After hundreds of entries today we are announcing the GRAND PRIZE WINNER of the Le Grand Courtâge Live Joyously Cocktail Competition

& The Grand Prize Winner Is:

Dallas Juanes
Je ne sais quoi
@dallasmixesitup

👏🏆🍾🥂

Our winner is Dallas Juanes with his Je Ne Sais Quoi submittal. In short, this is an Outstanding cocktail. Complex with many layers of flavors yet easy to make and not too esoteric of ingredients. There is a je ne sais quoi if you will (pun intended) about the components. It has a chicness and sophistication without trying too hard… sort of like a beautiful French woman. This cocktail is easy to make at home, yet also it very much a connoisseurs cocktail and something that appeals to the mixology crowd. The judging panel unanimously loved it and it’s enormously quaffable, and with the amaro being a digestivo, it also great for settling the stomach after all the indulgence during the holidays.

What’s also cool is that Le Grand Courtage’s US offices are in Los Angeles, and serendipitously, the @AmaroAngeleno also happens to be made right here. Of course there are a lot of stellar amaros and we are huge fans of them in general.

Go grab these ingredients before the weekend and impress your guests with something unique.

We loved all the inventiveness and unique profiles that the entrants brought into the field and we will most certainly do another contest in future, and will be sharing other submissions over the next few months

You can view all of the TOP 20 entries + downloadable recipe booklet here
– head to profile for live site 📍

Cheers & Congratulations 🥂🙏✨🍸🍹🍾

Locale Magazine Must Try Summer 2022

Our very own GM was featured this month in Locale Magazine’s – Must Try Summer 2022. Have a look at the recipes Dallas shared in this issue.

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Verbena Kitchen offers new Saturday brunch: After the successful launch of Sunday brunch, Verbena Kitchen is now offering Saturday brunch. Chef Ronnie

Schwandt’s brunch menu includes a mix of items like the Chilaquiles (made with red salsa, black beans, red onion, cilantro, spicy crema, and poached eggs), Salmon Toast (made with heirloom tomatoes, whipped cream cheese, pickled shallots, capers, and everything spice) and French Toast (served with whipped Nutella, roasted strawberries and banana). Brunch is served Saturdays and Sundays from 10 a.m. to 2:30 p.m. 3043 University Ave., North Park. verbenakitchensd.com