Where do you find some one that does not like pizza and pasta?  Truly the Italians have it when it comes to a cuisine that stays consistently popular.  This is something that Romano’s Macaroni Grill learned some thirty years ago.  The message on the menu says it all.
“From our Kitchen to Yours--we believe that a true Italian kitchen requires three things: An honest appreciation for tradition, a healthy slice of generosity and a pantry full of incredibly fresh ingredients.  This is why we share with our customers the same legendary recipes at our restaurants that one enjoys at home”.
But besides the long list of Chef’s Favorites there are always some new exciting additions.  It was to this end that we recently journeyed to the Macaroni Grill located at Northridge in the heart of the San Fernando Valley.  Here were some new exciting additions entitled Fresh Catch which included an Italian Fish Fry as well as a Grilled Fish Feast.  With my dining partner we each selected one of the Catch.  I chose the Italian Fish Fry which included Peroni beer battered sole, shrimp plus calamari served with rosemary citrus russet potatoes and three original house made dipping sauces.
My dining partner selected the Grilled Fish Feast with mahi-mahi filet, shrimp plus Scallop spiedini served with a choice of rosemary citrus russet potatoes or broccolini.
Each arrived with a special presentation being served on a large paddle shaped board  heaped with all the enticing goodies.  With such a large selection on our table it gave us  the opportunity to taste both our selected catch as well as the other.  My dining partner was hard placed to keep me away from her shrimp + scallop spiedini and the excellently prepared mahi-mahi.   But proving very deft with her fork was soon on the attack to my calamari and beer battered sole.
Noted on the menu was the Perfect Pairings which selected three wines which can be ordered in both five oz. or 8 oz. sizes.  The varietals are cabernet sauvignon, pinot noir or pinot grigio.  With our Catch we chose the Terato Pinot Grigio.  The Northridge restaurant has a full service cocktail lounge and a well chosen wine list.
The regular menu is huge with individual selections. There are thirteen pastas listed, and the menu lists in order antipasti, salads, soups and brick oven pizzas.  We studied the Chef’s Favorites list carefully noting two of our favorites, Osso Bucco and the Braised Lamp Shank, ensuring that we will soon be back to Macaroni Grill.
Alas we also were handed the Dolce list of desserts which offered too many tempting items such as Romano’s Cannoli or Decadent Chocolate Cake or Sticky Toffee Pudding Cake.  But then there was Tiramisu and this combination of mascarpone, rum-soaked ladyfingers, espresso and cocoa was what we selected.  We might as well  just admit it,  if Tiramisu is on the menu we order it.
In the San Fernando Valley Romano’s Macaroni Grill is located at 19400  Plummer Street, Northridge, Ca. 91324, Tele. 818 725-2620, web, www.macaronigrill.com.  Open 11 a.m. to 11 p.m. daily, Sunday Brunch from 11 a.m...

The romance and popularity of Italian foods and wines were on full display recently at a Beverly Hills event entitled Savor Italy-2019.   Here also were a series of seminars both on individual wine regions and wine types and varietals.  This writer was fortunate to attend the seminar which explored the Abruzzo region and one of its leading wineries, Tenuta Ulisse.
Besides its many vineyards Abruzzo must go close to the head of the class in scenic beauty.  Many of its vineyards are planted on sloping mountain foothills with the snow capped Apennienes Range as a backdrop.  In all Abruzzo has four separate wine regions, all with a terrior that includes warm days and cool nights.
Conducting the Abruzzo seminar was Laura Donadoni who was perfect in her presentation that included a slide show as well as the tasting of five wines from the vineyards and cellars of Tenuta Ullisse.  Founded in 2006 the owners, Antonio and Luigi Ulisse have been dedicated to making contemporary ancient varietals such as Montepulciano D'Abruzzo, Trebbiano D'Abruzzo, Pecono, and Passerina e Cococciola.
Later Laura Donadoni conducted a second seminar entitled the "Art of Paring White Wines."   Another seminar explored future food trends.
Dominate red wine is Montepulcano which is the fifth most planted grape in Italy.  It is very versatile high in tannins but low in acidy and the wines do well in either stainless steel or barrels for long aging.  We were much taken with one of the white wines that was new to us.  It was Tenuta Ulisse Passerina Terre di Chieti IGP.  From the white grape Passerina it has a memorable bouquet and in taste crisp and clean.  The Passerina grape is of Greek origin.  Other white grapes of the region include Pecouino and Montonico.
Savor Italy took place at the Peninsula Hotel in Beverly Hills which proved the perfect place for both the seminars, which were all filled to capacity, and as a showplace for the many foods and wines on display and available for sampling.  Then on the patio a mouth watering  buffet was served with two exciting salads, an original cold pasta followed with the making of sandwiches of Italian ham and  meats.

An informal seminar and luncheon served to give some southern California travel media a new look and prospective  on what  almost every region of Nevada now offers visitors.  Our hosts were representatives of Travel Nevada and several regional visitor bureaus.   Heading the Travel Nevada group were Teri Laursen and Chris Moran.  Las Vegas Territory was represented by Earl Jobson.   As Chairperson Earl heads a group that boosts scenic regions that surround Las Vegas with the theme "Amazing Experiences Beyond the Neon".
Jamie Lokan was present as Tourism Sales Manager for Reno Tahoe while Tom Lester represented Elko Convention Center as Tourism & Convention Manager.
 We had a long conversation with Earl on some of the interesting side trips offered in places like Mesquite, Moapa Valley, Good Springs, and the Valley of Fire.
A most welcome encounter occurred when we met  a long time acquaintance who had been of so much support on previous trips to Laughton and its picturesque and scenic surroundings.  She is Meg McDaniel of the Las Vegas Visitors  Authority based in Laughlin.  This event gave up the opportunity to catch up to current happenings.
The event took  place the Farmhouse Restaurant located on the corner of La Cienega and Beverly Blvd and Third Street.
Here we enjoyed a outstanding buffet luncheon as well as refreshments from the bar.
And we left with ideas for some fascinating stories on not just what Las Vegas offers but the whole state of Nevada as well.
A most welcome encounter occurred when we met  a long time acquaintance who had been of so much support to us  on previous trips to Laughton and its picturesque and scenic surroundings.  She is Meg McDaniel of the Las Vegas Visitors  Authority based in Laughlin.  This event gave us the opportunity to catch up to current happenings with her.
The event took  place the Farmhouse Restaurant located on the corner of La Cienega and Beverly Blvd and Third Street.
Here we enjoyed a outstanding buffet luncheon as well as refreshments from the bar.
And we left with ideas for some fascinating stories on not just what Las Vegas offers visitors but many other places in Nevada as well.

The world famous Hollywood Palladium  proved to be the perfect place for the 2019 Kosher Food and Wine Experience.   The annual festival included both an afternoon event for trade and media and then an evening planned for fortunate ticket holders.
 For us it was a great opportunity to learn more about some of Israel's wineries and  vineyards.  Domaine du Castel is an example of how a modern winery has developed on lands that first grew grapes in biblical times.   It is located in the Judean Mountains with an elevation of 2500 feet and was founded in 1992.  A large number of varietals do well here including reds like Cabernet Sauvignon, Merlot Syrah, Petit Verdot and Malbec.  The white  varietals include Sauvignon Blanc, Chardonnay,  Viognier and Gewurztraminer.
Carmel Winery is one of the oldest in Israel, founded originally by Baron Edmond de Rothschild.  Now Carmel has 3,500 acres of vineyards and operates four wineries.  Some of Israel's best known vineyard regions are Upper Galilee, Carmel Mountains and Judean Hills.
Yatir Winery is located in the South, near the Dead Sea, on reclaimed land that was once part of the Negev desert, but now reforested as the Yair forest.  Yatir makes Viognier, Rose and Yatir Mt Amsha, a blend of Cabernet Sauvignon, Shiraz , Petit Verdor and Merlot.
Tabor Winery is located in Galilee but its vineyards spread over Mt. Tabor and the Golan Heights.
All the classic varietals are grown in Israel with reds like Cabernet Sauvignon, Merlot and Shiraz and whites like Sauvignon Blanc, Chardonnay, Gewurztraminer, Roussanne and Barbera Rose
 Also we noted a wine made as a blend of two Mediterranean varietals Marselan and Tanat..
 Another interesting grape original to Israel is Argaman which shows as a well balanced red wine.  It is produced by the Jezreel Valley Winery close to Hannton and Nazareth.
New to us was Psagot Winery which is located in the northern Jerusalem Mountain range.  Founded in 2003 Psagot now is distributing its wines to twelve countries.  It is currently expanding with a new winery and visitor center to be completed in 2020.
Wines from many countries were  on display for tasting including Herzog Wine Cellars of Oxnard as well as Teal Lake wines from Australia, and a large selection of Chateau wines from France.  Also wines from Spain and Italy.
 Some exciting foods were also offered providing tasty appetizers and specialties.  Award winning Tierra Sur Restaurant, located at the Herzog Winery in Oxnard was present. Harissa Restaurant & Catering showed appetizers by Alain Cohen, chef-owner..
La Gondola Restaurant in Beverly Hills was kept busy with its show of tasties and appetizers.  Also attracting a good deal of attention was  Yooshi Catering  of the San Fernando Valley with its elaborate offerings of Sushi.
 For  us besides the elegance of the Kosher event were memories of the Palladium going back to when it was hosting and broadcasting the big bands the  likes of Harry James, Stan Kenton, Benny Goodman  or  Glenn Miller.  

History is exciting especially when you are actually living it.  That was certainly true when we gathered on the apron of Lyon Air Museum at John Wayne Airport and boarded a classic 1928 Tri motor Ford.
For this airplane was the first to offer passenger service and launch what has become a key player in world transportation.
The tri-motor Ford holds twelve people, two pilots and ten passengers.  As we boarded it meant a careful large step upward while keeping the head bent since headroom is marginal for anyone over about five and one half inches tall.  There are individual seats, each with a window, an asset that regretfully was not continued on airplanes.
From my seat I could look directly at the starboard engine and below the fixed landing gear.  Our takeoff was smooth and quick and there was much less vibration that I had anticipated.  The noise level is high making much conversation difficult.
Our Ford named "City of Port Clinton" was at John Wayne airport for three days offering 20 to 30 minute flights.  Once in the air we moved over Newport Beach and then followed the coast on to Huntington Beach and then a long circle route on returning to Wayne airport.  Landing was very smooth,  smoother than many jet flights I have been on. 
Our flight on the "City of Port Clinton" was as media but  other passengers were people interested in looking back and experiencing an earlier era in aviation.  Our Ford had one pilot and quite interestingly also aboard were his  aunt and nephew. who reside in Southern California.
Top speed for the Ford is about 125 miles an hour and the range of the aircraft about three hundred miles.  First passenger service was offered by a company  that later became Trans World Airlines.  If crossing the country the service included flights during daylight hours and then transfer to a train for night travel, then back to an airplane the next day.
The Tri motor Ford was the first mass produced airliner and the one we flew on now calls the Liberty Aviation Museum in Port Clinton, Ohio home.  From now until May it will be on tour in the west with stops at many cities.  For the schedule of these visits and opportunities to fly on the plane check the web at www.flytheford.org.
The tour is under the direction of the Experimental Aircraft Association, EAA which is based in Oshkosh, Wisconsin.  The EEA is celebrating its 50th year with  Oshkosh as headquarters with events planned each year.  The 2019 Fly-In will take place July 22-28, 2019.
This also proved to be our introduction to Lyon Air Museum.   We marveled on how after spending so much time in Orange County for decades we did not know it existed.  It was founded by Major General William Lyon with the mission of capturing the history of World War ll aviation.   This proved of much interest to this Writer, a World War ll infantry veteran, since he was actually bombed by B 17s while a prisoner of war.  One of these B 17s is at the museum as well as a B 25 bomber and also a C 47 transport plane used to carry supplies or airborne troops.  We flew from Germany to France in a C 47 after our liberation from a German POW camp.
Lyon Air Museum is located at 19300 Ike Jones Road in Santa Ana, Ca. 92707.  It is open daily from 10 a.m. to 4 p.m., but closed on some holidays and special events.  For more information call 714 2`10-4585, on the web at www.lyonairmuseum.org.

The Kickoff of Newport Beach Restaurant Weeks was held at the Lincoln Experience Center in upscale Fashion Square.  Seven restaurants took part in what was a Culinary Journey  With city leaders and media present to take part.  We were there with camera to take part with Passport in my other hand ready to be stamped at each restaurant station.
Newport Beach restaurants taking part included The Bungalow, The Winery Restaurant & Wine Bar, Mayor's Table, Moulin, Five Crowns and Olea.  We also had the opportunity to chat with some of the owners and chefs at these restaurants.  From Five Crowns we met Alejandra Victoria, Executive Chef, and was so impressed with her presence that we also took a photo.
At Great Maple we talked with Andrew Dizon, General Manager.  Vine Restaurant is one of three owned and operated by Russ Bendel,with vine located in San Clemente, Ironwood Cellar in Laguna Hills and Olea Cellar in Newport Beach.  Representing Lido House of Newport Beach was Brian Neubauer, director of restaurant operations.
The Newport Beach Restaurant Weeks started on January 14 and will continue to January 27.  This is the sixth year the event has taken place.
Looking at our passport at the end of the evening we noted that we were missing a couple of the stamps but you can be sure we did not miss any of the tasty,  unique and sometimes colorful appetizers presented at the event.

Without question Ara Kalfayan has made Phoenicia one of the best ethnic restaurants in Southern California. Here can be found authentic Eastern Mediterranean and Lebanese cuisine which has always been Ara’s hallmark. Decorations include artifact reminders of the ancient seafaring Phoenicians mixing with colorful peach colored linen and napkins. And trust Ara Kalfayan to find some exciting Lebanese wines.
 Which explains why the Southern California Restaurant Writers named him Restaurateur of the Year in 2018.   
The restaurant  features two large outdoor patios, one with a sliding covering roof when weather is less cooperative as well as two elegant dining rooms.
 We opened with appetizers that included Hommos; Labm, Lebanese cream cheese served with garlic; Warak Enab, grape leaves stuffed with rice, oil and vegetables, cooked in lemon juice and olive oil, and Tabbouleh, chopped parsley, crushed wheat, tomatoes and onions.
 Some hot appetizers we tasted included Kibbeh Makli, beef dumpling stuffed with ground beef; Bourghoul , onions and pine nuts as well as San Bousek, freshly prepared dough with ground beef and pine nuts and Rekakat, a selection of Lebanese cheese baked in a pastry dough.
 Our samplers of grill selections included Beef Kafla, ground beef, onions, parsley and spices, grilled on skewers.  One of our favorites are the lamb chops marinated with spices and grilled. Also chicken breast kabob, perfectly prepared rice and the best french fries we have had in a long time.
 Phoenicia Restaurant in Glendale has achieved fame for its Lebanese cuisine but it also has an outstanding cellar of wines from  many countries including Lebanon.
  Through the decades Ara Kalfayan has always been a leader in creating an extensive wine cellar for his wine list.  Also he was in the forefront when California restaurants broadened their selection of wines by the glass  in the last decades of the 20th century. 
  Lebanon has a history of making wine for almost six thousand years.
  Most wines from Lebanon show a French influence and the red wines are generally blends of French varietals like Cinsault, Mourvedre, Syrah, Cabernet Sauvignon and Petite Verdot.  Two of Lebanon native varietals are still to be found, Obaideh and Merwah.
The wine list at Phoenicia is one of a kind featuring wines from all over the world and some from Lebanon that  are exclusive to this restaurant. Chateau Kefraya is produced in the Bakaa Valley. Chateau Ksara makes French styled blends and the winery dates back to 1857. Chateau Fakra offers red wines from the Kardebvian Valley north of Berut.
 Phoenicia is located at 343 North Central Avenue in Glendale with valet parking. It is open daily from 11 a.m. to 11 p.m. except on weekends when with  live entertainment there is a 2 a.m. closing time. For more information or reservations call 818 956-7