How to Make Housemade Tonic by Redbird Bar Director Tobin Shea
Watch our Bar Director, Tobin Shea, master our house-made tonic recipe.
Blog Posts
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Lana and Jeffrey’s Romantic Downtown Wedding
Read moreLana and Jeffrey hosted an intimate, romantic downtown wedding in the Garden, surrounded by close friends and family. The day began with a beautiful portrait session and continued with a choreographed dance from the couple. Planner: Blue Moon Event Planning Florals: Kelly Mark Florals Cake: Porto’s Bakery DJ: AAA Entertainment Photography: La Petite Photo Video: […]
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Redbird Signature Wines – Red, White and Cava
Read moreChef Neal Fraser always envisioned having a signature wine custom-made for Redbird to pair with his globally-inspired menu. Enter (the now late) Jim Clendenen of Au Bon Climat, a well-respected winemaker in the Santa Barbara region and a dear friend of Chef Neal. Jim, having taught many winemakers in the area, collaborated with one of his […]
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Highlights from Beefsteak VI | 2017
Read moreOur annual Beefsteak VI was a smashing success. Beef and fun were had by all. Our gratitude to all who came out to support the LA Food Bank. For more information on Beefsteak visit beefsteakparty.com. Beefsteak hosts Matt Selman, Eric Wareheim, Chef Neal Fraser, Emcee Billy Harris (as the Whirling Sirloin) and Cort Cass. Guest […]
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Recipe by Chef Neal Fraser
Read moreSautéed Broken Arrow Ranch Venison + Squash flan, Umbrian lentils, escarole, huckleberries Serves 4 people 16 oz cleaned Denver Leg of Venison 1 kabocha squash 3 oz cream 2 whole eggs 6 oz Umbrian lentils 16 oz chicken stock 1 yellow onion, diced 2 garlic cloves 2 spring thyme 1 head escarole, cleaned and stemmed 3 […]
