tag:blogger.com,1999:blog-1312494695545279932023-11-16T07:23:56.018-08:00320 Mainjasonhttp://www.blogger.com/profile/16031876833415396920noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-131249469554527993.post-72471564212122630102013-08-23T08:30:00.000-07:002013-08-23T08:30:01.048-07:00August Centerfold: Wild Boar Sausage Flatbread <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwWuzBWz9ouV_r_-8Dy0b6-R4SE7l4fGLPxV3E8XGoGBf-ZwoAjti5B0wO65FYxoW_Tf0JMA5qOACpGAOpC8OhND4WNDsenB261z3fDazmhWAsl_PqaeuZhrqJF8bKTtWhIBi-VvmVqt3/s1600/WildBoarFlatbreadPinup_v3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwWuzBWz9ouV_r_-8Dy0b6-R4SE7l4fGLPxV3E8XGoGBf-ZwoAjti5B0wO65FYxoW_Tf0JMA5qOACpGAOpC8OhND4WNDsenB261z3fDazmhWAsl_PqaeuZhrqJF8bKTtWhIBi-VvmVqt3/s1600/WildBoarFlatbreadPinup_v3.jpg" /></a></div>
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0320 Main Street, Seal Beach, CA 90740, USA33.7432221 -118.103304499999987.2462010999999968 -159.41189849999998 60.2402431 -76.794710499999979tag:blogger.com,1999:blog-131249469554527993.post-570282512727991472013-07-30T16:15:00.000-07:002013-08-09T16:15:37.791-07:00July Centerfold: Housemade Carrot Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OEWZFtoSfYh-ty4r9WrDZOg_BcDfnb7XVKy7NxOpQUgITmSRkfgsgXUPb5oiejw60M4h0f0U6s5xrEt-e7fqV6Otmelsl5DEEZtyBzvke3TxSfiBQGZsrXZ2nfkokVmLOmNEs3EQdINp/s1600/July_centerfold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OEWZFtoSfYh-ty4r9WrDZOg_BcDfnb7XVKy7NxOpQUgITmSRkfgsgXUPb5oiejw60M4h0f0U6s5xrEt-e7fqV6Otmelsl5DEEZtyBzvke3TxSfiBQGZsrXZ2nfkokVmLOmNEs3EQdINp/s1600/July_centerfold.jpg" /></a></div>
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-18664452061301255062013-07-10T15:50:00.000-07:002013-07-10T15:50:11.535-07:00320 Main Employee Spotlight: Kim <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_vlWdQBkJvWB3WhSbHWYI_eLtE-QPeEFjsy1N7rSntH8NFeyokkSbwO-xFh7X8aLfLH2EHTdbtuwVti0yt_-Nc-SYE5UFILbb4x5oWv3LwVy5Vvy-9T8lfv_mPUKS5I8g5Bezt7OjCbv/s1600/IMG_6626_PD.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_vlWdQBkJvWB3WhSbHWYI_eLtE-QPeEFjsy1N7rSntH8NFeyokkSbwO-xFh7X8aLfLH2EHTdbtuwVti0yt_-Nc-SYE5UFILbb4x5oWv3LwVy5Vvy-9T8lfv_mPUKS5I8g5Bezt7OjCbv/s400/IMG_6626_PD.jpg" width="316" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If you're a 320 Main regular then you know Kim. She's the feisty blonde that looks like she walked right out of a Southern California postcard. But don't let her pretty face fool you, she's got a tongue sharper than glass and wit with more bite than Mike Tyson. Oh and did we mention she's double majoring? Brains, beauty and a sense of humor, she's got it all - meet Kim:</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #b45f06;">Q:</span> How long have you worked at 320 Main?</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #bf9000;">A:</span></b> Longer than Becca and Jason! Seven-ish years. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #b45f06;">Q:</span></b><b> Two words that best describe you:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #bf9000;">A:</span></b> Blunt, and driven.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #b45f06;">Q:</span></b><b> Favorite dish on the 320 Main menu?</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #bf9000;">A:</span></b> The NY Block and pan seared scallops.</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #b45f06;">Q:</span> What's your poison?</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #bf9000;">A:</span></b> The Michigander.</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #b45f06;">Q:</span> Best thing about 320 Main?</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #bf9000;">A:</span></b> The staff. It's great working with great people. I couldn't ask for better friends and co-workers. And of course shiftys!</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #b45f06;">Q:</span> When you're not working at 320 Main where can we find you?</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #bf9000;">A:</span></b> At my other job or at the beach. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #b45f06;">Q:</span></b> <b>Do blondes really have more fun?</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #bf9000;">A:</span></b> F*ck yeah!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #b45f06;">Q:</span></b> <b>We hear you're a numbers whiz?</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #bf9000;">A:</span></b> Yeah, I'm double majoring in Stats and Econ.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #b45f06;">Q:</span></b> <b>What's one thing some people might not know about you?</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="color: #bf9000;">A:</span></b> I want to go to 30 countries before I'm 30. I've got 8 down, and 22 to go!</span></div>
Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-58093663362807189602013-06-28T08:00:00.000-07:002013-06-28T08:00:04.340-07:00Art Beyond the Glass featuring the work of 320 Main owner Jason Schiffer!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbkmHfwuBsixT38srkzmIFbRHczOtf1ReN_JV2Rngp72eJ2CuqtKEA_QRpp3NL0r3nhtG6E_8fy2v72Sz6LgnnnJAAGkrE2DBSOHf6mEyewnh_6pVc-shnbOkuHyw84k0vJ3Nn5wbhpJ_/s600/art-beyond-the-glass-ii-flyer_320_main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbkmHfwuBsixT38srkzmIFbRHczOtf1ReN_JV2Rngp72eJ2CuqtKEA_QRpp3NL0r3nhtG6E_8fy2v72Sz6LgnnnJAAGkrE2DBSOHf6mEyewnh_6pVc-shnbOkuHyw84k0vJ3Nn5wbhpJ_/s1600/art-beyond-the-glass-ii-flyer_320_main.jpg" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpD3xWPEV-GA2kv9161_5YgU13dB9uoMmRc4GiS-hPOJQRqpDjFoMFx7NxMRHAmKST8IMARPBzJzKhMvgGI3oS8e5T3tp1WiernhpYhBf4VonFB1o1PR2XvINBtALoBCeqmMMdVsPI_i7k/s900/larkin-park-003-320-Main.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpD3xWPEV-GA2kv9161_5YgU13dB9uoMmRc4GiS-hPOJQRqpDjFoMFx7NxMRHAmKST8IMARPBzJzKhMvgGI3oS8e5T3tp1WiernhpYhBf4VonFB1o1PR2XvINBtALoBCeqmMMdVsPI_i7k/s320/larkin-park-003-320-Main.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: white;">The Larkin Park</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: black; color: white;">Come out and support 320 Main co-owner, Jason Schiffer, and the gang at this year's</span><a href="http://www.artbeyondtheglass.com/" target="_blank"><span style="color: #bf9000;"> <b>"Art Beyond the Glass" </b></span></a> </span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">showcase! Art Beyond the Glass will take place this Sunday June 30th at the Los Angeles Athletic Club and will feature some of the top bartenders in the area showing off their skills beyond the shakers and spirits. Jason Schiffer will be showing select paintings.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /> Don't fret, readers: there will still be spirits a-plenty! Jason will be preparing a punch featuring: Leblon Cachaça, lemon, lime, and house-made blueberry-cucumber-sage shrub. 320 Main bartender, Michelle Bearden will also be shakin down her drink "Larkin Park". This little number features: Aviation Gin, Nigori Sake, lemon juice, and Granny Smith apple. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdscpYfzE8D8Han40Z-67sSeao2Pzu42QHRjidSDj7g192TxIv0W92aV_8yU1-VBwFDxTEfAy5AyuqpIMRw37JWQvHj72LA757Io1gnLrFE8iSB7lGWA3RxRhI2cLpTZXWOi0FnbItHv-_/s800/owl_by_Jason_Schiffer_320_Main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdscpYfzE8D8Han40Z-67sSeao2Pzu42QHRjidSDj7g192TxIv0W92aV_8yU1-VBwFDxTEfAy5AyuqpIMRw37JWQvHj72LA757Io1gnLrFE8iSB7lGWA3RxRhI2cLpTZXWOi0FnbItHv-_/s1600/owl_by_Jason_Schiffer_320_Main.jpg" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Art Beyond the Glass</i></b></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Sunday, June 30, 2013</i></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>3:30pm – 7:30pm</i></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Los Angeles Athletic Club</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>431 West Seventh Street, Los Angeles, CA</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="http://artbeyondtheglass.eventbrite.com/"><span style="color: #bf9000;"><b>Tickets on sale at Eventbrite</b></span></a> (pre-sale only)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJw-VBvIdkoLzjDC-Body9TaNxhvUw8CScYCJRBUeab45ryL38dryBDb4k29fvB8L9xDGgTC-G_jTujAKFo4GRNqf2LUYsP6ZAzTUzVcRP06l-qQivhoe8f7jY7TGatsbJKwovetsAply/s600/scroll_page_break.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJw-VBvIdkoLzjDC-Body9TaNxhvUw8CScYCJRBUeab45ryL38dryBDb4k29fvB8L9xDGgTC-G_jTujAKFo4GRNqf2LUYsP6ZAzTUzVcRP06l-qQivhoe8f7jY7TGatsbJKwovetsAply/s1600/scroll_page_break.gif" /></a></div>
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-34559925357929524352013-06-21T08:30:00.000-07:002013-06-21T08:30:03.180-07:00June Centerfold: The AMAZING Fried Egg<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq9aOwe2NK9F1wuwsjgCIEhArntg0T4YUhlz-HYSrq8d8Loa9jVmcdabsM3roPVg_qdC_jnBfBMKJ5idFQpgI1NX_dysOOhZ0Eim0yCgvMY8W9XW4YinMsETbPbFtGGugAPD-WGAtpuSo/s1600/Fried_Egg_centerfold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq9aOwe2NK9F1wuwsjgCIEhArntg0T4YUhlz-HYSrq8d8Loa9jVmcdabsM3roPVg_qdC_jnBfBMKJ5idFQpgI1NX_dysOOhZ0Eim0yCgvMY8W9XW4YinMsETbPbFtGGugAPD-WGAtpuSo/s1600/Fried_Egg_centerfold.jpg" /></a></div>
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0320 Main Street, Seal Beach, CA 90740, USA33.7432221 -118.103304499999988.2211875999999968 -159.41189849999998 59.2652566 -76.794710499999979tag:blogger.com,1999:blog-131249469554527993.post-24591765213579610552013-06-14T09:00:00.000-07:002013-06-14T09:25:20.917-07:00Panorama Punch<div dir="ltr" style="text-align: left;" trbidi="on">
<style type="text/css">P { margin-bottom: 0.08in; }</style>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzNzALTZ829L6G2ofig5AYS49C4c35dB2FnjgPmI6kt1jRUNvZLHEct6EQcR390ilkK74PuRZWtzls_VIKcyn1UrNwY10e3JpwA-mfaUYK7i_s4H_YmMU32GUf1FqWqF09HYl-89uF_lS/s1600/punch_3_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzNzALTZ829L6G2ofig5AYS49C4c35dB2FnjgPmI6kt1jRUNvZLHEct6EQcR390ilkK74PuRZWtzls_VIKcyn1UrNwY10e3JpwA-mfaUYK7i_s4H_YmMU32GUf1FqWqF09HYl-89uF_lS/s640/punch_3_web.jpg" width="425" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Seattle probably isn’t the first
place you think of when someone starts talking about tropical drinks.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">During the middle of the twentieth
century, the Polynesian Pop movement that was usually just referred
to as “Tiki” was in full-bloom across the USA. Seattle was not
spared from the light of Tiki torches, rattan furniture, or rum-based
libations with fun names. And when the 1962 World’s Fair came to
Seattle, locals and tourists were treated to some fantastic drinks
high in the famous Space Needle. One of those drinks was named the
Panorama Punch.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Of course, in true Tiki style, there
are different reports on how the drink was made. According to an old
Trader Vic’s guide, the drink was made with rum, Cointreau, gin,
and grenadine. <span style="color: white;">Jeff “Beachbum” Berry</span> reports that the recipe was
actually concocted with rum, simple syrup, cranberry, orange, and
lime juices, and blended with crushed ice for two people. The
secretive nature of Tiki cocktail culture means that the absolute
truth is probably out of reach (but also probably favors the Bum).</span></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">
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<div style="margin-bottom: 0in; margin-left: 0.5in;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><b><i>Panorama Punch</i></b><i> </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>1 oz Appleton
Estate Reserve Jamaican Rum</i></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>1 oz Clement VSOP
Rhum Agricole<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i> </i></span></i></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i>2 oz Orange
Juice</i></span></i></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i>1 oz Cranberry
Juice</i></span></i></span></i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i> </i></span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i>1/2 </i></span>oz Lime Juice<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i> </i></span></i></span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i>2/3 oz Orgeat</i></span></i></span></i></span></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>
</i></span>
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<div style="margin-bottom: 0in; margin-left: 0.5in;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><br /></i></span></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Shake with crushed
ice and pour into a goblet. Garnish with mint.</i> </span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">When we introduced <a href="http://320main.blogspot.com/2012/10/tiki-tuesdays.html" target="_blank"><span style="color: #bf9000;"><b>Tiki Tuesdays</b></span></a> at 320
Main, one of the drinks we were most excited to bring to the bar was
our take on the Panorama Punch. It proved to be so popular that Jason
and Dave put it on the regular menu so that you can sip the
delectable drink any day of the week.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">As noted in Beachbum’s <a href="http://beachbumberry.com/bum-books/" target="_blank"><b><span style="color: #bf9000;"><u>BeachbumBerry Remixed</u></span></b></a>, the Western Guest Magazine said the Panorama
Punch, “...is especially good for toasting the 21st Century or just
about anything.”</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-size: large;"><span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 25px;">----</span><br style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 25px;" /><span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 25px;">Matt
“RumDood” Robold is a bartender at 320 Main and, in his spare time runs
RumDood.com, where he writes about rum, rum cocktails, and rum history.</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-71499001994466605422013-05-21T11:39:00.000-07:002013-05-21T11:40:17.357-07:00May Centerfold: The BLT<div dir="ltr" style="text-align: left;" trbidi="on">
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0320 Main Street, Seal Beach, CA 90740, USA33.7431718 -118.103107799999988.2211372999999988 -159.41170179999997 59.2652063 -76.794513799999976tag:blogger.com,1999:blog-131249469554527993.post-54556320603036390182013-04-29T23:56:00.000-07:002013-04-30T11:53:43.055-07:00The Old Cuban<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlM2oi4Pk0R5RlR4-eIiqr7waQSPh4mw9XYbMcxVjy_afWgvzhAM5kQ6HgDQze4tUjn8S33PRM0rh0GespYfe6JeT-43HVVeuZ1QHMQCSHqfAUKGp82_mPI7er8gtytTkiB5TxD9E9sYix/s1600/Old_Cuban_2_web_600px.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlM2oi4Pk0R5RlR4-eIiqr7waQSPh4mw9XYbMcxVjy_afWgvzhAM5kQ6HgDQze4tUjn8S33PRM0rh0GespYfe6JeT-43HVVeuZ1QHMQCSHqfAUKGp82_mPI7er8gtytTkiB5TxD9E9sYix/s1600/Old_Cuban_2_web_600px.jpg" /></a></div>
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<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span id="goog_199097936"></span><span id="goog_199097937"></span><br /></span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">“<i>It’s like a Mojito, only turned
up to eleven!</i>”</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">This was the reaction I got from the
first person I ever handed an Old Cuban. It’s not entirely
incorrect.
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">At the famous <a href="http://www.peguclub.com/"><u><span style="color: #bf9000;"><b>Pegu
Club</b></span></u></a> in New York, Audrey Saunders forged a reputation
for brilliance and cocktail program excellence that is hard to even
contemplate matching. There is a reputation of exactness and
consistency that is well earned - and this comes through in the
excellence of this cocktail.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The recipe calls for aged rum, lime
juice, mint, bitters, and champagne, and it is as brilliant as it
appears inevitable. If the Mojito is a drink for beach parties, the
Old Cuban is one for elegant soirees on your yacht.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br />
</span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><b>Old Cuban</b></i></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
<span style="font-size: large;"><i style="font-family: Georgia,'Times New Roman',serif;">1 1/2 oz Aged Rum
(Santa Teresa Claro)</i></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>3/4 oz Lime Juice</i></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>1 oz Simple Syrup</i></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>2 dashes Angostura
Bitters</i></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>6 Mint Leaves</i></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Champagne
</i></span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><br />
</i></span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Add all but champagne to a shaker.
Muddle mint. Shake with ice. Strain into chilled coupe glass and top
with champagne.</i></span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In New York, Audrey and her crew make
the Old Cuban with Bacardi 8. At 320 Main, we’ve gone with <a href="http://rumdood.com/2011/11/21/rum-review-santa-teresa-claro/"><u><b><span style="color: #bf9000;">Santa
Teresa Claro</span></b></u></a> - a lightly aged rum from Venezuela that
many people say is the closest rum you’ll find in the US to Havana
Club from Cuba. Pegu Club also garnishes with a sugar-coated vanilla
bean whereas we opted for a simple mint leaf.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Refined and refreshing at the same
time, the Old Cuban takes the Mojito’s combination of tart, sweet,
and effervescence and adds character through the age of the rum, the
complexity of the bitters, and the style of champagne.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-size: large;"><span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 25px;">----</span><br style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 25px;" /><span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 25px;">Matt “RumDood” Robold is a bartender at 320 Main and, in his spare time runs RumDood.com, where he writes about rum, rum cocktails, and rum history.</span></span><br />
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-65874335480904000712013-04-09T13:18:00.000-07:002013-05-21T11:41:56.529-07:00Duroc Stuffed Pork Chop<div dir="ltr" style="text-align: left;" trbidi="on">
<style type="text/css">P { margin-bottom: 0.08in; direction: ltr; color: rgb(0, 0, 0); widows: 2; orphans: 2; }</style>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr4EGxl2XMND0irF3_uzogiNb-OTrWOjP_Kb2cLWtuhdvMQKkh01Lv7dJBFozaf3Yb50b3nLS7ugoyfkDxAo30-kG3dVzlghbu0LWrhWUVAxAy-yg7BktVWdTqDL7GtCeJeyxZJoN6aBZ/s1600/Pork_Chop_320_Main_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr4EGxl2XMND0irF3_uzogiNb-OTrWOjP_Kb2cLWtuhdvMQKkh01Lv7dJBFozaf3Yb50b3nLS7ugoyfkDxAo30-kG3dVzlghbu0LWrhWUVAxAy-yg7BktVWdTqDL7GtCeJeyxZJoN6aBZ/s1600/Pork_Chop_320_Main_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666;"><span style="background-color: black;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;"><span style="font-size: small;"><b>DUROC STUFFED PORK CHOP</b></span></span></span></span><br />
<span style="color: #666666;"><span style="background-color: black;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;"><span style="font-size: small;"></span><i><span style="font-size: small;">Brie, Granny Smith Apple, Caramel Apple Sauce, Sweet Potato Puree</span> </i></span></span></span></td></tr>
</tbody></table>
<div style="margin-bottom: 0.14in;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A pork chop is pork – meat from
that magical animal that also gives us bacon, ham, and baby back ribs
– that’s been chopped at a 90-degree angle from the spine of the
swine. Depending on the chop, you’ll find a vertebrae or rib bone
to provide a nice hand-hold for eating your delicious dinner.</span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<br />
<div style="margin-bottom: 0.14in;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">But you probably know all of that.
The odds are pretty strong that you’ve had a pork chop some time.
Come to 320 Main, and you’ll be eating Duroc pork chops.</span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<br />
<div style="margin-bottom: 0.14in;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Durocs are a breed of red hog that
was developed in New England around 1820. Legend says that the hogs
are named for their breeder’s favorite horse, whose name was Duroc.
The breed quickly caught on as a show pig as well as a source of
good, lean pork. Famers, like the Compart Family Farms where we
source our pork chops, gravitated to the hearty swine with a
reputation for excellent marbling and low drip-loss.</span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<br />
<div style="margin-bottom: 0.14in;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Thinking of pork chops will
inevitably lead to thinking of apples or applesauce. In fact, pairing
pork with apples is about as natural as food pairings come. You can
go as far back as the 1<sup>st</sup> Century in Rome and find recipes
like <i>minutal atianum</i>, a ragout made with pork and containing
apples.</span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<br />
<div style="margin-bottom: 0.14in;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The 320 Main pork chop is stuffed
with Brie and Granny Smith Apple, topped with a caramel apple sauce,
and served over a sweet potato puree. The massive chop is loaded with
flavors: rich, crisp, savory, and sweet – and pairs beautifully
with a classic like an <span style="font-size: large;"><b><a href="http://320main.blogspot.com/2011/08/illustrious-history-of-cocktail.html" target="_blank"><span style="color: #bf9000;">Old Fashioned</span></a> </b></span>or a signature cocktail like the
<a href="http://320main.blogspot.com/2012/04/crippled-creek.html" target="_blank"><span style="color: #bf9000;"><b>Crippled Creek</b></span></a>.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i></i><br /></span></span></div>
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com1tag:blogger.com,1999:blog-131249469554527993.post-63795744794523341882013-04-02T08:40:00.000-07:002013-04-29T23:58:48.160-07:00Zombie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">These are probably not the first words that come to mind when someone uses the word “zombie” these days. Most people probably begin to talk about their favorite scenes from John Romero or that TV show on AMC. <br /><br />Find a good bartender though, and ask them about a Zombie. That twinkle you see in their eyes (or is that dread?) is a brain cycling through a list of ingredients a mile long, and a cocktail history that can match it. <br /><br />Ernest Raymond Beaumont Gantt was born in Texas in 1907. It seems like an unlikely name and birthplace for the person largely held as being responsible for the Polynesian pop-culture phenomenon known as “Tiki” - but that’s probably why he eventually changed his name to Donn Beach better known as Don The Beachcomber. <br /><br />Gantt travelled the world as something of a vagabond - visiting places in the South Pacific and the Caribbean specifically - before finding himself in Los Angeles in the early 1930’s. It was there that he took over a small shop and turned it into a bar: Don’s Beachcomber Cafe. <br /><br />The future Don had very little money, but he had picked up a thing or two about rum punches while in Jamaica, and rum happened to be dirt cheap at the time. So combining his incredible charm, cheap but exotic rum, and the base of Jamaican Planter’s punch, he began building an empire drink by drink. Of his most famous creations, the Zombie may rule the roost. <br /><br />In 1934 Don unleashed a mixture of four full ounces of rum including a full ounce of overproof rum - on the world. The drink was potent already - but, using his knack for flair, Don made it even more mysterious and alluring by declaring right on the menu that no customer was allowed to have more than two zombies because it was just so strong.<br /><br /><b><i>Zombie (1934) </i></b><br /><i>1 ½ oz Jamaican Rum <br />1 ½ oz Gold Puerto Rican Rum <br />1 oz 151 Demerara Rum <br />¾ oz Lime Juice <br />½ oz Falernum <br />½ oz Don’s Mix* <br />1 tsp Grenadine </i></span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i> </i></span></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>1 dash<span style="font-size: large;"> Angostura</span> <span style="font-size: large;">Bitters</span></i></span></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>1 dash Absinthe</i><br /><br />Blend with ¾ cup of crushed ice for 5 seconds. Pour into a chimney glass and top with crushed ice. Garnish with fresh mint. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">There’s even a story - almost certainly too amazing to be true - that Don once had a run in with the mob over the Zombie. As the story goes, two mobsters wandered into Don’s one night and had two zombies a piece. When one of them tried to order a third, Don refused, and things got a bit heated. To cool things off, Don suggested that the mobsters come back the next night and if they could drink three zombies, he’d give them his bar. <br /><br />The mobsters returned the next night, Don made them each their first zombie, then their second, and then their third. Before getting even halfway through their third round of drinks, both men collapsed on the bar - leaving Don victorious. <br /><br />Per the legend, Don had won rather nefariously. Rather than making the drink according to his regular recipe, Don had added glycerine to the mixture - a move that was guaranteed to ensure that the drinks acted much faster on the mobsters than they normally would have. <br /><br />Over time, many of Don’s recipes - even recipes for INGREDIENTS in his drinks - were lost. It took dedicated historians and drinkers to bring them back. Most of all, we have Jeff “Beachbum” Berry to thank for bringing the modern world not just the Zombie (for which he found numerous recipes), but the original, 1934 Zombie punch recipe (you should really get a copy of Jeff’s book, Sippin’ Safari to get not only the recipes, but the stories behind finding them). <br /><br />Thanks to Jeff’s hard work, at 320 Main, we can serve you Zombies that we feel honor Don’s hard work and absolute boozy genius. Of course, we lack the blender that the recipe calls for, so we make do by shaking with crushed ice until our arms scream for mercy and our hands freeze to the tins - sacrifices well worth the smiles of the Tiki gods. <br /><br />*Don’s Mix is a mixture of grapefruit juice and cinnamon syrup. You can make your own, or you can do what we do and order it from <a href="http://www.google.com/url?q=http%3A%2F%2Fbgreynolds.com%2F&sa=D&sntz=1&usg=AFQjCNF3D1oKNGUuy9VNgK6iNWCkeSYPvg" target="_blank"><span style="color: #bf9000;"><b>B.G. Reynolds’ Syrups</b></span></a> and have it at the ready for all of your Tiki needs!</span><br />
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<span style="font-size: large;"><span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 25px;">----</span><br style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 25px;" /><span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 25px;">Matt “RumDood” Robold is a bartender at 320 Main and, in his spare time runs RumDood.com, where he writes about rum, rum cocktails, and rum history.</span></span><br />
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-51315030367754489282013-03-21T12:14:00.002-07:002013-05-21T11:43:00.722-07:00March Centerfold: Steak & Eggs<div dir="ltr" style="text-align: left;" trbidi="on">
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-40663517234322267112013-02-15T10:35:00.000-08:002013-02-15T10:35:00.051-08:00February Centerfold: Fish & Chips<div dir="ltr" style="text-align: left;" trbidi="on">
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-56463802165677695972013-02-11T11:15:00.000-08:002013-02-12T12:39:09.264-08:00The Sazerac<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="color: #666666;">The Sazerac at 320 Main</span></i></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br />Can a cocktail capture the essence of an entire city and its culture? <br /><br />When people think of New Orleans, probably the first thing they think of is the Hurricane - a mixture of passion fruit and rum served out of a curvy glass that is probably festooned with beads that have been earned in ways that aren’t appropriate to discuss here. Certainly the Hurricane may capture the devil-may-care attitude of a French Quarter bursting with tourists looking for a good time, but some would argue that a better capsule of the Big Easy would be the Sazerac. <br /><br />The history of the Sazerac is clouded in the haze of history, buried amongst a host of tall tales and big personalities. It is the amalgamation of ingredients plucked from people like Antoine Peychaud - a Creole pharmacist whose aromatic bitters were sold for various stomach maladies and are still a staple of any serious cocktail bar today - and Sewell Taylor, who was the sole importer of a brand of cognac known as Sazerac-de-Forge et Fils (they weren’t great at naming things simply back then). <br /><br />Prior to moving into the importation business, Taylor had sold his “coffee house” a euphemism for “bar” that was popular at the time - which came to be owned by a man named Aaron Bird. It was most likely Bird who began to mix a concoction of Sazerac cognac, sugar, and a local bitters made by Peychaud, and sold it as the Sazerac Cocktail. <br /><br />The Sazerac continued to evolve as New Orleans continued to grow as a mixture of French, Creole, and American culture. After a few decades of changing hands, The Sazerac House, as it had come to be known, came under the stewardship of Thomas Handy. By this time the cocktail had evolved to include a dash of absinthe, often as a rinse added to the glass in which the drink was served. Handy’s time roughly coincided with an epidemic that devastated the French wine industry, and thus rendered cognac nearly impossible to come by. Being a man who didn’t want to give up on the house cocktail, Handy is often credited with replacing the cognac with American-made rye whiskey. When absinthe was banned in the United States, the still-legal Herbsaint pastis - produced right in New Orleans, was used in its place. <br /><br />Perseverance through changing culture, laws, and refusing to be washed away by hurricanes? How could the Sazerac NOT be the embodiment of New Orleans? <br /><br />At 320 Main, we try to honor the tradition of the drink and make a Sazerac that will have you ordering gumbo and wearing linen suits. <br /><br /><b><i>Sazerac </i></b><br /><i>2 oz Bulleit Rye Whiskey<br /> 2 tsp Rich Simple Syrup<br /> 3 dashes Peychaud’s Bitters </i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>1 dash Angostura Bitters </i><br /> <br />Chill a double old fashioned glass and set aside. Mix ingredients in a mixing glass and stir with ice until cold. Rinse the old fashioned glass with absinthe, strain cocktail into glass. Garnish with a lemon twist. <br /><br />At the end, your drink is spicy, sweet, and rich - everything you’d expect from New Orleans. <br /><br />For more information and history on the Sazerac, check out Chuck Taggart’s article over at Gumbo Pages, or pick up a copy of David Wondrich’s masterful<a href="http://www.amazon.com/Imbibe-Professor-Featuringthe-Selection-Contributed/dp/0399532870" target="_blank"><span style="color: #bf9000;"><b> Imbibe</b></span></a>!</span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /><br />----<br />Matt “RumDood” Robold is a bartender at 320 Main and, in his spare time runs RumDood.com, where he writes about rum, rum cocktails, and rum history.</span><br />
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-75652563758443161142013-01-31T16:32:00.001-08:002013-05-21T11:43:48.560-07:00The New 320 Main Lunch Menu<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoZyI-HWCB4ge8vuXhT8bsaGx6KRBGPE0Cp6TaS5yxZ5N_sh80FyFgFAdKYLQMvIEbIQafmwAlkrY2_e9X2JD-Luz6RVJU6rYyULbWAnuDDPFDfw43aFV2YwiP8nQi4zdQ8ivqn6lXLn3/s1600/salami_flatbread_web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoZyI-HWCB4ge8vuXhT8bsaGx6KRBGPE0Cp6TaS5yxZ5N_sh80FyFgFAdKYLQMvIEbIQafmwAlkrY2_e9X2JD-Luz6RVJU6rYyULbWAnuDDPFDfw43aFV2YwiP8nQi4zdQ8ivqn6lXLn3/s1600/salami_flatbread_web.jpg" /></a></div>
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<span style="color: #666666;"><i>Salami Picante Flatbread</i></span></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Lunch may be my favorite meal of the day. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If you really think about it, there are some serious social rituals associated with breakfast and dinner, but lunch suffers from no real boundaries. You can have something light without people wondering if you’re on a diet, or you can have something heavy without people wondering how you’ll survive the day. You can have a sandwich. You can have soup. You can have pizza, burgers, chicken, pasta – the list just sort of goes on.</span><br />
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<span style="color: #666666;"><i>Beet Salad</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">And why shouldn’t it? There should be a meal with no compromise. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">320 Main recently unveiled a new lunch menu that captures the flexible deliciousness of everyone’s mid-day meal perfectly with a variety of delectable dishes at prices designed to keep your wallet fat.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For the hungry person looking for a salad, you have options ranging from a Caesar or arugula salad to caprese antipasto with heirloom tomato and artichoke or our beet salad with roasted beets, herb goat cheese, macadamia nuts, and baby mache with a truffle vinaigrette dressing. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">“Yes,” you’re thinking. “Those salads do all look tasty, but what if I want a salad with more umph?” </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">You asked for it? You got it. Take any salad on the lunch menu and you can add grilled chicken, shrimp, salmon, or steak – or any combination – to your salad for just a few bucks more. THAT is how you salad. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666;"><i>Caprese Antipasto</i></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If you’re more of a pizza person, there are flatbreads to choose from. Our truffle crispy kale and mushroom flatbread is earthy and cheesy, but if you want something that’s a bit spicier, you can always turn to our new Salami Picante Flatbread (pictured at top) with spicy salami, red Fresno chilies, and mozzarella and parmesan cheeses.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Looking for something filling and a little decadent? It’s hard to go wrong with a crock of hot mac’n’cheese baked with cheddar, mozzarella, bleu, and swiss cheeses – especially when you can add roasted duck for only $2 more. Or opt instead for our new fish and chips with beer-battered cod and our house-made fries. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666;"><i>Bacon Cheddar Sliders</i></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Of course, no lunch list is complete without sandwiches. Sandwiches are what civilization was founded on, and we won’t stand in the way of civilization. Old standbys like the meatloaf sandwich, French Dip (either with prime rib or lamb shoulder), grilled portobello mushroom burger, or a grilled cheese sandwich served with tomato soup still offer themselves up on the menu. We’ve added our new bacon cheddar sliders with cheddar, bacon, and caramelized onions to the lunchtime specials. Oh, and some little sandwich made with cold lobster salad. You know, because that’s just how we lobster roll. (Thank you! I’ll be here all week!) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Any of these options can be yours and all of them come with a FREE draft beer, house wine from Snapdragon, or a refillable soft drink. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Lunch. Who cares about dinner? </span></div>
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<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif; font-size: medium; line-height: 25px; text-align: left;">Matt “RumDood” Robold is a bartender at 320 Main and, in his spare time runs RumDood.com, where he writes about rum, rum cocktails, and rum history.</span><br />
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-74658494917482944062013-01-31T15:43:00.001-08:002013-01-31T15:43:32.871-08:00January Centerfold: Spicy Tuna Tartar<div dir="ltr" style="text-align: left;" trbidi="on">
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-23410170813651321692012-12-20T08:30:00.000-08:002012-12-20T08:30:02.139-08:00December Centerfold: Red Dragon Burger<div dir="ltr" style="text-align: left;" trbidi="on">
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0320 Main Street, Seal Beach, CA 90740, USA33.7432727 -118.10325918.2212381999999984 -159.4118531 59.265307199999995 -76.7946651tag:blogger.com,1999:blog-131249469554527993.post-57716447477948325592012-12-04T09:00:00.000-08:002012-12-04T11:23:12.723-08:00Introducing the Beachwood BBQ Rotating Tap at 320 Main<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now along with your <a href="http://320main.blogspot.com/2012/09/the-35-day-dry-aged-rib-eye.html" target="_blank"><b><span class="Apple-style-span" style="color: #bf9000;">35-day Dry Aged Rib Eye</span></b></a> or your <a href="http://320main.blogspot.com/search?updated-max=2012-10-12T09:00:00-07:00&max-results=7" target="_blank"><b><span class="Apple-style-span" style="color: #bf9000;">Lobster Roll Sliders</span></b></a> you can enjoy an ice cold local brew from <a href="http://beachwoodbbq.com/" target="_blank"><b><span class="Apple-style-span" style="color: #bf9000;">Beachwood BBQ</span></b></a> straight from the tap at 320 Main! The rotating tap will feature a different brew from Beachwood's stacked roster every couple weeks. This month's beer is the Citraholic IPA. We took a minute to chat with the masterminds behind the hops, Beachwood GM, Kyle Crabb, and Beachwood Brewmaster, Julian Shrago:</span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kyle Crabb:</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /><span class="Apple-style-span" style="color: #b45f06;">Q:</span></b><b> What is the history Beachwood BBQ?</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b> Beachwood BBQ was opened in 2006 By Gabe and Lena Gordon. Gabe is a fine dinning chef by trade specializing in southern food. When they were deciding on a concept for Seal Beach, they tapped the local community for ideas and BBQ was the over whelming response. From there Beachwood BBQ was born.<br /><br /><b><span class="Apple-style-span" style="color: #b45f06;">Q:</span> What's your role at Beachwood?</b><br /><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b> I came on board at Beachwood when we expanded after the first year. We doubled our size, put in a bar, and separated the dinning room. I was hired as the first bartender, then bar manager, then my current position as General Manager. I love working for Gabe and Lena, they are wonderful people and a pleasure to work for. It is hard to find owners with as much passion for the business as they have, and that is the core of their success as owners.<br /><br /><span class="Apple-style-span" style="color: #b45f06;"><b>Q:</b></span><b> What's your favorite beer at Beachwood?</b><br /><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b> My favorite style of beer varies from season to season. Currently I am really into Imperial stouts but I am always up for a fresh IPA, lambic or gueuze. My Favorite Beachwood beer is Melrose IPA. Julian is a master brewer, and his IPA's are some of the best in the country in my opinion. We always knew that Brewing would become a part of Beachwood BBQ. When Julian joined our team I knew the beers would be great. I am very excited about the future of Beachwood Brewing and can't wait to see what's in store for this next year. <br /><br /><b><span class="Apple-style-span" style="color: #b45f06;">Q:</span> Are you excited about teaming up with 320 Main to get the Beachwood brew even more exposure in the community? Are you teaming up with other restaurants like this?</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b> We love 320 Main! We have had a special relationship throughout our history in Seal Beach . I believe our similarities in craft beer for us, and craft cocktails for them, go hand in hand with the innovation we our both trying to achieve in the culinary scene of Seal Beach.<br /><br /><b><span class="Apple-style-span" style="color: #b45f06;">Q:</span> </b><b> Can you explain how the rotating tap at 320 Main will work?</b><br /><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b> I love to have 320 Main carry a rotating Beachwood Brewing tap. This means that the beer we give them from week to week will be ever changing, just like our tap list at Beachwood BBQ. I am also looking forward to doing collaborative events with 320 Main in this next coming year.<br /><br /><br /><b>Julian Shrago</b><br /><br /><b><span class="Apple-style-span" style="color: #b45f06;">Q:</span></b><b> How did you get involved with Beachwood BBQ?</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b> Gabe and Lena (Gordon) had been friends of mine for a few years and I was a frequent patron of Beachwood BBQ in Seal Beach. About the time they were thinking about expanding the Beachwood enterprise, I was about to launch a production plans for a production brewery. We decided to join forces and create Beachwood BBQ & Brewing together in downtown Long Beach.<br /><br /><b><span class="Apple-style-span" style="color: #b45f06;">Q:</span></b><b> What kind of credentials does one need to be deemed a "Brewmaster?" (What's your history in this field. Training, etc.)</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b> You don't necessarily need formal training, but I certainly helps. There are a handful of schools in the US that offer professional brewer programs. I am an aerospace engineer by trade (mechanical engineer by degree). I spent over a dozen years in an industry that, in my opinion, is a great blend of art and science. Brewing started as a hobby at home, but over the years developed into a passion. Friendships with professional brewers and the honor of brewing as a guest at production breweries (as a homebrewer) was my segue into professional brewing. For me, brewing is in many ways an extension of my engineering background.<br /><br /><b><span class="Apple-style-span" style="color: #b45f06;">Q:</span></b><b> What is your vision for the Brewery? </b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b> To be a place that continually strives to hit new creative marks. For me, creative freedom and the ability to share that with thousands of people (craft beer consumers) is a gift. If I can do that and have it be well-received by our customers, that is remarkably rewarding.<br /><br /><b><span class="Apple-style-span" style="color: #b45f06;">Q:</span></b><b> How do you go about creating the different brews? Is it a spur of the moment thing or do you go in with a plan of what you want to create?</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b> Some of my recipes existed before we opened and have remain largely unchanged. Our flagship IPA, Melrose is a good example of that. When it comes to new recipes, I think of flavor first. I think of what I want to taste and smell in a beer, what secondary qualities (like mouthfeel, carbonation, etc...) will help me best achieved that goal. Then I think of what ingredients and what percentages of such will get me across the finish line.<br /><br /><b><span class="Apple-style-span" style="color: #b45f06;">Q:</span></b><b> What is your crowning jewel? The brew or project you're most proud of at Beachwood.</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b> That's like asking a mother who her favorite child is. Every beer is special for its own reasons. I put my very best efforts into everything I do, regardless of the beer. <br /><br /><b><span class="Apple-style-span" style="color: #b45f06;">Q:</span></b><b> What other local breweries do you admire?</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b> One thing that's special about the craft brewing commnity is that business competition is something that doesn't really exist. I'm not sure I could pick a favorite because I feel that we're all friends and the sense of cammeraderie is peerless.<br /><br /><b><span class="Apple-style-span" style="color: #b45f06;">Q:</span></b><b> What's your favorite kind of beer?</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #fff2cc;">A:</span></b>I don't have a single favorite type of beer. I go through phases. I am, however, always up for a fresh IPA, good Belgian beer, or a well-brewed traditional German lager. For me, it's about drinking expertly-crafted beer, independent of style most of the time.</span></div>
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-62175867895713747122012-11-26T08:30:00.000-08:002012-11-26T16:23:52.203-08:00Bridget 75<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In 1898 the French army adopted a new field gun (we’d probably just call it a canon) that is widely considered to be the first modern artillery piece. The Materiel de 75mm Mle 1897, which saw extensive use in World War I by the Allied Forces, was commonly referred to as the “French 75” by English speakers. On October 23, 1917, the first artillery shells fired by the US Army in World War I were fired by a French 75 that the soldiers had named “Bridget.” <br /><br />What does this have to do with drinking? <br /><br />In 1915 a Scottish barman named Harry MacElhone was running<b><span class="Apple-style-span" style="color: #bf9000;"> <a href="http://www.harrysbar.fr/" target="_blank"><span class="Apple-style-span" style="color: #bf9000;">The New York Bar</span></a> </span></b>(later called Harry’s New York Bar) in Paris. It was there that MacElhone named a new cocktail consisting of gin, lemon juice, sugar, and champagne on his menu the French 75. <br /><br /><i><b>Bridget 75</b> <br />¾ oz <a href="http://320main.blogspot.com/2011/11/lairds-apple-brandy-truly-american.html" target="_blank"><b><span class="Apple-style-span" style="color: #bf9000;">Bonded Applejack</span></b></a> <br />¾ oz Gin <br />¾ oz Lemon Juice <br />¾ oz Simple Syrup <br />1 oz Champagne </i><br /><br />Combine all but champagne in a cocktail shaker and shake with ice. Strain into a chilled coupe and top with champagne. <br /><br />As Fall has eventually found its way to Sunny Southern California, 320 Main decided to take the drink that took Paris and, eventually, New York and other points West by storm, and give it a bit of an American twist and Fall flavor. A little bit of apple goes a long way to making this refreshing drink feel at home among cooler temperatures and red and orange leaves. <br /><br /><b><i>Notes: </i></b><br />● It is often debated whether the French 75 originally called for gin or - as many people know it - with Cognac. While there are some notable references to the drink being made with cognac, the earliest references all seem to point to gin as the original base-spirit. <br />● Noted cocktail historian (yes, that’s an actual job that your guidance counselor hid from you) <a href="http://www.davidwondrich.com/" target="_blank"><b><span class="Apple-style-span" style="color: #bf9000;">David Wondrich</span></b></a> has pointed out that the combination of gin, citrus, sugar, and champagne can actually be traced back as far as 1867, when Charles Dickens encountered it during his travels to America (though Dickens specifically mentions Old Tom gin, which would have had a different flavor).</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">----<br />Matt “RumDood” Robold is a bartender at 320 Main and, in his spare time, runs RumDood.com, where he writes about rum, rum cocktails, and rum history.</span><br />
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-42762459362139532512012-11-19T08:30:00.000-08:002012-11-19T08:30:01.824-08:00Guilt-free Holiday Feast with Beach Fitness<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Now at 320 Main, we specialize in American food which brings to mind hearty comfort food- <a href="http://320main.blogspot.com/2011/09/september-centerfold-mac-n-cheese.html" target="_blank"><span class="Apple-style-span" style="color: #bf9000;"><b>Mac & Cheese</b></span></a>, Meatloaf, <a href="http://320main.blogspot.com/2012/09/the-35-day-dry-aged-rib-eye.html" target="_blank"><b><span class="Apple-style-span" style="color: #bf9000;">Steak & Potatoes</span></b></a>, and we have that, oh boy do we have that! BUT like anything in life, dining is about moderation and balance. We love our new <a href="http://320main.blogspot.com/2012/11/november-centerfold-walnut-pesto-caprese.html" target="_blank"><span class="Apple-style-span" style="color: #bf9000;"><b>Walnut Pesto Caprese</b></span></a> and Ahi Poke dishes and so do our trainers down at Beach Fitness. Bryce and Barbara, owners of <a href="http://beachfitness.com/" target="_blank"><b><span class="Apple-style-span" style="color: #bf9000;">Beach Fitness</span></b></a> here in Seal Beach, have become great friends of ours and many of their hard working clients are loyal guests of 320 Main. With the holidays approaching, we teamed up to present the Guilt-free Holiday Feast, a four-course holiday inspired meal, with a dose of healthy holiday eating tips from Bryce Turner.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In true 320 Main fashion, the event started off with a delicious Pisco Punch featuring Encanto Pisco, fresh lemon & orange, clove, pineapple shrub & sparkling wine. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYajTftfav1QFlzMKYT5aDvFXDejV45LbpalI02HlLfaFFV0JKKDmQ2_BLXIA10UeB_PRNpr0EPB2DoxjYEcob-lsKq_VsVFknMEMk3NXnjoj1ZlZaLT9XDKxHnrBwA-TJpK6N01X8ybt/s1600/Pisco+Punch.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYajTftfav1QFlzMKYT5aDvFXDejV45LbpalI02HlLfaFFV0JKKDmQ2_BLXIA10UeB_PRNpr0EPB2DoxjYEcob-lsKq_VsVFknMEMk3NXnjoj1ZlZaLT9XDKxHnrBwA-TJpK6N01X8ybt/s1600/Pisco+Punch.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Pisco Punch</i></span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Our first course was Quinoa Walnut Stuffing & Kale Chips with a bacon-wrapped date. Beach Fitness is a proponent of the <span style="color: #bf9000;"><b><a href="http://www.crossfitsealbeach.com/2011/06/17/the-paleo-diet-in-pictures/" target="_blank">Paleo diet</a></b></span> so Head Chef <a href="http://320main.blogspot.com/2012/09/320-main-employee-spotlight-james.html" target="_blank"><b><span class="Apple-style-span" style="color: #bf9000;">James Wilschke</span></b></a> created a menu that followed the basic principles of Paleo and featured the following- meats, fish, nuts, leafy greens, local/seasonal vegetables and seeds. Walnuts are an Omega-3 rich food and were featured throughout the meal.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWg713oGK6p-YMRKzu3DSr8QK0I3Ck57d1bXlRMxMG1e_iEPO3ZxFvKnXJvuG0duQXnE6CdTYbURhzx-AKo3h9EeR5zrVk1u2wMe49PDu3AR8MkfzwYBgVsRhthbvjLub1bxDxUJCHtvt8/s1600/Course+1+-+Quinoa+Walnut+Stuffing.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWg713oGK6p-YMRKzu3DSr8QK0I3Ck57d1bXlRMxMG1e_iEPO3ZxFvKnXJvuG0duQXnE6CdTYbURhzx-AKo3h9EeR5zrVk1u2wMe49PDu3AR8MkfzwYBgVsRhthbvjLub1bxDxUJCHtvt8/s640/Course+1+-+Quinoa+Walnut+Stuffing.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Quinoa Walnut Stuffin<span style="font-size: small;">g</span> </i></span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The Ginger Squash Soup was made with our housemade chicken stock, fresh ginger and butternut squash. Bryce educated the crowd with good advice for sticking to a healthy diet during the holidays. </span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black; line-height: 115%;">Tips included pausing between meal segments to avoid over-eating,
looking for healthy substitutions when cooking classic recipes and if headed to
a party, offering to bring a dish that fits your diet.</span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZximSWkW2LCr2XDJnKLuHxu4PQWN1G9tT7yyYsYolPbfB7PmLeFfTogMWhCWXnXcxC_NKaBlVFqUKfD8CPLX6nnr-5B5nPwrwIAP3Jzq9Zdf_TPJ07gJ0cYrnpqmpECFOBRcrDdTnrtJ/s1600/Course+2+-+Ginger+Squash+Soup.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZximSWkW2LCr2XDJnKLuHxu4PQWN1G9tT7yyYsYolPbfB7PmLeFfTogMWhCWXnXcxC_NKaBlVFqUKfD8CPLX6nnr-5B5nPwrwIAP3Jzq9Zdf_TPJ07gJ0cYrnpqmpECFOBRcrDdTnrtJ/s640/Course+2+-+Ginger+Squash+Soup.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Ginger Squash Soup</i></span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Next up we enjoyed a Waldorf Salad with bibb lettuce, grapes, celery, apples & honey walnuts with a champagne vinaigrette.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNNJPLyWbGi5eKKp7U1Bqq56zgggICim_-sVwLqgRlkF7TDofVPnhHRK7KXKsZ8S4WxDL6VtLBew6EMyugZeYWrPVWeCf6nHE-tNIz_o3LuwgNzCw2Qqbx-JOsv3I1XKm1IFWW7Tbm3zU/s1600/Course+3+-+Waldorf+Salad.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNNJPLyWbGi5eKKp7U1Bqq56zgggICim_-sVwLqgRlkF7TDofVPnhHRK7KXKsZ8S4WxDL6VtLBew6EMyugZeYWrPVWeCf6nHE-tNIz_o3LuwgNzCw2Qqbx-JOsv3I1XKm1IFWW7Tbm3zU/s640/Course+3+-+Waldorf+Salad.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Waldorf Salad</i></span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The Main Course featured a 320 Main favorite, the Surf & Turf. This dish features marinated Prime hanger steak, black tiger shrimp, spicy seafood cream sauce and ratatouille.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzR7y9VizYv8kZtdYfjAq9NRguBYTQ2EboiYS6481XkZ3FfQ3Us12oM8CEqd8a1cZn0KSNsTPV7kkc2omt7OdBW7xfL3pUe0L0ckT_J9AqGsMfB4zDD3_M_SO41hhDfPNzNa1NncEXZfr/s1600/Course+4+-+Surf+&+Turf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzR7y9VizYv8kZtdYfjAq9NRguBYTQ2EboiYS6481XkZ3FfQ3Us12oM8CEqd8a1cZn0KSNsTPV7kkc2omt7OdBW7xfL3pUe0L0ckT_J9AqGsMfB4zDD3_M_SO41hhDfPNzNa1NncEXZfr/s640/Course+4+-+Surf+&+Turf.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Surf & Turf</i></span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">One of the best pieces of advice for the night was to have less food but use higher quality ingredients. We all like to celebrate with our family and friends and indulge during the holidays but that does not have to mean over-indulging. Keeping this in mind will help you enjoy the holiday season & make your CrossFit trainers proud! </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">We finished up the evening with a cocktail, the Rusty Nut- Walnut Liqueur, Benedictine & Pampero Rum.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtmX0JqJiPxX6mP97Q2D8UyKID3iPNQu7BKtRrv0l9g-XugtbqVhxkdcOQ58eHUKEUp0pr7tn7RyIsorFPq0igrvHd-eC-3yqtN6wh6P8500TL9_LAK9EwcYgts6eGOdjQaxUTPacbYrL/s1600/Rusty+Nut+03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtmX0JqJiPxX6mP97Q2D8UyKID3iPNQu7BKtRrv0l9g-XugtbqVhxkdcOQ58eHUKEUp0pr7tn7RyIsorFPq0igrvHd-eC-3yqtN6wh6P8500TL9_LAK9EwcYgts6eGOdjQaxUTPacbYrL/s640/Rusty+Nut+03.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Jason Preparing The Rusty Nuts</i></span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The night was a blast for us at 320 Main, Chef James Wilschke and the kitchen staff had a great time developing and serving the menu and the guests enjoyed a sumptuous feast and walked away guilt-free!</span></div>
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com1tag:blogger.com,1999:blog-131249469554527993.post-64150272129281571222012-11-15T09:00:00.000-08:002012-11-15T09:00:03.393-08:00November Centerfold: Walnut Pesto Caprese<div dir="ltr" style="text-align: left;" trbidi="on">
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-42665503015714233532012-11-06T10:40:00.000-08:002012-11-06T10:40:55.298-08:00Cocktails 101: Drink Size<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Is bigger always better? </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">At <a href="http://www.320mainsealbeach.com/" target="_blank"><b><span class="Apple-style-span" style="color: #bf9000;">320 Main</span></b></a>, we get asked a lot about the sizes of our cocktails. It’s true, our drinks aren’t the biggest you’ll find. There are no 10 ounce martinis or yards of margaritas to be found anywhere near the bar. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Why is that? Well, we decided to put together a video to try and explain.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Basically, our drinks are the size that they are because we think they taste the best at that size. Cocktails are usually made with ice – either shaken or stirred. That ice melts and can change the characteristics of the drink as you drink it. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Our goal is consistency. We want every cocktail to be great, but that’s not enough. It has to be great for every single sip, so that your last sip is still as good as your first. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Accomplishing this goal requires us to carefully control how much of that ice for you cocktail ends up as water diluting your drink. Since we take such great care to keep that drink balanced, we don’t need glasses large enough for swimming in – just large enough for tasting delicious. <br /><br />----<br />Matt “RumDood” Robold is a bartender at 320 M</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">ain and, in his spare time, runs RumDood.com, where he writes about rum, rum cocktails, and rum history.</span><br />
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-17876478551521129272012-10-26T09:00:00.000-07:002012-10-26T09:00:04.315-07:00Jason Schiffer Original: The Detroiter<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">“Do I want a beer or a cocktail?” <br /><br />This is a question I hear a lot when people sit down at the bar. It's an age-old debate among people who want a refreshing drink. Do you want the sour or bitter notes of a cocktail or perhaps the hoppy refreshment of an ice cold beer. Sometimes though, you don't have to make a decision between the two. <br /><br />People familiar with 320 Main's cocktail list will likely already be acquainted with the <a href="http://320main.blogspot.com/2011/11/cocktail-spotlight-michigander.html" target="_blank"><span class="Apple-style-span" style="color: #bf9000;">Michigander</span></a>, Jason's Applejack sour with a dose of Cynar Amaro and honey syrup. It's sour, bitter, sweet, and strong – everything you could want in a cocktail. <br /><br />What customers might not know is that no drink ever remains unchanged for long. Every drink is merely a gateway – a starting point for creating a new drink. You would be hard-pressed to find a cocktail that no bartender had ever looked at and thought, “I wonder what would happen if I tweaked it just so.” <br /><br />One day, Jason decided that he wanted to perform such an exercise, and chose as his inspiration the idea of beer cocktails. Beer cocktails are not terribly new, you can find them in a lot of bars with a large beer presence. Jason recognized the potential of enhancing the already popular Michigander with the qualities of a good beer and the Detroiter was born. <br /><br /><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Pw2XFajrbRUrwDWEOyb2Pt0vIfSGHby5NIcbMiaWkWS50e1_iIC5lQJzFBE5ajTiJq-SHNdRCHt1_nLCpEEwIxPrEjPs0PJIc518TlEeh9Pxglywbk2_aGwEuwEDFtTviKPhC6gcy_v7/s1600/Detroiter_recipe_320main_web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Pw2XFajrbRUrwDWEOyb2Pt0vIfSGHby5NIcbMiaWkWS50e1_iIC5lQJzFBE5ajTiJq-SHNdRCHt1_nLCpEEwIxPrEjPs0PJIc518TlEeh9Pxglywbk2_aGwEuwEDFtTviKPhC6gcy_v7/s1600/Detroiter_recipe_320main_web.jpg" style="cursor: move;" /></a></span><br /><br /><i><b>Detroiter </b><br />3/4 oz. <a href="http://320main.blogspot.com/2011/11/lairds-apple-brandy-truly-american.html" target="_blank"><span class="Apple-style-span" style="color: #bf9000;">Bonded Apple Brandy</span></a><br />1 oz Cynar <br />3/4 oz. Lemon <br />3/4 oz. Honey Syrup <br />2 oz Stone IPA </i><br /><br />Add all ingredients to the shaker and shake hard without ice to flatten the beer. Add ice and shake again for about 10 seconds. Strain over fresh ice in an Old Fashioned Glass and top with fresh IPA. Garnish with a grapefruit twist. <br /><br />The deep, rich and sour flavors of the Michigander pair beautifully with the astringent and herbal notes of the IPA. Apple, hops, honey, and a bit of a smokiness all come through and leave you thinking of the leaves of autumn and warm fire places on cold days.</span><div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />----<br />Matt “RumDood” Robold is a bartender at 320 Main and, in his spare time, runs RumDood.com, where he writes about rum, rum cocktails, and rum history.</span><div class="separator" style="clear: both; text-align: center;">
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-2205512541894556642012-10-22T09:34:00.001-07:002012-10-22T09:34:22.041-07:00October Centerfold: Mussels & Chorizo<div dir="ltr" style="text-align: left;" trbidi="on">
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-90950905698144288542012-10-12T09:00:00.000-07:002012-10-26T10:13:25.255-07:00Tiki Tuesdays<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">BBQ pork belly and pineapple sandwich</span></i></span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Being a classic cocktail bar is serious business. Why else would it seem like any bar or restaurant that’s adhering to the tenants of classical mixology is decorated in browns and blacks with bartenders featuring collared shirts and various styles of facial hair? <br /><br />Of course the entire point of having a cocktail is to have a good time – to escape from the rigors of the day and find just a little piece of zen. It’s about letting your hair down, taking off your jacket or loosening your tie, unbuttoning your collar, and enjoying life. <br /><br />Even stuffy classical bartenders like to let down their hair from time to time. That’s why 320 Main has made it a habit to host occasional Tiki Nights, complete with guest bartenders, DJ’s, and special hot dogs a few times per year. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyO4h8Tjb_UOFgyLwDJ1APCtxvFTJFEX0Hurrk00c2cC-ONRyJeuAsCitt3VGF8krQ7N-7cjX_1t1knLoyXHvYXeVvt45pMpsirR83l5X5kD89_QsG9Hl8GYQRd_17HT4X2ekyyNEfDsl/s1600/tiki-night_poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyO4h8Tjb_UOFgyLwDJ1APCtxvFTJFEX0Hurrk00c2cC-ONRyJeuAsCitt3VGF8krQ7N-7cjX_1t1knLoyXHvYXeVvt45pMpsirR83l5X5kD89_QsG9Hl8GYQRd_17HT4X2ekyyNEfDsl/s1600/tiki-night_poster.jpg" style="cursor: move;" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Unfortunately, “a few times a year” doesn’t seem to slake the thirst of our patrons when it comes to tropical tinctures with rum and coconut cream. The most common refrain we hear after finishing a Tiki event is, “When are you having another one? You guys need to do this more.” </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Three Dots & A Dash</i></span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Message received. <br /><br />Now you can tropically tipple every Tuesday night, as 320 Main has introduced Tiki Tuesdays. <br /><br />Every Tuesday night we roll up the red carpet and replace it with a bamboo mat and a special menu with $8 drink specials including the <a href="http://320main.blogspot.com/2012/09/three-dots-dash.html" target="_blank"><b><span class="Apple-style-span" style="color: #bf9000;">Three Dots & A Dash</span></b></a>, Planter’s Punch, and Navy Grog. If you’re looking for something a little more adventurous, you can hack your way through the jungle to find Painkillers, Martin Cate’s famed Pampanito, or even a Zombie if you’re feeling particularly brave. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">And because nobody likes tropical getaways without great food, you can pair your cocktails with some delectable dishes from our kitchen. Enjoy BBQ Pork Belly and Pineapple Sandwich or other tropically-inspired specials from our head chef, <a href="http://320main.blogspot.com/2012/09/320-main-employee-spotlight-james.html" target="_blank"><b><span class="Apple-style-span" style="color: #bf9000;">James Wilschke</span></b></a>. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />So now every Tuesday be sure to join us <span style="font-family: "Georgia","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">pau
hana<b><sup><span style="color: #bf9000;">1</span></sup></b></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="color: #bf9000;"><b></b></span> as we say ‘Okole maluna!<b><sup><span style="color: #bf9000; font-family: "Georgia","serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">2</span></sup></b> </span><!--[if gte mso 9]><xml>
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<br />
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<span style="font-size: small;"><b><sup><span style="color: #bf9000; font-family: "Georgia","serif"; line-height: 115%;">1</span></sup></b><sup><span style="font-family: "Georgia","serif"; line-height: 115%;"> “After
Work” <br />
<br />
<b><span style="color: #bf9000;">2</span></b> “Cheers!”</span></sup></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span class="Apple-style-span" style="color: white; line-height: 25px;">----<br />Matt “RumDood” Robold is a bartender at 320 Main and, in his spare time, runs RumDood.com, where he writes about rum, rum cocktails, and rum history.</span></span><br />
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0tag:blogger.com,1999:blog-131249469554527993.post-13461839012228545062012-09-30T09:46:00.000-07:002012-10-02T09:47:39.032-07:00September Centerfold: Lobster Roll Sliders<div dir="ltr" style="text-align: left;" trbidi="on">
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Amy Hoodhttp://www.blogger.com/profile/06911096470634766577noreply@blogger.com0