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Intern Portfolio
Olivia Dadgar
January 2016 – May 2016
Roundup Pitches 2-6
Press Clips 7-9
Research 10-11
Biographies 12
Recipe Re-format 13-14
Event Preparation 15-17
Concierge List 18
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Roundup Pitches
Subject: Bowls for Every Meal!
Hi xx,
It started with breakfast smoothies, but the idea of putting your food into bowl form
has recently taken over the lunch and dinner scenes as well. It’s the best way to
incorporate all of your favorite, nutrient-packed foods into medley of healthy
deliciousness. Bowls can be hot, cold, complex, or simple and are inspired by cultures
from around the world. Healthy eating has never been so easy, affordable, and trendy
with each eye-catching creation.
We’ve picked out a few of the most unique bowls in LA. They range from Mexican-
inspired mixes to protein-packed power bowls.
Tacos Tu Madre
Korean BBQ Taco Bowl – Bulgogi, kimchee, pickled red pepper, shaved cabbage,
beans, rice (or kale)
*all tacos can be made into bowls
Ox and Son
Banh Mi Breakfast Bowl – Coconut sticky rice, pickled vegetables, poached eggs,
house-made pork sausage, cilantro, jalapeno, cucumber
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Ashland Hill
Coconut Curry Rice Bowl – Chickpeas, caramelized Brussels sprouts, kimchi, lightly
pickled shredded carrot mix & Japanese nori seaweed (Option to add chicken, pork or
fried egg)
Little Dom’s
Cauliflower “Rice” Bowl – Wood oven roasted eggs, romesco & salsa verde
Please feel free to contact me for any additional information of photos.
Best,
Xx
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Subject: Puppy Love
Hi xx,
It’s time to get puppies and owners ready for National Puppy Day on March 23!
Our friends at Healthy Spot understand the importance of raising happy, healthy
puppies. After all, today’s baby pooches are tomorrow’s future doggie generation! All
products and services aim to promote long-term, active lifestyles.
In honor of National Puppy Day, Healthy Spot encourages both owners and puppies
to take advantage of its services. It’s important for pup families to start learning the
dog-hood essentials.
The Survival of the Pack Obedience Course offers a variety of puppy-specific
training classes. It’s crucial that puppies from six weeks to eight months old
receive structured guidance, learn socialization skills, and understand
leadership roles. These skills are essential to build a strong foundation for
future development.
The Puppy Special Package offers puppies five months and younger Puppy’s 1st
Bath.
Please let me know if you would like any additional information about the services
mentioned.
Best,
Xx
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Subject: Crack Open Happiness on National Oyster Day!
Hi XX,
Are you ready for National Oyster on the Half Shell Day on March 31? Los Angeles,
conveniently located next to the oyster-plentiful Pacific Ocean, is the perfect city to
find the tastiest seafood picks-of-the-day. In addition to being delicious, oysters are
also an excellent source of healthy vitamins and minerals!
We’ve compiled a list of restaurants that specialize in fresh and trendy oyster dishes
that would be perfect for any National Oyster Day features.
Restaurant: Water Grill
Chef:
Oyster Dish: “Oyster Sampler”
Restaurant: Le Petit Paris
Chef:
Oyster Dish:
*High res image available upon request
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Restaurant: The Lobster
Chef:
Oyster Dish:
Restaurant: Ox & Son
Chef:
Oyster Dish:
Restaurant: Pistola
Chef: Vic Casanova
Oyster Dish: Oysters on the ½ Shell (6 for $18)
*photo available upon request
Please don’t hesitate to ask for any additional information or photos. Thank you for
your time and consideration!
Best,
XX
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Press Clips
The Essential guide to San Fernando Valley
Restaurants
February 24, 2016
Crystal Coser and Farley Elliot
LA's expansive landscape can be both a blessing and a curse. While its segmented
neighborhoods allow for a great diversity of restaurants and vibrant fare, making long
treks during peak dinner hours isn't always a viable option. Enter Eater LA's
neighborhood guides, handy maps of essential restaurants grouped strictly by
neighborhood boundaries.
After finding the essential restaurants in Fairfax, Downtown, Silver Lake, Santa
Monica, West Hollywood, and the South Bay, we now look to the Valley, an area that
was once considered somewhat of a dining dessert that actually has a wealth of
exceptional ethnic cuisine. We asked Eater LA readers for the restaurants they would
recommend in the 818, and curated this handy list of classics and newer favorites,
presented in alphabetical order.
Looking for more? Check out the forum for more fantastic reader recommendations.
6 Boneyard Bistro
More than just another barbecue destination, Boneyard has become one of the Valley’s
best craft beer and cocktail spots. Their vast array of savory, hearty small bites also
pack the house nightly, as does owner Aaron Robin’s strong burger menu and late
night offerings.
Boneyard Bistro
13539 Ventura Blvd.
Sherman Oaks, CA 91423
Phone: (818) 906-7427
Email: boneyardbistro@sbcglobal.net
Web: boneyardbistro.com
http://la.eater.com/maps/best-san-fernando-valley-restaurants-los-angeles
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Rabbit turns up on spring menus
March 23, 216
Lisa Jennings
Just as the Easter Bunny starts thinking about an appearance, rabbit dishes appear
on restaurant menus.
It’s not really seasonal meat, but rabbit tends to go well with spring vegetables, says
Ariane Daguin, c.e.o. of meat supplier D’Artagnan.
Widely used in Europe, rabbit is still considered a bit exotic in the U.S., though it has
grown in popularity steadily over the past three decades that D’Artagnan has been in
business, Daguin says.
“In the urban fancy restaurants, and not-so-fancy bistros, it’s a meat that’s growing
fast and getting very popular,” she adds. “It’s easy for chefs because it’s original but
also mild tasting, so you can do a lot of different things with it, and it’s pretty easy to
cook. The loin cooks fast, the legs you can do as a stew.”
The most classic presentation is the French lapin a la moutarde, she says. “But it can
also be very sophisticated.”
Daguin notes that New York chef Daniel Boulud once took a bone-in loin of rabbit and
Frenched it, as one might do to a rack of lamb, for example.
Here’s a roundup of rabbit dishes on restaurant menus across the country.
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GUIDE: The Casual Midweek Dinner Guide
March 28, 2016
Brant Cox
Here at The Infatuation we take our “Perfect Fors” pretty seriously. After all, they
dictate our lives. A good restaurant could be perfect for a first date, and an all-out
disaster when it comes to a big group birthday. It's about knowing where to go on the
right occasion.
But what about all the times there isn’t necessarily an occasion? You know the night.
It’s 7:30pm, you’re still in your work clothes, and you completely forgot you said you'd
grab a bite to eat with your friend. It's The casual midweek dinner.
Rarely ever talked about, and yet it’s every d*mn meal of the week. All you want in a a
midweek casual dinner is a place that’s easy to get into, won’t break the bank, and will
get you home watching Netflix by 10pm. Oh, with good food too. It’s a harder
combination to nail than you think, but we’ve rounded up a collection of LA’s best
spots to give you just that. Your last-minute Wednesday night dinner will never be sad
again.
Little Dom’s
2128 Hillhurst Ave.
Few restaurants grasp the essence of their neighborhood more than Little Dom’s does
in Los Feliz. The old-school Italian joint on Hillhurst is the kind of authentic meatballs
and spaghetti joint you just don’t get a lot of in LA. And though crowds can get
intense, Little Dom’s remains easy and casual, and is the perfect last-minute hang
spot with that girl you’ve been texting from your on-camera class.
http://www.theinfatuation.com/los-angeles/guides/the-casual-midweek-dinner-guide
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Hopdoddy Burger Special Potential Food Bloggers
Bakeology Potential Instagrammers
Mother-Daughter Run Brands
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Biographies
Eric Adler
Owner Eric Adler’s love for anything Taco-related was confirmed at a young age and
grew after each Mexican-inspired family meal. As a native La Jolla resident, Adler was
always surrounded by Mexican culture, but his passion to start making his own Tacos
began after meeting Chef Luisteen. His Tacos blew Adler away, giving him the
motivation to let the world know what Mexican food should really taste like with the
right ingredients, preparation and atmosphere.
Adler’s Masters Degree in Real Estate from the University of San Diego gave him the
essential business insights that Puesto needed in order to identify prime locations for
each restaurant. Adler’s Business Administration degree from Babson also gave him
the crucial knowledge necessary to run a successful business. However, Adler’s
experience at Georgetown while obtaining a Masters in Sports Business with a
Hospitality focus was what pushed him into the Hospitality Industry.
Throughout his studies, Adler was always fascinated with food culture. His European
travel experience let him see into another world of diverse cuisine, making him realize
how standard San Diego’s food was. He decided to incorporate this new mix of food,
experience, design, and people into his Tacos. Adler spent four years at Puesto, and
plans to continue even after his goal of the taqueria becoming one of La Jolla’s
signature eateries is satisfied.
Tyler Ott
With over 12 years of dedication to bartending and restaurant management, Tyler
Ott’s passion for his craft has only become deeper. Ott’s outstanding performance both
behind the bar and at the head of management has earned him professional status as
well as undying praise from his clients. Ott rightfully earns his cocktail connoisseur
credibility from personally making all of his own syrups and bitters in addition to
growing his own lavender and herbs for the cocktails.
In 2013, Ott’s professional journey excelled after creating an original craft cocktail and
beer program for Maria’s Italian Kitchen. His drive also led him to create company-
wide operations for beverage programs – a skill he has used throughout his career to
help multiple bars and restaurants’ drink services flourish. His innovative thinking in
both business and cocktail engineering resulted in Ott assisting the openings of new
Mash Culture Spirits locations as well as offering operational consultations to bars
and restaurants in need.
Today, Ott utilizes his unique skill set as the Beverage Director and Head Bartender at
Los Angeles hotspot Ox & Son.
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Recipe Re-format
Champagne Sangria
Courtesy of Ox & Son’s Beverage Director Tyler Ott
Ingredients:
1 oz Grenadine
Half ounce lemon juice
Champagne to fill
Garnished with seasonal fruit and a lemon and lime twist
Directions:
Add lemon and grenadine to glass. Next add champagne slowly, stirring gently. Stir
until color is an even pink. Garnish with lemon and lime twists and fresh fruit.
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Mussel & Tomato Chorizo Poutine
Courtesy of Ox & Son’s Executive Chef Brad Miller
Ingredients:
7oz fresh Kennebec potato sliced into thick fries
4oz tomato sauce mixed with mussel cooking liquid reserved from mussel
2oz beef chorizo
12 large pei mussels cooked with white wine garlic and shallots and strained
liquid reserved (clean mussel's thoroughly discard shells)
2oz cotija cheese crumbled
6 dill frawns
Directions:
Fry french fries in 375° oil until crisp. Season fries and place in a medium bowl.
Heat up the chorizo in a pot and cook through. Then add the reserved mussel liquid
and reduce by half. Add the tomato sauce and mussels and bring to a simmer. Pour
mixture over fries and top with cotija cheese and dill. Serve hot.
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Event Preparation
IACP Conference
Friday, April 1st to Sunday, April 3rd
8:30 a.m. to 10:30 p.m.
B&BPR On-Site Contact:
Julia Hodges
Carolyn O'Neil
The Atlanta Journal-Constitution &
Blogger
Eddie Lin
Lucky Peach, VICE Munchies,
Lonely Planet Author, Master Chef
Judge, etc.
Elysabeth Alfano
The Huffington Post & Chicago's
WGN Radio Plus
Lesley Balla
Zagat, Angeleno, Los Angeles
Magazine
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Lisa Jennings
Nation's Restaurant News,
Restaurant Hospitality
Nicole Iizuka
PopSugar
Nile Cappello
Los Angeles Confidential, The
Huffington Post, LA Weekly, Rally
by Eventbrite
Robert Rosenthal
The Daily Meal
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Sandy Todd Webster
IDEA Health & Fitness Association
Shelley Levitt
California Meetings & Events
Zoe Armbruster
GFF Magazine & Cookbook Author
