Easter at Terranea

By Karen Villalpando, 4/18/2014

Terranea Resort An annual Easter celebration complete with family-friendly activities is this Sunday. The Easter ballroom banquet brunch will have an array of stations to choose from including an omelet and egg station, a seafood display, specialty cinnamon roll French toast, a create-your-own mac and cheese station, an Asian-inspired kitchen, a sauté kitchen, a dessert [...] [...more]

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Easter’s Dining

By Jill Weinlein, 4/17/2014

Warren’s Blackboard Celebrate on Sunday, April 20 at The Beverly Garland and feast on Chef Warren Schwartz’ special Easter Brunch menu between 10:30 a.m. and 2:30 p.m. Guests can enjoy delights such as smoked salmon benedict, challah French toast with fruit compote and vanilla whipped cream, shaved white asparagus and pea salad with pecorino, Mary’s chicken, halibut and braised [...] [...more]

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Hanging with ‘Muppets’ or a haunted mirror

By Tim Posada, 4/17/2014

“Muppets Most Wanted” While most sequels pale against their predecessors, “Muppets Most Wanted” keeps the self-referential humor alive thanks to returning filmmakers. The latest Muppets adventure reminds us all just how relevant Jim Henson’s masterwork is through an absurd number of cameos and six new songs. Beginning exactly where “The Muppets” left off, Kermit and [...] [...more]

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Easter Dining

By Jill Weinlein, 4/10/2014

Jar Passover Seder Come to the second night of Passover led by Danny Maseng for a multi-cultural Seder on April 15 to enjoy Matzo Ball soup with lemongrass broth, asparagus and spring radish salad and a main course of Jar’s signature pot roast, sautéed Alaskan halibut, and a dessert course that includes assorted macaroons, chocolate [...] [...more]

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EMC Seafood & Raw Bar: Heaven on the half shell

By Karen Villalpando, 4/10/2014

From the minute the Koreatown restaurant opened last summer, the place has been jumping. A chic, modern space, filled with hipsters, families, even fifty-somethings, the popular raw bar and seafood eatery draws patrons of all ages and ethnicities. And why not? Who wouldn’t want to feel part of the “in-crowd” – those in the know [...] [...more]

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‘Winter Soldier’ torches past marvel films

By Tim Posada, 4/10/2014

In 2004, writer Ed Brubaker revitalized the “Captain America” comics, turning a stagnant character into a narrative riptide. With new villains, compelling ops and layered intrigue, he created a modern home for the Man Out of Time. The grit that revitalized the comics character was replaced with nostalgia in the first Cap flick, thanks to [...] [...more]

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Crepes + Kitchen French Sweet Delights

By Jill Weinlein, 4/03/2014

The first thing I noticed when I entered Crepes + Kitchen on Wilshire Blvd. near La Brea Ave. was the friendly greeting from the owners Yafit Barades and Jacqueline Soletzky. These ladies are genuinely nice to every person who walks in their door. They are also passionate about dogs and have a jar of treats [...] [...more]

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Restaurant News

By Jill Weinlein, 4/03/2014

Patina’s Cooking Class Series On Saturday, April 5 from 10 a.m. to 1 p.m., Patina Chef Olalia walks 10 guests through an intimate process of preparing a complete meal, from appetizer to dessert, utilizing French techniques. The three-course menu begins with a classic dish of sardines; followed by veal osso bucco with cornmeal dumplings, served [...] [...more]

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‘Noah’ is a loose adaptation of the biblical story

By Tim Posada, 4/03/2014

Few directors dare the audacious feats that fuel Darren Aronofsky: a ballerina transforming into a bird (“Black Swan”), a repulsive exposition of drug use (“Requiem for a Dream”) and a quest for the Tree of Life set in the years 1500, 2005 and 2500 (“The Fountain”). The Harvard grad’s sixth feature film stays true to [...] [...more]

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Restaurant News

By Jill Weinlein, 3/27/2014

Al Bacio Cooking Class Learn how to prepare some fine Italian dishes made with fresh ingredients with Executive Chef Christian Simionato on April 13. All of the dishes at Al Bacio are made from scratch right on the premises, including the pastas and sorbets. The dishes that will be created at this class are: a Neopolitan [...] [...more]

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Park Labrea News and Beverly Press

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