC Mixologist Adam Seger joined us live with a preview of the food and drink that will be served at the Critics Choice Awards.

Patina is crafting this wonderful LA-inspired menu in partnership with dineLA, Los Angeles’ premiere dining authority.  For more information on Patina, you can go to their website. This truly is a star-studded season for dineLA. In addition to the Critics’ Choice Awards, they are also gearing up for dineLA’s Restaurant Week, which returns next week, Monday Jan 20 through Friday Jan 31.  You can dine like stars in Patina’s restaurants, who are among the list of over 300 restaurants throughout Los Angeles county offering $15, 20 and $25 lunch menus and $25, $35 and $45 dinner menus during Restaurant Week  For more information about Restaurant Week or to make a reservation, go to the Discover Los Angeles website.

iPic Theatres are nationwide with a location in Pasadena and one opening in Westwood in April.  For more information, you can go to iPic’s website, or the restaurant Tanzy’s website. For iPic’s Red Carpet Spritz recipe demonstrated in the segment, see the details below.

iPic’s Red Carpet Spritz

-Served two ways-

Highball

Vodka, homemade hibiscus-blood orange ale, shaken over ice, and topped with soda and a splash of sparkling wine, garnished with Melissa’s Produce local blood oranges.

Recipe:

Build in Pint Glass

*2.5 Ounce Hibiscus-Blood Orange Syrup

1/2 Ounce Fresh Lime Juice

**1.5 Ounce Vodka

Shake and strain into an ice-filled Highball. Top with Soda and a splash of sparkling wine.  Stir in garnish with a Blood Orange half.

Martini

Vodka, homemade hibiscus-blood orange ale, shaken and strained into a chilled martini glass, topped with a splash of champagne and garnished with Santa Monica Farmer’s Market flower petals.

Recipe:

Build in Pint Glass

*1.5 Ounce Hibiscus Blood Orange Syrup

1 Ounce Fresh Lime Juice

**1.5 Ounce Vodka

Shake and strain into a Chilled Martini Glass with a splash of Champagne and top with Santa Monica Farmer’s Market Flower Petals.

*Recipe for Hibiscus-Blood Orange Ale Syrup:

1 cup organic sugar

1 heaping Tablespoon Dried Hibiscus Flowers

1 Tablespoon grated Fresh Ginger

Zest from 1 Blood Orange

1/2 cup Water

Bring to a simmer, cool, strain and add juice from the Blood Orange

**Recipe can be made Spirit-Free without the vodka and garnished with Thai Basil.