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Long Beach Restaurant Week 2014 & Olive Recipe

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Long Beach, CA launches their restaurant week EAT LBC March 30 - April 5, 2014. Restaurant Week is an ingenious way for local's and visitors to try new restaurants, or perhaps ones they have not visited in a while...all at a special price. No tickets are needed. You don't need a pass. Looks like over 50+ restaurants have signed up to delight your palate. Each of the restaurants will be offering a three-course meal - or similar alternative - for $26-$38. That's a bargain to try out many of these fine eateries.

Love the trendy Belmont Shore area? Try Eat Shabu, Belmont Brewing Company or Brix at the Shore.

Maybe you are a downtown kind of person. Check out Agave Kitchen & Tequila, The Federal Bar or The Sky Room.

If Naples/ Alamitos Bay is your groove, head on over to Naples Rib Company, Michael's on Naples or K.C. Branaghan's.

There's lots more neighborhoods and restaurants to choose from. You can check out the complete line up by going to

One of my favorite eateries from last year's restaurant week is District Wine located in downtown Long Beach's East Village area. It is now one of my all time favorite wine bars in the world. The comfy trendy lounge offers special wine tastings and wine "cocktails" every day. District is a place where the novice and connoisseur alike can enjoy over 30 wines by the glass. They specialize in amazing small lot wines, imported beer and family-secret tapas that are to die for. Be sure and check out this year's offerings: $26 per person gets you a 3 course food & wine pairing. Everything you could want from juicy New Zealand Sav Blanc to Tasty Zin to a dessert wine. All wines are matched with appropriate small plate offerings - like Wendy's Blue Cheese Salad, Spicy Baked Brie and a choice between two amazing desserts. Any/ all will rock your world. If you are a wine collector, ask about their allotment wine club. Nothing like it.

District Wine Olives

4 cups kalamata olives or olive mix

2 oranges, juice and zest plus 1 orange sliced

1 lemon, juice and zest

5 cloves garlic, thin slice

1 teaspoon chili flakes

4 bay leaves

6 sprigs fresh thyme

2 T dried rosemary

1/2 c extra virgin olive oil

Heat oil, garlic, chili, bay, rosemary, thyme in pot at 220 degrees. Heat until fragrant but not brown. Toss with olives and add juices and zests to order, add citrus slices and mix.



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