FOODIES WEST.COM         
ASHLAND HILL 
with Executive Chef Greg Daniels
December 2016 Issue | Vol. 4, No. 23                                                                                                                              SANTA MONICA, CALIFORNIA

 
 
 
 


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Executive Chef
BELMOND EL ENCANTO
SANTA BARBARA, CA

JOHAN DENIZOT

Owner/Chef
AYARA THAI CUISINE
LOS ANGELES, CALIFORNIA

VANDA ASAPAHU

ANDREW STEINER
ANDREW'S CHEESE SHOP
Wondrous Winter Cheeses

Owner/Master Cicerone
  THE BRUERY & BRUERY TERREUX
ANAHEIM, CA

PATRICK RUE



Does the glass make a difference when it comes to serving beer? See what Level-2 Cicerone Luke Tabit said—

on our Facebook page!

       
Autumn Cheese Pairings:
3rd in a triptych

     
HOT SAUCE NATION
A look the food industry's current hot product

DRAMBUIE
  with VANCE HENDERSON
A Living Liquid Legend

      
GIN’S ANATOMY
GENIÈVRE, JENEVER, JUNIPER
What makes gin tick.


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:



            
        

             


            
 
           
 
              
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Ashland Hill | Executive Chef Greg Daniels | Santa Monica, California In the northwest corner of Ashland Hill’s patio, a mural of Casablanca’s Rick Blaine, in his Burberry best, watches. You know how the movie goes: Of all the gin joints in all the towns in all the world, she walks into mine. AH might not promise the romance of a lifetime, but it sure does get down to Earth about providing, what some consider, the fundamentals of life. “Having a good beer program is kind of why we opened Ashland Hill,” said managing partner and level-two cicerone, Luke Tabit. “We wanted to have that really cool beer and wine garden feel.” The kind of mood-soothe atmosphere Tabit experienced when he worked for a beer distributor in Chicago. Tabit serviced over 100 bars and restaurants in the Windy City. “There were a couple really cool outdoor beer and wine gardens that had the feeling like you were in someone’s backyard,” Tabit said. “That’s really the feeling that we wanted at Ashland Hill. To create that Midwest hospitality feel, that really warm feel. It’s an American version of a German biergarten that’s fun.” The locals seem to think so. They fill up the venue’s tiny and tucked-away Brick Bar up front and the gartenwie rear patio soon after sunset. Standing room only is not uncommon. “And as you know,” Tabit continued, “the German’s are very, very serious about their beer and very serious about the quality of their beer. I was really drawn to that and really wanted to focus on quality and cleanliness and really taking care of the beers. That, to me, was super-important. Almost as important as the quality of the actual beer itself.”