Tag Archives: roast

It’s COFFEE TIME AGAIN!

Good Morning!
It’s COFFEE TIME AGAIN!
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“Wake up and smell the coffee.”
We LOVE coffee! Any time of day.
Drink it hot, warm, cold, or iced!

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Cafephile: The word “cafe” derives from coffee and the suffix “phile” means showing of fondness – therefore, a Cafephile is one who is fond of, or loves coffee very much.

Take another Break with us,
Read this Blog about Coffee and Have A Hot Cup of Joe!
And read our previous Blog Posts about COFFEE!

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Wake up and smell the coffee!
feel less tired and increase your energy level

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“Sleep is a weak substitute for coffee.”
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Coffee is a brewed drink prepared from roasted coffee beans,
which are the seeds of berries from the Coffea plant.

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Espresso is a type of coffee made using high water pressure and finely ground beans to produce a small, concentrated shot of brewed coffee.
Espresso is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about 190°F) is forced under 9–10 bars of pressure through finely-ground coffee beans.

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Espresso is coffee brewed under pressure and requires a dark roast with a fine grind.
When a shot of espresso is pulled, all of the components of the crushed coffee beans are extracted by the percolation of hot water through tightly packed and finely ground coffee.

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8-ounces = 1 cup.
The exception is the standard (hot) mug-served cup of coffee measuring 6-ounces.
Today’s “cup” of coffee in the US is usually 4-ounces brewed using 5-ounces of water.

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People consume an estimated 2.25 BILLION cups of coffee PER DAY worldwide.

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Coffee improves many brain functions including memory, mood, vigilance, energy levels, reaction times and other general mental functions.

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A tall blonde walks into a coffee house.
The barista says, “Hey, we have a drink named after you!”
The blonde says, “You have a drink named Tiffany?”

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Caffeine blocks the inhibitory neurotransmitter adenosine, so the amount of other neurotransmitters (norepinephrine and dopamine) increases, leading to the enhanced firing of neurons in the human brain (a stimulant effect).

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“It is “generally safe” for most people to consume three to four cups of coffee per day,
and that doing so may actually reduce the risk of certain health conditions.”

We are not a medical professional. We just LOVE coffee.
Overwhelming evidence has shown that when consumed in moderation (400mg of caffeine per day) four cups of coffee are safe for the general population. Federal dietary guidelines suggest three to five 8-ounce cups of coffee per day (up to 400 milligrams of caffeine) can be a part of a healthy diet.

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SCIENCE!
Coffee contains nutrients, including riboflavin (B-2), niacin (B-3), pantothenic acid (B-5) magnesium, potassium, manganese, and various phenolic compounds (polyphenols are antioxidants).

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Coffee can reduce the risk of liver cancer, nonalcoholic fatty liver disease, and cirrhosis.
Italian researchers found coffee consumption lowers the risk of liver cancer by ~40%.
Coffee may help protect against type 2 diabetes.
Coffee may also lower the risk of gallstone disease
Caffeine may help prevent Parkinson’s disease.

Coffee in moderation (two 8-ounce servings per day) may protect against heart failure and may lower the risk of heart disease and stroke.

Several studies show coffee drinkers have up to a 65% lower risk of Alzheimer’s disease.

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Black coffee (without milk/cream) is very low in calories: only ~2 calories.
Of course adding milk, cream or sugar will increase the calories in the drink.

“Coffee is the most important meal of the day.”
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Caffeine can improve mental performance:
focus, alertness, attention and concentration.
Caffeine in coffee is a mild stimulant for the CNS (central nervous system).
It is the best mood-lifting agent due to the antioxidants
and blocks mood-depressing chemicals in the brain.
And it has been associated with a lessened risk of depression.
Caffeine consumption may be associated
with an increase in the availability of dopamine receptors in the brain
Drinking at least two cups of coffee per day
promotes the greatest mental health benefits.

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Barista: How do you take your coffee?
Us: Very, very seriously.

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Q: How did the hipster burn his tongue?
A: He drank his coffee before it was cool.

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Caffeine can boost metabolic rate by 3–11% and can increase fat burning
by as much as 10% in obese individuals and 29% in lean people.
Caffeine can improve physical performance by 11–12%, on average,
and it increases adrenaline levels and the release of fatty acids from fat tissues.

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Coffee has a lot of nicknames:
java, joe, dirt, mud, brew, cuppa, daily grind, morning jolt,
lifeblood, tar, rocket fuel, pick-me-up, and even worm dirt.

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“Why walk when you can stagger? Why stagger when you can crawl?…
Why crawl when you can block the sidewalk?”
Why crawl when you can slither to the bar?
“Why crawl when you can clutch at the grass to keep from falling off the Earth?”
“We can’t help the way you look…but we can help the way you feel!”

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NOTE: Pre-Northern Renaissance Faire in 1987, we worked mobile security during the week and our good friend Dave Coker was rebuilding the alestands that had been left to rot after the Living History Centre ran out of money for teardown in 1986. We had too much fun that summer! May his memory be blessing!

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Colorado Bulldog (a White Russian with Cola)

Ingredients:
1 oz Kahlúa
1 oz Absolut Vodka
1 oz cream
Top with Cola

Instructions
Shake the alcohol and cream with ice. Strain into a short glass with lots of ice, but make sure not to fill it to the brim. Leave some space to top it off with cola.


Hot White Russian

Ingredients
2-1/4 cups freshly brewed coffee
1/2 cup heavy cream
1/2 cup Kahlúa or other coffee-flavored liqueur, or to taste
1/4 cup vodka, or add to taste
Whipped heavy cream for garnish (optional)

Instructions
In a saucepan stir together the coffee, cream, Kahlúa, and vodka.
Heat over moderate heat until it is hot. Pour into heated mugs.
Garnish each drink with whipped cream.


Iced Irish Coffee 

Ingredients
2 oz Tullamore D.E.W. Original
1 tsp ground espresso
2 tsp demerara sugar
2 tsp hot water
3 oz cold brew coffee
Fresh cream

Instructions
Combine whiskey and espresso in a small bowl and let stand for 15 minutes.
Strain through coffee filter into a cocktail shaker.
Stir sugar and hot water until dissolved then add to shaker with cold brew and ice.
Shake, strain and serve in a Collins glass. Top with cream.


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Coffee Old Fashioned

Ingredients
1 double shot espresso (~2 oz), at room temperature
1 oz bourbon or rye whiskey
1/4 oz simple syrup
A dash of (Peychaud’s) bitters
1-inch piece of lemon peel for garnish

Instructions
Combine espresso, bourbon, simple syrup, and bitters in a shaker and then fill with ice.
Stir with a bar spoon for 30 seconds and strain into a rocks glass filled with ice.
Twist lemon peel over drink and rub around the rim of the glass. Garnish with lemon peel.


Hot Boozy Coffee 

Ingredients:
1/2 shot Brandy
1/2 shot Grand Marnier
1/2 shot Kahlua
4-5 oz hot coffee
1 orange peel
1/2 cup whipped cream
1/2 tsp sugar

Instructions:
Whip cream in a bowl with a whisk (or you can use the blender/food processor).
Whip until soft peaks form and add sugar to taste.
Lightly “burn” the orange peel with a lighter. (the oils come out and flavor the coffee)
Pour the brandy, grand marnier, kaluha, and freshly brewed coffee in a mug.
Stir with the orange peel. Spoon whipped cream on top and serve.


El Cafecito

Ingredients
1-1/2 oz Papa’s Pilar Dark Rum
1/2 oz Cuban Coffee Liqueur
1/2 oz Licor 431 dash simple syrup
2 dashes chocolate bitters

Instructions
Combine all ingredients in shaker. Shake vigorously.
Pour into a rocks glass with a large ice cube.


Anatolia Café

Ingredients
1 oz Pierre Ferrand 1840 cognac
1 oz Luxardo Cherry Liqueur
1/4 oz Cinnamon Syrup
Coffee
Whipped Cream (for topping)
Cinnamon powder (for garnish)

Instructions
Mix cognac, cherry liqueur, and cinnamon syrup.
Top with coffee, whipped cream, and powdered cinnamon. Serve hot.


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Irish Coffee
is a cocktail made with hot coffee, Irish whiskey, cream and sugar.
Ingredients:
1-1/3 oz (2 parts) Irish whiskey
1 oz (1½ parts) fresh cream
2-2/3 oz (4 parts) hot coffee
1 teaspoon of Brown sugar (or to taste)
Shaved, powdered, or liquid chocolate for garnish (optional)
Directions:
Make the coffee. Heat the coffee, whiskey and sugar; but do not boil.
Pour into a glass or coffee cup, stir, and top with (whipped) cream.
Garnish with chocolate (optional). Serve hot.

In a footed glass mug, add whiskey (Jameson’s is recommended but any good Irish whisky will do), add the brown sugar and stir, warm it slightly (do not boil), and then ignite the vapors. This will caramelize the sugar as well as warm the mug. Blow out the flame after about ten seconds and then fill the mug with a strong coffee. Leave a finger’s width of space at the top, add heavy whipped cream by laying the cream over the back of a spoon, so it floats on top.
NOTE: Caramelizing the sugar will make the drink taste much better!

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Enjoying my coffee. (copyright 2014 JoshWillTravel)


White Russian (aka “a caucasian, man”)

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“Do I drink White Russians all the time? …
The reason it was White Russians is you could have a lot more fun
with a White Russian than you can with say, a vodka soda.”
– Jeff Dowd, the real Dude inspiration

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White Russian

The traditional cocktail known as a Black Russian first appeared in 1949.
The drink becomes a White Russian – just add fresh cream or half and half.
Neither drink has any known Russian origin.
Both drinks are named for the vodka that is the primary liquor ingredient.

The White Russian was popularized by Jeffrey ‘The Dude’ Lebowski
(aka actor Jeff Bridges), in the Coen Brothers’ 1998 film “The Big Lebowski”
but the drink has been around since the mid 1960’s.

NOTE: Use an 80-proof vodka, mix a White Russian according to the recipe,
and it would be approximately 24 percent Alcohol by Volume (or 48 proof).


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“Careful man! There’s a beverage here!” – The Dude

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“ENJOY IT!”



“Where’s The Beef?”

“Where’s The Beef?”

WARNING! Vegans and Vegetarians may want to skip this Blog.

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Clara Peller asks “Where’s The Beef?” in 1984

Beef is the name for meat from cattle.
Beef can be harvested from bulls, cows, heifers or steers.

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Habit Burger Grill – Double BBQ Bacon Charburger with Cheese!

“Let’s Play Know Your Cuts of Meat!” – David Letterman

Beef muscle (MEAT) is cut into roasts, short ribs or steaks.
Cuts: filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.
Some cuts are processed (corned beef and beef jerky) and trimmings are ground, minced or used in sausages. Blood is used in some varieties of blood sausage.
Other parts: the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (the pancreas and thymus are called sweetbreads), the heart, the brain, the kidneys and testicles (called calf friesprairie oysters or Rocky Mountain oysters in the U.S.) are eaten too. Some intestines are cooked and eaten, but more often they are cleaned and used as natural sausage casings. The bones are used for making beef stock and gelatin.

Beef is the third most consumed meat in the world, accounting for about 25% of meat production worldwide (after pork 38% and poultry 30%).

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“Where’s The Beef?”

Beef is first divided into primal cuts during butchering.
Primal cuts are large pieces of meat initially separated from the animal’s carcass.
Steaks and other subdivisions are cut from these basic sections.

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Steak! (Before)

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Steak! (After)

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Steak-On-A-Stake at the Renaissance Pleasure Faire

“Beef….it’s what’s for dinner.”

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Porcini-Rubbed Ribeye and Fingerling Potatoes at Mozza Osteria in Hollywood

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$29 Room Service Bacon Cheeseburger and Fries at the MGM Grand in Las Vegas

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Steak Diane at Yoshi’s in San Francisco

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Steak Dinner at Carnevino at the Palazzo Hotel in Las Vegas

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Bone-in Ribeye Steak w/fries at the Texas Roadhouse BBQ in Medford, Oregon

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2 AM Pastrami Sandwich at Tommy’s Joynt in San Francisco!

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Christmas Dinner! Prime Rib (perfectly done) at a Friend’s in North Hollywood

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Bite-Size Short Rib & Cheese Slider at the Four Seasons Beverly Wilshire

 

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Spicy Beef Panang at Chan Dara in Larchmont Village, California

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Cooking (All You Can Eat) Beef at AYCE GOGI in Van Nuys, California

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Cooked Perfect Medium-Rare!

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In-N-Out Burger Double-Double With Cheese!

 

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Wagyu Beef (on a hot stone) – Dinner Party at N/Naka in West Los Angeles

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Bone-In Ribeye Steak at Patina at the Hollywood Bowl

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Beef For Sale at The Butcher Shop in Eagle Point, Oregon

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Cheeseburger and Fries for Lunch at the Four Seasons Westlake Village

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Steak Dinner at Carnevino at the Palazzo Hotel in Las Vegas

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Fatburger! KingBurger, Fries and a Chocolate Shake

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Spaghetti with Meat Sauce

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Pizza with Sausage and Meatball from D’Amore’s in Tarzana

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Pizza with Pepperoni and Pineapple from CPK

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Steak Sandwich and Fries at Cafe Bizou in Sherman Oaks

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Choose Your Steak for Dinner at the Texas Roadhouse BBQ in Medford, Oregon

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Chili Burger from Tommy’s at Universal City in Los Angeles

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Steak Dinner at Beasy’s on the Creek in Ashland, Oregon

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Best Pastrami Sandwich in San Francisco at Tommy’s Joynt

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Home Cooked Bone-In Ribeye Steak with Sautéed Red Onion

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Cooking Beef Behind the Glass at The Stand in Encino, California

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A Big Pot of Homemade Beef Chili

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Steak and Cheese Sandwich

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Steak-On-A-Steak!

 

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The Carving Station!

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Beef Panang at Lotus of Siam in Las Vegas

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Double BBQ Bacon CharBurger with Cheese from The Habit Burger Grill

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Super Beef Soft Taco

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Meat Lasagna at Rao’s Italian Restaurant at Caesars Palace in Las Vegas

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“Carry-Out Special” Pizza with Pepperoni, Sausage and Pineapple

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Pizza with Pepperoni, Sausage and Pineapple

 

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Double CheeseBurger at Hash House-A-GoGo at The LINC in Las Vegas

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Filet Mignon at Le Sanglier in Tarzana, California

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Big Thunder Ranch Beef Ribs

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Bacon Cheeseburger & Fries at Karl Strauss Brewery in Downtown Los Angeles

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Prime Rib at the Sunday Brunch at the LUXE Hotel on Sunset in West Los Angeles

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CHECK OUT ALL THE RECIPES ON OUR BLOG!

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Bone-In Ribeye Steak at Home

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Bistec Empanizado (Breaded Steak) at Versailles Cuban Food in Encino

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Crusted Filet Steak at the Beverly Hilton in Beverly Hills

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BBQ Bacon Cheeseburger Lunch at Jasper’s in Medford, Oregon

 

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Grilled Tri-Tip Steak

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Thin Sliced Ribeye Steak at Big Wong in Las Vegas

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Sloppy Joe!

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1/2 of the Cote de Boeuf at Melisse Restaurant in Santa Monica

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Beef Chili (with cheese, onions and crushed tortilla strips)

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Pastrami Sandwich from Cricca’s Deli on the Beach in Malibu

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Meatloaf

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“We Be Grillin!”

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Carving Station!

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Bone-In NY Steak

 

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NSFW Meat Humor:

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In-N-Out Burger: “Quality You Can Taste!”

FUN COOKING RECIPES
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Disney’s Secret Recipes
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More Fun Recipes
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Cooking With Kenny Rogers – DOLE Cookbook Recipes
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Fogo De Chao Churrascaria Brazilian Steakhouse


How did “Where’s The Beef?” become a part of the American vocabulary and an all-purpose phrase questioning the substance of an idea, event or product?

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Clara Peller (August 4, 1902 – August 11, 1987) was a manicurist and American character actress. Born on August 4, 1902 in Russia, she came to the United States at the age of 5 with an uncle and lived in Chicago, Illinois. At the age of 81, Clara starred in the 1984 “Where’s The Beef?” advertising campaign for Wendy’s restaurants, created by the Dancer Fitzgerald Sample advertising agency.
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At age 80, Clara was hired as a manicurist for a television commercial set in a Chicago barbershop. Impressed by her no-nonsense manners and unique voice, the agency signed her. She was hard of hearing and had emphysema, which limited her ability to speak long lines of dialogue, and she appeared in many TV commercials. She first attracted attention as a comical cleaning lady in an ad for the new Massachusetts State Lottery game “Megabucks” in the late 1970s and later became a national cultural phenomenon  in a series of commercials for the Wendy’s Restaurant chain.

First aired on January 10, 1984, the Wendy’s commercial “Fluffy Bun” portrayed a fictional competitor “Home of the Big Bun” where three elderly ladies are complaining about an enormous hamburger bun containing a tiny hamburger patty. Two of the women comment on the size of the bun and they are interrupted by Peller’s character, who looks around in vain  while making the outraged demand: “Where’s The Beef?”

“Where’s The Beef?” became a catchphrase (before viral video) across the United States.
The actress made the three-word phrase a cultural phenomenon, achieved Andy Warhol’s “15 minutes of fame” and became an instant star. Sequels to the spots featured her yelling her famous line in various scenes and her face and the slogan were merchandised on shirts, hats, buttons, mugs, glasses, bumper stickers, frisbees, games, a commemorative plate, and all sorts of other products. Nashville songwriter and DJ Coyote McCloud wrote and performed a hit song entitled “Where’s the Beef?” released as a promotional single for Wendy’s featuring Clara Peller.

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“Where’s The Beef?” – The Game!

Wendy’s sales jumped 31% to $945 million in 1985 worldwide. Wendy’s Senior VP of Communications Denny Lynch said at the time that “with Clara we accomplished as much in five weeks as we did in 14½ years.” Former Vice-President Walter Mondale also used the line in his bid for the Democratic nomination in the 1984 presidential campaign.

The campaign ended in 1985 when Clara did a commercial for Campbell’s Prego pasta sauce, where she declares “I found it! I really found it!” After the Prego commercial aired, Wendy’s management decided to terminate her contract. Clara’s response: “I’ve made them millions and they don’t appreciate me.” Following her termination and the conclusion of the “Where’s The Beef?” campaign, Wendy’s suffered a 2 year sales slump and consumer awareness of the Wendy’s brand did not recover for another five years!

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NOTE: According to an A&E biography, “Where’s The Beef?” was actually an error made by Clara who was supposed to say “Where’s all the beef?” And another story says the line was shortened because of her emphysema.

Clara was paid scale for the first commercial and claimed she only made about $30,000 from the commercials, but Wendy’s claimed she was paid about $500,000 for her work. Clara also appeared in other commercials, did interviews and guest spots (including a cameo on “Saturday Night Live” in April 1984), made other appearances, and she had a small role in the feature film “Moving Violations.”

Clara Peller died in on August 11, 1987, one week after her 85th birthday.

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“Where’s The Beef?”



COFFEE TIME!

IT’S COFFEE TIME! Wake up and smell the coffee!

Take a Break, Read this Blog about Coffee and Have A Hot Cup of Joe!

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Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)

Welcome to the dark side!

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Coffee Service – French Press Iced Coffee with cream

Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The plant is native to subtropical Africa and some islands in southern Asia. The plant was exported from Africa to countries around the world and coffee plants are now cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, India, and Africa. The two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and more hardy robusta. Once ripe, coffee beans are picked, processed, and dried. Dried coffee beans are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed to produce coffee as a beverage. (from Wikipedia)

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Illustration of Coffea arabica plant and seeds

“Enjoyin’ my coffee. Finishing my coffee.” ~ Walter Sobchak in “The Big Lebowski”

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“I like cappuccino, actually. But even a bad cup of coffee is better than no coffee at all.”
~David Lynch

Coffee and Donuts.
Today is Flashback Friday!
Sugar High Me!

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“Buy Tuscany” event at the Italian Cultural Institute (copyright 2014 JoshWillTravel)

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ESPRESSO:

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Noble Coffee – Espresso with whipped cream

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“Our culture runs on coffee and gasoline, the first often tasting like the second.”
~ Edward Abbey

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AM Coffee and Pastries in the Press Room at the 9th Annual Travel & Adventure Show – Long Beach Convention Center (copyright 2014 JoshWillTravel)

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Enjoying my coffee. (copyright 2014 JoshWillTravel)

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Coffee and Strudel at the Sugar Cafe in San Francisco (copyright 2014 JoshWillTravel)

“I have measured out my life with coffee spoons.” ~ T.S. Eliot

Coffee is brewed by several methods: boiling, steeping, or pressure cooking. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method. It is prepared by grinding or pounding the seeds to a fine powder, then adding it to water and bringing it to the boil for no more than an instant in a pot called a cezve or, in Greek, a bríki. This produces a strong coffee with a layer of foam on the surface and sediment (which is not meant for drinking) settling at the bottom of the cup.

Coffee percolators and automatic coffeemakers brew coffee use gravity. In an automatic coffeemaker, hot water drips onto coffee grounds that are held in a paper, plastic, or perforated metal coffee filter, which allows the water to seep through the ground coffee while extracting its oils and essences. The liquid drips through the coffee and the filter into a carafe or pot, and the spent grounds are retained in the filter.

In a percolator, boiling water is forced into a chamber above a filter by steam pressure created by boiling. The water then seeps through the grounds, and the process is repeated until terminated by removing it from the heat, by means an internal timer/thermostat that turns off the heat when the pot reaches a certain temperature.

Coffee may be brewed by steeping in a device such as a French press (also known as a cafetière, coffee press or coffee plunger). Ground coffee and hot water are combined in a cylindrical vessel and left to brew for a few minutes. A circular filter which fits tightly in the cylinder fixed to a plunger is then pushed down from the top to force the grounds to the bottom. The filter retains the grounds at the bottom as the coffee is poured from the container. Within the first minute of brewing 95% of the caffeine is released from the coffee bean. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the liquid, making it a stronger beverage. This method of brewing leaves more sediment than in coffee made by an automatic coffee machine. 

The French press method’s sediment issue can be minimized by using the right type of grinder. For most brewing methods a burr grinder is superior because the grind is more even, the grind size can be adjusted and it uniformly grinds the beans into consistently-sized grinds, allowing the coffee to settle uniformly and be trapped by the press. 

The espresso method forces hot pressurized and vaporized water through ground coffee. As a result of brewing under high pressure, the espresso beverage is more concentrated (as much as 10 to 15 times the quantity of coffee to water as gravity-brewing methods can produce) and has a more complex physical and chemical constitution. A well-prepared espresso has a reddish-brown foam called crema that floats on the surface. Other pressurized water methods include the moka pot and vacuum coffee makers (Nespresso & Keurig machines).

Cold brew coffee is made by steeping coarsely ground beans in cold water for several hours, then filtering them. This results in a brew lower in acidity than most hot-brewing methods.

ICED ESPRESSO:

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Iced Coffee with Breakfast

“I never laugh until I’ve had my coffee.” ~ Clark Gable

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Iced Espresso with Chinese Food

“Without my morning coffee I’m just like a dried up piece of roast goat.”
~ Johann Sebastian Bach

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Starbuck’s Venti Mocha Frappachino with whipped cream

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All photos copyright 2016 JoshWillTravel (or as indicated on pic)

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Coffee and Dessert

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Pacific Palm Hotel Resort (copyright 2013 JoshWillTravel)

“Once you wake up and smell the coffee, it’s hard to go back to sleep.” ~ Fran Drescher

NOTE: This Blog was written to break the stream of Ashland Roadtrip Blogs! Enjoy it!
New Blog! Spring Roadtrip 2016 to Ashland Oregon> http://wp.me/p3dhVM-35M

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Make Coffee, Not War

 

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How do you like your coffee?

Joshua Bell at the Hollywood Bowl – Tuesday, 11 August 2015

Joshua Bell at the Hollywood Bowl – Tuesday, August 11, 2015

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl

Tuesday evening. Not very much traffic. And we’re back at the Hollywood Bowl for more!

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Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl

The escalator going uphill was broken. So a lot of people had to hump it up the hill, coolers and picnic baskets in tow….a lot of tired old people trying to make it up the stairs.

We had a nice box (No wood bench seats tonight!) and picked up our picnic dinner from The Coral Cafe on the way. The weather was perfect, a beautiful warm summer night.

On The Menu: Roast beef sandwich, Caesar salad, dill pickle, chocolate & cinnamon bread pudding and a bottled water.

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – Roast Beef Sandwich & Caesar Salad

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – Chocolate & Cinnamon Bread Pudding

The food was okay, but not great. I was not impressed by the roast beef sandwich (might have been better with mustard) or the bread puddings, and what can you really say about a “to go” caesar salad? It was fine for what it was, but the food was overpriced and I hate the plastic packaging.

NOTE: The people in the box behind us were still having their picnic during the first act, and decided to pack their trash and turn their chairs around after the program began. **FINISH YOUR PICNIC BEFORE THE STAR SPANGLED BANNER BEGINS!!!!!**

**AND DON’T TALK DURING THE PERFORMANCE!!!!!**

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – Showtime on Tuesday Night!

Joshua Bell & the LA Philharmonic playing Mendelssohn, Bruch & Beethoven tonight:

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – Mendelssohn, Bruch & Beethoven

It was a short program! The Bruch Concerto was beautiful and Beethoven’s 7th was very well done, but needed to build more before the finish, in my opinion. The concert was over  and we were back to the car and on the freeway before 10:30pm.

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – Beethoven’s 7th Symphony in Concert

Joshua Bell at the Hollywood Bowl

Joshua Bell at the Hollywood Bowl – A Beautiful. Warm Summer Night!

It was a lovely evening with wonderful music on a beautiful, warm summer night. I had a nice picnic dinner and listened to first-rate musicians perform classical pieces in a fantastic environment. Happy Birthday to Me!

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All Photos copyright 2015 JoshWillTravel

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