The Triple Dot Newsletter: Chefs, Santa and New Beginnings

Dear Friends,

Happy holidays! We’ve had a wonderful year full of surprises, growth and fun and hope you have as well. As we busily saunter around our packed calendars full of parties and commitments this month, we also want take a moment to express our deepest gratitude for the many amazing clients with whom we’ve had the honor of working this year. It’s been a tasty ride and we look forward to many more great things to come.

With the New Year come exciting changes for Ellipses PR. As you may know, Tami has decided to embark on a new career path with Kimpton Hotels & Restaurants and will be departing Ellipses at the end of the month to start her new adventure as the Director of PR for Restaurants. With our client roster robust and growing, Diana is hard at work preparing for some thrilling new developments for Ellipses PR next year, which she looks forward to sharing with you in the months to come. In the meantime, merry Festivus and we wish you all the best for a happy, healthy and prosperous 2013!

Tami von Isakovics & Diana G. Haven

P.S. For the latest news and tips, be sure to follow us on Facebook, Twitter and our Dot Dot Dot blog.

Chefs’ Holidays
Who’s hungry? Yeah, we know, you’re probably gorging yourself this month and enrolling in a gym as we speak. We certainly are! But, let that not stop you from enjoying a wonderful culinary event kicking off on January 6th that is well worth the trip: Chefs’ Holidays at

The Ahwahnee in Yosemite National Park. For one, the event gathers some of the best chefs in the country over eight sessions for intimate cooking demonstrations and tastings, receptions, a behind-the-scenes tour of the hotel’s massive kitchen and, of course, a grand finale Gala Dinner with the guest chef prepping your meal. Two, they come from near and far, and on deck this season are such talented chefs as Peter Armellino of Plumed Horse in Saratoga, Calif.; Daniel Holtzman of The Meatball Shop in New York City; and Bravo “Top Chef” contestant Nyesha Arrington of Wilshire in Los Angeles. So, come and schmooze with the chefs and take a hike through the winter wonderland that is Yosemite this time of year. The Park’s Badger Pass ski area will also be open for you to enjoy a variety of snow sports as well. Cross-country skiing anyone?

Winter Ale at the Brewing Co.
Hot out of the oven, or rather, cold out of the brewery is a frothy, tasty treat for you to enjoy on a cool winter’s night: the Half Moon Bay Brewing Co’s new Mavericks® Frosty Wave Winter Ale, named in honor of the chilly waves that lap the beaches in front of the restaurant. And why not enjoy a pint or two in the outdoor patio by the warmth of the outdoor firepits and heat lamps? The Frosty Wave Winter Ale is a malty winter warmer brewed with Maris Otter malt and Chinook hops. It has rich caramel and dark fruit flavors balanced by the spiciness of the hops and a touch of rye malt. And for those of you who prefer brews and Bloody Mary’s, the Brewing Company will soon be launching its new weekend brunch menu. Stay tuned for details!

Santa at Nick’s Cove

Ho, ho, ho and a bottle of rum! Oh, wait, that’s the wrong kind of ho-ho-ing. But, if you want to experience a wayfare Santa visit by way of a water-sleigh on Tomales Bay, then hot foot over to the Boat Shack at Nick’s Cove Restaurant, Oyster Bar and Cottages on Sunday, December 16th, at 3 p.m. and don’t forget to bring a can of non-perishable food! The jolly fat man in red will be docking his boat at the pier and welcoming children of all ages and their families to divulge their wish lists for the holidays. Adorned with all the merriment and decoration for the season, the Boat Shack makes a perfect backdrop for a killer photo opp and a professional will be on-site to take family portraits for guests. Complimentary hot apple cider (sans aforementioned rum), hot chocolate and treats will also be available for Santa’s guests. Best of all: your donated canned goods will benefit the Marin Food Bank and attendees will receive 15% off their lunch or dinner at Nick’s Cove that day. As an added sprinkle, Nick’s Cove is also donating 10% of the day’s proceeds to the Marin Food Bank.

It was a cold Tuesday night in December, with abundant holiday energy flowing through the crisp evening air. After a quick (or not so quick) stop at DSW for a shoe party, we whisked off in a cab to our next destination for the evening: 25 Lusk. It was sexy, secretive and swimming with people.

The kind of place you can’t believe you haven’t discovered yet as it’s hiding in plain sight off a little alleyway in SOMA called Lusk Street. The gorgeous two-story space, which was originally a meat packing and smokehouse warehouse at the turn of the last century, is a modern stage upon which Executive Chef Matthew Dolan and General Manager Chad Bourdon put on a nightly show of new American cuisine. One of the many dishes we tried that night wins the spot for this month’s “Sweet Spot” item: Saikou Salmon with roasted fennel, bacon-braised Swiss chard and black garlic emulsion. Yeah, that’s right: bacon-braised, people. Perfectly crisped edges and succulently-cooked interior, just the way salmon should be. Plus, from our second-floor table we could peer into the sleek, glass-walled kitchen to see the team hard at work preparing our feast. We’ll be returning for this dish and a drink in the lounge in the very near future.

This is a very special time of year at The Ahwahnee in Yosemite National Park as the hotel hosts its annual Christmas feast, The Bracebridge Dinner, which opens its 86th season tonight! To toast to the holidays and the year ahead we thought we’d share Executive Chef Percy Whatley’s recipe for Wassail Punch, which is one of the eight courses during the performance. Cheers!

Wassail Punch

Cook Time: 30 minutes
Yields: 8 (8-ounce) servings

Ingredients:
1 quart apple juice
1 quart cranberry juice
5 ounces port wine
4 whole cloves
1 star anise
1 tablespoon dried orange rind
1 cinnamon stick
½ ounce grated fresh ginger
1 tablespoon dried hibiscus

Method:
Place all ingredients into a small saucepan and simmer over medium-low heat for 30 minutes. Strain through a fine mesh sieve. Serve hot in a warm mug.

Dubstep and Christmas lights are apparently a thing. We can't imagine the skill, energy and patience required to light up your house for the holidays like this. What's more, it was done by a 17-year-old and his dad. While we love a good drop as much as anyone, we're kind of glad we don't live next door.

This three-minute video about the social media revolution from Erik Qualman, author of the book Socialnomics, may just blow your mind. Some tasty tidbits: “Generations Y and Z consider email passé: Some universities have even stopped issuing email addresses to students.” Or, “If Wikipedia were made into a book, it would be 2.25 million pages long.” Watch it here.

How do you create a work-life balance? Check out this interesting article in Forbes written by a college friend of Tami’s, Susan Strayer LaMotte.

Interested in seeing how we can positively impact your bottom line? Drop us a line here: tami@ellipsespr.com or diana@ellipsespr.com. Mention The Triple Dot and receive a complimentary one-hour consultation.

Ellipses Public Relations is a boutique firm based in San Francisco specializing in food, beverage and hospitality publicity, social media and special events. We believe in personalized service, targeted media campaigns and building long-term relationships with our clients that help them achieve their goals. www.ellipsespr.com

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