3.17.13 @ Brennan's

Michael’s visit to Brennan’s Pub – Marina Del Rey, CA

The clock on the wall at Brennan’s Pub reminds visitors every day about the upcoming Irish holiday.

Since 1972, Brennan’s has been the happy home for those enthusiastically anticipating a celebration every March 17^th. The party kicks off early so be sure to rest up on Saturday night. Doors open at 6am.  There will be green beer and Guinness ready to flow and corn beef and cabbage ready to be consumed. Live music starts at about 1pm and continues into the evening.

In contrast to last year’s stormy conditions; the weather this year will be mild with temperatures in the mid 60’s.

Brennan’s prepares extensively for the festivities and they are ready for a crowd.  They will even have beer stands on their outside patio so no one will be waiting very long for their cup to be filled.

Then, after a full day of celebration, the clock on the wall will get reset and begin to tick down another year.

So if you thought that Brennan’s Pub was only the home of the famous turtle races go ahead and add another reason why this place stands apart from the rest.

TMIB is happy to have Brennan’s Pub as one of our clients. 

Have an excellent St. Patty’s day and make sure you swing by Brennan’s Pub on Lincoln in Marina Del Rey. You can’t miss it!  Please celebrate responsibly.

Brennan’s Pub

4089 Lincoln Blvd.

Marina Del Rey, CA 90292

Open 6am-2am March 17^th

http://www.brennanspub-la.com/

Restaurant Inspection Findings

There's a trend forming out there as inspectors are following up with restaurants on up to code requirements. It never hurts to scan your kitchen for potential code violations and do a little homework yourself to what might need to be improved so you can prevent accidents before they happen.

We are mainly noticing that kitchens are not equipped with the correct fire extinguishers. Make sure that you have a K-Class Fire Extinguisher in your kitchen, properly mounted in plain sight and easily assessable. Another common an correctable violation is the posting of proper signage. If you sell alcohol, do you have your legal drinking age sign present and visible? How about your Prop. 65 sign?

Make sure you're getting your Ansul system serviced at least semi-annually if not more frequent. Take the preventative and active approach to keeping a clean and up to code environment and you will be that much more likely to never have to experience the consequences of what not properly caring for your business can lead to.  

Official Cocktail Holiday 2.22.13

Where are you getting your Margarita today? Join in with the millions of other thirst quenchers out there today as we celebrate National Margarita Day!

*Sol Cocina, 251 E Coast HWY, Newport Beach CA 92660 

Here's a remarkably helpful list of our local restaurants that all serve up a mean Margarita. Please note that all Margaritas per location have been tested and approved.

Mercado

1416 4th Street, 90401

5pm-11pm

Lares

2909 Pico Blvd, 90405

8am-1am

Gilberts El Indio

2526 Pico Blvd, 90405

Open for lunch & dinner (Cash Only)

Border Grill

1445 4th Street, 90401

1130am-11pm

Kay 'n Dave's

262 26th Street, 90407

Open for lunch & dinner

Lula Cocina

2720 Main Street, 90405

Open for lunch & dinner

El Texate

316 Pico Blvd, 90405

Marix

118 Entrada Dr, 90402

1130am-11pm

History has it that this delicious concoction was first created by a bartender by the name of Don Carlos Orozco in Ensenada, Baja Norte de California. It was a beautiful October afternoon in 1941 when he decided to master the worlds most identifiable and tasty tequila based cocktail. He called it the "Margarita" after serving it for the first time to a beautiful woman by the name of, Margarita. 

Enjoy.  

Michael Goes Out

Michaels Visit to Diablo Taco

Off Sunset Blvd and Westerly in the hilly neighborhood of Silver Lake, there’s a new flavor packed restaurant that combines the simplicity of a taco with modern day eclectic ingredients.

There is a very rustic, simple and fresh feel to Diablo. On one side of the restaurant, seen upon entering from the Sunset Blvd side through the wooden doors, is a spacious foyer where you can gaze at the chalkboard menu while your stomach begins to growl. Select one of their ten revolving beers on tap (mainly local), place your order and acknowledge the cultural art that gives the place a vibrant kick.

I might have stumbled across the perfect combination when I visited for lunch a few days ago; Maple Fried Chicken Taco with purple kale and red roasted vinaigrette, a Braised Pork Belly Taco with caramelized banana and Thai peanut relish, Grilled Sweet Corn with lime mayo, cotija cheese and truffle oil. To top it all off, an old fashioned tall glass bottle of Coke.  Just how they do it south of the border.

Some other special effects to look into when visiting Diablo are their vast selection of bottled beers, Diablo Sangria, the Micheladas, the Fork & Knife menu (Diablo Dog in particular) and their homemade sauces. Keep them in mind for weekend brunch (9am-2pm), private parties or a great place to go before or after Dodger games. They also host pairings where a local brewery provides their select ales and Diablo complements each with a new creative dish. My “Mini Taco” photo came from the Stone Brewery pairing. It was the most delicious bite size taco I’ve ever had! Follow them on Facebook to find out when the next event is. 

We at TMIB are thankful to have Diablo as one of our customers and have worked closely with them to find various insurance programs from which to choose.  Our consultative approach with our clients helps make the process of obtaining and understanding insurance coverage as easy and clear as possible.

We look forward to providing Diablo with the same excellent customer service that they provide their guests. We want them as a customer of TMIB and they want you as a customer of Diablo. So the next time you’re in the neighborhood of Silver Lake or feel like trying something absolutely delicious and new stop by Diablo Taco’s.  Tell them TMIB sent you and receive a complimentary BISON CHILI TACO!!!

Diablo

3129 W. Sunset Blvd. Los Angeles CA 90026

323.666.4666

Facebook Diablo Taco
Twitter Diablo Taco

Only Because I Care....

Six Thanksgiving Food Safety Tips from the National Restaurant Association

The link above will direct you to an article from The National Restaurant Association. We all know that you most likely use the highest degree of safety when it comes to cooking at home and that most disasters derive from things that you cannot possibly control. So prep the house for your big family dinner, do all your shopping ahead of time to avoid last minute trips to the store, have a good toast prepared and fill those stomachs. But please, keep your head in the game. At least until the oven is off.

Also, if you're one of those ambitious chefs that believes this year is the perfect year to experiment with deep frying your turkey, take a chill pill. Don't get me wrong! It is truly a delicious way to enjoy your turkey, but it demands your attention and experience in the process. Here's a nice little stat for you to reflect on; " The U.S. Fire Administration said about 4,300 Thanksgiving Day fires occurred each year between 2006 and 2008, resulting in 10 deaths and 50 injuries. Of those fires, 69% were caused by cooking, with 97% being small, confined fires that caused little damage, UL said in a report released earlier this month."

Enjoy the wine!

Steal a Meal on Veterans Day 2012

Restaurant Deals and Free Meals for Veterans Day 2012

The link above from Restaurant News will give you a look at a long list of restaurants that are proud to be honoring Veterans Day in the best way they possibly can..... FREE FOOD!! Do you know any Vet's? Are you a Vet?

-Peace

Restaurant Industry On Re-Election

Restaurant industry sounds off on re-election of President Obama | Nation's Restaurant News

The link above is an article posted on Nations Restaurant News. It hits on key issues that small business owners in the industry deal with on a daily basis and have to constantly take into consideration when making big decisions regarding expansion, benefits and sustainability. "Compromising" seems to be what's on the mind of the individuals behind the operations of the restaurant industry. They are asking for consistency and a little more predictability to enable them to create more opportunity in one of the countries largest industries.