SOL Cocina Introduces Fall/Winter Bar Offerings
New Cocktails Bring Contemporary Approach to Traditional Mexican Drinks
Newport Beach, November 2012 – SOL Cocina has introduced intriguing new cocktails for the fall and winter season, bringing a contemporary approach to traditional Mexican drinks. With a focus on fresh and immediate flavors, SOL focuses on the purity of fresh ingredients, including fresh juices, fruits, herbs and vegetables.
“Our bar menu revolves around the same philosophy our kitchen follows with a commitment to the freshest ingredients to ensure the best tasting, most flavorful cocktails,” said Matt Baumayr, Managing Partner of SOL Cocina. “Our cocktails showcase SOL’s unique style while staying true to the flavors of Mexico.”
Among the new items featured on the cocktail menu:
PUMPKIN SPICE MARGARITA – This seasonal cocktail will be available through December. It is refreshing, not too sweet, and a little spicy, featuring Don Julio Blanco, agave nectar, fresh lime juice, roasted pumpkin purée, pumpkin pie spice and cinnamon.
HORCHATA MARTINI – A loved drink in Mexico, we are introducing our own house-made Horchata. It is shaken & strained with a black tea-infused Don Julio Reposado tequila and 1921 Crema Tequila, then dusted with cinnamon before serving.
MANGO CON CHILE FROZEN MARGARITA – This is a new take on our noted frozen margarita. We prepare it with mango puree in a chile-salted bucket glass is garnished with dried mango in chile salt!
1921 TEA: A warm cocktail perfect for the fall and winter season, this drink is served in a snifter with warm English Breakfast tea, Grand Marnier and 1921 Crema tequila.
Full menus, including Cocktail List, Happy Hour menu and Wine List, can be found online at http://www.solcocina.com/newport-beach/menu/.
ABOUT SOL COCINA
SOL Cocina is a unique restaurant and bar featuring Executive Chef Deborah Schneider's bold, modern interpretations of traditional Coastal Mexican cuisine with a focus on fresh, sustainable ingredients. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. To complement the dining experience, SOL's bar creates spectacular hand-crafted-to order fresh fruit margaritas and cocktails inspired by the authentic, seasonal flavors of the menu. The restaurant offers over 70 artisan, premium and ultra premium tequilas and mezcals.
In an effort to preserve the timeless beauty of Southern California and Baja, whenever possible, SOL Mexican Cocina utilizes products and programs that we believe to be both environmentally and socially pro-active. In addition to offering a wide selection of vegan, vegetarian and wheat-free options, Chef Deb's menu is ideal for those interested in sustainable dining options. Seafood is caught locally or from sustainable fisheries, as certified by MSC and Seafood Watch. SOL resolves to be as environmentally friendly as possible, making sure that everything that can be recycled, is recycled, and all takeout materials are compostable. SOL is a bleach-free facility that uses green ware-washing and cleaning products.
SOL Cocina has locations in Newport Beach, CA (251 E. Pacific Coast Highway) and Scottsdale, AZ (15323 North Scottsdale Road). For more information, visit http://www.solcocina.com.
Sunday, November 11, 2012
HAVEN4SANDY: HAVEN COLLECTIVE TO HOST FUNDRAISERS FOR VICTIMS OF HURRICANE SANDY
Haven Gastropub in Orange, Haven Gastropub +Brewery in Pasadena, Burger Haven in Pasadena, and taco asylum in Costa Mesa to Donate ALL Profits; Staff to Volunteer & Donate Gratuities to Red Cross Disaster Relief
Orange + Pasadena, CA (November 2012) –
In response to Hurricane Sandy, that swept away entire homes, businesses and displaced hundreds of thousands of people, Haven Gastropub in Orange will be hosting a 15-hour fundraising event on Monday, November 12 from 11 a.m. to 2 a.m., during which 100% of profits will be donated to Red Cross Disaster Relief set up through Indiegogo (http://www.indiegogo.com/haven4sandy) to help those affected by the disaster. Fundraisers at taco asylum in Costa Mesa will follow on Monday, November 19 from 11 a.m. to 11 p.m., at Burger Haven in Pasadena on Tuesday, November 20 from 11 a.m. to 3 p.m., and at Haven Gastropub +Brewery in Pasadena on Tuesday, November 20 from noon – 2 a.m.
“This tragedy has national implications and affects all of us – our staff will be donating their time along with their gratuities to raising funds for the hurricane relief efforts,” commented Executive Chef Greg Daniels, who along with Partners Wil Dee and Ace Patel, raised a total of $27,000 during similar efforts for 2010 victims of the earthquake in Haiti and 2011 victims of the tsunami in Japan. “We’re counting on our many supporters to come out and enjoy our full menu knowing that every dollar they spend will help those in need of our help. As long as we are in a position to do so, we will continue to support relief efforts through Red Cross Disaster Relief.”
For full details on haven collective’s efforts with Red Cross Disaster Relief, please visit the restaurant’s official fundraising page at: http://www.indiegogo.com/haven4sandy.
ABOUT INDIEGOGO AND RED CROSS DISASTER RELIEF
In an effort to support the relief efforts related to Hurricane Sandy, which has affected millions of people across countries and state lines, Indiegogo has teamed up with the Red Cross in an innovative partnership that goes well beyond the “donate now” button to harness the passion and social network of engaged citizens, enabling individuals to create their own disaster relief campaigns. Individuals wishing to support Hurricane Sandy Disaster Relief can send funds directly to the American Red Cross at http://www.indiegogo.com/Haven4Sandy.
ABOUT HAVEN GASTROPUB
With locations in historic Old Towne Orange and Old Pasadena, Haven Gastropub is a unique concept where “pub meets gourmet grub.” Named “Best New Gastropub” by Draft Magazine, which touted it as one of three new restaurants across the country that have “breathed new life into the old gastropub concept.” Gastropub, a British term blending gastronomy and pub, sprouted in the 1990s and has seen a revival as the idea behind the concept was to provide a place where friends and family could gather in a warm comfortable setting and enjoy good conversation with quality food and spirited libations. Haven boasts a selection of beers on draught and more than 100 bottled craft beers. In addition, Haven serves more than 50 specialty single-malt whiskeys, scotches and bourbons; and a worldly wine list, with nearly 50 wines by the glass. Almost every dish on the menu has a beer or wine pairing suggestion.
The menu, created by Le Cordon Bleu-trained Executive Chef/Partner Greg Daniels, offers a blend of old world European fare with a modern American twist. The result is a refreshing combination of treasured dishes from around the world fused with familiar stateside staples.
Haven Gastropub in Orange and Haven Gastropub +Brewery in Pasadena open daily. Walk-ins welcome. For more information, including address and phone number, visit http://www.havengastropub.com (on Facebook, http://www.facebook.com/HavenGastropub).
ABOUT BURGER HAVEN
Haven Gastropub +Brewery in Old Pasadena features a lunchtime pop-up shop, appropriately named Burger Haven for its selection of grassfed and free-range beef burgers, chicken burger, vegetarian burger and a number of rotating burger specials. In addition to an exciting menu of burgers, Executive Chef Greg Daniels has created a full array of housemade sauces and sides. To appeal to your sweet side, our talented Pastry Chef Santanna Salas has come up with specialty shakes made with fresh housemade Haven ice cream -- we're talking Banana, Toasted Marshmallow, and Cookies n' Cream, complete with housemade cookies! The restaurant's McCormick Alley side entrance opens up to Burger Haven, which is set up as a fast casual lunch-only restaurant-within-a-restaurant. Burger Haven is open 7 days a week from 11 a.m. to 3 p.m. for lunch.
ABOUT TACO ASYLUM
Specializing in non-traditional gourmet tacos, taco asylum pulls from a wide array of global cuisines, showcasing interesting ingredients ranging from Mediterranean-style grilled octopus to East Indian-style curried paneer. Le Cordon Bleu trained Executive Chef Greg Daniels has carefully thought out and uniquely constructed a menu of taco offerings, each with a distinct flavor profile, ingredients, and accompaniments. Our own unique tortillas, marinades and sauces will be made in-house and from-scratch, using only the freshest ingredients, sustainable meats and seafood, and products from local farms and vendors wherever possible. To elevate and complement the overall dining experience, Beverage Director Wil Dee has put together a unique beer selection comprised of only craft beer, with six varieties on tap, five large-format options, and more than 30 canned beers – draught and cans are priced at $6. Open daily from 11 a.m. to 11 p.m., taco asylum is located at The CAMP (2937 S. Bristol St, B102, Costa Mesa, CA 92626), between Native Foods and SEED People’s Market. Happy Hour specials of $3 draught beers, $2 off canned beers and $1 off all tacos are offered Monday through Friday from 2 p.m. to 6 p.m. and 9 p.m. to 11 p.m.
For more information, menus, address and hours about taco asylum, call 714-922-6010 or visit http://www.tacoasylum.com (http://www.facebook.com/tacoasylum or http://twitter.com/tacoasylum).
Haven Gastropub in Orange, Haven Gastropub +Brewery in Pasadena, Burger Haven in Pasadena, and taco asylum in Costa Mesa to Donate ALL Profits; Staff to Volunteer & Donate Gratuities to Red Cross Disaster Relief
Orange + Pasadena, CA (November 2012) –
In response to Hurricane Sandy, that swept away entire homes, businesses and displaced hundreds of thousands of people, Haven Gastropub in Orange will be hosting a 15-hour fundraising event on Monday, November 12 from 11 a.m. to 2 a.m., during which 100% of profits will be donated to Red Cross Disaster Relief set up through Indiegogo (http://www.indiegogo.com/haven4sandy) to help those affected by the disaster. Fundraisers at taco asylum in Costa Mesa will follow on Monday, November 19 from 11 a.m. to 11 p.m., at Burger Haven in Pasadena on Tuesday, November 20 from 11 a.m. to 3 p.m., and at Haven Gastropub +Brewery in Pasadena on Tuesday, November 20 from noon – 2 a.m.
“This tragedy has national implications and affects all of us – our staff will be donating their time along with their gratuities to raising funds for the hurricane relief efforts,” commented Executive Chef Greg Daniels, who along with Partners Wil Dee and Ace Patel, raised a total of $27,000 during similar efforts for 2010 victims of the earthquake in Haiti and 2011 victims of the tsunami in Japan. “We’re counting on our many supporters to come out and enjoy our full menu knowing that every dollar they spend will help those in need of our help. As long as we are in a position to do so, we will continue to support relief efforts through Red Cross Disaster Relief.”
For full details on haven collective’s efforts with Red Cross Disaster Relief, please visit the restaurant’s official fundraising page at: http://www.indiegogo.com/haven4sandy.
ABOUT INDIEGOGO AND RED CROSS DISASTER RELIEF
In an effort to support the relief efforts related to Hurricane Sandy, which has affected millions of people across countries and state lines, Indiegogo has teamed up with the Red Cross in an innovative partnership that goes well beyond the “donate now” button to harness the passion and social network of engaged citizens, enabling individuals to create their own disaster relief campaigns. Individuals wishing to support Hurricane Sandy Disaster Relief can send funds directly to the American Red Cross at http://www.indiegogo.com/Haven4Sandy.
ABOUT HAVEN GASTROPUB
With locations in historic Old Towne Orange and Old Pasadena, Haven Gastropub is a unique concept where “pub meets gourmet grub.” Named “Best New Gastropub” by Draft Magazine, which touted it as one of three new restaurants across the country that have “breathed new life into the old gastropub concept.” Gastropub, a British term blending gastronomy and pub, sprouted in the 1990s and has seen a revival as the idea behind the concept was to provide a place where friends and family could gather in a warm comfortable setting and enjoy good conversation with quality food and spirited libations. Haven boasts a selection of beers on draught and more than 100 bottled craft beers. In addition, Haven serves more than 50 specialty single-malt whiskeys, scotches and bourbons; and a worldly wine list, with nearly 50 wines by the glass. Almost every dish on the menu has a beer or wine pairing suggestion.
The menu, created by Le Cordon Bleu-trained Executive Chef/Partner Greg Daniels, offers a blend of old world European fare with a modern American twist. The result is a refreshing combination of treasured dishes from around the world fused with familiar stateside staples.
Haven Gastropub in Orange and Haven Gastropub +Brewery in Pasadena open daily. Walk-ins welcome. For more information, including address and phone number, visit http://www.havengastropub.com (on Facebook, http://www.facebook.com/HavenGastropub).
ABOUT BURGER HAVEN
Haven Gastropub +Brewery in Old Pasadena features a lunchtime pop-up shop, appropriately named Burger Haven for its selection of grassfed and free-range beef burgers, chicken burger, vegetarian burger and a number of rotating burger specials. In addition to an exciting menu of burgers, Executive Chef Greg Daniels has created a full array of housemade sauces and sides. To appeal to your sweet side, our talented Pastry Chef Santanna Salas has come up with specialty shakes made with fresh housemade Haven ice cream -- we're talking Banana, Toasted Marshmallow, and Cookies n' Cream, complete with housemade cookies! The restaurant's McCormick Alley side entrance opens up to Burger Haven, which is set up as a fast casual lunch-only restaurant-within-a-restaurant. Burger Haven is open 7 days a week from 11 a.m. to 3 p.m. for lunch.
ABOUT TACO ASYLUM
Specializing in non-traditional gourmet tacos, taco asylum pulls from a wide array of global cuisines, showcasing interesting ingredients ranging from Mediterranean-style grilled octopus to East Indian-style curried paneer. Le Cordon Bleu trained Executive Chef Greg Daniels has carefully thought out and uniquely constructed a menu of taco offerings, each with a distinct flavor profile, ingredients, and accompaniments. Our own unique tortillas, marinades and sauces will be made in-house and from-scratch, using only the freshest ingredients, sustainable meats and seafood, and products from local farms and vendors wherever possible. To elevate and complement the overall dining experience, Beverage Director Wil Dee has put together a unique beer selection comprised of only craft beer, with six varieties on tap, five large-format options, and more than 30 canned beers – draught and cans are priced at $6. Open daily from 11 a.m. to 11 p.m., taco asylum is located at The CAMP (2937 S. Bristol St, B102, Costa Mesa, CA 92626), between Native Foods and SEED People’s Market. Happy Hour specials of $3 draught beers, $2 off canned beers and $1 off all tacos are offered Monday through Friday from 2 p.m. to 6 p.m. and 9 p.m. to 11 p.m.
For more information, menus, address and hours about taco asylum, call 714-922-6010 or visit http://www.tacoasylum.com (http://www.facebook.com/tacoasylum or http://twitter.com/tacoasylum).
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